By Donna Francavilla, Frankly Speaking Communications, LLC
What kinds of foods will you sample at the Feast of Saint Mark’s 4th annual Italian Food Festival?
Twelve local, talented chefs will serve their creations on April 25th. Let’s take a closer look at one of them–Bare Naked Noodles, which has been getting a lot of press attention lately, and only in part because of it’s interesting name.
BNN founder Linda Croley creates her own unique pastas that don’t need to get dressed because they are so flavorful. Croley has been widely written about in local newspapers and magazines. She recently appeared on ABC 3340’s Talk of Alabama, and was interviewed by Fox 6’s Fred Hunter on Absolutely Alabama, due to air on April 8th, 9th and 10th.
BNN will be debuting ground turkey and Italian sausage meatballs new meatballs at The Feast of St. Mark Italian Food Festival (FOSM) Italian Food Festival.
This popular new chef, who uses only fresh, local, wholesome ingredients, plans a grand opening of the Bare Naked Noodles Café at 100 Concourse Parkway, Suite 145 in Riverchase on April 20th, 2015.
If you can’t get to the café in Riverchase, you can buy her freshly made noodles at nearby grocery stores.
Bare Naked Noodles’ specialty ravioli and sauce can be found in a fourth Piggly Wiggly grocery store in the Birmingham area. The Bluff Park grocery store is the latest grocery outlet to offer BNN’s popular, fresh, hand-made ravioli and joins Piggly Wiggly stores in Homewood, River Run, and Clairmont who carry the popular artisan products.
Bare Naked Noodles products can be purchased at The Pantry by Stone Hollow Farmstead, New York Butcher Shoppe, Western Supermarkets (Highland Ave., Rocky Ridge, and Mountain Brook) and at several local farmers markets.
Linda Croley adds new products to her array of offerings almost monthly. But one of her most exciting products making its way to Birmingham plates is bringing a fresh spin to a much-loved comfort food: handmade pasta.
“I have a passion for fresh pasta, but I noticed there was no pasta shop in Birmingham,” says Linda Croley, founder of Bare Naked Noodles. “I wanted to bring fresh pasta to Birmingham using local ingredients and have it available everywhere.”
With both fresh and dry pasta varieties available in a variety of shapes and styles, Bare Naked Noodles pack a big flavor punch you won’t find in your run-of-the-mill grocery store pasta.
“All of my pastas are flavored, so the ‘naked’ refers to fact that flavor is in the noodle; it needs no sauce,” explains Croley, who utilizes locally-made cheeses, meats, and salts to infuse her noodles with authentic, homegrown flavor.
“The pasta most people ask for is our Button and Bacon ravioli,” she says. “It is a combo of shitake, cremini, and button mushrooms with thick slab bacon crumbled throughout.”
When not dreaming up inspired new flavors, Croley can be found in Riverchase, where she plans to roll out her fresh pasta dough, meatballs, and other dishes in the new Bare Naked Noodles café.
“I never imagined Bare Naked Noodles would grow so fast!” she exclaimed.
So, what’s next for Croley and Bare Naked Noodles?
“I’m going to Italy, and I can’t wait to come back and bring my inspiration with me,” she says, smiling. “I know I’ll be writing down lots of new recipes.
Her products are displayed on her website, barenakednoodles.net where someday soon you can order pasta to be shipped to your doorstep. Until then, come to the Feast of Saint Mark to enjoy these special dishes.
If you yearn to sample recipes handed down through the generations; if you like the warm feeling you get when you are hosted by church and community volunteers; if you like experiencing traditional feasts, brought back to life, don’t miss this Feast.
Run by volunteers, the 4th annual Feast of Saint Mark harkens back to the past when immigrants first settled Birmingham, bringing with them their food, faith and customs.
Participate in Birmingham’s revitalization with the renaissance of cultural appreciation as the Parish honors its patron saint on his actual birthday.
The Frankly Speaking Communications crew, along with our 12 chefs, look forward to seeing you on April 25th!