From our organizers:
Come grind wheat using pedal power with the Sweetcycle, a stationary blender bike as we make ricotta cavatelli! Using our legs as power, we’ll grind the wheat and then roll the dough with the help of our accessible yet funky mechanical clamp on roller. We’ll also whip up two special winter sauces that use often discarded kitchen scraps and take advantage of the farms bounty of stored tomatoes from last years harvest.
Not only will we learn to make a beloved pasta shape, but we will learn about the flour grinding process; how to grind grain at home with a blender and what part of the wheat berry is often sifted out of flour and why. We’ll also explore the best wheat for pasta making; what kinds of olive oil to finish sauces with and how best to use vegetables that store well over the winter in our culinary creations. We’ll be cooking a magical kale stem guanciale sauce for our meat lovers alongside a spicy tomato pecornio for those veg-heads. This is a ride the whole family can enjoy!
ABOUT KATE ZUCKERMAN
Kate Zuckerman, pastry chef at NYC’s famed Chanterelle during its last ten years, and
author of the “Sweet Life: Desserts from Chanterelle” (2006), is an avid food educator
and cook. She has taught classes on the art of plated desserts, maple syrup production
and desserts, ice cream, custard making, jam and cheese pairing, and chocolate desserts.