Wednesday, September 6, 2023 | 6:30PM
$275 dinner, house wine, gratuity
Limited to 10 guests
As Marc states in Mastering Pasta, "no dish in history has as many variations, colors, motifs, tastes, textures and subtleties as a dish of pasta." While there is more intricate pasta for special occasions, there are also plenty of pasta types that can be used for a quick and simple meal.
Join Culinary Director & Executive Chef Jacob Rozenberg at the Vetri counter as he leads guests through the process of making pasta from scratch. He'll dive into types of pasta, pasta shapes, how to cook pasta, fresh dough, and how to mix, roll, and cut it. Chef Jacob has been at it (pasta!) with the company since 2009.
A variety of pasta will be featured throughout the evening, providing guests with insight into different cooking techniques and methods. It goes without saying but there will be plenty of taste testing along the way. Dinner and house wine will be provided.
*Food allergies and dietary restrictions cannot be accommodated
*Seating is communal at the chef counter, on the second floor