The Italian Sunday Night Dinner
In this class, restaurant secrets will be shared so that pulling off the sophisticated sauces and finishing techniques can easily be duplicated at home. Chef Barbara Sowatsky will teach you to make, roll and cut pasta dough into beautiful Pappardelle. You will learn to pull together the sophisticated pan reduction with ease, elegance and with only one pan to cleanup. Then all will be enjoyed with wine, if you choose!
Burrata Salad with Baby Greens, Proscutto and Pomegranite Seeds, with Balsamic Glaze and Grilled Bread;
Saffron Shrimp with Cherry Tomatoes, Arugula steamed in a Lemon and Garlic White Wine Reduction and Served Atop Fresh Hand-Cut Pappardelle Pasta; and
Vanilla Panna Cotta with Fresh Berries.