Cooking Class: Cooking Italian Classics

Immerse yourself in the sunny streets of Italy as you prepare and enjoy an authentic Italian fare in this hands-on cooking class. Chef Bryhiem will lead this engaging class, teaching you valuable culinary techniques and the secrets to authentic Italian eats.


Begin the meal with a refreshing Caprese salad featuring a mix of fresh tomatoes, mozzarella and basil drizzled with a tangy balsamic vinegar. Next, master making risotto for a creamy dish simmering with a mixture of beech, shimeji, shiitake and maitake mushrooms. For a side, enjoy broccoli rabe sautéed with caramelized onions and a zing of lemon zest. At the end of the meal, bake the perfect soft Pignoli cookies.


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Caprese Salad

With tomatoes, basil, mozzarella, olive oil and balsamic vinegar


Mushroom Risotto

With shimeji, beech, shiitake and maitake mushrooms


Broccoli Rabe With Caramelized Onions

With lemon zest and olive oil


Pignoli Pine Nut Cookies

With almond paste

  • Minimum Guests 2
  • Maximum Guests 6
  • Event Duration 3 hours
  • Activity Level
  • LabelsGroup, Gourmet, Beginner, Italian, Couples
  • 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.

Guest reviews for Chef Bryhiem

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Bridget B.

15 Mar 2022

Chef Bryhiem is a true culinary professional and is passionate about sharing his love of food and wine with others. He provided us with a wonderful culinary experience. If you are in NYC and have the chance, I highly recommend taking his classes and hiring him as your next private chef!

$ 75 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: New York

Chef’s Place

Exact location is provided after booking.

Meet your chef

Chef Bryhiem
Chef Bryhiem Verified chef

New chef


Chef Bryheim has held many roles during his years in the culinary industry. He’s worked for several esteemed wine importers and vintners to bring a host of special brands to market in New York state. He’s also served as sommelier, sous chef and chef de cuisine in several acclaimed restaurants around Manhattan. Combining his various talents in a singular role, Chef Bryheim now adds the title of culinary instructor to the list.

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