The American Italian Kitchen – Pasta Bolognese

There is something magical about the transformation of flour and egg yolk to forkfuls of tender fresh pasta in the matter of minutes.  In this hands-on class, Chef James Sherrill will take you step by step through floured hands to finished plate as you make your own pappardelle noodles and he shares some restaurant tricks to shorten the time to create a rich and meaty lamb bolognese.  

We will make and enjoy

• Caesar Salad with balsamic caesar dressing, croutons and parmesan
• Fresh pasta dough
• Hand cut pappardelle pasta with lamb bolognese sauce, arugula and parmesan
• Machine Cut Fettuccine with Cacio e pepe with olive oil, black pepper and pecorino

About Chef James

James has lent his creative touch to many restaurants in his native Seattle, as well as San Francisco. In San Francisco he worked several positions at Jardinière and then went on to take the sous chef position at the two Michelin-starred seafood restaurant, Aqua. In Seattle, he worked with Jason Wilson at Crush. He then served as chef de cuisine at Restaurant Zoë and executive chef at Re:public and Single Shot. In 2014 he was presented a Rising Star Chef award by Seattle Met Magazine. James is now chef owner of Lovely Night Catering.