michael tuohy's

James Beard Foundation Recognizes Frank Fat's with National "America's Classics" Award!

 

Congratulations to Frank Fat's for this truly amazing accomplishment! It is rare to say, that a restaurant in America has endured for more than 70 years, and owned and operated by the same family. In full disclosure, I am first a chef, second a restaurateur. Having spent most of my life in the restaurant/hospitality industry, I can assure you, this is no small feat!  I was thrilled when I was invited recently to lunch at the name sake Frank Fat's Restaurant in Sacramento. There was a small group of fellow food bloggers in attendance including Sacramento's "other" 2013 James Beard Award Recipient Hank Shaw. Because I am a Chef and in the business, I choose not to write critiques of other Chef's food or restaurants in this blog. My focus is always on food, ingredients, farming, wine etc, basically "all about food". Having said that, I would be remiss to not recognize this great achievement by the Frank Fat Family. Their true dedication to the Restaurant and Hospitality industry is remarkable. It was evident by all of the family members that I came into contact with. I was fortunate to be seated next to Mr. Kevin Fat, VP/Director of Business Administration, for the Family of Restaurants they run throughout the Sacramento area.

Sacramento continues to evolve and grow as a truly great food city. It should celebrate and embrace this accomplishment of both Frank Fat's and Hank Shaw. Thank you for paving the way and bringing much deserved recognition to Sacramento!

(michael tuohy, Kevin Fat, Hank Shaw)

 

JAMES BEARD FOUNDATION RECOGNIZES FRANK FAT’S WITH ITS NATIONAL “AMERICA’S CLASSICS” AWARD

Sacramento Iconic Restaurant Celebrates More Than Seven Decades of Delicious Success

SACRAMENTO, Calif., April 30, 2013—In what is known as the Academy Awards of the culinary world, Sacramento’s oldest restaurant, Frank Fat’s, has been named a 2013 America’s Classics award-winner by the prestigious James Beard Foundation.  Frank Fat’s is the only establishment in California to be recognized with the 2013 award and is one of just five restaurants selected nationwide.  Members of the Fat family will accept the prestigious award at the James Beard Foundation Awards Ceremony May 6, 2013 at New York’s Lincoln Center. 
 
The James Beard Foundation’s America’s Classics award was established in 1998 and is awarded to restaurants that are “distinguished by their timeless appeal,” and which are “beloved in their regions for quality food that reflects the character of their community.” This year the foundation received more than 28,000 entries nationwide that were judged by an expert panel of leading regional restaurant critics, food and wine editors, culinary educators and past James Beard Foundation Award winners. 
 
Frank Fat’s is a Sacramento landmark that has served its signature dishes to every governor to run the Golden State in the last eight decades.  The award-winning restaurant has been known as “The Third House” of the California legislature for its renowned status among politicians from both sides of the aisle. Frank Fat’s has united opposing legislators and lobbyists over comforting, classic dishes like Mandarin Duck, Honey Walnut Prawns and the restaurant’s signature Frank’s Style New York Steak. 
 
“This award recognizes everything my father believed in – outstanding food, generous portions, caring service and a simple, but deep-rooted desire to make people happy,” says Frank Fat’s President and CEO, Jerry Fat.  “He loved his customers, they all loved him, and I believe that his spirit is what has kept us so successful all these years.”
 
To celebrate the James Beard award, Frank Fat’s will be hosting America’s Classics Month May 13-31, where they will feature a pre-fixe menu serving the family’s “classic” dishes.
 
ABOUT FRANK FAT’S:
Established in 1939 by its namesake, Frank Fat’s has become a Sacramento landmark known for its classic Chinese cuisine, generous portions, high-touch service and storied history of political clientele. Designated a 2013 America’s Classics award-recipient by the James Beard Foundation, Frank Fat’s remains at its original location at 806 L Street. For more information, visit www.frankfats.com or call 916-442-7092. 
 

