From the experts...

Andrew Weil, M.D. - How to Make Tuscan Kale Salad from Andrew Weil, M.D. on Vimeo.

We were very honored to hear that Dr. Andrew Weil was cooking with our own Tuscan Kale. Check out the video from Dr. Weil and Michael Stebner from True Food Kitchen making a Kale Salad using McClendon's Select Kale. If you haven't tried the Kale Salad at True Food you are missing out. You feel healthier with each bite, and there is not an ounce of guilt for eating something that tastes so good. It is very generous of them to share the recipe for their incredible salad. (This recipe is also on their website, you can find it here.)

We also recently had another chef sharing her brilliance at the Town & Country Market. Chrysa Robertson from Rancho Pinot had samples of McClendon's Select produce with her Red Wine Vinegar Honey Dressing. These samples were a huge hit and went fast. Lucky for those of us who missed out (like yours truly) she shared the recipe too! Give this a try...

Rancho Pinot's Red Wine Vinegar Honey Dressing

1 Tbsp. McClendon's Select Honey

1 small Shallot, minced

2-3 Tbsp. Red Wine Vinegar

1 Tsp. Rosemary, freshly chopped

6 oz. Olive Oil

Salt & Pepper to taste

Whisk the first four ingredients together, slowly whisk in the oil. Adjust seasonings to taste.

The salad Chryssa served with this dressing included arugula, sliced strawberries, toasted pecans, and crumbled feta cheese.

And, should you need some advice or inspiration while at the markets, we now have a resident chef there to help out. Chef Frank Zucchini will be on hand at the Town & Country Farmer's Market on Wednesdays and the Old Town Scottsdale Market on Saturdays. With a name like that, I think he is exactly the person to go to for a little cooking expertise, don't you?

New food crush...

I just discovered GoodyTwos Toffee Company at the Old Town Farmer's Market and may now be in the trouble. I love toffee! LOVE it! I may have been there twice, at first buying a 1/4 lb. bag and then upgrading to a 1/2 lb. bag. If you see me pushing a wheelbarrel through the market in coming weeks you can guess where I am headed.

I am a traditional toffee kind of gal, but GoodyTwos does have a number of other flavors that are equally delicious... Sweet & Salty (may be my next downfall!), Cinnfully Hazelicious, 2 Alarm Peanut Brittle, Comfort & Joy (a peppermint bark).

Make sure it visit next time you are at the market. And while you are there just go ahead and buy the bigger bag, I learned the hard way. A quarter pound doesn't last long enough.

GoodyTwos Toffee Company

10953 North Frank Lloyd Wright Blvd., Ste. 105

Scottsdale, Arizona 85258

480.575.0737

www.goodytwos.com

In the paper...

In case you missed it, the Arizona Republic ran an article on Bob and the farm written by Jaimee Rose. She did a wonderful job capturing Bob's passion for farming and how much work really goes into growing all of the fresh fruits and vegetables McClendon's Select offers. You can read it here.

Sign up for the revolution...

We were very excited to watch Jamie Oliver’s “Food Revolution” last week on ABC. If you have not had a chance to see it, I do think it is worth watching. Jamie has made a crusade of getting back into our kitchens and moving away from processed foods, both in our schools and in our homes.

To celebrate “Food Revolution” Aidan and I picked several recipes out of Jamie’s cookbook, “Jamie’s Kitchen” to make for dinner last Friday. We made the chicken stew, balsamic roasted tomatoes and the grape and rosemary calzones for dessert. I also made a cauliflower gratin for a side. We ran around the farm that afternoon picking out our ingredients. All of Jamie’s recipes stress fresh, seasonal produce and herbs. His cookbooks are also very instructional, showing even the basic techniques needed to complete a recipe, in case you need a little extra help. His recipes are not hard, but the outcome was fantastic.

His show is shining a spotlight on what is being served in school cafeterias and the impact that is having on children, their eating habits and the potential health dangers. It was so heartbreaking to see the children he was working with unable to properly identify a potato or completely confused when allowed to use actual silverware in their school cafeteria. It is so appalling and shameful that this is considered as acceptable.

