Pizza Today - September 2017 - 12

expo spotlight

Create the perfect pasta menu
at Pizza & Pasta Northeast OCTOBER 17-18, 2017

with BILL OAKLEY

The Northeast's best pasta chefs lead user-friendly demonstrations
Special Pasta Presentation:
Future of Pasta Panel
Is the current popularity of
handmade pasta a trend with
legs? Have we indeed entered
a new golden age of pasta with
creative sauces and ingredient
combinations popping up in casual,
neighborhood restaurants? And can
pasta go fast-casual?
With Johnson & Wales University instructor and baking expert
Peter Reinhart moderating the
discussion, our panel of top pasta
chefs will discuss what's hot and
what's not on the pasta menu.
Joining Peter will be Hari
Cameron, who recently opened two
locations of grandpa (MAC), a fastcasual, handmade pasta concept;
Antimo DiMeo of Ardé Osteria in
Wayne, PA; and Lorenzo Boni, the
executive chef for Barilla America
who previously was at highly rated
restaurants in both New York and
his native Italy.
Lasagna Bolognese Our Way
Scott Tacinelli and
Angie Rito
Quality Italian
Steakhouse, NY
Husband and
wife chefs Scott Tacinelli and
Angie Rito first gained fame for
their unique takes on lasagna
at their East Village speakeasy
Dinnertable (now under different
ownership) and they currently offer
creative pasta dishes at Quality
Italian Steakhouse, which opened
in 2013 in Midtown Manhattan.
Their rolled and filled Lasagna

Bolognese, cut into pinwheelshaped portions, features alternating layers of besciamella, bolognese and three different cheeses,
with tomato sauce and dollops of
fresh robiolina added for serving.
See how this remarkable dish
comes together and hear about
other creations from these pasta
visionaries.
Discovering
the Regional
Cuisine of
Italy: A Pasta
Tour
Lorenzo Boni, Barilla
Learn what distinguishes the
pasta cookery of the north, south,
and central parts of Italy, along
with the elements and techniques
that unite them. Barilla Executive
Chef Lorenzo Boni will review and
demo each region's specialty pasta
dishes, revealing along the way
the differences between the foods
and methods of Italy compared to
the U.S. You may be surprised to
see - and taste - how different
some Italian-American classics
are when prepared in the classic
tradition.
Making Pasta Fast-Casual
Hari Cameron, grandpa (MAC),
Rehoboth Beach, DE
Renowned chef Hari Cameron,
who received James Beard award
nominations for his first solo
restaurant, a(MUSE) in Rehoboth
Beach, DE, launched a pastafocused fast-casual restaurant in
2015. He'll share his experiences
converting to fast-casual and dem-

onstrate a few of the house-made
pasta menu hits at grandpa (MAC).

Farm-to-Table Pasta
Dan Richer, Razza Pizza Artigianale,
Jersey City, NJ
Dan Richer, chef and owner of
Razza Pizza Artigianale, first gained
fame for his Italian cooking at
Arturo's in Maplewood, NJ. He'll
demonstrate how, with one simple
technique, you can create unlimited
pasta variations based on ingredients that are available seasonally.
He'll show you how items such as
whole-wheat penne with butternut
squash or bucatini with pancetta
and onion can be locally sourced
for fall and winter specials.
Gluten-Free Pastas
Alex Napolitano, Rubirosa, NY
Chef Alex Napolitano has built
an entire menu of gluten-free offerings at the acclaimed Rubirosa Ristorante in New York City, including
pizza and pasta choices. He'll demonstrate Rubirosa's house-made
pasta and describe the gluten-free
approach that is drawing a growing
number of customers.

Adding Ancient Grains
to Your Fresh Pasta
Program
Antimo DiMeo, Ardé Osteria,
Wayne, PA
During his experiences with
high-powered chefs in top restaurants in Italy and on the Spanish
island of Ibiza, Antimo DiMeo
learned a simple approach to
adding grains such as buckwheat,
kamut and farro into a fresh-pasta
program. He'll show you how to
elevate your fresh pastas with
these alternatives taking a
taste-first rather than trend-first
approach. Now the chef at Ardé
Osteria in Wayne, PA, he also uses
a variety of grains for his doughs
for breads and pizzas.

Gnocchi
Hari Cameron, grandpa (MAC),
Reoboth Beach, DE
Hari Cameron, chef-owner of the
a(MUSE) bistro and grandpa (MAC),
will show you how to make your
own gnocchi and prepare sauces
for it that customers will crave.
This easy menu addition makes a
great side dish and Hari will present several techniques and recipes
to help you master the perfect
dumpling that will work in any type
of restaurant.

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Pizza Today - September 2017

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