Cooking Class - Summer Nights in Italy

Local Caprese – Heirloom Tomatoes, Mozzarella a la “Seasoned Kitchen”, Live Basil, Valderrama Olive Oil
Pollo Milanese Completo – Eberly Farms Amish Chicken
Local Vegetable Caponata, Ensalada Toscana w/ Vino Vinaigrette
Nutella Panna Cotta- Dried Fruit Mustarda, Hazelnut Crunch, Valderrama Olio de Tartufo Nero

From the moment his grandmother sat him on a kitchen stool to hear her stories of growing up in Guatemala while preparing dishes handed down to her from the generation of women before her, Chef Akos Szabo fell in love with cooking.

 Chef Szabo is a graduate of the Scottsdale Culinary Institute. He began his culinary career under the guidance of renowned chef James Boyce at the famous Mobil five star, AAA five diamond award winning Mary Elaine’s at the Phoenician, as Chef de Partie. Szabo has explored many culinary fields of work in fascinating locals including the 2010 Vancouver Olympics, the Churchill Downs, as well as the Chicago Food & Wine Festival. He spend 10 months immersing himself in the production of Spanish olive oils, traveling through Madrid and Barcelona to experience every stage of the olive oil making process.

 Chef Szabo brings his passion for food and wine as well as providing our guests an extraordinary experience with dishes that highlight wonderful local, farm fresh ingredients, prepared simply.