Learn the ins and outs of handmade pasta alongside New York transplant Ali LaRaia on Friday, March 22nd here at Miracle Plum! This hands on cooking class is a collaboration with Miracle Plum, Ali LaRaia, Cowgirl Creamery and Ria D'Aversa of Pennrose Wine.
Not only will you dive into making pasta dough and shapes, but you'll get to do so while enjoying a selection of antipasti and drinking local, low intervention wine. Walk away with the pasta you create along with pasta knowledge, recipes, and a few of the tools you need to make more at home.
Space is limited, so get your tickets now!
ALI grew up in restaurants and has held almost every position you can have in the business, instilling a love and understanding of the food industry from an early age. While in college at the University of San Francisco, Ali worked in F&B editorial before diving into the world of startups working as a consultant for product development. A simultaneous food blog kept Ali’s love for food alive, until she joined the Test Kitchen team at CHOW. It was this experience that not only helped Ali to refine her culinary technique, but allowed her to fully understand how a recipe came together.
In 2011, Ali returned to New York to start Marianberry Cookies, an E-commerce brand selling a full line of all-natural cookies. Within 6 months, Marianberry was nationally distributed to one of the world’s largest high-end retailers.
Ali took her love of Italian cuisine to the source and began to travel through Italy to experience its regions, understand its ingredients and enhance her love and understanding of Italian food and wine through taste. Ali’s travels to Italy were where her love for Italian culture deepened and her obsession with fresh pasta began – that was the beginning of New York City’s first fresh pasta fast casual concept.
Through that platform, Ali has been featured at the James Beard House and collaborated with female culinary powerhouses, Katie Parla, Alison Roman and Gail Simmons. Her travels through Italy have been documented by Food & Wine Magazine and her recipes can be seen in People Magazine, Shape and Vogue.com.
Some links to see her stuff:
• Heritage Radio Network The Line
• Food & Wine Magazine Guides : Milan , Emilia Romagna
• Snacky Tunes Playlist
• Pastificio di Martino Primo di New York Finalist
PENNROSE WINE originated while in search of diverse and interesting vineyards of California. The wines express these vineyards from throughout the state and are intended to be approachable, fresh wines for your table. The owners, Ria and Mike, are based in Santa Rosa, though they find their grapes from as far south as San Benito and into the mountains of Amador county. With working backgrounds in Italy and France, the wines are made with artisanal techniques and minimal intervention. Pennrose is meant to reflect the ease of everyday wines for the table.
COWGIRL CREAMERY Just north of San Francisco, in the rolling hills of Marin, Cowgirl Creamery makes some of the finest cheeses in the United States. In 1997, former chefs Sue Conley and Peggy Smith channeled their culinary and environmental ideals into artisan cheesemaking by opening Cowgirl Creamery. Today, the company produces a variety of fresh, bloomy, and aged cheeses by using milk from neighboring dairies and championing their local milkshed. Two decades, dozens awards (including induction into the Guilde des Fromagers), two creameries and two retails stores later, Cowgirl Creamery continues to help pioneer the American artisan cheese movement.