A 'Green' Fine Foods Co.

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2010-04-08T08:59:00.001-07:00

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Local, Fresh, Organic Takeaway Food!

2010-03-27T13:58:00.000-07:00

Well here is.. our first 2 week menu for March/April. We have taken comments to heart, reconstructed the menu layout and added more choices for all you little foodies.

Yes, we will have a community business lunch menu available in late April as well!

This is still a test run for us, so please be patient. We are committed to spending the next quarter developing the takeaway concept for E.A.T., so it is client friendly, remains SUPER LOCAL & FRESH as well as affordable! Hang in there with us.. and thank you to all our friends, family & amazing clients for your taste buds, comments and support!

We are taking orders until end of day tomorrow- Sunday the 28th of March- for pick up Monday- March 29th.

Wednesday pick ups can be ordered until 5pm on Monday, March 29th.

Check out the Menu.. Its super yummy & features Farmer Phil Noble's current seasonal crops- from Sage Mtn. Farms, and of course my very favorite- Temecula Olive Oil!

Chef,
Leah Delyte

E.A.T. extraordinary, artisan takeaway

No Shopping, Chopping or Mopping

PLEASE PASS ON to your family and friends, because everyone loves to EAT good food!

MEALS are priced individually at:
Single Meal $15/ 2-4 Meals $13 each 5-12 Meals $12 each **If you order 3 or more days worth of meals, you will receive a 10% discount !!!

MENU For March 29th- April 9th
** Vegetarian or Vegan requested

Market Seafood
Teriyaki Salmon atop organic brown rice and sauteed brocolini
Halibut grilled with a stone brewery, honey mustard sauce, roasted potato & brocolini
Grilled pesto shrimp over basil pesto, and smoked tomato linguini
Cajun shrimp pasta, red peppers, tomato, shallots & herbs in a decedent cream sauce over linguini

Fowl
Lemon Chicken with cilantro roasted potatoes & honey sauteed carrots
Whole roasted 40 clove organic chicken- cut 8 ways, served with smashed potatoes & roasted farmers market seasonal veg!
Turkey Chili with sweet corn bread on the side

Grass Fed
Sweet Italian Sausage & grass-fed ground beef lasagna in a creamy & decadent bechame Sauce!
Pork Medallions served on a bed of braised red cabbage, with roasted potatoes & sauteed greens
Apple, herb & apricot stuffed pork loin roast, with smashed potatoes & roasted farmers market seasonal veg!

Farmers Market Fresh **Vegetarian based
Simple Baked vegetable lasagna in a creamy & decadent bechamel Sauce! YUM!
Roasted farmers market seasonal vegetables, over sauteed greens from farmer phil, served with organic brown rice.
Vegetarian Black Bean Chili with sweet corn bread on the side
Ginger sauteed Tofu, served with braised greens over organic brown rice
Cajun pasta, red peppers, tomato, shallots & herbs in a decedent cream sauce over linguini

House Favorites
Eggplant or Chicken Parmesan served with garden salad
Chicken Enchiladas Verdes with Spanish Rice, sautéed corn with cilantro and a squeeze of lime.
**Butternut squash Enchiladas with Spanish Rice, sautéed corn with cilantro and a squeeze of lime.

KIDS DIG IT
(menu written by gigi rose age 8): $8 each
Handmade breaded chicken bites with butter sauteed green beans
Organic grilled chicken leg with brocolini & brown rice with soy sauce
Gigi's trio mixed mac & cheese
Grilled chicken with sliced cucumber and carrots- served with lettuce to make yummy wraps!
Lemon chicken saute with buttered Parmesan pasta
Flat Bread cheese pizza with light marinara sauce

SIDE SALADS- ORDER ALA CARTE $6
Gus Coleslaw.. napa cabbage, red cabbage, pecans, dried apricots & cranberries
Wheat-berry salad- wheat-berries (really good for you), cranberries, apricots, red onion & mint
Organic Farm Greens from sage mtn. farms- with feta, toasted almond slivers, cuc's & cherry tomatoes

DESSERTS
Chocolate Brownies $2
Lemon Bars $3
Lucky Dozen Cookies $15 a dozen... best cookie addiction you will ever form! (Classic shortbread sugar cookie with 3 flavors- almond, lemon & butter cream)

**ORDERING AND PICK UP INFO :
Pick up available on Monday & Wednesday

For pick up on Mondays
orders must be placed by Sunday at 5pm

For pick up on Wednesdays
orders must be place by Noon on Monday

PICK UP AT: 42170 Sarah Way Temecula 92591
PHONE: 951.694.3663
SUBMIT ORDERS TO: eat@delytes.com

THANK YOU.. WE ARE REALLY EXCITED TO BRING
Local, Farm Fresh Food to You!

Thank you for your orders!
THE CHEFS AT EAT!

Haiti, Wine Country, Chefs and Total Losers

2010-03-18T20:52:00.000-07:00

Back at the keyboard.. there is so much life-crap to deal with, I think we tend to forget about ourselves, and what makes us happy. So here I am again, typing away.. trying like hell to figure out what exactly- does- makes me happy. Interesting word happy.. because I know one thing that does not make me happy, a happy meal. How is it that words like happy, organic and natural get so misused? Well, that's another blog post now, isn't it!

Staying on track, I stopped blogging about Haiti, because I fell into a pitiful slump. You know the one.. Oh poor me, my life is so hard, and nobody will help me slump. All the while batting our eyes like thumper's cute little bunny crush.

It goes a little something like this:

Bitchen Brain storming sessions
Total moments of elation while planning
Dreaming
Visualizing Wycliff at our dinners
Scoring hella cool venues
Cooking with amazing chefs
Drinking estate wines...

Then we put our plans into action... and SLAM. Doors were shut, partners vanished, chefs not available; a LOT of general non interest; and don't you just know it.. it didn't happen as easy or fabulously as we pictured.

HA! Big FAT Ha!

I was expecting rose petals, champagne and fairy dust damn it. Come on.. we are doing a friggen good thing here, where the hell did everyone go? I'll tell you where they all went- to the land of pass the ball. Oh no, don't hold it and run with it.. pass it.. fast!

Then I realized just how wrong I was. Why am I doing this, who am I doing this for and exactly what are MY intentions. Or should I say, who's intentions do I really have at heart. Hmm.. that one will stop you faster then a roach faced with Raid.

So, we are two months out, our kick off dinner for 150 guests at South Coast Winery, is this Saturday evening, and only 30 bloody tickets have sold. TALK ABOUT having the wind taken out of your sail. But just maybe that needed to happen, for me to get a grip, and pull my head out of you know where.

