Recipe courtesy of Maite Gomez‐Rejón
Art and food may seem like an unlikely combination, but chef and art historian Maite Gomez-Rejon, gives a “Grand Tour” and cooking class that offers the best from both worlds. WHYY’s Friday Arts visits Artbites, a workshop in culinary history and cooking instruction. Take a tour of the Philadelphia Museum of Art from a food perspective, and learn how the spread of culture during the Renaissance brought new appetites into different parts of the world. Have your recipe book ready because the class heads to La Cucina in the Reading Terminal Market for the making of seven delicious dishes adapted from that period.
Photo Credit: Flickr
- 2/3 cup peach puree or peach nectar
- 1 teaspoon raspberry puree (for color)
- 1 bottle chilled Prosecco
- Place 1 1/2 tablespoons of peach puree in the bottom of a champagne flute.
Add a few drops of the raspberry puree, chilled Prosecco and serve.