Featuring Guest Chef Ryan Johnston, Executive Chef of La Jolla’s whisknladle
Learn how to make fresh, authentic Tuscan-style summer pasta. Chef Ryan will explain the techniques and show you how to knead, rool and cut a number of pasta, including lasagna, spaghetti, and guitarra-cut linguine to make several sauces featuring the freshest summer produce, like pomodoro and caponata. Menu items will include a vegetarian lasagna, spaghetti with octopus, and a sweet orange-crust encrusted pasta – a smaller, summery version of timpano. At the end of the class, the group will sit down to eat, family style and enjoy the full array of the dishes made in the class. Buon Appetito!
