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$120.00

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Enjoy a comforting evening of rustic Italian cooking with Chef Bruno Feldeisen. This three-course menu brings together warming broth, slow-braised pork belly and a sweet ricotta finish.

In this demonstration-style class, Chef Bruno will share professional techniques and practical cooking tips while you enjoy all three courses.

Featured Menu

Appetizer
Canederli Dumplings in a Parmesan, Herb & Chicken Broth

Entrée
Braised Pork Belly with Creamy Roasted Garlic Polenta

Dessert
Ricotta Zeppole

Complimentary wine (up to two glasses) or a non-alcoholic beverage is included with your registration.

Class begins at 5:30 PM and runs approximately 3 to 3½ hours.

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About Chef Bruno Feldeisen

Chef Bruno Feldeisen is an internationally acclaimed chef, author, and judge on CBC's The Great Canadian Baking Show.

Raised in France, Bruno has more than 40 years of culinary experience spanning France, the United States, and Canada. Known for his approachable teaching style and passion for sharing professional techniques, he inspires home cooks to create memorable meals with confidence.

Bruno is the author of Baking with Bruno, recipient of the 2021 New York Big Book Award for Best Cookbook and the 2021 IBPA Benjamin Franklin Silver Medal. He is also the author of The Bacon, Butter, Bourbon & Chocolate Cookbook, celebrating the bold flavours and comforting dishes that have become his signature.

 

**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.