Cooking Class: Make Fettuccine Alfredo With Chef Mike
Fri, May 2nd at 4:00PM
Fri, May 2nd at 4:00PM
Wed, May 7th at 4:00PM
Wed, May 7th at 4:00PM
Transport your tastebuds to Italy with this immersive pasta cooking class with Chef Mike!
Transform a few pantry staples into tender, chewy hand-kneaded fettuccine noodles using traditional techniques used for generations. Whisk together garlic, Parmesan, black pepper and cream with a roux into a creamy, dreamy Alfredo sauce to coat your homemade pasta. The simplicity of this dish allows for the flavors of your hard work to shine through, making it suitable for a weeknight dinner or romantic home-cooked dinner date.
MENU
Fresh Fettuccine Pasta
With flour, eggs, olive oil and salt
Creamy Alfredo Sauce
With heavy cream, garlic, Parmesan cheese, olive oil and black pepper
Cooking classes on Classpop! are designed to be fun, social events. Feel free to purchase wine or beer at the venue to enjoy during the 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.
- Minimum Guests 4
- Maximum Guests 25
- Event Duration 2 hours
- Activity Level
Activity Level
- Restrictions Must be 21 years of age or older to attend.
- LabelsPasta Making, Vegetarian, Beginner, Italian, Mediterranean
Outside Reviews for Chef Mike
Ben
19 Nov 2024
Awesome chef instructor with a Navy background—brings structure, patience, and real-world skills to the kitchen.
Chef Mike is an experienced culinary professional with a strong background in restaurant operations, catering and kitchen management. With years of experience in leadership roles, he has prepared meals for high-profile clients and managed teams of up to 40 staff. Chef Mike specializes in large-scale catering, sanitation standards and efficient kitchen operations, bringing professionalism and passion to every class he leads. His hands-on approach makes him a natural teacher in the kitchen.
