Elevate your pasta-making skills with chef Ryan! You will discover tips & tricks of the trade as you build a three-course meal to enjoy.
DurationElevate your pasta-making skills with chef Ryan!
You will discover tips & tricks of the trade as you build a three-course meal to enjoy.
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.
You will learn how to make fresh pasta, from scratch. Once the pasta dough is ready, you'll learn how to roll it out using a traditional hand-cranked pasta machine, and then cut it into fettuccine.
Homemade agnolotti with ricotta and spinach, lemon butter
On the menu: Three Course Dinner: Antipasto, Fresh Gnocchi in a seasonal sauce, and something sweet to finish Three glasses of wine (4oz.) each Pasta demonstration
Immerse yourself in the traditions and flavors of authentic Italian cuisine, guided by experienced Nonnas who will share their time-honored pasta-making secrets.
In this class Rosario Caputo from Cibo Bistro will take us through Southern Italian pasta, teaching orecchiette, meaning little ear, this shape is designed to cup your sauce and is found in the region of Puglia
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