The Sage Thymes

Ruhlman Speaks with Greystone Students

~Lindsay Bater

Taking a break from his hosting duties at the July 17-19 TASTE3 event, author Michael Ruhlman stopped by Greystone for an informal dialogue, speaking on his experiences writing about chefs and the restaurant industry. Throughout the talk, Ruhlman answered students questions, discussed his previous and upcoming projects, and touched upon the importance of the fundamentals gained from a CIA education.

Most well known for writing The Making of a Chef, a book detailing his experiences at the CIA in Hyde Park, Ruhlman is the author and coauthor of several other cooking-related books including The Soul of a Chef, The French Laundry Cookbook, and Charcuterie: The Craft of Salting, Smoking and Curing. His most recent project The Elements of Cooking (a direct reference to the Strunk and White grammar primer The Elements of Style) includes essays about the fundamentals of cooking along with a glossary of commonly used cooking terms.

Answering questions from students, Ruhlman mostly focused on his writing The Making of a Chef, which he described as a life-changing experience.

Emphasizing the habits and fundamentals he learned while researching his book about the CIA at Hyde Park, Ruhlman claimed that “becoming a cook has really done more for me in my life than any one thing I have done,” going so far as to say that the “world would be a better place” if it were run by chefs. (continued on p2)

Sage ThymeSThe CIA at Greystone Student Newsletter

Vol. 01; Iss. 01

August 19, 2008

Welcome to the Thymes............2Greystone Events............................3Welcome New Students..........................3Wine Spectator Remodel.........................3Greystone Garden Club............................3Napa News.....................................4

TASTE3 at Mondavi..................................4Chiarello’s New Restaurant and Store......4Laura Cunningham’s Vita.........................4Words on Wine...............................5Wine Movie Reviews...............................5Wine Club................................................5

Napa Nightlife.........................................5Organics: Fact or Fiction..........................6California-Cajun Crab Cakes.....................6 Calendar........................................7Food Photos............................................7Cartoon and Trivia...................................8

[email protected]

INSIDE THIS ISSUE:

Michael Ruhlman (second from left) with students Garrett Benedict, Valerie Holcomb, Josh Steinberg, and Sabina Agarwala

2 Sage Thymes Aug 19, 2008

Letter From the Editor

Welcome to the ThymesA Talk with Michael Ruhlman cont’d from p1According to Ruhlman, while he was at the CIA, he fell in love with the world of cooking and chefs. More than a decade after his first chef-related publication and several other books later, he still feels that The Making of a Chef was his favourite book to write. Ruhlman likened working in kitchens to learning a new language and spending time abroad in a different country. This philosophy might explain the immense popularity of Ruhlman’s “Chef” trilogy which gives the general (non-industry) public some insight and ability to decipher the mysterious world behind the kitchen door.

Ruhlman is currently working on several projects including the soon-to-be-released Under Pressure (a handbook for professional chefs on sous vides written with Thomas Keller), the Ad Hoc Cookbook, and a personal project based on cooking ratios. Inspired by a ratio sheet he received from Chef Uwe Hestnar, Ruhlman decided to create what is essentially a cookbook without recipes based on “the power of improvisation by knowing the fundamentals of cooking.”

In addition to discussing past and future projects, Ruhlman doled out some guidance to future chefs. He advised that those budding chefs serious about their careers should constantly set their own standards. He noted that it was an incredibly exciting time in the hospitality industry and that a graduate should be compelled by chances to work with the best chefs at the best restaurants rather than be driven by monetary rewards. While filled with counsel for the Greystone students in attendance, Ruhlman’s most sage maxim of the day had to be that “the best chefs are those that are the least lazy.”

More information about Michael Ruhlman can be found at www.ruhlman.com as well as on his blog- blog.ruhlman.com

Dear Readers,

Thank you so much for picking up the inaugural issue of the Sage Thymes. It’s been a few months in the making, but we now have a student publication to call our own. I’m so proud of the work our writers and staff have accomplished to finally get this paper in your hands and I’m incredibly excited to be a part of something that I hope will become a long-standing West Coast CIA tradition.