I have been personally concerned about this same issue at my son’s school. My own revolutionary strategy has been to make Aidan’s lunch every day. It doesn’t seem like much, but I learned the value of it all too well. On one of the few days he had to buy his lunch at school, I had a very excited seven-year-old who later informed me that he got to have a certain sugar-filled cereal with colored marshmallows for lunch. I could not believe that this was what his school was serving. Even a kid who spends his days on an organic farm is hard pressed to turn down colored marshmallows when offered. I was horrified that this was even an option.

I have not missed a day of packing his lunch since.

Watch “Food Revolution” tonight and get inspired. Trust me, Jamie’s message can’t be stressed hard enough. Get this junk out of our schools!

I ate my heart out in San Francisco...

Sean and I got to take off for a few days off to San Francisco. It has been nine years since we have been there, and while I was happy to return to the land of trolleys, bridges and fog, I really had no plans other than to dine at the city's fabulous restaurants. I took it very seriously. I did my research, asked some of my favorite chefs for recommendations, and took advice from our fathers before we went. It would be a sin to not share. That said, this post is dedicated that that deadly sin of gluttony.

Here's to San Fran...

Slanted Door: Bob insisted that we go to the Slanted Door the minute we got into town. Vietnamese food is not generally on my list of favorites, but the Slanted Door has changed my mind. I would have gone there just for the incredible view, but after the first course I only had eyes for my food. They do take reservations, but do so well in advance of your trip. If not, be prepared to line up outside for when they open at 11:00am. We were fortunate and got right in. It was packed within minutes. Make sure to try the Daikon Rice Cakes. They are prepared more like a polenta and oh so good! Go on a Saturday morning after you have explored the Farmer's Market at the Ferry Building, it is incredible.

Flour + Water: This is San Fran's version of Pizzeria Bianco. Their pizza is not the same, of course, but it is good enough to warrant a Bianco-like line outside before their doors open. We ordered a Marghertia and a Proscuitto and Radicchio, which were both worth the wait, but the real star was the Roasted Asparagus and Crispy Pork salad with a mustard vinaigrette. I even quizzed the waitress on the dressing without success. Guess we will have to go back.

Buena Vista Cafe: Out of homage to my Dad, we stopped by the Buena Vista Cafe for an Irish Coffee. This is the U.S. birthplace for Irish Coffee and since we were there right before St. Patrick's Day, it would have been unforgivable not to stop in. The real show is at the bar. Grab a seat and watch as these concoctions are whipped up. I asked, the bartender said he has only made about three or four million of them. He has it down to a science. This place is so my Dad. I could tell from the street that this would be a favorite of his.

Chinatown: I don't have a specific place to recommend, but Chinatown on a Sunday morning is something to experience. We wandered around just trying to take it all in. The markets there are fascinating, chaotic and exotic enough to warranted a stamp in my passport. There was everything from bins of chicken feet to buckets with live toads. We were enthralled. You must go experience it for yourself, and then go enjoy the Dim Sum. We found a little place on a side street and had enough food for a week for about $20. (No, I did not eat chicken feet or live toad.)

A16: This one was on my list to try, but then reinforced with Bob's recommendation. A16 is on Chestnut Street in Cow Hollow, a wonderful neighborhood that we returned to for further exploration. A16 is also known for their artisan pizzas, but we decided to go a different route. After I smelled the incredible roasted chicken the woman next to me ordered, I had to do the same. We also ordered the Citrus and Honey Gelatina for dessert. It came in a jelly jar and almost looked like a science experiment with layers of neon orange, cream and shaved ice on top. It was the perfect ending to the meal - light, refreshing and not overly sweet. Oh - and they serve Burrata! Need I say more.

Chez Panisse: We did have to make a trek across the Bay to Berkeley to go to the famed Chez Panisse, the birth place of local, seasonally prepared foods. They weren't joking about taking reservations a month out. With only three weeks planning, I was only able to get us a table at the upstairs cafe for lunch, but I was willing to take what I could get. Their menu changes with the seasons and I don't think that you can go wrong. We did get to enjoy the Pink Lady Apple and Currant Tart with Ceylon cinnamon ice cream.

Kokkari: This recommendation for incredible Greek food came from my favorite French pastry chef, Eugenia Theodosopoulos from Essence Bakery Cafe in Tempe. Chefs always know the best places to eat. Kokkari has a wonderful menu filled with Greek favorites, but it is their preparation that takes it up a notch. I ordered the Spanakotiropita and Moussaka, because when in Rome and all (or Greece as the case was). The food was as good as Eugenia promised, and it is also one of prettiest restaurants in the city. Warm and glowing, with a large fireplace with lamb roasting on a spit, I could have hung out there all night.

