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Cooking Class: Authentic Italian Dinner
Sat, Jun 3rd at 6:00PM
Sun, Jun 4th at 12:00PM
Sun, Jun 4th at 6:00PM
Sun, Jun 4th at 6:00PM
Let Chef Paul show you the secrets to creating a selection of authentic Italian dishes in an in-person cooking class worth celebrating. With his guidance, you'll learn the magic of creating tender potato gnocchi from scratch, a tomato vodka sauce with herbal zing to top it with and a refreshing Caesar salad. There's a refreshing sorbet made from fresh raspberries for dessert, too. It's a timeless meal that brings the spirit of Italy home for dinner!
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Caesar Salad
With romaine lettuce, oil, vinegar and eggs
Potato Gnocchi
With flour and eggs
Tomato Vodka Sauce
With basil, red pepper and garlic
Raspberry Sorbet
With sugar
- Minimum Guests 2
- Maximum Guests 12
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsGroup, Pasta Making, Vegetarian, Beginner, Italian, Valentine's, Holiday
Classpop! guest reviews for other experiences with Chef Paul
Benjamin
09 Apr 2023
Chef Paul is very informative and he allows you to learn through practice. I would highly recommend as you will learn how to make each dish.
Guest reviews for Chef Paul
Ruthayn S.
20 Sep 2021
Words cannot express the fun we had tonight. We've never done anything like this as a family. It was truly a memorable experience as we all left feeling so happy. Your kitchen is so warm and inviting and you and your team are amazing!!!! I already wrote a review on Yelp as well. We will definitely be back to do another event. Thank you for everything. I can't wait to make Caesar salad! The best EVER. Kind regards, Ruthayn Shalom
Born and raised in Belgium, Chef Paul began his nearly 40 year career as a professional chef as an apprentice. After receiving his culinary arts degree, he worked in several restaurants in Belgium, gaining experience and insight along the way. He moved to NYC in 1983 and quickly became the executive chef at well-known restaurants in Tribeca and the West Village. His passion for teaching led him to open his own cooking school in 2001, which is still thriving today.
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