ANDIECOOKS

Food Allergies

2012-01-25T11:32:00.000-08:00

I found this article about food allergies really enlightening. Did you know that less than 4% of the population actually suffers from food allergies, while over 20% claim too?

This makes me chuckle when I think of all the years I spent in the restaurant industry, when so often a customers "allergy" was in fact a simple case of aversion, or intolerance. "I can't have onions, I'm allergic". Ok, sure, but everything on our menu is made with onions. When someone doesn't care for onions, I suppose an "allergy" becomes an easy way to drive the seriousness of their dislike home with waiters and dinner party hostesses.

Actual food allergies are nothing to mess around with, and I wouldn't wish them on my worst enemy. You really do put your life at risk every time you eat something that was prepared by someone else.

Just last week I prepared a 4 course wine dinner for a group of 25, and knew in advance one of our guests has a serious nut allergy. I don't mess around with nut allergies, I have a sister who will go into full on anaphylactic meltdown at the mere mention of the word peanut. We took all the usual precautions in preparing the meal, and the gentleman pretty much left his meal untouched because he "didn't trust me". Excellent, thanks! I guess even in the best of circumstances a person with serious food allergies has to be nothing short of vigilant. Kinda makes the people who don't like onions look pretty silly.

Tonight's Cork & Fork Menu

2012-01-25T11:08:00.001-08:00

Wild Arugula Salad 9
Lemon Champagne Viniagrette, Pecorino Romano, Pearl Mozzarella

Spiced Butternut Squash Soup 8
Caramelized Apples, Crème Fraîche, Pepitas

Seared Scallops 11
Key Lime Honey Butter, Pineapple Relish, Chive Oil

Turkey Meatballs 10
Fontina, San Marzano Tomato Sauce, Baby Spinach

Red Wine Risotto 11
Shaved Parmesan, Wild Mushrooms, Pancetta

Citrus Vanilla Bean Bread Pudding 8
Limoncello Sorbet, Fresh Basil

"The Lady" is a Giant Hipocrite, Y'all

2012-01-22T13:59:00.000-08:00

Who would have thought I'd be inspired to come out of my cozy, blogging hibernation by Paula Deen? Not me, that's for sure.

But I'm kind of irate about her and her diabetes and I feel the need to tell you why.

So Paula Deen announced she has type 2 diabetes ( you know, not the genetic predisposition kind but the kind that is mostly attributed to a lifetime of bad habits ). Wow, I didn't see that coming! Let's see - so a 63 year old woman who is obese because of a high fat, high sugar diet, a professed aversion to any kind of exercise and a 50 year pack a day smoking habit has type 2 diabetes . . .shocker!

Oh and here's the really fun part. She's known about it for over 3 years, but she continued during that time to peddle her "southern" diet of fried, sugary, high cholesterol recipes while secretly being treated for the disease. Social responsibility be damned, right Paula? AND, one of her sons is turning this whole thing into his own cottage industry - he has a new show called Not my Mama's Meals where he magically transforms his Mama's disgusting recipes into magical healthy versions, but they still taste great y'all! I'm glad they at least had the forsight to choose the skinny one to host this show.

Oh oh wait - did I forget to mention that on the same day she announced her condition, she came out as the new spokesperson for a controversial Diabetes drug that has been strongly linked to thyroid cancer and other delightful side effects. Her payoff for this lucrative endorsement is rumored to be in the high 7 figures. Oh and she says she's not planning to change her diet, thanks to this miracle pill she's taking, she doesn't have too! Are you freaking kidding me? This from a woman who built her empire on recipes like a hamburger topped with fried eggs, bacon and buns made from two donuts. I just have one question -is Paula Deen trying to kill us?

I got an email this week from a customer, telling me she'd made my Tomato Soup recipe and loved it, but she felt guilty about adding the butter at the end in light of the recent news about Paula Deen. It made me mad to think that she was wasting her time thinking this way. Adding unsalted butter to finish a wholesome soup made with healthy, nutrient rich ingredients is NOT GOING TO CAUSE YOU TO CONTRACT DIABETES. Paula Deen's love affair with butter and mayonnaise is only one of many self indulgent reasons why she is sick.

I am sorry for her that she will be forced to depend on constant blood testing and drugs to keep her body from breaking down, and will eventually need to be insulin dependent and possibly even suffer from cardiovascular disease, loss of limbs and a host of other fun things that go along with Diabetes. I will be honest and tell you that when I was pregnant with my daughter I was diagnosed with gestational diabetes, and it was not only a giant pain in the ass but also a huge wake up call for me. I made small, effective changes in my diet that included adding more high fiber, lean protein foods and minimizing processed foods and empty calories. With those small changes I successfully curbed the insulin resistance without the use of drugs. I also exercise, I don't smoke and even the "unhealthiest" recipes I teach include organic, whole ingredients that have significant nutritive value so I don't feel the least bit bad about a splash of cream, a sprinkle of Parmesan or a pat of butter in the pot. It is widely known that diet & exercisee are the most effective ways to control type 2 Diabetes, it's just a shame that Paula Deen is more concerned with a payday than her health, and the health of her fans across the world.

So we're not gonna give up butter just because "The Lady" has Diabetes. Sorry, Paula, but we're just not buyin' what your sellin'.

This Week's Menu

2012-01-18T11:40:00.000-08:00

Winter Apple Salad 10

Mixed Greens, Candied Pecans, Fried Brie, Apricot White Balsamic

Green Chili & Pork Pozole 9
Avocado Crema, Tortilla Confetti

Provencal Vegetable Tart 9
Ricotta, Kalamata Olives, Roasted Tomatoes, Herbs, Onion Marmalade, Pesto Oil

Thai Shrimp Noodles 11
Sriacha Lime Butter, Applewood Bacon, Roasted Peanuts, Cilantro, Sprouts

Shepherd's Pie 10
Wine Braised Beef Short Ribs, Pearl Onions, Wild Mushrooms, Tillamook Cheddar

Tiramisu 8
Mascarpone Cream, Frangelico, White Chocolate, Espresso

Shoot the Moon
Dinner for Two – One of Everything to Share $55

Plus enjoy 6 different wines by the glass only $6-9 each!

Tonight's Cork & Fork Menu

2012-01-11T09:05:00.000-08:00

Heirloom Tomato Stack 10
Double Cream Chevre, Mint & Chive Pesto, Meyer Lemon Oil,
Pearl Cous Cous, Watercress

House made Potato Chips 9
Herby Blue Cheese Crème Fraiche, Truffle Essence

Roasted Red Pepper Bisque 8
Brioche Croutons, Thyme Oil

BLT Mac & Cheese 10
Applewood Bacon, Organic Baby Spinach, San Marzano Tomato,
Aged White Cheddar

Broiled Salmon Croquette 12
Tarragon Dijon Sauce, Roasted Parmesan Fingerling Potatoes, Crispy Leeks

Vanilla Poached Pear
Sea Salt Caramel Crème Anglais, Caramel, Biscotti Crumble

*
Shoot the Moon
Dinner for Two – One of Everything to Share $55

Plus enjoy 6 different wines by the glass only $6-9 each!

Tonights Menu - 1/4/12

2012-01-04T14:52:00.000-08:00

Roasted Butternut Squash Salad 10

Double Cream Chevre, Watercress, Pepitas, Shallot Vinaigrette

Andie’s French Onion Soup 8
Caramelized Sweet Onions, Smoked Mozzarella, Gruyere, Truffled Popcorn

Spicy Tuna & Avocado Tempura Roll 11
Togarashi Aioli, Pickled Heirloom Cucumbers, Sweet Soy Glaze,

Turkey & Wild Mushroom Meatloaf 12
San Marzano “Ketchup”, Gorgonzola Dijon Sauce, Garlic Sprout Leaves

Linguini Pomodoro 12
Fresh Pasta, Garlic Parmesan Cream, Smoked Tomatoes, Crispy Pork Belly

Vanilla Bean Panna Cotta 8
Lemon Curd, Seasonal Berries, Vanilla Wafer Crumbles

Tonight's Menu 12/28/11

2011-12-28T12:48:00.001-08:00

BLT Salad 10

Applewood Bacon, Wild Arugula, Teardrop Tomatoes,

Smoked Mozzarella

Creamy Black Bean Soup 8

Cilantro Oil, Crispy Shallots, Roasted Pepper Queso Blanco

Seared Diver Scallops 11

Sweet Corn & Leek Cousotto, Pomegranate Buerre Blanc

Gnocchi Alla Romana 10

Gorgonzola Dijon Sauce, Tomato Basil Relish

Korean Beef Short Rib Tacos 11

Chipotle Aioli, Caramelized Red Onions, Sweet & Sour Cucumbers

Chip-Wiches 8

Vanilla Bean Gelati Celesti, Chocolate Chip Cookies,

Sea Salt Caramel

Link to this week's Cork & Fork Menu

2011-12-20T22:27:00.000-08:00

http://app.streamsend.com/private/fYat/qOR/qOR/browse/15299431

This Week's Cork & Fork Menu

2011-12-13T17:55:00.001-08:00

Every Wednesday Night at Cooking with Class! Doors Open at 6PM - no reservations required. It’s the best happy hour in the valley! So come hungry & thirsty and leave happy...

Our weekly menu uses local and organic produce whenever possible,

and is subject to change based on availability . . . or until we run out!

Artisan Cheese Plate 11

A selection of our finest cheeses, with accoutrements

Poached Pear Salad 10

Mixed Greens, Gorgonzola Dolce, Candied Pecans,

Port Balsamic & Mustard Vinaigrette, Vanilla Bean Salt

Thai Shrimp & Scallop Cakes 9

Sriracha Lime Buerre Blanc, Meyer Lemon Slaw

Sweet Corn Bisque 8

Garlic Chive Oil, Crispy Pancetta

Wild Mushroom Lasagna 11

Fresh Garlic Béchamel, Applewood Bacon, Arugula,

Chevre, Onion Confit

Banana Croissant Bread Pudding 8

Vanilla Bean Ice Cream, White Chocolate Whiskey Caramel

Tomorrows Cork & Fork Menu 12/7/11

2011-12-06T15:26:00.000-08:00

Blue Cheese Stuffed Local Dates 8

Garlic Chive Oil, Toasted Almond Crumbs

Winter Beet & Chevre Salad 11

Lambs Leaf Lettuce, Blood Orange & Zinfandel

Vinaigrette, Pistachio

San Marzano Tomato Soup 9

Lump Crab & Crème Fraiche, Scallion Emulsion

Fresh Pumpkin Ravioli 11

Burrata Cheese, Brown Butter, Crispy Sage,

Caramelized Onions, Shaved Parmesan

Beef Bourguignon 12

Wild Mushrooms, Winter Veggies, Applewood Bacon,

Crispy Shallots, Potato Puree

Tres Leches Bread Pudding 8

Vanilla Bean Meyer Lemon Sauce, Sugarberries

Shoot the Moon

Dinner for Two – One of Everything to Share 55

Plus enjoy 6 different wines by the glass only $6-9 each!

