Sunday August 3rd An Italian Luncheon with Professor PJ Alaimo
PJ has taught many classes at the Farm because of his unique perspective on cooking that pairs classical culinary training with deep scientific understanding. He is also an excellent teacher. Like many of his classes, this one will focus on Italian cuisine and will use ingredients at their peak of ripeness: tomatoes, strawberries and peaches.
His informal cooking training from his family, and his formal cooking training in traditional Italian cuisine and classical French technique saw him climb quickly from the bottom of the professional kitchen to Sous Chef in only 6 years. All this preceded his Ph.D. in organic chemistry, which led him to his current position as Professor and Chair of the Chemistry Department at Seattle University, where he teaches a popular class in the Science of Cooking.
For PJ’s class this summer he will teach us how to make gnocchi with oxtail ragu and horseradish gremolata. These pillowy, light potato pasta are a specialty of the Professor’s and a dish that he has mastered. Draped with oxtails braised in red wine, stock, tomatoes and thyme till the sauce reduces to a rich, hearty ragu, this is a perfect dish, contrasted beautifully by a bright, fresh and spicy gremolata.
For the second course, he will use perfect summer tomatoes to create a tomato tarte tatin, a creative twist on the traditional French apple dessert, but elevated to an elegant savory course.
For the rest of the afternoon PJ will share his recipe for olive oil and fresh rosemary cake, served with slow-roasted strawberries and pan-roasted peaches (to emphasize their natural sweetness) and gelato made as only a Chemistry Professor can, with liquid nitrogen.
PJ has taught many classes at the Farm because of his unique perspective on cooking that pairs classical culinary training with deep scientific understanding. He is also an excellent teacher. Like many of his classes, this one will focus on Italian cuisine and will use ingredients at their peak of ripeness: tomatoes, strawberries and peaches.
His informal cooking training from his family, and his formal cooking training in traditional Italian cuisine and classical French technique saw him climb quickly from the bottom of the professional kitchen to Sous Chef in only 6 years. All this preceded his Ph.D. in organic chemistry, which led him to his current position as Professor and Chair of the Chemistry Department at Seattle University, where he teaches a popular class in the Science of Cooking.
For PJ’s class this summer he will teach us how to make gnocchi with oxtail ragu and horseradish gremolata. These pillowy, light potato pasta are a specialty of the Professor’s and a dish that he has mastered. Draped with oxtails braised in red wine, stock, tomatoes and thyme till the sauce reduces to a rich, hearty ragu, this is a perfect dish, contrasted beautifully by a bright, fresh and spicy gremolata.
For the second course, he will use perfect summer tomatoes to create a tomato tarte tatin, a creative twist on the traditional French apple dessert, but elevated to an elegant savory course.
For the rest of the afternoon PJ will share his recipe for olive oil and fresh rosemary cake, served with slow-roasted strawberries and pan-roasted peaches (to emphasize their natural sweetness) and gelato made as only a Chemistry Professor can, with liquid nitrogen.
PJ has taught many classes at the Farm because of his unique perspective on cooking that pairs classical culinary training with deep scientific understanding. He is also an excellent teacher. Like many of his classes, this one will focus on Italian cuisine and will use ingredients at their peak of ripeness: tomatoes, strawberries and peaches.
His informal cooking training from his family, and his formal cooking training in traditional Italian cuisine and classical French technique saw him climb quickly from the bottom of the professional kitchen to Sous Chef in only 6 years. All this preceded his Ph.D. in organic chemistry, which led him to his current position as Professor and Chair of the Chemistry Department at Seattle University, where he teaches a popular class in the Science of Cooking.
For PJ’s class this summer he will teach us how to make gnocchi with oxtail ragu and horseradish gremolata. These pillowy, light potato pasta are a specialty of the Professor’s and a dish that he has mastered. Draped with oxtails braised in red wine, stock, tomatoes and thyme till the sauce reduces to a rich, hearty ragu, this is a perfect dish, contrasted beautifully by a bright, fresh and spicy gremolata.
For the second course, he will use perfect summer tomatoes to create a tomato tarte tatin, a creative twist on the traditional French apple dessert, but elevated to an elegant savory course.
For the rest of the afternoon PJ will share his recipe for olive oil and fresh rosemary cake, served with slow-roasted strawberries and pan-roasted peaches (to emphasize their natural sweetness) and gelato made as only a Chemistry Professor can, with liquid nitrogen.
