As I was saying yesterday, I was absolutely delighted to be part of the launch in western Canada of Catelli Healthy Harvest Ancient Grains pasta.
I am a fiend for pasta and while I always use pasta made with whole wheat or “fibre added”, the addition of the Ancient Grains element to the Catelli pastas is a big plus in my kitchen.
Unfortunately I was unable to attend the event yesterday evening in person but I was able to tune in via webcast.
That was a load of fun! I was able to ask Chef Crawford questions through a text-chat thingy and she answered my questions with lots of laughs.
The food bloggers who were at the Catelli launch last night were able to see Chef Crawford prepare the pasta and sauces and then taste the new pastas first hand right there in the SAIT Training Kitchen. I am sad that I was unable to be there for the tasting (and to meet Chef Crawford!) but, that’s the way it goes…
When asked Chef Crawford for her thoughts on the addition of the ancient grains such as quinoa, millet, sorghum, and amaranth to the Catelli pastas (spaghetti, spaghettini and rotini) she told us that;
“Whole grains and ancient grains have been a healthy choice for thousands of years, and Catelli has transformed this mix of proven ingredients into a simple, delicious and nutritious product.”
Even though I did not get to taste the Catelli Healthy Harvest Ancient Grains pastas, there is actually some really cool news for you – I am working with Catelli at putting together a contest for the people who follow my blog – the prize? A YEAR’S supply of Catelli pasta!! I am still working on the details.
As soon as I am back from my foodie exploration aboard the Princess Cruise’s Grand Princess I will provide more details.