Dare To Cook, Seasonal Italian Cuisine: FALL with Chef Tom Small - DVD

SALADS & SOUPS: Acorn Squash, Spinach & Goat Cheese Salad; Tuscan White Bean Soup; Cabbage & Italian Sausage Soup; Simple Tomato Soup; Garlic Bread using compound butter; PRIMI: Spaghetti all�Amatriciana; Brussels Sprouts in Agrodolce (For those of you who think you don't like brussels sprouts, you have to try this recipe!); SECONDI: Braised Pork w/ Apples & Spaghetti Squash; Stracotto; BREAKFAST: Kumquat Preserves; Strata; Biscotti; SPECIAL FEATURES: All About Knives & How to make link sausage without special equipment! � � � � � Chef Tom Small enjoys food that is based on essential principles of Italian cooking: Simple treatment of food, seasonal & local ingredients and presentation that is clean and natural to the eye. �Tom takes great pleasure in showing you not only how to prepare Seasonal Italian Cuisine, but also demonstrates proper knife handling techniques, how to select the best ingredients, and all the little tricks, tips & techniques he�s learned working in restaurants. Chef Tom Small�s culinary expertise has been acquired at some of the finest restaurants in California & Washington including Smitty�s Grill, TAPS Fish House, San Antonio Winery & Armondos. He also spent several years cooking on private vintage rail cars traveling all over the country. Tom and his family moved to Washington State drawn by the warm community, beautiful landscape and amazing selection of local food products. Tom grew up in Southern California, where he received his inspiration for cooking from his mom. Originally, he pursued a piano performance degree and though he continues to play the piano and sing regularly, he was drawn into the restaurant business thru his love of food and a passion for entertaining. Tom has a diverse culinary background including education, development and journalism in addition to his management in the kitchen. He teaches a number of cooking classes and writes frequent culinary articles. He has a passion for local and seasonal products as well as a firm foundation in technique and classical cuisine. �Printed recipes included.