Classes

Cooking Demonstration

Fish Class with Chef Matt Buehler

Tuesday, June 27, 2017  |  6:30PM
$175  |  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 house wine , after-dinner digestivo, espresso and piccola pasticceria.

See Details

Sold Out Request Waitlist

Dining

BYOB Dinner

Thursday, June 29, 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.

See Details

Sold Out Request Waitlist

Cooking Class

Mastering Pasta with Chef Marc Vetri

Wednesday, July 5, 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. This is the ultimate pasta-making experience!

See Details

Register

Cooking Class

Cake Decorating Class with Pastry Chef Pat Conroy

Sunday, July 9, 2017  |  12:00PM
$100  |  Limited to 12 guests

Time to indulge in everyone’s favorite course: dessert! Join us in Vetri Cucina for an afternoon with our pastry chef, Pat Conroy, as he teaches you the skills of sweets. He will take you through the tips and tricks to create beautifully decorated cakes. After this class you’ll be sure to impress with your own delectable handmade treats. Class will include light snacks and house beverages.

See Details

Register

Dining

An Evening with Chef Shola Olunloyo

Tuesday, July 11, 2017  |  6:30PM
$185  |  Limited to 18 guests

Chef Shola Olunloyo is a member of the Philadelphia restaurant community where he has carved out a creative niche in modern cooking instruction as a consulting chef. He maintains a development test kitchen to support his manufacturer and client projects. Classically trained with a knowledge base that appeals to restaurant operators interested in created higher consistency, he uses contemporary cooking practices to create value and high impact flavor. We hope you can join us for this exclusive event with Chef Shola in Vetri Cucina.

See Details

Sold Out Request Waitlist

Dining

Local Farm Dinner with Primal Supply Meats

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

Heather Marold Thomason is a whole-animal butcher and the founder of Primal Supply Meats, a company committed to sourcing direct from local farmers to provide sustainable, pasture-raised meat to Philadelphia. Primal Supply supports farmers who raise animals in natural, healthy environments and manage their land responsibly. The farmers never use hormones or sub-therapeutic antibiotics, and every animal is treated humanely. At Vetri, we have been proud to feature products from Primal Supply Meats on our menu and are thrilled to have Heather in Vetri Cucina to host this event.

See Details

Register

Cooking Class

Preserving the Taste of Summer with Chef Matt Buehler and Mama Buehler

Thursday, August 3, 2017  |  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, since you have waited all year for the perfect strawberry or tomato.  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 you can savor the goodness of these fruits and veggies long after the harvest is over.  Join Mama Buehler and son, our Chef de Cuisine Chef Matt Buehler in a class that will show you techniques such as canning, pickling, and jamming to preserve your summer harvest.

See Details

Register

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 pasta series he will instruct on how to make delicious, fresh from the oven, baked pastas. Reserve your seat to learn all about this comfort food while enjoying a multi course meal and house wines.

See Details

Register

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.

See Details

Registration closed

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!

See Details

Registration closed

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.

See Details

Registration closed

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!

See Details

Registration closed

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.

See Details

Registration closed

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

See Details

Registration closed

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

See Details

Registration closed

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!

See Details

Registration closed

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.

See Details

Registration closed