Cooking School Registration: 305-367-5931







Monday, January 22   

Showcase Class 

9:30 a.m. – 12:00 p.m. | $115

Tuesday, January 23 

Vine to Table Clubhouse Dinner with David Arthur Vineyards 

6:30 p.m. | $185++

Before chef Jeff Michaud, winner of the 2010 James Beard Award 
for Best Chef Mid-Atlantic, ever opened the doors of his acclaimed 
Philadelphia restaurants, he spent three years in northern Italy as a culinary 
apprentice to master butchers and chefs, immersing himself in the culture and cuisine of the 
old country. Along the way, he also met his wife, Claudia and her Italian family. He quickly 
connected with her mother, Guiseppina "Mamma Pina" Carrara, over their mutual love for 
Italian food and its ability to bring families together. Referred to in Italy as a buongustaio – a 
"good taster" – Mamma Pina has inspired innumerable recipes that Chef Michaud now shares 
with guests at the Vetri Family of restaurants. Michaud is Culinary Director Terrain Café and 
Executive Chef/Owner of Osteria Restaurant Philadelphia, Osteria Restaurant New Jersey, Alla 
Spina, Pizzeria Vetri, Lo Spiedo and Amis Restaurant in Philadelphia, and a partner of the Vetri 
Restaurant Group. In 2008 Osteria, was named Best New Restaurant by Philadelphia magazine, 
and The James Beard Foundation nominated Osteria for “Best New Restaurant.” In February 
2011, the online magazine, The Daily Meal, named Osteria as one of the 101 Best Restaurants in 
America and that same month Food and Wine magazine nominated Michaud for “Best Chef – 
People's Choice” in the mid-Atlantic region. In 2010, Michaud won the James Beard Award for 
Best Mid-Atlantic Chef. In 2012 Michaud published his first cookbook called "Eating Italy", about 
his three-year adventure through 12 towns while getting immersed in the Italian culture. He and 
Claudia recently began Cibus, a culinary tour business to share their love of northern Italian 
cuisine and culture. We welcome back Michaud and mother-in-law 
Mamma Pina for a delizioso home cooking class.

"Cooking has to be something that you enjoy and feel in your body.  

If it’s not, you taste it right away in the food,"  

- Jeff Michaud


Asparagus Crema alla Milanese

Casoncelli (Ravioli with Sage and Pancetta)

Ossobuco alla Mamma Pina

Fritelle di Mela (Apple Fritters)

Books will be available for purchase and autographing.