Fustini's School of Cooking The School of Cooking, located in our stores in Ann Arbor, Holland, Petoskey and Traverse City, offers something for every level of enthusiast— from novice to expert—and for every part of your menu—from marinades to entrees to desserts. Classes are in small-group, interactive settings, ensuring you’ll learn how to make the most out of cooking with olive oils, balsamic vinegars and Fustini's pantry items. What people are saying about Fustini's School of Cooking: "To Chef Andy Stewart, Fustini’s Corporate Chef: Faye and Fin cannot begin to thank you enough for the insight and skills you have passed on to us. While we could “cook” quite well when we first came to you, we can now “prepare” restaurant-quality dishes; in both taste and presentation. The knowledge we obtained from you inspired us to make a [Basil Lime Cheesecake with Berries]." --Faye & Fin M. "Chef Kelsey was very personable, knowledgeable and fun. Learned how to hold a knife and many other skills was fun." --Luann V. "Chef Andy imparts his knowledge with flair and humor. Who knew you could use flavored vinegars and/or oils in virtually everything!" --Lenore B. With such a wide variety of classes, and times ranging from 30 minutes to 2 hours, there’s an option for everyone. We also offer private and customizable classes. For more information or to schedule a class, click HERE. Please note: Our Traverse City School of Cooking will be closed through early summer for kitchen renovations and the addition of our new cafe, Fustini's Fresh Take. Thanks for your patience as we work to create a better Fustini’s experience for all! If you have any questions, please email liz@fustinis.com. Lettuces with Soft Egg and Warm Apple Cider Vinaigrette Ingredients Preparation 1. Place eggs in a pot of a simmering water and set a timer for 5 minutes. When the timer goes off, remove eggs to an ice bath to immediately stop the cooking, then peel. 2. Next, toss the ripped bread with the Leek oil and thyme. Season with a little salt and pepper and lay on a parchment lined sheet tray. Bake in a 350° oven for about 10 minutes until bread is slightly crispy on the outside but not hard. 3. Make the vinaigrette by heating a small saucepan on the stove over low heat. Start by adding one tablespoon of the Walnut oil followed by the garlic and shallots. Sauté until just translucent, then add the mustard and Apple Cider vinegar. Slowly add the remaining Walnut oil while constantly whisking until vinaigrette is emulsified and warm. 4. To assemble, place lettuces in a large bowl with the toasted bread and drizzle vinaigrette on top. Toss to coat, and season to taste. Then, portion equal amounts onto 8 plates. Lean the egg against the lettuce and serve. Serves 8 Submitted by Fustini's Up North Corporate Chef Sam Brickman Can You Cook with Extra Virgin Olive Oil? Fresh crush extra virgin olive oil is the best and healthiest oil for cooking and frying. However, many still believe that olive oil should only be used raw as salad dressing, for dipping bread or finishing a dish. Too often, people expressing concerns about cooking with extra virgin olive oil because they think it will lose its nutrients. Contrary to what you may have heard, olive oil does not lose its health benefits or become unhealthy when heated. Extra virgin olive oil is one of the most stable oils for cooking. Unlike other conventional (and refined!) cooking oils, olive oil contains compounds and antioxidants that prevent the oil from breaking down under moderate heat. Extra virgin olive oil's main health benefit is its fat composition. Olive oil is mostly monounsaturated fat, which remains the same after heating, even at high temperatures. A study published in the Journal of Agriculture and Food Chemistry set out to prove that extra virgin olive oil can withstand heat. In the study, two single varietal extra virgin olive oils were heated to 356° for 36 hours. They monitored oxidation and the minor compounds, including polyphenols. Even after heating the oil for a day and a half—many times longer than you would ever heat at home—they found that olive oil maintained most of its nutritional properties.* *Source: J Agric Food Chem. 2007 Nov 14;55(23):9646-54. doi: 10.1021/jf070628u. Epub 2007 Oct 13.
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Bottle Enclosure Changes You may have noticed we changed to a screwtop finish on our 375ml and 750ml bottles. Once opened, the new enclosures reseal more securely than the previous "zorks." The legacy 2-piece pourers may fit loosely in this new screwtop finish bottle. The new "finned" 2-piece pourer is compatible with both Fustini's bottles. We will replace the legacy 2-piece pourers for all customers, free of charge. Just bring your old pourers into the store next time you visit and we'll provide you with the new version.
Enjoy Fustini's at Local Restaurants Click HERE for a list of our Ann Arbor, Holland, Petoskey and Traverse City area marketing partners, and enjoy Fustini's the next time you dine out!
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