Editor’s note: Here are listings and suggestions from Denver Post Food writers, Internet sources and Joanne Weir herself for all things Mediterranean – food that is.
How to get the flavor
Here are some books on Mediterranean cooking:
“Zov: Recipes and Memories from the Heart,” by Zov Karamardian. (Zov’s Publishing, $35, 2005). The exuberant Armenian owner of Zov’s Bistro in Tustin, Calif., south of Los Angeles, fills her book with equally lively stories and Med-fusion recipes.
“Against the Grain: 150 Good Carb Mediterranean Recipes,” by Diane Kochilas (William Morrow, $25, 2005). After trying the Atkins diet, Kochilas, author of “Meze” and “The Glorious Foods of Greece,” found a way to lighten up her favorite foods.
“Flavors of the Mediterranean,” by Olivier Baussan and Jean-Marie Meulien (Flammarion, $30, 2003). Baussan, founder of Mediterranean markets, O&Co., divides his book into four sections: The Sea, The Market, The Wild Harvest, and Garden and Orchard. In Denver, O&Co is located in the Cherry Creek Shopping Center, 3000 E. First Ave., 303-355-6721.
“From Tapas to Meze: Small Plates From the Mediterranean,” by Joanne Weir (Ten Speed Press, $25, 2004). The revised edition of her first cookbook.
“Weir Cooking in the City” (Simon & Schuster, $35, 2004), a companion to the PBS show of the same name, in which the author cooks in San Francisco.
-Kristen Browning-Blas
Where to look on the map
What countries border the Mediterranean Sea? More than one might think, all contributing unique flavors to “Mediterranean” food. They are:
Europe (from west to east): Spain, France, Monaco, Italy, the island state of Malta, Slovenia, Croatia, Bosnia and Herzegovina, Serbia and Montenegro, Albania, Greece, Turkey, and the island state of Cyprus.
Asia (from north to south): Syria, Lebanon, Israel, the Gaza Strip and Egypt.
Africa (from east to west): Egypt, Libya, Tunisia, Algeria and Morocco.
Source: wikipedia.org.
Where to taste Denver-Med
Don’t want to cook? Try one of these Mediterranean-inspired restaurants:
Cafe Paprika, 13160 E. Mississippi Ave., Aurora, 303-755-4150. Sample the Middle East with a combination plate of garlicky hummus, creamy-lemony baba ghanoush dip and crunchy falafel balls.
Deluxe, 30 S. Broadway, 303-722-1550. Med-influenced food in a hip room.
Luca d’Italia, 711 Grant St., 303-832-6600. Old- fashioned Italian from Mizuna chef/owner Frank Bonanno.
Pulcinella Ristorante Italiano, 2100 W. Drake Road, 970-221-1444, Fort Collins; 300 S. Public Road, 303-604-288, Lafayette. Despite some growing pains, Pulcinella remains a local favorite.
Restaurant Kevin Taylor at the Hotel Teatro, 1106 14th St., 303-820-2600. Contemporary interpretations of Mediterranean flavors.
Rioja, 1431 Larimer St., 303-820-2282. Chef/owner Jennifer Jasinski’s goat cheese ravioli in tomato consomme epitomizes her take on Med-Mod.
Solera, 5410 E. Colfax Ave., 303-388-8429. Kyle Wagner called chef Goose Sorensen’s food “a little bit country Mediterranean, a little bit Asian rock ‘n’ roll.”
Somethin’ Else, 1313 E. Sixth Ave., 303-831-1992. Chef/owner Sean Kelly’s small-plates small space.
Vesta Dipping Grill, 1822 Blake St., 303-296-1970. Chef Matt Selby’s Med-Asian-Latin fusion with plenty of sauce. Vesta hosts its annual fundraiser for urban youth, Small Plates for The Spot, 7-11 p.m. Sept. 19, serving lobster mascarpone rangoons with Thai chili and mango sweet-and-sour sauce, peach meringue satay and bubble gum creme brulee, among other wacked-out offerings, along with martinis, music, break dancing and spoken-word performances. Tickets are $65, available from Tamara Greenlee, 303-777-9198, ext. 210, or tamara.greenlee@urbanpeak.org.
The Wild Fig, 315 E. Hyman Ave., Aspen, 970-925-5160. This small restaurant excels at Mediterranean seafood and has a good wine list.
Yanni’s Greek Taverna, 2223 S. Monaco Parkway, 303-692-0404. Family-run atmosphere serving kalamaria, spanakopita and pastitsio.
-Kristen Browning-Blas
Author’s fave Italian spots
Going to Italy? Through eight years of leading tours to Italy and France, Joane Weir lists her favorite spots on her website:
13 Gobbi, Via del Porcellana 9/r, Florence, Italy, 055-284015
I always order the same thing: the pasta with the tomatoes and melting mozzarella and the Tuscan rib-eye.
Matricianella, Via del Leone, 4, Rome, Italy, 06-6832100
Like eating in an Italian home. I can never decide what to order, everything is delicious. Kind of a wild place, too.
