Homemade Cavatelli with Sausage and Broccoli in a White Wine Lemon Butter Sauce

Description

You are in for a real treat! In this intimate and exclusive culinary experience hosted in Chef Mike's beautiful barn venue, you will learn how to create an indulgent Italian dinner consisting of fresh hand-made cavatelli paired with delicious sausage and broccoli in a white wine lemon butter sauce from scratch. Once you master the basics of fresh pasta making in this class, you will be equipped to try different shapes with your newfound knowledge and expertise by Chef Mike.

In this hands-on, interactive class, you will learn step by step how to create, knead, and cut cavatelli pasta from scratch and cook to perfection. You will also learn how to concoct a classic white wine lemon butter sauce to coat your noodles. Throughout this action packed class, Chef Mike will be providing thorough instructions on knife skills and techniques you can apply in your own home kitchen afterward.

Once you have finished making you dish, we will dine together and say cheers to celebrate the fruits of our labor!

For the best experience, please make one reservation on behalf of everyone in your party so we can arrange social distance friendly setup for everyone. Please carefully review the dietary restrictions section down below to make sure this experience is suitable for you. No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets in case you wish to recreate the dish on your own after the class. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).

Please arrive 15 minutes early to check in. Guest are invited to BYOB wine, champagne or beer.

What this class looks like

8 - 26

Group size

2 hours

Duration

All Level

Class level

We provide

Equipment and ingredients

Tools

Any dietary restrictions

Vegetarian friendly

Nut free

Gluten free

Kosher friendly

Dairy free

Fish free

Egg free

Shellfish free

Vegan friendly

Meet your chef instructor

Chef Michael has been in the food service industry for over 25 years. “The service industry is in his blood”. After graduating college his early 20’s, Chef Michael decided to further his knowledge of the culinary industry and attended the French Culinary Institute in NYC. During this time Chef Michael took advantage of being in NYC by interning in such restaurants as Montrachet and Chanterelle. Chef Michael decided to return to his roots in Philadelphia, after a 2 year stint in NYC. Here, he procured a position at the prestigious Le Bec Fin and learned to implement what he had learned in NYC, and eventually was promoted Sous Chef at another one of George Perrier restaurants, Brasserie Perrier. Knowing there was much more to learn, Chef Michael then moved to the West Coast, the San Francisco Bay Area. Here, he worked at Oliveto under Chef Paul Bertolli, renowned for his charcuterie, pasta making, and true Italian cooking knowledge. He spent a little over 10 months learning the ins and outs of the restaurant, which at the time was nationally known as one of the best Italian restaurants in the country. Back in Philadelphia after his son was born, Chef Michael was the Executive Sous Chef at Dillworthtown Inn, one of the finest and well-known restaurants in the area. While in the West Chester, Pa area he was also invited to participate at The James Beard House, where he showcased the execution of his menu ideas.

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Where the class will be

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Guest requirement

This class takes place in Chef Mike's 275 year old farm house with a large white barn on the property. For driving directions please use the address provided and you can park along the street outside of the property. Please carefully review the dietary restrictions section to make sure this experience is suitable for you. There is meat and dairy involved in this class. Guests are invited to BYOB wine, champagne or beer. You will be seated with your booking party, sharing ingredients and equipment throughout. Dietary restrictions can be accommodated, but for specific allergies or questions related to the menu please email hello@cocusocial.com. To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 18+.

Cancellation policy

Reschedule request have to be made at least 48 hours before the class for groups of less than 6 people and 14 days for groups of 6 people or more. Cancellations are not permitted and tickets are non-refundable.See terms and policy.

Reviews

Daniel W.

Aug, 14th, 2023

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$59

$84

/ Person

Date and Time

Number of guests

📍Chef's place (The full address will be provided in the confirmation email after purchase)

$59

$84

/ Person