It’s a bit surprising that we didn’t already have a student publication at Greystone. The CIA at Hyde Park’s newspaper, the Papillote, has always been available for our students to read and to even publish in, but I think geographical distance prevents Greystone students from having any real sense of ownership in a paper published 3000 miles away. This paper, however, is truly ours- and yours.

I’m hoping that the Sage Thymes will become a forum for the voices of anyone associated with our school. All are welcome to publish their thoughts, news, recipes, and other creative endeavors in this publication. The Thymes is for students, teachers, and staff. In fact, in order to legitimize our fledgling publication, I implore you to send in as much content as you are willing to share with your teachers and peers.

I cannot over-emphasize the importance of having a medium for publishing our ideas about food and Greystone-related events. Writing down our thoughts, stretches our minds and helps us think about food in new ways. Having writings published, if only in a small school newsletter, can also do wonders for our goals as future chefs and culinary professionals. Even for those of us who do not plan on entering a word-heavy culinary field, having published works in our portfolios can positively distinguish us from other prospective chefs in many ways.

Working in kitchens, we often underestimate the power of having our words written down, but publication can extend our voices farther in distance (and time) than any other mode of communication. Long after we have left Greystone, issues of this paper will remain and, by extension, so will a part of ourselves.

~Lindsay Bater

Sage Thymes Editor

Michael Rulhman towering over Thymes editors Lindsay Bater and Maridith Hollis

Aug. 19, 2008 Sage Thymes 3

Happening at Greystone

The CIA’s Wine Spectator Greystone Restaurant recently finished renovations on its patio. Outdoor seating has been increased from forty to eighty. In addition to a new entrance, the re-modeled terrace includes new outdoor furniture with red African tiles and matching red market umbrellas.

In celebration of the remodel the restaurant will be hosting “Barbecue Tuesdays” through August 28th. Featured dishes will include Grilled Georgia White Shrimp with Chili Lime Mojo and Watermelon Salsa, Grilled Lamb Chops with Fattouche Salad and Garbanzo Vinaigrette, Grilled Hog Island Oysters with Chipotle Butter and Cucumber Relish, and Grilled Flatbread with Forni Brown Arugula Pesto, Bellwether Farms Crescenza Cheese and Black Mission Figs.

For more information or to make a reservation at the Wine Spectator Greystone Restaurant please call (707) 967-1010 or visit www.ciachef.edu/restaurants/wsgr.

WSGR Terrace Remodel

This past month, the CIA at Greystone student body exploded in size with three classes beginning their studies. Two Accelerated Culinary Arts Program ACAP classes arrived on July 21st and a new Baking and Pastry class started on August 4th.

Sixteen students comprise B&P 57 which, like all B&P classes, will last eight months culminating in a March 2009 graduation.

Thirty-seven students joined AM and PM sections of the ACAP program which is only open to students who have completed Bachelor’s degrees in hospitality, management, and food-related studies. While the ACAP curriculum shares many features with the Associates of Occupational Studies (AOS) classes, ACAP students bypass the six weeks in the classroom that AOS students begin with. Other curriculum changes allow ACAP students to graduate in an eight month period with a certificate, rather than an Associate’s degree.

As usual, the new students hail from across the country (Chicago, Pennsylvania, Georgia, North Carolina- to name a few places) with a heavily represented Californian segment. Nearly a dozen of the ACAP-ers are graduates from Cal Poly Pomona.

When asked about his experience at Greystone so far, Alan Hines (ACAP AM) exclaimed that it was, “exactly what I expected and more!” Please join The Thymes in welcoming Alan and the many new students who will surely make a brilliant addition to our school.

Welcome New Students!

~Maridith Hollis

With so many new students arriving in the past several weeks, the re-introduction of student clubs, namely the Greystone Student Garden Project, will help bring involvement past the walls of the kitchen and into the beautiful Napa Valley countryside.

