Wednesday, Nov. 10th, 6:00 pm - 8:00 pm
It's all about the pasta dough tonight as Chef Miller shares the authentic pasta dough recipe acquired in Italy and discusses how ingredients influence the quality of your pasta dough. Together you'll make Agnolotti pasta with ricotta, potato, and fresh eggs then finish off the class by preparing 3 versions of pesto, traditional and non-traditional for a twist! Vegetarian friendly.
Proof of Immunization
In accordance with Provincial regulations, as of Sept. 22nd individuals attending our Supper Club events must be fully immunized against Covid-19. Please bring proof of vaccination to your event.
Classes are held in-studio and final sale. Masks are mandatory for entry.