This Week's Cork & Fork Menu - Weds 11/23

2011-11-22T14:55:00.000-08:00

Every Wednesday Night at Cooking with Class! Doors Open at 6PM - no reservations required. It’s the best happy hour in the valley! So come hungry & thirsty and leave happy...

Our weekly menu uses local and organic produce whenever possible,
and is subject to change based on availability . . . or until we run out!

Lamb’s Leaf Salad $9
Goat Cheese, Grapes, Shaved Sweet Onion, Candied Pecans, Champagne Vinaigrette

Creamy Artichoke Soup $8
Parmesan Straws, Garlic Chive Oil

‘Uptown’ Tamales $10
Spicy Braised Beef, Scallions, Roasted Hatch Chili Queso Fundido

Pork Cubano Panini $10
Smoked Pulled Pork, Honey Stone Ground Mustard Aioli,
Artisan Cheese, Housemade Pickles

Wok Fried Lemongrass Shrimp $11
Kaffir Lime & Riesling Butter, Mango Ginger Rice

Maple Bacon Cupcakes $8
We’ve been threatening to do this for a while

Shoot the Moon
Dinner for Two – One of Everything to Share $55

Plus enjoy 6 different wines by the glass only $6-9 each!

This Week's Menu - Nov 16th 2011

2011-11-16T14:04:00.001-08:00

Wild Arugula Salad $9

Lemon Vinaigrette, Shaved Parmesan and Pecorino, Prosciutto

Shrimp Bisque $8

Cognac Cream, Truffle Essence

Butternut Squash Potstickers $10

Applewood Bacon, Chevre, Leeks, Roasted Garlic Aioli

Roasted Fingerling Potatoes $9

Red Wine Shallot Confit, Gorgonzola Butter

Garlic Hoisin Braised Short Rib $12

Wasabi Polenta, Lemongrass Cilantro Buerre Blanc, Microgreens

Crème Fraîche Panna Cotta $8

Vanilla Beans, Sea Salt Caramel, Candied Orange

This Week's Cork & Fork Menu

2011-11-08T14:40:00.000-08:00

An Interactive Culinary Experience

Every Wednesday Night at Cooking with Class!

Doors open at 6PM - no reservations required.
It’s the best happy hour in the valley!
So come hungry & thirsty and leave happy...

This Week's Menu:
November 9th 2011

Our weekly menu uses fresh, local and organic produce whenever possible, and is subject to change based on availability . . . or until we run out!

Wedge Ceaser $10
Garlicky Dressing, Parmesan Tuille Croutons, Heirloom Tomatoes

Creamy Tomato Soup $8
Roasted San Marzano Tomatoes, Crème Fraîche, Fried Basil

Smoked Pulled Pork Tacos $11
Tequila Lime Aioli, Pickled Heirloom Cucumbers, Caramelized Onions, Cotija Cheese , Cilantro

Shrimp & Grits $11
Mascarpone Polenta, Prawns, White Wine Scampi Sauce

Wild Mushroom Pizza $10
Fontina, Provolone, Fresh Herbs, Roasted Garlic, Truffle

Hawaiian Bread Pudding $8
Chocolate Chips, Vanilla Bean Whipped Cream, Coffee Bean Crème Anglaise

Shoot the Moon
Dinner for Two - One of Everything to Share only $55!

Plus enjoy 6 different wines by the glass only $6-9 each

This Week's Cork & Fork Menu

2011-11-01T13:47:00.000-07:00

Cork and Fork

Wednesday, November 2, 2011

An Interactive Culinary Experience!

Every Wednesday Night at Cooking with Class! Doors Open at 6PM - no reservations required. It’s the best happy hour in the valley! So come hungry & thirsty and leave happy...

Our weekly menu uses local and organic produce whenever possible,

and is subject to change based on availability . . . or until we run out!

CRAZY 8’S IS BACK!!

EVERYTHING IS $8 TONIGHT ONLY!

Wedge Salad $8

Blue Cheese White Balsamic, Applewood Bacon,

Heirloom Tomatoes, Brioche Croutons

Creamy Wild Mushroom Soup $8

Gruyere, Truffle Essence

Crispy Salmon Cakes $8

Thai Coconut Curry Buerre Blanc,

Sweet Soy, Microgreens

White Wine Braised Pork $8

Lemon Caper Butter Sauce, Angel Hair, Cress

Super Sliders $8

Organic Beef, Artisan Cheese, Caramelized Onions,

Secret Sauce

Limoncello “Tiramisu” $8

Mascarpone, Fresh Berries

Shoot the Moon

Dinner for Two – One of Everything to Share $48

Plus enjoy 6 different wines by the glass only $8 each!

This Week's Cork & Fork Menu

2011-10-18T12:31:00.000-07:00

An Interactive Culinary Experience

Every Wednesday Night at Cooking with Class!
Doors open at 6PM - no reservations required.
It’s the best happy hour in the valley!
So come hungry & thirsty and leave happy...

This Week's Menu: October 19th 2011

Our weekly menu uses fresh, local and organic produce whenever possible, and is subject to change based on availability . . . or until we run out!

Seared Scallops $12
Maple Sweet Potato Puree, Lilikoi Brown Butter Sauce, Crispy Sage

Creamy Roasted Cauliflower Bisque $8
Organic Tahitian Lime Oil, Curried Brioche Croutons

Braised Pork Belly Banh Mi Panini $10
House Pickled Shaved Carrots & Cucumbers, Chipotle Lime Aioli, Cilantro

Matt’s Mac & Cheese $9
Penne, Aged Sharp Cheddar, Grilled Chicken, Applewood Bacon, Jalapeños

Turkey & Wild Mushroom Meatloaf $11
Homemade Tomato & Onion “Ketchup”, Gorgonzola Dijon Gravy, Cress

Our Famous Gooey Pumpkin Butter Cake $8
Cardamom Whipped Cream, Candied Pecans

Shoot the Moon - Dinner for Two - One of Everything to Share only $55!

Plus enjoy 6 different wines by the glass only $6-9 each

Yes I carry a Corkscrew in My Diaper Bag

2011-06-06T17:38:00.000-07:00

And no, I don't think there is anything wrong with that, I was a girlscout, and they taught me to always be prepared.

Dave's Vegan Chili

2011-05-16T12:43:00.000-07:00

For those of you who enjoyed Dave's Chili at yesterdays fan-tab-ulous Farm to Table event at the Miramonte . . . he has graciously shared the recipe! It's amazing how hearty it tastes with no meat at all. All of Dave's food is just delicious, and so good for you, so definitely check out the huge list of recipes on his website.

We had a great turn out yesterdey so thanks to everyone who came to help support school gardens and the Slow Foodies. Also thanks to Chef Emmanuel from La Brasserie for the honeycomb!!! Guess what's going to be on the Cork & Fork menu this week . . .

The Salsa Throwdown

2011-05-10T15:30:00.000-07:00

Here's an interesting little story.

Last weekend my husband Mike and I participated in a "salsa throwdown". This was basically a cleverly disguised excuse to have a Cinco de Mayo party, but nonetheless, became a serious cooking competition. Mike and I have always been sort of competitive when it comes to cooking , so naturally we decided we'd each provide our own entry.

We shopped and prepped for our salsa on Friday, the day before the party, so they'd have time to develop flavor overnight. I wrote a recipe for my salsa ( below ) and shopped judiciously from a prepared list, while Mike decided to wing it at the store. He's never made a salsa before, but didn't seem to be worried about ingredients. We ended up buying mostly the same staple items, and even agreed to share a few larger things. I asked him if he had any sort of gameplan - I was beginning to worry we were concocting an identical brew. He said " I think I'm going to grill a bunch of stuff". Uh-oh, me too.

Once the cooking got underway, I was relieved to see our projects part ways. I opted for a sweeter smoky flavor and grilled everything in my salsa , used unconventional flavorings and mildly spicy grilled jalepenos while Mike stuck with traditional ingredients, grilling some and not others. He used some fresh habanero peppers ( over 300,ooo on the Scoville Scale ) which automatically put him in contention for the hottest salsa award. Overall I was impressed by the fact he'd never even attempted making a salsa before - he seemed very confident in his finished product. I thought is tasted good, but I'm not a big fan of super spicy so it wasn't my cup of tea. He liked mine too. We we're anxious to see how they stacked up against the rest of the field.

When Saturday rolled around we tasted the salsas again to see how they'd changed overnight. My salsa deepend in flavor and became a little sweeter even. My dad suggested I add some spice so a few dashes of Cholula were in order. Mike's salsa suprisingly mellowed a bit. I was concerned it might get hotter overnight. Spice is a tricky component and it sometimes intensifies , while othertimes softens depending on the other ingredients it's paired with. Anyhow, they both tasted delicious and we packaged them up and off we went to the party ( stopping on the way to have a Margarita the size of my face ).

When we arrived at the throwdown, our salsas were whisked off to be divided into white styrofoam cups, the only visible description being a number from 1-13. This was to be an impartial blind voting system, with all 25 or so people in attendance getting to cast a ballot. The only rule - you could not vote for your own salsa. With 11 other entries, we knew the field was going to be tough. The good news was that being one of the last to arrive, we were able to scope out the competition, and they all looked very different. We could both visually identify our own entries amongst the variety of salsas - so we knew whose was whose. I had my eye on mine (#5 ) and Mike's (#8) while people began to taste and record their votes for 1st or 2nd place.

Right off the bat, Mike's salsa starts getting votes for 1st place left and right. Even the host of the party votes for him. I could see him getting secretly excited. I looked at him and said, "oh my god, you are going to win this aren't you?". He was freaking out, but trying to contain himself. You have to understand that my husband is one of the most competitive people on the planet and when it comes to food, as you can imagine, he always plays second fiddle in our house. So the thought of beating me, let alone 11 other people in a cooking contest was almost more than he could stand.

