COOKING CLASS
AUTUMN IN SICILY: SOUTHERN ITALIAN PASTA MAKING - THU, OCT 22
- SKU:
- 73511
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
AUTUMN IN SICILY: SOUTHERN ITALIAN PASTA MAKING | 6 PM - 9 PM
Join us for an immersive, hands-on cooking class where you'll discover the art of traditional Southern Italian pasta making with Chef Deniz.
Guided by authentic techniques, you'll learn every step of the process—from mixing, kneading, and rolling fresh pasta dough to shaping a variety of classic pasta by hand. Along the way, you'll explore the bold flavours, rustic traditions, and regional specialties that define Southern Italian cuisine.
You'll also prepare traditional Southern Italian sauces that perfectly complement fresh handmade pasta, learning the techniques and balance of flavours that make these simple, ingredient-driven dishes so memorable.
By the end of the class, you'll sit down to enjoy the meal you've created and leave with the confidence, skills, and recipes to recreate these authentic Southern Italian favourites for family and friends at home.
MENU
• Fall Tomatoes, Southern Italian Burrata, Crispy Sourdough with Anchovies,
Vin Cotto, Fine Olive Oil, Basil.
• Cavatelli alla Norma – Hand-pulled Cavatelli with Roasted Eggplant,
Fresh Tomato Butter Sauce, Pecorino, Chilies.
• Busiate al Pesto Trapanese – Hand-rolled pasta with Almond Pesto,
Wild Pacific Shrimp, Herbs.
• Vanilla Gelato with Côte d’Azur Olive Oil, Vancouver Island Flaky Sea Salt.
(Picture shown is for illustration purpose only)
Deniz’s love of food began in the Mediterranean, where he grew up surrounded by a food-obsessed family. It wasn’t until later in life that he began his professional cooking career. In 2003, Deniz began working in small establishments in East Vancouver after immigrating to Canada. After just a few years in the field, he attended VCC’s Culinary Arts program. During his school years he worked at Ouisi Bistro as Chef de Partie, which specialized in Cajun and Creole cuisine.
After completing culinary school, he began working at the four-diamond Diva at the Metropolitan Hotel. From there, he moved to Chambar Restaurant & Medina Café, some of the most significant restaurants in Vancouver’s culinary scene. After two years, he decided it was time to share his knowledge and love of cooking, and joined The Dirty Apron Cooking School & Deli as Chef & Culinary Instructor.
Once he mastered his dough, cake, and general pastry skills, Deniz opened Cadeaux Bakery with Eleanor Chow. Then, he returned to Café Medina as Executive Chef and led the team in one of the most successful years of the restaurant.
Chef Deniz has also mastered the large volume private catering market, hosting guests such as Jerry Seinfeld, Owen Wilson, Juliette Lewis, Canucks players, and many more. After working in top restaurants throughout Vancouver, Deniz then headed across the Salish Sea to Galiano Island, where headed Bodega Ridge as the Executive Chef.
