This is a Hands-on Cooking & Wine Experience

Summary:

Join us for a culinary journey through the heart of Emilia Romagna, where handmade pasta tradition meets the deep, earthy soul of the forest in a culinary symphony for the senses. Chef Luca’s menu celebrates balance between the richness of Parmigiano and cream, and the wild fragrance of porcini mushrooms and black truffle. Capture the essence of the refined taste of Emilia’s hills through luxurious, yet timeless, recipes evoking the unforgettable scent of autumn woods.

You will first be met with a reception wine and enjoy a striking view of our impressive open demonstration kitchen. Chef will walk you through the preparations your meal while you enjoy a sip your wine. Don your apron, roll up your sleeves and get ready to work as a group to help cook each part of the meal at various stations around the kitchen by following recipes with the guidance of your Chef. Throughout the evening you'll learn about the recipes, food preparation, and the "why" behind the wines we pair with the meal.

Please note that this is a community cooking experience and each guest may not necessarily cook their own complete meal. Once the cooking is complete, you will sit down and enjoy a family style meal presentation along with complementary wine pairings. 

All AWS cooking classes include an emphasis on wine, because that's who we are! You can expect 2 different wines to sample during reception/cooking and two wines paired with your meal for a total of approximately 3+ glasses.  If you would like to add more wine to your experience, you can taste 32 different wines in our Enomatics (wine dispensing system) or you can order wine by the glass or bottle.

Class will include:

• Hands-on cooking instruction by a professional
• Cooking techniques and entertaining ideas
• Light nibbles and wines to enjoy while cooking
• The meal you make and wines paired with it
• Delicious and easy recipes to make for friends and family

About Chef Luca Barolli::

Meet Atlanta’s own “vespa chef” Luca Barolli! Born in Parma, Italy, Luca spent his
childhood in the countryside learning the distinct value of organic and simple food products for cooking on his grandparents’ farm. Luca started cooking in his grandmother’s kitchen when he was 12 years old; and his obsession with food and cooking expanded when he discovered the pleasure of various wines made in his region, and how these two apparently different worlds could be combined to allow people to experience greater joy from their practice of eating. 

Luca studied Contemporary Art at the University of Parma while simultaneously conducting his own research in his spare time on natural and organic foods, wines and the myriad grapes grown in his region, and all the national certified products protected by Italian law (ie. DOP, DOC, DOCG, IGP). During his time studying at the University, he also started exploring art using various media including: metal and stone sculpturing, painting, and performance art; all the while connecting his passion with food by using spaghetti to make lamps and metal to create typical Italian dishes.