ABOUT THE CHEF
Joe started in the culinary arts profession in 1985 upon completing a chef training program in Massachuesetts. For seven years he served as saucier at the prestigious Caesars Palace's French restaurant. He also held the title of Chef de Cuisine with Andres French restaurant in Las Vegas Nevada for three years. His knowledge and experience has also led him to pursue other areas in the field, as a consultant in the opening of three new restaurants and as a cooking instructor for Williams Sonoma. He is also Serve Save Certified with the state of Massachusetts.
Cooking classes
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Craving the rich foods of a traditional French Bistro but can’t make the trip across the pond? Chef Joe Maglio, the former Saucier Chef at Las Vegas’ Palace Court, takes you on a fun-filled ... morejourney of the menu of a classic French Bistro without ever leaving downtown Boston.
You’ll start your Selfup cooking experience with the traditional Escargot de Bourguignonne - snails sauteed with a homemade compound butter so that the tender, clean flavor of the snails weaves into the savory bite of garlic butter, the tang of perfectly selected white wine, and the gentle snap of shallots. To elevate it further, you’ll work your sinfully rich snails into a puff pastry, complete with a richly complex gorgonzola cream sauce.
Your next course - the Filet au Poivre - is certain to spoil your taste buds with a spicy demi glace made from the filet drippings, Brandy, and green peppercorns. A prime cut of meat expertly paired with a sauce so delicious you’re sure to be sopping it up with a baguette makes an impeccable main course.
The only dish that could follow a meal like this is the classic Bananas Foster. You’ll learn how to recreate this flambeed tableside classic in your own kitchen as you caramelize bananas until their natural sugars crystalize, and then are served warm over vanilla ice cream.
This cooking class is a perfect romantic night out for couples, or fun adventure for friends or coworkers. After your au revoir, you’ll be able to recreate these French Bistro classics in your own kitchen.
Team building
Gather your friends for a fun-filled evening of learning New England cuisine! Chef Gatto will teach you everything you need to know about creating flavorful, classic Eastern American ... moredishes. Your group begins with creating classic mini lobster rolls. You will also learn how to make and bake the iconic brown bread, then pair it with corn on cob, Maine crabcakes, and baked stuffed haddock or scallops steamers.
What is a delicious sandwich without sides? Chef Gatto will take the experience a step farther by showing your group how to make the most delicious homemade potato chips you will ever taste! And to finish the evening off, your group will come together in a grand finale by creating a delicious Boston cream pie accompanied by yummy blueberries for a healthy ending to your evening!
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Learn to make your own pizza that rivals any pizzeria! Chef Joe Gatto will start off this pizza making team building by guiding you through the process of making your own homemade ... moreextraordinary Pizza dough. Just when you think your mission nears its end, you will realize that things are just starting to happen. Out will come bowls with hot water, salt and ice, and you will move on to stretching your own Mozzarella cheese. With top-notch dough and freshly made cheese, there is only one thing left to build an ultimate pizza pie, the toppings! You will have a plethora of those to choose from to put together your own world-class pizzas and calzones.
Craving the rich foods of a traditional French Bistro but can’t make the trip across the pond? Chef Joe Maglio, the former Saucier Chef at Las Vegas’ Palace Court, takes you on a fun-filled ... morejourney of the menu of a classic French Bistro without ever leaving downtown Boston.
You’ll start your Selfup cooking experience with the traditional Escargot de Bourguignonne - snails sauteed with a homemade compound butter so that the tender, clean flavor of the snails weaves into the savory bite of garlic butter, the tang of perfectly selected white wine, and the gentle snap of shallots. To elevate it further, you’ll work your sinfully rich snails into a puff pastry, complete with a richly complex gorgonzola cream sauce.
Your next course - the Filet au Poivre - is certain to spoil your taste buds with a spicy demi glace made from the filet drippings, Brandy, and green peppercorns. A prime cut of meat expertly paired with a sauce so delicious you’re sure to be sopping it up with a baguette makes an impeccable main course.
The only dish that could follow a meal like this is the classic Bananas Foster. You’ll learn how to recreate this flambeed tableside classic in your own kitchen as you caramelize bananas until their natural sugars crystalize, and then are served warm over vanilla ice cream.
This cooking class is a perfect romantic night out for couples, or fun adventure for friends or coworkers. After your au revoir, you’ll be able to recreate these French Bistro classics in your own kitchen.
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