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RANIA’S SPECIAL DISCOUNTS, OFFERS AND NEWS!

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Hey guys! John is back with his basket filled with homemade wines and rustic breads, as well as an Antipasto display filled with Imported Meats and Cheeses. He'll be cooking up a storm while you're getting just a little tipsy and very full on all of the above. Just when you thought you had enough to eat, you'll be going through another buffet line and you'll be feasting on everything centered on the theme for spring, "Food! Fabulous Food!" We'll begin our feast by digging into Panzanella Florentine and then the plan is to dive into Eggplant Gratin with Couscous, Brown Onions and Garlic. As is always the case with John (he is so generous with his menu and portions), two entrees will be demonstrated and served, starting off with Fricassee of Chicken with Paprika and Spring Leeks. Beef Tender Cutlets with Sesame Tahini is the perfect dish for spring and summer entertaining. Ambrosia Yogurt Parfait is light, luscious and perfect for the upcoming bathing suit season. Same tip as always: Don't eat for three days before coming.

Henry Dewey, Ronnie Neumeyer and Angela Earley have been in the fish business all of their adult lives. About a year ago, they bit the bullet and opened their own store on Penn Avenue, hence the name: Penn Avenue Fish. This past fall, Henry taught a class for us that sold out in a flash and he committed to teaching another class and came up with the brilliant idea of teaching it at his location. What a genius! We're going on a field trip! We'll all meet at 2208 Penn Avenue at 7:00 P.M. where Henry will walk us through his store for a real good visual at how fresh fish should look when you buy it for your next meal. We'll be learning how to make a quick Sea Bass Ceviche with Saffron Vinaigrette as well as how to roast Sea Bass with Meyer Lemon. Henry's calling this his Sea Bass Extravaganza and I think he's right on the money. A salad of Roasted Beets, Pears and Brie will accompany the entrée and Buttered Rum Roasted Peaches with Frozen Vanilla Yogurt and Fresh Blueberry Sauce has absolutely no mercury in it at all…! Rania will supply the wine and maybe, if we're really lucky, Henry will show us how to clean and fillet a fish. Rania's rather hopeful that Henry will allow her to use that thing that removes the scales… The woman really is all about cleaning anything and everything!

I've never done a class like this before, but have considered doing it often. It's time. The house and garden tours have been so successful; why not teach a class in my private kitchen and then invite everyone to partake in the fruits of my labor and party hardy? Since this is a first time attempt at this format, I think it's only fitting to teach a Greek themed class. We'll call it "The Greek at Home" or something like that… Anyway, the plans are to already have a leg of lamb roasting in the oven and then turn it into great tasting Gyros with all the fixings, to include my version of Tzatziki. While the lamb is roasting (boy oh boy – the kitchen will smell heavenly!), I'll show you all how to make the lightest Greek Meatball of all time (Kefthedes). I'll pull out my food processor and whip up the creamiest Taramasalata and Spicy Eggplant Salad (low fat). We'll warm up some pita bread and put out a platter of Dolmades with Greek Yogurt. An authentic Greek Village Salad will accompany the meal and then I'll show you how to roll Chocolate Baklava. A little Greek music and a fire in the fire place, and we'll be golden. Life is sweet – let's celebrate together at my house!

Here we go again! It's time for the Great Big Bunny Cake Caper! The coolest thing about this class, is that the cake will be ready in plenty of time for Easter, since we're doing the class the day before Easter. Stuart and friends are going to "create" the best-looking (Bugs) Bunny cake ever! Every "chef" will go home with a giant size cake that will serve 12 very hungry people. All you gotta do is call us with your reservation and your preference of a vanilla or chocolate batter. Bring your apron to the class, and we'll teach you all you need to know. Auntie Rania will supply snacks to munch on while you're messing up her kitchen with your masterpieces! I know I can't wait!

