Cheese Ravioli with Tomato Sauce

We pride ourselves on always bringing creative and innovative flavors when it comes to our ravioli fillings and our sauces. There are times however, when you crave the classics! In this class we will be handcrafting ravioli dough from scratch. Rolling it out on old-world style hand crank machines. Crafting the ravioli by hand using local ricotta. We will examine the tips to making a great tomato sauce.  

CLASS FULL

GREECE 

No other nation can claim more of a historical influence on western cuisine than Greece.  Known for the highest quality olives, cheeses and wine, Greece has always been a culinary forerunner to what we today define as Mediterranean cuisine.  In this class, we will prepare some of the more popular examples of traditional Greek foods.  Stuffed grape leaves, souvlaki, tzatziki, and fragrant slow cooked lamb will be on the menu along with some terrific Greek wines.

CLASS FULL

Cacio e Pepe

Using old world style hand crank pasta machines, we will start this class by make homemade pasta. We will examine the proper technique and method to produce the best pasta for these great Roman pasta dishes.

Cacio e Pepe or “cheese and pepper” sounds so incredibly simple. However, it is a ballet of temperature, starch development, and hydration. The proper method for preparing the pepper in a very special way will also be looked at. And the cheese. We will show you what cheese or cheeses we think makes this dish perfect!

CLASS FULL

Handmade Cavatelli w/ Spicy Vodka Sauce

Let’s talk about hand shaped pasta. Handmade, from scratch, no machine needed. Southern Italy’s Cavatelli is one of our favorites. We are making the dough from scratch . These “little hollows” are made with a simple mixture of all durum wheat and water. We will look at a few different methods for shaping and forming these pasta gems. Then we will make a classic Vodka Sauce. A little creamy and spicy- it creates the perfect foil for the Cavatelli. 

CLASS FULL

Fresh Pasta Making

Learn to make fresh egg pasta at home with ease. This is a hands-on pasta making class where you will learn basic dough technique, cutting pasta, and quick ravioli making.  Taste your fresh pasta creations paired with samples from the wine room and take home your handmade bundle of fresh pasta!

FEW SPOTS LEFT!!

Nashville Hot

We just had too- we have family in Tennessee. Brined chicken thighs fried crispy, then drenched in a spicy cayenne duck fat sauce. Served with house slaw and pickles on a toasted bun. You’ll want this sandwich in your repertoire. Along with house made tater tots, you do not want to miss this one!
Sign up quick, as this class will sell out fast!

CLASS FULL

Spaghetti Carbonara 

Starting with the the highest quality pasta in essential to crafting this Roman classic. In this class we will be making the fresh pasta from scratch. Using only durum wheat flour and eggs from our local farms. We will knead, roll, and cut the spaghetti. We will look at the use of “guanciale” , an Italian cured and dried pork and how it adds to the dish. Bringing the egg yolks to the perfect temperature before adding them to the steaming hot fresh pasta. Then of course the use of Pecorino Romano and Parmigiana Reggiano cheese to complete this titan among pasta dishes.

TWO SPOTS LEFT!!

Fresh Pasta Making

Learn to make fresh egg pasta at home with ease. This is a hands-on pasta making class where you will learn basic dough technique, cutting pasta, and quick ravioli making.  Taste your fresh pasta creations paired with samples from the wine room and take home your handmade bundle of fresh pasta!

CLASS FULL

Spaghetti alla Nerano

Where the new meets the old! Popularized recently by Stanley Tucci , this spaghetti from the Amalfi/ Sorrento area of Italy has been having a moment on the internet. Chef Jason’s grandfather hails from the Amalfi coast and owned The Cafe Amalfi next to Symphony Hall for years, so we feel like we may have Mr. Tucci beat 😊 We will make the spaghetti from scratch using durum wheat and locally sourced eggs. Fried zucchini, fresh herbs and a combination of Pecorino Romano and Parmigiano Reggiano,  round out this southern Italian gem of a dish.

CLASS FULL

Fresh Pasta Making

Learn to make fresh egg pasta at home with ease. This is a hands-on pasta making class where you will learn basic dough technique, cutting pasta, and quick ravioli making.  Taste your fresh pasta creations paired with samples from the wine room and take home your handmade bundle of fresh pasta!

