A Recipe, An Icon

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One of the most popular dishes at Delfina, we’re happy to share with you the recipe for a dish so classic that inspired it our logo.


DELFINA
Grilled Monterey Bay Calamari

with Warm White Bean Salad
Serves 4

— Fresh Calamari, cleaned, separated but not skinned if possible | 2 lbs
— 9”Wooden Skewers
— Pure Olive Oil
— Kosher Salt
— Fresh Ground Black Pepper
— Garlic | 4 - 5 cloves
— Extra Virgin Olive Oil | 1 cup
— Italian Parsley, chopped fine |1 bunch
— “Rice Beans” | ½ lb
— Sage leaves | ½ bunch
— Lemon zest, julienned and blanched | 1 ea
— Olives
— Frisee
— Arugula
 

  • Cook the rice beans: Combine beans, sage and garlic in a large pot.  Add cold water to cover by about 4” and bring to a boil. Reduce to a very low simmer and cook for about 2 hours, or until the beans are completely tender.  Season lightly with salt and store in their liquid.
  • Make the picada: Combine the garlic and salt in a mortar and pound to a paste. Transfer to a stainless steel bowl.  Add the oil, a little at a time, to form a homogeneous mixture. When all the oil is added, stir-in the parsley and season with salt.
  • Skewer the squid bodies in-groups of three, once through the bottom and once through the top of each.  Season with salt and pepper and brush with oil.  Grill until squid begins to firm up slightly and take on color.  Flip and grill on the other side.
  • Toss the greens with salt, pepper, a splash of vinegar and some extra virgin olive oil.
  • Warm the beans with some of their cooking liquid, some extra virgin olive oil, salt and pepper.
  • Arrange the grilled calamari with the beans and the greens. Sprinkle with the olives, picada and lemon zest.

Introducing… Sally Kim!

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We’re excited to introduce Sally Kim, the new Beverage Director for the Delfina Restaurant Group. A South Korean born (though she’s lived all over), French Lit expert (by the authority of her alma mater), race car enthusiast (a career for another life) - Sally not only brings an eclectic history to her wine knowledge but also more than ten years of industry experience. Previous to joining our team, Sally was managing the floor or directing wine programs at Bay Area restaurant including Marketbar, Restaurant Lulu, Zibibbo and Pres A Vi here in San Francisco as well as Orsa & Winston and Terroni in Los Angeles.

A “supertaster” according to some of her peers, Sally’s philosophy is taste over prestige and gets her kicks introducing people to their new favorite wines. Sally will be overseeing and refining the beverage programs at all of our restaurants, but you’ll often find her on the floor during service helping you tailor your beverage selection to your meal. If you catch her, introduce yourself. We’re sure you’ll like her as much as we do.

A Conversation with Skyelark Ranch

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Pizzeria Delfina (PD):In your own words, what is that you do?
Alexis and Gillies Roberston (AG):We are livestock graziers …. Grazier: meaning we believe in good stewardship of the land, humane treatment of animals and use farming and ranching practices that preserve clean water, encourage wildlife and build soil health.

PD:Why graziers?
AG:We both have backgrounds in environmental management and we come into agriculture with a land stewardship background. Ranching because we can grow food and still promote a healthy ecosystem. We use our livestock as a management tool.

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PD:Who have you been influenced by? Famous, family or otherwise.
AG:I think first influence we had was Hugh Fearnley-Whittingstall. The River Cottage Cookbook tells you how butcher a chicken so that was what first, but most importantly we have had some really great farm mentors that have helped us get going and still help us to this day. We call our sheep mentors our Sheeple.

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PD:We all agree on the need for sustainable food, but what does sustainable food mean to you?
AG:For us sustainable isn’t just about a label like organic or free range. It is more a of philosophy about land stewardship, humane treatment of animals and finally being financially sustainable. I think it is far more important to directly support a farmer that you know and trust than to go to a big store and buy something that has a politically correct label on it.

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PD:How do you think we could bring sustainable/real food to the masses How can we work together to make of affordable?
AG:Affordability and access are both big issues that we think about all the time. It is really important for us to be able to pay ourselves, otherwise it isn’t sustainable at all. On the other hand we often have folks who can’t afford our product and I understand that as well. I think we as a society should eat less meat, but eat quality meat. Also there are cheaper cuts that we have an aversion to just because we are used to our meat being so cheap. Someone is losing when you can get a chicken for $1.89/lb.

PD:Favorite food? Favorite chef? Who’s doing it right and why?Gillies:Anything cooked over fire.
Alexis:Something cooked by someone else. Toss up between Fergus Henderson and Francis Mallman, quality ingredients, simple using whole animal.

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PD:What would you say to a kid who wants to be you (a rancher/farmer) when they grow up?
AG:#1, Get an internship. #2, Don’t be afraid to ask for help. #3 When in doubt, try it and see.