Beginning as a small plot located at the Vineyard Lodge, the organic garden, or “farm” as we now fondly refer to it, expanded this spring to a one acre plot on Deer Park Road behind Markham Winery. The groundbreaking was certainly a back-breaking one, but the fruits of our labor are now being reaped.

The vegetable produce includes several types of peppers, squash, squash blossoms, eggplants, beans, cucumbers, and tomatillos. These are not just your everyday Safeway specials as many are unique varieties found locally only in our own garden. Oh, and don’t forget about the cornucopia of tomatoes with nearly 10 different varieties ranging from the massive Burbank slicing to the enticing Black Cherry to the deliciously, sweet Sungold (or “tomato candy” as I like to call them.) The garden is also home to an inherited orchard of plums, Asian pears, Bartlett pears, white figs, and apricots, as well as, wild blackberries and planted patches of strawberries and melons.

With sucha an abundance of produce, the garden’s main outlet is in the form of a booth at the St. Helena Farmer’s Market (in Crane Park behind the high school) which is held every Friday 7:30am-12pm, May through October. Through this venture, we not only are becoming a self-sustaining project but we are also able to interact with the community

on a culinary and grower level, learning and sharing ideas with other local farmers. Any produce not sold is donated to the local food bank, Wine Spectator Greystone Restaurant, and the chefs of the kitchen for our educational purposes.

On the cutting board for future garden plans, we hope to expand our plots, further organize a compost system, procure a prepared food license, buy various gardening equipment, and purchase a chicken or two (for fertilizing and pest control)!

It is our mission to learn, practice, and promote sustainability throughout the school and community of St. Helena. The student gardening project is on the forefront of the new farm-to-table culinary era.

As one Greystone student-gardener Mike Shethar puts it, “No longer can there be a disconnect between the chef and his food. It is our responsibility as chefs to know and revere the practice of producing sustainable ingredients for our customers.” With this project it is our hope to endeavor to create a full circle of seed to plant to table to earth. If this idea is something you’re passionate or even just curious about, please feel free to join us at any meetings or speak to one of our faculty advisors.

Greystone Greenthumbs:Meeting Times: 12:30-1:15pm, Wednesdays, Greystone Ventura Center; 8:00-11:00am, Saturdays, Deer Park Garden

Faculty Advisors: Dr. Chris Loss, Chef Scott SamuelStudent Contacts: Maridith Hollis ([email protected]) Mike Shethar ([email protected])

Students Grow with Greystone Greenthumb’s Garden

AOS3 Student Mike Shethar loves to garden.


News In Napa

~Lindsay Bater

Since leaving Tra Vigne, Michael Chiarello has focused on many culinary-related ventures including television shows on the Food Network and Fine Living channels as well as opening NapaStyle stores in five cities throughout California.

This summer, the CIA-trained Chiarello will be returning to the Napa dining scene with the opening of another NapaStyle and a new Italian restaurant, Bottega Ristorante, both located in Yountville.

Situated in the V Marketplace, NapaStyle boasts an extensive collection of retail housewares and cookware, a demonstration kitchen, an olive oil bar, a salt bar, wine tasting bar, a salumeria (with house-cured meat), and a café with several panini and salad selections.

Just prior to the grand opening, Chiarello could be seen daily, fine-tuning the details of his store while at the same time happily signing books for eager fans and customers. Visibly excited about his new venture, Chiarello was keen to provide information about his products.

“Everything here has a story,” commented Chiarello while surveying the contents of his store. “These plates, for instance come from the last existing clay pit on Pompeii.”