Osteria Antico Dolo, San Polo 778, ruga vecchia San Giovanni, Rialto, Venice, Italy, 041-5226546
This is the oldest baccaro in Venice. Belly up to the bar and point at what you want to eat. The local wines and prosecco are fantastic and the place is always hopping with the vendors from the Rialto Market.
Osteria Do Mori, San Polo 429, calle dei Do Mori, Rialto, Venice, Italy, 041-5225401
If you like small plates like I do, you will love the cichetti at this hole-in-the-wall baccaro tucked into the bowels of Venice. Love the little sandwiches, croquettas, and crostini all washed down with prosecco.
Deruta, Grazia, Umbria, Italy
I am addicted to majolica hand-painted dishes from Umbria and this is the ultimate place for collectors. It is generations old and the level of artistry is unsurpassed.
Source: joanneweir.com
Learn to cook with Med flavor
Don’t know your kalamatas from cocktail olives? Colorado cooking schools offer various Med-cooking classes. Here’s a selection:
Spanish Tapas & Grilled Paella
Sept. 15, 7:15 p.m.|Tapas and paella prepared on the grill: roast peppers, create skewers, cut the vegetables then sit on the porch to enjoy chorizo shrimp skewers; charred peppers stuffed with melted goat cheese; and grilled paella with mussels, clams, chicken and grilled vegetables|$55|Tony’s Meats and Specialty Market
Contemporary Tapas
Sept. 19, 7:15 p.m.|Tuna tartare with roasted new potatoes; croustades topped with green olive tapenade; artichoke guacamole with pita chips; shrimp brochettes with lemon thyme pesto vinaigrette; and pan-seared cantaloupe with proscuitto insalata|$50|
Tony’s Meats, Bowles Village Market, 7421 W. Bowles Ave.|LITTLETON
Culinary Adventure Series: Italian Regional Cuisine
Sept. 14 6-8:30 p.m.|Demo and dinner: bruschetta with white beans and basil; panzanella; creamy polenta with mascarpone; Roman roast pork loin; almond gelato; and chocolate biscotti|$75|Savory Inn and Cooking School
Culinary Adventure Series: The Flavors of Provence
Sept. 21, 6-8:30 p.m.|Toasted baguette with Provencal olive spread; olive and caramelized onion tarts; chicken with 40 cloves of garlic; grilled lamb chops in lavender; orange cake with fresh berries|$75|Savory Inn and Cooking School, 2405 Elliott Ranch Road, 970-476-1304 or 866-728-6794|VAIL
Somethin’ Else
Sept. 19, 6:30-9 p.m.|Chefs Sean Kelly and Seth Black of Somethin’ Else will present Mediterranean menu favorites: marinated Provençal olives; bleu cheese fondue with bread sticks; Moroccan orange-date salad; broiled shrimp with garlic and paprika; baked pork albondigas; and mascarpone-stuffed dates with almonds|$50|The Seasoned Chef Cooking School, 999 Jasmine St., Suite 100; 303-377-3222; seasonedchef.com|DENVER
Greek Taverna
Sept. 20, 6-9 p.m.|Souvlakia, tzatziki, saganaki (flaming cheese), villagers’ salad, yogurt with honey and walnuts|$37 Aurora residents/$48 nonresidents|Expo Recreation Center, 10955 E. Exposition Ave., 303-326-8630;auroragov.org/recreation.|AURORA
Mediterranean Workshop
Sept. 26, Oct. 3 and 10, 5:30-10 p.m.|This three-day class covers flavors and spices from the Mediterranean; marinating, grilling, and sautéing; the taste, health benefits, and versatility of olive oil; and how to work with pasta and filo dough|$275|Culinary School of the Rockies, 637 S. Broadway, Suite H, 303-494-7988 or 877-249-0305|BOULDER
Tapas Workshop
Oct. 6, 6:30-9:30 p.m.|Techniques for making savory bites for every occasion: grape and cherry tomato salad with fresh mozzarella; skillet-steamed mussels; spicy grilled chicken brochettes with romesco sauce; braised lamb meatballs with mint and pine nuts; grilled baby artichokes with aioli; and pickled mushrooms|$55|The Seasoned Chef Cooking School, 999 Jasmine St., Suite 100; 303-377-3222; seasonedchef.com|DENVER
Entertaining tips
Whether planning a TV show, a cooking class or a party in her San Francisco home, Joanne Weir follows these rules:
Plan ahead: Prepare everything in advance that you possibly can (this includes food and table settings).
Don’t skimp: Buy the best you can afford and lots of it.
Practice: Never serve a dish you haven’t mastered.
Never, never apologize for the food.
Always have a story to tell about the food or the wine you serve.
Invite wonderful, interesting people.
Don’t be bound by the boy/girl/boy/girl seating rule.
If you’re entertaining outdoors, always have a backup plan in case the weather turns on you.
Make sure your dessert is worth coming for.
Source: joanneweir.com
