Thursday, July 8, 2010
Former owner of Corte Madera cooking school, "Tavola Festiva," erstwhile student of Marcella Hazan in Venice, Mark is a creative artist who works in photographic and digital forms and cooks a great dinner every night. He will share with us anecdotes, and also a cook's view of why pastas are shaped as they are and what sauces are most appropriate for what shapes.
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