Gerry Furth-Sides

Help Michelin Star Chef Luigi Fineo Celebrate His First Year in Venice

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Michelin star chef, Luigi Fineo’s out-of-the-way Luigi al Teatro restaurant in Santa Monica, California shows the reasons for his critical acclaim at such a young age.  (Please see our profile on him for other reasons at ( //localfoodeater.com/chefspotlight/chef-luigi-fineo-brings-puglia-cuisine-to-america/ ). The chef’s signature dishes unite old-world Italian recipes with seasonally driven ingredients, further elevated by his commitment to using high-quality, locally sourced ingredients though few are in the category of produce.   A friendly wait staff and wine list adds to the attraction of a comfortable, airy set of rooms inside a historic building.   Although you could pick just about any item on his seasonal seafood and pasta-centric theme menu, Luigi al Teatro sharable tasting menu provides an excellent overview.  For $45 extra, the chef adds domestic Wagyu Beef.

Luigi al TeatroTasting Menu ($105)

  • Carpaccio di Orata Sea Bream, Orange, Basil Seeds, Lemon, Olive Oil
  • Lasagna di Mare Handkerchief Spinach Pasta, Seafood Ragout, Sage
  • Gnudi di Ricotta Ricotta Dumpling, Shellfish Medley, Scallops, Scampi
  • Filletto di Ippoglosso Olive Oil Poached Halibut, Radish, Onions, Broccoli


Gamberi Hawaiani– so fresh you taste the sea

In addition to the restaurant’s personally catered on-site celebration parties and on-going Live Music Thursdays, Luigi al Teatro celebrates its first anniversary this season with a list of enticing events.  Please see the website for current details. ( //www.luigialteatro.com)/

When we arrived, all eyes were on the  Bigoli al Cartoccio  showy dish being served, a reflection of his unique dishes. It turned out to be the popular  Bigoli al Cartoccio – ($40) Bigoli, King Crab, Langoustine, wrapped in Cartoccio.  Cooking pasta in a cellophane bag,  a technique perfected by chef Luigi,  allows the ingredients to absorb maximum flavor with minimum dilution just as it does with a paper bag. By removing the pasta from the cooking water and enclosing it in a moist atmosphere bag, the finish is much more flavor-intensive. The flavor not only coats the pasta, it penetrates it. The server cutting open the bag with a scissors adds drama to the presentation.

Bigoli al Cartoccio

Bigoli al Cartoccio, opened!

Chef Luigi’s Ceviche di Seppia.  Chef Luigi’s cuttlebone is tasty and so tender, with just enough tooth.This cuttlebone dish is so unique to American dining that there is little information on it in English.  The squid-like creature is best known for being rich in calcium and its hard, boney internal shell known as the cuttlebone. Chalky in texture when dry, the cuttlebone is so hard it’s used  in bird cages for their beak grinding, making it a challenge to cook.  There are two edible parts of the seppia – the flesh which tastes like octopus or squid, and the dark ink.

Ceviche di Seppia – sitting on a nest of Greek Kaddiafi

Another unusual dish that requires a sophisticated, deft touch is Gnudi.   Gnudi (pronounced “nudie”) is a type of gnocchi made from ricotta cheese and a little bit of flour, without a filling.  When prepared properly as it by Chef Luigi, who adds parmesan cheese, the “nude” ravioli is still light, fluffy, and creamy enough to stand on its own.  Here the it is served in the Ricci di Mare ($36) Linguine, Sea Urchin, Parsley, Shallots  seafood medley served with gnudi, a ravioli made of ricotta and Parmesan) and the Gnudi di Ricotta – ($36 )Ricotta Dumpling, Shellfish Medley, Scallops, Scampi.

Gnudi- very special pasta

Kiwami Wagyu New York – the owners are beef exporters so this beef is the best.

Caciucco – spotlighting a variety of sea treasures

The Pasta menu currently features Pasta con le Sarde  ($28) Spaghetti, Sardines, Pine Nuts, Fennel, Raisins, Bread Crumbs) and the rich  Ravioli all’ Aragosta ($52)Lobster Raviolo, Lobster Tail,  Tarragon Consommé.

Ilico Montepulciano d’ Abruzzo by Illuminati, a casual, fruity wine with excellent acidity and tannins. 

Alex Grappa served in a glass that honors its unusual smoothness

The historic  Power House was built in 1910 as the original structure to house the Southern California Edison Electrical Plant for the city of Santa Monica. Built in the wonderful, timeless mission revival style popular at the time, the building was one of several LA area substations commissioned by the architecturally adventurous developers at Southern California Edison.  Once Edison stopped using it, the Power House was  rented out neighborhood businesses.  It became best known as a theatre after it was first made popular by Santa Monica personality, Rey Hay, and in the early 1980’s and in turn became home at various times to history-making theatre groups still working today, such as  the Actors’ Gang  and John Ruskin, until it was devastated by the the 1994 earthquake.

