We gathered eagerly around the stainless steel table in the kitchen at Oak + Almond in Norwalk, as our teacher, Lisa Rolleri, guided us down the path to an authentic Bolognese Ragu (sauce). Wielding a large chef’s knife, Lisa demonstrated the pro’s easy way to peel garlic cloves. She then put us all to work chopping, slicing and mincing the foundation of the sauce: garlic, onion, celery and carrots. As we worked, she emphasized the need to read through and understand the recipe as well as having all the ingredients on hand, ready to use, before beginning to cook.

The Saturday morning class, a joint effort between Lisa Rolleri (The Domestic Diva) and the Oak + Almond farm-to-table restaurant on Main Ave. brought us together from across Fairfield County for three hours of instruction, cooking, and eating. Cooking classes are a congenial way to gather with others interested in food, learn something new, have some fun, and make new friends. You’ll find them offered at a broad range of venus, from restaurants to homes, cooking shops to catering kitchens, for beginners or experts, couples or singles, adults or children.

While one of the students stirred the vegetables, the class got ready for the next step in a team effort at hands-on learning. Six of us had gathered on this cold winter morning to make the Bolognese and Lisa’s Warm, Soft Chocolate Cake. Lisa shared authentic Italian cooking techniques and tips handed down to her from master chef Marcella Hazan, Lisa’s teacher and mentor in Milan.

While the Oak + Almond chefs lit the wood cooking fires in the pizza oven and grill, made their preparations for a busy Saturday ahead, and guided us around the unfamiliar restaurant kitchen, Lisa imparted some strategies for successful cooking: have everything ready before you start; read and understand the entire recipe; add dried herbs early on for long slow cooking, but add fresh herbs closer to the end to preserve their bright flavors; when grinding fresh pepper, always give at least 15 turns; and be flexible – making substitutions and adjustments as needed.

Once the ground beef, herbs, and tomatoes had been added to the pan and it was set on its long simmer, the class moved on to making the batter for the chocolate cake. With a demonstration of separating eggs by hand and a lesson on the benefits of beating eggs in a copper bowl, the class put together the simple yet rich cake, double greased and floured individual pans, filled them with batter and set them aside, ready for baking.

Just before the ragu was done, much to my surprise, Parmesan cheese and cream were added to the sauce. Cheese is expected, but I hadn’t heard of adding cream. Lisa explained that in Northern Italy where the climate is cooler and there is more dairy farming, the cream is traditional. It adds richness and body without changing the color or essential tomato-y-ness of the Bolognese.

The “work” finished, the class sat down at a rustic plank table to a lunch of our own (delicious if I may say so) ragu over Oak + Almond’s fresh tagliatelle pasta, a crusty loaf fresh from the restaurant’s oven (earlier the fragrance of baking bread had floated across the kitchen) and a bottle of Sangiovese. Lisa introduced the wine with a toast, but I’m afraid her discussion was cut short, as we all wanted to dive into the steaming bowls of Bolognese. After the first few bites, the talk picked up again: travel, food, wine, families, and today’s class. Nothing brings people together like a common purpose and a good meal at the end.

As our plates emptied, Lisa popped the chocolate cakes in the oven for a few minutes. They turned out of the pans cleanly, the chocolatey warmth a perfect foil to a dab of gelato and a little fresh fruit.

Our instructor, Lisa, has partnered with Oak + Almond to offer a series of classes continuing soon with a Valentine’s theme. Under the name Domestic Diva she also offers cooking classes at home, at Fairfield Continuing Education, and now at Oak + Almond, as well as party planning services, kitchen storage and organizing advice, and wine consulting.

There are more options for cooking classes up and down the county. At the multifaceted Aux Delices bakeries and food stores, cooking classes are offered for both grownups and children with themes like Fish, Dinner Sandwiches, Spring Cocktail Party, Comfort Foods, Snacks, and for the kids Cake Champions, Italian, Easter Breakfast and Teens Cook Dinner. AMG catering in Wilton invites students into their commercial kitchen for sessions like Sushi and Dumplings, Fish Cooking, and a Valentine’s Couples Class.

Barcelona Restaurant in South Norwalk offers classes like Paella, Food and Wine Pairing, Tapas Party and a Chef’s Master Class for fundamental techniques, all at the Clarke Kitchen showroom, also in SoNo. I, for one, would like to learn how to make authentic Paella. Karen’s Chop Shop, in Westport, teaches in your home for a maximum of 6 per class with topics like: If I Only Had a Grain; A Night in Italy; Asian Flavors; Hook, Line and Skillet; and Simply Delicious Dinners.

Cooking classes are rewarding. Sign up to learn, gain experience, make new friends, or broaden your culinary horizons. After all, how many academic situations end with a delicious meal?

For Lisa’s Bolognese and Warm Chocolate Cake recipes, visit www.FranksFeast.com.
Oak + Almond
203-846-4600
www.oakplusalmond.com

Lisa Rolleri
www.LIsa-thedomesticdiva.com

Aux Delices
www.auxdelicesfoods.com

AMG Catering and Events
www.amgcatering.com

Barcelona Restaurant
http://www.barcelonawinebar.com/calendar

Karen’s Chop Shop
http://www.chopshopcooking.com/