Cooking Class: Essentials of Italian Cuisine

1 review

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Chef making fresh fettuccine noodles | Classpop Shot

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.

MENU

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
Activity Level
LabelsGroup, Pasta Making, Gourmet, Italian, Bread Making, Holiday
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.

Outside Reviews for Chef Mike and Marcus

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.

This class does not have any dates.

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Meet your chef

Chef Mike and Marcus

New chef

1 review

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.