One thing of note here. I got the "fancy" pasta (because that's the only kind that you can find at the Berkeley Bowl in the appropriate trennette variety). This happened to cost FIVE DOLLARS, which is a lot to pay for dried pasta. However, perhaps unfortunately (for my budget and underlying belief in what's right and fair), this pasta was amazing. The flavor was outstanding. It really made the rest of the dish shine. Those expensive pasta bastards.
A granola chompin hippy from Minneapolis, H
eather enjoys running her cleaver through veggies and the occasional slab of bacon. In her spare time, Heather enjoys saving the world. She idolizes John Landis and Betty Deakin and loves rabbits a little too much. Little does she know how good they are stewed in a white wine and mustard cream sauce.
A wily Frenchman, with a penchant for tomfoolery, 
tom has been cooking since the advent of the potato ricer. He enjoys cooking just about anything but is especially fond of the magical animal some call the pig. His idols include Thomas Keller, Anthony Bourdain, Furgus Henderson and Tin Tin.
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