While not yet open, several details about Bottega Ristorante are currently known. The restaurant will have a total of 118 seats and will feature a private wine room. Outside terrace seating

for more than sixty will be complemented by two outdoor fireplaces. The inside of the restaurant will be split into three separate dining areas, adorned by five communal tables. Guests will further be impressed by the open kitchen and its exposed wood-burning oven.In Italian, “Bottega” translates to “artist’s studio.” By being a daily presence in his kitchen, Chiarello hopes that he will impart the feel of a “craftsman’s workshop” onto his restaurant- the cuisine of which will be an amalgamation of rustic Italian and fresh/organic Californian “farm-to-table” styles. Chiarello’s wine list will feature his own bottles along with several Californian and Italian wines.

Bottega and NapaStyle are located at Vintage Estate’s V Marketplace, 6525 Washington Street, Yountville. NapaStyle is open everyday from 10am to 6pm and Bottega will serve lunch and dinner seven days a week.

Chiarello Sets-up Shop (and a Restaurant) in Yountville

Right on the heels of Michael Chiarello’s Bottega, another Italian restaurant will be opening in Yountville. Laura Cunningham, the former brains behind the French Laundry front of the house, recently signed the lease for the now-empty Washington St location that was last PJ Steak. Cunningham will call the new location Vita, in honor of her late grandmother Vita Morell. The restaurant, which will serve Sicilian and Southern Italian foods, is projected to seat 130 and to contain a full bar as well as private dining rooms. Though Cunningham officially left the Thomas Keller Restaurant Group two years ago, daily operations will be overseen by Jeffery Cerciello the executive chef of Keller’s Bouchon and Ad Hoc. Vita is projected to open in mid-2009.

Laura Cunnigham To Take Old PJ Steak Place

~Joe Luna

“We had all these creative, energized people bringing their ideas and talents together- my husband would have loved it.”

With words spoken by Margrit Mondavi herself, it is obvious that, three years into Robert Mondavi Winery’s annual TASTE3 conference, food and wine enthusiasts would have made the late Mondavi proud. During a matter of two short days in late July, Napa Valley came alive with presentations focused upon ideas of social responsibility within the culinary world.

Individuals from varied disciplines brought with them their unique perspectives and set examples of the responsibility we all hold to the future of the hospitality industry. The importance of social duty resonated in personal testimonies such as Thy Tran’s insight into the Gurdwara, a Sikh temple where any person can go for food and shelter, and Christine Carroll’s coining of the term “culanthropy”, which she defined as a civic service through food and cooking.

“Every choice we make creates a different future.” Honest remarks made by Andrew Kimbrell, a public interest attorney and activist, reminded conference attendees that their social accountability extended beyond the dining room and kitchen.

Six deserving Greystone students were chosen to receive scholarships to attend TASTE3 after writing 200 word essays on current food trends. The winners were Daniel Gold and Sasha

Schroeder (AOS 3), Nicole Casillas (AOS 4), Christina Burgess and Dedra Haynie (B&P 55), and Sara Wurst ( B&P 56).

According to Sasah Schroeder, the most important lesson she came away with after the conference was that, “ we need to be thinking about our next steps…what we do now in order to create a culinary future in which everyone is going to have enough wholesome and sustainable food.”

TASTE3 Celebrates Food, Wine, and Culture

Both Chiarello (left) and Nick Ritchie, Chef de Cuisine at NapaStyle and Bottega, are CIA graduates.


Aside from endless dining decisions, the nightlife of Napa Valley can seem somewhat lackluster with its limited clubs and wine bars. Here to fill that void are the Live Music Fridays and Salsa Saturdays now offered by the Ceja Tasting Salon and Lounge located in downtown Napa at 1248 First St. The fun begins Friday nights at 7:00pm with such live artists as Raquel Berlind (salsa and cha-cha), Noema (reggae and Latin funk), Geoffrey Hawkins (classical guitar), and Robert Gastelum and Trio (jazz). The music continues into Saturday night with salsa lessons beginning at 7:30pm, taught by the Ceja family’s own Ariel Ceja. While enjoying the festivities, sip wines such as Ceja’s Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon, Syrah, Rose, and the delicious blends of Vino de Casa White and Vino de Casa Red. Most evenings end at 10:00pm, but if you’re lucky, Mama and Papa Ceja might just drop by and dance the night away with you…