Well, skip ahead an hour or so and it's time to announce the winners of the contest. 1st and 2nd place both get a very nice bottle of anejo tequila, thanks to our fantastic hosts. At this point, I've polled the crowd and it's pretty much a forgone conclusion - everyone voted for #8. One person said they voted for #8 for 1st and 2nd place. Mike is beaming form ear to ear and trying not to let on that he knows he's going to win. The margaritas are flowing and he's not doing a very good job of acting surprised.

So it's announced that Mike's salsa takes first prize, and by a landlside. He got 11 1st place votes and 6 or 7 2nd place votes. He made a speech, while clutching his tequila prize like an academy award. It was something about dreams really do come true, and believing in yourself - he mentioned something about farm-to-table . . he even threw down the gauntlet for next year. It was kind of the funniest thing I've ever seen, I thought he was going to cry. It's on video , somewhere out there. The whole car ride home he was holding up one finger and yelling "#1" out the window - he woke up with the #1 in the air, he texted my parents, I could go on - but I won't.

The next closest person got 3 1st place and 2 2nd place votes, not even close. Oh by the way, it was #5 , which would be me. On the positive side, the Hubka Family sweeps the competition. On the other hand, I'm never, EVER going to live this one down.

Andies (ED: 2nd Place ) Championship Grilled Salsa Recipe

6 vine ripened tomatoes
1 large red bell pepper
2 jalapenos
1 onion, sliced into ½ inch rings
6 tablespoons olive oil, divided
3 tablespoons minced garlic
½ teaspoon red chili flakes
1 tablespoon balsamic vinegar
1 tablespoon cider vinegar
1 tablespoon fresh oregano leaves, chopped
1 tablespoon fresh basil, chopped
Cholula - to taste

1. Heat your grill to medium.

2. Meanwhile, core tomatoes and cut an X through the skin at the bottoms.

3. In a bowl, toss tomatoes with the red bell pepper, jalepeno and 2 tablespoons of the olive oil. Season with salt and pepper.

4. Grill the onions, pepper, and tomatoes, away from direct heat, turning frequently, for about 15 minutes.

5. Put the peppers in a bowl and cover with saran wrap to steam and loosen the skins. Let the tomatoes and onions cool.

6. In a large bowl, combine 4 tablespoons of olive oil, garlic, vinegars, chili flakes, and basil / oregano. Season to taste and set aside.

7. Peel and seed the grilled bell peppers and tomatoes. Roughly chop and add to the olive oil mixture.

8. Roughly chop the onions and add to the other vegetables with the olive oil mixture. Mix well and set aside. Can be kept at room temperature up to 3 hours.

Andie's Chipotle BBQ Chili

2011-04-23T10:49:00.000-07:00

Time for a perfect summer recipe that is as yummy as it is easy. We served this at last night's wine dinner and it got RAVE reviews so I am putting it on wax.

The chipotles add a sweet smokey spice, and the pressure cooker does a fabulous job of creating depth of flavor in a short cooking time. I think the corn is an unexpected twist too. Even my husband - who is NOT a chili person - loved the flavor combination.

We served this with the Manos Negros Malbec from the Uco region of Argentina, which was quite amazing - the pairing was very succesful. Enjoy!

Andie’s Chipotle BBQ Chili with Sweet Corn & Tortillas

Makes 10-12 servings

3 pounds lean ground turkey, seasoned with salt & pepper

2 teaspoons grapeseed oil

1 (12-ounce) bottle of full flavored beer

2 cups original flavor BBQ sauce

1 (16-ounce) container fresh salsa

2 cups sweet corn kernels

1 small jalapeno, minced

1 small can roasted diced green chilies

20 small corn tortillas, cut into bite sized pieces

2 chipotle peppers canned in adobo sauce, seeds removed, minced

1 small can tomato sauce

2 teaspoons kosher salt

Chicken Stock, for thinning

Garnishes – crème fraiche, cilantro, green onions

Heat a large sauté pan over high heat and brown the turkey in the grapeseed oil.

Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the remaining ingredients and stir to combine.

Add the meat back to the pressure cooker and stir well. If necessary, add chicken stock to thin out the chili’s consistency a bit. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25-30 minutes. Remove from the heat and carefully release the steam.

Adjust consistency of the chili by adding additional chicken stock. Taste, and adjust the seasoning to your liking. Serve immediately or keep warm until ready.

Garnish with crème fraiche, cilantro and chopped green onions.

Oregon Pinot Value?

2011-04-12T21:06:00.000-07:00

I'm on a serious Oregon Pinot kick while in the planning stages of our trip up there later this summer. We've been experimenting with everything from The Rogue Valley to Willamette and back, with very mixed results. So far my favorite has been the 2009 Adelsheim ( Mike's pick ) and least favorite were Knight's Valley and Argyle, both 2008s. But lets be honest, the great ones were amazing and the just OK ones were still pretty damn good . I just can't wait to drink them on their own soil in September. Vindication for being pregnant during the dream wine trip I planned to Sonoma last year.

So I was at Trader Joes this week for my requisite monthly visit to plan the TJ's class when I ran across their VINTJS 2009 Willamette Valley Pinot Noir. As scared as I generally am by their attempts to bottle thier own vino ( read - run screaming from anything that costs under $2 ), I thought it would be fun to compare their Oregon Pinot to some of the exquisite Oregon wines I've had my nose in lately.

The wine is actually produced and bottled for them by Wine by Joe, a young an unpretentious vintner with tongue-in-cheek attitude and aspirations of greatness in the burgeoning Oregon value/quality arena. Most Oregon Pinots run $20 and up - with the average price being $30 or so. I am intrigued by the $9 price point.

Upon "closer inspection" the wine is quite fruity and ripe ( almost sour ), especially up front, and very light in both color and depth of flavor, which tells me it's a bit young . It's got a nice finish though and definitely was improved by a bit of airtime and some food alongside - but what wine isn't. Overall I was impressed with the general quality of this $9 wine, which I enjoyed more than some of it's neighbors I've paid more than quadruple the price for. Certainly not on my list of MUST VISITS while in Oregon, but not bad for the price. On the other hand - more evidence that with Pinot Noir ( unlike many other varietals ), sometimes price really does dictate quality.

Back to Work . .

2011-04-04T14:03:00.000-07:00

Took a few weeks off of blogging to get through the end of season craziness! I've shed just about 30lbs now, although I fluctuate 2+/-. I am soooo happy with my progress, and am continuing to work towards another 10 lbs but am not killing myself as much as I did in the past few months. I can't work out everyday, and thats OK as long as I workout a few times a week I'm fine. And I watch calories when I can and splurge when I want to. I may gear up again for a few weeks this month, or I may not! Had a fabulous time working the Palm Desert Food & Wine Festival, hosting the kick off lunch and demoing date recipes. It was super fun and the event went really well. Enjoyed working with Duff Goldman, what a nice guy. The birthday /cookbook classes were fantastic - will definitely do that again in the fall. Our new Wine Educator Matilde has jumped in with both feet first and is doing a phenomenal job! Love having her on board, you must come check out a wine event if you havent been. The past few cork & fork nights have been steady but kind of slow . . season is definitely winding down. Although this week we are featuring our famous $8 menu ( everything is $8 ) so it should be busy. I'll have the menu on our website tomorrow, god willing. I'm in LA this week eating up a storm. Yesterday we enjoyed dinner at Mendocino Farms ( spicy braised porkbelly ciabatta with veggies and thai spices - fabulous! ) followed by a stop into Pinkberry for Lily - she loved the new Lychee flavored yogurt with lime and Kiwis. I swear, you don't realize how many weirdos there are in the world when you live in the Desert, which seems to be sheltered from the majority of the Weirdo population. They are all hanging out in LA eating pinkberry. I take that back, some of them were at the Food & Wine Festival last weekend too. I'm hoping to pop in to the Tripel while I'm here, we've been anxiously watching it's renovation for the past few months. Drove by last night and it's open! I have had my eye on this tiny place for years since it's right down the street from my childhood home and next door to my husbands favorite local watering hole, and I'm secretly sad every time it changes names/ownership. Love being here . . . good to catch up on work!

BRB

2011-03-22T10:10:00.001-07:00

Dark Horses Reign Supreme

2011-03-02T22:19:00.000-08:00

You know, the five Chefs left on Top Chef Allstars are NOT the ones I thought would be there in the end, except for Blaise. Carla? Antonia? Seriously?

Bon Voyage, Katie Finn

2011-02-28T21:41:00.000-08:00

Last night we gathered a few dozen of our friends and customers to toast our beloved Katie before she leaves us for greener pastures up North. It was an incredible night, thanks to a beautifully paired menu based on a selection of Katie's favorite wines. Our resident "cork dork" didn't dissapoint with her thoughtful selections of wine that both surprised and delighted us all, and as usual, it was a priveledge for me to pair food with her picks. There were sniffles, stories, hugs and above all - a genuine appreciation for all Katie has brought to our little hamlet for the past three years. I will miss you my friend - so glad you'll be back now and then so we can do our thang'.

"The Last Supper"

Tahbilk Marsanne, Australia -

Roasted Butternut Squash Rissoto with Crispy Pancetta & Parmesan

Hamilton Russell Chardonnay -

Roasted Wild Salmon with Creme Fraiche Polenta, Avocado Corn & Bacon Succotash, Basil Brown Butter

Chateau La Nerthe CDP -

Braised Beef Short Ribs with Sauteed Wild Mushrooms and Parmesan Parsnip Puree, Truffle Oil & Crispy Fried Sage

Darioush Signature Cab -

Rosemary Dijon Crusted Lamb Lollipops, Gorgonzola Sauce, Roasted Tomatoes with Oregano

Broadbent "10 year" Malmsey Madiera -

Mascarpone & Banana Stuffed French Toast with Coffee Caramel, Pecans & Seasalt

Drumroll Please . . .

2011-02-28T21:30:00.000-08:00

20 LBS !!! I Did it! I seriously can't believe it - but when I stepped on the scale today I am 20lbs lighter than I was on January 1st. Two months of almost daily exercise , portion control, calorie counting and a fair amount of bitching and whining later and here we are, my initial goal met.

I am SO happy to be at my pre-pregnancy weight. But now I'm setting my sights on another 15 lbs - and this go around isn't going to be easy, I know. The good news is, I'm so encouraged by my progress that I'm willing to do whatever it takes.

Thanks to everyone who has been so incredibly encouraging during this journey so far - you know who you are. Although I'm doing this for me, I owe you a debt of gratitude for all of your help!

