Posh Nosh

August 24, 2011 • Locations, Review • by
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You guys know I love to nosh, it’s kind of my bag. So when two gourmet friends of mine invited Megs and I to a gallery opening they were catering, we were all-up-ons. Jonathan Botta and Michael Thor are two of my older brothers best friends, and as things with brothers go, have inevitably become close friends of mine. Botta and Thor have worked many a line in the Raleigh area, but they recently became the new culinary force behind one of Raleighwood’s best catering companies: Posh Nosh.

Hosted at Flanders Art Gallery in Raleigh’s Warehouse district, (found this hot chick staring off into the distance…come here often?) the duo along with Posh Nosh’s owner and a clever bartender churned out hundreds of small bites using the most modest of kitchen setups. The eats were outrageous, a classy spread with complex flavor combinations but humble and approachable in concept. Here’s a sampling of the night’s menu:

An enticing ginger-cherry vodka cocktail to spark some friendly conversation. Almost made the abstract pieces interesting…almost.

Chilled Gazpacho & Tuna Tartare on thick-cut Potato Chips.

Mushroom and Leek Pizzette with shaved Parmiggiano & Asian Meatball Lettuce Wraps.

Heirloom Tomato and Mozzarella Tarts & Sweet Corn Chowder with Marinated Shrimp.

Four Varieties of Hand-Rolled Truffles & Ricotta Fritters with Macerated Peaches.

Impressive is an understatement. The quality, cleanliness, and sheer scale of the Posh Nosh tag-team’s offerings rank well beyond other local catering companies, namely Rocky Top…but that’s another post. Big Ups to Botta, Thor, and the entire Posh Nosh team for an evening of unforgettable noshes and the easiest photoshoot ever. What can I say, galleries have great lighting.

Kauai is next, so hold tight for a week or so and I’ll be back with a full account of our adventures in the far Pacific. Aloha Oe!

Kitchen Tunes X – Kauai Edition

August 18, 2011 • Uncategorized • by
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The countdown is dwindling dude, we’re less than a week away from flying half-way around the world to feel more at home…ironic, no? Our past trips, with a revolving cast and varying lengths, have had one great thing in common: a legit playlist of da kine tunage. Take your shirt off, pop a Hinano, and slip of your slippah’s ’cause it’s about to get really relaxed in here:

Toots & The Maytals

My brother’s friend Hankito, a character worthy of an entire post himself, first tuned us on to the likes of Toots when he made a Kauai-cameo in ’03. Bouncing down a clay path to our most sacred of beach spots, Hanky made a cd change that would forever alter our Hawaiian memories. We’re a reggae loving family to begin with, but Toots – a lesser known hero of Jamaica – offers up a nostalgic style of reggae. Organs, reverb, heady beats and uplifting lyrics masked in the soulful rasp of Toot’s voice is ideal before paddling out into the pacific in search of tasty tubes or huddled around a hanalei beach fire with frosty Primos. Toots will forever be Hawaiian in my ears, if not by birth anyways.

Bruddah Iz – Israel Kamakawiw0′ole

Iz became mainland popular after his cover of “Somewhere Over the Rainbow” went viral. And well deserved, but I have yet to meet many who can name a second title by the hawaiian legend. Iz was bigger than life, physically and emotionally, and continued to belt out traditional lyrics while strumming a concert ukulele until his weight inevitably won the fight. His death was tragic and foreseen, by himself especially, but his lineage of music is both optimistic and inspiring. He was as large as a car but songs like ‘Opae E’ and ‘Ulili E’ are tender and beautiful beyond comprehension. From the makau around his neck to his skills on the baby uke’ I respect everything about Bruddah Iz, even had to squeeze him into our wedding for Ma and I to sway to.

Ziggy Marley

Jawaiian is a style of reggae born on the hawaiian islands. I’ll claim ignorant on the fact that I do not know many musicians in the genre, but it’s all over the local radio stations. Megs and I fell in love with the dj’s playlists on our honeymoon but neglected to write any of the names down…we were far too relaxed to take notes. Back on the mainland I needed Jawaiian in my life and found the fix in an old friend – Ziggy Marley. Damien is amazing, but too angry for hawaiian sunsets. I heard his dad was a big deal too…but Ziggy is a happy-go-lucky reggae star with a knack for cheerful lyrics and funky rid-ums. It’s no Three Little Birds, but hits like ‘Dragonfly’ and ‘True To Myself’ could make Ghidafi rock his body in time.

