Master Series: Handmade Ravioli Workshop With Chef David Waltuck
For those who remember their dining experiences at Chef David Waltuck's legendary Manhattan based restaurant, Chanterelle, this is an exciting invitation to learn how to make one of his classic dishes completely from scratch! The menu for the evening will be Butternut Squash Ravioli with a Mushroom Ragout, served with a Sage Cream. This is a delicious, seasonal, and plant forward meal that you'll surely want to hold onto the recipe for. For anyone looking to take their pasta making skills to the next level, we offer you the opportunity to learn step-by-step from a 4 times James Beard Award Winner and I.C.E. (Institute of Culinary Education) Director of Culinary Affairs. This is a one-of-a-kind premium CocuSocial experience, perfect for ringing in the holiday season!
Chef David will be walking you through the entire process of making your own Ravioli from prepping the ingredients, cooking techniques, handling your kitchen tools, as well as garnishing and plating your final dish. You will learn how to make rich, egg based pasta by hand, as well as various technical tips and tricks that will take your everyday cooking to the next level. You will work in teams using pasta machines to roll out and fill your own pasta dough.
This afternoon's culinary experience will take place in the heart of Little Italy at Chef's Dinner Table NYC. The space is primarily rented out for private dinner functions hosted by Celebrity Michelin Star Chefs and Sommeliers. Your class will take place at the intimate communal dining room table and cooking will be finished off in the kitchen, by Chef David. All guests are welcome to BYOB (beer, wine, or champagne only please) to enjoy throughout the class.
No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. 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).
Guests in the same booking party will work together throughout the class by sharing ingredients and equipment. Please arrive 15 minutes early to check in, wearing your mask. All guests will be required to show proof of vaccination upon entry. Guests are also invited to BYOB. Drinks are NOT included in the ticket price. 21+ only please.
In 1979, after two years at La Petite Ferme, David, and his wife Karen, opened Chanterelle restaurant in Soho, which was then a fringe neighborhood. The Waltucks were among a small group of young chefs and restaurateurs creating a unique and distinctly American style of food and service, revolutionary then, today the standard.
During the course of its thirty year run, David and his restaurant, Chanterelle, received many accolades, including two four-star reviews from the New York Times, four James Beard Foundation awards (Best Chef New York City, Best Service, Best Wine Service, and Best Restaurant U.S.A.), and consistent top ratings for food and service from the Zagat guide. In addition to operating Chanterelle at an extraordinarily high level, David opened a bistro, Le Zinc, also in Tribeca, acted as consultant for the opening of Macao Trading Company, and wrote two successful books, “Staff Meals at Chanterelle”, and “Chanterelle-the Story and Recipes of a Restaurant Classic ”.
After Chanterelle’s closing in 2009, David accepted a position as corporate Executive Chef at Ark Restaurants Inc., which operates restaurants in New York, Boston, Washington D.C., and Las Vegas.
In his role as executive chef, David was involved in opening Ark restaurants, writing menus, creating and testing recipes, hiring and training kitchen staff, and supervising kitchen design, in addition to overseeing operations at the twenty existing Ark restaurants.
In June of 2014, David opened elan, a small, casual restaurant on east 20th street. Though reviews were very good, elan was not a financial success, and closed in March of 2016.
In June of 2016, David joined the faculty of I.C.E. (the Institute of Culinary Education), as Director of Culinary Affairs, where he enjoyed sharing his knowledge and experience with a new generation of aspiring cooks.
After leaving I.C.E. in May of 2019, David has pursued a number of other projects, consulting for various restaurants, and collaborating with the Small Business Service to develop and launch a culinary arts initiative in underserved New York City communities. In addition he has taught for Columbia University’s community outreach program and begun work on a new book.
Select your city
