It’s no secret that we eat well here in the Magic City.
We like our fancy sit-down spots, our hole-in-the-wall joints, the mom-and-pop restaurants, and everything in between. We’re spoiled by James Beard Award-winning lunches, dinners, and cocktail programs that rival any big-city scene. While we’re experts at dining out, there’s still a growing hunger to re-create that magic in our own kitchens.
Enter chef Lindsey Noto King of Feast Catering and Culinary Kitchen. As a Food Network regular (Guy’s Grocery Games, Ciao House), former Sysco corporate chef, and cofounder of Croux (an app connecting hospitality workers with on-demand opportunities), Lindsey is a culinary powerhouse. Her latest venture? Cooking classes that empower home chefs to expand and elevate their skills.
At Feast’s Crestline Corners location, Lindsey teaches small, hands-on workshops on everything from pickling and preserving to preparing fresh seafood. “It’s the pasta-making classes that are the biggest hit,” she says. In sessions offered Wednesday evenings and Sunday afternoons, participants learn to turn simple ingredients—flour and eggs—into delicate fettuccine, orecchiette, or lasagna sheets. Each session includes perfectly paired sauces and wine, making it as much about savoring as it is about learning.
The intimate classes attract everyone from date-night couples and mother-daughter duos to friends seeking a fun, wine-filled outing. “It’s not just about food,” Lindsey shares. “It’s about connection—both to the skills learned and to each other.” Additional space is available for larger groups—think corporate team-building and birthday celebrations.
For Birmingham’s food lovers, Feast is a delicious way to bring the city’s rich culinary culture into their own homes—one handmade dish at a time.
Feast • 81 Church Street, Mountain Brook, AL 35213. 205-563-4513
Feast Egg Dough Pasta Recipe
MAKES 4 SERVINGS
3 cups 00 flour (Lindsey prefers Caputo or Bob’s Red Mill)
2 to 3 large eggs
2 to 3 egg yolks (pasture-raised eggs tend to have the deepest orange yolks for a richer color and flavor)
Step 1) Place flour in a mound on a clean work surface. Using the bottom of a bowl, create a small well in the center of the flour. Pour the eggs and egg yolks into the center of the well. Use a fork to slowly whisk in the eggs until the yolks and whites have completely come together. Begin incorporating small amounts of flour at a time using the fork, whisking quickly, until you have a custard-like consistency.
Step 2) Use a bench scraper to begin scooping up some of the flour from the edges, and flip it into the center. With a chopping motion, combine the remaining flour into the egg custard. Work your way around the flour mound, continuously chopping the flour into the eggs, until you’ve combined the majority of the flour.
Step 3) Once you have a shaggy mound of dough, begin forming a ball using your hands. It will be crumbly at first, but the warmth from your hands will soften the dough and allow it to work into itself. Keep pressing all of the stray bits of dough until you have formed a rough ball.
Step 4) Knead the ball of dough with the base of your hand, folding the dough over on itself, then rotating the ball of dough. Continue this process of kneading, folding over, and rotating the dough ball for at least 5 to 7 minutes. Then place the dough in a bowl and cover loosely with a towel. Let rest 5 to 10 minutes. (This allows time for the gluten to relax.)
Step 5) After resting, continue kneading for another 5 to 7 minutes; you will feel the dough become smooth and elastic. If it’s still sticky, you may add a small amount of flour to your work surface or hands. Cover the dough again, and let it rest for a minimum of 30 minutes at room temperature. Now you are ready to roll and shape, using a rolling pin, handheld dough roller, or stand mixer attachment.
Feast Bolognese Sauce
MAKES 4 QUARTS
2½ pounds ground beef
2½ pounds mild Italian sausage
2 cups diced yellow onions
2 cups peeled and diced carrots
2 cups diced celery
3 cups red wine
2 cups tomato paste
5 bay leaves
1½ teaspoons ground cinnamon (Lindsey’s grandmother’s secret ingredient!)
1/2 tablespoon crushed red pepper flakes
8 cups chicken or beef stock
2 cups whole milk
1 tablespoon kosher salt
Step 1) In a large, heavy-bottomed stockpot, brown the ground beef and Italian sausage over medium heat.
Step 2) Add diced onions, carrots, and celery; continue to sauté for 10 minutes or until onions are softened.
Step 3) Add red wine, and reduce until wine is almost completely evaporated, about 15 minutes. Stir as needed to keep meat from sticking to the bottom of the pot.
Step 4) Add tomato paste, bay leaves, cinnamon, and crushed red pepper flakes; sauté 5 minutes. Add stock and milk, stirring to combine. Simmer over low heat for 2 hours, allowing flavors to meld. Season to taste with salt. Leftovers may be frozen in an airtight container.
