Kitchen Arts: Learn to Make Stuffed Pasta

  • Friday, April 13, 2018
  • 12:00 PM - 3:00 PM
  • BARN Kitchen Studio, Class Code: KI0418LY-2
  • 12

Registration

(depends on selected options)

Base fee:

BARN Cancellation and Refund Policy: To change or cancel your registration, please call (206) 842-4475 or email info@BainbridgeBARN.org at least four (4) days prior to the class/event start date in order to receive a refund. Your spot in the class is not guaranteed until payment is completed. If you would prefer to register and pay offline, please call or come into BARN.
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Learn how to make ricotta and nettle stuffed pasta, "ravioli al plin" from foraged nettles. Once we've got our pasta, Chef Larkin will whip up quick little dish of capers, arugula and lemon for a sauce for the ravioli.

There will be an additional materials fee of $15.00, which will be added to the cost of the class when you register.

About the Instructor:

Perhaps you recognize Larkin Young. Maybe he’s brought out your dinner out of the kitchen from Tilth, Alchemy or the Willows Inn on Lummi Island. Maybe you saw him take home the gold on Iron Chef, as part of Chef Maria Hines’ team of three, besting even Morimoto himself.

Larkin has more than 10 years of experience under his belt. He’s been a fixture at fine dining establishments, pop-up events and volunteer events.

Now the executive chef is taking his creative expertise out of the restaurant – and into your kitchen. He wants to create a space where chefs can interact with diners in the comfort of their own homes, making memorable experiences with engaging menus and food concepts. He can create a 5-star dinner – and take special concern with menu preferences and food allergies or preferences.

Larkin also wants to pass on what he’s learned to clients – offering a number of classes and workshops. Host a cooking course with a group of friends at your home for a birthday party to remember – or join him for a walk in the woods to learn about foraging tips.

Larkin’s creativity in the kitchen is infectious – and he hopes you'll join him on a gourmet adventure. 

Contact: Kell Killian at Kitchen-2.Lead@BainbridgeBARN.org

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