2 days ago

Edible Dallas Fort Worth
RECIPE ALERT!! Kvarøy Arctic Salmon #adDive into this flavor-filled Kvarøy Arctic Salmon dish that brings together a delectable trio of tastes...the citrusy-spiced salmon filet “en papillote” is paired with roasted seasonal veggies, on top of a hearty traditional bulgur salad full of locally-grown goodness. Even better, it’s quick to make!We teamed up with Kvarøy Arctic Salmon and Almog Peleg at Collin College Culinary to craft an autumn meal that’s delicious, beautiful and healthy. Kvarøy Arctic is a third generation family salmon farm in the Arctic Circle, where the waters are cool and clear, giving this beautiful fish a pristine, clean flavor. Add to this the wide range of health benefits you get by adding salmon to your weekly diet, and our recipe gives you more than just an elegant, tasty meal. Rich in protein, omega-3 fatty acids, and various vitamins and minerals, this salmon is an excellent addition to any healthy diet and can help improve heart health, brain function, and overall well-being.You can find this yummy recipe (and learn more about where you can purchase Kvarøy Arctic Salmon) on our website:📸 by Jessie Hagan photography- - - - -#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW ... See MoreSee Less
View on Facebook

3 days ago

Edible Dallas Fort Worth
One of the best annual Chef Competitions in the area! Okrapalooza 2023, benefitting Promise of Peace Gardens, held this year at Dallas College Culinary Pastry Hospitality, was again a showcase of local culinary talent and creativity!Hats off to the many volunteers, and to Favorite Brands, Crazy Water, Mijenta Tequila, Remington Vodka, T-Rex Pickles, Dallas College, and everyone who donated to the Silent Auction! Also thanks to Judges who had the hard job of deciding on a winner! #foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies ... See MoreSee Less
View on Facebook

3 days ago

Edible Dallas Fort Worth
35+ wineries in the North Texas Wine Country welcome you to each of their unique tasting rooms for a special tasting of award-winning wines during the entire month of October! Wine tastings include a minimum of 3 tastes at each winery. Visit any or all wineries during the month of October and taste up over 100 wines made in the beautiful North Texas Wine Country! Scan your printed or digital QR code at your first winery visit to check-in and redeem your wine tasting passport. TICKETS and more info here: for a list of participating wineries, addresses, and hours of operation. ... See MoreSee Less
View on Facebook

6 days ago

Edible Dallas Fort Worth
Explore the tastes of Portugal at Central Market through September 26! Enjoy an immersive culinary celebration of the Portuguese traditions and richly diverse cultural influences that includes custard-filled Pastéis de Nata, spicy Piri-Piri, a stunning seafood selection, sips of vinho, and so much more.Register for a Sampling Stroll on Saturday, September 16 from 2-6pm at all Central Market locations: photos by Teresa Rafidi ... See MoreSee Less
View on Facebook


Jim Blumetti’s Pasta Sauce

enterprisesphoto by Scott Light

{xtypo_dropcap}L{/xtypo_dropcap}ocal movie producer, writer, and actor Jim Blumetti just happens to whip up some of the best pasta sauce you can find outside of Nonna’s kitchen. Jim and I met up for coffee not too long ago, and as we settled in for a talk, his stories quickly carried us from suburban coffee shop to his expat Italian family’s homestead in the 1930s. There, vegetables grown in the farm’s rich Ohio soil traveled quickly to his grandfather’s grocery store and grandmother’s table, where the tomato sauce served as a mainstay of the family cuisine. “We didn’t have anything in those days but we had no idea; we felt rich because we had food on the table,” said Blumetti.

Jim Blumetti is a study in seeming contrasts: former buttoned-down corporate marketing maven, actor/director/producer/writer in the film industry and, of course, creator of his Classic Italian Gold Pasta Sauces that evoke his grandmother’s magical medley of flavors. So what’s the tie that binds? Vision and invention: “There’s a creative process in making both films and sauce,” he reports. Blumetti has his hand in every step of both processes, from soup to nuts (or from antipasti to limoncello, in the Italian vernacular). Businessman, chef, marketer and alchemist, he takes films and sauce alike from twinkle-in- the-eye concept to execution in space and time, relishing each phase of the process.

Blumetti’s Italian roots go deep. Jim lived with his first-generation Italian grandparents until he was eight years old, and the lessons he learned from his grandmother’s spoon made a lasting impression. Her secret ingredient? Love. Fast forward to the present: After a dinner party at the family home in Dallas in the 1990s, Blumetti’s four-year old son ruefully observed his father jarring up the last of the leftover sauce to give away as gifts for departing guests. The boy asked his dad what it was that made the sauce so special. Blumetti paused, connecting his son’s question with his own a lifetime ago and replied “I put the love into it.” After speaking his grandmother’s words, he felt anew the family blood humming through his veins, moving on to a new generation. Then and there, Blumetti decided to create a business with the family recipes, to teach his young children the family heritage and give them a connection to their roots.


