http://andiamoitalia.com/marchchefsmasterclass/

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Prosecco, La Marca, Brut NV, Veneto $45

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Moscato, La Perlina, NV, Veneto $41  

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Chardonnay Ferrari-Carano, Sonoma, 2017 $42

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Chardonnay Andiamo, Rutherford, 2017 $22

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Gavi Enrico-Serafino, Piedmont, 2018 $33

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Pinot Noir, Elk Cove, Willamette Valley, 2017 $45

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Chianti Classico Riserva Rufino, ‘Ducale Oro’, 2016 $65

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Bordeaux Blend, Paoletti ‘Piccolo Cru’, Napa, 2017 $41

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Cabernet Sauvignon, Andiamo, Napa Valley, 2018 $25

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Barolo, Andrea Oberto, Piedmont, 2015 $74 

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Red Syrah Blend

Red Syrah Blend, Daou ‘Pessimist’, Paso Robles, 2018 $60

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Please select premium add-ons.

Get a Joe’s Ceci Bean Salad of crisp romaine lettuce, tomatoes, cucumbers, ceci beans, red onion and herbed red wine vinaigrette $18 Serves four

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Add a cannoli dessert that serves four. $12

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Craft cocktails to go – Pretty Woman $14

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Craft cocktails to go – Social Status $14

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Add a antipasti platter of imported meats, artisanal cheeses, olives, peppers, and crackers. $30

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Get a set of four Andiamo wine glasses. $40

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Learn how to make a signature Andiamo dish during an interactive and hands-on cooking class with Andiamo Executive Chef Jim Oppat in your own kitchen! Discover what it takes to craft delicious savory crespelles.

Virtual Chicken Crespelle al Forno

CHEF’S MASTER CLASS

Virtual Chicken Crespelle al Forno

Saturday, March 20 | 6 p.m.

Registration Details

Register for Chef’s Master Class

Exclusive Virtual Cooking Class

Non-stick crepe pan

YOUR COOKING CLASS INCLUDES:

Bring Andiamo home and let Executive Chef Jim Oppat teach you how to create a culinary classic, chicken crespelle al forno. These savory crepes are filled with chicken, asparagus, portabella mushrooms, and ricotta cheese topped off with a rich besciamella-style sauce. Nothing says Italian tradition on a cold winter's evening like a cozy chicken crespelle al forno the whole family will love. You’ll master cooking techniques that will elevate your skill level and expand your palate from Metro Detroit’s favorite chef.

Crespelle and savory filling ingredients

Rich besciamella-style sauce ingredients

The deadline to register for the Chef’s Master Class is Wednesday, March 17.
Pick up your Chef’s Master Class package from the Andiamo you are registered at any time Friday, March 19 or early Saturday leading up to the class.
You will receive an email after you register with details on how to log on and join the fun!
We have a no refund policy. If you are unable to attend the event, it will be recorded for viewing at a later time.
Review our FAQs and please contact Executive Chef Jim Oppat for any additional details or questions at jimoppat@vicarirestaurants.com or call (586) 268-3200.

Learn how to properly craft perfect crepes. | Create a savory filling from scratch and rich sauce in a few simple steps. | Wow your guests by making an authentic, gourmet dinner for four people. | Enhance your virtual cooking class with premium chef add-ons. | Select a sommelier-curated wine or craft cocktails for your virtual master class.

Premium Chef Add-Ons:

$140

package for four people

Joe’s Ceci Bean Salad
Crisp romaine lettuce, tomatoes, cucumbers, ceci beans, red onion and herbed red wine vinaigrette $18 Serves four
Four fill-your-own cannoli shells with cannoli crème filling and almond-pistachio crust $12
Craft Cocktails $14
Served as doubles, just pour over ice and enjoy
Pretty Woman: Tito’s handmade vodka, ginger, grapefruit, pomegranate
Social Status: El Mayor tequila, hibiscus, lime, pineapple
Antipasti Platter
A mouthwatering array of imported meats and artisanal cheeses, tender olives, colorful peppers, and crispy crackers $30
Set of four Andiamo logo wine glasses $40

Guided cooking class

Each package serves four people.

This promotional event cannot be combined with other offers or promotions. Gift cards cannot be used to purchase this package. Mille Grazie rewards cannot be earned or redeemed on these packages.

Upgrade Your Cooking Class Package

Enhance your Chef’s Master Class with a premier, sommelier-curated wine

Sommelier services are available, please contact Andree Lux at alux@vicarirestaurants.com or call 313.283.6790.

Registration is now closed.