Join us at The Pheasant where Chef Toby T Hill will teach students how to make handmade ricotta cavatelli pasta and delicious zeppoli for dessert. The class will include recipes to take home, a wood cavatelli board for each student, beer, wine and some snacks to enjoy while you learn. Students will then eat the meals they prepare!
Crudite, cheese board and crackers, plus beer & wine upon arrival
Handmade ricotta cavatelli with applewood bacon, butternut squash, fennel, fried capers, shaved pecorino romano
Zeppoli (little doughnuts) with cinnamon whipped cream & apple butter
Price: $150 per student