This is the Holy Grail of Chanterelle mushroom feasts, the intensely fruity and haunting flavors of this wild mushroom combines magically with the fresh corn cob kernels and the smoked bacon umami flavors… along with the sweet briny rich crab taste of the sea… all in a creamy herb broth. It’s one of the top ten chowders we’ve ever made.
These crunchy juicy sweet red bell peppers were just asking to get stuffed and baked, so we obliged with lots of savory stuff like spinach seared in tons of garlic and Italian olive oil, smoked Cajun sausages and Italian sausages, lots of feta cheese along with three other cheeses like Pecorino Romano grated inside with smoked Provolone and Gruyere on top, held together with our own spiced Jasmine rice… all made really creamy with roasted red pepper and tomato sauce. They are crazy tasty awesome wonderful.
The first time I had this classic Italian-American delight was in New York at the Feast of San Gennaro on Mulberry Street in Little Italy. It was a savory revelation, an umami bomb inside some awesome hot toasted and buttered buns. I was hooked for life.
Beginning in the late 1800s, the commercial fishing fleet out of San Francisco’s North Beach and Fisherman’s Wharf was dominated by Italian fisherman, usually from the port city of Genoa. But some boats were manned by a mix of fisherman from many other nations. Working side by side with the Italians were Portuguese from Lisbon, Mexicans from Baja, Spaniards from Barcelona, Frenchmen from Marseille, Chinese fisherman who had been in the city for many years fishing for shrimp, and there were even some highly skilled long range seafarers from Basque. Cioppino became so popular among the families in the bay area that it began to be served as street food for laborers along the wharf and by 1906, after the devastating earthquake, it was served in several restaurants in town. It is a classic San Francisco feast and always eaten with the wildly popular local crusty sourdough bread.
I grew up in a time and a place where the possibility of experiencing exotic or umami infused cuisine was just about zero. The little town in Illinois I come from had 500 residents, a couple of coffee shops, one family restaurant specializing in deep fried food, and was more than an hour from the closest big city. But when I still a little kid, I began to realize with a kind of bewilderment, that other people didn’t seem to be amazed by food quite the way that I was.