January 4, 2017 - 6:30PM
January 18, 2017 - 6:30PM
February 1, 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.
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
Chef Thomas McNaughton presents a festive five-course tasting menu for $95 per person highlighting the best of the season and of course, a few surprises. Optional wine pairings beginning at $70 per person.
$95 pp five course tasting menu
$70 pp optional wine pairing
Spaces available online and subject to availability. Not seeing what you are looking for? Do not fret, we still have seats available at our bar and communal table - reach out to our reservationist at firstname.lastname@example.org to nab some seats at our bar or communal table.
chanterelle mushroom conserva
salt cod croquette with cauliflower and perigord truffles
NV Deletto, Nebbiolo Brut, Piemonte
yellowtail crudo with charred grapes, celery root, avocado and buddhas hand
2014 Bisson, Bianchetta, U Pastine Liguria
salsify cappelletti with black garlic and matsutake mushroom
beluga lentil gargati with cotechino ragu and breadcrumbs
2007 Cerreto Libri, Chianti Ruffina, Toscana
veal osso buco with floriani polenta and gremolata
2008 Giovanni Rosso, Barolo, Cerreto, Piemonte
chocolate bonet with candy cap mushroom mousse and chocolate mint short bread
NV Marco Porello, Brachetto, Birbet, Piemonte