Chef Andrea Consoli led our class of eight people in one of the tiniest restaurant kitchens I have ever seen. To him, it was heaven, and it was obvious how much he loves his job as a chef and teacher as he whisked around the itty bitty space teaching us the recipes for the aforementioned dishes. We would be his pupils and guests in the restaurant for a solid five hours.
The Spumanti trick worked. Sitting down a relatively full individual, after bottoms-upping my bubbly, I was primed and ready for the impending courses, which were fab-u-lous. We learned to make two kinds of tomato sauces-- one canned and the other from fresh tomatoes. And I hearby declare the following: I will never put garlic into my fresh sauces again, and will always use a mirepoix in my canned ones instead of a pinch of sugar. I will only cook with the best tomatoes that I can find, and if I have to, I will import them from Italy for the Selenium content that is rumored to help you live a long life. I will also never purchase gnocchi again, but will make it by hand on Tuesdays and serve it on Thursdays. Lastly, I will suck up my distaste for coffee and make The Senator Tiramisu whenever he wants it because even I can admit when I’m wrong…this was good.
Le Fate Restaurant