0

Gather. Modern Grange Events

,

Making Pasta with Flour + Water

Learn the craft of pasta making from visiting chef and cookbook author Thomas McNaughton, then sit down to eat a three-course meal prepared by him and Flour + Water chefs. Chef Tom will give a demonstration on rolling dough and making orechiette, agnolotti and cappalletti pasta and share his experience learned from a career studying Italy’s pasta traditions.

Prior to opening his acclaimed restaurants Flour + Water, Central Kitchen and Salumeria, Chef Thomas McNaughton worked in the kitchens of celebrated restaurants throughout California and Europe, including La Folie, Gary Danko and Quince. With culinary knowledge culled from the world over, he has said that his success as a chef stems from his connection to farmers and artisanal producers in the Bay Area.

The family-style meal includes tax, tip, and wine pairing.

MENU

Spring Vegetable Salad
Agnolotti Dal Plin
Oreichette with Braised Pork, Mustard Greens and Chili
Asparagus and Ricotta Cappalletti with Brown Butter and Preserved Lemon
Chocolate Budino with Espresso Cream and Sea Salt

Single ticket includes a spot in the workshop and lunch and a signed copy of Flour + Water Pasta.

Pair tickets includes two spots in the workshop and lunch and one copy of Flour + Water Pasta.

flour-water-cover.0

 

 

TIME

May 9, 2015
11:00 AM - 2:00 PM

LOCATION

Grange at SHED
25 North Street, Healdsburg, CA, United States

View map

SUBTOTAL

Excluding tax & shipping