CLASS FULL

Gnocchi Making

Homemade, from scratch pasta, made without a machine! This is where the greatness of gnocchi lives. Its humble simplicity is very much a “learned simplicity”. Let us show you how to do it. We will look at how to properly mix the ingredients into a dough. We will hand roll and cut each gnocchi in the Old-World style. There are many different styles of gnocchi. Roman gnocchi is made with semolina and cut into forms from a polenta like cake. In Paris it is made with eclair paste and is piped into boiling water. In this call however we will be making two of the most iconic styles. The classic potato gnocchi with a San Marzano tomato sauce and fresh locally made mozzarella. And ricotta gnocchi with a decadent brown butter and sage sauce.

ONE SPOT LEFT!!

A big pan of paella is a beautiful and impressive thing indeed, makes for a terrific dinner party.  It feeds a crowd, and as long as you are well prepared, you will spend only about 20 minutes at the stove.  In this class, we will show you how to make the classic Valencian paella.  Our version starts with Bomba short grain rice, fragrant saffron threads and rich stock.  It is chock full of fresh shellfish, authentic Spanish chorizo, chicken and veggies.  In addition, you will learn to make some quick Spanish tapas and enjoy delicious Spanish wine and sherry from our wine shop.

CLASS FULL

TIP: they sell nice and inexpensive paella pans at China Fair on Mass Ave. - different sizes too.

Bolognese

When discussing the most iconic pasta dishes of Italy, this traditional “ragu” of Bologna is among the best. Slow braised beef and pork along with a “sofrito” of aromatic vegetables make up the body of this rich and wonderful pasta sauce. Flavored with herbs and lots of red wine and then finished with grated Parmigiano Reggiano cheese it has been a staple of comfort food to people from around the world. In this class we will demonstrate it’s preparation. We will also be making the fettuccine used in the dish by hand. The class will mix, knead roll and cut fresh pasta to pair alongside this truly delicious sauce.

CLASS FULL

Stone Hearth Pizza Making @ Semolina Kitchen and Bar

Come spend the afternoon with us in our beautiful new kitchen at Semolina Kitchen and Bar at 572 Boston Ave in Medford. In this class we will discuss the craft of pizza making using a Stone Hearth pizza oven. You will learn the tricks of making the perfect pizza dough. The use of San Marzano tomatoes for pizza sauce. We will make our popular black pepper cream sauce. The importance of cheese selection, along with many other toppings. How heat management is so vital to create the perfect pie in our top of the line oven. We will also sample some of the great wines by the glass hand picked by our expert wine team.

CLASS FULL

Cacio e Pepe

Using old world style hand crank pasta machines, we will start this class by make homemade pasta. We will examine the proper technique and method to produce the best pasta for these great Roman pasta dishes.

Cacio e Pepe or “cheese and pepper” sounds so incredibly simple. However, it is a ballet of temperature, starch development, and hydration. The proper method for preparing the pepper in a very special way will also be looked at. And the cheese. We will show you what cheese or cheeses we think makes this dish perfect!

CLASS FULL

Seven Fishes Spaghetti!

Jingle Bells are ringing Folks! Come spend some time in the DFP kitchen and make this Christmas Eve Classic. We will start by making fresh pasta in the old-world style. Fashioning the spaghetti dough by hand, using hand cranked machines for cutting. The classic spicy seafood sauce will be made with clams, mussels, shrimp, anchovies, scallops, calamari, cod and San Marzano tomatoes. All seven cousins will be in the sauce, no substitutions. Nanna would have it no other way. We are making one big pot of it, to be enjoyed all together! This Frutti di Mare/Zuppe di Pesce has been a staple on the Christmas Eve Table of Italian Americans for many years, and holds a dear place in our hearts. 

CLASS FULL

Spaghetti Carbonara 

Starting with the the highest quality pasta in essential to crafting this Roman classic. In this class we will be making the fresh pasta from scratch. Using only durum wheat flour and eggs from our local farms. We will knead, roll, and cut the spaghetti. We will look at the use of “guanciale” , an Italian cured and dried pork and how it adds to the dish. Bringing the egg yolks to the perfect temperature before adding them to the steaming hot fresh pasta. Then of course the use of Pecorino Romano and Parmigiana Reggiano cheese to complete this titan among pasta dishes.

