il Fustino, oils & vinegars
In This Issue
Summer Reading
Cooking Classes

il Fustino, oils & vinegars
How much of the olive oil consumed in the US is produced in the US?

0.01% !!!
ref. UC Davis
Quick Links
July 2010 Newsletter

In the midst of "June Gloom" it may be hard to believe but summer is here and sultry evenings are just around the corner.  After a long hot day at the beach or exhausting hours spent entertaining out-of-town visitors the last thing any of us want to deal with is supper. Not to fret, the evening meal can be quick, nutritious, visually stunning, and sumptuously delicious.  And it all starts with the egg, revered by chefs as the most versatile ingredient on the face of the planet!

Summer Evening Menu
Chilled Assortment of Spanish Olives

Santa Barbara Winery - Pinot Gris
French Omelet prepared with a hint of
il Fustino Organic White Truffle Oil

Romaine Lettuce & Fresh Heritage Tomato Salad
dressed with il Fustino Basil Extra Virgin Olive Oil

Fresh Artisan Bread

Tre Anelli - Alariņo
Fresh Fruit
Cheese Flight
 Recommendations courtesy of C'est Cheese, Santa Barbara, CA
Naked Goat - raw goat's milk - Murcia, Spain
Iberico - cow, goat & sheep's milk - La Mancha, Spain
Monte Enebro - goat's milk - Avila, Spain

Delaforce Vintage Port

Fun Facts & Supper Speaking Points
(7 Ways to Impress Your Guests)
  1. The egg and a chef's hat are closely tied together in lore, myth or is it actual fact? A Toque Blanche (French for "white hat"), often shortened to Toque, is a tall, round, pleated, starched white hat worn by chefs. The 100 pleats on a Toque Blanche are believed to signify the 100 ways an egg can be cooked.
  2. An egg is an ovoid or spheroid shaped cell laid by females of many different species, including birds, reptiles, amphibians, and fish.
  3. Mankind for millenia has eaten eggs.
  4. Egg yolks and whole eggs are a good source of protein. For this reason, the USDA (United States Department of Agriculture) categorizes eggs as Meats within the Food Guide Pyramid.
  5. Roe and caviar are edible eggs produced by fish.
  6. Chicken eggs are the most commonly consumed eggs.
  7. Don't shy away from raw eggs. Simply coddle before using.

Summer Reading for Gourmets

The School of Essential Ingredients
by Erica Bauermeister by Putnam Adult
List Price: $24.95
Our Price: $7.35
Buy Now

Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.)
by Anthony Bourdain by Ecco
Paperback ~ Release Date: 2007-01-09
List Price: $15.99
Our Price: $8.80
Buy Now

Every Day in Tuscany: Seasons of an Italian Life
by Frances Mayes by Broadway
Kindle Edition ~ Release Date: 2010-03-09
List Price: $25.00
Buy Now

Tender at the Bone: Growing Up at the Table
by Ruth Reichl by Random House Trade Paperbacks
Kindle Edition ~ Release Date: 2010-05-25
List Price: $16.00
Buy Now

Cooking Classes

For classes call (805) 845-3521, visit our store, or sign up on the web (new). Pre-payment is required to reserve class space. Class spaces are sold on a first come, first serve basis.

We realize that cancellations sometime occur. If your cancellation is made 48 hours prior to the class, we will happily give you a full refund or apply the fee to another class. Otherwise the payment is nonrefundable.

The menus are subject to change due to availability of ingredients and/or at the chef's discretion.

Tomato imageJuly 15, 2010, 7:00
Omelets, Frittatas and Quiche - Oh My!
Poached eggs too much trouble? Not any more! Learn how you can make the mysterious, intimidating classic French Omelet, perfectly every time. Use simple ingredients to make amazing frittatas and quiches that rival anything you can get in high-end restaurants.

On the Menu
  • Poached Eggs on Toast (easy, easy, easy)
  • French Omelet (you will make one yourself)
  • Pasta Frittata (made with left-over pasta, this is simple and delicious)
  • Quiche Lorraine (the classic French creation)
$30 per person
Hurry Classes sell out fast

Note: il Fustino books private evening events. The store provides a beautiful space for an evening get together.

Event Setup Picture

To reserve or for questions, please call Laura at il Fustino 805.845.3521.

John Fernandez cooks Filled Pasta imageThese are the recipes from our last class - John Fernandez cooks Filled Pasta:

Pear Ravioli with a Pancetta Gorgonzola Pear sauce

Tortelli d'Erbetta
Fourth of July image
July 5, 2010
il Fustino closed for July 4th Holiday

Blue tasting glasses imageJuly 10, 2010
5:00 - 7:30PM
How to Taste Olive Oil
Tre Anelli
Los Olivos, CA

French Flag imageJuly 17-18, 2010
il Fustino at the French Festival
Oak Park
Santa Barbara, CA

Monday - Saturday 11:00 to 6:00
Closed Sunday
Warmest Regards,
Laura & Jim
il Fustino, oils & vinegars