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wmlmuwhilhllwmimtiidm tamwiflpwr 32 economist sun stoufiville tribune thursday sept 16 1999 economist sun stouffville tribune savour putting the men in menu catering to people who want to win the hearts of friends and family by jennifer brown staff writer gianni ceschia knows the way to a womans heart and the woodbridge chef is passing his culi nary secrets on to other men in a unique course designed just for them at the culinary 2000 studio owned by ceschia for men only is- among a variety of cooking classes offered by the veteran chef but for men only is by far the most popular since the studio opened last winter recipes for the course 4750 include spaghettini and oxtaii stew baked beets dressed with a green onion vinaigrette dishes ceschia says are simplebut different it gives them ah idea what is cooking ceschia says these things are different but not difficult oxtail is not difficult its just a cut of meat and you can find it anywhere ceschia says the attraction to maleonly cooking classes is easy to comprehend sometimes guys dont like to ask stupid questions in front of the ladies he explains some really do come because they want to learn more about cooking arid some really have a passion for cooking or their wife is maybe not a great cook but they enjoy cooking ceschia says the course makes men feel more comfortable in the kitchen they know how to put ingredi ents together and they understand the terminology like roasting and sautelng and there are also courses for women lookingto win the hearts of their families and friends with a delicious meal ceschia received his formal training in trieste italy and since swf photomike barrett classically trained chef de cuisine gianni ceschia celebrates the grand opening of his culinary 2000 studio arriving in toronto 20 years ago has worked for several restaurants and run his own catering company for the past decade he has taught cooking lessons and pro moted a variety of food products used in italian cuisine focusing on his roots in the friuli region of italy in january he decided to open his own studio and sold the cater ing business since the studio opened stu dents of the school have enjoyed a variety of ceschias cooking classes recipes from the friuli roots and northern italian cooking class es were very popular ceschia says they include such recipes as frico with polenta gnocchi with plums and guinea hen in a porcini mush room sauce menu highlights include items such as those from the risotti and gnocchi evening featuring the potato gnocchi in a gorganzolaleek sauce and risotto with clams and bitter greens offering courses during the day from 10 am to 2 pm the studio welcomes groups of 10 to 12 to pre pare a meal from scratch ive had ladies book it together instead of going outfor lunch he says ceschia will also offer his studio for private parties of up to 30 peo ple a ushaped table is created allowing guests to sit down and watch the chef prepare a meal i do a risotto in front of them prepare the dessert and instead of you being behind the stove its me in the kitchen he says in some cases clients have even provided their own recipes with ceschia preparing the meal the studio was host to a lineup of guest chefs who presented their cuhnary skills and special evenings featuring mark picone executive chef at vineland estates winery maurizio piacampo owner chef of timo restaurant oswald schaller head pastry chef of the granite club and gino marchetti executive chef boccacio restaurant at the columbus centre for the upcoming fallwinter program the culinary studio will be repeating many of the classes offered in the spring and the guest chefs will be featured again as well courses are offered- tuesday and wednesday evenings and range in price from 40 to 75 or students can enroll for three differ ent classes and pick a fourth for free for mom information call 905 265cook 2665 usingyour noodle the following are courses available at culinary studio 2000 for more information visit their web site at wwwculinary2000com hunters catch tuesday nov 2 7 to 10 pm fee 45 per class this is the season for hunters to enjoy their passion for the catch this class will include pappardelle in a rabbit sauce venison in salmi and baked quail on a bed of fresh polenta pasta feast i wednesday nov 3 and nov 17 7 to 10 pm fee 75 for the two nights learn how to make your own pasta and fashion it into a wide variety of shapes youll learn about fillings and accompa nying sauces recipes will include meat lasagna homemade pasta bechamel sauce bolognese sauce pappardelle in a fresh salmon sauce penne arlecchino tomato sauce tagliatelle with fish ragout cavatelli in a green sauce pansoti in a walriutpinenut sauce from giannis r00tsfriuu wednesday nov 10 7 to 10 pm fee 45 per class this class has become popular with the friulano community chef ceschia will include dishes such as squash apple and coriander soup goulash with steamed potatoes and crostoli for men only tuesday nov 16 7 to 10 pm fee 4750 per class the class for men only is more like a celebrationifs fun and it gives the guys a chance to socialize and learn new recipes to impress their better half the magic of matching food and wine is the main theme of the class the recipes will include spaghettini diavola style oxtail stew baked beets dressed with a green onion vinaigrette planning for christmas day wednesday dec 1 7 to 10 pm fee 45 per class prepare your christmas menu with i recipes including marinated fillet of sole b3p see small page 33 rmham pec mm 6asv- v ride all day only iimlriri if iihjmjllij iiiiujjjjiilj jiij illjuiijm jujii ujiiuj -ijiiwiuill- iljy s ijjiiijj ijj jl 0jjjyfii jy a ivuiiiljji vjjy si september 30 october 1 2 3 ouiiipliiiblipiiiibj enirj priniiduksj and uddiihnui jnlurwaihij uyujjubjb if jui ihb rah cjfoundsoiiixij j hum riuad murjiasii jfjp sjs yjjjyjjnufjjjujjjfujflifi ijjy7jfclijjj