Virtual Restaurant Quality Pasta at Home

Wednesday, August 5th, 2026 3:00 pm to 4:00 pm, MST

Master the techniques behind creating refined pasta dishes with confidence and consistency in your own kitchen through this online class focused on restaurant-quality results at home. You will learn how to properly cook pasta, build balanced sauces, layer flavors, and use timing and technique to achieve elevated results inspired by restaurant dining. Featuring the precision and performance of Wolf appliances alongside the freshness-preserving technology of Sub-Zero refrigeration, this class highlights how premium kitchen design supports exceptional pasta preparation and everyday culinary excellence.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Chicken Marsala

by: Chef Matt Chatfield

Compatible Wolf Appliances:

YIELDS
2
Servings
Prep Time
10
minutes
Cook Time
10
minutes

Ingredients

  • 2 chicken breasts, butterflied and pounded to ½-inch thickness

  • ½ cup seasoned flour

  • 3 to 4 Tablespoons avocado oil

  • 1½ cups mushrooms, sliced

  • 1 shallot, chopped

  • ½ cup Marsala wine

  • 1¼ cups heavy cream

  • Kosher salt and freshly ground black pepper, to taste

Instructions

Prepare the Chicken

Lightly dredge the chicken in the seasoned flour, shaking off any excess.

Preheat a 10-inch or larger sauté pan over medium heat. Add the avocado oil.

Cook the chicken for 2 to 3 minutes per side, or until a golden-brown crust forms. Transfer the chicken to a plate and set aside.

Make the Marsala Sauce

Add the mushrooms and shallot to the same pan. Sauté for 2 to 3 minutes, stirring frequently.

Pour in the Marsala wine and simmer until the alcohol has cooked off.

Add the heavy cream and simmer for about 2 minutes. Season the sauce with Kosher salt and freshly ground black pepper to taste.

Finish the Chicken

Return the chicken to the pan and continue cooking for 3 to 4 minutes, or until it reaches an internal temperature of 165°F.

Serve

Spoon the Marsala sauce over the chicken and serve immediately. Adjust the seasoning as needed to balance the sweetness of the Marsala wine.

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Chef Matt Chatfield

Chef Matt Chatfield

Kansas City, Missouri

Matt received his Culinary Arts training in the Kansas City area while working alongside some of the region’s most acclaimed Chefs. With experience in restaurants, country clubs, hotels , teaching classes, and TV appearances, he has made a name as one the top demonstration chefs in the Kansas City food scene. He is welcoming, with a relaxed style and enjoys helping others in the kitchen.

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