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Question:
Why is olive oil healthy?
Answer:
Olive oil is a monounsaturated fat, it reduces bad cholesterol and increases good. High in polyphenols, it helps to fight cancer.
Read More
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Greetings!
Wow, it's November! We can't believe Thanksgiving is a few weeks away, can you? In preparation for the holiday season we've spent the last month stocking the store with exceptional products from all over the world. See the New Products section of this Newsletter for a complete list of new offerings. Our store hours have been moved to 11:00 to 6:00 Monday through Saturday. We are also now open Sunday from 11:00 to 5:00. We will be closed Thanksgiving - November 26, 2009. A big thank you to those of you who have placed holiday orders. We are committed to providing you with wonderful holiday gift options that will delight recipients. We continue to take orders for Personal and Corporate gifts. Read about
gifts in Holiday Products.
 il Fustino
offers over 20 different oils and vinegars presented in
large (25 liter) tanks called Fustis. We encourage everyone to taste
from the Fustino before buying. Our customers are so enthusiastic, they
love the fun of tasting and
education and guidance provided by our expert in-store staff. |
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New Products - just in
- Truffle Salt, France
- Truffle Sauce, France
- Grey Sea Salt, Brittany
- Green Olive Tapenade, California
- Black Olive Tapenade, California
- Portobello Mushroom Tapenade, California
- Butter Beans, Italy
- Capers in Vinegar, Italy
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Anchovy Stuffed Olives, Spain
- Piquillo Stuffed Olives, Spain
- Cracked Green Olives, Spain
- Gourmet Mixed Olives, Spain
- Spinach Foglie D'Ulivo, Italy
-
Canatelli, Italy
- 4 Color Trecce Dell Orto, Italy
- Late Harvest Riesling Vinegar, California
- Black Cherry Vinegar, California
- Toasted Walnut Oil, California
- Olive & Olive Oil Dishes, Italy
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Holiday Products:
Truly Tasteful Gifts
 Gift Baskets - We will work with you selecting products from our inventory to create a personal gift. Whether it's one special basket or multiple baskets, we'll
do our best to accommodate your ideas, stay within
your budget, and provide a superb presentation
that will leave a lasting impression. We supply fresh olive oils, vinegars, gourmet foods, and gifts.
Our offerings represent products from all over the world. We will, on your behalf, fill each basket with quality and freshness.
 Gift Boxes - Two Bottle Gift Set in Hand-Crafted Wooden Box. Choose two bottles from our inventory to fill the hand-made wooden
box branded with the il Fustino logo by
the Work Training Center, a non-profit organization dedicated to
meeting the training and vocational needs of adults with disabilities.
The perfect gift for national and international shipping. The secure structure guarantees it will arrive at its destination as beautiful and tasteful as when it left California.
 Kitchen Fusti - We are the only store in the United States offering this kitchen appointment -TOTALLY UNIQUE! Available in 3 and 5 liter, imported from Italy. Perfect for storage of olive oils,
vinegars, or wine, these tanks minimize exposure to air and light, and keep
contents fresher longer. Purchase this attractive and unique tank in conjunction with gift certificates for olive oil.
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News!
Santa Barbara Food & Home
Fall 2009, Page 14
Freshly Pressed
Destination Wine Country
FALL 2009, Page 19
Fresh from the Fusti
California Organic Foodie
Katie Falbo
October 3, 2009
Read the blog
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Events at il Fustino
SOLD OUT
Thursday November 12, 2009 7:00PM
Killer Apps
The title is "Chef Speak" for delicious appetizers. The menu is still in development, however, our staff has indicated all of the recipes will be easy to prepare, unique, and delicious.
$20
 Thursday November 26, 2009
Thanksgiving - No Class
Thursday December 3, 2009 7:00PM
Hand-Made Pasta
Guest Chef John Fernandez
Chef Fernandez has studied Italian cooking in Italy and brings years of experience to the table. $40
"My
greatest lessons from my experience in Italy included not only those
involving food and cooking, but also how family, friends, and community drew
their greatest strengths from dining together. I love simple, traditional
cooking - the foods we always come back to. I cook because I love food. I want to enable people to enjoy
good food, and to enjoy good food with the people they love."
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Spaghetti with squash,
pancetta, sage, finished with aged balsamico
- Tagliatelle with leeks
and an asparagus sauce
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Wide cut tagliatelle with
the classic ragu bolognese
RESERVE YOUR SPOT FOR Cooking Classes - WE HAVE LIMITED CAPACITY and WE NOW REQUIRE THE $20 FEE IN ADVANCE.
Call il Fustino 805.845.3521
Note: il Fustino
is now booking private evening events. The store provides
a beautiful space for an evening get together.
To reserve or for questions, please call Laura at il
Fustino 845-3521.
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Recipes
Chorizo Risotto
The Ahwahnee Yosemite National Park, USA Revisions by James R. Kirkley, IV
Serves: 4
Ingredients
- 1 pound,
chorizo
- 1 1/2 cups,
Arborio or Canaroli rice
- 3/4 cup,
white wine - room temperature
- supply of near boiling chicken stock or chicken broth
- 1 shallot
-
chopped
- 4 cloves,
garlic
-
minced
- 4 peppercorns
-
toasted and ground
- kosher salt
- pepper
- butter
-
cubed
- manchego cheese (you may substitute Pecorino, Romano or Zamorano)
-
shredded
Method
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Brown Chorizo and strain, retain some of the fat
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Toast peppercorns and grind
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In rondo heated on medium heat, saute' rice in Chorizo fat until toasted
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Add shallots and garlic and continue to saute' for 1-2 minutes
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Add wine and cook down until almost dry
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Slowly add chicken stock a few ladles at a time stirring constantly
with a wooden spoon. Chicken stock must to kept at near boiling
temperature during this process. This is a slow and important process.
Add only a ladle or two of stock at a time. Taste the rice often for
texture, it should be creamy, if it's chalky it's underdone if it's
mushy you weren't paying attention - you better start over.
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Season with salt and pepper
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When 3/4 of the way cooked add the Chorizo
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Finish with butter and Manchego cheese
- Serve, plate in large flat bowl with large sprigs of Cilantro for garnish. Go vertical with the garnish.
"Risotto,
underdone it's chalky and nasty, overdone it's mushy and nasty. This is
a 22-minute never-fail recipe for perfect Risotto. I had to spend extra
time in the Ahwahnee kitchen and wrestle this recipe out of my
executive chef's clinched fist! This i one of those recipes where you
eat it and your whole body goes...YUM!I' I like serving this recipe
with a small piece of grilled chicken breast to cut the repetitive
taste of the rice, because sometimes there is, indeed, too much of good
thing."
- James Kirkley, IV
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CHERYL
AMBRECHT EXHIBIT OCTOBER 1, 2009 through November 30, 2009
il
Fustino Gallery
A
"Colorful World" as seen through the eyes of Cheryl Ambrecht www.cherylambrechtart.com
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OPEN
Monday - Saturday 11:00 to 6:00
Sunday 11:00 to 5:00
Happy Thanksgiving,
Laura & Jim
il Fustino oils & vinegars
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