We’re delighted to announce the safe restart of our popular Gelato 101 seminars this fall. The fun and tasty classes are seasonally themed and are designed for “cone-noisseurs” and beginners alike, no experience needed. Numerous new safety protocols are in place for guests to safely enjoy a hands-on experience of making artisan sorbetto or gelato in our lab.
Our classes will run from October 1, 2020 to February 25, 2021 on Thursday evenings at 7 pm for approximately 1.5 hours. Led by Maestro Andrés Bermudez, sessions are limited to only 6 people and will be held at our Kitsilano location, 2579 W. Broadway in Vancouver. Priced $59 per person (plus taxes) it includes: an entertaining, interactive learning experience; a pint of the gelato or sorbetto made that night to take home; a cone or cup of choice during the visit; along with an extensive sampling of Uno Gelato’s current flavours. Private group classes are also available for booking.
“Our classes were sold out last winter and then on hiatus this past spring and summer. We’re excited to safely resume them this fall with students able to experience hands-on making Italian style sorbetto or gelato in our lab, from scratch. They will enjoy a curated flight of the flavours we have available and gain an understanding of its history and science,” said Andrés Bermudez, Maestro, Uno Gelato.
The new safety protocols include: temperature checks and social distancing; mandatory PPE equipment — students are asked to bring and wear a face mask (if they forget they will be provided one), and students will be provided disposable gloves to wear while in the lab.
The seasonal themes for the upcoming semester are*:
- October – Pumpkin Pecan Cheesecake gelato / Summerland Peach sorbetto
- November – Rum Raisin gelato / Lemon Basil sorbetto
- December – Apple Kiwi sorbetto / Chocolate Grand Marnier gelato
- January – Chocolate Coconut Malibu gelato / Blood Orange sorbetto
- February – Banana Bread gelato / Midnight Chocolate with Amarena Cherry sorbetto
*(Sorbetto seasonal themes are subject to change based on fruit availability.)
