november/december 2013
Crowd Pleasers
+ our top picks
for Holiday Entertaining
Your Favorite Food Movies
5 Must-Sees for Winter Nights
care for the craft
The Art behind the Omnivore's Main Course
In this Issue published by: NEW PIONEER FOOD CO-OP 22 S. Van Buren St. • Iowa City, IA 52240 (319) 338-9441 open daily 7am–11pm 1101 2ⁿd St. • Coralville, IA 52241 (319) 358-5513 open daily 7am–10pm
Top Picks for Holiday Entertaining
p. 4
Care for the Craft: The Art of Meat Cutting
p. 6
Unique Genes – Tiny but Mighty Popcorn
p. 8
Your Favorite Food Movies
p. 11
ADMINISTRATIVE OFFICE 22 S. Linn St., Unit 2A • Iowa City, IA 52240 (319) 248-6400 open Mon.–Fri. 8am–5pm
www.newpi.coop EDITOR Allison Gnade MANAGING EDITOR Jenifer Angerer CATALYST DESIGN Laura Engel CATALYST PHOTOGRAPHY Eric Andrews & Ben Partridge PRINTER Royle Printing CATALYST CONTRIBUTORS Genie Maybanks, Theresa Carbrey, & Inga Jaeger
Cook the cover! Sparkling Winter Salad This gorgeous salad makes a perfect vegan and gluten free (subbing quinoa for farro) addition to a holiday spread. It’s also perfect in the fridge for grazing guests! Serves 3 - 4 as a main course, or 6 as a side dish
Board of Directors Meetings All members are welcome! December 18, 2013 6:30pm, New Pi Admin. Office 22 S. Linn St., Iowa City (3rd floor, west end of Tower Place)
Members are welcome to share their views with the Board:
BOARD OF DIRECTORS
(year indicates when term expires) President SARAH WALZ (2015) (319) 466-0908, walz.sarah@gmail.com
Vice President JANET RAZBADOUSKI (2014) (312) 476-0943, jraznpboard@gmail.com
Secretary CAROLINE DIETERLE (2013)
1 c. farro (gluten free: sub cooked quinoa) extra virgin olive oil 1 medium onion, halved and cut into ¼-inch wedges salt 1 large sweet potato (or winter squash), peeled and cut into ½-inch cubes (about 2 ¼ c.) ½ t. ground cumin ½ t. ground coriander
⅓ c. walnuts 3 c. packed, roughly chopped kale (stems removed before chopping) 1 large garlic clove, minced 2 t. fresh lemon juice (Meyer if available), to taste freshly ground black pepper ½ c. pomegranate seeds purely optional: small block of feta, cubed, to garnish
Bring farro to a boil with 4 c. water, reduce heat to med-low, cover, & simmer 20 min. Stir in 1 t. salt & simmer until tender (~10 min. longer). Drain. Heat oven to 400°F. Toss onion with oil to lightly coat. Sprinkle with salt on baking sheet. Separate pan: toss sweet potato with oil; sprinkle with cumin, coriander, and salt. Roast both until tender and browning, stirring once (onions will be done first). Toast walnuts in oven until a shade darker, 5-8 min., watching carefully. Roughly chop. Sauté kale and garlic in 1-2 T. olive oil, until kale wilts but is still bright green. Mix or layer everything. Drizzle with 1 T. olive oil and lemon juice, to taste.
(319) 338-8674, caroline-dieterle@uiowa.edu
Treasurer HENRY T. MADDEN (2015) (319) 338-5689, h-mamadden@mchsi.com
RAMJI BALAKRISHNAN (2013)
(319) 466-0261, ramji.balakrishnan@gmail.com
JEN KNIGHTS (2013) (319) 331-6631, knightswhowrites@gmail.com
CALVIN NORRIS (2014) (319) 355-2603, cal_norris@msn.com
New Pioneer Food Co-op Mission Statement New Pioneer is a cooperatively owned business, fully serving the needs of the natural products consumer. We emphasize high quality, fair prices, and product information. We are an environmentally and socially responsible member of the community we serve. New Pioneer’s mission is to serve the needs of its members and to stimulate the local agricultural production of natural and organic foods by
providing a market for such foods. The Cooperative fully recognizes the value and dignity of work and shall place a high priority on the health, welfare, and happiness of all its employees. The Cooperative shall strive to set a community standard for the best possible working conditions, training, wages, benefits, and opportunities for advancement for its employees.
