SICILIAN LUNCHEON HANDS-ON COOKING CLASS: taught by Judy Witts Francini of Divina Cucina in Florence, Italy

On Sunday, February 22, 2009, Slow Food Marin-Petaluma members welcomed back Tuscan cuisine expert Judy Witts Francini. Those who attended Judy's Limoncello cooking class a couple of years ago knew this was going to be a real treat! In this 3-hour, hands-on cooking class, Judy worked side-by-side with students to create a luncheon menu of authentic recipes that are the jewels of the cuisine of Sicily. Once the feast was prepared, Slow Fooders enjoyed the fruits of their labor, accompanied by Judy's picks from the vineyards of Sicily. This Sicilian Baroque Luncheon is named after the elite tables reserved for VIPs in many restaurant kitchens. The menu:
  • Marinated Green Olives (Olive Conzate)
  • Salad of Oranges, Green Onions and Chili (Insalata di Arance)
  • Beef Rolls Palermo-style, stuffed with Breadcrumbs, Pine nuts and Currants (Involtini di Manzo)
  • Baked Pumpkin and Zucchini "Soufflé" (Sformato di Zucca e Zucchini)
  • Sponge Cake with Fresh Ricotta "Frosting" and covered in Ground Pistachios (Torta di Pistacchio)

Download the recipes in PDF format here. Buon appetito!

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Judy Witts Francini has made her home in Florence since 1984. She started Divina Cucina, one of Tuscany's most respected cooking schools and culinary tour program, in 1988 with a simple aim‹to share her knowledge of Italian cuisine and culinary history with fellow food lovers in and around Florence. She's lived in Florence among food experts and foodies, exchanging ideas and recipes, and developed her own style, one that is easy-going and entertaining.

Judy Witts Francini, CCP, is a member of the International Association of Culinary Professionals, a Certified Culinary Professional, a member of Slow Food International, a member of the San Francisco Professional Food Society, and a student of cooking for over 30 years. She's married to a native Florentine, Andrea Francini, whose knowledge of Florence provides Judy with valuable insights. She writes a popular blog called Over the Tuscan Stove.

Divina Cucina is recommended in Lynn Jennings's Your Own Private Tuscany, Cadogan's Florence: Siena, Florence & Pisa, Faith Willinger's Eating in Italy, Emily Wise Miller's The Food Lover's Guide to Florence, and in more than 100 food and travel web sites. Her cooking school has been profiled in Town & Country Travel, GQ Magazine, Diablo Magazine, Bon Appétit, and Food & Wine.  Judy annually tours the United States for one month. During February, she will teach in California, Oregon, Colorado, and Missouri.







SLOW FOOD MARIN-PETALUMA & FISH. RESTAURANT DONATE BIG MONEY TO THE BIG EASY: by Gibson Thomas & Philip Cecchettini, Co-Leaders, Slow Food Marin-Petaluma

On Wednesday, March 28, 2007, Slow Food Marin-Petaluma and Fish. restaurant in Sausalito presented a check for $12,796.43 to The White Boot Brigade. The money was raised at the Second Annual Slow Food Mardi Gras party and benefit which took place on February 20, 2007 at Fish. Poppy Tooker, the leader of the New Orleans Slow Food Convivium, and organizer of The White Boot Brigade, accepted the check on behalf of the Louisiana shrimpers who will benefit from these funds. The White Boot Brigade is a non-profit organization working with shrimpers in the Gulf Coast region of the United States whose businesses were devastated by Hurricanes Katrina and Rita. The Brigade promotes the delicious, natural, wild shrimp from that region and enables the shrimpers to transition from large-scale industrial harvesting methods into sustainable practices. For more information, see www.whitebootbrigade.org. Slow Food Marin-Petaluma would like to especially thank everyone at Fish. for, once again, donating all of their costs for this fabulous, fun evening for a very worthwhile cause. Put next year's Mardi Gras party on your calendar right now (it's February 6, 2008), and, in the meantime, look for the White Boot Brigade and their shrimp to be back in the Bay Area this May!



Pictured (left to right): Whitney Gaunt, Fish; Bridget Kelley, marketumbrella.org; Poppy Tooker, White Boot Brigade; Kenny Belov, Fish; Gibson Thomas, Slow Food Marin-Petaluma; Darlene Wolnik, marketumbrella.org





MARIN COUNTY FARMERS' MARKETS: Compiled by Gibson Thomas



Here is an updated list of farmers' markets you can enjoy right here in Marin County. Your support of our local farmers, ranchers, cheese makers, and other food artisans will benefit them, and make you very happy, too!

Corte Madera (Town Center mall): Wednesdays 12-5 p.m., year round.

Larkspur Landing: Saturdays 10 a.m.-2 p.m., May 21-October 15. Shopping center's west parking lot at Sir Francis Drake Boulevard.

Ross Ross Valley Organic Farmstand (Marin Art and Garden Center, 30 Sir Francis Drake Blvd.): Tuesdays 2-7:30 p.m., Every Tuesday June 27 to October 31. Opening Day: Tuesday, June 27 (415) 488-0124.

San Rafael/Marin Civic Center: Thursdays and Sundays 8 a.m.-1 p.m., yeararound.

San Rafael (Fourth Street): Thursdays 6-9 p.m., April 7 thru September 29. Lincoln to B Streets. Live music!

Sausalito (Ferry Terminal parking lot): Fridays 4-8 p.m., May thru September. Call (415) 382-7846 for exact starting and ending dates.

Fairfax (Fairfax Theatre parking lot, Pacheco and Broadway): Wednesdays 4-8 p.m., June thru October. (800) 897-3276.

Novato (Grant between Reichert and Machin Avenues): Tuesdays 4-8 p.m., May thru October. (800) 897-3276.

Point Reyes Station (Toby's Feed Barn, 11250 Highway 1): Saturdays, 9 a.m.-1 p.m., June 18 thru October 29. All organic produce grown within a 20 mile radius of Pt. Reyes, plus oysters, bee products, flowers, etc!

San Geronimo Valley: Community Supported Agriculture Project. Orders must be placed in advance for a weekly "delivery" of a box of "Marin Organic Certified" produce. This means strictly local, and strictly organic. Boxes may be picked up each Wednesday between 4 and 7 p.m. at the San Geronimo Valley Community Center. Call Jim Baum at (415) 488-0124 for more information and to place your order. Deliveries begin in late June for 2005 and continue through the end of November.

Enjoy this fabulous place we live it and its wealth of Slow Food!