Eye Candy: A Toast

Christian Caiazzo of Osteria Stellina celebrates with a shot in the Beard House kitchen Osteria Stellina's Christian Caiazzo and his team celebrate with shots after sending their final course out of the Beard House kitchen. See more photos of Christian Caiazzo's Beard House dinner here.

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On the Menu: West Coast Italian

Christian Caiazzo will cook at the James Beard House It’s fitting that Osteria Stellina, located in Point Reyes, California, is named, in part, for the Italian word meaning “tiny star,” as local ingredients truly shine in chef Christian Caiazzo’s cuisine. Thanks to the chef's talents, the venue has become a popular Marin County destination, as well as a favorite of food critic Michael Bauer. Luckily for us, Caiazzo is bringing a taste of NoCal to the Beard House on September 29. Seats are still available, so book yours here. In the meantime, have a drool over the menu below (we can't wait for those grilled cheese and goat sandwiches!): Hors d’Oeuvre Grilled Point Reyes Farmstead Tomme Cheese Sandwiches with Brick Maiden Sourdough and Braised Goat Shoulder Hog Island Clams with

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Eat this Word: Puntarelle

puntarelleWHAT? Wild greens. Until very recently, this unusual ancient Roman vegetable, a relative of chicory, was available only in Italy. And even there it was known only in select geographic pockets. But now that puntarelle is being grown in the United States, chefs are rapidly incorporating it into their Mediterranean-inspired menus, noted New York Times reporter Paula Disbrowe. The unwieldy puntarelle grows in bunches that look like a cross between celery and dandelion greens. Along the long fleshy central core of each stem grow rows of short, pointy, triangular leaves. The whole thing, stem, core, leaves, and all, is eaten raw, usually in salads. Puntarelle has a delicate, peppery flavor, similar to arugula but greener tasting, and a refreshing crispness. In Rome, it is traditionally served with an anchovy sauce. WHERE? Christian Caiazzo's Beard House

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