Even though it's the spring session, the fact is the temperature is still too low for wearing bathing suits. Most folks think that by packing on the food, no one will know if we look as big as a house because we can bundle up with layers of sweaters and loose fitting clothes. Still, you can be a little health conscious, even as you're making the most decadent comfort foods. That is what this class is all about: Comfort Foods that can be good tasting and good for you, all at the same time! Who would think that Creamy Tomato Bisque topped with Jumbo Lump Crabmeat would be low in fat? Turkey Chili with White Beans takes on a whole new meaning to Chili. Chicken and Shrimp Paella is made in one pan and it takes paella to a higher level (especially when you enjoy it with a great glass of Spanish red wine). Chocolate Pavlova with Sorbet defies description. All I can promise you is that it is so good and so good for you, all at the same time! Are you finding this hard to believe? We'll, I've lost 25 pounds (so far) eating this way. Come see the new "me" and learn the secret to healthy comfort food and a whole new way of eating!

Tonight, Pittsburgh's premier wine tasting guru is going to share his vast experience and knowledge of wines with us, all while Rania plies us with food! What a win-win situation! This class will feature wines that will complement spring and summer recipes and entertaining. Mike is bringing the following wines for his tasting: Tudal Mer Blanc (which is a Merlot Rose), Yellow Cellars Sauvignon Blanc, Chardonnay Horizon de Lynch-Medoc, Hermanos Sastre Roble and a Norman Old Vine Port. I'm planning on pairing these wines with Asparagus Vinaigrette with a Black Pepper Pecorino Zabaglione, Crab Cakes, Merguez Sausages; Mid Size Filo Triangles stuffed with Wild Mushrooms and Goat Cheese, and a very decadent chocolate dessert to go with the port. Although we don't demo the dishes that are being paired tonight, we will provide you with a few recipes...we just want you to relax, eat, sip and sniff. Hurry and call us at 412-531-2222 to ensure your spot at the wine bar!

I'm trying something new this session and that is to offer three classes featuring three different dinner parties. All three of these classes will have a class limit of 12 guests and all three classes will be demonstrated before you as you sit at our table and enjoy each course with a glass of wine, as they are prepared. Sort of like Mario Batali does on his cooking show. Please note that you need not take all three classes to understand the concept, as each class takes on a completely different theme. However, each class features a full four course-tasting menu, so they promise to be very special! This first class will start our dinner party series off with Crostini topped with Fontina, Tomato, Basil and Prosciutto. Our salad will feature Grilled Shrimp, Arugula and Mushrooms. Both courses will be served with a chilled light white wine. Rosemary Braised Veal Shanks with Mascarpone Polenta are the rage in every New York restaurant and you'll be sipping a bold red wine with this course. Orange Honey Flan with Citrus is a perfect ending to a perfect meal. You won't believe that this dinner tasting menu party came at such a low price! Fast for three days prior to coming! Do sign up quickly, as all three classes are sure to sell out.

Every time we offer any type of small "hands on" classes, they always sell out. The demand is definitely there, so this term, we're doing another in the series with our executive pastry chef, Stuart Marks. Please note that this class is going to be limited to only 10 students. You must bring an apron to the class and know that Stuart will be teaching the class in our catering kitchen. Please note that you'll be getting flour in your hair and that you'll be working pretty hard as you try your hands at Brioche techniques that will result in braided breads, double knotted rolls and sticky buns. He'll show how very easy it is to make Dried Cherry Scones as well as wholesome Whole Wheat Breads. He'll also share how to infuse breads with fresh herbs for a whole different taste experience. Not to worry, Susan and Sadie will be on hand to pour the wine and to serve some nibbles to help you keep up your strength. Please believe me when I tell you that you will all leave this class feeling confident and accomplished, as well as very proud little bread bakers!

Even as I am writing this brochure, I am getting ready to go into town with 15 of my best buddies for dinner at Café Zao prior to seeing a show. I am so excited because I already know what's in store for me in the way of tasty treats from Tony. Going to his restaurants remind me of great meals that I enjoy in New York. The man is elegant and his food and establishments reflect his flair for the uncommon and remarkable when it comes to menu and surroundings. Tonight's class is yet another example of Tony at his best. His first course, Salmon Florentina, is light, yet sinful, all at the same time. An entrée of Pan Roasted Chicken with Syrah Misso will be paired with a Wild Rice Salad that includes peas, corn and beans. Luscious Lemon Crepes with Caramelized Sugar are so simple to make – but your guests will consider you a Master Chef after they take their first bite. Best class ever with one of Pittsburgh's most popular and premier chefs! You would have to pay $$$$ to eat a meal like this anyplace else!