February's Slenderized Recipe

2011-02-26T12:20:00.000-08:00

Andie's Aloha Sliders

Makes 12 Sliders

12 Kings Hawaiian dinner rolls, cut in half

1.5 pounds ground beef, such as sirloin
1 teaspoon garlic powder
2 teaspoon Worcestershire
2 tablespoon ketchup
2 tablespoons Dijon mustard
2 eggs
½ cup panko bread crumbs
salt & pepper to taste

8-10 ounces blue cheese crumbles
1 bag baby arugula
2 cups Trader Joes Fresh Papaya Salsa

1. ( If desired ) Arrange the rolls on a sheet pan and broil on high until the rolls are lightly toasted and golden. Or you may skip this step. Either way, you will need to pre-heat the broiler for a later step.

2. In a bowl, combine the ground beef with the garlic powder, Worcestershire, ketchup, mustard, egg, bread crumbs and seasonings. Mix well and then divide into 4 equal portions, then again into three small portions from each quarter. Mound into balls and then lightly flatten.

3. Heat a large heavy skillet to medium high and add a small amount of oil. Cook the patties, 6 at a time, for 3-5 minutes on each side depending on desired doneness. Remove and place all patties on a sheet pan.

4. Place a small amount of blue cheese crumbles on each and broil just until the cheese begins to melt, less than one minute.

5. On each bottom bun place a small amount of the salsa, followed by a slider patty and top with the arugula followed by the top bun. Enjoy!

Per Slider ~ 360 Cal, 30g Carbs, 16g fat, 809mg sodium

Libby's Slenderized Aloha Sliders

Makes 12 Sliders

12 slices of a whole grain baguette toasted

1.5 pounds of Mahi Mahi cut into 12 equal pieces

2 eggs
½ cup panko bread crumbs
½ cup shredded unsweetened coconut

10 ounces plain goat cheese
1 bag arugula
2 cups Trader Joes Fresh Papaya Salsa

In a shallow bowl slightly beat eggs
In another shallow bowel mix bread crumbs and coconut together
Dip Mahi Mahi in egg, then roll in bread crumb/coconut mixture
Place on a cook sheet that has been sprayed with cooking spray
Bake Mahi Mahi @ 350 for 12 to 15 minutes or until fish turn white in the center
While fish is cooking, spread toasted whole wheat baguette pieces with goat cheese, add arugula
Place cooked Mahi Mahi on toasted baguette slices and top with Papaya Salsa.

Per Slider ~ 270 cal, 21g carbs, 12g fat, 280mg sodium

Reduction of 25% calories & fat, 30% carbs and 0ver 60% of the sodium

Weight Loss Update - 45 days In

2011-02-15T13:25:00.000-08:00

Drumroll please . . . . I am down 15lbs as of today - and 45 days into my lifestyle change!! The diet got derailed a bit last week when I was sick and couldn't work out, but this week I came back with swift ferociousness and got back to business.

Last night's Valentines Dinner was really awesome, but I am totally wiped out. Time for a nap!

Weight Loss Update - Month 1

2011-02-03T16:46:00.000-08:00

Today is February 3rd and I'm officially 1 month into my healthy routine. Everything is going swimmingly with the exception of a few speedbumps that I have ignored altogether.

Today I am 12 lbs lighter than I was 1 month ago - woooo hoo! I was hoping for 15, but if you've been keeping up with the blog lately you'll understand why I have had to take a few days off from counting calories every now and then.

The exercising has become a veritable religion for me and I look forward to my 500 calorie workouts 5 days a week, without fail. Today was one of my days off and I feel like a slug, but I don't want to over-do it either. I still try to be active even on my days off, and I don't get to have a glass of wine on these days so it's kind of a tough day all around, geez. Maybe I need to rethink that one.

The funniest thing of all is that I didn't realize that as you loose LBs, you have to continue to reduce your caloric intake to maintain your weight loss. Nobody told me that! One day I logged into my calorie tracker and it was just lower all of a sudden. What a gyp. Anyhow, I figure I'm averaging about a pound every three days, which is healthy. I may kick it into overdrive once I get halfway towards my goal, which is right around the corner.

The good news is I'm also making progress on the BMI chart as well, as the ratio of muscle I'm building starts to replace fat. I would like to be under 20% - but I have a long way to go. Luckily I'm very, very motivated by the D.I.E.T program and our coaches Libby & Joy. We even got treated to a beautiful, healthy lunch by Chef Dave today. With all of that going for me I can't lose! Wait, sounds like an oxy-moron. Oh, you know what I mean!

Another Date with Destiny

2011-02-03T16:26:00.000-08:00

I'm looking at 30lbs of beautiful California Dates that are about to be turned into 600 bite sized Date Desserts for a Gala this weekend. I just hope I can beat the blue flu that is going around here long enough to survive the weekend. . .will update with photos of the Date creations tomorrow. Salsa Mama Katherine will be attending the event on behalf of CWC - she's even bringing along her famous Chipotle Brownies - laced with Dates of course!

And by the way - did you know that dates have been officially labeled a Superfood? Along with things like Pommegranate, Oats, Cauliflower, lentils and yogurt - these are items that are denser (nutrtitionally speaking) ounce for ounce than any other foods on earth. I am so happy to be working with the California Date Comittee to spread the word about this fabulous food resource right here in our own backyard! Dates are Great!

File This Under "If you LOVE Beer & Cheese"

2011-01-29T17:46:00.000-08:00

Thursday night I surprised my husband with a Beer Dinner featuring his favorite brewery in CA , the famous Stone Brewing Co. out of San Diego CA. The dinner was held at the newly re-vamped TWENTY6 restaurant at the gorgeous La Quinta Resort. This place is one of my favorite properties in the Desert, and while I'm not traditionally a huge fan of the hoppy brews Mike enjoys, I am always game for a paired dinner , a visit to a beautiful hotel and a night out with my husband. Plus, we were joined by our favorite beer aficionado Donna, who promised to help me interpret, if not enjoy the intricacies of the Stone catalogue.

Known for their big, high alcohol, super hoppy cult beers, Stone Brewing Company opened in 1996 under the guidance of Steve Wagner and Greg Koch ( the "brewmaster" ). It seems that with each beer release they aim to offend the palate of the unsuspecting or casual beer drinker - and most if not all of their beers come with warnings like "Not for the faint of heart", "You probably won't like this", etc etc. Their most popular beer is called Arrogant bastard, if that gives you an indication of their particular corner of the market. Nevertheless their handcrafted beers find their way into the mainstream bars and gastropubs all over the world.

In general, their selections are loved by those with an adventurous love of beer, and they consistently rank amongst the top handcrafted brews in the country. In fact they are one of the fastest growing breweries in America thanks to their insanely devoted cult following. It just so happens that my dinner dates are among the ranks of the aforementioned cult. Our beer experts for the evening are Jonas, a local affable beer lover and guy-who-doesn't-say-much, who calls himself a "cicerone", or beer sommelier. Donna enjoys picking their brains all night on various and sundry beer-geek topics like IBU's, hop strains and bottling lingo. I am in foreign territory here.

The Chef de Cuisine is Michael Vaughn, a recent Desert transplant who is doing great things with the restaurants concept and menu. His food philosophy & cooking style sounds a lot like mine, so we know our meal will be a good one. He's doing cool twists on comfort food, homemade catsups and jellies, and serving classics in an unexpected way. He keeps a stash of cheese magazines for patrons to take home with them - we are officially simpatico. At one point he tells us about the artisanal Burger Bar he is opening out at the one of the remote golf clubhouses, fried pickles and all, which also intrigues.

But let's get down to brass tacks here. We are greeted as we enter with a pint of the beer that put Stone on the map - the original Arrogant Bastard Ale ( 7.2% alcohol ). Thick and rich, with notes of coffee, it's not my typical choice to get my gastro juices going but then again, this isn't your typical dinner. We also cruise over the the artisan cheese board ( in hindsight - I should have passed it up ) and was delighted to see a few of my favorite selections including the Mt Tam soft cheese from the Cowgirl Creamery in Petaluma. We took a group there last year and made our own version of this cheese. I spy and snag a little bit of fresh honeycomb - which is a beautiful thing paired with a soft ripened cheese.

Dinner kicks off with our first plated course - a Tilamook cheddar soup served in a pretzle boule' with freshly popped corn. This is paired with another flagship from Stone's cellar, the Stone Pale Ale. This beer clocks in with the lowest alcohol percentage of the night at 4.4%. This was a nearly perfect pairing, and the sharpness of the cheese stood up nicely to the beers rather herbacious finish. They complimented and mellowed eachother. The popcorn was fun and kitsch ( like a lot of Chef Michael's Cuisine ), and the pretzel bread was outstanding. A great start.

With our next course came my favorite beer of the evening, the Stone IPA. I'm really not much of an IPA fan, but with food, the puckery bitterness faded into the background and the citrus, caramel notes were fantastic and thoughtfully paired with the salad course.

This is the baby spinach salad, with delightfully salty caper dressing, pickled red cabbage, smoked bacon and (yay!) Pt. Reyes blue cheese. Grilled bread and hard boiled egg also make an appearance. The wonderfully sodium-laced salad is the perfect foil to the IPA, which ends up being the most refreshing of all the beers.

Mike and Donna toasting our good fortune. We are not even half way through and we've begun to pace ourselves. This beer is filling.

Let's get ready for some more cheese! How about a crock of "Automat" mac & cheese, topped with roasted tomatoes and pretzel crumbs. This is served on a cedar plank, and is bubbling hot. I consider myself a mac & cheese connoisseur, and this was very good but my palate is starting to get sluggish so I am not tasting much anymore. I need a palate cleanser - or a second stomach. The beer pairing is one of their special library selections, the Lucky Bastard Ale. Everything about this beer is classified, including the Alcohol content, which I'm sure is above 8%. It's very very bitter and a little cloying, the only one I didn't really care for. The pairing is artful though.

The label is purposefully misspelled.

Our next course arrives wrapped in tinfoil, and is billed as a TV Dinner, and I am too curious to wait for the beer to arrive and peel back the foil.