It took the current owners five years to complete the present building.  It is well worth a visit.

The casual,  airy back covered patio

Christmas Eve Dinner & A Drive at LA’s Top Three Ethnic Favorites

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(Gerry Furth-Sides, photos courtesy Casita Del Campo, Celestino, The Raymond 1886).   Celebrate the best of California this year with a holiday dinner with a drive or great walk before or after.    The food is the best you will find anywhere.  The spectacular Silverlake Reservoir is within running distance of  Casita Del Campo (I know. I used to do it everyday!) And Pasadena city lights and even the Rose Parade route are but a few minutes away from Celestino or The Raymond 1886 in Pasadena.  For holiday hours, please see the restaurant websites. Links to our write-ups of these restaurants are below).

Silverlake:  Casita Del Campo celebrates Navidad for the entire month of December with their signature,  Chile en Nogada, a traditional Mexican Holiday dish.  Fresh poblano green chilis stuffed with ground beef and dressed in Nogada (a walnut cream sauce) are garnished with pomegranate seeds, cranberries, and parsley. Holiday Pomegranate Margarita adds a modern spin on a classic Mexican cocktail.  Desserts worth walking off include James’s Buñuelos or Casita Del Campo’s signature Flan.

Casita del Campo Pomegranate Margarita

Chile en Nogada,

Casita del Campo Interior,

Casita Del Campo,  1920 Hyperion Ave, Los Angeles, CA 90027; 323.662.4255. For holiday hours and details please see:  www.CasitadelCampo.com

Celestino Ristorante:  Celestino Ristorante celebrates Christmas Eve with a Four-Course Prix-Fixe Menu ($78.00 per person) created by  Owner and Chef Calogero Drago or enjoy any of these Holiday specials à la carte or dine from the regular menu.  Traditional holiday dishes include Zuppa di Moscardini con Crostini all’Aglio e Olio Aromatico, baby octopus stew with toasted garlic bread. The Pasta e Risotto course highlights include Marscapone e Caviale, bow tie pasta with smoked salmon, asparagus, Mascarpone cheese and caviar.  And traditional holiday favorites stand out with the  Baccala all’Acqua Pazza with fresh cod with a lemon caper sauce, olives and potato, the Cioppino Alla Mediterranea, mixed seafood stew in a tomato wine sauce.  A dessert worth walking off is the  Tartufo di Cedri con Fragole Marinate with lemon truffle sorbet with fresh marinated strawberries.

Celestino Dining Room

Celestino Pasta Variety

Celestino Ristorante 141 South Lake Avenue, Pasadena, CA, 91105; 626.795.4006;  www.CelestinoPasadena.com

The Raymond 1886:  Just being in the airy patio enclosed by tall trees across the way or inside cozy bar restaurant at The Raymond 1886 is holiday festive.  This year the historic restaurant offers a Christmas Eve Five-Course Dinner  ($120.00 per person).  International starter dishes include French Onion Soup with sourdough croutons and Gruyère, and a Smoked Salmon Brioche with lemon-dill crème fraiche. Second course options include scallops, beefsteak or the Artichoke Ravioli with sautéed spinach, spiced butternut squash sauce and preserved lemon.  Sweets include the Warm Rice Pudding with apricot biscotti and a jolly Peppermint Marshmallow as the petit four. The Raymond 1886 offers child-friendly dishes as well, such as the a burger or the  Cacio e Pepe pasta make the entire family happy.

The Raymond 1886, 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136;www.TheRaymond.com  

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Cheers to South African Champagne & Its Undercover Name

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Cap Classique, the South African equivalent of Champagne,

(Gerry Furth-Sides, bottle photos courtesy of WOSA, Wines of South Africa) A celebration marking the anniversary of  Nelson Mandela’s death every December 5th calls for a special wine. We were introduced at a special luncheon this year to to the excellent ‘Cap Classique’, the South African name for traditional method sparkling wines. Their sparkle is infused by a second fermentation in the bottle, much like Champagne.   This blend of Pinot Noir and Chardonnay is a wonderful aperitif, with fresh notes of raspberries, red apple, and rose petals is as sunny as the skies of this brightly lit nation.   This is a Cap Classique, the South African equivalent of Champagne, tactfully named so as not to offend the French (much the same as spanish CAVA. It’s 52% Chardonnay and 48% Pinot Noir and spent 28 months on the lees.  //www.wosa.co.za

Chenin Blanc, also known as Steen, is the local the grape to count on for making popular, top quality dry and sweet wines.  Chenin Blanc is the most planted grape in South Africa, totaling more acreage than anywhere else in the world.

