il Fustino, oils & vinegars
In This Issue
New Products
Cooking Classes
Recipes
Events

Q & A Image
Question
Are you going to be open on Sunday during the holidays?

Answer
Yes. We will be open from 11:00 to 5:00 on Sundays, starting right after Thanksgiving.
Quick Links
November 2010 Newsletter
Greetings!

Delicious News: The New Oil Boom

Add the fresh flavor of Western olive oil to anything from soup to dessert.

TRUE EXTRA-VIRGIN olive oil hasn't always been easy to find: you can spend a lot of money and still end up with mislabeled, sub-par stuff. But late last month (25-OCT-10) the USDA finally instituted the country's first-ever standards for grades of olive oil.

Although it's voluntary to follow the standards, their existence is bound to help Western olive oil shine. 99 percent of all olive oil produced in the USA comes from California. Fresh, pure flavors are part of what qualifies an oil as extra-virgin, and, not having far to travel, il Fustino olive oil is the freshest around.

Now that we have addressed the whole issue of why that expensive bottle of olive oil from Spain tastes bad we can now move on to what to do with that leftover Thanksgiving turkey.

Turkey, White Bean Soup

with il Fustino Olio Nuovo


Turkey and White Bean Soup with il Fustino Olio Nuovo


New Products

Olio Nuovo imageA truly tasteful experience:

Olio Nuovo


Italian for "new oil," this is an extra-virgin oil less than 3 months old. Intensely green, with a pungent, vibrant taste, it quickly loses its bite, so use it right away. California Olio Nuovo appears in late fall, soon after the harvest, and often sells out quickly!


We expect to be receiving our Olio Nuovo in the next two to three weeks.

  

sofi award imageThe 2010 sofi Awards Competition

The sofi Awards from the National Association for the Specialty Food Trade (NASFT) are the highest honor in the specialty food industry. They recognize the outstanding foods and beverages of the year that demonstrate top quality, taste and overall appeal.

"sofi" stands for Specialty Outstanding Food Innovation.

il Fustino now stocks many "sofi" winning products. Come into the store to experience more.



Mild Indian Curry Ketchup imageMild Indian Curry Ketchup

Wins coveted Gold sofi™

at 2010 Fancy Food Show in San Francisco.

This smooth tomato ketchup is full-flavored with a cinnamon finish that spices up sweet potato fries, lamb, sausages, steak, shrimp, and stuffed peppers. Mix in with meatballs or use on the side as a dipping sauce. Make everyday delicious and use on burgers, hot dogs, eggs and fries. A ketchup for grownups and kids alike!


Choc-o-lait imageBelgium's Chocolate Source: Choc-o-lait

sofi Gold Winner 2010

The appeal of this wonderful outstanding hot beverage is not only its quality and taste, but the experience that comes with preparing it. While many Europeans are familiar with melting chocolate on a stick in milk to make hot chocolate, this concept is not as common in America.

The simple design features a wooden stick with a block of 100 percent Belgium chocolate at the end. Customers can stir or let the stick sit in a cup of hot milk and the chocolate dissolves in a minute, creating a premium Belgium-style hot chocolate. Sticks are available in Dark Chocolate, Milk Chocolate, and Caramel Chocolate.

These wonderful treats and make great Stocking Stuffers!

Soap Guild imageHandcrafted Artisan Soaps

Our Master Soap Maker has been handcrafting cold process soap since 2001. The handcrafted soaps start with quality ingredients, including olive oil, goat's milk, herbs, clay, oatmeal, and fragrant oils. It is naturally cured by air drying. This soap lasts and last, and never looses it's wonderful fragrance.
Cooking Classes

Nothing equals the learning experience of a real cooking class. In class you have the opportunity to use your five senses: sight, hearing, smell, touch, and taste. You have the opportunity to interact with the instructor and ask questions to help you better understand the concepts and techniques. You learn new dishes, make new friends, and take home new skills and ideas to make cooking at home and entertaining more enjoyable. In addition to all of these practical reasons, the most important reason of all is its fun!

Sorry all our classes through 2010 are sold out. Watch for next month's newsletter to learn about all the new classes we will be offering for 2011.


The Gourmet Dining Room at SBCC imageNovember 3, 2010, 7:00PM
A LOOK AT THE BACK OF THE HOUSE
SBCC Culinary Arts Instructor
Chef Charles Fredericks and
4th Semester Students prepare their specialties from the John Dunn Gourmet Dining Room

We are proud to host students from the Santa Barbara City College School of Culinary Arts, who will provide you with a glimpse of what takes place in a professional kitchen.

All dishes prepared this very special evening originate from the minds of America's future "Top Chefs." Sit back, enjoy the show, eat extraordinary food, and ask lots of questions. This promises to be a memorable event!

Sorry -- Sold Out!


November 11, 2010Squash image
Thanksgiving Side Dishes
Are you flummoxed by Thanksgiving? Do you make the same old tired green bean casserole every year? Well try something new and different! In this class we will prepare and taste some new ideas for side dishes that are easy to prepare, can be made ahead of time, and pair well with turkey, ham, and other traditional favorite main courses. Recipes include:
  • Broccoli with Garlic Oil and Red Pepper Flakes
  • Carrots Vichy
  • Mashed Sweet Potatoes with Ginger and Balsamic Vinegar
  • Savory Polenta with Roasted Butternut Squash
  • Garlicky Braised Brussels Sprouts
Sorry -- Sold Out!


December 9, 2010Appetizer image
The Return of Killer Apps
We heard you... last year's "Killer Apps" (chef-speak for delicious appetizers) was so well received we are bringing it back, at your request, this year with all new recipes and presentations. As last year, we will be emphasizing delicious, stress-free recipes and ideas.

Sorry -- Sold Out!


Cooking classes are $40.00 per person.

All classes start at 7:00p.m.

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

We realize that cancellations sometimes 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.

Note: il Fustino books private evening events. The store provides a beautiful space for an evening get together.
Cooking Class Montage image
To reserve or for questions, please call Laura at il Fustino 805.845.3521.

Cheese Fondue image
Here are the recipes from our last cooking class "The Cheese Course"

Cheese Fondue
Bordeaux Cherry Balsamic Filled Canolis

Events
 

The Passionate Olive imageCarol Firenze Book Signing
November 28, 2010
12:00 - 2:00
il Fustino

The Passionate Olive:
101 Things to do with Olive Oil
OPEN
Monday - Saturday 11:00 to 6:00
Closed Sunday

After Thanksgiving and through the Holidays:
Monday - Saturday 11:00 - 6:00
Sunday 11:00 - 5:00

Warmest Regards,
Laura & Jim

il Fustino, oils & vinegars