Event Description
Please join us on Friday, October 3rd at 11:00 AM for a lecture and lunch with Chef Mark Ladner at the Center for Hospitality and Sport Management’s Academic Bistro located on the 6th floor of the Paul Peck Problem Solving and Research building (101 N 33rd and Arch).
We are very excited to welcome Chef Ladner for a lecture and unveiling of his new concept Pasta Flyer. Pasta Flyer is a fresh, healthful, gluten-free pasta bowl concept that takes the warmth of grandma’s cooking into a delightful, quick-service setting. Pasta Flyer delivers a soulful, Italian-style bowl of pasta to a hungry customer’s belly as fast as a bowl of Japanese ramen, for under $10. He has cracked the code on a gluten-free pasta recipe that results in unbelievably tasty and perfectly al dente noodles. For those of you who aren’t gluten intolerant, this will be a darn good bowl of pasta. Based on decades of experience in the hospitality industry, he knows that gluten sensitivities are not simply a fad but a serious matter and they're thrilled to be able to serve diners with celiac and gluten allergies. He will discuss his concept in detail, the importance of allergens in the industry, and the next frontier of dining. Afterwards, we’ll set up shop and he will prepare the many varieties of Pasta Flyer for $10 a bowl.
Mark Ladner is the Executive Chef of Del Posto Restaurant, on Manhattan’s Westside, which he opened in the fall of 2005. The restaurant received a four-star New York Times rating in 2010, and has been more recently honored with one Michelin star, a Relais & Chateaux distinction, a grand award from The Wine Spectator and five Mobile Diamonds. Mark cooks a sensible interpretation of modern, regional, Italian-American cuisine or “Cucina New Yorkese.” He always uses responsibly raised and locally sourced products, hence the name Del Posto, meaning “of the place.”
Mark’s education began in Cambridge, MA at independently owned, and operated pizza counters, followed by a slightly more formal culinary schooling at Johnson & Wales University in Providence, Rhode Island. He immigrated to NYC in the early 1990s, working with several well-regarded restaurant men, before meeting Mario Batali and Joe Bastianich, and opening Babbo Ristaronte as sous chef in 1998. Mark has since opened Lupa Osteria Romana (1999), Otto Enoteca Pizzeria (2002) and Del Posto (2005), all as chef/partner. Mark is the co-author of Molto Gusto (2010) with Mario Batali. In 2014 Mark launched Pasta Flyer, a gluten-free quick service pasta bowl restaurant that he plans to pop-up along the Northeast. Currently in residence high in the sky in Midtown Manhattan, Mark spends his free time chasing after his children and studying Japanese eating and drinking culture. He can most often be found on his iPad in a corner of Del Posto’s kitchen.
Please RSVP to Emory McLeod at eem54@drexel.edu. We hope you are able to join us in our Bistro on Friday, October 3rd for this wonderful event!
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