This week's tablehopper: it's betta with feta.

tiropita.jpg

The kind of dish you travel for: tiropita (savory cheese pie) made with feta and anthotiro, at Forno Vasilios (a traditional family bakery in the village of Markopoulo). Photo: © tablehopper.com.

If you’re reading this right now, then it means you haven’t gone to Burning Man. Me neither (meow). I’m currently up in Lake Tahoe, enjoying my second week of working part-time—basically, I make sure I have a few hours every afternoon to ride my bike to the beach, enjoy my book, take a nap, and pedal home to cook a summery dinner. That didn’t quite happen yesterday with my deadline—which I totally blew, damn, it’s late! But the afternoon thunderstorm that rolled in made sure I didn’t feel bad about staying home. Besides, it was Taco Tuesday at the cabin and I was here for it.

I wanted to give you a save the date! Open up your calendar and mark Tuesday September 24th as such: “tablehopper spirited supper at Besharam with Mount Gay Rum.” After dining at Besharam a few weeks ago, I was so taken with chef-owner Heena Patel’s latest menu of Gujarati dishes and culinary cocktails that I decided we need to all go eat there together! It’s so very delicious and soulful. We’re working out the details now—stand by for tickets, the family-style menu, and more! I’ll be announcing on social (Instagram, Facebook, Twitter) as soon as tickets are live, and in the next issue of tablehopper! Looking forward to getting together, it has been a minute!

As many of you know, earlier this year, I had the press trip of a lifetime to Greece to go learn about PDO (Protected Designation of Origin) feta! We visited numerous dairies (which normally don’t host many visitors) all over Greece, daily feta tastings, had an all-feta cooking class, and ate feta at every meal, including breakfast, and in-between meals. All feta, all the time. We learned so much!

Today’s issue is all about the feta trip, with information and education about how PDO feta is made, a look at the different dairies we visited, how I like to use feta, and where you can find PDO feta in San Francisco. I hope it inspires you to take a closer look at this ancient product that dates back to Homeric times…and it’s not too late for a feta and watermelon salad! Summer is thankfully still with us.

I’ll be back with the news in the next issue on September 10th. Thanks for reading, and have a fabulous Labor Day weekend! Oh, and thanks to all of you who clicked through to my first mymilligram video, I appreciate all the likes and subscribing!

Mwah!
Marcia Gagliardi

View tablehopper Newsletter from Wednesday, Aug 28 2019