January 29, 2026 · 6pm-8:30pm
$85 members, $100 non-members
Join Chef Karen Bentz on this hands-on culinary journey through Regional Italian cuisine.
Pomodori Ripeni con Formaggio Caprino ed Erba Cippollina (Tomatoes stuff with goat cheese and chives)
Insalata Tepida di Funghi con Pancetta (Warm mushroom salad with pancetta)
Pasta all'Amatriciano (Bucatini with tomatoes and pancetta)
Tortine al Cioccolato e Mandorle (Chocolate-almond lava cakes)
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