The Loft at Center Stage presents The Sporkful's Dan Pashman in conversation with Kim Severson - Anything's Pastable

The Loft at Center Stage presents The Sporkful's Dan Pashman in conversation with Kim Severson - Anything's Pastable

Tuesday, Mar 26, 2024 8:00 PM

The Loft at Center Stage Theater
1374 W. Peachtree Street, NW
Atlanta, Georgia 30309

America's top food podcast presents its first-ever live taping in Atlanta! Join James Beard Award-winning host Dan Pashman, who will be in conversation with New York Times Pulitzer Prize-winning food writer Kim Severson, for this live taping of "The Sporkful" podcast in celebration of Dan's first cookbook, "Anything's Pastable: 81 Inventive Pasta Recipes For Saucy People." The book was inspired by the response to Dan's viral pasta shape cascatelli, which was named one of Time Magazine's Best Inventions of the Year.

After the taping Dan will be available to sign copies of his book.

Ticket options include:
-$25 General Admission ticket
-$59 General Admission ticket + Signed cookbook

A Cappella Books will also have copies of the book for sale at the venue.

About the Book

When "Sporkful" podcast host Dan Pashman launched cascatelli, a new pasta shape he invented that he designed to hold tons of sauce, stay on the fork, and be incredibly satisfying to bite into, it went viral and was named one of TIME Magazine's Best Inventions of the Year. VICE called him "a modern pasta legend."

But as Dan was flooded with pictures of what people were making with his pasta, he was disappointed to see how limited the dishes were: tomato sauce, meat sauce, mac and cheese, over and over. A few party animals made pesto.

So Dan set out to revolutionize people's conceptions of pasta sauces, just as he did with pasta shapes. He traveled across Italy and worked with an all-star team of recipe developers in the US to create a new kind of pasta sauce cookbook for people bored with the old standbys. That's why there's no 3-hour marinara recipe or fresh pasta made from scratch in this book. No photos of nonnas caked in flour or the hills of Tuscany. Instead it's time to show the world—"Anything's Pastable."

Here you'll enjoy dishes inspired by a range of ingredients and cuisines:

Kimchi Carbonara
Cacio e Pepe e Chili Crisp
Keema Bolognese
Mapo Tofu Cascatelli
Shakshuka and Shells
Smoked Cheddar and Chicken Manicotti "Enchiladas"
Linguine with Miso Clam Sauce
Shrimp and Andouille Mac and Cheese

Lesser-known Italian pasta dishes with a twist:

Spaghetti all'Assassina (spicy pasta pan fried until charred and crispy crunchy)
Ciceri e Tria (chewy fresh pasta with crispy fried pasta in a light chickpea broth)
Cavatelli with Roasted Artichokes and Preserved Lemon
Creste di Gallo with Fava Beans and Dandelion Greens
Pasta Frittata

Fun and delicious concoctions that may—or may not—be how they do it in Italy:

Spinach Artichoke Dip Lasagna Pinwheels
Pasta Pizza (the "crust" is fettucine fused together)
Roman Cafeteria Hot Dog Pasta Salad with Canned Veggies

With an incredible array of recipes, Dan showcases the limitless pastabilities when you really know how to use your noodle.

About the Author

Dan Pashman is the creator and host of the two-time James Beard and Webby Award–winning podcast "The Sporkful," which he says is not for foodies, it's for eaters. He's also the creator and host of Cooking Channel's "You're Eating It Wrong." In 2021 Dan launched the new pasta shape cascatelli, a viral sensation that TIME Magazine named one of the Best Inventions of the Year. The story of Dan's three-year quest to create cascatelli was told in "The Sporkful" podcast's "Mission: ImPASTAble" series, which the New York Times named one of the 10 Best Podcasts of 2021. Cascatelli is now in more than 3000 stores across America. In early 2023 Dan received international media attention when he launched two more pastas—obscure Italian shapes called vesuvio and quattrotini—that he produces with the artisanal pasta company Sfoglini, who also make the original version of cascatelli.

About the Conversation Partner

Kim Severson is a Southern-based correspondent who covers the nation's food culture. She reports on food news, contributes to NYT Cooking and was part of a team that won a Pulitzer Prize in 2018 for public service for reporting on workplace sexual harassment issues.