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Canandaigua, NY 14424

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Events Cooking Classes Anything’s Pastable – Cookbook Club 8/22
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Anything’s Pastable – Cookbook Club 8/22

Thursday August 22 @ 6:00 pm - 8:00 pm

NY Kitchen Cookbook Club: Join other curious, adventurous cooks to explore specially chosen cookbooks and go beyond the experience of just reading them! Increase your skills through personalized instruction from our Chef Instructors AND make friends with like-minded cooks from all over Upstate NY!

This class will expand your culinary experiences, learning about new techniques, ingredients, and flavors.

During each NY Kitchen Cookbook Club you’ll:
Cook confidently from a new cookbook
Learn what other cooks discovered and liked from the same book
Share your success stories and ask questions about what you cooked and ate
Be guided by our Chef Instructor through delicious recipes that may have never been tested in your kitchen, until now!

About this month’s cookbook: Anything’s Pastable by Dan Pashman
“If you’ve eaten your share of classic carbonara and lasagna Bolognese and want to level up your pasta game and unlock the full potential of your pantry, pick up this book and let Dan guide your mouth into whole new worlds of deliciousness.”
– J. Kenji López-Alt

Eat your way through a world of new and different pasta sauces with this fun and charmingly obsessive cookbook

When Sporkful podcast host Dan Pashman launched cascatelli, a new pasta shape he invented to hold tons of sauce, stay on your fork, and be incredibly satisfying to bite into, it went viral and was named one of Time magazine’s Best Inventions of the Year. But as people shared photos of what they were making with Dan’s new pasta shape, he was disappointed to see the same dishes over and over: tomato sauce, meat sauce, mac and cheese. A few party animals made pesto.

So Dan set out to revolutionize people’s conceptions of pasta sauces, just as he did with pasta shapes. He traveled across Italy and worked with an all-star team of recipe developers in the United States to create a cookbook full of adventurous twists on the old standbys, fit for a wide range of shapes. It’s time to show the world— Anything’s Pastable. That’s why you won’t find pictures of the hills of Tuscany or Nonnas in aprons in this book. There’s no recipe for marinara sauce here. Instead you’ll find a Jarred Tomato Sauce Decision Tree that shows you how to improve store-bought sauce.

During class, we’ll create and enjoy a couple of dishes inspired by a range of ingredients and cuisines, the cookbook offers such a variety, for instance:

Kimchi Carbonara
Cacio e Pepe e Chili Crisp
Shakshuka and Shells
Smoked Cheddar and Chicken Manicotti “Enchiladas”

Lesser-known Italian pasta dishes with a twist:

Spaghetti all’Assassina (spicy pasta, pan-fried until charred and crispy crunchy)
Cavatelli with Roasted Artichokes and Preserved Lemon
Creste di Gallo with Fava Beans and Dandelion Greens
Pasta Frittata

And playful pasta concoctions that may—or may not—be how they do it in Italy:
Pasta Pizza (with a “crust” made of crispy fettuccine fused together)
Spinach Artichoke Dip Lasagna Pinwheels
Italian Cafeteria Hot Dog Pasta Salad with Canned Veggies

With an incredible array of creative recipes, Dan will show you that a simple box of pasta has limitless pastabilities.

Final menu will be posted soon!

Purchase the cookbook now if you don’t have it! Here!

Be on the lookout for September’s cookbook club! Samin Nostrat’s Salt, Fat, Acid, Heat is on the agenda!

$95.00
Event/Class Disclosures

Tickets

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Anything's Pastable 8/22
$ 95.00
24 available

Details

Date:
Thursday August 22
Time:
6:00 pm - 8:00 pm
Cost:
$95.00
Event Category:

Venue

Hands-On Kitchen @ New York Kitchen
800 South Main Street
Canandaigua, NY 14424 United States
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Phone
(585) 394-7070

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HANDS-ON KITCHEN CLASS DISCLOSURES:

  • There will be two people per station. For this reason, every two people in your party must prepare the same dish.
  • All guests must wear closed-toe shoes when attending a class in our Hands-On Kitchen.
  • The minimum age for a class participant to attend with an accompanying adult is 12 years of age. The minimum age for an unaccompanied individual is 18 years of age. To attend a class you must purchase a ticket.
  • Guests must be 21 years or older to consume alcohol. I.D. IS REQUIRED.
  • Recipes are developed using common ingredients which may or may not be specified in the title including flour, nuts, spices, fruits, vegetables, etc.
  • If you have a food allergy, please call the Front Desk to discuss your options BEFORE registering for a class. Adjustments to recipes cannot be made.
  • To ensure the safety of all guests, we ask that class participants give their full attention to the Chef Instructor as they cover important kitchen cooking skills and tips.
  • New York Kitchen reserves the right to ask guests who are intoxicated, behaving in an unsafe manner, or who pose a risk to leave the classroom.
  • By purchasing a ticket, you are agreeing to participate in this NY Kitchen event and recognize that this could present potential cooking hazards including but not limited to cuts, burns, slips, falls, allergic reactions and other injuries as a result of activities, products and equipment used. I release NY Kitchen, its agents, representatives and employees from all damages causes of action, claims and liability that might arise from my participation.

