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Spring 2015 Wine Tasting/Class/Event Schedule


Updated Tuesday March 24, 2015

Winter 2015 Cooking Classes & Wine Tastings
Join us for an evening of delicious wine and food, our wine tastings make for an affordable, tasty night out AND make a terrific gift!
AFTER-HOURS WINE TASTINGS   $50 per person, Thursdays 7:30-9:00 pm
Tastings fill up quickly, call 617-623-0867 with a credit card number or come by the shop to sign up.
Sam sez:  Where is everybody?? Come join us for a wine tasting!!

Pizza Wines!       4/9     
From classic Neapolitan thin-crust to Sicilian pan pizza, what could be better than a slice and a nice glass of wine? Depending on the toppings, the results can range from simple and satisfying to downright decadent. Five "pizza" wines, featuring a wide variety of sparkling, white and red from around the world, will be will be paired with four hot and crispy, homemade 'zas from the DFP kitchen.

Funky Italian Varietal Night XIV       4/23     
Spend an evening with us and meet the lovely, intrepid importer of artisanal Italian wines, Eileen Wright, of Adonna Imports. Eileen will leads us through a succession of hard-to-find, easy-to-love reds and whites. Northern Italy is the land of mushrooms, hard mountain cheeses and mouthwatering salame. We will present five truly funky (in the best possible way!), delicious wines from Piemonte, Friuli-Venezia-Giulia and Lombardia. Fresh off a buying trip to Italy, Eileen will present five vibrant and seasonally delicate wines lined up for this springtime installment of Funky Italian Night!!

We love doing this tasting so much that we do it twice a year! Adonna's wonderfully funky wines are hand-crafted to be enjoyed with the most delicious foods of Italy's Northern region, it is always a great night.


Wines of the Loire Valley!       5/7     

Few regions in the world can rival France's Loire Valley for sheer variety of wines produced. From the iconic Sancerre, to Muscadet and the Cabernet Francs of Chinon, it is hard to beat the Loire for vibrant and extremely food-friendly wines (often at very wallet-friendly prices!) Join us and Mr. Martin Langer, of OZ Wine Company, as we explore five tasty, hidden gems of France's greatest wine region paired with four courses of regional French fare from the DFP kitchen.

Our Favorite Pairings Night!       5/21     
Over the years, we have catalogued quite a variety of tastings here at the DFP with everything from Spanish tapas and paella to pizza wines, dessert, decadent sparkling and funky Italian varietals, to name a few. This brand-new tasting will feature some of our very favorite wine and food pairings, in a "greatest hits" style format. It will be an unprecedented night of all home-run combinations, designed especially for lovers of food and wine. Just wait until you try the incredible combination of Chef's garlic shrimp paired with a racy, mineral-driven Albarino from Galicia, Spain!

Springtime Wines & Local Cheeses       6/11     
Tonight we will feature brand-new arrivals to the wine shop at DFP. Come taste some of the first of the 2014 vintages, new releases from some of our favorite winemakers AND some recent discoveries from around the world of wine. Spring is the theme for this tasting; crisp, aromatic whites and delicate-bodied, young and fresh warm-weather reds will all be featured in the line-up. They will prove a natural compliment to fresh, simply prepared dishes highlighting local cheeses, early-spring produce and fresh regional seafood.

Rosés & Summer Antipasti       6/25     
Not quite red, not quite white, rosés are produced by separating the grape skins from the juice during the fermentation process. Lovely shades of coral, salmon and soft pink hues and bright, fresh and clean berry-fruit flavors are the results. These wines are meant to be drunk young, so we will indeed feature a few choice selections from the recently released 2014 vintage. From bone-dry to only slightly sweet, these rosés are among the most versatile food wines in the entire shop. Taste for yourself as we pair them with fresh cheeses, cured meats and picnic-style summertime foods with these highly quaffable wines!



Learn to cook like a pro in our cooking classes, plus eat tasty food & sip great wine!
CLASSES IN THE DFP KITCHEN  
Classes fill up quickly, call 617-623-0867 with a credit card number or come by the shop to sign up.

Dave teaching a pasta-making class - with wine!
$55* per person, classes are held evenings from 6:30-9:00 pm
Sunday afternoons from 2-4:30 pm

Note: class dates in gray are sold out.


check out this terrific Boston Globe article about our classes and Chef Jason!

