Cooking Class: A Taste of Modern Italian

Homestyle Italian cooking with a surprising modern twist.


Let Chef Ryan show you how to add contemporary flair to a traditional three-course Italian meal in this hands-on class. You’ll begin with a Japanese spin on a classic Caesar salad, featuring bigeye tuna, lettuce and an aioli dressing. Then, learn to prepare fresh pasta from scratch and turn it into a hearty tagliatelle carbonara served with cream, egg, Romano cheese and pancetta. Finally, you'll finish the meal with a fresh, seasonal fruit panna cotta.


MENU


Tuna Tataki Caesar Salad 

With bigeye tuna, lettuce and Caesar aioli


Tagliatelle Carbonara 

With fresh pasta, cream, egg, Romano cheese and pancetta


Panna Cotta 

With seasonal fruit and cream


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 15
  • Event Duration 2.5 hours
  • Activity Level
    Activity Level
  • LabelsCouples, Pasta Making, Date Night, Italian

Outside Reviews for Chef Ryan

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Tiffany K.

22 Dec 2019

My girlfriend and I had a wonderful experience with Ryan. With great knowledge about cooking and an easy-to-understand teaching style, we were able to replicate the menu, which he demonstrated for us. Ryan is a very friendly person that can keep a conversation going and cares about what you gained out of the experience.

$ 105 Per person

all-inclusive: 2.5-hour class, meal and taxes.


This class does not have any dates.

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Meet your chef

Chef Ryan
Chef Ryan Verified chef

New chef


Join Chef Ryan as he teaches the art and presentation of sushi and Japanese cuisine. After graduating from culinary school, Chef Ryan worked in some of the best sushi bars in California before deciding to take on new challenges. He won a competition and opened his own restaurant with two friends who share his passion for Japanese culture and cuisine. They continue to perfect their craft and expand on a food philosophy hinged on traditional techniques accented with modern flavors. 

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