Roy L Hales/ Cortes Currents - “ Lunch is duck tortellini, which is one of the smaller ravioli. It'll be floating in a broth of vegetable and parmesan rind that have been simmered for six hours. It's very cheesy, but also subtle and just really complements a spoon sized tortellini.”
I just met Trever Bass and his wife, Elizabeth Anderson-Bass, at Manson's Friday Market. Someone had suggested I do a story on them. When I asked Trevor for an interview, he suggested I come over for lunch. The duck tortellini was delicious.
“I love feeding people. A plate of pasta can mean a lot of different things to a lot of people, so you can have a lot of different shapes, you can have the pasta itself can be made from a lot of different things, it can be sauced a lot of different ways, it can be presented a lot of different ways, so within just making pasta for people, there's endless variety,” explained Trever.
“I'm an American living in Canada, making Italian food. it was more of a hobbier business, I would call it. In the most modern terms, ‘a side hustle’ - a thing that that I do to make some extra money to round out our household income. In my previous life, I ran breweries. I have a certificate in brewing science and engineering, fermentation science. I really liked being an American making styles from all over the world and got pretty good at it, but then also just put my own fingerprint on those traditional styles. I can make a Irish stout, which would be a lot like what you'd have in Ireland, that would be reminiscent of Guinness, but it'd be my impression of that thing. They try to honor the thing, but also make something that tastes delicious and pasta is a lot like that too.
Elizabeth added “This is all Trever and his magical pasta making. I just get to enjoy it and be supportive. Trevor used to be my customer when we both worked in the beer industry.”
