Items | Fun Pasta Making Class With a Local Chef in Grand Rapids
Fun Pasta Making Class With a Local Chef in Grand Rapids
About
Crab-filled cappelletti with Hollandaise sauce and chive oil, plated professionally. Sounds ambitious. Chef Jerry will have you pulling it off in a single class. This is the kind of workshop that actually explains the why behind the techniques, why flour ratios change everything, how emulsification works and why plating is less about talent and more about understanding color, height and negative space. By the time it all clicks, you will look at your own plate and wonder when exactly you got this good. The setting is relaxed, the crowd is welcoming and Chef Jerry has a gift for making complex techniques feel completely within reach, even if your current pasta experience begins and ends with ...
Highlights
2 hours
Offered in English
Free Cancellation
Mobile Ticket
2 hours
Offered in English
Free Cancellation
Mobile Ticket
What's Included
A fun, hands-on 2-hour cooking class led by a talented local chef.
All ingredients and cooking tools provided.
Expert instruction, tips and chef secrets you’ll use daily.
An authentic experience hosted at a local public brewery, distillery, craft beer bar or wine bar.
Drinks are available for purchase at the bar of the venue. Prices range from $3 to $20.
Meeting Points
Departure
Third Nature Brewing Company
Please arrive at the venue at least 10 minutes before your scheduled session. Upon arrival, check in with the host or staff at the entrance and mention that you're attending the event.
Return
Important Information
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Wheelchair accessible
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Service animals allowed
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This cooking class is designed to accommodate a variety of dietary needs! Please let us know in advance, and we'll do our best to tailor the experience to suit your preferences and restrictions.
Cancellation policy
For a full refund, cancel at least 24 hours before the scheduled departure time.
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For a full refund, you must cancel at least 24 hours before the experience’s start time.
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Cut-off times are based on the experience’s local time.
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If you cancel less than 24 hours before the experience’s start time, the amount you paid will not be refunded.
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This experience requires a minimum number of travelers. If it’s canceled because the minimum isn’t met, you’ll be offered a different date/experience or a full refund.
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Any changes made less than 24 hours before the experience’s start time will not be accepted.
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Fun Pasta Making Class With a Local Chef in Grand Rapids
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From
$75.00
Price varies by group size
About
Crab-filled cappelletti with Hollandaise sauce and chive oil, plated professionally. Sounds ambitious. Chef Jerry will have you pulling it off in a single class. This is the kind of workshop that actually explains the why behind the techniques, why flour ratios change everything, how emulsification works and why plating is less about talent and more about understanding color, height and negative space. By the time it all clicks, you will look at your own plate and wonder when exactly you got this good. The setting is relaxed, the crowd is welcoming and Chef Jerry has a gift for making complex techniques feel completely within reach, even if your current pasta experience begins and ends with ...
Highlights
2 hours
Offered in English
Free Cancellation
Mobile Ticket
2 hours
Offered in English
Free Cancellation
Mobile Ticket
What's Included
A fun, hands-on 2-hour cooking class led by a talented local chef.
All ingredients and cooking tools provided.
Expert instruction, tips and chef secrets you’ll use daily.
An authentic experience hosted at a local public brewery, distillery, craft beer bar or wine bar.
Drinks are available for purchase at the bar of the venue. Prices range from $3 to $20.
Meeting Points
Departure
Third Nature Brewing Company
Please arrive at the venue at least 10 minutes before your scheduled session. Upon arrival, check in with the host or staff at the entrance and mention that you're attending the event.
This is not your average pasta night. Chef Jerry's hands-on cooking class is where you finally learn the stuff that actually makes the difference between decent homemade pasta and something that genuinely tastes like a restaurant made it. You will start by understanding why flour type and ratios matter more than most people realise, then work your dough until it hits that perfect, silky texture. From there you will fold and fill delicate cappelletti with a luxurious crab filling of cream cheese, scallions, parsley and Old Bay, before tackling one of the most notoriously tricky sauces in the culinary world. Hollandaise. Chef Jerry breaks down the emulsification process step by step so it actu...