And that’s only one of the many stories about the still relatively unknown South African wines, which offer impressively good value, and feature styles and tastes that are food-friendly, blending elegance and power.  But they are gaining popularity.  Even our knowledgable wine advisor at Trader Joe’s flatly stated, “We’ve never had any South African wine here that wasn’t excellent.”  This is great news because centuries-old South African wines have only been promoted for the past decade or so due to a new generation of winemakers. (and it is interesting that Black South Africans only go into the European-dominated winemaking industry as a “hobby” because it does not pay as well as other professions!)

The “unexpected” Brut and Natural Sweet Wine from South Africa

Jim Clarke, marketing manager for Wines of South Africa is as passionate about the wines as the producers are serious about its winemaking.  One example is  Wines of Origin,  in which producers voluntarily follow a structured format in order to label their bottles.  it includes a taste test, a minimum amount of the primary grape and assurance that every single grape came solely from the one vineyard producer.

South African labelling laws are voluntary but strict.

South African wines bring out the best in AOC Fried Chicken

Most South African wine production is located in the southwestern part of the country, called the Western Cape throughout its long history.  South Africa has been producing wine since the first vines were planted in the 17th century, brought by the Dutch governors of Cape Colony. At one time, the sweet wine of Constantia was the most prized in the world.  The most important South African wine regions are around the two cities of Stellenbosch and Paarl. A range of wine style include Chardonnay and  Sauvignon, plus Chenin Blanc, also known as Steen.  Pinotage (a cross between Pinot Noir and Cinsaultis) is  South Africa’s is a native red grape. Shiraz, Cabernet Sauvignon, Merlot and Bordeaux-style red blends are also among the country’s top reds.

South African vineyards were once dominated by white grape varieties but the predominantly red new plantings in the last decade more than evened it out and now both are being planted.

Wines in production within the Western Cape are categorized into large geographical areas, then broken down into regions, districts, and wards.  The Cape wine growing areas, situated in the narrow viticultural zone of the southern hemisphere, mostly have a Mediterranean climate while mountain slopes and valleys form the ideal habitat for the wine grape Vitis vinifera.  Long, sun-drenched summers and mild, wet winters contribute to the ideal conditions for viticulture at the Cape.

Jim Clarke paired Pinot Noir with the main courses to prove that  “it’s a very flexible food wine.”

Balanced South African reds pair well with both salmon and steak.

A range of wine styles are made, from big, bold reds to full-bodied Chardonnay and spring Sauvignon Blanc.   And there are other surprises besides the brut.   Our meal ended with such a surprise in the form of Klein Constantia Vin de Constance 2014, a historic sweet white wine.   The surprise?  In the 1800s this South African wine was more popular in France than Sauternes.

The Wild, Whimsical Wonderbag (and Lucky Fish) Gifts That Give Twice

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Innovative Founder Sarah Collins’ portable Wonderbag is a simple but revolutionary heat retention slow-cooker, which continues to cook food for up to 12 hours after being brought to the boil by fire, cook stoves or any conventional method, without the use of any additional fuel source.  For very bag sold in the Western World, a donation is made to the Wonderbag Foundation and a bag is subsidized in the developing world.  For another of our favorite gives that give, the Lucky Iron Fish, please see below).  
 
The ingenious non-electric slow cooker uses heat-retention to make the most soups, stews, roast chicken, sweet potatoes, chili, poached salmon, fall-off-the-bone lamb curry.   Recipes are available on line. Savvy chefs can pop a dish from the stove into their Wonderbag, place it in the trunk, and open a perfectly slow-cooked hot meal at a family of office potluck, or campsite on the slopes.
 

Wonderbag has proven to be an unrivaled economic stimulant. In rural African communities the intervention of a Wonderbag can help a family go from 20 cents a day income to $2 a day. By subsidizing the Wonderbag and selling it at a price that is affordable in the local economy, women are given the opportunity to exercise dignity of choice in a financial transaction.

 
Ecologically significant, a single Wonderbag can reduce carbon emissions by one  ton when used for one year.  Over 4 billion people eat from an open fire everyday causing 4 million people to die each year from indoor air pollution-related diseases and 50% of deaths from air-related causes contribute to deaths by pneumonia of children under five.    The Wonderbag has been utilized in refugee and humanitarian interventions in the Middle East since 2012 and it was accredited by the UN Framework Convention on Climate Change in Rwanda.

