Avanti Savoia

Fresh Black Truffles… from East Tennessee?

2011-12-15T14:15:00.002-05:00

The pinnacle of culinary legend…
To the uninitiated, they are not much to look at; uneven, wrinkled, black lumps ranging in size from peas to tennis balls. But, to serious foodies and chefs alike these black lumps reside at the pinnacle of culinary legend. They are not particularly attractive to describe either; “the fruiting body of an underground fungus that grows in symbiosis with some varieties of oaks and hazelnut trees; parasites actually that grow near the roots of the trees”.

Tuber melanosporum…
However, this subject of mysterious folklore, gastronomic mystique and powerful passions is of course, Tuber melanosporum. The rare and sublime aroma, the pungent, unmistakable and yet hard to describe flavor; we could only be talking here about one thing – the world’s most delectable and luxurious “fungus” - fresh Black Truffles – the glory of France! Wait, did I say France? I actually meant the glory of East Tennessee! Yes, in the foothills of the beautiful Appalachian Mountains, an extraordinary harvest and agricultural dream is well underway.

The amazing efforts of our neighbor…
At Avanti Savoia, we have always deeply appreciated culinary treasures from family owned farms and small producers that represent patience, skill and a deep respect for land, culture, and, above all, taste. We are incredibly excited to announce the amazing efforts of our (all of the above) neighbor, Tom Leonard of Leonard’s Truffiere. Although, the elusive fungus has long evaded cultivation, Tom grows truffles! Not chocolate candy, but real truffles right here in the USA!

His true destiny…
After over a decade of persistence and vision, Tom’s dream is paying off and you are the lucky winner! Tom is a farmer by his family heritage and a Registered Nurse by occupation. But we predict that it is as one of America’s first truffle farmers that he will realize his true destiny. Tom owns land in the Eastern part of the state of Tennessee (and no we’re not telling exactly where; dastardly truffle robbers, you know?). In time he realized that his farm has soil or terroir and other conditions similar to the truffle growing Perigord region of France.

Tom needed a truffle dog…
That was just the beginning; he then needed to condition his soil and plant his hazelnut trees inoculated with the spores of Tuber melanosporum. Although in the past, the French often employed pigs to find the elusive fungus, that job is now mostly accomplished by dogs, some especially bred for the right traits. Tom needed a truffle dog. In a wonderful story for animal lovers, Tom found his dog at an animal shelter. “Bonnie” was as Tom puts it “only a few moments away from the needle.” Perhaps in appreciation “Bonnie” has turned into a truffle dog extraordinaire! Tom’s glad, Bonnie’s glad and so are we!

“Black Diamonds”…
For a limited time only, while the weather cooperates and the harvest continues, Tom Leonard’s fresh, gorgeous truffles are available directly to you through Avanti Savoia. Do not miss this opportunity to experience first hand, these freshly harvested “Black Diamonds”; one of the world’s most distinctive culinary treasures. Click here to go now.

Fresh truffles are best served, well… fresh.
It is reported that there are at least 100 varieties of truffles but, there are only a few that are used in cooking. Fresh truffles are best served, well… fresh. Frozen, canned or fresh can be used somewhat interchangeably, but it is when they are very fresh that they best exhibit both their distinctive flavor and texture. Fresh truffles can be wrapped in paper towels, placed in an air tight container and stored in the refrigerator for up to 5 days. Fresh truffles also freeze well, but the texture changes as the little white veins turn to liquid.

Natural parings with the distinctive truffle...
A little can go a long way as well. It is also important how they are prepared and with what dishes. Foods like rice, risottos, pastas, polenta, potatoes, cheese, cream and eggs are all natural parings with the distinctive truffle. Butter, oil and other fats also help showcase the intriguing flavor. The truffles can help intensify other flavors, but recipes with too many strong flavors would just complicate and perhaps overwhelm what should be the star, i.e. the truffle itself. Generally speaking, about ¼ ounce per serving constitutes a generous portion.

Many chefs prefer to remove the outer skin…
Truffles are best served at their peak of freshness and not really cooked, but rather added to other dishes while they are hot, such as adding shaved truffles to a pasta table side or stirring into egg dishes at the last minute. Many chefs prefer to remove the outer skin or peridium and then slice the truffle into a fine julienne or matchstick pieces. The outer peelings can be chopped and then added to fine sea salt or used to infuse olive oil.

Chef Karen received the nod…
One of the great perks in working at Avanti Savoia is the opportunity to test and sample so many fine gourmet products. So, just a few days ago that meant experimenting with Tom’s fresh truffles. Chef Karen Crumley received the nod as truffle chef, meaning Ben and Chef Joseph got to be the tasters, lucky us. Chef Karen is a graduate of the University of Tennessee Culinary Institute, assists Chef Joseph with classes and teaches her own popular Sushi classes at La Cucina.

Most luxurious of ingredients...
The chef choose to demonstrate 3 dishes to sample this most luxurious of ingredients. First, a serving of toast points topped with a bit of sheep’s milk cheese, a quail egg fried in olive oil and topped with shaved truffle. Next, spinach salad with carrots, pears, some Pecorino/ Romano cheese, truffle slices and dressed with just a little Cassini extra virgin olive oil and Il Borgo Tinello vinegar. Then, per Chef Joseph’s request; smashed, “dirty” baby Yukon potatoes enriched with cream, butter, olive oil, Black Truffle salt, crispy pancetta pieces and yes, more shaved truffles. I bet you wish that you worked here too, don’t you?

Prepare your own fresh truffle dishes…
The next best thing is the opportunity to prepare your own fresh truffle dishes. For a limited time only, while the weather cooperates and the harvest continues, Tom Leonard’s fresh, gorgeous truffles are available directly to you through Avanti Savoia. Do not miss this opportunity to experience first hand, these freshly harvested “Black Diamonds”; one of the world’s most distinctive culinary treasures. Shop Now!

Good, Honest Bread: The Joy of Handmade Bread

2011-10-05T20:19:00.000-04:00

Four distinct seasons…

After one of the hottest summers on record, we are all delighting in the cooler weather! I have truly come to appreciate the beauty of fall in the southern mountains since I spent my childhood in the parched landscape of the1950’s Texas drought, a home with four distinct seasons is still a wonder.

Autumn brings a resurgence…

Summer heat often discourages me from engaging in some of my favorite activities in the kitchen. I really do love preparing rustic dishes that require long slow cooking procedures with layers of flavors and textures. So, autumn brings a resurgence in my interest in such dishes as Texas Chili, stews, soups, gumbos (we made a killer shrimp, oyster, sausage and chicken gumbo last weekend) and baking.

Making artisan breads…

My favorite activity is bread baking mostly by hand in small batches. I certainly know what it means to mix bread dough in 80 quart mixers and the use of dough sheeter/spreaders in commercial bakeries, but making artisan breads by hand is a totally different critter. Heavy equipment is of course absolutely necessary in serious production bakeries.

Actually touching and kneading the dough by hand…

Home bakers do have the option of mixers with bread hooks and bread machines to produce their loaves. However, these time-saving devices not only limit the amount of dough that can be produced, but also in the “physicality” of actually touching and kneading the dough by hand. It is also very good exercise. Yes, you can buy decent bread and yes, bread machines can turn out decent bread with a minimum of effort and don’t get me wrong about bread machines, I don’t personally ever use one, but my wife produces a tasty loaf of bread in her machine that I do enjoy very much.

A hand made loaf of perfectly browned bread…

If however, I’m going to be the Boulanger, then it is a hands-on experience. There is really nothing else in the kitchen that is quite as exciting for me as the magic of baking real bread. I believe that for most other bakers (novices and old-pros alike) is nothing else that matches the experience of removing a hand made loaf of perfectly browned bread from your own oven. Baking bread was where I started in the food business over 40 years ago (except for a short stint as a dishwasher in very picturesque Taos, New Mexico) and to me it will always be special.

A “feel” for the process…

A recent cooking class in our La Technique series at La Cucina entitled Bread: The Good and Honest Loaf has had me inspired about bread baking all week and it seems like a perfect time for a post on this subject that is so near and dear to me. The dough for bread, Pizza, Calzone, and Focaccia can all be prepared in pretty much the same way. There are plenty of variations of course in terms of types of flours, sweetening, oil or fat, the ratio of yeast and liquid to flour, flavorings and the shape of your loaves. However, once you get down the basics and a “feel” for the process, you can make changes and additions as they occur to you. Which is the reason that our bread class was completely hands on with students participating in all the steps including shaping and baking their own take-home loaves.

A few basic steps…

Bread making can appear to the beginner as a mysterious and complicated process; however there are really just a few basic steps and rules that must be followed. Those fundamental steps are: 1. Properly activating the yeast. 2. Mixing the dough and any other ingredients. 3. Kneading, conditioning and allowing the dough to proof or rise. 3. Deflating the dough by beating it down and the second rising. 4. Shaping the loaves, slashing the tops and allowing the dough to rise a final time. 5. Baking and applying any final glazes or toppings. Please visit our Bread category in the Avanti Savoia Recipes for a selection of our bread recipes. When that beautiful hot bread finally comes out of the oven, indulge yourself with the excellent jams and jellies from our friends from Low Country Products.

Indispensable…

Our amazing collection of Honeys from Around the World and Maple Syrups from Highland Sugar Works can provide the perfect solution for recipes calling for alternative sweeteners. For a regional southern touch, Bourbon Smoked Sugar sprinkled on apple pie or on top of sugar cookies is outstanding! The extracts and pure flavors from Silver Cloud have become indispensable for my baking as well. We have 14 different and unusual flavors that always enhance any baked goods.

Great opportunities for creative baking…

DonVito’s Gold Italian Spice Blend is an all-purpose spice and natural complement to any of our extra virgin olive oil. Our signature blend of rosemary, sage, thyme, garlic, coriander, and oregano enhances the flavor of any fish or chicken dish, and provides the crowning touch for fresh-baked bread dipped in extra virgin olive oil. Avanti’s line of Specialty Oils provides some great opportunities for creative baking too.
Flours…
An important word about flours: The correct flour to use in baking bread is one made from hard winter wheat, the difference being the higher gluten content; this would include Unbleached White Flour, Bread Machine Flour, Bread Flour, Unbleached White Whole Wheat Flour and Whole Wheat Flour. Whole Wheat does not absorb quite as much liquid, so that also has to be taken into account when mixing the dough. All Purpose is not the flour to use in bread baking. It is milled from soft spring wheat and is the flour to use in biscuits, cakes and pastries.
Practice and patience…
Bread making is also one activity that is very difficult to learn without actually doing it. Please remember that anything worth doing requires practice and patience. The rewards are so worth it (and by the way I am sparing you the enormous collection of baking puns that I have collected over the years). Good baking and Bon Appetit Y’all!

Apples...An Enduring Friend

2011-09-13T18:39:00.000-04:00

… A member of the rose family...

If you look closely, the beautiful little flowers are the tip off that Malus domestica is actually a member of the rose family (Rosaceae). Perhaps the apple is the earliest of cultivated trees and it certainly remains one of the most widely cultivated in the world today. It is estimated that there are at least 75,000 varieties in existence, with the US and China as the leading producers.

… The honey bee… does the job…

Apples are also linked with another of our favorites – honey. Apple trees must be cross pollinated and it is the industrious honey bee that does the job. Being the subject of countless legends, proverbs and adages; apples are obviously a permanent fixture of our culture. Many of the older strains have become very rare, although there have been great strides in the last couple of decades to preserve these precious heirlooms of the past.

…many savory dishes as well…

Apples in desserts are a staple and you can check out some of Avanti Savoia’s by visiting our own recipe dessert feature. However, apples are use in many savory dishes as well. I even use apples in my Tennessee Valley Pate with Fruit and Green Peppercorns, Pan – Seared Salmon Steaks with Apple – Scented Beurre Blanc. You can also find some unusual and tasty salad combinations in our Salad section.

…this is the season to enjoy…

I am also fond of drinking my “apple a day” and this is the season to enjoy. Every autumn the southeastern is brimming with freshly harvested apples and many of those apples end up being milled to produce non-alcoholic cider or filtered to make apple juice.

…hard cider and vinegar…

Cider can also be fermented (as the earliest settlers knew) to create hard cider and vinegar. The resourceful Italians also produce Apple Balsamic Vinegar, two of which Avanti Savoia carries. Both of our selections are produced by famed Balsamic Vinegar Company GiuseppeGiusti.

…lots of personality…

First is the FiveYear Old Apple Balsamic, which we consider to be a perfect blend of sweet-and-sour-spicy-apple flavor. This apple balsamic vinegar has lots of personality. If you want more flavors for bland vegetable dishes, here it is! As with Traditional Balsamic Vinegar this vinegar is aged in oak barrels for syrupy texture & rich flavor.

…exquisite with anything containing apples…

Next is the premium 10 Year Old Apple Balsamic. Slowly aged in oak, this distinctive apple balsamic vinegar is twice as old as our other Apple Balsamic vinegar. Thicker, richer and more sumptuous, you will find this vinegar exquisite with anything containing apples. Hot apple turnovers with vanilla ice cream drizzled with Apple Balsamic anyone?

…tastes like apple cider…

As a baker I’m excited about our Apple Natural Flavor Blend by Silver Cloud Estates. This product tastes like apple cider when used in your favorite cake or cookie recipe. Try this versatile, colorless flavoring in frosting, ice cream, beer and wine.

…a terrific gift idea

One other fine product featuring apples is the Apple Cinnamon Pancake Mix by famed Vermont maple sugar producer Highland Sugarworks. This mix is a high quality all natural and preservative-free pancake and waffle mix. We think that you will find it to be a perfect balance of Apple and Cinnamon. Also check out the Sunday Morning Delight gift box. Also from Highland Sugar works; buttermilk pancake mix with apples and cinnamon paired with cinnamon infused 100% pure maple syrup is a terrific gift idea.

October is National Apple Month so don’t miss it. There are apple festivals everywhere of which we intend to attend a least one or two and report back in a future post.

VEGETABLES AND VEGETARIANS: The Summertime Bounty

2011-08-09T17:49:00.000-04:00

...the concept of eating locally is hardly a new one.

You can’t pick up a cooking magazine or read a food blog without bumping in to the word “locavore” or “localvore.” Wikepedia claims that the word was coined by Jessica Prentice in connection with Earth Day celebration in 2005. That fact may very well be true, but the concept of eating locally is hardly a new one.

...they would be both amused and amazed…

In fact, I find my thoughts returning to my grandparents and their gardens some 50 years ago. I think they would be both amused and amazed by both the word locavore and the foodie movement in general. Not that it means that they would disapprove; it’s just that except for certain staples (sugar, flour, salt, pepper, coffee, tea, etc.) most of their fresh food was by definition, local.

…clever parents enlisted our enthusiasm…

I remember with great fondness harvest times at my grandfather’s farm located in the Kennedale community between Ft. Worth and Dallas, Texas. The actual labor was hard, hot and sweaty, but clever parents enlisted our enthusiasm with promises of “going to the country, how much fun we would have and how delicious the food would be”, and we did and it was. I’m quite sure that the kids were never overworked and we did have fun and even now the memories of the food can make my mouth water.

…cold sweet watermelons equaled survival.

Although there probably were other crops, I primarily remember green beans, black-eyed peas, corn, tomatoes, onions, peppers, okra, cantaloupes, peaches, blackberries and watermelons. Oh, those watermelons! In the raging heat of Texas summers cold sweet watermelons equaled survival.

I learned to drive in that old Caddy…

Spending the night at my grandfather’s farm meant rising with him in the wee hours just before sunrise, which seemed an exciting adventure (as long as I didn’t have to do it on a regular basis, of course). We would then ride to the watermelon patch on his tractor or in his old beat up fishin’ Cadillac. I learned to drive in that old Caddy bouncing around in his cow pastures.

I also still swear by the thumping method of judging ripeness…

At that early hour the Texas sun had not yet heated up the acres of watermelons. I would walk down the rows with my grandfather where he taught me how to judge the ripeness of the melon by the sound of the thump of his big fingers. When he found one that was just right he would lift it up a few feet and drop it. We would then each eat a piece of the sweet heart out of the broken melon for breakfast. They would still be cool from the night and even if it is just in my memory, they were the best melons that I ever tasted. I also still swear by the thumping method of judging ripeness although not everyone agrees.

…they just enjoyed good eating from their own fields.

In our last post I mentioned that for many of us the term “farm to table” is not just a modern culinary catch phrase, but simply describes our experiences at our parents or grandparent’s tables long ago. Meatless meals were completely common place when the bounties of summertime garden vegetables were available. For the most part those old farmers were not necessarily interested in a vegetarian or vegan lifestyle, they just enjoyed good eating from their own fields.

(Well, it was the 60s)

There was a time when I was a young adult that I ate very little meat, although in truth I was never a strict vegetarian. I did however learn how tasty simple clean food could be. Lots of brown rice (well, it was the 60s); beans, grains and fresh vegetables were at the heart of my diet. Very few animal products were involved, partially by choice and partially by economics. I found “commercial meat substitutes” to be tasteless, lifeless choices that seemed to me to be completely pointless, although in the ensuing 40 something years those products have improved. Thanks to my family’s attitude toward eating out of our garden, I was (and remain) perfectly happy with an all vegetable repast

…a perfect time to offer one of our cooking classes featuring vegetables.

Here in our home in the southern Appalachian foothills it is high summer and our gardens and the local farmers’ markets are brimming with delicious healthful choices. We thought that it was a perfect time to offer one of our La Technique cooking classes featuring vegetables.

…we just visited a couple of farmers’ markets…

We prepared for this class in the easiest most straight forward way possible – we just visited a couple of farmers’ markets and then based our menu on what looked appealing. The important element (besides the fresh vegetables) at this class was technique. If you have a few basic knife skills and cooking techniques, your kitchen experience will be much easier, more efficient and fun. Take a look at this sampling of our class menu.

*Denotes Avanti Savoia products.

Roulades of Seared Japanese Eggplant filled with Herbed Goat Cheese

This is a simple and delicious recipe courtesy of Texas catering Chef David Lowery.

Ingredients:

8 Japanese eggplants

Small amount of Sea salt*and cooking olive oil*

6 to 8 ounces goat cheese, softened

2 teaspoons tarragon*

1 teaspoon thyme*

½ teaspoon white pepper, ground*

Sprinkling of freshly grated nutmeg*

Instructions:

Slice eggplants lengthwise and sprinkle with a little salt. Allow to set 15 minutes, rinse and pat dry.
Cover baking sheet with parchment paper, arrange eggplant slices flat and brush lightly with olive oil. Bake in 350 degree oven for 10 to 15 minutes and cool.
Combine goat cheese and seasoning; spread on cooked eggplant. Roll up and skew with wooden pics.

Fresh Vegetable Platter

Yes, everyone is completely unimpressed with everyday platters of stale and unappetizing carrots and celery sticks but a few simple changes can make that old boring standby pop. Employ the technique of lightly blanching and refreshing your cruciferous vegetables to bring out the color and flavor. Serve your veggies with our Thai Style Spicy Chili Sauce*.

Chef Karen’s Quick Pickled Root Vegetables

A fast way to add some zest to your vegetable or relish tray, this recipe is a combination of root vegetables dressed in a savory pickling mixture of water, sugar, good vinegar, minced garlic, fresh basil, freshly ground Black Peppercorn*, Salish Alder Wood Smoked Sea Salt*. Combine all ingredients and chill for a short time before serving.

Easy Smeasy Caprese Salad

This is a famous and delicious method of serving tomatoes, mozzarella cheese and fresh basil. The salad can be stacked, fanned or served on skewers. Traditionally it is seasoned with sea salt, pepper and olive oil. We will make ours really special with Colonna Granverde Extra Virgin Olive Oil with Lemons*. Combine the ingredients in a salad bowl and dress at the last moment for a simple, non fussy version.

“Frenched” Green Beans with Provencale Butter

“Frenching” is a kitchen term for slicing green beans for cooking. Remove strings and cut beans on the bias into 2 or 3 pieces – two or three inches long, depending on the size of the beans. For 1 pound of beans: bring about 3 cups of water and the juice of ½ lemon to a rapid boil. Add “frenched” beans and cook 8 to 10 minutes (or to taste). Immerse hot beans in ice water to stop cooking process. Drain and set aside until ready to be heated with Provencale Butter.

Provencale Butter

Yields about 1 ¼ cups

Ingredients:

1 cup butter

2 shallots or green onions, minced

4 cloves of garlic, minced and mashed

½ cup parsley leaves, chopped

2 tablespoons white wine

Juice of ½ lemon

¼ teaspoon nutmeg, freshly grated*

Sea salt* and white pepper* to taste

Instructions:

Soften butter and combine with all ingredients. Blend by hand or in a food processor and heat with beans as described above.

Sautéed Cucumbers

Peel desired number of cucumbers and remove the seeds by scraping them out lengthwise with the tip of a spoon. Chop into quarter inch slices and sauté with olive oil, salt, pepper and a generous amount of tarragon. Cook only until the cucumbers are just tender. This way of preparing cucumbers is surprising to many Americans, but it is so easy and delicious it could become one of your favorites.

Baked Stuffed Pattypan Squash

This can be a beautiful meatless entrée. Select small tender squash for this dish. Using a paring knife and a melon baller; remove a portion of squash from the middle making sure you do not cut all the way through to the bottom. Save the squash that you remove for stuffing or another dish. Bring a pot of water to boil. Add salt and boil or steam squash for a few minutes – just until barely tender, remove from water and drain.

Prepare stuffing by finely chopping reserved squash and sautéing it in a bit of olive oil and chopped onion and garlic. Mix squash mixture with herbs of choice, and a little egg and grated cheese, if desired. Lightly oil reserved hollowed squash and stuff each with prepared filling. Sprinkle with a little grated cheese on top and bake in a baking dish at 375 degrees until done, depending upon size of squash.

Bon Appetit Y’all.

Birthdays and Anniversaries

2011-06-15T15:48:00.000-04:00

Instead of receiving gifts… they give them.

In J.R.R. Tolkein’s now classic fantasy, The Hobbit, there is an interesting custom ascribed to the inhabitants of The Shire. Birthdays seem to be a pretty big deal to hobbits, but unlike most of us, they celebrate in a rather unusual way. Instead of the tradition of receiving gifts on their birthdays, they give them.

… Greatly anticipating

Yes, I’m a dedicated fan of all things Middle Earth, having first read the tale some 45 years ago and yes, I am greatly anticipating the release of Peter Jackson’s two new movies which tell the hobbit story. The two films are currently in production in New Zealand . The first will be named “The Hobbit: An Unexpected Journey” and is scheduled for release on Dec. 14, 2012 . The sequel “The Hobbit: There and Back Again” is expected to follow on Dec. 13, 2013 .

…we are very thankful to our customers and to our community.

Now, the connection between hobbits, birthdays, and Avanti Savoia is simple. This month (June 2011) Avanti Savoia Imports is celebrating our 5^th anniversary and needless to say, we are very thankful to our customers and to our community. In true hobbit birthday mode, we “gifted back” our community with presenting sponsorship of the 2011 Dogwood Arts House and Garden Show Cooking School and the third annual Dogwood Arts Chalk Walk.

Chalk Walk Participants

… Dogwood Arts Chalk Walk.

The Dogwood Arts Festival celebrated its 51^st anniversary this year. Dogwood Arts is a non-profit organization whose mission is to help fund arts education in our schools, promote the visual and performing arts, and to preserve and enhance the natural beauty of our region. In addition to 60 miles of Dogwood trails and open gardens that celebrate our region’s spectacular blooming dogwood trees, the event also offers art exhibitions, musical performances, art studio tours, and the Chalk Walk.