Last fall we tried something a bit out of the ordinary. Two chefs taught a class and all hell broke loose. Frankly, I was thinking about calling Saturday Night Live to suggest a new skit for their program. The noise level was deafening, the wine was consumed the moment it hit the glasses and women were throwing their underwear at the soup pot…. To say it was fun would be an understatement. John Provident and Joe Nolan are best friends and they have been making their own wine together for a decade or more. They plan on bringing that wine with them for this class along with their antipasto display for our students to inhale while they attempt to teach Vintner Salad with Gorgonzola and Pancetta. Pan Seared Scallops with Aged Balsamic Vinegar (Joe brings the best and the oldest balsamic vinegar available) will precede Ricotta Ravioli Bolognese with farm fresh goat cheese. Stuffed Country Pork Loin with a Sausage Stuffing finishes (us) off the class just before they zing you with Pistachio Panacotta with Chocolate Biscotti. No doubt about it – this class will sell out yet again!

I went to high school on Mt. Washington (about 100 years ago) and even back then, La Tavola was a legend. This retaurant began as a pizza place and the chief pizza guru was Carmela's husband. As their fame for award winning pizza grew, the family decided to expand the operation to a pizza / fabulous Italian restauarant, with Carmela as the executive chef. Last fall, Carmela taught her first class with us and it sold out immediately. As early as this past December, we had students calling to sign up for this class, and they didn't even know what she was planning for her menu. The secret's out and the theme has been made: Authentic Sicilian Food! To start, she will be bringing her husband's famous pizza for a first course treat to serve to the class with a glass of wine (what a doll!). While the pizza is being inhaled, she'll be whipping up a Frittata di Zucchine e Cipolle (fresh vegetable frittatas). Pasta alla Norma (tomatoes, eggplant, basil and ricotta cheese to you) will precede Pollo al Limone e Pomodoro (nothing beats her chicken specialites!). Pizze Fritti (this is an authentic Sicilian fresh fruit dessert) will take you through the roof, as you learn Carmela's secret recipe for making pizza dough. Oh, my…La Tavola is coming to Rania's and I know that I can't wait!

Once again, we're mixing up the cooking classes again and this class is one of two in a series, but you don't need to come to both to understand the content or to enjoy the concept. The idea is that the class demonstration will be a bit briefer than our other classes, because you'll all be hanging around the cooking school demonstration counter while enjoying a glass of wine (with my compliments) while I cook and demo some of the recipes. Then, you will all retire to the café where we will have the tables set for dinner. We'll serve you a four-course pre fixe dinner at a very leisurely pace. All you need to bring is the wine you wish to drink at dinner. Our first Café dinner party will begin with Spring Leek Tart Jambon. The second course of Arugula Salad with Dates and Marcona Almonds is simply delightful. However, the Seared Wild Salmon with New Potatoes Dijon Broth finished with Imported Black Olive Tapenade is beyond sensational. Our Chocolate Terrine with Crème Anglaise and Pistachios defies description and if you want to bring along a bottle of champagne for dessert, we'll supply with those glasses as well. We already have signed several folks up for this class, so call today if you want to be part of the party! Recipes will be provided.

