Saturday, Jul 14, 2018
6:00 pm - 8:30 pm
Join us for a special evening of hands on pasta making! A beautiful fresh pasta dish is the result of selecting genuine ingredients and forming ideal shapes that match best with a specific sauce. Chef Alan will be teaching you step by step how to make fresh pasta from scratch. We will be discussing the equipment and the tools you need to be successful in making your own pasta at home. You will then work in small groups to create different styles of fresh pasta. Chef Alan will then demonstrate how to prepare three divine sauces to complement each pasta style and then, we eat!
MENU: Amuse Buche ● Farfalle alla Barese with Lamb Sausage, Chili, Breadcrumbs, and Broccoli Raab ● Green Pappardelle with Spinach, Mushrooms, Garlic and Oil ● Spaghetti with Tomato, Basil, Oil and Burrata
SKILLS COVERED: Mixing & Kneading Pasta Dough ● Using a Pasta Roller ● Cooking Fresh Pasta Properly ● Shaping a Traditional Pasta by Hand ● Balancing Flavor ● Storing of Homemade Pasta
Chef Alan Bergo started cooking when he was 15 and worked his way through kitchens around Minnesota. Alan is a passionate chef focused on local and wild ingredients. Alan was sous chef of nationally recognized Heartland Restaurant in St. Paul, he helped concept and open The Salt Cellar as executive chef and was chef of the iconic Lucia’s in Uptown. Bergo is most widely known as a culinary personality and authority on wild Midwestern food, especially mushrooms. Learn more about chef Bergo through is amazing blog that, in addition to his talents as a chef, shares his eye for beauty: Forager l Chef