On Wednesday evening, December 11th, 32 members and non-members of Slow Food gathered together to eat and mingle and ring in the holidays on the lovely patio area at our holiday mixer at the new Italian eatery Vitaly, located in Costa Mesa at The Camp. Vitaly is owned by Maurizio and Barbara Cocchi who were born and raised in Bologna Italy and now transplanted to Orange County.
We enjoyed sparkling water, on the house teas and coffee and an abundant amount of of piadina and cassone sandwiches. Our affable host and restaurant owner, Maurizio, treated us to a short presentation on the house specialty made on the premises called piadina. Piadina is an ancient, 2000 year old, thin flat bread made without yeast. It is typically prepared in the Emilio-Romagna region of Italy. It is usually made with white flour, lard, olive oil, salt and water. The dough is traditionally cooked on a terracotta dish called a teggia. Piadina is the bread used for the sandwiches served at Vitaly.
Vitaly is located at
2937 Bristol St
Costa Mesa, CA 92626
(714) 662-5500 vitaly.net
Ashly Amador and Nate Overstreet, are two chefs who this March will open Wheat and Sons Butcher/Rotisserie https://www.facebook.com/pages/Wheat-and-Sons-ButcherRotisserie/549790311761028. This has been their long time coming dream, born out of passion for cooking with locally sourced organic meats and produce, prepared in a simple but elegant manner. The shop will provide the community with locally sourced, sustainably grown meat where customers will have no need for concerns with how their meat has been raised, slaughtered, butchered or prepared.
Slow Food OC county met Ashly and Nate shortly after they moved to Orange County. We wanted to lend our support. We sponsored their entry in the Good Food awards for 2014. The Good Food Awards http://www.goodfoodawards.org honor producers of delicious foods, who are also respectful of the environment and connected to communities and cultural tradition. We are so excited to announce that Wheat and Son’s are finalists in the charcuterie category. This year the 130 winners out of 1500 entries will be honored at an Awards Ceremony and Reception on January 16 at the Palace of Fine Arts Theater in San Francisco. The keynote speakers will be Alice Waters and Ruth Reichl. Winners will be able to display the Good Food Awards seal on their winning product and have a day to sell their award winning food at the San Francisco Ferry Building in a Good Food Awards Marketplace on January 18. You will have to check out our February newsletter to see the final results!
Wheat and Sons hopes to open in early March. Upon opening they plan to offer lots of sampling of charcuterie and prepared products so the public can get familiar with their food and services. They will carry unique products and want customers to be comfortable asking about any unfamiliar product. Nate and Ashley are happy to describe how any product is prepared, sourced and what region of the world it is originally from. Special orders/cuts will be available and every customer will have the option of having their meat seasoned for them. Future plans also include a CSA and butchery/charcuterie classes.
Slow Food Orange County is in the beginning stages of developing a Microgrant Program that will distribute small cash awards to local community groups, organizations, and businesses whose programs and products promote the core values of Slow Food. We believe that the food we eat should taste good, that it should be produced in a clean way that does not harm the environment or our health, and that food producers should receive fair compensation for their work.
Slow Food Orange County is an entirely volunteer-run chapter of the non-profit organization Slow Food USA. To date, our budget is supported by local fundraising and event fees. In the interest of strengthening our local food culture and supporting our mission, we are excited to begin offering a limited number of microgrants to community groups, locally-owned small businesses, non-profit organizations, and individuals.
Application and eligibility information will be available on our website soon. If you have any questions, please contact Wayan Kaufman at .