Cooking Sicilian with the Broders at Kitchen in the Market

Two Favorites: Kitchen in the Market and Broders
I love cooking classes at Kitchen in the Market in Minneapolis. A real commercial kitchen, the classes are always fully hands-on.  I don’t want to watch someone cook, I want to do it myself!

This week, I had the double pleasure of attending a Sicilian cooking class at Kitchen in the Market taught by the chefs from my favorite Italian restaurant, Broder’s Terzo. After the Piemonte, I think Sicily is my favorite Italian region for both food and wine.

Charlie Broder (center, speaking), Thomas Broder (left) and Molly Herman (KITM owner, right) giving us the plan for the evening.

Charlie Broder (center, speaking), Thomas Broder (left) and Molly Herman (KITM owner, right) giving us the plan for the evening.

Tonight, we're cooking from "Coming Home to Sicily" by Fabrizia Lanza. The Casa Vecchie cooking school is part of the Regaleali Estate and Winery, where our evening's wine is from.

Tonight, we’re cooking from “Coming Home to Sicily” by Fabrizia Lanza. The Casa Vecchie cooking school is part of the Regaleali Estate and Winery, where our evening’s wine is from.

Tuna stuffed peppers to start the evening

Tuna stuffed peppers to start the evening

Regaleali Sicilian Wine

The Grillo and Nero d’Avola are from the Regaleali Estate in Sicily.

Prep advice from Chef Thomas

Prep advice from Chef Thomas

kitchen in the market cooking class

KITM classes are always 100% hands-on!

Serious knife skills

Serious knife skills

Thomas Broder hand rolling ricotta gnocchi

Personal instruction for your first ricotta gnocchi is key

Frying eggplant

Our teams assignment: Melanzane (eggplant) caponata

Hand cranking tomato sauce at Kitchen in the Market

Hand cranked tomato sauce, baby!

Eggplant Caponata

Eggplant Caponata almost complete

Molly Broder instructing a student at Kitchen in the Market

Artichoke instruction from Molly Broder!

Team cooking

Time pressure, just like “Chopped!”

Eggplant Caponata

Presentation quality eggplant caponata

Chefs presenting eggplant caponata

My happy teammates showing off our creation

Green lentils with citrus zest

I love lentils, but they are not pretty.

Stuffed artichoke hearts

Stuffed artichoke hearts

A brief respite before we eat

A brief respite before we eat

Grating Parmigiano Reggiano over fresh ricotta gnocchi

The final touch, a bit of Parmigiano Reggiano

pistachio topped almond pudding

Pistachio topped almond pudding

family style eating at Kitchen in the Market

By the end of the evening, family style dining seems just perfect!

Eggplant caponata, ricotta gnocchi, lentils, and stuffed artichokes

Dinner: a team effort!

Thanks to the folks at Kitchen in the Market, Winebow Wine Merchants and to Molly, Charlie, and Thomas Broder for a fun and entertaining evening! Note: I attended this class as a normal paying participant.  I’m sharing the experience because I love the classes at KITM and dining at Terzo, you should give each a try!

Comments
One Response to “Cooking Sicilian with the Broders at Kitchen in the Market”
  1. So fun! And a great meal to boot! Thanks for sharing!

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