Easton Public Market

Chef's Table: The Art of Fresh Pasta
2026-06-11 17:00 - 19:00 (America/New_York) | Easton Public Market
Chef’s Table Culinary Experience: An intimate, chef-led, watch-and-learn dining experience, highlighting exceptional local chefs. Guests enjoy a thoughtfully curated, multi-course menu while chefs share their inspiration, techniques, and stories behind each dish.
Join Chef Brendan Ullmann for an immersive pasta workshop where you’ll learn the art, technique, and tradition behind making fresh pasta completely from scratch. In this two-hour class, Brendan will guide you through mixing, kneading, rolling, shaping, and cooking three classic Italian pastas. You’ll gain tips, tricks, and foundational skills to recreate these restaurant-quality pastas at home. Together, we’ll enjoy a seasonal pasta meal while learning techniques that extend beyond this class and into countless variations you can master in your own kitchen. Purchase tickets at the link below!
-Welcome Bite: Olive and Rosemary Focaccia
-Pasta Demonstration
1. Tagliolini: long, thin, flat ribbon pasta (Finished with: cacio e pepe sauce)
2. Agnolotti: hand formed, pillow-shaped stuffed pasta (Finished with: sweet pea marscapone filling, brown butter sauce, pea leaves)
3. Potato Gnocchi: Soft, potato dumplings (Finished with: bolognese)
Skills You’ll Leave With:
-Understanding pasta dough hydration and texture
-Rolling dough by hand and/or with pasta machine
-Shaping multiple pasta styles
-Proper salting and boiling technique
-Proper glazing and finishing in sauces
MEET THE CHEF:
A Fredon, New Jersey native, Brendan honed his skills at the Culinary Institute of America before refining his craft at some of the country’s most esteemed kitchens, including Lincoln Ristorante, A Voce, and Jean-Georges. His culinary journey is deeply influenced by his Central Italian heritage, his time spent living in Asia, and a passion for seasonal, ingredient-driven cooking. Today, he is the Executive Chef and Owner of The Circle Restaurant in Fredon, NJ, where he brings his fine-dining experience to seasonal, ingredient-driven menus, partnering closely with local farms and purveyors to celebrate the surrounding community.
