Sheana Davis and The Epicurean Connection are featured making Crème de Ricotta in a premiere episode of “Reinventing the Meal” with chef Richard Blais this month on the Cooking Channel.
In episodes that will continue to air through April 15, Davis guides Chef Richard Blais through making her signature Crème de Ricotta inside her newly-relocated The Epicurean Connection shop in downtown Sonoma.
For a complete schedule of when the episode airs, visit: http://www.cookingchanneltv.com/reinventing-the-meal/reinventing-the-meal/index.html
For the episode, Chef Blais traveled to the greater San Francisco area to discover unique shops, off-the-beaten-path kitchens and "wild card" foodie spots that reinvent classic dishes with a modern take. He chose Davis and her shop as a premiere destination for the episode.
Long known for her cheesemaking classes, Davis has offered her Crème de Ricotta classes at everywhere from local elementary schools and senior centers to culinary schools across the nation, including Cochon in New Orleans, Carr Valley Cheese Cooking School in Wisconsin, C’est Le Cheese in Sacramento, the Cheese School of San Francisco and the annual gathering of the National Association of Specialty Food Trade.
“I selected to make Crème de Ricotta to offer a home cheesemaking option that anyone and everyone could make - from children to award winning chefs,” Davis said.
She has classes scheduled through 2012 in Sonoma and around the country, including at the New Orleans Wine and Food Experience in May.