Pizza and Spritz Demo - an Evening in The Courtyard at The Harpeth

Join Chef Thomas Tuggle from The Harpeth in The Courtyard for a night of pizza and spritz making!

Chef Thomas and the culinary team will guide you through the techniques and science behind pizza making. He will discuss how to make dough, the technique of making pizza on a grill/smoker, and some fun ingredients to enjoy. You will learn about how temperatures effect different style doughs and provide a hands-on experience on The Big Green Egg.  He will also discuss the new pizza menu that 1799 will have at the bar!

Our in house mixologists will walk guide you through a fun experience of making spritz cocktails with a few different fun ingredients. 

Get ready for a fun evening in our beautiful courtyard, enjoying pizza right off the grill with friends and family by your side!

MENU:

Classic Caesar Salad - Boquerones, Crispy Capers, Lemon Crouton

Spicy Pepperoni Pizza - Tomato Sauce, Mozzarella, Parmesan, Honey

Margherita - Tomato Sauce, Mozzarella, Tomato, Basil, Burrata

BBQ Chicken Pizza - BBQ Sauce, Chicken, Bacon, Gouda, Mozzarella, Pineapple

Cheese Pizza - Tomato Sauce, Mozzarella, Parmesan, Gouda, Burrata

Smoked Ice Cream Sandwiches for Dessert!

WHAT YOU WILL LEARN:

Basics of Pizza Dough

Secrets to the Sauce

Pizza making on a grill with a pizza stone

4 different styles of pizzas

3 different Spritz style cocktails

WHAT TO EXPECT:

The experience will be in a group setting with approximately 40 other people.

An engaging evening in The Couirtyard with the Chefs from 1799 who will dive deep into the processes of pizza making.

You will be standing, Eating and Drinking for the majority of the event. 

You will be tasting and engaging with alcohol and must be at least 21 years of age with Valid ID.

The event will last approximately 2 hours.

Our recipes are developed using traditional and modern cooking techniques and all ingredients may not be listed in the menu. If you have any food allergies, please give us a call before booking. Adjustments to recipes cannot be made during the class.