Cooking Class: Pasta Full of Color
Mon, Dec 30th at 6:00PM
Fri, Jan 3rd at 7:00PM
Thu, Jan 9th at 5:30PM
Tue, Jan 14th at 6:00PM
Enjoy all that is fresh and flavorful about Italian cooking in this hands-on cooking class led by an experienced chef. Chef Jaime conjured up a show-stopping menu that's delightful to make and to taste. First, you will make a delicate kale soup by boiling cannellini beans, carrots and celery to tender perfection. Next, you will assemble a garden-fresh burrata salad using only seasonal ingredients before learning how to make pasta colored with either squid ink, arugula or spinach. Finally, you will end the experience by putting together a goat cheese panna cotta with sweet berries and edible flowers.
MENU
Kale Soup
With kale, cannellini beans, carrots and celery
Burrata Salad
With seasonal vegetables and basil vinaigrette
Colored Home Made Pasta With Red or White Sauce
With a choice of squid ink, arugula or spinach
Goat Cheese Panna Cotta
With seasonal berries and edible flowers
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 2
- Maximum Guests 4
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsPasta Making, Vegetarian, Beginner, Fun, Italian, Mother's Day
Reviews Guests Left For Other Experiences
Robin
15 Jun 2024
Amazing dinner with wonderful conversation. Highly recommend!
Outside Reviews for Chef Jaime
Marcelo
28 Mar 2024
Chef Jaime is very experienced with great culinary skills.
Chef Jaime began his culinary adventures washing dishes as a teenager in El Salvador. His hard work and dedication resulted in a swift ascent to Executive Chef, a journey that taught him every aspect of kitchen work. He prides himself on the passionate presentation of dishes designed to evoke joy and nostalgia for anyone who tastes them. Chef Jamie shares this love of culinary creativity in his sessions for aspiring chefs.
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