The Chalk Walk brings artists of all ages and levels together as they chalk their masterpieces on the sidewalks of downtown Knoxville . During this street painting festival, professional and student artists and their families work side-by-side creating public art for the community to enjoy,” observes Lisa C. Duncan, Executive Director of Dogwood Arts.
… the presenting sponsor of the Chalk Walk.
After two very successful years, Avanti Savoia was again delighted to be the presenting sponsor of the Chalk Walk! During the Chalk Walk, downtown sidewalks become the canvas for professionals, student artists and families.
… “Madonnari”
Thought to have originated in Italy in the 16th century, street painting is a growing event at many community festivals. Originally, the artwork was of a religious nature, therefore the artists were called “Madonnari”. Vagabond artists would travel throughout Italy between festivals, living solely on the coins tossed onto or next to their drawings as homage to the Madonna or possibly to their abilities. For centuries, the Madonnari were true folk artist, but suffered a decline after World War II.
… a community setting.
The Dogwood Arts Festival once again brought this event to Knoxville as a way to teach and promote the history of this lost art to all ages and levels of artists in a community setting.
… Free for both participants and attendees.
This year, the Chalk Walk took place on April 30^th. It was a beautiful Saturday with blue skies and bright sunshine. We think that one of the great things about this event is that it is free for both participants and attendees. The artists receive a square of sidewalk and free chalk, the chalk courtesy of Jerry’s Artarama. As an added enhancement for the budding “Madonnari,” the Knoxville Museum of Art presented a 2 ½ hour workshop, conducted by Lee Jones, that focused on the special techniques required to create striking sidewalk art.
… Bragging rights are all well and good.
This year’s event drew over 140 artists, ages ranging from five years old to mature adults. Amateurs and professional artists alike are all welcomed. They can work in collaboration or individually. Highly qualified judges are carefully selected from local art educators and artists because bragging rights are all well and good, but this contest offers seriously generous cash prizes. $500 for the Best of Show and $350 for Peoples Choice, as well as monetary awards for all 1^st, 2^nd and 3^rd place winners makes the competition fun but also the prizes real and desirable. 2011 Best of Show winners were Laura and Kate Trumble, while People’s Choice went to Jackie Sue Fowler. For a complete listing of this year’s winners and theirs categories, visit www.dogwoodarts.com/chalk-walk/.
…"such a cool thing”.
Kathy Slocum is a member of the Dogwood Arts Board of Directors and one of the Chalk Walks dedicated Co-Chairs. She is committed to the idea that the Chalk Walk is, at heart, a “people” event. Slocum says, “It’s such a cool thing that the public gets to participate in this event and the selection of The People’s Choice award, not just observing.” The other Co-chair of the event, Jim Dodson comments, “the purpose is to bring fine art out into the community.”
… Quality public event.
The organizers are deeply committed to bringing such a quality public event back year after year to Knoxville and Avanti Savoia is proud to do our part. Maybe next year there may even be more culinary events involved. I must say that the refreshing Buttermilk Lemon Custard ice cream provided this year by Cruze Farms was as good as ice cream gets! Check out this video from the 2011 Dogwood Arts Chalk Walk!
… Farm to table just meant eating at my grandparent’s home.

Chef Joseph and Chef Karen teaching a student the basics

A couple of other dates that we are noting this month is the first anniversary of La Cucina; our cooking school at Avanti Savoia; and my 40^th year in professional food service. What an incredible time the last four decades have been to be in American food service. Indeed there were foodies back in the day, but we didn’t know that word. I seem to have spent most of my career relying on classic European cooking techniques coupled with regional food stuff and styles. That approach didn’t have any name 40 years ago and was years in development to what today are familiar foodie terms: new American cuisine, regional fare, locavore, farm to table, etc. In those days, farm to table just meant eating at my grandparent’s home. Well, tempus fugit as the saying goes and of course, now and forever – Bon Appetit Y’all.

MAY MEMOIRS... a merger of memories.

2011-05-19T17:33:00.000-04:00

Second Lieutenant, Kathleen (Shaw) Lowery

… A wickedly dry sense of humor

Sometime between Mother’s Day (May 8) and Armed Forces Day (May 21) and Memorial Day (May 30) some interesting memories of my mom begin to pop up. Except for a few special recipes, cooking was not my mother’s forte; although she did have a few specialties and was definitely inspirational in my cooking career. My mother, Kathleen Ann Shaw Lowery was born in the early 1920’s and was very much a child of the Great Depression; frugal, hard working and disciplined. She also had a wickedly dry sense of humor that was never spared in regards to her children.

… When U.S. troops invaded Normandy, she was there

Upon her death in 1974, the local newspaper made the following observations. “As the United States’ involvement in World War II deepened, one Fort Worth woman wanted to help. She had something to offer, so she did her part. She went into the Army in 1943, soon after she was graduated from St. Joseph’s Hospital School of Nursing. She was first stationed in El Paso and then was sent to England to prepare for an assignment in which few nurses would ever be involved. In 1944 when U.S. troops invaded Normandy, France, Kathleen (Shaw) Lowery was there, a second lieutenant in the Army Nurse Corps.”

It required skill and determination…

That assignment was part of what has come to be known as the “chain of evacuation.” The “chain” referred to the process of moving wounded soldiers away from the front lines through a succession of field, tent, train and ship hospitals to facilities where they could be safely treated. Often this brought the medical personnel very near to combat itself and often under fire. It required skill and determination, but also created new opportunities for military nurses. On December 7^th, 1941 (the day of infamy) when Japan attacked the U.S. at Pearl Harbor, there were fewer than 1,000 Army nurses. In 1945 at the end of the war there were about 59,000.

… Warm memories of both the English and French people

My mother’s experience during the war was spent mostly in England and then after D-Day, in France. She told us that her unit had received the very first casualties from the invasion and then as she put it “followed Eisenhower through Europe.” Even under the extreme circumstances, she returned home with warm memories of both the English and French people. She also brought home some acquired tastes that were certainly odd for that time and place in post-war Texas. From England there was afternoon hot tea, cool (not cold) beer, and finger licking fish and chips. From France there was her cravings for nice crusty bread, pates, cheeses and delectable pastries.

... “Weren’t you afraid of ghosts?”

One of the most fascinating stories was the tale of American nurses residing in French castles. This was especially intriguing to me and I remember questioning my mom in some detail about it. One the most pressing questions that I asked my mother was, “weren’t you afraid of ghosts?” Her typical no-nonsense answer was, “Hell no, we were afraid of Nazis!”

… One cigarette in trade for one onion.

Fresh vegetables were at a premium for the American nurses and they found some creative solutions. One source of produce was the French children. The children learned that most Americans had cigarettes. Fresh onions were always a favorite for my mom and as improper sounding as it is now, the going rate was one cigarette in trade for one onion. After all, the GIs had plenty of cigarettes. My mother enjoyed raw onions the rest of her life. I often cite her inaptness at cutting and chopping onions with an old butcher knife as one of my motives in learning to cook.

… She delighted in helping to deliver new babies

Second Lieutenant Kathleen (Shaw) Lowery returned to her home in Texas in 1945. For the rest of her civilian life, she was a Chief Obstetrics Nurse and a volunteer for the Red Cross. I have always suspected that after the suffering and devastation that she had seen in Europe, she delighted in helping to deliver new babies and seeing the joyful beginning of families instead of the tragic endings. She offered her time and expertise participating in numerous programs as well as providing for us at home more shots and inoculations than her children would have wished. In 1947 her experience was also invaluable at the scene of the Texas City Explosion, which is still considered to be the worst industrial accident in U.S. history.

Avanti Savoia offers a salute…

To commemorate this years Armed Forces and Memorial Day celebrations; Avanti Savoia offers a salute to those 59,000 nurses that gave so much in that terrible struggle.

Other News

Ben, Erin & Teigan Slocum

Welcome to the world, Teigan Elizabeth Slocum!

How excited we all are at Avanti Savoia. On May 17^th, the president of our company, Ben Slocum and his wonderful wife, Erin became the proud parents of a beautiful 8 lb. 2oz. baby girl named Teigan Elizabeth. Mom, daughter, daddy and proud grandparents are all doing great! Chef Joseph can’t wait to begin the education of the most sophisticated palate in the first grade! “Want to taste a $300 Balsamic Vinegar, Teigan? Let’s just not mention this to your daddy, OK?”

Purchase by the case!

For the last five years Avanti Savoia has been pleased to be a major supplier to caterers, chefs and other food service customers. We have now decided to offer the same savings to all of our customers. Take advantage of our new case pricing program and receive the same benefits as do the caterers (20% to 25%). Some of our products are European Packed with only six to a case. Don’t need a whole case? Then consider organizing a purchasing club with a few friends and still take advantage of this great offer.

Feliz Cinco de Mayo: A Mexican Celebration in the US

2011-04-29T19:47:00.024-04:00

… often misunderstood in America

Cinco de Mayo or the 5^th of May is often misunderstood in America as Mexican Independence Day. It is not. Mexican Independence Day is a completely different event celebrated on September 16. The 5^th of May commemorates the ragtag Mexican Army’s victory over the French in 1862 at the battle of Puebla. Although the Mexican people still had to endure three more years of French occupation under the Emperor Maximilian, who was neither French nor Mexican, but actually Austrian. The whole affair ended rather badly for Maximilian in front of a Mexican firing squad.

… Fiesta grande

Throughout Mexico the holiday has a limited recognition and is really only celebrated regularly in the state of Puebla itself. It’s only in the US that the event has become widespread and a reason for a fiesta grande. Many Americans (whether of Mexican Heritage or not) seem to have enthusiastically taken to this particular event.

… The largest celebration

“Mile High” Denver, Co. claims to host the largest celebration of its kind with some 400,000 celebrants expected this year (May 7/8). Regardless of who actually throws the biggest party, many other US cities with significant Latin populations also host enormous events. L.A., San Diego, Reno, Phoenix, and most cities in Texas all boast great celebrations.

We all love a good party…

Cinco de Mayo is a time to celebrate Mexican culture in all its vibrant aspects. Festive gatherings will include bright colors, delicious food and fabulous dance presentations. Great Mariachis, Salsa, Norteno bands and other Latin American inspired music will be the norm. It is also an occasion for virtually every Mexican Restaurant in the country to decorate with cerveza ad décor and push specials on both food and drinks, and why not? We all love a good party and market opportunities are marketing opportunities. Cerveza and Margaritas top the list of beverage favorites, but Mojitos, Daiquiris, Sangria, Pina Coladas or any other drink name ending in a vowel will also be popular.

… The logical destination

My favorite Cinco de Mayo story happened in San Antonio at one of my favorite Mexican restaurants, Mi Tierra. Mi Tierra is a regular stop for both locals and tourists as it not only serves great comida but, stays open all night. It is the logical destination for those that have been doing some serious imbibing, especially to enjoy a bowl of menudo.

Menudo is a hearty tripe soup and which has long been rumored to be a hangover cure.

… Very colorful “ladies”

A couple of friends and I had been partying in downtown San Antonio one Cinco de Mayo and around one or two AM it was decided that it was time for a trip to Mi Tierra (perhaps to try to prevent a hangover?). Now, Mi Tierra is a spot where especially late at night, just about every level of society is represented. My friends and I sat at a booth with the two across from me and with a table of very colorful “ladies” sitting behind me.

… She ducked, I didn’t

It was a festive occasion, people in a wonderful mood and tables full of bowls of menudo and other savory food. Of course, the beer and tequila were freely flowing. Just about the time the food arrived, another colorful “lady” passed by the table behind me. As she passed, the person directly behind me made a most rude comment in Spanish. Even with my limited Spanish, I understood that the comment referred negatively to the “lady’s” occupation, personal hygiene and even to her questionable parentage. The passing “lady” wheeled around confronting the individual who had made the comment and then spouted her own stream of rather offensive opinions about the group at the table behind me. The women who had been offended did not stop with the verbal attack and in fact grabbed the “lady’s” bowl of Menudo and tossed it at the woman’s face. She ducked, I didn’t and I received the bowl on top of my head with the hot contents of the bowl running down my head, hair, and face, etc.

… A Latin fury that’s hard to describe without seeing it.

Before I could even react, the two protagonists ripped into each other with a Latin fury that’s hard to describe without seeing it. Officers of the law, who just happened to be on duty for just such an occasion grabbed and separated the screaming, scratching duo and escorted the entire party out of the restaurant. The manager of the restaurant appeared with clean towels and a complimentary beer with a shrug, a smile and a wink exclaiming, “So very sorry Senior, Cinco de Mayo, you know!” Well no real harm was done and I had a Cinco de Mayo story that will last forever.

… Bowls of flying Menudo!

It is probably accurate to look at the American Cinco celebration sort of like what Americans have done with St. Patrick’s Day. Not at all celebrated in Ireland like in the US, but like Americans so often do – we have made it our own. You don’t have to be Irish or Mexican to have a good time. I love Cinco de Mayo and I hope that you do too. Just watch out for colorful “ladies” and bowls of flying Menudo! Check out our Cinco de Mayo menu and recipes.

Buen Provecho Amigos!

EASTER DINNER....Not much time to spend cooking and a chef’s thoughts turn to a quick lamb recipe!

2011-04-20T18:02:00.000-04:00

Traditionally Easter dinner at our house always seems to feature a big succulent baked ham. Last year we stuck to tradition with a fine country ham carefully prepared for our gathering of friends and family. In fact, take a look at our blog from last Easter for some pointers on preparing and serving this unique regional specialty. We always seem to particularly enjoy ham but the menu is never set in stone.

Therefore, so much for the typical tradition and memories. This year I’m hungry for lamb! Perhaps a rack of lamb or a roast leg of lamb? “Butterflied” leg of lamb cooks quickly, carves easily and is really not that hard to bone and prepare. Come to think of it, most butchers will prepare a rack or butterfly a leg for you at no extra charge. The honest truth is that this year there will only be two of us with no time to spare and we need a much more simplified dish.

Hey, I know just the thing! Braised Lamb Chops with Braised Aromatic Vegetables and Olives - Easy to purchase, prepare and enjoy. We will serve this with fresh steamed asparagus and our wonderfully quick and delicious Avanti Savoia Asparagus Risotto fromCascina Belvedere. A nice piece of cheese and fresh strawberries provide the dessert and we’re there!

Happy Easter and Bon Appetit Y’all!

CHEF RENE VERDON 1924 – 2011

2011-03-11T16:24:00.000-05:00

John F. Kennedy and Chef Rene Verdon

Affectionate Memories of le maiter cuisinier de France

The whole country took notice…

I was not quite 12 years old when the Kennedy family first moved into the White House, although I can remember very well the change in style and culture that the new administration reflected. The whole country took notice of the glamorous First Lady and her exquisite taste in just about everything.

... the first professional White House Chef…

Particularly memorable was her extensive restoration of the White House, her fashions, her parties, the cultured entertainment AND the food. Cuisine at the White House before the Kennedys was (by all accounts) a dismal affair. That changed in the spring of 1961 when Mrs. Kennedy hired the first professional White House Chef, Frenchman Rene Verdon. Chef Verdon also served as the Kennedy family’s personal chef.

… haute cuisine and Mrs. Kennedy’s flair…

It was the chef’s skills in preparing haute cuisine and Mrs. Kennedy’s flair for entertaining that helped to make French food fashionable and accessible to the American public. Remember that it was also in 1961 that Julia Child published her first cookbook as well. I think that it is fair to state that there would be no “foodie” culture as we see it today without the influence of these two towering personalities.

French Cuisine was viewed as being almost unpatriotic.

American viticulture, the natural food movement, Nouvelle Cuisine by way of California, and an awakened interest in regional American products were all partially responsible as well, but I just don’t think it would have developed without the work of these two pioneers in French cooking. It is difficult to remember that until the early 1960s, French cuisine was viewed as being almost unpatriotic.

Chef Verdon passed away February 2^nd at the age of 86.

As any reader of our blog or any student in our cooking classes at La Cucina at Avanti Savoia already knows, my appreciation and admiration of Julia is limitless, but this post is about the amazing chef that was Rene Verdon. Chef Verdon passed away February 2^nd at the age of 86. He was born in 1924 in Pouzauges, a village in the Verdee region of western France. His family did own a bakery and pastry shop but the young Verdon aspired to be a chef and began his apprenticeship at the age of 13. He went on to acquire numerous awards and eventually to attain the position of the most prestigious cook in the world, the White House Executive Chef.

… I wrote the famous chef a letter…

My small part of this story takes place about 30 years ago when I wrote the famous chef a letter advising him of a planned visit to his San Francisco restaurant, Le Trianon (now closed). In the letter I expressed my hope to meet him in person and discuss his work. A couple of months went by without any word, but I proceeded to the restaurant anyway, excited just to feast in the prestigious chef’s dinning room. My hopes soared when I was personally greeted and seated by his wife Mme.Yvette Verdon, who was well admired in her own right as a former Director of Training in Fashion and Fragrance at the House of Chanel.

… a virtual museum of old school French cuisine.

It was even more exciting when Mme. Verdon asked me if I was the “young chef from Texas” and when I answered in the affirmative, she then informed me that “chef was very excited to have me in his restaurant and was looking forward to meeting with me.” Bliss… before I had even lifted my fork. The furnishings of the restaurant (pink brocade and ivory walls), the haughty service, and the refined atmosphere and of course the food were in my words at the time “a virtual museum of old school French cuisine.” In a time of Nouvelle Cuisine and California casual chic, I meant that with admiration and respect.

That first menu I remember in such vivid detail.

The first course consisted of a Mousseline of Salmon with Lobster Sauce and Pate of Pheasant with Truffle Sauce followed with cold Cream of Sorrel soup. The main course was Veal Sweetbreads and Wild Mushrooms in Champagne Sauce. A salad of Apples, Walnuts and Watercress in a Vinaigrette Dressing should have ended the menu in the French fashion, but Dessert…well, that’s part of the story.

… a white toqued face peering through the crack.

From time to time as the meal progressed, I noticed the kitchen door opened slightly and a white toqued face peering through the crack. It was the man himself. At last the Head Waiter wheeled a dessert cart up to the table and asked our pleasure. At about the same time Chef Verdon exited the kitchen and approached the table asking very modestly if the meal had been to my satisfaction. Although I knew well that I was in the presence of living history, Chef Verdon’s quiet and unassuming manner instantly set me at ease.

… a tour of their kitchen.

I stammered something about it being the best meal that I had ever eaten and asked his advice about a choice of dessert. The chef turned to the Head Waiter and rather offhandedly instructed him to serve me some of everything, “on the house.” I’m sure that I managed to have a few bites of each, although the joy of the desserts faded in comparisons with what came next. The chef and Mme. Verdon joined me for coffee, a long chat and then (wonder of wonders) invited me on a tour of their kitchen.

The running joke was my pathetic French.

Following the extensive tour and a bit of Cognac, Chef Verdon then said the words that certainly changed my career. He stated, “Joseph, when I see you come in the door I know I must be your teacher!” Would I be available to work with him in his kitchen in an informal apprenticeship? In my shocked disbelief I answered that nothing could keep me from it and so it was. Each day I would arrive at work the chef would escort me to different station performing different tasks and instruct his chefs to “teach Chef Joseph everything that you know.” The running joke was my pathetic French. The entire staff relished coaxing me into mumbling a phrase or two after which they would have to brace themselves against the stoves laughing hysterically. I didn’t mind a bit, I was training in the kitchen of a culinary legend.

… the chefs toasted my initiation.

On my very first day a very embarrassing event occurred. I was asked to prepare sliced leeks on an old fashioned mandolin, a very sharp piece of equipment that had long before lost its protective guard. Within the first few minutes I had managed to take off most of the skin off my knuckles. I quickly wrapped a towel around my hand to try to hide the damage as my heart sank in humiliation. The chef almost instantly appeared at my side, ripped off the towel and held my injured hand aloft. Before I could even react he announced to the entire kitchen, “Joseph has cut himself. He is now a part of our kitchen!” To the cheers of my coworkers, out came a couple bottles of champagne and the chefs toasted my initiation.

… a drink and a chat.

So many experiences stand out in my memory. On numerous afternoons, Chef Verdon would invite me to the bar for a drink and a chat. A drink for him was one “Kir”(French Aperitif of Chablis and Cassis) which he polished off in one or two gulps and a chat often meant him sharing reminisces with me about his time in the White House. When he found that I had catered extensively with Mrs. Lyndon Johnson, her family and other former members of the Johnson administration he could not resist sharing the reasons for his leaving the White House in 1965.

… the subtleties of haute cuisine…

The relationship was simply not a good fit. President Johnson’s tastes were primarily confined to the Ranch cuisine of Texas and the subtleties of haute cuisine were not of interest to him. Rene Verdon never uttered an unkind word about the former President and only expressed admiration for the gracious manner of Mrs. Johnson. He did however relate a story illustrating the difficulties of the situation.

… his time in the White House kitchen was coming to an end.

At one of the new President’s first State Dinners, Chef Verdon prepared his version of Beef Wellington. Beef Wellington is beef tenderloin with a layer of d’uxelles’ of mushrooms (containing diced goose livers) and baked in a wrapping of pastry. Upon having his first bite, the President got a bit of the goose liver and decided that the unfamiliar taste and texture was a sign of spoilage. Apparently he leapt out of his chair and announced to the rest of the room, “Don’t eat the meat… its gone bad.” It was at this point that Chef Verdon realized that his time in the White House kitchen was coming to an end.

Au revoir et merci, Chef Rene Verdon

LAGNIAPPE, A little something extra for Mardi Gras!

2011-03-02T14:26:00.002-05:00

Fat Tuesday (the day before Lent, Ash Wednesday) is upon us again! This year the celebration of Mardi Gras, also known as Shrove Tuesday, falls on Tuesday, March 8th. Although New Orleans does hold a unique place in the history of American Mardi Gras celebrations, it was actually first celebrated (and still is) in Mobile, Alabama in the year 1703. This goes to show you that the inhabitants of the Gulf Coast are survivors!

Today, the Mardi Gras celebration in New Orleans is a truly unique experience due to the vast array of cultural influences. The French Quarter (Vieux Carre) alone represents layer upon layer of history and an unbelievable assortment of cultural expressions. Two of the highest expressions of culture are her music (considered one of the birth places of American Jazz) along with Creole and Cajun cuisine.

Creole cooking is most identified with French immigrants in New Orleans and their cooking techniques coupled with other cultural influences, local game, seafood and produce. The word Cajun, a corruption of the word Acadian, refers to the descendants of French refugees relocated from Nova Scotia to the bayous of Louisiana in 1795. In many ways these two cooking styles overlap but are still distinctly different.

Personally, I am tied to New Orleans. My memories go back over 40 years ago and include vivid experiences meeting the chefs and tasting their dishes. In fact, I can even recall the décor inside their grand restaurants along with the exact table in which I sat! My first unforgettable experience was as a teenager with the dishes Coquilles St. Jacques and Pompano en Papillote at Antoine’s Restaurant. During this time, I was also delighted to discover the late night or early morning pleasures of Café au lait with Beignets at the Café du Monde. And many, many years later, I was lucky enough to spend several days at the café learning how to make those infamous Beignets. New Orleans will always remain a Mecca of culinary delights for me and to many others. Visit our Avanti Savoia Menus for a collection of the recipes for this year’s Mardi Gras celebration.

In the spirit of the season we have decided to offer a short and simple glossary of Mardi Gras and New Orleans culinary terms. LAISEZ LE BON TEMPS ROULER, Y’ALL!

ABSINTHE: Used as a generic term for a popular New Orleans’ anise flavored liquor. Although the original product was banned, many anise or licorice flavored liqueurs are available.
ANDOUILLE: Spicy Cajun pork sausage.
ASH WEDNESDAY: The first day of Lent and the day after Mardi Gras.
BEADS: Strings of brightly colored beads thrown during parades.
BEIGNETS: Square donuts with no hole, served with New Orleans’ Café au Lait.
BOUDIN: Local sausage specialty of pork and rice in casing.
CAFÉ BRULOT: Brandy laced coffee served flambéed.
CAFÉ AU LAIT: Chicory coffee with hot milk.
CANAL STREET: Widest thoroughfare in the world.
CHICORY ROOT: Roasted root that gives New Orleans coffee its distinctive taste.
DOUBLOON: Coins tossed during parades.
ETOUFFEE: Cooking method in which shrimp or crawfish are “smothered” in a vegetable sauce in a covered container.
FILE: Powdered Sassafras leaf used as a thickening.
GREEN ONIONS: Called “shallots” in many New Orleans’ recipes.
GUMBO: Hearty soup or stew thickened with a roux and may contain aromatic vegetables, poultry, seafood, ham or sausage and usually served with rice.
HOLY TRINTY: A culinary term referring to celery, peppers and onions.
JAMBALAYA: Creole dish of rice, broth, meats, seafood and vegetables cooked much like a Spanish Paella.
KING CAKE: Coffee cake like pastry decorated in purple, green and gold.
KREWES: Organizations that stage parades and balls.
MARDI GRAS COLORS: Purple, green and gold.
MUFFULETTA: Gigantic sandwich including meats, cheeses and olive salad.
PRALINE: Traditional New Orleans candy patty featuring pecans.
ROUX: Mixture of fat and flour used as a thickener and flavoring.
ZYDECO: Lively dance music combining Cajun, African and American R&B influences.

Dedicated with beaucoup d’amour to Bill, Anne and Edith.

The Slow Food Lifestyle by Vito De Carolis

2011-02-01T13:34:00.000-05:00

The "Slow Food” association was founded in 1986, and I immediately gave it my support, as it corresponds exactly to my own philosophy of life. After all these years, I have now become a “Slow Life Member"; card number ITLIFE000325. The fact that I am also a Partner with Avanti Savoia Imports makes it natural for me to commit myself to assisting "SLOW FOOD USA" to grow and spread this way of life in the United States. For those unfamiliar with the philosophy of "Slow Food", here are the main points of this lifestyle:

Conserve biodiversity

Protect the environment

Encourage and practice sustainable agriculture

Protect small producers and their communities

Enhance the gastronomic traditions around the world.

The main purpose of the association is to educate consumers to the meaning of real culinary quality. In the process, it is hoped that consumers will learn to recognize, enjoy and celebrate the differences between the foods of various cultures. In studying the culture of food, the Slow Food objective is to save biodiversity and the food traditions of each country. Consumers come to value natural products, thus ensuring a relationship between these products and the environment. Within the tradition of Slow Food, food is recognized as a source of pleasure and as such must be tasted calmly and shared with others. In contrast to the bustle of modern society, Slow Food encourages a slower paced lifestyle, a pace of life that allows you to freely indulge in the pleasures of the palate. Living "at slow speed" means preferring slow and sometimes elaborate food preparations. The intention is to live in harmony with nature and with other people.

