Author Archives: mikeeaston

About mikeeaston

A Chef, Pastiao, Distiller, Butcher, Baker -not a Candle Stick Maker

Gigli, (not the move)

Lily shaped pasta, with house-made pancetta, Walla Walla sweet onions, all braised together with local rainbow chard.


So much more satisfying than Ben Affleck and Jennifer Lopez..

Also today:

Baked Lasagne, whole grain pasta, spicy tomato, olives capers and roasted garlic bechamel

Pappardelle, alla Bolognese

Clams, Squid and Various Sea Shells

Clams, calamari, Castelvetrano olives, preserved lemons and spicy tomato sauce, tossed with a melange of shell shaped pasta.


Also today:

Tagliarini, with basil, mint, parsley and almond pesto.

Pappardelle, alla Bolognese

Conchiglini, with Fagioli Verdi, Mint and Preserved Lemon.

Crisp, light and bright, -just like our skies today!


Also today:

Torchietti, with leeks, cauliflower and a black garlic béchamel.

Pappardelle, alla Bolognese

Spaghetti alla Chitarra con Salse Di Oro!

Square Spaghetti alla “Chitarra” with golden tomato sauce, saffron and……..


good ol’ butter.

Also today:

Casarecce, with prosciutto, Calabrian chilies ad caramelized Walla Walla sweet onions.

Conchiglie, with olives, lemon, pickled peppers, celery and Moroccan olive oil.

All The Way from Waitsburg….

I came back from the eastern side of the state with a bounty of fresh tomatoes,

and added them to some of Goose and Gander farms’ Zucchini for

Lumache with Summer Ragu!

IMG_4544 (1)

Also today:

Pappardelle, alla Bolognese

Perciatelli, with Shishito, Padron and Pippara Peppers,Garlic and Parmesan.

Lasagne di Zucchini Gratinata!

Goose and Gander Farm’s Zucchini,

nestled between layers of tomato, fresh pasta and a black garlic béchamel


Also today:

Taglierini Nero (squid ink), alla Siciliana (spicy, anchovy, garlic, Calabrian chilis, capers, tomato)

Pappardelle, alla Bolognese

Cresti Di Gallo, with Roasted Beets “Al Greco”

Al little inspiration form our Mediterranean neighbor…


Crest Di Gallo Pasta with roasted golden and red beets.

Tossed in ricotta, toasted garlic, oregano and a touch of greek yogurt -to give it that little “zing!”

Also today:

Pappardelle, alla Bolognese

Torchietti, with Anchovy, Garlic, Mama Lil’s peppers and Broccoli Romanesco!


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