Fresh and Flavorful Pastas
- - Per Person
What You Will Learn
For: Ages 18 and Older
Come in and learn how to refresh your table with the flavors of spring. We’ll start with how to make pasta dough from scratch, then move on to the best ways to include fresh ingredients and sauces that embrace this season’s wonderful harvest. You’ll leave with several recipes for delicious dishes that are as versatile as they are easy.
After receiving a Culinary Diploma from the Art Institute of Houston, Kernan apprenticed under Chef Philippe Schmit at Bistro Moderne. Ed’s worked for us since 2006, running culinary programs in Houston, Seattle and now Dallas.