Risotto 

Risotto is not a very complicated dish to make. It can be a bit time consuming and laborious though. You have to “mother” the risotto in just the right fashion for the perfect consistency. In this class we will cover all of these questions. Arborio rice from the Piedmont region in far northwest Italy is what we will be using. We will be preparing three different risottos using the same technique for all three. Creamy fontina and tomato with saffron, porcini mushroom and fire roasted eggplant are the risottos on the menu. 

Sauce Making

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.

Spaghetti and Meatballs
If you are looking to up your spaghetti and meatballs game this is the class is for you! We will begin by dialing in on what makes a great meatball. Moisture, texture, and flavor. The choice of meats, and the proper amount of bread and cheese to make the meatball you have always wanted to make. We will also be crafting some of the finest spaghetti from scratch using durum and semolina flours and great local eggs. The use of true San Marzano tomatoes to make a standout marinara sauce. Please come to this class, it could be a game changer for your home cooking skills!

CLASS FULL

Fresh Pasta Making

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!

CLASS FULL

Fresh Pasta Making

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!

CLASS FULL

Cheese Ravioli with Tomato Sauce

We pride ourselves on always bringing creative and innovative flavors when it comes to our ravioli fillings and our sauces. There are times however, when you crave the classics! In this class we will be handcrafting ravioli dough from scratch. Rolling it out on old-world style hand crank machines. Crafting the ravioli by hand using local ricotta. We will examine the tips to making a great tomato sauce.  

CLASS FULL

Bolognese

When discussing the most iconic pasta dishes of Italy, this traditional “ragu” of Bologna is among the best. Slow braised beef and pork along with a “sofrito” of aromatic vegetables make up the body of this rich and wonderful pasta sauce. Flavored with herbs and lots of red wine and then finished with grated Parmigiano Reggiano cheese it has been a staple of comfort food to people from around the world. In this class we will demonstrate it’s preparation. We will also be making the fettuccine used in the dish by hand. The class will mix, knead roll and cut fresh pasta to pair alongside this truly delicious sauce.

CLASS FULL

Stone Hearth Pizza Making @ Semolina Kitchen and Bar

Come spend the afternoon with us in our beautiful new kitchen at Semolina Kitchen and Bar at 572 Boston Ave in Medford. In this class we will discuss the craft of pizza making using a Stone Hearth pizza oven. You will learn the tricks of making the perfect pizza dough. The use of San Marzano tomatoes for pizza sauce. We will make our popular black pepper cream sauce. The importance of cheese selection, along with many other toppings. How heat management is so vital to create the perfect pie in our top of the line oven. We will also sample some of the great wines by the glass hand picked by our expert wine team.

CLASS FULL

Spaghetti and Meatballs
If you are looking to up your spaghetti and meatballs game this is the class is for you! We will begin by dialing in on what makes a great meatball. Moisture, texture, and flavor. The choice of meats, and the proper amount of bread and cheese to make the meatball you have always wanted to make. We will also be crafting some of the finest spaghetti from scratch using durum and semolina flours and great local eggs. The use of true San Marzano tomatoes to make a standout marinara sauce. Please come to this class, it could be a game changer for your home cooking skills!

CLASS FULL

Spaghetti Carbonara 

Starting with the the highest quality pasta in essential to crafting this Roman classic. In this class we will be making the fresh pasta from scratch. Using only durum wheat flour and eggs from our local farms. We will knead, roll, and cut the spaghetti. We will look at the use of “guanciale” , an Italian cured and dried pork and how it adds to the dish. Bringing the egg yolks to the perfect temperature before adding them to the steaming hot fresh pasta. Then of course the use of Pecorino Romano and Parmigiana Reggiano cheese to complete this titan among pasta dishes.

CLASS FULL

Fresh Pasta Making

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!

CLASS FULL

Cheese Ravioli with Tomato Sauce

We pride ourselves on always bringing creative and innovative flavors when it comes to our ravioli fillings and our sauces. There are times however, when you crave the classics! In this class we will be handcrafting ravioli dough from scratch. Rolling it out on old-world style hand crank machines. Crafting the ravioli by hand using local ricotta. We will examine the tips to making a great tomato sauce.  

