It's time for us to learn how to cook again, and this time Gluten-Free.
And just in time for the Holidays, too)
The chef/instructor is our member David, who's a chef and a teacher at Chef's Inc. and The Gourmandise School in Santa Monica. Please scroll down for his official bio below.
The class is half demo, half hands on and going to be at our member's house in West Hollywood for about 2-3 hours.
Here's the menu:
FLATBREAD WITH FIG, PROSCIUTTO, CRUMBLED BLEU,
CARAMELIZED ONIONS AND SMOKED PAPRIKA AIOLI
HOMEMADE RICOTTA AND SPINACH TORTELLONI
WITH WILD MUSHROOM MARSALA SAUCE
WITH CINNAMON BOURBON CREAM
Doesn't it sound great? And yes, Ricotta will be homemade (he'll show how to make)!!
If you're interested, please RSVP with the prepayment of $38 by Paypal. Maximum 10 people can come, and minimum to have a class is 6, so please sign up now)
The address is only going to be given to the attendees with the payment.
When you sign up, please indicate if you'd like to help setup or cook or cleanup. If you can help, I will give you 20% discount. Shoot me email if you're interested. Thank you.
Hope to see you there,
DAVID A. MUSSO – BIO
Ceaselessly inventive, David is Co-Founder of Benchmark Foods and the creator of CAKETTES, the only certified natural, low-glycemic (diabetic-friendly) line of snack cakes available.
Before founding Benchmark Foods, David worked as a private chef and consultant. As a private chef, he exercised his knowledge of both fine dining and consumer packaged foods to prepare multi-course, gourmet dinners and portion-controlled daily meals that could be frozen and/or rewarmed for families with minimal or no deterioration in quality. As an R&D consultant, he has developed menus, reverse engineered recipes, created retail products and has worked with companies such as Pennington Fine Foods in Orange County, Lovey’s Cookies and Susie Cakes of Brentwood among others.
Prior to moving to Southern California, David attended culinary school in the Bay Area then honed his skills in the fine dining side of the restaurant industry specifically focused on French and Italian cuisines. Although the majority of professional cooks typically concentrate on either savories or sweets, David has incorporated both into his experience because he enjoys it all.
Through a previous venture, D’Angelo M, he was one of a handful of people to introduce fresh, artisan truffles to Bay Area chocoholics back in the 80s before chocolate truffles became a widely accepted phenomenon of the American landscape. It was during this time that he also completed two manuscripts including a 980-page cookbook that was hailed by the editor of one publishing house as “...the next evolutionary step after the Joy of Cooking.”
Currently, David teaches cooking and baking at Chefs, Inc. in West Los Angeles and at The Gourmandise School in Santa Monica. He enjoys teaching both adults and children the joys of the kitchen and expanding people’s culinary horizons. As he says, “I am a person who perceives life through the prism of food in all its wondrous connotations: It’s a time machine, a comforting shoulder, an expression of love, a familial memory, an intellectual epiphany, an artistic awakening, a cultural exploration. It is so much more than sustenance. In fact, cooking is the only art form that draws on all of our senses at the same time and the only art form we can eat.”
Outside of Benchmark, David is always on the look out for food trends, new restaurants, visiting wineries, spending time with his daughter and of course, talking about food.