Cooking Class: Essentials of Italian Cuisine

In this hands-on cooking class with Chefs Mike and Marcus, you'll master the basics of Italian cooking and learn how to source fresh, inexpensive ingredients and create flavorful, hearty dishes. To start, you'll assemble a classic Caprese salad with ripe tomatoes, fresh basil and creamy mozzarella. After, they'll show you how to handmake fettuccini pasta, which you'll enjoy alongside a made-from-scratch traditional beef and pork bolognese sauce. Since no Italian meal is complete without bread, you'll also learn how to make classic focaccia bread. Lastly, for dessert, you'll serve up fresh, juicy fruits layered in smooth sabayon.

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Caprese Salad

With tomatoes, mozzarella and basil


Focaccia

With flour and yeast


Traditional Fettuccine Bolognese

With homemade pasta, tomatoes, beef and pork


Fruit With Sabayon

With egg and sugar

  • Minimum Guests 2
  • Maximum Guests 14
  • Event Duration 3 hours
  • Activity Level
  • LabelsGroup, Pasta Making, Gourmet, Italian, Bread Making

Guest reviews for Chef Mike and Marcus

Default avatar

Amber Ali

03 Feb 2022

Chef Mike and Marcus make a great team. They truly care about providing their guests with decadent culinary experiences and love the work they do. They are keen to detail and super friendly! I highly recommend them to anyone in the Detroit area.

$ 95 Per person

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


Looking for another date or time or need to book for a larger group? Message us

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Event location: Detroit

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Meet your chef

Chef Mike and Marcus
Chef Mike and Marcus Verified chef

New chef


Chef Mike began his culinary career at the world renowned Culinary Institute of America in New York. After graduating at the top of his class he worked at some of Michigan's best restaurants and later earned the position of sous chef at James Beard-nominated restaurant Forest. Chef Marcus began his culinary career in Detroit, and later, had the privilege of working in Chicago at Michelin-starred restaurants. Most recently, he helped manage the kitchen at a revered fine-dining restaurant in Detroit before joining Mike at his company, Abode Fine Dining. The love of fine food that they share drove them to apply their culinary talents as private chefs.

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