Cooking Class: A Briefing on Italian Cuisine
Traditional Italian recipes have been passed on from generation to generation and in this interactive cooking class, Chef Jaime passes on a few to you. Using only farm-fresh ingredients and simple kitchen appliances, you will learn how to produce a menu you'll want to make again. First, you will prepare a rich wild mushroom bruschetta featuring black olives and goat cheese. Next, you will make a peppery leek potato soup before assembling a sea risotto with squid ink and seared scallops. Finally, you will perfect a zesty pie with candied lemon and meringue.
MENU
Wild Mushroom Bruschetta
With seasonal wild mushrooms, black olives and goat cheese
Leek Potato Soup
With leeks, potatoes, cream, baby greens and Aleppo pepper
Sea Risotto
With squid ink, seared scallops and peas
Lemon Pie
With candied lemon, lemon sauce and meringue
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 4
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsPasta Making, Beginner, Fun, Italian, Pescatarian
- 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.
Reviews Guests Left For Other Experiences
Robin
15 Jun 2024
Amazing dinner with wonderful conversation. Highly recommend!
Outside Reviews for Chef Jaime
Marcelo
28 Mar 2024
Chef Jaime is very experienced with great culinary skills.
Event location: Denver
Chef’s Place
Exact location is provided after booking.
Chef Jaime began his culinary adventures washing dishes as a teenager in El Salvador. His hard work and dedication resulted in a swift ascent to Executive Chef, a journey that taught him every aspect of kitchen work. He prides himself on the passionate presentation of dishes designed to evoke joy and nostalgia for anyone who tastes them. Chef Jamie shares this love of culinary creativity in his sessions for aspiring chefs.
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