Fresh Stuff!

Our Guide to All Things Fresh and Tasty

LOVING THE DOLCE FORNO

February 24, 2010

Sometimes, we can’t contain our excitement about the vendors we work with at Mendocino Farms. We want to tell everyone about how wonderful a company’s products are.

Dolce Forno Bakery, the newest addition to Celestino Drago’s group of restaurants and catering operations, is exactly one of these vendors. And, lucky for us, even though Dolce Forno’s initial plan was to a have a retail location only, their bread was in such high demand by Los Angeles’ food service industry, they’ve expanded their service to restaurants and hotels.

At Mendo, we use Dolce Forno’s breads for our sandwiches. We’re crazy about their Ciabatta, Buckwheat and Rustic White – all of which are a collaboration from kitchen geniuses, our very own Chef Judy and Dolce’s Chef Gavin. The breads are designed to be crusty on the outside and spongy and soft on the inside. Just the way we like it! You’ll seriously be blown away by the difference good bread makes – you’ll be compelled to drive straight to their bakery in Culver City.

In addition to the breads, we also offer their baked goods, like the chocolate tarts and mini Italian cookies, which are always on our Dessert Platter. And we’re head over heels in love with the cookies and the brownies. Actually, these items are made from Chef Judy’s special recipes, all of which are semi-secret. Our favorites are the chocolate chip, oatmeal raisin, oatmeal chocolate chip and white chocolate chip with macadamia nuts and dried cranberries. We sell the cookies every day, so come over ASAP to treat yourself!

All of Dolce Forno’s products are available at the bakery in Culver City and at the retail counter at Enoteca Drago in Beverly Hills. Just a note: the Culver City spot is more like a production place. So, while the notion of chic, sexy bakery is appealing, this visit will definitely fall more under the category of “fun adventure.” Enjoy!

Dolce Forno
3828 Willat Avenue
Culver City, CA 90232
310.280.6004
www.dolcefornobakery.com

Enoteca Drago
410 North Canon Drive
Beverly Hills, CA
310.786.8236
www.celestinodrago.com

THE EMPTY FRIDGE SANDWICH, PART I

February 24, 2010

THE IRREVERENT ADVENTURES OF THE SANDWICH GUY

THE EMPTY FRIDGE SANDWICH, PART I

So here’s the story. You’re up late trying to close a deal, finish a paper, trying to give up your facebook obsession, and you’re starving.  You open the fridge door and the only thing in there, besides the bright light, are condiment bottles, whatever remains in your produce drawer and a few leftovers. Doom, and hunger pangs, set in….

Hey, don’t sweat it. I (trusty sandwich guy) have got you covered. I’m going to turn the contents of your “empty” fridge into something awesome tasting, one sandwich at a time.  You’ve got my word, hungry sandwich makers.

OK, but to be fair, let’s first set a few ground rules. We’ll call them the “assumptions of sandwich guy.” These are assumptions of what’s in your fridge or home at all times.

AOSG #1: A few condiments in the side door, like BBQ sauce, Caesar dressing, Balsamic Vinegar, Sriracha Sauce, Mayo, Mustard, Pickles

AOSG #2:  A little in the produce drawer.  Maybe tomatoes, onion, carrot, lettuce/spinach/cabbage

AOSG #3: A fridge usually has some leftover protein in it, either from the deli, a home cooked meal, or restaurant.  Examples:  rotisserie chicken, pot roast, cheddar cheese, hot dog, turkey

AOSG #4: A piece or two of bread (Ciabatta is Mendocino Farms’ bread of choice) is in the house

Aaaand, noooow….. here’s the first empty fridge sandwich.

BBQ Chicken with Mustard Pickle Slaw

1.) Spruce up any left-over chicken by caramelizing some onions in a pan.  Add the chicken until warm, then throw in the BBQ sauce and let the sauce warm while it coats the chicken and caramelizes onions.

2.) Just as you are pulling the pan, hit it with half a handful of jack or cheddar cheese.

3.) Thinly slice cabbage, carrots or pickles. (the ratio should be 60% cabbage, %35 carrots, 5% pickles.

4.) Toss the cabbage mixture with a little dressing made of 50% ranch, 45% spicy Dijon mustard and 5% pickle juice.

5.) Pile on toasted ciabatta

Let me know how much you LOVE it and can’t live without it.

And if you’re having your own empty fridge crisis, bring it on people. Show me what you got (or don’t got.)  I’ll knock it out of the park.

Post me a challenge below.