 The Wonderbag design using sturdy polyvinyl fabric and recycled foam allows food to be slow cooked or kept warm off of a heat source. It works in four, easy steps: Boil it, bag it, stand it and share it. To slow cook, food in a pot is brought to the boil on a stove, simmered, placed in a Wonderbag, where the drawstring is cinched tightly with the drawstring, and slow cooked to taste for up to 12 hours. A kitchen towel around your pot helps to to keep it clean and reduces spills but the clothe Wonderbag does not even require a countertop trivet.  The Wonderbag can be spot washed or gently washed in a contemporary machine and with cold water and minimal detergent, then dried by hanging or in a low-temperature dryer.

For more details and to order, please see: //www.wonderbagworld.com/how-it-works/  and The Wonderbag Cookbook online: //www.wonderbagworld.com/recipes/
 

Another of our favorite gives that give twice are the Lucky Iron Fish.  It looks like an oversized charm for a bracelet but Lucky Iron Fish is a simple but dynamic concept with a positive societal impact on an international level.  The unique little, iron fish that helps fight iron deficiency, an issue affecting more than 3.5 billion people in the developed and developing world.  Available online in major retailers from the Canadian company, a fish is donated for every one purchased.  (//localfoodeater.com/lucky-fish-top-pick-adding-iron-diets-internationally/)


Hilarious American Regional Shows off at the Tupperware Party

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Dixie’s Tupperware Party, the hilarious off-Broadway one-woman comedy starring Dixie Longate, which took the theater world by storm and garnered a prestigious Drama Desk Award nomination, returns to Los Angeles at the Kirk Douglas Theatre for a strictly limited engagement now to December 30.  Tickets are available at www.dixiestupperwareparty.com.

“Dixie’s Tupperware Party” is billed as “not your grandmother’s Tupperware party.”  Yet it still has all the love and camaraderie and sideshow salesmanship to entrance you from minute one.  Actually from before minute one because the hostess, Dixie, works the aisles before the show passing out candy and making sure you feel welcome.

And it really is an actual Tupperware party – audience members receive a catalog and pen and can purchase items in the lobby after the show. Every time an item is introduced, the lights go up and you can find the item to purchase in your catalog.   And I’m buying.

So  just as at a real Tupperware party where everyone shares their stories in the comfort of a real home, so Dixie shares her rags to riches American story.    Only this trailer-trash housewife from Mobile (get it?), Alabama  includes surviving a stint in prison and three husbands, Dixie is the sometimes-proud parent of 3 children; Wynona, Dwayne, and Absorbine, Jr.  But that doesn’t mean she’s not familiar with L.A. and all its quirky residents, as she rolls her eyes and rattles off all the diet drinks that require measuring containers, including the “Lindsay Lohan and Gluten-Free.”

Because of her extensive experience and sense of merriment as a hostess, Dixie has many alternative uses she has discovered for her Tupperware plastic products – such as jello shots for the cupcake holder tray.  Yes, there is Dixie’s tongue-tied slurring of the drunk and the sexual innuendo that must surely come from demonstrating drinking from these products.

But it is all in such good fun – and the descriptions and instructions for the Tupperware are earnest and informative. Who knew that Tupperware was guaranteed for the life of the owner?  The most hilarious moments came when Dixie imagines the reading of the will and the Tupperware comes up on the list.  (and this L.A. audience in the Q. and A. so many technical and detailed questions on this subject that it dazzled Dixie)

Do I sound out of breath?  Well, hey, y’all, I just have so many good things to say. I’m not alone. Turns out is the longest running off-broadway show since it opened in 2006.  There is so much care in it.  As audience members we got a survey request from Dixie the morning after — lovingly addressed to “hey hookers.”

The writer, Kris Andersson, apparently took on this project on as a dare, and never looked back.  Kris righteously earns over $25,000 a month from real Tupperware sales, and the show has brought in almost 3M in ticket sales to date.

Kris’ alter ego, Dixie Longate (get it?), is a delight.   If Gilda Radner and Dame Edna Everage had a kid this would be it – not only in looks but the feeling that this character enfolds every single person in the audience and the message of the show is that we all matter. Hey, if  Dixie was at the bottom of the pack of humanity and made it, so can everyone else.

Dixie’s timing and use of repetition is Jackie Mason perfection. By the end of the line, you are mesmerized and laughing your head off.

The other message is endurance.  Just look at the party concept that was created by Bonnie Wise at Tupperware 60 years ago – by a woman!  A woman in a corporate world!  That Bonnie was also kicked aside by this same corporation, is equally important and not to be repeated by us.

