An Evening with Chef Ryan Poli of Catbird Seat

Dining

An Evening with Chef Ryan Poli of Catbird Seat

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Monday, May 8, 2017 | 6:30PM
$185.00 (Inclusive of hospitality fee)
Limited to 18 guests
Wine Pairing $90.00 (wine by the glass and other beverages available for purchase the evening of)

Chef Ryan Poli trained in classic French and American cuisine. His techniques were refined by working at remarkable restaurants like Thomas Keller’s The French Laundry and Jean Banchet’s Le Francais. He has opened several award-winning Chicago establishments, starting in 2008 with BOKA Restaurant Group at Perennial, which received numerous accolades including “Best New Restaurant” from both Travel+Leisure and Chicago magazine. Now, as the Executive Chef at The Catbird Seat in Nashville, he gets to let his creativity and personality shine. Please join us for this multi course meal to experience the culinary journey of Chef Poli.

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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