Pictured here are four jars of fruit jams, made by Heidi Schlect, one of Slow Food Santa Cruz's delegates to Terra Madre in Italy this year. Heidi and her friend and business partner, Amy Linstrom, own and run both Feel Good Foods (organic catering) and the River Cafe & Cheese Shop. They are one of my favorite clients—and theirs is a happy kitchen.
For Menu for Hope III, to go along with the French Laundry cookbook that I am offering, Heidi is donating four jars of her organic fruit jams—raspberry, blackberry, Santa Rosa plum, and the heavenly Royal Blenheim apricot (which will have a label when it arrives at your house). All are made with organic fruit and sugar; each jar is about 11 ounces.
And also in their happy kitchen is my friend, Justin Severino, of the newly founded Severino's Community Butcher. Justin, hearing of Menu for Hope from me, is donating a box of his charcuterie, which will become part of Michael Ruhlman's prize package, which is an autographed, limited 5th edition of his own Charcuterie cookbook. Since both Justin and Michael are Cleveland sons, it made sense to pair them up. (The charcuterie can only be shipped within the United States, though, as there are regulations prohibiting shipping meats internationally.)
Severino's gift box will include 1/2 pound lardo, one pound
sausage (probably lamb merguez), one pound paté, and 1/2 pound
spicy guanciale (about half the piece shown, which is still curing), and one pint of persimmon mostarda (not pictured). The knife is not included.
So go to the Donation Page and buy some raffle tickets, and use code UW37 for the cookbook-with-gorgeous-jams offer, or UE22 for Michael Ruhlman's Charcuterie-with-charcuterie offer. Both are good for shipping within the United States.
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THOUGHT FOR THE DAY: “Live each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each.” — Henry David Thoreau
Thanks for visiting.