About this Event
Chef Dallas demonstrates how to make amazing plant-based pasta dishes from scratch! Discover and enjoy the incredible texture of freshly made pasta noodles, almond ricotta stuffed ravioli, and a delicious tagliatelle with pesto!
Check-in is at 4:45 pm and we will start promptly at 5:00 pm.
Menu:
- Fresh Pasta Dough- A vegan dough usable for all shapes of pasta!
- Almond Ricotta Ravioli w/marinara- Make your own ricotta "cheese" using almonds, then stuff it into your very own hand built ravioli!
- Tagliatelle with pesto sauce and mushrooms- Make your own wide noodle pasta shapes using the dough you made earlier, then toss it in a sauce of basil, garlic, and walnuts!
T echniques Used:
- Fresh pasta rolling and shaping
- Pureed sauce
- Vegan cheese making
Where will the event be delivered at?
Central kitchens
Who do I contact with questions?
Please email our Business Office Manager at [email protected] or call 720.420.7656
What is the cancellation policy?
Event registrations can be refunded through Eventbrite up to 7 days prior to the event date. Event registrations are non-refundable less than 7 days prior to the event. Missed events may not be made up.
The school reserves the right to cancel any event not meeting sign up standards and to change recipes based on product availability.
*It is extremely rare for an event to be canceled due to weather.
Is there an age requirement?
Participants under the age of 18 may attend our events when they register and attend the event with a parent or guardian.
Is there a dress code?
This is a hands-on cooking event. Please wear comfortable clothes and closed-toed shoes. For safety reasons, please do not wear shorts, skirts or sandals. If you have long hair, please pull it back during the event.
Event Venue & Nearby Stays
Auguste Escoffier School of Culinary Arts, 637 S Broadway St, Boulder, United States
USD 75.00 to USD 95.00
