19 minute read
I Love NY
By Chris Murphy FOOD VIEW Chefs Of New York Goes All In!
There is really nothing better than being greeted by a restaurant owner. It says a lot when the owner knows what is happening, how the food is served and who is dining. It makes a difference. Vinnie Altadonna is that guy. Warm, friendly, outgoing, and proudly Italian with lots of ideas. He wears his Palermo family history and his Long Island upbringing well. Best of all, it shows up in the food and now in the restaurant he has been dreaming of. A little background, Vinnie’s grandfather left Italy for America before WWII and Mussolini. He and a partner started a tomato sauce company in Riverbank and then later had a dairy in West Modesto off of Vivian Road where Vinnie would later work. Italian food and culture is a part of Vinnie’s fabric and today, many of his recipes are based off of his Nona’s wonderful tomato sauce recipes. Most of us got to know Vinnie when he opened the Chef’s of New York on Oakdale Rd. I became an instant fan of his New York Boardwalk-style pizzas. Thin crust, tasty, big and foldable. When he expanded into downtown, he once told me how he dreamed of having a full restaurant, with a full real bar. Now, along with his business partner Clay Rossen, this dream has come true and now it is one of Modesto’s best dining experiences. The 13th Street location is easy to find with plenty of parking. It is open for breakfast, lunch and dinner with a growing evening crowd and a great weekend breakfast. Chef’s is welcoming, comfortable and friendly and suitable for a nice romantic dinner. The chairs and booths are comfortable, the noise level is good and everyone has to walk by the kitchen on the way to their table. They know it is going to be a nice meal.
First up, it’s the food.
The entrees and specialties are flat out great. This month, in a nod to the Visit Modesto Almond Blossom Cruise, there is an almond encrusted Salmon that is amazing. I couldn’t wait to dive in, getting a bite of the almond crust with nice moist salmon. It was truly tasty and the rice, vegetables and a nice bruschetta. The almonds are a great match. Chef Austin Thom, with Italian cooking experience that even includes Alaska so he knows his seafood, runs a very efficient exposition kitchen and everything is cooked carefully under his watchful eye. Catching the occasional big flame as the sauces and specialties are sautéed while everything is plated perfectly. It is extra fun to see the amazing New York Style pizzas coming out under the watchful eye of Raphael so grab a slice and fold it up if you desire. There are many fresh tastes on the menu if you want a salad on the side or a full meal salad. Oh did I mention the calamari? It is so hard to find where you want to start on their menu. Our specialties where the Chicken Florentine, the Nona’s Trio, and of course, their special lasagna. Wow, just wow. The flavors are rich and bold, not too blended and each dish stood out. The Manhattan style clam chowder is good and spice and pairs well as a starter. Big thumbs up. A quick word about breakfast. Amazing. For those looking for the big breakfast classics of the Sundial and Sabatino’s, they have ebelskivers, the big downtown breakfast, awesome hashbrowns, scrambles and so many more big plates. Oh yeah, and avocado toast too. But let’s get back to the bar. Star Podesto is quick with an amazing Negroni, one of my sipping and lounging favorites. This is one of Vinnie’s favorite parts. He has long wanted a full bar, a full New York style bar and Star blends up the classic favorites to any of the new craft cocktails. The G&T is perfection and they have a good selection of great cabernets and chiantis. The vibe is good, and if you have been to the Iridium, Village Vanguard you get what this place could be. Vinnie and Clay have decorated the bar with legendary rock and roll, blues and jazz posters to get in the groove. Eric Benson brings in Grammy-winning musicians with the Blue Monday Band and long time rocker Dennis Gilmore, (started touring at 13, played all over, Vegas and more with Thunder Road. More about him soon) is both a house musician, host and purveyor of the amazing big Oysters that Chef’s serves on Fridays and Saturdays. It’s fitting that Chef’s is located where Modesto Music used to be back in the day. You can say that music is in the bones. There is a lot going on, the music is amazing and when I asked Vinnie how he was feeling about this right now, he exclaimed, “we are on the runway, in a jet, getting ready to take off”. So now it is up to you. Time to check out Chef’s of New York, for breakfast, lunch or dinner and don’t miss a great evening with great Italian food, some first class music and great cocktails. Oh yeah, take a pizza home with you for the morning.