Have you gone to the River Moon Cafe for dinner yet? If not, you're missing out on one of Pittsburgh's best restaurants. The idea behind Josephine's restaurant was to open a casual yet sophisticated bistro that would allow her to showcase her 42 years of restaurant experience. She wanted to create a setting where she could share with her guests her passion for bringing together truly wonderful food from different parts of the world for a unique dining experience. Everything is fresh, done from scratch, and made to order and tonight's class epitomizes her philosophy and food ethic. Her kitchen serves dishes with a potpourri of influences from many cultures. Tonight Josephine plans on demonstrating and serving Potage Puree St. Germaine, a lovely springtime sweet pea soup from France. Eggplant Caponata with Crostini from Italy will precede Firecracker Noodles that combine chicken, scallions and peanuts tossed in spicy sesame-soy vinaigrette. Mediterranean Halibut from Greece is my favorite, but Susan is already salivating for Arancini di Riso, a rice dish that is little Italian and a little Greek. Rania will be dishing up something sumptuous for dessert. Who can resist? Certainly no one I know. Hurry before we sell out the class.

Pittsburgh is certainly known for food that no one else in the US of A understands. Tell someone from New York about chipped chopped ham and they'll think you've gone crazy. Tonight's beer tasting is all about Pittsburgh Beers (and we don't just mean Iron City) and all of the food that goes with it. Rania does all the cooking and Joe brings all the beer. We don't demo the recipes...we just polish them off as we pound a few. To match all of the ‘Burg beers that Joe is bringing for us to taste tonight, Rania plans of pairing them with her version of the famous Primanti Sandwich complete with coleslaw and French fries packed into the mix. She'll toss in Toasted Ravioli with her all time famous Tomato Rosemary Sauce as well as Pittsburgh Perogies smothered with Caramelized Onions. Barbecued Wings, Steak Fries smothered in Heinz Ketchup and baby Chipped Ham Barbecue Sandwiches will round out the buffet. Klondikes for will be passed out (I'll be passing out, at this point) for dessert. Doesn't this sound like fun? Get in line to save your spot; this class is selling out!

As I explained in an earlier class, I'm trying something new this session and that is to offer three classes featuring three different dinner parties. All three of these classes will have a class limit of 12 guests and all three classes will be demonstrated before you as you sit at our table and enjoy each course with a glass of wine, as they are prepared. Sort of like Mario Batali does on his cooking show. Please note that you need not take all three classes to understand the concept, as each class takes on a completely different theme. However, each class features a full four course-tasting menu, so they promise to be very special! Our second class will start our dinner party off with a salad featuring Roasted Baby Beets served over Arugula finished with Maytag Blue Cheese. We'll move onto Seared Scallops served over Pasta with Spring Asparagus all finished with Lemon Panko Breadcrumbs. Our entrée of Roasted Beef Tenderloin with a Roasted Red Pepper and Black Olive Relish will be served with a great big red wine. Our Caramelicious Tarts are not to be believed. You won't believe that this dinner tasting menu party came at such a low price! Fast for three days prior to coming!

Hey you kids! Cinco de Mayo is just around the corner and we've got a class geared just for you for this fun filled holiday! You'll be helping Chef Stuart make the best ever homemade Salsa and Chili con Queso and scooping all of that up with chips while you create your very own Tacos and Quesadillas. We'll teach you how to put together all of the fixings that go with the tacos, from shredding the lettuce, dicing the tomatoes, grating the cheeses and making the guacamole. We'll fire off a great rice and bean dish and then we'll fry Churros and coat them in cinnamon sugar. The only items that you have to bring are an apron and very clean hands. Stuart and Rania's crew take care of all the other details. Sign up today and we'll make sure that your spot by the stove is saved. Ole!

As I explained earlier in this brochure, we're mixing up the cooking classes again and this class is the second of two in a series, but you don't need to come to both to understand the content or to enjoy the concept. The idea is that the class demonstration will be a bit briefer than our other classes, because you'll all be hanging around the cooking school demonstration counter while enjoying a glass of wine (with my compliments) while I cook and demo some of the recipes. Then, you will all retire to the café where we will have the tables set for dinner. We'll serve you a four-course pre fixe dinner at a very leisurely pace. All you need to bring is the wine you wish to drink at dinner. Our second Café dinner party will begin with Porcini Broth with Wild Mushroom Ravioli. The second course of Asparagus Vinaigrette with Black Pepper Pecorino Zabaglione served over a bib lettuce salad screams "spring". Additionally, the Tenderloin of Beef with Blue Cheese and Herb Crust defies description. Our Chilled Lemon Soufflé with Caramel Sauce commands a standing ovation. Again, if you want to bring along a bottle of champagne for dessert, we'll supply with those glasses as well. Trust me, this is another sell out! Recipes will be provided.