The show is inter-active.  And God help the hapless souls who are at the other end of Dixie’s tongue. Cabaret style, Dixie also talks to people from the audience and has a raffle prize drawing – this was one show where I was happy I did not win!    On stage are four intentionally unsuspecting Tupperware party guests on couches.  The added fun for me was that  one of them was my verrrry shy, unsuspecting local librarian — watching her was a hoot.

Fleming’s Steakhouse Holiday Gifts – One for You, Too

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Fleming’s Prime Steakhouse & Wine Bar celebrates the season with a three-course holiday indulgence menu for dinner – or Friday lunch – straight off your wish list.

The meal begins with choice of indulgent starters: Wild Mushroom Soup or Seafood Louie Wedge Salad followed by the main event: Filet Mignon & Colossal North Atlantic Lobster Tail, all dressed up for the holidays with cabernet demi-glace, mixed sautéed mushrooms, and merlot salt. And for dessert: Pumpkin Cheesecake. 99 per Guest.

The celebration starts early. Join Fleming’s on Fridays starting at 11:30AM for their all-new, three-course holiday lunch menu.

And the holiday can last for a holiday gift or stocking stuffer, and also treat the gift giver after? At Fleming’s Prime Steakhouse & Wine Bar, guests  receive a $20 Bonus Card for every $100 purchased in gift cards now through December 31. The $10 bonus cards can be redeemed from January 1 through February 2. Plus, enjoy free gift card personalization when purchasing on FlemingsSteakhouse.com, or pick them up at any restaurant location.

A waffle and steak brunch special for any holiday week-end at Fleming’s Steakhouse (photo courtesy of the restaurant)

Louisiana native, Paul Fleming, grew up with a love of food, enjoying squab among other things,  and first worked in the hospitality industry while a student at Loyola University in New Orleans. His first job in the restaurant industry was at a local restaurant called Saturday’s. He began as a dishwasher and progressed to become a busboy, server, bartender and finally, the manager.  Fleming graduated from both LSU and Loyola universities.

And the secret to his American regional restaurant success stories come from his southern heritage.  According to Fleming, “I grew up in a family where food was a big part of our lives. My grandfather was a farmer and he raised his own chickens and squab. We did a lot of fishing and ate with the seasons. Everything was fresh. I developed a great love of food from a young age-it’s part of the culture in Louisiana.”

These days the southern hospitality is still there, and so are new, more extravagant traditions being madet  The most lavish Cinco de Mayo celebration (possibly in the world) can be found at Fleming’s Prime Steakhouse & Wine Bar. The upscale steakhouse is partnering with Tequila Herradura, an ultra-premium 100 percent agave tequila, and Baccarat, the world-renowned fine crystal manufacturer and offering a $100 Prime Margarita through May 4-6 instead of just one day.

The $100 Margarita at Fleming’s Steakhouse with a Baccarat glass to take home (Photo courtesy of Fleming’s Steakhouse).

Nathan Turner’s I LOVE CALIFORNIA State (of Mind) Book We Need Now

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Nathan Turner shows recipes from his I Love California cookbook

(Gerry Furth-Sides) Nathan Turner recipes, tips, and his love for his home state, California is especially welcome at holiday time, especially after a year of natural disasters.   And the author is just as sunny as anyone would California to be.  A book of nostalgia and mood to inspire, it defines “California Coastal” perfectly.  When early 20th century Los Angeles developers advertised California to potential new residents, they designed postcards showing a sun-drenched California filled with orange trees in everyone’s backyard.  The glamour of surfing and movie stars evolved through the years but always with a spotlight on fresh healthy food grown right in the state.  The combination is the dream.  As Nathan put it, “theres a laid back, simple relaxed feel that just seems fun!”

Congenial, sunny, celebrity chef and stylist, Nathan Turner

That is why his book, Nathan Turner’s I Love California (Abrams; 2018) takes readers on a journey up and down Highway 1 that takes readers from the redwoods of northern San Francisco to the mountains of the Sierra Nevada to the beaches of Southern California. Northern Central California, and Southern California are all represented, with regional areas highlighted by cities such as San Francisco and Calistoga (North), Los Angeles and Rancho Santa Fe (South) and Hope Valley and Big Sur in the Center.

The recipes are very simple and easy-to-make.  They look so inviting that they also inspire ways to serve the dishes.  Ingredients can even come from what is in stock in your pantry, with entertaining tips for entertaining and  never-before-seen interiors. Lavish photographs capture the homes, people, and food for entertaining inspiration.  Nathan also included signature recipes for his favorite California comfort food, like his family’s Cioppino, Marinated Tri-tip Steak, Mexican Chocolate Cake.  We would have loved a recipe index, though!