Chef’s of New York
918 13th St. Modesto 95354 209-857-5102 www.chefsofnewyork.com @chefsofnewyorkdowntown 8 am – 2 pm 5pm – closing
It’s a brand new year and it is a brand new crab season. Boy oh boy is this one of the tastiest times of the year and the ViewCrew are suckers for a great crab feed. Best of all, you get this delicious treat at the same time, you can help some of our hardest working non-profits that really need your support. So why not, help one of these great organizations and enjoy one of the best tastes ever. You will probably see us there with our own special butter blend. AND, even if you can’t make it to the event, some of these will prepare Crab dinners to go and you can enjoy at home and best of all, make crab omelettes for your next breakfast.
02/04 14th Annual Crab Feed Drive-Thru at St Stanislaus 02/04 Crab Fest at Howard Training Center 02/04 Parkview PPF Crab Feed at Ripon Community Center 02/05 Crab Fest at Howard Training Center 02/05 PER & Officers Crab Feed at Modesto Elk’s Lodge 02/12 St Jude’s Crab Feed at San Joaquin County Fairgrounds 02/12 Crab Feed at Grace Lutheran Church 02/12 Byer Athletic Boosters Crab Feed at St Paul’s Hall 02/12 VFW Crab Feed at Stanislaus County Veterans Center 02/12 Mary Lyon’s Crab Feed Old Fisherman’s Club 02/12 Crabfest 22 at St Joseph’s Church 02/12 5th Annual Crab Feed at Ripon Community Center 02/25 Crab Feed at Modesto Elk’s Lodge 03/05 Crab Feed at Modesto’s Graffiti Museum 03/05 500 Lions Club Crab Feed at St Joseph Church 03/05 Lucas Elementary Scholarship Crab Feed at American Legion Hall Ceres 03/12 MHS Sports Boosters Crab Feed at Paradise Elementary School 03/19 City Ministry Crab Feed at Tuolumne River Lodge 04/02 Gregori Crab Feed at Ripon Community Center
Please note with the current Covid rates, that some of these will be converted to drive through take out crab. Please check before you go. No matter what though, these are the tastiest fundraisers around and enjoy the crab
McHenry Village A tradition of excellence since 1953 Discover the premier place to shop and dine in a garden setting. Quality... Style... Selection... ...it's simply a matter of taste!
1700 McHenry Avenue, Modesto mchenryvillage.com
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Do you want amazing New York style Italian food, with Nona’s special tomato sauce, classic favorites, New York style pizza, oysters on the weekend, soups, salads and more. Enjoy breakfast daily in a fun family environment. Full bar menu. 8-2 pm and 5 pm to closing
INTER VIEW By Chris Murphy
– Almond Board of California
Almonds
Where did all of these Almonds come from? It seems just twenty years ago we were all peaches, apricots and tomatoes. But then came almonds. Almonds have actually been an important part of our economy for decades. From the old Blue Diamond ads, “just a can a week” commercials, to the almond being the center of a health and fitness revolution, a staple in trail mix, flour, “milk”, and is the cornerstone of healthy eating. The California almond holds a special place of premium quality, exporting to over 100 countries and is the gold standard for almonds. Modesto sits in the middle of the largest almond growing region in the world and to all that live around here, know when it is harvest season and whether you call them ALL-monds or AAH-minds, they are a huge part of our local agricultural fabric. So why are we talking about almonds? Almonds have one of the most beautiful growing seasons of any ag product. Like the cherries in Japan and Washington, the Almond blossom is one of the most beautiful things you can see. Miles and miles and acres and acres of white blossoms are stunning, so stunning in fact, that the Almond Blossom Cruise attracts people from all over the world. During the pandemic this driving tour really exploded and this year, we are expecting an amazing blossom season. Seriously though, Almonds are big business and our region is at the middle of it all. It is complicated as our ports have backed up, our exports have suffered, but all along the way, new uses for almonds are found daily. We needed some expert information so we reached out to Daren Williams, the Senior Director of Global Communications for the Almond Board of California, based in Modesto where he oversees communications to almond growers to drive adoption of best practices throughout the industry and, in turn, share the positive story with customers and consumers. Daren is a native Kansan and began his ca-
Daren’s home made Almond encrusted filet.
reer in Washington D.C. working on Senator Bob Dole’s 1988 presidential campaign. When that effort fell short of the White House, he joined a Washington, D.C.-based agricultural public affairs firm, representing clients in the halls of USDA, FDA, EPA, and Capitol Hill. He later worked with Fleishman Hillard International Communications in Kansas City and most recently the National Cattlemen’s Beef Association in Denver. Daren holds a bachelor’s degree in English from Ottawa University in Kansas, where he met his wife, Leslie. Daren and Leslie have two grown daughters, Shelby and Haley. Let’s meet Daren.
