Italian Rosatos and Local Seafood with Chef Joseph Cizynski

Rosato is what Italians call their rosé. It’s made in the same methods as any other rosé, but it’s unlike any other because it’s often made with indigenous grapes rarely seen outside of Italy. Whereas you can find rosés made of Syrah or Grenache from the southern coast of France all the way to the northern coast of California. Varietals like Montepulciano, Sangiovese, Barbera, Nerello Mascalese, and Canaiolo create fruit-forward and savory rosatos that are fuller in flavor, but just as easy (and delicious) to drink. With these we’ll be eating roasted oysters with gremolta, grilled calamari and cous-cous salad, poached sole stuffed with crayfish mousse and finish with cheeses from the Chatham Cheese Company.

This class meets in the Culinary Arts Center in the Education Wing.

Please provide the names of additional attendees in the Order Notes section upon checkout.