Am I the only one who enjoys eating the pith of an orange? It’s that white spongy layer between the outer skin and the juicy flesh of the fruit.
Looking online, I see folks include the pith in marmalades, but are there any other culinary uses for it? I’ve eaten candied peels. What else is there?
And yes, I eat the entire orange garnish, pith and all, in my beloved Negroni cocktails.
Nope, never made it to San Francisco this spring. The work schedule chained me to Arizona.
But… I’ll be in New York City in July for a James Beard Dinner. So lets hear ‘em… what are your picks for NYC dining.
Build my food itinerary for the Big Apple.
Ready…. GO!
Yep, that’s me and mom.
Folks at the Phoenix New Times let me ramble about her in a recent story. She was a good sport, always is.
In fact, she’s a tough old bitch. I like to think I inherited that gene. I always say, “She kicked cancer’s ass but barely survived raising me.”
Seriously though, she’s great. I’m heading to Glendale to visit her today.
P.S. – Look how insanely happy I am with that fish.
Although I didn’t make it in to the preview dinner event *ahem*, I did stop in for a quick bite Friday evening. Read about the restaurant’s relocation here.
Marcellino and Sima Verzino have earned “Valley favorite” status thanks to their hands-on hospitality and fresh pastas so it was no surprise to see the place packed on opening night.
A few times throughout the evening, Sima clanged the wine glass to announce the in-house performance by two members of the Phoenix Opera.
The duo paced throughout the restaurant, singing crowd -pleasing opera standards. A little stuffy and old-school for my taste, but certainly a sincere performance and well received by most guests. Enjoy the performances every Friday and Saturday night.
Still a work in progress (I was told), the interior is a dramatic detour from Digestif’s old bones that Tutto never bothered to touch. Diners now enter through the East side of the building where buttery paint color and heavy doses of dark wood replace grey concrete and metal decor, taking the restaurant to an more mature Italian romantic place.
Pastas never disappoint and I’m looking forward to going back again soon. I’d be a regular if they relaxed on the prices.
I’m confident that Marcellino’s will shake off the bad joojoo of rotating Italian attempts in this space. Third-time’s a charm!
Cheers M & S, welcome to the ‘hood.