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PD:What does a typical day in your life look like?
AG:We get up between 3:30 and 7:00 depending on the days schedule. A typical day consists of coffee, we do the rounds of checking water and feeding, let the chickens out, second coffee, work a couple hours at our off farm jobs, work on a big project like setting up pig waters, moving sheep or chickens, gathering and washing eggs, scheduling slaughter days, planning feed availability, budgeting, paying bills, evening chores. beer, dinner, bed. repeat.

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PD:What would your last meal be?
Gillies:Lamb Shanks over mashers
Alexis:Scallops and lobster just a giant plate of scallops and lobster. If only I could farm those!

PD:Ideal night out?
AG:Dinner at a nice restaurant and live music show

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PD:One superpower?
AG:Ability to clone ourselves

PD:If you weren’t a rancher, what would you be?
Gillies:Bird Biologist
Alexis:Farm Adviser of some sort

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PD:Anything else you’d like to say?
AG:It is amazing how much goes into producing the food on your table. It is challenging physically, 14+ hour days and heavy lifting, but also intellectually. As beginning farmers we have to learn how to be business people, environmentalists, animal scientists, grass farmers, marketers, and production managers. There are so many moving parts and when they are working smoothly we can bring our customers a high quality product. All this complexity make Ranching and Farming one of the most challenging and yet rewarding occupations out there. I think if more people knew what went into their food they would savor it a little more.

Film Nights in Dolores Park kick off this Saturday, June 15th with the 1984 classic Ghostbusters and once again the Pizzeria Delfina Mission is happy to take care of your picnicking provisions. Pre-Order and PRE-PAY for your dinner today. Then impress your friends on Saturday as you casually grab your order from the Pizzeria on your way to the park.

Call today 415.437.6800 to pre-order and pre-pay.

Also, mark your calendars for Clueless on August 2nd and American Hustle on September 27th.

Film Nights in Dolores Park kick off this Saturday, June 15th with the 1984 classic Ghostbusters and once again the Pizzeria Delfina Mission is happy to take care of your picnicking provisions. Pre-Order and PRE-PAY for your dinner today. Then impress your friends on Saturday as you casually grab your order from the Pizzeria on your way to the park.

Call today 415.437.6800 to pre-order and pre-pay.

Also, mark your calendars for Clueless on August 2nd and American Hustle on September 27th.
No, you’re not dreaming. 
Today in Palo Alto - Free meatballs and free delivery, while supplies last.

No, you’re not dreaming.

Today in Palo Alto - Free meatballs and free delivery, while supplies last.

Prime Rib Dinner at Locanda for Father’s Day.
Join us at Locanda for a relaxed Father’s Day evening. Feast on an incredible Dry-Aged Prime Rib Dinner complete with all the classic steak house specialties, or Dad can have his pick from a stellar a la carte menu. And in honor of Dad, we will feature a Kentucky bourbon flight to start off the evening with a line-up of Russell’s Reserve 10yr, Four Roses and Elijah Craig 12yr.
Reservations available here.

Prime Rib Dinner at Locanda for Father’s Day.

Join us at Locanda for a relaxed Father’s Day evening. Feast on an incredible Dry-Aged Prime Rib Dinner complete with all the classic steak house specialties, or Dad can have his pick from a stellar a la carte menu. And in honor of Dad, we will feature a Kentucky bourbon flight to start off the evening with a line-up of Russell’s Reserve 10yr, Four Roses and Elijah Craig 12yr.

Reservations available here.

Pizzeria Delfina Palo Alto now open all-day everyday, from 11am - 10pm. Stop by for an afternoon cocktail on our patio.
651 Emerson St. 

Pizzeria Delfina Palo Alto now open all-day everyday, from 11am - 10pm. Stop by for an afternoon cocktail on our patio.

651 Emerson St. 

Join us!

Join us!

Pizzeria Delfina Palo Alto opening Mid-April. Stay tuned!

A Spring Recipe

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Farmers’ Markets are about to be full of them, so here’s one way Locanda uses spring’s bountiful fava bean.


LOCANDA
Grilled Pizza Bianca with Burrata, Fava Beans & Crushed Herbs

Serves 4

— Pizza Bianca* | 1 loaf
— Fresh Burrata | 2 balls
— Parsley Leaves, picked | ½ cup, loosely packed
— Mint Leaves, picked | ½ cup, loosely packed
— Fresh, Tender Fava Beans, shelled | 2 cups
— High Quality Extra Virgin Olive oil | 1 cup
— Coarse Sea Salt, such as Maldon
— Freshly Cracked Black Pepper

*This recipe is delicious with Locanda’s Pizza Bianca, which is available for purchase at the restaurant. But you can substitute another favorite bread instead.

Preheat a charcoal or gas grill to medium-high heat, or substitute an oven preheated to 500°F.

Meanwhile, place the diced Guanciale in a saucepan, cover with a quart of water, and bring it to boil. Turn down the heat to a medium boil, and cook the Guanciale until it is soft, juicy, and tender, anywhere from 10-15 minutes. Strain the Guanciale from the water and reserve the cooking liquid for later use.

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