Pasta-Making Dinner Workshop

Join us in the studio for a fun evening of cooking and comaradarie. In this hands-on cooking dinner party, you’ll learn how to make 3 types of fresh pasta: fettuccine, herb ravioli with laminated dough and ricotta gnudi. The Upstate Table’s veteran pasta makers Rebecca Ffrench and Frida Kristinsdottir will lead you through making two types of dough to rolling out and cooking the pasta. We will incorporate fresh vegetables from the YMCA Farm Project into our meal, and we will share our thought process of using what’s fresh and available to create our menu. The evening will culminate in a festive dinner around our table.

MENU:

Seasonal Ricotta Crostini

Homemade Fettucine with Market Vegetable Sauce

Herb Ravioli al Limone

Gnudi (ricotta dumplings) with Vodka Sauce

Fresh from the Garden Salad

Lemon Olive Oil Cake

A cookbook author, recipe developer, cooking instructor, and events planner, Rebecca Miller Ffrench is the creative force behind the Upstate Table. She has a deep passion for connecting people—to information, food, ideas, and each other. A resident of the Catskills for over 20 years, Rebecca has dreamt of a place Upstate where should could bring people together. The Upstate Table is a culmination of Rebecca’s 22 years of experience at stellar companies like Martha Stewart Living Omnimedia and Conde Nast, with a particular focus in food and marketing.

A chef and food stylist, Friða Kristinsdottir is from Iceland where as a child she loved to be in the kitchen, cooking up meals from cuisines of countries near and far. She went on to become a flight attendant and life brought her to New York City where she trained to be a chef at the Natural Gourmet Institute (now a part of the Institute for Culinary Education) and then to the Hudson Valley where she cooked at Gaskins in Germantown among other Upstate venues. She is also the master baker behind the sublime sourdough pretzels sold at Kingston Standard