Sierra Chef Nibble and Nosh boards.
Courtesy
When I think of how Sierra Chef started 10 years ago, I would never have imagined what it would become today.
The dream of a little cooking school in Gardnerville has grown into a destination in Genoa… Italian bakery, gourmet to-go Italian market, cheese shop, 10-course wine pairing and taste of Italy dinners, full-service catering, Farmer’s Market and, of course, a cooking school with the addition of our Cucina Campagna.
Our first cooking school, located in a strip mall in Gardnerville, got us started on our culinary path. The electricity was always unique and special, learning which pieces of equipment could be turned on at the same time and which could not... always a shocking experience. Space was limited, but we made it work.
Customers who started this journey with us 10 years ago are still taking classes, planning parties, and growing with us. We are forever grateful for their continued support throughout the years.
I have had the privilege of working with the most amazing team members. Each and every one of these folks has helped Sierra Chef expand and excel, continually growing the business. Their dedication has always gone above and beyond.
My team of Golden Girls, those fabulous ladies for whom retirement just wouldn't stick, bring experience, enlightenment and humor to the kitchen. My shop kids, for many Sierra Chef was their first job, learned the basics of the kitchen and life.
These kids make me one proud "Shop Mom.” While it is always hard to see them go it just warms my heart to know they may have picked up a few life skills while at Sierra Chef.
My husband Mike. None of this would have ever been possible without your unwavering support, constructive suggestions and insightful vision... I can never thank you enough. Now, I would like to share a recipe for one of my favorite treats... Nonna’s Sicilian sprinkle cookies.
Ingredients for the cookies
• 1 cup unsalted butter (plus 1 tablespoon, softened)
• 2 cups sugar
• 1 3/4 cups ricotta, drained
• 1/2 lemon, zested
• 4 teaspoons vanilla extract
• 2 large eggs
• 4 cups flour
• 2 teaspoons baking soda
• 3/4 teaspoon fine sea salt
Ingredients for the glaze
• 4 cups confectioners’ sugar
• 2 tablespoons fresh lemon juice
• 1/2 cup milk
• Rainbow sprinkles
Directions
1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large bowl, combine the butter and the sugar. Using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, and lemon zest. Beat to combine. Stir in the dry ingredients.
3. Line two baking sheets with parchment paper. Spoon the dough (about two tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
4. Glaze - Combine the powdered sugar and lemon juice in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about two hours.
Cynthia Ferris-Bennett, a Nevada native, is the owner of the Sierra Chef Culinary Center & Cucina Campagna, Italian Bakery, Gourmet Market & Cheese Shop in Genoa, which specializes in weekly cooking classes, gourmet culinary items, Italian desserts, pastries, catering and wine pairing dinners.