for those who burn to learn

12

Feb 2019

Woodfired Cooking Intensive: Part 2

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Due to Covid-19, in-person cooking classes held at Jillyanna’s Woodfired Cooking School are postponed until further notice.

If you have signed up for a specific class, we can either refund your money or you can apply the cost of your tickets to a gift certificate or online cooking class. Just email me at cook@jillyannas.com

 

CLASS DATES:


Woodfired Steak & Cake:
Sat. June 6, 2020 (9:30am-2:00pm)


Woodfired Seafood & Sorbet:
Sat. July 18, 2020 (9:30am-2:00pm)

PRICING:
$1,000 per person
$1,900 per couple

Book one of our existing classes OR call 207-967-4960 to customize your date.

These hands-on woodfired cooking classes are designed for students who have taken Neapolitan Pizza Woodfired Intensive: Part 1 and who want to focus on roasting, grilling, and sauteeing proteins and vegetables in the wood-fired oven.

Students will create all dishes, with personal attention from teacher. Please call us if you have food allergies so we can accommodate your needs.

Steak & Cake (June 6) Menu Includes:

Focaccia
Buffalo Mozzarella and Tomato Salad
Roasted Grass-fed Tenderloin of Beef with Herb Butter
Spinach Gratin
Roasted Baby Potatoes
Burnt Basque Cheesecake
Maine Blueberries

Seafood & Sorbet (July 18) Menu Includes:

Toasted Crostini with Green Olive Tapenade
Clams Oreganata,

Maine Lobster Fra Diavelo with Spaghetti or Shrimp Scampi with Spaghetti
Broccolini with Slivered Garlic
Caesar Salad
Prosciutto with Melon and Berries

Lemon Sorbet

  • Classes are held in our beautiful, professional home kitchen and deluxe outdoor cooking space.
  • Due to the semi-private nature of this intensive, classes are limited to 4 students.
  • Classes are designed for people 16 and older.

Haven’t taken our Neapolitan Pizza Woodfired Intensive yet?

This part 2 class is designed for those who have already taken our Part 1 intensive. Learn more about our Neapolitan Pizza Woodfired Intensive: Part 1 class »

tim-tripadvisorReviewed by Tim M.:
My son & daughter gave me an intensive pizza class at Jillyanna’s for my 60th birthday. My wife and I are new owners of our own woodfired oven so we had a lot to learn. Jillyanna had so many great points about firing the oven that would have never been able to learn on our own. The class and hands on experience was wonderful , it didn’t take long before we all felt like old friends! Can’t wait to go back for another class, we’re thinking homemade pasta! It was a great day and would HIGHLY recommend to everyone.
trip-advisor-rating
Visited May 2016.

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24

Mar 2015

Divine Buttermilk Biscuits Recipe for Easter Brunch

Posted by / in Class Essentials, Holidays, Into the Fire Blog, Recipes, WCSH6 /

FEATURED ON WCSH 6 MORNING REPORT

My dear friends from North Carolina and Tennessee think that a Yankee cannot make a proper buttermilk biscuit. They believe this because the best Southern biscuits are tender, delicate things that are almost always made with soft red winter wheat, low in protein, low in gluten. There are several southern flours that fit this description, but the most well-known is White Lily Flour. This white powdery stuff is easy to lay your hands on if you live south of the Mason-Dixon line. I’ve tried all the best places in New England, including King Arthur in Vermont, and I can’t get the revered and refined White Lily Flour unless I order it on Amazon. This is why I order it on Amazon. You can still make the recipe I’ve included with all purpose flour or a combination of all-purpose flour and cake flour (cake flour is lower in protein than all purpose flour) and the biscuits will still be delicious, but they may not be quite as light and fluffy as the ones made exclusively with soft red winter wheat.

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