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

Eggplant Parmesan

by: Chef Matt Chatfield

Compatible Wolf Appliances:

YIELDS
2-4
Servings
Prep Time
45
minutes
Cook Time
15
minutes

Modes

Broil

Ingredients

  • 1 pound fresh mozzarella cheese

  • 1 quart peanut oil, for frying

  • 1 cup all-purpose flour, seasoned with Kosher salt and black pepper

  • 2 large eggs, lightly beaten

  • 2 cups Japanese breadcrumbs (panko)

  • 1 medium eggplant, peeled and cut into ½-inch slices

  • 1 quart marinara sauce

Instructions

Prepare the Eggplant

Arrange the eggplant slices on a baker’s rack set over a sheet pan. Sprinkle both sides with Kosher salt and let stand for 20 to 30 minutes to draw out excess moisture and reduce bitterness.

Cut the mozzarella into ¼-inch-thick slices and set aside.

Bread and Fry

Preheat the peanut oil to 350°F in a deep saucepan or electric fryer.

Place the seasoned flour, beaten eggs, and panko in separate shallow bowls.

Dredge each eggplant slice in the flour, dip into the eggs, then coat evenly with the panko.

Fry the eggplant in batches of 2 to 3 slices for 3 to 4 minutes, or until golden brown. Transfer to a wire rack to drain.

Assemble

Preheat the Wolf Oven to Broil High with the rack in the top position.

Arrange the fried eggplant on a baker’s rack. Top each slice with about 1 Tablespoon marinara sauce and 1 to 2 slices of mozzarella.

Broil

Broil for 2 to 4 minutes, or until the cheese is melted and lightly browned.

Serve

Serve over your favorite pasta with additional marinara sauce, if desired.

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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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