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Appetizer — Crispy Pumpkin & Sage Arancini
Creamy pumpkin-Parmesan risotto formed into small balls, breaded and fried until crisp, with a roasted garlic Parmesan dipping sauce.
Entrée — Tuscan Chicken with Wild Mushrooms & Rosemary Cream
Golden pan-seared chicken with mushrooms, garlic, rosemary, white wine and a light Parmesan cream sauce. Serve with crispy rosemary potatoes or fresh pasta.
Dessert — Warm Chocolate-Hazelnut Crostata
Autumn Italian Kitchen
Cozy up to the flavors of fall with playful, focused education — no spectator cooking here. You’ll get personal attention, pro tips, and plenty of savory aromas while we build an Italian seasonal menu that’s comforting, elegant, and fun to make.
What we’ll make
Appetizer — Crispy Pumpkin & Sage Arancini
Creamy pumpkin-Parmesan risotto formed into little golden balls, breaded and fried to crunchy perfection. Finish with a roasted garlic–Parmesan dipping sauce that ties the whole bite together.
Entrée — Tuscan Chicken with Wild Mushrooms & Rosemary Cream
Master pan-searing for a perfect golden crust, then build flavor with wild mushrooms, garlic, rosemary, and a splash of white wine. Finished in a light Parmesan cream sauce.
We'll walk you through sauce emulsification, timing, and plating like a pro.
Dessert — Warm Chocolate-Hazelnut Crostata
Rustic, buttery pastry filled with a gooey chocolate-hazelnut center, baked until the edges are crisp and the middle stays soft. Learn dough handling, blind baking tips, and how to get that beautifully imperfect, bakery-style look.
Why you’ll love it
Small class size: hands-on stations mean real practice and focused feedback.
Work side-by-side with a career professional chef: watch demos, ask questions, and get techniques you can repeat at home.
Fun, focused education: we keep it playful but practical—skills-first so you leave confident and excited to cook.
Great for date nights, friends, or anyone who wants to level up weeknight dinners with seasonal Italian flair.
Bring an appetite and a willingness to learn — we’ll supply the instruction, tools, and tasty results. See you in the kitchen!
Appetizer — Crispy Pumpkin & Sage Arancini
Creamy pumpkin-Parmesan risotto formed into small balls, breaded and fried until crisp, with a roasted garlic Parmesan dipping sauce.
Entrée — Tuscan Chicken with Wild Mushrooms & Rosemary Cream
Golden pan-seared chicken with mushrooms, garlic, rosemary, white wine and a light Parmesan cream sauce. Serve with crispy rosemary potatoes or fresh pasta.
Dessert — Warm Chocolate-Hazelnut Crostata
Autumn Italian Kitchen
Cozy up to the flavors of fall with playful, focused education — no spectator cooking here. You’ll get personal attention, pro tips, and plenty of savory aromas while we build an Italian seasonal menu that’s comforting, elegant, and fun to make.
What we’ll make
Appetizer — Crispy Pumpkin & Sage Arancini
Creamy pumpkin-Parmesan risotto formed into little golden balls, breaded and fried to crunchy perfection. Finish with a roasted garlic–Parmesan dipping sauce that ties the whole bite together.
Entrée — Tuscan Chicken with Wild Mushrooms & Rosemary Cream
Master pan-searing for a perfect golden crust, then build flavor with wild mushrooms, garlic, rosemary, and a splash of white wine. Finished in a light Parmesan cream sauce.
We'll walk you through sauce emulsification, timing, and plating like a pro.
Dessert — Warm Chocolate-Hazelnut Crostata
Rustic, buttery pastry filled with a gooey chocolate-hazelnut center, baked until the edges are crisp and the middle stays soft. Learn dough handling, blind baking tips, and how to get that beautifully imperfect, bakery-style look.
Why you’ll love it
Small class size: hands-on stations mean real practice and focused feedback.
Work side-by-side with a career professional chef: watch demos, ask questions, and get techniques you can repeat at home.
Fun, focused education: we keep it playful but practical—skills-first so you leave confident and excited to cook.
Great for date nights, friends, or anyone who wants to level up weeknight dinners with seasonal Italian flair.
Bring an appetite and a willingness to learn — we’ll supply the instruction, tools, and tasty results. See you in the kitchen!