CLASS FULL

Fresh Pasta Making

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!

CLASS FULL

Bolognese

When discussing the most iconic pasta dishes of Italy, this traditional “ragu” of Bologna is among the best. Slow braised beef and pork along with a “sofrito” of aromatic vegetables make up the body of this rich and wonderful pasta sauce. Flavored with herbs and lots of red wine and then finished with grated Parmigiano Reggiano cheese it has been a staple of comfort food to people from around the world. In this class we will demonstrate it’s preparation. We will also be making the fettuccine used in the dish by hand. The class will mix, knead roll and cut fresh pasta to pair alongside this truly delicious sauce.

ONE SPOT LEFT!!

Cacio e Pepe

Using old world style hand crank pasta machines, we will start this class by make homemade pasta. We will examine the proper technique and method to produce the best pasta for these great Roman pasta dishes.

Cacio e Pepe or “cheese and pepper” sounds so incredibly simple. However, it is a ballet of temperature, starch development, and hydration. The proper method for preparing the pepper in a very special way will also be looked at. And the cheese. We will show you what cheese or cheeses we think makes this dish perfect!

ONLY ONE SPOT LEFT!!

RAMEN CLASS

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.

CLASS FULL

Risotto 

Risotto is not a very complicated dish to make. It can be a bit time consuming and laborious though. You have to “mother” the risotto in just the right fashion for the perfect consistency. In this class we will cover all of these questions. Arborio rice from the Piedmont region in far northwest Italy is what we will be using. We will be preparing three different risottos using the same technique for all three. Creamy fontina and tomato with saffron, porcini mushroom and fire roasted eggplant are the risottos on the menu. 

Fresh Pasta Making

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!

ONLY ONE SPOT LEFT!!

Korean Fried Chicken and Kimchi Fried Rice 

Crispy, saucy and spicy, nothing hits the spot like Korean-style fried chicken! Why relegate this most tasty of creations to after party late nights?  Let us teach you how to make the perfect version at home. In this class we will be preparing crispy wings and boneless versions. Spicy soy flavors, garlicky sweet and sticky . The sauce gets it’s kick from “Gochujang” a red chili fermented Korean condiment. Perfect for Game Days and Dinner Parties. We will also be making Kimchi Fried Rice. You will see some great tips to making fried rice in your home kitchen. In addition, we will prepare some quick pickled vegetable side dishes.

CLASS FULL

  Gnocchi Making

Homemade, from scratch pasta, made without a machine! This is where the greatness of gnocchi lives. Its humble simplicity is very much a “learned simplicity”. Let us show you how to do it. We will look at how to properly mix the ingredients into a dough. We will hand roll and cut each gnocchi in the Old-World style. There are many different styles of gnocchi. Roman gnocchi is made with semolina and cut into forms from a polenta like cake. In Paris it is made with eclair paste and is piped into boiling water. In this call however we will be making two of the most iconic styles. The classic potato gnocchi with a San Marzano tomato sauce and fresh locally made mozzarella. And ricotta gnocchi with a decadent brown butter and sage sauce.

CLASS FULL

Sauce Making

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 

Risotto is not a very complicated dish to make. It can be a bit time consuming and laborious though. You have to “mother” the risotto in just the right fashion for the perfect consistency. In this class we will cover all of these questions. Arborio rice from the Piedmont region in far northwest Italy is what we will be using. We will be preparing three different risottos using the same technique for all three. Creamy fontina and tomato with saffron, porcini mushroom and fire roasted eggplant are the risottos on the menu. 

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 DFP 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!

CLASS FULL

Stone Hearth Pizza Making @ Semolina Kitchen and Bar

Come spend the afternoon with us in our beautiful new kitchen at Semolina Kitchen and Bar at 572 Boston Ave in Medford. In this class we will discuss the craft of pizza making using a Stone Hearth pizza oven. You will learn the tricks of making the perfect pizza dough. The use of San Marzano tomatoes for pizza sauce. We will make our popular black pepper cream sauce. The importance of cheese selection, along with many other toppings. How heat management is so vital to create the perfect pie in our top of the line oven. We will also sample some of the great wines by the glass hand picked by our expert wine team.

