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Cooking Class at the 1629 Club

January 30, 2017 @ 6:00 pm - 9:00 pm

January 30th is SOLD OUT! Please continue to check our calendar for upcoming cooking classes in the future.



Michelle Michelotti-Martinez from Eatentions, has returned to Casa Rondeña! Join her for an evening of pasta making! Whether you are seasoned cook or just starting out, everyone needs to know the basics of pasta making (and eating it!). Come and enjoy a glass of wine with some appetizers while Michelle explains the history and the ingredients used and then the class will work together and make 2 kinds of pasta from scratch and 2 sauces to pair with the pasta. After the work is done, we will sit down and enjoy the fruit of our labor served with the delicious wines of Casa Rondeña! Of course no evening is complete without port and homemade biscotti!

Mangia Tutti!

Menu: Cheese, Olives, Crackers, Basil Pasta with Ragu’, Tomato Pasta with Garlic-Mushroom Wine Sauce, and Homemade Biscotti!

$85 per person. Please call 344-5911 to RSVP and prepay.

Please observe our hours, Club rules, and 48 hour cancellation policy.

Michelle Michelotti-Martinez, is a native New Mexican.  She is founder and creator of Eatentions, an organic, locally sustainable company specializing in cooking classes, community-based food production, and blogging. She is the former founder/owner of CUCINA ANGELICA and former co-owner/co- founder of Pasta Divina.

Michelle specializes in Mediterranean Cuisine and uses her expertise and talents to create gourmet, locally sustainable dishes, which give a unique spin on the classic flavors but sustain the profiles that are native to the original creation of the dishes. She also teaches the classic preparation methods of the cuisine.

She has studied with renowned chefs locally in Santa Fe as well as in Italy.  She plans on continuing her studies with expert chefs in New York and Europe. Michelle has 3 years of teaching experience and 5 years experience in the food industry.  She has consulted both domestically & internationally in the food industry.


January 30, 2017
6:00 pm - 9:00 pm
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