You're following me, right?

Cause if you're not following me, you're missing out.  

But it's never too late and this is as good as time as any.  
We're having a Twitter fest contest and you {and your 500 closest friends} are invited! 

It's our offering of gratitude with giveaways as we grow our foodie tribe.  From now until November  5th,   we want you to recruit all of your favorite foodie friends and fans and send them our way to win.

Here's the fabulous freebies you can win:

• An autographed signed copy of my book, La Bella Vita  or
• $100 gift certificate for online purchases 

Here's how to play to win:

1. Follow me {Bella Cucina} on twitter. 
2. Tweet, retweet and mention @bellacucina as many times as you like through November 5.   Share your favorite recipes.  Tell us how you use like to use Bella Cucina products.  
3. Send a message to your friends: 
   
   I just entered to WIN  a cookbook or $100 gift certificate from @bellacucina. Have you? http://tiny.cc/19c9c
   
   
    The more you post, the more you spread the love. And we like that. 

buona fortuna!

Buon appetito! copyright 2010 Alisa Barry 

Fairfield Inn Road to Success Small Business Challenge

As the creator of a business started over 15 years ago, I am still surprised and grateful for the good things that continue to come my way. Last week I found out that I was selected as one of 10 finalists for the Fairfield Inn Small Business Challenge. 

I don't even remember how I found out about the challenge, but it was late one night while browsing. You know what its like when you click here, then there, and suddenly you are lost but making some incredible finds.  Then Jackpot. You find the one thing that ignites your interest and you're on a roll.

So, there I was, while the rest of the house was fast asleep,  composing questions  that would eventually be my golden ticket.  Who knew my late night would end up being an amazing opportunity and the path to some pretty cool gifts.

As a finalist, I've already won 15 nights at any Fairfield Inn. Now, I know what you're thinking...VACATION. Well, that's not quite what this is all about. It's about helping us meet our goals and go for the bigger prize- $20,000 in cash.  I have some pretty big aspirations   anyway, but there's nothing like a cash carrot stick to motivate one to meet those goals!

 I've got less than 3 months to accomplish it all!  It's going to take a lot of discipline + devotion.

So, I'm packing my bags and hitting the road.   From  ATL to NYC.  I'll  cross the country to SFO. Then, zigzag back through the midwest.   I'll be stopping by stores for book signings and tasting out mouth-watering samples of our best-selling Oprah "O" list favorite Artichoke Lemon Pesto.   I can't wait to visit some of our favorite foodies + loyal Bella Cucina customers.  I've also got a wish list of leads - people we want to connect with and places where we want more artichoke pesto stocked on the shelves.  If you have any recommendations of where you'd  like to see Bella Cucina in your neighborhood,  let me know and I'll add them to the list! Please email me: alisa@bellacucina.com

Does it sound like a business version of The Amazing Race?   I'm up for the challenge!  Stay tuned and keep the encouragement coming. I'll  keep you posted on my  progress and updated about my adventures on the road.  If you have a moment,  I'd love it if you'd stop by to say "hello" at my Fairfield Inn small business challenge blog .  On your mark..........here we go.

Buon appetito!


copyright 2010 Alisa Barry

Cooking Classes at Rancho La Puerta Spa in Mexico

I really, really love what I do - especially when it means being invited to a gorgeous spa for a week of indulgence to share my passion for food with others who appreciate an artful way of life.

A few weeks ago, I headed out West to teach classes at Rancho La Puerta . This beautiful spa is an idyllic oasis situated on the Baja Penisula just over the border of Mexico in the small town of Tecate {yep, home of the famous Mexican beer}.  The spa arranges to pick you up at the airport in San Diego and takes you directly to the spa, so it makes the process muy convenient.

It was my first visit to the famed spa, created 70 years ago by Edmond Szekely a professor who wrote papers on the benefits of alternative medicine, and his wife Deborah, who is still active in the spa today at 88 years old!  I think she is the best example that  {a lifestyle of good eating + well-being is the font of life.} The pioneering couple is also known for starting the ranch's more upscale luxury spa,  
The Golden Door.

You might miss the unassuming gates if you were passing by, but once you enter, you have crossed over into another world.  The week I was at the spa, all of the spring flowers were just coming into bloom.  It reminds me of both Italy and Northern California with its rolling hills and Mediterrean landscape and agriculture. I instantly felt right at home.

The property is dotted with unexpected artwork emerging from the landscape.  Sculptures, totems, even a labyrinth- elements that are as eye-catching as the land itself.

Every morning I was up at 6 am for the not-to-be missed morning hikes.  The air was still cool and as we traversed dirt paths, we saw the sun come up to start the day.

 A delicious breakfast always followed. The spa promotes healthy eating {it's a mostly vegetarian menu}, so whether you've come to shed a few pounds or simply eat well, it will serve you deliciously well.  Each week the spa has a theme and guest instructors and chef {me!} are invited to teach, in addition to the regular weekly fitness, healing + meditation, and educational classes offered and led by a loyal staff.  Twice a week the spa offers cooking classes at the cooking school, La Cocina que Canta  {the cook that sings}. 

Surrounded by a six-acre organic garden run by Salvadore, the chief garden enthusiast, the school is a chef's dream. I was like a kid in a candy shop walking through the garden.

My pre-determined menu quickly turned into an improvisational experiment as ingredients were picked and washed and readied for the class.