I admit I panicked, blamed others, and drove myself into a stressful fit over how to fix it or solve the lack of ticket sales issue. My daughter (gigi who is 7) was quick to reminded me to take deep breaths, and to just turn it around (which is a way bitchen move my girl and I do when things are not going great.. we hug and spin in circles until we laugh, then we pronounce a new day). I took her 'aged' wisdom to heart, and stood back to take a look at what was happening, and how all the players were participating. It was clear, we were doing it for ourselves, not the kids. Worse yet, we allowed the blame game to happen, pointing fingers, leaving snotty messages and shooting off pissy emails to one another.

So in a moment of clarity, I pulled the plug and brought us all to a halt. We started this small grass roots effort.. because of children in need- not just Haiti, but for children world wide. From our backyard to Equatorial Guinea. Yet our big ass ego's got in the way of what started as a beautiful gesture of kindness for others.

It was simple, we either forge together as a team, and move ahead with grace, passion and integrity, or we say goodnight Alice. We collectively made the decision to move forward, regardless of ticket sales. I for one, feel that the handful of guests that will be around the table Saturday, will be there for one reason- to give to others that need it more then anyone of us. Yes, they get to dig into some serious grub, and drink sensational wines.. but they signed up because they new what the evening was to entail. Giving.

My personal goal and mission is to raise awareness and $ through artisan dinners over the next.. who knows how long.. and screw dates and calenders anyway.. the goal is to gather people around the table and engage them. Serving local wholesome slow food, paired with locally made wines, craft beers and small coffee roasters. Because small local purveyors do it better and with more passion then most. Then, just then.. we have the conversations of this table! These meals, these artists, bring people together, and through the convivial bread breaking moments, we can, as a community, as neighbors.. create awareness and effect change!

Sometimes its good to fail, so you can get back up and do it right.

Be blessed in your journeys.. and EAT good food, lest we forget this is a food blog.

Ms. Delyte

Hands For Haiti Now.. month one down..

2010-02-22T22:23:00.000-08:00

Working away with Regina Marston (Marketing Queen), Rose Watson (all around event babe) and Mindy Smith (good friend and event guru) on Hands For Haiti Now.
Planning is going great.. We are brainstorming details for the event/dinner, which kicks off in just a month at South Coast Winery in Temecula's wine country. Most the girls have left.. as its getting late, and of course Rose and I are gluttons for punishment, and have 2 other events under our thumbs that need attention. So we're hammering away, when little Miss G. Rose (my 7 year old daughter- who I think is sound asleep) comes striding up to the table in her little pink Briar Rose princess nightie. I'm ready to read her the riot act, because shes out of bed, when she calmly hands we her note pad and asks me to read. It is a letter she has penned for the head of her school. It goes a little something like this (and as its my brother in laws birthday today.. I dedicate this to him.. Uncle Jared Charney.. Happy Birthday!

Gabriells Letter to the Head of School

Mrs. Mannon,
I want permission to do art at lunch. I mean like kids from our school will come to the office (where I will be) and give me a picture of what they want me to draw for .25 cents.
Every Wednesday at lunch, in the office, I will be available.
This is because I want to raise money for Haiti and other places in need. No children should have to sleep on dirt floors, or have no roofs.

A student at hillcrest, which is me, Gigi Charney-Di Bernardo

p.s.
If you agree, I will either write a note to (her teacher) Mrs. Sablan or you can talk to her. Please come to my class and give me a talk or a note to let me know its okay.

Again, Gigi
(second grader-hillcrest academy)

OK.. I think that about says it all for us adults!

Signing out for the evening, and saluting all of our kids, who do the greatest things ever- they simple speak the truth, call things the way they see them, and take the most natural step in the world.. to lend a hand and help others!

Hope to see many of you at one of our 12 dinners over the course of this year.. more info coming later this week!

L. Delyte
A cook, an educator, and a very proud momma!

Wonder Womens Epic Cooking Adventure.. all for Haiti

2010-02-05T20:57:00.000-08:00

People can be so rude....

This epic adventure that I am setting out on has so many beautiful highs... but also lows, and the recent lows are low.

I've poured my time and energy into planning out the cities, chefs and establishments for our year long commitment of fundraising for Haiti, all while cooking are way across the globe. We've had such a beautiful start with South Coast Winery, to La Boheme in L.A., and
recently, discussions with Northwest chefs and Cities. Crazy Excitement.

Until today.

I was on the phone with somebody I thought I looked up to (or actually this persons assistant). I was told, after a very passionate introduction from myself (in so many words) that I was really nobody and who did I think I was bothering his talent...when really, I am a nobody.

Pregnant pause...

I felt a little light headed, not sure what to say. Because who says this kind of stuff? It's like a bad dream. I did de-whimp (a bit) and say, "you do realize we are raising money for some of our world neighbors, who need it the most, and we all need to chip in".

Insert another pregnant pause

"You don't seem to understand what I just said to you Mssss. Dibernardo (he mispronounced my name.. dick head), what I am saying is NOT that it is NOT a good idea, but you are more then likely NOT (he totally had a fake English accent) the person to carry this kind of project out."

There are many things that goes through ones mind when somebody tells you, you are a nobody. Degradation, humiliation, questions regarding your self worth, not to mention cotton mouth. Then, if your Sicilian/American, you want to reach through the phone and punch that smug ass-fake English accent right out of his voice box!

Irked.. I am irked, and I know I should not be, right!?!

I think this- we all have the POWER to do or be anything in this life that we want, period. I am not the gal to cower, because that hot shot is not coming to the table. I am the girl who bounces back fighting, sticking up for the underdog, and willing to stick her neck out for the betterment of each of us. After all, this nobody watched wonder women while growing up, and I know all her moves! Sooo Mr. Fake English needs to watch his back...yah!

I was speaking to Beth from Cafe' Luna in Spokane Washington this evening. What a bitchen lady. She is one of the reasons I keep going. Why I keep calling, keep asking and keep negotiating with chefs across our kick ass, totally bitchen, we don't back down nation. Beth is cool.. and she should know that she saved me from a pity party tonight! Thank you Beth!

So Haiti.. we are here for you.. each of you. There are many that are super fabulous that care.. but there are also us.. the common woman, moms, daughters and artisan chefs. Each committed to a year of fundraising and educating, in different cities around the world. Celebrating and discovering the known and unknown chefs, big wine makers and small boutique growers. Each of us ready to create and pair our art at dinner events, around the world, raising money for you.

