Judy Nilsen exhibit at il Fustino Gallery
Judy loves paper, glue, scissors, paint fabric, clay, and
stuff. Assemblage allows her to use all these art materials plus the mental
challenge of building thought-provoking compositions using found objects.
Judy's one-woman show at il Fustino encompasses 18 whimsical
and unique pieces. Her work is grounded in meaningful artistic representations
of age old wisdoms, but she does it all with a pleasing wink and a nod. Truly wonderful
work!
Judy has a Master Degree in American Folk Art and a
Bachelors Degree in Elementary Education. After a formal career in teaching
elementary, adult education, and interior design Judy gravitated toward
assemblage.
There are artists employing the assemblage
technique and then there are artists of insight and mastery using the assemblage medium to
convey an artistic message. Judy is in the latter category. Bravo!
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Events
Thursday July 16,
2009 7:00PM
How to taste olive oil: the four S's of the Official
Super-Taster guide to tasting.
Educate your pallet and learn to appreciate and discern the differences in aroma, taste and pungency of various olive oils. Jim Kirkley owner and graduate of the California Olive Oil Council's Sensory Assessment of Olive Oil will lead this short course on tasting. FREE
 Thursday July 30, 2009 7:00PM
Pairing Oils and Vinegars
Make and take home your own delicious vinaigrette dressing by pairing fabulous oils with outstanding vinegars. Aspiring chef Andres (Andy) Alulema will walk you through the process of selecting just the right combination. Learn all the amazing ways our oils and vinegars can be combined - everything from a balsamic vinaigrette to exotic dipping sauces. Throw away those store-bought dressings, and join us for an evening of fun! $20
 Thursday August 13, 2009 7:00PM
Making Dipping Oils
Learn how to safely make your own dipping or "infused" oils from basic ingredients you have around the home. Jim Kirkley, owner will instruct. Fee includes instruction, all ingredients and one bottle of oil. $20
Tastings - TBD
Featured on Good Morning America, Huma Siddiqui, owner of
White Jasmine
Three renditions of her famous Masala
RESERVE YOUR SPOT FOR EVENTS - WE HAVE LIMITED CAPACITY
Call 805.845.3521 or email sales@ilfustino.com
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Recipes
 Summer is officially here and it's time for outdoor
entertaining. Whether you prefer red meat, fish or chicken, here is a preparation for Broccoli that even famous broccoli-hater George Bush would like.
Broccoli Italian Style
- 3 pounds, broccoli
- 1/4 cup, fruity extra virgin olive
oil (like our Organic Manzanillo see coupon below)
- 1/2 teaspoon, red pepper
flakes
- 4 cloves, garlic - cut in
half
- 2 teaspoons, kosher salt
- fresh ground black pepper
- Remove stalks from broccoli
leaving about one inch below the last branches
- Trim into long pieces by
cutting down from the flowerettes. You want a bit of the flowerette and a
bit of the stalk in each piece
- In a large pot or sauce pan,
bring 2 cups of water to a boil and add 2 teaspoons of kosher salt
- Add broccoli and blanch until
all pieces have turned bright green
- Blanch for 2 or 3 more
minutes, then pour into a colander and let drain
- Return pan to medium high
heat. Make sure the pan is dry
- Add olive oil. When it starts
to shimmer carefully add garlic
- Tilt pan over heat to create
a deep oil pocket and let the garlic fry in that for 2 or 3 minutes until
the cloves are golden brown
- Carefully remove garlic with
a slotted spoon. You now have a beautiful roasted garlic oil
- You may stop here until you
are ready to serve
- Bring garlic oil back to
temperature over medium high heat
- Carefully add broccoli to
oil. If it is still wet it will spatter
- Move broccoli around in the
frying oil as it cooks
- Add red pepper flakes and
several good grinds of fresh ground black pepper
- Cook broccoli until it begins
to pick up a browned color. At this point you want to try some to see if
it is done. You want it to be al dente. Add a bit of salt and more pepper
if necessary. Toss and serve
Browning is a result of the something called the Maillard Reaction. It,
along with the garlic flavor, makes this broccoli something special.
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il Fustino is open for business at 3401 State Street, Santa
Barbara. The store and the concept of tasting before you buy have been a year in
the making and we are happy to be open. Our oils and vinegars are very well
received and every day more and more people are walking through our door. 
We have over 20 different oils and vinegars presented in
large (25 liter) tanks called Fustis. We encourage everyone to taste from the
Fusti before buying. Our customers are so enthusiastic, they love the fun of tasting and
the in store expert guidance and education on oils and vinegars.