Napa Nightlife: Ceja Winery Add New Grooves to Latin Beats

Crush Review~Josh Steinberg

The documentary Crush, filmed in 2006 received the top award for short films at the 2008 Oenovideo International Grape and Wine Film Festival in Gruissan, France. The film, following Richard Bruno, the winemaker at Don Sebastiani and Sons, focuses on the wine grape harvest. The film premiered at the Cinema Epicuria during the 2007 Sonoma Valley film festival, earning the trophy special for films less than twenty minutes in length.

The documentary begins in October, following Bruno’s family from the start of harvest until the end of the season in late November. As production worked day and night, with a vineyard crew of twenty people, huge halogen lights swept up and down the vineyards as thirty tons of Zinfandel grapes were picked in less than five hours. The grapes were eventually taken to a crush facility and processed, where Bruno himself, handpicked through the clusters as they were crushed.

Running only thirteen minutes and thirty-eight seconds long film certainly captures the magic of the wine harvest. Throughout the film Bruno, along with his family, radiates a sense of pride, skill, tradition, and family duty that comes with the harvest. Not to spoil the end, but, in the final scenes, as Bruno cleans out the fermentation tank he says, “I want a beer.”

Overall, the film was short but made an impact. The producer, director, and editor aptly portrayed the wine harvest in a magical and heart warming way. Watch the film at donandsons.com, click on SpeakBox and go to The Winemaker Series.

Bottle Shock~Maridith Hollis

In 1975, France and only France knew wine: how to grow it, make it, drink it, and how to enjoy it. In 1976, California trumped that “reality” and has since been giving the Old World a run for its money.

Bottle Shock is a dramedy film depicting the Paris Tasting of 1976 during which “base” California wines beat the best French wines in a blind tasting performed by French wine experts. The film, which was largely shot in Napa and Sonoma counties, follows the wine expert Steven Spurier (Alan Rickman) who travels to California looking for a gimmick to add to his business’s wine contest. Bill Pullman and Chris Pine star, respectively, as the vintner of Chateau Montelena, Jim Barrett and his slacker son Bo.

In addition to Bottle Shock, a second film entitled Judgment of Paris is based on George M. Taber’s book (of the same name) and is currently in pre-production. The two movie camps are already in a heated controversy citing claims of defamation and misrepresentation.

Bottle Shock is directed by Randall Miller who co-wrote the screenplay with Jody Savin and Ross Schwartz. The film premiered at the 2008 Sundance Film Festival earlier this year and is coming to St. Helena at the Cameo Cinema August 15-28.

Two Films Focus on Wine

Words on Wine

While living and learning in the Napa Valley, it is only fitting that Greystone offers its students a wine club where they can hone in on the art of sniffing and sipping. In addition to typically tasting five to six wines, wine clubbers gain knowledgeable insight into viticulture, wine-making, tasting notes, and information on the wines sampled from a vast array of guest speakers. Most recent wine club meetings have included tastings on “picnic” wines, roses, and sauvignon blancs. In the coming month, white burgundies will be highlighted; look for information in the computer lab or contact the advisor.

Meeting Time: 9:00pm, first Tuesday of every month, Rudd CenterFaculty Advisor: Dr. Chris LossStudent Contact: Aaron Adalja

Montly Wine Club Tastings Bill Pullman and Chris Pine star in Bottle Shock- photo from APphoto.org


Organic Food - Fact or Fiction?~Ryan Cristian

Hundreds of people from all over the world attended the Organic Food - Fact or Fiction event, held in Dublin earlier this year, trying to find the answers to all their organic questions. The Food Safety Authority of Ireland’s (FSAI) Consultive Council released details of research which focused on the consumers understanding of the perceived benefits of organic food. The many speakers at the event included chefs, organic food consultants, plant scientists, and public health nutritionists.

