With a new, fresh approach to the restaurant scene in Snohomish County, Chef Cody Castiglia, has embarked on a new adventure, bringing the tastes of the season to residents and visitors alike.
Working with local farmers and producers, Castiglia and his Della Terra crew are committed to sourcing the majority of their ingredients within the community presenting a true farm-to-table experience. Being able to operate out of the Hungry Pelican in downtown Snohomish is an opportunity to partner with area businesses from ranchers to bakers, “Some just down the road,” Castiglia says. “We source the freshest ingredients of the season. While we may not have the abundance of produce now that we enjoy in the summer, we can still make some delicious food in the winter. We use a lot of winter squash, root vegetables, a lot of dried beans and peppers as well. We make celery root sexy.” Castiglia added, “merging unusual, seasonal flavors with traditional elements into fresh, balanced, mouth-watering dishes is our specialty.”
Della Terra, Castiglia’s business umbrella, represents his new restaurant venture along with his catering offerings and cooking classes. Meaning “from the earth” Della Terra ventures stay true to the philosophy of using the best ingredients available from the local harvest. “This allows me to be creative with the vast bounty we have available in the Northwest resulting in better tasting and better-for-you food that benefits the environment and the local economy,” he said.
Get a taste of the local season from Chef Cody during their lunch service (dine-in or to-go) Thursdays through Saturdays, noon to 3 p.m. beginning in December. Dinner service is available Friday evenings, 6-9 p.m. with a menu changing weekly to reflect local and seasonal availability, featuring fresh, hand-made pasta made with local flours along with a variety of local vegetable and meat options. Plenty of shareable appetizers are available also as are gluten-free and vegetarian options. The Hungry Pelican is located 113 Ave C, Snohomish, WA 98290. Reservations are available on OpenTable
Della Terra has limited openings for holiday parties and any other catering needs. A custom menu can be created for you or select options are available from the current Fall/Winter menu.
A form is available here to send the Della Terra staff more information on your event.
Cooking classes with Chef Cody have been increasingly popular, being offered at Whisk in Bellevue and 21 Acres in Woodinville. Check out the current line-up now offered at the Hungry Pelican in Snohomish. Classes are held most Mondays and Wednesdays including easy take-home recipes with a fun, hands-on, engaging presentation. Class topics include holiday cooking, handmade pasta and fresh and healthy options for the New Year.
Cody’s full winter lineup is available here.
Email Chef Cody at email@example.com for more information and visit Della Terra’s Facebook page for more information on upcoming classes and events.
Transforming Holiday Leftovers
Chef Cody Castiglia sent us a few recipes to help us with our Thanksgiving leftovers and we couldn’t get enough.
One of the best things about holiday cooking are the leftovers. We all cook up a storm for two days and eat the leavings for five more. When it comes to the turkey there are more options than just ‘the sandwich’ and Chef Cody Castiglia creates a spicy kick for his Turkey Tortilla Soup and creamy decadence for leftover cranberry sauce.
Note: We kept the turkey “chunked” in stead of shredding and added avocados in our version.
Turkey Tortilla Soup
- 2 tablespoons oil
- ½ white onion, small diced
- 2 cloves garlic, minced
- 7 cups turkey stock or chicken stock
- 3 cups shredded cooked turkey
- 16 ounces of cooked, drained black beans or mayocaba beans
- 16 ounces of frozen corn kernels
- ½ cup of salsa
- 5 corn tortillas, cut into thin strips
- 2 bunches of cilantro, chiffonade
- In a large saucepot or dutch oven, add oil over medium heat. Add the onions and garlic and saute until softened and fragrant, about 2 minutes. Add turkey stock, turkey, beans, and corn. Bring to a boil, then reduce to a simmer. Cook for 15 minutes to meld flavors.
- Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400 degrees until golden brown and crispy.
- Stir cilantro into soup. Garnish with tortilla chips.
Cranberry and Chocolate Pots De Creme
- 9 ounces chopped bittersweet chocolate, preferably Theo’s
- 4 ounces of prepared cranberry sauce
- 1.5 cups whole milk
- 1.5 cups heavy cream
- 6 large egg yolks
- 4 Tablespoons sugar
- ¼ teaspoon salt
- Whisk the milk, 1 cup of the cream, egg yolks, sugar and salt in a saucepan over medium heat. Cook, stirring constantly, about 5 minutes, until the mixture is almost boiling and thick enough to coat the back of a spoon.
- Pour the milk mixture into the blender with the chocolate. Cover and blend until combined and smooth.
- Place a dollop of the cranberry sauce on the bottom of small cups or ramekins. Use all of the cranberry sauce except for one tablespoon. Pour the chocolate mixture over the sauce in each ramekin, dividing the mixture evenly. Refrigerate until set, about 2 hours.
- Whip the remaining ½ cup cream with the remaining tablespoon of cranberry sauce with a mixer until soft peaks form. Top the chilled pots de creme with the whipped cream.
About Chef Cody Castiglia
Getting his start in the kitchen learning Italian classics from his father and grandmother, both restauranteurs and cooks, Chef Cody earned degrees in culinary arts and hotel/restaurant management. He gained hands on experience by working in James Beard Award-recognized restaurants throughout New York and Texas. Leaning heavily on his Italian background, Castiglia also draws from many other cuisines. His recent success hosting pop-up dinners at the Hungry Pelican in Snohomish led to the new restaurant venture, expanding Castiglia’s current offerings as private chef, caterer and cooking instructor.