Culture at the Table

I stop here rarely, but last Night when I finished a tour, I had to pick some stuff up. Since I was transferring from the N to the J, It seemed convenient. This store itself is going through a remodel, to upgrade the quality of products as well as the level of service… not that Safeway has had issues with that. Anyway, I was walking down an Aisle, and a couple were considering the item I was after: Brer Rabbit Molasses. The woman asked me what I would use it for. I explained that I substitute it for Brown sugar in my oatmeal, because its higher in Iron, calcium,and other vitamins than other forms of sugar. I use it for baking as well as candy-making and dressing up my oatmeal, but how many people actually know so little about food, nutrition and what I expect are traditional preparations.

This is where I started my adventures in the culinary arts, learning about good food, good wine, and what family truly means. I worked all aspects of the restaurant, because as a very small restaurant, we all had to help each other to get the job done. Using fresh ingredients, I really learned how put together fabulous, healthy feasts that served to encourage relationships and build friendships. Many of my favorite memories are of that small Italian Restaurant.

I just discovered this small shop, owned for like 100 years by the same family. Get everything you need for a make-at-home authentic Italiano feast: My Advice for Ravioli Aurora (for 2; Baby blue not eating solid food yet:

- 1 Lb. Cheese Raviolis
- 2 oz Proscuitto (they slice it thin)
- a Bottle of Pino Grigio
- 8 oz marinara
- 2 oz Pesto
- 1 oz heavycream (okay, you can use half and Half)
- 1 ea dried red chili
- 2 tbs EVOO
-4 cloves garlic, minced
2 p salt
3 twists of pepper mill
A) The Sauce
1) Heat EVOO over med heat, add garlic and chili (crushed and flaked by hand), brown.
2) add proscuitto, recover heat and deglaze with a splash of Pinot Grigio (gives it that hint crisp fruity flavor- some people prefer chardonnay for buttery-ness. I will sometimes squeeze a lemon wedge after the wine has reduced a little to give it a little extra panache).
3) add marinara, take a sip of Pinot (you can pour a glass or go strait from the bottle if you really want) then add pesto and cream, stirring to swirl marinara and pesto.
4) add heated Ravioli, toss, and plate. Garnish with Parmesan, Asiago, or jack cheese.

Alice Waters is queen of the Slow Food Movement, which has been an inspiration to me and many other cooks trying to improve the health and environment as well as building relationships. To renew Culture as food, she has created foundations, and has built a model that I actually wrote a Non-profit proposal about. Most of My favorite restaurants are in some way tangent to this philosophy, and Alice has been very active in promoting those who she has taught.

A fantastic restaurant that exemplifies the slow food movement (they have a sign and everything). It’s pricey, but it’s nice to know that you’re eating at a restaurant that believes in a little bit more than just dropping a plate of food in front of you.

Also, they serve the best hot chocolate I have ever had in my entire life. It’s worth a trip to Santa Cruz just for the Lena with Whipped Cream. Zow!

This bread company was started by a former Chez Panisse busboy and now Acme supplies some of the Bay Area’s best restos with their bread. Add some Cowgirl Creamery cheese (which is made locally in Point Reyes Station) to the mix and you have yourself one fine cheese and bread plate.