Italian-American character actor Steve Schrripa is best known for his role as Bobby Baccalieri on HBO’s “The Sopranos.” He’s also a serious home cook. Taking his mother’s recipe for pasta sauce he created a collection of popular sauces including Marinara, Tomato Basil and Arrabiata in the Steve Schirripa’s Uncle Steve’s Italian Specialties line. The pasta sauces (cooked in small batches) are each hand-crafted with organic whole, imported Italian peeled tomatoes, fresh onions, extra virgin olive oil, fresh garlic, sea salt and spices.
Uncle Steve’s Italian Specialties is about a year-old. The pasta sauces are already in some 2,000 retail stores across the USA with more outlets being added every week.
Schirripa is also the author of The New York Times bestseller, A Goomba’s Guide to Life. This humorous book includes chapters on growing up in Brooklyn, great Goomba’s in History, Goomba recipes and Goomba’s Do’s and Don’ts.
Steve had a popular TV series in 2007, “Steve Schirripa’s Hungry.” In the episodes Steve visits New York City restaurants and homes of various guests including an Italian grandmother’s for cooking lessons from the pros. “What’s round and very popular? If you’re talking about me you’re only partially right. I’m talking about the meatball. I’m Steve Schirripa and I’m hungry,” proclaims Schirripa at the start of one episode dedicated to the art of the Italian meatball.
The Inaugural Grilled Cheese Festival & Competition featuring the best of the OC’s chefs is coming. We’ll have the details on how you can attend.
Would you believe a stone flour mill in Pasadena? It’s a passion project for the two partners who are selling flour from grain sourced from local growers. That’s a great example of the locavore movement!
We last visited with Chef Duskie Estes of Zazu Kitchen + Farm & Black Pig Meat Co. right before they opened their spacious new restaurant at The Barlow in Sebastopol (Sonoma County) last year. We have an update…
You can’t have a classic bar without gin. We have a fascinating tutorial from the local expert affiliated with the Museum of the American Cocktail.
The gateway to the Sonoma County Wine Country for foodies is Relish Culinary Tours located right off the town square in Healdsburg. They offer cooking classes, private parties, culinary tours and creative catering. We’ll hear about what’s on their menu for Spring & Summer.
A Los Angeles fine dining chef who has cooked at Tom Colicchio’s Craft in Century City is a deliman at heart. He’s about to open a Jewish deli in Downtown Los Angeles featuring his premium, house cured meats.
All of this and lots more incredible deliciousness on Saturday’s show!
In celebration of National Grilled Cheese Month in April, OC Baking Co. and Provisions Market in Orange will join forces to host The Big Cheese, Orange County’s first grilled cheese festival and competition. OC Baking Co. Master Baker Dean Kim will supply locally produced freshly baked bread to top OC chefs competing for the title of “The Big Cheese” on Monday, April 14th from 6 to 8:00 p.m. at Provisions Market in Orange.
“The Chef community in Orange County is a tight knit one with many talented individuals I’m proud to call my friends,” commented Chef Greg Daniels, who oversees the kitchens at Haven Gastropub in Orange and Pasadena, as well as taco asylum in Costa Mesa. “Grilled Cheese is something we can all relate to and, thanks to OC Baking Co.’s support, this event is a way for us to get together for a lighthearted competition.”
Serious home baker Nan Kohler and her business partner (Marti Noxon) have recently opened (December) Grist & Toll, an Urban flour mill in Pasadena. They are selling flour milled on the site from grain sourced from local growers.
The attractive blond wood stone mill from Austria is visible through a window and is the real star of the show.
They sell flour to home bakers as well as select restaurants including Union Restaurant in Pasadena.
Baking classes are on the way.
When we first met Sonoma County-based Chef Duskie Estes last Spring when she was about to move Zazu Kitchen + Farm from Santa Rosa into an incredible space at The Barlow in Sebastopol. It’s now located on the grounds of a long-closed Gravenstein apple processing facility. Some of the tin clad warehouse buildings remain and have been artfully repurposed. The rest of the complex duplicates that rustic look.
Duskie and her husband, John Stewart, are the King & Queen of Porc from the Grand Cochon competition in 2011. They also operate the Black Pig Meat Co.
Most of the mains change nightly at Zazu. A signature starter is the “I (heart) Pigstrami. John cures the pork for this little sandwich served on artisan rye with sauerkraut and house-made Guinness mustard.
Saturday and Sunday brunch is a major attraction here. At brunch the “can’t miss” item is the “As seen on TV” maple glazed donut with bacon jimmies. Outrageous…
Also popular is the king + queen of pork bacon-in-the-batter waffle with bacon toffee and house-made espresso gelato.
Gin is the undisputed king of cocktail spirits. Built upon a neutral spirit base, great gin is a symphony of juniper, spices, botanicals, and citrus.
Five signature gin cocktails will be available for sampling that evening. It’s set for Monday, April 7th at Dominick’s Restaurant in West Hollywood.
When it comes to providing the welcoming gateway for discriminating foodies to the Sonoma County Wine Country no one does it better than the hard-working Donna del Rey of Relish Culinary Adventures in Healdsburg. Relish offers cooking classes, private parties, distinctive culinary tours, and creative catering.
Chef Micah Wexler was born and raised in Los Angeles and always had aspirations to be a chef. At age 15, Wexler’s first job was working with legendary Italian Chef, Gino Angelini, at Vincenti in Brentwood.
In 2011 Wexler opened Mezze Restaurant as Chef/Co-owner. Mezze was named one of the Top New Restaurants that year by Los Angeles Magazine and was one of Jonathan Gold’s Essential 99 restaurants.
Next month Wexler will open his newest concept, Wexler’s Deli, in Downtown Los Angeles’ iconic Grand Central Market. Wexler’s Deli aims to take the traditional deli back to its roots and provide a place of community, pride, familiarity, and quality.
The menu will feature traditional favorites of corned beef, pastrami, salmon, and sturgeon, all cured and smoked in-house. All condiments will be house-made.