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October 02, 2014
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community living

Sustainable cooking from scratch at The Cooperage


HONESDALE, PA — The Cooperage Project will hold a Pasta & Ricotta class as part of Sustainable Cooking from Scratch on Monday, March 24 with from 6 to 9 p.m. The class will focus on low-cost, high-nutrition home cooking and is ideal for any level of home cook who wants to elevate their skills.

This class will explore fresh pasta from start to finish. You will learn basic dough-making techniques, how to cut different types of pasta, how to make ravioli and ricotta as well as tips for crafting accompanying sauces.

The class will be taught by Benjamin Cooper and Derrick Braun, graduates of the culinary school at Johnson & Wales University in Providence, RI. Cooper will explain the science behind the cooking, while Braun will focus on the nutritional side and why making your own can be more fun and nutritional than buying products that are ready-made.

Space is limited, reserve your spot by calling 570/253-2020. Suggested donation is $25, or bring a friend for $20/person. For more information, visit www.thecooperageproject.org.