I killed myself trying to come up with a menu for this class that accomplished everything that I wanted to accomplish. First of all, in keeping with my theme of creating a class that featured recipes easy and simple to prepare, as well as indescribably delicious, I had a tough order to fill. So, I started to think when you want something quick, where do you start? Well, you start with fresh ingredients and pair them up with items that you always have on hand along with a few that are already prepared and presto (!), you've created a masterpiece. Who would ever think that a tube of refrigerated pizza dough teamed up with wild mushrooms would ever turn out as a sensational Herbed Cheese filled Flatbread with Wild Mushrooms and Vidalia Onions? Tuscan Chicken with Figs, store bought Gnocchi and Pancetta is a four star entrée. However, my Lasagna Roll Ups will dazzle you. They're light and they can be made ahead and frozen until ready for service. Market fresh berries teamed up with Mascarpone and Amaretti will be served to you tonight with a glass of Prosecco. Serious food – serious fun!

This is the final episode on our three part dinner party series. As you've read earlier in this brochure, all three of my classes have a class limit of 12 guests and all three classes are demonstrations while you sit at our table and enjoy each course with a glass of wine, as they are prepared. Please note that if you missed out on the prior two classes, you will still understand the concept, as each class took on a completely different theme. Each class has featured a full tasting menus and as promised, they have proven to be very special and popular with our students! This final class will start our dinner party off with Wild Mushroom and Goat Cheese Strudel paired with a light Pinot Noir. As a devotee of the Southern cooking, I've always been a fan of grouper. My Pan Roasted Black Grouper is sensational as it's served with Wild Shrimp over a Frisee Salad. All of this is paired with the best tasting Black-Eyed Pea Cakes (a recipe that has a favorite of mine for many years). Clearly, we'll serve a very special white wine with this entrée / salad / side dish combination. Lime Custard tart will polish off the meal with a slightly sweet Prosecco. What a sweet way to end a sweetheart of a series!

Eric is coming back to teach another winner of a class and he asked Rania to stand with him for some comic relief. Truly, he is the master and if Rania does manage to hang out that night, it will only be to eat and nothing more. He wanted to make sure that all of his students understood that the following recipes are straight from his menu at the restaurant. So, all you Eric devotees, pay attention! We'll begin with Montasio Cheese Frico with Melted Leeks and Potato. In English, this translates into a great cheese found in the Friuli-Venezia Giulia region of Italy that crisps up with potatoes and leeks and ends up being the most delicious thing you'll ever put to your lips. Sweet Spring Pea and Mint Ravioli with Lamb Ragu says everything you need to know about this fabulous second course. Bacon-wrapped Pork Tenderloin, Braised Green Beans with Alpine Bread Stuffing, as the entrée, is sensational. However, the Chocolate Bread Pudding is beyond sinful and is actually the restaurant's signature dessert. There is a good reason why Eric's classes continue to sell out: You could never get this type of a class combined with this much food anywhere else in Pittsburgh. Remember, we don't give the morsel with the toothpick taste; we give you dinner with wine in our café!

How incredibly convenient is it to just hop in the car, drive for a total of two minutes and land inside the restaurant that features Pittsburgh's two top new chefs? Jeff Iovino and Mike Humphreys have been crowned "rising star chefs of the year" by Pittsburgh Magazine. "Thrilling" is all I can say! "Thrilling" is also what you will say after this class is over. Once again, one or two or maybe even both of our boys are back and tonight they plan on starting you off with a taste treat from the restaurant. Vegetarian Spring Roll with their signature Sweet and Sour Sauce is the restaurant's most popular appetizer and you'll be getting both the recipe and the dish served to you while you sit back and learn how to make Seared Scallops with Shiitake, Portobello and Oyster Mushrooms. This is a stir-fry dish that features seasonal vegetables and it's amazing how easy it is to make at home. Avocado and Roasted Red Pepper Fried Rice is a natural accompaniment to this great dish and that's exactly what we'll be making to go with the scallops. Macerated Berries with Vanilla Gelato is a simple dessert that is the perfect ending to a perfect meal. Oops! I mean class! Come join us and plan on staying for dinner.