Amen..

Chef Leah.. a.k.a wonder women

Haiti Fundraising- Wine Paired Dinner's in So. Cal Wine Country

2010-01-30T15:27:00.000-08:00

Met with the 5 star, dream team today. Plotting and planning our kick off dinner for "Hands For Haiti".

Five chefs
Five courses
5 Million

Five chefs and courses for each dinner, with 5 million being the years end goal! Not bad, eh!

Executive Chef Dean Thomas is taking the lead, sketching out and devising a menu that blends all of our chef talents. The Marketing team of Regina Marston of Ideation and Crystal Magon of South Coast Winery are two ladies on the move creating beauty and cutting edge whit. Definitely not to be messed with!

CHEFS...
We have e-mails, Linkedin, twitter & FB out to Chef Jackson of- The Lodge at Torrey Pines, Bernard Guilles of La Jolla Beach & Tennis Club and Jean Marie- Pastry Chef extraordinaire from Pechanga Resort and Casino. Ooh la, la.. I have the biggest culinary crush on Jean Marie- but he knows that.. and is going to have to deal with the high school girl (me) in the kitchen swooning at every flick of his whisk! I have to say, should these chefs all commit, that I will be one lucky girl cooking and hanging out in the kitchen. Just think of the food... delish!

SIDE BAR
I love writing while hopped up on caffeine and sugar. Being sick all week, I gave up all such things. However, while at South Coast Winery earlier today, they coffee and dessert-ed me! Now I am home, writing and feeling like a sugar ravaged toddler with my face stuck in the middle of a candy bowl. Do not blog while amped out of your brain. Also- just as a side note: DO NOT shoot tequila and text.. take it from me!

WINE...
All wine for this dinner is being sponsored by Southcoast.

Seeings they
won the Golden Bear award

two years in a row.. I do not think anyone is going to be disappointed for stellar wine! South Coast beat out more than 640 other wineries to capture the trophy, which in the past has gone to such well-known wineries as Kendall-Jackson and Geyser Peak. I little birdie told me there was going to be some very special items for auction.. hint, hint. Not to mention what is going to be on the table for one of the courses!

Such a tease.. but that's how we girlie chefs like to plate it up my sister and brothers!

Ticket Info..
Tickets can be purchased on line at http://www.brownpapertickets.com/event/97273
Sponsorship inquiries, please email Regina Marston at regina@ideationunlimited.com
To purchase a Table Package, please email Crystal Magon at cmagon@wineresort.com
Table Packages include a one night stay at South Coast, private wine tour and tasting, wine, food, dinner.. did I say wine!

Hands for Haiti.. Day 3

2010-01-27T12:13:00.000-08:00

While Gigi and I are home sick with some lame viral infection.. my grand plans for our first "Hands for Haiti" dinner are rolling along with a fevered pitch. We are thinking funds should go directly to hope for haiti seems like they have their gig together... any thoughts on that, anyone?

South Coast Winery has confirmed a date for the 1st of the 12 fundraising dinners, on February 27th. Which is really exciting, especially when your high on Nyquil..! I mean, things really seem to get done... I think?

So we are on the prowl for the right chefs to join us- Exec. Chef Dean Thomas of SouthCoast, and Myself are the first on board. I wonder if I can pry Jeff Jackson of Torrey Pines away from his kitchen for the night? Maybe my Nyquil brownies will convince him.. heh, heh!

Right then, I'm off to start planning my menu... of which Nyquil will not be a part of, for the record.

Ms. L.D

Fundraising Dinner for Haiti at South Coast Winery in Temecula's Wine Country

2010-01-25T20:27:00.000-08:00

This cook, mom, slow food supporter, educator and general intense lady who is out to change the world of food is Hosting A Dinner Event, each month of 2010, in different cities around the world.

We will blog
Cook
Film
Educate
and Feed guests
to raise money all year long for the children of Haiti.

Each dinner will be filmed from chefs foraging ingredients with local farmers, sassy cooks in the kitchen, conversations around the table, general mayhem with a dose of politics and such.

Kicking off in February at Southcoast Coast Winery in Temecula.. stay tuned for confirmed date and surprise guests at each dinner! Each dinner will be multiple courses paired with spirits and/or wine! Chefs will forage from local food artisians and farmers. We will be at wineries, restaurants and wharehouses...Sounds cool hue! I think so.. and do does very picky 7 year old of me casa.. Miss Gigi.

I am working with a school youth on each menu. The first menu we will have a kid write one course, and have a chef interpret it, and name it for a child in Haiti.

We will post weekly.. So Here is to the beginning of a bitchen year of giving, learning and cooking!! Super COOL if we end up in Haiti for the last dinner.. Where do you think the last dinner will be?

Just a cook.. diggin' in the dirt for the betterment of each of us!
Ms. L. Delyte

Italian Pastry Recipes for The Holiday.. Zeppole!

2009-12-20T22:50:00.000-08:00

The best part of the holidays for me is the memories.. baking alongside my aunt Rosalie when I was a wee sprout! Zeppole, Spingi, Struffoli! Soooo good, so easy and nothing like it in the world!

Also called "St. Joseph Day cakes," zeppoles are a part of the St. Joseph Day celebration on March 19th.

Some say that the tradition of St. Joseph’s Day began in Sicily, during the Middle Ages. There was a severe drought. The people prayed for St. Joseph, their patron saint, to intervene. They promised him that, if he answered their prayers and brought rain, they would prepare a big feast in his honor.

Their prayers were answered and the rains came. True to their word, the people of Sicily prepared a banquet and placed huge banquet tables for the poor of the town to enjoy. The day is a day of generosity and kindness. It was not only a way for the people of Sicily to thank St. Joseph for answering their prayers, but a way to share their good fortune with the poor of the town.

My Families Recipe
Di Bernardo/ Colangelo Recipe- 3 generations passed down:

1 Tsp active dry yeast
3/4 cup warm water
2 cup all-purpose flour (NOT BLEACHED)
1/2 teaspoon salt (diamond crystal is best)
1 vanilla bean
1 large egg
2 tablespoons ground cinnamon
Grapeseed Oil or Canola Oil for Frying ** YOU want an oil with a high smoke point, and one that is exceedingly neutral in flavor - so your zeppole does not come out tasting like olive oil.. or peanuts.. get it! Good. Now go make your zeppole! How's that for being a bossy Italian girl!

Directions

Add yeast to water- let stand for a few minutes 3-5. Let stand in warm place to rise. When dough has raised, beat down- then set aside in warm place to rise again.

Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds- set aside.

