W-FA324 Flavors of Tuscany with Chef Craig Tinling

    

        


    





    
    
    

        

            
  
        
    

    
    

        
    
    

        

                

        
        

            

                    
                
                     
            
        
    
    
    
    

        

                

                    

                        
Step into the kitchen for a hands-on Food Art Workshop inspired by classic Italian flavors—welcoming cooks of all experience levels. In this relaxed, social class, you’ll learn essential techniques while preparing golden arancini (crispy fried risotto balls), tender pork loin piccata, a fresh melon and burrata salad with white balsamic vinaigrette, and finish with light, indulgent zeppole. The experience blends learning, tasting, and creativity, making it as enjoyable as it is delicious.

Adult students (21+) are welcome to bring a bottle of wine or beverage of choice to enjoy with the meal. Please wear comfortable shoes and tie back long hair. Menu substitutions cannot be made the day of class, and registration closes 48 hours before the workshop begins.

                    
                
                
        
        
        

                

        
    

    
    

            

                

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Date and Time
            

                Wednesday Feb 11, 2026
                
                    

                    6:00 PM - 8:00 PM EST
            
            
February 11

6:00 PM - 8:00 PM
        
            

                
Location
Dunedin Fine Art Center

1143 Michigan Blvd.

Dunedin, Fl, 34698
                                                            
        

            
Fees/Admission
            
Tuition: $75

Materials Fee: $15

Register Here: https://altru118328.sky.blackbaud.com/118328/W-FA324-Flavors-of-Tuscany-with-Chef-Craig-Tinling-Feb-11-2026
        
        

            
Website
            
https://altru118328.sky.blackbaud.com/118328/W-FA324-Flavors-of-Tuscany-with-Chef-Craig-Tinling-Feb-11-2026
        
        
    
        
    
            
        

            

                

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