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Apr
24
Sat
Italian Cooking Classes @ Murer House & Learning Center Tickets
Apr 24 @ 10:00 am – 12:00 pm

Discover the flavors of Italy with a Murer House Italian Cooking Class!  Our classes are designed to help you master the skills you need to prepare these fantastic everyday meals at home. Classes are small and intimate and allow you one-on-one interaction with the teachers.

Sign up early as class size is limited.  Current availability is listed on the Murer House website.  Most classes are 10 a.m. to 2 p.m. on Saturdays.  New classes are always added so check the Murer House website often.

Fresh Herb Fettuccini with Bertilla

Saturday, April 10th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Learn to make fresh herb pasta using two techniques, by hand and with a pasta machine.  Students mix fresh parsley and basil into dough to create noodles with a subtle herb flavor.  Students will make fettucini using a pasta machine and farfalle (bowtie) pasta by hand, taking home what they make.

Italian Trifle Cake – Zuppa Inglese with Anna Maria 

Saturday, April 17th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Zuppa Inglese, a very traditional Italian desserta blend between tiramisu and a trifle cake. This delicious zuppa inglese is visually stunning with shocking pink sponge cake contrasting against rich vanilla custard, layer of fresh berries and topped with shaved dark chocolate.  Students will make from scratch their own cake to take home and enjoy.

Hand-made Panettone with Bertilla

Saturday, April 24th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Panettone, the sweet and delicate Italian Christmas bread, is wonderful all year.  This authentic homemade variation, bursting with the same flavors of classic panettone, uses cake leavening instead of yeast to yield its light, yet moist, texture.  Without losing its originality, it is an easier version to make and enjoy for all.  Students take home their individual panettone to be enjoyed as lightly buttered toast for breakfast or with dollop of fresh cream for dessert.

Lasagna with Mushrooms and Béchamel Sauce with Anna Maria 

Saturday, May 1st, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Homemade Lasagna is a classic of Italian dish with hundreds of versions! If you love mushrooms and crave tender lasagna noodles infused with a creamy, white buttery béchamel sauce, mozzarella and a smattering of Parmesan cheese, this one’s for you! Students will make the noodles in class with our pasta makers, prepare the béchamel and mushroom sauce and assemble their own individual tray to take home to bake.

Gnocchi di Patate with Bertilla 

Saturday, May 8th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Gnocchi is a classic Italian comfort food and every region in Italy has their own popular recipe.  Students prepare a northern Italian recipe, delicate pillows of potatoes and flour that are light, but firm enough to stay together as they cook.  Students make their own to take home and enjoy.   

Biscotti con Ricotta (Soft ricotta cookies) with Anna Maria

Saturday, May 8th, 2 pm to 4 pm

$45 + $5 for ingredients paid directly to the instructor

Ricotta cookies are soft, cake-like cookies with a light lovely flavor. We can dip them in a decadent cocoa sugar glaze, sprinkle them with powdered sugar or enjoy plain. These will become a favorite you will return to time and again. Students will make, bake and glaze their own cookies, and take home to enjoy.

Cuccidati (Fig and Dates Glazed Cookies) with Anna Maria

Saturday, May 15th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Cuccidati, a traditional decadent and soft holiday Sicilian cookie that can be enjoyed all year-round. A shortbread pastry dough stuffed with A soft, fragrant mix of dried figs, dates, nuts and topped with a lemon glaze, makes cuccidati cookies unforgettable from the first bite. Students will make their own batch of cookies to take home to enjoy.

Biscotti al Limone e Mandorle with Bertilla

Saturday, May 22nd, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

These “twice baked” Italian cookies have almonds and a delicate citrus flavor with a soft center yet a light outer crunch.  Much easier to make than you might believe, these cookies will be a family favorite or a great gift to share.  Students will make and shape the biscotti dough into loaves; then slice and bake one loaf to take home and enjoy.   

Parmigiana Bianca di Zucchine e Patate (Zucchini Potato Bake) with Anna Maria

Saturday, May 29th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Parmigiana Bianca di Zucchine e Patate is a delicious alternative to the traditional eggplant version. Several layers of grilled zucchini, mozzarella, grilled potato slices and béchamel sauce are topped with Parmesan cheese and fresh herbs. This is a creamy and cheesy casserole exploding with flavors that the whole family will enjoy, including the kids.  Students will make their own little casserole to take home, bake and sample. 

Arancini Siciliani with Bertilla

Saturday, June 12th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Arancini, “little oranges,” are savory rice balls, a specialty of Sicily, most often served as an antipasto or appetizer.  Other regions of Italy also make these savory rice croquettes.  In this class, we are using the traditional saffron, which gives them a delicate flavor.  Students will make the base risotto used to form the balls as a team, then individually make their arancini to take home.

Crostata di Pesche with Bertilla

Saturday, June 19th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Celebrate the arrival of peach season!  This crostata is a cross between a fruit tart and filled short bread, begins with a buttery crust (pasta frolla), that is layered with fresh jam and topped with sliced fresh peaches.  Delicious plain or with fresh whipped cream or gelato.  Students make an individual crostata to take home and enjoy.  

