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By Liam Mayclem, the KCBS Foodie Chap
Mention the name Sebastiani anywhere in Northern California and immediately wine comes to mind. However one member of that famous wine making family is cooking up her own recipe for success. Meet Mia Sebatiani the founder of and face behind “Mia’s Kitchen” a delicious line of olive oil and reduction sauces.
Despite her youth, Mia Sebastiani is truly an “old Italian soul” – comfortable most when surrounded by friends and family in the kitchen, the “heart” of the home. Born to one of California’s pioneer wine families, Mia is a fourth generation Sebastiani, proud of her wine heritage. She designed her first wine label at the age of three and had a wine brand named for her before she was even of legal age to consume it. An accomplished chef, Mia began cooking alongside her grandparents at a very young age and later shared her skills with her mother, father and brothers – playing and socializing in the kitchen while growing up in the bucolic town of Sonoma, CA.
“A good dish should be sexy.”
– Mia Sebastiani, Managing Director
As an undergraduate at Loyola Marymount University, she entertained friends frequently, often incorporating wine into the various dishes she created. Her fascination with the beverage eventually resulted in the creation of her signature wine reduction sauces – flavorful additions that make gourmet cooking a snap. Upon earning her bachelor’s degree from LMU, Mia returned to her roots and joined the family business as managing director of Mia’s Kitchen.
We met in the Sebastiani family home in Sonoma for our Foodie Chap chat and cook demo.
5 Tasty Questions with Mia Sebastiani
1. It’s midnight and we go to your fridge, what will we find?
Honey Nut Cheerios and a bowl of milk.
2. Soundtrack to your life; one artist, one record.
Led Zeppelin, Physical Graffiti “In the Light”
3. Fast food, is there a favorite?
In ‘n Out Cheeseburger.
4. What is your biggest passion outside of the kitchen?
I’d have to say running.
5. At your last supper, you can have a couple of guests from the past or present, who will they be and what will you eat?
I think we would be here and we would probably shop around 4 o’clock and drink and eat as much as we could of my family’s wine and my mothers ravioli’s. My mom would be there, my dad would be there, and grandparents would be there, my Noni and Nono, my nieces and nephews and I’ll throw in Robert Plant, because that would just make it interesting.
Liam: Can I be there?
Mia: Of course, yes you can be there. What was I thinking?
Liam: Mia Sebastiani of Mia’s Kitchen, Five Tasty Answers. Thank you!
Beet Salad with Candied Pecans,
Mint and Goat Cheese Mousse
1 c Fresh Beets (cooked and quartered)
1 c Mixed Greens
¼ c Goat cheese
½ c Heavy Cream
2 Tbs Candied Pecans (chopped)
¼ c Mint Leaves
3 Tbs Extra Virgin Olive Oil
3 Tbs Balsamic Reduction
Salt and Pepper to Taste
Goat Cheese Mouse:
In a mixer combine goat cheese and cream and whisk to a creamy-whipped texture.
Dollop mousse on a serving dish, layer greens, beets, pecans and mint. Finish the dish with oil and balsamic and salt and pepper to taste.
Visit Mia’s Kitchen at www.miaskitchen.com
(Copyright 2011 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed. Wire services may have contributed to this report.)