Venison, Pasta, Polenta

When you purchase this cooking class, you will be able to stream the class whenever you want, and you will receive a PDF containing all you need to cook along to the class.  

What will you learn in this on-demand cooking class?

- How to make fresh pasta

- How to make sauce pomodoro

- How to braise a venison shank

- How to make a ragu with the braised shank

- How to cook a venison strip loin

- How to cook polenta

Who is teaching this on-demand cooking class?

This class is taught by Denver Chef Ty Leon of the Michelin recommended Restaurant Olivia in Denver, CO.

 

 
Chef Ty moved to Denver to attend culinary school. After graduating, he moved to California to work at the Michelin starred restaurant The Plumed Horse. After two years of living in California, Colorado was calling and Ty landed a position at one of Denver’s iconic restaurants, Mizuna. Ty was promoted to Executive Chef in 2016 and remained with Bonanno Concepts until he and his business partners left in 2018 to open Bistro Georgette.    

Prior to opening Restaurant Olivia on January 14th, 2020, Ty spent time working and learning in some of the country's best kitchens, including Le Pigeon, Flour & Water and Lilia. 

 Ty was named Denver’s Best Chef by 5280 in 2020, featured in Zagat’s “30 under 30” and was recently highlighted by the Denver Post as one of  “7 Chefs to Watch.”