This is an ongoing series about 303 Magazine writers trying their hand at the food and beverage crafts they report on. 

I spend a lot of time talking about (and eating) food. However, with the rate of restaurant and bar openings around town, I rarely find the time to cook at home or try new recipes. When I found out about Uncorked Kitchen’s cooking classes, it seemed like a good opportunity to get back in the kitchen under the guidance of a chef.

Chef Albert Gonzales of Uncorked Kitchen with Justin De La Rosa of 303 Magazine.

Chef Albert Gonzales of Uncorked Kitchen with Justin De La Rosa of 303 Magazine.

Classes at Uncorked Kitchen span all ages, cuisines and experience levels so everyone is able to try their hand at something new. Browsing the available classes, one caught my eye that sounded like it would be both fun and tasty—artisan pizzas from scratch. The class, led by chef Albert Gonzales, walked us through making dough, kneading and stretching it, then topping it in different styles to enjoy. We also learned a few tips and tricks we could take home including knife skills and various cooking techniques.

Finely chopping rosemary for a pizza topping.

Finely chopping rosemary for a pizza topping.

While there was a set menu and style of how we’d make the pizzas, not everyone (ahem, 303 Magazine food & booze editor Justin De La Rosa) is great at making pizzas from scratch. Chef Gonzales assured me, however, that my pizzas didn’t look terrible—just “rustic.” Though it wasn’t one of the finer displays of my culinary prowess, it was a great experience. Chef provided an engaging and entertaining class that everyone was able to take something away from. 

Chef Albert Gonzales cutting pizzas made by the class.

Chef Albert Gonzales cutting pizzas made by the class.

You can check out a calendar of upcoming classes at Uncorked Kitchen’s website. Delve into Cuban food and mojitos, or set a different kind of date night with your significant other in any of Uncorked’s date night classes.

To get a firsthand look at my first Uncorked experience, scroll through the photos below. And please, keep the laughter to a minimum.

All photography by Lucy Beaugard. 

Starting pizza dough from scratch.

Starting pizza dough from scratch.

Kneading dough.

Kneading dough.

 

Making pizza dough at Uncorked Kitchen.

Making pizza dough at Uncorked Kitchen.

Dicing cauliflower for pizza toppings.

Dicing cauliflower for pizza toppings.

Topping pizzas to bake.

Topping pizzas to bake.

Making desserts with chef Albert Gonzales.

Making desserts with chef Albert Gonzales.

Finished pizzas at Uncorked Kitchen's pizza from scratch class.

Finished pizzas at Uncorked Kitchen’s pizza from scratch class.

 

 

 

 

One Response

  1. Randolph Karsh

    took the class on September 28 and learned a lot. will be back. please advise the type of chef skillet that was used for the class – I liked the weight, size and the rounded handle. Please share the components (aluminum, clad, etc.), brand name, and where I can shop for it.

    Reply

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