COOKING CLASS
PASTA LIKE A PRO: ELEGANZA NORDICA - WED, MAY 29
- SKU:
- 66226
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
PASTA LIKE A PRO: ELEGANZA NORDICA | 6 PM - 9 PM
Welcome to "Pasta Like a Pro: Eleganza Nordica" - a hands-on cooking class where you'll delve into the exquisite world of Northern Italian pasta making. Get ready to roll up your sleeves, sharpen your culinary skills, and embark on a gastronomic journey inspired by the flavours of spring.
In this class, you'll learn to create a sensational menu featuring the freshest seasonal ingredients and classic Italian techniques. You’ll make pasta dough from scratch, knead, shape, fill, and pinch your way through a new menu of pasta dishes taken from the shores and soil of Italy. Join us for "Pasta Like a Pro: Eleganza Nordica" and unlock the secrets to creating Northern Italian pasta dishes that will dazzle your taste buds and impress your guests. Buon appetito!
MENU
• Italian Spring Salad with Seasonal Vegetables and Greens, Sauce Bagna Cauda, Pecorino Romano.
• Ravioli of Spinach and Gorgonzola, Sage Brown Butter, Parmesan and Walnuts.
• Hand Cut Egg Noodles with Dungeness Crab, Fresh Chilies, Spring Herbs and Tomato Butter Sauce,
Anchovy Bread Crumbs.
• Vanilla Gelato with Fine Balsamic and Black Pepper.
- 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.