The event began with Dr. Mary Flynn, Chief Specialist, Public Health Nutrition, outlining a new plan explaining regulations which aim to protect the consumer against misleading or exaggerated health claims.

“There is a wide spread belief among advocates of organic food that ecological, low input production systems result in foods of higher nutritional quality, however, there is little evidence that organic foods confer health benefits to humans.”

Her research shows that 32% of people surveyed feel organic produce to be a healthier choice. Maybe this explains why the world wide organic market has been growing by 20% a year since the early 1990s and is projected for further annual growth of 10-50%.

Dr. Con O’Rourke, Plant Scientist followed by saying, “While it is often claimed that organic food is more nutritious and tastes better, to date, rigorous scientific evaluation has failed to show significant and consistent differences. Organic claims are usually based on single observations, without controls for comparison.”

There is some evidence, although preliminary, from a major EU-funded program in the UK which indicates that organic crops may have a higher antioxidant content. Although studies have shown that the health and flavor benefits of organic produce are inconclusive, higher antioxidant levels may have more positive effects than we now know. Antioxidants have shown in many cases to prevent cancer and heart disease and slow the aging process.

Clodagh McKenna, chef/food consultant, was very adamant in her closing remarks that our need for people to be more aware of the food they eat and to make an effort to view food holistically rather than just a plate of calories.

“We no longer grow our own food; we don’t kill it or milk it and more often than not we don’t even cook it. We are getting so caught up in the obsession to view our food scientifically that we are losing our connection to it.”

~Joe Luna

Every year, as Father’s Day nears, the sleepy towns of the California Delta come together in Isleton for a Mardi Gras-like festival celebrating the local abundance of crawdads. For twenty-three years now, over a 3-day period, the town of Isleton hosts up to 50,000 visitors hungry for crawdads, making the “Heart of the Delta,” second only to Louisiana, as the largest crawdad consuming region in the nation.

Strolling through this town of only 860 residents, just a mere hour from all the commotion of San Francisco, it is hard to believe that you are still in California. A sense of southern charm flows through you as you absorb the scenery of giant river mansions keeping watch over verdant forests and lazy steamboats floating down the river. The continuous playing of traditional Blues and aromas of hot Cajun food swirling through the air makes you feel as if you’ve left California a thousand miles away. The season of crawdads not only brings exceptional food, but also a piece of the Southern soul.

Though many small towns of Northern California orchestrate similar festivals, few capture the essence of their region’s history and culture, as the Crawdad Festival does in Isleton. As the story goes, Isleton was a down-and-out town (at least crawdad-wise) until 1986 when its sister-city, Bayonne, Louisiana, gifted the hamlet with several crawdads. Since then, the crawdad festival has become the Delta’s largest annual event.

Although the crawdad festival has already passed this year, you can still bring some of its spirit into your own home by making the following scrumptious recipe for Crawdad Cakes. Alongside a lightly dressed salad or coleslaw, these cakes make for a real California-Cajun feast.

Butter 2ozCrawfish Tails, ground 2 cLong-grain Rice 2 cBell Pepper, chopped ½ cBacon, crumbled 2 slicesParsley, mince 1 TShallots, mince ½ cBasil ¼ tDried Thyme dashTabasco t.t.Salt t.t.Eggs, beaten 3

Mix tails, rice, bell pepper, bacon, parsley, shallots, basil, thyme, salt, and Tabasco well.Pour eggs over tail mix and blend together well.Let mix “set” (covered) in fridge for 30 minutes.Melt butter in skillet/griddle.Keeping hands moist with some water, shape crawdads mix into small squares (3x3x ½”)Place Squares on Griddle.They will sizzle and turn light brown within a few minutes Flip over and fry other side until brown.Sourced from: The Frank Davis Seafood Notebook

Notes from the California’s Biggest Cajun Festival

Crawdad Cakes


AUGUST

16-17: 17th Annual Tomato Festival and BBQ Championship; Fairfield, CAwww.fairfielddowntown.com/3events/tomato/tomatofest.html

