His summer pizzas were so delicious, we were salivating to learn more from the always-popular Chef Frankie Curtiss from the former Frankie’s Pizza and Pasta restaurant! This hands-on class will have you learning to successfully make homemade pizza dough from scratch – so much tastier! Then Frankie will guide you through making two of his signature autumn pizzas: autumn moon pie and wild mushroom and sausage pizza.  Learn how to work with Pacific Northwest-grown organic flour, locally made artisan cheeses, sustainably raised organic meats, and fresh seasonal produce including herbs from a variety of small Sammamish Valley farms.  To accompany your pizzas we will make a delicious homemade fennel and leek soup, and roasted pears with mascarpone cream. Vegetarian and dairy optional, with wheat.

We’re sorry, but this class is sold out. If you like Chef Frankie as much as we do, check out his Stuffed Pasta, Cappellacci Di Zucca, class on November 3.