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The Vidalia Onion

Contrary to popular belief, all onions are NOT created equal! As an member of the Vidalia Onion Chefs' Advisory Board, I can honestly say, these onions are the best. During my 22 year "Southern Exposure," living and cooking in Atlanta, Ga, every spring I looked forward to the arrival of the Vidalia. I have not encountered a sweeter onion, anywhere. I am a native San Franciscan and reside in the Los Carneros Ava of Napa Valley, and I still yearn for the Vidalia. The Vidalia Onion is from a very specific area in Georgia called Vidalia. There are several surrounding towns that have received the growing designation to grow these delicious onions and to sell them as Vidalia. It's kind of like a specific vineyard designation for wine. Think Champagne, only sparkling wine produced in the region of Champagne in France using the Methode Champenoise, can be called Champagne, you get the idea. Where does the natural sweetness come from? Most everyone from Vidalia believe that it's the soil. It is a different composition from others around the country where onions are grown. Some debate that it's the variety of onion itself. The Texas 1019 is said to be similar but, if you were to taste them side by side, even if you are not an onion afficionado you could taste that the Vidalia is sweeter. There are other sweet onions out there but, none have the unique qualities of the Vidalia.

Since returning to my native state, even though there are plenty of onions year round to choose from, the Vidalia remains my favorite. I find the onions here grown in California, to be too much on the "hot" side of the flavor spectrum. There is something about the natural sweetness of the Vidalia onions that add a nice subtle oniony flavor to a dish whether served sliced and eaten raw or, slowly cooked to a caramelized state of sweet, toasty caramel bliss. They can be used for a wide range of preparations like, a burger topping, a marmalade, with plumped raisins or currants to smother a pork chop, with balsamic vinegar and arugula for a salad, in soups like French onion or pureed with a little cream and ham hock, or a soubise sauce. Basically, with something this sweet & savory at the same time, the possibilities are endless. 

In the spring, they come in as skinless small white bulbs with long green shoots attached. Once they cure or mature, the shoots have been reomoved, the skin is developed as the size increases. They are one of my cues, that winter has ended and spring has come!

I always hate to see the season end. 

Happy First Day of Spring!

It's officially the first day of Spring! Even though today it has brought us some much needed rain, we are beginning to see bud break in the vineyards and other signs that it has arrived. This leads me to introduce you to an interesting small company called, Preserve Sonoma.www.preservesonoma.com

Founded by Merrilee Olson in 2010, is dedicated to preserving food, community & the local harvest. Preserve Sonoma's mission is to preserve the local harvest by creating unique, delicious products inspired by the agricultural bounty of the San Francisco Bay Region. The aim is to create value added products from farms that create revenue rather than waste. The community in the region will benefit because people will be better fed, food entrepreneurs will thrive and see their dreams realized, retailers will have better products to sell, and a whole list of other food related businesses can participate and expand their brands. Productive alliances between the farmers, retailers and food entrepreneurs are forged and create a strong sustainable bond.

Approaching it's third birthday, Preserve Sonoma has outgrown it's original 3000 sq. foot facility in Marin County. This further demonstrates the need for this kind of business in the area. A search is now being conducted for a new location and production facility of 6000 sq. feet. The new facility will serve the needs of Preserve and its clients for the next decade to come. The search is for the new site is in the greater Sonoma County area and will hopefully be identified in the coming months.
Harvest season is coming fast! Spring has arrived! and so has the much needed rain. Soon, summer will follow and our local farms will be in rapid motion once again, tending to crops and harvesting for the region and beyond.
As the seasons evolve, I will keep you apprised of our progress!
Happy Spring!

Paulette Tavormina Photography
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Paulette's San Francisco solo show at March SF opens March 14
March 09, 2013 • Leave a Comment



From the March SF Press Release:

MARCH PRESENTS “PHOTOGRAPHS”

Still Life Photographs by Paulette Tavormina

San Francisco, CA – February 27, 2013 – MARCH is pleased to present Photographs, an exhibition of Paulette Tavormina's exquisite still lifes. The show opens March 14, 2013 and continues through June 1.

Tavormina's dramatic images reflect the sumptuous detail of 17th century Old Master paintings. Using a contemporary medium and a modern approach, her vibrant photographs of food and flora are reminiscent of Dutch, Spanish, and Italian still-lifes of the Golden Age. To create these luscious compositions, Tavormina collects “props”—such as butterflies, shells, dried flowers and ceramics—which evoke the still-life vernacular and imbue each tableau with allegorical meaning. There is a wonderful disorientation as Tavormina’s contemporary pieces evoke the trompe l’oeil effect of Old Master still-lifes.

