Course Details
TRAVEL TO CALIFORNIA AND ITALY AND MAKE THE MOST DELICIOUS FOOD POSSIBLE
Bring Nancy’s CALIFORNIA CUISINE flavors home and learn the tricks and techniques for creating family meals, seasonal recipes, and dazzling dinner parties.
GET TO KNOW NANCY
Stream over 5 hours of video, including a documentary that takes you to Nancy’s homes in Italy and California to discover her food inspirations, alongside 12 lessons that immerse you in her food.
LEARN HER SECRETS
Learn from one of the most influential culinary figures in the world, celebrated for her food, flavors, and hospitality. Master the foundations of cooking and the building blocks of flavor and cuisine.
COOK HER FOOD
Become a better cook. Get into the kitchen with a whole new repertoire of dishes that will elevate your cooking to new heights. Recreate over 30 delicious seasonal recipes to make your family happy.
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Nancy Silverton is one of the most influential chefs in the United States. She is the founder of La Brea Bakery and the co-owner of Pizzeria Mozza, chi SPACCA, and the Michelin-starred Osteria Mozza, all located in Los Angeles.
The multiple James Beard Award-winning chef and best-selling cookbook author is widely celebrated for her unwavering determination to make the most delicious food imaginable.
Nancy finds particular pleasure in cooking for family and friends, which is why she is known for crowd-pleasing recipes and a relaxed style of entertaining.
Course Modules
Nancy Silverton’s pitch-perfect palate leads her on an endless quest to make the most delicious food possible. Join the celebrated chef, author, and restaurateur, on a tasty adventure inside her inspiring kitchens in Panicale, Italy, and Los Angeles, California. Learn a lifetime of knowledge as Nancy teaches over 40 signature dishes and techniques, including her Caesar and other salads, Chi Spacca Pepper Steak, roasted veggies, and Mom’s Apple Pie.
39 RECIPES:
1. Quattro Condimenti with Mozzarella & Fett’unta
2. Caperberry Relish
3. Salsa Romesco
4. Basil Pesto
5. Black Olive Tapenade
6. Fett’unta
7. Chi Spacca Pepper Steak
8. Pepper Steak Seasoning
9. Grilling Steaks
10. Nancy’s Caesar Salad
11. Bagna Cauda Croutons
12. Caesar Dressing
13. Fried Parsley
14. Tagliatelle
15. Peperonata with Passata di Pomodoro
16. Passata di Pomodoro
17. Peperonata
18. Ocean Trout with Castelfranco & Wild Arugula
19. Wild Arugula Salad
20. Roasted Garlic Vinaigrette
21. Seared Trout
22. Lemon Vinaigrette
23. Roasted Potatoes with Bagna Cauda
24. Roasted Potatoes
25. Bagna Cauda
26. Stewed Celery with Herbs & Persian Lime
27. Roasted Eggplant
28. Spiced Lamb Riblets
29. Spice Rub
30. Contorni
31. Potatoes
32. Roasted Tomato with Thyme
33. Roasted Grapes
34. Roasted Cauliflower with Crème Fraiche
35. Roasted Cabbage with Champagne Vinegar
36. Roasted Onions with Apple Balsamic Vinegar
37. Yogurt with Lemon & Garlic
38. Caramelized Eggplant
39. Mom’s Apple Pie
GET INTO NANCY’S KITCHEN AND LEARN HER INCREDIBLE RECIPES
QUATTRO CONDIMENTI WITH MOZZARELLA & FETT’UNTA: 48 min
Transport Osteria Mozza’s legendary mozzarella bar to your next dinner party and pair it with four delicious condiments: Salsa Romesco, Basil Pesto, Caper Relish, and Black Olive Tapenade, and served with Fett’unta — grilled bread drowning in olive oil.
CHI SPACCA PEPPER STEAK: 24 min
Join Nancy with Chi Spacca’s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.
NANCY’S CAESAR SALAD: 24 min
From fried parsley and orange zest to shaved cauliflower and bagna cauda croutons, this Chi Spacca Caesar salad creation is bursting with texture, flavor, and originality.