Cacio e Pepe

Using old world style hand crank pasta machines, we will start this class by make homemade pasta. We will examine the proper technique and method to produce the best pasta for these great Roman pasta dishes.

Cacio e Pepe or “cheese and pepper” sounds so incredibly simple. However, it is a ballet of temperature, starch development, and hydration. The proper method for preparing the pepper in a very special way will also be looked at. And the cheese. We will show you what cheese or cheeses we think makes this dish perfect!

If you have ever dreamed about cooking in a professional kitchen with an experienced chef this class is for you! We are having a dinner party in the DFP kitchen and we want you to not only attend as a guest, but also prepare the meal. The most hands-on of all our classes, you will be divided into small groups each responsible for a course that will be served at the end of the night. Chef Jason will set the menu, provide the recipes and direction but the class will serve as the kitchen crew. Chef Jason will set the menu using a selection of his favorite recipes, and according to what we have fresh in the shop that day!

Stone Hearth Pizza Making @ Semolina Kitchen and Bar

Come spend the afternoon with us in our beautiful new kitchen at Semolina Kitchen and Bar at 572 Boston Ave in Medford. In this class we will discuss the craft of pizza making using a Stone Hearth pizza oven. You will learn the tricks of making the perfect pizza dough. The use of San Marzano tomatoes for pizza sauce. We will make our popular black pepper cream sauce. The importance of cheese selection, along with many other toppings. How heat management is so vital to create the perfect pie in our top of the line oven. We will also sample some of the great wines by the glass hand picked by our expert wine team.

Fresh Pasta Making

Learn to make fresh egg pasta at home with ease. This is a hands-on pasta making class where you will learn basic dough technique, cutting pasta, and quick ravioli making.  Taste your fresh pasta creations paired with samples from the wine room and take home your handmade bundle of fresh pasta!

Fresh Pasta Making

Learn to make fresh egg pasta at home with ease. This is a hands-on pasta making class where you will learn basic dough technique, cutting pasta, and quick ravioli making.  Taste your fresh pasta creations paired with samples from the wine room and take home your handmade bundle of fresh pasta!

Fresh Pasta Making

Learn to make fresh egg pasta at home with ease. This is a hands-on pasta making class where you will learn basic dough technique, cutting pasta, and quick ravioli making.  Taste your fresh pasta creations paired with samples from the wine room and take home your handmade bundle of fresh pasta!

Gnocchi Making

Homemade, from scratch pasta, made without a machine! This is where the greatness of gnocchi lives. Its humble simplicity is very much a “learned simplicity”. Let us show you how to do it. We will look at how to properly mix the ingredients into a dough. We will hand roll and cut each gnocchi in the Old-World style. There are many different styles of gnocchi. Roman gnocchi is made with semolina and cut into forms from a polenta like cake. In Paris it is made with eclair paste and is piped into boiling water. In this call however we will be making two of the most iconic styles. The classic potato gnocchi with a San Marzano tomato sauce and fresh locally made mozzarella. And ricotta gnocchi with a decadent brown butter and sage sauce.

Cheese Ravioli with Tomato Sauce

We pride ourselves on always bringing creative and innovative flavors when it comes to our ravioli fillings and our sauces. There are times however, when you crave the classics! In this class we will be handcrafting ravioli dough from scratch. Rolling it out on old-world style hand crank machines. Crafting the ravioli by hand using local ricotta. We will examine the tips to making a great tomato sauce.  

Korean Fried Chicken and Kimchi Fried Rice 

Crispy, saucy and spicy, nothing hits the spot like Korean-style fried chicken! Why relegate this most tasty of creations to after party late nights?  Let us teach you how to make the perfect version at home. In this class we will be preparing crispy wings and boneless versions. Spicy soy flavors, garlicky sweet and sticky . The sauce gets it’s kick from “Gochujang” a red chili fermented Korean condiment. Perfect for Game Days and Dinner Parties. We will also be making Kimchi Fried Rice. You will see some great tips to making fried rice in your home kitchen. In addition, we will prepare some quick pickled vegetable side dishes.