Low and behold, is this a Swanson's frozen dinner?? It sure as hell looked like one. But one bite of the succulent veal and pork meatloaf with homemade catsup and soft pecorino cheese was all I needed to convince me otherwise. With heirloom peas & carrots, whipped potatoes and gravy and a homemade chocolate pudding - we are in retro heaven. Park me in front of a Nick at Nite marathon and we're doing the time warp again. Mike makes a comment akin to "you can put lipstick on a pig but it's still a pig" - meaning, it may be the best tv dinner I've ever had but at the end of the day - it's still a tv dinner. But Swansons has nothing on this re-imagined classic. Too bad I'm so full I can hardly stand to take more than one bite of everything on the dish. And I'm not alone - my companions are squirming in their seats alongside me. I'm practicing portion control, and I'm still stuffed. The best things about this pairing ( Stone Smoked Porter, 5.9% ) are the delicately sweet catsup glaze and the chocolate pudding - both of which echo notes in the slightly smoky, deeply rich porter. I love a good stout beer, and this is right up my alley. I wish I could enjoy more than a few sips, but I'm dangerously close to throwing in the towel.

If you're thinking of calling me out for being a lightweight, have a looksie at this line up. These are only 5 of the 7 beers we imbibed, thank you very much.

It's time for dessert, and yes, another course with cheese. I'm beginning to think Chef Michael is trying to put us all into delicious cardiac arrest.

This is a light, almost ethereal no-bake cheesecake flavored with vanilla and topped with a crunchy baked struesel, with a secondary stash of crumbly topping served sidecar. I laughed out loud when the Chef says he did this dessert simply because he's always wanted to use these plates. Absolutely scrumptious - but the last straw in the assault on my stomach. Imperial Russian Stout is the pairing, and it tastes like a chocolate chovered raspberry on steriods. I'm over the edge, and my dates are looking a bit peeked as well. My husband has to take a walk outside for a while. We are officially in a happy beer/food coma.

As a final treat, Jonas shares a last glass of beer ( #7 if your counting ) with the group, who errupt into sloppy applause. I can't remember which beer it was, but I know they were excited about it. It's pretty much a fuzzy-blur from then on.

Overall it was an exciting, intoxicating experience. My familiarity with the science of pairing food and wine wasn't much help to me, and I was glad to experience a Beer dinner as a newbie, so to speak. The food was outstanding, fun and innovative. The beers were heavy, hearty and hoppy - as expected . The recovery from the night's festivities included a one lb. weight gain and a nice little hangover. All though we had a ball and enjoyed the ride - I think I'm gonna stick to wine pairings from here on out.

FYI - TWENTY6 is planning more beer and also scotch dinners in the near future - this was an excellent value at only $50 pp plus tax & gratuity so be sure to check them out.

Photos from This Week's French Themed Cork & Fork

2011-01-28T11:10:00.000-08:00

Slice of Heaven

2011-01-25T15:54:00.000-08:00

I am a card carrying Pizza-phile, so I've been anticipating a trip to arguably Socal's best pizza restaurant since it opened it's doors several years ago. Located in the back room of it's more upscale counterpart Osteria Mozza - Pizzeria Mozza is the brainchild of powerhouse restaurant impresarios Mario Batali & Joe Bastianich in conjunction with Nancy Silverton of La Brea Bakery fame. Their goal - to bring an authentic taste of Italy to the heart of Los Angeles with unadulterated rustic Italian cuisine, specifically wood fired Pizza. A table is not easy to come by at either famous eatery so an advance reservation for the hubby & I was made, along with a secondary phone call to butter up to a choice table and make sure it was OK to tote the smallest member of our family along. Good news on all fronts!

Mozza et. all occupies the entire Southwest corner of the intersection of Melrose & Highland in Hollywood, just steps away from the Kodak theater, Mann's Chinese Theater and the entire Hollywood & Highland Complex. We left early and took the long way from the South bay up La Brea Ave and did a fair amount of people watching as we wound our way to Hollywood, arriving just a few minutes in advance of our 6pm Reso. Valet parking $10 - okey dokey - then just let your nose guide you into the back door. The convivial host flirts with our daughter before seating us at a center table, with full view of the glorious wood burning pizza oven. Diners at the bar just in front of the oven have an even better view, and we agree that we'd like to sit there on our next visit, sans munchkin.

Waitstaff descends and we are in sparkling water, bread sticks and a highchair in no time. The menu arrives ( on butcher paper ) and the manager Allan visits to help me select a bottle of wine. He asks what I like, Dolcetto d' Alba or Valpolicella I say , and he recommends a bottle of
Valpolicella, “Ca’ Fiui”, Corte Sant’Alda from Veneto ( $45) . I am delighted to see that their entire wine list is Italian, under $50 , listed from lightest to heaviest in body, and has a very nice selection of both whites and reds. So far we are cooking with gas here.

The ambiance and atmosphere is very relaxed in stark contrast to the some what stuffy front end of the restaurant. Music is a bit louder and the clientele is younger and hipper. Some of the larger tables are cafeteria style with bench seating , and there are two large bars for more informal dinning, adorned with huge, magnificent fresh floral arrangements and low candles. It smells amazing and I am intoxicated even before I've had a cocktail.

Speaking of cocktails - the wine arrives and is exceptionally delicious, and promises to be even more so with food. We begin the serious business of ordering dinner - although I have already designed the meal in my head beforehand. My husband says the magic words - " Just order for us " and I am a happy, happy girl. Our server Paige makes some reccomendations, plays with Lily and I get to the nuts and bolts of ordering our meal from start to finish. They are out of Arancini ( rissoto croquettes ) , but I don't let it rain on my parade with so much else to choose from.

Our first course hits the table with no frills whatsoever - Prosciutto di Parma & Bufala Mozzarella, made by hand next door at the famous mozzarella bar( $18 ).

This is the point in the evening where I start to lose concentration because I am freaking out about how incredible this dish is. The prosciutto is hand carved and as light an ethereal as tissue paper. The cheese is filled with a creme center burrata style, and they are so entirely delicious that there is no salt, pepper or oil involved. It is, quite possibly, one of the most tasty things I have ever eaten in my life.

Next up we partake in one of my favorite Italian delicacies - Stuffed and Fried Squash Blossoms with Ricotta ( $12 ). Mike has never tried them before and he says he never would have if I hadn't ordered them. They are crisped to perfection in a sort of tempura batter - and again - have no sauce or seasoning besides the natural saltiness of the cheese. They melt in your mouth, Mike says. He is right, the only thing wrong with these is that there weren't enough on my plate. Today my girlfriend who's been there asks me - " did you get those fried flower things?? Oh my god they are good" - oh, you bet we did.

Lily is enjoying herself immensely thanks to a wonderful service staff who are treating her like the Queen of Sheeba. Her favorite thing of all are the bread sticks which she gnawed on furiously all night long. Whenever she dropped one, within seconds a busser was there to replace it. She looked like one of the Marx Brothers puffing on a cigar all night.

So, it's pizza time, and I'm ready to go to battle. It was hard to whittle our choices down to just two, but three just seemed kind of glutinous. We settled on the Funghi Misti - with wild mushrooms, tallegio cheese and thyme ($16 ) and the Goat Cheese & Bacon with Roasted Garlic, Leeks & Scallions ( $16 ). This is where the rubber meets the road at Mozza - a combination of Nancy Silverton's prowess for hearth baked breads and two of the foremost Italian restaurateurs expertise in authentic Italian cuisine. The result was nothing short of spectacular, and Mike and I agreed that it was the best Pizza dough we'd had. The slightly charred crust was a perfect combination of chewy and crusty, and the thickness was exactly as mother nature intended it ( Sorry, Chicago ). While the Goat Cheese Pizza was exceptionally good, the Mushroom Pizza was a masterpiece worthy of a single, joyous tear .

How do you follow up a meal like that?? How about a Dessert menu that includes four, outstanding items that were impossible to choose from. We never, ever order our own desserts but in this case it was sheer necessity driving us to make that call since there was no way we could pass up three of four items on the list. We let Paige decide our fate.

My plate leaned towards the savory with a fresh pressed waffle , Caramel Copetta Gelato , Marshmallow Cream and Candied Spanish Peanuts ( $9 ) It was freakin' unreal, and Mike tried to steal it from me, which became an over-my-dead-body situation.

His plate was the total culinary opposite of mine - a gorgeous Lime Torta with Blueberries and Creme Fraiche ( also $9 ). It was kind of like the best Key Lime Pie I've ever had, and Lily made an adorable pucker face when she tasted it ( she much preferred the prosciutto and mushrooms, who knew ). Both desserts were totally glorious and made for a memorable finish to a spectacular meal that we are still reliving today.

Pizzeria Mozza is doing everything right. From the food to the service to the decor - they are doing fabulous things in a simple, straight forward way. Unlike many other trendy LA eateries, you can tell that they don't take themselves to seriously and they let the food speak for itself, which is the mark of a great restaurant. If this is what Italy tastes like then I am booking the next flight out of here.

Sense and Sensability

2011-01-23T22:15:00.000-08:00

Last week I was very excited to try out the newest hotspot in the Palm Desert culinary scene - simply called "Sense". Located in the now defunct former location of one of my favorite local eateries Omri Go Med, Sense has opened to great fanfare based on it's unique menu concept and re-design.

Accompanied by my galpal and fellow foodie Carmen, we made a reservation for 7pm and asked for a good table ( natch) . No trouble getting us in even though they are packed every night, the sign of a good start.

I arrived early and was asked to take a seat at the newly remodeled bar, a good vantage point to take in the surroundings, see and be seen. The new decor is striking with bold black and white furnishings, esoteric and funky artwork and a chic remodel that added a nice sized bar to the former back dining room. Gone are Omri's flat screens displaying the goings-on of the back kitchen - replaced by a new crop of large TV's emblazoned with every conceivable sports game and highlight - not my favorite choice. The new bar is large - so much so that I missed entirely a friend seated at the other side the very same time I was there.

Not much to do but order a glass of wine - so the friendly bartender offers up the menu to peruse. Drag - the wine list is not very good at all. There's not a single interesting varietal and the list on a whole is quite run of the mill, not what I would expect of a restaurant that touts it's attention to organic, sustainable products and innovative technique. On the upside, the beer list looks really promising and they do have a full bar. So if you dine there - bring your own bottle ( for a small fee ) or get a cocktail instead. I am dead set on wine, so I go with the Bogle Pinot which is a grocery store bottle I buy in a pinch for $12 - at $6 a glass I don't feel too ripped off.

My date arrives and we're seated at the very corner table in the front window - a great place to take in the rest of the meal. Immediately we notice that it is loud in the dining room - I mean really, really load - so much so that we have to shout at each other for what turns out to be the rest of our time there. In fairness, there is a large party seated a few yards from us who are having quite a good time. But the noise is pretty unbearable, regardless.

