Sarasota Soundings

Arance alla Siciliana
ah-RAHN-cheh AH-lah see-chee-lee-AH-nah

No, it’s not a movie about Sophia Loren and the CFO of Tropicana…

Copyright © 2009, Skip Lombardi

It’s a recipe.

And this time, we couldn’t decide on which of our two food blogs it should appear…

A delicious example of how the simple treatment of seasonal ingredients is usually superior to more labored presentations, Arance alla Siciliana are certainly Italian… Ours this week, just happen to be Floridian; in fact, Sarasotan.

As a starter, side, or dessert—the dish is instensely flavorful, just the the thing after too many weeks of feasting. At the same time, it’s a good use of the local ingredients we like to salute. We made ours right here, with the unsprayed, benignly neglected fruit from our back-yard trees. We grew the mint, too.

So we invite you to see the full recipe and story of Arance alla Siciliana, Oranges Sicilian-Style, on Almost Italian.

Copyright © 2009, Skip Lombardi

Then, we dare you to serve them at your Superbowl Party. We promise they’ll disappear as quickly as the wings and nachos.

Three classic pizzas on Dino’s new buffet
Photo © 2008 Skip Lombardi

Honestly, we had no idea until we were already seated and enjoying the best pizza we’ve found in Sarasota that it was opening night on the corner of Lime and Ringling. But there was no mistaking Michael, owner of Dino’s Pizza, on a step-ladder as he hung a bright yellow “Opening” banner while a full moon rose over Sarasota Friday evening.

Inside, staff and family members—grandparents, grandchildren, and assorted in-laws—were readying the brand-new dining room. Mama was touching-up the textured wall paint, kids were placing cutlery on the booth tables, and Nonna was polishing the already-gleaming stainless steel buffet. A mustachioed Nonno was just urging people to take a seat.

And we knew, just knew, that the pies were going to be great. For now, one picture says it all…

Lunch & dinner. Eat-in or take-out. Go now—while you can still get in the door.

Dino’s Pizza
2289 Ringling Boulevard (corner of Lime Avenue)
Sarasota, FL
941.366.1191

Jamie Oliver, best known as the British Naked Chef, visited NPR’s Weekend Edition this Sunday morning.

Sharing his thoughts on food frugality as they apply to Thanksgiving, he really got our attention when he pointed out that we live in a time when millions who need to watch their food costs have no idea how to prepare simple meals. In Western cultures where fast foods have been a feature for more than a generation, the need for people to know how to select and cook food and to rediscover the satisfaction of sharing meals has never been greater.

We’ve been saying the same things around our own tables (with family, friends, and our cooking class participants) for years.

We’ll be happy if the message begins to get across, thanks to the propulsion of Mr. Oliver’s outspoken celebrity. Most of all, we hope that the incoming administration’ s Secretary of Health and Human Services picks up the signal. Mr Obama’s own half-hour infomercial featured several constituents who were obese. They were everyday Americans whose financial constraints and health conditions could be bettered through dietary changes and more informed food preparation.

No matter who delivers it—the message is far more important than the messenger.

Local Ruby Swiss Chard © 2008, Skip Lombardi

We’re pleased, really PLEASED, to let you know that very soon, we’ll begin presenting a series of culinary talks coupled with cooking classes/demonstrations. We’ll be making these presentations—not in a supermarket, not in a cooking school—but in private homes, right here in Sarasota. We hope to have more specifics within a few days, but right now we can tell you that…

• As we did in our classes at Whole Foods, we’ll begin with offerings from the cuisines of Italy and the Middle East (Turkish, Arab, & Persian).

• Enrollments will be limited (probably no more than 8-12 participants per scheduled class, depending on the venue)…

• We will consider private presentations in your home, to suit YOUR schedule.

• We’ll focus on seasonal ingredients, simple techniques, and preparations that participants can reproduce at home.

Check back here for more details—or better yet—subscribe to our RSS feed and WE”LL KEEP YOU INFORMED OF THE WHERE & WHEN…

Buon appetito, afiyet olsun, sihhateyin, nush e jaan!

Skip Lombardi & Holly Chase

Contact us: chef@guest-chef.com