COOKING CLASS
WINTER IN PIEDMONT: NORTHERN ITALIAN PASTA MAKING - WED, NOV 18
- SKU:
- 74264
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-on Class
- Event Time:
- 6 PM - 9 PM
WINTER IN PIEDMONT: NORTHERN ITALIAN PASTA MAKING | 6 PM - 9 PM
Join us for an exciting cooking class, where you'll start your culinary journey with a welcome drink and light nibbles to set the mood!
Journey to the snow-dusted hills of Piedmont for a warming culinary experience inspired by one of Italy’s most celebrated food and wine regions. Nestled at the foot of the Alps in Northern Italy, Piedmont is renowned for its elegant, yet comforting cuisine, exceptional seasonal ingredients, and dishes perfectly suited to the colder months.
In this hands-on class, you’ll explore the rich flavours and traditions of a Piedmontese winter kitchen, where slow cooking, handmade specialties, and deeply flavoured sauces take center stage.
Guided by Chef Deniz, you’ll prepare a beautifully composed multi-course menu while learning the techniques that define the cuisine of the region. Discover how simple, quality ingredients are transformed into sophisticated dishes through careful preparation, patience, and the unmistakable Northern Italian approach to cooking.
Along the way, you’ll gain new culinary skills, explore the ingredients that make Piedmontese cuisine so distinctive, and discover why this remarkable region has earned its reputation as one of Italy’s great gastronomic destinations.
At the end of the class, sit down and enjoy the wonderful winter feast you’ve prepared—a comforting and delicious taste of Piedmont in the heart of winter.
MENU
• Roasted Beet & Hazelnut Salad with Gorgonzola Dolce & Fall Greens.
• Tajarin with White Truffle Butter & 48-month Parmigiano.
• Ravioli of Braised Short Ribs in Barolo & Chestnuts, Parmesan, Natural Braising Juices.
• Vanilla Gelato with Côte d’Azur Olive Oil & 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.
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