I’m interrupting the Curry Series because this post should have been up last week. And I’m just in the mood to write about this, so deal with it.
When I was back east for my Uncle’s Funeral, I had a couple of those very thoughtful epiphanies. I already expressed my feelings regarding the definition of the word ‘home’ and it is time to discuss the power of food.
This was the first time in my adult life that a close member of my family had passed. It seems rather cliche to talk about how food plays an important part in these type of affairs, but cliches exist for a reason. And when you’re Italian, food is always a part of every occasion.
So it was really a beautiful experience to see people come together so naturally for meal breaks. There were two days of wake ceremonies, both with 2 hour breaks in between viewings. And that was when we ate. There was little sadness there, replaced with an overwhelming amount of food. You would turn around and pasta was spilling out of the oven or someone was walking in with a giant tray of cookies. It was all munching and talking and laughing. The necessary break where no one had to be serious for a short while. I met and saw people I never knew, who were close with family. It was touching. People reaching out to be helpful because it’s just what came natural.
And of course after the funeral we all hauled ass over to Garguilos, the very restaurant we had celebrated my Grandparents’ 50th wedding anniversary when I was 13. And I might add, quite obviously, an Italian Restaurant.
I’ll take a side bar here to note that I rarely talking about eating at Italian Restaurants. That is because I haven’t done so in a long time. It’s hard for me to trust a place, especially here in LA. But I know I’m in good hands in New York, especially Brooklyn. ESPECIALLY when it’s a place my grandparents love. So here we go.
I loved the formalities of this event. I loved that as I gave hugs and kisses at the funeral, the responses to them were, “let’s go eat.” A concept I am all too familiar with and couldn’t be happier to be part of a family that takes it so seriously. Upon arrival we were led to the back room, because they were about to accommodate my gigantic family. I guess there were probably around 40 people there, but that’s just me eyeballing from memory.
There was the traditional U- shaped layout of long tables. White tablecloths sat on top with place settings already out. Two plates, 2 forks, 2 glasses. This meal was no joke. Pitchers of water and soda sat in between us with bowls of patties of butter waiting to be used. When the bulk of us had sat down, waiters rushed around placing corked bottles of red wine that we lavishly poured into glasses before we got a chance to see the bottles of white. We drank while baskets of bread made their way to us. Delicious, sweet, Brooklyn bread– something I constantly miss, which I savored with each bite.
The salad came out, which consisted of fresh slices of mozzarella layered with slices of beefy tomatoes. Fresh basil leaves were floating on top. I cannot remember the last time I had a tomato that tasted so rich. There was so much flavor. And I don’t think I even have to comment on the cheese. I mean, we were in an Italian Restaurant in NY here. And I greatly respected the fact that our salad consisted largely of cheese.
Next was a pasta course, duh. A very simple penne with marinara was placed in front of each of us. I sprinkled some parmigiana on top and proceeded to annihilate the dish. I had forgotten how good the simplicity of this dish was. And I think I had gotten a little tired of the red sauce that I make. This was fresh and light, but still sang.
The waiters then came around to the children, asking if they wanted their meals substituted for typical children goodness. The adults were each getting a plate that was both veal marsala and a piece of chicken parmigiana. At the news, my brother’s head perked up in excitement. “We’re getting both on one plate?” he uttered in delight. It was enough for us to all giggle at our end of the table. If only he added the visual of Homer Simpson wiggling his fingers.
Both dishes were delicious. It is important to note here that I ate the veal. This is a huge step in my food consuming career. And you know what? There’s a reason people eat veal. It is delicious and tender and amazing. It won’t be a regular habit for me because I do still feel bad in the long run, but I’m glad I ate it. I had also been jones-ing for a marsala dish.
The Chicken Parmigiana was also very good. It had been a long time since I had eaten this at all and in the past it was usually homemade. This piece had a very sweet and dense breading that held strong. The marinara was a perfect balance of sweet, salty, and rich in flavor. It was simple and a perfect compliment to the chicken and cheese. It tasted like my childhood.
After a long wait, where we drank more wine and tried to wake up our tired bodies a bit, coffee was served. And then came the most amazing dessert I have ever had: a Tortoni. This is a small cup of ice cream with toasted almonds on top and a cherry for kicks. I’m not usually one for sweets or ice cream for that matter, but I couldn’t get over how incredible this was. The almond flavor was so strong that I couldn’t get enough of it. I was completely blown away, talking about it for hours.
Pastries followed the ice cream (of course) while the cousins were arguing about the proper way to spell sfogliatelle– which I happened to just do right now, correctly on the first try!
We lingered and ate cookies and pastries until we could eat no longer. The kids ran around the tables, squealing with laughter. The babies were grabbed and kissed whenever they toddled by. I took it all in, realizing I hadn’t been at anything like this in quite some time. When it was finally time to leave the train of hugs and kisses began. I love that I’m part of a family that demands to feel lips on cheeks even if you’re a 2 year old. There’s an amount of honor in that.
And then we were off. Our bellies full. Our eyelids drooping. Ready for a nap. Because damn. Those Italians know how to do work on food.