Handmade Spring Pasta: A Demo Class with Chef Paul Brown
sáb, 04 abr
|Sun Valley Culinary Institute
Celebrate the flavors of spring with handmade pasta. In this demonstration class, Chef Paul Brown shows how fresh seasonal ingredients and classic Italian techniques come together in vibrant spring dishes.
Horario y ubicación
04 abr 2026, 18:00 – 20:00
Sun Valley Culinary Institute, 211 N Main St, Ketchum, ID 83340, USA
Acerca del evento
Join Chef Paul Brown for an evening devoted to the art of handmade pasta and the bright flavors of the spring season. In this demonstration-style class, Chef Paul will walk you through the techniques behind fresh pasta while showcasing how tender spring vegetables, herbs, and delicate sauces bring these dishes to life.
The evening begins with rustic sourdough topped with whipped ricotta and a bright cherry gastrique, setting the stage for a menu that balances richness with fresh, seasonal flavors. From delicate spinach agnolotti paired with rock shrimp and asparagus to silky pappardelle tossed with English peas, pancetta, and a creamy carbonara, you’ll see how simple ingredients transform into elegant plates. The class concludes with a comforting rhubarb crumble served with vanilla bean gelato — a perfect sweet note to finish the meal.
Menu
Sourdough with whipped ricotta, cherry gastrique, mint, extra virgin olive oil
Spinach agnolotti with rock shrimp, asparagus, and spring onion
Pappardelle with English peas, pancetta, and carbonara
Rhubarb crumble with vanilla bean gelato
Entradas
Spring Pasta with Chef Paul
135,00 US$
+10,80 US$ Tax
+3,65 US$ de comisión de servicio de entradas
Total
0,00 US$