“I have long been fascinated by the magic of everyday objects, the majesty and delicacy of nature, and the world of culinary delight,” said Tavormina. “I have blended decades of photography and food styling with a love of 17th century Old Master paintings to create these still-life photographs. My greatest influences have been Francisco de Zurbaran, Adriaen Coorte and Giovanna Garzoni, in particular Zurbaran’s mysterious use of dramatic light, Coorte’s unique placement of treasured objects and Garzoni’s masterful composition and color palette. The works of these artists remind us of the irretrievable passing of time – tempus fugit.”

Tavormina’s photographs are in museum, corporate and private collections and have been exhibited all over the world, including shows in New York, Paris, London and Moscow. They have been featured in The New York Times, Boston Globe, L'Express and Martha Stewart Living. Tavormina was the winner of the Grand Prix at the 2010 International Culinaire Photography Festival in Paris. She lives and works in New York City.

Event Information:
Photographs
Opens March 14 and will be on view through June 1, 2013

MARCH
3075 Sacramento Street
San Francisco, CA

www.marchsf.com

(415) 931-7433

Winter & Spring Forward!

This weekend temps in Napa are supposed to be in the 70's! A perfect time to visit the valley, taste new releases from your favorite and newly discovered wineries. It is that dreaded time of year to set your clocks forward an hour on Saturday night after midnight but, you will reap the reward of an extra hour of daylight! The mustard flowers this year have been glorious. On any given blustery day or night, the mustard flowers can quickly disappear as the wind blows from the west & north. In the Carneros, I have affectionately named them "Mistrals."  It will not be hot this weekend but those that take the time to come to the valley and observe, taste & savor will experience a sense of renewal and optimism for the season to come! 

Happy Valentine's Day with Pressure Cooking!

What to cook on Valentine's Day? That is a question that many of you will probably never ask because more than likely, you are taking your Valentine out for a romantic dinner at your favorite restaurant!

This year I find myself in a very lucky position to actually not cook for hundreds of ravenous, hungry diners in a restaurant. I will actually get to cook just for 2! Of course, we are smack in the middle of winter. Although, in Northern California today, temperatures are expected to reach 70 degrees.

Last summer, I finally made the leap or, the step back to the past and purchased a Nesco pressure

cooker.

I will admit, that I find myself using it at least once a week and sometimes more. I am cooking, everything from pork shoulder and leg of lamb, to lamb neck, shanks, wild duck ragu, vegetable ragout, blackeyed peas & colloard greens, ribollita, white bean & sausage soup, Korean BBQ short ribs, zindfandel braised short ribs, flageolet ragout, bolognese, and more. This can be done to create a one pot dish or, it can be used for sides & accompaniments. Often, I will save leftovers that can be frozen in neat little containers and re-heated when in a pinch for time. I have yet to be disappointed with the results. In fact, I have been utterly amazed at how simple, effective and delicious everything turns out. I will say, there is a little prep time involved but, no more than what you would normally do when preparing your recipe. The real savings is in the total time, due infact to the very quick cooktimes achieved through cooking under pressure. Normally, most meat braises assuming it is a cut to be cooked on the bone, can take as little as 3 hours and go to 5 in a 300 degree oven. I used to cook my beef short ribs over night in a low temp oven at 190 degrees for 15 hours!

The pressure cooker can deliver deliciously tender and moist short ribs in roughly 45 minutes of cooktime(not total time which includes any prep), and around 1 hour 15 minutes of total time. Amazing!

I grew up going to my grandmother's house for Sunday suppers which often included chicken & dumplings or something else cooked in her pressure cooker. While it was always delicious, I was terrified of the contraption that was on top of her stove, hissing and whistling, and always seemed on the verge of blowing the place up! It is because of those child hood memories that on the dark side, created my fear of pressure cookers and on the bright side, gave me a fondness for the delicious treats that come from them.  The pressure cookers of today, are by far less intimidating, I guess that can be said for many things now, and are really well designed. My model is the Nesco PC6-14  4-in-1 Digital 6 quart. Yes, digital! You simply select your time, set it, and walk away. I thought that this would not only be a great Valentine's gift for the chef in the house but, it could also buy you time to enjoy your evening more without having to tend to the oven & stove so much! wink wink;) Now, what should I serve for dessert?

