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Since the classes seems to sell out quickly, I inquired about a private class. This is the response I received. Good Morning, Kathryn! Thank you for thinking of Sfoglina for a private pasta class! We would be delighted to host you! We can host up to 15 guests for an intensive hands on pasta class that demonstrates how to roll and shape various pastas. We can accommodate more for classes that focus less on rolling the pasta, and more on creating various shapes. Was there a particular topic that you had in mind, or a number of guests that you would like to accommodate? Additionally, did you have a specific date in mind? We can certainly customize a class to suit your needs! All the best, Kristen Dennis Private Dining Manager Sfoglina Downtown --- What would the consensus be that the group would be interested?- 52 replies
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Handmade Pasta Classes with award-winning Sfoglina Simonetta Capotondo , Each course is $65 per person, or purchase all three classes for $175. Seating is limited. To reserve a spot email reservations@fabiotrabocchi.com or call 202.525.1402. All CLASSES SOLD OUT!!!! Wait list available...
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We’re ready to announce the next round of pasta classes today, but we wanted to give you advance notice before the announcement goes live on the website! The next three classes are posted below: March 9 – Filled Pasta, 2:30 – 4:30 Participants will learn the classic egg pasta dough, as well as roll it by hand with the pin, and shape it into various forms such as ravioli and tortellini. $75 per person March 16 – Classic Egg Pasta, 2:30 – 4:30 Participants will learn how to make the classic egg pasta dough, as well as roll it by hand with a rolling pin, and cut it into various shapes, such as tagliatelle, pappardelle, maltagliati, farfalline, garganelli, and quadrucci. $75 per person March 23 – Semolina Pasta without Eggs, 2:30 – 4:30 Participants will learn how to make hand-shaped pasta with an eggless dough made of semolina and water, forming shapes such as trofie, lorighiddas, malloredus, orecchiette, cavatelli, and maccheroni. $75 per person
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#pvpizzaclass!! Pizza after dark is a series of classes held each month that offers an opportunity to learn how to make pizza from the venerable Marc Vetri. The price of the class is $85. The class includes 2 pizzas and toppings, a carafe of wine or pitcher of beer, dessert, instruction, and service. I asked the event organizer if this will be offered at the DC location, and it will not be offered as of yet. So maybe with increasing interests, they will begin these pops up at their DC location. pizza, pizza, kat
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Last Saturday, I attended a Vietnamese Street Food Class at Baltimore Chef Shop in the heart of Hampden (passersby were frequently looking in the open windows). The list of classes available is quite large, considering the building is a small converted rowhome with room for about 12 on the first floor and maybe 6-10 in the basement. I can't pretend to know what the market is for this type of thing, but for $65 a head we got to learn how to cook something we wouldn't normally (without grovery shopping or cleaning!), meet other people, and eat a delicious large meal we created with strangers. The instructor and assistance was there to help when we asked questions, but not too overbearing, and encouraged any creative edits we wanted. This may not be something I'd do every week/month, but it was a fun change of pace and let me expand my cooking knowledge. I have a couple other classes I'm eyeing, so we'll see if I can get back. -
Remember that movie, "Big Night"? No? Call it up on Netflix or whatever you kids do today with the movies. Go on. Watch it. We'll be here when you're done. Now sign up for Chef Anthony Lombardo's master course in handmade pasta. With Lombardo's expert guidance, you'll learn how to turn the simple peasant ingredients into something that would make even Isabella Rosselini swoon (seriously, just watch the movie already.) Dig your hands into pastured eggs, the lightest, locally milled flour, and potatoes unearthed from fields nearby (maybe even Arcadia's). Then prepare to dig in.You'll roll your own pasta, sup on a hearty meal, and take fresh pasta home for dinner the next day. You'll make sauces from scratch, learn how to pair them with the right pasta, and understand the difference in cooking fresh and dried pastas. Date: Monday, January 13, 2014 Time: 7:00 PM Location: Washington, DC; details will be shared after registration Price: $60 Benefits the Arcadia Center for Sustainable Food and Agriculture. REGISTER HERE. (http://www.eventbrite.com/e/handmade-pasta-tickets-8854342577) -
I love Dangerously Delicious Pies, chocolate chess is my fav. It is a small operation and I have heard in the past that he gets quite overwhelmed during Thanksgiving. Perhaps he is better prepared now (this was a few years ago) but I must admit that it would give me pause. Rodney does make a kick ass pie, though.
