Culinary & Food Adventure: Roman Pan Pizza with Chef Michael Kalanty in Oakland

Duration

3- 3 1/2 hours

Location

Oakland Kitchen - 6506 San Pablo Ave, Oakland, CA 94608

Ages 18+

Summary

Take your palate on a culinary trip to Rome and savor one of Italy’s most beloved street foods—Pizza in Teglia all Romana. The pie is rectangular and in Teglia means the slices are cut to your specification with a pair of pizza scissors designed especially for the task. Come join us for the exciting, fun, and tasty hands-on class. This is one session you’ll want to bring along a bottle of wine for our tasting.

Menu

• Pizza with salsiccia
• Pizza with potato & roasted garlic
• Pizza with three-cheese and pepperoni

Class Format:

Each class will begin with a lecture from the chef about the day’s theme and recipes. After this introduction, the group will break up into smaller teams, and start working on the recipes in the class menu. A snack will be served at the beginning of class, and you will be eating the dishes you make at the end of class. You are welcome to eat as much as you’d like in class, though unfortunately, our zoning permit does not allow us to have students take food home.

What to wear/bring to class:

• Close toed shoes are mandatory. High heels, open toed shoes, sandals, flip flops are NOT allowed in the kitchen. • Shoulder-length hair or longer needs to be worn back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. • Feel free to bring a favorite apron or a knife you want to practice with but know that we will supply aprons and all the tools you need for use during class.

Allergies:

Please take a look at the class menu. If you think you might be allergic to anything on the menu, please indicate it on your class registration and if you have a concern, get in touch and we can double check the ingredient list classes@kitchenonfire.com.

Wine and Beer:

We whole-heartedly invite class participants (who are 21 and older) to bring any wine or beer they would like to enjoy during class for personal consumption. Kitchen on Fire employees cannot open or serve beverages you bring into the kitchen. We cannot sell or distribute alcohol and we uphold ABC regulations. No minor can drink and we cannot have intoxicated students attending a class.  

Chef's Bio

With more than 20 years of baking and cooking experience, Michael Kalanty is a master in all things bread and has won several awards for his writing and teaching. His certifications include Executive Pastry Chef, Culinary Educator and Master Taster. Kalanty was also named Chef Instructor of the Year by Le Cordon Bleu and has several full-length baking courses online, produced in partnership with Craftsy.com. His first book, How to Bake Bread, won "Best Bread Book in the World" at the Paris Cookbook Fair in 2011.

Happy Baking!