Planning for So It

Southern Italy, yo.

The thing that I heard about southern Italy when Ted & I were there was that things in So It are stronger - darker, thicker coffee, stronger wine, denser flavors. . . yeah.

We're meeting to discuss the menu, and we desperately miss those of you who couldn't join us this evening . . . . This is going to be stream of conscience so I beg your pardon.

So, Marcy & Freddy are doing appetizers and dessert.
Marcy wants to make fresh mozzarella


Nici & Andy are making their brother-in-law's slow cooked red sauce = Italian gravy. Think meatballs, think pork, think old family recipe that will knock your knickers off. This will go with pasta. They're also going to kick out some homemade bread.

Keila needs to huddle with Brock, but the idea is to do an entree with a fish.

[As an aside: there's a store in Butte (Front Street Market Eatery) that we thought it would be fun to road trip to some Saturday in April to shop. Let me know if you're interested or if you have more information . . . .]

And also . . .

Ted & Anne will make a minestrone.
Anne also wants to make something that honors pork in some respectful manifestation . . . it will be a main dish.

Freddy making something with veal for an appetizer.

So that leaves us with some ideas that we'd like to see come to fruition. Speak up if you want to take one of these on:

pizza - Neopolitan
salad - Cesar - Nici & Andy have a recipe that they're happy to share!
another dessert?
What about another main dish or appetizer?

Speak up, foodies!

The Persian Feast

Sorry it took me so dang long to get these few photos up. Can't wait for so italy.


lovely table, Jason and Gita


ash came first


and then the entrees (feel free to post recipes)


either Marcy or Freddy was talking and clearly saying something brilliant


ah. mmmmmmm.


xo


dessert!

MBPP

Hello Foodies:

Has the inversion got you down? Come join us in planning for our next Missoula Bistro event.

Where: Anne and Teds
When: February 15,2009
Time: 6:30 PM
What: Missoula Bistro Planning Potluck (MBPP)

Anne and Ted will supply us with some sort of Main dish, please bring a side or dessert and something to drink (does not have to be wine)
I think that Southern Italy is next on the agenda, so please bring along some inspiration. Perhaps we could do another 7 course meal, like we did for France???? Who wants to host?

If you have photos from the last event (Nici!!) please feel free to post on the blog. missoulabistro.blogspot.com Recipes and ideas too.

Yummmmmm


Marcy


PS Monday is a holiday for some.

Hi guys.
This sounds great to us we're happy to host!

So, how is Saturday, January 10th at 7pm for all?

I think you've all been here, but just in case we're at 1280 S 2nd Street West, just 1 block EAST of the Good Food Store and Russell on the corner of 2nd & Inez. We're xeriscaping in our yard, so look for the 15 cubic yards of shredded cedar.

Let's talk menu as the day gets closer. I have a great persian cookbook to share, too.
Xo
G&j

and I'm googling "persian beverages" at 10:07 on a Tuesday night...

Though strictly banned some time after the Islamic Revolution of 1979, alcoholic beverages may be readily available in Iran, but they are not openly available. The most common beverage is called aragh-e keshmesh, which is domestically produced, with the best variety available in the province of Qazvin. Vodka is the second most commonly available alcohol, with most quantities imported directly from Russia. Some domestic varieties of vodka are available, but cannot be easily obtained (the brand "55"). Beer is the third most common alcoholic beverage, with much of it imported from northern Europe via Turkey. As with vodka, domestic beer is available, but not easily obtained. Other imported liquors such as Scotch whisky, gin, and higher quality vodkas from Poland are available in some major cities, but at a much higher cost (typically even more expensive than the Western average) and as such are considered luxury items.

Wine has been a major part of Iranian culture since ancient times, and this tradition has continued despite current governmental restrictions. The major wine-producing centers of Iran are Qazvin, Orumiyeh, Shiraz, and to a lesser extent, Isfahan. Red wine is the most common variety and also the most popular, with white wine also enjoying a strong position in the north. Wine-producers are often, but not always, either of Armenian or Zoroastrian background, as non-Muslim minority groups are entitled the right to produce wine (and other alcoholic beverages) for their own use. Though it is illegal for them to sell wine to other Iranians (and to foreign visitors), this rule may not be followed and their wine may be obtained in those parts of the country where it is produced or distributed. The Armenian producers of Orumiyeh and Isfahan are, in particular, renowned for their sweet, sparkling red wines.

and the winner is . . .

Persia!

We're meeting the 2nd Saturday in January - that's January 10th, yo.

Gita & Jason are hosting. Bless them.

Post your comments with any helpful links, recipes, and what you plan on making.

There was some discussion on Sunday about whether we should focus on pairing non-regional wines for the sake of flavor, or staying true to the region itself and bringing traditional beverages.

What are your thoughts? Please post.

Okay so I havent figured out the text and picture thing yet but yum Chocolate and Chicken...

The wines were fabulous, my favorite was the Nora and the Borsao.

Margot was really into the Cava.