NOODLING AROUND WITH PASTA
Pasta comes in all shapes and sizes, and the best pasta is made from scratch. Join Kaitlyn Vohs in the kitchen to make farfalle-arugula-chickpea pasta salad with sun-dried tomato pesto, fettuccine arrabbiata, pappardelle with sausage and fennel, pancetta and pea ravioli with asiago beurre blanc, gnocchi with spring vegetables and brown butter, plus a Lillet-St. Germaine-champagne parasol cocktail.
Chef: Kaitlyn Vohs
Class Type: Hands-On
Class Dates: Wed, Mar 3,
6:30 to 9 pm
Cost: $60 Per Person
PIZZA, PASTA, AND A WHOLE LOT OF SICILIAN
The Sicilian family genes run strong in the talented Josh Galliano as he shares his heritage with a perfect menu of pizza and pasta. This hands-on class will create a salad of crushed olives and zucchini, Sicilian-style pizza, malfada - a wide ribbon pasta that isn't perfect hence the "bad shape" with cauliflower and raisins and pine nuts, a stew of fresh vegetables, plus brioche stuffed with pistachio gelato.
Chef: Joshua Galliano
Class Type: Hands-On
Class Dates: Mon, Mar 8,
6:30 to 9 pm
Cost: $60 Per Person
DIPS AND SIPS
If dips and cocktails are high on the priority list for fun, join Lydia Gwin for a lively night in the kitchen starting with stepping up the cheese-and-cracker game with homemade crackers and pimiento cheese. This hands-on class will create a duo of dips served with crudités - spinach-artichoke dip and cheesy baked shrimp scampi dip, baked feta with Greek cucumber-tomato-olive salsa, plus moscato-strawberry lemonade, and blood orange prosecco spritzer.
Chef: Lydia Gwin
Class Type: Hands-On
Class Dates: Tue, Mar 9,
6:30 to 9 pm
Cost: $55 Per Person