City, I encourage you to like our Facebook page and sign up to receive email notices here: http://s.coop/14gm. We will also announce our outreach efforts in Linn County, including our member drive. Please join us in welcoming many new members to our cooperative organization. We look forward to joining the Cedar Rapids community!
Sarah Walz New Pi Board President
member open forum
O
n october 1, the new pioneer cooperative Board of Directors announced its unanimous decision to purchase property at 3338 Center Point Road in Cedar Rapids in order to establish a third New Pioneer grocery store. We believe this location will allow us to better serve our many Linn County members, to grow our membership and sales, and to expand local and organic food production in eastern Iowa. (Please find an FAQ regarding the decision to expand to Cedar Rapids here: http://s.coop/1tddh) This news has been very well received in Linn County. Many calls, emails, and other contacts from New Pi members and soon-to-be members there have bolstered our excitement, as well as inquiries from local food producers and others in the business community who wish to work with us to make the new store a success. We look forward to building what one opinion page writer dubbed the “hummus-goulash alliance.” (And yes, kolaches may enter our vocabulary.) The opening of a store in Cedar Rapids does not diminish the possibility of an additional store in Iowa City—nor does it mean we’ve abandoned our goal of relocating the Iowa City store from Van Buren St. to a safer downtown Iowa City location outside the flood plain. The Board’s Planning Committee continues to actively pursue options on both of these fronts. While these efforts are preliminary at this point, we are hopeful about our opportunities in Iowa City. If you wish to receive updates on our plans and renovations for the Cedar Rapids store and our efforts in Iowa
Catalyst Member Open Forum is an opportunity for members to express their views about the Co-op experience. Submit comments to Allison Gnade at either store or email agnade@newpi.coop. No more than 500 words. Deadline for the Jan./Feb. Catalyst issue is Nov. 25, 20ı3.
board letter: third store news!
Bette Hugo was a unique and special person – very much herself – and a fixture at the New Pi Iowa City registers. Our community was saddened to lose her to lung cancer in September. Bette avoided the camera, but loved children – here with little member Theo in 2011.
top picks: holiday entertaining
delice de bourgogne
cheese
Our number one cheese for the holiday season HAS to be Delice de Bourgogne. Delice shares key similarities with Brie, but for a mind-bendingly pleasurable out-of-body cheese experience, pick up the Delice! This satiny, buttery cheese spreads beautifully, complements sweet or savory accompaniments, and pairs perfectly with effervescent, svelte sparkling wines, and Rubenesque, oak-kissed Chardonnays. – Miss Nik, New Pi Mistress of Cheese
new pi pumpkin cookies
(vegan)
Our super popular Vegan Pumpkin Cookies are back for winter! Always a delightful sweet bite for any time of day, you’d never guess these pretty, snowball-shaped cookies are vegan. They’re the perfect melt-in-your-mouth combination of pumpkin and spice. – Miriam Alarcon Avila, New Pi Prepared Foods Coordinator
urban moonshine
original, maple, & citrus bitters
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Your holiday cocktails just got a lot more interesting! Bitters stimulate the digestive system to jump-start overall health, their original purpose – and they make great drinks. Certified organic and gluten free, try ours to aid digestion (particularly if festivities lead to a little overindulgence!), heartburn, and liver support. For an aromatic cocktail or aperitif, with or without alcohol: mix a few drops into sparkling water and toast your (good) health! – Michelle McClintick, New Pi Wellness Coordinator new pioneer food co-op’s newsletter
