Romaine Calm and Grill On

Most of us know romaine lettuce as the crunchy hero of a Caesar salad, faithfully carrying croutons, Parmesan, and dressing from plate to fork. But this leafy green has a rich history and a delicious secret that deserves a little attention.

Romaine’s story begins about 2700 BCE when ancient Egyptians cultivate early forms of lettuce and dedicate it to Min, the god of fertility. Romaine’s ancestors were already growing along the Nile.

By the 1st Century CE, the Romans become enthusiastic lettuce growers. Roman naturalist Pliny the Elder writes about “Roman lettuce” varieties, helping cement romaine’s connection to Rome. During the Middle Ages, 500-1500 CE, romaine is cultivated in monastery gardens throughout Europe, valued as both food and medicine.

In 1699, one of the earliest known English references to cos lettuce appears in John Evelyn’s Acetaria: A Discourse of Sallets, one of the first books devoted entirely to salads.

Between the 1700s-1800s, romaine appears regularly in European cookbooks and gardening manuals, and is commonly called either “Roman lettuce” or “Cos lettuce.”

In the late 1800s, it arrives in American commercial agriculture and begins gaining popularity in home kitchens.  In 1924, the Caesar salad is created in Tijuana, Mexico, helping make romaine a culinary superstar.

Today’s romaine may trace its roots to the Mediterranean and ancient Rome, but many of the heads showing up in American kitchens spend the winter soaking up sunshine in Yuma, Arizona. The desert’s warm days and cool nights help the lettuce develop natural sugars while keeping its signature crunch. That’s one reason Yuma-grown romaine is prized by chefs and salad lovers alike. Mother Nature basically gives it a little seasoning before it ever reaches the plate.

Here’s where the story gets interesting.

While most of us think lettuce belongs exclusively in salad, romaine respectfully disagrees.

Those naturally developed sugars don’t disappear when romaine leaves the field. When it meets a hot grill, something magical happens. The sharp, slightly bitter notes mellow out, and its natural sugars become more noticeable. The result is a surprisingly sweet, smoky flavor that turns a salad staple into the star of the plate.

A quick trip across hot grates gives the outer leaves a little char while the inside stays tender and juicy. Suddenly, your lettuce is showing off flavors you never knew were hiding in there.

I love ingredients with a good backstory and that keep me guessing, and grilled romaine does exactly that. Topped with a sprinkle of Parmesan, a squeeze of lemon, or a light vinaigrette, it transforms into an elegant side dish that still feels wonderfully simple.

The next time you spot romaine in the produce aisle, don’t just picture salad. Picture possibility. Picture adventure. Picture that lettuce saying, “Put me on the grill. I was made for it.”

After all, ingredients deserve a chance to show their sweeter side, even lettuce.

Classes

Tuesday, December 8, 5-7 p.m. Bûche de Noël: Create Your Holiday Showstopper with Pastry Chef Pam Ruiz. Cost: $85.00 per person.
Few holiday desserts draw as many oohs, aahs, and rave reviews as the classic Bûche de Noël, or Yule Log Cake. Join Pastry Chef Pam for a fun and festive evening as she takes the mystery out of creating this beautiful holiday centerpiece.

You’ll learn the techniques for assembling and decorating your own stunning Bûche de Noël, starting with a lightly spiced white cake with a raspberry filling and frosted with rich chocolate. Then comes the fun part: transforming your cake into a woodland-inspired masterpiece that looks just like a holiday log. Unleash your creativity with elegant garnishes including frosted cranberries, sugared rosemary, and whimsical meringue mushrooms.

Whether your style is rustic and natural or festive and elaborate, you’ll leave with a one-of-a-kind dessert that’s every bit as delicious as it is beautiful. You’ll take home a fully decorated Bûche de Noël to impress family and friends, techniques for rolling, filling, frosting, and decorating a Yule log cake, recipes, tips and tricks from Chef Pam, and the confidence to recreate this holiday classic at home.

Bring your holiday spirit and spend an evening creating a dessert destined to be the star of your table.

Save the Date! Desert Winterland Holiday Tea at the Arizona Inn, Sunday, December 13, 2-4 p.m. Price, menu, and registration coming soon.
Now is the time to mark your calendar for one of the season’s most enchanting holiday gatherings. Join us at the historic Arizona Inn for an elegant afternoon tea set against the backdrop of the Inn’s beautifully decorated outdoor Christmas trees. Gather your favorite friends and family, put on your holiday finery, and reserve your place for a celebration filled with warmth, elegance, and festive charm.

Relax over a delightful assortment of sweet and savory tea treats, enjoy the magic of the season, and create cherished holiday memories in one of Tucson’s most beloved settings. Whether you’re continuing a treasured high tea tradition or beginning a new one, this special afternoon promises sparkle, laughter, and seasonal cheer.

And because no holiday celebration is complete without a little extra magic, expect a few surprises along the way. Start planning your table now and save the date for this unforgettable holiday experience.

Save the Date! Saturday, December 19, 10 a.m. – 2 p.m. Holiday Cookie Workshop: Mix, Bake & Celebrate with Pastry Chef Pam Ruiz. Price and registration coming soon.

Get your holiday cookie baking done in one festive afternoon! Join Pastry Chef Pam for a hands-on workshop where you’ll mix, bake, decorate, and package a delicious assortment of holiday treats. Best of all, there’s no shopping and no cleanup.

Whether you’re baking for family gatherings, cookie exchanges, holiday gifting, or simply stocking your cookie tin, this workshop is the perfect way to check holiday baking off your list while having a great time in the kitchen. You’ll leave with 2 dozen of each cookie variety: Sonoran Red Velvet, Vanilla Ice Box, Cherry & Pistachio Biscotti, Chocolate Mint Thumbprints, and a batch of Classic Chocolate Fudge and Desert Starlight Chocolate Bark. Along the way, you’ll sample your creations and learn tips and tricks for holiday baking success.

Just bring your containers and holiday spirit. We’ll take care of the rest.

Gary Hickey, Charro Steak’s Executive Chef/Partner is back in the kitchen, and Tucson couldn’t be more grateful. After an extraordinary recovery from a rare stroke, his return brings his renewed heart, creativity, unmistakable spirit, passion, and culinary talent that makes Charro Steak shine.

Wishing you joy in the kitchen,
Michele

Grilled Romaine with Lemon-Honey Butter and Toasted Pecans
Yield: 4 servings

2 large heads romaine lettuce
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

Lemon-Honey Butter
3 tablespoons unsalted butter, melted
1 tablespoon honey
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice

Topping
⅓ cup toasted pecans, roughly chopped
¼ cup crumbled feta cheese
1 tablespoon chopped fresh flat-leaf parsley

1. Heat grill, grill pan, or cast-iron skillet to medium-high.
2. Remove any damaged outer leaves. Slice each head lengthwise through the core to create four halves.
3. Brush the cut sides with olive oil and sprinkle with salt and pepper.
4. In a small bowl, whisk together the melted butter, honey, lemon zest, and lemon juice.
5. Place romaine cut side down on the grill. Cook 2-3 minutes until lightly charred.
6. Turn and grill 1-2 minutes more. The leaves should soften slightly while still holding their shape.
7. Transfer to a serving platter and immediately drizzle with the lemon-honey butter.
8. Sprinkle with toasted pecans, feta, and parsley.
9. Serve warm.

Photo credit: Filipp Romanovski for Unsplash