A list of all the different flavors of classes

FRESH PASTA
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!

RAVIOLI, STUFFED PASTAS & FILLINGS

Everything you ever wanted to know about stuffed pasta making!  If you have taken our pasta making or sauce making classes, this is the logical next step.  Possibilities for pasta fillings are endless, here at the shop we are always coming up with new ideas to fill a ravioli!  You will learn the secret to a perfect "ravioli dough" and how to make delicious, flavorful fillings from fresh, seasonal ingredients.  We will make a few easy sauces to pair with your filled pastas, then taste it all with some great wines from our wine shop shelves.

SATURDAY NIGHT DINNER PARTY 

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 Dave's 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!

Spaghetti Carbonara

Starting with the highest quality pasta is essential to crafting this Roman classic. In this class we will be making 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. Bring 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. 

Risotto

Risotto is not a very complicated dish to make. It can be a bit time consuming and laborious though. You have to “mother” the risotto in just the right fashion for the perfect consistency. In this class we will cover all of these questions. Arborio rice from the Piedmont region in far northwest Italy is what we will be using. We will be preparing three different risottos using the same technique for all three. Creamy Fontina and Tomato with Saffron, Porcini Mushroom and Fire Roasted Eggplant are the risottos on the menu. 
 Gnocchi

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.

Spaghetti and Meatballs
If you are looking to up your spaghetti and meatballs game this is the class 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!

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.