new pi cranberry walnut
sourdough bread
new pi raw jalapeño cranberry
relish
For a unique and healthy take on the original, we make our relish with cranberries, apples, oranges, jalapeños, garlic, and extra virgin olive oil. Tart, tangy, sweet, and a little spicy, it’s great blended with soft cheeses, as a sandwich condiment, added to a salad, or simply savored on its own. – Jason Peters, New Pi Kitchen Lead
To ring in the holidays, we bake our sourdough chockfull of toasted walnuts and dried cranberries. This bread is wonderful spread with a sumptuous layer of Delice de Bourgogne, made into a sandwich with turkey leftovers, or simply toasted and slathered in butter. – Josh Nichols, New Pi Bakery Lead
theo, alter eco, taza, & equal exchange
fair trade chocolate bars
Go organic and fair trade with your chocolate this holiday season! To kick your holiday baking up a notch, chop, melt, or crush these bars for amazing cookies, cakes, chocolate-drizzled pastries, or dusting the top of a perfect hot chocolate. Don’t forget: they make delightful, decadent stocking stuffers. With our fair trade chocolate, rest assured you’re supporting some amazing and ethical chocolate companies. – Ben Magel, New Pi Grocery Coordinator
november/december 2013 • www.newpi.coop
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staff feature: meat & seafood department
Care for the
Craft T
hink of a butcher. does the image you came up with look a little 1950s? I’m guessing the version in your head – if it’s anything like the one in my head – is a little more children’s book than, well, shrink-wrapped Styrofoam trays of anonymous meats from anonymous animals and production facilities. Hm. Now, think of a New Pi butcher. Have you asked ours questions? We have great cooks at our meat counters that know their stuff. Our meat cutters actually cut meat. Sound like a silly statement? “Most chain stores don’t actually cut meat in-house anymore,” Meat & Seafood Lead Ian Moore explains. These days, “Most meat counters rely on pre-packaged meat coming from a production facility,” he continues, “without knowing where the meat comes from – even where on the animal.” It’s becoming a lost art (and yes, it is an art), and “We care about what the [cut] looks like when it’s served,” says Ian. Your guests do, after all, eat with their eyes first! – A.G.
Ian Moore’s Salmon & Herring Platter “Set out lox & pickled herring (equally delicious cream & wine sauces!) with good bread, spreadable cheeses (Delice on p. 4), mustards, whipped cream with orange peel & peppercorn or horseradish, and all the pickled things you can find. We enjoy this before lamb for the holidays.” (Ask about his 'Lambchetta' and 'Colonial Goose'!) – Ian Moore, New Pi Meat & Seafood Lead
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new pioneer food co-op’s newsletter
Stop by our meat & seafood counters for their recipes!
Josh Grace’s Jambalaya
Jason Madden’s Standing (Prime) Rib Roast
“We usually make [my family’s Jambalaya] the night before Thanksgiving, and it's a nice cold weather dish. I’ve worked here 7 years; trained to cut meat here. There’s something new and different to learn every day, and there’s an art to it. [How is our] meat different? Everything’s antibiotic-free, free range, no steroids or growth hormones, local options.”
“I've cut meat for 23 years. My great-grandfather owned and operated a corner grocery, Seaton's, in east Iowa City for 40 years. I learned from my grandfather, who took care of the meat counter. We [at New Pi] are probably one of the last full-service meat counters, knowledgeable about what we carry, supporting local farms. You can't beat standing rib for the holidays.”