May
1
Sat
Italian Cooking Classes @ Murer House & Learning Center Tickets
May 1 @ 10:00 am – 12:00 pm

Discover the flavors of Italy with a Murer House Italian Cooking Class!  Our classes are designed to help you master the skills you need to prepare these fantastic everyday meals at home. Classes are small and intimate and allow you one-on-one interaction with the teachers.

Sign up early as class size is limited.  Current availability is listed on the Murer House website.  Most classes are 10 a.m. to 2 p.m. on Saturdays.  New classes are always added so check the Murer House website often.

Fresh Herb Fettuccini with Bertilla

Saturday, April 10th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Learn to make fresh herb pasta using two techniques, by hand and with a pasta machine.  Students mix fresh parsley and basil into dough to create noodles with a subtle herb flavor.  Students will make fettucini using a pasta machine and farfalle (bowtie) pasta by hand, taking home what they make.

Italian Trifle Cake – Zuppa Inglese with Anna Maria 

Saturday, April 17th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Zuppa Inglese, a very traditional Italian desserta blend between tiramisu and a trifle cake. This delicious zuppa inglese is visually stunning with shocking pink sponge cake contrasting against rich vanilla custard, layer of fresh berries and topped with shaved dark chocolate.  Students will make from scratch their own cake to take home and enjoy.

Hand-made Panettone with Bertilla

Saturday, April 24th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Panettone, the sweet and delicate Italian Christmas bread, is wonderful all year.  This authentic homemade variation, bursting with the same flavors of classic panettone, uses cake leavening instead of yeast to yield its light, yet moist, texture.  Without losing its originality, it is an easier version to make and enjoy for all.  Students take home their individual panettone to be enjoyed as lightly buttered toast for breakfast or with dollop of fresh cream for dessert.

Lasagna with Mushrooms and Béchamel Sauce with Anna Maria 

Saturday, May 1st, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Homemade Lasagna is a classic of Italian dish with hundreds of versions! If you love mushrooms and crave tender lasagna noodles infused with a creamy, white buttery béchamel sauce, mozzarella and a smattering of Parmesan cheese, this one’s for you! Students will make the noodles in class with our pasta makers, prepare the béchamel and mushroom sauce and assemble their own individual tray to take home to bake.

Gnocchi di Patate with Bertilla 

Saturday, May 8th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Gnocchi is a classic Italian comfort food and every region in Italy has their own popular recipe.  Students prepare a northern Italian recipe, delicate pillows of potatoes and flour that are light, but firm enough to stay together as they cook.  Students make their own to take home and enjoy.   

Biscotti con Ricotta (Soft ricotta cookies) with Anna Maria

Saturday, May 8th, 2 pm to 4 pm

$45 + $5 for ingredients paid directly to the instructor

Ricotta cookies are soft, cake-like cookies with a light lovely flavor. We can dip them in a decadent cocoa sugar glaze, sprinkle them with powdered sugar or enjoy plain. These will become a favorite you will return to time and again. Students will make, bake and glaze their own cookies, and take home to enjoy.

Cuccidati (Fig and Dates Glazed Cookies) with Anna Maria

Saturday, May 15th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Cuccidati, a traditional decadent and soft holiday Sicilian cookie that can be enjoyed all year-round. A shortbread pastry dough stuffed with A soft, fragrant mix of dried figs, dates, nuts and topped with a lemon glaze, makes cuccidati cookies unforgettable from the first bite. Students will make their own batch of cookies to take home to enjoy.

Biscotti al Limone e Mandorle with Bertilla

Saturday, May 22nd, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

These “twice baked” Italian cookies have almonds and a delicate citrus flavor with a soft center yet a light outer crunch.  Much easier to make than you might believe, these cookies will be a family favorite or a great gift to share.  Students will make and shape the biscotti dough into loaves; then slice and bake one loaf to take home and enjoy.   

Parmigiana Bianca di Zucchine e Patate (Zucchini Potato Bake) with Anna Maria

Saturday, May 29th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Parmigiana Bianca di Zucchine e Patate is a delicious alternative to the traditional eggplant version. Several layers of grilled zucchini, mozzarella, grilled potato slices and béchamel sauce are topped with Parmesan cheese and fresh herbs. This is a creamy and cheesy casserole exploding with flavors that the whole family will enjoy, including the kids.  Students will make their own little casserole to take home, bake and sample. 

Arancini Siciliani with Bertilla

Saturday, June 12th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Arancini, “little oranges,” are savory rice balls, a specialty of Sicily, most often served as an antipasto or appetizer.  Other regions of Italy also make these savory rice croquettes.  In this class, we are using the traditional saffron, which gives them a delicate flavor.  Students will make the base risotto used to form the balls as a team, then individually make their arancini to take home.

Crostata di Pesche with Bertilla

Saturday, June 19th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Celebrate the arrival of peach season!  This crostata is a cross between a fruit tart and filled short bread, begins with a buttery crust (pasta frolla), that is layered with fresh jam and topped with sliced fresh peaches.  Delicious plain or with fresh whipped cream or gelato.  Students make an individual crostata to take home and enjoy.  

