Master the art of making fresh pasta and classic sauces from scratch. Learn what flours and other ingredients to use, what equipment and how to perfect sauces.
DurationThe Art of Fresh Pasta
Menu:
Our mission is to help people learn the secrets of the culinary arts and discover the richness of the National Capital Region’s terroir through its food, food producers, artisans and partners, all in a pleasant and memorable ambiance that only C’est Bon can offer.
C’est Bon has been operating as both a cooking school and food tour company since 2009. In 2016, founder Chef Andrée Riffou passed the C’est Bon torch on to Chef Georges Laurier and entrepreneur Stefanie Siska.
Georges and Stefanie wish to express their profound gratitude to Chef Andrée for inspiring residents and tourists of the National Capital Region alike to discover the great joys of cooking and plenitudes of our terroir foods.
Experience the joy of making your own pasta with Chef Ran Ai. She will walk you step-by-step through the pasta-making process, from making fresh pasta dough to forming different pasta shapes, and the types of sauces that go best with each.
Is making stuffed pastas difficult? We would be willing to bet that you will say at the end of this class that this activity is much easier to accomplish than what you had imagined! Producing fresh pastas and stuffing is a child’s play!
After our class, we return to the dining room to enjoy the pasta we’ve made, in a three course, family-style meal, accompanied by wine pairings selected exclusively by Emma.
I teach the traditions passed down to me by the Women of my Family. I also share a few Chef’s secrets, but don’t tell anyone. The ingredients, equipment and knowledge are all supplied in a night of fun.
Sorrentino’s Cooking Classes are a hands-on experience where you can enjoy the fruits of your labour with a sit-down dinner to conclude your evening
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