Mix sifted flour and salt with vanilla bean- set aside.

Once dough is ready- Beat in eggs, then flour mixture. Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Or use a home fryer. Canola oil is best.

Roll the dough out into long snake like tubes (kind of like what you did as a kid with play dough).. 10-15 inches long and 1/2 inch round. Then cut 1/2 inch pieces, give a quick roll in your hand to round them off, then fry. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Drizzle honey or agave then sprinkle with cinnamon or sprinkles! Arrange on a platter and serve!

Buona Fortuna! Get the kids in on this.. its super fun for them!

Au Revior Mon Bistro

2009-11-29T22:41:00.000-08:00

We closed Small Bytes Bistro tonight. Funny how our heart string married so with the food, wine, clientele and staff. It all seemed rather straight forward, moving on to another venture with our catering company. Yet we had come together as a family unit, to split up was rather sad. So we all headed down to our local Irish Pub (because that is the only place one goes when a bit down in the dumps) and managed to drink our goodbyes away with a wee bit of guinness.

Stout beer like Guinness (as opposed to lager and other light beer) is high in the antioxidant compounds called flavonoids—similar to those found in red wine, tea and chocolate—that can reduce the risk of heart attack from blood clotting. Researchers at the University of Wisconsin carried out laboratory tests on dogs (Irish setters, I wonder?) with clogged arteries, comparing the effects of Guinness and Heineken. Only those dogs fed Guinness had reduced clotting.

So feeling quite good after my second stout, and knowing that the U of Wisconsin has managed to save the race of Irish Setters- and my bistro staff have all hugged, said their goodbyes and in good spirits went their own ways.. I wonder what experience is next. What is waiting behind curtain #3? What ever it is, I'm ready.. wooden spoons in one hand, meat cleaver in the other..! LOL (that means.. laughing out load for all you non-texter's).

Peace out.. See y'all next week when I am foraging winter squash and fennel- plus gotta find some seriously fresh snow crab claws for next Saturday. Can't wait to hit the markets!

Bon Appetite Mon Amies
Leah Delyte

Thanksgiving Dinner To Go!

2009-11-08T15:27:00.000-08:00

Delyte's is Making Thanksgiving Super Easy For all you home cooks..

All Natural, Locally Foraged and home made Dinners for the Thanksgiving Season!

NO SHOPPING, CHOPPING OR MOPPING, as we like to say..

Check out the menu foodies...
Delytes%20Thanksgiving%20-To%20Go.pdf

Wine Paired Dinner in the Barrel Room at Leonesse Cellars

2009-10-15T21:30:00.000-07:00

I love pairing the wines of Leonesse Cellars with our menu's.
Tim Kramer is the wine maker at Leonesse, who has consecutively scored in Connoisseurs' Guide to California Wine- 90 points for the Cab Franc/Merlot; 91 for the 05 Merlot Signature Selection and 89 for the 06 Melange de Reves- 'my favorite'!!

So faced with the task of creating a menu for the first ever,
'wine club dinner' made public (by popular demand),
Chef Daragh and I have come up with the following little morsels... we hope to see you tasting, biting and sipping in attendance!

Dinner To Commence, October 24th, 2009

First Course
Garlic Viognier Prawns over Garlic French Bread
Paired with 2008 Viognier

Second Course
Game Terrine
Paired with 2005 Signature Selection Series Merlot

Third Course
Petite Boeuf Wellington with Dauphine Potatoes & French Creamed Spinach
Paired with 2006 Signature Selection Series Merlot

Fourth Course
Golden Beet & Brandy Wine Tomato Sorbet
Paired with 2006 Vineyard Selection Series Syrah

Fifth Course
Harvest Fruit Soup in a Brandy Snap Bowl with Whipped Mascarpone
Paired with 2005 Cinsaut Dessert Wine

To Purchase Tickets, Please Contact:
The Beautiful & Talented Jasmine Gioia at
jasmine@tvwinerymanagement.com

Yours in Food,
Chef Leah & Daragh

Papa Pomodoro Soup, Just in Time for Fall!

2009-10-11T14:51:00.000-07:00

Fall is in the air... and this is my favorite season for soup!
I love papa pomodoro, which I made at the Bistro over the weekend. We sold out, mostly because our staff kept sneaking bites. This is a classic Tuscan dish made with bread and meant to achieve a thick silky porridge texture... it is total comfort food! Papa pomodoro is super low in fat, high in Lycopene, a known cancer fighting agent, and is also a top TEN antioxidant fruit. Yes, tomatoes are a fruit, not a vegetable, so get cooking and get fruity my little foodies!

Ingredients for Papa Pomodoro

1/2 cup good olive oil
2 cups chopped sweet purple onion (2 onions)
1 cup medium chop carrots, unpeeled (3 carrots- I like the purple & yellow heirlooms)
1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)
4 cloves garlic sliced super thin
3 cups- of diced ciabatta bread (1 inch cubes)
3 (28-ounce) cans good Italian plum tomatoes
3 cups chicken stock- organic OR home-made!
1/2 cup good red wine - leonesse melange de reves is perfect for this!
1 cup fresh basil leaves- chiffonade (cut into long, thin strips)
1/2 cup of chopped flat leaf parsly
1 Tsp red chili flakes
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Pecorino Parmesan

For the topping:

2 cups cubed garlic buttered ciabatta
2 ounces thickly sliced pancetta, chopped (or not for you vegetarians)
12 whole fresh basil leaves- green or purple
3 tablespoons good olive oil, plus more for garnish
3 cloves garlic- (fry garlic in olive oil, to infuse it for soup garnish)
Salt and pepper

Directions

Slice ciabatta bread in half and lather with garlic butter, then sprinkle with pecorino cheese- cutting into 1 inch cubes- bake the 3 cups (that will go into our soup) at 375 for about 10 minutes- just shy of crispy. For the remaining 2 cups that will act as the garnish- bake until golden brown (like a crouton).

Blend tomatoes in blender or bowl of a food processor fitted with the steel blade and process just until coarsely chopped.

Heat the oil in a large stockpot over medium heat, add onions cooking over medium-low heat for 8 or so minutes, then garlic, red chili flacks, carrots & fennel. Cook for another 2-3 minutes, leaving the vegetables al dente'.

Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt (or to taste), and 1 tsp of fresh ground pepper. Bring the soup to a boil, lower the heat, and add cubed- baked ciabatta, stirring as you go. Partially cover soup and allow to simmer for 30-40 minutes.