Wishing you and your loved one a Happy Valentine's Day!

Spring in Umbria! April 2013

It's hard to think of much after an exciting NFC Championship victory by my beloved San Francisco Forty Niners! However, it is time to finalize plans to lead a small select group of food, wine, art & culture enthusiasts to Umbria, Italy this coming April! My favorite destination, Le Vigne, owned by dear friends, Roger & Joan Arndt, awaits you. There are openings for either April 12-19th or April 19-26. Once you arrive at Le Vigne, you will have many options and opportunites to see this remarkable part of Italy. I find incredible inspiration everytime I go there. Medieval towns with castles and churches, to fantastic markets, bakeries, food shops and restaurants. Artisan producers, wines and museums are other things to explore and enjoy in one of Italy's most spectacular regions. Below are the details of the trip. Please contact me as quickly as possible if you would like to accompany me on this incredible journey!

Download FOLLOW CHEF Michael Tuohy Spring in Umbria

FOLLOW THE CHEF!
Spring in Umbria with Chef Michael Tuohy Dream Trip to Italy 2013

Only eight people (double occupancy) will have the opportunity to travel to Italy with Chef Michael Tuohy and experience first-hand the culture and food of Umbria.
Getting to Italy: Chef Tuohy will depart for Rome’s Leonardo di Vinci Int’l airport (FCO) on Friday, arriving early Saturday morning. Everyone is invited to travel with Chef Tuohy or make their own arrangements for earlier flights.

Saturday – Le Vigne



Our personal driver will meet us outside customs at the Rome airport. If necessary we will then pick up others at a location in Rome should some decide to arrive earlier. Our driver will treat us to a driving tour of Ancient Rome and St Peter’s Square before heading north to Le Vigne, a villa set on top of one of the hills surrounding Perugia. Le Vigne, our home for the week, is owned by Joan and Roger Arndt, friends of Chef Tuohy. The Arndts are formerly from Atlanta where Joan worked in International Marketing with Coca- Cola and Roger was an International Captain with Delta Air Lines. The Arndts moved to Italy in 2002 and have established one of the finest self-catering villas in the area, hosting over one hundred guests each year.
On arrival at Le Vigne we will select bedrooms, enjoy a light lunch, receive an orientation and perhaps indulge in a short nap before Joan and Roger provide a four course welcome dinner with wines.

Sunday –Perugia / dinner at the grill with Chef Tuohy


Chef Tuohy will prepare a Sunday breakfast with Bloody Marys by Roger before Marco, our personal certified Umbrian guide, leads us to Perugia, the capital and largest city in Umbria. Marco will explain the wonders of this city with Etruscan roots, then ltake us to lunch at Sandri, the most famous specialty bakery and luncheon spot in Central Italy.
For dinner we’ll enjoy a meal of pasta, grilled meats and more prepared by Chef Tuohy. This is an all-out, no-rush, two-hour lunch after which we will return to Le Vigne to engage in a bocce tournament (or nap) and talk about how we’re too full for dinner. Wine, cheese and meats poolside, typical Italian antipasti, will be sufficient.

Monday – Bakery tour / shopping / cooking class


After a breakfast prepared by Chef Tuohy we’ll leave Le Vigne for a visit to Faffa, the oldest functioning bakery in Umbria. Luigi Faffa, owner and our host, will give us a private tour of the 1851 vintage wood-fired oven which is still used and relate a moving story about the occupation of the town and the bakery by the Germans during WW II.
Following lunch Joan and Roger will take us ceramic shopping with Valentina, a local and talented artisan and to a cashmere and knitwear manufacturing outlet. We’ll return to Le Vigne for a cooking class with Clara: five courses with wines. Clara is a self-taught cook and her methods are most interesting. Valentina, her daughter, acts as sous chef. It’s an entertaining mother-daughter show and always a weekly highlight.

Tuesday – Cortona


After another Chef Tuohy breakfast we’ll leave for a short drive to Cortona, the setting of Under the Tuscan Sun where Joan and Roger will introduce us to the owners of a fine art gallery, an antique shop, a family-owned jewelry store and wonderful enoteca where we
will have a presentation and tasting of Tuscan wines. After the wine tasting we’ll enjoy lunch at La Grotta,
Chef Tuohy will prepare a light evening meal.

