COOKING CLASS
DATE NIGHT IN EMILIA: BEFORE THE CHRISTMAS RUSH - FRI, DEC 18
- SKU:
- 74476
- Minimum Purchase:
- 2 units
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
DATE NIGHT IN EMILIA: BEFORE THE CHRISTMAS RUSH | 6 PM - 9 PM
Bring a little Italian warmth to your holiday season with a festive, hands-on date night inspired by the Amalfi Coast. Spend an evening cooking together as Chef Deniz guides you through a comforting Italian-inspired menu, perfect for a December celebration.
From crispy polenta with whipped ricotta to tender gnocchi with brown butter and sage, you’ll explore flavours that make gathering around the table a pleasure. A bone-in pork chop with balsamic peppercorn cream sauce adds a hearty touch, while orange ricotta cannoli bring the evening to a sweet finish.
Along the way, learn new techniques and enjoy the satisfaction of preparing a beautiful meal together. Then settle in to savour your creations in good company—a delicious way to slow down, reconnect and share a little holiday cheer.
- Minimum 2 person registration (automatically added to the shopping cart).
- Registration: Seats sold in pairs only!
MENU
• Crispy Polenta with Whipped Ricotta, Honey and Black Pepper
• Ricotta-Potato Gnocchi with Brown Butter, Sage and Parmigiano
• Bone-in Pork Chop with Balsamic Peppercorn Cream Sauce and Charred Rapini
• Cannoli with Orange Ricotta Cream and Mini Chocolate Chips
(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.
