Cooking Class: Make a Savory, Sweet Italian Meal
Thu, Apr 3rd at 6:00PM
Fri, Apr 4th at 11:00AM
Sat, Apr 5th at 10:00AM
Fri, Apr 4th at 11:00AM
In this interactive cooking class with Chef Eliza, you'll learn how to make several authentic Italian dishes with gourmet flair using classic Italian cooking techniques. To begin, you'll put together an antipasti platter with bread, crudités and a traditional, flavor-packed garlic-anchovy dip.
For a refreshing first course, you'll toss up a fresh Caprese salad made with wonderfully creamy burrata cheese and plump heirloom tomatoes. For a second course, you'll make a savory-yet-sweet citrus ricotta ravioli completely from scratch, served in a strawberry marinara sauce bursting with contrasting flavors. Finish this course with a heavenly almond panna cotta topped with fresh berries.
MENU
Antipasti
Bagna càuda anchovy garlic-butter dip with bread and crudités
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
- LabelsDate Night, Italian, Pescatarian, Couples, Group
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.
