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Join Chef Mark Haskell for a Long Lunch to learn the basics of classic Italian Arancini. Arancini derives from the Sicilian aranciu, meaning orange. These risotto balls look like little oranges after they are fried. You’ll be forming and filling delectable risotto rice balls with Mozzarella + Prosciutto. To round out the lunch, Chef Mark Haskell will instruct students in making a creamy roasted garlic sauce and an Italian winter salad of winter arugula, blood oranges & cannellini beans. Mangia! Beer and wine are included.

Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.

As this class is in-person, we require all attendees to be vaccinated against COVID-19. This class requires at least 6 participants.