The Art of Food

An Evening with Eliza Rickman

Bella Cucina porta via is creating an evening of sumptuous sustenance and soul-soothing sounds you won't want to miss.

An Evening with Eliza Rickman

San Francisco singer Eliza Rickman, whom we met and fell in love on a wintery Christmas Eve, will spend an evening at our store singing soul-filled melodies from her latest album, O, You Sinners. A seasonally inspired Sunday supper will served before the music-making begins. Join us for the feast!

Please join us for an evening full of nourishing food, gorgeous music and good company.

Sunday Supper plus Eliza Rickman event
Complimentary Cocktail Hour begins 6:30pm
Dinner starts at 7:00 pm
Music begins at 8:00 pm

Did we mention the FREE wine with dinner? Yep. A glass of our new Bella Cucina Bianco white and Rosso Red. Salute!

Tickets: $85 per person includes Sunday Supper and Eliza Rickman concert

A limited number of seats are available for the Eliza Rickman concert only.
Tickets: $25

To reserve your space, Please call us at (404) 815-1826. Payment via Credit Card or Cash, call or come by the store to sign up.

Buon appetito!

French Flageolets with Meyer Lemon Relish

French Flageolets with Meyer Lemon Relish

The namesake for these small, auspicious beans originates from a member of the flute family. These heirloom beans have a wonderful, light flavor and pair beautifully with lemons.

{If unable to get flageolets, try navy beans instead}

Ingredients:

1 cup flagolet beans

2 Tablespoons Bella Cucina Meyer Lemon Relish

2 cups vegetable or chicken stock

1 clove garlic, crushed

1 Teaspoon salt

Soak the beans overnight in a large bowl with enough cold water to cover the beans by at least 4 inches {they will expand significantly.}

Rinse the soaked beans and place in a saucepan with the Meyer lemon relish, stock, garlic and salt.

Cooking over medium heat, bring to a boil, then simmer, covered, over medium low heat until the beans are very tender, but not mushy, and the liquid is mostly absorbed. Taste for seasoning.

Serve with roast chicken, braised lamb or veal shanks {osso bucco}, or grilled tuna.

Buon appetito!

And the winner is......

It’s been a bit hectic in the Bella Cucina kitchen these past few weeks preparing for the upcoming Fancy Food Show this week in DC. {will you be there? If so, drop by to have a taste of something good and say “hello”.} No excuses, but a wholehearted apology is in order for the delay announcing the WINNER of the Tuscan Grill.

The good news is, I feel so guilty that I’ve decided to sweeten the deal. In addition to the grande prize winner of the Tuscan Grill, I’m also giving away 5 autographed signed editions of my cookbook, La Bella Vita. See, worth the wait, wasn’t it?!

Thanks to all of you who have signed up to our Daily Sustenance newsletter. Although you might not have won anything this time, there’s sure to be some nice little offerings coming your way via our newsletter in the near future.

And now, without any more delay......

Grande Prize Winner of the Tuscan Grill:

Mark Hair

La Bella Vita Cookbook winners:
Deborah Woodward
Cheryl Owens- Long {ATL local!}
Mary Blair
Cy brcher
Angie Marchetti

congratulations to our bella winners!

Please be sure to send your address and phone number to alisa@bellacucina.com so we can get your goodies shipped to you piu presto!

buon appetito bellissimi!

Buon appetito! copyright 2012 Alisa Barry

Easy Entertaining: Preserved Lemon Hummus

Preserved Lemon Hummus

Easy appetizer or lunchbox healthy snack, there's nothing more satisfying than a hearty hummus.

What makes this hummus different from all the rest? A hint of preserved lemon adds that extra something special that makes this humble hummus into a luscious spread.

Ingredients:

1- 6oz jar of Bella Cucina Lemon & Garlic Chickpeas

1 wedge of Bella Cucina Preserved Lemon, rinsed and seeds removed

1 Tablespoon lemon juice

1 Tablespoon Tahini

1 clove garlic

1 teaspoon kosher or sea salt

2 Tablespoons warm water

1/4 cup extra virgin olive oil

Combine all ingredients in food processor and lightly pulse until mixture reaches desired consistency. Serve with baked pita chips or garden veggies.

* OPTIONAL VERSIONS

Add one of the following to the preserved lemon hummus base recipe:

- add 2 Tablespoons Sweet Pepper Pesto

- add 2 Tablespoons Mint & Pistachio Pesto

Grazie & Gratitude: Louise Fili

Bellissima!

Louise Fili is an iconic legend in the world of type, design and all things Italianissimo. We've worked with her since almost the beginning of Bella Cucina's birth. Her refined taste and classic style has been a big influence on Bella's branding and beauty.

Louise is known as a goddess of type in design circles and she's celebrated all over the world. She's created identities for most of the best restaurants in New York City, that alone should be her claim to fame, but her beauty and brilliance goes just beyond design for others. She and her talented husband, Stephan Heller, could open a library

with all of the books they've penned and published between the two of them.

Check out Louise Fili's site HERE.

1. Italianissimo: The Quintessential Guide to What Italians Do Best {Image via Louise Fili}