The Italian Duet: Veal Piccata, Mushroom Marsala & Handmade Pasta
Step into the kitchen for an evening of timeless Italian elegance with Chef Baba (Andrew N. Bennardo). In this high-energy, hands-on masterclass, you will learn to master the "big two" of Italian-American bistro classics: the bright, citrusy snap of Veal Piccata and the deep, earthy richness of Mushroom Marsala.
This isn't just a demonstration; it’s a full-sensory immersion into the techniques that define authentic Italian comfort food. From the "ping" of a perfectly deglazed pan to the dusting of flour on a fresh pasta board, Chef Baba guides you through every step with his signature blend of culinary science and old-school storytelling.
The Culinary Roadmap
The Art of the Scallopini: Learn the essential "pounding" technique to ensure your veal is melt-in-your-mouth tender, followed by the secret to a perfectly golden, light-as-air flour dredge.
Veal Piccata: Master the balance of acid and salt. You’ll create a silky pan sauce using fresh lemon, capers, and white wine that highlights the delicacy of the veal.
Veal & Mushroom Marsala: Dive into the dark side of deglazing. Learn how to caramelize wild mushrooms and reduce sweet Marsala wine into a rich, mahogany glaze that clings to the meat.
Fresh Pasta from Scratch: No boxed noodles here. You’ll learn the "well method" for mixing eggs and flour, the proper way to knead dough to develop gluten, and how to roll and cut your own signature pasta.
Baba’s Famous Dessert: End the night on a high note with a surprise finale from Chef Baba’s private vault—a classic Italian sweet that perfectly rounds out the savory feast.
Why Take This Class?
The "Pan Sauce" Secret: Once you master Chef Baba’s method for building a sauce in the same pan used for the meat, you’ll never look at home cooking the same way again.
Intimate & Social: Enjoy Chef Baba’s authentic family wine while you cook and laugh. It’s the ultimate environment for foodies, couples, and friends.
Technique Over Recipes: Chef Baba teaches you why things work—like how to keep your butter from burning and how to achieve the perfect "al dente" pasta texture every time.
