Succulent breast of chicken follows, saut ed with thin-sliced prosciutto ham and fresh sage in a lemon, caper and artichoke butter sauce. We finish with Cannoli, a sweet pastry rolled and filled with ricotta and mascarpone cheeses, served on a pool of chocolate sauce, with fresh, candied pistachios.
Tuition includes the cost of all the finest food supplies.
BHS G140 Jeff Sandino has served as executive chef with the original Buca Restaurant, and as sous chef at Figlio. His 25 years of experience in the industry have brought him to such gourmet restaurants as Cafe Royal in L'Hotel Sofitel, as well as some more casual dining spots, like Sunsets on Wayzata Bay. He is also the founder of an in-home cooking instruction and catering service. This wonderfully crunchy cookie is originally from Italy. Heavy with nuts, it complements coffee and tea, for an impressive dessert or snack.