As a restaurateur, the ambiance and experience your guest will have in your restaurant is just as important as the food they will eat. Often months of research and development take place before a restaurant opens while the owners, chefs and management search for the right look, feel and taste to define what their new venture will be. Instead of trying to replicate that slow-cooked tomato sauce that tastes authentically like an Italian grandmother’s secret recipe, one restaurant owner decided to go straight to the source. According to the New York Daily News, Joe Scaravella of Enoteca Maria Italian restaurant on Staten Island has hired eight Italian-born grandmothers to  cook truly authentic Italian cuisine every night. Each of the women rotate cooking for the 35-seat restaurant and since each of the women come from different parts of Italy, regional dishes can vary from night to night. One woman was quoted saying that she’s happy to cook what she wants and how she wants, her husband is spoiled and doesn’t appreciate what she does, at Enoteca Maria, people clap in appreciation at the end of the night.

If you can’t get to Staten Island any time soon, you can attempt to create your own Italian style dishes- here are some standouts from Foodista for inspiration.

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Categories:	Restaurants	Leave a Comment
Tags:	Chefs • enoteca maria • Food • Italian • Restaurants

Last night we happily dined on wine and swine at Cochon 555, a culinary event that features 5 chefs, 5 winemakers, and 5 heritage pigs. Presented by the Taste Network, the six-city event is a friendly competition of local chefs created to benefit The Endangered Hog Foundation and raise awareness for the Neighborhood Farmers Market Alliance and the Good Farmers Fund.  The Endangered Hog Foundation is helping to preserve nine critically endangered hog breeds in the US. through breeding protocols, genetic research, placing pigs on family farms and developing a market for heritage pork.

To put it bluntly: we porked out! All 5 chefs did such a fabulous job it was difficult to decide who knocked it out the park. I’ll give you highlights of some of what I thought were the evening’s “wow” dishes, but first let me introduce the breeds of pigs featured:

Berkshire-Duroc from Whistling Train Farm. The Berkshire breed, originally from the English county of Berkshire, is said to be “Britain’s oldest pig breed.” The Berkshire-Duroc cross-breed is rich and creamy with a slight nutty flavor.

Duroc from Good Farm. The breed originated from two strains of hogs from New Jersey and New York in 1830. The Duroc is a purebred with fatty flecks in its muscles making it tender, juicy and mild.

Red Wattle from Holthaus Farm. Because its meat is colorful and tender the Red Wattle is often referred to as a cross between beef and pork. (Two pigs in the competition were Red Wattles).

Berkshire from Newman Farms. The Berkshire has brightly colored meat that is heavily marbled. Like the cross-breed above, it is rich and creamy with nutty hints.

When we arrived we were greeted with glasses of sparkling wine from Elk Cove Vineyards then, I spied a big bowl of chicharrones from 4505 Chicharrones. It’s no wonder my liver is screaming at me today as I’m quite certain I ate a whole pig’s worth (regardless, I’m tempted to order these in bulk). Ever so light and crisp and dusted with a bit of spice these nibbles were absolutely divine. We also noshed on potato chips with creme fraiche and caviar (shown above). Out of this world! Both were the perfect treat to start the event.

The crowd was in full force in the main tasting hall, so I didn’t get details on every dish, but I’ll do my best to describe what the chefs prepared. Our first taste was bologna sandwiches from The Corson Building’s Matt Dillon. Beautifully crafted pistachio studded mortadella folded into soft white bread. We also tried a lovely pork soup with kale and a country-style pâté with marmalade.

We moved on to the station of John Sundstrom from Lark where we had an amazingly juicy and oh so yummy smoked pork served with a delicious demi glace and hush puppies. Had i not been saving myself for the other features I would have hung out for seconds…even thirds.

Tamara Murphy from Brasa had tasty (and darling!) pig-shaped cookies made super-duper flaky from pig lard – move over Crisco! We also sampled a lovely trio of pâté. Mmmm..

Anthony Hubbard of CHOW Foods – this is where we really, well, chowed down. Not only did Anthony have a huge “swine shrine” but he prepared about 5 beyond delectable dishes. His passion and hard work clearly paid off as he was the winner of the evening. First, we had a Chilled Pork Belly Consommé With Brain Mousse. Now, I know what you’re thinking, and I was hesitant at first (having never tried brain), but it was out of this world. Not only was it the most unique and clever (I was going to say “brainy”) thing served that night, but it was perfection in a tiny cup. The brain was a cloud of light and creamy mousse, something I never would have guessed was brain. I feel so much smarter now!

