Da Campo Osteria Offers Weekly Mozzarella-Pulling Classes

It seems that Da Campo Osteria's executive chef, Joseph Quinn, isn't the kind to keep secrets. The chef, known for his fresh-pulled mozzarella prepared tableside at Da Campo Osteria, has decided to let some budding chefs in on his cheese-making secrets.Quinn will hold a weekly mozzarella-making class starting Thursday, May...

By Laine Doss

May 10, 2012

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It seems that Da Campo Osteria's executive chef, Joseph Quinn, isn't the kind to keep secrets. The chef, known for his fresh-pulled mozzarella prepared tableside at Da Campo Osteria, has decided to let some budding chefs in on his cheese-making secrets.

Quinn will hold a weekly mozzarella-making class starting Thursday, May 17. The classes, which will be held from 5:30 to 6:30 p.m. at the restaurant, will feature chef's secrets on how to hand-pull mozzarella.

The class isn't all work, however. Each participant will enjoy a welcome

glass of Prosecco and up to two additional wine

pairings while being shown chef's techniques.

The class is $25 per person, and all students receive a complimentary

bottle of olive oil to take home. Class size is limited to ten people.

Call 954-564-4400 to reserve a place at the table.

Follow Clean Plate Charlie on Facebook and on Twitter: @CleanPlateBPB.

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.

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