Night at the Italian Opera with Chef Chris & Todd Wedge

Night at the Italian Opera

Treat your mouths and ears to an evening of food and song. Guided by Chef Chris Atwood, you’ll learn to make:

· Neapolitan Style Tomato Bruschetta with Fresh Mozzarella

· Scialatielli Pasta with Squid Ink, Scallops & Calamari

· Limoncello Tiramisù

· OPERA PERFORMANCE X 2 SONGS by Todd Wedge

BIO:

Each of these places became beloved homes-away-from-home, and left an indelible (and edible) mark on Chris’ cooking: from learning to make pasta in Tuscany alongside Italian grandmas to foraging among the Pacific’s fog-kissed redwoods. Chris earned his PhD in Italian from UC Berkeley (2014). During his studies in the Bay Area, he hosted hundreds of pop-up dinners, unlocking the secrets of regional Italian cooking. Chef Chris spent more than two years eating and cooking his way through Italy, living in Bologna, Florence and Rome. Chris has been teaching for 20 years and also holds a Master’s of Science in Education.Since 2013, Chef Chris has instructed over 3,000 students in the arts of cooking, including adults, children and teens, and corporate teams. For Chris, savoring a meal together is one life’s rarest universal human experiences. “Even if we don’t speak the same language,” he says, “we can understand each other through the foods we choose to make and share with each other.”

Todd’s Bio

Todd Wedge is an Associate Professor of Voice at Kennesaw State University. Todd attended Oberlin Conservatory and Northwestern University, studying Voice Performance. After graduating, Todd sang with Chicago Lyric Opera and then joined the Grammy-winning ensemble “Chanticleer” in San Francisco—performing across North America, Europe, and China.

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