THE BUNGALOW ~ PASTA MAKING CLASS
THE BUNGALOW ~ PASTA MAKING CLASS
THE BUNGALOW ~ PASTA MAKING CLASS
THE BUNGALOW ~ PASTA MAKING CLASS
THE BUNGALOW ~ PASTA MAKING CLASS
THE BUNGALOW ~ PASTA MAKING CLASS
THE BUNGALOW ~ PASTA MAKING CLASS
THE BUNGALOW ~ PASTA MAKING CLASS
THE BUNGALOW ~ PASTA MAKING CLASS
THE BUNGALOW ~ PASTA MAKING CLASS

THE BUNGALOW ~ PASTA MAKING CLASS

$ 75.00
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Join us at the Bungalow in Bend, Oregon for our pasta making class

 

Thursday - October 3rd, 2024

Time: 6pm-8pm

Location: 635 NW Colorado

 

*** discount codes do not apply 

 

No qualifications needed! 

Course description:

Learn how to hand- make delicious Busiate pasta with Chef Candy

Please bring the following; a clean kitchen towel, and an apron.

Sips + Snacks Provided

 

Busiate is a special Sicilian pasta formed by twisting small pieces of dough, made from durum semolina and water, around a wooden skewer to create a spiral shape that looks like a telephone cord!   A special tool called a ferro, a thin rod is used to form the shape.  There are stories about the origin of the name busiate.  Some say it comes from buso, a thin iron knitting needle used to work wool and cotton in Trapani, in the western part of the island.  The sauce for busiate is made with almonds, a major product of the island, and basil, garlic, tomatoes and olive oil. Traditionally made in a mortar and pestle, the sauce has the consistency of a thick pesto.

 

Chef Candy Argondizza

Growing up in an Italian family, food was the center of every gathering.  This influenced Chef Candy Argondizza’s love of food and the desire to pursue it as a career, which began with earning her degree from The Culinary Institute of America.  Chef Candy has led kitchens in some of NYC’s finer restaurants, including invitations to cook at the famed James Beard House.

Chef Candy’s desire to teach let her to the International Culinary Center (formerly the French Culinary Institute) in NYC, where she taught the professional curriculum and mentored many aspiring chefs.  In 2012, she received the prestigious “Educator of the Year” award from the International Association of Culinary Professions (IACP) in recognition of her role as a teacher and administrator.  After a few years of teaching at FCI, she was tapped to lead the entire faculty of both culinary and pastry, and creating curriculum for the professional and amateur programs.  Chef Candy worked alongside ICC’s legendary deans and worked on all of the ICC published cookbooks. Chef Candy moved to Bend in 2017 starting her own culinary business, Ingredient Studio, with her partner. She continues to share her knowledge and talents with all food lovers in Bend and Central Oregon.

 

 

 

There are no refunds for this event, if you cannot make it, we can reschedule if you email with ample time to reschedule as materials are prepared for event.

 

 

 

 

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