Mastering Pasta with Chef Marc Vetri

Cooking Class

Mastering Pasta with Chef Marc Vetri

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Monday, February 20, 2017 | 6:30PM
$300.00 (Inclusive of house wine and hospitality fee)
Limited to 12 guests

Join Chef Marc Vetri for an intimate evening at Vetri Cucina showcasing pastas featured in his cook books, Mastering Pasta, Rustic Italian Food, and Il Viaggio di Vetri. The class starts with grains and eggs and ends with plates of steaming pasta. Chef Marc will teach you about the history and nutrition of wheat and also demonstrate techniques for making extruded and hand-rolled pasta. Guests will enjoy pasta courses and house wines available throughout the evening.

This is the ultimate pasta-making experience!

Cooking Class

Whole Grain Bread Baking Class with Claire Kopp-McWilliams

Tuesday, February 28, 2017  |  6:30PM
$150  |  Limited to 12 guests

Join Vetri’s Head Baker and Miller, Claire Kopp McWilliams, to learn about the fundamentals of bread baking using whole grains and natural leaveners. Claire will lead group discussions on ingredients, equipment, and baking technique, as well as demonstrate several recipes. Over the last year, the Vetri team has traveled the nation researching small grain production, while sourcing and testing dozens of varieties of wheat in order to discover the most exceptional grains on earth. The Vetri Grain Project seeks to promote the incredible flavor and improved nutrition of freshly milled, whole grain foods, while supporting small farms and the environment. Class will start with snacks and prosecco, followed by a meal with house wine.

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Wine Dinner

Braida Wine Dinner

Monday, March 6, 2017  |  6:30PM
$215  |  Limited to 18 guests

Ask Marc Vetri what his favorite grape is and he will say Barbera. The winemakers at Braida feel the same way, as they have focused on the varietal since the 1960s. On March 6, Braida's winemaker, Norbert Reinisch, will join us upstairs at Vetri. We will taste Braida's various Barbera styles, from soft and silky to bold and lush, as well as other native varietals they make, each paired with a dish. Norbert's passion for his family's heritage is captivating. Share an evening with us with wine, dinner, and Norbert's stories, and fall in love with Barbera's powerful elegance.

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Cooking Class

Pasta Class with Chef Jacob Rozenberg: Fresh Pasta

Thursday, March 23, 2017  |  6:30PM
$175  |  Limited to 12 guests

There really is nothing quite like handmade pasta. Chef Jacob Rozenberg will demonstrate how creating pasta at from scratch is simpler than one might think. In this class, fresh pasta will be the focus. From forming fresh dough to crafting silky ribbons you’ll learn step by step how to create delicious homemade pasta. Demonstration will include a multi course meal and house wines.

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