Paris-Rome-Fez Food + Wine and Hand-Made Breads present : 1-Day Bread-Making and/or Cooking Workshops:

MAKING EASY BAGUETTES, with PIZZA/ FOCACCIA Fee: $75.00 For a dinner party or an everyday meal, home made bread gives you the perfect head-start. Fresh baguettes with good butter or your favorite spreads launch your meal, sop up your main-course sauces and shepherd your best cheeses and salads. Sal Fiorito, artist and 16-year art & design teacher at the Smithsonian, has developed a one-day method for making serious crusty french-italian style loaves (see above photo.) In this one-day hands-on workshop you will learn the dough-prep, rising, forming and baking techniques for crusty baguettes, as well as a super-quick way to make an excellent dough for pizza or focaccia. Classes take place in Fiorito's spacious kitchen in NW Washington, with a max. of 6 students (4 min.) 3 sessions o ered: Session #1- Sunday, Jan. 6; Session #2- Saturday; Jan.12, Session #3- Saturday Jan.26. Workshop hours: 11am-4:30pm Unglazed baking tiles, a key to good bread, will be available for purchase at workshop ($2.50 ea.) To sign-up, for location info. or other questions: sal@roomsandgardens.net or call 202 + 281-9617. A BUNCH OF SMALL DISHES Fee: $90.00 Call them what you will- STARTERS, APPETIZERS, BRUSCHETTE, MEZE, TAPAS these versatile dishes satisfy alone or serve as beginnings of a complete dinner. You can pass them around or present them as a bu et during cocktails or rst wines. Use a combination of two or three to make an excellent rst course. Follow them up with French, Italian, Spanish or Middle Eastern food, or make enough for the entire evening and these very wine-compatible dishes are completely satisfying. All of these dishes are easy to prepare and mostly vegetarian. When you use them as starters, they won't take away from your main course. We will demonstrate and taste 6 dishes in this 1-day workshop: 2 di erent Bruschettas: a rich Mushroom-and-Vidalia Onion Spread , and a deep green Edamame-Arugula with Lemon and Pecorino Toscano Turkish Zucchini-Dill Fritters with Feta Cheese A Versatile Curried Sauteed Chick-Pea with Onion. North African Spiced Shrimp. Sal's Tuscan Bean Dip with Ak-Mak Classes take place in Sal Fiorito's spacious kitchen in NW Washington, with a max. of 6 students (4 student minimum.) Class includes tasting with a glass of red and white wine. 2 Sessions o ered: Session 1- Saturday, Jan.19, Session 2- Sunday, Jan. 27 . Hours: 11:00am-4:00pm e son of a cooking teacher, artist and designer Sal Fiorito is also a wine consultant, helping restaurants to pair food and wine, as well as being a designer of wine cellars and kitchens. He taught art to adults at the Smithsonian for 15 years. Registration for classes, directions to his NW home, cancellation policy or other questions: sal@roomsandgardens.net or call 202 + 281-9617.

COMING SOON: TAJINES, STEWS AND FRICASEES

c.2012 Sal Fiorito