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Barley Orecchiette, HANDS-ON LIMITED – Lane Selman, JoMarie Pitino

When:
July 28, 2018 @ 10:20 am – 12:00 pm
2018-07-28T10:20:00-07:00
2018-07-28T12:00:00-07:00
Where:
Kitchen

Barley Noodle Workshop

In this workshop, Ava Gene’s pasta maker JoMarie Pitino will show you how to make barley orecchiette! Attendees will watch a pasta making demonstration, then get hands on experience making orecchiette. Everyone will get to take home what they make in the workshop along with recipes to make at home.

BIOS

Lane Selman grew up on a citrus farm her Sicilian great-grandparents planted in 1919 on Florida’s space coast. She has a Bachelors in Agronomy and a Masters in Entomology, both from University of Florida. In 2000, she moved to Oregon and since 2005 has been an agricultural researcher at Oregon State University working with diversified, organic farmers on collaborative research projects. In 2012, Lane created the Culinary Breeding Network to build communities of plant breeders, seed growers, farmers, produce buyers, chefs and other stakeholders to improve quality in vegetables and grains. She lives in Portland, Oregon.

Originally from Southern California, JoMarie Pitino became interested in pasta at an early age with a lasagna obsession. As a child she spent summers on the family wheat farm in Montana. In 2008, she graduated from culinary school in Pasadena and landed her first cooking job at the nationally acclaimed Greens Restaurant in San Francisco. In 2010, she moved to Portland, Oregon where her cooking stints have included local favorites Pok Pok, Sweedeedee, Bollywood Theater and Handsome Pizza. In 2012, she started as a line cook at Ava Gene’s and in 2015 started making pasta in the same farm-driven manner the restaurant treats their other dishes. JoMarie utilizes whole-grains grown and milled locally to create the extruded and handmade pasta that has now replaced all dried pasta on the menu. After teaching a workshop at the 2016 Cascadia Grains Conference, JoMarie launched her Noodle School where she strives to demystify pasta-making and inspire others to use whole grains for their health, flavor and texture benefits.