W-FA246 Italian Feast with Chef Craig Tinling

French pasta dough

Ricotta raviolo (egg yolk ravioli) lemon asparagus white wine garlic sauce

Roasted tomato parmesan salad aged balsamic vinaigrette

Chocolate lava cake

Tuition: $75

Material Fee: $15

Lab Fee: $15

Time: 6pm - 8pm

Ages 17 and up

Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions to menu cannot be made the day of class.