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Delicious deals

Don’t let tough times get in the way of
lunch or dinner at Ciao Bella

Written by Betts Griffone, Photos by Eric Reed

With the economy in the dumps and people nervous about job security, priorities get realigned. Dining out becomes a luxury that might drop to the bottom of the list. the challenge for restaurateurs then becomes finding innovative ways to lure customers back.

At ciao Bella Ristorante in Riverside, Julie and Bob de Korne’s solution is to serve new items — with lower prices — and offer interesting opportunities to learn more about wine and food.

As involved members of the community for the past 20 years, the de Kornes have always enjoyed entertaining guests at their home. And at ciao Bella, customers are made to feel equally welcome. The de Kornes acquired Ciao Bella — with its lovely patios and comfortable dining room — in 2005. They have since redecorated the interior and redesigned and relandscaped the outdoor areas. A fire pit was installed at the front of the restaurant, with big comfy chairs, and the patio area is equipped with heaters and roll-downs that keep it cozy on cool evenings.

Thanks to its location, Ciao Bella has enjoyed a large lunch crowd. In the past, a $6 lunch special was offered once a week.

Now lunch specials are available Monday through Friday, making it possible to enjoy lunch in a nice dining room with cloth napkins for about the same price as eating a hamburger at a fast-food place.

There’s also special pricing for different groups — one night it might be government workers, teachers on another night. It’s an interesting approach and introduces the restaurant to new people all the time.

Wine appreciation classes are presented regularly by sommelier Elizabeth Schweitzer. A cooking demonstration has accompanied the classes on occasion, making it doubly interesting.

In the kitchen, chef Juan Solarzano and sous chef Ryan Nagby present contemporary Italian cuisine from a menu that changes twice a year to accommodate the season. In early spring, the chefs usually design a lighter menu that often includes more fish choices. During late spring and summer, it’s time for fruits and vegetables. Tuna nicoise salad is one of the items that recently was added to the menu.

Solarzano has more than 16 years of experience, having worked at other fine dining restaurants in area including Mario’s Place in Riverside and Napa 29 in Corona, before coming to Ciao Bella. Nagby, who was raised in Riverside, attended culinary school in Pasadena and worked at Wolfgang Puck’s before coming to Ciao Bella. Both chefs have a real love for good food and seem to be interested in creating new and exciting menus to tempt restaurant guests.

Julie de Korne says that about 80 percent of the customers are regulars. With that kind of loyalty, Ciao Bella will have a bright future.

Ciao Bella Ristorante
Where: 1630 Spruce St., Riverside
Hours: 11 a.m. to 9 p.m. Monday-Thursday, 11 a.m. to 10 p.m. Friday, 4-10 p.m. Saturday; closed Sunday Note: Reservations are not required, but recommended
Information: 951-781-8840, www.ciaobellariverside.com

Citrus Salmon
One serving
Ingredients
6 ounces salmon
1 grapefruit
1 orange
lime zest (to taste)
1⁄3 teaspoon butter
1⁄2 ounce orange juice reduction
4 ounces assorted vegetables
salt and pepper to taste

For orange juice reduction
Simmer 1⁄2 cup orange juice until reduced by one third, then cool.

Directions
Peel and slice citrus into segments, brush salmon with butter and grill. Steam veggies to al dente. Place grilled salmon on top of veggies and garnish with citrus, orange reduction and lime zest.

Tuna Nicoise Salad
Ingredients
1 pound sashimi grade Ahi tuna
4 baby red potatoes
8 ounces green and yellow wax beans
4 hard-boiled eggs
1⁄2 cup sliced nicoise olives
8 ounces baby heirloom tomatoes
1 bag cleaned organic mixed greens
2 lemons juiced
4 ounces extra virgin olive oil
2 ounces champagne vinegar
Salt and pepper to taste

Directions
Sear ahi tuna in pan on all four sides making sure not to over-cook, then chill in fridge until ready to assemble salad. Boil potatoes until fork tender. Slice hard-boiled eggs into quarters. Slice tomatoes in half. Combine lemon juice and vinegar together and slowly whisk in olive oil. Toss salad with all ingredients with dressing.

Linguine Puttanesca
One serving
Ingredients
4 ounces olive oil
1 tablespoon garlic
4 ounces brushetta tomatoes
(recipe follows)
2 ounces black olives
4 chopped anchovy filets
4 ounces fresh basil, julienne
Salt and pepper to taste
7 ounces linguine
3 tiger shrimp (cleaned and deveined)

Directions
Boil linguine until al dente. Sautee garlic, tomatoes, olives, anchovy filets, basil, salt and pepper. Sautee shrimp. Toss in linguine and garnish with parsley and cooked shrimp.

Brushetta tomatoes
4 roma tomatoes
1⁄2 teaspoon crushed garlic
1 tablespoon olive oil
3 sprigs basil
1 teaspoon salt
1 teaspoon pepper

Directions
Dice tomatoes and toss with other ingredients.

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