Patron Pasta Class: Never Too Many Cooks in the Kitchen

by Caitlin Collins

What happens when Altura patrons who are passionate about pasta don aprons and break the barrier between kitchen and guest? By the looks of it, a whole lot of flour, fun, and full bellies.

September marked Altura's first in-house class, with a focus on Northern Italian pasta-making methods that marry the best of tradition with the reality and ease of present day tools. The 11 attendees received custom-made pamphlets filled with tips and reminders of what they learned in class to reference later at home, and after a brief demo by Altura's pasta specialist Tim Stewart, they were encouraged to put their newfound knowledge to use.

While some of the participants had spent many years making pasta, others had never attempted the craft, yet all were met at their level and were given suggestions while being overseen by Tim and Chef/Owner Nathan Lockwood. Dough was rolled out, shaped, and cut, and any hiccups were quickly remedied by one of the specialists in white chef coats. 

Preview of Goat Special Feature!

Happy Friday, Alturians! We are hoping you have a lovely weekend planned. As for us, we are busy butchering and marinading and scheming up specials for the whole Jones Family Farm goats we received from Lopez Island!

We'll show you exactly what we're up to next week, but in the meantime, here's a preview of what Nathan's been doing in the kitchen:

The Secret Altura Garden

At Altura restaurant, we receive beautiful local greens from a number of sources, but sometimes it's satisfying to reach to your own garden for a sprig of mint or bright array of flowers. The garden located in Nathan and Rebecca Lockwood's backyard is a wonderful opportunity to not only harvest a number of herbs and greens at an economic price, but to also have confidence in the handling and raising of the produce. 

Boar Feast: Sunday Supper Series #1

by Caitlin Collins

Last weekend, Altura kicked off a new tradition called the Sunday Supper Series. The SSS is an exciting event because not only is the food fantastically delicious and something other than the typical Italian fare, but the price is more accessible, which allows us to open our doors to a wider range of guests who are curious about what we do here at Altura.

We celebrated our cook Nick Apt's 25th birthday with the dinner, which was called the Boar Feast. Here's what the menu looked like:

ANTIPASTI

Boar's Head, Potted Pork, Lardo, Pickled Vegetables

COPPA DI TESTA

Green Garlic, Salsa Verde, Spring Vegetables

TROTTER TOTS

Calabrian Chili Aioli, Lusty Wench (Chef Lockwood's home-brewed red ale)

BOAR'S BLOOD PAPPARDELLE

Spicy Ragu of Braised Pork

BONE-IN ROAST PORK SADDLE

Wild Onion Polenta, Crispy Kale

BLOOD TRUFFLES AND CALVADOS

Flaming Marshmallow

Co-Owners and husband and wife Nathan & Rebecca Lockwood