May
8
Sat
Italian Cooking Classes @ Murer House & Learning Center Tickets
May 8 @ 10:00 am – 12:00 pm

Discover the flavors of Italy with a Murer House Italian Cooking Class!  Our classes are designed to help you master the skills you need to prepare these fantastic everyday meals at home. Classes are small and intimate and allow you one-on-one interaction with the teachers.

Sign up early as class size is limited.  Current availability is listed on the Murer House website.  Most classes are 10 a.m. to 2 p.m. on Saturdays.  New classes are always added so check the Murer House website often.

Fresh Herb Fettuccini with Bertilla

Saturday, April 10th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Learn to make fresh herb pasta using two techniques, by hand and with a pasta machine.  Students mix fresh parsley and basil into dough to create noodles with a subtle herb flavor.  Students will make fettucini using a pasta machine and farfalle (bowtie) pasta by hand, taking home what they make.

Italian Trifle Cake – Zuppa Inglese with Anna Maria 

Saturday, April 17th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Zuppa Inglese, a very traditional Italian desserta blend between tiramisu and a trifle cake. This delicious zuppa inglese is visually stunning with shocking pink sponge cake contrasting against rich vanilla custard, layer of fresh berries and topped with shaved dark chocolate.  Students will make from scratch their own cake to take home and enjoy.

Hand-made Panettone with Bertilla

Saturday, April 24th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Panettone, the sweet and delicate Italian Christmas bread, is wonderful all year.  This authentic homemade variation, bursting with the same flavors of classic panettone, uses cake leavening instead of yeast to yield its light, yet moist, texture.  Without losing its originality, it is an easier version to make and enjoy for all.  Students take home their individual panettone to be enjoyed as lightly buttered toast for breakfast or with dollop of fresh cream for dessert.

Lasagna with Mushrooms and Béchamel Sauce with Anna Maria 

Saturday, May 1st, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Homemade Lasagna is a classic of Italian dish with hundreds of versions! If you love mushrooms and crave tender lasagna noodles infused with a creamy, white buttery béchamel sauce, mozzarella and a smattering of Parmesan cheese, this one’s for you! Students will make the noodles in class with our pasta makers, prepare the béchamel and mushroom sauce and assemble their own individual tray to take home to bake.

Gnocchi di Patate with Bertilla 

Saturday, May 8th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Gnocchi is a classic Italian comfort food and every region in Italy has their own popular recipe.  Students prepare a northern Italian recipe, delicate pillows of potatoes and flour that are light, but firm enough to stay together as they cook.  Students make their own to take home and enjoy.   

Biscotti con Ricotta (Soft ricotta cookies) with Anna Maria

Saturday, May 8th, 2 pm to 4 pm

$45 + $5 for ingredients paid directly to the instructor

Ricotta cookies are soft, cake-like cookies with a light lovely flavor. We can dip them in a decadent cocoa sugar glaze, sprinkle them with powdered sugar or enjoy plain. These will become a favorite you will return to time and again. Students will make, bake and glaze their own cookies, and take home to enjoy.

Cuccidati (Fig and Dates Glazed Cookies) with Anna Maria

Saturday, May 15th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Cuccidati, a traditional decadent and soft holiday Sicilian cookie that can be enjoyed all year-round. A shortbread pastry dough stuffed with A soft, fragrant mix of dried figs, dates, nuts and topped with a lemon glaze, makes cuccidati cookies unforgettable from the first bite. Students will make their own batch of cookies to take home to enjoy.

Biscotti al Limone e Mandorle with Bertilla

Saturday, May 22nd, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

These “twice baked” Italian cookies have almonds and a delicate citrus flavor with a soft center yet a light outer crunch.  Much easier to make than you might believe, these cookies will be a family favorite or a great gift to share.  Students will make and shape the biscotti dough into loaves; then slice and bake one loaf to take home and enjoy.   

Parmigiana Bianca di Zucchine e Patate (Zucchini Potato Bake) with Anna Maria

Saturday, May 29th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Parmigiana Bianca di Zucchine e Patate is a delicious alternative to the traditional eggplant version. Several layers of grilled zucchini, mozzarella, grilled potato slices and béchamel sauce are topped with Parmesan cheese and fresh herbs. This is a creamy and cheesy casserole exploding with flavors that the whole family will enjoy, including the kids.  Students will make their own little casserole to take home, bake and sample. 

Arancini Siciliani with Bertilla

Saturday, June 12th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Arancini, “little oranges,” are savory rice balls, a specialty of Sicily, most often served as an antipasto or appetizer.  Other regions of Italy also make these savory rice croquettes.  In this class, we are using the traditional saffron, which gives them a delicate flavor.  Students will make the base risotto used to form the balls as a team, then individually make their arancini to take home.

Crostata di Pesche with Bertilla

Saturday, June 19th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Celebrate the arrival of peach season!  This crostata is a cross between a fruit tart and filled short bread, begins with a buttery crust (pasta frolla), that is layered with fresh jam and topped with sliced fresh peaches.  Delicious plain or with fresh whipped cream or gelato.  Students make an individual crostata to take home and enjoy.  

