La Tavola Marche Ca Camone PM Cooking Class

At 4:00pm all 'PM cooking class' participants had gathered to tour the villa's produce garden, to collect fresh vegetables with which to create a first class dinner for all guests. What were they thinking as they scoured the garden for tonight's offerings? Were they nervous? Who can say? What happens in the kitchen stays in the kitchen. The menu featured some extraordinary items. Antipasto platters of cured meats and cheese. There was pate and lasagne made by Stephen at the 'AM cooking class.' The lasagne was prepared in a way that I had not had previously. The fresh sheets of lasagne so light and delicate to the palate. Stephen made the comment that he, needed asbestos fingers when he lifted the sheets from the boiling water to create the layers of lasagne. Not at all heavy in texture or in its consumption. An aroma of rosemary wafted from the villa's kitchen into the restaurant; thus, announcing, yet another of the five courses. The 'PM cooking class' team excelled in their presentation of a selection of meats on rosemary skewers. Vino rosso supported well the convivial conversation and banter between cooks and guests who were honoured to have shared the evening. Stephen whilst weary appeared to have enjoyed every moment of his busy day. Buon notte.