Chef Eric Ferguson of L’Ostrica explains different dough recipes and shapes, and how to use each one in the right dishes, while guiding guests in a hands-on class to create both noodles and stuffed pastas. To end the evening, guests will sit down family-style to enjoy their creations with wines selected by L’Ostrica’s Cat Carter. Only 12 seats available!

You’ll learn to make:
Doughs: Stuffed, cut, and water
Fillings: Squash and roasted meat
Shaped pastas: Stuffed, agnoloti, ravioli, triangle, capaletti
Cut pastas: Tagliolini/tagliatelle, papperdelle/trenette, garganelli
Hand-formed pastas: Gnocchi, sardi, pichi
Sauces: Nduja cream, meat ragu, just butter

​​Then, sit down to fun conversation, wine, pasta, salads and dessert to finish off the night!

General admission: $210. (Taxes and fees not included.)

Learn how to make and use some core Asian sauces with Michael Le, chef/owner of Hello Uncle. Le will host a cooking demonstration of three sauces using Asian pantry staples and explain how to best use them. Guests will sample three dishes. Beverages will be avaiable for purchase from Free Range Brewing.

UP Member presale price: $35; general admission: $40. (Taxes and fees not included.)

Learn the foundations of coffee, from how roasting affects the final flavor to the best way to prepare beans. Tour Enderly Coffee’s roastery to learn about bean sourcing and roasting before diving deep into coffee preparation with owner Tony Santoro. A light breakfast will be provided by Biscuit Jam, James Beard Award semifinalist Oscar Johnson’s breakfast pop-up.

UP Member presale price: $35; general admission: $40. (Taxes and fees not included.)