Take a Long Lunch with Chef Mark Haskell! Have you ever wanted to learn how to make fresh pasta at home? Here’s your chance! In this interactive Zoom session, you’ll make fresh ravioli and tortellini pasta with fillings of pumpkin and sage, mushroom, and fish mousseline.

Chef Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.