Join Chef Gary Johnson for a cooking class and lunch to learn about the art of making pasta at home. This class will cover:
Learn about types of doughs, shapes, and regional Italian cooking.
Egg Pasta Dough Recipe
Learn how to make fresh pasta dough.
Learn to cut 2-3 different shapes of pasta like fettucine, spaghetti, and pappardelle.
Chef will demonstrate how to cook pasta properly al dente.
Ask Chef Gary questions and learn more about recipes and techniques over a pasta lunch served with our housemade bread and green salad.
Each participate will go home with a Provisions bag filled with recipe cards, a pastry wheel and more.
About Chef Gary Johnson
Gary began his hospitality career in a neighborhood restaurant near his hometown outside of Fort Worth, Texas. After Gary received his degree at Le Cordon Bleu culinary school, he worked in famous kitchens in Colorado and Texas before moving to Hawaiʻi. Since his time on Maui, Gary has worked in the award-winning kitchens of Capsiche, Kaʻana Kitchen and Joe’s Nuevo Latino and has built lasting relationships with Maui’s local farmers, fisherman, and ranchers. While Executive Chef of Joe’s Nuevo Latino, Gary won the Kapalua Wine and Food Festival’s “Best of the Fest” award. In 2015, Gary joined the newly opened farm to table restaurant Hāna Ranch Provisions as the Head Chef. Chef Gary’s culinary style and vision match Hāna Ranch Provisions penchant for local organically grown produce, and thoughtfully sourced meat and seafood.