This class was a organized for a group of 15 women on a bachelorette weekend getaway to the Hudson Valley. We offered them several menu options for a hands-on dinner prep class, including Chinese, Indian, Vietnamese and the Italian option that they chose.

Starting from flour and egg, the group learned to make pasta from scratch. They rocked {80’s looks} and rolled pasta. Then they hand cut tagliatelle and stuffed ravioli.
The following is the full menu for evening.

Tuscan Spinach Salad
Fresh baby spinach, tossed with sun dried tomatoes, bocconcini (mini fresh mozzarella balls), olives, pine nuts, and a balsamic vinaigrette.

Pasta Dishes
Tagliatelle with a Mushroom Ragout
thick ribbons of pasta with a savory red sauce fortified with sweet red wine and an assortment of mushrooms.

Basil and Ricotta Ravioli
handmade ravioli served with a classic marinara.

Dessert
Fresh fruit with zabaglione (a marsala and egg based custard)

About Chef Michael Freeman
Chef Freeman is a New York native and a Culinary Institute of America graduate. With his Savory Food Truck, he brings “real” deli to Hudson. The Savory menu consists of family recipes and deli staples like pastrami on rye. He refines these classics using his culinary background in the homemade preparation of the meats—cured, brined, smoked, and prepared over days—to hand cut chips. Chef Freeman incorporates culinary flavors profiles and cooking techniques from across the globe.