It was an exciting experience for us at RITROVO® to sponsor and cater the 2009 PORT TOWNSEND FILM FESTIVAL. Our action-packed, ‘working weekend’ at the festival had left us nearly exhausted; nevertheless we felt euphoric as we boarded the Ferry back to Seattle. Why?
Sure, the festival had provided us with great publicity. We were proud to see our company logo featured on every jersey worn by the festival’s helpful and tireless group of volunteers; it was an honor for us to provide a multi-course dinner for the independent film makers who had brought their works to Port Townsend; it was photo-opping with the one-and-only Cloris Leachman–enough said.
And to a certain extent all of the above had been true. After all, our most obvious activity is selling food. A little publicity helps us do that, too. We hope that RITROVO® made a few new customers during the 2009 PORT TOWNSEND FILM FESTIVAL. And Ms. Leachman: you get a lifetime supply on TRUFFLE & SALT popcorn, on the house.
Notwithstanding the above confession, on introspection and brief discussion we suddenly realized what the real honor for RITROVO® had been. It had come at a much deeper level for us at the 2009 PORT TOWNSEND FILM FESTIVAL.
For us, the festival been a ‘spiritual jamboree’. In addition to performing our sponsorship we also had had the opportunity to see cutting-edge cinema in aesthetically pleasing settings throughout Port Townsend’s old town as well as exchange opinions and lively banter with other like-minded individuals. We had ‘hung out’ with many others who shared a similar orientation: that there is more to living than simply putting food on others’ tables or getting sellable stories on the screen.
You see, what we at RITROVO® stand for– at our respective ‘rung’ on the philo-informatic ‘food chain’– is allegorized by our company logo. Ostensibly, it is embodied by a simple table set for two; at a deeper level our aim is integrated, inseparable, and three-fold:
feed the body, stimulate the mind, rejuvenate the spirit
And we saw some soulful, socially-committed cinema as well…
That was it. We come away from this albeit challenging ‘working weekend’ feeling so alive, so enervated, because we had been profoundly nourished by the experience–without even having needed any truffle & salt popcorn to chew on. The sustenance was already there.
Thanks to the help of local foodies : Marlies Egberding, Linda Yakush of Pane d’Amore Bakery, and Hope Borsato of Catered from the Island on Marrowstone Island were able to put together what became a feast that could even have impressed the characters in Big Night. Our menu was:
Truffle & Salt Popcorn
Assorted sott’olii (olives, artichoke hearts, stuffed hot peppers and zucchini rolls)
Olive oil dipping with Pan d’Amore bread
Tenuta Cocevola Taralli Crackers
Beef Brasaeola Carpaccio with Acetorium Blackberry Vinegar
Controne Beans with roasted pork belly
Pannocchie “Waves of Grain” Pasta “lasagna” in bianco with cooked greens
Assorted Cheeses with RITROVO® cheese condiments
In honor of the wonderful artists we met—many of them vegetarians—we will give our recipe for “Pannocchie” Waves of Grain” pasta with Cooked Greens. Visiting Chef Michele Reiterer of Acetorium lustily chopped greens and sautéed onions in Port Townsend, adding his sense of kitchen drama to the event.
Casina Rossa Pannocchie Waves of Grain Pasta “Lasagna” with Greens
One box Pannocchie Pasta
4 cups fresh kale or chard, shredded
1 sweet onion, or about 2 medium-sized shallots, finely chopped
½ cup Trampetti or Michele Ferrante Extra Virgin Olive Oil
1 tbsp. Casina Rossa Fennel & Salt
2 tsp. fresh or dried rosemary
½ cup heavy cream or half and half
½ cup finely grated parmesan cheese
Michele Ferrante Controne Hot Pepper Powder (optional)
In a large pot, bring water to boil. Add pasta and cook until not quite al dente. Toss in kale and then as soon as kale is wilted, remove it with a slotted spoon or tongs to a colander. Set aside.
Drain the pasta and set aside. Toss with half of the olive oil.
In a sauté pan, heat about a tablespoon of the remaining olive oil. Add the onion and sauté over low heat until very soft and wilted, but not browned. Add the rosemary, then the greens, sauté all together.
Drizzle a little of the olive oil in a 9 x 13 inch baking pan. Add the pasta and pour the sauté mixture over the pasta. Mix very gently, so as not to break the pasta. Pour the remaining olive oil over the pasta, Pour the cream over the top, then top with the cheese.
Bake in a 350 F oven for about 25 minutes, or until the edges begin to brown. Serve hot. Sprinkle with hot pepper, if desired.