Last week some of the Frause team prepared freshly made pesto pasta for the office! The pasta was made from scratch by Chefs Bob Frause and Nathan Hambley by simply mixing flour and water until it morphed into a dough like consistency. Everyone involved had a chance to roll out rustic noodles between their hands from cut strips of dough. The noodles then were boiled to pasta perfection!
Brook Sorgen became the gourmet guru of the pesto sauce by combining handfuls of fresh basil (also grown by Bob) with olive oil, lemon juice, garlic, pine nuts and Pecorino Romano cheese and then pureeing it until it was the consistency of, well, pesto. Finally, the meal came together with the help of Katy Harrison, kitchen connoisseur.
Once Katy clicked send on an all-office email with the subject line, “Come EAT!!” and the email body reading, “Pasta is ready!,” everyone flocked to the kitchen. The pasta was devoured with coos and compliments, and appreciative praise for a great lunch! Plus, one impressed intern sat hoping this type of gastronomic magic happens every week.
The only disappointments were that there was not enough for a second serving and learning these types of lunch happen only as occasional treats!
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