Our server arrives and informs us that water is complimentary - how fabulous! She also lets us know that the portions are small and so we should order many things - she would let us know if we'd ordered to much or to little. My companion and I are perfectly happy to share an array of dishes so we set to work picking our selections. Let me just say that I LOVE small plates and tasting menus above all other modes of dining so I was truly looking forward to grazing through the menu, which is oddly divided into three sections. Classic seems to be a nod to classic ( read - boring ) restaurant dishes, New is clearly their seasonal fare and Tribute is apparently an homage to customers and friends. It's quite a mish mash!

Out comes a lazy susan type contraption that houses a few housemade breads, oils and butters along with fresh salt & pepper grinders. A nice touch, and I'm sure, impressive to diners. We easily agree on the four most interesting sounding dishes, and fall into a shouting conversation while we wait for our plates to arrive.

First comes the Duck Prosciutto on Crostini with a Berry Syrup, Ricotta and Greens. Three minuscule pieces the size and length of my pinky. The flavors were nice, but not exceptional. For the price a good value though ( $4 ).

Next we tried the Black Cod in Caramel sauce with Rice. Did not come with all of the garnish advertised, and was served with a bland Ginger rice. The piece of fish was only enough for each of us to have one single bite. Very disappointing ( $14 )

We were intrigued by the concept of a Lamb Porterhouse, neither of us having ever seen or tried one before. It was particularly small , and again, arrived without advertised accompaniments besides a rather sad lump of mashed potatoes. It wasn't a particularly good presentation but the lamb itself was outstanding. The server tells us it is grass fed and comes from Idaho. Easily the tastiest morsel of the night, but plating and accompanying dishes bring it way down in my eyes ( $15 )

Finally we were compelled to try the Winchester Farms Tagliatelle - I am a sucker for fresh pasta on a menu. Conspicuously missing from the dish was the pancetta it promised - and I kid you not, there were more wild mushrooms than pasta. It was pretty good, and a nice sized portion . Our friend complained of too much thyme but I thought ours was seasoned nicely. The price was kind of outrageous ( $20 ) but the server informed us that the mushrooms are very expensive. Hmph.

With two glasses of wine, dinner came to $70, plus tax and tip. I generally spend more on dinner for two, but then again I usually am not still hungry when I leave, and if the food is good I'll be tempted to try a dessert, which we did not. As it turns out my date and I both went home and ate something after we left, if that gives you an indication of our meal.

I will go back again before summer and hope that they work all of the kinks out, as any new eatery sometimes needs time to get their bearings. They are onto something here - especially the upscale atmosphere, organic/ wild / sustainable nature and small plates concept. I really, really wanted to like this place but was pretty underwhelmed. I encourage you to go check it out and be your own judge of whether or not Sense makes any sense at all.

Sense
73675 Highway 111. Palm Desert, CA
Reservations Reccomended
760-341-2900

Houston - We Have a Plateau

2011-01-17T18:23:00.000-08:00

This weekend I reached my first plateau in the whole diet & excercise shebang.

I am 8lbs down and in a holding pattern. Clothes are fitting better though - bonus! I am thinking that it's definitely because I ate out a lot this weekend - and even though I was super careful and diligent about eating well and excercising - there is just so much hidden sodium and calories in restaurant food that probably stymied my progress. Fiddlesticks.

It probably doesn't help that I'm going here and HERE this week! Hello, 90/10 rule ( if you have to ask you are either really bad or really good all of the time ).

I am trying not to let myself get discouraged , as that seems to be the catalyst for epic failure when it comes to matters of the waistline. I got back on the horse today and Hip-Hop-Ab'd my way to a great burn this morning before work, and I'm tracking calories today, and have decided to try 1500 total calories rather than 1700. Will it make a difference?? That remains to be seen. I do know that I'm excited to learn about how out of whack my sense of serving sizes are when we discuss "portion disstortion" in D.I.E.T class this week.

I wonder if Pizzeria Mozza has a "light eaters" menu?

First Day of D.I.E.Ting

2011-01-13T14:31:00.000-08:00

Today was our first meeting of the D.I.E.T program, and it was fantastic. We learned about how fats, proteins and carbs affect your body and specifically your blood glucose level. It has been over 10 years since I was certified in Nutrition and I am so thrilled to be revisiting all of this invaluable information. Besides, I think a lot of it went right in one ear and out the other when I was 20 years old and could eat whatever I wanted without consequences - does that sound familiar??

There was a terrific article in today's Desert Sun about the program, and the phones have been ringing off the hook all day - so we are adding a second session of the program on Saturday mornings beginning in February for those who missed out this time around. I can't recommend it highly enough. Anyhow, I'll be updating the blog with snippets of what we are learning as we go along. Meanwhile I'm down another .5lbs today - and at my prepregnancy weight. I'm not going to set a long term goal, but I have informed my husband that I want an Ipad so I'm thinking when I get to 20lbs I'm going to reward myself, and 30lbs might mean a new wardrobe . . . but we'll see how that conversation goes.

Top Chef Allstars Awesome-ness

2011-01-12T22:41:00.000-08:00

Are you watching Top Chef Allstars?? I hope so, because it's kind of AMAZING. Definitely my favorite season so far. They have stepped up the challenges thanks to this highly skilled group of former contestants, and for me it's a total joy to watch. Some of these people I really adore just because of thier personalities - Fabio and Tiffany come to mind. Marcel is the loveable badboy as usual. Others I have major food crushes on - Helloooo, Richard Blaise and Dale. Also I'm feeling Carla as the darkhorse. We gotta trim the fat ( Jamie, Antonia, Mike ) and get rid of some of these other idiots because anyone who is a true fan knows it's going to come down to Angelo, Trey, Blaise and Dale. I'm callin' it . . . .

Freshly Brewed and Deep Fried

2011-01-11T22:16:00.000-08:00

What's the deal with Dunkin' Donuts Coffee?? It seems like everyone I know swears by the stuff. I'm gonna have to give it a test run. They must put crack into it like they do with thier pastry products.

January's "Slenderized" Recipe

2011-01-10T13:28:00.000-08:00

It's time to kick off this year of blogging with a new, monthly feature I'm totally jazzed about. My friend & nutritionist Libby Quigley and I thought it would be fun to take some of my favorite naughty recipes and "slenderize" them by removing unnecessary fat, calories and sodium. Well, Libby thinks they are unnecessary anyhow! So each month I will challenge Libby with re-mixing a staple recipe that I love to make it more health conscious but still delicious and satisfying.

This month's recipe is a Cooking with Class favorite that has made appearances in many of our classes and dinners to the delight of everyone's taste buds, especially my mom ( who says this is her very favorite dish ). I also traditionally prepare this for thanksgiving every year. Pre-cut butternut squash is plentiful this time of year ( hallelujah ) so I thought it would be apropos. I'd be interested to see what those of you who've had the full fat version think of the slenderized version - email me if you have any feedback at andiecooks@gmail.com . While both recipes are excellent sources of beta-carotene, fiber and potassion - the skinny version dramatically recuse calories, fat and sodium.

P.S. I'm one week into my diet and 7lbs down - woot!

Butternut Squash & Goat Cheese Gratin
Serves 8

3.5 lbs prepared butternut squash cubes ( about 8 cups )
2 tablespoons olive oil, divided
Course kosher salt ( Go Light on the salt )
4 tablespoon (1/2 stick ) unsalted butter ( Reduce to 2 tbsp)
3 cups sliced leeks ( bottom half only )
1.5 teaspoons chopped fresh sage ( Increase to 3 tsp )
12 oz soft fresh goat cheese ( Reduce to 6 oz )
4 tablespoons heavy cream ( Substitute 2% milk )
1/2 cup toasted pine nuts

Preheat oven to 400F.

Toss squash with 1 tablespoon of olive oil and sprinkle with salt & pepper to taste. Spread cubes onto a parchment lined baking dish and roast until just tender, about 35 minutes.

Meanwhile, melt butter in a heavy skillet over medium heat. Add leeks and sage, sprinkle with salt and pepper and saute until tender but now brown, about 12 minutes.

Coat a large baking dish with remaining olive oil. Alternate adding half of each -the leeks, squash & cheese in layers , then repeat with second half.

Drizzle cream evenly over gratin and sprinkle with pine nuts. Bake uncovered until it is heated through and bubbly, about 30 minutes.

The above BOLDED changes :
- decrease calories by about 1/3 from 324/serving to 223/serving.
- decrease saturated fat by 50% and total fat by 35%.
- can decrease sodium by up to 50%.

Happy New Year!

2011-01-09T11:28:00.000-08:00

I can't believe it's 2011 already! I truly believe that 2011 is going to be an amazing year - it's already off to a rollicking start! As I reflect on the past year I can't believe there were enough hours in the day to do all of the things I did - and there is even more on my plate going forward. But as they say, it's all good!
I hope everyone out there had a happy and healthy 2010 and can say with certainty that this year has great promise within.

I'm inspired to write this morning about my new years resolution this year - getting healthy once and for all. I've been dancing around this goal for the past few years and I have fianlly resolved to put my money where my mouth is, so to speak. Last year I began incorporating excercise into my daily routine for the first time in many years - and while I felt great in response - the scale refused to budge no matter how much I exerted myself.

This didn't come as too much of a suprise to me, since it's been my experience that weight loss is 80% diet and 20% exercise ( at least in my case).

Enter my new daily regime as of Jan 3rd:

1700 calories a day or less
Little to no wine ( boooooooooooooooooo)
Small, frequent meals
Being conscious of EVERYTHING that goes in my mouth
No refined sugar
Lean Protiens, Fresh Fruits and Veg, Whole Grains
Whenever possible, food is organic or sustainable
60 oz of water, green tea or sparkling water

I have already lost over 5lbs in the first week , so I must be on the right track. I'm using this fabulous , free website to help me, plus the companion phone app ($2.99 well spent ) and it is actually super fun to track my meals, excercise etc. Being accountable for every morsel of food that you eat is the secret to maintianing your diet. You can imagine how hard this is for a chef who has to taste all day long. I have become acutely aware of how often I was putting things into my mouth mindlessly - which adds up to a ton of uneccesary calories.

I'm also very excited to begin taking part in the new D.I.E.T prgram that launches at the school next week. I can't wait to learn about this holistic, nutritional approach to weight loss and clean eating. Also I love Libby & Joy because the are realistic about things like wine and chocolate!!!

Anyhow, I hope you are all enjoying 2011 thus far and look forward to seeing everyone soon, and updating you on my rapid shrink.