Am I anxious to get there? Does a bear shit in the woods? I’ll grab a bowl of Poke, check the swell reports, and pluck along on the uke’ until the time comes – one week dude. Hana Hou!

Battlefield: Vesta Farms

August 16, 2011 • Locations, Uncategorized • by
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A war has been raging this summer. Legion upon legion stand at attention in rows of piquant fury, unwavering and steadfast. Their goal: to oppose the will of their creator, anarchy of the spiciest variety. All attempts for control, for submission and rule are futile: Nature will not withdraw.

To turn down the epic dial a tad, what I’m referring to is the battlefield that is Vesta Farms this summer. My dad, creator of Vesta and avid chile farmer, has fought valiantly all summer to instill order to his rows of various chiles…but to no avail. Hybrids have formed, cross pollination is as strong as ever, and our maps for “farm clarity” were documented in vain…these plants are relentless! There’s also been the steady reinforcements of devastatingly dumb dogs, impersistent rains, prehistoric-sized bugs, and irrationally rude neighbors.

It’s not a complete loss, we have TONS of fiery peppers to keep the Vesta flowing like wine thru the year, but my old man’s dreams for a farm lined with Ghost Chile plants has again been thwarted by Mother Nature’s desire to rebel. Here’s what’s growing this summer on Vesta Farms:

Thai Chiles, a welcome surprise and strong survivor, the only one to make it thru the initial assault.

Italian Cayenna, (title pic) an imported rookie to the fields. Side Note: If you’ve ever seen an Italian wearing a gold chile around his neck – this is the guy. It’s meant to ward off the malocchio or “evil eye”. I’ve had one on since ’06 just in case…

Rasta Scotch Bonnets, this one’s sporting his homelands natty dreads.

Jalepenos, an easy to grow and reliable chile used in our Hot variety of Vesta.

Plump Habaneros, possibly Chocolate Habaneros, are among the most prized chiles. If they’re Chocolates, an incredibly fruity variety, they’ll make it to the trophy case and be used sparingly.

Last year’s unwelcome “Hybrids”, an underwhelming cross between scotch bonnets and devil’s tounge chiles.

Habaneros, short and stubby with a punch to match.

 

And finally the crown jewel, the general of indigenous forces: The Ghost Chile or Bhut Jolokia. We have two varieties growing currently. The first is a certified seed from the University of Arizona (the bright green above) that looks as dangerous as it tastes. The other was grown from last year’s seeds (the larger red above) which we fear have crossed with our habaneros.

In short, this agro-assault has turned into a farm-fresh orgy. Everyone’s partying with everyone else, including the sketchy weeds who snuck in thru the back door, and the garden has become an uncontrolled sexual science experiment. You’ve won again Mother Nature, rematch next year.

Booze of the Month! – August

August 10, 2011 • Booze of the Month, Recipes • by
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This month’s edition of BOTM is sponsored by Nags Head, North Carolina. More specifically I owe this post to the Lilley family for hosting me 2-years running for a weekend of sand, surf, sun and southern classics. We had a few advantages this time as opposed to last year: Better weather, all be it inconsistent. Better waves, a righteous improvement. And a few more guests to add to the dinner table, although our ladies couldn’t make it again due to penis-themed bachelorette festivities…you girls are gross.

Back to the booze: This month’s drink of choice is none other than the Moscow Mule! Katie, a Washington DC powerhouse and self-made mixologist, widened my world to the tail of vodka and ginger beer last year. I was hooked and requested an encore lesson in Soviet Sipping – as expected, Katie delivered. Big ups girl:

The Moscow Mule

1 Lime

2 oz Vodka

6 oz Ginger Beer

Plenty of Ice

This is easier than sneaking a warhead out of Russia: Start by filling a tumbler, or traditional copper mug, with plenty of ice.

