Dine with a Chef
Classes & Workshops

Meet Twin Cities critically acclaimed chefs and fellow enthusiasts of seasonal, local dining during a delicious dinner or lunch! In addition to getting cooking tips from top professional chefs, you'll receive recipes, notes and recommendations. You can just sit back, watch the meal unfold, make new friends and dine.

 

Dinner with a Chef has ended for the 2019 season. 

Subscribe here (select "Food & Wine" under Adult Education)
to be notified when registration is open for Spring/Summer 2020 (approx Dec 2019)


 

Dinner with a Chef: Celebrating the Tuscan Region of Italy

802-11-14-19
Thursday, November 14, 2019
6:30 p.m.-8:30 p.m.

Joan Donatelle, Chef and Cooking Instructor
David Donatelle, Chef, Beekeeper and Nutrition Coach
Max Kurman, Wine Expert

Taste and savor Tuscany! Go on a culinary journey to Italy:
  • Learn why Tuscan geography and climate gives food and wine its unique characteristics
  • Experience one of the newer DOCG (Denomination of Controlled and Guaranteed Origin, the highest designation of quality in Italian wines) wine areas of Tuscany: the Mentecucco appellation
  • Savor a four-course Tuscan meal prepared and served before your eyes
  • Enjoy paired wine tastings from the Castello ColleMassari winery, famous for its particularly favorable micro-climate and organic practices
Leave with a greater appreciation for regional cuisine and a hankering to book a flight to Italy!

MENU

  • Aperitivo and Antipasti
    Assorted - Salami, Olives, Cheese and Puff Pastry Apple Hors D'oeuvres
  • Zuppa
    Chianti Style Chickpea Soup
  • Primi Piatta
    Pappardelle with Mushrooms and Italian Sausage
  • Secondo Piatta
    Braised Beef Short Ribs with Red Yams and Butternut Squash
  • Insalata
    Simple Green Salad
  • Dolce
    Butterscotch Budino 
NOTE
  • The Chef will be creating a customized seasonal menu for this program. We regret that we are unable to accommodate individualized changes to the menu.
  • Per University of Minnesota Policy, alcoholic beverages sampled is for educational tasting/pairing purposes and will be limited to small 2-oz pours per course. The maximum wine that can be served is 8 oz total throughout dinner service.
Limit 30, Marion Andrus Learning Center - Harvest Kitchen
register
Sold out. Add your name to the waitlist, we will contact you if a spot open!
$65 member/$80 non-member
includes Arboretum admission



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The best chance of being enrolled in a sold out class is to add your name to the waitlist. Click the orange "waitlist" button and complete the steps, or call 612-301-1210. There is no obligation to register if a spot opens. If the waitlist shows enough demand, additional class sessions may be added.


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