Our members enjoyed working alongside Chef Claudia Rovegno at her restaurant, From Scratch, in Ridgewood. In teams, we began with dessert first–making lemon custard. While that set, we  learned how to cook the main course–Veal Saltimbocca alla Romana, and pasta with pesto sauce, potatoes and string beans. We topped off our culinary adventure  by sharing the fruits of our labor and having a delicious meal together.