Dave's Fresh Pasta
Dave's Fresh Newsletter
News & Specials January 2018
We may be closed Sundays... but you know
we don't close for storms!
SNOW DAY SUPPLIES!
put on your warm reflective gear and venture down for snacks, lunch, day-drinking beer, dinner supplies, and more night-drinking wine. YUM.
***
[ if the weather doesn't ease up, check instagram for unusual closing times, to ensure staff can get home in one piece! ]
Another Holiday Season has come and gone, but there are still plenty of seasonal ways to treat ourselves!
Whether you're a lover all New England's seasons or simply powering through another hibernation season.. take advantage of the coziest time of year for cooking and eating with us.
cut pasta
snow!
There are still a few classes left for Sauce Making, the Tuscany Class, and the Greece Class! Have a fun weeknight out in the DFP Kitchen with Chef Jason, full of light learning and eating whatever you're making..along with drinking some favorite food wines from our wine room.
**please note that reservations are final and non-refundable, so please confirm the date before booking!
see schedule here :)
gift baskets!
all sorts of price ranges, for even the toughest person to nail down for gift-giving.

We sure do have LOTS of potential gift basket items! You can customize it, pick a theme, or just leave it up to us. Give Angelina a call at 617-623-0867 Monday - Friday before 3 to place an order.
$60 minimum, 3 days notice please!
limited delivery is available, a delivery charge may apply
See below for all new pasta, sauce, wine, cheese, deli, beer & olive oil specials and much more for this month!
 
thanks for shopping at Dave's!
to receive our emails, sign up  here , like us on  Facebook  and follow us on  Instagram  where you will receive up-to-date info on what's fresh for that week and our free & fun wine tastings.
AFTER HOURS TASTINGS
Please join us for an evening of fine wine and delicious food, our after-hours tastings make for an affordable, tasty night out!

AFTER-HOURS TASTINGS
Three Courses, Five Complimentary Wines
tastings fill up quickly, call 617-623-0867 with a credit card number or come by the shop to sign up
Thursdays 7:30-9pm
$40 per person

1/18 BIG RED NIGHT SOLD OUT
Sometimes the menu simply calls for a big, full-bodied red. When the cold weather sets in a robust wine can be quite satisfying either on its own or alongside a hearty pasta dish like a lasagna. Ian and Sam will open and discuss five big and bold, international reds from the wine shop shelves.  

2/1 FRENCH BISTRO SOLD OUT
with David Mitchell of Mise Wines
Join us and David for a mid-winter, whirlwind wine tour of France. Mise wines is a local importing company focused on small producers of real wine from grapes farmed organically. Five winter-weight French selections will be paired with bistro-inspired courses from the DFP kitchen.

3/1 FANCY CHEESE NIGHT SOLD OUT
Perhaps the most classic pairing of all time, cheese is a natural match with wines of all kinds. The variety of cheese produced from cow, sheep and goat milks are simply mind-boggling. We will do a deep dive through a tasty variety of cheeses, on their own and as star-ingredient, along with five thoughtful pairings: red, white and sparkling!

WINE CLUB DFP EVENTS
Special fall events with classic pairings & snacks for noshing FOR OUR WINE CLUB MEMBERS ONLY! (Events are FREE , space is limited to 30 guests) ask for Sam or Ian in the wine room at 617-623-0867 or come by the shop to sign up

Thursdays 7:30 pm

2/15  MEET THE IMPORTER NIGHT
with Kosta Chernikov of Georgian Toast  
Kosta is a passionate, extremely knowledgeable ambassador for wines from his native Republic of Georgia, which has an astounding unbroken eight thousand year winemaking history and many native grape varieties. As he will enthusiastically tell you, in Georgia, wine is for the purpose of  "loosening the tongue and opening the heart."

3/15 MEET THE WINERY OWNER NIGHT !
with Beth Ann Dahan of Twelfth Night Wines  
Several years ago, when on vacation on the south island of New Zealand, Beth Ann and her husband got the notion to start a winery. Improbably, they live right here in Somerville and Beth Ann also teaches wine courses at BU. Taste through her stellar Pinot Noir, classic Sauvignon Blanc and dry Riesling. 


