Back in the day, if you knew the best recipe to make your own Jamaican jerk chicken, Polish pierogis or Creole red beans and rice, it was because your grandmother taught you.
However, thanks to the exploding popularity of the Food Network, food knowledge isn’t limited to family history — which has led for a search for cooking knowledge like never before.
“We are so surrounded and saturated with food and we always want to know more,” said chef Kevin Knevals, of Raritan Borough, who has worked at Osteria Morini, a northern Italian restaurant in Bernardsville, for five years (since it opened) and with the Altamarea Group, which owns the restaurant, for nine years. “People are not just wanting to cook — they want to cook great things and get involved in the process.”
It was because of this demand of knowledge that Osteria Morini began offering pasta making classes led by Knevals about one year ago. The restaurant that had been housed in the space before it — Due Terre — held the popular classes, and after the restaurant was replaced with Osteria Morini, guests continue to come in and ask for them.