Blue Bottle Coffee: Even though our hotel had four coffeehouses within feet of the front door, we made the trek back to the Ferry Building for lattes at Blue Bottle Coffee. I have made it clear my love of latte art. Not just because they are pretty, but because it is usually the sign of a someone who takes making a good latte very seriously. I am willing to cross a town, take public transportation and wait in line for a good latte. Done and done.

So, to sum up our trip... Daikon Rice Cakes, Roasted Asparagus and Crispy Pork salad, Irish Coffee, Dim Sum, Citrus and Honey Gelatina, a Pink Lady Tart, Spanakotiropita, and a pretty latte. Am I missing anything?

Now, if you will excuse me, I need to fast and go to the gym. Or take a nap.

The Slanted Door

1 Ferry Building

San Francisco, CA

415.861.8032

www.slanteddoor.com

Flour + Water

2401 Harrison Street
San Francisco, CA
415.826.7000

www.flourandwater.com

The Buena Vista Cafe
2765 Hyde St (@ Beach)
San Francisco, CA
415.474.5044

www.thebuenavista.com

A16

2355 Chestnut Street
San Francisco, CA

415.771.2216

www.a16sf.com

Chez Panisse

1517 Shattuck Ave
Berkeley, CA
510.548.5049

www.chezpanisse.com

Kokkari Estiatorio

200 Jackson Street
San Francisco, CA
415.981.0983

www.kokkari.com

Blue Bottle Coffee

Multiple Locations in the San Francisco area

www.bluebottlecoffee.net

P.S. I took the above photo with my iPhone. If you go to the city, make time to drive up to Battery Spencer overlooking the Golden Gate Bridge. It will take your breath away.

Sweet!

This ice cream truck has been getting a lot of press lately. And for very good reason!

Sweet Republic makes all of their ice creams, cookies, toppings and waffle cones by hand, using milk and creams from independent Arizona dairy farms. They do not use any artificial colors, preservatives or hydrogenated oils. Everything is natural, even down to the sustainably harvested birch wood for their ice cream sticks. I love that! Isn't this what ice cream should be? Just natural goodness.

But don't think that all-natural can't be indulgent as well. Sweet Republic's ice creams have been winning awards and accolades because of their incredibly sumptuous, and inventive, flavors. I love their Meyer Lemon and have a list of what I want to try next... Basil Lime Sorbet, Early Grey Tea, Malted Vanilla, and especially their Salted Butter Caramel. There is even one with Roquefort blue cheese and Arizona Medijool dates that I am fascinated with trying. That may be my next one!

Look for their 1959 Chevy milk truck at the Old Town Scottsdale Farmer's Market, or go visit their store! I love smart local businesses that show just how good being natural can be!

Sweet Republic

9160 East Shea Blvd.

Scottsdale, AZ

480.248.6979

www.sweetrepublic.com

Please watch...

Please take a moment to watch Jaime Oliver's speech at the TED conference. He discusses what poor nutrition is doing to our country and our collective health. Through a culture of fast food, less home cooking and misrepresentation with food labeling, we have turned food into a dangerous weapon.

Jaime's desire is to educate our nation's children so that they may not fall into this cycle of poor eating habits. His facts about what our kids are eating at schools are harrowing and, sadly, all too true. He wants us to start teaching our children about food again by showing them how to cook, make better choices, and to take responsibility for what and how they are eating. So much of this is preventable, and he has real solutions that we can all partake in.

Take a moment to also visit his website at JaimeOliver.com. He also has a new show coming out on March 26th on ABC called "Jaime Oliver's Food Revolution" that follows his grassroots efforts to bring food education and a cooking initiative to the U.S.

I applaud his efforts and hope that his movement takes hold. Our kids deserve it!

While you are at the Farmer's Market...

I wanted to give a shout out to one of our neighbor's at the Old Towne Scottsdale Farmer's Market. DeCio Pasta has a booth right next to the McClendon's Select check out area.

