Cacciatore (“the hunter’s sauce”) is an Italian classic most often made with chicken but also turkey (great after Thanksgiving) or venison.

In this version, rendered pancetta and ground venison lead to a soffrito (mir poix, in the French) of onion, celery and carrot, followed by fresh rosemary and crushed tomato. It simmers gently until the perfect sauce emerges, just right for an autumn or winter night.

We’ll pair it with fresh focaccia, but any hearty bread, pasta or polenta will do.

$20/person for the kitchen demo, wine available by the glass or bottle.

Contact Us if you wish to attend.