Cooking Class: Italian Made Gluten-Free
Wed, Jan 8th at 12:00PM
Sat, Jan 18th at 1:00PM
Fri, Feb 14th at 7:00PM
Wed, Jan 8th at 6:00PM
Enjoy the flavors of Italy while remaining gluten-free in this immersive cooking class. Chef Erik will guide you through a four-course Italian-inspired menu free of gluten.
You'll begin by making a refreshing roasted tomato caprese salad with arugula topped with Burrata cheese and fresh basil pesto. Then, learn how to make sizzling pan-seared shrimp skewers flavored with lemon, garlic and white wine. Next, make a rich risotto with arborio rice mixed with crunch asparagus and Parmigiano Reggiano for added flavor. Finish with a dark chocolate lava cake for dessert served alongside a steaming cup of coffee. Explore new recipes that don't sacrifice flavor in exciting cooking classes!
MENU
Roasted Tomato Caprese Salad
With tomatoes, Burrata, basil pesto and arugula
Shrimp Scampi Spiedini
With pan-seared shrimp skewers, lemon, garlic, butter, white wine and parsley
Asparagus Risotto
With arborio rice, asparagus, white wine, onion, garlic, broth and Parmigiano Reggiano
Torta al Cioccolato: Molten Chocolate Lava Cake
With dark chocolate, eggs, sugar, vanilla and coffee
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 12
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsHealthy, Gluten Free, Italian, Pescatarian, Cake Baking
Outside Reviews for Chef Erik
Marcelo B
01 Jul 2024
Chef Erik is super experienced and has a great personality.
Chef Erik has a unique view of the culinary industry from being a food writer, restauranteur and executive chef. He has a passion for exquisite food and creative menus that showcase unforgettable flavors. Whether he's teaching the basics of knife skills or more complicated cooking methods, Chef Erik strives to create a fun and informative learning environment to soak up all the useful culinary knowledge.
