FARM TO TABLE (featuring fresh pasta making)

Come join us for an evening of handmade pasta and other amazing dishes! It’s hard to beat the spring time for cooking in the Bay Area. Every week there’s something new and interesting at the farmer’s market to get excited to bring home and cook with. This menu touches upon so many flavors, textures and techniques. The first course is a fresh take on the classic combo of potatoes, caviar and chives using wild Alaskan salmon caviar. English peas are awesome, it’s nearly impossible to not eat them all while shelling them before you even get to cooking them. But we’ll have plenty to create a great pea and burrata dish. Everyone always wants to learn or get better at making fresh pasta, this next dish is for you. As if this class menu couldn’t get any better, we’ll do a first of the season blueberry bread pudding for dessert. This class is four hours and four courses.