A lovely menu to take you away to somewhere warm and sunny! We'll eat as we go with this small plates menu, combining fresh and vibrant ingredients with simple indulgences.
DurationA lovely menu to take you away to somewhere warm and sunny! We'll eat as we go with this small plates menu, combining fresh and vibrant ingredients with simple indulgences.
Summer Vegetable Carpaccio: A vegetarian take on a Venetian classic, thinly sliced summer produce with a bright citrus vinaigrette.
Fried Baby Artichokes: Crunchy bites perfect for dipping in creamy aioli.
Arancini: Saffron risotto rolled into bite sized, crunchy bites, perfect for snacking.
Herbed Aioli: Creamy and bright dipping sauce for artichokes and arancini
Lemony Broccolini with Ricotta: Bright, creamy baby broccoli garnished with creamy ricotta.
Meatballs: Traditional rich yet simple meatballs coated in a simple and light tomato sauce.
The vision for Food Lab came together as founder Casey Easton noticed how the kitchen was the central hub of any home and a place where people come together to cook, eat and connect. After visiting many cooking schools around the country, the foundation for Food Lab was born!
The mission of Food Lab is a simple one: Gather, cook, learn and eat. Gather with your community, friends, coworkers. Surround yourself with quality ingredients, engage in a common culinary language and learn new recipes that can be recreated time and time again. Sit down and break bread with your kitchen companions and get to know one another. We welcome you to Food Lab and hope to see you in the kitchen soon!
Pasta & Pizza classes is offered by Williams Sonoma. In-store students used our favorite time-saving technqiues for perfect pasta and pizza.
In this hands-on Pizza Making Class, we will show you how to make various pizzas from scratch: from the pizza dough to making the Spago Classic Smoked Salmon Pizza, Margherita Pizza, traditional pizzas, and gluten-free options.
Learn how to make our signature fettuccine pasta from scratch. We will dress our pasta with homemade marinara and alfredo sauces.
Big flavors from the southern region of 'The Boot'. Panzanella Salad with Balsamic Dijon Vinaigrette,  Oven Seared Chicken Scallopini with White Beans, Spinach and Pancetta, Hand made Gnocchi with  Brown Butter and Sage, Italian Almond Biscuit Cookies.
If you are excited to take your fresh pasta skills to the next level, join us for our second pasta class! We will guide you through more skills and exciting flavor combinations through a 3-course feast - wine pairings included!
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