Add the vodka first. Top with the fresh-squeezed juice of one lime and top off with the ginger beer, Reed’s if you can find it.

What you get is a slightly tangy, sweet, and bubbly mix Putin would punch a seal square in the chin for. It’s tart, bright, fizzy, and full of spice notes thanks to the Jamaican Ginger Beer stylings of Reed’s. What this has to do with Mother Russia, I haven’t the slightest clue, but at least the comrades got one thing right.

What, you ask, could one eat while enjoying our month’s bevy? Here’s a few dishes we user tested over the weekend to collect further research on the subject (no uranium was used in the making of shown dishes):

Seared Sesame Tuna and Lump Crab Cakes.

Garden-Picked Squash sautéed with Onions or Strawberry and Goat Cheese Salad.

Or perhaps Grilled Polenta topped with Tomatoes and Gorganzola beside Grilled NC Mahi and Tuna Steaks.

Thanks again to Mam Lil’ and the entire Lilley clan for an amazing weekend full of hilarious memories and delicious meals. The time on the beach, deck, and most importantly the kitchen was unforgettable and worth at least one fully-catered meal the next time I’m fortunate enough to visit. Cheers!

 

Three-pete!

August 5, 2011 • Product, Recipes • by
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We’re keeping the summertime recipes rolling here on Giusto with an all-time summer MVP: The Tomato. I never liked fresh tomatoes as a kid, not sure why, maybe it was that attack of the tomatoes movie with all the giant puppet tomatoes eating everyone…maybe. Luckily I wised up like Magellan and got on  board the pomodoro train bound for good eats.

What’s better than a vine-ripened summer tomato at the peak of tenderness? Bread and Tomatoes. Better yet is bread, tomato, and some olive oil. There are plenty of recipes featuring our three amigos from around the globe but I think Italy and Spain offer up the best – shock, I left out the French…you knew what this was.

That’s neither here nor there. What’s important is getting your hands on the following:

A Tomato

Some Crunchy Bread

Some Olive Oil

And a little Salt, Pepper, and Herbs wouldn’t hurt

Version 1: Bruschetta
It’s pronounced Brew-sket-ta, not brushetta, for the record but either way it’s dank:

Toast some thick-sliced bread until the outside is golden brown but the interior remains soft.

Dice up your tomato and dress with a pinch of salt, crack of pepper, some torn basil or oregano and drizzle with olive oil. Mix in a bowl, this will result in a pool of liquid gold at the bottom – an intoxicating mixture of tomato juice and olive oil.

Spoon enough of the tomato mix onto the bread to cover but not falling all over the place. Add an extra spoonful of said liquid gold and chow down. Heaven? I think so.

Version 2: Spanish Pan Tumaca
It’s a fancy name, but the recipe could be performed by a one-armed sloth with ADHD. To demonstrate:

Toast some thick-sliced bread until the outside is golden brown but the interior remains soft.

Cut your tomato in half and scrape across the toasted bread, squeezing as you shmear it across every crunchy nook and cranny. 

Sprinkle with a pinch of salt and top with a healthy drizzle of great olive oil. Spoiled your pantaloons haven’t you?

Version 3: Dad’s “Tomato in the Oil”
My dad’s a mean cook and came up with this when we were kids to induce further vegetal consumption. Jokes on you pops, tomato’s a fruit!

Toast a bunch of thick-sliced bread until the outside is golden but the interior is still soft.

Fill a shallow bowl with a 1/8″ of olive oil. Dice half your tomato into small cubes and add to the oil, squeezing the other half like a lemon to add the tomato’s natural juices.

Now the crazy part, you read? Add a drizzle of ice-cold water. About 2 tablespoons worth or until large droplets of water float above the oil.

Sprinkle the top with a small pinch of salt, tiny grind of pepper, maybe some chili flakes, and some dried oregano. What the water creates is an almost broken vinaigrette that’s so light and refreshing you may never stop dipping.

3 recipes in 1 post, Paulie why you so generous? Because I’m heading to Nags Head, NC for a repeat of 2010′s Lilley Extravaganza. Boards, beer, stogies, fresh fish and down home country cooking…I may never make it back!

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