May
15
Sat
Italian Cooking Classes @ Murer House & Learning Center Tickets
May 15 @ 10:00 am – 12:00 pm

Discover the flavors of Italy with a Murer House Italian Cooking Class!  Our classes are designed to help you master the skills you need to prepare these fantastic everyday meals at home. Classes are small and intimate and allow you one-on-one interaction with the teachers.

Sign up early as class size is limited.  Current availability is listed on the Murer House website.  Most classes are 10 a.m. to 2 p.m. on Saturdays.  New classes are always added so check the Murer House website often.

Fresh Herb Fettuccini with Bertilla

Saturday, April 10th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Learn to make fresh herb pasta using two techniques, by hand and with a pasta machine.  Students mix fresh parsley and basil into dough to create noodles with a subtle herb flavor.  Students will make fettucini using a pasta machine and farfalle (bowtie) pasta by hand, taking home what they make.

Italian Trifle Cake – Zuppa Inglese with Anna Maria 

Saturday, April 17th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Zuppa Inglese, a very traditional Italian desserta blend between tiramisu and a trifle cake. This delicious zuppa inglese is visually stunning with shocking pink sponge cake contrasting against rich vanilla custard, layer of fresh berries and topped with shaved dark chocolate.  Students will make from scratch their own cake to take home and enjoy.

Hand-made Panettone with Bertilla

Saturday, April 24th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Panettone, the sweet and delicate Italian Christmas bread, is wonderful all year.  This authentic homemade variation, bursting with the same flavors of classic panettone, uses cake leavening instead of yeast to yield its light, yet moist, texture.  Without losing its originality, it is an easier version to make and enjoy for all.  Students take home their individual panettone to be enjoyed as lightly buttered toast for breakfast or with dollop of fresh cream for dessert.

Lasagna with Mushrooms and Béchamel Sauce with Anna Maria 

Saturday, May 1st, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Homemade Lasagna is a classic of Italian dish with hundreds of versions! If you love mushrooms and crave tender lasagna noodles infused with a creamy, white buttery béchamel sauce, mozzarella and a smattering of Parmesan cheese, this one’s for you! Students will make the noodles in class with our pasta makers, prepare the béchamel and mushroom sauce and assemble their own individual tray to take home to bake.

Gnocchi di Patate with Bertilla 

Saturday, May 8th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Gnocchi is a classic Italian comfort food and every region in Italy has their own popular recipe.  Students prepare a northern Italian recipe, delicate pillows of potatoes and flour that are light, but firm enough to stay together as they cook.  Students make their own to take home and enjoy.   

Biscotti con Ricotta (Soft ricotta cookies) with Anna Maria

Saturday, May 8th, 2 pm to 4 pm

$45 + $5 for ingredients paid directly to the instructor

Ricotta cookies are soft, cake-like cookies with a light lovely flavor. We can dip them in a decadent cocoa sugar glaze, sprinkle them with powdered sugar or enjoy plain. These will become a favorite you will return to time and again. Students will make, bake and glaze their own cookies, and take home to enjoy.

Cuccidati (Fig and Dates Glazed Cookies) with Anna Maria

Saturday, May 15th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Cuccidati, a traditional decadent and soft holiday Sicilian cookie that can be enjoyed all year-round. A shortbread pastry dough stuffed with A soft, fragrant mix of dried figs, dates, nuts and topped with a lemon glaze, makes cuccidati cookies unforgettable from the first bite. Students will make their own batch of cookies to take home to enjoy.

Biscotti al Limone e Mandorle with Bertilla

Saturday, May 22nd, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

These “twice baked” Italian cookies have almonds and a delicate citrus flavor with a soft center yet a light outer crunch.  Much easier to make than you might believe, these cookies will be a family favorite or a great gift to share.  Students will make and shape the biscotti dough into loaves; then slice and bake one loaf to take home and enjoy.   

Parmigiana Bianca di Zucchine e Patate (Zucchini Potato Bake) with Anna Maria

Saturday, May 29th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Parmigiana Bianca di Zucchine e Patate is a delicious alternative to the traditional eggplant version. Several layers of grilled zucchini, mozzarella, grilled potato slices and béchamel sauce are topped with Parmesan cheese and fresh herbs. This is a creamy and cheesy casserole exploding with flavors that the whole family will enjoy, including the kids.  Students will make their own little casserole to take home, bake and sample. 

Arancini Siciliani with Bertilla

Saturday, June 12th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Arancini, “little oranges,” are savory rice balls, a specialty of Sicily, most often served as an antipasto or appetizer.  Other regions of Italy also make these savory rice croquettes.  In this class, we are using the traditional saffron, which gives them a delicate flavor.  Students will make the base risotto used to form the balls as a team, then individually make their arancini to take home.

Crostata di Pesche with Bertilla

Saturday, June 19th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Celebrate the arrival of peach season!  This crostata is a cross between a fruit tart and filled short bread, begins with a buttery crust (pasta frolla), that is layered with fresh jam and topped with sliced fresh peaches.  Delicious plain or with fresh whipped cream or gelato.  Students make an individual crostata to take home and enjoy.  