To sign up for Wine Club DFP, stop by the shop, or give Sam or Ian a call. As a member you will receive four themed wines monthly, along with a hand-tied scroll, official wine tote, access to members-only deals and events like the ones below AND a voucher to one of our famous after-hours tastings ($40 value)!
We Deliver!
We are happy to offer complimentary wine delivery from our Davis Square shop to addresses within two miles of our location and a minimum purchase of $100.00. Delivery is also available to addresses outside of our two mile radius for an additional charge based on your location and purchase. Please note that we require two business days notice for all deliveries. In case of a  Wine Emergency , same day deliveries may be arranged for an additional charge!
Are you interested in hosting a
PRIVATE COOKING CLASS
IN THE DFP KITCHEN
or a
 PRIVATE WINE TASTING  
in your own home?
------- 
Click  HERE  for a description of events! 
  call 617-623-0867 or  email  us or stop by the shop for details and availability 
Spend a fun evening learning, sipping & noshing in our wine room with the wine team, Sam and Ian!
*please note that classes & tastings are subject to change and are NON-REFUNDABLE
*discounts cannot be combined with any other sale, special or discount
 
If you or someone in your party has a food allergy or restriction, please bring it to our attention BEFORE you arrive for an event.
Special Orders are Welcome!  
If we are able, we can certainly bring something in for you that is not on the shelf, just ask Sam or Ian.
Having a gathering? Let the us put together a case for you depending on your taste and style, and.. we deliver!
CLASSES IN THE DFP KITCHEN
chef jason
check out this terrific  Boston Globe article  about our classes and Chef Jason!
learn to cook like a pro in our classes with Chef Jason, eat tasty food & sip great wine from the wine shop!
paella
*please note that classes & tastings are subject to change and are NON-REFUNDABLE
*discounts cannot be combined with any other sale, special or discount
 
If you or someone in your party has a food allergy or restriction, please bring it to our attention BEFORE you arrive for an event.
classes fill up quickly, call 617-623-0867 with a credit card or come by the shop to sign up

classes are held
evenings 6:30-9pm OR sundays 2-4:30pm 
|  $75 per person *unless otherwise noted |

*please note event dates in  RED ARE SOLD OUT

FRESH PASTA   
1/10, 1/22, 2/7, 2/13, 2/26, 3/7, 3/20, 3/28 SOLD OUT
Learn to make fresh egg pasta at home with ease. This is a hands-on pasta making class where you will learn basic dough technique, cutting pasta, and quick ravioli making. Taste your fresh pasta creations paired with samples from the wine room and take home your handmade bundle of fresh pasta!

RAVIOLI, STUFFED PASTAS & FILLINGS   
1/15, 1/24, 3/4 SOLD OUT
Everything you ever wanted to know about stuffed pasta making! If you have taken our pasta making or sauce making classes, this is the logical next step. Possibilities for pasta fillings are endless, here at the shop we are always coming up with new ideas to fill a ravioli! You will learn the secret to a perfect "ravioli dough" and how to make delicious, flavorful fillings from fresh, seasonal ingredients. We will make a few easy sauces to pair with your filled pastas, then taste it all with some great wines from our shelves.

SAUCE MAKING   
1/23, 2/5, 2/28, 3/5, 3/27
Spend an evening in the kitchen with Chef Jason exploring the world of pasta sauces broken down into three types: olive oil, tomato, and cream. Jason will demonstrate techniques and give you tips and ideas you can use for everyday or special occasion meals. Throughout the class, you will sample the sauces with our fresh pasta and wines from the store's collection.
RISOTTO & GNOCCHI  
1/8, 1/30, 2/12, 2/27, 3/12, 3/26 SOLD OUT
In this class we will demystify two of the most challenging and delicious offerings from the Italian kitchen: risotto and gnocchi! From humble ingredients you will learn to make an easy and impressive spinach and ricotta gnocchi, and learn a couple of tasty preparations and sauces for your airy little pillows.
Once you know how to build the perfect risotto, you can flavor it however you choose. A simple risotto Milanese will be prepared to teach you the basics of this creamy and delicious rice dish.

WOOD FIRED PIZZA CLASS AT SEMOLINA KITCHEN!   
2/25 SOLD OUT   *$80
Come spend the afternoon with us in our beautiful new kitchen at Semolina Kitchen and Bar at 572 Boston Ave in Medford. In this class we will discuss the craft of pizza making using a Wood Stone live fire pizza oven. You will learn the tricks of making the perfect pizza dough. The use of San Marzano tomatoes for pizza sauce. We will make our popular black pepper cream sauce. The importance of cheese selection, along with many other toppings. How heat management is so vital to create the perfect pie in our top of the line oven. We will also sample some of the great wines by the glass hand picked by our expert wine team.