Even those of us without Italian roots most likely have a Nonna’s (or Grandma’s) spaghetti sauce recipe lurking in our (read old, handwritten, spattered, non-electronic) recipe file. Simply reading those old recipe cards can summon a scene of a sputtering pot languishing on the stove for hours, filling the kitchen with aromas of comfort and joy. After all, there is a reason why those recipe cards are pining away in dusty boxes in the back of the pantry. The perfectionists among us won’t even start a sauce if we can’t source fresh ingredients and dedicate a morning or afternoon to the task. We alternate between expensive restaurant meals that rarely satisfy and desperate last-minute freezer fare for which we have no expectations.

“So how do you convince people to buy your pasta sauce for $8 per jar or so?” I asked Blumetti, who responds that you have to offer real value, a discernable difference. How, then, does he coax that love into his sauce? What’s the secret of his secret? More love? Sort of. He starts with what he says are the finest ingredients, keeping close watch over his suppliers to ensure that the quality and flavor profile remain constant. He won’t share his secrets, but the label on the jar says he uses vine-ripened plum (Roma-style) tomatoes; they’re favored for sauces due to their high tomato meat-to-liquid ratio. Also featured is first cold press extra virgin olive oil, more flavorful and nutritious than olive oil extracted using either a heat or chemical process.

Blumetti’s process for making the sauces also adds to the upgrade in taste. He makes his sauce here in Dallas in micro batches, using kettles that are much smaller in size than those used in commercial production. This creates fuller, more consistent flavor, but results in a less streamlined production process. He cooks the sauces for significantly longer than conventional methods to allow the flavors to develop and meld. (How much longer? He’d have to kill us.) However, the longer cooking time produces less volume of finished sauce due to evaporation. The combination of these two factors causes the price of the sauces to soar. Add to that the top dollar paid for the ingredients and you begin to understand why the sauce sells for a premium: $7.99-$8.99 for a 24-ounce jar at Central Market or Whole Foods in the DFW area.

Once you taste it, however, Blumetti says you’re hooked. I bit and took a jar of his Zesty Marinara home to try. Marinara comes from the Italian word marinaio, or sailor; this kind of sauce was traditionally served on nights when the sailors returned with no catch.

The deeply rich flavor and satisfying mouthfeel of this kind of sauce made up for the lack of protein on the table. Blumetti’s marinara serves as the base for all of his other sauces.

One glance at the jar told me I was holding something special: bright red tomatoes studded with herbs and suspended in sparkling olive oil. The taste did not disappoint; however, I’m a stickler for texture as well as flavor. As the unctuous tomato particles slid across my tongue, punctuated with basil, herbaceous notes and a spicy finish, I thought, “Oh yeah.” Is it my own Nonna’s sauce? Nope, not enough carrots and sugar. Did it make a weeknight pickme- up dinner special? Absolutely. Don’t scrimp on the pasta; it adds even more texture and flavor to Blumetti’s mix. Load up on some Rustichella d’Abruzzo or other pasta either made by hand or extruded through bronze dies. So you spent $20 on a pasta dinner for four? Great! Sounds like you’ve got enough left over for a nice bottle of red. Try a Chianti-style wine, restrained in flavor and with a cleansing tannin finish.


In fact, the perfect way to enjoy a lovely evening of pasta with Blumetti’s is what we’ll call Movie Night. Blumetti’s daughter Gabrielle wrote and stars in The Key, a short feature directed by proud papa Jim that has already caught critics’ attention. As we go to press, her film has been selected for a screening at the Red Rock Film Festival this November. Buy the movie online, throw the disc in the DVD player, and settle on the couch with a bowl of pasta nestled on your lap. A kid-friendly fantasy, The Key explores a search for connection after loss, pretty heady stuff for an adolescent’s debut film.

You’ll wonder what Nonna Blumetti would think; perhaps she too would have had a penchant for the screen as well as the sauce.

enterprisesGrandmotherGrandmother Mary was the inspiration for Jim Blumetti’s pasta sauces.

enterprisesFrankMaryGrandparents Frank and Mary owned
Blumetti’s Grocery Store in Youngstown, Ohio.

enterprisesVinceBlancheJim and his parents, Vince and Blanche lived with his grandparents at
410 Garfield, the name he later gave to his film production company.

enterprisesBlumettiThe Blumetti family:
Jim, wife Pamela, daughter Gabrielle, sons Tristan and Vincent

enterprisesJimsMomFamilyJim’s mother’s family, the Bertellis

+ posts

NANCY KRABILL is a native Texan and freelance writer, equally and possibly schizophrenically passionate about local food roots and Italian culture. In her other life, she organizes media trips to Tuscany and Le Marche with a focus on food and wine. Contact [email protected]

Scroll to Top