DescriptionFull description
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!
Menu: Day 1: Fresh Pasta; Tagliatelle; Tomato-Butter Sauce; Cranberry-Ginger Eclairs. Day 2: Semolina Gnocchi; Rustic Tomato Sauce; Lemon-Ricotta Cake
A ticket is required for each person in attendance. Please see our FAQ for more info.
