Can you guess what this is?

I took this picture in my garden. Think edible flower………

Check back on Monday for a recipe using this ___________!

by the Team at Lidia’s Kansas City……..

Last Sunday, June 14th was a day filled with fun and festivities at Lidia’s Kansas City!

“Taste of the Crossroads,” was an event that offered a wonderful sampling of some of Kansas City’s finest cuisine, and was held in the Crossroads, Kansas City’s neighborhood of art, one-of-a-kind stores and wonderful restaurants. So, we at Lidia’s KC were there to share in the fun, food, and music! Here are some photos from the day! We hope to see you soon at Lidia’s, where right now we are offering some great, seasonal menus for the summer, and where we just recently launched our “10 Under $10″…….where you can get 10 delicious dishes, each under $10 dollars, and enjoy them on our beautiful patio, or at our cozy bar.
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The dining room inside Lidia’s Kansas City…………

The garden at Lidia’s KC………

Our station at Taste of the Crossroads.…………..

Guests visiting the Lidia’s KC station………….

Festival goers listening and dancing to the music of Anna Lee & The Lucky So-n-Sos……

WEDNESDAY, SEPTEMBER 9TH AT 6PM

…………….At The Astor Center

Get ready to spend a delicious evening with some of WLIW21’s closest friends!
Lidia Bastianich, Jacques Pépin, John Barricelli (Everyday Baking from Everyday Food), and other chefs will team up on Wednesday, September 9th at the Astor Center in Manhattan from 6-9 p.m.

Join WLIW21 for an intimate evening of food, wine and “culinary theater.” You’ll enjoy demos by Jacques and John, a meet & greet opportunity with Lidia, tastings from the New York metro area’s best restaurants, and wines from all over the world.

Space is very limited and tickets are available exclusively through WLIW21. 

For more details, visit WLIW21.

Hosted by the Italian Chamber of Commerce in conjunction with Christopher Stewart Wine and Spirits “Lidia’s Friuli Venezia Giulia” took place at Vancouver’s Shangri-La Hotel on May 28th. This outstanding food and wine pairing media event, featured 9 new wines pre-selected and newly listed in the BC Liquor Stores  and Lidia Bastianich put on a great show, filled with culinary delights.  

Following the media exclusive event was an intimate tasting of wines selected specifically from the Friuli region. Taking place at the Shangri-La Hotel, guests had the opportunity to taste the new Bastianich  ”Sauvignon B” and Vespa Bianco.  

In addition to this fun tasting, yet another fabulous food and wine pairing was taking place at BC largest Signature government liquor store located at 39^th and Cambie in Vancouver, BC. Organized in conjunction with the BC Liquor Distribution Board and the Italian Chamber of Commerce was a “Taste of Friuli Venezia Giulia” where both Lidia Bastianich and Ken Iaci from Papi’s Restaurant created exquisite dishes to match the 9 featured varietals giving the public and her fans an opportunity to sample the best of the region.

Here are some great photos that we captured from the daytime events!  Hope you enjoy.

Lidia’s Italy cookbooks out on display during the events at the Shangri La Hotel…….

Lidia prepping for the culinary demo with Chef Ken Iaci of Papi’s, and Chef Cody Hogan of Lidia’s Kansas City….

Lidia and Chef Cody Hogan during the culinary demonstration….

Guests at the Friulian wine tasting at the Italian Chamber of Commerce in Vancouver….

Bastianich “Sauvignon B” display at the wine store at 39th and Cambie……..

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Following the spectacular culinary demonstrations and wine pairings throughout the day, a selected 40 people were invited to an exclusive “Evening with Lidia Bastianich” hosted by Christopher Stewart Wine and Spirits at the wonderful La Terrazza restaurant. The night commenced with light seafood appetizers paired with the much loved Flor Prosecco. Dinner took place in La Terrazza’s private room, led by Gulio from La Terrazza. Lidia graciously provided the guests with insight into the region, the Bastianich wines, Sauvignon B 2008, Vespa Bianco 2006 and I Perazzi 2006, and her personal experiences in Friuli. Spoken like a true teacher her presence was a treat for all those attending.

Here’s some photos of that special evening…….

Some of the guests at the special dinner at La Terrazza…..

Lidia and guests at the head table during the dinner…..

Risotto of mixed shellfish…….

Scrumptious dessert…….

Last week, Lidia traveled to Puerto Rico to participate in the 7^th Annual Plaza Food Fest at Plaza Las Américas as well as a taping of  “Operacion Chef,” which aired on Telemundo 47 in New York on Thursday, 5/28.  Here’s a sort of play by play- day by day of her time there.