– Josh Grace, New Pi Iowa City Meat & Seafood
– Jason Madden, New Pi Coralville Meat & Seafood
november/december 2013 • www.newpi.coop
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unique genes
local grower: tiny but mighty popcorn
gene mealhow and his unmatched tiny but mighty popcorn
♦ “Talk about humble beginnings!” Gene Mealhow exclaims. Tiny But Mighty was once a one-man operation run by Richard Kelty, Gene’s predecessor. “Richard would sit there watching the baseball game,” Gene recalls, filling Ziploc bags with corn by the coffee can – a large can for a two pound bag, a small can for a one pound bag – and taping the Ziplocs shut. “His wife thought he was absolutely nuts!” – Allison Gnade, Catalyst Editor
“It’s the only popcorn allowed for people with certain digestive issues because the hulls just explode into tiny pieces, making the popcorn easy to digest!” – Doreen Edmundson, New Pi Coralville Customer Service 8
new pioneer food co-op’s newsletter
A
s the story goes, the kelty family either found the popcorn “growing wild, or traded the Native Americans for it,” Gene explains. Each generation passed it down to the eldest son. Richard was next in line, but while he was serving in the military, his father passed away. The corn didn’t get planted that year. When he returned home, his mother asked, “Richard, would you like some of grandpa’s corn?” They turned to the pantry to check the family supply. There sat a single jar – containing a paltry handful of kernels. Richard took that handful of family heirloom corn and planted twelve rows in the garden. “At first [the popcorn] was just for the Kelty family. They’d have friends over for card games and serve it.
popping yields Richard Kelty ran a one-man business operation until 1994, when he hired Gene as a consultant to help increase yields. By 1999, Gene had helped Richard raise yields from 400 pounds an acre to 1,000. Richard, now in his eighties, was looking to sell the business. The popcorn had survived from the 1800s, but would it make it into the twenty-first century? Heirloom genetics were at stake. Plus, the business had a lot of potential. After a year of searching for a buyer, Gene was talking up the business he cared about so much to his wife’s cousin, who turned the tables on him: “Why don’t you buy it, Gene?” A week later, Gene tromped into the cornfield to bring up the idea to Richard while he was working. Richard stopped, hooked his thumbs into his overalls, and turned to Gene: “I wondered how long it was gonna take you to ask!” curious genes The corn’s genetics were still a mystery, so, curious to know just what they were working with, they sent a sample to a lab at Purdue University to have it genetically matched. The lab’s results? No registered genome, no match. The corn was totally unique.
mighty purpose How did Gene pop into the picture? A third-generation farmer himself, Gene inherited his love of vegetables from his mother and her farmstead garden. After the 1980s farm crisis, Gene’s relatives left farming behind, but Gene felt compelled to stay in: “I bought thirty-three acres and became an organic farmer.” Why the switch to organic? “All I knew was – I was expecting my fourth child at the time – I’m not going to do the chemical thing.” He explains: “When you’re a conventional farmer, you reach a point where you’re just sick and tired of being sick and tired.” He dove in: “I got involved in bio-ag and learned Dr. Albrecht’s principles and nutrient recycling and all that. I became so interested in it that I wanted to become a consultant and teach other farmers how to do it. Anyway, one of my first customers was Richard.” Gene increased Richard’s yields by focusing on soil systems: “You’ve got to understand soils. If you get your soils optimized and you have healthy plants, well, the bugs go to the sick plants.” Gene recognizes the connection between the health of the land and the health of its people: “It works up the chain: healthy soils, healthy crop, healthy food, healthy people.” Most importantly, “You’ve got to have a higher purpose,” Gene explains, both guiding a person and a business. “My higher purpose has always been for [this farm] to be an educational center about biological and sustainable agriculture.” “How you spend your dollar will change this thing [organic versus conventional agriculture] quicker than any research can ever do. Your dollar determines what we do.”
november/december 2013 • www.newpi.coop
Ladyfinger popcorn is the smallest popcorn you’ll find most places. This is smaller.
Friends started asking ‘Can I get some popcorn from your pops?’” When they all got hooked, they knew they had something special.