23: Varietal Seminar: White winemaking CIA at Greystone; 9:30 am-3:30 pm Napa Valley Wine Library Association $150 (must be member for $60) 963-5145 www.napawinelibrary.org

23-24: Edible Gardens Festival Copia; Napa, CAwww.copia.org

29-31: Sonoma Wine Country Weekend 800-939-7666 Sonomawinecountryweekend.com

29-Sept. 1: Slow Food NationCivic Center and Fort Mason, San Franciscoslowfoodnation.org

29- Sept. 1: Share Our Strength’s Taste of a NationTaste.strength.org 30-Sept. 1: Greek Food FestivalSacramento, CA

http://www.annunciation.ca.goarch.org/festival/index.php

SEPTEMBER

6: 25th Annual Napa Valley Harvest Festival; Napa Exposition520 Third St., Napa; $50; 258-1202 www.napakiwanis.com

6: First annual Harvest Stomp Round Pond Estate, Rutherford; 5-9 pm Napa Grapegrowers; $100 www.napagrowers.org

6: Kendall Jackson’s 12th Annual Heirloom Tomato Festival; Santa Rosa, CAhttp://www.kj.com/events/tomato-festival/tomato-festival.asp

6-7: Pittsburg Seafood FestivalPittsburg, CAhttp://www.pittsburgseafoodfestival.com/

12-14: 13th Annual Ghirardelli Square Chocolate FestivalGhirardelli Square, San Francisco, CAhttp://www.ghirardellisq.com/ghirardellisq/events.php?id=6

13-14: Oakley Almond FestivalOakly, CAhttp://www.oakleychamber.com/

almondfestival.html

11-14: Lodi Grape Festival; Lodi, CAhttp://www.grapefestival.com/

OCTOBER

25-26: Napa Harvest Festival Copia; Napa, CAwww.copia.org

7: Wine Country Cajun Food and Music FestivalNapa, CAhttp://www.napadowntown.com/cajun-festival.napa

11: Candy FestivalFairfield, CAhttp://www.fairfielddowntown.com/3events/candy/candy.html

NOVEMBER

5: Napa Valley Viticultural Fair Napa Valley Grapegrowers 944-8311 www.napagrowers.org

6-8: CIA’s Worlds of FlavorA Mediterranean Flavor Odyssey (800) 313-6374www.ciaprochef.com/wof2008

Upcoming Events

Chef Ken Returns!!!!

Hooray!!! Chef Ken Woytisek will be returning this month from his trip to

Singapore.

We’ve missed him- A LOTMake sure to welcome him

back!

Food FotosUbuntu Grilled Peach Panzanella

Before After

Send your food photography to [email protected]


Sage Thymes

Editors

Lindsay BaterMaridith Hollis

Layout and Design

Lindsay Bater

Contributing Writers

Ryan CristianJoeseph LunaJosh Steinberg

Faculty Advisor

Joyce Hodgkins

Fancy yourself a food writer?

Come to Sage Thymes meetings-9pm Mondays, Ventura Center tables/Computer

Lab

Don’t have the time?

You can still send submissions (as well as comments, critcisms, photos,etc) to

[email protected]

In Our Next Issue:

~Hospitality in an Uncertain Economy

~Notes from Slow Food

~A Bocuse D’Or Primer

~Biodynamics: Astrology for Wine?

~ CIA and Napa News

~ and more....

Did you know......that in the 19th century Russian soldiers put allspice in their boots to keep warm?

...that the Roman emperor Heligoalus once held a banquet which for which 600 ostrich brains were prepared?

...that on Middle Ages supersition held that cumin kept both chickens and lovers from wandering?

Recognize this fruit?Send guesses to

[email protected]

Guess correctly and you could be featured in our next issue!

Closely related to the guava, this fruit’s gritty pulp is often used in cosmetics as an exofliant.

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