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Sold Out – Tuscan Grill

May 25 @ 11:00 am 2:00 pm

Date: Saturday, May 25th
 11:00 AM – 2:00 PM
Total Sessions:
 Lisa Lavagetto
Location: Rotary Kitchen
Adults, 18+
Skill Level:
Sliding Scale:
 $60 / $80 / $100

About the class

Learn how to prepare a delicious and hearty Tuscan-inspired meal using the grill. In this hands-on class, you will make:

  • Stromboli: A savory Italian bread stuffed with grilled vegetables, cheese, and cured meats. You will learn how to make the dough from scratch, how to roll and shape it, and how to fill it with your choice of ingredients.
  • Grilled Pear Salad: A fresh and flavorful salad with grilled pears, crispy bacon, creamy gorgonzola cheese, and a homemade port vinaigrette. You will learn how to grill the pears to bring out their natural sweetness, how to make the dressing, and how to toss the salad.
  • Roasted Stuffed Flank Steak: A tender and juicy flank steak stuffed with prosciutto, bread crumbs, and spinach. You will learn how to butterfly the steak, how to season and stuff it, and how to roast it on the grill.
  • Grilled Marinated Vegetables: A colorful and healthy side dish with grilled zucchini, eggplant, bell peppers, and fresh mozzarella cheese. You will learn how to marinate the vegetables, how to grill them to perfection, and how to serve them with cheese and basil.
  • Almond, Orange, and Polenta Cake: A moist and fragrant cake made with almond flour, orange zest, and polenta. You will learn how to make the batter, how to bake the cake, and how to glaze it with orange syrup.

This class is suitable for beginners and intermediate cooks who want to expand their grilling skills and enjoy a taste of Tuscany. You will also get to enjoy the fruits of your labor at the end of the class.

Please share any special considerations (medical, physical, learning) that will help your instructor make your class accessible and accommodating for you. You can share these considerations when register or by emailing Sean at

When you register for a class, you’ll be offered three price tiers. The middle tier comes closest to what our registration fees used to be, and covers about 50% of the full cost of your participation in the class – with the other 50% covered by community donations. The first tier creates accessibility for people with limited income, while the third tier covers the full cost of participation – so that we can use community donations to support other people’s registration costs. When you choose to register at the third tier, you directly help support the Center’s efforts to remove financial barriers for others.

The Sonoma Community Center (the Center) strives to create an inclusive, safe community where everyone is treated with dignity and respect. The Center is committed to creating such an environment because it brings out the fullest potential in each of us, which, in turn, contributes directly to creating a community of belonging. In order to ensure a positive, safe, and welcoming experience for everyone, all program participants are asked to abide by the following policies, community agreements, and restorative safety protocol.

About the instructor

Chef Lisa Lavagetto

Chef / Instructor

After marrying a first generation Italian family, Lisa Lavagetto began her love affair with Italian cuisine at the hands of her husband’s grandmother who was a resort chef on Lake Como in Italy. After refining her craft in the family restaurants, Lisa came to Ramekins in 1998. Over the years, she has had the opportunity to work with such luminaries as Mark Miller, Ming Tsai, Rick Bayless, Jacques Pepin, and Paula Wolfert. While working at Ramekins Culinary School, Lisa won 5 gold medals and the Best in Show at the professional food competition at the Sonoma Harvest Fair. In her position, Most recently she was on an episode of Guy’s Grocery Games on the Food Network.

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