The Pasta Bar With Todd Antonation, Rebecca Lechman, Mike Muirhead, and Doug Stephen Photos by Ian McCausland Pasta’s vast array of styles—from ragu to oven-baked; from simple to intricate; from light to filling—are the perfect comfort food for our long winter nights. With a variety of flavours, textures, and levels of complexity to inspire wine choices, the Banville & Jones team once again rose to the challenge. Todd led with a spicy take on traditional mac and cheese with some locally made sriracha macaroni; Rebecca 48 http://banvilleandjones.cornervine.com
added local Italian sausage to her tried-and-true crockpot lasagne soup for weekday meal planning; and Mike served up a braised pork shoulder ragu on pappardelle noodles. Local veteran restaurateur Doug Stephen introduced us to the deceptively simple pasta that is rumoured to be the most ancient pasta recipe in Italy: cacio e pepe (simply: cheese and pepper).
