Since Local Root opened, we've wanted to get a working kitchen in the store. We do a lot of product testing, cooking and baking, and thought it would be so fitting to be able to do that right in the store! And while we haven't been able to build out a full kitchen just yet, we have been able to get something together that allowed us to hold our monthly cooking day at the store last Friday. On cooking days, we have a chance to test out new merchandise, try out recipes from our selection of cookbooks, and get a little creative in the kitchen. Last Friday I opted to test out our pasta maker, which we made into a delicious spring-inspired dish, and to try my hand at a Julie Childs crepe recipe.
I'll get to sharing those recipes sometime next week, but in the meantime wanted to give you a glimpse at the process!
Flour + egg waiting to be made into pasta dough.
Making homemade pasta in the Atlas Pasta Machine.
Boiling pasta in a Paderno 18qt Stainless Steel Stock Pot.
Straining cooked pasta with Alessi Spaghetti Tongs.
Portioning crepe batter into an All-Clad nonstick pan.
Finished crepes waiting for assembly on an iittala Sarjaton dinner plate.
Stuffed crepes with strawberries and lemon sugar.