LEARNING NEW WAYS TO NURTURE OURSELVES |
SOMETHING
NEW
TO CHEW ON
A Personal Message From Denise Righetti |
Dear Savor Our City Foodies,
Lot's of NEW and exciting things coming your way from Savor Our City. These are certainly challenging and unprecedented times for all of us and we are doing everything we can to adapt and stay relevant. As such, while we are able to do some events in person, we have created new online experiences hosted live via Zoom for our clients‘ team building, networking and fundraising needs.
We are also excited to announce that we are currently in production, creating a NEW series of culinary related videos that will be available on our YouTube channel. Look for "Savor The Flavors With Denise Righetti," coming soon!
Something else NEW from Savor Our City, is our exciting assortment of Charcuterie Snack Boxes!
Until we eat (and drink) again...I send you Delicious Wishes,
XO,
Denise Righetti |
Have Some Foodie Fun In The Comfort and Safety of
Your Own Home Or Office |
Savor Our City is very excited to bring you an exciting line-up of LIVE ONLINE events. No need to worry about social distancing, we've got you covered.
Now you can interact with your friends, family or colleagues in a fun filled GROUP cooking or mixology class, wine pairing or tasting, or even learn to paint and do magic! |
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JOIN ME ON A JOURNEY TO BETTER EATING HABITS!
I'm guessing many of you have been evaluating your own healthy or unhealthy eating habits just like I have during this time of quarantine. Forced to prepare my own meals in lieu of eating at the amazing restaurants I am accustomed to, has led me to a surprising new culinary adventure; concocting delicious, nutritious and healthy meals!
I am very excited to announce that I am in the process of creating cooking videos featuring my latest food finds and cooking gadgets/accessories. I encourage you to follow our Savor Our City's YouTube channel and catch all the upcoming videos of "Savor The Flavors With Denise Righetti." |
Denise shares her food managment tips and shows you how to make quick & healthy Fat Burning Meals to get your week going. |
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Denise will explore hand held cuisines from around the globe including Keto inspired options. |
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What better way is there to relax than learning about all the amazing benefits of wine. Denise shares information on wines and unique pairing ideas with cheese, chocolates and few other surprising food items. |
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Get a jump on Happy Hour as Denise highlights America’s Craft Cocktails, Beers & Sodas and even gives out clever Mixology tips & Tricks. |
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Denise shares her favorite air fryer recipes and introduces you to her latest finds in food gadgets and kitchen accessories. |
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See what kind of clever concoctions Denise makes from left overs in her kitchen. Get inspired. Get Cooking Hot Stuff. |
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The Latest CRAZE Is To GRAZE! |
We are so excited to be launching our Charcuterie Snack Boxes; grazing boxes filled with delicious charcuterie; including a selection of cheeses, meats, with an eclectic assortment of gourmet snacking accoutrements to choose from.
We offer made-to-order individual boxes or sharing boxes for up to 5 people. Charcuterie Snack Boxes are a great add-on for any of our live or Live Online events.
A perfect pairing for wine tastings! |
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Mushrooms are edible fungus that can provide several important nutrients.
The many kinds of mushroom have varying compositions and nutritional profiles.
From puffballs to truffles, mushrooms can range from everyday fare to a costly delicacy. People can buy them fresh, canned, or dried. In 2015, each person in the United States consumed, on average, around 3 pounds of mushrooms, according to the Agricultural Marketing Resource Center. |
Although over 2,000 varieties of mushrooms are edible, only a handful have become important in the American diet. The mushrooms most familiar to U.S. buyers are the "whites," or common button agaricus. Other varieties of agaricus, the criminis and portabellas, are known as the “browns.” Shiitake (shee tah kay), oyster, wood ear and enoki (e nok e) mushrooms are also popular. |
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Particularly in the Pacific Northwest and the northeastern United States, seasonal species such as morels, oysters and chanterelles are gathered in the wild and sold at farmers' markets and through retail stores. |
Tips for buying: When buying fresh mushrooms, choose the ones that are firm, dry, and unbruised. Avoid mushrooms that appear slimy or withered.