ROMAN PASTA SAUCES  
1/16, 3/6 SOLD OUT
In this class we will prepare four classic pasta sauces from Rome. Guanciale is cured pork jowl, an unsmoked bacon of sorts.. and we are in love with at here at Dave's Fresh Pasta. Nowhere in the world is this ingredient utilized as well as in the great pasta sauces of Rome. Amatriciana from the town of Amatrice blends the perfect balance of pork, tomato and Roman sheep's milk cheese Pecorino Romano. Pasta Carbonara, named for Roman charcoal workers, is made without tomato but with farm fresh eggs and Parmigino Reggiano. Cacio e Pepe, once known only to Romans and Italian Americans, has become one of the most talked about pasta dishes in the country. What's the secret to a great Cacio e Pepe? It's all in the pasta water! Come to the class to find out all the tricks to these beloved pasta dishes.

TUSCANY  
1/9 , 2/6, 3/21
Ahh Tuscany, one of the world's most celebrated food and wine regions. This class will capture the essential flavors of beautiful Toscana. Learn to use bread in assorted crostinis with white beans, wild mushrooms and, of course, white truffle oil. A Panzanella will be prepared, a traditional bread and tomato salad. We will also make Cacciucco, a quick fresh seafood stew with tomato and fennel. Learn about and taste delicious examples of Tuscan wine, cheese, olives and cured meats.

SICILY
1/31 SOLD OUT
Though now incorporated into the regional Italian cuisine view, the island of Sicily has a distinct food culture onto itself. With heavy Arab, Spanish and Greek influences, the cuisine of Sicily is incredibly diverse across the island. In this class we will make versions of classic Sicilian pasta dishes including Pasta alla Norma and Pasta con Sarde. We will also make the traditional eggplant dish Caponata, and of course, Sicilian style Arancini!

LIGURIA
2/18 SOLD OUT
In Italy's far northwest corner lies one of it's most exciting food regions, Liguria. The verdant hillsides of fragrant basil and pine was the birthplace of the famous Pesto Genovese! In this class we will hand-make a Ligurian pasta called Trofie, which pairs perfectly with the beloved basil pesto. We will also make a traditional Ligurian seafood stew called Buridda, and the much loved Ligurian bread, rich with olive oil, Focaccia.

GREECE
2/21, 3/14
No other nation can claim more of a historical influence on western cuisine than Greece. Known for the highest quality olives, cheeses and wine, Greece has always been a culinary forerunner to what we today define as Mediterranean cuisine. In this class we will prepare some of the more popular examples of traditional Greek foods. Stuffed grape leaves, souvlaki, tzatziki, and fragrant slow cooked lamb will be on the menu along with some terrific Greek wines. 

PAELLA  
2/20, 3/19   SOLD OUT *$80
A big pan of paella is a beautiful and impressive thing indeed, makes for a terrific dinner party. It feeds a crowd, and as long as you are well prepared, you will spend only about 20 minutes at the stove. In this class we will show you how to make the classic Valencian paella. Our version starts with Bomba short grain rice, fragrant saffron threads and rich stock. It is chock full of fresh shellfish, authentic Spanish chorizo, chicken and veggies. In addition, you will learn to make some quick Spanish tapas and enjoy delicious Spanish wine and sherry from our wine shop.
TIP: they sell very nice and inexpensive paella pans at China Fair on Mass Ave. - different sizes too.

SATURDAY NIGHT DINNER PARTY!   
2/24, 3/10   SOLD OUT *$80
If you have ever dreamed about cooking in a professional kitchen with an experienced chef this class is for you! We are having a dinner party in the Dave's kitchen and we want you to not only attend as a guest, but also prepare the meal. The most hands-on of all our classes, you will be divided into small groups each responsible for a course that will be served at the end of the night. Chef Jason will set the menu, provide the recipes and direction but the class will serve as the kitchen crew. Chef Jason will set the menu using a selection of his favorite recipes, and according to what we have fresh in the shop that day!

FRIED CHICKEN  
3/13    
Need we say more? Southern style, Korean style and the ultimate fried chicken sandwich. In this class we will look at the techniques of brining, breading, battering and other tricks of creating juicy, yet crispy fried chicken. The perfect sauces and sides to accompany the meal will be covered. We look forward to seeing all of you serious fried chicken people !

