Eatertainment is Everywhere

YOU CAN COOK

As you enter the gates you are immediately greeted with the aromas of kettle popcorn, Tri-tip slow roasting over oak coals, piping hot cinnamon buns right from the oven, corn dogs, cotton candy; the list is endless alternating with the smells of dust and livestock. Isn’t it true that smells bring back fond memories of our youth? As a 4-H’er myself I’ve spent my share of time at the fair and enjoyed most of it. Besides checking out all the livestock, art, photography, craft, landscape and exhibits you’ll have to take the kids down the midway. Somewhere in the midst of all this walking and looking your mind is whirling around trying to decide what to eat and in what order to eat it. Do I start off with a corn dog, or snow cone? Should I eat and walk or sit down and eat? Should I take in a show and eat fried zucchini or the egg roll on a stick? A million decisions and none are right. Thank goodness the fair will be back next year and we can try to get it right then. So get out there and eat till your sick or you’ve exhausted your funds and enjoy Fair days.

Isn’t it true that most restaurants do not serve items that you find at fairs? It’s as if those foods are reserved for eating out in the open, while watching people being hurled around on hydraulic equipment with lots of florescent lighting and loud rock and roll music. The food, entertainment, activities and exhibits all come together to create a unique experience for our enjoyment. I call it EATERTAINMENT and it can be recreated in many restaurants.

This last year, I’ve had the opportunity to share my thoughts with you in Valley Trends magazine. Writing from the perspective of a restaurant owner in Visalia might not sound too exciting but in fact it’s so much fun. It’s important that we all do the work we love. For me it is serving you at my tables. In my case, with Café 225, I am still refining who we are every day, little by little. I am implementing subtle changes to make your dining experience more memorable and enjoyable. Most recently, we remodeled and added a full bar that creates a new dimension to EATERTAINMENT. Last year we completed a new color scheme for the interior. And next year, well who knows.

As I share my thoughts on food I invariably will share a bit of my life experiences with you. I trust you don’t mind for there is always a story to be told. For instance, the recipe that I’ve selected today is one that has graced my menus since we opened. It was my intention to have a Chef lead my kitchen. Chris was very talented and developed this recipe and many of the recipes that we use today. The ingredients were items that I felt I wanted to have at the restaurant because they were thematic, or can be used in a multitude of dishes. With the cost of everything rising it requires this kind of thought and diligence all the time. Didn’t know you were going to get an economic lesson did you? Today’s item consists of both. The rotisserie chicken is carefully removed from the bones and skin and diced for use in this pasta, our Cobb salad and Greek chicken pocket sandwich. The combination of the smokey almost sweet chicken combined with the briny flavor of feta cheese and the pungent aromatic scent of rosemary all in a rich tomato sauce is quite addictive and I’m sure you will enjoy. Thanks Chris.

Penne Pasta with Roasted Chicken, Feta Cheese and Rosemary

To serve two to four

Ingredients

Directions

In a 12 inch sauce pan heated to medium heat add the olive oil and garlic, allow to simmer but not turn brown or burn, then add the chicken and rosemary and stir to coat with oil and garlic. Season lightly with salt and pepper. Next add the chicken broth to deglaze the pan; you may want to add a bit of white or red wine if available. Add the marinara sauce and bring to a light boil, reduce heat and simmer for just a few minutes. Now add the feta cheese, reserve 2 tablespoons to garnish the pasta dish. Add the cooked penne pasta and stir to coat thoroughly. If the pasta seems a bit dry add either chicken broth or more marinara. Adjust for seasoning. Transfer to serving dish, top with reserved feta cheese and a few sprigs of rosemary or chopped parsley and enjoy. This makes a wonderful pasta course or as main dish.