Create fresh and simple Italian dishes in this hands-on cooking class. Chef Jared shows you professional kitchen tips and tricks so you can easily recreate these favorites for friends and family.
Begin with bruschetta, a mixture of fresh, diced tomatoes, roasted garlic, parsley and blood orange-infused olive oil, spread on crusty bread. Next, learn to make homemade pasta dough for fettuccine carbonara, featuring pancetta and egg yolks. Lastly, master buttermilk beignets, crunchy fried pastries topped with a mixed berry compote.
Roasted Garlic Bruschetta
With heirloom tomatoes, fresh parsley and blood orange olive oil
With handmade semolina pasta, pancetta and egg yolks
Buttermilk Beignets and Mixed Berry Compote
With hazelnut chocolate sauce and orange-infused whipped cream
Chef Jared taught me how to make a creamy mushroom soup using two kinds of mushrooms and a mire a poix. It was a quick easy soup to warm the bones this winter. He demonstrated how to chop all of the ingredients so they are the same size and cook evenly. When he was finished he garnished the soup beautifully. It looked like a fine dining presentation. He also is super friendly and personable. I enjoyed my time learning with Chef Jared.
For Chef Jared, cooking is much more than a profession—it’s an outlet for his creativity. He enjoys sharing his passion for food with the world. After being certified at Le Cordon Bleu, Chef Jared worked as a line chef at the Grand Hotel in Barcelona. He has owned several restaurants throughout the years, and currently provides fine dining experiences through his own catering company.