Last week 20+ chefs and cooks got together at Catalyst in Cambridge for a gathering of the Boston Local and an afternoon of pasta making with Chef William Kovel and Four Star Farms. Together in Kovel’s kitchen, we used unconventional local grains like spelt and corn to make two delicious pasta dishes:
Top L to R: Catalyst demonstrating their pasta extruder and making smoked spelt flour; A close-up of the gorgeous heirloom Rhode Island white flint corn flour (bottom left) from Four Star Farms, and some lobster roe stock (top left); Our Boston Locals enjoying the fruits of Catalyst’s labor!
Bottom L to R: Corn flour and lobster roe pasta, pre-cooking; Chef William Kovel (R) and his staff talking with the group; The delicious, freshly made corn flour and lobster roe pasta.
We’d love to see you at our next event! Whether you made it to the pasta demo or not, here are two ways you can get involved today:
- Join or renew your membership with Chefs Collaborative. We’re a member-based organization. With your support we’ll host many more events in 2014.
- Come to Trash Fish Boston on March 16. Ten fantastic Boston chefs will get creative with fish like dogfish, redfish, Atlantic pollock, and sea clams. We’d love to have you, and it’s a delicious opportunity to get to know us.