For directions to the Braun home email at lisabbraun@gmail.com
For Dorchester Shooting Preserve:
From Hinesville travel East on Hwy 84 going towards Midway. Once you reach Midway go thru the traffic light at Hwy 17 and Hwy 84 intersection, again going East on Hwy 84. You will pass over I95 and from there the Hwy turns into Islands Hwy. Continue straight about 1.5 miles and you will see a sign for Tradeport East/Target Distribution Center on your left. Turn left onto Sunbury Road which leads into Tradeport East. Continue straight on this road past the Target Distribution Center on your right, Firth Rixon on your left and a vacant building on your right. The road will turn into a gravel/dirt road, continue straight. You will pass another complex for Firth Rixon on your left, about a half mile up you will see hill like mounds, you will turn right between these hills into the Dorchester Shooting Preserve. Call 912.222.4835 if you have problems finding the place.
1/19/11 Wednesday Dinner: Braun House
1/20/11 Thursday Dinner: Braun House 1/21/11 Friday Lunch: Dorchester 1/21/11 Friday Dinner: Dorchester 1/22/11 Saturday Lunch: Yellow Bluff--FULL 1/22/11 Saturday Dinner: Dorchester--FULL 1/23/11 Sunday Lunch: Dorchester 1/23/11 Sunday Dinner: Dorchester
*** Venues subject to change ***
LUNCH CLASSES BEGIN AT 10:00AM AND DINNER CLASSES BEGIN AT 4:00PM.
CHEF BIAGIO LONGO, OF SORRENTO ITALY, IS COMING TO LIBERTY COUNTY.
** THE CLASSES WILL BE HANDS-ON, GROUP PARTICIPATION CLASSES.
CHEF BIAGIO WILL TEACH MANY ITALIAN CLASSICS, INCLUDING: HAND-MADE PASTA, ITALIAN RAGU, CANNELLONI, VEAL SCALLOPPINI… AND MUCH MORE! THE COST OF EACH CLASS IS $100.00. SPACE IS LIMITED AND RESERVATIONS WILL BE TAKEN ON A FIRST COME, FIRST SERVE BASIS.
Biography of the ChefBiagio, was born in Corsano, Lecce (Puglia) in the south of Italy. At 17, he left his family and went to Sorrento just outside of Naples, where he found his vocation and his love for cooking. His first cooking experiences were cultivated in his mother's kitchen and from his native culture. He developed his love for cooking with fresh fruits and vegetables utilizing the same ancient family recipes passed down for generations. Biagio studied at the Culinary Cooking School in the city of “Piano Di Sorrento” on the Sorrentine Peninsula, as well as the prestigious culinary school, “Hotels City School,” which took him right on to the most celebrated hotel kitchens in leading European cities including Brussels, Dusseldorf, and London. He has worked in some of the best known hotels and restaurant companies in Italy, Europe and South America and on the most elegant cruise ships in the world. Biagio owns MAMI CAMILLA, a cooking school and bed and breakfast in Sorrento, Italy. When he is not teaching, he is a consultant and supervisor for several food factories and towns in Italy. For more information please log on to MamiCamila.com.
** Depending on the interest, there may be an additional weekend added.
MENUS
| WednesdayChef’s ChoiceJanuary 19, 2011Braun House4 Courses – Chef’s ChoiceFresh local food – whatever is in seasonFor those that are adventurous!! | | | Thursday January 20, 2011Braun HousePizza Rustica Risotto Milanese Osso Bucco alla Napoletana Deliziosa Napoletana | Rustic filled PieSaffron RisottoBraised Veal ShanksCookies stuffed with Sweet Ricotta | | Friday LunchJanuary 21, 2011Dorchester Shooting PreserveFlan di Zucchine Tagliatelle alla Bolognese Polla alla Cacciatore Semifreddo alle Mandorle | Zucchini CustardTagliatelle Pasta with Meat SauceChicken CacciatoreRefrigerated Cream and Almond Cake | | Friday DinnerJanuary 21, 2011Dorchester Shooting PreservePizza di Melanzane Ravioli Caprese Scallopine al Limone Tiramisu | Eggplant PieRavioli with Tomatoes, Mozzerella & BasilVeal Scallops in Lemon SauceTiramisu | | Saturday LunchJanuary 22, 2010Yellow BluffInvoltini di Melanzane Cannelloni alla Biagio Brasato Napoletano al Vino Bianco Crostata di Frutta Fresca ORPanzerotti Gnocchi Sorrento Style Sogliola all Normanna Flan al Cioccolato | Eggplant RollsBeef and Cheese CannelloniPork Roast with White WineFresh Fruit TartORDough Stuffed with Meal and CheesePotato Dumplings with Mozzerella & BasilSole (or Flounder) NormandyChocolate Flan | | Saturday DinnerJanuary 22, 2010Dorchester Shooting PreserveParmigiana di Patate Tagliatelle Gratinate Polpette al Ragu Torta di Formaggio | Potato ParmesanBaked TagliatelleMeatballs in a Red SauceItalian Cheesecake | | Sunday LunchJanuary 23, 2010Dorchester Shooting PreserveArancini di Riso Spaghetti con Zucchine Braciole al Ragu Profieroles | Golden Fried Rice BallsSpaghetti with Zucchini SauceMeat Rolls in Tomato SauceCream Puffs | | Sunday DinnerJanuary 23, 2010Dorchester Shooting PreserveMelanzane en Barchette Crochiette di Patate Scaloppine alla Sorrentina Torta Caprese | Stuffed Eggplant BoatsPotato CroquettesVeal Scallops Sorrento StyleChocolate Cake Capri Style | | Extra MenusInvoltini di Peperoni Risotto – chef’s choice Scallopine alla Sorrenta Panna Cotta con Salsa di Fragile Cotoletta di Zucchine e Melanzana Sciallatielli alla Siciliana Cotoletta di Vitello all Salvia Fresca Cake Pastiere Cianfotta alla Napoletano con Pere Gattoux di Patate Lasagna Bianca con Verdure Torta di Nonna | Bell Pepper RollsRisooto – chef’s choiceVeal Scallops with Mushroom SaucePanna Cotta with Strawberry Sauce Breaded Zucchini and Eggplant CutletsRibbon Pasta Sicilian StyleVeal Cutlets in a Sage SauceItalian Easter Cake Neopolitan Vegetable Soup with PearsPotato CasseroleVegetable LasagnaGrandma’s Pie with Cream |
LUNCH CLASSES BEGIN AT 10:00AM AND DINNER CLASSES BEGIN AT 4:00PM.
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