Wednesday – Florence


Roberto, our driver for the week, will take us to Florence. We’ll be met by our personal certified guide, Alessandra, and visit the Accademia (focusing on Michelangelo’s David), the Duomo, the Baptistry doors, the Medici chapel and more: the art and splendor of the Renaissance.
We’ll lunch in Florence and spend the afternoon shopping for gold and leather.
Our return drive will get us to Le Vigne in time for a shower and change before we venture to Trilogy, possibly the best pizzeria in Central Italy.

Thursday – Outdoor market /Santa Maria / Assisi / Cooking class II




Roger and Joan will take us to the local weekly outdoor market where we will shop with Chef Tuohy for ingredients for our evening meal.
After the market Marco will take us to Santa Maria degli Angeli and Assisi for private tours of the city of Saint Francis and Saint Clare as well as lunch in Assisi.
Our second cooking class/demonstration will be with Chef Tuohy at Le Vigne.

Friday – Gubbio and farewell dinner



With Marco we will visit Pasta Fresca, a local fresh pasta shop where we will see how the staple of Italian cuisine is made for retail sales. We’ll then tour Gubbio, an ancient Roman city north of Le Vigne. On the way home we’ll stop at a local restaurant for a light lunch before returning to organize and pack.
Our farewell dinner will be at Lo Spedalicchio, a fabulous 13th century restaurant.

Saturday –Arrivederci


Early good-byes to Joan, Roger and Le Vigne will ensure that we arrive at the Rome airport in time to clear security and board our flight. Roger will assist those electing to remain in Italy with transportation arrangements.
This luxury trip includes all meals, wines, tips, ground transportation, two fully insured rental cars and fuel (driving in Umbria is quite tranquil), private guides, entrance fees, cooking classes, wireless internet, phone calls to land lines in the States and translations. For more information about Le Vigne and photos of this beautiful property, go to www.levigne.net.

Ground package per person based on double occupancy: $3,500
NOTES: Guests are advised to bring measurements of tables, windows, beds, etc. for use in Montefalco at the linen shop.
All linens, as well as ceramics, wines and art, can easily be shipped back to the States. International driver’s licenses are not required.
Roger and Joan request notification of any food allergies or aversions in advance and any special requests for basic food items to be stocked in the kitchen would be helpful.

Alcohol other than wine is not included but is available with advance notice.
Computers, most phones, ipods, ebook readers and cameras require only adapters to connect to the house electricity. Certain other older devices require converters. Ask in advance for the latest information.
Hair dryers and straighteners are available in every bathroom at Le Vigne.

Contact: michaeltuohy1@mac.com 

Download FOLLOW CHEF Michael Tuohy Spring in Umbria

Happy New Year!

It is time once again for renewal and reflection on the year we just left and looking forward with great anticipation for the year ahead! We have had a very wet season so far this year but almost magically, the rain has departed, the sky is blue and the sun is shining on this New Year's Day. Having spent more than twenty years in the southeast, Atlanta, Ga I have become fond of the tradition of having black-eyed peas & collard greens on New Year's Day. This southern tradition is believed to bring good luck & prosperity in the new year. Call it my "Southern Exposure." I am not superstitious by nature but, I find this tradition hard to ignore first, because I do believe in hope and second, because it is just darn good eat'n!

I like to make mine first by rendering some bacon or other forms of pork fat, second, adding aromatic vegetables or mirepoix and sweating them, then a little garlic, fresh or dried bay leaf, some smoked paprika, tomato paste, a little jarred tomato sauce from the summer, a little cider vinegar, some chicken stock, crushed chiles & salt. I have become absolutely thrilled cooking this type of stew or soup in a pressure cooker. I have a Nesco brand pressure cooker that I use quite often for everything from braises, to soups, stews and other concoctions. While there is a little prep time involved with the necessary steps to layer in the flavor, you will be pleased in a mere hour later how delicious this will be. Not to mention, it is a pretty healthy dish that is rich in fiber & nutrients.

This is just the right dish to eat on a chilly new year's day while watching all the fantastic bowl games!

