First came love, then came pasta for Grist Provisions co-owners and chefs, Casey and Patrick Van Voorhis. After tasting their handmade, ready-to-cook pasta, we knew we had to offer it at DLM. Their pasta, in many ways, embodies the heart of entrepreneurship and sheer talent, the fire ignited when drive meets ambition, and the story of a family coming together.
Located on a quaint corner in downtown Dayton, natural light streams into Grist Provisions seemingly from every direction. Thoughtful touches can be found throughout the space, such as Casey’s succulent-framed art and the farm-fresh eggs that her mom brings weekly to help fuel their pasta making. Using only the yolks, they find that a higher egg-to-flour ratio yields a more supple flavor and more elastic pasta.
The chef duo met about ten years ago at The Culinary Institute of America in New York City and later worked in Michelin-starred restaurants in California. Lucky for us, they decided to hone their craft and bring it here to Dayton—Casey’s hometown. “I’ve always had a love for making pasta,” Patrick says, who first learned when he was a teenager thanks to his Italian roots. Together with Casey, they’ve made their dream come true to have a place to call their own.
On a quiet afternoon, their baby girl sleeps nearby as the duo makes homemade pasta from scratch, getting ready for the week to come. Look for their Pappardelle with Fresh Herbs, Spinach Tagliatelle, and Bucatini (vegan) right here at Dorothy Lane Market.
Here’s how we recommend enjoying Grist Provisions Pasta!
PAPPARDELLE WITH FRESH HERBS
This is a classic pairing for braised beef dishes or go super simple to let the herbs shine. For example, dress with a browned butter sauce with sea salt and your favorite herbs. Serve along with fish or a lemon chicken.
Great with broth-based sauces, amatriciana sauce, or spaghetti alla puttanesca.
Toss in your favorite pesto, serve with a light cream sauce, or try it with a raw tomato sauce made with local tomatoes.
Or, try these recipes!