Ah.  I remember my first glimpse of California when I arrived, my California dream since I was ten.  Home base was in San Francisco and I shared an architect’s trailer over the San Francisco Bay past where Van Ness ends.  Nathan captures that feeling for us in entertaining and design of stylish old-city society mixed in with free and easy Haight-Ashbury/Fillmore Concert giddiness.

At a Melissa’s media luncheon, Nathan told us about he created the book.  “When I knew that my home state would be the focus I started to think of all the places that were special to me, whether it was my hometown, or places I visited as a child, to where I live now.”   “I also wanted to share the diversity of California, and the many hidden gems in the mountains, at the beach, Central Valley.  There should be something for everyone.”

Even Nathan’s breezy but substantial outdoor picnics have special details.  A true California conservationist, he urges,  “NO MORE PAPER PLATES, suggesting “using camp tinware or anything that’s lightweight ad stackable.  You’ll save money, and the goodwill be more decision.  Promise.”

Ranch Chini Con Carne (p.104) –  colorful plates and cotton napkins

Nathan Turner’s Jalepeño Cornbread  – “cornbread is to chili, as jelly is to Peanut Butter,” he writes.

We followed Nathan’s recipe, using Melissa’s Produce  hatch chilies instead of japapeños.

Nathan’s mood guide takes us from more structured San Francisco to classic spiffy Santa Barbara  – always with fresh produce of the state and often with a historic Mexican influence.  Flowers, bold and beautiful,  bring California  nature to the table.

Nathan even shows how to carry out what we affectionately call California Coastal at the beach with the few, simple, thoroughly joyous  techniques.

Mango Tart (p. 171)

You can catch up with Nathan Turner’s American Style (Abrams 2012) on the Today Show, where he is a regular entertaining expert.  His designs, parties and products have been featured in Architectural Digest, Elle Decor, Vogue, Domino, Town & Country, House Beautiful, Food & Wine, and more. He lives in Los Angeles and Ojai, California.

Note: the name may sound familiar but this is Nate Turner, style is synonymous with the gloss of California living, not Nate Berkus, although they  are both young, handsome, stylish and talented interior designers.

How to Cook Like A Pro with One (Affordable) Cook Set

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(Gerry Furth-Sides) We recently had a chance to try affordable, cutting-edge DiamoTech, the same one on all the tv ads, as “the last one you will ever need.” The durable set holds many features of professional equipment.  The remarkable hardness of the Diamonds infused in the ceramic layer forms virtually the strongest, most durable and longer lasting, ultra non-stick cookware surface.   We found the low price a real value at $119.99   Available at www.diamotechpan.com. rel=”nofollow”   Individual pans and smaller sets are also offered.

Cook Set | local food eater

The biggest DiamoTech set of 10 covers everything but a grill.  It includes:

  • 8.5” Fry Pan, 10.25” Fry Pan w/ Lid,
  • 1.5 Qtr. Pot w/ Lid, 2.5 Qtr. Pot w/ Lid,
  • Steamer Basket and 5 Qtr. Pot w/ Lid.  T

This covers the main course and sides and even dessert cooking.  Baked entrees, bread and desserts can even be oven-baked in the pans.  

Fry Pan Set | local food eater

TheDiamoTech 10 Piece Fry Pan Set priced at $119.00 or the price of one  expensive pan

The 5-piece set of DiamoTech retails for $69.(photos above courtesy of Diamotech)

“Steamer basket” was the selling point for me.  I was concerned that there was only one steamer insert, rather than the two, but turns out the basket size is so generous that all the ingredients are visible when the slower-cooking ingredients are placed in first, with room for faster-cooking ones later.

Like everyone else, I’ve bought sets of pots and pans, the most contemporary or trendy individual ones from classic Le Creuset to contemporary Circulon.  Most had to go sooner or later because of use or abuse or I just learned not preparing them properly.  Plus I realized the influence of good equipment in cooking at a recent class.

Care for the Diamotech  contemporary pots and pans are clearly written in a handy insert.   Encouraging instructions to let you know to season pans with oil and placing them into the oven before using.  The pots and pans are  Dishwasher Safe.

Each piece is individually and carefully wrapped

The Enforced Aluminum for uniform heat distribution cooks food evenly and thoroughly with no “hot spots.”  The 4-layer cookware is also  PTFE/PFOA/PFOS free.   This means that the Ceramica coating is applied at a lower temperature than conventional non-stick and is free of polytetrafluoroethylene (PTFE), or Teflon, and perfluorooctanoic acid (PFOA) used in the manufacture of Teflon and other non-stick surfaces.   Infusion with Diamotech also ensures that it’s Non-Stick Ceramic Coating is Scratch & Abrasive Resistant.