May
22
Sat
Italian Cooking Classes @ Murer House & Learning Center Tickets
May 22 @ 10:00 am – 12:00 pm

Discover the flavors of Italy with a Murer House Italian Cooking Class!  Our classes are designed to help you master the skills you need to prepare these fantastic everyday meals at home. Classes are small and intimate and allow you one-on-one interaction with the teachers.

Sign up early as class size is limited.  Current availability is listed on the Murer House website.  Most classes are 10 a.m. to 2 p.m. on Saturdays.  New classes are always added so check the Murer House website often.

Fresh Herb Fettuccini with Bertilla

Saturday, April 10th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Learn to make fresh herb pasta using two techniques, by hand and with a pasta machine.  Students mix fresh parsley and basil into dough to create noodles with a subtle herb flavor.  Students will make fettucini using a pasta machine and farfalle (bowtie) pasta by hand, taking home what they make.

Italian Trifle Cake – Zuppa Inglese with Anna Maria 

Saturday, April 17th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Zuppa Inglese, a very traditional Italian desserta blend between tiramisu and a trifle cake. This delicious zuppa inglese is visually stunning with shocking pink sponge cake contrasting against rich vanilla custard, layer of fresh berries and topped with shaved dark chocolate.  Students will make from scratch their own cake to take home and enjoy.

Hand-made Panettone with Bertilla

Saturday, April 24th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Panettone, the sweet and delicate Italian Christmas bread, is wonderful all year.  This authentic homemade variation, bursting with the same flavors of classic panettone, uses cake leavening instead of yeast to yield its light, yet moist, texture.  Without losing its originality, it is an easier version to make and enjoy for all.  Students take home their individual panettone to be enjoyed as lightly buttered toast for breakfast or with dollop of fresh cream for dessert.

Lasagna with Mushrooms and Béchamel Sauce with Anna Maria 

Saturday, May 1st, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Homemade Lasagna is a classic of Italian dish with hundreds of versions! If you love mushrooms and crave tender lasagna noodles infused with a creamy, white buttery béchamel sauce, mozzarella and a smattering of Parmesan cheese, this one’s for you! Students will make the noodles in class with our pasta makers, prepare the béchamel and mushroom sauce and assemble their own individual tray to take home to bake.

Gnocchi di Patate with Bertilla 

Saturday, May 8th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Gnocchi is a classic Italian comfort food and every region in Italy has their own popular recipe.  Students prepare a northern Italian recipe, delicate pillows of potatoes and flour that are light, but firm enough to stay together as they cook.  Students make their own to take home and enjoy.   

Biscotti con Ricotta (Soft ricotta cookies) with Anna Maria

Saturday, May 8th, 2 pm to 4 pm

$45 + $5 for ingredients paid directly to the instructor

Ricotta cookies are soft, cake-like cookies with a light lovely flavor. We can dip them in a decadent cocoa sugar glaze, sprinkle them with powdered sugar or enjoy plain. These will become a favorite you will return to time and again. Students will make, bake and glaze their own cookies, and take home to enjoy.

Cuccidati (Fig and Dates Glazed Cookies) with Anna Maria

Saturday, May 15th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Cuccidati, a traditional decadent and soft holiday Sicilian cookie that can be enjoyed all year-round. A shortbread pastry dough stuffed with A soft, fragrant mix of dried figs, dates, nuts and topped with a lemon glaze, makes cuccidati cookies unforgettable from the first bite. Students will make their own batch of cookies to take home to enjoy.

Biscotti al Limone e Mandorle with Bertilla

Saturday, May 22nd, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

These “twice baked” Italian cookies have almonds and a delicate citrus flavor with a soft center yet a light outer crunch.  Much easier to make than you might believe, these cookies will be a family favorite or a great gift to share.  Students will make and shape the biscotti dough into loaves; then slice and bake one loaf to take home and enjoy.   

Parmigiana Bianca di Zucchine e Patate (Zucchini Potato Bake) with Anna Maria

Saturday, May 29th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Parmigiana Bianca di Zucchine e Patate is a delicious alternative to the traditional eggplant version. Several layers of grilled zucchini, mozzarella, grilled potato slices and béchamel sauce are topped with Parmesan cheese and fresh herbs. This is a creamy and cheesy casserole exploding with flavors that the whole family will enjoy, including the kids.  Students will make their own little casserole to take home, bake and sample. 

Arancini Siciliani with Bertilla

Saturday, June 12th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Arancini, “little oranges,” are savory rice balls, a specialty of Sicily, most often served as an antipasto or appetizer.  Other regions of Italy also make these savory rice croquettes.  In this class, we are using the traditional saffron, which gives them a delicate flavor.  Students will make the base risotto used to form the balls as a team, then individually make their arancini to take home.

Crostata di Pesche with Bertilla

Saturday, June 19th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Celebrate the arrival of peach season!  This crostata is a cross between a fruit tart and filled short bread, begins with a buttery crust (pasta frolla), that is layered with fresh jam and topped with sliced fresh peaches.  Delicious plain or with fresh whipped cream or gelato.  Students make an individual crostata to take home and enjoy.  

