BUTCHERY DEMONSTRATION WITH Andrea “Guido” Falaschi from Macelleria Falaschi

Everyone attends this morning demonstration. We will gather in the winery to watch Andrea (Guido) use his skills as a 4th generation butcher to demonstrate whole animal butcher. He will show us how to turn a half of a full grown how into a loved Tuscan-style porchetta porchetta.

2025 MAIALATA WORKSHOPS COMING SOON

CHECK OUT 2019 ACTIVITIES

HANDS-ON WORKSHOPS

(FOR SIGN-UP THE WEEK BEFORE MAIALATA)

Gnocchi with Cathy Whims from Nostrana & Enoteca Nostrana

Cathy is at the heart of Maialata, as co-founder of the event, and she finds great joy in sharing her culinary techniques.  From raw ingredients, Cathy will demonstrate how to make potato gnocchi; a soft, pillow-like, dumpling. While you’re rolling up your sleeves to construct the gnocchi, a light sauce will be simmering, and at the end of the class everyone will try the pasta with with the sauce. This gnocchi will also be the second course of the day’s dinner.

Pork Lard: Liquid Sunshine with Brett Uniss of The Ground & Tabula Rasa Farms

Explore the forgotten art of cooking with lard. What exactly is it, and why does this once-essential ingredient now carry a stigma, despite its incredible flavor? Chef Brett, a seasoned expert with a deep understanding of food history and economics, will take you on a journey through the rise and fall of pork fat in the culinary world.

At one time, lard was a staple, prized for its versatility before seed oils became common. Heritage hogs, raised on pasture, produce high-quality fat—an expression of the foraged food they consume. As Brett says, You are what you eat. You are what you eat eats. In this class, Brett will teach you to embrace lard in traditional preparations like confit, rillettes, and even the original Oreo cookie.

Sausage Stuffing with Lucca from Proletariat

Trust us, you do want to know how the sausage gets made. That’s because Lucca, the experienced butcher and chef from Proletariat will show you all the techniques and tricks that go into making the tastiest sausage. It’s a process that he breaks down into hands-on knowledge that you can take with you into your own kitchen. Plus you'll see it on your plate at the Dinner on the terrazza later that night.

Handmade Pasta with Rick Gencarelli of Grassa and Lardo

You've never seen pasta dough handled like Rick does it! He's a master pasta-maker and will show you how to dirty up an apron while making an egg-based stuffed pasta that will be sampled at the end of class. If you’ve ever thought of making little pillows of pasta, full of savory joy like cheese and herbs, this class will show you the way. Plus, rubbing elbows with Rick will give you access to ask the pasta master all your questions, and become even more ready to impress your friends at home with a pasta party.

Olive Oil Mother Sauces with the Wilderness Hunters

Eric Bartle and Sarah Kundelius have worked to integrate the farm-to-table ethos into all aspects of their lives, from raising turkeys, sheep, laying hens and meat chickens to growing and preserving their annual garden bounty. The Durant Olive Oil Mother Sauces are a collection of classic olive oil based sauces from around the Mediterranean that we rely on heavily in our seasonal and Pacific Northwest approach to cooking at both the winery and in our home kitchen. 

From the herbaceous Salsa Verde and Pesto of Italy, to the classic Aioli and Vinaigrette of French cuisine, these sauces are incredibly easy to make at home with a few simple kitchen tools, and can all be easily transformed with just a few seasonal substitutions or ingredient preferences.  

We will be showcasing our versions of an Italian Pesto and Salsa Verde, French Aioli and Vinaigrette, as well as a winter’s rendition of the Spanish Romesco sauce.  

Please note that:

Sign-up and approval is required to attend a workshop. Due to the limited occupancy of each class, Maialata staff maintains the ability to arrange classes as they see fit, with the goal of evenly distributing groups, keeping reservations together, and to not overwhelm the class facilitators.

All ticketed guests will receive an email the week prior to Maialata at which time they will sign up for their 1st, 2nd, and 3rd choice of class, and will be assigned based on availability. Our goal is for you to have fun, but not everyone can be crammed into one the same class. We are grateful that you understand.