Bring your young chef into our kitchen for a two-day hands-on winter break camp all about dough They'll explore Italian "00" and semolina flours to roll fresh tagliatelle, shape pillowy gnocchi, and bake light pâte à choux pastry. Along with knife skills and sauces, we'll introduce dessert techniques and work flavors of the season like cranberry, citrus and warm butter. Yum! Seats are for kids only, ages 10 to 12.
Menu: Day 1: Fresh Pasta; Tagliatelle; Tomato-Butter Sauce; Cranberry-Ginger Eclairs. Day 2: Semolina Gnocchi; Rustic Tomato Sauce; Lemon-Ricotta Cake.
Classes are designed for participants 18 years and older. Teens ages 14 to 17 can take part in a class if accompanied by an adult (18 years or older), but a ticket is required for each person in attendance. Please see our FAQ for more info.
