Indulge in Chef Evan Allumbaugh’s special NYE five-course tasting menu focusing on the Emilia Romagna region of Italy - the birthplace of Italian kitchen staples Parmigiano Reggiano, aceto balsamico, and prosciutto di Parma.
The menu begins with simple specialty selections from Emilia Romagna, followed by a rabbit-focused antipasti, chestnut & porcini tortelloni, lasagna al forno (a rare sight at flour+water that you don’t want to miss!), mixed roast of pork, and a layered custard and sponge cake creation inspired by Chef Evan’s latest trip to Italy. Eat like the Italians do, if only for a night!
$95 pp five-course tasting menu
$75 optional wine pairings
We have a few spots remaining at our bar and communal table!
Call 415-826-7000 to inquire further.
January 4, 2017 - 6:30PM
January 18, 2017 - 6:30PM
February 1, 2017 - 6:30PM
semolina based pastas
February 15, 2017 - 6:30PM
March 1, 2017 - 6:30PM
March 15, 2017 - 6:30PM
semolina based pastas
Pasta class with flour + water Chef de Cuisine Evan Allumbaugh
Three-course family style dinner with wine pairings
Fresh pasta from class & recipe book to take home
**Signed copies of the cookbook, flour + water pasta available for purchase
About the Class:
With a glass of prosecco in hand and charcuterie platters at your fingertips, guests are encouraged to learn and create in a hands-on pasta making experience in Ne Timeas Restaurant Group's event space, The Upstairs. These interactive classes offer a demo as well as hands-on techniques for making fresh pasta. Guests will practice mixing dough, explore making pasta with a hand-cranked pasta machine and will learn the individual tricks for each subject as well as the history behind these region-specific specialties.
At the end of class, participants will sit down to a three-course dinner prepared by flour + water, including wines from the regions discussed in the class. Participants will leave with fresh pasta to cook at home and a recipe book to follow.
PURCHASE TICKETS HERE Jan 4 - Feb 1
PURCHASE TICKETS HERE Feb 15 - Mar 15
Ne Timeas Did You Know? Blog
Get to know our restaurants one ingredient at a time with a new blog series entitled "Ne Timeas Did You Know?" showcasing season ingredients that are being used at the Ne Timeas restaurants!
Kicking off the series we have:
Truffles from flour+water
Squashes from central kitchen
Hoshigaki Persimmons from Aatxe