I have visited their booth a few times and have picked up a number of the different handmade pastas. Aidan loves to help me shop there. He really enjoys smelling the different flavors they offer, they are all so fragrant. DeCio Pasta comes in so many wonderful flavors, created through incorporating real vegetable purees into their dough. There are so many to choose from, including Garlic & Chive, Lemon Pepper, Wild Mushroom, Saffron, Artichoke Heart, Szechuan Orange Spice, to name a few. They do note on their packaging that their pasta only needs a few minutes to cook. This is a sign of really fresh pasta.

Their pastas are so flavorful, that you don't need to add much to enjoy them. They do have a number of recipes on their website that all look wonderful. We had their Sweet Potato Fettucini over the weekend and made an incredible dinner with just a little olive oil, parmesan and pine nuts. I received one of the best compliments from Aidan on this meal. He asked that I make it again.

You can find DeCio Pasta at the Old Towne Scottsdale Farmer's Market on most Saturdays, or visit their website to find one of the number of retailers around the valley that carry their products.

DeCio Pasta

800.397.0770

www.deciopasta.com

For your Valentine...

I know that many will show their love via chocolates this Valentine's Day. Chocolate certainly says love to me. But what does organic, vegan, fair-trade chocolate say?

I recently discovered Wei of Chocolate at the Town & Country Farmer's Market. Sean took me down there and had me to sample some of their flavors to see what I thought. My husband has long since learned that chocolate is my cure-all for whatever is bugging me... bad hair days, no sleep, work stress, you name it. There have been times he has stopped to pick up chocolate on the way home just from sound of my voice on the phone. It never fails to work. My mother feels same way.

As a chocolate snob, I am always a little hesitant to try new kinds. I don't want silly chocolates with a lot of nuts or fillings. I want my chocolate to be midnight dark with a high cacao level and velvety smooth.

So it was a wonderful discovery to find exactly what I was looking for right at the Farmer's Market. I got to meet Lisa Reinhardt, the Chocolatier behind Wei of Chocolates. She let me try a few of her varieties while talking about her products. All of her chocolate is organic, vegan and fair-trade. As if I didn't love chocolate enough already, she really gave me a reason to feel even better about them and me. She uses a number of floral and herbal essences to enhance the chocolate. I tried chocolates with subtle chai and chili undertones that were rich and wonderful, but decided that I liked the Pure Joy the best. It is luxuriously dark with just the slightest flower essence to it.

Lisa's background is in mediation, that it shows in her chocolates. There is something very soothing to your senses when you take a bite. It does feel like a gift to enjoy something that feels decadent, while being good for you at the same time. I liked them so much that I went back and picked up a bag for my mother.

Lisa and Wei of Chocolate are at a number of farmer's markets and in some of the boutiques and spas around the valley. You can find her at the Town & Country Farmer's Market on Wednesdays and the Old Town Farmer's Market in Scottsdale on Saturdays. You can also buy online or find additional locations on her website.

If you really want to show someone you care, why not skip the big heart-shaped box and go for something that really expresses true love.

Wei of Chocolate

www.weiofchocolate.com

Food for thought...

We have been receiving a cinematic education lately on what is really afoot in the food industry. “Food Inc.” really set off a quest for all of us as a family to explore further into what is going on with our national food system. Bob certainly does his part in taking great care to cultivate and grow organic produce. But while I have a very fortunate position of eating locally and knowing my farmer, I am very aware that this is a vanishing reality in our society.

Our most recent viewing was of the movie “Ingredients”. This film really focused on produce and the changing practices of how it is grown, sourced, and used at a mass scale today in the United States. Our disappearing farm lands have made the local farmer almost extinct. In fact, “Farmer” is no longer an occupation choice in the U.S. Census anymore. We have become a nation that has been brought up and educated by the fast food industry that relies on sourcing based on price and not flavor, and year-around availability over freshness. Our food is brought in from around the world, sometimes coming from the poorest countries that use substandard practices in farming and spraying foods. As a result, the United States pays less for food and more for medication than any other country in the world. One in three children born after the year 2000 while develop Type Two Diabetes. These are frightening trends that are so easily preventable.

There has been a growing collaboration between top chefs, educators and small farmers across the country to combat these realities. Celebrated chefs like Alice Waters have sought out organic farms to find the freshest produce. In the early years of her culinary training, she saw what was readily available to chefs in France, and that it simply did not exist in the United States. Both the mentality and accessibility of using locally grown foods was disappearing. It was through her hard work, and chefs like her, that small farms were brought to life again. They are working in tandem to refocus our priorities on the how we are feeding our families. It is this joint effort that has both proven that the relationship between organic farming and eating locally is not only sustainable, but also a healthier choice, not just for the individual but for our society as a whole.

