In Tante Marie's Kitchen, Learning to Cook Your Way around the World is Fun! San Francisco Cooking School Offers a Delectable Summer Schedule of Cooking Classes

Business Wire, May 28, 2003

Food Editors & Lifestyle Writers

SAN FRANCISCO--(BUSINESS WIRE)--May 28, 2003

Renowned cooking school Tante Marie's has announced its summer fare, which includes a one-week cooking vacation and a series of weekend excursions, all in the heart of San Francisco's picturesque Telegraph Hill neighborhood.

The schedule begins in June with a weekend of Italian cooking and closes in September with a weekend exploration of cheeses. The weeks in between are filled with a variety of weekend classes and an incredible one-week course on Foods & Wines of the Napa Valley.

"It's really the ultimate immersion into the kitchen," said Tante Marie's Founder Mary Risley, referring to the one-week cooking vacation scheduled for June 23-27. "Participants will join our students from the full-time program for an amazing week where they will master 35 recipes."

Among the menu items in the weeklong course are: Quail Wrapped and Roasted in Grape Leaves; Asparagus and Roasted Shallot Custard with Smoked Salmon; Homemade Mozzarella with Heirloom Tomato Vinaigrette; Grilled Pork Tenderloin Marinated in Merlot and Molasses; and Cherry Clafoutis.

If the one-week opportunity is too ambitious, Tante Marie's offers a variety of weekend classes featuring food from around the world. The first is a weekend of Italian cooking June 7-8. Menu items include Farro Salad with Preserved Tuna, Cherry Tomatoes, and Capers; Seared Beef Carpaccio with Zucchini, Asparagus, and Pecorino Salad; Seafood Fritto Misto with Lemony Dressing; Panna Cotta with Strawberries and Balsamico; and Vanilla Bean Ice Cream with Warm Caramelized Tomatoes.

A weekend of Asian Vegetarian cooking is scheduled for July 19 - 20. Included on the menu are Crisp Vegetable Samosas filled with Curried Potatoes and Carrots; Spicy Red Curry with Tempeh and Eggplant; Stir-fried Egg Noodles with Pickled Cabbage and Peppers in an Indian Vegetable Biryani.

A California Asian weekend is planned for August 2-3 and includes Steamed Sea Bass with Ginger Wrapped in Banana Leaves; Spice-Rubbed Chicken Breasts with a Green Curry; and Mango Sorbet with Macadamia Shortbread.

On August 16-17 a Spanish weekend will feature Serrano Ham and Manchego Croquettes; Ajo Blanco (Garlic Soup with Almonds and Grapes); Paella a la Vallenciana; Pork Skewered with Figs and Prunes; and Peaches Served in Rose Wine Sangria.

The summer season closes with a weekend devoted to cheese and will include Fresh Mozzarella with Cucumber, Melon, and Prosciutto; Grilled Pizza with Crescenza, Arugula, and Lemon Vinaigrette; Warm Salad of Sauteed Olives with Ricotta and Herbs; and Goat Cheese and Peach Tart.

For more information about the summer classes and all other offerings at Tante Marie's, visit www.tantemarie.com or call (415) 788-6699.

About Tante Marie's new Cooking School Cookbook

THE TANTE MARIE'S COOKING SCHOOL COOKBOOK:

More Than 250 Recipes for the Passionate Home Cook

By Mary Risley

Published by Simon & Schuster

May 2003

ISBN: 0-7432-1491-9