Nocino update

Here's what the Nocino looks like after the half way point or so... Starting to go from a brighter green into as one recipe described it "swamp water" green. The aroma and taste are starting to head towards the real thing too... Patience, patience, patience. Should be great for the long "cold" winter!

Cafe Mingei Start-up Project

I'm in the midst of creating the menu for a new start-up Cafe here in San Diego at the Mingei Museum at Balboa Park (www.mingei.org). I am focusing on local high quality micro-roasters and small bakeries producing products that have the look, feel and (most importantly) the taste of homemade treats. My new professional home is a truly wonderful place... The Mingei believes and celebrates human creativity, and the belief that everyday object and materials that often serve a useful purpose can also be objects of beauty. Art can happen anywhere… in any culture, in any place, created by any person. So obviously my cafe will feature thoughtful and handcrafted beverages and treats without straying into the pretentious. Look for more details coming soon!

Nocino at home

Nocino is a beverage I've always enjoyed and imagined it would be fun to make myself. The "amaro" is used as a digestif in Italy. And since I've made tonic syrup, nespolino (loquat), vermouth and bitters it seemed like a natural step. The big issue was where to get fresh, green walnuts. Well thanks to Specialty Produce (www.specialtyproduce.com) and Nate the forager I was able to start a batch. The green walnuts need to be quartered which easier said than done. Had to resort to the cleaver for this. Once they were split they went into a trusty canning jar and were covered with inexpensive vodka. The existing recipes I've found recommended that you leave the jar in the sun for 40 days... we'll see...

Back at last!! New computer and new posts!

After  a very long month without a computer I'm back!

More to come!