Zia Grill cooks up workshops.

Byline: Barbara M. Houle

Paula McCarthy, executive chef and owner of Zia Grill in Worcester, doesn't believe in the old adage "Too many cooks in the kitchen spoil the broth," especially when it comes to teaching people how to cook. She's more likely to say, "Bring them on."

The first of three workshops, "Italian Specialties Made Easy," held last week at Zia at Scano's, 352 Shrewsbury St., Worcester, was sold out.

"People are less intimated in a setting like this," McCarthy explained, pointing to the 16 amateur cooks busily working at three food stations set up around counters in the small restaurant.

The evening started out simple enough. Participants schmoozed, enjoyed a glass of wine (BYOB), and had chicken calzone with tomato and basil, courtesy of McCarthy.

Next, Diane Bercovitz, workshop co-coordinator, walked them through the menu - chickpea and tortellini soup, a marinara sauce, chicken rollatini, Zia Grill house dressing and poached pears.

The cooks were assigned stations, and the fun began.

Carolyn Moore of Worcester had never taken a cooking lesson before last week. She was so enthusiastic about the workshop that she invited friends, other nurses at St. Vincent Hospital in Worcester, to join her.

Moore, who sported a red shirt with "Italia" in silver lettering, said she likes to cook. "I'm Italian, could you guess?" she said, chopping celery for the soup mixture.Another first-timer, Eileen Riopel of Worcester, said she enjoyed the "hands on" instruction from McCarthy, who moved from one station to another. A retired teacher from the Worcester Public School System, Riopel said she enjoys entertaining and cooking.

Jim and Ann Brooks of Millbury, who both like to cook, on a whim decided to sign up. They eat at Zia, and enjoy the food, Ann Brooks said. "We thought class would be fun, and it is," she said.

McCarthy put herself in charge of making the poached pears with a raspberry puree and toasted almonds. "Wait until they see the presentation," she said. "It's a `wow' kind of dessert."

She also includes a chef's trick, technique or shortcut at the end of the night.

Other cooking workshops at Zia: Oct. 29, "New England Farm Stand Harvest Dinner; Dec. 3, "Hors d'oeuvres & Appetizers for Your Holiday Table. Cost is $50 per person. Call [phone] to register.

From "Cooking at the Zia":

CHICKPEA AND TORTELLINI SOUP

1 to 2 tablespoons olive oil

1/2 bunch of celery, diced small

2 large carrots, peeled and diced small

1 medium onion, diced small

1 tablespoon minced fresh garlic

1 tablespoon minced fresh rosemary

8 cups vegetable stock

1 large (28-ounce) can chickpeas, rinsed and drained

1/2 pound frozen tortellini

Salt and pepper, to taste

In preheated stock pot, on medium heat, sizzle the olive oil, celery, carrots and onion, stirring briskly, until vegetables are well coated with the oil. Stir in the garlic. Reduce the heat to low, cover and let the vegetables sweat until the onion is translucent, approximately 10 minutes; stir occasionally. Return heat to medium and add the rosemary. Sizzle 1 minute, stirring often. Add vegetable stock, bring to a simmer, reduce heat. Cook gently for approximately 20 minutes. Add the chickpeas and bring to a boil. Add the tortellini and cook until barely tender. Serve immediately. Makes 6 to 8 servings.

CHICKEN ROLLATINI

4 boneless, skinless, chicken breasts (4 to 6 ounces each)

4 slices capicola

4 slices provolone or fontina cheese

1 large roasted red pepper

4 large fresh basil leaves

1/2 cup fresh Italian bread crumbs

1/4 cup grated Parmesan cheese

Cooking spray

Pound the chicken breasts between plastic wrap until they are about 1/2-inch thick. Arrange the capicola, provolone, roasted red pepper and basil (in that order) over each pounded chicken breast. Roll tightly and secure with skewer. Spray cookie sheet and place chicken on it. Combine the bread crumbs and Parmesan cheese. Press on to the chicken rolls. Bake at 350 degrees for 25 to 30 minutes, or until done. Remove from the oven and let rest for 5 minutes. Slice the rolls diagonally in three or four pieces. The colorful design will be exposed for serving. Makes 4 servings.

ART: PHOTO

CUTLINE: Paula McCarthy of Zia Grill watches cooking student Carolyn Moore of Worcester dice celery. Jim Brooks of Millbury waits his turn.

PHOTOG: T&G Staff/STEVE LANAVA