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Winter 2016 Wine Tasting/Class/Event Schedule

Updated Monday November 23, 2015

Fall 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!!

HOLIDAY WINES! – $60*       12/17     
It's that time of year.. for dinner parties and holiday extravaganzas of all kinds. Whether you are looking for a crisp, fresh white for passed apps or a fun, festive sparkling wine you will find it at the DFP Wine Shop. If you are in the market for a rich, delicious Amarone or Chateauneuf-du-Pape red for pairing with a holiday roast, or a rare and special gift for the wine lover in your life, we have got you covered. What better way to peruse the fine options than to join us for our very own holiday party? Four courses of holiday-inspired dishes will be paired with five wines worthy of holiday celebrations.

Spend an evening with us and Mr. Stephen Malarick, of Carolina Wine Company, as we explore the regions and wines of Oregon and Washington state. Small production, farmer- wines made from aromatic white varietals and the star red-grape Pinot Noir will be poured and discussed whilst pairing five wines with Chef Ravon's Pacific Northwest-inspired cuisine.

PASTA WINES!       1/28     
Join us and Ms. Jenna Harlow, of MS Walker, for this festive night featuring Dave's fresh pasta pairings. Five international (not just Italian!) wines, red, white, and perhaps even sparkling, will be showcased as we taste and discuss the ideas behind choosing the right wine for your next pasta dinner!

BIG RED WINE NIGHT       2/11     
On this Thursday night, smack dab in the middle of our New England winter season, we will be pouring five big and bold red wines. These wines, featuring a variety of grapes and regions, are the perfect pairings for hearty winter fare, like stews, pasta and braised meat dishes. In the same way that a light, refreshing white is just the thing for summer heat, a big, full-bodied red can fortify the soul on a cold winter's night.

PANINI & WINE       2/25     
A DFP wine tasting stalwart for a few years now, this night features crispy and tasty panini of all sorts, paired with five thoughtfully chosen wines from the Wine Shop. Sam and Ian will lead you through a tasty succession of vinos to match with a variety of grilled panini, both savory and sweet. There's nothing quite like our world-famous chocolate/fromage panini... Come taste for yourself!

The largest and most diverse winemaking region in all of France, the Loire Valley is home to a stunning array of wines. Owing to a distinctive limestone- rich soil and cooler-climate growing conditions, red, white and sparkling wines of superlative quality are produced all the way from the Atlantic coast eastward towards Burgundy, encompassing more than 30 separate appellations! Join us and Martin Langer, of OZ Wine Company, as we taste and discuss our way through the great wines of Loire!

PAELLA & SPANISH WINES       3/24     
Our favorite Spanish wine guy, Mr. Dennis Quinn, from Genuine Wine Selections returns to the DFP stage as guest-host for our most popular wine tasting event annually. A giant, house- made Paella Valenciana is indeed the star dish of the night. Five excellent, small-production Spanish wine pairings will be matched both with this iconic national dish of Spain and tapas.

Learn to cook like a pro in our cooking classes, plus eat tasty food & sip great wine!
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!

1/5, 1/20, 2/3, 2/23, 2/28, 3/8, 3/23, 3/30      
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!

1/13, 3/1, 3/26      
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 wine shop shelves.

1/12, 1/26, 2/17, 3/2, 3/13      
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.

1/6, 2/24, 3/6, 3/29      
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.

12/19, 1/16       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!

Vietnamese cuisine is quickly becoming one of America's favorite ethnic choices for it's variety of bold flavors using only the freshest, high quality ingredients. This food is where French technique meets Asian ingredients resulting in a highly evolved, and very tasty cuisine. In this class we will make the traditional beef noodle soup known as Pho. You will learn to construct fresh spring rolls, once you know how easy it is to make them, you will never order out again! You will also learn to make the famous, oh so delicious, French/ Vietnamese fusion sandwich, Banh Mi!

Come celebrate Mardi Gras with us in the DFP kitchen as we delve into the beloved food of New Orleans. We will make some Creole classics like Jambalaya with shrimp and Andouille sausage, as well as a Cajun style Gumbo. Dave's famous Muffaletta sandwich will also be on the menu, as a customer told us that our is better than the Decatur St. original! What exactly is the difference between Creole & Cajun? Come find out why the food of New Orleans is so special and unique, we'll supply the beer, you bring the beads!

Missing your favorite taco truck in Escondido? Chef Jason can help you make your own! In this class we will whip up some great Mexican border favorites. You will learn to make a variety of tacos, including everyone's favorite Baja style fish tacos! Traditional tamales, salsas and sides will also be covered. Sangria anyone?!

Making your own sausage is just plain fun! Come spend the afternoon in the Dave's Fresh Pasta kitchen as Chef Jason will teach you how to make some of the great sausages we make here at Dave's every week. cooking with...

The crown jewel of New World cuisine, with never ending food applications and mind altering properties, chocolate is one of the most important foods on the planet. In this class we will not only give chocolate the sweet treatment, we will utilize it's incredible flavors in savory foods as well. We will make a quick version of a Mexican Mole, a Sicilian Caponata and Kaitie B's famous sea-salted caramel brownies!

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.

Here at Dave's our guys in the wine room, Sam and Ian, do a great job sourcing out the best local beers available. Both more ancient and more widely consumed than wine, one could make the argument that beer is a food onto itself. So it is no surprise that it's use as both an ingredient in cooking and pairing along side food works wonderfully. Come spend an evening in our kitchen cooking with and of course tasting some of the finest beers in New England. regional Italian cooking...

1/19, 2/27, 3/19      
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. 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.

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.

1/27, 3/12      
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. 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.

At the foot of Italy's majestic mountains is the vast food culture of the Piedmonte. Explore the epicenter of Italian rice production with a delicious regional risotto. Braised beef in red wine and the one of a kind anchovy-garlic dip for vegetables, Bagna Cauda, will be paired with some of the great wines and cheeses of this incredible region of Northern Italy.

1/23       (sold out)
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!

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 Magherita." Fresh fish "Aqua Pazza" or "Crazy Water" will be demonstrated. Learn also how to prepare the well-loved traditional stuffed rice balls, arancini.

The art of hand-made egg pasta is at the heart of Emilia-Romagna cooking. Learn to make a quick pasta in the traditional manner using durum and semolina flours and egg. Slow cooked Bolognese sauce along with the region's most famous exports; Proscitto di Parma, Parmigiano Reggiano and balsamic vinegar from Modena will all be used in traditional recipes from the region.

Famed for it's rustic cuisine and Montepulciano grapes, Abruzzo delivers some of Italy's best cuisine. In this class we will prepare some of the regions best dishes. Lamb, seafood, pasta, soups will all be covered, as well as some great Montepulciano D' Abruzzo. regional Mediterranean cooking...

PAELLA – $60*
A big pan of paella is a beautiful and impressive thing indeed, makes for a terrific dinner party. It feeds a crowd, and as long as you are well prepared, you will spend only about 20 minutes at the stove. In this class we will show you how to make the classic Valencian paella. Our version starts with Bomba short grain rice, fragrant saffron threads and rich stock. It is chock full of fresh shellfish, authentic Spanish chorizo, chicken and veggies. In addition, you will learn to make some quick Spanish tapas and enjoy delicious Spanish wine and sherry from our wine shop. TIP: they sell very nice and inexpensive paella pans at China Fair on Mass Ave. - different sizes too.

12/2, 3/15       Note: class dates in gray are sold out.
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 Greek wines.

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