Terrific Takeout: Padre Figlio Our Coverage Sponsored by Fresh Origins
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. For more information about Fresh Origins, visit their website at www.freshorigins.com
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Padre Figlio, a Peachy's Pick, showed us why we loved them so much in the first place recently on Peachy's jaunt there for Take Out, and we could not more strongly suggest that you bookmark this link, because Padre Figlio has cuisine to die for. They make something so simple as a House Garden salad extraordinary-the crisp, ripe components were a true symphony of flavor and in the winter, let us assure you not every venue has vegetables that taste as fresh as these organic greens with tomato and cucumber. Also, they remembered to put the dressing on the side.
Let us introduce you to to our friend the Crespelle Napoletane, stuffed baby eggplant with ricotta di bufala, baked in fresh tomato sauce that once inhaled, will transport you to the mother country. Every bite was decadent and delicious and every last drop of sauce you will want to capture with their amazing white fluffy Italian bread, the best kind of bread according to Peachy.
And then comes to the home run. This chicken parmesan is evidence that Peachy is American, but by now we all know she is proud to be. This is a dish that is more American-Italian than Italy-Italian, and every bite of this hot number by Padre Figlio pounded perfectly dancing in top sauce with mozzarella of our dreams confirmed that it was the best one she has had in months. If you are an extremely avid reader, we know in college Peachy was addicted to the chicken parm at Boston College's lower dining hall (the food at BC was excellent), and still has visions of it in Manhattan. This one at Padre Figlio is better! The ziti on the side was perfectly cooked and the Takeout at Padre Figlio is a tremendous success. Put this on your menu this week!