As the film notes, we have a choice to make, pay the farmer or pay the doctor.

www.ingredientsfilm.com

"Fresh" the movie...

Bob, Marsha, Sean and I got to have a screening of the movie “Fresh”, a new documentary along the same vein as “Food Inc.” Much like “Food Inc.” the movie casts light on the travesties that have been incorporated into our nation’s food system under the guise of innovation and mass production. This is a story that cannot be told often enough and I am glad to see that there is another voice added in carrying this message mainstream. They highlight farmers, educators and grocers that are bucking convention in the name of personal and environmental health.

The movie did spend a great deal of time with Joel Salatin, the farmer featured in Michael Pollan’s book, “The Omnivore’s Dilemma”. He is quickly becoming a rock star to me for his outspoken opinions on the industrial model of agriculture and his dedication to sustainable farming. He is very articulate and educated about the effects of chemicals and industrialized farming. His philosophy to farming is more holistic with a symbiotic cycle between his livestock, poultry and grazing fields that is not only organic but productive and sustainable. Just seeing him talk to his hens made me want to cry from happiness. “Good morning ladies!” is how Joel greets them each morning.

Seeing the other hen houses just made me want to cry.

“Fresh” is a stark look at what our current food supply is doing to our environment, our health, and frankly, our standards. This isn’t just a movie, “Fresh” is a call to action. For more information on how you can see the movie, or what you can do to support the movement, visit www.freshthemovie.com. It is well worth the time and effort.

Holiday Dining Recommendations...

I love this time of year!

Everything about the holidays is just magic to me. One of my favorite things about the season is just being in the presence of my family and friends. More than the lights and music and gifts, sharing a meal with the ones I love makes this time of year truly special.

So, here are a few thoughts on where to go to celebrate some of these holiday moments...

To catch up with the girls after a marathon day of Christmas shopping... Calistro California Bistro

Calistro Beet Salad

To have a good home cooked meal without messing up your kitchen... Rancho Pinot

To skip the company potluck and have lunch out with your coworkers instead... The Parlor Pizzeria

To impress your boss before the bonus check is written... Noca

To refuel in Flagstaff after driving up to play in the snow... Brix

To give a true foodie a meal to remember... Binkley's

To feel better about food after too many Christmas cookies... True Food Kitchen

To give a hostess gift that will guarantee you an invite next year... Essence Bakery Cafe

Essence Macarons

To surrounding yourself with new friends, even if your dining alone... FnB

To leaving town without braving Sky Harbor or the I-10... Zinc Bistro

To have an excuse to dress up and go out on the town... St. Francis

To grab something warm to drink because it is actually cold outside... Lux

To show your East Coast relatives how pizza is really done... Pizzeria Bianco

Pizzeria Bianco Margherita Pizza

To have a truly romantic New Year's Eve Date... Quiessence at South Mountain

Have a wonderful time working your way through this list.

I know I will!

Did you see this?

Bob was interviewed recently by The Arizona Republic, you can check out the interview here. He talks about how he got into organic farming, what "organically grown" means, and the challenges and rewards of this kind of farming.

It's a good read!

Turn on the radio...

Just a heads up!

Bob is going to be interviewed on KFYI 550AM at 4:05pm this Saturday, October 3rd on the Jan D'Atri Show. He is going to be talking about the farm and the upcoming farmer's markets. Jan will also be preparing one of the recipes that was featured on the blog.

Tune in to find out which one!

With a cherry on top...

This weekend my family came together and had a send off dinner for my step-brother who is returning to college. At some point during the evening someone mentioned getting gelato afterwards, which wasn't so much a question as much as it was a proclamation. "Gelato" really translates to only one thing in our family... Arlecchino Gelateria.

