COOKING CLASS
FALL IN PUGLIA: SOUTHERN ITALIAN PASTA MAKING - THU, SEP 24
- SKU:
- 73428
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
FALL IN PUGLIA: SOUTHERN ITALIAN PASTA MAKING | 6 PM - 9 PM
Join Chef Deniz for another exciting pasta class and discover the joy of making fresh pasta completely from scratch. In this hands-on experience, you'll learn the essentials of pasta making, including mixing and kneading dough, traditional hand-stretching techniques, and the secrets to cooking pasta to perfection.
Inspired by the sun-soaked coastal towns of Southern Italy, you'll create authentic handmade pasta paired with two classic regional sauces that celebrate the fresh, vibrant flavours of the Mediterranean. Along the way, Chef Deniz will share professional tips and techniques to help you build confidence in the kitchen and elevate your home cooking.
By the end of class, you'll have the skills to make fresh pasta dough from scratch, shape authentic Italian pasta by hand, prepare two delicious sauces, and finish your dishes with beautiful Mediterranean-style garnishes. You'll leave ready to recreate these impressive recipes at home and wow your friends and family with your newfound pasta-making expertise.
MENU
• Late Summer Tomato Salad, Fresh Basil, Pugliese Burrata,
Sourdough and Vin Cotto.
• Hand Pulled Orecchiette with Spicy Fennel Sausage Ragu, Braised Rapini,
Fresh Parsley and Pecorino.
• Hand Rolled Fusilli al Feretto with Zucchini, Anchovies,
Lemon and Crispy Breadcrumbs.
• 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.
![COOKING CLASS OLD SCHOOL COOL: SOURDOUGH BREAD MAKING - SUN, SEP 13 [AM]](https://cdn11.bigcommerce.com/s-p82jn6co/images/stencil/280x280/products/27410/87540/73411-cooking-class-old-school-cool-sourdough-bread-making-sun-sep-13-am__13794.1785562922.jpg?c=2 "COOKING CLASS OLD SCHOOL COOL: SOURDOUGH BREAD MAKING - SUN, SEP 13 [AM]")