They’re leaders in the community and woven into the fabric of our dining scene like a stunning tapestry on the walls of a Relais & Châteaux castle.
And they’re back to teach us their kitchen secrets—in some cases, in their kitchens.
The Godfather of Naples fine dining, Tony Ridgway leads a cooking demonstration at Ridgway Bar & Grill.
This year, the Naples Originals Foodie Camp returns Oct. 15-25 with an impressive lineup of 11 chefs teaching cooking classes in their restaurants. (The organization that developed and oversees the annual event, Naples Originals, came to life more than a decade ago to promote locally owned and -run restaurants; for an eatery to be eligible for membership, it has to be open for a minimum of 3 years.)
All midday sessions are $50 each and include the lesson, a tasting of two to three courses, a glass of wine and a take-home folder with recipes. Class setups vary—from hands-on, in-the-trenches experiences to dining room seminars—but a commonality is that the proceeds from the ticket sales support Naples Originals’ culinary scholarships for FGCU students, as well as the feeding ministry at the St. Matthew’s House homeless shelter.
But act fast if you want in on the action. Tickets have sold out each year for the 3 that it has been around, and in just a week of going on sale, more than half of the seats are already accounted for. So stop reading and get clicking.
Aielli Group corporate chef Jason Goddard discusses aged Parmesan wheels at Barbatella.