NYC: Italian Classics for the Modern Vegan

Master the art of vegan Italian cuisine with Chef Paul. Learn to prepare modern takes on classic dishes including tahini Caesar salad, butternut squash risotto, carrot miso spread, and basil raspberry sorbet.

Live professional host
Instantly bookable
Private Event

Provider

Vetted Local Provider

You’ll be connected with a trusted local event partner directly after booking.

(4.7-star rating across 511 reviews)

Location Little Italy - Mulberry St Between Hester & Grand Streets

Pricing

$1,485 for up to 11 people; $135 per additional person

Duration

Up to 3 hours

For a shortened session, please request desired length in special requests at checkout.

Group Size

Up to 26 people

Group size can be changed after booking if needed.

Materials See event description.

Other

General Notes

Alcoholic Beverage Options:

You may bring your own alcohol (BYOB) to this venue

Non-Alcoholic Beverage Options:

You may bring your own non-alcoholic beverages to this venue

Food Options:

Food is included in the base price of this event

Policies

If you find a similar event with a competitor at a lower price, we’ll gladly match it. This applies to events of comparable description and duration. Simply provide the details when booking, or within 72 hours of your booking, and we’ll ensure you get the best value. Contact an event concierge to get started.

Days before event	3 days or less	7 days or less	30 days or less	More than 30 days
Reschedule	No reschedule allowed	$150 fee	Reschedule for no fee
Cancellation	No cancellation allowed			15% fee

Rescheduled events must occur within 1 year of the original event.

Make a plant-based Caesar salad with tahini-garlic dressing, cider vinegar and nutritional yeast; butternut squash risotto, learning Chef Paul’s method for rich vegetable stock; carrot miso spread on toasted baguette; and raspberry sorbet.

Menu:

Caesar Salad with Tahini-Based Dressing
Butternut Squash Risotto
Carrot Cashew Miso Spread
Basil Raspberry Sorbet

What's Included: All materials and aprons are provided. Alcohol is not served; BYOB is welcome. Ask for wine, sparkling water and beer delivery recommendations. At least 2 chefs attend, with more for larger groups.

Event Itinerary: Prepare the food then sit down to share the meal.