Cheers~ AH

Waterloo & City

2010-11-30T21:58:00.000-08:00

In LA for my monthly "check in" and tried out Waterloo & City - hubby and I made it just in time for the last few minutes of happy hour, then dinner. We enjoyed the Mushroom Truffle Pizza ( I'm a sucker for truffle, call me cliche' ) and a really stellar cheese plate, followed by the Australian Seabass, served with a quinelle of mushroom ragout, squash puree, and roasted salted grapes. Everything was super tasty and affordably priced. Mike enjoyed the Green Flash IPA on tap ( a Wyatt recommendation, of course!) and I worked my way through the wine by the glass list, a favorite being the Pierce GSM form Monterrey. Gastropubs are fun and don't take themselves too seriously, wish we had one in the Desert.

Organically Speaking

2010-11-09T06:41:00.000-08:00

Up until last year, "organic" to me was just a buzz word. Of course, I understood the principles of organic farming, and completely got the idea behind using products free of harmful pesticides, etc. But I still associated eating "organically" with vegans, hippies and wealthy eccentrics.

Then I had a baby, and everything changed. Early on I made a commitment to only give my daughter homemade, 100% organic baby food. Other mommies in my mommy group were doing it, so I figured it couldn't be that hard , albeit time consuming. Thus began my education into the world of organics. As it turns out, there's a whole world of organic products available to the average consumer - but more about that later.

I started out buying organic fruit and veg from both the local farmers market, as well as Trader Joe's and Henry's. The first thing I noticed was the significant price increase. Since I shop for a living, I have a pretty good handle on grocery item pricing, and I endured a bit of sticker shock when I began shopping organically. Upon researching this I discovered that the added costs are due largely to a bunch of bureaucratic red tape. It turns out that getting "USDA certified" as an organic producer is very expensive and time consuming. Farmers also require a lot more labor to farm organically since they're not just dumping a bunch of chemicals and fertilizer on their crops to do the work for them. Many farms who don't have the funds to go through the certification process but who still utilize organic farming practices label their produce "non-certified organic", or "naturally farmed". Often times these products are less expensive and every bit as wholesome, so I began looking for these bargains when possible. And don't get me wrong - the price increase on the whole was not so significant as to deter me from my course of action. For example, at Trader Joe's I can purchase a bag of Organic Bartlett Pears for 3.19, and they hang out right next to their friends the non-organic Bartlett Pears for 2.99. In this situation you ask yourself - is it worth it to spend .20 extra cents for a heaping helping of peace of mind.

You'll also begin to notice that organic produce just doesn't look like regular produce. There are a few reasons for that. BigAg farms use a lot of smoke and mirrors to make their produce look shiny and happy. They start of by genetically engineering fruits and vegetables that are made to withstand weather and long truck hauls in refrigerated cabins. Have you tasted a grocery store tomato lately? It may look pretty, but it tastes like a tennis ball. Next, they pump fertilizer and pesticides into the soil so the crops grow super fast without pesky interruption. By the time produce reaches the grocery store, studies have shown there may be up to 30 different chemicals that have come in contact with their root system - that get sucked up into the produce and coat the surfaces. Yummy. And finally, a lovely coating of wax helps non-organic produce look so darn shiny and beautiful. Meanwhile, next door in the organic section you see fruit and veg with natural blemishes, authentic shapes and coloring, smaller quantities, and often smaller sizes. Beets , for example are an interesting side by side comparison. Organic beets are the size of golf balls, while non-organic beets look like grapefruits - thanks to laboratory engineering and chemical fertilizers.

The differences really stack up when you begin to actually eat these items. Nutritionally, there's just no arguing that organic produce is on top. It's believed that organic food contains 50% more nutrients than non-organic food. Genetically modified food is bred for speed and durability, and not nutritive content. SO do the math - you actually have to eat more non-organic fruits and vegetables to get the daily required nutrition. That starts to bring the price difference into perspective. Then you have the pesticide issue, which is and should be the most alarming aspect of big agriculture. Since the US began farming with pesticides around the time of World War II, Americans have consumed an atrocious amount of chemicals in their fruits and veggies. Even if you scour and scrub them on the outside, these harmful chemicals have leached into the produce themselves, and become part of their DNA. There is ABSOLUTELY NO COINCIDENCE that since the introduction of these pesticides into our diets - our society is riddled with cancer, diabetes, autism and other developmental disorders. Before World War II we were not a diseased nation. Now we are the sickest group of people on the planet. It's pretty frightening. And it's simple to understand - what we put into our bodies is what we get out of them. So fill your body with unnatural chemicals and you get a sick, diseased body. Fill your body with wholesome, unadulterated nutrients and you get a healthy body.

Then there's the taste factor - a nice little benefit to eating organically is the incredible TASTE. As a chef, I'm obviously obsessed with flavor, and let me tell you how AMAZED I was at the superior taste, texture and mouth feel of organic food. It was kind of like a re-awakening of my palate, especially the fruit items. Holy cow.

And so began my love affair with organics. It started with fruit and vegetables, but soon spilled over into the arena of grains, dairy products, and meat. I found myself buying these items for myself and our customers whenever possible - after all, if I was committed to feeding my daughter a hormone and pesticide free diet, why wouldn't I extend myself the same courtesy? And here is the truly amazing by-product : I feel better. Seriously, I've noticed a difference. I just hope I didn't do too much damage eating all of that junk all those years.

I do want to mention that I am a realist by nature, and so I had to take baby steps to get to this point. I would say in all honestly that my diet is only still 40-50% organic. It's nearly impossible to be 100%, and I'm just not that "Granola", as they say. But making small changes in my diet has lead to other changes, and I feel good about that. I'm opting for natural cleaning products, for one. They work just as well and they aren't going to make me or my family sick. Plus I'm attempting to switch to beauty and baby products that are made with natural ingredients. It's a slow burn, and don't worry - I'm not going to be living in a tree anytime soon.

Anyway, I hope you will consider the benefits of incorporating organic products into your life even in small amounts. It's never too late to start. As we , the consumers, demand more and more organics in the market - the price will come down and the other farmers will be forced to re-asses their growing practices. Sounds like a win win to me.

For more information about Organics, visit these links:
http://www.thedailygreen.com/healthy-eating/eat-safe/Dirty-Dozen-Foods
http://www.mayoclinic.com/health/organic-food/NU00255
http://www.mofga.org/tabid/166/Default.aspx
http://www.organicconsumers.org/organic/organic_health_062903.cfm
http://naturalbias.com/7-major-reasons-to-go-organic/

In Memoriam

2010-10-12T23:30:00.000-07:00

Today , the world lost a bright shiny light, an amazing woman, and a lover of the good things in life, especailly food and wine . . . Joanie, I will miss you more than you can imagine, and we just won't be the same without you. I don't know what else to say. Rest in peace my beautiful friend.

And the disturbing food award of the day goes to . . .

2010-10-12T15:38:00.000-07:00

Yet another reason why I don't trust Mickey D's.

Like I needed another reason.

Cork & Fork Menu for 10/13

2010-10-12T08:58:00.000-07:00

Date Plate $7
Local Dates, Bleu Cheese, Toasted Almonds, Chive Oil

Ahi Salmon Stack $11
Ahi Tartare, Smoked Salmon, Wontons, Miso Vinaigrette, Mango Puree, Peppers, Mac Nuts

Fresh Pasta $10
Linguine , Eggplant Capponata, Cave Aged Tallegio Cheese Sauce

Turkey & Mushroom Meatloaf $10
Gorgonzola, Smoked Bacon, Riley‘s Farm Tomato “Ketchup”

Braised Beef Short Ribs $12
Mascarpone Chive Polenta, Natural Jus

Olive Oil Cake $8
Caramelized Riley’s Farm Washburn Apples, Salted Caramel

“Shoot the Moon” Dinner for Two – One of Everything to Share $55

Choose from this week’s selection of wines by the glass, starting at just $6

I had a Date this Morning

2010-10-11T13:43:00.000-07:00

This morning I had a chance to meet with the supervisory board of the California Date Comittee here in Indio. I got to share my passion for all things DATES , and also prepared a very tasty little dish for them. I served my Date & Onion compote with red wine reduction, garlic and thyme over some cave aged tallegio cheese on stoneground wheat crackers. They loved it so much, they've asked permission to use the recipe for this weekend, where they will be exhibiting to over 10,000 people at the PMA Fresh Summit convention in Orlando, FL. Yay for Dates!

I Got Maui'd

2010-10-03T11:57:00.000-07:00

Aloha!! Back from our travels to Maui, rejuvenated, refreshed, and plus 5 lbs. What beteer way to kick off a new season of blogging than with a recount of our amazing trip - food & drink experiences, editorial opining, and travel tips. Oh, and pictures!!

First let me say that like any new parent, I was nervous about traveling with a 6 month old on an airplane for the first time. Also I think I packed for just about any possible scenario - so off we went from LAX with 8 pieces of luggage in tow. Consequently Lily was an absolute angel, no problem with take off and landing - she was even passed around on the plane a bit. What a good girl she is. Travel to Maui was uneventful, thankfully. You know you are in for a great trip to Maui when your pilot's name is Captain Jack Johnson.

Upon arrival I got "lei'd", then we made an immediate pitstop at the Kahalui Kmart of all places, to pick up various & sundry sundries - including a baby bathtub and beach umbrella, "room drinks" , P>O>G juice and snacks for mommy & daddy - you get the idea. Then it was off to Wailea to check into our hotel - Wailea Marriott, absolutely gorgeous - and a brief rest up. Our room faced the Wailea beach and Grand Wailea resort, and looked right out over the Luau grounds. Little did we know we'd be attending the Luau every night . . Lily enjoyed it. Mom & Ray had a beautiful suite with THREE balconies looking out over the ocean. Heaven!

Nothing to report for our first dinner - too tired to dress up so a quick stroll to the nearest Cheeseburger in Paradise and we were sated for the evening. ZZZZZZZzzzzzz

Up at 5am! Luckily, there was a starbucks IN our hotel. Nothing like sipping a latte watching the sun come up over Wailea while Lily snoozes in her stroller. Breakfast at Longhi's - my first banana mac pancakes of the trip. Lily gets a lesson in tropical plants from daddy.

Off to Kihei to rent snorkel gear. What a funny little town that is. Surfers and tourists mostly. Lunch is Maui Tacos for the giant burritos, enjoyed on a picnic bench next to the beach. Then it's off to McKenna ( sp?) to find a little private snorkel beach. Weather NOT cooperating. Lily enjoys her first sand!! Hilarity ensues when Mike loses a fin in the strong undertow, then 20 minutes later when we'd all but given up I spot it bobbing in the surf and we both run Baywatch style to grab it. Mike risks life and limb to dive for it at the last second, and comes up victorious!!! Crisis averted.