Meanwhile:

For the topping, place the pancetta and basil on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil, sprinkle basil with salt and pepper (no S&P on pancetta- it is salty enough!) and toss well. Bake for 15 to 20 minutes, until all the ingredients are crisp. The basil leaves will turn dark and crisp, similar to above picture. This is perfectly fine, and super yummy!

Beat soup with a wire whisk until the bread is broken up. Stir in the Parmesan and taste for seasoning. Serve with a dollop of masarpone or creme fraiche, then sprinkle pancetta and garlic infused olive oil then add your whole crisp basil leaf to the top with ciabatta cube.

This soup is great the next day too. Just add veggie or chicken stock to loosen up a bit, as it will thicken up.

Bon Appetite,

Ms. Delyte

Life if a bowl of stinky cherries

2009-10-03T13:08:00.000-07:00

Life is a Bowl of Cherries, and we most definitely sometimes get the pits. It just sucks when you bite down hard and lose all your teeth.

This is how I summarize my life these days, and many others I know. It seems like it's raining pits. Big hard, smelly, hurt your teeth, pits. Of course when something is bothering me, I refer to it as being smelly.. as a chef- that equates to bad news. I could get on the Julie Powell train and start using such profanity as the 'F' word, but then my daughter would pinch me and my (Italian/New yorker) mother- who reads my blog- would smack me into tomorrow. So I'll stick to smelly and stinky... then I can say, "What the stink is going on", Who the smell platted this dish". In our current stress induced environment, keeping things light is important.

So what do you do when you find out your sister was recently diagnosed with stage 2 breast cancer. If your me, you fall to pieces (thank you patsy). Then you jump on the computer & research diets. So I did just that, finding a lot of the obvious- eating a good clean diet of fresh foods. I get that, but what I don't get is why most postings and sites did not refer to the many benefits of eating foods that are organic, local and free of BST, Hormones, GMO's Pesticides etc.

I think the whole thing is stinky.. from Jo Jo having The Big C- to all the bullshit politics within our food system. When Richard Berman (Washington, D.C. based lobbying Co) has an opinion about organic foods and the documentary 'Food Inc', we better start looking at our blueberries a bit closer, as they may just stab you in the back. I don't know about you, but having to inspect every damn thing that goes into my yap, is a pain in the caboose. Yet we are forced to do just that, at least if we want to stay healthy and eat a diet that is not laden with artificial sludge.

Am I making you hungry yet.. HA!

Sorry.. but I think we all need to be a bit more comfortable speaking about our current food system, and exactly what it is we are buying/biting into. I see so many people avert their eyes, or become suddenly faint (woosie) when this subject matter is brought up. At least good, clean organic food doesn't stink! That's a start!

When someone you love is ill, and you want so desperately to help them, you start a journey that I think few are truly prepared for. My food journey is truly just beginning- so watch out, close your eyes and plug your ears.. I have a lot to say about the STINK.

Yours in Food....
Ms. Leah Delyte

Op-Ed Columnist "Food for the Soul"

2009-08-23T10:36:00.000-07:00

I READ THIS ARTICLE THIS MORNING AND WOULD LIKE TO SHARE IT WITH ALL OF YOU!

New York Times- By NICHOLAS D. KRISTOF

On a summer visit back to the farm here where I grew up, I think I figured out the central problem with modern industrial agriculture. It’s not just that it produces unhealthy food, mishandles waste and overuses antibiotics in ways that harm us all.

More fundamentally, it has no soul.

The family farm traditionally was the most soulful place imaginable, and that was the case with our own farm on the edge of the Willamette Valley. I can’t say we were efficient: for a time we thought about calling ourselves “Wandering Livestock Ranch,” after our Angus cattle escaped in one direction and our Duroc hogs in another.

When coyotes threatened our sheep operation, we spent $300 on a Kuvasz, a breed of guard dog that is said to excel in protecting sheep. Alas, our fancy-pants new sheep dog began her duties by dining on lamb.

It’s always said that if a dog kills one lamb, it will never stop, and so the local rule was that if your dog killed one sheep you had to shoot it. Instead we engaged in a successful cover-up. It worked, for the dog never touched a lamb again and for the rest of her long life fended off coyotes heroically.

That kind of diverse, chaotic family farm is now disappearing, replaced by insipid food assembly lines.

The result is food that also lacks soul — but may contain pathogens. In the last two months, there have been two major recalls of ground beef because of possible contamination with drug-resistant salmonella. When factory farms routinely fill animals with antibiotics, the result is superbugs that resist antibiotics.

Michael Pollan, the food writer, notes that monocultures in the field result in monocultures in our diets. Two-thirds of our calories, he says, now come from just four crops: rice, soy, wheat and corn. Fast-food culture and obesity are linked, he argues, to the transformation from family farms to industrial farming.

In fairness, industrial farming is extraordinarily efficient, and smaller diverse family farms would mean more expensive food. So is this all inevitable? Is my nostalgia like the blacksmith’s grief over Henry Ford’s assembly lines superseding a more primitive technology? Perhaps, but I’m reassured by one of my old high school buddies here in Yamhill, Bob Bansen. He runs a family dairy of 225 Jersey cows so efficiently that it can still compete with giant factory dairies of 20,000 cows.

Bob names all his cows, and can tell them apart in an instant. He can tell you each cow’s quirks and parentage. They are family friends as well as economic assets.

“With these big dairies, a cow means nothing to them,” Bob said. “When I lose a cow, it bothers me. I kick myself.” That might seem like sentimentality, but it’s also good business and preserves his assets.

American agriculture policy and subsidies have favored industrialization and consolidation, but there are signs that the Obama administration Agriculture Department under Secretary Tom Vilsack is becoming more friendly to small producers. I hope that’s right.

One of my childhood memories is of placing a chicken egg in a goose nest when I was about 10 (my young scientist phase). That mother goose was thrilled when her eggs hatched, and maternal love is such that she never seemed to notice that one of her babies was a neckless midget.

As for the chick, she never doubted her goosiness. At night, our chickens would roost high up in the barn, while the geese would sleep on the floor, with their heads tucked under their wings. This chick slept with the goslings, and she tried mightily to stretch her neck under her wing. No doubt she had a permanent crick in her neck.

Then the fateful day came when the mother goose took her brood to the water for the first time. She jumped in, and the goslings leaped in after her. The chick stood on the bank, aghast.

For the next few days, mother and daughter tried to reason it out, each deeply upset by the other’s intransigence. After several days of barnyard trauma, the chick underwent an identity crisis, nature triumphed over nurture, and she redefined herself as a hen.

