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Classes offer cooking tips and techniques for anybody's taste buds

In the upstairs demonstration kitchen and dining room at Kensington Quarters, the restaurant-butcher shop in Fishtown, chef Damon Menapace passed plates of house-made charcuterie and baskets of bread, and then outlined the curriculum for his monthly pasta class: There would be roasted eggplant tortellini, polenta-and-black-garlic ravioli, fazzoletti and tagliolini tossed with a late-summer vegetable ragout.

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