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Cookbook Dinner

Bread Class with Jim Lahey of Sullivan Street Bakery

Monday, January 8, 2018  |  6:30PM
$225 Includes sommelier selected wines from our favorite producers, hospitality fee, and a copy of "The Sullivan Street Bakery Cookbook"
Limited to 12 guests

Jim Lahey studied sculpture before learning the art of bread baking in Italy. When he returned to New York City in 1994, he opened Sullivan Street Bakery in Soho with the desire to bring the craft of small-batch bread baking to America. In October 2000, Lahey built the Sullivan Street Bakery headquarters in Hell’s Kitchen, where he has become renowned not just for his bread, but for his Roman-style pizza, rustic Italian pastries and cookies.

In 2009, Lahey opened Co., his first pizza restaurant in Chelsea, putting his own spin on pies while celebrating artisanal food culture and communal dining. The name is short for Company, a word whose Latin roots refer to the phrase “with bread.” Lahey, has been called “one of the most influential food figures in America” by Bon Appétit, and his businesses have been featured in numerous publications, including Vogue and The New York Times. He has appeared on The Martha Stewart Show and NBC’s The Today Show.

Lahey’s innovative no-knead bread recipe that ignited a worldwide homebaking revolution was first published in an article by Mark Bittman in The New York Times in 2006. That article became the basis of Lahey’s first cookbook, My Bread: The Revolutionary No-Work, No-Knead Method (W.W. Norton & Company, October 2009), and My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home (W.W. Norton & Company, March 2012).

Lahey expanded his footprint in NYC in July 2012 with the opening of Sullivan Street Bakery’s second outpost in Chelsea, just a few doors down from Co. In 2014, My Bread was translated into Italian and Taiwanese. Lahey’s third book, The Sullivan Street Bakery Cookbook (W.W. Norton & Company, November 2017), which he co-authored with his wife Maya Joseph, builds on the revolutionary no-knead recipe he developed for his first book, My Bread, to outline his no-fuss system for making sourdough at home. Applying his Italian-inspired method to his repertoire of pizzas, pastries, egg dishes, and café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called “a church of bread.”

Lahey was named the first recipient of the James Beard Foundation’s Award for Outstanding Baker in 2015. He was recognized again in 2016 by the James Beard Foundation as Who’s Who of Food & Beverage in America.

Upcoming Classes

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Dining

Feast of the Seven Fishes

Tuesday, December 19, 2017  |  6:30PM
$285 Includes hospitality fee
Limited to 18 guests
Wine Pairing $150.00

Leave it to the Italians to turn a fast into a feast! Stemming from the Roman Catholic tradition of abstaining from meat consumption on La Vigilia (Christmas Eve), the Feast of the Seven Fishes has evolved into a celebration of food and family.

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Cookbook Dinner

Bread Class with Jim Lahey of Sullivan Street Bakery

Monday, January 8, 2018  |  6:30PM
$225 Includes sommelier selected wines from our favorite producers, hospitality fee, and a copy of "The Sullivan Street Bakery Cookbook"
Limited to 12 guests

Jim Lahey of Sullivan Street Bakery will be taking over Vetri Cucina for an evening of bread baking and dining! Class will take place at the chef’s counter within the private space on the second floor. Tickets include a multi course meal and a copy of “The Sullivan Street Bakery Cookbook”.

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Dining

An Evening with Primal Supply Meats

Tuesday, January 16, 2018  |  6:30PM
$185 Inclusive of hospitality fee
Limited to 18 guests
Optional Wine Pairing $135.00 (Wine by the glass and additional beverages available the night of)

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.

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Wine Dinner

Barolo Dinner featuring Lorenzo Scavino of Azelia Wines

Thursday, February 1, 2018  |  6:30PM
$225 Includes wine pairing and hospitality fee
Limited to 18 guests

Join us for a multi course dinner at Vetri Cucina with Lorenzo Scavino, winemaker at Azelia wines located in the commune of Castiglione Falletto. A regionally inspired Piedmont menu will be served and a selection of Barolos will be paired alongside the courses along with tastings of Barbera and Dolcetto.

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Cooking Class

Gnocchi Class with Chef Jacob Rozenberg

Monday, February 5, 2018  |  6:30PM
$175 Includes hospitality fee and house wine
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 about 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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Cooking Class

Pastry Class with Chef Pat Conroy

Sunday, February 11, 2018  |  12:30PM
$125 Includes hospitality fee and house wine
Limited to 12 guests

Time to indulge in everyone’s favorite course: dessert! Join us for an afternoon with our pastry chef, Pat Conroy, as he teaches you the skills of sweets, just in time for Valentine's Day! Learn tips and tricks to help you master many baking techniques with ease. After this class you’ll be sure to impress with your own delectable handmade treats.

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Cooking Demonstration

Mastering Pasta with Chef Marc Vetri

Tuesday, February 20, 2018  |  6:30PM
$300 Includes hospitality fee and house wine
Limited to 10 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.

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