PASTA MAKING CLASSES
4/4, 4/15, 4/21, 4/26, 5/10, 5/13, 5/26, 6/9       Note: class dates in gray are sold out.
Learn to make fresh egg pasta at home with ease. This is a hands-on pasta making class where you will learn basic dough technique, cutting pasta, and quick ravioli making. Taste your fresh pasta creations paired with samples from the wine room and take home your handmade bundle of fresh pasta!

RAVIOLI, STUFFED PASTAS & FILLINGS
4/14, 5/19       Note: class dates in gray are sold out.
Everything you ever wanted to know about stuffed pasta making! If you have taken our pasta making or sauce making classes, this is the logical next step. Possibilities for pasta fillings are endless, here at the shop we are always coming up with new ideas to fill a ravioli! You will learn the secret to a perfect "ravioli dough" and how to make delicious, flavorful fillings from fresh, seasonal ingredients. We will make a few easy sauces to pair with your filled pastas, then taste it all with some great wines from our shelves.

SAUCE MAKING CLASSES
4/8, 4/19, 5/9, 5/27       Note: class dates in gray are sold out.
Spend an evening in the kitchen with Chef Jason exploring the world of pasta sauces broken down into three types: olive oil, tomato, and cream. Jason will demonstrate techniques and give you tips and ideas you can use for everyday or special occasion meals. Throughout the class, you will sample the sauces with our fresh pasta and wines from the store's collection.

RISOTTO & GNOCCHI CLASSES
4/25, 5/3, 5/20      
In this class we will demystify two of the most challenging and delicious offerings from the Italian kitchen: risotto and gnocchi! From humble ingredients you will learn to make an easy and impressive spinach and ricotta gnocchi, and learn a couple of tasty preparations and sauces for your airy little pillows. Once you know how to build the perfect risotto, you can flavor it however you choose. A simple risotto Milanese will be prepared to teach you the basics of this creamy and delicious rice dish.

MAKE FRESH MOZZARELLA AT HOME! $65*
4/2, 4/16      
Learn to make cheese with Lourdes, owner of Fiore di Nonno Handmade Fresh Mozzarella. Join us for a hands-on cheese making class with our favorite cheese maker! Cozy up with Lourdes in the Dave's kitchen and learn to make fresh cheese, using the rich, all-natural curds from Shy Brothers Farm in Westport, MA. After making your own cheese, you will savor fresh mozzarella dishes paired with tasty wines from our shelves. THEN go home with the cheese you just made...a fantastic way to spend a weekday evening. Check out this fantastic Globe article about Lourdes' cheese making class!

NEW!!  COOKING WITH MUSHROOMS!
5/6      
Here at Dave's we are lucky enough to have some of the finest mushrooms available. Whether fresh or dried, we are cooking with mushrooms every day. Porcini, portabella, shiitake, chanterelle you name it, we are using them. In this class we will look at classic flavor combinations in mushroom recipes. Pairing them with dry sherry wine and fresh thyme. The technique of cooking mushrooms "au sec" or until dry to concentrate their natural umami flavor. We will use the mushrooms to make dishes of both Italian and Asian in inspiration.

MEDITERRANEAN REGIONAL COOKING: GREECE
4/7      
No other nation can claim more of a historical influence on western cuisine than Greece. Known for the highest quality olives, cheeses and wine, Greece has always been a culinary forerunner to what we today define as Mediterranean cuisine. In this class we will prepare some of the more popular examples of traditional Greek foods. Stuffed grape leaves, souvlaki, tzatziki, and fragrant slow cooked lamb will be on the menu along with some terrific new Greek wines.

COOKING LOCAL CLASS
5/17, 6/2       Note: class dates in gray are sold out.
In this class we will utilize the best of locally sourced vegetables, dairy, meats and cheeses. We will discuss the concept of seasonality and it's advantage in creating incredibly fresh, vibrant and diverse food. All over New England, local farms and artisans are growing and making some of the country's best food products, and fortunately we have access to much of it here at Dave's. Early June is a wonderful time for this class, as the farms will be just starting to harvest their early crops. This class will help you bring this "farm to table" approach to your own home in a fun and delicious way.

