Join Chef Daniel in this hands-on/demonstration culinary adventure! MENU: Amuse Bouche Tomato water soup shooters served on arrival while getting to know each...
This event is available only at the host's venue. Please book from the available dates listed.
2 - 100 Guest(s)
Join Chef Daniel in this hands-on/demonstration culinary adventure!MENU:
Amuse Bouche
Tomato water soup shooters served on arrival while getting to know each other.
Salad
Insalata bianca (fennel, celery, radishes and belgian endive).
Made in advance by Chef Daniel and served as part of the meal.
Main Dish
Cappelletti and bolognese sauce. We will be making and rolling fresh pasta and learning different ways to use it including cappelletti, ravioli, fettucini and farfalle. (fully hands on)
Dessert
Crostata a la mandorla (Italian Almond Tart). Made in advance for you by Chef Daniel..
The class will cover:
Basic knife skills (hands-on throughout the class)
Making a flavorful stock and use it for the sauce
Making fresh pasta (hands-on)
Shaping the pasta into cappelletti, ravioli, fettucini and farfalle(hands-on)
Eating what we make for dinner is always part of these events!
Participants are encouraged to bring their own beverage.
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This experience does not have pre-scheduled availability! Message Host to schedule a future event.
This experience does not have pre-scheduled availability! Request a date and time for a future event:
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Daniel
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About
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I am unusually driven, passionate about food and excited about the endless opportunities to be creative and excel.
Originally from Argentina, with its own special mix of cultures, I have lived in Los Angeles for the past 35 years, where I have been exposed to its rich diversity of cuisines. This wide range of experiences influences and informs my food on a daily basis, enabling me to borrow ingredients and techniques from one another whenever appropriate.
I am equally at ease preparing a sophisticated duck breast with a reduction sauce or a rustic dish such as shepherd’s pie. I prepare both with the same attention to detail and respect for the ingredients. This attitude also guides my teaching. The intention is to teach fundamentals so my students can take their cooking to a higher level rather than learning a particular recipe.
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Stuffed Pasta Class with Chef Daniel!
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