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In-Person
In
Person
In-Person
September 24, 2022 6:00 PM
3.5 to 4 hours
Live Class
On-Demand Class
$ 150.00 CAD
plus tax
We've added a second night of Tuscan Food & Wine with Kathryn Joel and sommelier and wine educator Margaux Burgess, since our first night sold out fast! Join Kathryn and Margaux for this special Chef's Table class exploring the flavours of Tuscany on your plate, and in your glass! Kathryn will guide you through an evening of typical Tuscan fare and Margaux will talk you through a menu of Tuscan wines chosen to complement your meal. We'll start with Crostini Toscani, Tuscany's beloved Chicken Live Pâté crostini and we'll whip up a Borlotti Bean & Rosemary Crostini too, in case you don't enjoy liver. Next we'll toss together a delicious Panzanella, another Tuscan fave then we'll get you all involved as we make fresh pasta for Pappardelle, to enjoy with a Wild Boar Ragu. For dessert we'll be making Cantucci, simple almond biscotti typically enjoyed dunked in Vin Santo, a traditional Tuscan dessert wine.
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When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description. Some classes include drink pairings, if specified.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn Joel for her menu of Italian American Classics, and enjoy a delicious night of Italian American faves. We'll start the night building Antipasti Platters, before we whip up a pot of deliciously creamy Penne alla Vodka. Then for our main course we'll make Cioppino, San Francisco's beloved seafood stew, and serve it with a very garlicky Garlic Bread. Finally for dessert, we'll treat you to our decadently rich version of Tiramisu.
In Mai Nguyen's class on hand rolled pastas you'll learn to make your own semolina pasta doughs. Together with Mai you'll learn to make Cavatelli and Pici, two classic hand-rolled semolina pasta shapes. Then while you're shaping your pastas we'll also teach you how to make a Sardinian Sausage Sauce for the Cavatelli, and Cacio e Pepe for the Pici.
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