A 2-inch-thick porterhouse, ready to hit the grill. (photo by Carol Shih)

At the end of the summer, I’ll be teaching cooking classes on Sunset’s first-ever wine and food cruise of the Mediterranean. ...

Margo True  – March 12, 2015

A 2-inch-thick porterhouse, ready to hit the grill. (photo by Carol Shih)

 

At the end of the summer, I’ll be teaching cooking classes on Sunset’s first-ever wine and food cruise of the Mediterranean. An entire week, beginning in Barcelona and sailing on to the south of France and the Italian coast, with trips inland to Florence and Rome.

As you can imagine, I can’t wait! So I’m starting to develop recipes now, to be paired with wines by our fearless wine editor, Sara Schneider. All the recipes will be based on iconic dishes from our ports of call, except I’ll be giving them a Western twist—naturally, because we are Sunset.

The gorgeous hunk of beef above, seasoned with salt, pepper, rosemary and garlic, is a California take on Florence’s iconic bistecca alla fiorentina—a grilled porterhouse steak from the Chianina steer, a very large breed of cattle. If you were eating this in Italy, it would probably be a third bigger than the steak in this photo. And it would have no seasoning at all—once it comes off the grill, thoroughly crusty and blood-rare inside, it gets only salt, a drizzle of extra-virgin olive oil, and a squeeze of lemon.

On board ship, I’ll introduce the Italian original, and then show the audience how to make a Western version, using our smaller cattle. Here’s how it turned out today in the Sunset Test Kitchen:

Garlic Rosemary Porterhouse, grilled bistecca-style, topped with arugula salad. Sara is contemplating pairing it with a Super-Tuscan, made here in the West. (photo by Margo True)

We still have spots on our cruise, and we’re offering a two-for-one special for the next month or so: $4, 449, including airfare from the U.S. For two people! To snag your spot (s), go here.

P.S. We’re also giving away a cruise for two!