Celebrate Thanksgiving with timeless elegance
where our cookware and curated drinkware turn every gathering into a cherished tradition.
where our cookware and curated drinkware turn every gathering into a cherished tradition.
Tonight we are focused on learning to make Beef and Sausage Ragu—a hearty, crowd-pleasing Italian meat sauce. We will pair your aromatic, perfectly seasoned and deeply flavorful RAGU with handmade pasta by our very own Chef Mario– owner of PastaBar, a Tuscan Kale Caesar, and Dr. Pete’s Focaccia Bread with Burrata and Roasted Grapes. Join us for an unforgettable participation-style cooking class where you’ll roll up your sleeves, sharpen your skills, and savor every bite of what you create!
Beef and Sausage Ragu
Learn how to build deep, rich flavor with this Italian classic — from perfectly searing short ribs to slow-braising them into a melt-in-your-mouth ragu.
Served Over Local Handmade Pasta
You’ll pair your ragu with beautiful, fresh pasta sourced from a local artisan — with a discussion of the behind-the-scenes of the pasta-making process.
Tuscan Kale Caesar Salad
Crisp, bold, and flavorful. You’ll master the art of homemade dressing- whisking a creamy Caesar dressing, and baking golden herbed croutons.
Dr. Pete’s Focaccia Bread, Burrata and Roasted Grapes
A beloved Southern classic with an Italian twist — served warm, fluffy, and perfect for soaking up extra sauce.
Participation Cooking Class: Aprons and workstations will be set up for you while your Chef-Instructor walks you making sauce, salad and focaccia appetizer giving you lots of tips and tricks along the way.
Chef: Gina
One glass of wine or beer is included with the event. Additional glasses are available for purchase at the wine bar.
10% off all regularly priced merchandise during the event.
If you cannot make your reservation, we do encourage you to attempt to find someone that would enjoy attending. We can only issue a credit for you to attend a future event (6 month expiration). Within 72 hours we are not able to offer a credit as we’ve already incurred food and help costs.