The objective is to recover food flavors and quality from an earlier time and a way of life now lost. Becoming a conscious consumer means, for Slow Food members, to be happier, at peace with oneself and others and to live in modern society without becoming “standardized”!

Certainly the concept of slow food, emphasizing the importance of the environment and natural foods is a healthier way of life. Eating well and consuming moderate amounts helps the body stay in shape. It is no coincidence that the association was literally conceived with the aim to oppose the fashion of "fast food”.

United States Slow Food Presidia

“The Presidia program is coordinated by the Slow Food Foundation for Biodiversity, which organizes and funds projects that defend our world’s heritage of agricultural biodiversity and gastronomic traditions.

Loosely translated into “garrison,” Slow Food Presidia (Presidium, singular) are local projects that work to improve the infrastructure of artisan food production. The goals of the Presidia are to guarantee a viable future for traditional foods by stabilizing production techniques, establishing stringent production standards, and promoting local consumption.”

“Sometimes, it takes just a little to save an artisan food; it's enough to bring together producers, help them coordinate marketing and promotion, and establish quality and authenticity standards for their product. Other times, when the production of an artisan food is closer to the brink, it takes more: building a slaughterhouse, an oven, or reconstructing crumbling farmhouse walls. Slow Food Presidia work in different ways, but the goals remain constant: to promote artisan products; to stabilize production techniques; to establish stringent production standards and, above all, to guarantee a viable future for traditional foods.”

“The Presidia sustain quality production at risk of extinction, protect unique regions and ecosystems, recover traditional processing methods and safeguard native breeds and local plant varieties.”

American Raw Milk Cheeses

Over the past 25 years, American cheese makers have developed extraordinary handcrafted raw milk cheeses that highlight the unique flavors of the land, soil and climate where they originate. Often invented or based loosely on existing cheeses, American raw milk cheeses are as unique as the cheese makers themselves and they reflect as much about the cheese maker’s persona as they do their terroir.

Wild rice - Anishinaabeg Manoomin

In the month of September, the indigenous North American Anishinaabeg people (also known as Ojibwa) begin the rice harvest. During each of the thirty days of Manoominike-Giizis (Wild Rice Moon) harvesters head out in canoes to harvest wild rice from the smooth surface of lakes with names like Blackbird, Big, Pigeon, and, naturally, Rice Lake.

Sebastopol Gravenstein Apple

The climate of Sonoma County, in California, is ideal for growing the Gravenstein apple which is ‘venerated’ by the inhabitants of Sebastopol, who name streets, festivals and schools after it and hold a parade every year to celebrate the flowering of the apple trees. The apple has a sweet and tart flavor and a greenish-yellow skin with red striations.

Cape May Oyster

The American East Coast Oyster (Crassostrea virginica) of the Delaware Bay was one of the most prized and highly sought after oysters in the world. Its succulent flavor, reminiscent of the salty sea, made it a favorite of seafood lovers all over the United States and trainloads of freshly harvested oysters made their way daily all across the country to cities like Kansas City and San Francisco. In nearby Philadelphia, the Delaware oyster had been a prized delicacy since Colonial times and ubiquitous sellers crowded the narrow, oyster shell-paved streets, offering raw oysters, oyster stew, and brined or fried oysters to passers by.

Makah Ozette Potato

In the 1980’s an unknown fingerling potato was recognized to be a staple in the diet of Pacific Coast Native Americans of the Makah Nation. The Makah occupy the region around Neah Bay, Washington, that is the most northwesterly point in the lower forty eight states. Tribal lore reported that this potato had been used by these people for about 200 years. The Makah had named this potato the Ozette after one of their five villages located around Neah Bay.

Navajo-Churro Sheep

The hardy Churro sheep breed—with its multi-colored double fleece—was brought by the Spaniards to Mexico by 1540, and reached overland to northern New Mexico by 1598. For over four hundred years, this multi-purpose breed has adapted to the arid conditions of the sagebrush steppe and pinyon-juniper pygmy woodlands of the mesas, buttes and desert canyons of New Mexico, Arizona, Utah and Colorado.

" Tell me what you eat and I'll tell you who you are" = Jean Anthelme Brillat-Savarin (1755 – 1826)

COOKING CLASSES, BURN’S NIGHT SUPPER AND THE SUPER BOWL

2011-01-25T11:13:00.000-05:00

The holidays must be over…

By the middle of January the frenzy of the holidays is definitely receding. I read somewhere that it is a time that many people experience the blues (and not in a good way). The icy, snowy winter that much of the country is experiencing doesn’t help matters either. Although an actual white Christmas day proved to be a perfect setting for a caviar and vodka tasting.

Included were three samples of vodka: Tito’s (Texas), Stolichnaya (Russia) and my currant favorite Belvedere (Polish). We served the usual accompaniments accented with whole wheat blinis and homemade crème fraiche. American paddlefish caviar was an intriguing and savory standout. If you love caviar… try this, we thought that it was excellent. It is available from Continental Caviar located in of all places, Franklin, Tennessee. This unique and sophisticated product has been produced by owner Jo Ann Defriese since 1986.

Our method of coping with the winter blues involves cooking (of course) and sharing delicious food with family and friends. After taking a month off, La Cucina at Avanti Savoia is in full swing with new classes and instructor chefs as well as repeats of some of our more popular classes.
For those of us with Scottish heritage or at least an appreciation of the culture, celebrating the 252nd birthday of poet Robert Burns (January 25th) is a great way to pump a little excitement into a dreary winter. We have a wonderful past blog post on the topic.

As most sport fans can tell you, the Super Bowl is about to take place in Arlington, Texas on Sunday, February 6. You can go with commercial chips, dips and delivery pizza OR you could visit our Recipe Section Menus on the Avanti Savoia website for really tasty and creative ideas.

A La Cucina cooking tip: Are you ever bothered by the strong odors on your hands left by garlic, onions or seafood? Here is the solution. First, wash your hands with soap and cold water- not hot. Hot water just “sets” the smell. Next rub your hands on stainless steel… like the faucet under which you just washed your hands. I love to demonstrate this technique in cooking classes, everyone is always so amazed. I promise you that this really does work!

HOLIDAY MEMORIES

2010-12-22T14:04:00.000-05:00

When the Season Tugs on Your Heartstrings

There is a difference between the kind of nostalgia that brings a quiet smile to your face and the slippery slope of teary sentimentality. This is the time of the year when celebrating traditions can be really happy for some and rather dark and sad for others.

Recently, as my wife and I unpacked our fabulous stash of Christmas decorations, I was reminded just how real the emotions associated with the trappings of the season can be. These items range from almost 70 year old handmade lace tablecloths created by my grandmother and my mother’s wedding crystal to little ornaments identified with family and friends. Of course, many of these folks are long since gone or at least all grown up which in some ways is the same thing.

I think that there is a definite line between particular memories that one keeps private in one’s heart (happy or sad) and certain stories and experiences that deserve to be shared again and again. I believe my Christmas Pudding story is firmly in the category of deserving to be shared.

The characters and events depicted in Charles Dickens, “A Christmas Carol” are a familiar iconic image in our culture. Almost everyone is familiar with the Mr. Scrooge, Tiny Tim, the Christmas ghosts and of course Mrs. Cratchit serving the Christmas pudding. However, there are not many Americans that know what Christmas Plum Pudding really is and even fewer that have eaten one, much less made one.

This lack of appreciation was part of my motivation recently to offer a cooking class at La Cucina at Avanti Savoia entitled Classy Holiday Desserts. The menu included A French Yule Log Cake or Buche de Noel and a traditional English Plum Pudding. We prepared puddings from scratch for the class and then served two that were ready to be steamed, flambéed and served.

The response from all the attendees was enthusiastic and appreciative, but none more so than that of the author of one of our favorite food blogs, The Food Hound. Read her latest post about our class and the connection to Charles Dickens himself. We heartily encourage you to follow this fun blog and we promise that you won’t be disappointed. This lady really knows her stuff.

“There is nothing in the world so irresistibly contagious as laughter and good humor.” Keep Smiling and Merry Christmas!
Cedric Charles Dickens, December 1987

CRAVING CHOCOLATE

2010-12-10T15:54:00.000-05:00

… And not just any chocolate, either!

To be truthful, unlike many people, chocolate is not something that I need to indulge in everyday. “Regular” chocolate candy usually seems to me to be a waste of my daily allotment of carbs and calories. Believe it or not, I couldn’t even stand the taste of chocolate until I was practically grown.

All that is ancient history now, of course, but I am still picky in my taste for chocolate. I am especially partial to the pure sensations of robust, full-bodied high cocoa content varieties. However, I do enjoy interesting complex concoctions and desserts where chocolate are only one of the components.

Now that the holidays are well upon us and chocolate delights of some kind or another are everywhere, I’ve been thinking about just what goodies really do ring my Christmas bells. The answer: truffles, truffles, and more truffles. Like any other fine recipe, truffles are only as good as the ingredients that go into them. For my taste, truffles are just about the perfect indulgence for my occasional craving. Intense dark chocolate with deep complex flavors all tied together in a neat little package that I can knock back in one or two bites… yes, please!

My current truffle favorite is the version that my friend and food-styling partner, Linda Ullian Schmid, and I created for Sheri Lee’s beautiful cookbook, Under the Fig Leaf. The recipe is for Fig Hazelnut Chocolate Truffles and includes several of my favorite flavors… dried figs, Frangelico Liqueur, toasted hazelnuts, and 85% Cocoa Extra Dark Lindt Excellence. The four ingredients combine for a stellar truffle! We are including the recipe as a teaser to the rest of the scrumptious recipes in this book, which really does make a great present. We also want to invite you to check out the other beautiful and unique chocolates on our website.

FIG HAZELNUT CHOCOLATE TRUFFLES
Makes 25 to 30 pieces
Ingredients:
½ cup whipping cream
2 Tablespoons unsalted butter
1 Tablespoon light corn syrup
9 ounces (approximately 2 ½ bars) 85% Cocoa Extra Dark Lindt Excellence Chocolate
¼ cup dried figs, finely chopped, stems removed
2 Tablespoons Frangelico Liqueur
2 cups hazelnuts, toasted, finely chopped
Instructions:

Combine the cream, butter, and corn syrup in a saucepan and bring to a simmer. Remove from the heat and cool for 5 minutes.
Break the chocolate into pieces and stir into the partially cooled cream mixture. Stir until melted and blend in dried figs. Add the Frangelico and blend well.
Cool for 2 hours at room temperature.
Using an electric mixer, whip on medium speed for 1 minute.
Shape the mixture into 1-inch balls.
Place the truffles on a parchment paper-lined tray and chill for 1 hour.
Roll in the hazelnuts.

Chocoholics rejoice; Avanti Savoia is here for you! Find a wealth of information on the history and production of chocolate on a previous post entitled Food of the Gods.

FAMILIES THAT COOK TOGETHER…

2010-11-12T10:41:00.000-05:00

Definitely not what our parents would have thought as a viable career path for either of their sons.

We were expected to behave perfectly…
Our family descended from Scotch-Irish and Choctaw ancestors who were farmers in Oklahoma and Texas. Our family knew and loved good food, but rarely dined out at restaurants, with the notable exception of some legendary Tex-Mex and barbecue joints. When as children we were allowed to accompany the grownups to a restaurants, it was a very special occasion. We were expected to behave perfectly and I think for the most part we did, so as not to lose the privilege.

Homemade ice cream, watermelon and cantaloupe feasts…
Ah, the groaning boards of family reunions, church socials and neighborhood potlucks stand out in my memory to this day. Homemade ice cream, watermelon and cantaloupe feasts on back porches and of course steak and BBQ produced by dad on his own homemade grill. Our dad was an avid hunter and fisherman. Cleaning game and cooking it with my father constitute some of my earliest kitchen recollections.

…the family boasted spectacular cooks.
Great home style cooking was an integral part of our family’s life. Both sides of the family boasted spectacular cooks. Aunts, female cousins and even some of the guys could all put on a spread. However, it was the matriarch of our father’s family, Clara Hobbs Lowery that was the star of the day. Her cooking always reflected family, community and fresh ingredients. The food was so good because it was honest, clean, and authentic to a particular time, place, and experience.

…our grandmother could “make a pie out of anything.”
My grandmother honed her skills feeding her family during the great depression. They had a cow, chickens, a garden and the men and boys provided game and fish. It was a family truism that our grandmother could “make a pie out of anything.” By the time my generation and better times came along survival cooking was no longer an issue, but her reputation in the kitchen was a well established fact.

…by necessity I learned how to cook it myself.
This was still long before the American Food Revolution and for the most part the home kitchen was pretty much the women’s turf, although in my family it was often said that “there is no such thing as man’s work and woman’s work.” There were very few times that I helped with any food preparation with the exception of cooking game and fish. Our mother flat out refused to touch fresh game and so by necessity I learned how to cook it myself. It would be fair to note that my motivation to cook professionally was through my personal delight in eating those wonderful childhood foods. Becoming a working chef was definitely not what our parents would have thought as a viable career path for either of their sons.

…I began by washing dishes.
It was not a career decision that brought me into the field, but rather a series of opportunities and the evolution in my love affair with food. As many of us have done, I begin by washing dishes. Next, came a stint as a baker (which is still a major interest), a position in Canada as a kitchen manager and then I discovered catering. The old adage about being in the right place at the right time was so very true for the catering business in Austin, Texas in the 1970’s.

Austin has always had a vibrant social and cultural life…
Austin is the capitol of Texas of course, and that meant and still means a lot of money spent on parties and entertainment of all sorts. The University of Texas also offers a tremendous amount of catering opportunities. Austin has always had a vibrant social and cultural life and received quite an influx of personalities associated with the Johnson administration after the former President and Mrs. Johnson returned to Texas.

David … proved himself… by his attitude and work ethic.
A young ambitious and aggressive caterer could soon himself working for Texas Governors, politicians of all stripes, the Board of Regents of the University, President of the University and representatives of the cities social elite. As my catering career flourished, employing a staff created a reason for my brother, David Lowery to join me in Austin. David started as server and prep cook but soon proved himself by not only by developing his kitchen skills but also by his attitude and work ethic. A number of years later, David included our sister, Pam Thomas on his staff. During one of my visits home a couple of years ago, all three of us had the opportunity to work together at one of David’s function. What a delight that was and recognition of our efforts coming full circle.

...reads like an official “who’s who”…
Fast forward some 35 years and that (not so young anymore) caterer now finds himself Chef Consultant and Cooking Instructor with Avanti Savoia. David has advanced himself to being a personal chef and caterer to a small clientele that reads like an official “who’s who” of central Texas. David has served every sitting Texas Governor for over 30 years and every former Governor that has held office since the 50’s. He also can boast of having served every Presidential candidate on both sides as well as several sitting Presidents since 1980.

…the stability and confidence that comes with his vast experience…
World class musicians, movie stars, famous authors and just plain folks have all been catered to by David. Regardless of the status or lack of it by any client, David always gives his all. His customers have come to rely on not only his formidable skills, but also on the stability and confidence that comes with his vast experience and reputation. Let me just assure you that big brother, Chef Joseph is very proud (though not in the least amazed) by his younger sibling’s success.

…the uncrowned royalty of Texas.
David has had experience conducting training programs for catering servers, but has only taught cooking classes upon occasion. Therefore it was exciting for us all when he agreed to teach a cooking class in late October at La Cucina at Avanti Savoia. He decided that he would demonstrate and share the recipes for some of his most popular party recipes. The master caterer named his class, Party Like A Millionaire. We asked the question, “Would you like to prepare your own holiday cocktail party just like the uncrowned royalty of Texas?” The overwhelming answer was yes, as the class sold out almost immediately. Due to the great response, I will teach the class again in late December, although David will not be here with us due to his heavy catering commitments in Texas. I’ll muddle through as best I can and we already know that his menu is delicious! Check it out for yourself.

Party like a Millionaire

Fruit-wood smoked salmon with fresh fennel salsa in filo cups: sublime and elegant hors d’oeuvre.
Fried avocado with red chili mayonnaise: deep-fried pieces of panko-coated avocado, served with a fiery dipping sauce.
Cilantro pesto Torta: a layered appetizer of cilantro/pecan pesto, cream cheese and feta to be spread on toasted pita points.
Medallions of roasted pork tenderloin, topped with fruited Pico de Gallo (Mexico City style): this distinctive blend of pineapple, purple onion, jicama, cilantro, limes, and chilies is fantastic on slices of pork tenderloin.
Roulades of seared Japanese eggplant filled with herbed goat cheese cheese: simplicity … both to make and to serve.
Grandmother Lowery’s vanilla pound cake cubes with Tres Leches sauce: a venerable family heirloom cake recipe, served with decadent Mexican “three milk” sauce.

All of David’s recipes will soon be on the Avanti Savoia website, but here is a sample dish that was a big hit in the cooking class.

Fruit-Wood Smoked Salmon with Fresh Fennel Salsa in Filo Cups Yields 45 pieces
This is the most requested recipe that David serves. The key is the home smoked salmon, David prefers pecan wood but most any aromatic wood can be used successfully.
*Avanti Savoia Products
Ingredients:

1 pound salmon fillet with skin on
For the soaking brine
4 cups water
¼ cup sugar
¼ cup Salish Smoked Sea salt*
Small amount of olive oil* to brush top of salmon

Instructions:

Combine water, sugar and salt. Pour over salmon placed in a non- reactive container, cover with plastic wrap and refrigerate over night or at least 4-8 hours.
Prepare your smoker for a long cool fire and soak the smoking wood of choice.
Drain salmon and place it skin side down on a piece of foil in the smoker, brush top lightly with olive oil. Smoke the salmon 1-2 hours over a cool smoke adding extra soaked wood as necessary. Chill smoked salmon until ready to serve.

Ingredients:
For the Fennel Salsa

1 bulb Fennel, diced (with some of the more attractive greenery saved for garnish)
½ purple onion, diced
!/4 cup Bangor Capers*, reserve juice
¼ cup Italian parsley, chopped
¼ cup Colonna Gran Verde Lemon Infused Extra Virgin Olive Oil*
2 cloves garlic, chopped
Zest and juice of 1 lemon
Fleur De Sel Sea salt* to taste
Three 1.9 Ounce packages frozen Filo Pastry Cups

Instructions:

Combine all ingredients and mix well. Add liquid from the capers if salsa is dry.
Remove Filo cups from package and place on baking sheet in a 375 degree oven until crisp and very slightly browned.
Cool Filo cups, flake salmon and place a portion in each cup. Top salmon with a small amount of Fennel Salsa and garnish with a little piece of the greenery.

David ended his recipes with the following dedication to the lady “who could make a pie out of anything.” She would be so proud of her cooking family!

Dedicated to Joseph’s and David’s first culinary inspiration; their Grandmother,
CLARA HOBBS LOWERY
1896-1979

AUTUMN REVIEW

2010-09-28T12:53:00.000-04:00

Happenings at Avanti Savoia

Pepper Jelly Gift Set

With Autumn now in full swing I thought that it was an appropriate time to think about our busy summer and look forward to some of our immediate plans for the new season.

Honey Update:
In the last post we explored the sweet world of honey and we have a couple of further words on the subject. First, Avanti’s founder and a new and enthusiastic bee keeper, Doug Slocum has harvested his first honey from his own hives. A few of his friends were lucky enough to receive a little sample of his “first fruits.” It posses a rich golden color, slightly floral favor with a little bit of spice on the aftertaste. (Have I been writing too much copy or what)? Who knows, maybe some day we will be able to offer you our own line of organic Avanti Savoia honey. Stay tuned.

Also in the same post I shared with you a relatively true story about the honey finding ability of my Choctaw grandfather. It seems that my story about him being able to spot a honey bee and follow all the way to the hive was only partially accurate. My favorite uncle, G.R. Lowery of Dallas, Texas (and a proud member of the Choctaw Nation, as well) was pleased with the story, but set me straight on the exact procedure. He should know; he was actually present for the events. It was not just one bee that the old Native American gentleman followed, but a series of them.

The way he actually did it was by setting out a bait of very thick sugar water poured into one of those old fashioned ceramic canning lids. A bee would be drawn to the bait and after having its fill would then take off for the hive. It was that point that my grandfather would jump up and follow as long as he could with my (then) young uncle in tow. When he lost sight of the first bee, he would again set out his bait, attract another bee and follow it. He repeated this procedure until at last he found his hive. I do appreciate knowing the exact details.

Let me share just one last honey note before moving on. Recently we hosted several friends for a small dinner. Knowing full well that my friends were vegans, I had designed the menu accordingly. Although in the process I displayed my ignorance about vegans, I did learn something which is always a good thing. We whipped up a beautiful salad straight from the garden and dressed it with the Honey Vinaigrette recipe from the last post. I was very proud of the purity of the salad and dressing to offer to my health conscious friends. Paolo Cassini Gran Cru Extra Virgin Olive Oil, Aceteria Merlino Honey Vinegar, Fleur de Sel Sea Salt and freshly ground Black Peppercorns. Simple, clean, perfect dressing except… vegans do not eat honey! I was able to quickly prepare an alternative and was inspired to educate myself on the concepts and precepts of vegans.

La Cucina at Avanti Savoia:
In the last 30 some odd years I have taught at several cooking schools and programs, but I had never been in charge of organizing an entire program myself. Well, I suppose I can now take that one off my bucket list. To begin with, there is the chore of designing and furnishing a demonstration kitchen that is suited to cooking classes. Doug and Ben outdid themselves in the design department and personally performed all sorts of construction tasks. Of course, I had an absolute blast in purchasing all the proper equipment for our new Batterie de Cuisine. What chef would not be thrilled to outfit a brand new kitchen with his or her own selections of tools, gadgets and machines? Now, I certainly can’t complain about the quality of my tools can I?

Next came planning the individual classes (mine and the other instructors), scheduling in harmony with the other business demands of Avanti Savoia, marketing, and the actual recipes and format for each of the classes. Believe me, if you find yourself attending quality cooking classes anywhere, rest assured that there has been many, many hours invested in the experience beyond the two or so hours that you attend the class. It is however, a labor of love.

Now, with a summer of successful classes behind us, our confidence is building and so is our excitement. A wide range of culinary subject matter has been explored this first summer with New Orleans’ and Italian classes’ undoubtedly being the most popular. In scheduling months in advance we also neglected to realize that students want repeats of popular classes that sell out quickly. Learning and adjusting as we go, the response from our attendees has been so gratifying. It really is great fun to share a passion with folks that respond with joy and excitement. We also couldn’t make this work without the donated time by partners and devoted friends. (It takes a village to clean up after me!)

Everyone enjoying the BBQ Shrimp

Now, we are beginning a new season with a host of offerings that we hope will be of interest to the public. More cake decorating from master designer, Regina Long, more sushi skills from Chef Karen Crumley and my usual eclectic whims based on my career and travels. We are also very pleased at the prospect of our friend, partner and man on the ground in Italy, Don Vito De Carolis teaching Authentic Italian Pasta Sauces at Home in late November. Visit “Cooking Classes” on our website to keep up with the action.

Contests and Events:
International Biscuit Festival
We had a great time participating in the first “International Biscuit Festival.” The talented chefs from the famed Blackberry Farms provided an amazing brunch in a beautiful outdoor setting. There was also a biscuit bakeoff where we managed to take a third place for our “Big Island Biscuit.” A quality “foodie” event, delicious food and lots of new friends; what could be nicer?

Avanti on TV
Our local NBC affiliate TV station WBIR recently visited Avanti Savoia. Check out their interview with Ben and Chef Joseph on their program Live at Five at Four.

Please Vote:

Avanti Savoia is a proud sponsor of the Dogwood Arts Festival in Knoxville, Tennessee. We would appreciate your vote for the Dogwood Plan for Art in Public Places.

The Holidays are coming:
We always love the holidays and new exciting products are beginning to arrive daily. This year we want to help make your gift giving plans a little easier with a wonderful assortment of Holiday Ensembles available in attractive wooden gift boxes at a wide range of prices. Chef Joseph and our terrific photographer, Bruce Cole had a great time selecting, preparing, styling and photographing our delicious products. Call Chef Joseph for uniquely customized gifts collections, as well.

As always, Bon Appetit Y’all!

HONEY

2010-09-01T11:09:00.001-04:00

A sweet story

Many of our Avanti Savoia blog posts (olives, vinegars, chocolate, rice, etc.) begin with noting just how ancient a particular food or product is in the history of human experience. The evidence proves that honey (derived from the old English word hunig) can certainly make a claim to be one of the oldest. Cave paintings located near Valencia, Spain depict honey gathering from thousands of years ago. References to honey and bees exist in Egyptian hieroglyphics, Sumerian and Babylonian Cuneiform texts, the Torah, Koran, Old and New Testaments, Indian Vedas and Chinese literature. The Greeks and Romans not only valued honey as a luxurious sweetener, they also rated it highly for health and medicinal purposes. Honey has been used as a topical antibiotic for centuries. Like cocoa beans, honey has also been utilized as a unit of currency. We also have to at least briefly mention mead, the legendary drink of kings and Vikings, which is simply fermented honey and water.