Wishing you a Happy, Healthy & Prosperous 2013! 

West Marin Food & Farm Tours

Recently, I discovered a website for West Marin Food & Farm Tours and needless to say, I was immediately curious and interested in finding out more about them. I was also thrilled to find out that this is a relatively new endeavor launched this past August. I reached out and got an immediate reply from owner & founder Elizabeth Hill. Elizabeth is a native of Northern California having grown up in the east bay, but spent a good portion of her childhood weekends and summers visiting grandparents in the town of Inverness, located in West Marin. Speaking with Elizabeth at length about this, some of her fondest memories of those days are her Grandmother's delicious Huckleberry pies made from huckleberries foraged in nearby woods. Also, milk in glass bottles which is all about a thing of the past. (Learn more about Elizabeth in the interview: Elizabeth Hill of West Marin Food & Farm Tours.)

West Marin is one of those special places located just about 45 miles north of San Francisco. It is amazing to me that a place like this is so close to a major metropolis, but yet it feels like it is preserved from another time in history. Yet, there are some very cutting edge & really cool things here that exemplify present and even the future. It is a place of magical mystique that captures the spirit and provides a sense of what could be. Some people call that "Hope!" The journey began in the Los Carneros of Napa Valley, a chilly and wet morning winding through backroads that enter Sonoma County and then over to Petaluma and eventually, we land in historic Pt. Reyes Station where we meet up with Elizabeth, and other parties joining the tour. Tomales Bay Foods home of the famed Cowgirl Creamery, one of my favorite stops everytime we are in the area. After introductions to the group, a couple from San Francisco, a couple from Orange County just up for the weekend, and Elizabeth, we were treated to some freshly baked goodies from the nearby Bovine Bakery. Then, out comes a generous board of artisan cheeses from the Cowgirl Creamery. As we were sitting around the table, my view was looking straight into the cheese making room where the famed washed rind Red Hawk is made. This facility is the original facility where Cowgirl began but due to their wonderful success, they have moved the majority of their production to a larger facility around 30 minutes away in Petaluma, leaving this just for the Red Hawk production. We were then greeted by Michael Zilber, the Cheesemonger/Manager of the Creamery. He has been with them for around eight years and you could tell, not only was he passionate but also extremely knowledgeable and genuine. Next it was a short stroll over to the Bovine Bakery. Before we entered the tiny wood frame building, Elizabeth gave us a history of the bakery and a brief history of the town of Point Reyes Station. As Elizabeth was speaking, it occured to me that that this might have been where famed SF Baker Chad Robertson of Tartine Bakery had started, sure enough it was! I think I got chills since I use the Tartine Books pretty regularly and are a huge inspiration to me and bakers and aspiring bakers from everywhere. Anyway, we got a birdseye view of this tiny little bakery as three bakers were busy shaping loaves for the next day. The smells of this place are intoxicating! Being that it was very cold and damp outside, I was struggling with the concept that we had to leave but, I'll be back!

 

Next, we headed down the road a bit to the Butcher Shop & Cafe of Marin Sun Farms.


This is another one of my favorite stops whenever we are in the area. Today, we got to a sampling of some of their delicious burgers, a Lamb Burger with lamb bacon, manchego & chimichurri, and a Goat Burger with Laura Chenel Chevre, shiitake conserva & caramelized onions. There was also a tasty serving of Sweet Potato Fries cooked in Pork Fat. And, if that wasn't enough, they had just made a fresh batch of breakfast sausage and we got a nice taster straight off the griddle. Let's just say, "This didn't suck!" I was really beginning to feel like this could be our lucky day!

We were sufficiently satiated from the tasty treats at the cafe and off to our next stop, Table Top Farm. Table Top is a small organic farm that is just off one of the roads in the neighborhood behind Point Reyes Station. It began to rain pretty good but, that didn't stop us from venturing out into the beds to pick some beautiful Lacinato Kale. Table Top works on the honor system here where you pay into a metal box what you think your pick is worth and record it on a ledger located next to it. Very Cool!

