Working for Good, Clean, Fair Food for All - Slow Food Urban San Diego Convivium of Slow Food International


Seafood Saturdays!

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Chef Cindy Quinonez will cook Sweet and Sour Rockfish with Bok Choy and Opah Meatballs (recipe below) this Saturday. 

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Opah Lampris guttatus (aka moonfish). Opah is a bycatch fish in the tuna and swordfish fisheries off California and around the Pacific Islands.  They are available year round, but landings seem to peak from April through August. In 2015, San Diego scientists discovered that opah are warm-blooded fish.

For more information on opah go here. 

Lettuce-Wrapped Spicy Opah Meatballs

Spicy meatballs made from ground opah, served on lettuce or other greens with a lime dipping sauce. Variation of recipe of same name from Pacific Flavors by Hugh Carpenter.

Spicy Opah Meatballs:
1 pound ground opah
2 green onions, minced
2 tablespoons minced fresh coriander
2 tablespoons light soy sauce
1 egg
1 teaspoon grated orange rind
3/4 teaspoon grated nutmeg
1/2 teaspoon Chinese chili oil
1/2 teaspoon black pepper
4 cloves garlic, finely minced
1 tablespoons fresh ginger, minced
Cornstarch for dusting

Spicy Lime Dipping Sauce:

2 tablespoons Thai fish sauce
2 tablespoons lime juice
2 teaspoons sugar
1/2 teaspoon Chinese chili oil
1 clove garlic, finely minced
1 head Bibb lettuce or other greens*
1 bunch fresh cilantro
20 mint leaves
1/2 cup peanut oil
* Baby bok choy leaves, kale, chard, spinach, etc.

Preparation:
In a bowl, combine ground opah, green onions, coriander, soy sauce, egg, orange peel, nutmeg, chili sauce, pepper, garlic, and ginger. Mix thoroughly, then rub a little oil on your hands and form 20 meatballs about 1 inch in diameter. Arrange on a lightly oiled plate and refrigerate until ready to cook.

Pull leaves from Bibb lettuce or other greens and cut into 20 pieces about 3 inches square. On each lettuce square, place a sprig of cilantro and 1 mint leaf. Arrange lettuce leaves on a serving platter and refrigerate until ready to serve.

Cooking:
To broil meatballs, preheat oven to 550 degrees. Place the meatballs on a small baking sheet. Turn oven to broil, place the baking sheet about 4 inches from heat, and broil meatballs until no longer pink in center, about 3 to 4 minutes. To pan-fry meatballs lightly dust with cornstarch. Place a 12-inch skillet over medium-high heat. When frying pan is hot, add oil. When oil just begins to give off a wisp of smoke, add meatballs and pan-fry them, turning them over in the oil until golden brown and no longer pink in the center, about 4 minutes.

Place meatballs next to lettuce cups on the serving platter. Serve at once, accompanied by the dipping sauce. Each person wraps a lettuce cup around a meatball and dips one end of the package into the sauce.

In a small bowl combine dipping sauce ingredients. Add 2 1/2 tablespoons water and refrigerate. Serves 6 to 8 as an appetizer; 2 as an entree.

Slow Fish 2016 – send a Valentine to a Fisherman

Show your love and appreciation for local fishermen by sending them to Slow Fish 2016 in New Orleans this March!

Slow Food Urban San Diego is sending two fishermen. Support the campaign to help send more from around the world! 

Slow Fish 2016 will bring together fishermen, chefs and other fishing community stakeholders from around the world to highlight successes and challenges in bringing good clean and fair seafood to all: from changing ecosystems to variable fish stock health; privatization of the public resource to issues surrounding fair price and working waterfronts; and how we can improve access to fresh local seafood.

More information here!

Best. Job. Ever. Making Slow Wine in a Fast World.

by Sarah Shoffler, SFUSD Board Member

I used to think that “rockstar” had to be the best job in the world. According to Cecilia Naldoni, winemaker at the Grifalco Winery in Basilicata, Italy, I was wrong.

“We do the best job in the world.”

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Istine in Tuscany.

One of four winemakers from Italy touring southern California this month as part of Slow Wine 2016, Naldoni and her colleagues love what they do, despite the difficulties.

Join us for Slow Wine with the Matriarchs on Friday, January 29th.

Slow Food believes that wine, just as with food, must be good, clean, and fair – not just good. Slow Wine supports small-scale Italian winemakers who use traditional techniques, respect the environment and terroir, and safeguard the diversity of Italy’s grapes.

“Slow Wine is how we approach life. It is our philosophy,” says Naldoni. But this lifestyle, this philosophy is not easy to affect. “The difficulty is that our world is going the opposite way, and we have to resist and fight this a lot.”

Sorelle Bronca, whose winemaker Antonella Bronca is on tour, grows their vines on high steep hills in Veneto, where standing can be difficult, let alone farming. Moreover, organic wine, which all four visiting winemakers produce, in general tends to produce lower yields than conventionally-produced wines. Basilicata, where the Grifalco winery is located, is the most mountainous region in Italy, which can’t make farming grapes easy.

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La Fraghe in Veneto.

While producing the high quality “Slow Wines” that these women make takes sacrifice and work in difficult land, they contend that making wine this way is worth it. The rewards are substantial. “Slow wine rewards not only the wine but also the relationship of the grower with the territory,” claims Elisa Piazza, enologist at Sorelle Bronca in Veneto, Italy.

Angela Fronti of Istine in Tuscany says that the most rewarding part is being able to produce what she loves in the way she loves. “Maybe in the beginning it was difficult to change the mentality of my parents. They are from a generation who produced conventionally. But actually, they are happy now, too,” says Fronti.

“We are a woman company that produces high quality wines and, like people do with women, we pamper our vineyards and land,” says Piazza whose family has been producing wine for three generations. “Wine is the pleasure of life,” she contends.

Naldoni describes the pleasure she has in producing Slow Wine and how the wines themselves benefit. “We are always under the sky, looking up and thinking about our vineyard. We can be responsible, sensitive and manage our grapes as we would a little child, leaving his best peculiarities alive, and just letting him be what he can be, at his best.”

Saluti to letting wine be its best self.

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The Matriarchs themselves.

Join us at Slow Wine with the Matriarchs to meet these Italian vintners on Friday, January 29th at The Rose in South Park. 6:30-8:30 pm.

Angela Fronti of Istine from Tuscany
Antonella Bronca of Sorelle Bronca from Veneto
Cecillia Naldoni Piccin of Grifalco from Basilicata
Matilda Poggi of Le Fraghe from Veneto

Taste 8+ wines, enjoy a complimentary aperativo, and chat with four rad ladies making organic wine. $5 from every ticket benefits Slow Food Urban San Diego.

Buy your tickets ahead of time or at the door.

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