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Nick Stefanelli

Chef/Owner of Masseria and Officina

Michelin-Starred Chef
Livestreamed from Washington, DC

About the Host

Back in the day, Nick Stefanelli went off to Milan, thinking he was headed for a career in fashion. Then, as he savored the food of Italy (and remembered the amazing Italian food his grandparents used to cook for him), he switched tracks. He enrolled in L’Academie de Cuisine in his native Maryland and, upon graduation, went to hone his craft in the country's top kitchens, including The French Laundry (under Thomas Keller), Galileo (under Roberto Donna), and Maestro (under Fabio Trabocchi). He then followed Trabocchi to NYC to become chef de cuisine at Flamma, before returning to the nation's capital to serve as opening chef of Bibiana – which was named “Best New Restaurant” by Esquire under his leadership. Finally, in 2015, Chef Stefanelli struck out on his own with Masseria (and later Officina), and the restaurant has earned Michelin stars every year since, as well as heaping praise from Washington Post critic Tom Sietsema as one of his Top Ten D.C. favorites. Did we mention that Chef Stefanelli also has a James Beard "Rising Star Chef" nomination under his belt?

About the Event

Chef Stefanelli welcomed us into his home kitchen (via livestream), and taught us how to cook a multi-course contemporary Italian meal showcasing a few of his favorite signature dishes (see menu below). And, as is always the case at our events, he took plenty of questions from attendees while he cooked and participated in an extended Q&A to close out the night!

What will we be making?

Appetizer: Roman-Style Artichokes with white wine & mint

Entrée: Crispy Skin Trout with onion soubise & brown butter lemon sauce

What does my ticket get me?

In addition to unlimited viewing access to the recording of this event, you’ll receive the companion Recipe Book (which includes detailed step-by-step cooking instructions and kitchen equipment needed to make each dish, as well as the complete grocery list) so you can cook the meal along with Chef Stefanelli whenever you’d like!

How long does this event take?

This event runs for 1hr 20 min. from start to finish – 1hr 6 min. of cooking and 14 min. of additional Q&A at the end.

What will the yield be?

2 servings of each dish.

What kitchen equipment, appliances, and utensils will be used?
  • Large nonstick sauté or cast iron pan
  • Large pot with lid
  • Large oven-proof saucepan with lid
  • Medium pot or saucepan with lid
  • Large bowl
  • Medium bowl
  • Small bowls for ingredients
  • Blender or immersion blender
  • Cutting board & sharp knife
  • Serrated knife
  • Paring knife
  • Measuring cups & spoons
  • Mixing spoon
  • Spatula
  • Vegetable peeler (optional)
  • Citrus juicer (optional)
What ingredients will be needed?

In addition to the following kitchen staples – bay leaves, extra-virgin olive oil, kosher salt, neutral oil (e.g. canola or vegetable), long-grain rice – Chef Baker recommends acquiring the following ingredients listed below:

  • Artichokes
  • Butter
  • Dry white wine
  • Garlic
  • Italian flat-leaf parsley
  • Lemons
  • Mint
  • Shallots
  • Thyme
  • Trout fillets
  • Yellow onions

*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.

Member Reviews ( 20 )

Robert F.

Dish was great. A bit more instruction on how to get the skin crispy such as pan temperature and on the fish cooking/ basting and brown butter technique would have helped because that goes very quickly in the live event.
Karen F.

Class was well-organized. Presentation was excellent - good view of what the chef was doing.
Terrence C.

I loved the class in general, but a bit more suggestions about choosing the artichokes for use in the meal preparation would have been helpful...the artichokes available at my local market were absent the long stem which hampered my ability to copy Chef Stefanelli's techniques...had I known the artichoke configuration ahead of time, I could have searched other markets for the appropriate produce. Otherwise, I thouroughly enjoyed the class!
Kimberly L.

I learned a lot of cooking techniques that I will put into practice often! I appreciated the prompts from the host to ensure the participants were all ready for the next step and asking questions that helped the participants understand the methodology to the task. Looking forward to more Chefstream events!
Anne S.

I had several people over to enjoy this meal with me, and they all enjoyed the food. But it was difficult to follow along with the recipes since they were very vague and ingredients inaccurate. It was difficult to cook and try to watch cher. As I said the food was great but the process was difficult. Looking forward to the next chef.
Eric S.

The grocery list only had 2 5oz filets and the class pack the day before had 4. Having a proper ingredient ahead of time matters. Especially for things like fresh trout filets that not everyone has in their home to start. Luckily I bought extra from my monger so I had but it would be awesome to not have to worry about that in the future.
Terry P.

I did not learn any new skills on this one. Any chance of getting some more advanced skills webinars?
Colleen S.

Rachel M.

Thought the chef was excellent and very clear with his directions. Liked the insights he offered regarding technique - like adding salt to the butter to aid with the melting process. While I understood the need for the host to ensure that everyone could catch up, thought he inserted himself a little more than necessary. The trout recipe was amazing
Konrad H.

I did not think that he gave enough info during the demo. For example he jumped right in to the fish, with no lead up. He for example must have had his pan getting hot. I was not ready for that, hence I did not have crispy skin trying to keep up. The facilitator was helpful in slowing him down, but it is clear that the chef is not used to instructing.
Kathleen H.

I thought the recipes were sophisticated, but I though he went through them quickly. There were also a lot of in-class modifications that was different from the recipe sheets. It seemed like he hadn’t practiced this presentation for the class.
Rochelle T.

Great instruction with a fairly complicated looking recipe that was actually quite easy to follow under Chef Stefanelli’s lead . It was also fairly quick, under 90 minutes for restaurant quality food!!
Steve S.

Good combination of flavors. Easy ingredients and useful techniques
Nick B.

Nick did a great job of presenting, giving me some insight as to how chefs think and work. The little variations he made while cooking the dishes were, as was his admonition on trying things working toward perfection. Taylor’s commentary and questions helped to clarify as we went along.
Terry B.

The lead up to the session was a 5! Taylor was great. The food was delicious and the chef did a superb job. The lack of two factors prevented my rating from being a 5. First, it wasn't always clear which dish he was working on as he switched back and forth. Second, the fact that ALL the questions are asked by Nat without a filter makes it fairly monotonous and I could see the chef getting annoyed after a time. As was I.
Betts M.

I wish he had spent more time explaining and demonstrating how to handle the artichokes. I’m going to try preparing them again and hopefully this time I can watch and learn a bit more!
Daniel C.

Found it more difficult to follow along with the demonstration than previous classes. Some more introduction/explanation before steps were taken would have been helpful, especially because we were completing steps for both recipes at the same time.
Susan R.

It was great!
Paula D.

Good food, accessible ingredients, and I liked the chef’s expertise, reputation, and accessible style.
Lauren R.

I think the classes should start on time. Also it would be good if we have to pre prep stuff that you discuss with Chef if he is going to go off script because it can mess you up with the ingredients