Yes, there are a number of gelato places around town, in fact the restaurant where we were dining had it on the menu, but Arlecchino gelato is something entirely different. Everything at Arlecchino is handmade from scratch using only fresh, natural ingredients. The recipes are closely held secrets that Moreno Spangaro and his wife Marina studied and perfected while apprenticing under a gelato master in Italy. Over the years we have had long conversations with Moreno about his care and detail in making gelato. You will appreciate their dedication to authenticity. Their store is just like walking into a gelateria in Florence with seasonal fruit flavors, dark chocolates and espresso varieties, and Sean's personal favorite the Pistachio, made from roasted Sicilian pistachios. Sean and I once traveled through Italy with the goal of tasting every gelato flavor we could try and Arlecchino Gelateria takes us back to that memory every time.

Now... here is the secret when you go, order any flavor you want because they are all spectacular, but make sure you get the Amarena Fabbri on top. Amarena Fabbri is a wild cherry topping from Italy that puts our maraschino cherries to shame. These black cherries come in a thick syrup that is both a little sweet and a little sour and explodes with flavor. It is the perfect topping for the perfect gelato.

Arlecchino Gelateria

4410 N. 40th Street

Phoenix, AZ 85018

602-955-2448

SE Corner of 40th Street & Campbell

Happy Birthday Julia!!

Did you know that today is Julia Child's birthday? If you haven't seen Julie & Julia yet, today might be a good time to go and celebrate the gift Julia gave to all of us.

I hope she would be honored that the film seems to have reignited a passion for home-cooking. Her first cookbook Mastering the Art of French Cooking, now in its 40th edition, sold out on Amazon after the release of the film. The publishers have ordered a reprinting of 750,000 copies, so you can still get one if you haven't already. I am currently reading her memoir My Life in France that she wrote with her nephew. It is a love story about falling in love with food and cooking. Her enthusiasm for everything is infectious. They have so beautifully captured life in Paris during this time and the smells and flavors of the dishes as she masters them, you are hungry for more with each page.

Bob and Marsha had a chance to meet Julia years ago at the Masters of Food & Wine dinner in Carmel. I sat at their kitchen table the other night and heard them recount their evening with her. She sounded as enchanting in person as she was on television.

We have dear friends who are also in love with Julia. Avid homecooks themselves, they have a collection of cookbooks that has to now number into the thousands. Tonight before the movie they are preparing some of the classics from Mastering the Art of French Cooking to honor the great Julia Child. How are you going to celebrate?

Food Inc.

Have you seen “Food Inc.” yet at the Camelview? Sean and I went the other night and left speechless. It is harrowing and incredibly informative. I feel like I have quite an education about the benefits of eating organic, but was stunned at how much I did not know. The films goes into depth about how food is produced at a mass scale and the effects of having become so removed from our food sources. It made me very grateful for the hard work my in-laws have done for years.

The film was very well done and worth the education. The audience even applauded at the end. The movie also interviewed two authors who have written on this subject Eric Schlosser of "Fast Food Nation" and Michael Pollan author of "The Omnivore's Dilemma: A Natural History of Four Meals". These books are now on my reading list.

Take a trip to the Camelview. I hope that with enough interest and attendance that this movie will be able to open wide and reach a broader audience.

Have you had Burrata?

A few years ago I was introduced to Burrata and I haven't been the same since.

Claudio Urciuoli of Prado at the MonteLucia InterContinental Hotel served us his version of the Caprese salad using Burrata instead of regular mozzarella years ago and I obsessed about it for days. Bob finally called Claudio on my behalf to inquire more about it. Since then we serve Burrata for special occasions in our home or use it to make ordinary occasions into something special.

Burrata is a hand-pulled mozzarella that comes filled with a ricotta-like cream. The outside of the Burrata is a thin layer of mozzarella curd that gives way to a soft, rich center. It is silky and slightly sweet and about as far from your normal pizza topping mozzarella as you can get. It comes in a large ball, packed in salty water and is quickly perishable once opened, so be prepared to enjoy it immediately. Since that first magical introduction, I have seen Burrata show up on a number of menus around town and I order it every time.

The best version I have had is from the Gioia Cheese Co. out of Los Angeles. This is the version that Claudio served. It is expensive and hard to find but worth the effort. The A.J.'s at 44th Street and Camelback is the only place I have found it. Trader Joe's recently started carrying their own version of Burrata, which is good and much more reasonably priced, but not quite as flavorful.

I have used Burrata many different ways, but Claudio had it right that first time, it is hard to beat when served with a few ripe heirloom tomatoes, some fresh basil and a little olive oil and salt. I am still obsessed, but I have learned that Burrata is best when shared.