Stone Hearth Pizza Making @ Semolina Kitchen and Bar

Come spend the afternoon with us in our beautiful new kitchen at Semolina Kitchen and Bar at 572 Boston Ave in Medford. In this class we will discuss the craft of pizza making using a Stone Hearth pizza oven. You will learn the tricks of making the perfect pizza dough. The use of San Marzano tomatoes for pizza sauce. We will make our popular black pepper cream sauce. The importance of cheese selection, along with many other toppings. How heat management is so vital to create the perfect pie in our top of the line oven. We will also sample some of the great wines by the glass hand picked by our expert wine team.

Fresh Pasta Making

Learn to make fresh egg pasta at home with ease. This is a hands-on pasta making class where you will learn basic dough technique, cutting pasta, and quick ravioli making.  Taste your fresh pasta creations paired with samples from the wine room and take home your handmade bundle of fresh pasta!

Spaghetti Carbonara 

Starting with the the highest quality pasta in essential to crafting this Roman classic. In this class we will be making the fresh pasta from scratch. Using only durum wheat flour and eggs from our local farms. We will knead, roll, and cut the spaghetti. We will look at the use of “guanciale” , an Italian cured and dried pork and how it adds to the dish. Bringing the egg yolks to the perfect temperature before adding them to the steaming hot fresh pasta. Then of course the use of Pecorino Romano and Parmigiana Reggiano cheese to complete this titan among pasta dishes.

Tapas
When guests come by our kitchen for cooking classes, many are looking for new and creative ideas for entertaining at home. Classic Spanish Tapas fits the bill. Small plates with big flavors, designed to be consumed in a social setting along with great wine. In this class we will be preparing some of the most popular tapas dishes. Gambas al Allijo, or garlic shrimp in extra virgin olive oil. Patatas Bravas, crispy fried potatoes with a spicy smoky sauce served with garlic aioli. Pan con Tomate, grilled bread, fresh tomato and crunchy sea salt. There will also be plenty of snacks from Spain like chorizo, olives, bouqerones and Spanish cheeses and wines :)

Fresh Pasta Making

Learn to make fresh egg pasta at home with ease. This is a hands-on pasta making class where you will learn basic dough technique, cutting pasta, and quick ravioli making.  Taste your fresh pasta creations paired with samples from the wine room and take home your handmade bundle of fresh pasta!

A big pan of paella is a beautiful and impressive thing indeed, makes for a terrific dinner party.  It feeds a crowd, and as long as you are well prepared, you will spend only about 20 minutes at the stove.  In this class, we will show you how to make the classic Valencian paella.  Our version starts with Bomba short grain rice, fragrant saffron threads and rich stock.  It is chock full of fresh shellfish, authentic Spanish chorizo, chicken and veggies.  In addition, you will learn to make some quick Spanish tapas and enjoy delicious Spanish wine and sherry from our wine shop.

TIP: they sell nice and inexpensive paella pans at China Fair on Mass Ave. - different sizes too.

Fresh Pasta Making

Learn to make fresh egg pasta at home with ease. This is a hands-on pasta making class where you will learn basic dough technique, cutting pasta, and quick ravioli making.  Taste your fresh pasta creations paired with samples from the wine room and take home your handmade bundle of fresh pasta!

If you have ever dreamed about cooking in a professional kitchen with an experienced chef this class is for you! We are having a dinner party in the DFP kitchen and we want you to not only attend as a guest, but also prepare the meal. The most hands-on of all our classes, you will be divided into small groups each responsible for a course that will be served at the end of the night. Chef Jason will set the menu, provide the recipes and direction but the class will serve as the kitchen crew. Chef Jason will set the menu using a selection of his favorite recipes, and according to what we have fresh in the shop that day!

GREECE 

No other nation can claim more of a historical influence on western cuisine than Greece.  Known for the highest quality olives, cheeses and wine, Greece has always been a culinary forerunner to what we today define as Mediterranean cuisine.  In this class, we will prepare some of the more popular examples of traditional Greek foods.  Stuffed grape leaves, souvlaki, tzatziki, and fragrant slow cooked lamb will be on the menu along with some terrific Greek wines.

Orecchiette with House-Made Sausage and Broccoli di Rapa 

In this class we will focus on a few key techniques and recipes to execute this traditional southern Italian staple. We will make the pasta from scratch and by hand, using durum wheat. Come see how the sausage is made too! From the best way to grind pork shoulder to the perfect ratio of seasoning and tips on natural casings, you will get a chance to see it start to finish. Broccoli di Rapa is a slightly bitter green vegetable that when paired with sausage, lots of fresh garlic, and white wine makes a great dish. You will be sure to impress your next dinner guests once you have this recipe!!