ModestoView: First and foremost, is it AAH-mind or ALL-mond?
Daren Williams: It depends on who you ask! At the Almond Board we say “ALLmond” but a young woman on my team, whose family grows them in Escalon, they are “AAH-minds.” When I first got here people told me they are “ALL-monds” growing on the tree and “AAH-minds after they are harvested, because the harvest process shakes the “L” out of them, but I think they were pulling my leg. The bottom line is we don’t care what you call them as long as you enjoy them!
MV: Almonds have been a key part of the Central Valley Agriculture for a long time, what happened over the last 20 years that made almonds a superstar crop?
DW: Actually, the story of how almonds became a global health nut began in Modesto with the Modesto Rotary club! As former Almond Board CEO Rodger Wasson tells it, MoRo members were provided a daily serving of almonds in exchange for submitting to a regular cholesterol check -- and apparently the results were dramatic. Of course, that first “research” wasn’t enough to support a heart health claim but years of nutrition research since then has substantiated the claim and almonds are widely accepted as an important part of a hearthealthy diet. This “health halo” drove global demand which, in turn, led farmers to plant more almonds.
MV: How many acres of almonds are there in California and how big is the almond economy in dollars?
DW: Almonds grow on approximately 1.5 million acres (about twice the area of Yosemite National Park) in California (120,000 of which are in Stanislaus County), making it the largest crop in both acreage and economic value, creating 110,000 jobs and adding $12.7 billion to the state GDP (64,000 jobs and $7.95 billion in the Central Valley). With our hot, dry summers and cool, wet winters, the Central Valley is the best place in the world to grow almonds!
MV: What made you want to join the Almond Board and what does the Almond Board actually do?
DW: The Almond Board is a growerfunded commodity marketing board. Our primary charge is to grow global demand for almonds grown in California. I have spent a good part of my career working for these types of organizations – from Beef (It’s What’s for Dinner) to Pork (The Other White Meat) to Dairy (Got Milk?) – so was very familiar with the Almond Board. When I learned the Almond Board was looking for someone to lead a new department (Global Communications) I jumped at the chance for several reasons. First, I love almonds! I start almost every day with a handful. Second, I love California! I have family in Sacramento and California farmers lead the way in the production of many agricultural products. It has been everything I hoped for and more – living in Modesto has exceeded my expectations. I’m a big fan. As a foodie, the biggest surprise was the vibrant food scene. But I know I don’t have to convince you!
MV: How have the backups at the Port of Oakland affected the harvest and the exports?
DW: We export 70% of the almonds grown in California to more than 100 countries around the world (consumers everywhere love California almonds!). Most of those exported almonds – about 85% -- leave the state via the Port of Oakland. While this year’s crop is down about 10% from the record crop in 2020 (3.1 billion lbs.), it is still the second-largest crop in history (approximately 2.8 billion lbs.). The good news is we have strong global demand, and the supply to meet it, but that doesn’t do much good if we can’t ship it. So, resolving the port issues is a major priority for the industry.
MV: People go to Japan and Washington DC to see the cherry blossoms, what is so different about the Almond Blossom Cruise?
DW: I lived in Washington, D.C. for almost 20 years and experienced the Cherry Blossom Festival many times. There is no denying the beauty of the cherry blossoms set against the backdrop of the Jefferson Memorial, but I was blown away when I arrived in the Central Valley during the middle of the bloom in 2018. The miles and miles of pink and white blossoms dotting the countryside are unlike anything I had seen. I couldn’t stop taking pictures and posting on social media to encourage my friends to visit. Now, when they do, I can take them on the Almond Blossom Cruise!
MV: What do you think the future of almond production is?
DW: Having gone from beef to nuts I am bullish on the future of almond production in California. We are growing trees, which are good for the environment, to produce food that is good for people (and dairy cows, which eat the leftover almond hulls!). It’s a win-win-win. Do we have challenges?
Certainly. Water availability is a major issue. With improvements in irrigation efficiency, we use one-third less water to grow almonds today than in the 1990s but the multi-year drought we’re in has strained resources. Growers want to be part of the solution and are looking at ways to use orchards to recharge groundwater during the rainy season, but we also need more reservoirs to hold water during the rainy season so we can balance out irrigation throughout the year.
MV: What is your personal favorite almond product?
