Sunday Gravy Science Lab Cooking Class | Toledo, OH

A two-hour, hands-on exploration of some really delicious food and some cool science hiding inside Italian cooking This is not your nonna’s traditional Italian cooking class—but we think she would approve. Join us at Cork & Knife for a two-hour, hands-on exploration of some really delicious food and some cool science hiding inside Italian cooking. We’ll clarify ripe tomatoes into a crystal-clear Caprese cocktail, turn milk into warm ricotta in just 15 minutes, stretch fresh mozzarella by hand and teach spaghetti to behave like risotto. Along the way, we’ll investigate what makes cheese stretch, why milk separates into curds and whey, how pasta starch creates a creamy sauce without cream, and what happens when hot espresso meets frozen gelato. The Experiments MAY include: The Clear Caprese CocktailClarified tomato water | Mozzarella pearl | Basil oil | Balsamic caviar | Tomato salt The Great Mozzarella StretchHand-stretched mozzarella | Tomato conserva | Basil pistou | Black-pepper honey | Grilled focaccia Ricotta in 15 MinutesWarm fresh ricotta | Charred grapes | Balsamic agrodolce | Rosemary honey | Pistachio crunch Spaghetti Forgot It Was PastaSpaghetti cooked risotto-style | Concentrated Sunday gravy | Parmesan-rind broth | Pecorino emulsion | Basil breadcrumbs The Affogato MeltdownToasted-milk gelato | Hot espresso | Olive-oil caramel | Hazelnut brittle | Flaky salt No lab coat required. Curiosity, an appetite and a willingness to play with your food are strongly encouraged. PLEASE NOTE: If you’re looking for a quick meal, this may not be the right fit — and that’s by design. At Cork & Knife, we believe in slow dining: the art of taking your time, enjoying a glass of wine, tasting each course, and soaking in the atmosphere. These aren’t just dinners — they’re experiences. Thoughtfully curated evenings meant to be shared, savored, and never hurried.