Tips for storing: Store mushrooms in the refrigerator. A person should not wash or trim them until it is time to cook with them.
Tips for serving: The Environmental Working Group, which assesses foods for their pesticide contents, placed mushrooms that grow in the U.S. in its 2019 list of the 15 cleanest foods, referring to relatively low traces of pesticides. However, people should still wash and clean them carefully before using them to remove any soil and grit. If necessary, trim the ends of the stalks. You can use mushrooms whole, sliced, or diced. |
Health benefits: Mushrooms contain protein, vitamins, minerals, and antioxidants. A cup of sliced, raw mushrooms, weighing 70 grams (g), provides almost 1 g of fiber. B vitamins help the body get energy from food and form red blood cells. A number of B vitamins also appear to be important for a healthy brain.
The choline in mushrooms can help with muscle movement, learning, and memory. Choline assists in maintaining the structure of cellular membranes and plays a role in the transmission of nerve impulses.
Mushrooms are also the only vegan, nonfortified dietary source of vitamin D.
Several other minerals that may be difficult to obtain from a vegan diet — such as selenium, potassium, copper, iron, and phosphorus — are available in mushrooms.
Mushrooms can be a healthful addition to a varied diet. They are easy to prepare and provide a range of nutrients. People should only eat mushrooms from a reliable source, as some types are toxic. |
From Agricultural Marketing Resource Center |
"Must-Try" RECIPES
Seasonal & Regional Delights To Make In Your Own Kitchen |
Mushroom & Goat Cheese Béchamel Pizza |
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INGREDIENTS:
2 tablespoons unsalted butter
3 tablespoons all-purpose flour, plus more for dusting
1 1/2 cups milk 2 ounces fresh goat cheese, thickly sliced
Freshly grated nutmeg
Salt and freshly ground black pepper
1 pound pizza dough
2 tablespoons extra-virgin olive oil, plus more for brushing
1 garlic clove, smashed
1 pound assorted fresh mushrooms, such as porcini, white button and stemmed shiitake, thinly sliced
1 teaspoon thyme leaves |
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How to Make It
Step 1
Preheat the oven to 500°. Preheat a pizza stone or generously oil a large baking sheet. In a medium saucepan, melt the butter over moderate heat. Stir in the 3 tablespoons of flour until a paste forms. Gradually pour in the milk, whisking until smooth. Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes. Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes. Remove from the heat and stir in the goat cheese until melted. Season the sauce with nutmeg, salt and pepper.
Step 2
Cut the pizza dough into 4 pieces. On a lightly floured work surface, roll out each piece to a 6-inch round. Dust the rounds with flour and let rest until slightly puffed, about 15 minutes.
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Step 3
Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil. Add the smashed garlic clove and cook over moderate heat until golden, about 2 minutes. Add the mushrooms, cover and cook, stirring occasionally, until tender and browned, about 15 minutes. Discard the garlic. Season the mushrooms with salt and pepper and stir in the thyme leaves.
Step 4
Roll out one of the dough rounds to form a 9-inch round. Transfer the round to the peel and brush the edge of the dough with olive oil. Spread 1/3 cup of the béchamel over the dough and scatter one-fourth of the mushrooms on top.
Step 5
Transfer the round to the pizza stone and bake for about 5 minutes, until the edges are crisp and the béchamel is bubbling. Transfer the pizza to a work surface, cut into wedges and serve. Repeat with the remaining dough and toppings.
Make Ahead - The béchamel can be refrigerated for up to 2 days. Bring to room temperature before proceeding.
Suggested Pairing - Many oak-influenced Spanish whites have an earthy roundness that goes well with mushrooms. |
From Best Health Magazine |
Covid-19 Inspired Drink Recipes |
Just in time to help you through these tough times: |
It's always a good time to celebrate the Gods of Wine....to Bacchus, Dionysus, and Liber... "Cheers!" |
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