De Gustibus Cooking Class with The Scotto Family

Welcome foodies! Just a few days ago I visited De Gustibus for an unforgettable cooking class with Marion, Rosanna, Anthony, Elaina, and John Scotto. They are all owners of Fresco by Scotto as well as co-authors of Scotto Sunday Suppers and Other Fabulous Feasts.

The Scotto Family ran an amazing cooking class, having each family member take part in their own Thanksgiving dish. To start, Rosanna Scotto introduced the entire family (Rosanna also kept the class moving in an entertaining way, assisting everyone while making their dishes). Then Marion began the first dish, which was Roasted Pumpkin and Beetroot Salad with Goat Cheese and Toasted Pumpkin Seeds. The tangy and creamy goat cheese combined with the caramelization from the pumpkin created a magnificent salad. The toasted pumpkin seeds added a great crunch factor to the salad.

Next it was "Risotto Time!!!" as John Scotto would say. John prepared a Risotto with Roasted Butternut Squash and Grated Amaretti Cookies. He gave some tips on making risotto which was to always have hot stock, patience, and a wooden spoon. The risotto itself was delicious and the grated Ameretti cookies added an unexpected sweet crunch to the dish.

To follow the risotto, Anthony Scotto demonstrated an Herb Roast Turkey with Sausage and Rice Stuffing. The turkey was incredible and very moist. I loved the dark meat especially. Anthony stuffed his turkey with vegetables rather than typical stuffing. He also made an herb butter mixture that he placed between the skin and the meat. One other thing that Anthony does differently when preparing to roast a turkey is that he does not tie the legs together because he thinks it is unnecessary. Along with the roast turkey he made Marion's famous Sausage and Rice Stuffing. I could go on forever about this wonderful stuffing. The reason this dish was so good, in my opinion, was the ooey, gooey mozzarella cheese. It added great texture and taste to the rice and sausage. Also, they all swore that it was even better reheated the next day. It was unforgettable and has just been placed on my Thanksgiving menu.

Now for dessert, Elaina Scotto created a masterpiece; Tuscan Autumn Apple and Chestnut Honey Cake with Sour Cream Toffee Ice Cream. The apple cake was removed from the oven in the middle of the baking process. She perforated the cake to allow the sticky, sweet toffee syrup ooze into every crevice of the cake. The outcome was a moist, appley indulgence accompanied by a Sour Cream Toffee ice cream that was spectacular.

The Scotto Family create a warm environment and I am positive that accommodating friendliness carries into their restaurant, Fresco by Scotto (I plan on dining at Fresco by Scotto very soon). Their cooking tips were great, their stories were entertaining, and their meaning of family is beautifully displayed.

If anyone would like me to post any recipes from this demo just leave a comment requesting it or shoot me an email at foodiefinders@ldsllc.com. Check back soon for more restaurant reviews and everything else about food.
 
-Mike