Cooking Class: Mastering Fettuccine Alfredo
Fri, Nov 29th at 3:00PM
Fri, Nov 29th at 5:00PM
Fri, Nov 29th at 7:00PM
Sat, Nov 30th at 11:00AM
Discover just how simple it is to make gourmet-tasting, fresh pasta from scratch in this fun cooking class. Your host Chef Cleeford is well-trained in Italian cooking techniques and is ready to share his expert knowledge with you.
In this hands-on class, Chef Cleeford will teach you how to combine simple ingredients into the perfect pasta dough. You'll get to knead, roll and shape your dough into the pasta shapes you know and love. Then, whip up a luxurious, creamy Alfredo sauce to top off your pasta with. Dig in and enjoy!
MENU
Fresh Pasta
With flour, egg, olive oil and salt
Alfredo Sauce
With heavy cream, butter, parmesan, pepper and parsley
Classes on Classpop! are designed to be social events that don't require specific skills or previous experience. Feel free to purchase wine or beer at the venue to enjoy during the class.
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 4
- Maximum Guests 25
- Event Duration 2 hours
- Activity Level
Activity Level
- Restrictions Must be 21 years of age or older to attend.
- LabelsCouples, Pasta Making, Date Night, Fun, Italian
Reviews Guests Left For This Experience
Nirvaan
15 Aug 2023
We had a great time at Chef Cleeford’s class. He was very knowledgeable and made the class informative and fun!
Iris
07 Aug 2023
Cliff is very passionate about his cooking, and we enjoyed the evening. However, this is a very basic workshop. If you have ever made pasta before, this will be fun, but not very informative.
Kylee
16 Jul 2023
Chef Cleeford was such a great teacher! He created such a fun and warm environment that made the learning process so easy and entertaining. Such a good time!
Meet your chef
With a degree in culinary arts, Chef Cleeford brings a wealth of skill and talent to the home kitchen. His background includes experience as an executive sous chef, an operations manager, a coach and the manager of an eco farm. Skills range from leadership and kitchen management to kitchen sanitation and safety, inventory, catering and farm-to-table cuisine. He uses his experience in the fields of cooking, sustainable agriculture and menu creation to inspire and educate students and team members.
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