Win a
Princess Cruise to Alaska
Do you know what’s been around
the San Francisco area longer than the Golden Gate Bridge, Fisherman’s
Wharf, and Coit Tower? The answer is world-famous Colombo and
Parisian sourdough breads, both baked fresh daily in San Francisco
and Oakland since the mid-1800s. In order to draw extra attention to
the popular breads, Colombo and Parisian Bakeries are offering
Northern California residents an "Alaska Cruise
Sweepstakes." The grand prize is a luxurious 12-day Princess
Cruise to Alaska in an outside stateroom. The winner and up to three
guests will visit several inside-passage ports and enjoy the
stunning beauty of dramatic glaciers and unforgettable wildlife. The
prize is for the summer season of 2004 (subject to availability).
Other great prizes include First
Prize of $5,200 in free groceries ($100 a week for a year, good at
the winner’s favorite participating market) and five Second Prizes
of free bread for a year (coupons good for a free loaf of Parisian
or Colombo bread every week for a year).
There’s nothing to buy to enter
the "Alaska Cruise Sweepstakes." Just pick up an entry
form in your market where Parisian and Colombo breads are sold and
mail it in as soon as possible. The sweepstakes, which is open only
to legal residents of California, ends September 15, 2003. For
additional information, visit www.sourdoughbread.com.
Parisian and Colombo Bakeries wish
to share the following sourdough bread recipe in the tradition of
San Francisco’s famous Fisherman’s Wharf from Scoma’s Chef
Steven Scarabosio .
Tangy, golden brown sourdough
French bread is San Francisco’s culinary landmark. This unique
bread originated during Northern California’s Gold Rush days when
French immigrants combined their hearth bread-baking skills with a
natural wild yeast starter that came to be known as the "mother
dough." This is a naturally-fermenting base, used in place of
yeast.
Parisian Bakery was established in
1856 by one of the enterprising French bakers. He experimented with
variations of this uniquely-American sour starter and developed a
sourdough French bread loaf that captured the romance and spirit of
San Francisco.
Each loaf of Parisian sourdough
bread still requires almost 24 hours of carefully-supervised
production time. Once a portion of the "mother dough" is
mixed with flour, water and salt, the bread dough is allowed to
rest, or proof, for up to 17 hours.
In 1984, the San Francisco French
Bread Company was formed as the parent company to the San Francisco
Bay area’s finest and oldest sourdough French bread bakeries. This
combined the original Parisian family operation, along with another
quality brand, Colombo, established in 1896.
Parisian Sourdough Bruschetta With Smoked Wild
King Salmon
Servings:
4
Ingredients:
4 Parisian Sourdough slices
1 Yellow Heirloom tomato
1 Red Heirloom tomato
1/4 tsp. Garlic, minced
2 Tbl. Extra Virgin Olive oil
8 Basil leaves, sliced thin
Salt & Pepper to taste
4 pieces Smoked Wild California
King Salmon, sliced thin
Method:
In a pre-heated oven, lightly
toast Parisian Sourdough Bread slices, seasoned with olive oil and
salt and pepper. In a pot, bring water to a simmer. Scoop out the
top of the tomatoes and slice an X on the bottom. In the simmering
water, place tomatoes until skin can be easily removed (about one
minute), then place in ice water to cool. Remove skin and dice
tomatoes, slice fresh basil leaves, and mince garlic. In a small
mixing bowl, add diced tomatoes, basil, garlic, olive oil and season
to taste with salt and pepper. Place the toasted bread slices on a
platter and add the diced mixed tomatoes. Roll the Smoked Wild
California King Salmon pieces and place on the diced tomatoes.
