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PASTA MAKING WORKSHOP

  • Waimea Butcher Shop 64-1032 Mamalahoa Hwy. Suite 101 Waimea, Hawaii 96743 (map)


One of our favorite things to pair amazing local meat and veggies with is a tender handmade pasta. From the pile of flour, to the folding, then the cooking, we’ll show you how to make amazing pasta from scratch.

On Saturday, June 22nd, from 5-7pm at the shop, we’ll be holding a workshop on pasta making. Learn the philosophy, techniques, and tools needed to make delicious homemade pasta. This workshop is $95 per person and includes pupu, drink, and pasta to take home.


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Doug Kocol is the instructor of this class and is our Head Butcher and Charcutier (French for badass in salting, smoking, and curing ). You may have noticed a greater variety of sausage and charcuterie in our case lately, from the Parisian style Jambon Royal to beef bacon thanks to Doug.

This Colorado native was named one of StarChefs.com rising star chefs in 2012. He cut his teeth in fine-dining restaurants Toscanini, Roys, and others and staged at Bouchon, Animal, and Michael Mina. He's best known in the aloha State as the top-shelf charcutier behind Salt Kitchen & Tasting Bar, in Kaimuki. He moved to the Big Island with his wife, and local girl, to get back to the root of great food, the ingredients. That’s when we found him and are glad he believes in our mission to bring back the relationship this community once had with their butcher.


Earlier Event: June 1
SAUSAGE MAKING WORKSHOP