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Dinner will be served. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;\"\u003eTom \u003c\/span\u003e\u003cspan style=\"color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;\"\u003efirst learned to cook and bake as a child in his mother's kitchen. As he grew up he fell out of love with the kitchen until he began watching The Great British Bake-off. Something there ignited the fire within. Since then Tom has searched, watched videos, read blogs, publications, and researched articles, and has taken that knowledge to the kitchen to practice. At college Tom studied mathematics and physics, and learned to apply some of the skills for precision and detail to his techniques in cooking. \"Food that we share is an expression of ourselves and forms lasting bonds and memories. 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In this hands-on class, Tom Apedaile will be making potato gnocchi using a classical method used by Chef Thomas Keller. Potato gnocchi is a delicate Italian potato dumpling. We will cover materials and methods, as well as experiencing a hands-on feel for the proper texture of the dough. Making gnocchi requires a rough idea of the quantities of ingredients used, but the final call is made when the dough feels right. We will cover what it means for the dough to feel right. We will then explore a few simple recipes for what to do with your gnocchi. Dinner will be served. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;\"\u003eTom \u003c\/span\u003e\u003cspan style=\"color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;\"\u003efirst learned to cook and bake as a child in his mother's kitchen. As he grew up he fell out of love with the kitchen until he began watching The Great British Bake-off. Something there ignited the fire within. Since then Tom has searched, watched videos, read blogs, publications, and researched articles, and has taken that knowledge to the kitchen to practice. At college Tom studied mathematics and physics, and learned to apply some of the skills for precision and detail to his techniques in cooking. \"Food that we share is an expression of ourselves and forms lasting bonds and memories. I am excited for the opportunity to share with you!\" ~ Tom\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #212b36; font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 14px;\"\u003ePlease bring your own apron. \u003c\/span\u003e\u003c\/p\u003e"}

November 19th @ 6:00 PM Hands-on Date Night Gnocchi w/ Tom

Product Description

We another fun date night! In this hands-on class, Tom Apedaile will be making potato gnocchi using a classical method used by Chef Thomas Keller. Potato gnocchi is a delicate Italian potato dumpling. We will cover materials and methods, as well as experiencing a hands-on feel for the proper texture of the dough. Making gnocchi requires a rough idea of the quantities of ingredients used, but the final call is made when the dough feels right. We will cover what it means for the dough to feel right. We will then explore a few simple recipes for what to do with your gnocchi. Dinner will be served. 

Tom first learned to cook and bake as a child in his mother's kitchen. As he grew up he fell out of love with the kitchen until he began watching The Great British Bake-off. Something there ignited the fire within. Since then Tom has searched, watched videos, read blogs, publications, and researched articles, and has taken that knowledge to the kitchen to practice. At college Tom studied mathematics and physics, and learned to apply some of the skills for precision and detail to his techniques in cooking. "Food that we share is an expression of ourselves and forms lasting bonds and memories. I am excited for the opportunity to share with you!" ~ Tom

Please bring your own apron. 

Maximum quantity available reached.