Additional Student Showcase Performance Dates:
Wednesday, May 29, 2013
Thursday, May 30, 2013
Friday, May 31, 2013

Legend has it that the harlots in and around Naples made this dish to lure
hungry men into their lairs. It’s interesting because in the 1950s the prostitution houses were all run by the state. They were required to keep their shutters closed so as not to offend the general populace. My theory is that this is a dish that these “state workers” created to help sustain them between client visits. Here is how I like to prepare this delicious and slightly spicy and sweet/sour dish.

Ingredients (serves 6-8):
-1 can San Marzano whole tomatoes (28 ounces), crushed by hand in a large bowl
-1 cup of currants
-1/2 cup salt packed capers (rinsed and dried)
-1 cup pitted kalamata olives
-1/2 cup pine nuts
-1 cup dry white wine
-Salt & pepper
-Extra virgin olive oil
-1-2 tablespoons of hot pepper or chili flakes
-3 cloves of garlic, coarsely chopped
-1 pound best quality linguine or penne, such as Rustichella di Abruzzo

The first thing we need to do is to prepare our basic tomato sauce. In a large
saute pan heat 3 tablespoons of extra virgin olive oil over medium-high heat. Add
the garlic cloves and sauté until soft but not brown (1-2 minutes). Add the crushed San Marzano tomatoes and stir everything together. Let it come to a boil and then reduce heat to a simmer. Cook for 25-30 minutes, adding salt along the way. Stir at least every 5 minutes. When done season to taste and set aside.

In another large sauté pan heat 3 tablespoons of olive oil over high heat. Add
the capers, pine nuts, olives, and currants; sauté over high heat for 30 seconds. Add the chili flakes and stir through. Deglaze the pan with the white wine. Cook the wine off for 1 minute. Add the reserved basic tomato sauce and stir all the components together. Bring to a boil and cook for 5 minutes.

Drop your pasta into a large pot of boiling, salted water. Cook until al dente,
remembering that the pasta will continue to cook while it is drained and dressed.
Pour the pasta into a large bowl and ladle in the sauce a little at a time. Use tongs to incorporate the sauce and dress the pasta much like a salad. Reserve a little extra sauce to ladle over each plate. Serve immediately.

Yes, it’s almost that time of year when ladies can officially start wearing white shoes and gentlemen can where seersucker. For those who prefer a little action in their weekends, here are five great things to do at Lake Tahoe.

Road Cycle Around Lake Tahoe
“America’s Most Beautiful Bike Ride,” the immensely popular summer road bike ride
around Lake Tahoe, is already sold out. But cyclists can circumnavigate the lake on their own, and for free, this spring, taking advantage of the spring shoulder season that means less traffic around the Lake Tahoe and perfect weather for a long road ride. The 72-mile ride is perfect for strong, recreational cyclists. Cyclists can take it slow by stopping at a lakefront restaurant for lunch or lounging on one of North Tahoe’s beaches as a rest stop.

Paddleboard Through Crystal Clear Waters
North Lake Tahoe’s clear waters are internationally famous, but most visitors experience Big Blue during the height of summer, when the lake’s clarity is not at its apex. In spring and early summer, North Tahoe still retains much of the winter’s stunning, gin-clear clarity, while the warming weather makes it comfortable for a lengthy paddle. Remember North Tahoe’s waters are still very cold, and only confident paddlers should venture well out into the lake.

Mountain Bike Dust-Free
Spring and early summer is the secret mountain bike season in North Tahoe. The trails are dust-free and “grippy,” and the meadows are lit up in iridescent green. While much of the Tahoe Rim Trail might still be under snow, low-elevation trails and south and west facing trails are primed for mountain biking. The world-class Flume Trail on North Tahoe’s east shore is melted out, and trails around Truckee, such as the Emigrant Trail, are primed for early season riding.

Golf Under Snowcapped Peaks
Most of North Tahoe and Truckee’s many golf courses are open for business, and in
immaculate shape after a very forgiving winter. Sunny skies and snowcapped peaks make a perfect backdrop for an early summer round of golf at North Lake Tahoe courses. Enjoy the thinner crowds and greener fairways before summer’s high season ramps up.

Go Fish
Stream fishing season is now in full throttle, and a day spent reeling in Rainbows
and Browns on a tranquil section of the Truckee River is an unforgettable mountain
experience. The Truckee River offers it all—slow water between Tahoe City and Alpine Meadows, and a wild trout fishery below Truckee that harbors large, wild Rainbows and Browns. Or, fish for the big boys, by trolling the waters of North Tahoe, Donner Lake, or Stampede Reservoir for hungry Mackinaw that can grow up to 30 pounds.

For more information visit: www.gotahoenorth.com

Farmigo

Love to shop the farmers markets? I do as well, but sometimes it can be challenging to consistently make it to one every week. Meet Farmigo, your farmers
market friend. Launched this year in San Francisco, Farmigo brings farm produce,
meat, poultry, fruit, etcetera, to a location near you. Visit Farmigo.com to find a location near your home or place of work (currently Farmigo has six pick-up points across the city). You choose the one that works for you and go online every week to see what items are available. All the produce comes from local farms (the site will provide you with all the details). Rates are comparable to what you would pay at an actual farmers market.

For my trial run, I chose the HUB, which is located in the Chronicle building downtown. I arrived to witness a very bustling scene with people lined up to
retrieve their orders. All my produce was there along with a handy re-usable
Farmigo market bag. It’s definitely a very convenient way to shop and a lot
easier—and less expensive—than going to a grocery store. Farmigo is building out
communities across the country and currently has locations in New York City.

Pebble Beach Food & Wine
I paid my first visit to the Pebble Beach Food & Wine Festival last month and
had a fabulous time. Here are a few highlights of the food I tasted:

Chef Rick Sordahl, Amangani restaurant, Wyoming
Sous vide Rocky Mountain Elk (purple & sweet potato croquette with an annatto
cabernet reduction)

Chef Adam Mali, Mandarin Oriental, San Francisco

Local Albacore “Bulgogi” (kimchi vinaigrette with charred scallion)

Chef Levi Mezick, Restaurant 1833
Truffle Butter Quail Egg (brioche, emmental cheese, prosciutto)

There were more than 100 restaurants and wineries in total represented, with an
amazing variety of cuisine. For more information and details for next year’s event
visit http://www.pbfw.com

Telegraph Hill Neighborhood Center is hosting their annual gala to raise money for the organization, which focuses on promoting stability in families and supporting seniors by offering classes, outreach programs, and therapy to those in the San Francisco community.

Last year the organization raised more than $225,000. The event this year will feature food from Park Tavern, Butterfly, Venticello Ristorante, and others.

Heading the hosting efforts are committee chairwoman Valerie Tse, Salesforce.com, and co-chair John Stewart, founder of John Stewart Company. Five hundred guests are expected this year, including Mayor Ed Lee and David Chiu, president of the San Francisco Board of Supervisors.

The event will be held on Saturday, May 11, from 5:30 to 9:30 p.m., at the Joe DiMaggio Playground in North Beach. To purchase your tickets, learn about sponsorship opportunities, or donate an item to the auction, please visit : A Taste of Tel-Hi 2013 or contact 415-421-6443 ext. 27, or email taste@tel-hi.org.