The Regional Dinner: Emilia Romagna | August 14

$150.00
Only 5 available

Thursday, August 14th
$150
5:30pm
Ages 18 and over

*Limited seating, chef’s counter only

This month, Chef Andrea Onetti is back in the kitchen, and he's taking us to Emilia-Romagna, the region that gave the world Parmigiano Reggiano, prosciutto, balsamic vinegar, and some of Italy’s most beloved pastas.

At the heart of the evening: tagliatelle al ragù. Rich, slow-cooked, and deeply comforting, this iconic dish is a perfect expression of the region’s dedication to craft and flavor. Expect a warm, indulgent night inspired by the kitchens of Bologna, Parma, and Modena — where tradition, passion, and simplicity come together in every bite.

Please note, this is a dinner not a cooking class

Thursday, August 14th
$150
5:30pm
Ages 18 and over

*Limited seating, chef’s counter only

This month, Chef Andrea Onetti is back in the kitchen, and he's taking us to Emilia-Romagna, the region that gave the world Parmigiano Reggiano, prosciutto, balsamic vinegar, and some of Italy’s most beloved pastas.

At the heart of the evening: tagliatelle al ragù. Rich, slow-cooked, and deeply comforting, this iconic dish is a perfect expression of the region’s dedication to craft and flavor. Expect a warm, indulgent night inspired by the kitchens of Bologna, Parma, and Modena — where tradition, passion, and simplicity come together in every bite.

Please note, this is a dinner not a cooking class

 

Menu

 

Canapè

Crostino con mousse di mortadella IGP e pistacchi

Crispy crostini with velvety mortadella mousse and pistachio

⸻

Antipasti

Gnocco fritto con culatello di Zibello DOP

Fried gnocchi served hot accompanied by thin slices of aged culatello

Tortino tiepido di Parmigiano Reggiano con aceto balsamico tradizionale di Modena

Parmigiano Reggiano souffle aged 30 months, drizzled with balsamic vinegar

⸻

Primi Piatti

Tagliatelle al ragù classico bolognese

Traditional handmade egg pasta with a slow cooked meat ragu.

Gnocchi di patate con crema di parmiggiano e guanciale croccante

Soft potato gnocchi served with fresh a romagnolo cheese sauce and sautéed guanciale

⸻

Dolce

Zuppa inglese emiliana

Layered spongecake soaked in liqueor with pastry cream

Price includes 2 glasses of wine

 

Access

 

Our facility is in the old Palomino's space on the 3rd floor of Harbor Court. The front doors are on Queen Street Side- up the long staircase.

Elevator: located to the left of PAI on the Plaza level or from the building's public parking (press 3rd or Banquet Floor).

Our staff will escort you into our show kitchen from the front entrance.

 

Parking

 

There is plenty of parking in Harbor Court on the 5th floor. The entrance to the parking is located on Bethel Street. It is municipal, so the rates are very attractive - CASH ONLY, no validation. Alternatively, there is street parking around the building.

 

Filming

 

We may be capturing this special day through filming, and your enthusiasm and smiling faces might be featured in our Cooking Class or Event content. Your presence is what makes it truly memorable, and we appreciate your understanding and support as we document this occasion.

 

Refund Policy

 

Due to limited seating and the upfront costs associated with food and preparation, all ticket sales for our cooking classes and events are final—no refunds, credits, or transfers will be issued.

Think of purchasing a class ticket like buying a concert ticket: if you can no longer attend, you are welcome to send someone in your place or resell the ticket. If you do, please email us at info@hanakitchens.com with their name and contact information prior to the class.

Refunds will be issued only if Hana Kitchens must cancel due to COVID-19 or other unforeseen circumstances.

We appreciate your understanding that this is how we are able to maintain our business and staff and provide boutique-style service executed at the highest level.

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