Please note: tickets are required to attend this event.
Zoom link and detailed ingredients list will be included in your ticket receipt from GiveButter.
This event will be hosted digitally.
Details to view the event are private and will be provided upon ticket purchase.
Tomato season is here! Join Chef Hillary Sterling of Vic’s as we cook up a fresh pasta and salad with summer’s star ingredient. Hillary will show us how to use powerful flavors like chile, fennel, orange, and marjoram to take our tomato dishes to the next level.
A Brooklyn native, Hillary fell in love with hospitality bussing tables in Montauk, Long Island. Since that time, Hillary has cooked at Bobby Flay’s Mesa Grill, Lupa Osteria Romana, and A Voce Madison. Now, as executive chef of Vic’s, Hillary combines her love for Italian cuisine and locally sourced ingredients to create thoughtful, approachable Italian dishes.
The two dishes in this class include a fresh tomato spaghetti with chiles and marjoram and a sungold tomato salad with olives and a fennel vinaigrette. We can’t think of a more perfect summer meal!
⚙️WHAT YOU’LL NEED
Interested in more classes? Kitchen Rodeo provides one-of-a-kind cooking experiences led by culinary professionals and enthusiasts. We offer interactive online cooking classes focused on the community experience of learning and cooking together.
TERMS & CONDITIONS
A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration.
Price does not include ingredients, recipe, equipment, transportation.
Kitchen Rodeo is not responsible for any expenses incurred by you in preparing to attend its programs.
Refunds & cancellations:
There will be no refund for cancellations for registration. All donations and sales are final.
Kitchen Rodeo reserves the right to cancel any program should a minimum number of participants not be reached.
Kitchen Rodeo is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.
Kitchen Rodeo shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.
Like all cooking activities, certain risks and dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment and instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, and choking. I have read the aforementioned risks and I am familiar with the nature of the classes and activities involved in the cooking classes. I understand and appreciate the inherent risks and the types of injuries that may occur as a result of my participation. I assert that my participation in Kitchen Rodeo's classes or activities is voluntary and I knowingly assume all risks associated therewith.
Without expectation of compensation or other remuneration, now or in the future, I hereby give my consent to Kitchen Rodeo, its affiliates and agents, to use my image and likeness and/or any interview statements from me in its publications, advertising or other media activities (including the Internet). This consent includes, but is not limited to:
(a) Permission to interview, film, photograph, tape, or otherwise make a video reproduction of me and/or record my voice;
(b) Permission to use my name; and
(c) Permission to use quotes from the interview(s) (or excerpts of such quotes), the film, photograph(s), tape(s) or reproduction(s) of me, and/or recording of my voice, in part or in whole, in its publications, in newspapers, magazines and other print media, on television, radio and electronic media (including the Internet), in theatrical media and/or in mailings for educational and awareness.
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