is an ever-evolving project dedicated to learning, sharing, and preserving the knowledge of those who work the land and eat what they grow.

what is it?

Pasta Night is an ALL HANDS IN dinner party. Gather together and learn the art of hand-formed pasta — then, enjoy a family-style, seasonal, Italian-inspired meal.

how does it work?

IN PERSON* — Think cooking class meets pop-up restaurant. After a lil’aperitivo, I will teach your group the art of hand-formed, semolina pasta. Afterwards, your group will sit back and enjoy a seasonal, family-style feast, prepared by yours truly.

| BOOK HERE!

 
 

VIRTUAL — Gather your far away friends and host a PASTA NIGHT via Zoom. Everyone will be given a grocery list ahead of the evening and together we will learn to craft hand-formed pasta and a seasonal sauce entirely from scratch.

| BOOK HERE!

*In person Pasta Nights are available in the greater Durham, NC, area. Pasta Night is currently a traveling circus that will show up and set up wherever you’d like to host!

The chefs garden is a place for me exercise what I’ve learned as a farmhand and a place to grow things that excite me as cook. It’s a place grow partnerships with local chefs. A place to grow things that are beautiful and tedious — things best executed on a small scale.

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“Erin's is an incredible teacher, who seeks to intertwine her love of culinary delights with her respect and passion for the soil, the seasons and the way things should be. Erin will gladly meet you where you are in your cooking journey and make you fall in love with whatever dish she is concocting alongside you.”

— Justin Haun

“I have taken two different classes from Erin and have loved them both. In each case, in a hands-on way, I learned a lot about why things work the way they do in the kitchen. And, the ambience was great — friendly, congenial, and fun.”

— Norman Budnitz

“I have attended several of Erin's virtual cooking experiences and each one of them have been a delight. Everything I have made in her class has been excellent. She takes time to explain things and answers questions. She provides you with thorough instructions so you can repeat the recipe at home again.”

— Beth Basler

“I am a full-time farmer and Slow Food trained cook with a deep love of seasonal, home cooking and eating.”

– Erin Torgerson

Full swing.
Flavor Town Harvest 2020
I am WILDLY privileged to have been able to choose to be a farm hand — to be paid a fair wage, to be given breaks, to have as many vegetables as I can eat, to have clean water to drink, to be able to do what I am passionate about, and to feel s
It’s been a long week of rain — trying to get it all done before the next wave. . Photo cred: @farmbelly
One of the perks of teaching online classes is having dinner ready as soon as I end the Zoom call. | Gnocchi alla Ciaudedda + Insalata Siciliana. . Big thanks to those who joined in this week!
Have you ever wanted to learn how to make gnocchi? This Saturday (5/23) join me as I teach a few tips and tricks that will result in melt-in-your-mouth, potato pillows. . After we craft our gnocchi, we’ll sauté-braise up some spring vegg
Chereen and I are back together again! This Saturday (5/9) we’ll be teaching how to make Tikka Masala. To even skim the surface of Indian cuisine would take a lifetime, but this dish is a delicious stepping stone into this wonderland of layered

Always covered in dirt or flour. Follow the mess.