Kitchen Participation Class
Photos courtesy of istock
Thursday, May 14, 2026, 5-7 p.m.
$95 member/$115 non-member, includes Arboretum admission and all ingredients/supplies.
Program location: Farm at the Arb - Kitchen Classroom (Myers Education Center)
Adult 18+
Overview:
Begin your passport into the world of fresh pasta with a new spring menu in this interactive, beginner-friendly workshop with Chef Cheo Smith. You’ll learn the fundamentals of mixing, kneading, rolling and shaping pasta dough by hand — skills that form the foundation of countless regional Italian dishes. This hands-on class is relaxed, tactile and designed to build confidence step-by-step.
Guests will start by making their own pasta dough from scratch. From there, you’ll explore a classic style, fettuccini, rolled and cut using a pasta machine. As your noodles rest and cook, Chef Cheo will demonstrate how to prepare two versatile sauces: a classic pesto straight from the garden and a fresh take on chicken piccata with bright lemon and capers. You’ll enjoy tasting the finished dishes together in class and leave with recipes and techniques you can easily replicate at home.
Whether you’re brand new to pasta or looking to strengthen your kitchen fundamentals, this workshop offers a warm, engaging environment filled with fresh ingredients, approachable guidance and plenty of delicious learning.
In this class you will:
- Mix, knead and rest fresh pasta dough
- Use a pasta machine to roll and cut fettuccini
- Cook and taste fresh pasta
- Watch demonstrations of two sauces: classic garden pesto and lemony chicken piccata.
- Learn timing, texture and flouring techniques for successful pasta making
- Gain tips for pairing pasta shapes with different sauces
On the Menu:
- Hand Made Fettucini with Fresh Garden Pesto and Chicken Piccata
- A modern take on Caesar Salad with a vegetarian dressing
Notes: We are unable to accommodate individualized changes to the menu.
Instructor:
Chef Cheo Smith brings his experience in kitchens of all sizes — from the home oven to producing hundreds of school lunches a day, and now, to the Farm at the Arb. A Minnesota native, Cheo is a member of the Sisseton Whapeton Oyate and descendant of the White Earth Nation. He seeks to bridge the gaps in access and knowledge that prevent many people from getting farm fresh ingredients to their dinner table. His mission is to make preparing great tasting and healthy foods accessible to the home cook.
We recommend that you enter the Arboretum via the Farm at the Arb Entrance gate on 82nd St, not the main entrance on Hwy 5. This is the direct route to access the Farm at the Arb as this is an after hours experience.
Address: Farm at the Arb Entrance Gate
Main Entry instructions:
You will receive a bar-code ticket for entry to the Arboretum in your email purchase confirmation. Your ticket is valid for entry to the Arboretum on the day of your class. Present your ticket to the gate attendant as you enter the Arboretum if you wish to enjoy the Arboretum earlier on the day of your class.