Spaghetti and Meatballs
If you are looking to up your spaghetti and meatballs game this is the class is for you! We will begin by dialing in on what makes a great meatball. Moisture, texture, and flavor. The choice of meats, and the proper amount of bread and cheese to make the meatball you have always wanted to make. We will also be crafting some of the finest spaghetti from scratch using durum and semolina flours and great local eggs. The use of true San Marzano tomatoes to make a standout marinara sauce. Please come to this class, it could be a game changer for your home cooking skills!

Stone Hearth Pizza Making @ Semolina Kitchen and Bar

Come spend the afternoon with us in our beautiful new kitchen at Semolina Kitchen and Bar at 572 Boston Ave in Medford. In this class we will discuss the craft of pizza making using a Stone Hearth pizza oven. You will learn the tricks of making the perfect pizza dough. The use of San Marzano tomatoes for pizza sauce. We will make our popular black pepper cream sauce. The importance of cheese selection, along with many other toppings. How heat management is so vital to create the perfect pie in our top of the line oven. We will also sample some of the great wines by the glass hand picked by our expert wine team.

Fresh Pasta Making

Learn to make fresh egg pasta at home with ease. This is a hands-on pasta making class where you will learn basic dough technique, cutting pasta, and quick ravioli making.  Taste your fresh pasta creations paired with samples from the wine room and take home your handmade bundle of fresh pasta!

Lourdes Smith is a renowned cheese maker with a rich history in the industry. She comes from a long line of cheese makers and perfected her craft for over a decade. Lourdes's passion for cheese making began at a young age, after watching her grandfather pull and stretch the warm curds. Over the years, she has honed her skills and developed unique techniques that have earned her numerous awards and recognition in the cheese making community, as well as supplying all the mozzarella for Dave's Fresh Pasta back in the day. Lourdes's commitment to quality and traditional methods sets her apart. Her dedication to preserving cheese making traditions and her innovative approach to flavor profiles made Lourdes Smith unique in the industry. 

In this hands-on class you will learn the craft of making hand pulled mozzarella. Everyone will enjoy their warm, fresh mozzarella (with fresh bread & wine, of course) and you will be equipped with the knowledge to make it at home yourself :) 

Pasta Making with Chef Jason & Dave!

Calling all DFP fans! Our founder, *the* Dave, will be co-hosting this fun and informative pasta class with Chef Jason . Bring your appetites, questions and enthusiasm and learn from two industry experts all there is to know about the art of pasta making. These two have been working for years and have a whole lot of pasta knowledge!
You will learn how to make delicious egg pasta , and learn the tricks to making different flavored pasta (think lemon or sweet red pepper!). Pick up the technique for a few unique hand made shapes and tortelloni- all paired with a few of our classic house made sauces. This is going to be a good one!

Bolognese

When discussing the most iconic pasta dishes of Italy, this traditional “ragu” of Bologna is among the best. Slow braised beef and pork along with a “sofrito” of aromatic vegetables make up the body of this rich and wonderful pasta sauce. Flavored with herbs and lots of red wine and then finished with grated Parmigiano Reggiano cheese it has been a staple of comfort food to people from around the world. In this class we will demonstrate it’s preparation. We will also be making the fettuccine used in the dish by hand. The class will mix, knead roll and cut fresh pasta to pair alongside this truly delicious sauce.

Fresh Pasta Making

Learn to make fresh egg pasta at home with ease. This is a hands-on pasta making class where you will learn basic dough technique, cutting pasta, and quick ravioli making.  Taste your fresh pasta creations paired with samples from the wine room and take home your handmade bundle of fresh pasta!

SICILY

Though now incorporated into the regional Italian cuisine view, the island of Sicily has a distinct food culture unto itself.  With heavy Arab, Spanish and Greek influences, the cuisine of Sicily is incredibly diverse across the island.  In this class, we will make versions of classic Sicilian pasta dish- Pasta alla Norma. We will also make the traditional eggplant dish Caponata, and of course, Sicilian style Arancini!