PRESENTED BY COCUSOCIAL
There’s nothing so delicious as fresh pasta, and creating it yourself.
Enjoy Chef Joey's homemade rosemary focaccia before beginning to learn how to transform eggs and flour into luxurious, fresh tagliatelle noodles in this fun and hands-on class! You will learn the best sauces to pair with fresh pasta as well as how to make a bright and balanced Pomodoro sauce. At the end of class, you'll get to enjoy your delicious homemade pasta and leave confident that you know the steps to create a pasta dinner at home!
No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).
Please arrive 15 minutes early to allow time for parking and check in. Street parking is available around the venue, as well as a paid parking garage at the Holiday Inn just next door. You will be seated with your booking party. The nature of our classes is set up so that booking parties will work together during class, sharing both ingredients and equipment. This class is BYOB. Beer and wine is welcome for those over the age of 21.
To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 18+.
Members of CultureWorks get a 10% off discount code - check out the announcement board in the member portal to learn more, or reach out to a member of the team.
Meet Chef Joey, your instructor
Chef Joey is the chef and owner of Joey’s Table. He started Joey’s Table at the start of the COVID lockdown to deliver meals to friends, and it grew into a full- time business from there. He focuses on fresh, Mediterranean flavors to make approachable food made with love and care. He also works with the nonprofit Ambrosia Kitchen to teach culinary classes to students in Philadelphia schools.