Tony Ridgway’s Summer 2009 "Third Street South Cooking School"

Food lovers!  Become savvy restaurant diners, better home cooks and expert grocery shoppers at Tony Ridgway's "Third Street South Cooking School," a series of six, 60-90 minute classes held at 10 a.m. on two Saturdays per month beginning June 13th. 

The cost is $20-$25 per person, and includes a $20 gift card for dining at Ridgway Bar & Grill that day or at any other time (the cards never expire), making the cost virtually free, from $0 to $5!

Classes are open to anyone aged 13 years and up, and limited to 20 people per class.

Reserve your spot by calling 239-262-5500.

The "Third Street South Cooking School" adds to the buzz surrounding Third Street South this summer.  Most notably, the Third Street Farmer's Market, directly across the street from Ridgway Bar & Grill, is now open year-round every Saturday from 7:30-11:30 a.m. 
Make a morning of it!

Schedule

June 13: Pastas & Risottos
$20
Some hands-on

Make fresh pasta and sauces: Amatriciana (Marinara, garlic, pancetta); Pomodoro (tomato and garlic) and Alfredo (cream and cheese). 
Make the classic Risotto with Lobster.

Saturday, June 27: Fruit Pies & Fruit Brioche Pizza
$20
Lots of hands-on

Make and old-fashioned double-crusted fruit pie - apple and blueberry -- and a mixed berry brioche pizza.

Saturday, July 11: Fish & Shellfish
$25
Some hands-on

  Make Ridgway Bar & Grill's famous Skillet Roasted Mussels and its rich sauce of garlic, tomato, fish stock & olive oil; Clams Mariniere with pancetta; pan seared shrimp; snapper with fresh herbs, tomato & cream, and grouper with tomato reduction with fish stock, basil oil, lemon confit vinaigrette.

Saturday, July 25: Meat & Chicken
$25
Little hands-on

Pan sauté beef and develop maximum flavor;  pan sear the perfect burger, and pan seared rack of lamb.

Saturday, August 15: Eggs
$20
Lots of hands-on

Make Anglaise, custard, Hollandaise, Béarnaise.  Perfectly poach eggs, make omelets and bake chocolate tarts.

Saturday, August 29: Soup
$20
Little hands-on

30 minute New England clam chowder and 30 minute Crab & Corn Chowder.