Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
🌟 Chef: Dan Hurlbut
🗓️ Date: January 27, 2027
⏰ Time: 6:00PM-8:30PM
🍅 Come learn how to create a versatile, gluten-free yeast dough that is easy to handle and stretch into your favorite Italian bakery classics! In this hands-on class, you will master the ins and outs of working with gluten-free yeasted dough, learning expert techniques for shaping, filling, and baking it to golden, crispy perfection. This class is permitted for students 16 years of age and older.
ⓘ Menu:
Ricotta & Mozzarella Cheese Calzones: A golden, blistered gluten-free crust folded over a rich, creamy filling of fresh ricotta, melted mozzarella, and savory herbs.
Sausage & Mozzarella Stromboli: Savory spiced sausage and bubbly mozzarella rolled up inside a tender, golden gluten-free dough, baked until warm and melty.
Marinara Sauce: Classic dipping sauce, a must-have for dipping!
Winter Citrus & Radicchio Salad: A crisp, vibrant salad balancing the pleasant bitterness of fresh radicchio with bright, sweet seasonal citrus and a light vinaigrette.
Allergen/Dietary Notice: Please be aware that the following items will be used in class: dairy and pork.
Note: Capital Cooks is not a gluten-free facility, though we take the utmost care to prevent cross-contamination.
About Chef Dan: Dan Hurlbut has spent over 20 years in the food industry. His greatest joy is sharing his love of cooking with his two daughters, who have grown up creating delicious dishes alongside him. After being diagnosed with celiac disease, Dan was inspired to rework many of his favorite recipes to be gluten-free. He’s passionate about helping others build confidence in the kitchen while enjoying bold flavors and reimagined classics.
🌟 Chef: Dan Hurlbut
🗓️ Date: January 27, 2027
⏰ Time: 6:00PM-8:30PM
🍅 Come learn how to create a versatile, gluten-free yeast dough that is easy to handle and stretch into your favorite Italian bakery classics! In this hands-on class, you will master the ins and outs of working with gluten-free yeasted dough, learning expert techniques for shaping, filling, and baking it to golden, crispy perfection. This class is permitted for students 16 years of age and older.
ⓘ Menu:
Ricotta & Mozzarella Cheese Calzones: A golden, blistered gluten-free crust folded over a rich, creamy filling of fresh ricotta, melted mozzarella, and savory herbs.
Sausage & Mozzarella Stromboli: Savory spiced sausage and bubbly mozzarella rolled up inside a tender, golden gluten-free dough, baked until warm and melty.
Marinara Sauce: Classic dipping sauce, a must-have for dipping!
Winter Citrus & Radicchio Salad: A crisp, vibrant salad balancing the pleasant bitterness of fresh radicchio with bright, sweet seasonal citrus and a light vinaigrette.
Allergen/Dietary Notice: Please be aware that the following items will be used in class: dairy and pork.
Note: Capital Cooks is not a gluten-free facility, though we take the utmost care to prevent cross-contamination.
About Chef Dan: Dan Hurlbut has spent over 20 years in the food industry. His greatest joy is sharing his love of cooking with his two daughters, who have grown up creating delicious dishes alongside him. After being diagnosed with celiac disease, Dan was inspired to rework many of his favorite recipes to be gluten-free. He’s passionate about helping others build confidence in the kitchen while enjoying bold flavors and reimagined classics.