Chef Greg shares his secrets for creating Italian classics with hearty flavor and robust textures in this interactive cooking class. Step beyond the familiar recipes you know and love and find a world of rich tastes prepared with a rustic touch.
Begin your lesson by transforming juicy shrimp sauteed in butter and white wine into a tempting dish shrimp scampi served on slices of crusty French bread. Then, prepare a pollo saltimbocca that brings together succulent chicken and tender eggplant and create beef tagliata featuring the enchanting aromatic charm of rosemary and arugula. Finish your lesson by whipping up creamy zabaglione for dessert.
Shrimp Scampi and Crusty Bread
With white wine, garlic, lemon and butter
With chicken, eggplant, fresh sage, wine and butter
With arugula, rosemary, garlic and lemon
With eggs, Marsala wine, sugar, berries and biscotti
Classpop! Guest Reviews for other experiences with Chef Greg
02 Sep 2023
Chef Greg was excellent! We had so much fun with him, and he was incredibly informative and entertaining and the food was delicious. Thank you!
22 Jan 2023
We had a wonderful evening with Chef Greg. Great communication from beginning to end. He called the day before to confirm, he was punctual, and explained what he was preparing throughout.
We learned how to make several delicious dishes. The pepper steak had so much flavor! Bananas foster for dessert .. yum!
If you looking for a way to bring some fun to a night at home, book Chef Greg.
Outside Reviews for Chef Greg
02 May 2022
Chef Greg is a professional head chef and consultant for over 25 years. He was trained in Dublin and has worked in multiple prestigious culinary establishments over his career. He has so much experience and skill to share with his guests.
Growing up, Chef Greg fell in love with his mother’s great cooking and quickly began pursuing his own culinary career. After culinary school, he spent the next 25 years working in restaurants all across the world, including a stint at the prestigious Le Bel Age hotel in Hollywood. He’s amassed an expansive knowledge of cooking fundamentals, including chemistry and knife skills, and specializes in Italian and Mediterranean food.