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Fun Pasta Cooking Class With Local Chef in Austin

Austin, USA
  • 2 hours (approx.)
  • Mobile ticket
  • Offered in: English

Overview

    Sample Menu

    Main

    Fresh Pasta

    With flour, eggs, salt and olive oil

    Main

    Sauce and Protein

    With heavy cream, parmesan cheese, colossal shrimp, lemon zest and juice

    What's Included

    • A fun, hands-on 2-hour cooking class led by a talented local chef.
    • An authentic experience hosted at a local public brewery, distillery, craft beer bar or wine bar.
    • All ingredients and cooking tools provided.
    • Expert instruction, tips and chef secrets you’ll use daily.
    • A full meal you cooked yourself (yes, you!)
    • Drinks are available for purchase at the bar of the venue. Prices range from $3 to $20.

    Meeting and Pickup

    Meeting point

    • WhichCraft Tap Room & Bottle Shop
      1900 Simond Ave #200, Austin, TX 78723, USA

      Please arrive at the venue at least 10 minutes before your scheduled session. Upon arrival, check in with the host or staff at the entrance and mention that you're attending the event.

    End point

    This activity ends back at the meeting point.

    Operating hours
    .6:00 pm

    What To Expect

    Additional Info

    • Confirmation will be received within 48 hours of booking, subject to availability
    • Wheelchair accessible
    • Service animals allowed
    • Transportation is wheelchair accessible
    • Surfaces are wheelchair accessible
    • This cooking class is designed to accommodate a variety of dietary needs! Please let us know in advance, and we'll do our best to tailor the experience to suit your preferences and restrictions.
    • This tour/activity will have a maximum of 25 travelers

    Cancellation Policy

    You can cancel up to 24 hours in advance of the experience for a full refund.
    Likely to Sell Out

    From $75.00

    per person

    up to 24 hours before the experience starts (local time)

    Book ahead!
    On average, this is booked 26 days in advance.

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