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Regional Italian Pasta Dishes: Demo & Tasting

Jun 17, 2015
Picture 246

Picture 246

Aglio e Olio (Campania).

Cacio e Pepe (Rome).

Prosciutto with Cream (Emilia-Romagna).

Three dishes that represent Chef Isaac Greenhouse’s training and passion.

Greenhouse began his working career in the fashion industry, but realizing he not only enjoyed food but felt rather passionately about it, he went to culinary school, then trained under and executive chef and a pastry chef, followed by work as a prep cook in an Italian kitchen. Chef Greenhouse currently supervises the making of the pastas—tagliatelle, ravioli, and tortellini—and breads at Magnone Trattoria in Riverside. (Official text)

 

Cacio e Pepe; courtesy photo

Cacio e Pepe; courtesy photo

 

On June 27th, the Allendale Branch Public Library presents another event in its series of programs to spotlight its culinary collection: a cooking demonstration and tasting featuring Chef Greenhouse.

 

Regional Italian Pasta Dishes
Saturday, June 27th, 2 p.m.
Allendale Branch Library
1130 S. Marengo Ave., Pasadena 91106
Free event, no RSVP required
For more info, visit event Facebook page

 

Chef Isaac Greenhouse; courtesy photo

Chef Isaac Greenhouse; courtesy photo

 

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Photo, top right, by Mathias Braux (Own work) [Public domain, GFDL (http://www.gnu.org/copyleft/fdl.html), CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/) or CC BY-SA 2.5-2.0-1.0 (http://creativecommons.org/licenses/by-sa/2.5-2.0-1.0)], via Wikimedia Commons




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