Wild chestnut dumplings in brown butter & savory rosemary whipped cream    

Magruder Ranch chestnuts, Guistos Flour, McClelland Butter n' Cream

 Smoked ribeye with wild anise butter & savory root vegetable terrine

Magruder Ranch beef; McClelland butter; Perry Farms organic vegetables

 Mâche greens, roasted Borgese tomatoes, caper berries, and blue cheese dressing

 Epic Roots mâche greens; Principe Borgese heirlooms; McEvoy Ranch olive oil; Point Reyes blue cheese

Apple-walnut frangipane tarts with vanilla ice cream & candied walnuts

Frog Hollow Farms fruit; Magruder Ranch walnuts; Jenny’s Splendid Ice Cream

A Master Class in Pasta

General Pasta Dough

* learn to make fresh pasta dough for nearly any pasta need;

Spinach and Red Pepper Pasta Doughs

* A lovely introduction to colored pastas and how to easily make your own!  We'll use these doughs throughout all of our pasta recipes

Gnocchi (x 2)

* learn to make potato gnocchi and the lesser-known, equally delicious Parisian gnocchi made without.  We'll look at the variations in the doughs, resulting textures and then usefulness

1- potato/gorgonzola

1- Parisian-style with local mushrooms

Filled Pastas (e.g. ravioli, tortellini/tortelloni)

It wouldn't be a pasta class without filled pasta! A reliable dough and simple techniques make it great to try out different sizes and shaped.  We'll even make the ricotta cheese from local milk(!), add other locally sourced herbs and vegetables ...and get a fork.

Sauces - Pomodoro

We'll make a tomato-based sauce that can have lots of variations; then see how gourmet jarred sauces compare in flavor and texture.

Pesto

The one and only...or is it?  We'll make a couple of variations on the ancient accompaniment and how we enjoy it today. 

Puff Pastry (Pate a Choux)

* usually associated with eclairs and profiteroles, we will make a large batch of this useful "cooked" pasta dough and experiment with its many applications and unique ability to be used with both savory to sweet dishes. 

And we can eat eclairs and profiteroles for dessert~