Wednesday, June 8, 2016 | 6:30PM
$150 (Inclusive of house wines, beer and hospitality)
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 year, 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 wines and beer.
Tuesday, October 12, 2021 | 6:30PM
$300 includes gratuity and sommelier selected wines
Limited to 17 guests
Chef Shola is back at Vetri Cucina bringing his wildly inventive and inspired dishes - popping with color and texture, meticulously plated and full of diverse flavor. We are so excited to continue our Upstairs series with one of our favorite guests. *Seating is communal *Proof of vaccination required to attend *Food allergies and dietary needs cannot be accommodatedRead More