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COOKING CLASS FRESH CHEESE WORKSHOP: MOZZARELLA, BURRATA & RICOTTA - SUN, NOV 15
COOKING CLASS FRESH CHEESE WORKSHOP: MOZZARELLA, BURRATA & RICOTTA - SUN, NOV 15
COOKING CLASS FRESH CHEESE WORKSHOP: MOZZARELLA, BURRATA & RICOTTA - SUN, NOV 15
COOKING CLASS FRESH CHEESE WORKSHOP: MOZZARELLA, BURRATA & RICOTTA - SUN, NOV 15

FRESH CHEESE WORKSHOP: MOZZARELLA, BURRATA & RICOTTA - SUN, NOV 15

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$154.99 PER PERSON
SKU:
74259
Chef:
Deniz Tarakcioglu
Class Type:
Demonstration Class
Event Time:
11 AM - 2 PM

MOZZARELLA, BURRATA AND BOCCONCINI [AM] | 10 AM - 12 PM

Join us for an exciting cooking class, where you'll start your culinary journey with a welcome drink to set the mood!

To start the class, settle in with a charcuterie board featuring fresh cheese and freshly baked bread before joining Chef Deniz for an interactive workshop in the art of Italian cheese making. You’ll discover the techniques behind three favourites—ricotta, mozzarella and burrata—and experience the satisfaction of making fresh cheese with your own hands.

Begin by making ricotta from milk and cream. Then, work with fior di latte curd as you learn to stretch and shape mozzarella. You’ll also discover how to fill and tie burrata, creating its soft exterior and creamy centre. Throughout the class, you’ll have the chance to practise each step and build the confidence to try fresh cheese making at home.

When it’s time for lunch, gather around the pizza station and enjoy pizzas topped with fresh cheese prepared ahead of the class. You’ll take home the ricotta you made, along with a kit containing the ingredients and instructions to make approximately one pound of mozzarella at home. Simply purchase the milk when you’re ready to make it.

- Every registrant will receive a take-home mozzarella kit containing citric acid, rennet, cheese salt, cloth and an instruction card. The kit makes approximately one pound of mozzarella; just add milk!

 

MENU

• Welcome Charcuterie Board with Fresh Cheese and Freshly Baked Bread.

• Homemade Ricotta — Make fresh ricotta from milk and cream to take home

• Hand-Stretched Mozzarella — Stretch and shape fior di latte curd into mozzarella

• Hand-Filled Burrata — Learn to fill and tie this creamy Italian cheese

• Pizza Station Lunch — Enjoy pizza with fresh cheese prepared in advance for the class

(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.

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