Learn to make "Pasta Demo & Dinner" w/ Matt, owner of The Cellar and Pantry

33 Southeast 3rd Avenue,Delray Beach FL 33483

06 July, 2022

Description

Wednesday, July 6th from 6:00 to 8:00 pm at the beautiful Delray Beach Market!Learn how to make fresh handmade Ravioli, Agnolloti, Tagliatelli and Cannnelloni with Matt!He will lead the class with is legendary passion teaching you the step-by-step way to make the best pasta. Matt will then make you a fresh pasta dish for you to enjoy at the end of your lesson! We can not think of a better way to spend a Wednesday night!*Early Bird Tickets are $45 per person until July 1st.General Admission is $50 per person starting July 2nd.Special priced packages also available.Spaces are very limited for this event so reserve your spot now. Matt Reilly is an internationally acclaimed cheesemongers and owner of The Cellar & Pantry and Jamón Jamón both located in The Delray Beach Market. In addition to curating our ever-growing wine list and artisan cheese inventory, he leads weekly wine tasting events, pairing classes, and training workshops like focaccia making and mozzarella making (tickets still available for focaccia bread making on 7/1`3, mozzarella making on 7/14 and 7/29 at 6:00 - 8:00pm ).Matt first worked as a culinarian in kitchens in India, Spain, and New York City before graduating from the Culinary Institute of America at Hyde Park, NY. Matt learned the ropes of kitchen life while working at Oceana Restaurant and as part of the opening team at Marea Restaurant in NYC before becoming the opening chef at the Ninth Ward in the East Village. In 2011, Matt became a cheesemonger for Eataly Market in the Chelsea section of NYC. Before long, he began a mission to support artisan ingredient producers. After building his first Salumi e Formaggi department for Eataly Chicago, Matt went on to open departments in San Paulo, Brazil, NYC and Boston. In 2015, he was named the Cheesemonger Invitational Champion in San Francisco. Later that year, he was invited to be the Guest of Honor at the Gran Mugello Festival in Florence, Italy. Matt was invited to join the team at Tempesta Artisan Salumi (formerly Nduja Artisans Salumeria) in early 2018 as the National Sales Director. Most recently, Matt advised the International Dairy Deli and Bakery Association as a subject matter expert in the creation of a charcuterie professionals certification exam. Throughout the pandemicMatt has conducted virtually guided wine, cheese and charcuterie tastings for over 500 guests, enjoying an innovative approach to introducing excellent artisan foods to new audiences, while satisfying his love for hospitality. Matt's latest project is a unique concept in artisan food service called “The Cellar and Pantry” where his passion for food-service and artisan foods come together. “The Cellar and Pantry” offers a selection of artisan products to take away, as well as plates and boards of various sizes from a specialty curated menu selection designed for quick service. Reach out to us anytime with any questions or concerns, we'd love to hear from you!Call - 561-247-0028Email - [email protected] - @thecellarandpantryJust another day at The Cellar and Pantry, where the team perpetually learns and explores new products and ways to engage and satisfy our guests. Matt also teaches our most popular class Mozzarella Making. Watch this video to get a sense of what a class with our team is like! You'll learn to make these pastas above: angnolloti, cannelloni, tagliatelli as well as ravioli (not in picture).