Tonight, we lighten up a typical pasta night with an injection of spring inspiration. Join Chef Anna in our kitchen as we gather the first farmers-market-finds of the season. You’ll roll fresh pasta, prepare delicious side recipes and afterwards, put it all together and enjoy with wine pairings from the ue wine list.
Fresh spinach pappardelle with pan roasted mushrooms, braised chicken and warm ricotta and herbs
Ricotta cavatelli with eggplant caponata, buffalo mozzarella and watercress with black olive vinaigrette
Sour cream panna cotta with rhubarb compote and almond streusel