DW: I like to go to the Modesto Farmers Market and buy whole, natural almonds grown locally. I eat them with cottage cheese and blueberries for breakfast. But I also love the Applewood-smoked almonds from Rodin Farms (mix with their dried blueberries for a sweet, savory, and healthy snack) and almond butter milkshakes from Roberts Ferry Nut. Co. (for a more indulgent snack!). By the way, both are stops on the Almond Blossom Cruise!
MV: If a local restaurant were to make the most amazing almond dish, what would it be?
DW: When I made it Facebook official that I was leaving beef to come here I made almond-crusted filet mignon for dinner (and posted the pic, of course!). I’ve never seen it on a restaurant menu, but it was amazing! MV: Local restaurants, if you are reading this, almond-crusted filet sounds amazing! Just sayin’
MV: What do you enjoy most about representing almonds here in our area?
DW: The people – from the almond growers to my colleagues at the Almond Board, I have met many wonderful people who are dedicated to “making life better by what we grow and how we grow,” which is the vision of the Almond Board.
MV: Beatles or Stones?
DW: Stones. I saw them on the Steel Wheels tour in 1989 at RFK Stadium in D.C. Amazing show. But if you had a third option it would be Pink Floyd. Dark Side. Wish You Were Here. The Wall. These are the albums that I wore out on my turntable! BTW, did you know the Allman Brothers were originally called the Allman Joys? Or was it AAH-man Joys?
Learn more at: Almond Board of California: www.almonds.com The Almond Blossom Cruise: www. visitmodesto.com Stay up to date about local events: www.modestoview.com
By Abigail Power
It’s that time of the year! Almond Blossom season is here and local restaurants and cafes are embracing our Central Valley treasure, the almond! Though I’m cursed with an allergy to the delicious nut and couldn’t try the treats, my husband and I ventured to discover the delicious delights that our favorite spots have to share.
Something Sweet Now, you can find almond milk in almost any cafe, but one cafe in town is embracing the almond in MANY ways that are sure to get you in the Almond Blossom spirit. Aside from their delicious almond milk lattes and coffee treats, Mocha Magic has two almond treats that stand out above the rest. You can enjoy and Almond Joy Blended Mocha! A reminder of your favorite candy bar and a blast of caffeine is the perfect start to your day or a delicious dessert wind down. My husband’s personal favorite is the Honeybee Pastry. With two layers of delicious pastry and a creamy filling, the honey almond top with a dusting of powdered sugar gives the crunch and flavor that brings out the nutiness of the almonds and tastiness of the season! Plus, they have delicious French macarons made with almond flour in new flavors every week! Try Mocha Magic today and remember that every they make is baked in house and has fast and friendly service to start your day on a wonderful, nutty note!
Mocha Magic 920 16th St Modesto 209522-8955 @mochamagic Open 6:30 am
weekdays and 8 am Sat.
Something Savory After a morning enjoying treats at Mocha Magic, it’s time for some delicious restaurant specialties from Fuzio Universal Bistro! Fuzio has a wonderful, diverse menu that has something for everyone, but during almond blossom season Chef Fuzio likes to showcase fresh fish dishes with local almond crumbles and crusts. Year round, you can get amazing treats that highlight the local nut, like the Pan Seared Brussel Sprouts and Red Quinoa Pilaf, both made with local almonds! The brussel sprouts are sticky and gooey with delicious bacon and Sciabica balsamic and the crunch of the almond rounds off a perfect appetizer. The Red Quinoa Pilaf is a healthy dish featuring spinach, mushrooms, feta, and of course local almonds. Finish off the meal with the delicious coffee or cocktail (Pear of Dice or Fuziotinis are our personal favorite!) and enjoy a night supporting local business and agriculture.
Fuzio 1020 10th St Modesto 209-557-9711 @fuziobistro 11 – 9 pm Mon, Tue, Thur,
Fri till 10.
Go Modesto
Modesto Pollinator Festival
The La Loma Neighborhood is sponsoring the second Modesto Pollinator Festival at the La Loma Native Garden on Sat., April 9, 2022 from 10:00-2:00 pm. This is a free family event with many activities for children with many great activities and exhibits. A costume pollinator kids’ parade will be a highlight at 10 am so dress as your favorite pollinator at 10am Several local agencies will have booths with educational information about pollinators and how to help them thrive. Crafts and games will also be included. Learn how to identify native and non-native bees and even learn how to build your own pollinator garden. This will be a fun day for kids, so put this date on your calendar. This is a free event thanks to Modesto Subaru, La Loma Neighborhood and City of Modesto
