Boston chefs and cooks work with unconventional grains

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:

PastaDemo

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. 

You can see the full set of pasta making photos on our Facebook page.

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:

Posted by: Alisha Fowler

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