   {Each cooking class is hands-on. Everyone gets to roll-up their sleeves and get into the action.}

{We made Spring Minestrone from what was growing in the garden}

{ Roasted peppers in balsamic and wrapped them in fig leaves for an antipasti on the grill} 

                  {Olivada, preserved lemon + caper relish was made in a traditional molcajete .}

{Eggplant Involtini in an stoneware cazuela .}

{ shrimp spiedini with salsa verde}

{and poached pears in apple juice + cinnamon with raspberry puree and pistachios}

 It was a festive affair and I was amazed at how well the guests worked together to create some really fabulous food. Once the feast was prepared, we all sat down to enjoy the fruits of our labor.

It was an amazing week I won't soon forget. And the good news is, I'll be back in July to enjoy it all again. Come join me in the kitchen and at the table !

Here's a sample of some of the recipes we cooked, some were from my book, La Bella Vita , and others have been posted previously on the website. A few changes to the recipes may have been made to highlight the produce growing in the garden, ingredient availability and keeping in mind the spa environment.  Recipes not currently available will be posted soon!

Menu:   Antipasti Appetizers - little plates with big flavor 

Sautéed spiced Haloumi  with Preserved Lemon relish  

Fresh Cilantro Corn Cakes with Roasted Sweet Pepper Sauce 

Sicilian Caponata Crostini 

Pane Insalata with Olive Pesto,  Arugula + Parmesan

Oven Roasted Heirloom Tomato + Fregola Sardinian Pasta 

Roasted Beet and Blood Orange Salad with Toasted Hazelnuts + Goat Cheese

Grilled shrimp spiedini with salsa verde 

Fresh Berry Buttermilk panna cotta 

Menu:  Alfresco Italian Feast 

Grilled Garden Vegetable Bruschetta

Spring Green Garden Soup  

Grapefruit, Avocado and Mint Salad with watercress 

Panzanella Bread Salad

Lemon Cream Pasta with Roasted Asparagus + Pine nuts 

Eggplant Involtini  

Steamed Halibut in Romaine Leaves with Olivada Gremolata

Poached Pears with Pistachios + Raspberry Puree

Buon appetito! copyright 2010 Alisa Barry

All things Italian

So many people ask me if I am Italian. An obvious question for someone who names their company Bella Cucina and passionately purports her love of all things Italian. "Nel mio cuoro", I proclaim. In my heart. Pretending as if I could carry on a conversation in the poetic prose that is the Italian way. {Wildly gesturing hands mandatory!}

Years ago, when time and money seemed much more abundant, I had my weekly Italian lessons with Professoressa Paola. It was like an hour of coffee talk with a good friend. I miss her. I miss our conversations. I miss learning new words, and phrases, and snappy little idiomatic expressions. I don't miss the grammar lessons.

When I travel to Italy and begin to settle in after a few weeks, I find myself automatically answering questions in Italian, even if someone speaks to me in English. I'd be hard-pressed to carry on an intelligent exchange of any sort, mind you, and it certainly is a good excuse to keep the subject matter light. It's a good thing Italians can riff for hours about a plate of pasta. Food is one subject I can wax poetic in almost any language. {Wildly gesturing hands mandatory!}

I missed my spring trip this year.....but there is always fall. September is one of my favorite months in Italy. White truffles, olive harvest, wine making, good weather. I am putting away my pennies and dreaming of arriving in Rome.
Until then, I am settling for the next best thing- living life at home as if I were in the Italian countryside. Hey, a girl can dream, can't she? I mean, the Roma tomatoes and fresh basil are growing in the garden. If only that, it is enough to be grateful for.

If you can't make it to Italy this year or dream of one day arriving in the Italian Countryside, you may want to check out my book, La Bella Vita: inspiration and recipes . It's part travel log, personal memoir, poetry and prose. And, of course, delicious recipes extolling my love of Italian food. No, not a sales pitch. Really. Just wanting to share what I love. And, I would love it if you would buy my book! Hey, can't a girl dream a little bit more.....





Buon appetito!
copyright 2009 Alisa Barry

Nocino Walnut Liqueur

There is a chill in the air and the green walnuts have fallen late this year. For me, both signal a time to make one of my most favorite Italian treats- Nocino.

Nocino is a luscious and sweet dessert wine made from green {unripe} walnuts steeped in grain alcohol, then mixed with a hearty red wine with sugar and spices. Originally from the Emilia-Romagna region in Northern Italy, Nocino is traditionally enjoyed with friends and family around the table at the Christmas holiday.

I am lucky to have a huge, old walnut tree right in my back yard. The branches are too tall to reach, even with a supersize ladder {an engine ladder, perhaps}, so I have wait until they decide to fall. I know they have dropped when I see the squirrels balancing themselves on the fence with the walnuts hanging from their mouths, looking for a safe place to bury as their winter pantry stash. Typically, green walnuts are best picked in July, when their green shells are still soft and the flavor will yield less bitter drink. If you can't find green walnuts locally, they are prevelant in Northern California and, if you are lucky, maybe you know a friend who will send you a box! You can also order them online here.

Nocino is very easy to make, but takes time to steep and patience to let it rest so the flavors can marry and mellow into this delicious drink. I love to use the liqueur in baking to add a hint of flavor, like you would a port, or in cooking for deglazing the pan to make a rich, dark sauce. Veal Marsala or roasted pork are two of my favorite savory dishes to use this sweet dessert wine.

I am a little late in the year to make the liquor, but a bit more sugar and spice, and I am hopeful it will come out more than nice!

Here is the recipe, as featured in my cookbook, La Bella Vita :

{click on the image to enlarge}.

I have found that the drink is less bitter by letting the walnuts steep about 30-40 days before adding the wine, instead of 3 months as noted on the original recipe. I also like to add a split vanilla bean when adding the other spices for a more aromatic flavor.

Let's check back in around the holidays for more recipes and celebration.......


Buon appetito!
copyright 2008 Alisa Barry