Pasta Masterclass
A Night in Bologna

This is a night where we talk about and execute perfect egg pasta. For shapes, we make one filled pasta and one noodle. All students are going to make, roll and pinch pasta, and we are going cook it communally and sit and eat one pasta at a time. We are going to have a light dinner appetizer - the original caesar dressing from Piedmont region. We will finish with Gelato with Sicilian Olive Oil and Flakey Sea Salt

MENU

Tender Winter Vegetables with Bagna Cauda Dressing, 24 Month age Parmigiano, Soft Eggs, Vin Cotto, Winter Greens, Housemade Sourdough

Tortellini with Veal, Pork and Mortadella, Parmigiano Fonduta, Crushed Hazelnuts, Aged Balsamic

Tagliatelle al Ragu alla Bolognese, Hand Cut Egg Noodles with Traditional Ragu, 36 month old Reggiano

Vanilla Gelato with Sicilian Olive Oil and Maldon Sea Salt

CHEF BIO

Deniz’s love of food began in the Mediterranean, where he grew up surrounded by a food-obsessed family. It wasn’t until later in life that he began his professional cooking career. In 2003, Deniz began working in small establishments in East Vancouver after immigrating to Canada. After just a few years in the field, he attended VCC’s Culinary Arts program. During his school years he worked at Ouisi Bistro as Chef de Partie, which specialized in Cajun and Creole cuisine.

After completing culinary school, he began working at the four-diamond Diva at the Metropolitan Hotel. From there, he moved to Chambar Restaurant & Medina Café, some of the most significant restaurants in Vancouver’s culinary scene. After two years, he decided it was time to share his knowledge and love of cooking, and joined The Dirty Apron Cooking School & Deli as Chef & Culinary Instructor. After a year at Bodega Ridge on Galiano Island BC, he started his own business on sharing his love of food with home cooks. After 4000 classes and more than 60.000 happy clients, this is my true passion and where my happy place is.