Have you any idea what it's like to have a star agree to come and teach at your little cooking school? I've been a fan of Michael Rudman since I first tasted his award winning steak at Morton's of Chicago. Truth is, I don't even care for steak… then I bit into Michael's creation and I went wild! So, I followed him to Monterey Bay Fish Grotto, Andora, Bayona and Willow. When he opened Luma in the South Hills, I almost died from the sheer excitement of not having to travel across town to eat! He almost didn't make it back to us this term, because he is slamming busy managing all of his restaurants. However, I cried and begged for days and in order to shut me up, he came up with this following menu: Appetizer: Warm Goat Cheese dip with Sun-Dried Tomatoes and Spinach. Pita will be on hand for serious dipping activity. Salad: Poached Pears in Cabernet atop baby spring greens, studded with Feta Cheese and Glazed Pecans with Apple Cider Vinaigrette. Entrée: Pan Seared Alaskan Halibut with Toasted Walnuts all bathed with Port Wine Mandarin Glaze. Dessert: Warm Bread Pudding with Granny Smith Apples and Vanilla Whiskey Sauce. Price for this amazing class: $50.00. Reaction from our students: Priceless.

I love sunshine and warm breezes. I love throwing open the porch doors and lighting Japanese lanterns in my garden. I love filling vases with gorgeous flowers and setting the table with crisp linens and sparkling crystal. I just love entertaining in the summer. I think I throw my best parties during the summer! You can too, after you take this class. As always, this type of class will sell out in a hurry, so start the old speed dial as you read on. With a wonderful light, chilled, crisp Pinot Grigio in hand, you'll be enjoying our Grilled Eggplant Pizza topped with fresh Buffalo Mozzarella. I had a tough time deciding on the pizza recipe, so I gave up and decided to toss in another favorite: Arugula, Caramelized Onion and Goat Cheese Pizza…sort of a salad on a pizza. Speaking of salads, how does Tarragon Chicken Salad with Avocado and Applewood Smoked Bacon grab you? If you like the theme of al fresco pizzas and light salads, then I have a feeling that my Calamari and Shrimp Salad with orzo and summer vegetables is going to send you into a feeding frenzy. Strawberry Tiramisu cakes are simply divine; yet light and refreshing! Light and refreshing sums up this class…as does easy and sinfully delicious! Go out and buy a new sundress – you'll need one for your party!

Once again, I have decided to open my house and garden for a spring tour. Ever since I first began doing this "class" (more like a party), every tour has sold out within two days. I love doing this class at this time of the year because the garden is so beautiful and everything is so fresh! Additionally, we made some serious changes to the outside of the house, as well as a few inside. I've invited a couple of professionals to take part in the tour, for both the house and garden in order that they may give their input and answer your questions. So, if you're interested in getting a professional's opinion, eating and drinking, enjoying the company of friends, old and new, this class is for you! What better way to celebrate the birth of spring and making new acquaintances, than by joining us for a catered dinner from Rania's Catering on the porch? For those of you who sign up for this class, bring your pads and pens, because We're about to take you through the garden for a flower-by-flower tour and through the house starting with the third floor apartment all the way down to the lower level family room. We'll drink and eat all night long. We are limiting the size of this class; so call us right now to reserve your spot in the garden!

RANIA'S SPECIAL DISCOUNTS, OFFERS, AND NEWS!

To call any of our guest chefs to make reservations at their restaurants, we've listed their phone numbers for you to keep handy. Give them all a call and let them know that you're calling from Rania's. Who knows...you might get a special visit to your table from one of our chefs!!!

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