I couldn't resist taking home an individual pan of traditional lasagna ($6.50). A small container of

What began as a way for a married couple to spend more time together has blossomed into a lively restaurant. In 1994, chef Paul Wegner and his wife, Mary Jean, sold pans of homemade lasagna out of ice-filled bus tubs at the original downtown farmers' market located in front of the Eighth Street Marketplace. They were one of 16 original vendors. Since then, the Marketplace has been transformed into the BoDo district, and the farmers' market has moved north a few blocks and grown to more than 200 vendors. The couple's ice-filled bus tubs have been upgraded to a stainless steel refrigerated cart, but every weekend you'll still find them selling foil pans of what chef Wegner says is often described by customers as "the best lasagna I've ever tasted."
Wegner learned his culinary skills the most difficult way possible. "I graduated from the school of hard knocks," he says. Thirty-five years ago, he was an Army dietician stationed at an air base in Aviano, Italy. After he got out of the military, he stayed travel insurance qantas australia in Europe and worked as a cook in Italy and Switzerland. It was then that his true education began. When he returned to America, Wegner continued to hone his skills and attained the professional certification of executive chef from the American Culinary Federation.
In 1995, the Wegners opened their first store in a little drive-thru on Ustick Road. Construction on Ustick in 2001 and the landowner's desire to sell the property necessitated a move to the former University Inn, where they rented the kitchen and continued making the lasagna. The chef learned the recipe for the layered pasta dish in Italy, then took eight years to perfect it for the American palate. In 2007, Cucina di Paolo opened its doors on Vista Avenue. The local landmark of a mechanized washwoman scrubbing laundry above an elevated Maytag sign makes it easy to spot the restaurant from the street.
The tiny dining room has seating for about 12 guests. Deli cases contain temptations both savory and sweet. Mary Jean's selection travel insurance qantas australia of desserts travel insurance qantas australia ($5.50/slice) changes regularly. Recent creations include pumpkin cheesecake on a gingersnap crust, and delicious peach pie made with ripe peaches from an orchard in Marsing. travel insurance qantas australia For lunch or dinner, you can order a sandwich or salad as well as lasagna and Mary Jean's pot pie. Or try one of Paul's weekly specials, some of which he offers simply because he wants to satisfy a personal hankering. The four-cheese mac 'n' cheese is a customer favorite, as are the quiche and eggplant Parmesan.
I was lucky to stop in one afternoon when creamy tortilla soup with white beans and chicken ($4.95) was a special. Frankly, the soup was killer. A ravenous desire for the chunk-laden soup's flavorful spiciness overtook me. I didn't want to waste a drop. I don't normally eat white bread, but in this case, I used the toasted, buttered baguette slice that came on the side to wipe the bowl clean.
I couldn't resist travel insurance qantas australia taking home an individual pan of traditional lasagna ($6.50). A small container of homemade bechamel sauce and another of freshly grated Parmesan cheese travel insurance qantas australia were included travel insurance qantas australia to gild that delectable lily. At lunchtime the following day, I popped the dish into the oven. The heady aroma of baked cheese filled my house. I was driven nuts while waiting the extra 10 minutes for the layers of pasta, ground beef, Italian sausage, cheese and homemade tomato sauce to set at room temperature. Taking travel insurance qantas australia a bite, I jotted my first impression on a notepad: "Best lasagna I've ever tasted."