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Tuesday October 13 - 6-8 p.m.
This class is built for cooks who want to move beyond “Italian‑inspired” and into truly authentic Italian technique—the kind that transforms simple ingredients into deeply satisfying dishes. Guests will be greeted with an incredible crostino of honey roasted fig with prosciutto, then together we will make:
Hand‑crafted chicken meatballs, made the traditional way: by grinding our own meat. You’ll learn how grind size affects texture, how to balance fat for juiciness, and how to season with restraint so the chicken stays tender and flavorful. These aren’t dense, bready meatballs—they’re delicate, tender, and unmistakably Italian.
Roll and cut fresh fall‑inspired pasta dough into fettuccini, which we’ll use to prepare authentic fettuccine Alfredo, a dish that has almost nothing in common with the heavy, cream‑laden American version. You’ll learn the real technique: emulsifying butter, Parmigiano‑Reggiano, and pasta water into a glossy, delicate sauce that clings to each strand without overwhelming it.
Class will end on a sweet note with Olive Oil Gelato, a surprising, elegant dessert that captures the essence of Italian simplicity.
ALLERGY INFO: Wheat/Gluten, eggs, dairy (menu subject to change without notice due to product availability)
IMPORTANT INFORMATION: This class is being held at Dry Comal Creek Vineyards, located at 1741 Herbelin Road in New Braunfels. Attendees will receive a reminder email one week prior to Class with important information (be sure to check your spam folder if you do not receive it).
Tuesday October 13 - 6-8 p.m.
This class is built for cooks who want to move beyond “Italian‑inspired” and into truly authentic Italian technique—the kind that transforms simple ingredients into deeply satisfying dishes. Guests will be greeted with an incredible crostino of honey roasted fig with prosciutto, then together we will make:
Hand‑crafted chicken meatballs, made the traditional way: by grinding our own meat. You’ll learn how grind size affects texture, how to balance fat for juiciness, and how to season with restraint so the chicken stays tender and flavorful. These aren’t dense, bready meatballs—they’re delicate, tender, and unmistakably Italian.
Roll and cut fresh fall‑inspired pasta dough into fettuccini, which we’ll use to prepare authentic fettuccine Alfredo, a dish that has almost nothing in common with the heavy, cream‑laden American version. You’ll learn the real technique: emulsifying butter, Parmigiano‑Reggiano, and pasta water into a glossy, delicate sauce that clings to each strand without overwhelming it.
Class will end on a sweet note with Olive Oil Gelato, a surprising, elegant dessert that captures the essence of Italian simplicity.
ALLERGY INFO: Wheat/Gluten, eggs, dairy (menu subject to change without notice due to product availability)
IMPORTANT INFORMATION: This class is being held at Dry Comal Creek Vineyards, located at 1741 Herbelin Road in New Braunfels. Attendees will receive a reminder email one week prior to Class with important information (be sure to check your spam folder if you do not receive it).