RAMEN CLASS  
2/19 SOLD OUT
There is nothing here at Dave's that can get us more excited than a bowl of great noodles. In this class we begin to examine Asian noodle preparation with Japanese ramen. Known as an alkaline noodle because of the addition of kansui to mimic the highly alkaline water of the great Kan lake in Mongolia, this Japanese version has a very specific and highly revered texture and flavor. We will make the noodles from scratch as well as the broth and all the garnishes that will blend traditional Ramen with our own, do it at home approach. We will also discuss umami and naturally occurring glutamic acid used as flavor enhancement, and tare, a Japanese sauce used in addition to the ramen broth in some modern recipes, to add depth of flavor.

THAILAND 
1/29 SOLD OUT
As with all our classes, Thai food is a big subject that could take weeks of classes just to scratch the surface of this incredible and diverse cuisine. In this class we will be looking at traditional Thai ingredients and recipes that can be used by the home cook to create sensational Thai meals. Some of the topics include making a proper Thai curry for meats, fish and vegetables. We will make the delicious spicy and sour tom yum soup, and create a version of pad Thai that you can make at home!

VIETNAM
2/10 SOLD OUT
Vietnamese cuisine is quickly becoming one of America's favorite ethnic choices for it's variety of bold flavors using only the freshest, high quality ingredients. This food is where French technique meets Asian ingredients resulting in a highly evolved, and very tasty cuisine. In this class we will make the traditional beef noodle soup known as Pho. You will learn to construct fresh spring rolls, once you know how easy it is to make them, you will never order out again! You will also learn to make the famous, oh so delicious, French/ Vietnamese fusion sandwich, Banh Mi!
FRESH PASTA, RAVIOLI, & SAUCE SPECIALS









Potato Leek & Pancetta Ravioli
$10.50/lb , reg $11.50
Potatoes, leeks, bacon, Gruyere.. a delicious, cold weather combo. Pair these up with butter and salt as a side dish to a pan-roasted River Rock Steak or top with Sage Brown butter and serve with a green salad!
Whole Wheat Black Pepper
$4.75/lb reg $5.25
A very popular pasta flavor with the staff! Our nutty whole wheat with the added bonus of spicy cracked black pepper! Linguine, fettucine, spaghetti, angel hair, pappardelle, lasagna sheets ~ however you choose, we'll cut it to order.
Arrabiata Sauce    
$4.75/16 oz  reg $4.95
Our Arrabiata is the best! It is spicy, but perfectly balanced by a little sweetness and is simmered a long time for a very rich tomato-y flavor. Use it as a pizza sauce or give your spaghetti & meatballs a kick! 
 CHEESE & DELI SPECIALS
Midnight Moon
Aged six months or more, this blushing, ivory-colored cheese is dense and smooth with a slight crunch of protein crystals that form naturally with aging. Made in Holland exclusively for Cypress Grove Chevre, Midnight Moon is nutty and brown buttery up front with a long caramel finish. Serve with fig jam and seeded crackers or bread. Try it in your next grilled cheese on rustic bread or as a decadent addition to macaroni and cheese!

reg. $29.99/lb, now $28.99/lb
Fromage D'Affinois de Brebis
Fromager d'Affinois is a soft ripened double creme cow's milk cheese with a creamy texture and a sweet milky taste. This soft, bloomy-rind double cream cheese is from the Rhone-Alps region in France, produced by the well renowned Guilloteau creamery. The paste is mild and rich while the rind provides a flavor and texture that is savory and complex. butter flavor and creaminess makes this cheese a real crowd-pleaser! Serve with crusty bread and slices of aged salame.  

was $20.99/lb , now $19.99/lb
Colston Bassett Stilton
Colston Bassett is one of the smallest dairies in the United Kingdom, they make their pasteurized cow's milk Stilton the traditional way using hand-ladled curd and animal rennet, not to be found at any other Stilton maker. The texture of this Stilton is more luscious, creamy and full-bodied, and the flavor is more complex than any other Stilton produced with vegetable rennet. It has a incredibly creamy texture with a pale, ivory paste with a even distribution of blue colored veins. The wrinkly rind is slightly sticky, orange-brown in color, and speckled with patches of white mold. Colston Bassett Stilton is earthy and lactic, balanced by the richness of blue mold and butter. Serve with a nice tawny port or fresh pears!

was $26.99/lb, now $25.99/lb
Italian Herb Ham  

A deliciously different non-smoked ham with aromatic herbs running through it. It has a real meaty taste that is balanced with salt and the earthy herbs... it makes a truly excellent ham sandwich. Try this simple, tasty French-inspired sandwich: a few thin slices of this ham on a crusty baguette with a good quality sweet butter & red onion!

was $12/lb, now $11/lb
Pepper Jack Cheese!

