Cooking Classes
Cooking Class: Perfect Pasta March 27
Join Chef Gabriele Paganelli of acclaimed Romagna-Mia Restaurant in this hands-on cooking class. Chef Paganelli will demonstrate the authentic way to prepare four kinds of pasta dishes: tagliatelle, passatelli, ravioli and strozzapretti.
March 27th 1-5 p.m. $120 per person.
To register contact Danielle at 416-652-7867 ext. 250 email danielle [at] thestop [dot] org
About Chef Gabriele Paganelli
Chef Paganelli was born and raised in the Town of Ravenna, Italy in the Emilia-Romagna Region. Insipired by his enjoyment of "mamma's" cooking, he grew up working beside his mother in the small family business of gastronomy at the age of fifteen. His passion of Northern Italian cuisine flourished and he eventually opened his own gastronomy.
Gabriele trained in Bologna and devoted himself to the art of cooking. In 1991, he came to Canada to fulfill his dream. After six years of establishing himself in the restaurant community of Toronto, Ontario, he opened Romagna-Mia.
Over the past twelve years, his accolades include first place for the 2001 Golden Spoon Risotto Competition and the 2000 Silver Spoon Risotto Competition. In Luxembourg, he achieved the Bronze Medal at the ExpoGast 2002 World Championships. Recently, he was accredited with the Maestro di Cucina from the Associazione Professionale Cuochi Italiani in Frascati, Rome.
In New York, he scored the second and the third place for the competition of the "best recipe of North America 2003-2004" organized by "The Magazine La Cucina Italiana" with the recipe "Risotto Fagiano e Tartufo" and "Strozzapreti alla Romagnola In Camicia di Parma Prosciutto".
Road Trip to Glencolton Farms, April 17
Join us for a full-day trip to Glencolton Farms in Durham, home of farmer Michael Schmidt, who has led a relentless and high-profile battle to continue to make raw milk products a choice for consumers. Your day will include a tour of Mr. Schmidt’s operations, a discussion of the benefits of raw milk and lunch prepared at the farm by The Stop’s chef Chris Brown.
When: Saturday, April 17, 8 am to 6 pm. (Further details will be provided upon registration.)
Where: Bus departs from The Stop’s Green Barn, 601 Christie St.
How much: $150 (includes transportation, snacks en route and a hearty lunch).
Space is limited to 20 participants. Please contact Danielle at danielle [at] thestop [dot] org or call 416-652-7867 ext. 250.
All cooking classes are held at The Stop's Green Barn at 601 Christie Street, Barn #4. All proceeds support programs that fight hunger, build hope and inspire change.
