Their Chronic Roll Sushi is ah-mazing. We are all enjoying it. “It’s a lions mane mushroom sushi. “It’s seasoned absolutely perfectl” says Laurie. “The texture is perfect, like real sushi” says Kristen. Patsy says: “It’s so satisfying. I can’t get over it!”
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We fight with our wallets. We win with awareness. Every ingredient list you decode is a tiny act of rebellion. Every bottle of extra-virgin olive oil or avocado oil is a badge of honor.
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And ditto for the French fries. They’re just French fries that are lovingly hand cut, cooked to the perfect level of deliciousness. We finish the entire offering. The best. I will come back for all their food, but especially their fries.
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Phyllis says: “I really enjoy the shrimp.” And as I look around the table it becomes obvious that we all feel the same, at least those of us that are not vegan. But there was plenty to eat for all.
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We missed happy hour. So we just just drinks and some guacamole. Since chips and salsa are served when you sit down, it was a good dip. Keep in mind, the chips are stored in the bar area while when you eat, they seem to be fresher. And the salsa in hotter at the bar.
Read MoreHere are the details for this recent re-call:
Trader Joe’s Cajun style blackened chicken breast fettucine alfredo
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Thanks to all the Chefs and staff that participated in tonight’s event! Everyone enjoyed the food, the wine, the quiz about Rome and Food and our grand finale! That dessert. We will be back to try more things from the menu!
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I must say there has not been even one time that I’ve brought people to Catania without each and every one of us walking away totally satisfied. That’s because all the pasta’s are handmade. The pizza is from a woodfired stove (2 of us took pizzas home). And the food is as carefully plated and created with love.
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But today I want to talk about Jacques Pepin’s purpose, because we have that in common. I am building “No Face Goes Un Fed” to end hunger in San Diego. It will support people out of work with skills and placement. And we will support all the non profits I have worked at in San Diego, that have lost their government funding.
Jacques has a foundation with similar values and there is joy and hope to be found in contributing.
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And the Lapin (Thompson Heritage Ranch rabbit) with a potato foam, cherry and more is next. Laurie says: “The Rabbit is really good, it’s surprising. I’ve never had Rabbit before.”
But the real winner of the entire evening is the Gnudi. It’s a ricotta mimolette, with asparagus, carrot and lavender.
Patsy says the dumpling is her favorite dish, the little touches and micro flowers, Very artistic. I love all that. Very artistic.”
Read MoreJoin a community of food lovers learning, laughing, and cooking together! As a Founding Member, you’ll get VIP discounts on courses, retreats & foodies cruises—all designed to make life healthier and happier. And every motivation, every recipe, every idea on cooking you will find waiting for you in the Founding Membership Portal. It comes with your monthly $97 per month membership fee. You can cancel anytime. And, I keep adding new videos, creating 2 special events a year that are free as a Founding Member, plus twice a month, we are on a live zoom call talking about or making food together!
Your membership helps feed those in need through No Face Goes Unfed, bringing hope to San Diego and then nationwide.
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