Celebrate fall with three gorgeous fall pastas— all made by you, by hand! In this hands-on class, Chef Joele Pinkerton will walk you through the process of making doughs, shaping noodles and crafting the sauce that best compliments your homemade pasta shape. Recipes may include: pumpkin cannelloni (homemade) with goat's milk cheese, roasted pumpkin seeds and a creamy bechamel sauce, gnocchi with pistachio pesto, and butternut squash farrotto with sausage.
Class is limited to 12 students, please bring an apron with you to class.
Chef Joele Pinkerton has a lifelong passion for cooking and a love of teaching. She received a bachelor’s degree from Illinois State University in Food Science, Nutrition and Dietetics and a Culinary Arts degree from the Culinary Institute of America in New York where she was classically French trained. Shortly after college, she trained in Normandy France to enhance her love of French cooking. Chef Joele previously taught at Le Cordon Bleu, owned a catering business in St. Louis, MO and was also the food writer for the O’Fallon Weekly. With a thirst for more culinary knowledge, she’s traveled to England, France, Italy and even lived in Bahrain to bring the food lessons she’s learned from her travels into the classroom.