“A Tale of Two Caesars” by Martin S. Lindsay
The Culinary Historians of San Diego announce an online presentation via Zoom of “A Tale of Two Caesars: Salad and Pasta” by Martin S. Lindsay at 10:30 am on Saturday, March 20, 2021. The event is free and open to the public.
This event was held online via Zoom.
Many have claimed to, but who really originated Caesar’s Salad? And where is Baja-Mediterranean style cooking from? Lindsay will explore the culinary legacies of the Cardini and Pastore families. From the origins of Caesar’s Salad (Alex and Caesar Cardini) in Tijuana to Caesar’s “Half-and-Half” Pasta and brown mushroom sauce (Caesar Pastore) in San Diego.
10:30am – 12:00pm
Saturday, March 20, 2021
About the Culinary Historians of San Diego
Culinary Historians of San Diego (CHSD) is a nonprofit organization that provides the public with a history of food and drink and their roles in society, both locally and worldwide. Membership in this non-profit organization supports both CHSD activities and the culinary collection of the San Diego Public Library.
Caesar Pastore’s restaurants featured his family’s well-known ravioli dishes, homemade spaghetti and tagliarini with a brown mushroom sauce. Carlo Pastore created this recipe in 1913. It resembles Escoffier’s original recipe for sauce espagnole, one of the mother sauces in classic French cooking, but with dried Italian mushrooms and a tomato base. Caesar’s brother Frank was trained as a butcher by trade, and developed the recipe using sides of beef ordered from Cudahy Meat Packing Company in Mission Valley. Not wasting a scrap, they saved and used the beef bones as a basis for their homemade beef stock. Frank’s son Robert Pastore says they “always had simmering stockpots on the stove, 24-hours a day.” It’s signature red-brown color comes from caramelizing the onions.
“The wonderful sauce that’s true culinary poetry…”
“Caesar’s Mushroom Sauce” Recipe from Caesar’s restaurant recipe book, 13 Mar 1963, in the collection of the Pastore family. ‘Caesar’s Corner,’ display ad, San Diego Union, 13 Aug 1963. Also, recipe details and cooking methods from Robert C Pastore, interview, 15 April 2016.
Martin S. LindsayArt Director, Culinary Historian