Kyle loves pasta and he did an amazing job of using the LivingSocial pop up to share that with lots of new people. He made everything from red fife ravioli, (he milled his own fife in a small mill he bought for the kitchen,) to blood tagliatelli, (he actually replaced some of the water in the past with pigs blood. My favorite was the blood tagliatelli served with roasted pork, pine nuts, blood orange, pecorino and garlic bread crumbs. Delicious!
For dessert I did a light buttermilk sorbet with passion fruit cream and marinated green apples. I thought after 4 courses of pasta and beer people might be a little full. I opted to give all the guests a small key lime-poppy seed muffin to take home and enjoy the next morning.
