PALEO PROLIFIC: You might want to check out the Spring Paleo Cooking demos presented by licensed nutritionist Rebecca Hazelton at the Westside New Leaf Community Market starting March 19 from 6 to 7:30pm. Surely you’re familiar with the “Paleo” food phenom? Think of it as a “back to the future” backlash against all things dairy and gluten. The plan is inspired by the way our ancient ancestors are thought to have consumed calories—without processed anything (obviously), but mostly stressing proteins and avoiding dairy and wheat products. Ask yourself, what would a paleolithic hunter-gatherer eat? Well, mostly nuts, fruits, seeds, seafood, meat and healthy oils. They did not eat refined sugars. The upcoming Paleo workshops are packaged as a 3-part series which includes “Power Breakfasts” (Part 1, March 19), “Paleo Staple Foods” (Part 2, April 16) and “Paleo Desserts” (Part 3, May 14). All occur in the spacious, well-appointed classroom at the Westside New Leaf, 6-7:30pm. To sign-up online, go here.
Actually there’s a huge program of exciting food classes at New Leaf, like those from very busy Ayurvedic chef and cookbook author Talya Lutzker who will walk you through Cooking with Cleansing Foods on March 27, at the Westside New Leaf Market. Why not get in the habit of checking the New Leaf website regularly, or pay attention to the chalkboard of upcoming events when you’re shopping at the Ingalls & Fair store?
SPEAKING OF LOCALLY MADE: Who doesn’t crave Shelley’s Biscotti? Yes, that was a rhetorical question, since I assume that if you have a molar in your head, it loves crunching away at one of those ultra nutty, dense, complex bits of baking chemistry that hang out in all of our favorite coffee houses and bakery emporia. I must confess that I have developed a crush on Shelly’s cornmeal, almond and cranberry model, a creation so fully locked and loaded with some of my favorite oral textures and flavors as to be frankly de rigueur stockpiling for my utopian bunker, or at least my car, my office and my tea cabinet. Seriously, even though the almond biscotti by Shelley’s is a blatant classic, the newer cornmeal variation is, well, stupendous. The cornmeal base, which in its polenta disguise is an authentic Italian biscotto ingredient, just adores the tart flavor of cranberry inflected with orange peel. And the almonds just add to the interactive pleasure of these robust biscotti. These are biscotti for adults, and cry out not only for tea and/or espresso, but flirt shamelessly with one’s favorite after-dinner liqueur. For example, I give you the cornmeal cranberry orange almond biscotti from Shelley’s, shared with a glass of Highland Park or Laphroaig single malt. The experience has been known to change lives. Just sayin’. Thanks to local entrepreneuse Shelley Patterson for making so many tastebuds and teeth so very happy. Staff of Life, Shoppers, Mr. Toots, Aptos Coffee Roasting, Ugly Mug—you know where you can find these hand-cut, freshly-baked, locally-made bits of oral gratification.
ASSEMBLY AND MORE: In addition to the opening of Assembly this week, there are other events to be anticipated. Such as the new, expanded offering of atmospheric al fresco food, farm and wine experiences known as Outstanding in the Field, which is about to launch its bigger-than-ever schedule of appealing, if costly, outdoor dining extravaganzas. If you haven’t had the unique pleasure of sitting in the very fields in which your dinner items were grown, sipping a local wine, touring the property, meeting worldly fellow gourmets—this is your event. Check out the possibilities.
