Cook it yourself. Then sit down and eat it.
Hands-on evenings in your kitchen, and Thursday-night classes at Seared Living in Carefree. You'll leave able to make it again — that's the whole point.
There's a moment in every class where somebody's dough finally comes together and their face changes. That's what I'm actually teaching for. Not the recipe — the recipe is in the book — but the judgment underneath it: how the dough should feel, when the sauce is ready, why the ratio matters more than the measurement.
Learn the system and you don't need the recipe again.
THURSDAY CLASSES AT SEARED LIVING
Thursday nights · 5:30–7:30 PM · $55 per seat
Seared Living, 100 Easy Street #2050, Carefree
Rotating topics through the season: fresh pasta, pizza, infused oils and balsamics, and entertaining boards. Hands-on sessions are capped at 10–12 guests so everyone gets counter space and attention.
Teams of 8–16 can buy out a class privately.
Or bring the class to your kitchen
From $55–125 per guest · 6-guest or $600 minimum
Pasta Night: Two Doughs, One System
Guests roll eggless semolina orecchiette and egg-enriched tagliatelle side by side, then sit down to eat their work with three sauces — pomodoro, brown butter and sage, and Campidanese. The mother-dough method from Beyond the Recipe, taught at your counter.
Boards & Oils: The Art of Entertaining
A build-along evening of entertaining boards anchored by a guided tasting flight of Seared Living infused oils and balsamics — Tuscan Herb, Sicilian Lemon, Harvest Fig — with warm focaccia and herb-blend dips. Guests leave with a board blueprint and a pairing card.
Sauce School: The Mother Sauces
Five foundations in one evening — stock, pomodoro, Bolognese, pan sauces, and chimichurri — with the ratios and riffs that turn each into a dozen dinners. The closest thing to cooking through the book in a single night.
Every experience ends the same way: a signed copy of Beyond the Recipe and a jar from the pantry are available as departure gifts or guest favors. The evening goes home with your guests.
WHO THESE ARE FOR
No experience is assumed and none is required. I've taught people who'd never made a dough and people who cook every night of the week, often in the same room, and both leave with something. Tell me the group's comfort level when you book and I'll pitch it accordingly.
