This classic Italian dinner menu is the perfect meal to serve on a Sunday, special occasion or any night of the week. In this class, restaurant secrets will be shared so that pulling off the sophisticated sauce and finishing techniques can easily be duplicated at home. Chef Barbara Sowatsky will teach you to make, roll and cut pasta dough into beautiful Pappardelle. You will learn to pull together the pan reduction with ease, elegance and little cleanup. You will enjoy:

• Baby Greens, with Burrata, Prosciutto, Pomegranate Seeds, Balsamic Glaze and Grilled Bread
• Saffron Shrimp, Cherry Tomatoes, Arugula in a Lemon and Garlic White Wine Reduction served over Fresh Hand-Cut Pappardelle Pasta
• Vanilla Panna Cotta with Mixed Berry Compote