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WHAT’S UP WESTSIDE ..................PAGE 2 KNOW BEFORE YOU GO ................PAGE 3 EARTH TALK ....................................PAGE 4 LETTER TO THE EDITOR ..............PAGE 5 MYSTERY PHOTO ............................PAGE 9
MONDAY
11.20.17 Volume 17 Issue 7
@smdailypress
The Best Thanksgiving Turkey Method
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@smdailypress
Santa Monica Daily Press
smdp.com
City charges forward with plan to encourage electric vehicles
Chicken A La Russe
KATE CAGLE Daily Press Staff Writer
FROM RAPHAEL LUNETTA Editor’s Note: The Daily Press worked with the Santa Monica Farmers Market to produce a series of recipes from local chefs and vendors. The recipes were collected into a standalone guide distributed in the paper and those stories are reprinted here in advance of the big meal. Content was created by Daily Press Editor Matthew Hall.
A turkey can be an intimidating bird to cook. You need one large enough to feed your holiday guest list, but small enough to actually fit in your oven. It needs to be cooked through but kept moist on the inside, preferably with a crispy exterior. The white and dark meat cook at different temperatures and yield different flavors, but there are specific expectations for each. It’s enough to bedevil a professional let alone the casual home cook but local chef Raphael Lunetta has a solution: dismember the bird. He said turkey is the centerpiece of the Thanksgiving meal and as an absolute comfort food it offers great leftovers. Separating
the cuts allows each piece to be cooked properly and provides a better overall experience. “It came about around 2006 at JiRaffe,” he said of his approach. “We wanted to make the dark meat the star. We worked hard to develop a method that would yield the juiciest dark meat possible.” He said his approach delivers juicy breast meat, incredible dark meat that is full flavor and creates the base to the best gravy your guests will ever have. “Even a chef like myself finds himself or herself pulling their hair out when trying to cook both dark and white meat to perfection,” he said. “My deconstructed turkey will set you up for success ? and rave reviews among friends and family.” Lunetta suggests starting with at least an 18-pound turkey but suggests outsourcing some of the hard work to a professional. “Make things easy by having your local butcher handle the deconstruction of your bird,” he said.“Order extra dark meat from butcher. One bird never yields enough for all guests and it always SEE TURKEY METHOD PAGE 6
FROM SEA WIND ORGANICS Editor’s Note: The Daily Press worked with the Santa Monica Farmers Market to produce a series of recipes from local chefs and vendors. The recipes were collected into a standalone guide distributed in the paper and those stories are reprinted here in advance of the big meal. Content was created by Daily Press Editor Matthew Hall.
Holidays are about traditions, passed down from one generation to the next and along the way there are some habits that become cultural touchstones. Turkey at Thanksgiving, a Christmas Ham, pumpkin or perhaps a pecan pie. However, sometimes a new dish becomes its own tradition as is the case with Sea Wind Farms’ Chicken a la Russe. The chicken/green bean combination was developed by several generations of the family and has been passed down to become a favored holiday treat. “It is a dish that has been in the family as long time and makes us feel like we are holding onto the family tradition,” said current recipe guardian
Montana Lewis. “It isn’t the most traditional holiday dish but in our family, it has become one of our traditions, so to us, when we indulge on the Chicken a la Russe, it reminds us of the Holiday Season.” Lewis said the dish is “absolutely mouthwatering” and makes a great alternative for someone who wants to skip the more expected turkey or ham. It also utilizes the best seasonal vegetables. He said those seasonal flavors, the color change in the leaves, the crispness in the air, and the warmth of family gatherings that are near are all key reminders that holidays are something to be savored. Like many families, Lewis has dreams of a white Christmas but as a farmer he ties his holiday memories to the work in his fields and the kinds of produce that will only grow at this time of year. “It’s very important, because that is what makes the time of year special. Our senses are memory triggers,” he said. “Certain vegetables only grow SEE CHICKEN PAGE 7
Electric car drivers in Santa Monica can look forward to seeing the City triple the number of public charging stations in the next three years, now that the City Council has approved an aggressive plan to encourage drivers to shift to electric vehicles (EVs) to reduce carbon emissions in the city. The plan focuses on expanding charging spaces away from the downtown area and into neighborhoods to encourage more apartment tenants to abandon their gaspowered cars. The expansion will bring chargers to a crucial yet neglected market for electric cars – almost three-quarters of Santa Monicans are renters. “We are moving forward on all fronts,” Senior Sustainability Analyst Garrett Wong told the Council Tuesday. The $2.4 million plan calls for expanding the network of charging ports from just under 100 to 300 by 2020 – they will be installed along curbs, hooked up to LED streetlights and placed in parking lots. To encourage private development, the plan increases requirements for EV-ready parking spaces in new construction and offers rebates to support new infrastructure. For the first time, staff will explore fees to recoup the cost of electricity and maintenance to the city. The plan has a long-term goal of 1,000 chargers by 2025. The City Council hopes the expansion will encourage more residents to buy EVs – aiming to increase ownership from 2 percent to 15 percent by 2025, which would result in 9,000 fewer gas cars on the road. In emissions terms, it would save 26,000 metric tons of SEE ELECTRIC PAGE 5
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