cooking at work in which manual labor–in this case, making food with our hands–is recognized and celebrated

“Manual labor is literally work done not by machines but with the muscles and bones of the body,” notes Cali Rivera, longtime sous chef at Manhattan’s acclaimed Prune restaurant. In recognition of work, Cali led an evening of culinary instruction and delight in which students were asked to make liberal use of the most important tools in cooking: their hands.

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Fresh-madeTortelloni filled with ricotta, spinach and sage .
Roasted cipollini onions in balsamico
Stuffed italian peppers with sweet sausage, mozzarella and tomatoes.
Green salad and squash blossoms
Herb and goat cheese bubble loaf bread
Panna cotta and biscotti
Plentiful Italian wine