I knew of two kinds of honey when I was a child; the ubiquitous bright golden grocery store versions, (which at the time I liked just fine) and then there was the wild dark mysterious honey that my Choctaw grandfather gathered on his own. Although I was very young and never actually saw him do it, other older members of our family confirm his honey finding ability. Having been born on an Oklahoma reservation in 1892, my grandfather was an accomplished hunter, fisherman and all-round savvy woodsman. The stories contend that his outdoor skills included the ability to locate and “rob” wild honey bee hives.

His reported method of doing this was to position himself somewhere in an area where he could see bees and focus his vision on one. He would then jump up and follow the bee to the hive, all the while keeping his eyes trained on the particular bee. When presented as family lore over the years I simply accepted this as true or at least partly true. However, beekeepers with whom I have spoken confirm that it would be quite possible to do this.

By the time of my grandfather’s birth, Native American’s were quite familiar with honeybees and honey. That had not always been true. Perhaps surprising to some, Apis mellifera, the European honeybee is not native to North America. There are thousands of types of native bees, but none are as prolific or docile as the European variety. There were also South American sting-less bees that were prized for their honey. In fact, the Mayans were quite skilled in their Apicultural skills.

Historical records indicate that the first hives of the European honey bee (Apis mellifera) were imported into Virginia around the mid 1620’s. Reportedly called the “white man’s fly” the honey bee was indeed the harbinger of change. Records then indicate that it then took the honeybee about 230 more years to reach the west coast.

For decades in North America, most honey was collected from wild colonies although by the 19th century many individuals kept bees as part of their farm stock. Honey (and Maple syrup) was a vital necessity before the widespread availability of cane sugar and the beeswax obtained was also very valuable.

Particulars of honey production are really kind of amazing. Simply stated, honey is produced by the bees from flower nectar which is the liquid in the base of the blossoms. It is concentrated and placed in the familiar hexagon shaped honeycomb cells and capped with beeswax. Many fruits rely on the bees’ visit for pollination although not all, the fig depends on wasps for its pollination needs.

Bees forage in a 2 to 2 1/2 mile radius from their hives to collect pollen. That’s about 12 ½ square miles. It is estimated that it requires 2 million flowers simply to make 1 pound of honey! The old cliché “busy as a bee” takes on a very literal meaning when viewed in light of these statistics.

In recent years wild bee colonies and bee keepers (both amateurs and professionals) have faced a number of daunting challenges. “Colony Collapse Disorder” is a blanket term that can include a number of conditions. Tracheal mites, Varroa mites, Nosema, and Small Hive beetles, can all prove disastrous for our little buddies. The loss of rural plant diversity and pesticides in the environment also add to the stress placed on the bee population. It is believed that many hives may show at least some trace of pesticides.

As with so many commercial products, there is a great deal of confusion over terminology and downright misinformation about honey. There exist few real standards, no federal certification and no penalties even for out right lying. Often marketing claims are inaccurate and simply amount to marketing ploys.

The term “organic” is very difficult to verify, as well. Any product can be certified organic if it complies with existing regulations. The problem here is that none exist for honey. So what’s a honey lover to do? The quick answer is to keep your own bees (as Avanti Savoia’s founder Doug Slocum has begun to do) or short of that – know and trust your keeper or in our case, trust the merchant to do the leg work and verification for you. Doug notes, “Avanti Savoia makes a concentrated effort to know our suppliers and their apicultural practices. We offer our products being highly confident about their quality and your satisfaction!”

Avanti Savoia takes both pride and pleasure in offering a wonderful collection of “honeys from around the world.” We currently stock some 2 dozen varieties of honey from Italy, Canada, Hawaii, Florida, South Carolina and Georgia. Very soon we will be adding products from Germany and South America, as well.

Fantastic honeys available through Avanti Savoia:

ROYAL HAWAIIAN HONEY PRODUCTS
Organic Christmas Berry Honey
This is a raw, organic honey with undertones of brown sugar and molasses with a subtly spicy finish. This Hawaiian delight is gathered by bees from the Christmas berry shrub. (Schinus terebinthifolia), is a native of Brazil that was introduced to Hawaii. It is a bold and robust honey. It is also one of the richest in antioxidants. These protective compounds are associated with a reduced risk of cardiovascular disease and cancer. Product of Hawaii

Raw Organic Lehua Honey
A distinctive light golden honey offers a silky mouth-feel with butterscotch overtones and floral bouquet. Lehua honey is produced by the bees from the Lehua flower which grows on the ‘Ohi’a tree. (Metrosideros polymorpha), is an indigenous Hawaiian species prized for its fragrance, delicate taste and light color; Lehua Honey can only be found three months a year. This honey truly captures the essence of the islands. Chef Joseph’s favorite! Product of Hawaii

Macadamia Nut Blossom Honey
Beautiful amber colored honey that is raw, unprocessed and slightly nutty in flavor. Garnered from the flowers of the macadamia nut tree, (Macadamia integrifolia), which was native to Australia. There are many orchards of macadamia nuts on the Big Island of Hawaii. Beekeepers and orchard owners find it mutually beneficial to place beehives in flowering macadamia nut plantations. The orchard’s trees are pollinated by the bees, resulting in a more bountiful nut harvest. In turn, the beekeeper (and the world) is rewarded with this velvety, rich, amber-colored honey. Product of Hawaii

CANADIAN PRODUCTS

White Gold Raw Clover Honey
This is a very popular Clover honey from the Canadian tundra. It has a very low water content, which makes it as pure white as the winter snow. We have a friend who calls it naughty honey, yes it is that good! This delicate raw clover honey self-solidifies soon after extraction due to its extremely low water content. Product of Canada

CROSS CREEK HONEY PRODUCTS

Tupelo Honey 1lb jar
This is the real deal! Fresh from the hive to your table Tupelo honey’s unique flavor is one of Americas finest and rarest. “Fresh Honey from Local Hives” is the motto of this company, Cross Creek Honey. This is a taste of authentic old Florida. Tupelo Honey has a delicious and unique flavor that makes it a favorite with everyone. Product of Florida

Orange Blossom Honey 1 lb jar
Raw, unfiltered, unaltered just what nature intended it to be! We consider it one of the best orange blossom honeys available. Cross Creek produces this luscious and fragrant honey that features such a bright and delightful flavor. We are happy to offer this special product from special beekeepers that will please any honey lover. Product of Florida.

Gallberry Honey
Gallberry (Ilex glabra) is a small evergreen shrub that is found in the Southeastern United States. A limited amount of delightful Gallberry honey is produced each year. Join the fortunate Florida honey lovers that are “in the know” about this regional favorite! Product of Florida.

Palmetto Honey
Saw palmetto (Serena repens) is considered an endangered and the rare honey produced from it is in short supply. This is a honey that is seldom even tasted outside of Florida. Avanti Savoia is very happy to be able to introduce this special honey as well as the rest of the Cross Creek line. Product of Florida

ALBERO DELLA VITA PRODUCTS

Lavender Honey
Bees love Lavender and gourmets love the Lavender honey that the bees produce. The bouquet is floral, fruity and a little woody with hints of black currants on the palate. Beautiful color of pearls, this honey is a very special experience. Product of Italy

Eucalyptus Honey
Perhaps it's time to proclaim eucalyptus blossom honey the ideal companion to dairy foods! Try it with fresh cheese, such as ricotta - or mixed with plain yogurt or for the ultimate comfort food, stirred into warm milk. We think it's the light scent of licorice and medium sweetness that does it. Product of Italy

Honeydew Honey
Honeydew is the extremely sweet byproducts of certain sap drinking insects. Bees can take Honeydew instead of nectar to create a dark honey with the rich fragrance of fig preserves. This honey is very thick, dark, rich and extremely sweet. Honeydew honey is high in antioxidants and highly prized in Europe as one of the most healthful of honeys. We consider this a “must taste” experience for the honey lover. Product of Italy

Acacia Honey
Acacia honey is wildly popular throughout Italy for its ability to satisfy a chronic sweet tooth. Light golden-yellow honey extremely sweet but never cloying, notes of vanilla and cooked pears, excellent with tea. Stores well in a cool, dry place--won’t crystallize and harden like other honeys. Product of Italy

Alps Flower Honey
Mild but not bland with a hint of herbs, solid texture makes it a delicious choice for toast, biscotti, pound cake. Warmed & drizzled works too! From the Italian Alps--where honey is harvested in spring. We think you'll love the authentic bee farm label as well! Product of Italy

Citrus Flower Honey
Yep…bees were in high spirits making this honey! Why wouldn't they be? Hives are placed in orange and lemon groves at height of bloom. Tangy, zesty gives tea a lemony boost, try on apple slices with cheese or on whole wheat toast…Paradiso! Product of Italy

Rhododendron Honey
Rare mountain honey much sought after for its gentle yet distinct character ...it imparts aura of delicate flower petals. Tastes like it just dripped off the honeycomb! Beekeepers put much care into cultivating this rare mountain honey. Product of Italy

Linden Flower Honey
Linden trees (European Basswood) are a commonly used tree in European parks and to line roads. Honey produced from the Linden flowers is light yellow in color featuring a woodsy aroma with light touches of lime. Linden flower honey is popular for its mild flavor and also reputed sedative and antiseptic qualities. Mild honey wonderful in tea or on toast and a great addition to your collection! Product of Italy

Chestnut Honey
From the Roero valley in Italy, this is a big bold honey, slightly sweet with a touch of bitterness. Imagine honey from flowers sharing the same soil as famous Roero Valley Italian wines! Chestnut honey is not something you stumble across everyday. And for sure, the Italians are particular about how they eat it. Slightly sweet with a bitter aftertaste (sweet and sour, if you will), this pairs beautifully with salami, or drizzled over stronger cheeses like gorgonzola, pecorino, and parmesan. Intense, earthy fragrance-- this honey is well suited for cooking. Product of Italy

TARTUFLANGHE PRODUCTS

Italian Acacia Honey with Truffles
This liquid gem blends the sweet taste of the acacia white flower with the earthy aroma of the Italian Piedmont's White Alba truffle. Add drops to aged Parmesan or fresh Ricotta cheese, and then pair with sliced fruit to savor the natural flavor and musky scent. Product of Italy

SAVINI TARTUFI PRODUCTS

Honey with White Truffles
Loaded with tradition and flavor, enjoy this rare delight at the end of a meal with gorgonzola or other cheeses. Also try this extraordinary honey with duck, pheasant or quail. Product of Italy

SAVAVANAH BEE COMPANY PRODUCTS

Organic Acacia Honey
Called the "moonflower honey" in Italy, this organic honey is produced in the Southern Italian Alps. It has a clean, light vanilla taste and is delicate on the palate. It tastes delicious in coffee or tea or served drizzled over toast, with ricotta or shaved hard cheeses such as Parmigiano-Reggiano. Elegant! Product of Italy

Tupelo Honey
Harvested over two or three weeks in the early spring, Tupelo nectar is one of the rarest and most valuable liquid treasures in the world. After being concentrated by the worker bees, the nectar is transformed into a delicacy whose combination of strength, subtlety, and sweetness is almost impossible to describe. A perfect compliment with a strong black tea, buttered toast, or aged cheddar. Product of USA.

Orange Blossom Honey
Orange Blossom Honey is fragrant, delicate and perfect when spread on toast, waffles, pancakes and other breakfast breads, also it makes a delicious topping for yogurt, ice cream, fruit salads, and even meat glazes. Product of USA.

Sourwood Honey
This complex honey displays notes of sweet gingerbread with a long finish... Sour by name sweet by nature! Sourwood honey takes pin point timing and delicate care to produce. Sourwood honey is produced from the sourwood tree that has a beautiful white bell-shaped flower that appears from late June to August. Product of USA.

Flute Pack
Four flutes of bottled sunshine, excellent examples of American honey at its best...even the bees are patriotic. This is one sweet deal; an Avanti Savoia exclusive. Product of USA.

Honey Sampler Gift Pack
Just a taste of four exquisite honeys then BOOM onto the Flute Pack...works every time. A honey for every occasion! The perfect sampling of four exquisite honeys includes Raspberry, Tupelo, Black Sage, and Orange Blossom honey. Product of USA.

Raw Honey Comb with Tupelo Honey
The deep color and earthy flavor of this rare delicacy from the North Georgia Mountains is an exceptional culinary experience. Hand cut from frames filled with honey produced from the flowers of the sourwood tree, each golden cell brims with concentrated nectar ideally suited for wine and cheese. When you see our sourwood honeycomb and Tupelo honey you think dreams can come true. When you spread it on a hot piece of buttered toast, you know they have! Product of USA.

Hand Cut Honeycomb
Simply Amazing! This hand cut square of honeycomb is filled with delicious golden honey. The wax is edible and adds one more complex character to this simple nectar of life. Spread on hard cheeses or a warm slice of toast or hot biscuit. Also makes for a stunning presentation on a cheese and cracker plate at your next get together. Product of USA.

Miele Al Matcha Honey & Green Tea
Matcha is a powdered green tea used in the Japanese Tea Ceremony. Combine this “national treasure” with Acacia honey and you have a rare delicacy. An amazing combination to spread on toast for breakfast, topping for ice cream or yogurt, or added to a cup of warm milk or hot water. Italian Acacia Honey with Matcha (Japanese Powdered Green Tea)

BX025 The Elegant Honey Gift Box
Four American honey classics (Tupelo, Black Sage, Orange Blossom, & Sourwood), packaged in pretty fluted bottles and an attractive handmade wooden box. What a SWEET present! Each has a distinctive flavor for enhancing hot tea, icy lemonade, salad dressing, barbecue sauce & ice cream. Honey lovers will enjoy spreading on scones, fresh baked bread, toast and (to be honest and I’ll bet I’m not the only one) big luscious spoonfuls. Product of USA

ITALIAN HONEY VINEGARS

Orti Borghosi Honey Balsamic Vinegar
A wonderful full flavored Balsamic condiment made from cooked grape must blended with lime honey and aged in oak. Serve with cheese, fruit and especially with grilled or roasted meats. Product of Italy.

Aceteria Merlino Honey Vinegar
This is beautifully balanced vinegar produced with a blend of four Italian honeys, featuring low acidity and a smooth sweetness. Vinaigrette made with this product is a stand out favorite at La Cucina at Avanti Savoia cooking classes! Product of Italy

Don Vito’s Vinaigrette
Ingredients:
Sel de Mer fine to taste
1 part Honey Vinegar
3 parts Marcinase extra virgin olive oil
Instructions:
1.    In a small mixing bowl, just before serving: whisk salt with vinegar until mixture begins to foam.
2.    Beat in olive oil until smooth, toss with salad, serve and enjoy.

FOUR YEARS AND COUNTING

2010-07-13T14:58:00.001-04:00

Personal food updates from your friends at Avanti Savoia

Avanti Savoia has just celebrated our 4th anniversary, so we thought it would fun to share some of the events and projects that have caught the attention of the Avanti family. We are, of course, very happy to be surviving the challenging economy, thanks to our fine products and great customers. Our special sales and incredible deals are proving to be very popular! The weekly trivia contest has become a source of “foodie” fun for us all. We are delighted to be able to now offer top quality cheeses imported directly from Italy. And, we have all been working hard on our “Recipes and Cooking” section to which you can now access over 700 free recipes on our “Online Cookbook.”

The president of Avanti Savoia, Ben Slocum enjoyed an enlightening trip to Italy, where he attended trade shows, spent time with Vito De Carolis, and visited some of our purveyors of Italian treasures. Wine, travel with Don Vito, and tasting traditional balsamic vinegars, extra virgin olive oils, and great Italian cheeses… well, someone had to do it!

Ben has also taken up the art of home-brewing and we are all anticipating the first tasting of his labors. Ben and his wife, Erin, have also become very serious about their health and exercise program. Crossfit is a strength and conditioning program consisting of specific and intense workouts. In addition to the workout regimen, they did a ten-week strict paleo diet, which Ben and Erin completed with flying colors.

Their diet consists primarily of foods very high in protein and very low in carbohydrates, so Ben has been asking lots of questions about simple recipes for preparing foods on his “good” list. In response to cooking questions relating to this program, we hosted a paleo-friendly cooking class. Our instructions included demonstrations of disjointing and boning a whole chicken, filleting salmon, and the basic techniques required to process vegetables including onions, celery, tomatoes, artichokes, and (much to everyone’s surprise) rutabagas.

Due partially to the enthusiasm generated by this class, we made the decision to install a magnificent new demonstration kitchen that we have dubbed “La Cucina at Avanti Savoia.” We started teaching classes a few weeks ago and the response has been fantastic. We have also added two other cooking instructors and are gearing up for an exciting summer of learning. Check out the class descriptions and schedules on our website.

Doug Slocum, Avanti’s founder, has been inspired by cooking legend, Jacques Pepin. This is certainly an inspiration that I appreciate, as I have several of the Pepin’s books and was privileged to take a series of cooking classes with him about 20 years ago. Doug has been interested in the process of salt curing pork and other forms of charcuturie. However, perhaps from Avanti Savoia’s collection of honeys from around the world, Doug has become an avid beekeeper. He has even deepened his interest with classes at the University of Tennessee. Watch for the next post to our blog celebrating all things honey!

RICE

2010-05-26T17:31:00.000-04:00

Riso, Riz, Arroz

Rice is a part of so many cuisines…
Billions of people eat it daily, many of them relying on it as staple primary food. It is second only to corn in worldwide production. Rice is a part of so many cuisines all over the globe, with each culture defining it with their own customs and traditions. By legend, rice was introduced to Europe by Alexander the Great around 23 hundred years ago. Folk lore and. popular mythology is often hard to separate from fact and historical accuracy

I can’t say for sure if any poor soul was ever actually executed…
One of my personal favorite tales is the story relating the introduction of Italian Rice to America by our third President and first foodie, Thomas Jefferson. The list of now familiar foods that were introduced by Jefferson is both long and amazing. During Jefferson’s tenure as Ambassador to France, the Italians held a monopoly on the cultivation of rice. This monopoly was zealously guarded. In fact it was a capital crime to remove rice from Italy, although I can’t say for sure if any poor soul was ever actually executed for the offense. The story (which does seem to be accurate) is that Jefferson smuggled the precious grain out of Italy in his coat pockets.

Not surprising, China ranks number one globally…
What became known as Carolina Gold Rice had been introduced from Madagascar to South Carolina in 1685. By the time of Jefferson, this American rice was definitely considered inferior to the variety grown in the Piedmont. The future President went on to introduce the Italian rice to the planters in South Carolina where it became a vital element of the economy. Rice cultivation is still an important part of agriculture in America with the US ranking 11th overall in worldwide production. The state of Arkansas produces the largest harvests with California, Louisiana, Texas and Mississippi following in that order. Not surprisingly, China ranks number one globally, although Italy (having harvested rice since 1468) is still the major producer in Europe.

Rice is not a water plant per se…
Rice (Oyza sativa) is considered to be the edible fruit of a member of a wild grass family originally domesticated somewhere in Asia (or even possibly Africa). Rice is not a water plant per se, but rice is able to tolerate large amounts of water. Due to this characteristic, rice is often grown in flooded fields for weed control. All rice produced in the US is grown in flooded fields.

Italy alone produces approximately 50 different varieties…
From two main cultivated species (japonica and indica) come thousands of variations. These variations include colors, sizes and forms; although in this post we will be primarily looking at the varieties offered by Avanti Savoia and how to use them in the kitchen. Italy alone produces approximately 50 different varieties and rice remains especially important to the cuisine of Northern Italy. Different types of rice are often best prepared in different ways and used in specific dishes.

An accompaniment with just about any main dish…
Generally, rice is boiled or steamed and eaten sweetened or salted. It can be served as an accompaniment with just about any main dish. Rice flour is used as a substitute for white flour in some recipes by people wishing to avoid wheat in their diet. Sake is a well known Japanese alcoholic beverage brewed from rice.

Parboiling rice is a process that dates back to ancient India.
Any rice that has had only the outermost layer (husk) removed, but with the outer bran layer left intact can be termed brown rice. The rice, when the next layers (bran and germ) are removed is considered white rice. A balance is struck between the nutrition of brown rice and the cooking convenience of white rice with parboiled rice (also known as converted rice). Historically speaking, parboiling rice is a process that dates back to ancient India.

A relative of rice…
So called wild rice (Zizania aquatica), despite the name is not considered rice at all, but rather an aquatic plant that botanists consider a relative of rice. Northern wild rice (Zizania palustris) is one of the wild rice species native to the Great Lakes region of the United States. Wild rice is an important food for wildlife as well as being cherished by the Native American tribes of the area and appreciated by gourmets.

They demonstrate their stewardship of the land, animals and air and water quality…
Avanti Savoia’s supplier of fine rice and rice products is the very Italian firm of Cascina Belvedere. Owned by the Pico family for over 100 years, this is an award winning company dedicated to a tradition of passion and quality. Cascina Belvedere’s rice farming operations are located in Valle Padana Vercellese, an area blessed with an abundance of water. The Pico family continues to this day to improve their company by the quality of their rice and production methods. By employing organic production methods they demonstrate their stewardship of the land, animals and air and water quality. The Pico family has also made a deliberate decision to sell directly to suppliers (such as Avanti Savoia), instead of supplying huge rice corporations. Their products include not only a selection of exquisite Italian rices, but also easy to prepare Risotto mixes.

AVANTI SAVOIA’S RICE AND RISOTTO SELECTIONS
Carnaroli (Japonica cultivar) is known affectionately as “Northern Italy’s pasta.” Although Arborio rice is best known as risotto rice, many cooks prefer Carnaroli. Both rices contain high levels of starch (amylase), but Carnaroli retains more liquid and holds its shape better, resulting in a more textured dish. This authentic Italian favorite is grown around the towns of Novara and Verselli located between Milan and Turin. Carnaroli works perfectly in many recipes, but especially stands out in risottos. After cooking, the rice remains fluffy, but not sticky. It is idea in delicate and subtle dishes such as those with ingredients like white truffles and saffron, where it achieves the status of the “king of rice.”

Arborio (Japonica cultivar) is the longest grained of the Avanti Savoia’s Italian rice varieties. It is named for the town of Arborio in the Po Valley. Typically, Arborio undergoes less milling than other rices resulting in higher starch content. This gives the rice a classic creaminess that makes it a popular choice for risottos, risotto balls, rice puddings and paellas. Although the cooking ratio is approximately 1 cup of rice to 2 ½ cups of liquid for 15 to 17 minutes, carefully follow the recipe for the specific dish that you are preparing. Each recipe can have its own recommended proportions.

Essenza (Basmati cultivar) is actually Italian grown rice obtained from the combination of a Thai rice variety and Pakistani basmati. Essenza is a highly aromatic variety that has an aroma similar to that of freshly baked bread. When cooked the grains of this rice stay separate and fluffy. These characteristics are ideal for preparing boiled rice, various side dishes and rice salads. One cup of rice combined with 2 cups of liquid cooked for 15 minutes will produce a nice basic rice suitable for many dishes.

Venere/Nerone (Japonica variation) is naturally black colored rice which was developed by crossbreeding from an ancient Chinese strain sometimes called “Forbidden Rice.” This black rice was forbidden to the common people because for centuries it was cultivated for the exclusive use of the Chinese Emperor and nobility. It was highly prized for its nutritional value and allegedly aphrodisiac properties. Venere does mean the Goddess of Love, Venus. (We will be waiting to hear back from you on this claim)! Venere/Nerone rice is wonderfully fragrant, described as having an aroma “somewhere between sandalwood and freshly baked bread.” Now a Piedmont classic, this unique rice is grown in particular areas of the Po Valley. When cooked, it turns an amazing black/purple/burgundy color that offers endless presentation possibilities, hot or cold. Nutty and chewy, it does take a little longer to prepare- about 40 minutes.

Parboiled Rice (Basmati cultivar) is widely known as “the rice that doesn’t become overcooked.” The Parboiled process begins before the milling procedure that removes the husks. The raw rice is first washed with hot water, steam-cooked, dried with hot air and then subjected to the milling process. This ancient process improves the nutritional content of the rice by driving the nutrients from the bran into the grain. This leaves around 80% of the nutrients found in brown rice. It also makes the rice harder and more waxy and yellow or beige in appearance. Cook for 15 to 16 minutes – 1 part rice to 2 cups liquid.

Integrale (Brown Rice) has been a staple of natural food cuisine for years. It has a nutty and chewy texture that is highly nutritional, digestible and ideal for vegetarians. Integrale rice does require more cooking time, about 40 minutes. The ratio is 1 cup of rice to 2 1/2 cups of liquid (water or stock). Cooked Integrale rice makes a particularly wholesome and delicious grain “burger.”

Rosso Selvaggio (Wild Red Rice) resulted from crossbreeding of Venere rice. It is prized for its ruby red color and appetizing aroma. Prepared in a similar manner and cooking time to Integrale rice, this unique rice is both sweet and rich in fiber. Think healthful and great presentation.

Originario (Short Grain Rice) Beautiful, round, pearly grains characterize this fine rice. Its high absorption capacity makes it excellent for soups, risottos, casseroles and desserts. Originario is also rice that also delicious simply boiled for about 15 minutes.