SATURDAY NIGHT DINNER PARTY $60*     4/11, 5/2, 5/30
VEGETARIAN DINNER PARTY! $60*     5/16       Note: class dates in gray are sold out.
If you have ever dreamed about cooking in a professional kitchen with an experienced chef this class is for you! We are having a dinner party in the Dave's kitchen and we want you to not only attend as a guest, but also prepare the meal. The most hands-on of all our classes, you will be divided into small groups each responsible for a course that will be served at the end of the night. Chef Jason will set the menu, provide the recipes and direction but the class will serve as the kitchen crew. Chef Jason will set the menu using a selection of his favorite recipes, and according to what we have fresh in the shop that day!

REGIONAL ITALIAN COOKING: CAMPANIA
4/12      
Southern Italy is ripe with fresh flavors from the bountiful seacoast and the sun soaked volcanic soil. Tomatoes and lemons along with peppery green olive oil are omnipresent. In this class Chef Jason will make the essential Naples classic "Pizza Margherita." Fresh fish "Aqua Pazza" or "Crazy Water" will be demonstrated. Learn also how to prepare the well-loved traditional stuffed rice balls, arancini.

REGIONAL ITALIAN COOKING: ROMAN PASTA SAUCES
4/29       (sold out)
In this class we will prepare four classic pasta sauces from Rome. Guanciale is cured pork jowl, an unsmoked bacon of sorts.. and we are in love with at here at Dave's Fresh Pasta. Nowhere in the world is this ingredient utilized as well as in the great pasta sauces of Rome. Amatriciana from the town of Amatrice blends the perfect balance of pork, tomato and Roman sheep's milk cheese Pecorino Romano. Pasta Carbonara, named for Roman charcoal workers, is made without tomato but with farm fresh eggs and Parmigino Reggiano. Creamy Alfredo sauce was created for American actors in Rome to replicate the comfort of macaroni and cheese. Pasta Cacio e Pepe, once known only to Romans and Italian Americans, has become one of the most talked about pasta dishes in the country. What's the secret to a great Cacio e Pepe? It's all in the pasta water! Come to the class to find out all the tricks to these beloved pasta dishes.

LIGURIA; REGIONAL ITALIAN COOKING
4/28, 6/3       Note: class dates in gray are sold out.
In Italy's far northwest corner lies one of it's most exciting food regions, Liguria. The verdant hillsides of fragrant basil and pine was the birthplace of the famous Pesto Genovese! In this class we will hand-make a Ligurian pasta called Trofie, which pairs perfectly with the beloved basil pesto. We will also make a traditional Ligurian seafood stew called Buridda, and the much loved Ligurian bread, rich with olive oil, Focaccia.

ITALIAN REGIONAL COOKING: TUSCANY
4/22, 5/5, 6/6      
Ahh Tuscany, one of the world's most celebrated food and wine regions. This class will capture the essential flavors of beautiful Toscana. Learn to use bread in assorted crostinis with white beans, wild mushrooms and, of course, white truffle oil. A Panzanella will be prepared, a traditional bread and tomato salad, as well as salsa verde, a truly Tuscan "pesto" of parsley, capers, olive oil and anchovies. We will also make Cacciucco, a quick fresh seafood stew with tomato and fennel. Learn about and taste delicious examples of Tuscan wine, cheese, olives and cured meats

ITALIAN REGIONAL COOKING: SICILY
5/12      
Though now incorporated into the regional Italian cuisine view, the island of Sicily has a distinct food culture onto itself. With heavy Arab, Spanish and Greek influences, the cuisine of Sicily is incredibly diverse across the island. In this class we will make versions of classic Sicilian pasta dishes including Pasta alla Norma and Pasta con Sarde. We will also make the traditional eggplant dish, Caponata and, of course, Sicilian style Arancini.


     
PLEASE NOTE: If you or someone in your party has a food allergy or food restriction, please bring it to our attention BEFORE you arrive for a wine tasting or cooking class. THANK YOU!
     
Are you interested in hosting a WINE TASTING in your own home? How about a private group PASTA OR COOKING class?? call us at 617.623.0867 or stop by the shop for details and availability


*please note that classes and tastings are non-refundable

©Dave's Fresh Pasta | 81 Holland Street Somerville, MA 02144 | 617.623.0867 | info@davesfreshpasta.com | Monday-Friday 11:00-7:30, Saturday 11:00-6:00