May
29
Sat
Italian Cooking Classes @ Murer House & Learning Center Tickets
May 29 @ 10:00 am – 12:00 pm

Discover the flavors of Italy with a Murer House Italian Cooking Class!  Our classes are designed to help you master the skills you need to prepare these fantastic everyday meals at home. Classes are small and intimate and allow you one-on-one interaction with the teachers.

Sign up early as class size is limited.  Current availability is listed on the Murer House website.  Most classes are 10 a.m. to 2 p.m. on Saturdays.  New classes are always added so check the Murer House website often.

Fresh Herb Fettuccini with Bertilla

Saturday, April 10th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Learn to make fresh herb pasta using two techniques, by hand and with a pasta machine.  Students mix fresh parsley and basil into dough to create noodles with a subtle herb flavor.  Students will make fettucini using a pasta machine and farfalle (bowtie) pasta by hand, taking home what they make.

Italian Trifle Cake – Zuppa Inglese with Anna Maria 

Saturday, April 17th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Zuppa Inglese, a very traditional Italian desserta blend between tiramisu and a trifle cake. This delicious zuppa inglese is visually stunning with shocking pink sponge cake contrasting against rich vanilla custard, layer of fresh berries and topped with shaved dark chocolate.  Students will make from scratch their own cake to take home and enjoy.

Hand-made Panettone with Bertilla

Saturday, April 24th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Panettone, the sweet and delicate Italian Christmas bread, is wonderful all year.  This authentic homemade variation, bursting with the same flavors of classic panettone, uses cake leavening instead of yeast to yield its light, yet moist, texture.  Without losing its originality, it is an easier version to make and enjoy for all.  Students take home their individual panettone to be enjoyed as lightly buttered toast for breakfast or with dollop of fresh cream for dessert.

Lasagna with Mushrooms and Béchamel Sauce with Anna Maria 

Saturday, May 1st, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Homemade Lasagna is a classic of Italian dish with hundreds of versions! If you love mushrooms and crave tender lasagna noodles infused with a creamy, white buttery béchamel sauce, mozzarella and a smattering of Parmesan cheese, this one’s for you! Students will make the noodles in class with our pasta makers, prepare the béchamel and mushroom sauce and assemble their own individual tray to take home to bake.

Gnocchi di Patate with Bertilla 

Saturday, May 8th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Gnocchi is a classic Italian comfort food and every region in Italy has their own popular recipe.  Students prepare a northern Italian recipe, delicate pillows of potatoes and flour that are light, but firm enough to stay together as they cook.  Students make their own to take home and enjoy.   

Biscotti con Ricotta (Soft ricotta cookies) with Anna Maria

Saturday, May 8th, 2 pm to 4 pm

$45 + $5 for ingredients paid directly to the instructor

Ricotta cookies are soft, cake-like cookies with a light lovely flavor. We can dip them in a decadent cocoa sugar glaze, sprinkle them with powdered sugar or enjoy plain. These will become a favorite you will return to time and again. Students will make, bake and glaze their own cookies, and take home to enjoy.

Cuccidati (Fig and Dates Glazed Cookies) with Anna Maria

Saturday, May 15th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Cuccidati, a traditional decadent and soft holiday Sicilian cookie that can be enjoyed all year-round. A shortbread pastry dough stuffed with A soft, fragrant mix of dried figs, dates, nuts and topped with a lemon glaze, makes cuccidati cookies unforgettable from the first bite. Students will make their own batch of cookies to take home to enjoy.

Biscotti al Limone e Mandorle with Bertilla

Saturday, May 22nd, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

These “twice baked” Italian cookies have almonds and a delicate citrus flavor with a soft center yet a light outer crunch.  Much easier to make than you might believe, these cookies will be a family favorite or a great gift to share.  Students will make and shape the biscotti dough into loaves; then slice and bake one loaf to take home and enjoy.   

Parmigiana Bianca di Zucchine e Patate (Zucchini Potato Bake) with Anna Maria

Saturday, May 29th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Parmigiana Bianca di Zucchine e Patate is a delicious alternative to the traditional eggplant version. Several layers of grilled zucchini, mozzarella, grilled potato slices and béchamel sauce are topped with Parmesan cheese and fresh herbs. This is a creamy and cheesy casserole exploding with flavors that the whole family will enjoy, including the kids.  Students will make their own little casserole to take home, bake and sample. 

Arancini Siciliani with Bertilla

Saturday, June 12th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Arancini, “little oranges,” are savory rice balls, a specialty of Sicily, most often served as an antipasto or appetizer.  Other regions of Italy also make these savory rice croquettes.  In this class, we are using the traditional saffron, which gives them a delicate flavor.  Students will make the base risotto used to form the balls as a team, then individually make their arancini to take home.

Crostata di Pesche with Bertilla

Saturday, June 19th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Celebrate the arrival of peach season!  This crostata is a cross between a fruit tart and filled short bread, begins with a buttery crust (pasta frolla), that is layered with fresh jam and topped with sliced fresh peaches.  Delicious plain or with fresh whipped cream or gelato.  Students make an individual crostata to take home and enjoy.  

Jun
5
Sat
Lavender Day @ Murer House & Gardens Tickets
Jun 5 @ 10:00 am – 2:00 pm

Come experience Lavender Day in the beautiful Murer House Gardens. There will be plant sales, lavender gifts, craft demo, and drawing. 