Another CHOW favorite of mine was a Milk Braised Pork Loin With Gorgonzola Mousse. I absolutely love anything braised in milk as it comes out utterly moist and tender. I think I heard angels singing when I ate this dish.

What surprised me the most was that I fell in love with the Bourbon and Bacon Ice Cream served in a bacon cone and sprinkled with bacon bits. Seriously, folks, bacon is the reason I have never suceeded at being a vegetarian. This little dessert was one of those foods where the devil on your shoulder clearly drowns out the angel: “Do it, eat it! Eat more!” Madness, pure delicious madness.

Last on our pig-out tour was a visit to Jason Wilson from Crush. Unfortunately for us he was so popular he ran out of what we heard was roasted pork (?). But what we did have was pork sausage rolled in a bacon tapioca powder. Holy cow, I mean, pig! Simply fantastic!

The Washington wines that we tasted throughout the evening were K Vintners (one of my favorite Walla Walla wineries), McCrea Cellars, Fidelitas, Cadence Winery, and Buty. All were pouring liquid dreams.

It was a lovely evening of porking out and I would definitely attend again. Although I have to say, I’m  going vegetarian for a solid two weeks after that culinary debauchery.

There are more Cochon 555s coming your way: next stop is Boston, but check their schedule for a city nearest you. Fun times and for a great cause!

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Categories:	Events • Meat & Poultry • Restaurants	2 Comments
Tags:	Brasa • chicharrones • CHOW • Cochon 555 • Corson Building • crush • culinary event • heirloom pork • heritage pork • lark • pig • pork • Restaurants • seattle • Seattle events • taste network • washington wineries • washington wines

After seeing Sooke Harbour House featured on Anthony Bourdain’s: No reservations, Barnaby and I looked at each other and said, “We have got to go there.” We love food and we love travel, so we took a culinary adventure up to Sooke Harbour on Vancouver Island to check out this famous restaurant and hotel.

Sooke Harbour House is nested on the edge of the stunningly gorgeous Whiffen Spit Beach. Its white building is surrounded by nature’s art (gardens, sculptures, stone pathways) and filled with gallery art (seals carved from beach wood, paintings, more sculptures).

The restaurant is simple and comfortable, like the family beach house – albeit a very nice beach house – and has been rated “Best Restaurant in the World for Authentic, Local Cuisine” by Gourmet Magazine. Chef Edward Tuson, who has been the chef for the last 12 years, is exceptionally creative and innovative. Their menu changes daily according to what is fresh and available. In fact, the focus of their menu is on seasonal, regional (only from the Southwestern coast of the island), and organic ingredients. Even the seafood is plucked from the waters of their beautiful backyard. One would have to be a master to recreate the wheel as he does each day.

Our waiter and sommelier, Vincent, spoke with a charming Québécois lilt and looked like the younger brother of Javier Bardem. Kind, knowledgeable and unpretentious, he’s just the type of server you want. After all, it’s not just the food that makes a restaurant great, it’s the whole package: ambiance, views, service, decor, and of course, cuisine. This place has it all, which is why I now rate it in my top 10 favorite restaurants.

I chose the following selections from their roughly $75 Canadian (excluding tax and beverages) prix fixe menu:

• Creamy Celery Root Soup with clams, summer vegetables and sundried tomato oil (shown),
• Grilled Spot Shrimp with chilled gazpacho, zucchini, corn salad, brioche toasts and chive sour cream,
• Herb Roasted Lamb Leg  with nectarine, oxeye daisy salsa on potato corn cakes with braised fennel and purple cabbage.

For dessert I selected the “Three Garden Inspired Sorbets.” This made me sing like a siren. Green apple rosemary, blackberry fennel seed, and apricot fruit sage. The plate was adorned with a few unusual looking deep red berries the shape and size of the tip of a child’s pinky. Vincent told me they were fuschia berries. Fuschia berries! I had never heard nor seen anything like it, but come next summer I’ll be watching the fuschia tree in my yard like a hawk for these sweet, delicious berries.

I long to return to Sooke Harbour House. But next time we’ll book a room so we can waddle back from the restaurant. Did I mention there was a spa, too? Oh yes, I’ll be there as well. Perhaps I can also join the kitchen foragers as they search the beaches and waters for the night’s meal.

Another thing I’ll do when I return is kiss the chef for making us beautifully delicious food as nature intended.

