Roman Classics: Cacio de Pepe, 3/8/24
In the second of our new pasta series, Roman Classics, we’ll cover Cacio de Pepe! Join Chef Leta Merrill as we discover the nuances of this timeless dish, where simple ingredients are transformed into a decadent final product. Join us for a hands-on experience that will leave you with the skills to recreate this classic dish at home.
What to expect:
Class will include all instruction, tools, recipes and ingredients.
Our pasta will contain wheat flour, eggs, and dairy. Please contact us before registering if you have an allergy or intolerance to these ingredients.
There will be some demo, and lots of time for hands-on pasta shaping.
Wine, beer and kombucha available for purchase.
Class will end with a seated meal of pasta, salad, bread.
CLASS DATE: Friday, March 8th, 2024, 6:00 - 8:00 pm
About our instructor:
Leta Merrill is a chef, mother, teacher, and pastaia. She discovered her love of pasta as a child over Sunday suppers at her Sicilian great-grandmother’s home. She decided to follow her passion for food and cooking and enrolled at the Oregon Culinary Institute. Upon graduating, she took a job as pasta cook at Union Square Cafe in New York, one of the city’s most popular restaurants. There, she honed her skills, grew a thicker skin, and continued her passion for pasta. Leta now lives in Portland, and spends her time cooking, eating, traveling, teaching pasta workshops, and preparing pasta from her designer kitchen. You can follow her work, sign up for workshops, and order custom pasta via her website and follow her adventures in pasta on Instagram @pastamaia.
In the second of our new pasta series, Roman Classics, we’ll cover Cacio de Pepe! Join Chef Leta Merrill as we discover the nuances of this timeless dish, where simple ingredients are transformed into a decadent final product. Join us for a hands-on experience that will leave you with the skills to recreate this classic dish at home.
What to expect:
Class will include all instruction, tools, recipes and ingredients.
Our pasta will contain wheat flour, eggs, and dairy. Please contact us before registering if you have an allergy or intolerance to these ingredients.
There will be some demo, and lots of time for hands-on pasta shaping.
Wine, beer and kombucha available for purchase.
Class will end with a seated meal of pasta, salad, bread.
CLASS DATE: Friday, March 8th, 2024, 6:00 - 8:00 pm
About our instructor:
Leta Merrill is a chef, mother, teacher, and pastaia. She discovered her love of pasta as a child over Sunday suppers at her Sicilian great-grandmother’s home. She decided to follow her passion for food and cooking and enrolled at the Oregon Culinary Institute. Upon graduating, she took a job as pasta cook at Union Square Cafe in New York, one of the city’s most popular restaurants. There, she honed her skills, grew a thicker skin, and continued her passion for pasta. Leta now lives in Portland, and spends her time cooking, eating, traveling, teaching pasta workshops, and preparing pasta from her designer kitchen. You can follow her work, sign up for workshops, and order custom pasta via her website and follow her adventures in pasta on Instagram @pastamaia.
In the second of our new pasta series, Roman Classics, we’ll cover Cacio de Pepe! Join Chef Leta Merrill as we discover the nuances of this timeless dish, where simple ingredients are transformed into a decadent final product. Join us for a hands-on experience that will leave you with the skills to recreate this classic dish at home.
What to expect:
Class will include all instruction, tools, recipes and ingredients.
Our pasta will contain wheat flour, eggs, and dairy. Please contact us before registering if you have an allergy or intolerance to these ingredients.
There will be some demo, and lots of time for hands-on pasta shaping.
Wine, beer and kombucha available for purchase.
Class will end with a seated meal of pasta, salad, bread.
CLASS DATE: Friday, March 8th, 2024, 6:00 - 8:00 pm
About our instructor:
Leta Merrill is a chef, mother, teacher, and pastaia. She discovered her love of pasta as a child over Sunday suppers at her Sicilian great-grandmother’s home. She decided to follow her passion for food and cooking and enrolled at the Oregon Culinary Institute. Upon graduating, she took a job as pasta cook at Union Square Cafe in New York, one of the city’s most popular restaurants. There, she honed her skills, grew a thicker skin, and continued her passion for pasta. Leta now lives in Portland, and spends her time cooking, eating, traveling, teaching pasta workshops, and preparing pasta from her designer kitchen. You can follow her work, sign up for workshops, and order custom pasta via her website and follow her adventures in pasta on Instagram @pastamaia.