Not your ordinary pasta demo.
There is no substitute for handmade pasta, and one of the key elements in achieving the superior flavor found in top restaurants is milling your own grains. Though it may sound intimidating, milling flour and making pasta from scratch is actually easier than most people think.
Chef Kevin Adey of the Michelin rated Faro in Bushwick will show us the best techniques and demonstrate one of his inventive dishes (a Cecamariti made with oberkulmer spelt served with cauliflower and summer truffle), using grains sourced from an upstate farm and milled in house. You will never think of pasta the same way again.