TURKEYS, CAPPELLACCI DI ZUCCA and more with SATURDAY and WEDNESDAY PICKUPS available! We are popping up again for pickup this SATURDAY 11/18 from 3 – 4 at Marigold or WEDNESDAY 11/22 PICKUP from 4 – 5 at The Good Acre. Click HERE for a larger menu you can save and share.
This Saturday, 11/18, CPC will be popping up again at MARIGOLD on Nicolette! We had such a fun time with the Marigold gang and our Minneapolis crew that we decided to make it a thing. We truly miss all of our regulars from the early days and hope to see our southside pasta heads again this week for your TURKEYS, BROWN BUTTER & SAGE and SMOKED PECANS. Preordering is always recommended but we will have some extras to sell while we are there too if you want to just pop on by. MARIGOLD hosts a ton of fun events and you will be able to pick up pasta as well as shop for your self care needs and grab some of their amazing selection of NA bevs. Pickup for the pop-up will be from 3 – 4 this Saturday!
Playing with our food is something we’ve all heard folks scold, but we encourage it. You first eat with your eyes so we like to make holidays extra special with our pasta. These TURKEYS are an original by Rachael and are meant to go great with Thanksgiving dinner. The dough itself is naturally colored to match the palette and aesthetic of your harvest celebrations. Each TURKEY is filled with local red garnet sweet potatoes that have been seasoned and roasted until lightly caramelized and fully developed. The potatoes are then combined with mascarpone cheese for a cornucopic symphony of harvest flavors. Finish these bad girls with BROWN BUTTER & SAGE then top with SMOKED PECANS for full effect.
SPAGHETTI is Rachael’s favorite noodle and she makes the silkiest around. Hop over to the shop to get ready for SATURDAY SPAGHETTI SUPPER with POMODORO or upgrade your work week with noodles you dream about. The GRAISE FARM eggs in the SPAGHETTI put this all-time great noodle over the top and truly make a silky noodle.
CAPPELLACCI DI ZUCCA are still available. Local sweet dumpling and koginut squash is roasted until caramelized, sweet, nutty and silky. The squash is combined with SARTORI’S SARVECCHIO parmesan for that depth and touch of umami. These beautiful shapes stand tall and are truly a centerpeice of our fall menu here but are a great side to a roasted protein or vegetables. Again, a must with BROWN BUTTER & SAGE and SMOKED PECANS.
Our BOLOGNESE features some amazing farmers for this traditional meat sauce. We use PETERSON CRAFT MEAT beef and pork and GRAISE FARM stew hens for our brodo. PCM focuses on soil stewardship, animal husbandry and regenerative farming practices and align with our core values as well. Not only have Tiffany and Andy at GRAISE FARM become friends, they consistently deliver the best eggs and we are thrilled to be able to use their stew hens for our brodo. The beef and pork are browned and deglazed with red wine then, the brodo is added and it all simmers for hours until it comes together as a perfect sauce for pasta. Add a little pasta water to the pan with your BOLO and TAG as you let it all come together. Finish with parm and send it.
The shop goes live on 11/15 at noon so get your reminders set, your orders in and we will see you at the pop-up pasta pickup SATURDAY 11/18 from 3 – 4 at Marigold or for Thanksgiving feast pickup on WEDNESDAY 11/23 PICKUP from 4 – 5 at The Good Acre.
Peterson Craft Meats beef and pork and brodo from Graise farm hens. Classically served with Tagliatelle.
Our hand-cut tagliatelle is made with Graise Farm eggs and Baker’s Field heritage grain wheat. Perfect long noodles.
Local beets, fresh-milled Baker’s Field heritage grain red fife & semolina are extruded into beautiful red macaroni.
Our signature red sauce. Made with organic tomatoes, garlic, basil and olive oil. Pomodoro is great with most pastas!
The shop opens in...