Customer Reviews
What You'll Get
Those who don't learn proper cooking techniques are doomed to a life of licking pages from fancy food magazines. Cause a stir with this Groupon.
$24 for a Two-Hour Pizza-Making Class ($50 Value)
During the hands-on classes, a chef teaches up to 25 students how to create their own salad and individual, 12-inch pizza. Salad selections include caprese, funghi portabella, and arugula radicchio. Students make and toss their dough by hand, then craft specialty pies, such as the quarto stagioni––fresh artichoke hearts, cotto prosciutto, grilled asparagus, and wild mushrooms––or the frutti di mare––shrimp, sun-dried tomatoes, lobster meat, pesto, and fresh mozzarella. Classes end on a sweet note with such desserts as key-lime fudge bars, tiramisu, or stuffed wild-berry crepes. Complimentary non-alcoholic drinks are included and a cash bar is available.
The classes are scheduled on the following dates, with the doors opening at 6:30 p.m.:
- July 13, 20, and 27
- August 3 and 10
- September 7, 21, and 28
- October 5, 12, and 19
The Fine Print
Promotional value expires Jan 2, 2013. Amount paid never expires. Limit 1 per person, may buy multiple as gifts. 48hr cancellation notice required or a fee up to the Groupon price may apply. Subject to availability. Must be 18 or older or be accompanied by guardian. Guardian must also have Groupon. Must sign waiver. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About StoneChef Events & Catering
Chefs Anthony Sanschagrin and Matthew Beilstein fuse their culinary passions for Italian, Latin, and Asian cuisine, designing menus for special events and divulging their secrets at hands-on cooking classes. Equally capable of creating edible display pieces or full dinner buffets, the duo can forge eclectic spreads with baked lasagna, crispy beef empanadas, or sweet 'n' sour chicken.
They also share their insights by leading internationally themed cooking lessons, which allow students to try their hand at basic recipes and then taste their results afterward. Much like the number of centimeters in a mile, the menus change constantly, incorporating new recipes and accommodating students' food allergies.