Ribe (Cross between Italian Rb rice, Japanese and US rice varieties) is a style of rustic rice that is able to absorb large amounts of liquid. Its appearance is compact and crystalline. It is enjoyed in salads, pilafs and risottos and cooks in 15 to 16 minutes.

Risotto Mixes Risotto is a classic Italian rice dish made by blending hot liquid into a mixture of rice and seasonings that have first been sautéed in butter or olive oil. The liquid is added a little at a time and stirred continuously as each addition is absorbed. The result is rice that is wonderfully creamy while the grains of rice remain separate and firm. There are scores of variations on this delectable but labor intensive dish. The preferred rice for Risotto is usually short grained rices high in starch. Avanti Savoia and Cascina Belvedere have teamed up to bring you four different flavors of Risotto Mixes.

Risotto with Tomato and Basil
Risotto with Porcini Mushrooms
Risotto with Asparagus
Risotto with Artichoke

These delectable time savers require only butter or olive oil, wine and water. All other ingredients and seasonings (including premium Carnaroli rice) are included in the convenient 250 gram package AND cooks in just about 15 minutes!

Recipe Link:
Chicken Curry Rice Salad
Golden Rice Pilaf
Healthy Cajun Beans and Turkey Sausage
Mexican Rice
Paella Valencia
Pecan Rice
Rice Pilaf
Shrimp Creole
Galletti Mushroom Risotto
Green Risotto with Galletti Mushrooms
Risotto with Porcini Mushrooms
Risotto with Wild Mushrooms
Turkey Fried Rice
Yellow Rice with Galletti Mushrooms
Chicken and Ham Jambalaya
Chicken and Sausage Creole
Mulligatawny Soup
Summer Salad with Rice, Avocado, Mozzarella Cheese and Porcini Mushrooms (Insalata estiva di riso, avocado, mozzarella e fungi)
Drunken Risotto (Risotto Ubriaco)
Individual Rice Cakes with Chocolate Sauce (Tortine di Riso)
Rice with Tomato and Eggplant (Riso con Pomodoro and Melanzana)
Risotto with Zucchini (Risotto con Zucchine)
Black Venere Rice Salad (Insalata Venere)

MOM’S BIG DAY

2010-04-28T14:06:00.003-04:00

Cook for her (for a change)

Celebrating a special day for Moms is so much a part of our national culture; it is a little surprising to remember that it has only been an official observation since 1914. Originally, the commemoration on the second Sunday in May had a particularly patriotic focus, “as a day for American citizens to show the flag in honor of those Mothers whose sons had died in war.”

The spirit of the occasion has mostly evolved into an occasion to simply celebrate motherhood and family. (Not that there is anything simple about motherhood and family). One of the unique customs that I can recall from my ever more distant childhood was that the guys of our family always wore carnation boutonnieres to church on Mother’s Day. Even though I was quite young, my dad carefully explained the tradition of the colors of the flowers; red if one’s mother is living, white if deceased.

The other “big deal’ was a wonderful meal prepared by my mom or grandmother. Although it was not noted at the time, the idea that Mom has to cook a labor intensive meal on her special day now seems a little incongruous. Hence the theme for this post, you do the cooking for her this time.

The menu that we have selected is creative and colorful, yet still easy enough for most dads to accomplish, maybe even with some help from younger family members. Recipes can be found on the Avanti Savoia website and many of the ingredients are available through Avanti Savoia, as well.

MOTHER’S DAY MENU
May 9th, 2010

Easy Bruschetta
Cold Strawberry Soup
Grilled Lamb Chops with Braised Aromatic Vegetables and Olives
Golden Rice Pilaf
Lemon Lime Pound Cake with Chocolate Cabernet Sauce

Bruschetta (pronounced brus’ketta) is a simple yet savory appetizer that has been enjoyed in Italy for centuries. The basic recipe calls for slices of good bread to be lightly grilled or toasted under the broiler, rubbed with garlic and then generously drizzled with extra virgin olive oil and seasoned with sea salt and freshly ground black pepper. Change this up a little bit by adding a dollop of Lowcountry Tomato Sauce, a few capers, a pinch of Don Vito’s Gold Italian Herb Blend and grated Parmesan cheese – really easy and delicious!

Cold, creamy, pink and sweet; this is the perfect springtime soup for Mom. Ripe strawberries team up with yogurt, blush wine and just a touch of orange, vanilla and sugar for a dreamy soup that could almost be a dessert. White grape and strawberry juice is a good substitution for the wine if you wish to exclude the alcohol.

Hmm…Grilled Lamb Chops in the merry month of May should appeal to any mom that appreciates the succulent flavor of lamb. Ask your butcher to “French” the chops for you if it sounds like too much trouble. It just means to scrape the meat and tissue away from the top of the bone. The process doesn’t alter the flavor; but the presentation just looks a little neater. The Bruschetta and the lamb can be cooked on the same standard grill outside or on a grill pan inside.

The lamb chops are seasoned with a traditional mix of olive oil, Balsamic vinegar, mustard and herbs before grilling. They are then served on a fragrant bed of vegetables, herbs and olives that can be made well ahead of the grilling. Offered on a plate highlighted by the beautiful Golden Rice Pilaf will have mom believing that you are a gourmet chef!

Just in case Mom is a vegetarian or does not particularly enjoy lamb, the menu can easily be altered to suit her taste, as well. Drop the lamb chops, substitute vegetable stock for the beef stock in the Aromatic Vegetables and just serve the Golden Rice Pilaf with the vegetables. Sprinkle it with some toasted almonds if you like and Mom the vegetarian should be perfectly happy.

Yes, of course you can easily buy a good commercial pound cake. However, our Lemon Lime Pound Cake is an heirloom recipe provided by our stellar cook of a grandmother, Clara Lowery. It seems absolutely perfect to share with other Mothers and Grandmothers on Mother’s Day. My brother, Catering Chef David Lowery of Austin, Texas swears by this recipe and has served it at many events. He reports that his clients especially enjoy the cake as the basis for petite fours and even as a wedding cake. Our idea is a little less ambitious, just an easy pound cake baked in a Bundt, tube or loaf pan. For chocolate lovers, it’s tasty to dress it up with a little splash of Leaning Oaks Chocolate Sauce.

Many restaurants offer nice Mother’s day events, but they will be crowded for sure. Instead, just imagine how touched your mom or wife would be by something really special. Don’t put it off, show her your love! We know that your cooking efforts will be sincerely appreciated by the mothers in your life and we hope that our menu suggestions and recipes will be a real help for you.

HAM for EASTER: Postscript

2010-04-06T14:25:00.001-04:00

A long history

…stormy and rainy
For scheduling reasons our Easter celebration had to happen the Sunday before Easter. Rather than bright springtime weather, the day was stormy and rainy. However, it did little to dampen the spirits of our guests, Gary Elgin, Scott and Janice Tocher and my wife’s youngest son, Rodney Rohrback. The basic menu was listed in the previous post, but at the last moment we decided to substitute the kind and preparation of the ham.
…plans do change
Although it was my intention at our Easter feast to serve a “city” ham that I smoked myself over wild cherry wood, plans do change. A gift of a beautiful, traditional Tennessee Country Ham from Avanti Savoia’s founder, Doug Slocum, changed all that. (Doug, by the way, has been experimenting himself with home cured pork tenderloins for his own use).
…the history and lore of hams
The change in menu also offered me the opportunity to perfect the preparation of the unique “country” ham and delve deeper into the history and lore of hams in general.
Pork has had a prominent place on American menus since the Seventeenth Century. It is the cured hind legs, single pieces of hind legs or shoulders that are used to make what we usually think of as ham. Hams from the front legs are called Picnic Hams.

Just for the sake of information, here are some brief definitions of various hams.
Old Fashioned Country Ham – Hams of this tradition are produced throughout the “ham belt” of the Southern states (particularly Virginia, North Carolina, Kentucky, Tennessee and Georgia). Methods and procedures vary from producer to producer and from region to region. Country Hams are prepared with a salt cure and usually nitrates, sugar and pepper. Typically, they are then smoked over hardwood and then aged from 2 to 3 years. They are commonly sold whole with bone-in, but also come in pre-sliced pieces that are vacuum packed.
Smithfield Hams – These are indeed old fashioned country hams as well, but by law a ham can only be sold as a Smithfield Ham if it processed in Smithfield, Virginia, utilizing the Smithfield method. This method entails a dry salt cure followed by a pepper coating, hickory smoking and a lengthy aging process. The hams are produced from a particular breed of hog and are fed a specific diet.
Smithfield “type” or old Virginia Hams – These are hams processed in much the same way as authentic Smithfield’s but are produced outside of Smithfield and cannot be labeled as such.
Tasso “Ham” – A spicy Cajun specialty that strictly speaking, is not even ham. Chunks of pork (or sometimes beef) are highly seasoned and hot smoked for 2 or more days. In cooking, Tasso is finely chopped and used to flavor many Louisiana dishes.
Commercial, mass marketed American Ham – Before any sort of processing occurs the meat may be referred to as fresh ham. Generally however, most of these hams are cured using a dry method, sweet-pickling method or even more commonly, injection cured. These methods are also sometimes combined. Commercial hams, after curing can also be smoked and aged. This manner of ham can be sold as fully cooked and also partially cooked. Labeling and package instructions should be carefully read and followed.
Canadian bacon - Although it is called “bacon” this product is more akin to ham. It is taken from the eye of the loin, pre cooked and smoked.
Italian Ham (Prosciutto) – Prosciutto is only one of many famous cured pork products from Italy. Versions of “Prosciutto” are now being produced in America, although Prosciutto from Italy is the true Prosciutto. Authentic Italian Prosciutto is salt cured and air dried, but not smoked and contains no nitrates or preservatives. Prosciutto Cruda di Parma is more salty and less fatty, while Prosciutto di San Daniele is less salty, fattier and contains less moisture. Quality Prosciutto can be purchased through many specialty markets. Cut and served in extremely thin slices, it is delicious with melon and figs and also lightly cooked as a component in a variety of Italian dishes.
Spanish Ham (Jamon Iberico) – This is the high quality traditional dry-cured Spanish ham that is produced from a black pig (Pata Negra) native to the Iberian region. There are several varieties distinguished by the diet of the pigs. Similar in flavor to Prosciutto, they each have their own unique subtleties. It is appearing in American restaurants specializing in Tapas. There is also a lower quality ham known as Jamon Serrano.
French Ham (Jambon de Bayonne) – Produced near the town of Bayonne in the Basses-Pyrenees, this is the French version of cured ham. A unique traditional curing method makes this ham a sought after delicacy. It is very pink in color and low in sodium.
German Ham (Westphalian Ham) – These hams are produced from pigs fed on acorns in the Westphalia forest of Germany. They are seasoned with several herbs and spices and then slow smoked over beech and juniper woods. These dark hams with a light smoky taste are similar to the Black Forest Ham.
British Isles – There are also small production of styles variously know as York, Scotch, Irish and Gammon.

...pork curing and preserving
Now then, back to our story of American Country Hams. Early immigrants to America certainly brought their knowledge of pork curing and preserving with them to the new world, where Native Americans were already skilled at salt curing and the smoking of venison.
…a long history in the Southern Appalachian Mountains
The tradition of cured pork also has a long history in the Southern Appalachian Mountains. The author Wilma Dykeman, until her death in 2006, was the Official Historian of the State of Tennessee. In her book, The French Broad, she comments on the importance of the “hog” culture of this area.
“…hog and hominy state”
“… corn carried as fat on the ribs of hogs and fowls was most easily transported along the muddy, winding roads of the nineteenth century, and was finally most easily sold as fresh meat to the cotton plantation owners and tenants in the lowlands but by far the greatest traffic of this era was in hogs, and most of the hogs were from Tennessee. In the census of 1840 Tennessee was the greatest corn-producing state in the Union. Her nickname became the ‘hog and hominy’ state, and production of the two went together just that closely. Corn brought the best price when it became pork. It was estimated… that between 150,000 and 175,000 Tennessee hogs were driven up the French Broad (river) every year…”
…one that was just about perfect and another that was almost inedible
There are two basic cures for ham – wet and dry. All Country Hams are dry cured. Country Hams are available either whole or sliced and vacuum packed. The sliced variety served fried is the way Country Ham is most available in Southern restaurants. I find personally that the sliced fried ham is just too tough and salty for my taste, although the old timers swear by it.   The truth of the matter is that up until now I have only cooked two whole country hams in my life, one that was just about perfect and another that was almost inedible.
…even a well prepared Country Ham is always salty
To ensure success this time, I was determined to learn as much about these unique hams as possible. Fortunately, our third ham (the one pictured on this post) looked good and tasted wonderful. However, even a well prepared Country Ham is always salty and has a distinctive gamey or high flavor that is not for everyone.
…something akin to boot leather
Once upon a time, the illness Trichinosis was a great concern and prompted cooks of an earlier generation to over-cook pork to something akin to boot leather. Today’s government standards ensure that commercially cured ham is free of the micro parasites that cause this disease. To be sure, it is recommended that pork be cooked to reach an internal temperature of 140 degrees.
…soak the meat for a full 48 hours
Due to the aging process, Country Hams may be covered with mold, however this is harmless. When you are ready to begin the preparation process; remove the ham’s cloth covering and scrub the ham’s surface under warm running water until it is clean. Next and this is paramount, soak the entire ham in cold water with a splash of vinegar. Instructions that I have encountered recommend soaking for a few hours up to overnight. The soaking not only helps remove some of the salt, but also softens the ham. My recommendation is to soak the meat for a full 48 hours, changing the water after the first 24 hours. A large ice chest proved perfect for this chore.
Some cooks like to save it for seasoning…
After soaking, but before cooking, it is practical to trim away the crusty, hard surfaces of the meat not covered by fat. This “face” as it is sometimes known, is much too hard to eat and makes carving difficult, as well. Some cooks like to save it for seasoning, but I find that there are always plenty of scraps leftover anyway, and I think that they taste better than the external pieces. A little seasoning with Country Ham goes a long way for my taste.
…I prefer simmering
The ham can now be cooked in the oven, either by braising (simmering) or baking. I believe that I prefer simmering. For this particular ham, we placed it in a large pan with sides, added about an inch of Black Cherry Juice and covered it tightly with foil. This ham weighed about 15 pounds and recipes suggested various cooking times, ranging from 10 to 20 minutes per pound.
The final formula…
After giving it much thought, we decided on the 20 minutes per pound scheme. However for the record, our cooking time ended up being a little bit longer. The final formula was 4 hours 15 minutes at 300 degrees. Upon removing it from the oven, we allowed it to set covered another 20 or 30 minutes. We then removed the foil, scored the ham and brushed on a Black Cherry/Jack Daniel’s Whiskey glaze. In the meantime the oven was heated to 425 and the ham returned uncovered to the hot oven for 15 minutes. Upon glazing, the ham was removed from the oven and set to rest for an hour or so, until we were ready to eat.
…very thin slices
Carving the ham simply requires a meat fork and a long thin (very sharp) slicing knife. First, the surface rind and excess fat are removed and saved or discarded, as you prefer. Next, begin to cut very thin slices from across the top, parallel to the bone. Proceed across the top of the ham and then slice on each side of the main bone. Serve the partially carved ham with some nice slices around it on a beautiful platter. It does make a very dramatic presentation.

…quality and regional tradition lives on.
Although Country Hams are available at many grocery stores in the south, we encourage you to become acquainted with Benton’s Smokey Mountain Country Hams of Madisonville, Tennessee. Benton’s hams, bacon and other products have found their way on to the menus of some of the finest restaurants in America. This small company is a treasure where quality and regional tradition lives on.

EASTER CELEBRATION

2010-03-24T09:45:00.006-04:00

…a tough winter
Springtime, at last! What a tough winter we all have endured. Definitely the most snow and winter-like conditions that I can remember in a very long time. Our fine old Fisher wood burning stove got quite a workout. We enjoyed a nice fire quite often, and the wood cutting and splitting didn’t hurt me a bit, of course. Still, the warmer temperatures and early blooming bulbs seem particularly welcome this spring.

…twelve thousand eggs!
Early spring means Easter celebrations of all kinds, ranging from the devout gathering for religious expression to the traditional family feasts, usually on Easter Sunday afternoon. Even the President of the United States, on the Monday after Easter, holds an annual Easter Egg Roll on the White House Lawn for young children. Walter Scheib, who was Executive White House Chef from 1994 to 2005, recalls that at his first such event they hard-boiled and dyed approximately twelve thousand eggs!

...one of the more dicey challenges
For many of us, Easter brought new clothes, the delight of egg decoration, egg hunts and a truly grand meal with the extended family. As I recall, one of the more dicey challenges was to keep the new duds clean while still enjoying the egg hunts, although our eggs numbered a few dozen, not twelve thousand.

…children were usually seated at their own table
Almost always, the menu featured ham, deviled eggs and luscious desserts. Our table was always set with the most beautiful settings, some of which seemed only to appear for this particular occasion. Younger children were usually seated at their own table, which was probably more fun anyway.

…we sort of “Tom Sawyer” family and friends
This year our own family celebration will center on our annual garden planting party. This is an event where we sort of “Tom Sawyer” family and friends to help us jump start our garden preparations and hopefully enjoy fine spring weather. (We are planting all heirloom varieties this year and will let you know how it goes.) This will be a very informal event for us, quite unlike the dressy Easters of my youth.

…at least a little creativity
Therefore in planning a menu this year, I still wanted to reflect tradition, but also to prepare foods with at least a little creativity using some of the great Avanti Savoia products. Here’s our plan…and all of the recipes are available on our Avanti Savoia Website.

Easter Menu 2010

Lemon-Pineapple “Champagne” Punch

Curried Deviled Eggs with Peach Chutney

Yukon Gold Potato Salad with Smoked Bacon

Wild Cherry Wood Smoked Ham with a Cherry/Jack Daniel’s Whiskey Glaze

Strawberry Tiramisu

…beautiful and really, really delicious
OK, we’ve got bright spring colors, the required Deviled Eggs, Potato Salad, Glazed Ham with a regional touch and a recent creation, Strawberry Tiramisu. The Tiramisu is hardly the traditional version, but it is beautiful and really, really delicious. There will be a lace tablecloth made by my Grandmother, my Mother’s crystal, a 1940’s era Deviled Egg Dish and loving memories of Easters past. Best of all will be the gathering of family and friends sharing this springtime ritual, yet once again. We hope your holiday is as bright and bubbly as a cup of Champagne Punch.

Bon Appetit Y’all!

MAPLE SYRUP

2010-03-16T14:32:00.005-04:00

An American Tradition of Sweetness

Hotcakes
Maple flavored syrup was a familiar breakfast staple on most American tables when I was a child. The tins decorated like log cabins (Log Cabin was the brand, of course) were a favorite toy when emptied of their sticky contents and are considered serious collectables today. I believe that I remember having one with a slot in the lid to be used as a coin bank. In those days we didn’t think to question the container or the nature of the syrup, it simply was. We enjoyed it on biscuits, waffles and my father’s Sunday evening special pancakes, which he called “hotcakes.”

…maple flavored pancake syrup is not at all the same as pure maple syrup.
It was my early interest in natural foods, which led me to realize that maple flavored pancake syrup, is not at all the same as pure maple syrup. Pancake syrup is actually for the most part, corn syrup. I also learned that pure maple syrup is indeed an all natural product without preservatives. This can be an expensive lesson, as the costly authentic syrup will mold and be unfit for consumption if stored for very long at room temperature. This was a problem that we never had to confront in storing the flavored pancake syrup.

White refined sugar was not only rare, but extremely expensive…
The native populations of Northeastern America were well versed in the production of maple sugar, a skill soon learned and improved on by the French and English emigrants. Many tribes of Native Americans returned each year to their ancestral groves specifically to harvest the running sap. Catching sap in birch bark bowls and employing primitive methods of boiling out the water, Indian tribes were able to manufacture the first sugar produced in America. White refined sugar was not only rare but extremely expensive, making the “Indian sugar” somewhat vital to the white settlers.

…40 gallons of sap to make 1 gallon of pure maple syrup.
There are many varieties of maple trees, but it is the Sugar Maple (Acer saccharum) that is the most prized for its delectable sap. Today, the state of Vermont leads in U.S. production of maple syrup, although several other states do produce syrup as well. An estimated half million gallons of pure syrup is produced annually in Vermont. A particularly impressive statistic when you consider that it takes about 40 gallons of sap to make 1 gallon of pure maple syrup.

"sugar shacks and sugar bushes”
Maple sap is approximately 98% water and 2% sugar. To produce pure syrup, water content is removed from the sap by “boiling off” to a concentrate of 60% sugar. This is accomplished in what are known as “sugar shacks” or “sugar houses.” The sap itself is obtained by tapping mature maple trees. The groves of maple trees are known as a “sugar bush or sugar bushes.” Tapping does not begin until maple trees are about 40 years old and at least 10 inches in diameter. Interestingly, the process does not damage the trees, although a new tap hole must be made each season. Generally, tapping occurs during the months of January and February. The weather must cooperate by alternating between freezing and thawing to induce the sap to flow.

…enormous amounts of fragrant steam.
The boiling usually begins sometime in March and the season is very short, lasting only 4 to 6 weeks. Traditionally, tapping is achieved by drilling into the trunk of the tree and inserting a tap with a downward angled spout. Buckets are hung on the spout and the running sap fills the buckets. These buckets are then collected and combined in the “sugar house” to begin the extensive boiling process. The sugar house must be well vented to accommodate the enormous amount of fragrant steam. Commercial operations now often employ modern plastic tubing to transport the raw sap to the sugar house, making the process far more efficient, as well as resulting in the freshest and cleanest sap.

…the opportunity to watch maple syrup being made…
The Ninth Annual Vermont Maple Open House Weekend will be held at sugarhouses throughout Vermont, March 26-28, 2010. The Open House Weekend is the public celebration of the maple syrup season in Vermont and an opportunity for the public to visit one or more "sugarhouses" throughout the state. Activities during Open House Weekend will be different at each sugarhouse but will include the opportunity to watch maple syrup being made (weather permitting) and often sample maple products. For more information visit www.vermontmaple.org

…strictly enforced maple grading law…
What makes Vermont maple syrup special? According to The Official Vermont Cookbook, “Vermont has a strictly enforced maple grading law controlling standards of density, flavor and color. The grade of maple syrup must be plainly and correctly marked on each container, along with the name and address of the producer. Vermont’s maple law requires syrup to be free from any preservatives or other additives and this law is enforced by the Vermont Agency of Agriculture.”

The Four Vermont Maple Syrup Grades:

Vermont Fancy
Light amber color and a delicate maple bouquet. A mild maple flavor, excellent on foods such as ice cream which permit its subtle flavor to be appreciated.
Grade A Medium Amber
Medium amber color and a pronounced maple bouquet. Characteristic maple flavor, that is popular for table and all around use. Great on pancakes and French toast.
Grade A Dark Amber
Dark amber color and a robust maple bouquet. This hearty maple flavor is very popular for table and all around use. It is often used to add flavor when cooking.
Vermont Grade B
The strongest and darkest grade of maple syrup. Primarily used for cooking and also popular for the table. This grade makes a great substitute for other sugars in baking.

Highland Sugarworks
Avanti Savoia’s supplier for this unique treasure is Highland Sugarworks, located deep in the heart of Vermont’s Green Mountains. In addition to their own syrup, they also purchase syrup from other family sugar makers, helping to sustain family owned farms throughout New England.

…several choices
We have available several choices of these fine products: 100% Grade A Syrup, Vanilla or Cinnamon Infused Grade A, Highland Estates Private Reserve Grade A, Pure Grade B Maple Syrup especially for baking and Natural Granulated Maple Sugar. In addition to these maple syrup products we also offer four delicious pancake mixes. Take a look at all of these items on our website.

Enjoy the wonderful flavor of maple in these recipes courtesy of our friends at Highland Sugarworks.

PURE MAPLE CANDY
Deb Frimodig, Highland Sugarworks

2 cups Fancy Maple Syrup (Grade A Light Amber)
Using a nonstick pot, boil maple syrup to 325, stirring the foam occasionally to prevent boiling over. Remove pot from heat, leaving the thermometer in place. Do not stir after removing from heat. Cool to 175 (approx. 10 min.).
Beat continuously with wooden spoon until syrup until syrup is lighter in color and loses some of its “shine”, approx 3-4 mins. Do not overheat, as this will cause the candy to harden before pouring into molds or pan.
Immediately pour into rubber molds or non-stick 8″ square pan sprayed with Pam. When cool, cut with knife and store up to one month - if it lasts that long!

Simple Maple Soy Marinade
Jim Close, Highland Sugarworks

1 cup Maple Syrup (your choice of grade)
Add soy sauce to your taste

*Great to marinate on chicken or fish

Second Image courtesy of:
Gesse and Mandy at Maple Hill Farm
Whitingham, Vermont
Photo by Don Lockhart/Perceptions, Inc.

FINE ITALIAN CHEESES

2010-02-25T10:56:00.017-05:00

Formaggi per Tradizione

…a part of life and a way of life…for millennia.
Historians believe cheese making may have originated in the Middle East, possibly as far back as 3500 B.C. There is definite evidence of Egyptian cheese making dating from 2300 B.C. Cheese has certainly been a part of life and a way of life in Italy for millennia. The Romans took the art of cheese making to all corners of the empire, and after their decline, hundreds of styles of cheeses developed as a consequence. Besides being delicious, cheese making also served a very practical purpose; it preserved fresh milk, making it more compact and portable.