She moved across the barn to hang out with the chickens. At first she still slept goose-like, and visited her “mother” and fellow goslings each day, but within two months she no longer even acknowledged her stepmother and stepsiblings and behaved just like other chickens.

Recollections like that make me wistful for a healthy rural America composed of diverse family farms, which also offer decent and varied lives for the animals themselves (at least when farm boys aren’t conducting “scientific” experiments). In contrast, a modern industrialized operation is a different world: more than 100,000 hens in cages, their beaks removed, without a rooster, without geese or other animals, spewing out pollution and ending up as so-called food — a calorie factory, without any soul. By NICHOLAS D. KRISTOF

Thanks for reading.. thanks for visiting our blog. Now be off, forage good clean food and drag your family to the table as often as possible to break bread!

bon appetite mon amies
leah

Mastering The Art of French Cooking, in Temecula

2009-08-13T22:27:00.000-07:00

40, is that old?

You know Julia was in her 40'a when she learned to cook.
It was 8 years, until she saw light at the end of the tunnel for Mastering The Art Of French Cooking.

Do we hold onto our dreams to a point that they cloud our vision? Or do we trudge upward and onward, wooden spoon in hand, pots banging, lobsters dieing, ducks to be trussed & mouths to feed. Well dear ones, give this old girl a glass of wine, a good 'bon appetite' kick in the ass and I'm off to the races again!

Like Julia, I've been working on my very own MTAoFC. Four years in the making - developing a cooking show that makes sex.. I mean sense. Slow, is how I like it. Slow is what so many of us need. If its made in 20 minutes, well I rather not dine. I want real food, real food that taste good, without any short cuts. Speak to my soul, rattle my taste buds. Is there another way? I Think not. I hold steadfast to my ambition of teaching others how to cook with good, clean ingredients in a hearty and very SASSY fashion!

The next Art de Cuisine class coming up for Chef Daragh and I, 'Mother Sauces'. So I am mastering the art of 'Mother Sauces'.. each and every one. The first of the three series is close to my heart- Red or Tomato based sauces. My nonna and grandfather Luigi passed this one down, my mother took her in-laws sauce, and perfected it. Every Friday my momma makes this sauce, and every Sunday I eat her pasta with red sauce- that has cooked, for two days.

Hence, our first of three is scheduled AUGUST 26TH, 2009 6-8PM at Leonesse Cellars.

First class: Red Sauces and from the Mother Sauces of Baking- Creme Anglaise

CLASS MENU
Pesto Sauce
A traditional basil pesto served over ricotta salata & yellow tomato

Marsala Sauce
Organic Chicken Marsala

Marinara
Over hand made Cheese Ravioli

Creme Anglaise
Creme Brulee

The Second Class will be SEPTEMBER 22, 2009 5:45-7:45PM

Second Class - Bechamel

CLASS MENU
Hollandaise/ Bernaise
Eggs Bennie

Veloute
Chicken & Tarragon Vol Au Vent

Bechamel
Cauliflower Gratin

Our third class will focus on emulsification's & Demi Glaze... my heart goes pitter patter, just waiting to be drenched in all that wondrous butter. We will be sure to shoot a bit on video and share our left overs with you! Food never looked so good. Me on the other hand.. well, lets just say I need to lay off the butter (temporarily, of course).

Meryl Streep Mentions Slow Food on The Colbert Report

2009-08-10T20:07:00.000-07:00

Insane weekend at the bistro. Probable fed over 1000... superfooderific!
'Small Bytes Bistro' at Leonesse Cellars is truly not to be missed.. come get saucy with us!

But what is so much cooler (and saucier) is the grand dutchess of the silver screen. Mrs. Meryl Streep, mentions the Slow Food Movement while on The Colbert Report. Check it out foodies..

The Colbert Report

Mon - Thurs 11:30pm / 10:30c

Meryl Streep

www.colbertnation.com

Colbert Report Full Episodes

Political Humor

Meryl Streep

Squash Blossom Quesadilla & Panzanella Salad While Listening To ABBA

2009-08-04T22:19:00.000-07:00

My 7 year old, miss GiGi Rose, is in love with ABBA and it is the only thing we listen to over and over again, with dancing queen being at the top of the play list. So I am now, "the dancing garden queen". I think I need a T-shirt with this on it! Amusing, if I do say so myself.

I'm dancing my way through the garden, which thanks to GiGi is the only thing keeping me sane in this heat. GiGi says, "Mama Mia" the squash has taken over". It has, and all the cute little squash blossoms are being marched into my kitchen so I can fold them into a flour tortilla with Asiago cheese and make the worlds yummiest quasedilla! How I wonder if Fernando would appreciate this culinary treat. Sing along... "There was something in the air that night, the stars were bright Fernando, they were smiling down at you and me for liberty & Quesadilla's Fernando!"

Seriously, its that simple! Try it, you'll like it, or Fernando (or ABBA) will give you your money back.. ha!

Have I gone off on tear drop tomato's yet? My pop and I have 6 plants that produce 20lbs a week.. off the hook. The sweetness is pure and addictive, even for our schnauzer Nola, who insists on being the tear drop tomato vacuum (man, I hope tomatoes do not give dogs gas!). I have been serving these babies at the bistro at Leonesse. The reaction is great.. people want sides of them, or a basket to buy. I guess I could charge a small fortune for these gems, kind of like popcorn at movies.. you can just get away with it. Which is incredible twisted that I am thinking that way... alias, the heat, if not ABBA, has gotten to me.

Two bitchen recipes for you all.. summer goodness in all things!

Squash Blossom Quesadillas

* 2 flour tortillas- or flax seed
* 1/3 cup Grated or shaved Asiago Cheese
* 6-8 squash blossoms, washed, stems removed (pat dry)

Heat a nonstick (green pan is the healthies for non stick) pan over medium-high heat. Put tortilla in the pan, sprinkle cheese on top, and place the flowers over the cheese. Top with more cheese then the other tortilla and grill 1-2 minutes or until golden brown on the bottom, pressing with spatula a few times. Flip and repeat. Cut into wedges and serve. Garnish with Guacamole and creme fraiche! Easy peasy.. and guests will kiss you for these!

Panzanella Salad

Ingredients:
* 1/2 french baguette, cut into bite-size pieces (any tasty.. bread works as long
as it has crust).
* 1/2 cup extra-virgin olive oil
* 3 tablespoons red wine vinegar
* 1 peeled and mashed clove garlic
* 1/3 cup red onion, cut in julienne (very thin strips), soaked in water and
drained
* 1/4 cup picholine olives, pitted and halved
* 1 cup fresh mozzarella cheese, diced
* Sea Salt
* Freshly ground black pepper
* 1/2 bunch basil & Italian flat leaf parsley
* 1 pound of tear drop tomatoes or mixed heirloom tomatoes- cut into small
chunks
* 1/2 seedless cucumber, diced (I like the lemon cucumbers.. they add so much
color!

