What is better than Fresh pasta, and wine?

Well I’ll tell you – fresh 100% wild long fermented sourdough pasta paired with local wine!

Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) a sourdough pasta cooking experience demonstrating how to make the most nourishing and delicious sourdough pasta that culminates in eating the pasta made in class while enjoying local wine. Everyone will leave with their own sourdough mother and complete instructions for how to make sourdough pasta at home plus a full stomach after tasting the difference of fresh-made pasta!

Class will run from 5:00pm – 8:00pm and the cost is $90 per participant. Everyone will be learning how to make sourdough pasta, plus enjoy a full sourdough pasta dinner with wine.

To ensure maximum student participation, space is limited.