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January 19, 2011

You said you were going to take a cooking class

Did you resolve to learn how to cook, or to expand your cooking repertoire. Area restaurants are rolling out a roster of them.

RA Sushi in Harbor East is reviving its popular Sushi 101 class on Sunday, January 30 at 2 p.m. This class includes a brief history of sushi, a sushi-rolling lesson, as well as a (non-alcoholic) beverage, miso soup, edamame, two maki, two pieces of nigiri, and a sushi rolling mat to take home. You also get a complimentary lunch card for a next-visit use. Reservations are required. $32/$60 per couple.

Da Mimmo -- A three-class schedule begins on Sunday, February 20. The other classes are scheduled for Sunday, March 27, and Sunday, April 17. There is a discount for signing up for all three in advance, but the basic cost is $67 per person. The first class will teach students how to make Tuscan onion soup; Orange & fennel salad; Veal Spiedini alla Siciliana; and creme caramel. Call (410) 727-6876 for more information. 

Donna's -- Donna Crivello's Wednesday-evening cooking classes, Cooking with Donna, are ongoing. On Wednesday, January 26, the topic is gluten-free Mediterranean; February 6 it's healthy pizza for parties.

If I forgot yours, please remind me, and of course, send some more my way, but I'm primarily interested in classes that take place in restaurant settings. richard.gorelick@baltsun.com
 

Posted by Richard Gorelick at 3:41 PM | | Comments (2)
        

Comments

I hate to bring this up. However Mimmo passed away, and so did is restaurant. So who in the hell is giving cooking lessons? Don't do it sucker.

Sorry, that was a compliment to Mimmo. I meant "his" restaurant. A very good man. Those who really knew him, miss him. One of the last great Chefs in our so called Little Italy.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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