Cooking Class - Winter Flavors From Italy
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Handcraft flavorful Italian dishes using winter ingredients.
Warm up with the comforting flavors of Tuscany in this engaging cooking class. A chef instructor will show you how to stuff a pork tenderloin with kale and savory pancetta. Then, learn how to sear it for a hearty main dish. Craft a creamy pumpkin risotto flavored with Parmesan and fried sage. Chop apples and fennel for a side salad topped with hazelnuts. Finish the meal with almond orange cookies and a cup of espresso.
Tea, coffee and water will be provided. Guests are welcome to bring non-alcoholic beverages.
This class is suitable for ages 14+ with an adult present. Children under 17 must be accompanied by a paying adult. Class price is per person.
- Minimum Guests 1
- Maximum Guests 16
- Meal Courses 4
- Event Duration 2-2.5 hours
- Labels Baking, Gourmet, Group, Holiday, Italian
Reviews guests left for other experiences with Chef Peter or Resident Chef
Teresa
20 Apr 2024
We really enjoyed the class and the food. Chef Jeff and his assistants were informative and friendly, putting the group at ease. My crème brûlée was the best I’ve ever had! I’m going to go home and replicate it now?
Christopher
10 Mar 2024
Great chef, great teacher! We had an amazing time and learned a lot. There’s something for everyone; Chef Peter is a natural teacher. My highest recommendation! Also, the delicious results didn’t hurt. ;)
Christina
07 Mar 2024
Very fun and informative cooking class. So fun to get ideas from Chef Peter on how to use some of the ingredients we used in the recipes in other dishes. The cooking space was nice and roomy as well.
Meet your chef
Chef Peter's culinary journey may have begun in Northern California, but it's taken him around the U.S., with stops in D.C. and Nantucket. He honed his talent in well-regarded eateries, eventually rising to the level of executive chef. His restaurant experience includes a stint at the Watergate Hotel. Now happily settled in Seattle, Chef Peter is often found sharing his skills in cooking classes and with local and national nonprofits.
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