…sophisticated and refined appreciation of cheese and cheese making.
Today hundreds of different styles of cheese are produced with different textures, flavors and appearances. There are more than four hundred varieties of cheese produced in modern Italy alone. From the time of the Romans, Italy has retained its sophisticated and refined appreciation of cheese and cheese making. As part of Avanti Savoia’s ongoing commitment to “Culinary Treasures from Around the World,” we are extremely excited to announce that we now have available a selection of these fine Italian cheeses.

There are many factors that contribute to the character and nature of a particular cheese.

Place and environmental conditions of origin: location of the dairy, climate, weather and the seasons all influence the “terroir” of the cheeses.
Variety of milk: cheese can be made from the milk of cows, sheep, goats, buffalos and just about anything else that lactates. The animals’ diets are also a factor.
Fat and moisture content: contributes to the creation of hard cheese or soft cheese, consistency, richness and flavors. Double Creams or Triple Creams are terms to describe cheeses that are enriched with the addition of additional cream.
Production methods and aging: this includes methods to separate the milk into curds and whey; converting milk sugar into lactic acid; setting the cheese with rennet or other substances, draining water from the curds; salting, shaping, stretching and the all important process of aging, which refines and develops flavors in cheese and can last from days to years. Some cheeses are also allowed to develop molds and which in traditional production the molds may actually be present in the aging rooms. Modern methods usually employ prepared cultures to ensure precise control.
Pasteurization: US law requires that pasteurized milk to be used in cheese making or that the raw-milk versions must be aged for at least two months. Pasteurization is somewhat controversial, as many cheese lovers consider raw-milk cheese to a have a better flavor.
Serving: Serve good cheese at room temperature! Flavor, texture and aroma are all reduced and limited in cold cheese.

…maximum hands-on attention and passionate care.
Our source for the “best of the best” of Italian cheese making is the highly respected firm of Luigi Guffanti. For 5 generations, the Guffanti/Fiori families have been dedicated to the art of the affinamento, or affinage of cheese. This is the centuries old craft of nurturing, aging and refining of cheeses selected from the producers. This process may require brushing, turning, and washing or bathing, but always requires maximum hands-on attention and passionate care. The dairies and cheese makers are only part of the story. Legendary cheeses created by nature in mountain pastures and artisan dairies are perfected in the “seasoning grottos” of Luigi Guffanti.

…originally accomplished …in an abandoned silver mine
Founded in 1876, Luigi Guffanti originally accomplished his refinement process in an abandoned silver mine, which provided the required constant temperature and humidity. For over 130 years this company has researched the places, people and traditions that create the finest cheeses. Representatives of the Guffanti Company still observe each phase of the cheese making process on location to assure only the best quality.

…and of course, a nice glass of vino.
Many Americans are only familiar with Italian cheeses in the context of cooking or grating on their pasta. However, we highly recommend that you enjoy small wedges of these artisan creations “as they are” with good bread, fresh fruit, nuts, drops of Balsamic vinegar or honey and of course, a nice glass of vino.

36 MONTH PARMIGANO REGGIANO RISERVA DOP Try me

The most famous of all Italian cheeses and one of the finest cheeses in the world! Named for the Northern Italian town of Parma, production of this Italian classic is mainly, and traditionally, located in the provinces of Parma and Reggio Emilia. The hard rind of Parmesan is created by a brining process that protects the inner cheese. Made with skimmed, raw, cow’s milk, the texture of this famous cheese is hard and grainy with a sweet fruity aroma and rich nutty flavor. Recommended wines are full- bodied, big reds and also young, sparkling whites.

PECORINO MAREMMANO (Maremmano Sheep’s Milk Cheese) Try me
Production of Pecorino can be documented from the XIII century. This sweet and delicate cheese is a specialty of Tuscany, made with full fat, raw or pasteurized sheep’s milk.. Perfect served with“sciocco,” the unsalted bread of Tuscany. Enjoy with a Chianti Classico or a California Sangiovese.

MARZOLINO del CHIANTI Try me

A young, soft classic Italian cheese produced with sheep’s milk in central Tuscany dairies. Marzolino is a fresh, sweet, full fat cheese produced using vegetable rennet derived from the flowers of wild artichokes. A delicious cheese served with fruit and a Chianti Riserva.

PROVOLONE del MONACO (Monk’s Provolone) Try me
Produced from dairies in the Sorrentino Peninsula, Monk’s Provolone is a well known, traditional and distinctive cheese, dating back to the early Romans. There are numerous legends concerning the dark brown color of Provolone del Monaco. A favorite story is that the cheese resembles the color of the monk’s habit. This intense cheese made with full fat and raw cow’s milk can be paired with red and white wines or even lagers. Combine with good bread, savory relishes and preserves.

PECORINO “Foja de Noce” (Sheep’s milk cheese packed in walnut leaves) Try me
When mature this high butterfat cheese has a light vegetal, walnut and peppery taste. It is produced from dairies in Montefeltro and aged between layers of walnut leaves. The cheese blends well with other flavors and is very special when paired with balsamic jelly or Truffle honey. Serve with Valpoicella or other full bodied red wines.

Avanti Savoia and Luigi Guffanti are delighted to introduce you to these truly great Italian traditional cheeses and wish you a hearty “Buon Appetito!”

“RABBIE” BURNS NIGHT

2010-01-29T15:40:00.004-05:00

Poetry, Haggis and Uisge Beatha

…a welcome way to enjoy the traditions of Scotland and escape the winter blues.
The celebration of the life and work of Scotland’s National Poet always seems to come at such an appropriate time for a party. The end of January can be so dark and dreary and the holidays seem to have been months ago. The annual observation of the anniversary of the birth of the Bard of Ayr (25 January 1759) is a welcome way to enjoy the traditions of Scotland and escape the deep winter blues.

…many people are probably familiar with his work, even if they don’t know it.
It doesn’t require the celebrants to be Scottish or even to be a fan of Burns’ poetry, even though many people are probably familiar with his work, even if they don’t know it. Burns’ poetry is studied in literature classes, of course but many of his themes are part of popular culture. Virtually anyone who has noted a New Year’s celebration has undoubtedly heard the classic Burn’s version of the song Auld Lang Syne (roughly meaning “old times past.”) Although not many know the lyrics to the whole thing, we all are familiar with the first few words, “Should auld acquaintance be forgot…?”

… a poet and lyricist who wrote in the Scots dialect.
Other well known poems include A Red, Red Rose, A Man’s A Man for A’ That, Tam o’Shanter, and To A Mouse. John Steinbeck took the title of his 1937 work, Of Mice and Men from a line in the 2nd to last stanza in To A Mouse. As well as being a poet and lyricist who wrote in the Scots dialect, Burns was also dedicated to collecting and preserving Scottish folk songs, fairy tales and legends.

… rollicking good party.
The custom of commemorating Burns’ birthday dates from the year 1802 and has evolved into a fairly standard format although different groups tend to develop their distinct interpretations. My first encounter with this rollicking good party came about 20 years ago when I was teaching cooking at Tennessee’s Maryville College. Founded in 1819 by a Presbyterian minister, Maryville College is one of the 50 oldest colleges in the US and continues to maintain a keen interest in its Scottish roots.

… ordinary people and their everyday lives.
Maryville College was racially integrated from the earliest days and conferred the first college degree to a female in the state of Tennessee. Facts that would undoubtedly pleased the socially progressive Robert Burns very much, as Burns was a man of the people that hated slavery and loved liberty. Indeed it was ordinary people and their everyday lives that Burns sought to describe in his poetry, albeit with a rather satirical style.

... the idea of celebrating Robert Burns.
At that time, the head of the Non Credit Department at the college, Ms. Lew Rudisill (being of a Scottish lineage herself) introduced me to the idea of celebrating Robert Burns at a festival sponsored by Maryville College. For a number of years we not only enjoyed the Burns Night Supper, but also conducted a series of cooking classes exploring the recipes and dishes that would ultimately be served at the dinner.

… it becomes very important to pace ones self.
In the last couple of decades I’ve always noted the Bard’s birthday, sometimes with grand occasions, sometimes with just a “wee toast.” Actually “toasting” is an essential element of a Burns Supper, as there can easily be half dozen toasts or more. As each toast requires the raising of a glass, it becomes very important to pace ones self. A formal Burns Night celebration can feature poetry reading, music, dancing, singing, toasts, speeches and the dinner itself. The meal can include 3 or 4 courses and usually includes the ceremonial introduction of the Haggis. For many, this is the high point of the affair.

… some might say infamous.
Haggis is one of the most famous (some might say infamous) traditional foods of Scotland. In one of his poems, To A Haggis, that is read before serving the Haggis. He calls the dish “great chieftain o’ the puddin’ race!” This Scottish specialty consists of a sheep’s stomach stuffed with minced organ meats, oats, onions, spices which is then steamed for several hours. Although Haggis can now be legally imported from Scotland, I have always prepared a simplified “skinless or bagless” version that satisfies tradition and that Americans seem more willing to sample.

A printed program is often provided helping to keep the poetry, toasts and the “wee drams” more or less in order. Decorations can feature heather, thistles and plaid designs.

ORDER OF CEREMONY CELEBRATING ROBERT BURNS NIGHT

Knoxville, Tennessee

Presented by

CLAN LOWERY

Ancestral Home: Lowlands of Scotland

Symbol: Sprigs of Bay Laurel

Motto: Virtus Semper Viridis “Virtue is always flourishing”

After the host welcomes the guests, the Selkirk Grace (attributed to Burns) is offered and an appetizer is served with the first glass of spirits.

The Selkirk Grace

Some hae meat and cannot eat.

Some cannot eat that want it.

But we hae meat and we can eat.

Sae let the Lord be thankit.

Next the participants observe the toasts and begin enjoying the meal.

The Traditional Toasts

The Loyalty Toast

The Immortal Memory

To the Lasses

Response: To the Laddies

To A Haggis

Vote of Thanks

Auld Lang Syne

... the centerpiece of the celebration.
It is the activity surrounding the Haggis that provides the most dramatic moments of the evening. The lights are dimmed; a bagpiper playing rousing music begins to lead the procession to the main table, followed by the chef carrying the centerpiece of the celebration, a warm Haggis surrounded by mounds of Tatties (potatoes) and Neeps (rutabagas) garnished with herbs and doused and set aflame with scotch whisky! As the flames dye down, the poem, To A Haggis is read and a dignitary makes two slashes in the Haggis representing the Cross of St. Andrew and at last, the delicacy is served.

… known in Scotland as a Tipsy Laird.
At our most recent Burns Supper we choose to follow the Haggis with Cock-a-Leekie Soup, Figgy Scones and Butterscotch flavored butter, even though the order could have easily been reversed. Our dessert was an apple flavored variation on a Trifle, known in Scotland as a Tipsy Laird. This is simply layers of cubed cake, stewed apples with apple brandy, pastry cream and a dollop of whipped cream.

Scots are the people and Scotch is the liquor.
To finish the feast we served a small wedge of Stilton, Shortbread and a bit of Assam Tea or Port. You should have been there! Next year, check out your local Scottish society or organize your own event. The sons and daughters of Scotland know how to throw a party! Just for the record; Scots are the people and Scotch is the liquor.

Bill O’ Fare
Home Cured Salmon (Gravlax)
Rye Waffles
Condiments
*
Bagless Haggis, (Warm, Reeking and Rich)
Wi’ Champit Tatties and Bashed Neeps
*
Cock-a-Leekie Soup
Figgy Scones
Butterscotch Butter
*
Apple Tipsy Laird
*
Libations
Uisge Beatha
(Scots Gaelic for Aqua Vita or Water of Life, that is to say, SCOTCH WHISKY)
Claret
Assam Tea
Cordials and Port
*
“Should auld acquaintance be forgot, and never brought to mind?
…We’ll tak a cup of kindness yet, for Auld Lang Syne!”

FOOD OF THE GODS

2009-12-11T14:11:00.003-05:00

OUR LOVE AFFAIR WITH CHOCOLATE

Theobroma cacao
Chocolate is produced from the beans or seeds of the tropical cacao tree. In 1753 a Swedish naturalist named the cacao tree Theobroma cacao. The name "Food of the Gods" is from the Greek; “theo" meaning god and "broma" meaning food. This “Food of the Gods” is now widely consumed throughout the whole world. The chocolate with which we are familiar is a mixture of cocoa butter (the fat part of the cocoa seeds), cocoa powder and sugar. Other optional ingredients include milk, spices, nuts, fruits, chilli and other flavorings. Trendy chocolatiers are experimenting with an amazing array of other combinations, such as bacon and chocolate!
…familiar courtship ritual.
Although romantic myth commonly identifies chocolate as an aphrodisiac, this reputed benifit of chocolate may most often be associated with the simple sensual pleasure of its consumption. While there is no firm proof that chocolate is indeed an aphrodisiac, giving a gift of chocolate to one's sweetheart is a familiar courtship ritual. Before any chocolate reaches the consumer it must go through an involved production process that is explained here in a simplified form.

Chocolate Production:
I. Harvesting :
Harvesting cacao beans is a delicate process. First, the pods, containing cacao beans, are harvested. The beans, together with their surrounding pulp, are removed from the pod and placed in piles or bins to ferment for three to seven days. The fermentation process is what gives the beans their familiar chocolate taste. The beans must then be quickly dried to prevent the growth of mold; weather permitting, this is done by spreading the beans out in the sun.

II. Chocolate liquor
The dried beans are transported from the plantation where they were grown to a chocolate manufacturing facility. The beans are then cleaned (removing twigs, stones, and other debris), roasted, and graded. Next the shells are removed to extract the nib. Finally, the nibs are ground which releases and melts the cocoa butter producing chocolate liquor.
There are three things that can be done with the chocolate liquor at this point:
o It can be solidified and sold as unsweetened baking chocolate.
o Cocoa butter can be removed from it and the result is cocoa powder.
o Cocoa butter can be added to it to make an eating chocolate.

III. Blending
Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate. The basic blends of ingredients for the various types of chocolate are as follows:
o Dark Chocolate is a mixture of cocoa liquor, cocoa butter and sugar, with a 50% to 90% percentage of cocoa.
o Basic chocolate contain at least 35% cocoa and not over 65% sugar.
o Milk Chocolate is a blend of sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla. It should not be less then 25% cocoa.
o White chocolate is not really chocolate because it doesn't contain any cocoa solids. White chocolate is a concoction of at least 20% of cocoa butter, sugar, milk or milk powder, and vanilla.

IV. Conching
The texture is also heavily influenced by processing, specifically conching. The more expensive chocolates tend to be processed longer and thus have a smoother texture and "feel" on the tongue, although some producers of specialty chocolates do not conch at all. A conch is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept liquid by frictional heat. The conching process produces cocoa and sugar particles smaller than the tongue can detect, hence the smooth feel in the mouth. The length of the conching process determines the final smoothness and character of the chocolate.

V. Tempering
The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken. The uniform sheen and crisp bite of properly processed chocolate is the result of consistently small cocoa butter crystals produced by the tempering process. This provides the best appearance and mouth feel and creates the most stable crystals so the texture and appearance will not degrade over time. To accomplish this, the temperature must be carefully manipulated during the crystallization.

VI. Storing
Chocolate is very sensitive to temperature and humidity. Ideal storage temperature is between 59 to 63 degrees Fahrenheit. Chocolate should be stored away from other foods as it can absorb different aromas. Ideally, chocolate should be stored in a dark place or protected from light by wrapping paper. If chocolate is stored or served improperly it can cause a whitish discoloration or “blooming,” the result of fat or sugar crystals rising to the surface. Although visually unappealing, this chocolate is still acceptable for consumption.

A Brief History of Chocolate
The cacao tree has truly ancient origins. Legends recount that the Mayan God Quetzalcoatl stole the sacred cacao seeds and gave them to mankind, and was punished by the other Gods because this miraculous beverage had been reserved for their exclusive use. In fact, the Mayans were among the first to cultivate cacao trees over a thousand years ago, although the cacao tree was indigenous to the basins of the Amazon and Orinoco rivers. Chocolate was a ritual beverage enjoyed by the elite throughout Mesoamerica and the seeds were even used as currency and as a unit of measurement.
…a luxury for the European nobility.
Columbus and his crew were the first Europeans to encounter cacao in 1502, although the first documented commercial shipment of cocoa beans did not arrive in Europe until the year 1585. The shipment traveled from Vera Cruz (Mexico) to Seville (Spain), where chocolate remained the exclusive domain of the Spanish for some time. However, by the XVII century, chocolate had become a luxury for the European nobility and the Dutch (spurred by economics) successfully challenged Spanish control and dominance.

...philosophy of life and a life style.
In Amsterdam at the end of the XVII century there were 30 factories producing chocolate. The Dutch patented a better processing method in 1828, and began the modern chocolate era. The English are credited with creating milk chocolate, which became immediately popular. Although Belgium and Switzerland are also known for their fine chocolates, both countries began production somewhat later than other Europeans. The Spanish introduced chocolate to Sicily, and at the end of the XVIII century, solid chocolate was invented in Turin. By tradition, the Italians then introduced chocolate to the Royal House of France, becoming a French philosophy of life and a life style.

…an avid fan of chocolate.
Thomas Jefferson, after his return from Europe was an avid fan of chocolate, although it had been imported to the United States as early as 1712. It was not until 1894 however, that the first large chocolate factory was established in the U.S. This was of course, the Hershey Chocolate Company. Hershey’s chocolate remains today as a style of chocolate beloved by most Americans but not nearly as popular with Europeans.

Avanti Savoia’s Chocolates

Chocolats Olivier
The American Revolution was in full swing and Louis XVI was king of France when Olivier opened its doors in 1780. Chocolats Olivier, the oldest chocolatier in France offers a sophisticated line of Grand Cru, Pure Origin and premium Selection chocolate bars. Our Grand Cru collection is made with cacao beans from a specific plantation. These are NOT mixtures of beans from different regions or different plantations. Pure (Single) Origin chocolates are made with cacao beans that come from one specific country and not necessarily from any one specific plantation. Premium Selection chocolates are blends of Criollo and Forastero cocoa beans from different geographical areas.

Hachez Chocolate Company
The German Hachez Chocolate Company was established by a Belgian chocolatier in 1890. After more than a century Hachez continues to make quality chocolate in Bremen Germany, specializing in products with a high cocoa content. The source of this connoisseur chocolate is Ecuador’s Gulf of Guayaquil, where the beans are dried under layers of banana leaves. This is chocolate made by traditional handcrafted methods that satisfy even the most demanding of refined palates.

Chocolate Santander
Adventurous tasters will appreciate Chocolate Santander Single Origin Columbian. The name derives from the state of Santander in Eastern Columbia. The flavors result from the region’s unique geography and agricultural conditions. Centuries-old traditions on small farms are still employed to guarantee outstanding chocolate. Cacao pods are hand harvested with scissors and forks, split open with short machetes, sorted, fermented in wooden boxes, and then sun dried on wooden boards. Any dairy products used by Chocolate Santander are Kosher.

Alberti
The Italian firm of Alberti is famous for making their Strega Liqueur. This expertise has been combined with chocolate resulting in three outstanding liqueur filled chocolate truffles. Alberti is a traditional, old school company dating from 1860. Strega means “witch” in Italian and is a legendary “love potion” and potent elixir. Alberti Magia Nera 70% Cacao Truffle paired with a glass of fine Ruby Port is a combination that is warming, herbaceous, complex and maybe just a little spooky (in a good way)!

Tasting the Chocolate
In essence, like fine vineyards, every cocoa plantation produces beans with signature nuances which ultimately reflect the conditions under which they are grown and cultivated. Likewise each individual chocolatier produces their own unique flavor profiles.

…note just how similar this process can be to wine tasting.
As you approach the chocolate or chocolates to be tasted, notice the sheen and surface texture. The next step is enjoying the chocolate smell or bouquet. This is where you might note just how similar this process can be to wine tasting. Your sense of smell is one of your important (and fun) tools here.

Give the chocolate a chance to reveal its secrets…
After observing and smelling, we arrive at the all important job of tasting. Break off a small piece and listen for a clear snap. Place the piece in your mouth and (this is the hard part) allow it to melt SLOWLY. Take your time here because you may be surprised. Give the chocolate a chance to reveal its secrets. It may be complex and subtle, but clear flavors and sensations are definitely recognizable. Experience the interplay of sweetness, bitterness and richness.

Expect to find some fascinating flavors…
Also, take the time to note the texture and mouth feel of the chocolate relative to the conching or lack of it. Unconched chocolates will be more noticeably grainy and different than conched, but not necessarily better or worse. Trust your own palate and experience. Expect to find some fascinating flavors in quality chocolate reminiscent of licorice, spices, nuts, citrus peels, fruits, vanilla, coffee, tea and a whole range of others.
Chocoholics rejoice; Avanti Savoia is here for you!

A special thank you to Vito De Carolis for his research assistance in producing this post!

Recipes:

Chocolate Sauce
Chocolate & Raspberry Loaf
Dark Choc. Tea Bread
Profiteroles
Queen of the Smokies
Sour Mash Chocolate Icing

OPEN HOUSE CELEBRATION 2009

2009-12-02T10:26:00.007-05:00

Our Fourth (and Counting) Annual Holiday Celebration

a bit more red wine…
It was back in December of 2006 that Avanti Savoia celebrated the first holiday open house with a modest gathering of family and friends. The small group enjoyed tasting some of the best extra virgin olive oils and authentic balsamic vinegars in America. At some point a bit more red wine was required and several of the guests made their way to me for a little consultation. I understood their search for good wine but was intrigued by their request for something to be paired with olive oil and balsamic vinegar.

Our shared passion…
This was my first encounter with the fledgling Avanti Savoia Import Company. Next was an Avanti shopping trip by my wife, Gail and then a number of meetings between me and the three partners, Doug, Ben and Vito. Our shared passion for the “best of the best” helped form a bond and a wonderful working relationship.

a tradition and precedent were clearly established…
The second Avanti open house included a few more family and friends and was an opportunity for me to display some of my culinary creations based on the exceptional Avanti products. Open house number three was not only a chance to share our products but also a celebration of our newly purchased office and warehouse. This time the guest list was expanded considerably and a tradition and precedent were clearly established.

the guests kept right on arriving…
It was determined that to avoid December scheduling conflicts and to encourage early holiday shopping that we would throw this year’s party on the Friday before Thanksgiving. Now, the guest list really has grown and we hoped for a really good response. Ben’s wife, Erin served as our charming “greeter,” and reported that she ran out of name tags at number 165, although the guests kept right on arriving.

our supplies of food and beverages…
Fortunately, our supplies of food and beverages were ample for the demand. For the first time we enjoyed the services of a professional catering service, whom also happens to be our neighbor. Rosa’s Catering is a well known and established service which is especially noted for their delicious, beautiful cakes. We appreciated the efforts of Executive chef Rosa Nussbaumer and her son, Phillip who is the President of the company. You can check their work out for yourself at (www.RosasCatering.com).

the dashing and somewhat mysterious server…
After a warm greeting from Erin, our guests made their way to the wine bar, where they were served by the dashing and somewhat mysterious server working under the alias, Diego Festival. Directly across the room from the wine bar (perhaps as an unintentional balance) was an inviting coffee display of products from our coffee supplier, Vienna Coffee Company. The owner of the company, John Clark was able to personally interact with the guests, informing them about his products and telling stories surrounding his venture into the world of coffee roasting. Watch for an entire blog soon to be devoted to Vienna Coffee.

“Formaggi”
After finding a beverage of choice, attendees passed into our warehouse and found themselves face to face with our intrepid Italian partner, Don Vito de Carolis. Vito was serving samples of our fantastic new line of Italian cheeses, along with his encyclopedic knowledge and tales concerning all things “Formaggi.” We will be providing these great cheeses on our website very soon along with an informative post.

the real heart of our open house…
A few feet away from the cheese center, guests found the real heart of our open house, a 24 foot buffet offering a taste of some of our best “Culinary Treasures from Around the World.” This tasting featured over 35 products out of our inventory of approximately 500 items.

compare… and experience for themselves…
Rather than just viewing pictures in our catalog or on our website, visitors could compare great extra virgin olive oils and experience for themselves the delights of authentic balsamic vinegars. Also included were delicacies from Italy, France, Spain, Texas, Hawaii and the ever popular Lowcountry of the Southeastern US. As a matter of fact, a runaway favorite was the Lowcountry Sweet Potato Butter piled on Gail’s Homemade Southern Biscuits. Of course, our excellent chocolates from Olivier, Hachez, Alberti and Tortas from La Serentissima found an appreciative audience, as well.

“shooters”
Just to make sure no one left hungry, Rosa’s Catering supplied Mushroom Bruschetta, Crudités Nouveau and a luscious Goat Cheese Torta with Sun-Dried Tomatoes and Pesto.
The caterers also served “shooters” of Lowcountry Gazpacho.

