|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.
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.
PACIFIC NORTHWEST WINE & FOOD
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
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
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
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!
WINES OF THE LOIRE VALLEY
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
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 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
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
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*
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
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,
MARDI GRAS NIGHT! TRADITIONAL CREOLE & CAJUN COOKING
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!
US / MEXICAN BORDER FAVORITES
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.
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.
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...
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!
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.
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.
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