E2 BAYAREAN GROUP 111 * FOOD&
DINING
SCENE
southbav
I Montalvo's new culinarian:
Andrea Blum, the Montalvo Arts
Qenter's2010-11 culinarvfellow.
bnngs an impressivereiume to her
positionascheffor the residingart-
ists andwriters in Saratoga.For
starters,sheis self-taught.That's
right: no culinaryschooldegree,
no restaurantapprenticeship,
osmosisinvolvingfamily chefswith
Michelinstars.S*he
no
learns.then
teachesothers.(In fact,for a while
sheownedher own cookingschool
in Italy.)Also ajournalistdirdart-
ist, sheworks as an environmental
writer in Marin Countv.
Her disheshavetheir roots in
worldtravels- her "suitcaseof
taste"- andher insatiablecurios-
ity. "Foodis the art that connects
itg,i-'Blumsays."If I eat something
I like,I makea beelinefor the
kitchen."Shelearnedto bakebread
in Arles,France;experimented
with a taffy-likeorchidicecreamin
Turkey;andmadepecorinocheese
on a recenttrip to Italv'sAmalfl
Coast.
At Montalvo,besidescooking
dinnereveryweekmehtfor the"
LucasArtis'tsResidency Program,
shehopesto expandrelationihips
with localgardeners,foodiesand
the SlowFoodmovement:oversee
the installation of a pizzaoven:re-
storethe long-gone brchard;launch
a summertimeseriesof talks and
demosby localchefs;andperhaps
evenwrite a book aboutMontalvo
fellowsandtheir elobalrecipes.
But first, it's ciTrusseason,and
there'sa classto teach.From 10
a.m.-12:30 p.m.Feb.5, BIumwill
hosta smallpublicworkshopon
cookingwithlemons,includinga
little-knownlemonrisotto recipe.
For detailsandto register,go [o
wwwmontalvoarts.org.And if
you'dIiketo replicateoneof her
creativedishesin vour kitchen.
checkout the reciire for Matzo'
Ball Soupwith Caidamom,Kale
and Sorrelat wwwmercurvnews.
com/food-wine.
I Comingto Campbell:That
prime cornerof The PruneYard
that housedLeft at Albuquerque
won't bevacantfor long.A fishgrill
calledPacific Catch pi-ansto oflen
therein April. At its olher locatlions
(SanFrancisco,CorteMadera),Pa-
cificFreshspecializes in Asian-Ha-
waiian-Latinfusionwith ceviche,
poke,seafoodrice bowlsandgrilled
fishtacosandsandwiches.
SendSouthBay andPeninsula
restauranttips to Linda Zauoral,
lzauoral@me r curynews.com.
't (1)r
A LACARTE
tips,tastes.
tools
A walk down culinaryMemoryLane
Lookingforafun,Tree
ffi havesetyoubackgl.2b.
t+*t*ffi;lht'tg$ft
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SlowFood
movement. liffiff$ffffi,ffi ffi$Ke ffii nacteipoorinigg6,a"a
lTliufi.,.o,always l#f.ffiffiffi g *oie-oae,"sG;t""
f: $k ffiffij pursuits.
hasbeenafood-obsess-ed
iffitrxi+$'dw*h.
[ ry
ltr:ffi
restaurantcritic Sheila
i*t'.*s*r];
paneldiscussions
on
topicsasvariedasfood
::i--j,,i53;.ii^'.1.,;o-ouUllaDr''ffiaorFr.esnonJan.iJ,
theTadichGril,whichfirsr r,rcW ;jui;;d j;li"";;l*.
opeSpdits-{-ogrqin 1849. snN
rnnrlcGEoHrsronviiiTe
n- 20,and,"EatDiinf M;
Theexhibitfeatures palaceLunchRestauranI,Ig31 Woman"onJan}i,
menusandmemorabilia
from the library's,archivesthat capturethe runs throughMarch20 at ihe M;in iilruv
toodrehauntsof that era - Tadich's,the in the JewettGallery,LowerLevel,andsixth
-
old PoodleDoc al+ ward's House,iv.hgre floor SkylightGalrery,100LarkilSL;ffi
a leg of mutton with capersaucewould Francisio;http://sftril.org.
'Frankies'
imparbsa tasteof Brooklyn
Out here on the Left Coast,we know
all aboutsingle-named celebrities- Ma-
dorrona,for eiample,or Miley.But if you're
Frankies
Spuntino
Tomato
Sauce
a New Yorker, ybu know aliabout t6e M a k e s3 q u a r t s
Frankies.Frank Castronovo and Frank
l cup oliveoil
Falcinelli,childhoodfriendswith amnle 13clovesgarlic
experiencein Michelin-starredkitch-ens,
96-ouncecan best qualityltaliantomatoes
run FrankiesSpuntino,an Italian-Ameri- Largepinch red pepperflakes
can comfort foodmeccain Brooklr,n.with
2 teaspoonsfine seasalt
a sister bistro on Manhattan'sLo#ei 1.Combine theoliveoiland
East Side.Word is, their grow- 'I
garlicin a large,deeps?uc€r rr
ing empire,which now numbers panandcookovermediumt,*l,i
sevenrestaurants,bakeriesand qL
lowheatforlOminutes, .
cafes,is headineto the West stirring
occasionally,
until,
Coastsoon.
iJirorepfvc"i6-i,t.iriUjdi
earr
Meanwhile,we canget a taste fragrant.
ofwhat the Frankiesaie all about, li .r
2.Meanwhile,dealw'it
thanksto "The FrankiesSpuntino thetomatoes: Crgqhffi
K_itchen CompanionandC-ooking
withyour,h:bnds.;'
i';,'r:
Manual"(Artisan,256pp.,$24.9b). 3.Whenthd
Thebookis notjust a collectionof
justaboutdone,
recipes,but alsoa free-flowingriff pepperflakesl
that includesal2-pasedetouiinto
30-60secohd6;
"sundaysauce,"a multidayproduc- thetomatoe$, a
tion invoMngtomatoes,varibus
andstirwell.
meats,Italiangrandmothersand to
an admonitionto go to 6 a.m.Mass,
sirnmeririg'
whenthe communionline is shorter. pace,notaggressively,andsimt
But the specialfour-hourTomatoSauce Stirit fromtimeto time.
formsthe basisof meatballsandwiches, ess-
Storeinthefridgeup.to
plant marinaraanduntoldpastacreationS." few months. ,,r;
Here'sa taste: