Eating Out RESTAURANT REVIEW
Ambassador of the bean Palo Alto woman holds ‘chocolate parties’ to boost cacao farmers by Chris Kenrick
Weekly file photo
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Chocolate tastings feature fair-trade and artisanal chocolate from many lands. Probably no one eats the giant pod.
DINNER BY THE MOVIES AT SHORELINE’S
Pizzeria Venti ys
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tanding in her tiny Palo Alto “chocolate garage,� Sunita de Tourreil shakes a rich, brown cacao pod full of beans. “We’ve all seen chocolate — we eat it — but we’ve probably never seen this,� she said. “On the other hand, the farmers who grow it have only seen this pod, but they’ve never seen the chocolate, or eaten it in the form we enjoy.� De Tourreil aims to bridge that gap — and boost the connection between cacao farmer and chocolate consumer — through the Chocolate Garage, in which she offers tasting parties in her downtown location, people’s homes or corporate venues.
Tasters “will leave knowing much more about chocolate and cacao and feeling very good: full of chocolate,� she said. De Tourreil, a former UCSF biology researcher concentrating on the human form of mad-cow disease, turned into a researcher of chocolate after a chance meeting seven years ago with an Ecuador-based chocolate maker. He was growing the beans and making the chocolate on site, and had sponsored a village health clinic and school. “He was doing great work with a rigorous, for-profit model, but he had no access to capital to scale, market and distribute his product,� (continued on next page)
Spaghetti alla Langostino e Pangrattato h3CAMPIv IS A 6ENETIAN TERM DATING IN %NGLISH PRINT TO )N !MERICA WE REFER to Langostino or shrimp cooked in garlic, butter, lemon juice, and white wine and commonly listed on menus as “shrimp scampi.â€? The true scampo (scampi is the PLURAL OF )TALY IS A SMALL LOBSTER OR PRAWN OF THE FAMILY .EPHROPIDAE WHICH IN !MERICA IS CALLED A hLOBSTERETTE v 7HEW 7E TRULY BELIEVE THIS EXPLANATION IS A bit over the top. By far the best historical deďŹ nition comes from Mrs. Hedy GiustiLanham, a rather zaftig woman who styled herself “practically a scampo, although NOT QUITE AS PINK AS ) SHOULD BE h 3HE WAS UNABASHED CONl DENT AS SHE STATED h9OU SEE THE BEST ONES COME FROM 6ENICE WHERE ) AM FROM AND WE ARE ALL 0LUMP LITTLE BEASTS h .OW THAT S A WOMEN From our kitchen to yours. Giulia Grisi as Norma in 1831 Buon appetito! Chef Marco Salvi, Executive Chef
Spaghetti with Langostino in a Garlic Butter Sauce with toasted breadcrumbs and spinach s LB )MPORTED DRY 3PAGHETTI s 4BSP OF "UTTER s 4BSP OF /LIVE /IL s #LOVES OF 'ARLIC SLICED s 3HALLOT 4HINLY 3LICED s 4 BREAD CRUMBS s CUP FRESH SPINACH PACKED OR ž CUP frozen spinach, thawed and thoroughly drained
1390 Pear Ave., Mountain View (650) 254-1120 www.mvpizzeriaventi.com
Hours: 9 a.m. to 9 p.m. Monday through Thursday 9 a.m. to 10 p.m. Friday through Saturday 9 a.m. to 9 p.m. Sunday
s OZ OF ,ANGOSTINO MEAT 4HAWED Rinsed, and Drained s — #UP OF $RY 7HITE 7INE s — CUP &RESH 0ARSLEY MINCED s 4 ,EMON ZEST s 'RATED 0ECORINO
To cook: Broil water to boil. Salt and add pasta and cook according to directions or al dente. To a large sauce pan add the butter and olive oil and set heat to medium heat. Once butter has melted add 1/3 of the garlic and the shallots; sautĂŠ until both are translucent. Add the breadcrumbs and toss to coat. SautĂŠ breadcrumbs until lightly toasted. Add the spinach and wine and wilt down. Add the Langostino meat. Gently stir to combine and cook until Langostino are heated through (about 3 minutes) Note: Do not overcook the Langostino. Taste and adjust the salt and pepper. As soon as pasta is done immediately add to pan, add lemon zest and parsley and toss to combine all ingredients. Sprinkle with grated Pecorino cheese to serve. Feeds 4. *>Â?ÂœĂŠ Â?ĂŒÂœĂŠ7iiÂŽÂ?ÞÊUĂŠ >Â˜Ă•>Ă€ĂžĂŠĂˆ]ÊÓä£ÓÊU Page 29