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Corti Brothers Newsletter for Summer 2008 Page 5
Joy of Sake Tasting: Honolulu, August 28 San Francisco, October 23 I would like to bring to your attention the 8th annual U.S. National Sake tasting which takes place in Honolulu, Hawai’i and then repeated in San Francisco. The actual tasting itself is only for the judges, of which I am one. But the public tasting of over 300 sake, in the classes of Daiginjo A and B, Ginjo, Junmai, and Kimoto takes place on August 28th. The Kuramoto dinner, takes place on Friday, August 29. The San Francisco venue is on October 23 at the San Francisco Design Center. For information, please contact www.joyofsake.com Consorcio Tuna for Summer Dishes Summer is when one likes to think as little as possible about cooking, or at least having to turn on the stove. What better than having some already to eat products which can be put with summer’s bounty of vegetables and eaten without cooking? Tuna is surely one of these. I would just like to remind you of Consorcio, the “gold standard” of tuna which we offer exclusively, and two particular products: Entremés de bonito and filetti of bonito in jars. The entremés de bonito is a delicious pâté made from bonito, capers, tomato and spices. It only has to be chilled and opened and served with crackers or some toasted bread for a very quick hors d’oeuvres or mixed with a bit of mayonnaise for an even quicker sandwich filling. Added to stuffed eggs, it will satisfy the most exigent gourmet. The bonito filetti are three, pale pink, almost triangular pieces of tuna packed in olive oil, in a jar. This tuna is what you must have for making a salade niçoise. Added to sliced, ripe tomatoes, with or without slices of fresh sweet onion, a few torn basil leaves and a dressing of one of our excellent extra virgin oils in this newsletter, salt and pepper, good bread, and a bottle of chilled rosé, you have a hot weather meal that cannot be beat. For a more substantial dish, try cooking in the early morning some of our Caponi di Sartocchio beans, draining them and then adding the Consorcio bonito filetti and chopped sweet onion, good oil; chill until evening. Served cool, this is a satisfying dish–fagioli al tonno–that needs nothing further than a cooled glass of red wine. Either way, Consorcio tuna serves its purpose of being delicious and easy to prepare. If you want to spare no expense, use Ventresca or tuna belly. It is not your everyday tuna.
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Corti Brothers
Sacramento CA