TAGLIATELLE: 9 min
Join Nancy inside her favorite kitchen in Panicale, Italy where she learns to make traditional tagliatelle from the world’s foremost pasta authorities: two Italian nonnas!
PEPERONATA WITH PASSATA DI POMODORO: 17 min
Nancy puts her own creative spin on this Italian stewed sweet pepper classic by roasting it in the oven to achieve a richer, more deeply caramelized flavor profile. These peppers are going to totally steal the show at your next party.
OCEAN TROUT WITH CASTELFRANCO & WILD ARUGULA: 15 min
Ever wonder how a chef conceives a new dish? Watch Nancy’s creative process from the farm truck to first bite in pursuit of a seasonal and delectable dish. Learn how to compose a plate to account for color, texture, moisture, depth and of course, flavor.
ROASTED POTATOES WITH BAGNA CAUDA: 16 min
Learn how to coax the best texture and flavor out of earthy butter potatoes by first confit-ing them in oil, butter, garlic cloves, fresh rosemary and sage.
STEWED CELERY WITH HERBS & PERSIAN LIME: 14 min
The recipe was inspired by Nancy’s celery and burrata dish at Mozza Bar, a plate that chef Deb Mikhail said that “celery can actually be cool.” Doctored up with turmeric, crushed Persian lime and fresh mint, this dish is bright and vibrant.
ROASTED EGGPLANT: 17 min
Learn the eggplant essentials, like how to score, salt and sweat them to release any bitter juices. Caramelize onions, “candy” your garlic, and top with whey to take this dish to another level. An unforgettable side at your next dinner party.
SPICED LAMB RIBLETS: 12 min
We’re back in Nancy’s home kitchen where she’s preparing Spiced Lamb Ribs for a dinner party. Learn life changing cooking hacks and get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub.
CONTORNI: 25 min
Nancy serves dinner in her Italian garden with a cascade of contorni that highlight the season’s best: roasted tomatoes with thyme & black olives; roasted cauliflower with caraway seeds; baked cabbage with olive oil; and baked onions with sage and vinegar.
MOM’S APPLE PIE: 40 min
Feel at home with this comforting apple pie recipe. Each pie bursts with a heaping cupful of sautéed apples. Nancy loves to top each pie with a big m
Learning Points
Learn how to cook the foods that made Nancy Silverton the chef she is today. Discover signature dishes, favorite recipes, and dinner party hosting tips. You’ll leave Nancy’s class inspired and with a new set of culinary skills.
Learn how to cook for a crowd the most simple, seasonal, and delicious food possible.
Crowd-Pleasing Recipes
Make simple dishes that are easy-to-follow.
Host the Perfect Stress-Free Dinner Party
Master the art of throwing a dinner party that is both stress-free and delicious. Make dishes for small gatherings and big feasts alike.
Cooking Fundamentals
Learn to master one of life’s greatest pleasures and become not only a good cook, but an excellent one.
All Levels Welcome
Nancy teaches over 30 recipes for all levels of cooks, in step-by-step, easy-to- follow fashion.
Presentation & Cooking with Color
Color is flavor. Eat with your eyes and make the table look appetizing for all the senses.
Making Restaurant-Quality Dishes At Home
Whether it’s with meat, seafood, fish, legumes, or vegetables, make fantastic restaurant-quality food for your family.
Balancing Flavor Profiles
Master how to balance all types of complex flavor profiles in a simple and approachable way.
Cook with Joy and Intuition
Cooking isn’t only a skill; it’s a mindset, and Nancy helps you get there.
Recipe Inspiration
Cook any meal of the day, any time of the year. Follow Nancy’s recipes to a T, or modify them to make them your own.
Comfort and Confidence At Home
Nancy’s no-fuss cooking philosophy will help you gain a new sense of freedom and confidence in your own kitchen, empowering you to cook without fear.
Developing Your Cooking Style
Learn the skills that form the backbone of your cooking. Acquire the knowledge to become a better cook, like intuitive improvisation and developing your own culinary style.
Nourishing Loved Ones
Gain a deeper understanding of the importance of nourishing yourself and wholesomely feeding the people you love with simple and delicious ingredients.
Wow your loved ones tonight with the food of the world’s greatest chefs, made by you.
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