…serious foodies of all stripes…
We were thrilled to see such a great response to our invitations. Loyal customers mingled with friends, family and serious foodies of all stripes. The diverse collection of people also included community and business leaders, chefs, food writers and stylists, cookbook authors, a local radio personality and the directors of a regional food pantry. Our party goers were also encouraged to wander up and down the aisles of our warehouse discovering and selecting their own choice of products.

gratitude that we owe to so many friends…
It truly was a grand occasion that we enjoyed very much, but we are also very aware of the debt of gratitude that we owe to so many friends. Among those that we need to extend special thanks to are: Kathy Slocum, Erin Slocum, Zach Slocum, Gail Lowery, Sheri Treadwell, Linda Ullian Schmid, Diane Cole, Julie and Peter Wolf and many others. The photos on this post are provided courtesy of Bruce Cole Photography, (www.brucecole.com).

CHILI!!!

2009-11-11T16:02:00.003-05:00

October was National Chili Month

…the bedrock of Tex-Mex cooking
As I write this post, I am deeply contemplating the phenomenon that is Chili. I can’t help but wonder if there is any other dish that inspires such devotion and enthusiasm and yet provokes such controversy and debate? I’m not about to claim any sense of objectivity or neutrality here. After all, I am a natural born Texan and I do appreciate the gravity of that responsibility! If there is one item to point to as the bedrock of Tex-Mex cooking, it is Chili.

…proof of the true origin
Chili as we know it, undoubtedly originated in the experience of the Southwestern cowboy/vaquero culture. It was traditionally a stew of chili peppers, spices and beef or whatever meat was available. There is also a longstanding tradition of Chili being cooked and sold on the streets of early San Antonio by the “Chili Queens”, but proof of the true origin is hard to come by.

…one of the more important issues in the free world
Not only is there little agreement as to the origins of the dish, there is absolutely no universal definition of Chili even within the Lone Star State itself. The truth is that most Texans consider the Chili that they grew up eating to be true Texas Chili. I think that this is probably true for just about everyone regardless of their region of the country or their style of chili. In an endless argument about what is “real” Texas Chili almost everyone has their opinion: add tomatoes or not, thicken with flour, Masa or nothing, the cut of the Chili meat, types of chili peppers, mix of spices and seasonings, beef stock water or beer and of course, one of the more important issues in the free world…beans or no beans. Did I mention that I am available for a cabinet level appointment as Chili Czar?

“Each of us knows that his chili is light-years beyond other chili…”
To quote a famous Chili man, H. Allen Smith, “That is the way of Chili men. Each of us knows that his chili is light-years beyond other chili in quantity and singularity; each of us knows that all other Chili is such vile slop that a coyote would turn his back on it.” What makes this statement especially hilarious to me is the fact that it is just the way I feel. I really do think that my version of Texas Chili is the best that I have ever tasted. Apparently, I have a lot of company; everyone seems to think that their chili is the best.

…some aberration from the city of Cincinnati
There is not even agreement in my own castle, as I married a girl from Ohio who has her own ideas about the meaning of Chili. First of all she insists on kidney beans in her Chili and then rambles on about some aberration from the city of Cincinnati served on top of spaghetti and then layered with a bunch of other stuff. In my horror I retreat to a statement from the 36th President of these United States, Lyndon Baines Johnson, “Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of Red. There is simply nothing better!”

“No talking to imaginary people”
I have to admit that one of the first things that I do after arriving in the city of Austin is to make a beeline to The Texas Chili Parlor for exactly the same reason. This hole in the wall restaurant has been an Austin institution since 1976. Located just a short distance from the state capitol and the University of Texas campus it is still a haven of funky atmosphere and local color. Now, here is a proper bowl of chili, made with chunks of beef, tomatoes and seasoning. Crackers, chopped onion, grated cheese and jalapenos are served on the side and of course, no beans. How could you go wrong in a place whose rules include “No talking to imaginary people?”

…thousands of chili recipes
Check the internet and you can find literally hundreds if not thousands of Chili recipes (or at least they claim to be Chili recipes). Vegetarian Chili, White Chili, Black bean Chili, Peggy Goldwater’s Arizona Chili, New Orleans Style (served over rice), and Cincinnati Style (we won’t go into that again). There is even a Tennessee dish that is a survivor of the 1982 World’s Fair in Knoxville named Petros, which is a layered creation of corn chips, chili, cheese, green onion, tomato, black olives and sour cream. Except for the black olive part I actually like Petros quite a bit, they remind me of a dish (not quite so complicated) that my Mother used to make back in the 1950’s called a Frito Pie.

…deer meat by itself and beef in my chili
I am part of a Texas clan descended from Choctaw ancestry and hunting was a huge part of our family’s culture. Therefore, I had the opportunity to sample Venison (deer meat) Chili many times, although I actually prefer my deer meat by itself and beef in my Chili. I also enjoy making Chili Verde New Mexico Style, which although it is muy delicioso in my book, it is not classical Chili, but rather chunks of pork stewed with green chilies, onions, tomatillos and herbs and spices.

Although, I never had the opportunity to share a bowl of Chili with President Johnson, I do have his favorite homemade Chili recipe.

Pedernales River Chili
(Pronounced Per-duh-now-lees by Central Texans)

4 lbs. chili meat (coarsely ground round steak or well trimmed chuck)
1 large onion
2 cloves garlic
1 tsp. ground oregano
1 tsp. cumin seed
6 tsp. chili powder (more if needed)
2 cans tomatoes with green chilies
Salt to taste
2 cups of hot water

Put chili meat, onion and garlic in large heavy boiler or skillet. Sear until light-colored. Add oregano, chili powder, tomatoes and hot water. Bring to a boil, lower heat and simmer about one hour. As fat cooks out, skim.

... the recipe sounded really tasty, but…
Well now, I wouldn’t want you to get the idea that the high art of Chili making is a partisan issue, even though tons of the stuff has been served at political gatherings at least since Texas entered the union. It was my intention to post a recipe for the Bush Families’ favorite chili, but I simply couldn’t find a specific recipe for their favorite. I did find a recipe in White House Chef cookbook by Chef Walter Scheib. Chef Scheib served as chef for both the Clintons and the G. W. Bushes. The chef’s recipe is called Three-Bean Chili and at the request of Mrs. Bush, contained no meat. I admit that the recipe sounded really tasty, but I’m simply not willing to recognize it as real Texas Chili.

“I absolutely swear to you that this is true!”
So, I went back to the Reagan years and found this recipe right away. The only real argument that I would have with the “great debater” would be the red wine (well, he was from California), the beef base (nasty, awful, salty junk) and the beans (at least they used pinto beans). I never had the chance to share chili with President Reagan either, although I did once enjoy a Martini with him! I absolutely swear to you that this is true!

President Reagan’s Favorite Homemade Chili

Serves 16

½ cup bacon drippings
2 cups chopped onions
4 chopped garlic cloves
2 pounds coarsely ground beef
4 cups canned whole tomatoes, chopped
1 bay leaf
1 Tablespoon salt
4 cups cooked pinto beans

Directions:

Using a 1 ½ gallon pot, melt bacon drippings. When hot, sauté onions and garlic cloves. Add ground beef and chili powder. Stir until meat is well browned. Add red wine (optional). Add salt, beef base, tomatoes, bay leaf and sugar. Simmer chili meat, covered, for 20 minutes, stirring often. Add pinto beans to the meat. Simmer chili for 1 hour, covered over low heat, stirring gently from time to time. Test for flavor.

…my definitive recipe
So… I doubt that anyone really follows a recipe to the letter. I know that I seldom measure the ingredients (unless it is for publication) and each batch of chili is slightly different. Keeping that in mind, here is my definitive recipe for some mighty good chili.

Chef Joseph’s Texas Chili

Ingredients:
1 Tablespoon olive oil
2 ½ lbs. coarsely cut ground beef (the coarser the better)
2 green peppers, chopped
2 white onions, chopped
6 cloves garlic, minced and mashed
¼ cup Masa (corn flour)
One 12 oz. bottle of beer (room temperature)
3 or 4 Jalapeno peppers, minced (or to taste)
1 28 oz. can of stewed tomatoes
1 Tablespoon Oregano
2 Tablespoons Ground Cumin
2 Tablespoons chili powder
1 Tablespoon Sage
1 Tablespoon Ground Black Pepper
1 Tablespoon Smoked Salt
2 Tablespoon parsley, chopped
2 teaspoons Red Wine Vinegar
2 teaspoons sugar
3 1/2 cups beef stock

Directions:
(1) In a large soup pan, heat olive oil and brown meat in batches and set aside. Add chopped peppers, onions and garlic to hot grease and cook 4 or 5 minutes.
(2) Add Masa and cook over a low heat for another five minutes, stirring often- it will stick!
(3) Add beer, minced Jalapenos, and tomatoes; bring to a simmer and stir in the browned meat.
(4) Continue simmering and add the rest of the ingredients. Cook a low simmer for two hours, stirring often. Do not let the chili stick or scorch!
(5) Taste for seasoning and serve with crackers, chopped onions and grated cheddar cheese. If desired serve a pot of pinto beans on the side, but NEVER add beans to Texas Chili.

…the pride, honor and glory of the Republic
Texans are fanatics about their chili (which is as it should be). The elements that contribute to the authenticity of this recipe are the following: Coarsely cut beef, Masa (corn flour), Jalapeno peppers, cumin and chili powder and no beans. Undoubtedly, there are a few (misguided) purists that will object to several of my ingredients (green peppers, tomatoes, mixture of herbs?), but I say let them share their complaints and inferior chili recipes with the coyotes! The truth is that I’ve tasted a whole bunch of awfully good chili concoctions in my day. However, the fun of the argument eternal about what is real chili is just too much fun to resist. Never do I forget that when I make Texas Chili; the pride, honor and glory of the Republic rest squarely on this old cook’s shoulders!

Beans on the side, Damn it!

UNDER THE FIG LEAF

2009-10-14T16:49:00.008-04:00

A Cookbook for Fig Lovers

“The food from the cookbook was absolutely amazing, creative, unexpected and completely unique.” –Kathleen Finch, General Manager, DIY Network, Knoxville, TN

Writing anything is serious work, but when it comes to a cookbook, the only way that anyone could appreciate the work involved is to have written one or be near someone that has. Sherri Parker Lee has learned the truth of this statement with the publication of her brand new cookbook UNDER THE FIG LEAF. Sherri has made Knoxville, Tennessee her home for many years, taught at Webb School for 10 years and is chair of the board for SSC Service Solutions.

Why Figs?
She is a native of the state of Texas, where she has great memories associated with the abundance of figs. To answer the question “Why Figs,” she states, “Simple: Figs trigger sweet memories of conversations around a fig tree on warm summer evenings with my family in Texas, of sitting on the front porch or even on the viaduct as we watched the trains pass by. Ever since those childhood times, I’ve felt fig trees should be the symbol of summer – with leaves so broad and green, and their lush sweet fruit so tasty. My family ate most of what we picked each day, but Grandmother would save some to make great preserves we could enjoy all winter. It’s that simple: figs represent a return to family, home and cherished memories of events and people who have had a profound influence on my life.”

What would I do with so many figs?
At first Ms. Lee had great difficulty in producing a crop of figs in her adopted home in the Southeast, but “Later, when I moved to a new home in Tennessee, I built a tall wall with a southern exposure. The new environment brought success, but also another problem. What would I do with so many figs? I shared them with other fig devotees, but when you have a crop of figs, you have them immediately and abundantly. My challenge was to discover new and delicious ways to enjoy them- a wonderful project.”

Sherri needed help…
Sherri Lee had been collecting fig recipes for years with the notion of someday publishing her own cookbook. Along the way she realized that assembling a collection of recipes was the easy part of a cookbook. Sherri needed help testing, editing and food styling for the photographs. She turned to her friend, noted food stylist and culinary expert, Linda Ullian Schmid. Linda not only has the talent to create beautifully styled food, but also possess an impressive resume that includes marketing, recipe development and head of the cooking school division for Southern Living Magazine. She was also Director of Marketing for the famed Blackberry Farms Inn and has coordinated and developed programs for many other big league corporate clients.

…a figgy fun time it was!
Linda and I met a number of years ago working as food stylists on projects for HGTV and The Food Network. We formed a very complimentary team that continues to this day and this is how Avanti Savoia and I came into the fig picture. Linda invited me to join her in the project and what a figgy fun time it was!

Some of the results were instant hits, others complete losers…
For weeks, Linda and I rendezvoused in Sherri’s well appointed kitchen to test and test and test more fig recipes than any of us can probably remember. Some of the recipes were Sherri’s; some shared by her friends and others were liberal adaptations of classic favorites. Sherri was also extremely receptive to us developing our own specialties, all including figs, of course. Some of the results were instant hits, others complete losers, but onward we marched. We were off to a good start thanks to Sherri’s fresh figs and the good products provided by Avanti Savoia.

...sampling for quality control was de rigueur, of course.
We started at the height of fig season last summer, so as to be able to take advantage of the fresh harvest. We often noted how romantic and picturesque it was to start our work day by wandering through the Lee gardens picking baskets of fresh figs. Immediate sampling for quality control was de rigueur, of course. Sherri’s homemade “fig picker” (created from a worn broom handle, two hose clamps and an eye hook), made reaching the higher branches much easier, as well. Picking fresh figs also involves dodging scores of wasps, which fortunately we were able to do without any stings. Sherri notes that “Most U.S. fig trees have a genetic alteration that allows them to produce figs without pollination. However, the California Calimyrna fig tree requires the fig wasp, a symbiotic egg-laying insect, for pollination.”

Sherri names the Brown Turkey as her choice…
Introduced to America about four hundred years ago, fig cultivation is now widespread in California and the Southern US. There are literally thousands of cultivars and fig aficionados all have their favorites. Sherri names the Brown Turkey as her choice, but she also appreciates several other varieties including Celeste, Negronne, Hardy Chicago, Kadota, LSU Purple, Italian Honey Fig, Black Marseille and Petite Negri.

The Greeks knew what they were talking about.
Figs (Ficus carica) were highly valued by the ancients of the Mediterranean world and in fact one of the earliest plants cultivated by humans. The book notes, “The Greeks… believed figs were a perfect food that ensured good health and they ordered the citizens to eat figs daily. The Greeks knew what they were talking about. Figs are fat-free, sodium-free, cholesterol-free, and high in dietary fiber. Figs are a high-energy, nutritious fruit, rich in vitamins, calcium, phosphorous, and iron. Each fig has twenty to fifty calories, depending on size and type, (they) are easily digested, and contain disease-fighters like antioxidants, polyphenols, and phytosterols.”

…useful information about everything “figgy.”
Sherri Lee’s new cookbook is filled with over 130 recipes, from appetizers to desserts, all based on figs. The gorgeous food photography is by Charles Brooks Photography. In addition to delicious fig recipes (which I can personally recommend), the book also contains useful information about everything “figgy.” Included are facts about fig history, preparation, selection, freezing, drying options, packaging, and storage tips. Of interest to gardeners is a horticultural guide for the cultivation of fig trees.

If you love figs…
Additionally, the book also provides product resources information that includes Avanti Savoia Imports. We feel certain that the excellent quality condiments, extra virgin olive oils, Grissini breadsticks, balsamic vinegars, sea salts, chocolates, honeys, Panettone and other products provided by Avanti Savoia only helped to enhance Sherri Lee’s delicious recipes. We are also most pleased to offer autographed copies of UNDER THE FIG LEAF for sale on the Avanti Savoia website. If you love figs as we do, this is a perfect addition to your culinary library! (LINK) Included here are a couple of fig specialties to prime your appetite for more.

FIG WALNUT BREAD

Makes 2 loaves

1 package active dry yeast
¼ cup extra-virgin olive oil
½ cup sugar
1 cup warm water
3 cups bread flour (unbleached white flour)
¼ cup wheat bran
1 ½ sea salt
½ cup figs, coarsely chopped, stems removed
½ cup walnuts, coarsely chopped
1 teaspoon grated orange zest
1 Tablespoon fresh rosemary leaves, chopped
1 egg, beaten (for egg wash)

(1) In a very large bowl combine the yeast, oil, sugar and water. Whisk together and put in a warm place to allow the yeast to activate, about 10 minutes.
(2) When the yeast has become foamy, stir in 1 ½ cups of the flour, the wheat bran and salt. This will form a “sponge.” Set the “sponge” in a warm place, cover with plastic wrap and a damp towel and allow to rise (proof) for 30 minutes.
(3) Stir in the figs, walnuts, orange zest and rosemary. Add the remaining 1 ½ cups flour, plus a little extra if needed to make a smooth dough. The dough should not be too sticky or too dry. Turn the dough onto a floured surface and knead until elastic and smooth, about 3 to 5 minutes.
(4) Return the dough to bowl and lightly oil all surfaces. Cover with plastic wrap and a damp towel, put in a warm place and allow to rise (proof) for 1 hour.
(5) Punch the dough down using flat side of your palm and allow to rise for an additional 30 minutes.
(6) Knead the dough for 1 to 2 minutes and form into 2 loaves (either round or rectangular). Place the on lightly oiled cookie sheet. Using a sharp paring knife, make a few shallow slashes across the tops of the dough, being careful not to cut through the dough.
(7) Put dough in a warm place and allow to rise until doubled in size, about 30 to 45 minutes.
(8) Preheat the oven to 350 degrees.
(9) Bake for 25 to 30 minutes. Before the loaves get too brown, and when they make a thumping sound when tapped, remove from the oven and brush with the egg wash. Return to the oven and bake until golden, about 5 more minutes.

Serve with:

Classic Fig Honey Butter

1 cup butter, room temperature
!/2 cup dried figs, finely chopped, stems removed
2 teaspoons brandy
2 Tablespoons honey
Pinch of salt

(1) Cream together all the ingredients in a large mixing bowl until creamy and smooth.
(2) Store in a covered container in the refrigerator for up to 1 month.
(3) If using Fig Honey Butter on bread, pancakes or muffins, it is best to let it sit out on the counter and soften for easier spreadability and better flavor.

Special thanks to Pat, Erin, Ian, Robin and Seth. Bon Appetit fig lovers!

OLIVE OIL

2009-09-02T16:29:00.007-04:00

Traditions, Myths, Lies and Facts

Olives have been pressed for their oil for over 6,000 years
The story of the cultivation of olive trees, their fruit and the oil pressed from the olives goes hand in hand with the story of Western civilization. Olives have been pressed for their oil for over 6,000 years, although the earliest history of olive cultivation can vary with the source of your research. Did olive trees first appear in what is now Syria and then spread to the rest of the Mediterranean basin, or was it the other way around? It is thought that wild olives were collected by prehistoric peoples as early as 8,000 BC.

...source of great power, wealth and influence
We do know that this evergreen is one of the world’s oldest cultivated trees. Olives are a member of the family Oleaceae which includes flowering plants such as forsythia, lilacs and jasmines. To the Greeks it was far more than simply a food; although olives and olive oil were one of their main sources of dietary fat. The oil of the olive was also employed for body care, soap making, fuel for lamps and a host of other uses. Besides as part of their regular (and healthful) diet, olive oil was surrounded by an aura that was medicinal, mystical and even magical. It was the source of great power, wealth and influence.

…low in saturated fat and high unsaturated fat
Modern medicine is confirming many ancient attitudes towards olive oil with evidence of many health benefits that are to be had by including the oil in our diets. This is especially true with extra virgin olive oil because of the lack of processing. The benefits of olive oil are due partially to its high content of fatty acids and polyphenols, which are antioxidants. Olive oil is also low in saturated fat and high in unsaturated fat. Studies suggest that consumption of olive oil may offer protection against heart disease, high blood pressure, rheumatoid arthritis and even some cancers. Olive oil is highly digestible and helps with the body’s assimilation of vitamins A, D and K.

…ancient trees that were planted in the thirteenth century!
Olive cultivation did spread from Greece to Italy and Spain and today these three countries lead in both production and consumption. Olive trees are an iconic and inherent part of the Italian landscape and olive oil is produced in all regions of Italy except Piedmont and Valle D’Aosta. Throughout the highly diversified climates of Italy’s different regions there are an estimated 2.5 million acres devoted to olive trees. Some of these are truly ancient specimens, being several hundred years old. In fact, some of our own producers have examples of those ancient trees that were planted in the thirteenth century! A very sad fact is that there is currently a serious problem with trafficking in old specimens of olive trees. Very sad because not only are the old trees dug up, stolen and removed to the properties of unscrupulous buyers, but also because many of the trees ultimately die from the trauma.

…producers must be absolutely “fanatical” about their oil
Italy has hundreds of olive oil producers ranging from small farms to huge commercial operations. The very best oils come from small producers who have complete control over their orchard, the harvesting of the fruit, the pressing of the olives, and the storage and eventual bottling of the product. They create only a limited number of products from a specific harvest from a limited number of trees. They do not press olives for any other farmer or from any other region. Avanti Savoia’s preferred producer is a family-owned and operated farm. “Artisan” is a fair and accurate term with which to describe these unique producers. To be selected as an Avanti Savoia artisan, producers must be absolutely “fanatical” about their oil and every aspect of its production. Often, the farm has been in the family for years, and in many cases, generations. The finest extra virgin olive oils are produced from olive trees that are cultivated without the use of pesticides and some are produced using entirely organic methods. Olive trees require a long, hot growing season and in the late winter or early spring (like grapes) proper pruning.

…the experience and judgment of the picker
Traditionally and ideally, the olives for extra virgin olive oil are picked by hand at a stage of ripeness that is half green and half red/brown. The olives must not be harvested by the calendar but rather by the experience and judgment of the picker. Each olive is hand selected at the exact moment it reaches the proper maturity to produce the highest quality of flavor and nutritional value.

Ripe olives are easily bruised...
Additionally, the press and the bottling facility must be readily available, ideally on the farm itself. Ripe olives are easily bruised and must be held in small containers before pressing in order to avoid being squeezed by their own weight and begin deterioration. A controlled environment with ultra sanitary conditions is paramount. The pressing process must be accomplished in the briefest time possible.

…all authentic extra virgin olive oils are “cold pressed”
The best oils are pressed within a few hours, and certainly not to exceed 24 hours after the harvest, any delay beyond this time frame has a detrimental effect on the quality of the oil. The pressing to extract the oil must happen quickly and at a controlled temperature of (ideally) of less than 80 degrees F. This does constitute “cold pressed,” but this term is primarily a marketing device, as all authentic extra virgin olive oils are “cold pressed.” The freshly pressed oil is filtered, stored in stainless steel containers and saturated with an inactive gas until bottling. The actual bottling of the oil must be in very dark green or brown bottles. Before the bottling a scientific check must be run to verify chemical and organic characteristics of the oil. Professional experts also are responsible for tasting the oils in order to evaluate the many flavor and sensory aspects.

Some …oils are blends and others are made with a single cultivar
As in the growing of grapes, climate, type of soil (terroir), variety of olive (cultivar) and the time of harvest account for the different organoleptic (flavor, bouquet and other sensory) properties of different oils. Some extra virgin olive oils are blends of several varieties and others are made with a single cultivar. Avanti Savoia markets olive oils made from blends (Montecroce, Pruneti, Colonna and Le Magnolie) and oils from only one cultivar (Marcinase from Coratina olives, Cassini from Taggiasca, and Geraci using Nocellara del Belice).

Freshness therefore, becomes a huge issue…
Extra virgin olive oil and wine also share the same “enemies:” heat, oxygen and light. Olive oils have a relatively short shelf life and once the bottles are opened and exposed to oxygen, the oils will naturally begin to break down and lose both their organoleptic and nutritive properties. Freshness therefore, becomes a huge issue, although older oils can still be excellent cooking oils. Storage after purchase is also important. If possible, extra virgin olives oils are best stored in a cool, dark place like a cabinet. Do not store or display your oil on or near your stove or on a window sill.

…a balance between peppery or pungent, bitter and fruity
The flavors of fine extra virgin olive oils can also be just as complex as in the nuances in fine wines. Generally this is considered to be a balance between peppery or pungent, bitter and fruity. Other sensations can run the gamut of flavors, again just like wine tasting; mild, intense, rich, delicate, full bodied, buttery, vegetal, nutty, floral, grassy and many other adjectives limited only by the taster’s sensitivity (and vocabulary)! Excellent extra virgin olive oil is neither bland nor neutral, although it is true that different oils are best suited to different culinary uses. Colors may range from green to golden to pale yellow, although color itself is not an indication of the oil’s overall quality. In fact, at official IOOC tastings, samples are served in dark colored glass so as not to influence the tasters.

Different standards for quality and flavors are set by several different organizations.

The European Community (EU):
Extra virgin olive oil of the highest quality and is considered to have the most perfect taste. In an organoleptic rating system of 10, it has a minimum rating of 6.5. This excellent extra virgin olive oil has very low acidity (1% or less), and is untreated.
Olive oil has a minimum organoleptic rating of 5.5 and a 2% maximum acidity and is also untreated.
All other olive oils involve production techniques that include treatments.

