|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.
SPANISH WINES & TAPAS
Spend an evening with us and Mr. Dennis Quinn from Genuine Wine Selections. Dennis will lead us through a succession of off-the-beaten-path, versatile wines from a variety of Spanish wine regions. Five traditional and small-production wines will be paired with four courses of house-made tapas, in this ever-popular and festive DFP event!
WINE & FOOD OF SICILY
Join us and Mr. Stephen Malarick, of Martignetti Companies, for a one-night wine tour of Sicily! Over the last twenty years, the southernmost region of Italy has enjoyed a renaissance of winemaking traditions which have a history stretching back over 2,000 years! Five wonderful wines from such celebrated winemakers as Arianna Occhipinti will be paired with four courses of authentic, flavorful Sicilian fare from the DFP kitchen.
DFP TOUR DE FRANCE
Join us and our friend David Mitchell from MISE Wines as he guides us through the great French wine regions, from Burgundy to the Rhône Valley to Loire to Languedoc/Rousillon. Some of the world's greatest examples of Chardonnay and Pinot Noir come from Burgundy, while some of the most food-friendly and value-orientedd hidden gems hail from the Loire and Rhone Valleys. David's incredible wealth of wine & food knowledge, as well as rich & delicious regional French fare, will provide a tasty backdrop for these lovely wines!
GREAT WINES OF PORTUGAL
A brand-new tasting for us, we figured it was high time to recognize and celebrate the truly exciting diversity of wines, representing incredible value, from Portugal. With a winemaking history dating to Roman times, Portugal is probably best known for the fortified, sweet dessert wines known as Ports, produced in the Douro Valley. But there's so much more! Snappy, fresh, dry white wines and elegantly structured reds from such exotic-sounding grape varieties as Arinto and Baga will be paired with traditional Portuguese fare from the DFP kitchen.
PIEMONTESE WINE & FOOD
Perhaps the greatest wine/food region in all of Italy, the northwestern region of Piemonte is home to the Nebbiolo, Barbera and Dolcetto, and Moscato grapes (among others). Some of the world's most sought-after and age-worthy wines are produced in the iconic communes of Barolo and Barbaresco. White wines generally make for crisp and clean aperitifs, while the reds, known for structure and grace, prove wonderful pairings for the sometimes rich and meaty local fare. Join us and Ms. Lizzy Stern, of Vineyard Road, for an unforgettable fall night of food and wine.
WINES OF BORDEAUX
Located on the Atlantic coast in southwest France, Bordeaux is arguably the world's most famous winemaking region. Home to the Cabernet Sauvignon and Merlot grapes, Bordeaux is also known for its classy dry white wines made from Sauvignon Blanc and Semillon. The iconic, unctuous and stunningly delicious dessert wine Sauternes is produced here as well. Join Ian and Sam as they lead us through a succession of five great wines paired with Chef Ravon's French menu.
HOLIDAY WINES! – $60*
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.
|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.
$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!
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
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 wine shop shelves.
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
Note: class dates in gray are sold out.
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.
SATURDAY NIGHT DINNER PARTY! – $60*
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!
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.
THE GREAT PUMPKIN COOKING CLASS!
The night before Halloween pumpkins will abound in the Dave's Fresh Pasta kitchen! Long before the pumpkin was used merely for scary Jack-o-Lanterns, it was revered for it's unique sweet flavor and it's adaptability in a wide range of preparations. Pumpkin ravioli with sage and Pecorino cheese, pumpkin risotto with fresh lobster, roasted pumpkin soup, etc...we will be carving pumpkins only for cooking on this Hallows eve.
Chef Jason is known to like vodka, and he would love nothing more than to spend a laughter soaked evening mixing up vodka cocktails with you all. But, due to our current license status...he can't. The next best thing would be to show you how we use vodka in our everyday cooking at Dave's Fresh Pasta. Of course we will make the classic creamy tomato vodka sauce served up with some of our homemade pasta. Why though, are we using vodka to make our pastry crusts lighter and more tender or to give our tempura batter glasslike crispness? Come on in and find out.
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!
regional Italian cooking...
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.
ROMAN PASTA SAUCES
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.
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!
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.
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.
regional Asian cooking...
There is nothing here at Dave's that can get us more excited than a bowl of great noodles. In this class we begin to examine Asian noodle preparation with Japanese ramen. Known as an alkaline noodle because of the addition of kansui to mimic the highly alkaline water of the great Kan lake in Mongolia, this Japanese version has a very specific and highly revered texture and flavor. We will make the noodles from scratch as well as the broth and all the garnishes that will blend traditional Ramen with our own, do it at home approach. We will also discuss umami and naturally occurring glutamic acid used as flavor enhancement, and tare, a japanese sauce used in addition to the ramen broth in some modern recipes, to add depth of flavor.
Korean cuisine has exploded on the American food scene in a big way over the last few years. From food trucks to fine dinning, Americans are falling in love with Korean food and flavors. With the current availability of Korean ingredients in our area, we would like to show you how you can recreate some of your Korean favorites at home. A deliciously simple Bibimbap recipe and a traditional stew, Kimchi Jiggae will be explored. We will also look at the currently trending and crowd pleasing "KFC" or Korean Fried Chicken.
DIM SUM, DUMPLINGS & BUNS
We are no strangers to taking a small amount of something delicious and wrapping it in dough...ravioli of course. In this class, we will look at doing just that with a Chinese approach. Imagine how impressed your dinner guests or family will be when you start knocking out these ornately tasty delicacies at home. Shumai, Potstickers and Char Siu Bao will be covered along with some other steamy delights.
As with all our classes, Thai food is a big subject that could take weeks of classes just to scratch the surface of this incredible and diverse cuisine. In this class we will be looking at traditional Thai ingredients and recipes that can be used by the home cook to create sensational Thai meals. Some of the topics include making a proper Thai curry for meats, fish and vegetables. We will make the delicious spicy and sour tom yum soup, and create a version of pad Thai that you can easily make at home!
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!
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.
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