Issue link: https://read.dmtmag.com/i/84343
play with your food Simple Sips Soup is on! By Karen Eigenberger Pizza Local The dish on an area pizza master and a tasty upcoming event By Michael and Jean Muckian Patrick DePula always had a preference for locally grown food. His preference turned to passion when he opened Salvatore's To- mato Pies in October 2011. Th e importance of having locally grown vine-ripened to- matoes on his pizzas—or "tomato pies" in the language of his native Trenton, N.J.— took on greater urgency after vendors be- gan visiting his Sun Prairie restaurant. "What pushed us to become hyper-local was a vendor who tried to sell us 'bleached dark-meat chicken that looks like chicken breast' and 'a value-oriented cheese prod- uct containing modifi ed food starch,'" DePula says. "Th at was the last straw." Salvatore's threw its culinary weight be- says Th eresa Feiner, coordinator for the REAP program. REAP is dedicated to building a healthful, hind locally sourced organic grains, meats and vegetables, making its mark as Sun Prairie's pizza elite. Th is month, the pizze- ria joins more than 15 other Madison-area restaurants to participate in "Local Har- vest: A Taste of the Town" on Oct. 2-4. Th e three-day dine-a-thon is being conducted by the Research, Education, Action and Policy (REAP) on Food Group, a Madison- based nonprofi t organization that supports sustainable agriculture. "Taste of the Town is a celebration of environmentally and economically sustain- able food system connecting producers, consumers, policymakers and others. Its goals include supporting family farms, preserving product biodiversity and short- ening the distance from farm to table. Events like the annual Taste of the Town, now in its third year, tighten those connec- tions and showcase the capabilities of what can be done with local foods, Feiner says. For partner restaurants like Salvatore's, it's a chance to turn beautiful ingredients into amazing culinary creations. DePula hopes his pies will gain even greater fol- lowing through this event. "Being involved in the farm-to-table For me, fall is synonymous with colorful leaves, crisp air, football and warm hearty soups and stews. Embrace the season and conclude a quintessen- tial fall day with a bowl of stew with friends. Below is a household favorite. Serve with a rich red wine such as Cotes du Rhone, Syrah or Malbec. My favorites pairings are Basel Cellars Syrah ($23) or Kermit Lynch Cotes du Rhone ($15). The Frugal Gourmet's Beef Stew 2 lb. beef chuck roast, cubed 1 large carrot, peeled and sliced 3 large celery stalks, cleaned and sliced 1 large sweet onion, peeled and sliced 4 cloves garlic, minced 1 tsp. fresh ground black pepper 1 tsp. minced fresh thyme 1 large bay leaf 3 c. red Zinfandel or other red wine 4 Tbsp. olive oil 2 Tbsp. tomato paste 1. Place everything, except olive oil and tomato paste in plastic container, cover and refrigerate for 24 hours. Stir occasionally. 2. Remove meat and save marinade. Heat oil in a heavy skillet over medium high heat. Add meat little by little, until all meat is browned and cooked through. Remove and set aside. movement is essential to our restaurant's success," he says. "Using locally sourced organic ingredients has taken our pies from good to excellent." For a list of participating Taste of the Town restaurants, visit reapfoodgroup.org. southern Wisconsin's seasonal bounty that allows our 'Buy Fresh Buy Local' partner restaurants to highlight unique specials and events, all focused around the amazing meals these chefs create with local foods," 70 BRAVA Magazine October 2012 Michael and Jean Muckian have covered the local food and arts scenes for over 25 and 15 years, respectively. Find them online on bravamagazine.com. 3. Add vegetables, wine, and tomato paste to skillet. Stir and bring to boil. Add meat. Simmer on low for 3 to 4 hours until meat is fork tender. Add more red wine or dark beer if liquid is needed. 4. Enjoy with a glass of wine and friends! Karen Eigenberger is partner at STEVE'S Wine-Beer-Spirits on Mineral Point Road. Visit stevesknows.com. Don't miss your wine selection of the month delivered right to your inbox! Register for the BRAVA e-newsletter today online! Photo by Amber Arnold