Making a good sandwich, like removing a child’s head from between stair balusters, requires delicate handling and a lot of mayonnaise. Marvel at skilled condiment usage with today's Groupon: for $7, you get $15 worth of deli fare at Nothing To It! Gourmet Deli.
In addition to imparting cooking instruction upon inquiring minds and clamoring stomachs, the culinary sorcerers at Nothing To It! maintain a gourmet deli, conjuring a hefty menu of sumptuous sandwiches and verdant salads. Inflame the envy of onlooking garden gnomes with entree salads such as the chutney chicken salad, which boasts a mélange of pineapple, grapes, celery, and poached chicken lounging atop a bed of field greens and drizzled with a creamy curried mango-chutney dressing ($11.95). Nosh on offerings from the sandwich board, such as the Cabernet Splunker ($11.95 whole, $9.95 half) which sets artisan-style focaccia bread slathered with whole-grain mustard as the foundation upon which a monolith of Angus roast beef, provolone cheese, caramelized onion, and horseradish is constructed and paired with a cup of cabernet au jus.
Enjoy a midday munching session on Nothing To It! Gourmet Deli’s summertime deck, conveniently located for tanning particularly pasty appetites. Nothing To It! is open Monday through Friday from 11 a.m. to 2 p.m. and on Saturday from 11:30 a.m. to 1:30 p.m.
Nothing To It! Culinary Center
With its gleaming marble demonstration counter, wooden cabinets topped with carved grapevines, and overhead televisions, the teaching kitchen at Nothing To It! Culinary Center would look perfectly at home on a film set. Instead, it sets the stage for the school’s master chefs to share the secrets to baking a flaky, golden pie crust or simmering a fragrant Moroccan stew with more than 500 students each month. Under the helm of Culinary Director, Chef Lara Ritchie, a graduate of New England Culinary Institute in Essex, Vermont, expert gourmands constantly add new hands-on and demonstration classes to their already encyclopedic schedule. Budding Boyardees hoping for a comprehensive approach can take the eight-level techniques series, which starts with knife skills and finishes with advanced techniques such as rendering an emulsified aioli or soft-boiling an egg with telekinesis. Pupils interested in more specific, contained lessons join hot-topic sessions, which delve into gluten-free cooking or sausage making, or international classes that explore Lebanese cuisine’s spices or Spain’s rustic charcoal-fired meats. Over the holidays, the 6,000-square-foot center fills with apprentices who learn to craft seasonal edibles such as truffles or gingerbread houses.
Nothing To It! also feeds visitors feasts they don’t have to cook. Its Napa Valley–style Gourmet Deli layers sandwiches with lavish ingredients such as imported cambozola-cheese pesto and flavors salads with creamy curried-mango chutney.