Jun
12
Sat
Italian Cooking Classes @ Murer House & Learning Center Tickets
Jun 12 @ 10:00 am – 12:00 pm

Discover the flavors of Italy with a Murer House Italian Cooking Class!  Our classes are designed to help you master the skills you need to prepare these fantastic everyday meals at home. Classes are small and intimate and allow you one-on-one interaction with the teachers.

Sign up early as class size is limited.  Current availability is listed on the Murer House website.  Most classes are 10 a.m. to 2 p.m. on Saturdays.  New classes are always added so check the Murer House website often.

Fresh Herb Fettuccini with Bertilla

Saturday, April 10th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Learn to make fresh herb pasta using two techniques, by hand and with a pasta machine.  Students mix fresh parsley and basil into dough to create noodles with a subtle herb flavor.  Students will make fettucini using a pasta machine and farfalle (bowtie) pasta by hand, taking home what they make.

Italian Trifle Cake – Zuppa Inglese with Anna Maria 

Saturday, April 17th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Zuppa Inglese, a very traditional Italian desserta blend between tiramisu and a trifle cake. This delicious zuppa inglese is visually stunning with shocking pink sponge cake contrasting against rich vanilla custard, layer of fresh berries and topped with shaved dark chocolate.  Students will make from scratch their own cake to take home and enjoy.

Hand-made Panettone with Bertilla

Saturday, April 24th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Panettone, the sweet and delicate Italian Christmas bread, is wonderful all year.  This authentic homemade variation, bursting with the same flavors of classic panettone, uses cake leavening instead of yeast to yield its light, yet moist, texture.  Without losing its originality, it is an easier version to make and enjoy for all.  Students take home their individual panettone to be enjoyed as lightly buttered toast for breakfast or with dollop of fresh cream for dessert.

Lasagna with Mushrooms and Béchamel Sauce with Anna Maria 

Saturday, May 1st, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Homemade Lasagna is a classic of Italian dish with hundreds of versions! If you love mushrooms and crave tender lasagna noodles infused with a creamy, white buttery béchamel sauce, mozzarella and a smattering of Parmesan cheese, this one’s for you! Students will make the noodles in class with our pasta makers, prepare the béchamel and mushroom sauce and assemble their own individual tray to take home to bake.

Gnocchi di Patate with Bertilla 

Saturday, May 8th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Gnocchi is a classic Italian comfort food and every region in Italy has their own popular recipe.  Students prepare a northern Italian recipe, delicate pillows of potatoes and flour that are light, but firm enough to stay together as they cook.  Students make their own to take home and enjoy.   

Biscotti con Ricotta (Soft ricotta cookies) with Anna Maria

Saturday, May 8th, 2 pm to 4 pm

$45 + $5 for ingredients paid directly to the instructor

Ricotta cookies are soft, cake-like cookies with a light lovely flavor. We can dip them in a decadent cocoa sugar glaze, sprinkle them with powdered sugar or enjoy plain. These will become a favorite you will return to time and again. Students will make, bake and glaze their own cookies, and take home to enjoy.

Cuccidati (Fig and Dates Glazed Cookies) with Anna Maria

Saturday, May 15th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Cuccidati, a traditional decadent and soft holiday Sicilian cookie that can be enjoyed all year-round. A shortbread pastry dough stuffed with A soft, fragrant mix of dried figs, dates, nuts and topped with a lemon glaze, makes cuccidati cookies unforgettable from the first bite. Students will make their own batch of cookies to take home to enjoy.

Biscotti al Limone e Mandorle with Bertilla

Saturday, May 22nd, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

These “twice baked” Italian cookies have almonds and a delicate citrus flavor with a soft center yet a light outer crunch.  Much easier to make than you might believe, these cookies will be a family favorite or a great gift to share.  Students will make and shape the biscotti dough into loaves; then slice and bake one loaf to take home and enjoy.   

Parmigiana Bianca di Zucchine e Patate (Zucchini Potato Bake) with Anna Maria

Saturday, May 29th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Parmigiana Bianca di Zucchine e Patate is a delicious alternative to the traditional eggplant version. Several layers of grilled zucchini, mozzarella, grilled potato slices and béchamel sauce are topped with Parmesan cheese and fresh herbs. This is a creamy and cheesy casserole exploding with flavors that the whole family will enjoy, including the kids.  Students will make their own little casserole to take home, bake and sample. 

Arancini Siciliani with Bertilla

Saturday, June 12th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Arancini, “little oranges,” are savory rice balls, a specialty of Sicily, most often served as an antipasto or appetizer.  Other regions of Italy also make these savory rice croquettes.  In this class, we are using the traditional saffron, which gives them a delicate flavor.  Students will make the base risotto used to form the balls as a team, then individually make their arancini to take home.

Crostata di Pesche with Bertilla

Saturday, June 19th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Celebrate the arrival of peach season!  This crostata is a cross between a fruit tart and filled short bread, begins with a buttery crust (pasta frolla), that is layered with fresh jam and topped with sliced fresh peaches.  Delicious plain or with fresh whipped cream or gelato.  Students make an individual crostata to take home and enjoy.  

