Around the World in Seven Layers

Build-Your-Own Dips, Make Homemade Crackers, and Sample Dessert.

Choose from

Friday 2/20/26 5-7 pm

Sat 2/21/26 Noon-2:00

Choose from

Friday 2/20/26 5-7 pm

Sat 2/21/26 Noon-2:00

Take your taste buds on a delicious journey in this hands-on, interactive, beginner-friendly class! You’ll start by making your own homemade crackers—crispy, golden, and without all the unwanted ingredients you see on the back of a box of processed crackers. Once your crackers are baking, we’ll move to our Dip Bar Workshop, where you’ll create three international layered dips—Mexican, Greek, and Italian—You’ll choose two dips to build and enjoy during class, then decide which of the three flavor profiles you’d like to create to take home.

To finish, enjoy a homemade tiramisu treat to sample on the spot, perfectly layered and ready to delight.

This class combines demonstration, hands-on, and interactive assembly—perfect for anyone who loves creating, tasting, and taking home something special. Open to all adults-no cooking experience needed.

Class cost: 80

Cash, Venmo (friends & family/personal pmt), CashApp, or Zelle.

Please be sure to click on "going" on my fb page or email me at StepUpItalianCatering@gmail.com so I can order enough ingredients. This class is located at First Congregational Church of Saugatuck. 296 Hoffman St. There's additional parking right across the street from the church. Message me with questions. You can also learn more at www.StepUpItalian.com or on my fb page https://www.facebook.com/StepUpItalianCatering.

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1/31/26 Hands-On and Demo Class

Ravioli, Stromboli, Pepper Pot Soup, Cheesecake & more!

At our recent class, students dove into the art of handmade pasta, mixing and rolling fresh ravioli dough before filling and shaping their own creations. We explored a variety of delicious fillings, including mushroom, ricotta, and parmesan; goat cheese with sun-dried tomato and spinach; mozzarella, ricotta, and parmesan, and a hearty blend of beef, mozzarella, and ricotta. We also learned how to make mini stromboli with Genoa salami, red onion, provolone, Virginia baked ham, mozzarella, marinara, and a homemade roasted garlic spread. Chef Annette demonstrated how to prepare the roasted garlic spread, a brown butter sage sauce with toasted walnuts, and prepared macerated strawberries. Guests began the day with a comforting bowl of pepper pot soup and finished on a sweet note with a slice of New York-style cheesecake topped with those same macerated strawberries. Special thanks to Johnny aka "not the chef" for working so hard to make this event fun and exciting!