Italian Food Artisans




Join Pamela Sheldon Johns for cooking classes, workshops, and seminars in the following cities: New York, NY; Hartford, CT; Fairfield, CT; and Rowayton, CT. Please contact each venue directly to make reservations.

Pamela will be teaching recipes from her Tuscan farm and her cookbooks, and conducting tastings of her organic extra-virgin olive oil. Please send an email for full details and menus.

8 November
Author dinner with Chef Sara Jenkins at Porsena
21 East 7th Street - New York, NY 10003
(212) 228-4923 or <>

9 November
Live at 12:15 on Martha Stewart Living on SiriusXM 110

11 November
Private class in Hartford, CT

12 November at 11:00 am
Cooking class at The Silo, Hunt Hill Farm
44 Upland Road - New Milford, CT 06776-2199
Phone: (860) 355-0300
Fax: (860) 350-5495
Pamela will prepare Foccaccia, Fried Sage Leaves, Zuppa di Farro, Stewed Peppery Beef Cheeks, Corn Polenta, Sauteed Wild Greens, Baked Apples and Chestnut Crepes.

13 November at 6:00 pm
Marelia's Eggs and Peas
Roasted Tomato, Bean and Cipolline (cover photo)
Pici (hand-rolled pasta) with briciole (bread crumb condiment)
Gnudi, ricotta and spinach dumplings with tomato sauce
Baked apples
Contact us for details

14 November at noon
Fairfield, CT public Library
1080 Old Post Road - Fairfield, CT 06824
Pamela presents an overview of olive oil production, with a discussion of the different regions, varieties of olives, and agricultural and production practices. Olive oil tasting, including Pace da Poggio Etrusco, her own organic extra-virgin oil, produced at her farm in Tuscany. Short cooking demo will include recipes from her new book, Cucina Povera, Tuscan Peasant Cooking: Pinzimonio, crudité with olive oil and Pan'Santo, bruschetta with sautéed greens.

14 November at 6:00 pm

Cooking class: TUSCAN SOUPS
(fried sage leaf appetizer)
Zuppa di Farro, farro and white bean soup
Ribollita, vegetable and bread soup
Pappa Pomodoro, tomato and bread soup
Grape Focaccia
Contact us for details

15 November: class in private home Rowayton, CT

17 November at 6:30 pm
cooking class at La Scuola at Eataly
200 Fifth Avenue - New York, New York 10010
(212) 539-0204 ext.304
Pamela will prepare Frittura d’Autunno (Fried Fall Vegetables), Crostini del Cortile (Chicken Liver Crostini), Pici all’Aglione con le Briciole (Hand-rolled Pasta with Garlic Tomato Sauce and Seasoned Bread Condiment), and Necci (Chestnut Crepes)

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