A clean start.
Grilled pear and aged proscuitto salad. Local seasonal greens. Whipped burrata cheese tyme honey aged balsamic and grilled toast points.

Traditionally considered as cucina povera, or poor man’s food, the ribollita was created by servants who collected unfinished food, such as bread and vegetables, from their masters before boiling these items in water to make a meal. The origin of this dish gives rise to its name, which translates to mean ‘reboiled’ in English.
Rich and hearty, the ribollita is regarded as one of Tuscany’s most important dishes.
-Sauted onion heirloom carrot celery Tuscan purple kale roasted tomatoes imported olive oil cannelini beans cooked in a vegetable stock. Topped with fresh shaved aged Parmesan and fruity rustic olive oil.

Chicken Piccata
Piccata is an Italian word, the feminine form of the word piccato, meaning “larded”. It is also spelled picatta or pichotta. It is a translation of the French piqué (sharp, as in "piquant"), participle of piquer. When used in reference to a way of preparing food, particularly meat or fish, it means "sliced, sautéed, and served in a sauce containing lemon, butter and spices". Sicillian and Northern Italian Roots.
Traditionally, the Italians use veal (veal piccata); however, the best known dish of this sort in the US uses chicken (chicken piccata).
-Dredged and sauteed or grilled Organic Chicken piccata served with a lemon Chateu Saint Michelle white wine elephant garlic sauce topped with fresh garden or sundried tomatoes. Fresh herbs.
Served over Hand rolled pasta. Made with bottle leftover from the wine of the piccata or hand smashed roasted garlic brown butter yukon gold mashed potatoes.


There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the origin, no better cold-weather pasta sauce has come down to this. Puttanesca can be made completely with ingredients from the cupboard; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; fresh tomatoes are preferable here. This is brought to a high level of flavor by the addition of peppers, capers and olives. Red pepper flakes make things even better.
-A nice imported olive and tomato varietal sauce reduced with San Antonio imperial red of sauteed peppers and onions garlic and fresh herbs that have been reduced and served over handmade pasta

Machine spun strawberry sorbet or sorbetto
Or we could do a lemon cream cake.

I will show you knife skills, different cooking techniques, which include french techniques, teach you how to clean as you go, timing, advice on your equipment and tools in your own in your kitchen, how to roll pasta, hand make sorbet, any pastry advice 😁 give you recommendations to easy to follow recipes books and websites, my contact info to ask questions and get culinary advice in the future.
We can talk about other types of cuisines, I can change the menu and class also no problem
I just thought Italian is fun easy and so yummy. Great to cook for anyone.

Other Infomation

Hi my name is Tiffani. I am the pastry chef at the Land and Water Company In Carlsbad and the head chef at the Farmhouse owned by The Leichtag Foundation in Encinitas. I have been in kitchens since I was a little girl and working in restaurants since I was 12 years old. My career has led me down a really cool path. My cuisine is always local, fresh and seasonal. Farm to table dinners at local farms fill my summer. Creating a menu based on your preferences, dietary needs, even favorites types of foods is no problem. Just let me know I can change anything in any way. Teaching folks how to cook is defiantly my knack I have been partaking in the art for years. I do classes often at the farmhouse. If you have any questions, comments, concerns let me know. I am here for you. Thank you so much. If you would like to see more of my path and creations. My Instagram is Chef Tiffani Tincher. Check it out.

Meal for 2 on 26 January 2020