Apologies for the recent quiet - it has been a busy couple weeks. I took a breather and sought a creative boost in NYC (I will provide another mini travel guide for NYC in my next newsletter). I had a birthday, which was filled with love and lots of great food (none of which I had to cook…very grateful). I got sick, naturally, during a week that required much physical labour and schedule management (clearing out an 800 square foot building from the 1800’s) and, in a what was both a very joyous but also bittersweet moment, I said goodbye to my homage to Italian caffé culture - closing and packing up Piccolina. I handed off the keys to a lovely couple who will now make their mark on Main Street. Immediately thereafter, I fell into the renovation of my new space, my new project… My Table.
In a heritage building in Hillier (very near my backyard - making for a delightful commute), My Table will offer a new culinary experience - one I have been dreaming of for many years. An 1850’s building, brought back to life with a teaching kitchen, culinary library, creative group space, private dining experience and a tiny shop (My Pantry) - home to a few special things for you to enjoy at home or gift to a friend.
I adore this old building (once the blacksmith shop) and I will permeate it with warmth and flavour and embellish with simple beauty only - being respectful to the history and health of the building (*I have affectionally starting referring to the building as Myrtle).
My Table will be home to cooking classes taught by myself as well as some surprise guest teachers. Classes will be for all levels and ages as well as timeframes… if you are unable to commit to a monthlong series, weekend and one day classes will also pop up within the schedule.
Upstairs will offer a cookbook club, library and communal space for friends to meet and talk about food, cooking as well as travel and inspirations. And, of course enjoy a delicious pastry and coffee around the library table. This will also be the space where the long overdue podcast “Everything On The Table” will finally begin recording.
As an accompaniment to the in-kitchen cooking classes, I will be working with a production crew to film culinary videos for you to follow along with from the comfort of your own home, anytime!
My dining table will be available for private catering events for groups of up to 12 people and I will also offer occasional specialty dinners for guests to reserve a seat at.
My Pantry… just a few of my favourite things, as well as some favourites from Piccolina for you to explore when you come for a cooking class, event or pickup. What type of “pickup” you ask… Each week I will prepare a “menu” of pre order items on enidgrace.com for you to choose from. When you come to pick up your order each week you can enjoy the My Table atmosphere - enjoy a coffee, poke around the pantry or just sit with me for a quick chat.
This new chapter will be much quieter - a business model that recognises my strengths as well as my desire to serve the community with balance and grace. A unique workspace that holds true to my creativity and passions - food, writing, books, travel and conversation - while still maintaining my health and availing me for other joys and responsibilities in life.
I am excited to share the renovation process with you over the next several weeks and provide sneak peeks of my plans. This past week was the hardest - clearing out the space and setting the next phase of work up for success. The work continues literally as I write this. A design that I drew up almost 12 years ago while in the hills of Liguria is coming into focus - I can’t wait for you to see it.
Here are a couple “before” photos of the exterior of Myrtle.
I will be updating my website, enidgrace.com, with details for the classes, etc. in the coming weeks. If you are not already following my Instagram account please find it at @enidgrace_mytable.
*Myrtle - Popular feminine name during the 1850’s (same time frame as the building) - Myrtle is synonymous with health - flourishing, soothing, being “evergreen”, etc. And, my favourite colour is green so it’s perfect!
I would be remiss if I didn’t include a couple of recipes within this post as I have been otherwise distracted the last couple weeks. So please enjoy two easy yet delicious recipes that are ideal for busy weeks!
Amatriciana
Serves 4
One of the original Roman pastas - and I think my favourite of the Roman collection (Cacio e Pepe, Carbonara, Gricia, Amatriciana). It is traditional with bucatini but I prefer a short pasta like rigatoni.
100-120 grams Guanciale, cut into small pieces
2 Shallots, Minced
1/2 - 1 tsp Chili Flakes/Pepperoncini
1/2 tsp Fresh Ground Black Pepper (optional, depending on how peppery your guanciale is)
1 690 ml Jar Passata
500 grams Dry Pasta - Bucatini or Rigatoni
In a large pot of boiling, well salted water, cook the pasta while you prepare the sauce.
In a pan over medium heat, cook the guanciale in a single layer. Cook until the guanciale has rendered some of its fat and is just starting to crisp. Add in the shallots. Stir to coat in the fat and cook for 2-3 minutes until the shallots are softened. Add in the chili and black pepper. Stir. Slowly add the passata (it may splutter when added to the hot fat) and cook over medium heat for 8-10 minutes. Add the very al dente pasta to the sauce and cook for 2 minutes more to finish cooking the pasta.
Garnish with freshly grated parmigiano and more black pepper if desired.
Sbrisolona
Makes 10-12 Pieces - Depending on How you Break It
A delicious crumbly cookie/torte from Lombardia. Serve with an espresso for dipping or crumbled on top of gelato.
100 grams Whole Blanched Almonds, roughly chopped
100 grams Ground Almond/Almond Flour
150 grams All-Purpose Flour
150 grams Semolina or Finely Ground Polenta
150 grams White Sugar
1/2 tsp Salt
1/2 tsp Baking Powder
Grated Zest of 1 Large Orange
225 grams Unsalted Butter, Softened
2 Large Egg Yolks
Chocolate Pieces/Chunks for Topping
Whole Raw Almonds for Topping
Preheat oven to 350° F. Grease a 10-inch springform pan or a tart pan with a removable bottom. Line with parchment.
For the whole blanched almonds, I use a food processor to chop them. You want small pieces.
Place all of the ingredients except for the chocolate and the whole raw almonds in the bowl of an electric mixer and turn on low speed. Mix until a soft crumble forms.
Gently press 3/4 of the dough into the prepared pan but no need to compact. Scatter the chocolate pieces on top.
Sprinkle the remaining dough over the chocolate and use your fingertips to gently even it out. Place the whole raw almonds on top.
Bake for 40-45 minutes. Allow to cool completely, ideally overnight. I like to leave it out to dry for a few days, breaking off a piece each morning.