Get ready to elevate your coastal cooking skills and host the perfect summer feast with this fun, relaxed, and fully hands-on culinary workshop at The Cook's Warehouse. Market to Table: Southern Italian Inspired Seasonal Cooking is designed specifically for home cooks who want to recreate the magic of a sun-soaked Italian holiday right in their own dining room.

Under the warm, approachable, and completely encouraging guidance of Chef Za, you’ll discover how simple and rewarding it can be to craft fresh pasta from scratch. We’ll walk you step-by-step through kneading, rolling, and cleanly slicing your own hand-cut linguine, then pair those tender noodles with a spectacular, slow-simmered medley of shrimp, mussels, and succulent langostinos.

You'll also learn the joy of baking a golden, olive-oil-drizzled focaccia bread from scratch, roasting seasonal greens to absolute perfection, and assembling a bright, citrusy twist on Italy's most iconic layered dessert. You’ll leave the kitchen completely full, bursting with home kitchen confidence, and ready to share this crowd-pleasing, coastal feast with the people you love!

What's on the Menu:

• Hand-Cut Linguine Frutta di Mare – Golden, tender scratch-made egg pasta ribbons tossed in a rich, aromatic seafood broth packed with local shrimp, plump mussels, and sweet langostinos.
• Roasted Garlic & Sea Salt Focaccia – A classic, airy Italian flatbread baked until beautifully golden-brown, dimpled with sweet roasted garlic cloves, extra virgin olive oil, and flaky sea salt.
• Roasted Lemon & Parmesan Broccolini – Tender garden broccolini spears charred over high heat, finished with a bright squeeze of charred lemon juice and a generous snow of freshly grated parmesan cheese.
• Limoncello Tiramisu – A refreshing, sunny summer twist on the traditional favorite featuring sweet ladyfinger biscuits soaked in citrus syrup, layered with a cloud-like lemon-mascarpone whipped cream.

Sign up now and dive in — seats go fast!

Monday, August 31st - 6:30pm to 9:30pm

Prices are listed per person.