Learn how to prepare a classic meal from Northern Italy in this hands-on cooking class. Chef Dana will help you combine specialty products with fresh ingredients to make an unforgettable menu. Begin by crafting a creamy aioli dipping sauce to serve alongside crispy fritto misto. Next, create a savory bolognese dish brimming with red wine, meat, dried tomatoes and roasted broccolini. For your side, make a creamy polenta mixed with three kinds of cheeses. End your meal by whipping up a classic zabaglione with macerated seasonal berries for dessert.
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Fritto Misto and Calabrian Aioli Dipping Sauce
With shrimp, calamari, olives, lemon, fennel and Pernod liqueur
Prosciutto and Red Wine Bolognese
With beef, pork, Petit Sirah, dried tomatoes, basil and roasted broccolini
Three Cheese Polenta
With ricotta, gorgonzola, Parmigiano-Reggiano and brown butter
Zabaglione and Macerated Seasonal Berries
With marsala, egg yolks, sugar and cream
This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
