About the Host
Back in the day, Nick Stefanelli went off to Milan, thinking he was headed for a career in fashion. Then, as he savored the food of Italy (and remembered the amazing Italian food his grandparents used to cook for him), he switched tracks. He enrolled in L’Academie de Cuisine in his native Maryland and, upon graduation, went to hone his craft in the country's top kitchens, including The French Laundry (under Thomas Keller), Galileo (under Roberto Donna), and Maestro (under Fabio Trabocchi). He then followed Trabocchi to NYC to become chef de cuisine at Flamma, before returning to the nation's capital to serve as opening chef of Bibiana – which was named “Best New Restaurant” by Esquire under his leadership. Finally, in 2015, Chef Stefanelli struck out on his own with Masseria (and later Officina), and the restaurant has earned Michelin stars every year since, as well as heaping praise from Washington Post critic Tom Sietsema as one of his Top Ten D.C. favorites. Did we mention that Chef Stefanelli also has a James Beard "Rising Star Chef" nomination under his belt?
About the Event
Chef Stefanelli welcomed us into his home kitchen (via livestream), and taught us how to cook a multi-course contemporary Italian meal showcasing a few of his favorite signature dishes (see menu below). And, as is always the case at our events, he took plenty of questions from attendees while he cooked and participated in an extended Q&A to close out the night!
Appetizer: Roman-Style Artichokes with white wine & mint
Entrée: Crispy Skin Trout with onion soubise & brown butter lemon sauce
- What does my ticket get me?
In addition to unlimited viewing access to the recording of this event, you’ll receive the companion Recipe Book (which includes detailed step-by-step cooking instructions and kitchen equipment needed to make each dish, as well as the complete grocery list) so you can cook the meal along with Chef Stefanelli whenever you’d like!
- How long does this event take?
This event runs for 1hr 20 min. from start to finish – 1hr 6 min. of cooking and 14 min. of additional Q&A at the end.
- What will the yield be?
2 servings of each dish.
- What kitchen equipment, appliances, and utensils will be used?
- Large nonstick sauté or cast iron pan
- Large pot with lid
- Large oven-proof saucepan with lid
- Medium pot or saucepan with lid
- Large bowl
- Medium bowl
- Small bowls for ingredients
- Blender or immersion blender
- Cutting board & sharp knife
- Serrated knife
- Paring knife
- Measuring cups & spoons
- Mixing spoon
- Vegetable peeler (optional)
- Citrus juicer (optional)
- What ingredients will be needed?
In addition to the following kitchen staples – bay leaves, extra-virgin olive oil, kosher salt, neutral oil (e.g. canola or vegetable), long-grain rice – Chef Baker recommends acquiring the following ingredients listed below:
- Dry white wine
- Italian flat-leaf parsley
- Trout fillets
- Yellow onions
*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.