Gardens to Tables

August is time to:

Preserve Surplus Fruits and Vegetables

As you harvest summer crops, make sure to dehydrate, cold-store, can or freeze any you can't enjoy right away.

Our Favorite Books

Advertisers

Sponsors

Create Web Sites

Learn the latest in Web design, from Dreamweaver to Expression Web at www.DigitalFamily.com.

Search the site

Garden Poll

What do you have the most fun growing in the summer?
 
Welcome to Gardens to Tables Recipes Drink Recipes Italian Style + Southern California Produce = the Peach Bellini at Locanda de Lago
Italian Style + Southern California Produce = the Peach Bellini at Locanda de Lago Print E-mail
User Rating: / 0
PoorBest 
Written by Ann Shepphird   
Sunday, 24 July 2011 00:49

Lago peach belliniIt’s always nice to find a gem you didn’t know about in your own back yard. In my case, the back yard is Santa Monica and the gem is Locanda de Lago, which has been on the Third Street Promenade for 20 years. I have to admit I’ve walked by it a million times but didn’t realize until a recent visit just how much care and energy the restaurant spends in not only creating a true Northern Italian (specifically, the Lake Region) experience but also in crafting that experience using the best in local produce. It doesn’t hurt that their location is steps from the legendary Santa Monica Farmers Market, which means many of the farmers are able to walk their produce right into the kitchen.

The summer menu, which changes weekly depending on the fare at the farmers market, includes Borage Tortellini, Verdure Carta Fata (vegetables steamed in parchment paper), Summer Filetto (with eggplant caviar, sauteed zucchini and summer truffles) and a burrata salad highlighted by market tomatoes and a basil sorbet. Even better, the burrata is made locally and traditionally by an Italian family. (You may utter a quiet guttural “mmmmmmm” now.)

Also on the current menu are cocktails named after celebrities with summer homes at Lake Como (the De Niro, the Madonna and the Clooney, which features blood oranges) and, particularly appropriate because of the preponderance of peaches available right now, a White Peach Bellini, made using the original recipe from Harry’s Bar in Venice. If you’d like to make it at home, the recipe is quite simple: just muddle a quarter of a ripe white peach and then fill the rest of the champagne glass with prosecco. Like Lago, it’s the perfect combination of seasonal produce and Italian style.

 
© Copyright 2008-2012. All rights reserved. Web design by DigitalFamily.com