Pork Tenderloin

asked Seamus to put his hand in the bucket of water…so he did…and he pulled his hand back out…he put his hand back in the water, the water displaced again, and he pulled his hand back out.  What the professor was trying to get across was that we occupy this space.  Each individual occupies the space, but when we leave it goes back to being the same.  We are not important, what we leave behind—what we imprint is what is important.

Yucca Root topped with Onions and Fresh Mint

We are imprinting Sustenance on this community—for this community—our community.  Last night we had another class as part of our Ethnic Cuisine series, Cuban Food.  Linda Castellon led the cooking demonstration, and we had an authentic Cuban meal!

On the menu:

Stuffed Pork Tenderloin with Plantain Montongo

Montongo: stuffing style with onion, garlic, fresh oregano, cumin and lemon juice

Yuca Root Served with Mojitos

delicioso!

Black Beans and Coconut Rice

Mango, Avocado, Cucumber, Radish Salad, sprinkled with Fresh Mint

Guava and Cream Cheese Pastelitos (Pastries…and you can substitute a variety of cheeses for cream cheese)

Our studio was quite busy last night after the cooking class as well.  A group of English majors and their friends came with bottles of wine, eager to discuss literature and art.  Specifically, we were discussing what direction we thought art was going to go—and we had a reading from Hemingway’s A Moveable Feast.

Friday's Lunch Demo

Today, our Lunch Demonstration class was lead by Sustenance Chef Anna Robertshaw with help from several interns.  We had Veggie and Pork Enchiladas, Black Beans, and Rice

It was delicious!  I was very blessed to be able to share Sustenance with my family today, as they were visiting San Luis Obispo.  Bring your family and close friends to our studio—enjoy a drink, a meal, Life!

–Your Sustenance Family

Too hot to cook? This week at Sustenance we’ll continue eating our way around the Mediterranean by putting together a traditional full coursed Tuscan meal without firing up a single burner or lighting up the stove. This weeks class is on Wednesday, Sept. 2 at 6:00 PM. Classes cost $65 per person, including food and wine, and is located at Sustenance Cooking Studio at 2033 Santa Barbara Street in San Luis Obispo. Classes are limited to 20 people, so hurry! Please call Seamus for more information at 805.234.1691 or email us at info@sustenance-studio.com . Thanks!

This weeks menu: Insalata Caprese (Tomato and Mozzarella Salad), Panzanella (Tuscan Bread Salad), Carpaccio (Raw Beef Salad), Macedonia (Fruit Salad)

Here are some photos from the fun night!

Chopping up veggies

Dan talks stew

Helping out in the kitchen

All gathered around for the demonstration

Featured Menu:

Menu 1:   (This one makes the most use of things that are immediately in season and that can probably be found at the farmer’s market now.  Melon, figs, zucchini, peppers, tomatoes, black berries.  It is also a very low cost menu since spezzatino doesn’t rely on an expensive cut of meat.)

Appetizer:  Prosciutto and Melon, Salame and Figs

Primo:  Penne with a creamy zucchini, garlic, mint sauce

Secondo: Spezzatino (Italian beef stew)

Contorno:  Pepperonata (peppers, onion, tomato sauce, herbs and spices)

Dolce:  Panna Cotta with black berries

Fresh Bread, Salad, Wine, Coffee, Grappa, etc.

Santorini by Dan Berkeland

“It was a full service job.  Groups from around the world would stay with us for a week or two at a time.  We’d feed them during the day, stay up late with wine and guitars around the fire at night, and inevitably a bunch of them would want to see what I was working on in the chapel.  Eventually I started selling paintings and then showing in galleries and now, today, it’s pretty much become my career.  But I would never have reached this point with my art if I hadn’t simultaneously paid my dues sweating away in that little kitchen for all those years.”

Today Dan’s paintings are collected worldwide.  On the Central Coast, Dan’s work is currently exhibited at the Vault Gallery in Cambria and at Fiona Bleu in Morro Bay.  He has also exhibited in galleries in San Francisco, Washington, D.C., and Florence, Italy.

Upon graduating from Cal Poly San Luis Obispo in 1996 with a degree in architecture, Dan set off for Europe with little more than a six-string on his back and an open mind about the future.  In Reggello, Italy, he found work at Casa Cares, a guesthouse catering to the needs of traveling groups from around the world.  He began as a farmer and moved quickly to the kitchen where he worked seasonally until 2005 while he developed his paintings.  His travels introduced him to landscapes, people, and kitchens from Greece and Turkey up to the Scandinavian north and across the globe to Southeast Asia.  Though his most formal training is Tuscan, Dan’s fascination with foods has no borders.

“I love the dill and the citrus of the Greek diet and its’ heavy reliance on leafy greens and the sea.  I love that a standard Thai recipe could have 20 unique ingredients and that a classic Italian recipe may have only three.  I really get into the fishy comfort foods that start showing up on a Swedish table around Christmas.”

Now Dan brings his experience to Sustenance Studio.  Where food and art and music come together seamlessly – as they were meant to.

“When I paint, I’m always thinking and talking about food, and then when I cook, I become consumed with some little thing I’m trying to work out in a painting.  They feed off of each other – so to speak.  I really feel like I thrive in this sort of setting.”

Join Dan Berkeland at Sustenance, located at 2033 Santa Barbara Street in San Luis Obispo, to eat his food, view his art, learn from his insights and to offer him yours!

Call Seamus at 805.234.1691 for more information.