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tom's top ten
Argentina, Oregon, Italy, New Zealand, and new wines from our buying trip to France? Holy cow, this is an AWESOME Top Ten. – Tom Caufield, New Pi Wine Buyer 1. Chakana Estate Red “Malbec, Cabernet, Shiraz: flowers, blackberries, camphor, forest floor, subtle new oak. Full-bodied, textured, opulent blockbuster. Extremely pure and rich... if this were a Napa Valley or Bordeaux red it would be $150-$200.” – Wine Advocate. On sale! Just $24.99.
2. Illahe Vineyards The real deal from Oregon: horse-drawn grape harvesting (really!), woodenbasket pressing, sustainably produced, hand-crafted, enzyme- and additive-free, small-lot wines. Feel good supporting them! The wines? Mind-blowingly delicious. Their Pinot gets raves. Riesling's a knockout. Ridiculously fair-priced.
3. Côte Quest La Clape Syrah, Carignane, Grenache blend: Light oak, strawberry, cherry, and sandalwood on the nose. Great black fruit and spice in the mouth with a lingering finish. A steal at $18... For you: $14.99!
4. Maipe Reserve Per Wine Advocate – Cabernet: “Classic notes of crème de cassis, cedar wood, and vanillin... full-bodied texture; deep, rich, concentrated flavors, and a long
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new pioneer food co-op’s newsletter
finish. For $15 you won’t find a finer Cab in the world.” Malbec: “Blackberry, white chocolate, incense, and graphite character. Deep ruby/purple, rich, and full-bodied. It’s a stunning Malbec.” – Wine Advocate. On sale for $12.99.
5. Chateau de Cordes Minervois White: Marsanne/Roussanne: citrus, wax, and fig on the nose. Exotic spice, ripe, and rich middle palate. California Chardonnay drinkers will flip for this. Red: 100% Syrah. Northern Rhone on the nose. Violets and black fruits with undertones of soil and roast meats. Should be $20, at New Pi just $12.99.
6. Maimai Winery From the Hawke's Bay region of eastern New Zealand. Sauvignon Blanc: This is why we fell in love with NZ Sauv. Blanc in the first place! Herbs, citrus, and a hint of jalapeño on the nose. Bright and expressive with lingering acidity.
7. Domaine Enclos de la Croix Herault Organic. No added sulfites. It’s been a while since I've had a no-added-sulfites wine I was excited about, but Jeff Carrel knocks this out of the park: dark ruby/ purple, expressive nose, full and ripe mouth, nice finishing tannin. Should be $15; yours for a pittance: $11.99.
8. Fontanafredda Briccotondo Barbera An old friend returns – with panache. Classic Barbera: lovely ruby-red, light and lithe on its feet. Great mouth presence, dark fruits, cleansing acidity. Pairs beautifully with red sauces or anything grilled. $15 – but we're currently negotiating an exclusive sale price.
9. Domaine Saint Roch Viognier Jeff Carrel does it again. Lovely floral honeysuckle aromas, showcasing elegance without bombast. Great acidity, really nicely balanced – I'm digging this! Retail: $15. Ours: just $11.99.
Syrah: It’s the first NZ Syrah I've tasted that I feel deserves to grace our shelves. World-class wine at tremendously 10. Mystery Wine reasonable prices: $15 for the Blanc and $18 for the Syrah, but don't be surprised, What can I say, without revealing the mystery? Simply this: you and I both they may be less... know you'll love it.
member beat: what are your favorite food documentaries?
“King Corn is a really good one. Forks over Knives is too. They’re good introductions to better social and personal choices.” – Kate Ries
“Food Inc. was good for a new perspective on food and diet, and provides good information guiding how I feed and raise my daughter.”
“David Attenborough’s Mammals is wonderful for pointing to environmental connections.”
“Fast Food Nation is worth watching.” – Curtis Chung
– Michelle Hansen & Haley Napoli
– Sayde, Cristian, & Viana Alexandrescu
november/december 2013 • www.newpi.coop
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what's for dinner
Crowd Pleasers Start the festivities with these make-ahead crowd-pleasers – then settle in and celebrate with the people you love.
