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Two-time James Beard-nominated chef Evan Funke explores the diverse pasta shapes of southern Italy originating from a singular master dough recipe.
Funke, a culinary storyteller, is a custodian of Italian tradition and a master of the old world techniques of handmade pasta. He brings nearly two decades of experience to his restaurant Felix Trattoria with a philosophy of seasonality, warm hospitality, and the deeply rooted culinary traditions of regional Italy that he also brings to every demonstration he does.