Aug. 16 | Date Night- Beginning Pasta w Cacio e Pepe | A/TX

cacio+e+pepe.jpg
cacio+e+pepe.jpg

Aug. 16 | Date Night- Beginning Pasta w Cacio e Pepe | A/TX

80.00

Grab your bae, your bestie, or simply treat yourself solo to a fun and informative Beginning Pasta Making Hands on Workshop, a classic Cacio e Pepe class and dinner.

In this popular class, join local market chef Maggie Perkins to learn the beginning steps for successfully creating handmade pasta at home, including tips, tools, and tricks learned straight from the kitchens of the most industrious Italian nonnas.

You’ll roll up your sleeves to make a batch of fresh pasta dough, half of which you’ll take home to keep your newly- acquired skills fresh, and the remaining half, to roll and cut into pasta you’ll cook in class. At class end, we’ll gather around the table to break bread, and enjoy your own handiwork, Cacio e Pepe, and salad with Classic Italian Vinaigrette. Come make a great meal and greater memories with fellow foodies from Austin and beyond. Sarà una grande notte!

$80/ per person, $160/ per pair

Friday, Aug. 16 | 6:45-8:30 PM | BYOB |

Doors open promptly at 6:30. Class begins at 6:45pm.

Directions to class, located in the 78745 neighborhood of central south Austin near St. David’s Hospital, will be provided by email 24 hours prior to class.

Maggie makes every effort to accommodate your food sensitivities and special diets, however if you have any unique concerns or food allergies, please contact us prior to scheduling your class.

About Maggie Perkins: When food writer, former farmer, and market chef Maggie Perkins isn’t preparing seasonal dishes on the fly at local farmers markets and entertaining the students gathered around her South Austin kitchen table, you might find her at a backwoods barbecue joint in Mississippi, comparing chargrilled oysters in the Big Easy, or trading food folklore with a fishmonger on the coast. Her true north is her home kitchen, puttering about and spinning vintage vinyl, perfecting her creole cooking techniques, and developing recipes she shares in print, and on her blog, Notes from Maggie’s Farm.

No refunds are given, however transfers are allowed with prior notice.

Quantity:
Add To Cart