Classes

Cooking Class

Baked Pasta Class with Chef Jacob Rozenberg

Tuesday, August 22, 2017  |  6:30PM
$175  |  Limited to 12 guests

There really is nothing quite like handmade pasta. Chef Jacob Rozenberg will demonstrate how creating pasta from scratch is simpler than one might think. In the third class of his series he will instruct on how to make delicious baked pastas. Learn how to make Vetri favorites, like rotolo and other classic styles featured on our menu. You will be able to work alongside Jacob or sit back and take in the knowledge from one of the most experienced chefs. A multi-course meal and house wines will be served during class

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Cooking Class

Mastering Pasta with Chef Marc Vetri

Tuesday, September 12, 2017  |  6:30PM
$300  |  Limited to 12 guests

Join Chef Marc Vetri for an intimate evening at Vetri Cucina showcasing pastas featured in his cook books, Mastering Pasta, Rustic Italian Food, and Il Viaggio di Vetri. The class starts with grains and eggs and ends with plates of steaming pasta. Chef Marc will teach you about the history and nutrition of wheat and also demonstrate techniques for making extruded and hand-rolled pasta. Guests will enjoy pasta courses and house wines available throughout the evening.

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Cooking Demonstration

Whole Grain Bread Baking Class with Claire Kopp-McWilliams

Wednesday, September 20, 2017  |  6:30PM
$150  |  Limited to 12 guests

Join Vetri’s Head Baker and Miller, Claire Kopp McWilliams, to learn about the fundamentals of bread baking using whole grains and natural leaveners. Claire will lead group discussions on ingredients, equipment, and baking technique, as well as demonstrate several recipes. Over the last several years, the Vetri team has traveled the nation researching small grain production, while sourcing and testing dozens of varieties of wheat in order to discover the most exceptional grains on earth. The Vetri Grain Project seeks to promote the incredible flavor and improved nutrition of freshly milled, whole grain foods, while supporting small farms and the environment. Class will start with snacks and prosecco, followed by a meal with house wine.

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Dining

Local Farm Dinner with Green Meadow Farm

Tuesday, September 26, 2017  |  6:30PM
$185  |  Limited to 18 guests

Green Meadow Farm is located on the eastern boundary of Lancaster County near the town of Gap, Pennsylvania. The business, originally Spring Grove Farm at a former location, was started in 1981 by Glenn and Karen Brendle. Their son Ian is a partner and oversees daily operations. Green Meadow utilizes their own growing method, which they call minimum impact farming, and includes methods borrowed from organic and sustainable practices. They focus on growing specialty herbs and vegetables for restaurants in Philadelphia and Lancaster, and Vetri has been proud to use them as a supplier for many years. Ian Brendle will be your host as our chefs prepare a multi course meal with ingredients provided by Green Meadow Farm. We are thrilled to showcase an abundance of flavors and hope you can join us for this special event!

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Cooking Class

Gnocchi Class with Chef Jacob Rozenberg

Monday, October 16, 2017  |  6:30PM
$175  |  Limited to 12 guests

There really is nothing quite like handmade pasta. Chef Jacob Rozenberg will demonstrate how creating pasta from scratch is simpler than one might think. This time around, it’s all anout gnocchi! From the classic potato gnocchi to different variations, join us for an evening of learning all about and tasting these delicious dumplings. Demonstration will include a multi course meal and house wines.

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Dining

BYOB Dinner

Tuesday, October 24, 2017  |  6:30PM
$125  |  Limited to 18 guests

Join us for an evening of wine and food exploration at Vetri Cucina. Come prepared with your own bottle of wine to enjoy throughout the dinner, and indulge in conversation with others equally passionate about food and wine – all over a delicious multi-course feast. While we suggest a bottle of white or sparkling for the early courses and red for the later courses, please feel free to bring any beverage of your liking. Salute!

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Wine Dinner

An Evening in Burgundy

Monday, October 30, 2017  |  6:30PM
$225  |  Limited to 18 guests

Burgundy, France is home to some of the oldest vineyards and most valuable land in the world. Over 200 million years ago, the region was part of a vast, tropical sea which created limestone soils, the secret behind the zesty minerality that is a hallmark of Burgundy wines. It is the birthplace of the Chardonnay, Pinot Noir and Gamay grapes they are famous for, but also the site of the "terroir" that best expresses their character – elegant, aromatic, complex, and highly enjoyable. Come enjoy a multi-course dinner of the region’s tasty delights accompanied with a luscious wine pairing. Some of the featured wines will include: Jean-Philippe Fichet Meursault 2011 "Les Chevalieres" Jean Noel Gagnard Chassagne-Montrachet "Les Petits Clos" Jean Grivot, Nuit St-Georges "Les Charmois"

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Cooking Class

Preserving the Taste of Summer with Chef Matt Buehler & Mamma Buehler

Tuesday, August 4, 2015  |  6:30PM
$125  |  Limited to 12 guests

Summer is the season for fresh produce from your garden, local farmer's markets, or nearby farms. It can be so tempting to buy in bulk after all, you have waited all year for the perfect strawberry or tomato, and when you grow your own, you end up with a surplus of fruits and vegetables. Luckily, there are several helpful ways to preserve your food so that you can savor the goodness of these fruits and veggies long after the harvest is over.

