Sorrentinos: Back to BasicsJanuary 18, 2015
After numerous meals over the holiday season my body needs to take a break from the heavy eating. Eating lighter meals without sacrificing flavour is what I aim for, and for me it usually involves getting pretty creative with salads. A couple of weeks ago I spent an afternoon with Sorrentino's to see what their solution was for post-holiday meals.
Chef Claudio Tentenni & Twyla Campbell working on pasta
Alongside a handful of food writers and bloggers I was given a preview of the Back to Basics menu inside of the Sorrentino's cooking class kitchen, but not without first putting in some effort. Under the watchful eyes of Chef Chris Hrynyk and Chef Claudio Tentenni, the group of us spent the afternoon practicing our kitchen skills to make fresh pasta, veal meatballs in cream sauce, and chicken piccata.
If there's one thing I learned during the cooking class, it's that quality of ingredients is paramount. In the Sorrentino's restaurants, almost everything is made from scratch and it is so important to use the freshest, highest-quality ingredients.
Pastas: Pappardelle, Tagliatelle, Tagliolini
Chef Chris Hrynyk
If you're interested in tasting some dishes off the Back to Basics menu it will be available until January 31, 2015, in addition to the regular menu.
*Disclosure: as this was a media event, views expressed in this post are solely mine. I was not expected to feature this cooking class on my blog, nor obligated to do so. This post is 100% my opinion, and as always, my priority is to you, the reader, to present an unbiased, thorough review.