Make Dinner, not War

 

The last month seems to have passed in a whirlwind of activity. It is as if I was just in San Francisco, participating in the National Leaders’ Congress of Slow Food USA, followed by Slow Food Nation. As project manager for the Mendocino Winegrape and Wine Commission’s event sponsorship, I was coordinating program elements that ranged from guided tasting flights of wine at our table in the Taste Pavilion (5000 people per four hour shift sampling a virtual cornucopia of foods and beverages) to conducting workshops and finishing it all off as tour guide for a Slow Journey to Mendocino County on the final day of the three-day event. From there, it seems, we jumped right into Winesong!, which is Mendocino County’s annual charity wine auction, followed by the County Fair this last weekend. This Saturday, I will wrap up a busy catering season with a wedding for 75. 

 
As I reflect on the ever-changing slide show of images in my head, I continue to be struck by the opening event of Slow Food Nation. Dubbed “A Seat at the Table,” the dinner was held in the “Victory Garden,” a demonstration organic vegetable garden planted in the center of Civic Center Plaza. Tables stretched around the center of the Plaza on three sides, covered in brown paper and set for seating eight to ten guests per table. The smell of roasting porchetta (a whole stuffed suckling pig cooked on a rotisserie over a wood fire) permeated the air. I fastened my bright orange ribbon, reminiscent of the fourth prize awards at the county fair, to my jacket. I was a designated “table host” whose job it was to greet my tablemates and explain the plan for our dinner together. This was not your ordinary charity banquet, where scores of black and white clad waiters hovered around the tables like a flock of penguins. In fact, it was my job to inform my tablemates that each of them had a role to play. Under each plate was a card that read “server,” “sommelier,” or “busser.” We were all to serve each other, all of us equals at the table, sharing the blessing of the meal to come with everyone there. Was it purely a coincidence that the CEO of the largest corporate catering company in Northern California was to serve us our dinner? On the other hand, his wife was designated to clear our dishes when the meal was over. A local attorney fetched bottles of wine from the proper pavilion, and poured a glass for each of us upon his return.
 
The conviviality at the table was tangible. Suddenly, we had shed the mantels of our business cards, our name tags, and our places in the society that existed outside the sanctuary of the table. It did not matter who we were or where we came from, the only focus was the food on our plates and the company of those who were gathering sustenance. Each of us reduced to the level of those ancients who huddled around a fire to break bread together. Eating is not a solitary practice, nor is it a spectator sport, as the Food Network might lead us to believe. It becomes the nourishment of our bodies and our souls in the company of those like ourselves, who come together in some instinctual way that no other public forum provides.
 
It is difficult to imagine making war with someone with whom you have shared the table. Perhaps one of the answers to the almost constant strife between men and nations is before us at the same table. For it is at the table that we become completely human, independent but yet interdependent. Someone must gather and serve, someone must host, someone must clear away what is left and someone must pour the wine that lifts all of us to new levels of consciousness of ourselves and each other. Perhaps it is no accident that more than one ancient religious tradition cites the table and breaking bread as a metaphor for belonging, for familiarity, for safety and for solace. The grace we all receive when we sit at a table together shines like a star in the wee hours, brightly lighting our way home.
Post by Julia Conway on September 16th, 2008

Local Cheeses Get Our Goat!

 

Northern California is home to some of the most beautiful and flavorful artisan cheese in the world today. Our perfect combination of geography and climate provide dedicated artisans with the resources necessary to practice their craft. Unlike the Northeast and the Midwest, our mild winters allow animals to spend almost the entire year on pasture, and the wonderful flavors of the terroir and the seasons are expressed in the cheese. Many of these cheeses are only available at the local farmers’ markets, or at select independent retailers throughout the area.

The Mendocino coast is home to the Elk Creamery, California’s first certified organic goat dairy. Cheesemaker Kermit Carter produces a variety of cheeses, including a delicate camembert and the lusty Red Gold, which is dusted in dried hot peppers. By far, Elk’s most popular cheese is the Black Gold, a camembert-style cheese aged under a coating of vegetable ash. The cheeses almost burst when ripe, and are a perfect complement to crusty breads.
 
Further inland, you will find two more top-notch producers of artisan chevre. The newest, Shamrock Artisan, is located outside Willits. Their Bouchon (translated, “wine cork”) is an aged button similar to Crottin de Chavignol from France’s famed Loire region. Few local cheesemakers sell aged cheeses, as the time from milk to market is longer and return on investment is slower to recoup. Shamrock also makes an Ashed Tomette, another aged but flatter disk, with the same nutty flavor and toothsome texture. Along with these, you can also purchase a selection of fresh chevre, both plain and flavored, as well as a tangy goat feta.
 
Yerba Santa Dairy is perhaps one of California’s oldest goat cheese artisans. The farm was purchased from its founders several years ago by bothers Daniel and Javier Salmon, who previously hailed from Bodega Goat Cheese. Javier produces Bodega’s line of cheeses on the farm, located just west of Lakeport, and Daniel produces the Yerba Santa recipes, including the aged Shepherd’s, one of the few raw milk goat cheeses available in California today. Their most unique offering is a Peruvian version of cajeta, goat’s milk caramel, called Natilla. The recipe comes from their father, and the sweet and tangy paste is a natural topping for fig and prosciutto pizza, featured below.
 
Fig and Prosciutto Pizza
 
1 ¼ cups tepid water
1 package instant or fast rising dry yeast
½ teaspoon salt
1 tablespoon olive oil
3-31/4 cups unbleached all-purpose or bread flour
¼ cup cornmeal
Extra virgin olive oil
2-3 slices of prosciutto or slivered ham
4-5 fresh figs, halved
¼ cup Yerba Santa plain Chevito, crumbled
Bodega Goat Cheese Natilla, slightly warmed in hot water bath
 
Place water in mixing bowl and dissolve yeast in the water. Add the oil and 1 ½ cups of the flour and all of the cornmeal. Beat together for 5-10 minutes to form a sticky batter. Knead in the remaining flour until dough is smooth and elastic. Place on a clean counter or in a clean bowl and cover with plastic wrap or towel. Allow to rise until double in bulk, about one hour. Punch dough down and divide into three equal parts. You can roll out the dough at this point and freeze between layers of plastic wrap or in individual zip bags (defrost before topping and baking).
 
To make pizza, preheat your oven to 450F with or without a pizza stone. Roll one portion of dough into a rough circle on a lightly floured baking sheet. It should make a circle about 14” across, depending on how thick you like your crust. Brush with olive oil, and top with meat, figs, and crumbled Chevito. Drizzle warm Natilla over the top and bake either on the sheet or directly on a pizza stone for 10-15 minutes or until crust is browned to your taste and topping are heated through.
Post by Julia Conway on August 14th, 2008