Pierogies, Pasta and Pints, Oh My!

September has entered the chat.

And while Colorado may still throw a few 80 degree afternoons our way, you can feel it coming.

Cooler evenings. Earlier sunsets. Football on the TV. That first morning when you walk outside and think, “Ooooh, I might need a sweater.” We’re not quite ready to pack away the grill or pull out the winter coats, but we are definitely starting to crave something a little cozier. And for me, that usually means one thing.

Dough.

Fresh pasta dough. Pierogi dough. Ravioli stuffed with something delicious. Tortellini waiting to be dropped into a pot of boiling water. Add a cold pint from a local brewery and I’d say we have ourselves a pretty great September evening. That’s exactly the feeling behind some of the brewery pop ups I have planned for this fall.

There’s Something About Making It Yourself

I’ve spent a lot of time in kitchens, and one thing never gets old: watching someone realize they can actually make the food they thought was too complicated to try at home. Fresh pasta is a perfect example. We’re used to walking into the grocery store, grabbing a box off the shelf and calling it pasta night. There’s absolutely nothing wrong with that. I have dried pasta in my pantry too.

But making pasta yourself is different. You start with the simplest ingredients and somehow end up with this beautiful dough underneath your hands. You roll it, shape it, fill it and yes, occasionally fight with it a little. Then you get to eat it. That first bite comes with a tiny bit of pride because you know exactly what went into it. You didn’t open a package. You made that.

Pierogies have that same magic. There’s something incredibly comforting about sitting around a table making little pockets of dough. You add the filling, fold them over and start pinching the edges. The first one might look great. The second might be a little questionable. By the fifth, you’re getting pretty confident. And somewhere along the way, you stop thinking about doing it perfectly and start having fun. That’s the part I love.

Fall Food Should Bring People Together

As September settles in, I find myself wanting food that encourages people to gather. Summer is wonderful for quick dinners on the patio and spontaneous evenings around the grill. Fall feels a little different. It makes me want to slow things down, pour something good and spend some time around the table. Pierogies and fresh pasta were practically made for that. These aren’t foods you rush through. Making them is part of the experience. Someone rolls the dough while somebody else handles the filling. Someone inevitably gets flour everywhere. You compare your ravioli and discover that one person has somehow made theirs twice the size of everyone else’s. Then everything goes into the pot and suddenly the whole table is waiting for dinner together.

That is my kind of cooking class.

So Naturally, We’re Taking It to the Breweries

The more I thought about the kinds of classes I wanted to offer this fall, the more I kept coming back to local breweries. It just works. Breweries already have the atmosphere I want for these experiences. They’re casual. They’re social. People come to hang out, try something new and spend time together. We had a blast rolling sushi this summer, but…

Now we’re adding flour. I will be popping up at breweries around the Denver metro area this fall with hands on culinary classes, including opportunities to learn how to make pierogies, ravioli, tortellini and other seasonal favorites. You can grab a pint, roll up your sleeves and learn something you can actually make again when you get home. And no, you do not need to know what you’re doing before you arrive. That’s kind of the point.

Your Ravioli Does Not Have to Be Perfect

I think people sometimes talk themselves out of cooking classes because they assume everyone else in the room already knows how to cook. They don’t. Some people come because they cook all the time and want to learn a new technique. Others come because their friend bought the tickets and they were promised beer. Both are welcome.

I’m there to teach you. We’ll talk about the dough, the fillings, how to shape everything and the little techniques that make the process easier. You’ll get your hands into it instead of standing around watching someone else cook. And if your first ravioli looks a little funny, congratulations. You made ravioli. It will still taste good.

That’s one of the reasons I love these classes for date nights and groups of friends. You’re doing something together instead of simply sitting across from each other at dinner. You’re learning and you’re laughing. You’re probably comparing your pasta making abilities.

And there’s beer. I feel like I should mention the beer again.

September Is Only the Beginning

One of my favorite things about cooking in September is that we don’t have to choose between summer and fall just yet.

Colorado is still giving us beautiful late summer veggies, while apples, squash, mushrooms, sage, rosemary and all those wonderful fall flavors start working their way back into the kitchen. That transition gives us so much to play with. A fresh pasta filling can suddenly feel a little more seasonal. A sauce gets richer. Brown butter starts sounding like a very good idea.

The food slowly gets warmer and cozier as the evenings do the same. And that’s exactly where I want to be this fall. Out in the community, cooking with you, visiting local breweries and giving people another reason to get together.

Come Find Me at a Brewery

So if you’ve been looking for something different to do this fall, come cook with me. Bring your partner. Bring your best friend. Grab a few coworkers. Get the girls together. Invite that one friend who insists they cannot cook. Especially invite that friend.

We’ll provide the instruction, ingredients and plenty of opportunities to get your hands in the mix. The brewery will have pints on tap. You just need to show up ready to learn, laugh and eat something really good.

Pierogies, pasta and pints. Oh my.

I’ll see you at the brewery!