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hello!
Welcome to feast's August cuisine of the month newsletter.
The Pacific sardine, sustainably caught off the coast, has experienced a remarkable comeback after populations dropped drastically in the 1950's. Today, this species and fishery are thriving once again. Fresh sardines instantly make us think of delicious Italian and Mediterranean menu preparations. So for August's cuisine we decided to explore the island named after the Sardine: Sardinia, Italy. Sardinians are known for their good health and longevity. We believe this stems from their diet of home grown produce, locally caught seafood, and organic meats raised on the island's interior farms. This style of cooking, combined with some inspiration from the comforting climate and colorful landscape of Sardinia, help to create a perfect mid summer celebration, simply prepared by the chefs and event planners at feast.
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season's best: fresh sardines .
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buy
The presence of fresh sardines can be elusive, so call ahead first. We have seen them at Santa Monica Seafood in Santa Monica, McCall's Meat and Fish in Los Feliz, the J&P West Coast Fish booth at various farmer's markets, and at some of the Asian supermarkets like Mitsuwa, Marukai and Nijiya.
store
Rinse fresh sardines and gut, if necessary. Store them in the coldest part of the refrigerator in a single layer, in a dish, and covered with dampened paper towels. Ideally, fresh sardines should be cooked the day of purchase, but they will last about 2 days if stored properly. Some recommend refrigerating sardines in a mix of ice and salted water.
serve
Smoked sardine stuffed tomato, grilled sardines, sardine ceviche, mini sardine cake with aioli, fresh sardine bruschetta, sardine + cucumber tea sandwich, pan fried sardine with garlic and lemon...
cook
Fresh Sardine Bruschetta Serves 4-6
8 3/4 inch slices of rustic bread such as baguette or ciabatta
3/4 cup olive oil
2 cloves garlic
4 lbs. fresh sardines
1 lemon
Kosher salt for seasoning
Chopped parsley for garnish
Using a basting brush, rub both sides of bread slices with olive oil, lightly season with salt, and grill or broil until toasted. Immediately rub whole garlic cloves over one side of toasted bread slices and set aside. Brush remaining olive oil over both sides of the sardines, season with salt, and also grill or broil until golden brown and cooked through. Squeeze lemon on cooked sardines. Place 2-4 of the sardines on top of each slice of bread, sprinkle chopped parsley on top of sardines and serve immediately.
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what's cooking .
  
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sardinian wine + hors d'oeuvre soiree
prosciutto with pecorino + watercress
smoked baby octopus salad
shaved bottarga with lemon + olive oil, carasau flat bread
fresh sardine + roasted tomato pizza
grilled artichoke, garlic + basil vinaigrette
cagliari inspired dinner party
clams + mussels in broth, tomato, wine, garlic + parsley
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roast baby lamb Incarralzadu with myrtle leaves
potato, pecorino + mint curlgiones, saffron marinara
couscous with fresh pea + air dried tomato
braised cardoon, chickpea, raisin + pine nut
arugula, pepper, and grilled vegetable salad, capri lemon + herb vinaigrette
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apricot + ricotta crostatta
august luncheon
grilled vegetable on ciabbata with goat cheese
fregula with sausage, tomatoes + pecorino
fresh fish antipasto with baby green salad
roasted potato, green bean + artichoke salad, herb + basil vinaigrette
fresh baked finger treats, sebadas, amaretti, opinus, aranzata
Our menus are created using the best, fresh seasonal ingredients. To ensure premium quality and availability, orders must be placed 24-hours in advance. Contact us for personalized menus reflecting your event theme, culinary tastes or budget. Special dietary requirements can also be creatively accommodated. |
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details... .
  
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our favorite cocktail this month: san pellegrino blood orange mojito
2 1/2 oz. light rum
4 oz. San Pellegrino Limonata
1 1/2 oz. simple syrup
2 blood oranges, cut into wedges
handful of mint
Distribute orange wedges and mint leaves between two glasses. Muddle the oranges and mint until most of the juice is extracted and the mint leaves are bruised. Fill with ice. Add rum, Pellegrino, and simple syrup evenly, stir vigorously, and serve immediately. Garnish with additional mint sprigs or lemon wheel if desired.
great ideas
Olives will most assuredly, always take their place on a Mediterranean or Italian dinner table. At a recent Sardinian inspired dinner party, each place setting was made up of fresh olive branches placed on wooden place mats, invoking the distinct rustic and earthy elegance of Sardinian culture.
feast loves...
Beyond the Olive; located in Old Town Pasadena, provides the finest extra virgin olive oils that California has to offer. They also provide their customers education on the production, varieties and attributes of extra virgin olive oils, and allow customers to taste the subtleties in a comfortable, inviting atmosphere. We love their commitment to only selling California oils, which supports the local economy and helps to advance the local food movement. Their oils taste great drizzled over our Sardinian carasau flat bread. www.beyondtheolive.com
contact us
We build our business on referrals from our clients. We value our relationship with you, and appreciate the opportunity to stay in touch. Please think of us for your Labor Day BBQ or for any special celebration on your calendar, and for your business catering needs. And, if you have a friend or colleague whom may need a caterer, please tell them about us. We can be contacted at 310-568-8600 or by email. And as always, feel free to visit our website. We look forward to hearing from you very soon.
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bon appetit!
Marcus Baird + your friends at feast
  
view our cuisine of the month archives!
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