A portion of the proceeds from this class supports the Atlanta Chapter of Les Dames d’Escoffier International, which works to advance women in food, beverage and hospitality.

In Italy, the hour between work and dinner has its own name and its own rituals. The aperitivo, often called the “most civilized cocktail hour,” is when friends meet at the local café to unwind and catch up over bitter, bubbly cocktails and small bites meant to “open the palate” for dinner. That ritual is what made stylist and cookbook author Annette Joseph fall in love with Italy on the Italian Riviera. It eventually led her to restore a 12th-century fortress in Northern Tuscany, where she lives, hosts and writes cookbooks about the slower, more intentional traditions of rural Italy. Join her for an evening of la dolce vita before the holiday rush begins.

In this demonstration class, Annette shares the stories behind the classic aperitivo pairings and shows you how to host one with ease. You’ll learn classic Italian aperitivo cocktails and the balance of bitter, bright and bubbly that makes each one work. You’ll also pick up her tips for simple, make-ahead bites that look like you fussed. You’ll go home with an easy plan for hosting your own aperitivo this holiday season.

A Taste of What’s on the Menu:
The menu may include the following, or similar selections from Annette’s aperitivo repertoire.

Aperol Spritz: Italy’s sunset-orange favorite. Aperol, prosecco and a splash of soda make it light, bittersweet and dangerously easy to sip.

Americano: The Negroni’s gentler ancestor. Campari and sweet vermouth are topped with sparkling water for a classic bitter aperitivo.

Negroni Sbagliato: The “mistaken” Negroni, made with prosecco in place of gin. It’s bubbly and bittersweet, and it’s festive enough for any holiday toast.

Orange-Marinated Fennel with Pecorino Shavings: Paper-thin oranges and fennel marinate in apple balsamic and olive oil, then get finished with green olives and salty shaved Pecorino.

Seared Tuna with Ligurian Olive Sauce: Ahi tuna, seared rare and sliced into bites, under a bright sauce of basil, parsley and olives. It’s a nod to the tiny Taggiasca olives served at nearly every bar on the Riviera.

Endive with Gorgonzola: Crisp endive leaves piped with creamy Gorgonzola. It’s the simplest elegant bite you’ll ever make.

Salami Puffs: Genoa salami and cream cheese rolled in flaky puff pastry and baked until golden. This is the one that disappears first.

Come thirsty and come hungry, because you’ll taste every cocktail and bite as Annette demonstrates. Gather a few friends, take a break from the holiday to-do list and spend an evening in Tuscany without leaving Atlanta.  Your ticket includes a signed copy of Annette’s Cocktail Italiano, and more of her cookbooks will be available for purchase. They make perfect holiday gifts.  

Sunday, November 15th - 4:00pm to 7:00pm

Prices are listed per person.