Cooked dishes slide right off the pan surface (photo courtesy of Diamotech)

We love the tight-fitting lid with a hole for the air to escape, and the glass lid to see how the dish is going along.  Diamotech lids have an ergonomic and heat-resistant handle.  This is very safe and motivating to young and new cooks.

Diamotech Ergonomic Handle

The Diamotech Ergonomic Handle Stays Cool to the Touch.

Diamotech equipment also goes from Stovetop to Oven  Oven Safe up to 500°.  This means you can mix up a batter right in the baking pot.  We prepared a cornbread that turned out moist and evenly baked– right from the Diamotech recipe book.

cornbread | local food eater

This cornbread in Diamotech pan to oven to bottom can be crusty by browning the butter in the pan before pouring the batter

This cornbread was baked in a cast-iron skillet

Diamotech, multiple-product manufacturer, Harvest Direct Company, out of Norwell, MA, was founded in 1999 and holds an A+ rating with the Better Business Bureau.  Our final word: take reasonable care of it (no metal tools used on the surface, regular seasoning and not burn it on the stove), without trying melting super glue as in the ads (!), and it is long-lasting, wonderful.  We are sold.

Note: Diamotech is unlike the Swiss Diamond company, which combines real diamond crystals with a high quality non-stick composite material for superior performance and longevity.

Five Best Meals in a Box for the Holiday or Anytime

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(Gerry Furth-Sides) These appealing boxed “meals” to cook at home differentiate themselves because they are put together by a restaurant executive chef with key ingredients and Justine Kelly, co-founder and Executive Chef and the team at Sun Basket (www.sunbasket.com)  for meal delivery service //localfoodeater.com/new-pangea-nutrition-brings-mediterranean-diet-to-usa/  with  key ingredients and recipes.   Sun Basket Family meal kits differentiates themselves with high-quality, non-GMO ingredients with choice of Paleo, Vegetarian, Seafood, Poultry.

Steak Au Poivre

“Steak Au Poivre” from SUN BASKET

The meals are all contained in a brown “grocery bag” carefully packed in an insulated box. Instructions are in booklets inside and all the materials can be recycled.

The “little brown bag” of SUN BASKET groceries

Sun Basket’s insulated box with dry ice.

 

(2-4) For the whole kit and caboodle, Spoonful of Comfort is the best holiday treat, whether it is the original chicken noodle soup or butternut squash we loved even more.  It’s home delivery feels like a gift of a talented chef in your kitchen, perfect for any holiday,  house-warming, “care package” to a college students. or  “get well” sentiment (the founders’ intention).

“Spoonful of Comfort” adds a fresh twist upon this old-fashioned favorite, proven scientifically to be healing, with seasoned, roasted chicken, fresh thyme and parsley, and “oodles of noodles.”

A healthy, reusable glass container holds the soups

Inside are carefully cooked and packaged homemade soup, rolls, cookies and a beautiful ladle.   Each item  is prepared and sent out for delivery the same day, items travel from box to freezer because of the sophisticated packing, which includes dry ice.  www.spoonfulofcomfort.com/

In the carefully packed boxes  are:

  • 64-oz. jar of homemade-style soup (4-6 generous servings)
  • 1/2 dozen back rolls (just chewy and dense enough, dotted with rosemary)
  • 1/2 dozen cookies
  • A ladle “to serve up the smiles”
  • Personalized note card
  • Colorful, custom packaging

(Photo courtesy of Spoonful of Comfort)

Cookies are as big and bold as the graphics on the box

One bottle of soup serves 4-6 generously ($10 for the complete meal).

Butternut Squash Soup (photo courtesy of Spoonful of Comfort)

Refined, Gingersnaps with appealing crunch, chew and  thumbprint cookie flat top surface.

 

(5) Jessica Weiss’ Apple Crostata baked at //www.caffemarchio.com   a Roman-Style Coffee Shop in NYC are so popular .   These rustic, yet exquisite pastries, as only Italian bakers can create, are now offered by  Joe Ariel’s  Goldbelly, which brings them to your doorstep overnight in top form, no delivery charge.  Goldbelly also offers popular regional signature items for delivery.

Jessica Weiss’ apple crostata 

Caffe Marchio Crostata with English and Irish cheddar

Fromagerie Sophie’s 12 Days of Cheesemas’ Goes Ethnic

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(Gerry Furth-Sides, photos courtesy of Fromagerie Sophie in San Luis Obispo) Leave it to the European-inspired cheese shop in America, Fromagerie Sophie in San Luis Obispo, to come up an international version of the 12 Days of Cheesemas’ drawn from her abundant selection, typically 60-80 cheeses in the case at any time, made according to old world traditions.

