The days are getting a little bit cooler, the olive trees are filling out nicely, and the nights are developing the crisp air of winter; Man, I love this time of year!
As you may have guessed, this is also birthday time for me. =) Recently, we've been enjoying some beautiful days, and nights crisp and cool enough to build a comforting, warming fire. As I mentioned before, the olive trees have started to tint their fruit dark purple, and the huge nets have been spread in the orchards surrounding our house. Actually, now that i think about it, it reminds me of the Gates exhibit in Central Park. (http://en.wikipedia.org/wiki/The_Gates) For those of you who haven't had a chance to see either the Gates exhibit, or the olive harvest, it's as if someone suddenly colorized the countryside. It's really quite beautiful!
Well, soon the olive pressing'll begin and fresh oil'll start to flow from the Frantoio (Olive press). I really hope it starts soon so that I'll have time to grab some fresh focaccia, sprint over to the presses, and catch some of the fresh oil for a snack!
Anywho, in the last week we've started to see lots of "Sagre"spring up around the countryside. Essentially, a Sagra is an open dinner for anyone and everyone to come and enjoy regional cuisine centered around a specific food or ingredient. Recently, we had a chance to go to the Sagra della Castange, which roughly translates to the "Chesnut Festival." There, we paid minimal prices for a HUGE Stinko (pork shank.....mmmmmmm, delicious) and a healthy portion of Ribollita (delicious Tuscan stew).
As you may have guessed, this is also birthday time for me. =) Recently, we've been enjoying some beautiful days, and nights crisp and cool enough to build a comforting, warming fire. As I mentioned before, the olive trees have started to tint their fruit dark purple, and the huge nets have been spread in the orchards surrounding our house. Actually, now that i think about it, it reminds me of the Gates exhibit in Central Park. (http://en.wikipedia.org/wiki/The_Gates) For those of you who haven't had a chance to see either the Gates exhibit, or the olive harvest, it's as if someone suddenly colorized the countryside. It's really quite beautiful!
Well, soon the olive pressing'll begin and fresh oil'll start to flow from the Frantoio (Olive press). I really hope it starts soon so that I'll have time to grab some fresh focaccia, sprint over to the presses, and catch some of the fresh oil for a snack!
Anywho, in the last week we've started to see lots of "Sagre"spring up around the countryside. Essentially, a Sagra is an open dinner for anyone and everyone to come and enjoy regional cuisine centered around a specific food or ingredient. Recently, we had a chance to go to the Sagra della Castange, which roughly translates to the "Chesnut Festival." There, we paid minimal prices for a HUGE Stinko (pork shank.....mmmmmmm, delicious) and a healthy portion of Ribollita (delicious Tuscan stew).
Then, AFTER eating all that, we were privy to tons and tons of roasted chesnuts, singing, dancing, delicious fried sandwiches called "Quartuccio", and lots and lots of wine. (heh... as if we don't do that EVERY day) I mean, if you don't expect to eat your brains out in Italy, you're in the wrong country.
After the Sagra, it was time to go back to work, teaching, and cooking for a new group of students. This week was a bit older than we usually get, but all in all they were extremely sincere and a true pleasure to have for the week. For our Thursday (buffet) lunch dessert I decided to make a ton of Bombolone (Italian Doughnuts), which i'm happy to say came out great. =)
This week was definitely a welcome change from the last few weeks of high maintenance groups, and a great way to get nice and recharged for next week our TRIP TO SPAIN!!!
That's right folks, just for the hell of it yours truly (along with two other chefs, David & Justin) are heading to Barcelona for a few days, renting a car, and road-tripping it to Spain's Basque country!!! This is a trip i've been dying to do since I graduated from culinary school so I couldn't be more excited about it. As soon as we get settled in Barcelona, i'll be tracking down a ton of the Spanish chefs i've been reading about for years now and FINALLY be able to see their work in person. I can't wait!!!
Oh man, my camera's memory card's gunna take a beating this week!
Until i return, take care & ciao!!!
Oh, and to everyone back home who was kind enough to send birthday notes, that really meant a lot to me. I miss you all a ton!
That's right folks, just for the hell of it yours truly (along with two other chefs, David & Justin) are heading to Barcelona for a few days, renting a car, and road-tripping it to Spain's Basque country!!! This is a trip i've been dying to do since I graduated from culinary school so I couldn't be more excited about it. As soon as we get settled in Barcelona, i'll be tracking down a ton of the Spanish chefs i've been reading about for years now and FINALLY be able to see their work in person. I can't wait!!!
Oh man, my camera's memory card's gunna take a beating this week!
Until i return, take care & ciao!!!
Oh, and to everyone back home who was kind enough to send birthday notes, that really meant a lot to me. I miss you all a ton!
