Gastronomically, Piedmont is understood to be one of Italy’s most celebrated regions. Its wines are superb, the food production varies and the delicious cooking ranges from traditional country fare to creatively modern cuisine. Moreover, the region is the centre of the Slow Food revolution, which has transformed gastronomy in Italy and beyond. Join Chef Michael Angeloni as he takes you on a food tour through this exceptional region. Imagine beautiful landscapes with upland pasture, rolling hills, sloping vineyards and hazelnut woods. Imagine simple rustic trattorias where Nonna’s recipes are still gospel. Imagine Italy’s top red wines including Barolo, Barbaresco, and Nebbiolo. Come eat and dream with us on this Piedmont dinner discovery – a not to be missed supper club affair!
- Welcome Appetizer
- Complimentary Sparkling Wine
- Intro into the Region of Piedmont + Fun Facts
- 3 Course Dinner
- Explore and Taste Traditional Dishes and Ingredients
- Complimentary Wine & Liquor Pairings
- Allergy Alert – We request that you inform us, at the time of registration checkout, of any dietary restrictions that may be in conflict with the menu listed in this class description. Although we make every effort to accommodate guests with allergies, we cannot guarantee that there will be no cross contamination. Please refer to our Allergy Policy for more information.
Known for his creativity and versatility, Angeloni has worked with many of Toronto’s finest chefs. He graduated from Humber College’s Culinary Apprenticeship Program in 2007 and worked for a number of restaurants to hone his craft. A highlight of his career was working at Splendido, under the tutelage of Chef David Lee. There, in 2008, he assumed the role of head pastry chef. Following this experience, he trained at The Black Hoof under Grant Van Gameren (presently with Bar Isabel and Bar Raval) before moving on to assist with several successful restaurant openings and transformations. While working as Head Chef at Yorkville institution L’Unita Enoteca, he was named among the province’s ‘Top 30 under 30’ by the Ontario Hostelry Institute— an honour that garnered him widespread media attention, including publicity in Toronto Life and The Grid. He was just 24 years old at the time. The following year, he moved on to the highly successful Grand Electric where, for four years, he was executive chef working with chef and owner Colin Tooke to develop the menu. During his tenure there, he also oversaw their Queen Street and Muskoka locations. Currently Chef Michael Angeloni is an Executive Chef/Partner at Amano restaurant & Union Chicken.