Directions:
Preheat the oven to 350 degrees. On a baking sheet, toss the pieces of baguette with 1/4 cup of the oil & tab of butter. Toast until golden brown, 10 to 15 minutes per side. Let cool.

In a medium serving bowl, add the vinegar, garlic, red onion, olives, mozzarella cheese and remaining 1/4 cup oil. Season with sea salt and fresh cracked pepper to taste.

Fifteen minutes before serving, rip the basil into small pieces and add it to the bowl along with the tomato, toasted bread and cucumber. Toss to coat and let sit at room temperature until ready to serve. SO FABULOUS!

Nutrition Facts- FOR ALL YOU CARB AVOIDERS- use flax bread from Trader Yo Yo's

Information per serving
Calories: 245
Daily Values*
Total Fat: 16g 25
Saturated Fat: 4g 20
Cholesterol: 12mg 4
Sodium: 319mg 13
Total Carbohydrates: 19g 6
Dietary Fiber: 2g 8
Sugar: n/a
Protein: 8g

Well kids, I'ts been fun, but I must go. My spandex, head band, and ruffled blouse call to me. GiGi insists we dance around the living room singing ABBA at the very top of our lungs. Mind you our neighbors sit in front, peering through our windows, eating pop corn, enjoying the show (at least I think they do)!

your truly,
the dancing queen

Easy Summer Chilled Heirloom Tomato Soup

2009-07-29T17:14:00.000-07:00

Blogging, Facebook, Twitter, can be unusual, uncanny and incredulous to many of us. But more so, when you find yourself struggling to read the damn posts.

I have been reading (to much mind you) FB, Twitter & other posts, and have found myself completely annoyed with how lazy everyone has become. What the hell is thanx, ur, 2? Really, are two more vowels, consonants or letters really going to put your index finger to waste. I suppose all those seconds one is savings themselves by masquerading the English language, that they can now find the time to shave that odd patch of hair growth they never previously had time 4.

The thing is, if I did that in the kitchen, everyone would regurgitate their food, and send it the hell back. I'm not a fan of cutting corners because it leaves you with less. Less of an experience and feeling a bit cheated. The thing is, I want the whole damn enchilada.. not half. NO abbreviated food here folks.

With that said, lets be off to the glorious, wondrous yummy-ness of food!

Summer frikin' rocks. Crazy off the vine tomato's, peaches, beans.. I love it, our guests love it and my kid is in seventh heaven.. being the little fruititerian that she is. Chef De Cuisine, Daragh Matheson and myself put together a little 5 course/paired wine dinner at Leonesse Cellars this past Saturday. Their SS wine club members were stoked!

Le Menu... Epicurean cuisine from the Pyrenees Mountains to the Mediterranean

Refined traditional repertoires if you will...

To Start (recipe below)
Heirloom Tomato Chilled Gaucho Soup- 2007Cinsaut

Second
Manila Clams & Basque Sausage with Saffron.
Served with mascarpone & Fennel flat bread- Melange Blanc

Third
Tomato & Basil Sorbet- Roussanne (friggin' amaaaazing!)

Fourth
Brandt Prime Beef with 2 year cave aged Manchego Potato Puree’, garnished with crispy shallots. 2006 Meritage

Fifth
Flourless Chocolate Chili Cake in Leonesse Cinsaut Port Reduction- 2005 Cinsaut Port

It was a Divine evening, with no 'abbreviated' recipes or 'slang' dishes. Perfectly wonderful organic, local foods, turned into soulful delyte's!

Feel free to join us, any time..

Ms. Leah Delyte

Gaucho Chilled Heirloom Tomato Soup- Easy summer faire
Ingredients

* 1/2 cup olive oil, divided
* 7 tablespoons finely chopped fresh basil, divided
* 8 1/3 inch-thick baguette slices
* 4 1/4 cups coarsely chopped summer heirloom tomatoes (about 3 1/4 lbs)
divided
* 1 cup chopped sweet red onion
* 4 garlic cloves, chopped
* 1/4 teaspoon dried crushed red pepper
* 2 tablespoons tomato paste

Preparation

Mix 1/4 cup oil, 1 clove of garlic & 4 tablespoons basil in bowl. Season with salt and pepper. Brush oil mixture over both sides of bread. Toast bread in large skillet over medium heat until crisp, about 4-5 minutes per side. Transfer croutons to plate, and hold.

Next, heat 1/4 cup oil in another large skillet over medium heat, add 4 cups tomatoes & next 3 ingredients plus 3 tablespoons of basil. Sauté until vegetables just begin to soften, about 6 minutes. Stir in tomato paste, reduce heat to medium-low, and cover- cooking until tomatoes and shallots are soft, stirring occasionally, about 10 minutes.

*You can strain soup into bowl, pressing with rubber spatula to extract as much of the juice and solids as possible. Then discard solids in sieve. But I like it rustic and chunky.. which makes it a true Gaucho soup!

Freeze soup just until cold, about 30 minutes. Ladle into bowls and garnish with crème fraiche, croutons & sprinkle with chopped tomato!

A Chef, Slow Food, Gardens and our Kids

2009-07-14T17:43:00.000-07:00

The power to shine, to stand out and make a difference in this world, is within each of us. I see that time and time again working with food- from planting to cooking- with under privileged kids. And if you stop for a second and take the time to re-read that last sentence, what the 'F' is under privileged supposed to mean to orphaned kids? Kids don't really care, or at least until they get into their later years in school and the material/commercial nature of our populace lays into them for not being worthy enough.

The thing about doing food and working in the garden, is that the food and the garden can give 2 shits about how much money you have. Food, like any art form, is a beautiful form of expression, and can take kids to another world. Building gardens with our communities youth and teaching kids how to cook is rockin'. The input, the design, the exploration, science, poetry that comes out of the garden, and out of the pan, speaks volumes to the soul. If not just to the palate.

The point of this blog.. don't let others opinion's count so much that you stop interacting in your hearts desires. Life's distraction can keep us away from the most natural thing we humans should be doing.. growing food, sharing our skills and wisdom with our youth, and being loving nurturing souls.

