Fun evening but not too hands on. A great introduction to basics like making fresh pasta, fruit sauces and ricotta filling. Plus playing with mashed potato to make duchess potatoes - one of my must make dishes, sadly its very 1970's, but could make a come back. Anyway the group of 20 had a great time interacting and talking food. I have since tried a variation on the saltamboucha we cooked and all the advice proved correct:
heat the oil before adding the food and
balance the salt in everything and nothing tastes too salty
So a highly recommended intro to Italian cooking, if I had a large kitchen and dining room I would definitely consider Roscoe and Daniel to prep and serve a dinner party, a special occasion like a major anniversary or party. And they are happy to have boozer guests watch the tricks of the trade!
Just one issue to raise - a little snack would seriously have helped, by the time food was in front of me I was ravenous and badly contained my appetite to make a qualified comment on taste and texture, I just wanted food. A little nibble to go with drinks would seriously have helped!
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