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Winter 2015 Wine Tasting/Class/Event Schedule


Updated Monday November 24, 2014

Fall 2014 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!!

Funky Italian Varietal Night       December 18     
Join us for our all time favorite tasting with intrepid importer of off-the-beaten-path Italian wines, the lovely Eileen Wright, of Adonna Imports. Eileen will leads us through a succession of hard-to-find, yet easy-to-love reds and whites from the food-centric north of Italy. This is the land of hearty fare, hard mountain cheeses and cured meats... paired expertly with five funky and delicious wines from Friuli-Venezia-Giulia, Piemonte and Lombardia... they can stand up to and indeed compliment this bold, hearty cuisine. Terrific gift buying opportunity for your favorite Italian wine lover at this one!

French Bistro Night!       January 15      
Join us and our friend David Mitchell, importer and distributor of MISE wines, as he guides us through the great and storied French wine regions, one glass at a time. We will explore the variety of styles and extreme value reds and whites from the Loire Valley and Languedoc-Rousillon. The kitchen's fresh take on classic French bistro fare will provide a truly tasty backdrop for these lovely wines.

Piemonte! Wine & Food       January 29      
Perhaps no other region in all of Italy celebrates the diversity of local food and wine quite like Piemonte, in the northwest. Join us and Mr. Stephen Malarick, of Carolina Wine Company, for a night of five fantastic small-production Piemontese wines. Lesser known gems like aromatic Pelaverga to big, bold Barbera and of course, the star-grape Nebbiolo (of Barolo and Barbaresco fame) will be tasted and discussed along with four courses of tremendous northern Italian fare. Perfect for a mid-winter night!

Wine & Chocolate       February 12     
This is the follow-up to last year's wildly popular DFP after-hours wine tasting event featuring chocolate as the theme ingredient, and we couldn't be more excited! Chef Ravon will devise a decadent four-course feast featuring chocolate in dishes both savory and sweet. Think cocoa-rubbed, braised short ribs and Dave's World Famous chocolate panini accompanied by five wines, both dry and sweet, in this sure-fire delicious tasting! It sold out quickly last year..

Pasta Wines!       February 26     
Dave's fresh pasta is the star of this night. Join our friend, Jenna Harlow, of MS Walker, as she leads us through a star-studded lineup of perfect pasta pairings. Sparkling, white and red wines from around the world will be poured and discussed to compliment a delectable variety of our famous pasta dishes, featuring a variety of our signature noodles, raviolis and homemade sauces.

A Night in Tuscany       March 12      
We will explore the bounty of Tuscany, from the historically classic, food-friendly Sangiovese-based reds of Chianti and Montepulciano (the place, not the grape!), to the crisp, fresh and zesty Vernaccia di San Giminano and iconic blends known as "Super Tuscans". Because food and wine are truly inseparable in Italy, we will pair up five wines with classic Tuscan recipes from the DFP kitchen.

Spanish Wine & Paella       March 26   *$60     
We're breaking out the giant paella pan for this night of iconic Spanish food and wine! We will begin with a traditional sparkling Cava, served with a variety Spanish cheeses and tapas. A BIG tradtional Valencian paella of chicken, shellfish and chorizo will be paired with a selection of fantastic Spanish wines that compliment the varied flavors and textures of this famous national dish of Spain. Dennis Quinn, of Genuine Wine Selections, will join us once again for this ever-popular tasting.
This event is limited to 25 people due to the size of the paella pan!




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 weeknights 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
1/6, 1/13, 1/31, 2/8, 2/11, 2/28, 3/7, 3/11, 3/28      
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!

SAUCE MAKING CLASSES
1/7, 2/3, 2/25, 3/14, 3/24      
Spend an evening in the kitchen with Chef Jason exploring the world of pasta sauces broken down into 3 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
1/21, 2/4, 3/18      
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.

RAVIOLI, STUFFED PASTAS & FILLINGS
12/10, 1/20, 3/10       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.

MOZZARELLA CHEESE MAKING CLASSES     $65*
1/22, 3/19      
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 article about Lourdes' cheese making class!

SATURDAY NIGHT DINNER PARTY     $60*
1/24, 2/21, 3/21      
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!

US / MEXICAN BORDER FAVORITES
2/18,      
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?!

MARDI GRAS NIGHT! TRADITIONAL CREOLE & CAJUN COOKING
2/17,      
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 recently 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!

TRADITIONAL PAELLA CLASS     $60*
3/17,      
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.

RAMEN CLASS!
2/24, 3/25      
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.

REGIONAL MEDITERRANEAN COOKING: GREECE
1/27, 3/31      
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.

NEW!!  REGIONAL ITALIAN COOKING: ROMAN PASTA SAUCES
3/3, 3/29      
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.

NEW!! LIGURIA; REGIONAL ITALIAN COOKING
2/7, 3/8      
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.

SICILY; REGIONAL ITALIAN COOKING
3/22,      
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.

CAMPANIA; REGIONAL ITALIAN COOKING
2/15,      
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.

PIEDMONTE; REGIONAL ITALIAN COOKING
2/22,      
At the foot of Italy's majestic mountains is the vast food culture of the Piedmont. 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 the Piedmont.

EMILIA-ROMAGNA; REGIONAL ITALIAN COOKING
3/15,      
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.

TUSCANY; REGIONAL ITALIAN COOKING
12/9, 1/28, 3/1      
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.


     
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