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Tuesday, May 16, 7pm: Pasta Makes Perfect with Pat Alfiero of Oyster House
Patrick Alfiero, just 22 years old and a sous chef at Oyster House, has been surrounded by food since he was born. As a youngster, Patrick pulled his share at his grandfather's farm – from riding the tractor to helping his grandmother can all of the vegetables from the season’s crop. His restaurant career began at Musso’s, a Sicilian restaurant operated by a Sicilian immigrant turned friend, Salvatore Musso. Patrick moved to Philadelphia, where while working on his Associates for Culinary Arts, he worked at Oyster house as a shucker. Following positions at Tinto, Gaslight, and il pittore, Patrick returned to Oyster House as a sous chef. When he’s not on the line at Oyster House, what does Patrick enjoy cooking? Pasta – from scratch, of course! We’re delighted to have Patrick share his night-off skills with us for one helluva pasta dinner: maccharuna with zucchini ragu, pancetta, basil and parmesan; pappardelle with pig’s head ragu, pecorino and oregano; cavatelli with little neck clams, broccoli rabe and Calabarian chili; and goat cheese mezzaluna with braised goat shoulder, peas, mint and Sicilian chili.
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