4 • July 2016 • UPBEAT TIMES, INC. & Prosper! Eat Well


Cloverdale, CA. Some ~ Parisian mobs, led by French Guardsmen and the


and demolished the Bastille on July 14, 1789. T is foreboding fortress, was a symbol of the ar- bitrary power the royalty used to arrest and detain individuals, for any reason. T e celebrated writer Voltaire and the legendary “Man In T e Iron Mask” were two of its’ famous victims. Unruly pheasant mobs carried


sans of St. An- toine, assaulted


armed arti-


eventually survived by opening up their own venues. T ese were the fi rst fi ne restaurants. At the beginning of the Revolution, Par- is already had a hundred of these dinning spots. By 1804 there were over fi ve hundred establish-


ments cater- ing to the public. T e famous


the carnage into the countryside. T e grand estates of France were forced to make due with dimin- ished assets. T e French Revolu- tion propelled a new culinary direction towards dining in pub- lic. It encouraged the growth of restaurants by eradicating the ex- clusive cook’s guilds, forcing the former chefs of the privileged to fi nd new proletarian uses for their talents. T ese cooks could no longer rely


chef Careme noted that these surviv- ing cooks had to


on unlimited help and resources. Del-Monico opened up a pastry


with less product and very little help. “Talent made up for every- thing, and experience, brought important improvements to mod- ern cuisine, making it at the same time both healthier and simpler”. Restaurants had to come up with fresh, new delicacies to embellish the eating experience. In 1825 New York, Giovanni


do more lost


http://upbeattimes.blogspot.com


by Executive Chef Ron Skaar ~ ronskaar@comcast.net ~ 707-490-7636 their positions and


CULINARY DEXTERITY


shop serving European style des- serts, ices, coff ee and wine. He had brought his brother Pietro along with him from Switzerland, and with elegance, fl air and a keen attention to cleanliness their little shop pros- pered. Six years lat-


er the Delmo- nico brothers bought the premises next door and took the revolu- tionary step of serving businessmen


the day. It was patterned aſt er the fashionable restaurants in Paris. T e food was cooked by a genuine French chef who introduced the clientele to new foods, like endive and eggplant, all presented on good china atop fi ne linen. T e Delmonico’s set the stan-


dard for the elegant dinning expe- rience in America. Continuing to provide simple and healthier food


full meals in the middle of


is the primary goal of many cur- rant local restaurant chefs. T ey are still surprising and amazing us with their talents in using the fresh farm-to-table preparation to invigorate our dining-out adven- tures. Staying out of the kitchen on hot


nights is the perfect excuse to ex- plore your local eating establish- ments. Or, cooking on the grill outside


might be the answer. Included here is one of my favorite recipes which is a delicious relish, with infi nite uses besides being served here with the appropriately named steak.


DELMONICO STEAK WITH ROASTED


TOMATO KETCHUP


4 2-inch-thick Delmonico or New York (top loin) steaks, marinated for 3 hours in 1 cup balsamic vinegar, ¼ cup olive oil and 2 gloves minced garlic for 3 hours. Roasted Tomato Catsup 1 ½ pounds vine-ripe tomatoes


½ large red onion 1 red bell pepper ¾ cup red wine vinegar 5 tablespoons brown sugar ¼ cup balsamic vinegar 1 tablespoon minced garlic Pinch of cayenne pepper and salt


GRILLED JOKES & Humor # 2


One day, at the dry-cleaning shop of a local Air Force Base, someone overheard a young airman describe in great detail how he wanted his uniform cleaned and pressed. When he fi nished, the counter clerk asked, “Are you getting an award, or do you have an important military function to attend?” “Nothing like that,” the airman said. “I’m going home on leave, and my little brother is taking me to his secondgrade class for show-and-tell.”


DIRECTIONS: Heat grill to


medium-high heat. Grill to- mato and red onion until lightly charred, turning occasionally, about 12 minutes. Grill pep- pers, skin side down, until charred, about 8 minutes. Wrap peppers and let stand 10 min- utes to steam. Peel peppers and coarsely chop along with tomatoes and onion. Combine vegetables with all remaining ingredients in sauce-pan until sugar dissolves. Bring to boil, stirring frequently, then reduce heat and simmer, stirring fre- quently, for about 40 minutes. Puree in food processor. Serve at room temperature. Catsup can be refrigerated for up to 5 days. Drain steaks, brush with oil, salt and pepper and cook 8 minutes on one side. Turn steaks over and cook to desired doneness, about 8 minutes more. Serve with cat- sup. Bake 40 to 50 minutes


and remove foil the last 15 minutes of baking.


DON’T LET YOUR CHILD’S LEARNING STOP JUST BECAUSE SUMMER STARTS!


SAVE $100**


WHEN YOU CALL BEFORE 7/07/16 707-836-7800


ACADEMIC SKILLS • SUBJECT TUTORING & EXAM PREP 220 Windsor River Road, Windsor **Off er valid for academic Evaluation or Tuition. New students only. Not valid with any other off er. ©2016 Huntington Mark, LLC. Location is independently owned & operated. 4 • July 2016 • UPBEAT TIMES, INC. “Being surrounded by great people can get you really really far.” ~ De philosopher Dj Kyos


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