Find the recipe for these Poppin' Party Bars on our food blog! http://newpieats.newpi.coop 12
new pioneer food co-op’s newsletter
Tiramisu Verrines Anything can be put in a "verrine" – it's simply French for “glass.” Recipe courtesy of French Chef Valérie Martin, New Pi cooking class teacher – flip to p.15 for her lobster class! Makes 4 servings, in small glasses ⅓ c. mascarpone 4 T. powdered sugar 3 T. orange marmalade 16 walnuts, crushed
1 pkg. ladyfinger cookies 2 c. coffee cocoa powder
Mix mascarpone, sugar, and marmalade. Stir in walnuts. Assemble: Briefly soak ladyfingers in coffee one at a time, placing in the bottom of glasses to form a layer. Top with mascarpone. Sprinkle with cocoa. Repeat to fill glasses. Refrigerate 1 hour or up to 2 days before serving.
Hashbrown Mini-Quiches
GF
Customizable mini-quiches are perfect for guests and re-heat well. Recipes courtesy of Jenifer Angerer and Miriam Alarcon Avila. Makes 12 muffin tin quiches Hash Brown crusts: 20 oz. hash browns or grated potatoes 1 small onion, grated ½ c. cheese, grated 2 eggs, beaten
Quiche filling: 6 eggs, beaten 1½ c. cream pinch of salt & pepper 2 c. fresh veggies of choice 1½ c. cheese, shredded optional: browned meat/meat substitute, herbs, prosciutto to garnish after baking (shown)
Heat oven to 375°F. Grease muffin tins well. Mix crust ingredients together; press into muffin tins, covering bottom and sides. Bake about 25 minutes or until just browning. Blend eggs, cream, salt, & pepper. Layer cheese, raw veggies, and any additions into each crust. Pour egg mixture over. Bake until egg is set, about 25 minutes. november/december 2013 • www.newpi.coop
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learn all about organic ag
did you know? season extension
J
ust because we live in iowa doesn’t mean we can’t grow food in the winter. Whether the weather gives us a late or early spring, we can always extend the growing season for coldtolerant plants like greens and herbs with greenhouses, also known as cold frames or hoop houses. Did you know you can make your own greenhouse? Simple designs can be made from things otherwise known as junk: old windows can make a great cold frame. Cattle paneling bent into a curve and covered with plastic sheeting becomes a good hoop house. From local farms to school gardens to home gardens, season extension has a place in Iowa. – Scott Koepke, New Pi Soilmates
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Iowa Organic Conference
Nov. 17-18 in Iowa City! Info: http://s.coop/org
school garden: Penn Elementary in North Liberty is the first school in the district to explore opportunities with greenhouses, consulting with New Pi’s Soilmates Organic Garden Educator Scott Koepke on spring plans.
home garden: Jason Grimm’s residential hoop
local farm: Echollective Farm's hoop house
house in Coralville is an urban oasis.
minimizes energy & water for viable winter production.
new pioneer food co-op’s newsletter
cooking classes: winter 2013/2014 Registration is required.
ze portions. Cooking classes are held at the Coralville New Pi unless otherwise noted. All classes feature sample-si need assistance. you if 248-6408 (319) at s Please visit “Classes” at newpi.coop to register, or contact Genie Maybank
Pizza from Scratch
Effective Weight Loss for YOU
Valentine’s Eve: Lobsters in Love
with Chad Clark
with Lisa Scranton, MS, RD, LD
Tues., Nov. 5, 6:00-8:00pm Thurs., Jan. 23, 6:00-8:00pm $15/person Join Chad Clark as he prepares pizza, beginning with the dough and ending with a dazzling array of possible toppings. Chad will prepare yeastleavened dough, share his opinions on the best mix of cheese, and discuss how to season the pizza sauce. Come learn how to make the best homemade pizza ever!
