About this Event
What’s on the Menu:
- Zucchini and Feta pasta with Za'atar Pangrattato
- Cavatelli with Roasted Artichokes and Preserved Lemon
- Ciceri e Tria
Join guest teacher Dan Pashman, creator of The Sporkful and Sfoglini Pasta and author of the new book “Anything’s Pastable,” for a hands-on cooking class at Milk Street where you’ll learn three vibrant recipes that each hold a special secret to their big flavor and contrasting texture—a feature so often missing in pasta dishes. We’ll start by diving right into one of Dan’s self-proclaimed “sleeper hits” of the book, a cavatelli pasta studded with savory roasted artichokes that brown in the oven in the time it takes to heat your pasta water and finish your knife work. Then, Dan will demonstrate a recipe with many layers of history: ciceri e tria, which literally means “chickpeas” and “string.” A dish that’s rarely found in restaurants even in Italy, this quintessential Puglian dish achieves its unique texture contrast by combining both fried and boiled pasta with creamy, tender chickpeas. We’ll wrap up with another hands-on dish that uses zucchini in two ways: some is puréed to make a creamy sauce, while golden slices are stirred in at the end. How do we get more texture contrast in this dish, you ask? With the addition of pangrattato, an Italian way of improving breadcrumbs that, in this case, is spiked with za’atar spice blend.
Having worked hard and learned plenty, you’ll sit down to a family-style meal of pastas and salad. As we cook and eat, you’ll get a peek into the world of pasta creation, a years-long undertaking that led to Dan’s invention of cascatelli, a best-selling pasta shape that has taken its place among the Italian tried-and-trues. Plus, every attendee of this class will go home with two boxes of premium Sfoglini pasta - one Cascatelli and one Vesuvio - and a copy of Dan’s new book, “Anything’s Pastable” (a total value of over $50!). Dan will happily sign your book for you at the end of class.
About Dan: Dan Pashman is the two-time James Beard and Webby Award winning creator and host of The Sporkful podcast, which he says is not for foodies, it's for eaters. On The Sporkful, Dan uses humor and humanity to approach food from many angles, covering science, history, identity, culture, economics and more. In 2021, Dan launched the new pasta shape cascatelli, which Time Magazine named one of the 100 Best Inventions of 2021. The story of Dan’s three year quest to create cascatelli was told in The Sporkful podcast’s “Mission: ImPASTAble” series, which the New York Times named one of the 10 Best Podcasts of 2021. Dan is also the creator and host of the Cooking Channel's You're Eating It Wrong and a contributor to NPR. He has appeared on CBS This Morning, The Today Show, Morning Edition, All Things Considered, Guy's Grocery Games, Radiolab, WTF with Marc Maron, Planet Money, Beat Bobby Flay and more.
Is this an in-person event?
Yes. This event will take place in person at our location at 177 Milk Street in Boston. Expect plenty of hands-on cooking - not just a demonstration! If you are looking for a livestream cooking class, you can find our upcoming virtual class calendar here.
What are my transport/parking options getting to the event?
Parking garages:
- Boston Harbor Garage (known as the Aquarium Garage)
- 75 State Street
Trains:
- Aquarium stop on the Blue Line
- State Street on Blue and Orange Line
- Government Center on the Blue and Green Lines
- Haymarket on the Orange and Green Lines, and multiple bus lines
Bus Lines:
- 4, 92, 93, 352, 354
The entrance to our school is directly across from 49 India Street. Our entrance doors have two bowties on them.
Is my registration ticket refundable?
No. We do not offer refunds for in-person registrations. However, your ticket is fully transferable to another person for this event on these dates. You are responsible for finding someone to use your ticket, arranging reimbursement, and for sending us the new attendee's full name, contact information, and any special dietary requests.
Is a meal included?
Yes. In addition to snacks throughout class, you will sit down to a full meal at the end of each class.
I have an allergy or dietary restriction. Can I still come?
We work hard to accommodate as many allergies and dietary needs as possible. You are welcome to write us at [email protected] to get more detailed information on whether this event is a good fit for you.
Are children allowed?
Children 11-17 are allowed to participate if they attend and cook with an adult parent or guardian. The minor and the adult must each have a ticket to the class.
How many people does one ticket cover?
One ticket covers one attendee.
How early do I need to arrive?
You are welcome and encouraged to arrive up to 15 minutes before the event begins.
I'm an Insider. Do I get a discount to the in-person classes?
Yes! Insiders get 15% off their ticket. To access your discount, please send a message to [email protected].
This date doesn't work for me. Will this class be offered again soon?
We offer in-person events on a very limited basis. Unfortunately, we cannot guarantee that this class will be offered again soon.
Where can I contact the organizer with further questions?
Write to us with any other questions at [email protected].
Event Venue & Nearby Stays
177 Milk St, 177 Milk Street, Boston, United States
USD 235.00