Take your taste buds on a tour of northwest Italy
The event will feature three mouthwatering dishes — fettuccine carbonara, orecchiette and bagna càuda — prepared by Bleu Duck Chef de Cuisine Jordan Bell. Each will highlight the flavors that make the Piedmont region unique to other parts of Italy.
The class is meant to be both appetizing and educational, Bell tells us. Not only will he be preparing the food right in front of you, the experienced chef will also be providing tips on how you can make pasta by hand from the comforts of your own kitchen.
"I have been making pasta for a long time," says Bell, "so it's always fun to be able to teach people how to do it."
Bell will be joined at the class by Tyler Melton from the Libation Project. Melton will be serving up various wines, all from the Piedmont area, to complement Bell's dishes. He will also be discussing the reasons for each pairing.
"Tyler has a lot of knowledge and passion for wine," says Bell. "When he starts talking, you can't help but want to focus on him."
The Bleu Duck and People's Food Co-op plan to partner on more classes in the future. It's an ideal collaboration, explains Bell, because both businesses are "focused on building connections between food and where it comes from."
Saturday's event is scheduled for noon at the Bleu Duck Kitchen in downtown Rochester. The event is limited to 25 people.
To reserve a seat, contact the Co-op's customer service desk at 507-289-9061. Tickets are $30 for members, $40 for non-members.
Recipes for the dishes will be available after the event. All wines can be purchased in the Co-op's liquor department.
Cover photo by William Forsman