You may think I am referring to the spinach, but really our newest “ingredient” is Kate Grimaldi. Standing just 5 feet tall, don’t let her small size fool you! University of Michigan student-athlete, she is a dynamo in more ways than one. Majoring in Communications, her plan is to help me get the word out [...]
Category Archive for Uncategorized
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Local Food, Local ArtThe Produce StationStarts at: June 24, 2012 2:00 pmEnds at: June 24, 2012 6:00 pm
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Taste of MichiganPlum MarketStarts at: May 19, 2012 11:00 amEnds at: May 19, 2012 3:00 pm
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wcc fried egg, spinach, and mushroom pasta
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BonaChia™ spinach, red peppers, and walnut pasta
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BonaChia™ spinach, raisin, and walnut pasta
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The Dish: Al Dente® Pasta Company.
Not long ago Stefanie Stauffer visited our pasta factory and was enticed by the aroma of fine American durum wheat. She wrote a nice article in the Foodie section of iSPY Magazine. You can find the article here. Thanks Stefanie!
I spy with my little eye…green pasta
Could it be Spinach Fettuccine? Sure enough. That’s what Stephanie spied when she came to interview me for Ispy magazine. Just gotta say…….it is not easy capturing 30 years of growing a business: who we were then, who we are now, where we’ve been, where we are going, what we do, why we do it. [...]
pappardelle with chicken and broccoli
My morning revolves around (slowly) drinking my cup of cappuccino and (slowly) reading a newspaper or magazine. My family knows to never hurry me through this ritual. Thursdays are special because the annarbor.com is in print that day and I’ll admit I am an old-fashioned, love-to-touch-what-I-read, kind of person. I am also the type that [...]
Dancing with the Ann Arbor Stars
So excited to be a part of Ann Arbor Dancing with the Stars, Saturday April 21 at 6 p.m. Just $20 gets a vote and the proceeds will benefit Wild Swan Theater. For more information or to vote online, click here. p.s. Thanks so much to everyone who voted for us at Dancing with the Ann [...]
new pasta, new recipes, new friends
There’s a reason that the tag line to my blog is “The people I meet, the pasta we eat.” I love meeting new people! I love pasta! And, I definitely love bringing the two together. Sometimes I do the cooking, sometimes they do the cooking and sometimes we cook together. But no matter what, there’s [...]
behind the scenes with fox news
Now you can catch a glimpse of what goes on at Al Dente Pasta Company—how we make our pasta, where we’ve come from and where we’re going. Jessica Starr and Fox 2 did such a great job capturing what makes our company tick. They succeeded in cutting down hours of footage into this fun, 2 [...]
Spicy Sesame Pasta and Gewurztraminer
Ahhh. If only every small town USA had the plethora of amazing food stores that bless the people living in Ann Arbor. I will say, however, there was a real void in the downtown area. Until Babo opened, that is. So super cool. Love the logo, the window dressing, the signage and the products! Not [...]
Al Dente Spicy Sesame Noodles
Our good friends from Bona Sera Supper Club cooked up an amazing version of Spicy Sesame Peanut Noodles to serve at Mix-Marketplace over the weekend. They reported selling completely out of everything! The pasta was a huge hit and will be on the menu again…. Love, love, love the beautiful colors of the veggies. Black [...]
super pasta, super bowl
This is one of the greatest recipes, and perfect for a superbowl party-or any party! It can be made ahead of time, is simple and delicious, omit the sausage, vary the cheese, add vegetables. You get it. Here’s what I did. Al Dente Super Pasta Bake makes 6 generous portions 12 oz. al dente pasta [...]
al dente pappardelle with rabbit in mustard cream sauce
My mom is French, so I grew up eating rabbit and I love it. But that’s not to say I cook it myself, so last night was a real treat. Tammy’s Pappardelle with Rabbit in Mustard Cream Sauce took me back so quickly to my Mom’s Lapin a la Moutarde, I could hardly stand it. [...]
whole wheat linguine with maine shrimp
Ah yes! Beautiful, sweet, baby, Maine Shrimp! And talk about seasonal. This delicacy is available for just a couple of weeks, so I pretty much try to eat them every day. They’re gone before you can get tired of them. I’ve been so busy getting our new pastas ready for “The Big Intro” at the [...]
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