Prepare an elegant and gourmet Italian steakhouse dinner in this hands-on cooking class with Chef Julio, including homemade pasta. To start, you'll make an organic green salad drizzled in homemade blackberry dressing before learning how to make tagliatelle pasta from scratch for peppery cacio e pepe. After, you'll move on to the main feature and learn Chef Julio's process for cooking steaks to perfection using the sous vide method. Lastly, your dinner will end with a tangy lemon sabayon.
With ricotta salata, candied walnuts and blackberry dressing
Cacio e Pepe
With handmade tagliatelle pasta, black pepper and beurre monté
Sous Vide Steak
With potato pave, roasted vegetables and demi glace
Chef Julio’s background in Italian makes him a great instructor and can create a great experience. Not only is he able to walk you through the recipe but he also teaches you the history of the dish he is preparing.
With eight years of experience in restaurant kitchens, Chef Julio is happy to share his culinary expertise with others. He is trained in Italian and French cuisine and has worked in Michelin-starred kitchens in Los Angeles and Virginia. Years of navigating professional kitchens have given Chef Julio an understanding of prepping and timing, which are just a few of the tips and techniques he will pass along in his classes.