COOKING CLASS
BETTER TOGETHER: TUTTO ROSSO - SAT, NOV 28
- SKU:
- 74267
- Minimum Purchase:
- 2 units
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 1 PM - 4 PM
BETTER TOGETHER: TUTTO ROSSO | 1 PM - 4 PM
Join us for an exciting cooking class, where you'll start your culinary journey with a welcome drink and light nibbles to set the mood!
Spend an evening cooking together and celebrating one of Italian cuisine’s most beloved ingredients: the tomato. In this hands-on class, Chef Deniz will guide you and your date through dishes that showcase how tomatoes bring sweetness, acidity and depth to Italian-inspired cooking.
Working side by side, you’ll prepare a fresh tomato sauce and a delicious pasta dish while learning techniques and flavour pairings you can use at home. Along the way, enjoy the aromas of the kitchen, taste what you’ve made and settle in for a relaxed meal together.
Whether you’re devoted tomato lovers or simply looking for a delicious night out, join Chef Deniz for an evening of cooking, good company and flavours to savour long after the class ends.
- Minimum 2 person registration (automatically added to the shopping cart).
- Registration: Seats sold in pairs only!
MENU
• Nonna’s Meatballs with Sourdough Focaccia.
• Caesar Salad with Crispy Guanciale, Parm Reggiano,
Fresh Dressing, Anchovy Breadcrumbs.
• Spot Prawn Bucatini with Sauce a la Vodka, Fresh Herbs, Parmesan Reggiano.
• Pork Chop Parmesan, Tomato Basil Sauce, Buffalo Mozzarella,
Roasted BC Mushrooms, 24-month-old Parmesan Reggiano.
• Vanilla Gelato.
(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.
