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AN EDUCATIONAL CULINARY EXPERIENCE

Rosario Pino's Artisan Foods

HOUSEMADE PASTAS

Rosario Pino's Artisan Foods

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FINE ARTISANAL OILS

Rosario Pino's Artisan Foods

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Upcoming Classes & Chef's Tables

Joel Kraft’s ‘Fall Favorites’

Courses 1-Specialty drink “Apple CIn” made with apple VanGogh & cranberry juice, 2-New England Lobster Risotto with Sauce Americaine- Rich Risotto with traditional tomato-wine lobster sauce, 3- Chilled Harvest Tomato Bisque with Basil Infused Oil- Julienne local squash, carrot and shredded chicken served in a ripe avocado half, 4-Apple Cider Braised Short Rib Ravioli- served with a baked McIntosh apple. caramelized cippolini onions and veal broth, 5- Baked Grape “Pie”- butter crust with coarse ground sugar. Currently the Executive Regional Chef at the Lackmann Higher Education Division at St. John Fisher College, Joel has been cooking in the Rochester area for nearly ten years as an executive chef. His previous positions were held at Bristol Harbour and Oak Hill Country Club. More notably is Joel’s experience on the USA Culinary Team three years in a row. His developed taste and technique can be attributed to his international culinary expertise.
Starts On:
Fri Oct 24 2014
6:00 PM
Ends On:
Fri Oct 24 2014
8:00 PM
$85.00
22spots left
Joel Kraft’s ‘Fall Favorites’
Fri Oct 24 2014,6:00 PM
Regular ($85.00)
Spots left: 22
Quantity
Single Cost
Total Cost
$85.00
$85.00
Booking Event ...
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Tim Caschette & Janine Wasley from ‘Avvino’

Courses are TBD and soon released! Janine Wasley has been in the restaurant industry since she was 14 years old. After graduating from SUNY Brockport with a Bachelors in biology and chemistry she decided to continue her career with her passion for food and beverage. Janine continued to go on to receive her Sommelier certification though the Court of Master Sommeliers. Early in her career she managed local restaurants including The Mundo Grill and Table Seven. More recently she worked for the Max Rochester group for six years, Tournedos in the Inn on Broadway and just last year opened her own restaurant, AVVINO in Brighton NY. Tim grew up in Rochester, and graduated from St.John Fisher College in 2005 with a masters degree in both finance and marketing. After graduating, Tim’s love of food took him to the Amalfi coast where he worked in a small town called Ravello, where he increased his knowledge and exposure and began honing his culinary skills. After Ravello, Tim wanted to broaden his exposure and skills and therefore moved to Venice where he embrased the culture and cuisine before bringing it back home with him. In 2007, Tim returned home and went to work for Dan Martello at the Culinary Center in Canandaigua. In 2008 Dan and Tim opened up “Restaurant Good Luck” where he was the sous chef for 6 years. In July 2014, Tim joined Janine Wasley at ‘Avvino’ on Monroe Avenue in Brighton.
Starts On:
Mon Nov 3 2014
6:00 PM
Ends On:
Mon Nov 3 2014
8:00 PM
$100.00
22spots left
Tim Caschette & Janine Wasley from ‘Avvino’
Mon Nov 3 2014,6:00 PM
Regular ($100.00)
Spots left: 22
Quantity
Single Cost
Total Cost
$100.00
$100.00
Booking Event ...
Success!
Thank you for reserving a spot. Looking forward to seeing you!

The Harvest Dinner - Jermey Nucelli & Eric Eisline of Char

Executive Chef Jeremy Nucelli and Sous Chef Eric Eisline of “Char” at the Strathallen Hotel present a 5-course menu of Seasonal goodness, highlighting the versatility in flavors of our favorite fall ingredient, the pumpkin. Join us for an evening of fine dining, instruction and fun. Courses: 1-Autumn Salad & Savory Pumpkin Custard with Speck, 2- Lobster & Sugar Pumpkin Bisque with Brandy, 3- Toasted Barley & Farro Risotto, Bacon, Kale , Bartlett Pear with Spiced Coffee Ale, 4- Pan Roasted Venison with Pumpkin Puree, Brussel Sprouts, Chestnuts, Spiced Huckleberry gastrique, 5- Pumpkin Gelato with Vanilla Hazelnut Creme Anglaise
Starts On:
Tue Oct 28 2014
6:00 PM
Ends On:
Tue Oct 28 2014
8:00 PM
$89.00
22spots left
The Harvest Dinner - Jermey Nucelli & Eric Eisline of Char
Tue Oct 28 2014,6:00 PM
Regular ($89.00)
Spots left: 22
Quantity
Single Cost
Total Cost
$89.00
$89.00
Booking Event ...
Success!
Thank you for reserving a spot. Looking forward to seeing you!
moreclasses

Chef’s Table Dinner “Autumn in Florence”
Regular ($48.00)
Spots left: 22
Quantity
Single Cost
Total Cost
$48.00
$48.00
Booking Event ...
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Chef’s Table Dinner “Amore in Italia”
Regular ($48.00)
Spots left: 22
Quantity
Single Cost
Total Cost
$48.00
$48.00
Booking Event ...
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Joel Kraft’s ‘Fall Favorites’
Fri Oct 24 2014,6:00 PM
Regular ($85.00)
Spots left: 22
Quantity
Single Cost
Total Cost
$85.00
$85.00
Booking Event ...
Success!
Thank you for reserving a spot. Looking forward to seeing you!
The Harvest Dinner - Jermey Nucelli & Eric Eisline of Char
Tue Oct 28 2014,6:00 PM
Regular ($89.00)
Spots left: 22
Quantity
Single Cost
Total Cost
$89.00
$89.00
Booking Event ...
Success!
Thank you for reserving a spot. Looking forward to seeing you!
 
parallax layer
The finest fresh pastas handmade in house, with local ingredients, and true to the Italian-Puriest tradition.

Housemade Pastas

The finest fresh pastas handmade in house, with local ingredients, and true to the Italian-Puriest tradition.

The Finest in olive oils and balsamic vinegars, hand selected, and soon to be the best part of your pantry.

Fine Artisanal Oils

The Finest in olive oils and balsamic vinegars, hand selected, and soon to be the best part of your pantry.

Enjoy a full meal and night out while, the finest local chefs share their secretes with you.

Cooking Classes

Enjoy a full meal and night out while, the finest local chefs share their secretes with you.

Rosario Pino's Artisan Foods

© ROSARIO PINOS ARTISAN FOODS 2014. ALL RIGHTS RESERVED.