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The previous weekend (Sept. 18-19), Frank stirred up wonderful smelling pots of his famous pasta sauces, served up with an assortment of fun pasta shapes. Frank spent the better part of a day prepping the 26 lbs. of tomatoes he and Brian picked in Wapato for the red sauce this weekend. No can openers used!! All fresh veggies and herbs, some of which Brian harvested in Edmonds to add to the pot!

On the “COLORS OF THE ITALIAN FLAG” Pasta Menu:

All entrees served up with a big chunk of housemade garlic bread!

1.) RED – A rich red sauce, spaghetti sauce style, full of fresh harvested local vegetables – with a splash of a local red wine.  Frank says, “My red sauces are hand made fresh – no can openers!”  Tomatoes, oregano, basil, thyme, tons of garlic and onions.  Then he adds carrots to sweeten, bright fresh flavors of red & green bell peppers, a hint of local hot chili pepper, then we pump it up with a ton of fresh vegetables… summer squash & zucchini, etc. Served either with, or without, our savory beefy garlic herb seasoned Jumbo Meatballs.

2.) WHITE – An incredible Turkey Breast Pasta in creamy garlic white sauce. Another famous Frank sauce – white wine, butter, lemon, garlic and heavy cream reduction bound with aged cheeses.  (“There’s more of course, but I ain’t tellin’!” says Frank.) Fresh local veggie flair added with green beans, summer squash, onions and mushrooms. Served over fun pasta.

3.) GREEN – A big “meal-maker” green salad, chock full of local veggies bursting with fresh flavor. Housemade dressings to top it off.