Fromagerie Sophie has your ‘12 Days of Cheesemas’ covered with a unique, worldly selection of artisanal cheeses perfect for the holidays. Whether you’re celebrating with close family or throwing a Christmas party for the whole neighborhood to enjoy, these 12 cheeses are just what you need to make the holiday season extra special (and extra delicious). 

Day 12 – Gorwydd Caerphilly – This semi-hard, unpasteurized cow’s cheese from England hits all the right notes with its earthy rind and creamy, succulent center. Mild and buttery with hints of lemon, it would be an ideal match for Alsatian Gewürztraminer, Chardonnay and California Pinot, as well as a citrusy IPA, ale or wheat beer.

Day 11 – Alex – Named after the Alex train system that connects the countryside of Southern Germany to Munich, this semi-soft, unpasteurized cheese is washed in local herbs at five months, which imparts rich aromas to the rind and adds a welcome complexity to the taste. Dense and creamy at its core, Alex is balanced by notes of fruit and cured meats with a texture that’s elastic with incredible meltability.

Alex!

Day 10 – Paški Sir – Produced exclusively from milk of the sheep on the Island of Pag, this hard, pasteurized cheese is Croatia’s most awarded cheese and a lovely choice for the holidays. With its pleasantly sharp taste and smell, and a melt in your mouth texture, it would be great sprinkled on risotto and polenta, with olive tapenade or even served a holiday ham this season. Try it with stronger red wines like Cabernet Sauvignon and Merlot.

Day 9 – Sottocenere al Tartufo – A semi-soft, raw mild cheese from Italy, Sottocenere al Tartufo is mixed with truffle shavings and aged roughly 100 days in an edible vegetable ash rind with spices. Nutmeg, coriander, cinnamon, licorice, cloves and fennel add complexity in flavor and aroma, making it an ideal cheese to serve with a wide variety of holiday meals. An ideal pairing for red Italian wines like Barbera, this versatile cheese will also go well with sparkling wine, full-bodied whites and dry wines.

Italian Sottocenere al Tartufo

Day 8 – Shakerag Blue – Aged four months, this Tennessee blue has a crumbly, dense paste with an added kick: it’s wrapped in local fig leaves that have been soaked in Chattanooga Whiskey. Offering complex notes of savory bacon, dark chocolate, root beer and more tropical fruit flavors towards the rind, it’s a fun cheese worthy of any holiday celebration. 

American regional Shakerag Blue from Tennessee

Day 7 – Tomme Perigourdin Affinée – With its edible “brainy rind,” creamy texture and aromas of nuts and mushrooms, this soft, pasteurized from France is perfectly suited to Cabernet Sauvignon or a white wine with a bit of silkiness, like Semillon.

Day 6 – Langres – Dense and rich, with a creamy flavor and long finish, this semi-soft, pasteurized cheese from France is milder and more delicate than many washed-rind cheeses. The top of the cheese is concave and tradition dictates pouring Marc de Champagne into it so it infuses the paste. Try it with Burgundy, Champagne or California Rosé.

Day 5 – L’Affinee au Chablis – A triple-cream cow’s milk cheese from the Burgundy region of France, as the name implies, this cheese is aged with regular washings of Chablis wine, making it a natural pairing for any fine Chablis wine. 

Day 4 – Mothais Sur Fueille – Made from whole goat’s milk, this soft, pasteurized and slow-curdled cheese is aged on a chestnut leaf. The result is a paste that’s rich and creamy with a thin natural rind. Try it paired with a bold red wine or a sweet or tangy white wine. 

Day 3 – Chiriboga Obere Muhle Blue – This German cow’s milk, pasteurized cheese is made from the milk of grass-fed cows at the foot of the Alps in Bavaria. Intensely rich and buttery, with a dense, tongue-coating texture that’s reminiscent of frozen custard, it has sweet cream and grassy flavors that are balanced with a welcome blue piquancy. 

Italian Chiriboga Obere Muhle Blue

Day 2 – Cusie foglie di Castagno – This hard, Italian cheese gets its delicate and complex aromas from its lengthy aging time, sometimes over two years, where it spends time aging in cellars. The wheels are then wrapped in a layer of chestnut leaves, giving the cheese its unique flavor. Enjoy on its own, or paired with a fine dark beer.

Italian Cusie foglie di Castagno

Day 1 – Black Betty – A crowd-pleasing cheese only available during the holidays, this goat cheese gouda from Holland is aged 6-9 months with an additional 6 months in caves, resulting in a cheese with a firm paste and intense flavors of pineapple and brown butter. It takes its name from the black wax it’s coated with, distinguishing this pasteurized gouda from younger versions. 

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