COOKING CLASS
FALL IN BOLOGNA: NORTHERN ITALIAN PASTA MAKING - THU, SEP 10
- SKU:
- 73409
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
FALL IN BOLOGNA: NORTHERN ITALIAN PASTA MAKING | 6 PM - 9 PM
Join us for an immersive cooking class where you’ll learn the art of traditional Northern Italian pasta making. This hands-on experience will guide you through crafting two iconic dishes from scratch: delicate, hand-shaped tortellini and classic hand-cut tagliatelle, perfect for pairing with your favourite sauce.
Under the guidance of our expert Chef Deniz, you’ll explore authentic techniques, from kneading and rolling the dough to shaping each pasta by hand. Discover the flavours, textures, and traditions that make Northern Italian pasta unique. By the end of the class, you’ll have perfected these timeless recipes to recreate and share at home. Buon appetito!
MENU
• Fall BC Vegetables Crudite with Bagna Cauda Dressing,
Rosemary Panna Gratta, Parmigiano and Soft Egg.
• Traditional Tortellini in Brodo, Prosciutto and Veal Filling with Sage.
• Tagliatelle Ragu alla Bolognese, Traditional Slow Cooked Ragu, Egg Noodles and
Parmesan Reggiano.
• Vanilla Gelato with Côte d’Azur Olive Oil and 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.
