Late Harvest with Porcini
September 16, 2019
6:30 - 9:30p.m.
At Porcini Chef Chris Atamian uses the areas freshest ingredients to create some of the best Italian American Cuisine at the Jersey Shore. His popular classes feature great technique instruction along with his fabulous cuisine.
Curried Carrot Soup topped with a Dollop of Yogurt Roasted Vegetable and Lentil Salad with Arugula, Almonds, Goat Cheese and Orange Vinaigrette
Chris’s Homemade Pasta CarbonaraRoasted Pork Tenderloin with (mildly) spicy Apple Chutney, Apple Cider Reduction and Roasted Pecans
Apple Cider Donut Holes with Warm Caramel
Welcome back to our cooking school!
Classes are being added regularly so we encourage you to continue to check our class pages.
We continue to monitor and adhere to all safety guidelines. Please know that the wellness of our students and staff are of our utmost importance and we are taking several precautionary measures to continue to offer our programs in a safe and fun environment. Toward this objective, the cooking school adheres to government recommendations and CDC protocols for face coverings, increased safety and cleaning procedures.
Terms & Conditions
Taste & Technique does not have the ability to seat students in a socially distant setting. Our classes offer an interactive experience with a professional chef with seating provided around a large center island. Many of our classes also offer participation by students, making meal prep a communal experience. While we request that students wear face coverings while moving about our kitchen, they are not required to wear masks when seated at the center island.
Due to limited seating and upfront costs of food Taste & Technique maintains a strict cancellation policy. You may receive a credit toward another class if the studio is notified 72 hours prior to the commencement date of your class. No credits will be issued for cancellations received within 72 hours of a course, however a reservation can be transferred to a substitute attendee.
BY MAKING THIS RESERVATION I ACKNOWLEDGE AND AGREE TO THESE TERMS.