Word of Mouth Magazine :: SMALL BITES, Oct 2016
Welcome to SMALL BITES, the monthly email from Word of Mouth Magazine. With three months between issues, we just had to find a way to share all the good stuff that comes up between printings. We'll let you know about tasty events in your area, send along a recipe or two, and maybe share a bit of breaking news covering the Mendocino County local food scene.

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Another Piment d'Ville Recipe:
Burnt Fingers by Francois de Melogue

This past spring I was treated to a Piment d’Ville-inspired dinner* from renowned chef Francois de Melogue. He prepared a feast that included the Piment d’Ville Donuts and Moroccan Hot Chocolate gracing the pages of the Fall issue of Word of Mouth (recipe included).

We're happy to share another Chef de Melogue creation in this edition of Small Bites: Piment Dusted Grilled Calamari with Lemons and Garlic. Hot, flavorful, crispy and chewy all at once, this delicious dish also highlights our favorite local spice. Try it tonight.

*Check out a quick video from the dinner beneath the recipe.

Burnt Fingers
A Fried Calamari dish by Francois de Melogue

Marinate the Fish

8 ounces calamari, cleaned
12 - 16 smelts or small whole fish
8 shrimp, peeled and deveined
1 cup buttermilk

Cut calamari into 1/4 inch rings. Marinate smelts, calamari and shrimp in
buttermilk overnight. This tenderizes the calamari.

Prepping the Vegetables
12 slices Japanese eggplant
4 asparagus spears, cooked
12 slices zucchini

Soak Japanese eggplant slices in ice cold water for ten minutes to remove
bitterness. Drain completely then mix with asparagus and zucchini.

When you are ready to eat
2 cups all purpose flour
1 tablespoon herbes de Provence
2 teaspoons Piment d’Ville
2 teaspoons sea salt
1 recipe tempura batter
10 cups vegetable oil
2 lemons, cut into 12 wedges
1 cup rouille

Mix flour with herbes de Provence, piment d’ville and sea salt. Prepare
tempura batter.

Make a batch of rouille sauce. Pour a glass of Rosé.

Heat vegetable oil to 350 degrees in a large stock pot or household fryer.
Strain seafood and dredge in seasoned flour. Deep fry until golden brown
and fully cooked, about five minutes. Dip vegetables in tempura batter and
fry till brown and crispy, about five minutes. Drain on paper towels. Serve
immediately with lemon wedges and a ramekin of rouille to dip everything in.
Get this and other Provencal-inspired recipes in Francois' book Cuisine of the Sun. Also be sure to check out his blog, Pistou.


So much is afoot in Mendocino County. A testament to the bounty of the season.

Geek out on home cooking. The Food Lab: better home cooking through science. James Beard award winner and author J. Kenji Lopez-Alt and local legend Margaret Fox founder of Café Beaujolais will be speaking at Gallery Books in Mendocino Village. Come learn how the molecules react while cooking eggs, and why some cooking conventions should go the way of the dinosaur. Seats may be reserved with a purchase of the book. More info

. . . . .

SUNDAY OCTOBER 9, 11-3:00pm

The Ukiah Natural Foods Co-op is turning 40! A great moment to give thanks to this wonderful community institution. The festivities include BBQ, live music vendor give-a-ways and most importantly a chance to connect with friends old and new. Feliz Cupleaños Ukiah Co-op!

. . . . .

SUNDAY OCTOBER 9th, 3:00pm

Gowan’s Family Apple Farm celebrates 140 years. That is not a typo. They have been providing excellent apples and cider since 1876! The Gowan’s Oak Tree farm apple stand is likely the most recognizable icon of the history of this local family. Now branching into making hard cider this beloved orchard is evolving with the times. Sixty-five varieties of apples, as well as plums, peaches, and berries will delight your senses. Come celebrate their delicious accomplishments. Gowan's Oak Tree Fruit Stand, 6600 Hwy 128, Philo, CA 95466

. . . . .


Backyard Wild-foods: Edible uses of Oak and Acorns. Explore eighty acres of Oak woodland south west of Ukiah and learn the ins and outs of harvesting, preparing and utilizing this northern California mainstay. Check out Blue Wind School of Botanical Studies to see other workshops on mushroom collecting and more. Contact instructor Tellur Fenner for registration details; 510-290-6841.

. . . . .

The Anderson Valley Foodshed invites you to participate in C'mon Home to Eat month this October! Challenge yourself to eat as locally as possible, support participating restaurants and their local food specials, visit the farmers market, and more. Find out more at


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