Saturday, August 3, 4-8pm
139 Eastern Avenue
St. Johnsbury, VT
Tickets: Workshop and Dinner $40 - limited to 20 individuals
Four-Course Dinner Only $20 - Limited to additional 15 individuals
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Let’s make the most of our fresh local summer produce.
If you love fresh pasta but think you could never make it yourself, this class will change your mind. Learn how to make pasta from scratch at this hands-on pasta making workshop. Our instructor, Sally Wilson will demystify the process, walking you step by step through techniques for making perfect dough every time using premium ingredients. You’ll practice rolling and cutting pasta into fettuccine and creating your own hand-formed filled version of tortellini.
You will create seasonal dishes with our handmade fettuccine and tortellini with ingredients sourced from local farmers and artisans. Attendees will then enjoy a four-course meal together at 7pm! Invite your friends and family to join you just for dinner and share the fruits of your labor. But what’s a pasta class without wine? Bread&Butter will have wines available that pair perfectly with pasta and the recipes we’ll be making.
Sally graduated from Johnson & Wales University with a culinary degree. Sally with her husband Tim owned and operated the Norwich Inn for sixteen years. Sally is committed to community and managed the Hanover Farmers Market for ten years. At present, Sally counsels for SCORE under the umbrella of the Small Business Assoc. She is focused on food and beverage properties in the Upper Valley Region; from Claremont to Groton. She is a Ryegate Lister, treasure of the Blue Mountain Grange and the Ticklenaked Pond Assoc. In her spare time she enjoys growing organic vegetables and cooking with them in her home kitchen.
- Tortellini En Brodo
- Fettuccine tossed with Fresh Tomato Basil Sauce
- Salad of local greens, Shaved Fennel and Blackberry Vinaigrette w/ Bread
- Olive Oil Almond Torte
Wine & Beer available throughout afternoon