Media Room for The Hotel at Auburn University & Dixon Conference Center

Ariccia, the upscale restaurant and bar located in the Auburn University Hotel and Conference Center, is hosting a “Tour d’Italia” cooking class the first Wednesday of each month starting next week.

Sarah Morriss, junior majoring in art and Italian, studied abroad in Italy last summer and is excited about the event.

“I went to Italy through the art department last summer and loved every minute of it,” said Morriss. “I was able to immerse myself in the culture, practice my language and eat the best food I’d ever had in my life. I’m excited about trying Ariccia’s take on authentic Italian food.”

While in Rome, Morriss said she could not get enough of the pesto gnocchi, an Italian pasta dish.

“It’s a simple dish, really,” said Morriss. “It’s just potato-filled dumplings with a pesto cream sauce. I hope that Ariccia will feature it during their cooking class because it’s my favorite.”

To give patrons a more intimate atmosphere, the cooking lessons are held in Enoteca, the private dining room in Ariccia.

Each week, Chef Miguel will teach the students about various culinary techniques and recipes offered throughout different regions of Italy.

The students will not only take home a plate of pasta, but also knowledge about the world around us and another country’s culture.

“My fiance and I love to cook Italian cuisine so this is perfect for us,” said Morriss. “It’s also a great present for a friend or a neat thing to take part in as a group.”

The cost for the event is $100 per person, but the price includes all the Italian dishes that are prepared, a bottle of wine, a gift basket to take home and the class itself.

“I definitely want to go,” said Morriss. “It’ll make me feel like I’m in Italy again.”

“Tour d’Italia” is one of the many events Ariccia offers each week as an alternative to the usual weeknight meal. To register for the “Tour d’Italia” cooking lesson, contact Claire Posey at 334.321.3179 or visit Ariccia’s website at auhcc.com

http://www.thecornernews.com/index.php/loveliest_village/comments/a-tour-of-italy-in-lee-county/

Tour d' Italia couples' cooking class is the perfect recipe for a sumptuous Valentine's Day meal

Article featured in the OA News

We're in the kitchen with Chef Miguel Figueroa from Ariccia Trattoria, the popular restaurant is in The Hotel at Auburn University and often hosts cooking classes.

This month, Chef Miguel is teaching amorous dishes in the Tour D'Italia series of classes. The Hotel at Auburn University is also offering specials for Valentine's Day.

For more information on the Tour D'Italia classes, call (334) 321-3181.

For more information on the hotel's Valentine specials, call (334) 821-8200.

Here are a couple of the recipes Chef Miguel shared:

GRILLED OYSTERS

Yield 4 servings:

Method of preparation:

1. Brush and rinse the outside of the oysters really good.
2. Shucked the oysters, keep them in a half shell and  place them in a sheet tray
3. Season the oysters with lime juice, lemon juice, EVOO, orange zest, basil, salt and tabasco to taste.
4. Start up an outside grill with lid, chef recommends a charcoal grill in medium heat.
5. When the grill is hot and ready uncover the grill and place the oysters inside the grill shell down and cover the grill.
6. Cook them for 5 minutes with the lid on.
7. Uncover and serve them right away.

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Lobster Bruschetta

Yield 25 pieces

• Lobster  tail shell off   1ea. (7-10oz average)
• Roma tomato small diced 2ea. (no seeds)
• Fresh Basil chopped ½ cup
• Red onion small diced ½ ea.
• Garlic ½ clove small diced
• Capers ½ cup Chopped
• Fresh lemon 1ea
• Fresh lime 1ea
• Salt & pepper to taste
• Extra virgin olive oil as need it.
• Whole unsalted butter 1lb
• 1 baguette bread sliced

Method of preparation:

1. In a small sauce pot melt the butter (1lb) in medium heat.
2. When butter start to simmer add the lobster tail.
3. Cook the lobster for 5 minutes depending on the size. (Lobster need to be completely submerge in the butter) add more butter if need it.
4. After 5 min. check the lobster in the thickest part for doneness. Add a few minutes if need it.
5. When lobster tail is done, pull out from the butter and cool down completely in the refrigerator.
6. When lobster is cold small diced it and placed in a mixing bowl.
7. In a mixing bowl add all ingredients and mix well. Add salt and pepper to mix as need it.
8. Let the mixture rest in the refrigerator overnight and season again if need it.
9. Sliced the bread in small pieces and toast in the oven until golden brown.
10. Let the bread rest until cool down.
11. Add the mixture to the bread, drizzle with EVOO and sprinkle a little sea salt. Garnish with a parsley leaf and serve right away.

http://www2.wrbl.com/news/2012/feb/09/valentines-day-ariccia-trattoria-auburn-ar-3200281/