Tony Salzarulo, currently the Executive Chef at the Diamond Club, has been working for Temple for 25 years, but before that he had an extremely varied career, including working for the Grateful Dead back in the day.
In keeping with his psychedelic roots, he demonstrates how to make what he calls ‘tie-dye’ pasta. The pasta is all natural and made from scratch using different vegetable purees for color.
Tune into TUTV on Thursday, February 5 at 11:30 a.m. and 7:30 p.m. to see this new episode of Baker Dave Presents… or watch online.
