Make no mistake — it’s been a rough year. But there’s very little that comfort food can’t fix. So we reached out to our chef partners in Marin to learn about both their go-to Marin comfort food take out places and their favorite easy recipes. Below, Tony Farahmand, the chef/owner of Cafe Verde. shares how he’s been coping with this year’s challenges.
40 years of restaurant experience in regional Italian cuisine (Toscana, Umbria, Napoli, Spoleto) and Marin County (Benissimo restaurant for 30 years) has culminated in this family-owned cafe in beautiful Corte Madera. Today Tony Farahmand is proud and elated to share his passion with family, friends and customers as he gives them European-style quality food and ambience at Cafe Verde. The casual neighborhood atmosphere combined with creative, timeless dishes such as Tony’s beloved Pizza Napoletana make Cafe Verde a favorite for business lunches, casual nights out and special occasions of every kind. Gatherings are enjoyed in the beautiful outdoor piazza space. Sip from a curated selection of international and local beers and wines. Also enjoy the authentic pasta, risotto, antipasti and delicious salads. Whether you’re from down the street or out of town, at Cafe Verde you will be treated like family. You’ll find the faces friendly, the conversation lively and the food unforgettable. Book now for your private holiday parties and catering.
Tony’s Go-to Comfort Food:
Over the years, my wife Felicia and I have enjoyed savoring the authentic bone broth of Miso Ramen at Uchiwa in San Rafael. (It gives us a feeling of comfort and warmth). We always completed our dining experience sharing their delectable macaroons.
Comfort Food Recipe:
Our favorite go-to comfort food that we enjoy sharing with our kids (Marco, Shadi and Glenn) is Felicia’s mom’s secret recipe for eggplant parmigiana that we also serve at our restaurant.
- 3 eggplant peeled and slice 1/2 inches
- 4 lg. eggs, beaten
- Marinara sauce
- Greated Parmigiano Reggiano
- Fresh mozzarella
- Put eggplant slices in a colander, adding sea salt to each layer. Wait until all salt water drains and pat dry.
- Dip eggplant slice in flour, then in eggs and fry in hot oil until golden on both sides. Drain the fried eggplant slice on paper towel.
- Make marinara sauce. Spread sauce to cover the bottom of the pan. Place a layer of eggplant slices in the sauce and sprinkle with Parmigiano Reggiano cheese. Repeat. Add fresh mozzarella slices to the last layer.
- Preheat oven to 350 degrees.
- Cook for 35 minutes or until golden brown.
Remember to use quality ingredients. Enjoy!
502 Tamalpais Drive, Town Park Plaza Corte Madera