Description
New Jersey has one of the highest populations of Italian Americans, and along with that, comes some of the best Sunday Dinners around (even on a Thursday).
Chef Tyler Duft will be demonstrating:
“Baaalls”(Meatballs two ways- Crispy Fried with herbs & parmesan; and Braised with Spaghetti & Red Sauce)
“Chicken Paaaarm” – Crispy Breaded Chicken cutlet with Parmesan and Mozzarella.
“Red, White and Greens” – Caprese Salad with fried Shallots and 45 year old balsamic vinegar.
“Bombolini & Affogato” – Italian yeast donuts, Vanilla Gelato & Espresso.
Two servings of wine or a non-alcoholic beverage is included.
Class begins at 5:30pm, and will run approximately 2.5 to 3 hours.
Chef Tyler Duft has over 20 years of experience in the culinary industry. He is the co-founder of Duft & Co and has built a career rooted in passion, creativity, and community. Professionally trained, Tyler spent the early years of his career working in fine dining kitchens in Vancouver.
After returning to his hometown in the Fraser Valley, he spent more than 12 years helping shape the Valley’s culinary scene and proudly representing their community in Historic Downtown Abbotsford alongside other locally owned businesses.
Tyler looks forward to continuing to share his passion for food in a fun way, and demonstrate how to create bold flavours and dishes using simple and refined techniques.
**Workshop Refund Policy**
Please make proper note of your workshop day and time at purchase. Workshop information remains posted online until the day after the class if you need to confirm information.
Tickets are non-refundable, but if you are unable to attend, please feel free to pass your tickets on to another party.
Please understand that food has been purchased and preparations have been done on your behalf sometimes several days in advance, so we are unable to give refunds.
We cannot guarantee that foods will be allergen- or sensitivity-free, but you are welcome to come to class to learn, get recipes and tips. People with allergies and/or sensitivities should be aware that tasting is at your own risk.
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