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Join us for a hands-on exploration of timeless Italian cooking!
Each guest will enjoy a plated tasting of every dish, along with a thorough, technique-driven explanation of how each component is prepared. Guests can expect to roll a portion of fresh pasta themselves and have plenty of opportunities for questions throughout the class.
Date: Wednesday, January 14
Arrival: 6pm (~2 hour class)
Price/guest: $75 + tax
BYOB: Guests are welcome to bring their own beer or wine to enjoy during class!
Menu Highlights:
Recipe cards are distributed during class
Cannellini Bean Salad with red wine vinaigrette
Spaghetti Carbonara with bacon, parmesan, and pecorino
Fettuccine with basil walnut pesto and cream
Vanilla Bean Panna Cotta with fresh strawberries
What You’ll Learn:
Salad composition, dressings, and balancing flavors
Pasta fundamentals: fresh vs. dried, sauce pairing, and essential equipment
Techniques for making pasta dough, Carbonara, pesto, and panna cotta
Allergy Notice: Vegetarian, Vegan, Gluten-Free, Dairy-Free, and Tree Nut diets cannot be accommodated; Shellfish allergies can be.
Menu subject to minor changes due to ingredient availability and changes are made only when necessary.
Join us for a hands-on exploration of timeless Italian cooking!
Each guest will enjoy a plated tasting of every dish, along with a thorough, technique-driven explanation of how each component is prepared. Guests can expect to roll a portion of fresh pasta themselves and have plenty of opportunities for questions throughout the class.
Date: Wednesday, January 14
Arrival: 6pm (~2 hour class)
Price/guest: $75 + tax
BYOB: Guests are welcome to bring their own beer or wine to enjoy during class!
Menu Highlights:
Recipe cards are distributed during class
Cannellini Bean Salad with red wine vinaigrette
Spaghetti Carbonara with bacon, parmesan, and pecorino
Fettuccine with basil walnut pesto and cream
Vanilla Bean Panna Cotta with fresh strawberries
What You’ll Learn:
Salad composition, dressings, and balancing flavors
Pasta fundamentals: fresh vs. dried, sauce pairing, and essential equipment
Techniques for making pasta dough, Carbonara, pesto, and panna cotta
Allergy Notice: Vegetarian, Vegan, Gluten-Free, Dairy-Free, and Tree Nut diets cannot be accommodated; Shellfish allergies can be.
Menu subject to minor changes due to ingredient availability and changes are made only when necessary.