International Olive Oil Commission (IOOC)
The IOOC recognizes two categories; Olive Oil and Olive Pomice Oil. The Olive Pomice Oil is not fit for human consumption and so we will not delve into it here.
The IOOC requires that Olive Oil must not be adulterated with any other type of oil; further it must be obtained solely by mechanical means that do not alter the oil and pass tests for genuineness and purity. The IOOC divides Olive Oil into three types, although it is only the first two that really concern us.
Extra virgin olive oil is judged to have zero defects with less that 0.8 acidity. It is the highest rated.
Virgin olive oil is ranked slightly lower than Extra virgin with defects not over a specific level and less than 2% acidity.
There is a third rating, Ordinary virgin which is inferior oil used for industrial purposes and not even approved by the EU for bottling.

United States Department of Agriculture (USDA) has an antiquated grading system and the US is not a member of the IOOC. Therefore the IOOC’s standards have no legal standing in the US, which means deception and fraud are unfortunate possibilities. Labeling descriptions and terms offer no guarantees either. Remember that “first pressed, cold pressed extra virgin olive oil” is simply a marketing term. All extra virgin olive oil is by definition the first pressed and it is processed cold. There is no second pressed extra virgin oil. Labels proclaiming to be 100% olive oils or “Pure” olive oils are often processed blends. “Light” blends refer to a lack of flavor not calories, as all olive oils contain the same 120 calories.

Avanti Savoia’s extra virgin olive oils
In the July 2008 issue of Cook’s Illustrated an article on olive oil states, “Is the supermarket the best place to buy your extra virgin olive oil? Unfortunately, we’d have to say no.” Authenticity can only be assured by purchasing from very reliable companies that have personal and authentic ties with the actual producers. Vito De Carolis is an Avanti Savoia Partner and our resident olive oil expert. Vito is a native of the city of Turin and extremely familiar with producers of fine Italian olive oils. For years Vito scouted the country for the best extra virgin olive oils for his own personal consumption and now he does the same for you. Vito has personally visited each of our producers during their harvest and observed their practices in great detail. This experience allows us to provide our customers with what we consider the “best of the best.” This also enables us to offer our products with 100% assurance of quality and authenticity.

“Caveat emptor”
In a now famous article a couple of years ago, The New Yorker alleged that because regulations can be so lax, fraud is rampant. This is especially true with bulk producers who adulterate their oil and take advantage of the possibilities of inaccurate labeling. A label can suggest that oil was bottled in Italy and is a product of Italy, but does not have to mention that the olives were not grown or the oil not produced in Italy. Remember “Caveat emptor,” let the buyer beware!

…olive oil “fanatics”
At Avanti Savoia, we are proud of our status as olive oil “fanatics.” We will continue to search Italy for this “culinary treasure” and go to great lengths to bring you the finest extra virgin olive oils at the very best price. Live long, love well and enjoy extra virgin olive oil.

Buon Appetito!

THE JOY OF JULIA

2009-08-13T16:15:00.006-04:00

No question about it, it is a Julia Child summer. The day I’m posting this is (Aug. 13) exactly 5 years after her death at almost 92. America has rediscovered and fallen in love again with the culinary Demi-goddess. The book, the movie and just about every publication on the market right now has some “Julia” story to tell or some take on the phenomenon.

…not my first admiring commentary
In the face of such a barrage of “all things Julia,” I will also add my thoughts to the din, but will defend myself slightly by noting that this is not my first admiring commentary about the great lady. My first recorded statement concerning her was in the cookbook that I co-authored in 1980’s, not the current summer of ’09.

“Serve your mistakes…”
A Texas Family’s Cookbook was published way back in 1985 by Texas Monthly Press. In the preface, among other ramblings I wrote, “Due to such step-by-step books as Mastering the Art of French Cooking and to the work of other modern culinary pioneers, Americans began to embrace French cooking. We were able to attempt, successfully, beautiful French classics, and we learned not to be disheartened by failures. To paraphrase Julia’s attitude on her television show, she told us things like ‘Serve your mistakes-they’ll never know.’ This led to a vastly broadened appreciation of French cooking.”

…few assumptions and lots of explanations
Most French cookbooks of the time (before 1960), were written by French chefs in French, then translated into English, and assumed much expertise on the part of the reader. Then, in 1961 came the publication of volume 1 of Mastering the Art of French Cooking, by Julia Child, Louisette Bertholle, and Simone Beck. This book was a detailed approach to the art of cooking with few assumptions and lots of explanations. Also, it had beautiful illustrations by Julia’s husband, Paul Child. It was followed by a second volume of the same title and, in early 1963 by the famous “The French Chef “cooking show on Boston’s public television station.

TV cooking show as entertainment…
Every celebrity chef cooking show and personality today owes their existence to this seminal event. Long before the term “foodie” became a familiar part of our day to day conversations, Julia had sown the seeds. Absolutely and without question in my mind, Julia created the “TV cooking show as entertainment genre,” that we take for granted in today’s world. Even the less than sentimental Anthony Bourdain wrote…” the saintly Julia Child sought to raise expectations, to enlighten us – teach us – and in fact did…”

…her innate generosity
It was not just her cooking expertise, amazing confidence and colorful personality that has secured her place in the public’s imagination, even though those gifts should not be underestimated. Her talents were enormous, but it was another aspect of her character that made her more than the sum of her parts- her innate generosity.

…enthusiasm and encouragement
There were no “chef’s secrets” that Julia tried to conceal, no elitist celebrity distance that she sought to maintain. Her enthusiasm and encouragement to other aspiring chefs and authors is legendary.

…culinary “gospel”
As a young cook in the early 70’s seeing her shows had certainly been inspiring and fun. It was her books; however that were for me culinary “gospel.” I never considered cooking all the recipes in her books, but I knew friends who did or at least claimed that they did. Many times, I found myself consulting volume I or II of Mastering the Art of French Cooking for some dish or technique that I had claimed as part of my repertoire and was required to prepare professionally. More than once, I found myself up in the wee hours of the night perfecting a recipe, being guided step by step by Julia Child.

I was as excited as though I was meeting royalty…
I have never forgotten it either and always felt a great sense of personal connection with her, as did thousands of other fans and cooks. So, when the chance came to actually meet her in Seattle in the mid 80’s, I was as excited as though I was meeting royalty, a rock star or great entertainment figure, which in a very real sense, I was.

…the book had been well used.
My book had just been released and I wanted to present her with a copy. I didn’t imagine that it would be of any real use in her kitchen, but I did hope that she would be pleased by my thoughts expressed in the Preface about her contribution to American cooking. Of course, I took my old battered and food stained copy of Mastering the Art for her to sign, which she and husband Paul, graciously did. She also noted that the book had been well used. That signed copy remains one of my career treasures to this day.

…not even my own name.
Upon receiving the gift of my book to her, she politely asked that I sign it, as well. Just for the record this was one of the first times I had autographed the book, as it was newly published. I sat down and opened the book, took pen in hand and sat there. If I had made any mental notes about what I was going to write at that moment it was lost to me entirely. In a lifetime of food service and catering, I have certainly met my share of celebrities. This though was somehow different. I was star struck, I couldn’t think of a thing, maybe not even my own name.

…being from Texas and all
The Childs waited patently with the statuesque (6ft. 2) Julia towering above Paul and smiling at me. I think that after a few minutes (she must have had plenty of experience with this sort of thing) it dawned on her what my situation was. Then, in that distinctive and singular voice she came to my rescue, saying in a stage whisper, “You know Joseph being from Texas and all; you could sign your books with Bon Appetit Y’all!” With that suggestion she relieved me of the autographing angst and gave me a theme and a story to last the rest of my life. This is a story that I have told at the conclusion of my cooking classes, programs and demonstrations for many years and I always will.

Thank you Julia and Paul and Bon Appetit Y’all!

Pilgrimage to the Blue Ridge; a Promise Kept

2009-08-06T15:05:00.006-04:00

“…Remembering speechlessly we seek the great forgotten language, the lost lane-end into heaven, a stone, a leaf, an unfound door.”
- Thomas Wolfe

I’m not a native son of the southern mountains although I am an enthusiastic adoptee. A huge part of the area’s attraction for me (and everyone else) is the magnificent mountains, ridges and foothills. In my younger (and slimmer) days, I seemed to find plenty of time to hike, camp, fly fish and generally spend quality recreational time in the Great Smoky Mountains National Park, National Forests, state and county parks. Along the borders shared by Tennessee, Georgia and North Carolina, there are some absolute paradises for outdoor enthusiasts.

“getting away”
Now, for the last 14 years or so, my wife, Gail and I have owned a few acres with some beautiful features. Sometimes, when we plan getaways and we have found ourselves noting that many of the enticements offered are already available to us. Privacy, quaint cottage, wood burning fireplace, babbling brook, and winding trail through the woods; really everything but a mountain view is literally in our own back yard. I have written about this before, but not for one minute do we forget that we are indeed blessed. Still, there is something about “getting away” and even just strolling a little in a beautiful setting.

...one of the last remaining virgin forests
Recently, upon a return trip from Atlanta, I found myself with an extra day in which to wander along some remote roads in northern Georgia and North Carolina. This included the magnificent Cherohala Skyway, which stretches some 40 miles from Tellico Plains, TN to Robbinsville, N.C. Near Robbinsville, one can find the Joyce Kilmer Memorial Forest. A moderately strenuous walk will bring hikers to one of the last remaining virgin old-growth hard wood forests left in the southern mountains. These giant trees over 400 years old surely must inspire some kind of poetic descriptions in even the most un-literary of observers.

…the luxury of time
Many other trails and quite walkways abound and most have few visitors. Being as I had the luxury of time (which I rarely allow myself), I took advantage of the lovely weather and just walked. When described it sounds very simple; trees, birds, cascades of musical water; just quietly experienced. With that quietness, I found myself trying to remember the last time I had spent much time on a mountain trail, much less on one by myself. Ten years? However long it has been is way to long, and I solemnly promised myself that at least every couple of months that I would fit in a day or two in the wilderness, just to experience a little solitude.

…one of the most scenic roads in America
So, about 2 months later, I made good on that promise with a brief trip to Asheville, NC and a leisurely ride up the Blue Ridge Parkway. In the state of North Carolina alone, the Parkway includes 469 miles of almost indescribable beauty. The Blue Ridge Parkway meanders along the crests and ridges of the southern Appalachian Mountains through four National Forests. This gorgeous drive ranks as one of the most scenic roads in America.

“jet setters”
However, to begin my mini vacation, I made a quick excursion to Asheville, N.C., which is a vacation Mecca unto itself. Surrounded by the spectacular Blue Ridge Mountains, Asheville is the largest city in western North Carolina. Downtown Asheville is home to more flashy Art Deco architecture than any other Southeastern city except perhaps Miami Beach. The city and Buncombe County have been appreciated as a peerless resort area since the 19th Century, when George W. Vanderbilt and friends made it a destination of the “jet setters” of his day.

…unimaginable world of wealth and luxury
Of course, no description of Asheville is complete without mentioning his Biltmore Estate, a 255-room mansion completed in 1895 and modeled after several 16th Century French chateaux (www.biltmore.com ). To describe the mansion, designed by architect Richard Morris Hunt, as “America’s National Treasure” is no overstatement. Self-guided tours take visitors through an almost unimaginable world of wealth and luxury. The vast Estate grounds are the result of the genius of landscape architect, Frederick Law Olmstead, whose other notable project was New York City’s Central Park. Also located on the 75 acre Estate is the Biltmore Estate Winery, Inn, gift shops and restaurants.

…Altamont
Asheville was the birthplace of one of the truly great figures of American literature, Thomas Wolfe. It is also the location of the Thomas Wolfe Memorial and one of his boyhood abodes, “The Old Kentucky Home.” This was a boarding house operated by Wolfe’s mother and known as “Dixieland” in Wolfe’s towering masterpiece, Look Homeward, Angel. The novel was first published in 1929 and has never been out of print. Asheville is called Altamont in the novel and Wolfe’s portrayal of the town’s residents was deeply resented at the time, although now that is all in the distant past.

…curious rituals
Indeed, the mountain town is bursting with possessive civic pride concerning all things Thomas Wolfe. Wolfe’s writing is not without its critics, but it was my admiration for the man’s work that drew me to Asheville on a kind of literary pilgrimage. I was drawn to curious rituals like touching his writing desk, rocking on the front porch of his home and reading his work sitting on a park bench near his grave. Did I think that a tiny fraction of inspiration might be transferred to my own modest efforts at blog writing?

…don’t laugh
No, don’t laugh; it was really not anything so grandiose or pretentious. I do think the experience held a deeper meaning for me that others have experienced and expressed so eloquently and forever beyond my skill. Pat Conroy, author of Prince of Tides, wrote “I kept catching myself holding my breath as I read Look Homeward, Angel. I had not recognized that the beauty of our language, shaped in sentences as pretty as blue herons, could bring me to my knees with pleasure-did not know that words could pour through me like honey through a burst hive or that gardens seeded in dark secrecy could bloom along the borders and porches of my half-ruined boyhood because a writer could touch me in all the broken places with his art.”

…suitable spot for dinner
It was in my post Thomas Wolfe reverie and musing that I began a search in downtown Asheville for a suitable spot for dinner. I had not made any reservations and had none of the culinary intent that so often accompanies my travels. My favorite spot for local Barbeque (North Carolina Barbeque vs. Texas is a whole different blog) was not open on Sundays. However, as exciting and creative a place as Asheville has become, there would certainly be something to rouse my interest, I reasoned.

…Zambra
Sure enough, just a half block off Broadway at 85 Walnut Street, I came across a small colorful sign advertising a Tapas and Wine Bar named Zambra, which according to their website is “Arabic for flute, a wild bird, Flamenco danced at a family gathering, a Moorish festival...” In a short time I found a convenient parking placed and entered the restaurant hoping for the best.

…the very definition of eclectic
The interior was cool and dimly lit with some pleasant yet unobtrusive jazz playing in the background. The décor is the very definition of eclectic with a mixture of exposed pipes, arches and other touches of Spain. I was seated in a small alcove with comfortably cushioned furniture complete with brocaded pillows. Although the setting was perfect for a romantic encounter, it also gave just enough privacy to not feel uncomfortable seated alone in the middle of a crowded dining room.

…pretty ambitious
The restaurant offers a Menu de la Noche as well as a separate list of specials. All in all, there were over 3 dozen listings of options, which I thought pretty ambitious for a small kitchen. They also presented a wine list with over 200 bottles, which has won several Awards of Excellence from Wine Spectator Magazine including the most recently announced awards.

…just as delicious as it was intriguing
I love to eat and prepare Tapas myself, so I was excited to get started with a glass of nutty Amontillado and study the menu. The Sopa del Dia, which was one of the chef’s daily creations, caught my eye. My well informed waitperson, Pamela Wellman offered me an encouraging description. The dish proved to be just as delicious as it was intriguing. What arrived was a chilled pear soup with a drizzle of ancho and maple glaze, topped with a dollop of whipped cream with walnuts. Pamela was quick to assert that regardless of the description, the soup was “not too sweet.” She was right and in fact I thought the combination was first rate and really a perfect match with the sherry.

…confidence
Now, I was in a convivial mood and the soup had established confidence in both the kitchen and my waitperson (which is always a good thing)! I thought that their House marinated Olives with Preserved Lemon was a logical choice and I particularly enjoyed it being served warm. My “small plate” entrée was Pan Roasted Veal Sweetbreads with Turnip Puree, Plums, Pea Shoots and Ancho Foam. The sweetbreads were delicate and tender and I was thoroughly pleased. For the novelty of it, I did indulge in Root Beer Flan for dessert and although interesting, I would still have to leave it in the “novelty” category.

…a gem worth discovering
Pamela, my waitperson confided in me her thoughts concerning the range of the kitchen’s creativity. Her view is that it stems from not only the skill of Chef Adam Bannasch, but also from his willingness and encouragement of the rest of his team to indulge their creative ideas as well. It works; Zambra is a gem worth discovering.

…mind boggling views
Continuing north of Asheville, the grandeur of the Blue Ridge continues uninterrupted for many miles. The mind boggling views alone are worth the trouble, but there are dozens of interesting diversions, as well. Art and craft enthusiasts will enjoy the Folk Art Center at Milepost 382. The striking facility houses exhibits, demonstrations, workshops, special events and a craft shop.

…highest point east of the Mississippi
Many of the scenic overlooks along the way have access to primitive trails and there are many improved sites with visitor’s centers, as well. One high point (literally) is Mount Mitchell State Park, which is the highest point east of the Mississippi and ideal for an easy walk to the lookout tower and a great picnic spot. Further along the Parkway is Linville Falls, which includes not only the dramatic falls themselves, but a moderate 1.6 round-trip to view them. Cool, beautiful weather and the chance to see the blooming rhododendrons made my promise to do more hiking an easy one to keep.

…Yadkin valley wineries…another promise to keep
This mountain road does seem to go on forever, but my journey ended up in the little village of Blowing Rock, NC. This is a very picturesque place with interesting shops, restaurants, festivals and loads of charm. It is also the gateway to the Yadkin Valley Appellation. The Yadkin Valley is North Carolina’s first federally recognized American Viticultural Area with 24 wineries and several hundred acres devoted to grape growing (www.visitncwine.com). However, it was obvious to me this trip was at its end. The considerable allure of the wineries would have to wait until another time, perhaps when my wife would be able to enjoy the wine tasting with me, as well. As much as I enjoyed my couple of days of hiking and solitude, I did note how often I thought of her and the fun we would have on the next trip sharing my new discoveries and delights. Now, there is yet another promise to keep.

RAZZEL DAZZEL BERRIES

2009-07-09T15:16:00.003-04:00

The harvest depends on the amount of rain, sunshine and attendant humidity. Not all years are the same, but each summer we anticipate some kind of a crop of wild raspberries (Rubus strigosus). Wild Raspberries are native all across North America, but are also related to the Eurasian variety (Rubus idaeus). Indeed, all raspberries and blackberries are members of the rose family (Rosaceae). Technically, they are not even berries, but rather “an aggregate fruit of numerous drupelets around a central core.” There are red and black raspberries, which both have hollow centers. True blackberries have solid centers.

Experience has shown us that the period between Independence Day on the 4th of July and Bastille Day on the 14th of July is the primo season for picking these luscious little jewels. Our particular source for raspberries is the tangles of brambles that seem to grow in just about every corner of our little farm, as well as along the fence rows in our neighbor’s fields. These are definitely wild berries as we have never planted or even tended them. In a good year we can harvest a gallon or two a day; even more with a little help from our friends. Often, we have hosted a “berry pickin’ party” on July 4th. Friends and family equipped with harvest baskets fan out along the creek, fence rows and sunny banks of our property.

Fairly quickly the pickers find their rhythm and favorite techniques for the harvest. One begins to recognize the “just right” color and appearance of the perfectly ripe berry. If they are not ripe enough, they are a little harder to pluck, not to mention a tarter taste. Too ripe and they fall apart as you pick them, but when just right, they roll gently into your hand and then into your basket or mouth.

Part of the fun and pleasure is grazing on the choicest berries as you fill your basket! The only drawbacks are the sharp thorns on the canes and the fact that wild raspberries and Poison Ivy (genus Toxicodendron) seems to always grow in the same places. One always needs to beware of snakes when sticking your hand into shady thickets where the choicest berries seem to be. Not that this has ever been a problem for us. In fact, in 14 summers of picking we have never encountered even one of the slithering critters.

Naturally, this hot and steamy work requires sustenance and libations. Smoking or grilling our dinner is usually part of the fun, but the raspberries always take center stage. In previous years, we have celebrated with Raspberry Margaritas and Raspberry Daiquiris. This year however, we concocted a pitcher of Raspberry Lemonade that could be enjoyed just as it was or enhanced with a shot of Tito’s Vodka (a favorite spirit of ours that is produced in Austin, Texas.)

We also enjoy a Kir Royale or more precisely, a Kir Imperial. A Kir Royale is a glass of champagne or sparkling wine with a splash of Crème de Cassis, whereas a Kir Imperial is sparkling wine doused with a raspberry Liqueur. Whichever drink we choose, we enjoy adding a few ripe raspberries to the glass. If you need to ease your conscience a little while indulging in these delights, then you can take comfort in the fact that raspberries contain high levels of antioxidants, Vitamin C and other nutrients. (Feel better)?

Although tarts, cobblers, crème brulees and clafoutis are also terrific, my personal favorite is a simple bowl of ripe berries, a little sweetening and a splash of cream. Also, chocolate and raspberries are natural partners. I love a good chocolate torte with a rich ganache icing topped with fresh raspberries. Looks good, tastes great, but the berries will go bad or even moldy if not eaten quickly. A very simple, true gourmet extravaganza can be created by drizzling plain ripe berries with a little balsamic vinegar.

Raspberries are highly perishable and very fragile. They do freeze well however, either whole or pureed and strained. They can then be used at your convenience to prepare jams, jellies, drinks, sauces, ice cream, sorbets, granitas, desserts, etc. etc. Whether made with the fresh harvest or from frozen puree, my wife Gail’s jellies are a treat we enjoy year round and are always highly appreciated as a gift. A nice, hearty breakfast in the dead of winter is particularly comforting with hot biscuits and a generous serving of last summer’s wild raspberry jelly.

GAIL’S WILD RASPBERRY JELLY

INGREDIENTS
5 cups (approximately) ripe wild raspberries (fresh or frozen)
One 1.75 ounce Package of Sure Jell Fruit Pectin
½ teaspoon unsalted butter
5 ½ cups sugar

INSTRUCTIONS
(1) Crush and puree berries in a blender. Strain out seeds. This should result in about 4 cups of raspberry puree.
(2) In a large pan, combine Sure Jell with puree and bring to a boil.
(3) Add ½ teaspoon butter to prevent foaming
(4) Boil for a few minutes and add 5 ½ cups sugar. Return to a hard boil and turn off heat. A tablespoon or so of brandy can be added at this point if desired.
(5) Sterilize six 1 pint canning jars and fill with hot jelly. Cover tightly with lids and rings and turn upside down for a couple of hours. You should hear a “popping” sound as each jar seals.

Visit our new Avanti Savoia Recipes and Cooking section and check out these recipes using berries.
Blackberry or Raspberry Consommé
Raspberry Sauce (Coulis)
Blackberry or Raspberry Mousse
Raspberry Ice Cream
Raspberry Crème Brulee
Chocolate Raspberry Loaf Cake

SUPER DUPER DAD’S DAY SPECIAL

2009-06-15T13:13:00.009-04:00

June 21st
It is also time to be thinking about the next popular celebration on the horizon, Father’s Day. The first recorded observation of an American Father’s Day occurred on June 19, 1910. But it was left to then President Richard Nixon to establish our permanent observation of Father’s Day on the 3rd Sunday in June.

Those… that… contributed to the quality of our lives
We think that it is a great idea to acknowledge not only our Fathers, but also those Father figures that mentored us and contributed to the quality of our lives. This is easy enough to do with a simple greeting or the ubiquitous humorous card. Father’s day present giving offers opportunities, both simple and complex.

Gift giving is different at Dad’s different ages
Certainly, gift giving is different at Dad’s different ages and the family’s different stages.
Mangled breakfast in bed and crayon scrawled cards are just fine for young families. Teens probably will focus on gifts pertaining to Dad’s sporting interests and hobbies (like cooking, for instance). However as Dads age and find themselves in the categories of Grand Dads or even Great grand Dads, I think it is fair to note that the game plan can change.

I hate breakfast in bed
I know that in truth, I hate breakfast in bed and I darn sure don’t want more things to clutter up my house and require some kind of care. Cards are just fine, thank you, but the kinds of gifts that I really enjoy now are items that I can consume or immediately use. Like many guys, when I want a new tool or toy, I just go out and buy it. This being said, gift cards at home improvement centers, hardware store or specialty stores are gifts that I really enjoy and will use. (Also, very easy for the giver)!

A first rate dinner for the big guy
Even though eating any food in bed is not my cup of tea, having someone cook for me definitely rings my chimes. This Father’s Day at Avanti Savoia, we thought we would assemble a reasonably priced collection of our products that would make it very easy to “stir up” a first rate dinner for the big guy. Here are a few ideas and Avanti products that could be appropriate for any aged giver or receiver. Preparing our menu is very “kid friendly” and as viable for a beginning family as it is for a romantic occasion for empty nesters. Check this out.

AN AVANTI SAVOIA FATHER’S DAY MENU

Starter: Our savory Onion Cracker (Le Schiacciatine Cipolla) spread with a little goat cheese (Chevre) or cream cheese and topped with our Low Country Garlic Pepper Jelly.

Main: Savoia Egg Fettuccine, (delicious and fast cooking) served with Low Country Tomato Sauce, sautéed Italian sausage and finished with a little shaved Parmesan Reggiano.

Dessert: Creamy Chocolate Brownies using our brand new product, Alchemy Spice Brownie Mix. Add to that a steaming cup of high quality 100% Certified Bolivian or Mexican Coffee from another of our new suppliers, Café Femenino. This is a unique coffee company that benefits women coffee producers. Your purchase helps enable these producers “achieve empowerment, build social and support networks while earning incomes.”

You can get this recipe along with our products from our recipe section. Go to Recipe

Everybody wins
Everybody wins and all that you have to supply from your grocery store is the Chevre or cream cheese, Italian sausage, Parmesan, 1 stick of butter and 2 eggs. Our Super –Duper Dad’s day Special includes all the rest. Our very best Avanti Savoia wishes for a super- duper Father’s Day!