What happens when you swap in locally grown and stone-milled flours when making pasta? Join us for a fun and interactive workshop where we explore how these grains can bring incredible flavor and texture to pasta—elevating a simple staple while honoring its humble roots.

From classic durum to subtly peppery rye blends, we’ll mix, knead, shape, cook, and taste our way through how regional grains shape pasta’s texture and flavor. Expect hands-on fun, lively discussion, and maybe a few new favorite recipes to take home!

WHERE/WHEN: Saturday, April 26th, 10:30AM-NOON//La Bodega, 32 S. Lexington, Asheville

BIO: Gabriel Key has diverse background spanning artisan pasta-making, grain milling, policy making, and leadership coaching. Gabriel began his culinary training in France and Italy, honing his craft in traditional techniques and working in Michelin-starred restaurants. As the owner, miller, and pasta maker at Foggy Mountain Pasta, Gabriel worked extensively with stone-milled and locally sourced grains, exploring their impact on flavor and texture. Under Gabriel’s leadership, Foggy Mountain Pasta received multiple awards for its exceptional pastas and flours, earning a place on the menus of Michelin-starred and other top restaurants in the region.

Gabriel remains deeply engaged in the local grain economy, drawing on his experience as both a food entrepreneur and leadership coach as an advocate, educator, and active participant, working to connect farmers, millers, bakers, and food artisans in strengthening regional food systems. Gabriel also helps business owners and teams navigate the challenges of sustainability, collaboration, and growth in the food industry.