Pasta At Every Turn

Eugene Cooking Class Taught by Lynn Alvarez

One of the new food crazes is dining and entertaining with appetizers, nibbles or small plates the new form of the 50's cocktail party. Small plates are small portions of flavor-packed bites. These can be served as a first course in a multi-course meal or make several and call it a meal.

	Butternut Squash Ravioli with Fried Sage and Hazelnut-Brown Butter
	Pappardelle with Braised Duck, Roasted Butternut Squash, Currants and Spinach
	Fettuccine with Pancetta, Chard, Tomatoes, and Olives topped with Parmesan and Pine Nuts
	Chocolate-Hazelnut Ravioli

Thursday, April 10th l Time: 6p – 8:30p l Fee: $65

About Lynn Alvarez

Lynn has been a chef for over 15 years cooking mostly at high-end restaurants in the San Francisco Bay Area. In 2004 she moved to Eugene looking for a “lifestyle change” so she could have more time to spend with her growing children. She currently is the Chef at Sweet Cheeks Winery in Eugene, as well as owner of Fox Hollow Confections. Her eclectic culinary career includes cooking hot and spicy dishes at Fourth Street Grill in Berkely, California; making truffles at Cocolat, also in Berkeley; running the kitchen at San Ramon Regional Medical Center and trying to change the image of “hospital food”; and 8 years at Wente Vineyards in Livermore, California, cooking seasonal, locally grown foods. She has three children and loves living in Eugene.