Tasting the Shape: A Pasta & Wine Experience

Join us for a hands-on, a-la famiglia pasta pairing experience and delight your palate by trying our Spring Club Releases with traditional Italian sauces and pasta shapes. Discover what tastes best for your palate and share your pairings.

Inspired by cooking with family as a child, Chef Manny started his career at the French restaurant Gregoire in Berkeley, living seasonally at a farm in Humboldt tending to both farm and garden. His tenure includes having worked with Sonoma County staples such as Gerard’s Paella, and alongside local sommelier Chris Sawyer at Gravenstein Grill. His main inspiration comes from his own Spanish heritage, and more recently, Manny has taken on a more Eastern European focus from his travels to Georgia. He currently resides in Sebastopol, and diversifies his chef skills through work with Ramen Gaijin, Red Eye Barbeque, pop-ups at Punchdown wine bar, and various private events throughout the North Bay.

The menu:

• Butter Bucatini – Bucatini pasta delicately tossed in cultured butter, finished with aged Parmigiano-Reggiano and freshly cracked black pepper.
• Basil Pesto Penne – Penne pasta coated in vibrant basil pesto, accompanied by blistered cherry tomatoes and fresh mozzarella.
• Pappardelle alla Bolognese – Fresh pappardelle ribbons served with a slow-simmered beef Bolognese and seasonal wild mushrooms.