An Italian feast via California

feast finish

I love having dinner parties. To cook big meals for friends and gather around the table, eating, drinking and talking for hours. Having been in the Bay Area for nearly 20 years, we had made a community of friends who were truly more like family. Since starting over in Seattle, it has been difficult to meet people and make friends. Maybe it’s our age and the fact that we are busy with small children so are not necessarily whooping it up on the town all the time. In any case, I am increasingly craving those gatherings with people who I know and love so well. So when I convinced my best friend to drive up last minute from Portland for the night, I excitedly jumped into the kitchen. I’m feeling homesick so my inspiration for our meal was from my favorite restaurant in Oakland, Pizzaiolo, which I went to for the first time with this friend of mine.

Pizzaiolo is the epitome of a community building, farm to table California restaurant. Charlie Hallowell started his career at Chez Panisse and has a commitment to using and respecting only the best ingredients, the farmers who grow them and the customers who eat them. Everything is so simple yet always so interesting and delicious. They have the best pizza and bread in the bay (well next to Tartine)…..and the meatballs….those damn meatballs. I never got the recipe for them but I’ve managed to come up with something close. The salads here are my interpretation of ones I’ve had at Pizzaiolo and reflect the transition we’re seeing from winter to spring (first sign of asparagus guys!)  The bread is mine. Though I will not begin to try to explain how to make it here. It’s the recipe from Tartine for their basic country bread and it took me 2 years to perfect.

The dessert I came up with because rhubarb showed up at the market and I bought way too much because rhubarb means SPRING IS COMING, which also means WINTER IS ALMOST OVER. One of my favorite things ever is using bay leaf in creamy desserts and combining it with a tart fruit…bay leaf ice cream with white currents, bay leaf panna cotta with pomegranates. So I thought why not use bay in whipped cream to top a rhubarb shortcake. It was pretty much perfect and I woke up wishing I had some leftover for breakfast.

So here’s to 2016 and having more dinner parties. Besides, good cooks never lack friends, right?

feast veg

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