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Categories:	Restaurants • Travel	6 Comments
Tags:	Anthony Bourdain • BC • British Columbis • Edward Tuson • Food • foodista • local food • Organic • Restaurants • seafood • Sooke Harbour House • Travel • Vancouver

There is a Spanish restaurant, Iberia, in Menlo Park, California that we used to love to go to for tapas. One of my favorite things to have was pa amb tomàquet. Catalan for “bread with tomato,” pa amb tomàquet is simple to make and simply delicious. It consists of toasted bread rubbed with tomato and is sometimes accompanied or topped with sausage, ham, anchovies, grilled vegetables or cheese. My favorite version at Iberia is served with a layer of hand-sliced cured ham, which is cut off of a beautiful leg perched on the bar.

This easy appetizer, or meal if served with salad, takes no culinary skill to prepare. Simply toast slices of a good quality bread, cut a tomato in half and rub it on one side and lay a slice or two of prosciutto on top.

Delicioso!

(Thanks to Tinet.org for their beautiful image).

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Categories:	Restaurants • Spanish	1 Comment
Tags:	appetizer • Food • foodista • Iberia • Restaurants • Spanish • tapas

It’s time for a tiki party!

Every now and then we love going to Trader Vic’s in Palo Alto. If you are unfortunate enough to have never frequented this legendary establishment, then put it on your list. Trader Vics’ are swanky Polynesian restaurant/bars that make you feel like you went back in time and found yourself on a tropical island. From San Francisco to Dubai, Trader Vics’ are complete with all sorts of tribal gear, tiki heads, jungle flora and a plethora of other carefully coordinated tropical decór. Bartenders sporting Hawaiian shirts mix up fruity rum and other potent cocktails that at once curl your hair and knock off your flip-flops.

Our favorite concoction is the “Suffering Bastard.” And let me tell you, more than two of these and you will be a suffering bastard, so make sure you load up on the pupu platters. This beverage makes a Mai Tai seem like amateur stuff.

Suffering Bastard

2 ounces dark rum
1 ounce silver rum
3 ounces Trader Vic’s Mai Tai Mix
1/2 ounce lime juice
Cucumber slice for garnish
1 sprig of mint for garnish

Put ice in a shaker and add the rums, Mai Tai Mix, lime juice, then shake. Without straining pour liquid into chilled double old-fashioned glasses. Slice the ends off of a cucumber, preferably English, then cut lengthwise into quarters. Scrape the seeds out and score the pulp side in a criss-cross pattern. Garnish each glass with a quarter slice of cucumber (half if it’s a small cuke) and a sprig of mint.

Stay tuned for another of my Trader Vic’s favorites: Bongo Bongo soup.

Drink slowly…

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Categories:	Beverages • Restaurants	4 Comments
Tags:	alcoholic beverages • bars • cocktail • cocktails • Food • foodista • Mai Tai • Polynesian • Restaurants • Suffering Bastard • Trader Vics

I’ve never been to Africa, much less Ethiopia, but Ethiopian cuisine is one of my favorites. The only thing that many Americans only know about Ethiopia, is that it had terrible famine in the 1980s, when more 1 million people starved. Sadly, Ethiopia has been described as “chronically food insecure” by world hunger experts. Despite it’s food shortages, Ethiopia has one of the world’s oldest and richest culinary traditions. Served family style, on a huge sour-dough pancake-like bread called Injera, diners in Ethiopian restaurants typically eat with their hands scooping up bits of 5-10 different preparations with the injera. I love the mix of spiced stews and curries, featuring both meat and wonderful vegetarian dishes. Another interesting part of the dining experience is Tej, which is a flavored honey wine, that can be either sweet or dry.

America has several Ethiopian communities that feature excellent restaurants, which also tend to be a great value. In Washington, D.C., there’s an enclave in the Adams-Morgan district and Los Angeles has it’s own “Little Ethiopia.” The Fillmore district in San Francisco has a couple of nice places, including a personal favorite, Rasselas, which is also a Jazz club.

Beyond the food, I find the people, culture and history of Northeast Africa very interesting; though admittedly my exposure has been limited. Despite the difficulties in traveling there, some day I’m going to visit Ethiopia and possibly it’s embattled neighbor Eritrea. Here’s my vlog post from the restaurant Merkato:

For more, check out this post on the Fat Free Vegan blog. Here’s a good resource for finding a restaurant near you: http://www.ethiopianrestaurant.com. And finally, “The Watch Woman” has a number of good recipes.

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Categories:	African • Hunger • Restaurants • Travel	3 Comments
Tags:	Africa • African • Eritrea • Ethiopia • Food • foodista • Injera • Restaurants • Spicy • Tej • Vegetarian