Rome at home: Utah cooking class offers a taste of Italy using fresh, local ingredients

SALT LAKE CITY — Summer is here, and using fresh ingredients is key when cooking up a light warm-weather meal.

Chef Kyle Nicholson is serving up instructional classes utilizing local ingredients for his "Date Night" cooking series, one of many courses offered at Sur La Table at The Gateway in Salt Lake City.

The classes fuse fresh, local ingredients and a social atmosphere to provide a night of informational lessons that manages to feel more like a party with close friends.

Nicholson, who studied at Le Cordon Bleu College of Culinary Arts in Portland, Ore., and worked his way up the Utah food scene for 11 years, said most of the ingredients featured in his classes come from Utah farmers and local markets, such as Tony Caputo's Market and Deli.

"I always liked cooking and knowing where the food comes from — from farm to plate," Nicholson said.

At a recent "Date Night: Rome" class, the evening began with Nicholson explaining the menu, which was interjected with quick culinary history lessons and cooking tips.

First was the Insalata Mista. For this light, summer salad, Nicholson recommended picking up the bulk of the ingredients from the farmers market, since lettuce and tomato "do really well here."

Tossed with lemon juice, honey and olive oil, Nicholson said this salad is best when prepared fresh and served immediately.

For a "fusion of French and Italy," Nicholson chose Prosciutto and Melon Canapés. The canapés combined melon, prosciutto and mascarpone cheese for a zesty appetizer with a burst of cool mint.

Next up was Spaghetti alla Carbonara, an Italian twist on bacon and eggs.

"It's an easy weeknight meal using things you can find in your pantry," Nicholson said.

Although traditionally made with peas, Nicholson recommends substituting other seasonal fresh vegetables, such as red peppers, found at the farmers market.

Also on the menu was Porcini Pizza. Porcini mushrooms are generally found in Italy and can be bought in the United States in a dehydrated form.

With a dense and chewy crust, this Italian-style pizza works best when partially cooked for 30 seconds on a pizza stone before the toppings are added.

The hands-on class gave students a chance to perfect their culinary skills, from beginner to expert.