Cooking Class: Four Course Italian Fare

In this exciting cooking class, Chef Luis takes you on a vibrant flavor-filled journey across the coast of Italy. In this class, you’ll learn the proper techniques to create regional Italian favorites in your own home. 

Fresh fruits and hearty vegetables complement the flavors of the land and sea. Dishes include a seafood stuffed pastry, sautéed scallops with mango puree and lamb osso bucco with mirepoix, herbs and red wine. A decadent cream and liqueur-laden bananas Foster finishes off this savory meal.


Seafood Stuffed Puff Pastry 

With shrimp, scallops, crab meat and lobster

Sautéed Scallops 

With mango purée

Lamb Osso Bucco 

With mirepoix, fresh herbs and red wine

Bananas Foster 

With cream and liqueur

  • Minimum Guests 2
  • Maximum Guests 20
  • Event Duration 3 hours
  • Activity Level
    Activity Level
  • LabelsCouples, Date Night, Italian
  • 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.

Guest reviews for Chef Luis

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Gwen K.

15 Feb 2020

AWESOME experience! Must do again... Why go to a restaurant when you can EXPERIENCE first class food in a first class kitchen in the most incredible home not far from LV airport. We learned valuable cooking tips from Chef Luis, BYOB, extremely organized! CLEAN kitchen! Chef is calm, patient, encouraging and positive teacher. What a blessing! Why go to a restaurant that is too loud that you can't hear each other? Why not make memories that will last a lifetime? My husband really got into it and won't stop talking about it. Best thing we've ever done on any trip. Beautiful, safe neighborhood... Very thankful! God bless Chef! Mahalo & Aloha!

$ 119 Per person

all-inclusive: 3-hour class, meal and taxes.

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Event location: Salt Lake City

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Meet your chef

Chef Luis
Chef Luis Verified chef

New chef

Chef Luis, a well-known leader in the kitchen, has been sharpening his culinary skills for more than a decade. He has an expert understanding of all aspects of the culinary world, including food microbiology. He loves sharing his extensive experience, widespread knowledge and unique skills with others.

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