Join Chef Shane in a night of housemade pasta and pork belly:

The first time I made this bolognese, I felt things I've never felt before. For one thing, a lot of pride in myself and what I do. It's like, game changing. And topped with a 63 degree egg....I MEAN. Join me in this feast celebrating two of my favorite things, fresh pasta and housemade sauce. There will also be some nosh upon arrival, so come hungry! (as David Byrne once said, STAY HUNGRY).

For tickets and more information, click HERE.