COOKING CLASS
DATE NIGHT: TUTTO RUSSO AMERICANO - WED, MAY 8
- SKU:
- 66218
- Minimum Purchase:
- 2 units
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
Feeling saucy? Need more “pasta-bilities” in your kitchen routine? Well, this is the class for you and your special someone! Explore the evolution of Italian American classics in this hands-on date night cooking class with expert guidance from our chefs every step along the way to help you create a showstopping meal you’ll get to eat and enjoy. Four new Italian inspired dishes will be showcased for you as well as culinary and industry tips and tricks to level up your next dinner party or family meal!
- 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, Parmesan Reggiano,
Fresh Dressing, Anchovy Bread Crumbs.
• Lobster Bucatini with Sauce alla Vodka, Fresh Herbs, Parmesan Reggiano.
• Double Pork Chop Parmesan, Tomato Basil Sauce, Buffalo.
• Mozzarella, Roasted BC Mushrooms, 24 Month Old Parmesan Reggiano.
(Picture shown is for illustration purpose only)
- All participants receive a storewide 10% discount on the day of the class with exceptions on already reduced prices and electrical items, in-store items only.
- Attendees must be at least 19 years of age to attend/participate in these classes.
- Allergies: we cannot guarantee that foods will be allergen-free, but you are welcome to come to class to learn, get recipes and tips. Tasting is of course your choice and is at your own risk.
- NO REFUND is given for registration cancellations or no shows.
- By purchasing a cooking class (online, in-store, or over the phone), you automatically agree to aforementioned terms & conditions.
- If you have any questions, please contact us at: service@gourmetwarehouse.ca
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.