EDUCATIONAL THEATER CLASS DISCLOSURES:

  • Guests must be 21 years or older to consume alcohol. I.D. IS REQUIRED.
  • Some classes include a pairing plate which may or may not be specified in the title including flour, nuts, spices, fruits, vegetables, etc. If you have a food allergy, please call the Front Desk to discuss your options BEFORE registering for a class. Adjustments to pairings cannot be made.
  • New York Kitchen reserves the right to ask guests who are intoxicated, behaving in an unsafe manner, or who pose a risk to leave the classroom.

CANCELLATION POLICY:

  • Class ticket purchases are non-refundable or exchangeable for any reason. This is because New York Kitchen purchases materials and plans for classes based on the number of participants registered. However, if you’d like to offer your seat in that class to a friend or family member, we’d be happy to let them take your seat. Patrons should use the original purchaser’s name upon arrival at check-in.
  • No-Show Policy: New York Kitchen will not refund for no‐shows if a guest books a class reservation and attendees do not show.
  • New York Kitchen reserves the right to cancel any class that fails to attract sufficient enrollment, or due to educator illness or inclement weather. We will contact you by phone or email and issue a full refund or you may request to be transferred to another class of your choice (depending on availability and value).

PHOTO DISCLAIMER:

  • Audio/Visual Release Policy and Acknowledgement: By registering and attending a class, seminar, program, conference, session, or other event (collectively, an “Event”) sponsored by New York Kitchen or any affiliated entity thereof (collectively, “NYK”), you acknowledge and agree that NYK has the right at the Event to record, film, photograph, or capture your voice and/or likeness in any media now available or hereafter developed and to distribute, broadcast, use, or otherwise globally to disseminate, in perpetuity, such media for any purpose whatsoever without any further approval from you or any payment to you. You further acknowledge and agree that all such media and all rights therein are the sole property of NYK. Without limiting the foregoing, the foregoing includes the right to edit such media, the right to use the media alone or together with other information, and the right to license others to use or disseminate the media.

DISCLOSURES:

  • There will be two people per station. For this reason, every two people in your party must prepare the same dish.
  • All guests must wear closed toe shoes when attending a class in our Hands-On Kitchens.
  • Guests must be 21 years or older to consume alcohol. I.D. IS REQUIRED.
  • Recipes are developed using common ingredients which may or may not be specified in the title including flour, nuts, spices, fruits, vegetables, etc. If you have a food allergy, please call the Front Desk to discuss your options BEFORE registering for a class. Adjustments to recipes cannot be made.
  • To ensure the safety of you and those around you, all guests are asked to give their full attention to the Chef Instructor as they cover important kitchen cooking skills and tips.
  • NYK reserves the right to ask guests that are intoxicated, behaving in an unsafe manner or that pose a risk to leave the classroom.

CANCELLATION POLICY:

  • Class ticket purchases are non-refundable or exchangeable for any reason. This is because New York Kitchen purchases materials and plans for classes based on the number of participants registered. However, if you’d like to offer your seat in that class to a friend or family member, we’d be happy to let them take your seat. Patrons should use the original purchaser’s name upon arrival at check-in.
  • No Show Policy: New York Kitchen will not refund for no‐shows if a guest books a class reservation and attendees do not show.
  • New York Kitchen reserves the right to cancel any class that fails to attract sufficient enrollment, or due to educator illness or inclement weather. We will contact you by phone or email and issue a full refund or you may request to be transferred to another class of your choice (depending on availability and value).

PHOTO DISCLAIMER:

  • Audio/Visual Release Policy and Acknowledgement: By registering and attending a class, seminar, program, conference, session, or other event (collectively, an “Event”) sponsored by New York Kitchen or any affiliated entity thereof (collectively, “NYK”), you acknowledge and agree that NYK has the right at the Event to record, film, photograph, or capture your voice and/or likeness in any media now available or hereafter developed and to distribute, broadcast, use, or otherwise globally to disseminate, in perpetuity, such media for any purpose whatsoever without any further approval from you or any payment to you. You further acknowledge and agree that all such media and all rights therein are the sole property of NYK. Without limiting the foregoing, the foregoing includes the right to edit such media, the right to use the media alone or together with other information, and the right to license others to use or disseminate the media.
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