I have had the privilege of being raised and surrounded by AMAZING women all my life.  Growing up in my family’s restaurant – quite literally growing up there – sometimes running around the back dining room late in the evening, in my pajamas, while my mom finished up her shift – I always assumed it was commonplace to be surrounded by strong women. 

My mom is first generation Italian and has been one of the principles at “the restaurant,” as it’s referred to in my family (San Rafael Joe’s for anyone familiar with San Rafael), since I was very young. When I was a little older, I would walk down the street from school to meet her there in the afternoons – typically pestering, taking advice, sharing stories and listening in on the worldly adventures of the servers – largely women – who have known me all my life and are more like extended family than anything else.

The larger story in this context is that my grandparents had owned and operated the restaurant (along with my grandmother’s brother and sister-in-law) since 1947. 

My grandmother, Theresa Farina, was a living example of the American dream.

A dream that manifested over a lifetime.

She was born in the mountain village of Zeri, Italy in 1921. She made the journey to the United States as a teenager, knowing only a few words of English.

She had left her home, her country and much of her family. She didn’t know the language and she was at an age when simply a wrong look or comment would throw many of us into an emotional tantrum or paralyze us with anxiety. Not only did she face these challenges head on, but with the attitude, “You just do what you have to do.”

In 1949 she met my grandfather, Guido (a fellow Italian immigrant) at a community picnic. She shyly agreed to dance with him. At the end of the evening, with some reluctance, she gave him her phone number. One month later they were married.

In 1951, Theresa and Guido joined Theresa’s brother and sister-in-law (Hector and Nancy Rubini) as business partners at San Rafael Joe’s Restaurant.

She worked until the age of 85, at which time she finally “retired.” This meant still occasionally working on Saturdays, making her famous biscotti for the restaurant, visiting with customers and providing sage wisdom.

Today, my mom, Cynthia Farina, runs the business (and has taken over the biscotti recipe!) with her cousin, her brother, and a selection of family, extended family, and long-time loyalists who feel like family.

There has never been a shortage of strong, intelligent, clever, independent, dedicated and phenomenal women for me to look up to. One of the greatest lessons I have learned from them is, if you love someone, you feed them, do your best for them, provide a place for them, commune with them and share a table with them.

~ Lisa Lee, Charles R Vineyards Winemaker

Mom’s Almond Biscotti

Ingredients:
1 cup whole almonds, raw
2 ¼ cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
½ cup granulated sugar
¾ cup brown sugar
3 large eggs (room temperature)
½ cup olive oil
1 tablespoon pure almond extract
½ teaspoon pure vanilla extract
1 teaspoon lemon zest

Instructions:

1. Preheat oven to 325F. Position rack in center
2. Spread almonds on baking sheet and toast in oven for 12-15 minutes
3. Meanwhile, in a medium bowl, whisk together dry ingredients (flour, baking powder, salt and sugars)
4. In a large bowl, whisk eggs. Add olive oil, extracts and zest. Whisk lightly together.
5. When almonds are toasted, remove from oven and chop coarsely.
6. Line baking sheet with parchment paper.
7. Add flour mixture to egg mixture; stir with wooden spoon until just incorporated.
8. Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).
9. Use a large serving spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.
10. With damp fingers, shape into a log
11. Bake for approximately 30 minutes or until golden brown in color and firm. Allow to cool for 10 minutes.
12. Remove from baking sheet and transfer to cutting board.
13. Using a serrated knife, slice cookies at an angle about ½-3/4 inch thick.
14. Place slices back on baking sheets and return them to the oven for another 15-20 minutes (the longer they stay in the oven, the crispier they get). Turn over at the half-way mark.
15. Place on a wire rack to cool.

Note: Store in an airtight container at room temperature for 3 weeks, or freeze up to 3 months