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Monday, May 18th:
Lidia visits the Universidad del Este José A. “Tony” Santana International School of Hospitality and Culinary Arts . takes a tour with its director, Alicia Rivera-Méndez, and even had the chance to speak with a class about a project they were working on.

Lidia with a group of students from the Universidad del Este José A. “Tony” Santana International School of Tourism and Hospitality Management…..

That evening Lidia had dinner at Pikayo, Chef Wilo Benet’s flagship restaurant located in the Museo de Arte de Puerto Rico .  Chef Wilo started the dinner with canapés, including arroz pegao (”stuck rice”) with ahi tuna and later sent out a series of plates highlighting traditional Puerto Rican cuisine with a modern twist, including mofongo with shrimp, tostones of plantain, and bistec encebollado, each dish paired carefully with wine.  Chef Wilo has been a guest judge on “Top Chef” and will be participating in the new Bravo show, “Top Chef:  Masters.” 

Tuesday, May 19:
Lidia taped an episode of “Operación Chef,” a daily cooking show which airs on Telemundo 47 at 11:30am in New York.  She showed Chef Enrique and his audience how to make three different types of pesto:  Classic Pesto, Anna’s Spaghetti and Pesto Trapanese, and Pesto of Garlic, Anchovies and Raisins with handmade bread crumbs. After the taping, it was off to Aguaviva with Emilio Figueroa for a delicious dinner, owner of the Oof! Restaurant Group  in San Juan. Chef Héctor Crespo, who also participated in the Plaza Food Fest, joined in on the fun, as well.

Wednesday, May 20th:
In the morning Lidia gave a lecture on Italian food and wine to a group of culinary students and faculty at the Universidad del Este José A. “Tony” Santana International School of Tourism and Hospitality Management. After the lecture, she demonstrated a shrimp and leek risotto from “Lidia’s Italian-American Kitchen,” and an orange and fennel salad, from “Lidia’s Italy.”  In addition to the food, there was also a Bastianich wine tasting, where the students were able to take part in sampling, several of the Bastianich wines.  

Evening came, and Lidia was hosted to a very special VIP dinner at Café Puerto Rico by Rafael José, a popular TV host formerly of Univision’s “Despierta America,” and Lidia’s #1 fan in Puerto Rico, as well as the producers of his TV show, “De Tal Palo,” Aida Bayona, and Lourdes Rolón.  

Lidia Bastianich, Rafael José and Diana Pérez at Café Puerto Rico…….

Thursday, May 21st:
Lidia participated in a press conference during the day that announced the launch of SiTV, the local PBS station which has broadcasted Lidia’s programs in Puerto Rico for the past 10 years.  That evening was the first of Lidia’s three appearances at the 7^th Annual Plaza Food Fest at Plaza Las Américas.

On the menu for the first night of the festival was shrimp and leek risotto and an orange and fennel salad. Food and wine tastings were given out to members of the audience, Lidia answered questions, and later signed books at a local  Borders bookstore. There she met an adorable little girl named Catalina Concepción, who asked Lidia about how she started cooking.  

Watch the clip here!

Friday, May 22nd:
On Friday,Lidia had a chance to pose for photographs with some of the other chefs at the Plaza Food Fest, including Chefs Guillermo Gonzalez of Toro Sala’o Restaurant and Héctor Crespo of Aguaviva Restaurant, as well as Chef Enrique Piñeiro and the culinary students from the Universidad del Este who helped out during the prep work and demos. 

Friday night’s recipes for the demonstration were Mussels Trieste Style and Shrimp alla Buzara, both from “Lidia’s Italy.”  Again, as she did the evening before, Lidia answered questions from the audience, followed by another book signing at Borders. 

Back row, l-r: Diana Pérez; Chef Guillermo Gonzalez of Toro Sala’o Restaurant; Chef Héctor Crespo of Aguaviva Restaurant; Lidia Bastianich; Chef Enrique Piñeiro of Telemundo’s “Operación Chef”; Franklin Domenech, General Manager, Plaza Las Américas; and Sara Colomer, Director of Promotions, Plaza Las Américas…...

Front row, l-r:  Student volunteers from the Universidad del Este José A. “Tony” Santana International School of Tourism and Hospitality Management:  Cidmarie Carrasco; Mayris M. Escobar; Nicole Sánchez; and David Salinas…..

Saturday, May 23rd:
That morning Lidia decided to treat the culinary students of Universidad del Este to a breakfast by the beach at the Intercontinental San Juan Resort and Casino  in appreciation of their hard work.  There, the students each had a chance to speak with Lidia- to ask her questions- and later everyone took a leisurely stroll on the beach. 

Student volunteers from the Universidad del Este José A. “Tony” Santana International School of Tourism and Hospitality Management relaxing and enjoying a breakfast with Lidia Bastianich (l-r): Nicole Sánchez, Shabrezka “Chavito” Castillo, Cidmarie Carrasco, Lidia Bastianich, Diana Pérez, Mayris M. Escobar,  and David Salinas….

