Making risotto may sound intimidating, but Chef will take all the mystery out of it in this class. After a salad first course, you'll learn the steps to creating a quality risotto, and how turn it into something fantastic, a Rich Wild Mushroom & Bacon Risotto! Because we like to have options, you'll also make a Fresh Herb & Parmesan Risotto with Peas. The Chef will also demonstrate a Dessert Risotto with Vanilla and Orange.
This class is easily made vegetarian by omitting the bacon and swapping chicken stock for vegetable stock, just let us know ahead of time if you'd prefer this and we can prepare some extra mushrooms for you!
Guests receive a 20% discount on future classes and 10% discount on any in-store purchase on the day of class!
Salad w/ Apples, Walnuts, & Balsamic Vinaigrette
Wild Mushroom & Bacon Risotto
Fresh Herb, Parmesan, & Peas Risotto
Dessert Risotto Pudding
Local Craft Beer, House and Premium Wines available for purchase
Skills and Information:
Chef Instructor: Timmy Kirk Chef Timmy is a Cincinnati native, and a born roamer. He has lived in a few places around the US, Asia for 5 years, and spent a year in South America. While living abroad he traveled as much as possible, and every time he traveled, his goal was to study the cuisines and cultures of the regions he visited. He has taken more than 40 cooking classes throughout China, Korea, Thailand, India, Colombia, Italy, France, and more. He has experienced authentic flavors and techniques from around the world, and now he is bringing them back home to share the secrets with you. In Denver, Timmy was part of the team that won "Q House Chinese" the title of "Best Restaurant Denver 2018" by Eater Magazine and helped earn a nomination for “Best New Restaurant in America” by the James Beard Foundation. Although Asian cuisines are his specialty, his knowledge and skills of world cuisines is extensive. Recently, he earned his Level 1 Sommelier Certification.
Our recipes use common ingredients that may or may not be specified in the menu, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy or dietary restriction we should be aware of, please call or email before attending the class. We may or may not be able to accommodate.
A minimum 48-hour notice via phone or in-person (not email) is required for class cancellations or rescheduling for reservations of one to three guests. A minimum 7-day notice via phone or in-person is required for class cancellations or rescheduling for reservation of four or more guests. If you are unable to attend a class, you are encouraged to send someone in your place. We cannot make exceptions.