Out & About / FLAVOR
A WINE BAR EN THUSIAST’S dream, Fairfax’s 123 Bolinas features cheese and charcuterie boards, small plates, large plates and pizza — all made of ingredients from local mar- kets and artisans — expertly paired with selections from a lengthy list of small-batch sustainably made wine and
local beer. In the kitchen is Brittney Adamo, a chef who grew up toeing
the line between “helping” and “pestering” in her family’s restaurants
in Northern California, New Zealand and Hawaii. “My family shares my
passion for food, and if we aren’t cooking or eating, we’re talking about either our next culinary endeavor
or our other passion, which is traveling,” she says. After moving back to California to get her degree in film
and marketing, Adamo found she could not ignore her inner chef, a calling made more compelling by the
abundance of fresh produce available in Marin. Soon, she found herself at 123 Bolinas, a restaurant she says
reflects her desire to create sustainable, seasonal local fare. “Northern California is an excellent place to be
a chef,” she says. “Some days in the restaurant are too easy, other days rough — it’s a very emotional practice
for me — but then stone fruit, fungi or a new allium comes into season and excitement refuels my passion all
over again.” Here, Adamo shares a recipe for an indulgent autumnal treat. 123bolinas.com CALIN VAN PARIS
Back to California
Chef Brittney Adamo discovered her culinary path in Fairfax.
and Squash Galette
1¼ cups flour
½ teaspoon salt
½ cup cold butter, diced
V cup ice-cold water
4 tablespoons olive oil
½ medium onion, diced
1 tablespoon garlic, chopped
½ pound fresh mushrooms, chopped
1 teaspoon each chopped sage and thyme
Salt and pepper
1 tablespoon flour for filling
O cup Marsala wine
1 cup vegetable stock
1 delicata or other winter squash
1 Combine flour and salt in food processor. Add butter and pulse 10 times or
until crumbly. Add water and continue
pulsing until mixture holds together
when pressed. If too dry, add more water.
2 Remove onto a clean surface and
shape dough into ball or disc. Wrap with
plastic wrap and refrigerate at least an
hour. 3 Meanwhile, add 3 tablespoons
olive oil to a hot saucepan or pot on
medium-high heat. Add onions, garlic
and mushrooms and sauté until tender.
Add herbs, salt, pepper and flour.
4 Stir for a minute, then deglaze
(scrape off the browned bits) the pan
with Marsala wine until bubbling. Add
vegetable stock and cook until thickened. 5 During this time, remove seeds
from squash and slice it into thin rounds.
Place on baking pan with 1 tablespoon
olive oil and bake in oven at 450°F for
10 minutes or until golden. 6 Roll out
dough onto flour-dusted surface into
a circle about V inch thick. Transfer to
baking sheet and add layer of squash,
a large spoonful of mushroom mixture
and another layer of squash on top,
leaving about an inch of a dough border.
Carefully fold the dough around the filling, making little pleats at the edges.
7 Lightly beat the egg and brush on the
pastry. 8 Place galette in oven and bake
until golden, about 50 minutes.