Upcoming Food & Wine Events
in Bay Area
August 11
San Rafael
August 15-16
Carmel Valley
August 23
Noe Valley
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About Us
We offer:
Catering
Dinner Parties
Cooking Lessons
Team Building Events
Variety of Food & Wine Pairing Events
Please contact us for more information and pricing.
408-826-2004
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Although not a health nut by any standard, I am very aware of the importance of healthy eating. That's one of the reasons I love to cook, because I like to know what's in the food that I'm eating....most of the time anyway. If I'm at a restaurant, I really don't want to know how much butter was used to make my dish. As long as I don't eat that way everyday, I will blissfully be ignorant and give my taste buds an adventurous journey, pretending that I will work off the extra calories the next day.
The general rule for my family is to eat a variety of foods. More bright colors means more variety - a simple way to get kids thinking about eating healthier.
But does eating healthier necessarily mean eating organic? Organic cookies are still cookies. And organic doesn't necessarily mean local, it just means it has met the standards to be certified. So which is better? Organic or local?
I stumbled upon a website recently that I found very interesting. It's about sustainable farming, which I think is one step beyond organic.
"Sustainable agriculture is a way of raising food that is healthy for consumers and animals, does not harm the environment, is humane for workers, respects animals, provides a fair wage to the farmer, and supports and enhances rural communities."
You can find out more at Sustainable Table
Whether you buy organic, local, from a sustainable farm, or all of the above, my one suggestion is make sure to buy what's in season. Not only will your taste buds thank you, but you are getting your money's worth by getting more flavor out of each dollar spent.
Elham S.
Executive Chef, Blue Sage
Michele Snock
Sommelier, Wine Events Connection
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Spicy Vodka Tomato Sauce
with polenta, grilled eggplant & Mozzarella cheese
Serves 4-6
Polenta
- 4 cups water
- 1 ¼ teaspoon fine sea salt
- 1 cup polenta
- 2 oz Parmigiano Reggiano , grated (about ¾ cup)
In a saucepan bring 4 cups of water and salt to a boil. Slowly whisk in polenta and cook, stirring constantly so it doesn't lump. Lower the heat and continue cooking, stirring frequently, until quite think, about 10-15 minutes. Remove from heat and stir in Parmesan cheese.
 | | Variation: Polenta molded in a ramekin, stacked with eggplants & Mozzarella |
Line an 8x8 pan with plastic wrap, allowing it to extend over the edges. Spread the polenta evenly in the pan and smooth the top with the back of a spoon. Cover tightly with more...
Wine Pairing:
Nothing says summer more than tomatoes do. And nothing goes better with tomato based dishes than Italian high-acid varietals such as Barbera.
Try the New World California equivalent Runquist Barbera 2011. Its bright fruit compliments the roasted eggplant ; its mouth watering acid brings out the flavor of the tomatoes and pairs very nicely with the mozzarella in this yummy dish.
For fun, open a bottle of an Italian Barbera along with its California cousin and compare the difference. The Italian wine has the same lovely flavors and juicy acid but is has a lighter body and the fruit flavors are not as intense..enjoy!
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What's in Season in Northern California
Purchasing local foods in-season, not only tastes better, but will help eliminate the environmental damage caused by shipping foods thousands of miles. Also local food dollar goes directly to the farmer.
Apples, Avocados, Basil, Beets, Blackberries, Blueberries, Broccoli, Corn, Green Beans, Eggplants, Figs, Grapes, Honeydew, Kale, Mushrooms, Peaches, Pears, Peppers, Plums, Raspberries, Strawberries, Tomatoes, Watermelon
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Tips - Techniques - Fun Facts
The question below from Nancy inspired this tip of the month.
Last-minute method for heating your serving bowl for pasta:
Place your colander in the serving bowl and pour the pasta and cooking water in the colander. Lift up the colander and let the hot cooking water stand in the bowl for several seconds to heat it up. Drain the bowl - not necessary to dry it - and then toss the pasta and the sauce in the hot bowl.
Ask a Question - Share Ideas
Nancy G. asked:
Q: Should I add oil to my pasta water?
A: It is not necessary to add oil when cooking pasta. The oil sits on top of water, therefore does not help it from sticking together.
The best way to cook pasta is to use plenty of generously salted water. After adding the dry pasta, stir frequently to make sure it doesn't lump as it's cooking. Once the pasta is pliable, stir occasionally until al dente. Drain in a colander, but do not rinse! Otherwise your pasta will not be able to absorb all the sauce.
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