Thurs., Jan. 30, 6:00-8:00pm $15/person Do you want to lose a few pounds? It’s hard to know which eating style might be best for you. Low-carb or low-fat? Vegetarian, Mediterranean, or gluten free? Is sugar addiction real? Join registered dietitian Lisa Scranton to find out what really works. You’ll complete a short questionnaire to help you identify the most effective diet plan for you. Lisa will then transform it into real meals you can make every day. We’ll finish by making one of those weeknight meals that can be on the table in under half an hour: Lemony Chicken, Mediterranean Red Rice Salad, and Garlicky Green Beans.
Thurs., Feb. 13, 6:00-8:00pm $30/person Romantic couples in France celebrate Valentine’s Day with red roses and a sumptuous dinner. French Chef Valérie Martin will open the evening with a sampling of Chicken Liver Pâté on crackers, Homard Amoureux (Lobsters in Love) will follow – sliced lobster tail with herbs, flambéed in Cognac, and served with a Red Peppercorn, Crème Fraîche, and Cognac reduction, concluding with a festive Raspberry Soufflé. Enjoy sample size portions with accompanying wine samples.
Louisiana Jambalaya with Wendy Childers
Thurs., Nov. 7, 6:00-8:00pm $15/person Jambalaya, a classic Creole dish, combines rice with ingredients such To Be or Not to Be: Gluten Free the and peppers, onions, , as tomatoes with Lisa Scranton, MS, RD, LD Join choice. your of seafood meat or Thurs., Feb. 6, 6:00-8:00pm native southerner Wendy Childers as $15/person she features a variety of fabulous How do I know if I have gluten Co-op sausages in authentic Louisiana intolerance? Does eating gluten free Jambalaya and demonstrates the improve problems like irritable bowel preparation of lively Texas Cornbread syndrome (IBS)? How can I eat gluten and Pineapple Upside-down Cake for free when I travel? Join Lisa as she dessert. Enjoy samples of beer as well! discusses who should and shouldn’t try a gluten free diet. We’ll talk about Fresh Italian Pasta 101 symptoms and diseases might which with Chef Gianluca Baroncini benefit from it (and those that won’t) Tues., Nov. 12, 6:00-8:00pm based on current research. You’ll receive $25/person quick-start rules for beginning and we’ll try out gluten free recipes: Pumpkin Native Italian Chef Baroncini has a Spice Muffins, Chocolate Chippers, reputation for excellent fresh pasta at along with a sampling of Co-op gluten his downtown Iowa City restaurant. free breads. Join Gianluca for the secrets of preparing fresh pasta, mixing and rolling fettuccini and chitarra spaghetti, with quick sauces: Fresh Basil & Tomato, and Parmesan Pancetta.
with Valérie Martin
Hands-On: Pasta with a Rolling Pin with Roxane Mitten
Thurs., Feb. 20, 6:00-8:00pm $15/person Class enrollment limited to 16 Semolina flour, salt, water, and egg: with four simple ingredients, you can create amazing homemade pasta! Pasta lover Roxane Mitten will guide you through preparing your own fettuccini using only a counter and rolling pin, sharing tips along the way, and students will have a chance to make ravioli and tortellini shapes. Pasta will be accompanied by Roxane’s handmade sauces: Orange Mint, Smoked Salmon Cream Sauce, and a surprise third sauce based on fresh, local, organic ingredients.
november/december 2013 • www.newpi.coop
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22 S. Van Buren St. Iowa City, IA 52240 (319) 338-9441 open daily 7am–11pm 1101 2nd St. Coralville, IA 52241 (319) 358-5513 open daily 7am–10pm Closed Thanksgiving (Nov. 28), Christmas Day (Dec. 25), and New Year’s Day (Jan. 1) Closing at 6pm Christmas Eve (Dec. 24) and 8pm New Year’s Eve (Dec. 31) www.newpi.coop Change Service Requested
Enjoy time with your family and friends this holiday season!
It’s Pi time.