Maximum of 12 participants in cooking classes, 18 for plated sit-down dinners. Reservations are non-refundable. If you cannot make your event, we will make every effort to find someone to take your place – or you can. ***Remember BYOB – Bring your own bottle of wine!***

Doors are open and ready for you at 5:45, class will begin promptly at 6:00 PM!

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Fresh Soft Pillowy Gnocchi

March 26 @ 6:00 PM - 8:00 PM

$115
Soft Pillowy Gnocchi with prosciutto, pine nuts and asparagus in a light Parmesan basil cream sauce

Fresh soft pillowy gnocchi — there’s nothing better than fresh gnocchi with your favorite sauce. Learn how to prepare this classic Italian dish together. Chef Greg recently returned from Tuscany with this authentic italian recipe.

 

BRING YOUR OWN WINE TO ENJOY WITH YOUR DINNER!

THE WINE GALLERY SUGGESTED PAIRINGS:

White Wine: Caravaglio Salina Bianco $26.95

The Caravaglio Salina Bianco is a bright, fresh wine with pear, lime, lemon peel, toasted hazelnut with a mineral/salty notes on the palate. Very food friendly.

Red Wine: Ratti Battaglione Barbera d’Asti $22.95

Notes of crushed red and blue berries with orange peel, cocoa and red flowers. A juicy and vibrant barbera with ripe but crunchy dark fruit and polished texture. Medium-bodied. Racy and flavorful finish.

 

The Menu

First course

Rosemary braised pork belly, crushed arugula pistou, crusty sourdough

Hands-on class

Gnocchi with prosciutto, pine nuts and asparagus in a light Parmesan basil cream sauce

Dessert

Basque cheesecake with blueberry honey compote

Dessert: Spanish torta de queso with huckleberry compote

Details

Date:
March 26
Time:
6:00 PM - 8:00 PM
Cost:
$115
Event Category:
Event Tags:
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Organizer

Chef Greg Montana
Phone
(303) 725-2654
Email
greg@chefgregmontana.com
View Organizer Website

Venue

Chef Greg Montana Kitchen
102 South 19th Avenue
Bozeman, MT 59718 United States
+ Google Map
Phone
(303) 725-2654
View Venue Website