On Saturday night, Lidia’s final appearance at the Plaza Food Fest at Plaza Las Américas, Lidia made Crepes with Chocolate and Walnuts from “Lidia’s Italy,” and a classic Zabaglione from “Lidia’s Italian-American Kitchen.”  Again, the audience was treated to tastings and a question-and-answer session afterwards. 

Everywhere she went, Puerto Ricans greeted Lidia with open arms, big hearts and a “¡Santo Dios!  ¡Lidia en Puerto Rico!”  now and then. 

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We would like to thank our hosts in Puerto Rico, Maria de Lourdes López of SiTV and Alicia Rivera-Méndez of Universidad del Este José A. “Tony” Santana International School of Hospitality and Culinary Arts  for their help and support, as well as Maribel Miro of SiTV, and Luis Rivera of the José A. “Tony” Santana International School of Hospitality and Culinary Arts.

Tune in on Thursday, May 28th to Telemundo, and watch Lidia on the popular show “Operacion Chef.”

Don’t miss out on this exciting episode!

In New York, tune into Channel 47 and at 11:30am and in Puerto Rico at 12:30pm.

Nonna Lidia spent a morning with seventeen kindergarten students at Buckley Country Day School, a private, independent, co-educational elementary school on Long Island, pre-school through grade 8. Everyone had such fun smelling herbs and learning how to make gnocchi.  The children really got their hands into the project, and became experts at rolling the small gnocchi balls over the fork tines.  Nonna Erminia and I were also on hand to cook up the gnocchi, which was enjoyed as a mid morning snack.  Each child took home the recipe and now it is up to the moms to keep the gnocchi rolling.

To try this recipe at home with your own children, click here. It’s a great way to get kids excited about cooking, and exploring new flavors, scents, and textures.

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“Grandma & Nonna Lidia in chef whites……

Lidia & Me……

Nonna Lidia and the kindergarten class of Buckley Country Day School…..

Nonna Lidia demonstrating how to roll the gnocchi….

Tanya (me) showing the kids how to roll the dough out to cut the gnocchi…..

Kids negotiating the gnocchi dough……

Great job to everyone who guessed that the picture is of nettles!

Nettles, often called “stinging” nettles, are plants thats leaves are covered with tiny, almost invisible, stinging hairs. Always use gloves when picking and cleaning nettles. Once they are cooked, they no longer sting, and are absolutely delicious- especially when used in pesto. Chef Billy Gallagher, at my New York City restaurant, Becco, makes a delicious pasta, using fresh spring ingredients for his pesto. Here’s the recipe for you to try at home- I hope you enjoy!

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Fusilli with Nettles Pesto and Asparagus

Makes 6-8 servings 

3 pounds fresh nettles (1 pound cooked), blanched in boiling water for 1-2 minutes, drained and patted dry

1 bunch parsley

¼ cup pine nuts

½ cup Grana Padano

3 cloves garlic

Salt and freshly ground black pepper

1 cup olive oil

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½ bunch asparagus, sliced on the bias, in to ¼ inch-thick pieces

1 ½ pounds fusilli 

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To prepare the nettles: With rubber gloves on, pick the nettle leaves from the stems. Wash well under cool water and pat dry. Blanch the nettles in boiling water for about 1-2 minutes, and quickly shock in ice-cold water.  Be sure that the leaves are completely dry before making the pesto. 

To make the pesto: In a food processor, combine the nettles, parsley, pine nuts, Grana Padano, garlic, and salt & pepper. Pulse together, and add the olive oil in a stream until all the ingredients are well combined.

In a potted of boiling water, blanch the asparagus for a few minutes. Drain and shock in ice-cold water.

In a large pot of boiling salted water, cook the fusilli until al dente. Drain and reserve ¼ cup of the pasta cooking water.

Add the pasta back to pot and pour in the pesto and the reserved cooking water. Toss in the asparagus pieces and stir well to combine.

Finish with grated Grana Padano and extra virgin olive oil. Serve immediately.

This past Monday, Lidia was in Italy at Giro d’Italia. The Giro, as it’s also known, is held over 3 weeks in May and early into June, and is a bike race tour in and around Italy. Lidia was asked to be a part of the experience, and here are some fun photos she wanted to share with you.

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Lidia and friends celebrating at Giro d’Italia

World-champion cyclist Alessandro Ballan & Lidia

Lidia and friends holding medals….

Celebratory cake

Can you guess what this is?

Think that it “stings.” It’s also a favorite _______ that I like to use in dishes at all my restaurants come springtime.

Check back next week for a delicious recipe using this ?