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Dominic

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Everything posted by Dominic

  1. Anyone still hungry??!!!! LOL Thank you eGulleters for choosing CC's as one of your destinations, quite an honor indeed. It was a pleasure sending out the many waves of food and from your descriptions we should maybe just refer to it from this point forward as the Great CC eGullet Tsunami! I am thrilled that the lentils were such a hit, they are from my family's home town in Norcia in Umbria and the recipe with the red chile Guanciale is from there also, so it is by far the most authentic Norcia dish in the place. Glad to hear it was well received. Nancy you are the bomb, GREAT JOB putting all this together! Again, many thanks for including CC's, we are all honored.
  2. hathor, I am totally taken by your blog! Thank you Edsel for directing me to it. hathor, I will be driving to Umbria from Turin on the 30th or 31st. I have about 4 days to discover the region of my grandparents. No, there has not been one family member that has returned to her region or home in Norcia since 1916. Her name was Carrie but as a young girl in Italy it was Scholastica. Our family owns and operates a restaurant in North East Ohio by her name, Carrie Cerino's, www.carriecerinos.com, and we feature the food of her family from Umbria. I am all ears and willing to go anywhere to cram as much info as possible from that region. I will be starting at her home base in Norcia. Please advise as to salumi makers, butchers, pasta makers etc that you would recommend a chef should visit. After reading your blog I am really getting excited about Terra Madre and this trip. I do not speak Italian, except of course for the curse words that my grandmother had taught me. So, I can't use those, is there a good % of people that speak English there? Thanks
  3. Ciao hathor! A friend just sent me the link to your blog. I have to find some time to read the entire blog, what I have read is very interesting. I will be attending Terra Madre 2006 and then driving to Norcia, land of the pig butchers! My grandmother is from Norcia and I am going back to pick up as much as I can on the foods from her home town. How far are you from Norcia? Any helpful hints on getting there from Turin would greatly appreciated. I am not very good with directions and could very well end up in Berlin. Looking forward to reading the whole blog. Thanks! Dominic
  4. It is very simple.....you have to trust the restaurant and the chef that is selling you that heirloom tomato or grass fed beef. As a chef and restaurant owner I do buy those items as well as eggs from an heirloom breed of chicken that lay blue eggs. I trust the local farmers that I buy from, I visit those farms, I see what they are doing. My customers trust me because I trust them. And, if you can't tell the difference between Heirloom tomatoes and regular then just buy canned. Same with grass fed beef. Even grass fed that is finished on corn for 30 or 120 days. Any animal that had been grazing will show yellow in the fat. They have consumed a lot more Niacin and you can taste it! It will not eat as soft as an animal raised in the fed lots but it will have more flavor or a different flavor, depending upon if you like that increased niacin. And again, I say if you can't tell the difference then don't bother wasting your money...save the good stuff for the rest of us. There is a difference and it is worth the extra effort and money!
  5. Okay first post ever on eGullet, I hope this works. Second, quit calling me Chef Dominic, just call me Dominic. I'm not very formal about that stuff, we specialize in peasant food so just saying "hey you" works for me. Third, but not least, many thanks to all of you for your kind words. It is good to know that the food of our family is so appreciated. Again thanks to all and we look forward to seeing more of you in the future. Dominic
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