THE MARK RESTAURANT CUCINA ITALIANA - RUSTICA E BIOLOGICA
Our friends Tom Douglas and Jackie Cross are up to some good things:
How awesome that in 2005, they began “Prosser Farm” six acres of cultivated land, yielding 50,000 pounds of organically-grown produce for their restaurants in 2011 way to serve clean, local food large scale!!!!!!!
In case your in need of a culinary adventure, this week Tom Douglas’s “Culinary Summer Camp” starts July 8th
Image by: Sarah Flotard
Nikki McClure just brought us our house copy of her beautiful new book “To Market, To Market” http://www.buyolympia.com/q/Item=to-market-to-market A Children’s Book about the farmers market.
Grass fed, free range and hormone free locally produced beef, a Tbone steak grilled over our apple wood fire. From Colvin Ranch thinking hearty but lean for summer fun.
Notes/images from Chef Lisa Scott Owen’s new blog places: http://lisascottowen.com/places/
Zuni Cafe my favorite restaurant in San Francisco.
http://cheeseboardcollective.coop/ in my child - hood Berkeley’s gourmet ghetto. This is a not to be missed adventure in fooding, great people, great cheese, olives, bread, and now pizza at their pizzeria next door. So many beautiful things for breakfast, lunch or dinner await you here.
Chez Panisse http://www.chezpanisse.com/reservations/ is where I learned about fine dinning in my teenage years. Alice Waters, chef, and proprietor was one of the first to start the movement towards serving real fresh food from local farms again. This is still one of my favorite places to eat, there is something very intimate and fun about having a late dinner in the cafe with someone you care about. I feel that this restaurant is of historical importance for those of us who really care about good food.
My lovely friend Donna has a new location for her restaurant “Marjorie” http://www.marjorierestaurant.com/ and she is sure to be there to greet you, at her fun, intimate new space. Eclectic and excellent dinning “food for the soul” complimented by great cocktails I highly recommend it for a Seattle dinning adventure.
Simple savory pumpkin recipe - from a dinner in Florence.
A small or medium size pumpkin cut, clear away seeds then cut soft inside into large ice cube size chunks. Place on baking sheet drizzle with extra virgin olive oil, brake up a generous amount of fresh rosemary mix a bit, then spread flat and bake aprox. 20 min.
When soft through, remove from heat carefully drain pumpkin water from baking sheet, add sea salt to taste and serve. Making a light but sweet and savory compliment to your holiday meal.
If your heading to Seattle one of my favorite spots is the “Palace Kitchen”
http://tomdouglas.com/index.php/restaurants/palace-kitchen
I have always found it warm, intimate, and serious about good food!
Roasted Italian Chestnuts are quite the tasty holiday treat:
“Chestnuts which crumble in the mouth to give a sweet rich flavour, unlike other nuts, are low in fat. Being low in fat, it is often compared to grains. It also has good amount of dietary fiber.
Chestnuts are enriched with large amounts of Manganese, Potassium, Copper, Phosphorus, Magnesium and Iron. Zinc and Calcium are also present in small amounts.
These nuts are a power house of Vitamin C. Vitamin B6, Thiamin, Folate and Riboflavin are the other nutrients which chestnuts are enriched with. Good amounts of Niacin and Pantothenic Acid are present. Traces of Vitamin A are also found.
Like all other nuts, chestnuts prevent heart risks, provides energy, are very low in cholestrol and mainly are good to include in diet as other grains. Preventing common cold and enhancing fertility in men are the health benefits which comes with the presence of Vitamin C.”
