Cooking with SAFH & Erin Torgerson

$4,110

33 supporters

$5,000 goal

Campaign Ended

Team Members

Simon

$2,300

11 supporters

Alex

$910

8 supporters

William

$450

3 supporters

Chris

$200

4 supporters

Event

MAR
25

SAFH Cooks with Seeds & Salt!

Thursday from 6:00 PM - 8:00 PM EDT

Live Stream

Add to Calendar 2021-03-25 18:00:00 2021-03-25 20:00:00 America/New_York SAFH Cooks with Seeds & Salt! SAFH's annual fundraiser is, of course, virtual this year! We'll be cooking pasta, sauce, and a salad with Slow Food chef Erin Torgerson.

Details to view the event are private and will be sent along with your ticket purchase.

SAFH's annual fundraiser is, of course, virtual this year! We'll be cooking pasta, sauce, and a salad with Slow Food chef Erin Torgerson.

Organizer

Created By

SAFH NYC

EIN: 13-3401340

Story

Class Description + Menu: Isn't pasta just playdoh you can eat? In this hands-on, virtual cook-a-long, we will be learning the art of hand-formed pasta. Using simply semolina flour and water, we will learn both to craft, and the history of, various shapes, including: trofie, malloreddus, and busiate. Then, we will cook our pasta and make a delicate, flavorful sauce using a super, secret ingredient (pssst... it’s pasta water!).

  • Herbivore Pasta: Pasta e Ceci — Pasta + Chickpeas with Arugula
  • Omnivore Pasta: Pasta con Salsiccia — Pasta + Italian Sausage and Hearty Greens
  • Prosciutto e Melone con Honey-Chili Vinaigrette (or vegetarian substitution)

Our Host: Hello! My name is Erin Torgerson. I am a full-time vegetable grower and Slow Food trained chef. From my first encounter with an Easy Bake Oven, I have long been fascinated with food. After college, I cooked and farmed my way through Denmark, England and Italy, where I eventually found my way to Slow Food’s University of Gastronomic Sciences in Pollenzo, Italy. I enrolled in their Culinary Masters program and I focused my studies on using traditional, Peasant food cultures as an example for sustainable home cooking and the ability of agri-tourism to create more connection between consumers and farmers. Currently, I’m based in Durham, North Carolina, where I spend my days growing vegetables at Red's Quality Acre, and my nights and weekends teaching virtual, cooking classes!

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$4,110

33 supporters

$5,000 goal

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