A staff favorite for snacking and sandwiches.
This cow's milk, open cheese is in direct relation to the original American cheese: Monterey Jack. Semi-soft, flavored with sweet and spicy peppers and rosemary, along with being naturally salty, it compliments and spices up anything it accompanies. It is a perfect for shredding on nachos and melting on burgers, too!

was $8/lb, now $7/lb
OLIVE OIL SPECIALS
UNIO EVOO
spain
First cold-pressed extra virgin olive oil, meaning having only harvested the oil from the first pressing for the purest, highest quality from the fruit.
The olive used is the Arbequina olive, grown and squeezed in Spain. These olives are known for being small and sweet, producing oil that is light and fruity.
Enjoy!
17oz $15.99, NOW $14.40
WINE SPECIALS
2015 Tenuta di Gracciano           $14.95    was $17.95
90% Sangiovese, 10% Merlot from Montepulciano, Italy
Bright aromas of red cherries and spicy earth. Medium-bodied, Sangiovese clone known as Prugnolo Gentile ripens a touch more than is counterpart in Chianti. Merlot adds some heft and dark fruit hints. Pairs great with a holiday roast.

2013 Vina Robles "Red4"     $12.70   was $14.95 
Petite Sirah, Syrah, Mourvèdre, and Grenache from Paso Robles, California
Full-bodied red "Rhone Valley" blend; big, bold but very well balanced with lifted, fresh-picked fruit acidity in the background. Vanilla and pepper-spice scented aromatics along with deep crushed berry fruit and structured, integrated tannins for pairing with smoky meat dishes. Ribs or steaks in the skillet would be a home-run!

NV Gratien & Meyer          $14.95   was $17.95  
Sparkling Chardonnay/Chenin Blanc and Sparkling Rosé Cabernet Franc from the Loire Valley, France
We have a unique holiday double-special for you, coming from one superlative sparkling producer in the central Loire Valley. The Blanc is bright and fresh with flavors of peach and citrus, while the rosé is well-balanced with fine bubbles and notes of Strawberry and raspberry.

2016 Chateau La Hargue          $11.85     was $13.95
Sauvignon Blanc and Muscadelle from Bordeaux, France
 Hailing from Entre-de-Mers, Bordeaux's preeminent white wine making area, Chateau La Hargue showcases tropical fruit and citrus on the palate prominently. A zesty finish of cleansing-acidity balances out the fruitiness. Start the night with this light-bodied white blend, paired up with fresh cheeses and salad.

2015 Pico Maccario "Villa Della Rosa"        $11.00    was $11.95
Barbera from Piedmont, Italy
"Villa Della Rosa," named for the roses that line the vineyard on all sides, is a quintessential Barbera d'Asti. Bright red cherry aromas burst from the glass and are complimented by notes of wild herbs, leather and truffle. On the palate is medium-bodied with sneaky but subtle tannin and a hint of cedar on the finish. Pair it up with red sauce and pasta or fresh salmon from the deli.
BEER SPECIALS
Celebration IPA
Chico, CA
First brewed in 1981, Celebration Ale is one of the earliest examples of an American-style IPA and one of the few hop-forward holiday beers. Famous for its intense citrus and pine aromas, Celebration is bold and intense, featuring Cascade, Centennial and Chinook hops .

Six-pack bottles were $13.95
now $12.55
Cabin Fever
South Deerfield, MA
Cabin Fever is a well-balanced, medium-bodied ale brewed to sustain you over the long New England winter. Its rich malt profile is reminiscent of an English pale ale, while the spicy and fruity hop finish, from Tettnang hops, welcomes you back in from the cold. 
22oz cans were $5.95
now $5.35
ENJOY
15% OFF
12(1 case) bottles of un-discounted wine

...or 10% on 6-11 bottles
any day of the week, all year long!
Dave's Fresh Pasta | (617) 623-0867 | info@davesfreshpasta.com | davesfreshpasta.com