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May 8, 2002          ...           Ask the Chef            ...          John Pisto
Q:   Do any of your restaurants serve complete meals catering strictly to carbohydrate/protein dieters? Most restaurants seem to be of the opinion that dieters - which number over 50,000,000 at any one time, are only interested in low-calorie offerings, when in fact there is a huge (no pun intended) number who are interested in eating certain specific foods, e.g. those foods high in protein (some fat is okay) and low in carbohydrates. Foods like vegetables and pastas may be suitable for vegetarians and
calorie-counters, but if one is on a low-carb, high protein diet, these foods are "ketosis-killers." Restaurateurs have attempted to address the calorie issue but are seemingly unaware of the market for low-carb dieters. P.S. we love you whether you can help or not.

Betty L. - Santa Clara
A:   Great question. I think I know the diet you're on. For those that don't know, "ketosis" is the condition that exists when the body, being starved of carbohydrates as the normal source of energy, burns stored fat for fuel instead. The most famous diet of this type, known as the "Atkins diet" is an extreme example. Any of these diets should first be discussed with your doctor. The trick to eating in restaurants is to know how to order. For instance, try an appetizer of smoked salmon with tomato slices and capers, followed by a steak, chicken or fish - hold the potatoes or rice - and stay away from the bread basket. Some complex carbohydrates such as legumes are okay. Personally, I believe in the latest studies that say the body needs some carbohydrates. A great example of a balanced dish, from the menu at Abalonetti, consists of grilled swordfish on a bed of green beans and ratatouille (eggplant, zucchini and tomatoes).
Readers:   Squid is in folks! Man, oh man, is it in. There are boats in our bay from Southern California, Oregon and Washington - white gold, folks! Yes, this is a banner year for squid (calamari) and great timing for the Wharf's first annual Calamari Fest, to be held Sunday May 19, 2002 from 12 noon to 6 PM. Admission is free so come on down and watch me cook squid in my giant four-foot pan. You'll be surprised how delicious it is - honest! And don't forget about our $2 Sicilian cannoli.

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Q:   Dear John, We are planning a beach party. Could you help with a menu?

Al Peralioni

A:   Ah! My specialty. You know, Al, when I had more free time, I was good for two or three beach parties a year. Let me warn you though, it's a lot of work so make sure you get lots of help. My menu would usually consist of: oysters on the half-shell, cracked crab, big sheet pans of pizza, octopus and squid salad. For the main course we had a concoction of layers of clams, spicy sausage, morels, potatoes, shucked corn and chunks of firm fish. A stock would be poured in just before we were ready to put in on the fire. The stock contained onions, leeks, tomatoes and tons of garlic. Cover and cook until steam starts coming out of the top - 40 or 50 minutes, depending on how hot your fire is. Serve with a large ladle. Recently, Dr. David Goldberg and better-half Kerri had a nice beach party on Carmel beach. Their menu was New York steak, lamb and fresh salmon; all washed down with the 1983 sparkling wine I recently told you all about. Not bad David! My most recent beach party was just last week. Terice Clark who brought Michael Bolton to dinner a few weeks ago, asked for assistance and I was happy to help. The menu was caponata, Sicilian olives, giant barbecued oysters, Dungeness crab and King Crab "packets."
The King Crab was put into foil packets with tomatoes, tarragon, olive oil, garlic an a few other things, warmed over an open fire. Margaritas on the beach are really fantastic and can be brought to the beach in large containers, pre-made. Wine and soft
drinks in coolers are easy. The main course was "lazy man's" cioppino, which means the clams, mussels and crab are all out of the shell along with scallops, squid and grouper in a heavy, saffron broth. I served it in large garlic-sourdough bread bowls. The guests of honor included Bryant Gumble from the CBS Early Show and his lady, Hilary. Dinner was to be at 6:30 and Terice called me at 5:30 to say that Bryant had recently developed a shellfish allergy - guess who ate a Prime porterhouse steak cooked over the open fire? By the way, I think I've found the perfect beach party dessert. Terice suggested her homemade cookies (delicious) and something called "smores." Being an Italian guy, I am more familiar with cannoli and tira misu, but these things were a hit.

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They consist of marshmallows browned on a stick over the fire, then placed on a graham crackers with a piece of Hershey's chocolate and then another graham cracker. The marshmallow melts the chocolate and the graham crackers hold the whole thing together - delicious! Way to go Terice! Also in attendance: Mr. and Mrs. Clint Eastwood and little marshmallow-faced Morgan, who is as cute as a marshmallow and insists on cooking them three at a time.

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Parking Update: Next stop, City Council. Last week city parking officials told the Wharf Association board representatives that they would support a proposal for some form of free parking at the Wharf. This is a break-through! The Wharf Board is now waiting to get on an upcoming city council agenda. Show your support - power to the people!
Eggplant Romano Recipe Typo:  Last week's recipe Eggplant Romano should have called for the eggplant to be cut in half lengthwise, not one-half inch thick slices - this is very important. So, to review: trim the whole stem, cut in half lengthwise then sauté in olive oil, cut side first, until brown over medium-high heat. Roll over and sauté the skin-side until a bit soft (10-15 minutes). Place in a casserole dish, cover with sauce, raisins, pine nuts and grated Romano cheese, then bake for 30-40- minutes.
 

 

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