Handmade Cavatelli with Butter Soy Mushrooms, Kale, and Toasted Breadcrumbs
Learn the art of making handmade Cavatelli pasta at home without any fussy equipment!
In this one-of-a-kind, fun, and hands-on live virtual class, you will be guided step-by-step by none other than Top Chef Finalist, Chef Michelle Minori, in how to make a delicious Italian pasta dish with a Japanese twist.
Class will start by making the pasta dough, shaping, and then cooking the Cavatelli. You will saute your butter soy mushrooms, create a tasty toasted breadcrumb topping, and finish the dish off with some sauteed shredded kale. So satisfying and delicious! Chef Michelle will break down the techniques for each recipe, making it easy to consistently achieve a delicious result at home. Trust us, this recipe is one you'll want to make over and over again!
Professional cooking experience is not required and all skill levels are welcome! At the end of the class you'll be ready to sit down to the most delicious dinner. All you'll need is a generous pour of wine, beer or a cocktail to enjoy with it.
Some of the essential ingredients you will need to cook along with Chef Michelle include: semolina flour, all purpose flour, salt, mushrooms, butter, soy sauce, dashi (or veggie stock), kale, olive oil, sherry vinegar, and panko or breadcrumbs.
You will have the opportunity to engage with Chef Michelle throughout class. There will also be time at the end for a formal Q&A, so you can ask her anything!
Chef Michelle Minori built her culinary pedigree in Michelin starred restaurants across San Francisco. She spent a year in Los Angeles to open Faith & Flower where she used her expansive knowledge of dough to build the bread and pasta production programs.
She spent 5 years with Thomas Mcnaughton’s NeTimeas Restaurant Group, where she ran the kitchen at Flour and Water and later served as Executive Sous Chef, overseeing corporate culinary operations for the group’s many restaurants. This is where she developed a respect for whole animal utilization, sustainability, and supporting local farmers and the community.
Minori opened and operated as Executive Chef of Barzotto, a fast-casual pasta restaurant in San Francisco, specializing in handmade pasta. She consults and shares her experience with creating a fast casual restaurant and dealing with the changing aspects of the hospitality industry at conferences and online.
Currently she serves as Head Chef of Research and Development for Off the Grid, a mobile food company dedicated to bringing people together through shared food experiences. She uses her extensive knowledge of cuisines, cookery, and systematization, to curate concepts, menus, and recipe development for the company. She also leans on her industry networking to build vendor relationships that support the local economy and small business owners through partnerships and sustainable sourcing.
Michelle is passionate about many causes, including sustainable seafood, local food systems, learning through travel, and that creating change starts with changing the narrative.
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