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Cooking Classes
For classes
call (805) 845-3521, visit our store, or sign up on the web (new). Pre-payment is required to
reserve class space. Class spaces are sold on a first come, first serve basis.
We realize that
cancellations sometime occur. If your cancellation is made 48 hours prior to
the class, we will happily give you a full refund or apply the fee to another
class. Otherwise the payment is nonrefundable.
The menus are subject
to change due to availability of ingredients and/or at the chef's discretion.
 July
15, 2010, 7:00 Omelets, Frittatas and Quiche - Oh My!
Poached eggs too much
trouble? Not any more! Learn how you can make the mysterious, intimidating
classic French Omelet, perfectly every time. Use simple ingredients to make
amazing frittatas and quiches that rival anything you can get in high-end
restaurants.
On the Menu
Poached Eggs on
Toast (easy, easy, easy)
French Omelet
(you will make one yourself)
Pasta Frittata
(made with left-over pasta, this is simple and delicious)
Quiche Lorraine (the
classic French creation)
$30 per person
Hurry Classes sell out fast
Note: il Fustino books private evening events. The store provides
a beautiful space for an evening get together.
To reserve or for questions, please call Laura
at il
Fustino 805.845.3521.
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 These are the recipes from our last class - John Fernandez cooks Filled Pasta:
Pear Ravioli with a Pancetta Gorgonzola Pear sauce
Tortelli d'Erbetta
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In
the midst of "June Gloom" it may be hard to believe but
summer is here and sultry evenings are just around the corner. After a long hot day at the beach or
exhausting hours spent entertaining out-of-town visitors the last thing any of
us want to deal with is supper. Not to fret, the evening meal can be quick,
nutritious, visually stunning, and sumptuously delicious. And it all starts with the egg, revered by
chefs as the most versatile ingredient on the face of the planet! 
July 10, 2010
July 17-18, 2010