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One of our favorite things to do at Schola is make pasta. But when summer arrives the idea of heavy sauces such as Alfredo and Bolognese sauce are just not as appealing as they are in the cooler weather. It is hard to beat the great taste of fresh pasta, so join us as we… Read More »Summer Pastas
Making fresh pasta used to be commonplace but with the advent of easy to cook, dried pasta, fresh pasta has taken a back seat in the kitchen. Unfortunately, once you've tasted the fresh stuff, it is hard to go back! Join us as we used the pasta sheeter to create a few of the old… Read More »The Art of Making Pasta
We will be making fresh pasta from scratch and discuss different uses of flour: All Purpose, 00, semolina, talk about extruded pasta vs. sheeted pasta, then sit down and eat all of our creations. We will learn how to confit garlic and send you home with your own small jar. Pastas: Flavored Pasta Dough for… Read More »Pasta Workshop II
Learn how to use a chef's most important tool! The knife is the chef's most important tool. The class will start with a lecture about knives, how they're made, how to sharpen them and what the different types are used for. The class will then go to work practicing the basic cuts, large & small… Read More »Knife Skills & Sharpening
Please note that we can’t offer refunds, exchanges, or transfers to classes because our seating is very limited.
Schola is BYOB so bring a bottle or two of whatever you’d like to enjoy while cooking and eating. If you need ice for your drinks, please bring that with you as well.
Ingredients for all classes subject to change based on availability.
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