Next Stop was the Point Reyes Vineyards. I know, your probably saying, "I didn't know there was a vineyard in Pt. Reyes," I said that too! Living a couple counties over in Napa, sometimes you forget there are others. Anyway, what a fun little discovery and this re-enforced my belief that you are never very far from good wine or a winery in Northern California! After we enjoyed tasting through many of the wines and the gracious hospitality of the tasting room, it was off to the town of Marshall, to visit the Hog Island Oyster Company! Mind you this was a very chilly wet day in NorCal. Temps were in the 40's and with the rain and heavy marine air, it felt quite brisk! But, this didn't stop our enthusiastic tour guide nor any of us on the tour or anyone we encountered on places we visited. In fact, this is pretty typical for this time of year and sometimes even in July! Everyone seem to relish in the cool damp weather and just gave the day that much more of an authentic experience. We learned about the Oyster Farm 
at Hog Island from one of their managers, a very knowledgeable and engaging individual then, it was time for some to taste some delicious freshly shucked oysters both raw on the 1/2 shell and BBQ, cooked on an open grill. We were also in luck that they just released the brand new craft beer called "Marooned on Hog Island Oyster Stout." A collaboration between Hog Island Oyster Company & 21st Amendment Brewery, actually made from oyster shells! (more 411 on the Hog Island website blog) This beer was extremely tasty and not overpowering and intense as some stouts can be. We then did a little tour of the area with a quick stop at nearby Nick's Cove, then it was back to Point Reyes Station to conclude our tour and tasting of some of West Marin's signature producers and artisans. 

You can visit most of these places on your own but, I highly recommend checking out one of the several tours offered by West Marin Food Farm Tours. Elizabeth has taken a lot of time vetting out the places to visit, the producers and knows them personally. She is extremely conscientious when it comes to respect for these producers which is evident in the way she is welcomed and interacts with them. The tours are perfect for small groups of 7 or fewer as that is what the tour van can hold comfortably. Larger group tours are available.  

 

Cioppino!

 

Over the weekend here in the Napa Valley and the entire San Francisco Bay Area, we experienced a series of big storms that brought torrential rain & wind. These were our first big storms of the season and it created the perfect opportunity to cook up a delicious batch of Cioppino! Cioppino, is basically a fisherman's stew. It is a quintessential winter or chilly wet weather dish. Orginating in San Francisco sometime during the late 1800's, it was created by Italian & Portuguese fisherman. It is no wonder this dish was created to warm and fill the hungry fisherman when they returned to port after time on the rough & chilly waters of the SF bay and the Pacific. Basically, whatever the fisherman had to contribute or "chip in" which is believed to be the origin of the dish's name, with the addition of vegetables, tomato, water & herbs. 

Growing up in San Francisco, I was fortunate to enjoy this dish during my youth and formative years. Early in my career, I worked on Fisherman's Wharf at Alioto's #8 restaurant where Cioppino was one of the signature dishes. Many of the versions around the wharf were often made with a lot of tomato in the stew, I have created a version that is less on the tomato, full of seafood & robust flavor.

The ingredients used are as follows:Mirepoix of celery, carrots, onions-cut large; garlic cloves-smashed, fennel-sliced, preserved tomato sauce (buy if you don't have any of your own), fish stock, water, red wine, fresh bay leaves, cracked pepper, dried oregano, dungeness crab-freshly cracked, gulf shrimp, fresh squid, manilla clams, mussels, rock fish. 

Steps: 1). Using a large enough stock pot, add a little extra virgin olive oil and heat. Add Mirepoix and sweat, add garlic & fennel. After several minutes, add red wine and allow to evaporate. Add tomato sauce, fish stock & water, bay leaves, oregano & simmer for approximately 20-30 minutes. 2).In progressive stages, add seafood as each one cooks at a different rate. The goal is for all to be cooked without being overcooked at the same time. Add dungeness crab & rock fish, wait 2 minutes then add clams, wait one minute then add shrimp, wait another 2 minutes then add squid & mussels. Cook for another 2 minutes and turn off the heat. 3).Have your serving bowls warmed and ready to go and serve immediately! 

The recipe really requires just a few simple steps and is absolutely a soul satisfying dish on a cold winter night, some delicious crusty rustic bread, a drizzle of new olive oil (olio nuovo), and a sprinkling of fleur de sel or Maldon salt and freshly chopped parsley adds a nice finish.

Buon Appetito!