About Pasta Making with Katie Leaird of Martha's Vineyard Pasta
Celebrate the arrival of spring’s most anticipated vegetable, asparagus, in this hands-on pasta class!
Participants will learn how to make their own fresh pasta from scratch. Katie will do a demonstration showing techniques and then guide participants in creating their own batch! We’ll do a a small tasting with the demonstration pasta and each participant will cook up their own pasta to take home or enjoy al fresco on our picnic tables after the class. Please bring your own container to take your pasta to go if possible in an effort to reduce single use containers.
Menu is based on what is seasonally available and will *fingers crossed* include fresh asparagus from our Friendship Garden. Pasta shape and sauce TBA.
About Katie Leaird:
Katie’s food tale winds through restaurant dish pits and cookbook editorial round-tables, spans both American coasts, and meanders into Italy. After a lot of school,* Katie cooked in some restaurants,** worked as a chocolatier, created a wedding cake business, and consulted for bakery and restaurant start-ups. Since Katie can’t stay away from the classroom, she spent six months teaching middle schoolers at Edible Schoolyard (Berkeley, CA) and worked as the Assistant Pastry Professor at Tante Marie’s Cooking School (San Francisco, CA).
After living in Italy (Emilia-Romagna —> Puglia), Katie moved back to the East Coast to take her dream job at America’s Test Kitchen. She spent 5 years surrounded by the most talented food professionals in the biz testing recipes again and again and AGAIN. She developed recipes and wrote for Cook’s Country, authoring the Great American Cake page of the magazine, and then moved over to help start the ATK Kids brand as the Senior Editor of the first four cookbooks and online content. Throughout my tenure, Katie worked on two PBS television shows, countless photo shoots, and appeared in a bunch of videos. So. Much. Fun.
Now, Katie writes recipes and is a contributor to food media outlets such as Serious Eats, The Kitchn, and Fresh magazine. Katie writes about her personal cooking life with her toddler, kitchen tools and equipment, and, of course, recipes.
You can learn more about Katie on her website at www.katieleaird.com/ or catch up with her on instagram at instagram.com/katieleairdfood/
Pre-registration is required for all Farm Institute cooking classes. Please contact Lindsay with any allergy or food restriction questions at lbrown@thetrustees.org or if you’d like to join as a member and receive discounted programming. If you would like to attend but are unable to pay, please reach out to LBrown@thetrustees.org for more information.
Consuming raw or undercooked meat, poultry seafood or eggs may increase your risk of food borne illness.
Program Refunds/Cancellations: In the event that a program is cancelled due to severe weather, low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund within 14 days of the cancellation. If you cannot attend a program as planned, contact lbrown@thetrustees.org at least 7 days prior to the start of the program to receive a full refund or transfer to another date/class. Refunds and/or class transfers will not be granted for registration cancellations placed fewer than 7 days before the start of the program. There are no refunds for missed classes.
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