Culinary Arts
Northern Italian Classics: Osso Buco
Take a trip to Italy's North and learn about the magic of braising!
Member$125.00 (any noted materials fee included) |
Guest$148.00 (any noted materials fee included) |
Tuition Assistance and Other Policies
Meeting Times
- Mon, 2/23/2026 3:00 PM - 6:00 PM
Mon, 2/23/2026
About
You'll make short ribs braised in red wine with traditional risotto milanese with saffron and braised winter mushrooms, creamy polenta and gremolata, and a chicory salad with hazelnuts, orange, and gorgonzola dressing.
We'll dive into the technique of braising — how to slow cook a cut of meat or vegetable until it becomes tender and delicious. While the focus will be on using Northern Italian ingredients, there will be some modern twists and techniques.
On the menu:
- Risotto Milanese, hedgehog and yellowfoot mushrooms, saffron, parmesan, and herbs.
- Red-wine-braised short ribs with Toma Piemontese polenta and hazelnut gremolata.
- Chicory salad with hazelnuts, orange, and Gorgonzola dressing.
- Winter citrus olive oil cake with mascarpone whip.
- Chef’s wine selection.
BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (butter), tree nuts, and wheat.
Allergies and dietary restrictions
BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request, but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.Materials
Class Policies
- Ages 14 and up are welcome.
- You must wear closed-toe shoes in the studio. Tie back long hair.
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Fill out the Accommodation Request Form before any class for which you require an accommodation. Email accessibility@bainbridgebarn.org if you have any questions.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Nicco Muratore
Nicco joined Mamnoon in Seattle as Chef de Cuisine in 2019 and in 2022 took over the role of Mama Group culinary director, overseeing the culinary teams at mamnoon, mbar, mamnoon street, hanoon, and mamnoon fine foods. In 2022, Nicco appeared on an episode of Food Network's Chopped and took home the victory in a pickle-themed competition.
In 2023, Nicco was invited to teach at Harvard's Science and Cooking Program, and taught a koji and fermentation class with culinary explorer Rich Shih. In 2024, Nicco branched out from restaurant work and began teaching classes on wood-fired pizza, fermentation and koji, and cooking with local food.
Nicco lives in Seattle with his wife, Sam, and their dog, Penny. Outside the kitchen, you can find him in the garden, hiking, skiing or hunting for mushrooms.
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