Jun
19
Sat
Italian Cooking Classes @ Murer House & Learning Center Tickets
Jun 19 @ 10:00 am – 12:00 pm

Discover the flavors of Italy with a Murer House Italian Cooking Class!  Our classes are designed to help you master the skills you need to prepare these fantastic everyday meals at home. Classes are small and intimate and allow you one-on-one interaction with the teachers.

Sign up early as class size is limited.  Current availability is listed on the Murer House website.  Most classes are 10 a.m. to 2 p.m. on Saturdays.  New classes are always added so check the Murer House website often.

Fresh Herb Fettuccini with Bertilla

Saturday, April 10th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Learn to make fresh herb pasta using two techniques, by hand and with a pasta machine.  Students mix fresh parsley and basil into dough to create noodles with a subtle herb flavor.  Students will make fettucini using a pasta machine and farfalle (bowtie) pasta by hand, taking home what they make.

Italian Trifle Cake – Zuppa Inglese with Anna Maria 

Saturday, April 17th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Zuppa Inglese, a very traditional Italian desserta blend between tiramisu and a trifle cake. This delicious zuppa inglese is visually stunning with shocking pink sponge cake contrasting against rich vanilla custard, layer of fresh berries and topped with shaved dark chocolate.  Students will make from scratch their own cake to take home and enjoy.

Hand-made Panettone with Bertilla

Saturday, April 24th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Panettone, the sweet and delicate Italian Christmas bread, is wonderful all year.  This authentic homemade variation, bursting with the same flavors of classic panettone, uses cake leavening instead of yeast to yield its light, yet moist, texture.  Without losing its originality, it is an easier version to make and enjoy for all.  Students take home their individual panettone to be enjoyed as lightly buttered toast for breakfast or with dollop of fresh cream for dessert.

Lasagna with Mushrooms and Béchamel Sauce with Anna Maria 

Saturday, May 1st, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Homemade Lasagna is a classic of Italian dish with hundreds of versions! If you love mushrooms and crave tender lasagna noodles infused with a creamy, white buttery béchamel sauce, mozzarella and a smattering of Parmesan cheese, this one’s for you! Students will make the noodles in class with our pasta makers, prepare the béchamel and mushroom sauce and assemble their own individual tray to take home to bake.

Gnocchi di Patate with Bertilla 

Saturday, May 8th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Gnocchi is a classic Italian comfort food and every region in Italy has their own popular recipe.  Students prepare a northern Italian recipe, delicate pillows of potatoes and flour that are light, but firm enough to stay together as they cook.  Students make their own to take home and enjoy.   

Biscotti con Ricotta (Soft ricotta cookies) with Anna Maria

Saturday, May 8th, 2 pm to 4 pm

$45 + $5 for ingredients paid directly to the instructor

Ricotta cookies are soft, cake-like cookies with a light lovely flavor. We can dip them in a decadent cocoa sugar glaze, sprinkle them with powdered sugar or enjoy plain. These will become a favorite you will return to time and again. Students will make, bake and glaze their own cookies, and take home to enjoy.

Cuccidati (Fig and Dates Glazed Cookies) with Anna Maria

Saturday, May 15th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Cuccidati, a traditional decadent and soft holiday Sicilian cookie that can be enjoyed all year-round. A shortbread pastry dough stuffed with A soft, fragrant mix of dried figs, dates, nuts and topped with a lemon glaze, makes cuccidati cookies unforgettable from the first bite. Students will make their own batch of cookies to take home to enjoy.

Biscotti al Limone e Mandorle with Bertilla

Saturday, May 22nd, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

These “twice baked” Italian cookies have almonds and a delicate citrus flavor with a soft center yet a light outer crunch.  Much easier to make than you might believe, these cookies will be a family favorite or a great gift to share.  Students will make and shape the biscotti dough into loaves; then slice and bake one loaf to take home and enjoy.   

Parmigiana Bianca di Zucchine e Patate (Zucchini Potato Bake) with Anna Maria

Saturday, May 29th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Parmigiana Bianca di Zucchine e Patate is a delicious alternative to the traditional eggplant version. Several layers of grilled zucchini, mozzarella, grilled potato slices and béchamel sauce are topped with Parmesan cheese and fresh herbs. This is a creamy and cheesy casserole exploding with flavors that the whole family will enjoy, including the kids.  Students will make their own little casserole to take home, bake and sample. 

Arancini Siciliani with Bertilla

Saturday, June 12th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Arancini, “little oranges,” are savory rice balls, a specialty of Sicily, most often served as an antipasto or appetizer.  Other regions of Italy also make these savory rice croquettes.  In this class, we are using the traditional saffron, which gives them a delicate flavor.  Students will make the base risotto used to form the balls as a team, then individually make their arancini to take home.

Crostata di Pesche with Bertilla

Saturday, June 19th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Celebrate the arrival of peach season!  This crostata is a cross between a fruit tart and filled short bread, begins with a buttery crust (pasta frolla), that is layered with fresh jam and topped with sliced fresh peaches.  Delicious plain or with fresh whipped cream or gelato.  Students make an individual crostata to take home and enjoy.