CLASS FULL

Spaghetti Carbonara 

Starting with the the highest quality pasta in essential to crafting this Roman classic. In this class we will be making the fresh pasta from scratch. Using only durum wheat flour and eggs from our local farms. We will knead, roll, and cut the spaghetti. We will look at the use of “guanciale” , an Italian cured and dried pork and how it adds to the dish. Bringing the egg yolks to the perfect temperature before adding them to the steaming hot fresh pasta. Then of course the use of Pecorino Romano and Parmigiana Reggiano cheese to complete this titan among pasta dishes.

Orecchiette with House-Made Sausage and Broccoli di Rapa 

In this class we will focus on a few key techniques and recipes to execute this traditional southern Italian staple. We will make the pasta from scratch and by hand, using durum wheat. Come see how the sausage is made too! From the best way to grind pork shoulder to the perfect ratio of seasoning and tips on natural casings, you will get a chance to see it start to finish. Broccoli di Rapa is a slightly bitter green vegetable that when paired with sausage, lots of fresh garlic, and white wine makes a great dish. You will be sure to impress your next dinner guests once you have this recipe!!

ONLY TWO SPOTS LEFT!!

Fresh Pasta Making

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!

CLASS FULL

GREECE 

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.

CLASS FULL

Fresh Pasta Making

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!

ONLY ONE SPOT LEFT!!

Sicily

Though now incorporated into the regional Italian cuisine view, the island of Sicily has a distinct food culture unto 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 dish Pasta alla Norma. We will also make the traditional eggplant dish Caponata, and of course, Sicilian style Arancini!

CLASS FULL

Fresh Pasta Making

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!

Fresh Pasta Making

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!

ONE SPOT LEFT!!

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 DFP 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!

CLASS FULL

Stone Hearth Pizza Making @ Semolina Kitchen and Bar

Come spend the afternoon with us in our beautiful new kitchen at Semolina Kitchen and Bar at 572 Boston Ave in Medford. In this class we will discuss the craft of pizza making using a Stone Hearth pizza oven. You will learn the tricks of making the perfect pizza dough. The use of San Marzano tomatoes for pizza sauce. We will make our popular black pepper cream sauce. The importance of cheese selection, along with many other toppings. How heat management is so vital to create the perfect pie in our top of the line oven. We will also sample some of the great wines by the glass hand picked by our expert wine team.

CLASS FULL

Fresh Pasta Making

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!

Cacio e Pepe

Using old world style hand crank pasta machines, we will start this class by make homemade pasta. We will examine the proper technique and method to produce the best pasta for these great Roman pasta dishes.

Cacio e Pepe or “cheese and pepper” sounds so incredibly simple. However, it is a ballet of temperature, starch development, and hydration. The proper method for preparing the pepper in a very special way will also be looked at. And the cheese. We will show you what cheese or cheeses we think makes this dish perfect!

  Gnocchi Making

Homemade, from scratch pasta, made without a machine! This is where the greatness of gnocchi lives. Its humble simplicity is very much a “learned simplicity”. Let us show you how to do it. We will look at how to properly mix the ingredients into a dough. We will hand roll and cut each gnocchi in the Old-World style. There are many different styles of gnocchi. Roman gnocchi is made with semolina and cut into forms from a polenta like cake. In Paris it is made with eclair paste and is piped into boiling water. In this call however we will be making two of the most iconic styles. The classic potato gnocchi with a San Marzano tomato sauce and fresh locally made mozzarella. And ricotta gnocchi with a decadent brown butter and sage sauce.

Fresh Pasta Making

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!

CLASS FULL

Stone Hearth Pizza Making @ Semolina Kitchen and Bar

Come spend the afternoon with us in our beautiful new kitchen at Semolina Kitchen and Bar at 572 Boston Ave in Medford. In this class we will discuss the craft of pizza making using a Stone Hearth pizza oven. You will learn the tricks of making the perfect pizza dough. The use of San Marzano tomatoes for pizza sauce. We will make our popular black pepper cream sauce. The importance of cheese selection, along with many other toppings. How heat management is so vital to create the perfect pie in our top of the line oven. We will also sample some of the great wines by the glass hand picked by our expert wine team.

CLASS FULL