Learn and Lunch With #BriccoAnniversary Classes
As part of our 10-year #BriccoAnniversary celebration, we’ve made a commitment to teaching our customers about the fresh, local ingredients we serve. Through April 15, we’ll be offering classes taught by area culinary experts and our own General Manager and Executive Chef Bill Collier. For $45, plus tax & gratuity, you can spend a Saturday afternoon learning about food — and eating it, as lunch is included. Check out some of the topics we’ll be covering during the month of March at Bricco!
March 5 and 26: Pasta-Making 101
Chef Collier is known around the Harrisburg area for his updated take on classic pasta dishes. Menu favorites — that feature fresh, handmade noodles and local ingredients — include Sweet Potato Ravioli with Brown Butter, Sage, an Amaretti Cookie Crumble and Ricotta Salata; Sage Pappardelle in a Duck Ragout with Pancetta and Parmesan; Cavatappi in a Lobster Bolognese with Cured Lemon Rind, Fennel and Pepper Brodo; and Linguine with Braised Rettland Farm Pastured Chicken, Roasted Garlic and Thyme.
Wouldn’t you love to pick his brain and learn how to make your own homemade pasta? Now you can! On March 5 and 26, Chef Collier will share his secrets for making popular pastas. From classic noodles to filled favorites, in this #BriccoAnniversary class, you’ll get messy in the kitchen before dining on a delicious lunch menu that might just feature some of the fruits of your labor. Don’t forget to ask for advice on pasta pairings to your home menus — including what appetizers, desserts and wines will best complement the daring dishes during your next Italian dinner night!
March 12: Italian Hors d’oeuvres
Bricco customers often rave about our Antipasti options. Favorite starters include our handmade-to-order Mozzarella “Al Minuto” with grilled bruschetta, sea salt, and olive oil; meatballs with caramelized onion, Marsala, fennel pollen; and the “Suzy Salad” with Bibb lettuce, Granny Smith apple, candied walnuts, gorgonzola, and a champagne vinaigrette. If our menu is any indication, the March 12 Italian Hors d’oeuvres class with Chef Collier is sure to take your culinary game to the next level. You’ll impress your dinner guests with the tricks of the trade you’ll learn in this #BriccoAnniversary class.
March 19: All About Cheese
Later in the month, we’ll be bringing in our favorite Cheese Monger to school you on seven different varieties of cheese. On March 19, explore new varieties — such as Burrata, which is made from fresh mozzarella and cream — and learn unique ways to serve your old favorites. By the end of class, you’ll know how to assemble a top-notch cheese board for your next party. Our experienced monger can also answer questions on wine pairings, so be sure to ask away while enjoying samples and lunch.
All #BriccoAnniversary classes require registration. Book your space today! Call us at 717-745-1531.