Gelato-Making 101
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Gelato-Making 101

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Gelato Fiasco Open Kitchen at Fork Food Lab

72 Parris Street

Portland, ME 04101

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Description

Gelato nerds, gather ‘round. This one is designed for you. Not only will you make and take home several pints of gelato, but you will also learn the food science behind why our gelato freezes so smoothly, how to combat ice crystals and the role of sugar in frozen treats.

FAQs

Where can I park?

You are welcome to find a spot in the Fork Food Lab parking lot (immediately in front of the building) or opt for free street parking.


What should I wear?

Open Kitchen is a real working kitchen, so floors can get wet. Please avoid open-toed shoes and heels. Plan to take off scarves or other accessories that could dip into the gelato.


Who is the class leader?

This class is scheduled to be taught by Gelato Fiasco co-founder Bruno Tropeano. He is our most senior gelato expert and creates or approves all of our recipes. Bruno is estimated to have spent more than 10,000 hours in the kitchen making gelato over the past nine years. His parents immigrated to the United States from Italy, and he returns regularly to research new equipment and techniques.


What is the refund policy?

Once you confirm your class slot, we can't offer a refund. If you need to cancel, please reach out to us to reschedule for a future date.

The name on the registration/ticket doesn't match the attendee. Is that okay?

That's fine! Want to give as a gift, or can't make it? Send another gelato-lover in your place.


When should I arrive?

We plan to start our classes promptly at their scheduled times. Feel free to arrive a few minutes early to poke around in the Fork Tasting Room to see what other makers are working on.

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Date and Time

Location

Gelato Fiasco Open Kitchen at Fork Food Lab

72 Parris Street

Portland, ME 04101

View Map

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