Classic Italian Flavors
Friday, April 10, 2026 | 6:00PM - 8:30PM
$189.00Per Station (Suitable for Dynamic Duos, please see below for details)
In this hands-on class, we’ll begin by mastering the technique behind a classic Italian risotto. You’ll prepare a creamy fennel and cracked black pepper risotto, learning how to properly toast the rice, gradually incorporate warm stock, and build flavor. The dish is finished with freshly grated Parmesan, creating a rich, silky risotto with subtle sweetness from the fennel and a warm bite of black pepper.
Next, we’ll prepare thick pork chops stuffed with creamy provolone and savory sun-dried tomatoes. You’ll learn how to make a pocket for stuffing, then sear them to develop a golden crust before finishing them in the oven. We will finish the dish with a quick pan sauce built from the flavorful fond in the skillet and a splash of rich cognac.
By the end of class, you’ll have the skills to create a complete delicious meal. You’ll leave with confidence in techniques of traditional risotto preparation, stuffing and searing pork chops, and building a flavorful pan sauce.
This class is suitable for the following Dynamic Duo* types:
YES: Parent/Grandparent & Child
YES: Couples
YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)
*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!) For Chef Nights you will always have enough for two and generally some leftovers to bring home.
We provide aprons, recipes, all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging.
Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.