SAUCED with Sasto - Back to Basics REPLAY Pasta Sauce Cook-Along
San Francisco, CA
****THERE IS NO DATE OR TIME ASSOCIATED WITH THIS EXPERIENCE - THIS IS A REPLAY - YOU WILL RECEIVE THE RECORDED LINK AS SOON AS YOU SIGN UP AND CHECK OUT**** This one is for all my pasta lovers out there who are either looking to up their skills in the kitchen, or want to improve upon some favorite techniques. I have received lots of requests to host a class on finishing dishes, sauce work, and plating techniques. Spend the afternoon revisiting some of the classics and PERFECTING them. Let's go back to basics, and do these things right! Cacio e Pepe & La Gricia Arrabbiata & Amatriciana Carbonara Pesto Pomodoro d’Oro & Alla Vodka Aglio e Olio One of the most important things to understand, when talking about, eating, or cooking pasta, is that the PASTA is the marriage of the noodle and the sauce. The coming together of the two, becoming one. By the end of the afternoon, I am confident you will look at pasta and sauce, in an entirely new way. At the end of the afternoon, we will spend some time reviewing what we learned, as some best practices for plating, and elevating your average home-cooked meal to a restaurant worthy experience. Not to worry - all the LIVESTREAM lessons will be recorded, and can be played back and rewatched whenever is most convenient for you. This workshop is for all skill-levels and will not be using any special pasta making tools or equipment. *VEGETARIAN & GLUTEN FREE ADAPTATION AVAILABLE* -- ChefsFeed Experiences cooking classes are a chance to virtually connect with chefs and bartenders, learn simple cooking tricks and tips, and most importantly, support the culinary community through this difficult time. Please don't hesitate to reach out to Chef Joe with any questions you may have throughout your pasta journey! Upon reserving your space, you will immediately receive a welcome note with the private links. BE SURE TO CHECK YOUR SPAM FOLDER AND BE ON THE LOOKOUT IMMEDIATELY UPON BOOKING!
Cacio e Pepe
One of the Roman “Mother Sauces”- Cheese and Pepper. It sounds simple, right? Sometimes the simplest things are often the hardest. Learn Chef Joe’s technique to a creamy and consistent cacio e pepe - the ultimate adult mac and cheese.
When it comes to the four main pasta dishes of Roman cuisine (carbonara, amatriciana, gricia, and cacio e pepe), pasta alla gricia is criminally overlooked and underappreciated. It's time to put an end to all that. It's time to celebrate the minimalist perfection of rigatoni dressed in a silky emulsion of rich guanciale fat and starchy pasta water. It's time to make gricia a household name.
One of Chef Joe’s all-time favorite condiments. There is a lot of debate over the proper set of ingredients or the process. Every Chef has his own secrets and tricks to a rich and creamy egg sauce to coat every noodle.
Pesto doesn’t need to be complicated. This condiment will focus more on the technique than the ingredients, and allow everyone to substitute whatever herbs or greens they have available, learning the tips and tricks to a vibrant, bright, and herbaceous green treat.
Arrabbiata & Amatriciana
Translates to mean “Angry Sauce” - A great sauce to learn for amplifying flavor and creating a base to work with for other dishes. Amatriciana is a classic variation on one of the most popular Roman dishes. Each trattoria will have its own version. With some proper preparation and refined technique, you’ll understand the secrets to bringing together tomato, pork, pecorino, and noodles into a quick and easy pasta dressing.
When it comes to vodka sauce, this may fall into the ultimate comfort food category. And there is nothing wrong with some comfort food and pink sauce. There may not always be a right way to do something, but there is a better way. Let's go through the basics, step by step.
Aglio e Olio
The classic combination of olive oil and pasta water. But it's not as simple as it sounds. There is a level skill involved in bringing the two together for a harmonic symphony.