The Italian Way with Vegetables: Budget Friendly Thanksgiving Sides - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 10 students. See our registration policies here and our rules for in-person events here.

Italians love to celebrate seasonal, truly fleeting produce. They have a knack for making simple seem special, and they know how to transform a small basket of vegetables into a feast for a crowd. As Thanksgiving approaches, our Italian instructor will teach a few sides with flair that are blissful to the palate and kind to the wallet. Bonus: a few of these creations will be substantial to take the main stage on vegetarian tables.

We're excited to welcome back Viola to our classroom for her first in-person class since sheltering in place. It's always a bustling kitchen with Viola, where you'll collaborate with your fellow classmates to bring the menu together. Come cook and feast with us!

MENU

Patate dolci giapponesi con pesto d'aglio e peperoncino—Japanese sweet potato with garlic and chili pesto

Lasagna finta di zucca al gorgonzola e noci—Squash faux lasagna with gorgonzola and walnuts (pictured)

Flan di broccoli e panna acida—Broccoli and sour cream flan

Carote arrosto con scalogno e erbe—Roasted carrots with shallots and herbs

Torta di cipolle caramellate alla mostarda—Caramelized onion tart with mustard

This menu contains the following common allergens: Egg, Tree Nuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Viola Buitoni, chef instructor and food writer, was born in Rome and raised in Perugia, Italy. With stories and knowledge from six generations, her dishes cross the best of California agriculture with the finest Italian food imports. After moving to the US to attend NYU, Viola started Buitoni & Garretti, a catering kitchen and Italian fine foods shop in New York City. She later moved to San Francisco where she began lecturing and teaching Italian food tradition workshops at the SF Italian Cultural Institute and Italian Consulate. She teaches Italian cooking at 18 Reasons, The Civic Kitchen, and Milk Street year-round, and at the Puglia Culinary Center in the summer. In October of 2021, she will lead an immersive fall foraging workshop in Le Marche. She is a regular contributor to La Cucina Italiana US. She lives in the Mission District with her husband, son and tiny dog.

_{Photo credit: Viola Buitoni}