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Dining

The 100 Mile Dinner

Thursday, August 6, 2015  |  6:30PM
$250  |  Limited to 18 guests

Join Chef Marc Vetri, Beverage Director and Sommelier Steve Wildy as we celebrate monthly the bounty of the Greater Philadelphia’s regional food system…which is more than 70 counties in five states (Delaware, Maryland, New Jersey, New York and Pennsylvania), with a special emphasis on the Pennsylvania Dutch country and some of the richest, most productive, non-irrigated agricultural soils in the world!

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Cooking Class

Ferragosto Feast

Tuesday, August 11, 2015  |  6:30PM
$150  |  Limited to 12 guests

Romans dine on prosciutto and fruit, chicken-based dishes, and fresh fruit desserts. We will recreate this very Roman fare and pair it with classic Italian Ferragosto-inspired drinks.

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Dining

BYOB Dinner with Chef Matt and Private Dining “Maitre D” Kane

Wednesday, August 12, 2015  |  7:00PM
$125  |  Limited to 18 guests

If you’ve ever wanted to spend the evening with a dozen open bottles, a table laden with food and in great company, this is the event for you. Private Dining Chef Matt Buehler and Private Dining Manager Kane will be your gracious hosts this evening!

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Wine Dinner

Rhone Wine Dinner: Tales of the River Bank

Friday, August 14, 2015  |  6:30PM
$185  |  Limited to 18 guests

Join us for a Multi-course dinner paired with Rhône wines featured by Wine Director and Sommelier at The Rittenhouse Hotel & LaCroix Restaurant, Justin Timsit, who will lead us through this experience.

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Cooking Class

Fish & Shellfish Class with Chef Matt Buehler

Tuesday, August 25, 2015  |  6:30PM
$155  |  Limited to 12 guests

Join in the excitement of several courses prepared from that day's catch of crustacea, mollusks and pesce in our open kitchen. Included in your ticket price is a multi-course dinner accompanying with wine pairing , after-dinner digestivo, espresso and piccola pasticceria. Menu will be: Fish crudo w/ cherry tomato and black olive Monkfish carpione w radishes Lobster fusilli w/saffron Salt crusted black bass w/ corn panzanella

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Dining

A Night in Sardinia: Regional Dinner

Friday, August 28, 2015  |  6:30PM
$185  |  Limited to 18 guests

Join us and Dusan Vranic (Head Sommelier at Standard Grill Restaurant, Manhattan, NYC) for a tasting tour of the varietals of Sardinia, the Mediterranean's paradisiacal island off Italy’s west coast. Known for their progressive and dynamic wine industry, this has been a prized region since the times of the ancient Greeks. Menu Stuzzichini (hors d'oeuvre) Prosecco 1st course: Zuppa gallurese Wine: Sella e Mosca Vermentino La Cala 2nd course: Burrida Wine: Argiolas Rose 3rd course: Curliognes w/sweetbreads and corn Wine: Fuso 21 Vermentino 4th course: Gnocchi Sardi w/ saffron and bone marrow Wine: Mesa Primo Carignano 5th course: Porcedue ( roasted pig) Wine: Argiolas Korem 6th course: Sebadas w/ sheeps milk ricotta gelato Wine: la cantina Dettori Chimbanta

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Dining

BYOB Dinner with Chef Matt & Private Dining Maitre D Kane

Tuesday, September 1, 2015  |  7:00PM
$125  |  Limited to 18 guests

If you’ve ever wanted to spend the evening with a dozen open bottles, a table laden with food and in great company, this is the event for you. Private Dining Chef Matt Buehler and Private Dining Manager Kane will be your gracious hosts this evening!

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Wine Dinner

Burgundy Wine Dinner

Friday, September 4, 2015  |  6:30PM
$175  |  Limited to 14 guests

Join us for a multi-course dinner of the region’s edible delights. Slurp escargot, and let us transport your sense of smell with Burgundy’s elegant, aromatic, and complex wines.

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