COOKING CLASS
WINTER IN SARDINIA, SOUTHERN ITALIAN PASTA MAKING - WED, FEB 19
- SKU:
- 68574
- Chef:
- Deniz Tarakcioglu
- Class Type:
- Hands-On Class
- Event Time:
- 6 PM - 9 PM
WINTER IN SARDINIA, SOUTHERN ITALIAN PASTA MAKING | 6 PM - 9 PM
Calling all fresh pasta fans! Roll up your sleeves and learn how to make this Italian staple from scratch! With this hands-on class, you’ll explore the styles of southern Italian pasta making with Chef Deniz guiding you every step of the way. You’ll leave class with the working knowledge of how to make your own dough, form authentic Italian pasta shapes by hand and create two delicious sauces; then learn to garnish the Mediterranean way!
MENU
• Fregola, Rich Chicken Broth, White Wine and Clams, Black Pepper, Sourdough.
• Malloreddus (little Italian gnocchi) with Italian Sausage, Rapini and Light Tomato Butter Sauce, Chilies.
• Hand Rolled Pici with Fresh Herbs, Chilies and Bottarga, Lemony Bread Crumbs.
• Vanilla Gelato with Fine Olive Oil and Flakey Sea Salt.
(Picture shown is for illustration purpose only)
- 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.
