Cook ethos is all about meeting new people, learning about their culture and food, and creating and sharing a meal together .
If you didn't catch it on Friday, Sinead and Charlie had the pleasure of visiting Chef Jonathan's house in Wimbledon and spending the evening with him and his partner Alex learning to make delicious fresh pasta and picking up all sorts of tips and tricks along the way. Check out the saved story for live footage from the night!
It was an amazing experience to take part in a cook ethos experience as a customer We normally work so much behind the scenes that we don't get to appreciate how the concept plays out when a customer actually goes to an experience so it was a real treat for us to be on the other side.
We had an absolute hoot, have made some wonderful friends and have come away with a fascinating knowledge of not only fresh pasta recipes but knowledge of Jonathan and Alex's lives, home towns and Italian history
We were made to feel like family as soon as we arrived and we laughed like old friends til late into the night.
cook ethos: bringing communities and people together
Check out Jonathan's experience here: www.cookethos.com/experience/pasta
Tomorrow night is pasta night! Serving Gnocchi w pumpkin cream, herb goats cheese & toasted almonds .. & .. Linguine with wild mushrooms, calamari, prawns & prawn bisque. Even the kids love it! Book your table 0266856754
Начинаем понедельник вкусно и красиво Тем более впереди очень короткая рабочая неделя Поэтому позаботьтесь о еде на выходные заранее, есть несколько мест на заказы И чтоб я не переживала, что Вы останетесь голодными, скорее выбирайте:
- равиоли - мясные и «немясные» начинки;
- паста - множество видов и вкусов;
- соусы - шикарный зелёный песто и свежий классический томатный;
- выпечка - гриссини, кантуччи;
- гранола - полезный завтрак
All Sunday rolling out some Fresh Pasta with my new apron, a gift from my Mother in law! The apron is 30 years old so its very precious and has a nice history!
I love love love apron, I can’t cook if I don’t have my apron on! Im a Vintage Mom
My husband loved my new apron too!
Do you wear apron? .
@novaplace just past #federalgalley inside main mall
Mon-Fri 8am- 4
6$ menu board
Chicken Parm Tuesday
Bogo bundle Wednesday
Taco day Thursday
Double Hi-5 Friday #pghfarmersmarket
Days / Location / Times #Monday
East Liberty 3pm- 7
Robinson from 3pm- 7 #Wednesday
Peter's township 3pm- 7 #Thursday
Market square 9am- 1
Upper St Clair 3pm- 7 #Sunday
Squirrel hill 9am-1 *comment below if you need more details
This weeks featured pasta shape...GEMELLI!
Gemelli translates to twins in Italian. Two hollow tubes wrapped around each other make this amazing short noodle. Also referred to as unicorn horns. We make ours in house from scratch with local fresh semolina....and then ship to you same day!
Full recipe in profile link
P A S T A F R I D A Y 33
A hodgepodge of summer vegetables! To be completely honest, this one didn’t turn out how I planned. I made a ricotta sauce (some eggs, pecorino, herbs and lots of ricotta) with fried zucchini and cherry tomatoes over egg tagiatelle, and there wasn’t quite enough sauce for the pasta.
I get annoyed when pasta is drowning in sauce. I like the noodles to be coated, but not swimming. But it also kinda sucks when there’s not enough sauce. Adding drizzles of olive oil and/or pasta cooking water only goes so far without changing the whole texture of the dish.
But the fried squash blossoms! I didn’t stuff them with anything because they were going on top of the cheesy pasta. And holy moly, they were so freaking good. I fried them in grapeseed oil and added beer to the batter to lighten them up a bit.
Here’s the full menu:
Egg tagliatelle with ricotta sauce, friend zucchini and cherry tomatoes, topped with blossoms
Cucumber and basil salad with homemade croutons and anchovy vinaigrette
Next week… homemade pasta from the extruder!
Pasta time at work. Today’s feature is tomato cavatelli #freshpasta