JUNE 27 | 7PM PIZZA SCHOOL
This popular class sells out fast. Spend the night with our baking & pizza enthusiast, Nicki Schroeder. She won’t tell you she’s a Level II sommelier, but we will. Her wine pairings are magnifico!
The meal/demonstration:
Nicki Romano Style (Tomasso)
Inspired by the long paddle-like pizza from Rome, and rooted in Nicki’s maiden name, this evening’s airy focaccia-esque pizza is topped with Mortadella, Homemade Ricotta, Fresh Mozzarella, Crushed Pistachios & Parmigiano Reggiano - along with a simple arugula salad.
Sapelo Clam Pie (67% Neapolitan)
We have the clams here in Georgia, and Long Island-born Chef Keith puts ‘em on par with anywhere in the Northeast. We hit this pie with pancetta, garlic confit, and a little cream & pecorino. We’ll fire these up in the stone oven for you.
Build Your Own Pie
We’ll have a selection of fine ingredients for you to build your own, and we’ll also pack up some fresh dough for you to use in a couple of days to show off your new skills at home.
A Little Something Sweet:
We’ll teach you how to make cannoli cream & you’ll fill and dip your own.
And we’ll sneak in a little limoncello or amaro to cap our evening.
Wines:
Lambrusco
Prosecco
Barbera
Frappato
$89 class only (sparkling & still water provided)
$129 with sommelier-selected wines
This popular class sells out fast. Spend the night with our baking & pizza enthusiast, Nicki Schroeder. She won’t tell you she’s a Level II sommelier, but we will. Her wine pairings are magnifico!
The meal/demonstration:
Nicki Romano Style (Tomasso)
Inspired by the long paddle-like pizza from Rome, and rooted in Nicki’s maiden name, this evening’s airy focaccia-esque pizza is topped with Mortadella, Homemade Ricotta, Fresh Mozzarella, Crushed Pistachios & Parmigiano Reggiano - along with a simple arugula salad.
Sapelo Clam Pie (67% Neapolitan)
We have the clams here in Georgia, and Long Island-born Chef Keith puts ‘em on par with anywhere in the Northeast. We hit this pie with pancetta, garlic confit, and a little cream & pecorino. We’ll fire these up in the stone oven for you.
Build Your Own Pie
We’ll have a selection of fine ingredients for you to build your own, and we’ll also pack up some fresh dough for you to use in a couple of days to show off your new skills at home.
A Little Something Sweet:
We’ll teach you how to make cannoli cream & you’ll fill and dip your own.
And we’ll sneak in a little limoncello or amaro to cap our evening.
Wines:
Lambrusco
Prosecco
Barbera
Frappato
$89 class only (sparkling & still water provided)
$129 with sommelier-selected wines
This popular class sells out fast. Spend the night with our baking & pizza enthusiast, Nicki Schroeder. She won’t tell you she’s a Level II sommelier, but we will. Her wine pairings are magnifico!
The meal/demonstration:
Nicki Romano Style (Tomasso)
Inspired by the long paddle-like pizza from Rome, and rooted in Nicki’s maiden name, this evening’s airy focaccia-esque pizza is topped with Mortadella, Homemade Ricotta, Fresh Mozzarella, Crushed Pistachios & Parmigiano Reggiano - along with a simple arugula salad.
Sapelo Clam Pie (67% Neapolitan)
We have the clams here in Georgia, and Long Island-born Chef Keith puts ‘em on par with anywhere in the Northeast. We hit this pie with pancetta, garlic confit, and a little cream & pecorino. We’ll fire these up in the stone oven for you.
Build Your Own Pie
We’ll have a selection of fine ingredients for you to build your own, and we’ll also pack up some fresh dough for you to use in a couple of days to show off your new skills at home.
A Little Something Sweet:
We’ll teach you how to make cannoli cream & you’ll fill and dip your own.
And we’ll sneak in a little limoncello or amaro to cap our evening.
Wines:
Lambrusco
Prosecco
Barbera
Frappato
$89 class only (sparkling & still water provided)
$129 with sommelier-selected wines