Fresh Pasta
Learn how to make surprisingly simple, inexpensive and delicious fresh pasta. We will make noodles, ravioli, and several finished dishes.
4 to 6 students: $35. 3 or less: $45. $12 materials fee.
Soups
Learn how to make stocks and turn them into delightful, belly warming soups. Chicken and fish stocks will be covered and used to make Southwestern Lobster Bisque and Potato Leek soup.
4 to 6 students: $35. 3 or less: $45. $12 materials fee.
Irish Supper
In preparation for St. Patrick’s day, a traditional boiled dinner of corned beef and vegetables topped with a butter parsley sauce and accompanied by Irish soda bread will be made and consumed!
4 to 6 students $35. 3 or less: $45. $12 materials fee
Private Classes
Ever wanted to master a dish, or to recreate a special meal you had at a restaurant? We can tailor a class to your needs. Scheduled individually.
$20/hr + materials
Payment of the materials fee reserves your spot: see paypal button on Contacts Page
To schedule: Call Trish at 571.276.5262 or email [email protected]
Learn how to make surprisingly simple, inexpensive and delicious fresh pasta. We will make noodles, ravioli, and several finished dishes.
4 to 6 students: $35. 3 or less: $45. $12 materials fee.
Soups
Learn how to make stocks and turn them into delightful, belly warming soups. Chicken and fish stocks will be covered and used to make Southwestern Lobster Bisque and Potato Leek soup.
4 to 6 students: $35. 3 or less: $45. $12 materials fee.
Irish Supper
In preparation for St. Patrick’s day, a traditional boiled dinner of corned beef and vegetables topped with a butter parsley sauce and accompanied by Irish soda bread will be made and consumed!
4 to 6 students $35. 3 or less: $45. $12 materials fee
Private Classes
Ever wanted to master a dish, or to recreate a special meal you had at a restaurant? We can tailor a class to your needs. Scheduled individually.
$20/hr + materials
Payment of the materials fee reserves your spot: see paypal button on Contacts Page
To schedule: Call Trish at 571.276.5262 or email [email protected]