The conversations in the garden, the heritage and tradition that swims through each planting of a seed, from the hand of a babe, brings us all one step closer to each other. What beauty we nurture, how profound the food we grow. How fortunate what we in this country have the 'Privilege' to eat! Doesn't everyone deserve the right to good food and a loving mentor!

Go.. build a garden, take out your water guzzling grass, reach out to our kids in need, and make a seed of a difference!

sweet soil ladies and gents.. get off your bums and on your knees!

Ms. Delyte

Organic, Slow Food Bistro in Southern California Wine Country

2009-07-07T09:51:00.000-07:00

There are all kinds of menu's to subscribe to or create as a chef. Sometimes I get so bogged down with all the creative dishes that swim through my head, that I can't manage to write. Then it hits me.. we are in a NEW season! Summer is upon us and in full swing. The tomatoes, Armenian cucumbers, baby fennel (yes, still growing), summer squash, artichokes..The Farmers Market! I can't stand it. So much to choose from. I feel like a kid in a candy store.

So faced with the new task of getting our summer menu written, broken down, ordered and implemented.. I have decided to go light. Chef Daragh and I both are heavily (and dear to my heart/Julia Child's) influenced and immersed in French cooking. It seems as if we are cheating on our lover, and almost perverse for us to venture out of our realm. I am already missing my butter, my heavy cream, and.. oh, gasp.. "where did you put the demi glaze!". We have made the commitment, we are ready to take the plunge.. But wait.. I have to keep my Mediterranean blood boiling with a small tribute to a classic Spanish sandwich, 'Bocadillos'.

More of an open faced or 'no dressing' sandwiches like,
Jambon, sangria infused fig, manchego cheese & arugula
Rare Brandt Beef, blue cheese & shaved purple sweet onion
Spicy Tuna with organic farm egg, arugula & EVOO

Then to spice it up a bit..
Carpaccio’s
Portobello Mushroom Carpaccio…, Grilled asparagus, ricotta salata & chimichurri
Smoked Wild Alaskan Salmon… Sweet purple onion, dill cream cheese &
caperberries
Brandt Beef Carpaccio shaved pecorino romano & spicy arugula leaves with
lemon aioli

I am also taking the Libations quite seriously:
House made chocolate ganache blended with Thomas Hammer Espresso, Leonesse
Cellars Port Wine & Cream.
Stage Ranch Organic Lime Pinot Grigio Mojito
Blood Orange & Chardonnay Mimosa (ooohh sundays never looked so good)
House-made Lemonade with Organic Mint from Sage Mtn. Farms.
Summer Peach White Sangria with Leonesse Viognier

The rest of the menu continues on with rockin' salads, charcuterie, cheese plates and flat bread pizza'a.

I have to say I'm diggin it. Keeping the saute line a little quieter for the hot months of summer, isn't such a bad thing. Things are shaping up, the creative juices are flowing and summer never tasted so good!

Doing what I do best, because I know how to be so fresh!

Come, Dig In, Eat, Hang out with us!
FRIDAY, SATURDAY & SUNDAY FROM 11:30A-5PM
MONDAY-THURSDAY OPEN BY RESERVATION ONLY!

Localvore in wine Country

2009-06-09T20:47:00.000-07:00

Eating in Temecula's wine country just got better with "Small Bytes" at Leonesse Cellars. Open Friday- Sunday 11:30-5pm. The menu is paired with Leonesse Wines with every detail hand crafted, local, organic and sustainable foraged. Even our hand cut and made to order fries.. that's right, I said fries.. with pancetta, grano padano & butter. Ohhh it only gets better when one orders the lamb and brandt beef petite burgers on Brioche buns with housemade curry aioli. Got your taste buds buzzing yet!

The view will knock your socks off.. and you won't want to leave, so we will have to kick you out, or get you a cot! We are Delyted to cook for you, so come join us for a taste of our lush region!
Delytes-8x14.pdf

Good Food with Evan Kleiman on KCRW

2009-05-18T21:11:00.000-07:00

I had the honor of hanging with Evan Kleiman at the studio digs of KCRW, earlier this week, chatting about Ag, School gardens and more. Evan hosts a great radio show (and I do not use the word 'GREAT' lightly- she is a force in the food world- most foodies would wilt, then shrivel up and die without her Saturday morning show), the show is.. well you guessed it, about food. Growing food, eating food, where to find food, what have you put in my food, and WHY did you take my food! I brought her a tasty bag of citrus & avocado from our hood, and was pleased to see her dig right into the blood oranges from Stage Ranch. That damn good orange is featured all over our May/June menu at our new bistro "Small Bytes By Delytes" at Leonesse Cellars. Blood oranges do not hang around for a long time, they have a short season, which is currently at its peak. So you better hurry over and get your fill!

Evan is also the founder of Slow Food L.A., and an avid Gardner.. which brings me to my next point. Gardens, slow food, kids, good eats, health, community & food heritage. Did I just say that all in one breath- you bet your sweet buns I did. Because when it really boils down to the basics- it is our youth and food which equals gardening, heritage and community support thereof. We dialed in on the 21 garden programs that Slow Food Temecula has nurtured, and of course the great selection of produce that can be found here in our supple agricultural paradise! You'll have to tune in this Saturday to KCRW 89.9 (May 23)11am-Noon to hear the rest!

Not to forget: Field To The Fork- slow food temecula's slammin' May 31st event at Leonesse Cellars- to raise money for School gardens. Go Figure!

Green Catering Company- Delyte's Fine Foods

2009-05-14T20:56:00.000-07:00

Dictionary: n. green: Green A supporter of a social and political movement that espouses global environmental protection, bioregionalism, social responsibility, and nonviolence.

Not a bad definition to fall under.

With so much happening these days, Michelle Obama planting an organic garden at the white house, Alice Waters on 60 minutes, and the major networks planning 'Green' driven shows, the word Green is in full use. So I am putting green eggs and ham back on the menu.. a little green goes a long way!

Super- D's is now at Leonesse Cellars serving up all kinds of organic, local yummy treats. We survived the silent opening.. and now are on the fast track to this weekends grand opening.. so feeling green my friends.. come eat some green!

goodness... it's tough being green.

the green goddess

Top Green Catering Company in So. California!

2009-05-01T22:15:00.000-07:00

Delyte's has just been rated as Numero Uno on Greengamma.com for April 2009.

How bitchen is that!

Making a commitment to be a green, sustainable company comes natural to us (pardon the pun). It's a groovy feeling to be acknowledged for what you do well.. and love to do!

Thank you for your support and for being such good stewards of our fine green earth!

Live * Love * Eat
Leah Delyte