Cooking Class: Culinary Trip to Italy
Sat, Nov 23rd at 5:00PM
Sun, Nov 24th at 11:00AM
Sun, Nov 24th at 1:00PM
Sun, Nov 24th at 11:00AM
Join Chef Eliza on a culinary journey to Italy as you learn how to prepare an authentic four-course Italian meal in this hands-on cooking class. As the executive chef of a renowned Italian restaurant, Chef Eliza is eager to share her knowledge and passion for cooking this beloved cuisine with anyone, no matter what their culinary skill level. The meal will unfold with a traditional Italian version of fondue, as well as a tomato and burrata caprese salad. Then, for the main event, you'll learn how to hand-roll pasta from scratch and fill your dough with ricotta cheese, a strawberry marinara sauce and a whole lot of love. Finally, you'll end your meal on a sweet note with a classic custard-like indulgence for dessert.
MENU
Antipasti
Bagna càuda anchovy garlic-butter dip with bread and crudite
Primi
Heirloom tomato and burrata Caprese salad with balsamic reduction
Secundi
Handmade citrus ricotta ravioli and a strawberry marinara sauce
Dolci
Honey almond panna cotta with seasonal berries and fresh vanilla 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 6
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsCouples, Group, Date Night, Italian, Pescatarian
Outside Reviews for Chef Eliza
Warren M.
30 Aug 2018
We had a fabulous night with great people and great food! Chef Eliza gave us much information and showed us how to use the tools we needed to prepare the food. She was patient and upbeat and informative. 10 stars if I could!
Chef Eliza is known for keeping spirits high and creating memorable culinary experiences with dishes that offer an element of surprise and comfort. After completing an internship with the Rachael Ray show in college, Chef Eliza fell in love with food. She moved to New York and began culinary school, which led her to own and operate her own catering company in Chicago, and now rise to the elite role of executive chef in San Francisco.
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