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{"id":6895447638121,"title":"August 20th @ 5 PM Hands-on Gnocchi w\/ Tom","handle":"august-20th-5-pm-hands-on-gnocchi-w-tom","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400; color: #000000;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eTom 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400; color: #000000;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eTom 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\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cb data-mce-fragment=\"1\"\u003eDate: \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAugust 20th @ 5 pm \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cb data-mce-fragment=\"1\"\u003eTime: \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e1 - 1\/2 hours \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cb data-mce-fragment=\"1\"\u003eCost:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e $55 a person \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","published_at":"2022-07-16T14:23:41-06:00","created_at":"2022-07-16T14:23:42-06:00","vendor":"Love to Cook","type":"Class","tags":["August 2022"],"price":5500,"price_min":5500,"price_max":5500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":40167760003177,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"14163","requires_shipping":false,"taxable":false,"featured_image":null,"available":true,"name":"August 20th @ 5 PM Hands-on Gnocchi w\/ Tom","public_title":null,"options":["Default Title"],"price":5500,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/a12b794949a65cc8b5f6c681157bd80e342b5013_f3f241aa-83d6-45dc-ae1f-3d93f70c8f5d.jpg?v=1658003022"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/a12b794949a65cc8b5f6c681157bd80e342b5013_f3f241aa-83d6-45dc-ae1f-3d93f70c8f5d.jpg?v=1658003022","options":["Title"],"media":[{"alt":null,"id":22432460472425,"position":1,"preview_image":{"aspect_ratio":1.0,"height":160,"width":160,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/a12b794949a65cc8b5f6c681157bd80e342b5013_f3f241aa-83d6-45dc-ae1f-3d93f70c8f5d.jpg?v=1658003022"},"aspect_ratio":1.0,"height":160,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/a12b794949a65cc8b5f6c681157bd80e342b5013_f3f241aa-83d6-45dc-ae1f-3d93f70c8f5d.jpg?v=1658003022","width":160}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400; color: #000000;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eTom 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400; color: #000000;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eTom 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\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cb data-mce-fragment=\"1\"\u003eDate: \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAugust 20th @ 5 pm \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cb data-mce-fragment=\"1\"\u003eTime: \u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e1 - 1\/2 hours \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cb data-mce-fragment=\"1\"\u003eCost:\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e $55 a person \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e"}

August 20th @ 5 PM Hands-on Gnocchi w/ Tom

Product Description

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.

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

Date: August 20th @ 5 pm 

Time: 1 - 1/2 hours 

Cost: $55 a person 

Maximum quantity available reached.