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Fresh Pasta & Ricotta (hosted by @urbankitchensf)
Thursday, March 10, 2011 from 5:30 PM to 7:30 PM (PST)
San Francisco, United States
Fresh Pasta & Ricotta
UKSF's pasta guru, John Tormey, returns for this pasta and ricotta workshop. Participants will learn to make two types of pasta: fettuccine and gnudi. The first type of pasta will be demo'd using a pasta rolling machine, while the second type, gnudi, will be hands-on. Gnudi is a type of gnocchi made from ricotta cheese and a little bit of flour... it's a pasta something everyone can make, no equipment necessary. The class will also learn how to make ricotta from scratch, making this pasta truly homemade, start to finish. Participants will go home with a starter kit including recipes, samples of their creations, and dough to freeze for future gnocchi-making.
Date & Time: Thursday, March 3, 5:30 - 7:30 p.m.
Location: CUESA Dacor Teaching Kitchen at the Ferry Building
John Tormey has worked in kitchens since 1987. His experience includes positions as a Sous Chef for Mccormick and Kuletos, Sous Chef and Production Manager for Mecca, and Chef de Cuisine and Private Dining Chef for Scalas / Sir Francis Drake Hotel.
*Need-based sliding scale pricing available. Email email@example.com for details.
Urban Kitchen SF (www.urbankitchensf.org) is a 501(c)(3) nonprofit created to help reconnect urban dwellers to the sustainable creation, preservation and / or production of their food.
UKSF hosts affordable, single-purpose workshops themed around the DIY Slow Food concept. Classes incorporate hands-on learning with instruction by area experts. Spaces are offered on a sliding-scale basis where necessary, and no one is ever turned away for lack of funds.
Topics include food preservation, brewing Kombucha, baking bread, butchery, urban gardening, and more. Learn more about UKSF at www.urbankitchensf.org!
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