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!
Seats are for kids only ages 8 to 10.
Menu: Day 1: Fresh Pasta; Tagliatelle; Tomato-Butter Sauce; Cranberry-Ginger Éclairs. 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.
