Cooking Class - Seasonal Italian Classics

Plan the perfect summertime menu for your next gathering.

Discover the flavors of an Italian summer in this cooking class. Designed for all levels of home chefs, you'll learn how to prepare pasta dough from scratch, shape it into fettuccini and simmer a creamy carbonara sauce. Assemble a colorful panzanella salad and end on a sweet note with a delicious dark chocolate tiramisu.

Guests are welcome to bring wine and beer to enjoy during the class.

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 3
  • Event Duration 2-2.5 hours
  • Labels Adult, Beginner, Italian, Mediterranean, Pasta Making

Reviews guests left for other experiences with Chef Marvaleen or Resident Chef

Jay Aven

Jay Aven

17 Jun 2024

chef ron was very good. his 25 years of culinary experience made him totally qualified to instruct us. i learned a lot, enjoyed the session and the food came out great too. i also shopped in the store and got a 10% discount on the items.

LUZ

LUZ

30 May 2024

Had a great time learning how to cook Thai food and the chef was very good in guiding us. Thank you

KATHLEEN

KATHLEEN

30 Mar 2024

Our time in our class was just awesome!!! My granddaughter and I loved every minute!!! Thank you!!! ?

$ 99 Per person

all-inclusive: 2-2.5-hour class, 3-course meal.


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Meet your chef


Growing up in the West Indies, Chef Marvaleen discovered her love of cooking from her grandmother. This homegrown passion has taken her on a culinary journey and an excitement to share it with new audiences and aspiring chefs. Chef Marvaleen loves teaching new recipes and techniques through engaging classes and demonstrations. She is excited to share her love of pastry and desserts while teaching essential culinary skills.

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Cancellation Policy

Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.
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