Then it's a harrowing drive through the incredible Lava fields. This is like a mini version of the road to Hana. A quick pit stop and we spot a family of black lava goats frolicking amongst the rocks, almost camouflaged. So cute!

On the way back we stop at a little roadside stand offering ice cold coconuts and fresh cut pineapple. A very large , very Hawaiian woman uses her machete to pop the tops on two coconuts for us and then proceeds to dissect a pineapple in about 4 well placed cuts. Kind of creepy. Anyway, fresh coconut juice is amazing, as is the pineapple. She cuts the coconut meat up for us after we finish the drinking. Two coconuts & one pineapple - $30. As Ray says, you pay extra for the "experience" in Maui. I'm thinking of moving there and selling fruit.

Dinner that night is the award winning restaurant in our Hotel - Mala. Lily is lights out in her stroller before we even get drinks - as will be the trend all week long. Lot's of great locavore dishes. I forgot to take pictures, probably because I am exhausted, but I had the local kula beet & surfing goat farms goat cheese salad ( there is a version of this on every menu in maui ), and then mom & I share the Ahi Sashimi plate and the "Adult" Mac & cheese with maytag bleu. Everything was incredible! Also excited to enjoy our familiar favorite Grayson's Cellars Cab by the glass.

Next morning we are up by 5 again, this time on purpose. We've booked an amazing bluewater rafting excursion and we have to be at Kehei harbor by 6:30am. After a few unsuccessful attempts at knocking, grandma finally answers the door at 6am to take Lily for the day! Our mode of transportation for the day is a huge zodiac pontoon boat, capable of doing 75mph on open waters. We knew we were in for serious business as our captain gunned it outside of the bay to the full blast musical stylings of Ozzy singing Crazy Train - doing full speed figure eights. The lava caves and arches down below la perouse bay are absolutely breathtaking, and adventurous trip aside, not to be missed. Backing in to a fully enclosed lava cavern using wave power timed between blowhole explosions is not for the faint of heart.

Then it's a snorkel marathon. After getting our feet wet at la perouse we head to molokini, the infamous crater that's also a rare bird refuge. I'll make a long story short here - after some amazing snorkeling around the inner and outer rime of the crater ( which drops off to 300 feet on the other side ) we were about 1000 feet away from our boat when my husband sees a 6 foot grey reef shark hovering about 50 feet away from us on the reef shelf. Trying not to alarm me he motions that we should head back - quickly - and we did, because I could just tell by his eyes what was going on. Needless to say, we were back on that boat faster than you can say shark attack, and I am SUPER glad I didn't see that thing or we might have had a bad panic situation. Mike was pretty freaked out for a couple of days after that, let me tell you. But I have to give him credit because I was able to talk him into getting back into the water when we swung around the back side of Molokini which is an amazing and rare snorkel spot that we couldn't miss out on. It may have been the quickest snorkel ever - a "ninja snorkel"as they call it. On the way back to Kehei we see turtles and do more death defying rafting. By one pm we are safely back in harbor, limbs in tact.

We meet for drinks on one of Mom & Ray's balconies with some friends that are also visiting, and the hotel sends up some of the best Maitais we've ever had. Sunset is exquisite in Maui, especially with drink in hand and good company.

A casual dinner at Matteo's, a great little Italian restaurant in Wailea. In order to forge the hill with the stroller we had to push it up train style with Mom & I bringing up the rear and Mike steering. Ray watches us from above and is NO help! Fresh pizzas and pastas, a great wine list and very reasonable prices. Camera left in hotel room.

The next morning is spent at the beach next door to our hotel, and Lily goes in the ocean for the first time with Mommy & Grandma while daddy catches Sunday football that starts at 7am. Then Ray babysits while the two of us girls snorkel. No sharks to be found, but lots of sightings of the Hawaiian state fish and our favorite thing to say - Humuhumunukunukuapua'a. Try saying that through a snorkel.

That afternoon is spent in the pool, and Mike & Mom enjoy the waterslides while Lily discovers salt water pools taste delicious.

For dinner we trek next door to one of our favorite hotel, the Grand. Mom & Ray were "maui'd" in the gorgeous chapel there, as were my sister and her husband so it's a special spot for us. Dinner is at Humuhumu, of course short for the fish we chased around all morning. Spectacular views and a very authentic Hawaiian ambiance have me saying "ok now I really feel like we're in Hawaii". Dinner is excellent, I have the sea salt smoked ribs to start , and the tasmanian salmon with bok choy and a wasabi cream sauce. Mike gets surf and turf - gorgeous, and Mom & Ray both enjoyed the short ribs. I am on a mission to get seafood every night or I'd have gone with the short ribs too. Check out the amazing photo my husband took of the sun setting over the dolphin pool.

On Monday we pile into the big car for a daylong trip Upcountry. Let me just say that I was totally surprised by the unspoiled beauty of the Maui countryside, and that if I were to ever live on the island you can bet it would be under the shady pines of an upcountry Forrest, looking out over the islands bounty. Our first stop was the infamous Surfing Goat Dairy - a must do since it seems every chef in Maui is infatuated with their cheese. After enjoying some time with Lily's new buddies, the goats, we do a cheese tasting in their casual patio. Seven samples include a lavender flavor, one with jalapeno and cilantro, and even a smoked barbecue flavor. My favorite are the oil cured "ping pong balls", a stash of which I smuggled back with me for cork & fork next week. Their also know for their feta . . .da feta mo' betta, as they say.

Eventually we find ourselves at the Tadeschi winery, Maui's only winery located on the beautiful and immense Ulupalakua ranch. They grow a bunch of varietals, including cab, merlot, carignon, syrah and chard. Also they do a brut rose sparkling made from pinot that is nice. We pick up a few bottles of red, including the "Mele" blend that is our favorite, to take home. This provides me with another check mark in my quest to try wine from every state in the union. Unfortunately, I can't say that I recommend the pineapple wines. Not good. While on property we have a quick snack at the Ulupalukua ranch deli - had to try the famous beef tri tip.

Then we wind our way to the Hai'leMaile General store, a Maui institution helmed by arguably the island's most heralded chef, Bev Gannon. It's unpretentious and locally driven menu is known to be one oh the best in Hawaii. The sashimi napolean and lilikoi creme brulee were showstoppers. Chef Bev, who also owns Gannon's and Joe's in Wailea, joined us for a lovely lunch, and then stole my baby for a while. That's Maui for you.

After lunch we checked out the windsurfers and visited a cool little cowboy town that starts with a p and is followed by a bunch of vowels. Back at the hotel we are pooped and stay in for dinner and watch the Luau in it's entirety form our balcony. It's our last night in Wailea, and we have had an amazing week so far.

Breakfast on the balcony and a brief packing stint and we're off to the other side of the island. Friends Micah & Trisha are leaving today and gift us with their leftover gallon of bacardi! Our midpoint stop is lunch at Beachbums followed by a very enjoyable trip to the Maui Ocean Center Aquarium, where Lily encounters sealife of all sorts for the firat time, and Mike has a run in or two with his friend the shark.

Afterwards we chick into our new digs, the Ritz Carlton at Kapalua. Mike and I honeymooned in Kapulua so we are very excited to return "home". We get lei'd again, then settle into our new rooms. The grounds, service and hospitality at the Ritz are exceptional. It doesn't feel quite as "Hawaiian" as the Marriott, and Ray is mad because there are no palm trees.

Mike & I insist on going to Sansei for our dinner - it was one of our favorite restaurants when we stayed there in 2005. Although it has moved down the road, the food was every bit as amazing as we remembered. The 1 hour wait was well worth it, as our plates and drinks flew out of the kitchen once we began to order. Ray devoured an amazing porkchop dish with upcountry mushrooms, mom loved her requisite seared ahi, and Mike & I ordered a bunch of small plates including a misoyaki butterfish, panko prawns, udon noodles with shitake broth and kula tomatoes and filet with pecorino cheese, plus my favorite shrimpcakes with chili lime buerre blanc. One of the best meals we had all week, hands down, and one of the least expensive - that place is fabulous.

We spend the next day in Lahaina, where Lily learns the art of power shopping from Grandma, Daddy finally gets his shark tooth necklace on, and daytime drinking ensues on a patio jutting out over the deep blue sea. Lily gets to have here first taste of passionfruit gelato - sour face followed quickly by yummy face.

Then we head to Kapalua bay for more snorkel time in the little cove affectionately known in our family as "Mike's Happy Place". Murky shorebreak waters give way to clear reef snorkeling and some of the coolest fish we've seen thus far. Lot's of humuhumunukunukuapua'a sightings, while Lily naps peacefully on the beach. Mom is convinced she sees a shark fin circling the whole time mike and I are out there - which turns out to be a boat mooring bobbing in the surf. Crisis averted, again.

Pre-dinner drinks on the lobby lanai with live music and a happy but sleepy baby. Then it's a quick drive to kahana to Roy's for an outstanding meal at one of our favorite restaurants. Service, food and wine are all terrific. Mike orders a beef rib / grilled shrimp plate that practically comes out in a trough. Mom declares it the best seared Ahi she's had all week. We chat with the general manager for a long time. Everyone who lives here just seems so damn happy . . .

After a great night's sleep ( thank you, Lily) we head to my happy place - the Gazebo restaurant. I'm a breakfast kind of a girl, and this place has the best breakfast I've ever had. We brave the 1 hour wait, in the rain no less, for a picture perfect table overlooking Napili Bay. Lily sleeps through the meal, of course. I warn the waitress that I've been thinking about this meal for five years and that I plan to order two breakfasts, and I do. The fried rice is loaded with portuguese sausage , bacon, green onions, and thinly sliced egg "noodles". A-mazing. My banana mac pancakes are loaded with freshly whipped cream and coconut syrup. Have you ever thought about something for as long as you can remember and then you actually have it or do it and it doesn't live up to your expectations? yeah, this was not like that. I am in a blissful food coma.

Time to walk it off at Kaanapali beach. We use to stay here when I was growing up, before it became all touristy and supercrowded. Shopping at the cannery, strolling down the beach walk, brings back memories of very fun childhood summers. We are skipping lunch, and with good reason. I'm still full.

Back at the hotel we have a pool cabana afternoon. The pool staff fawn all over Lily, who is dissapointed that the pool doesn't have yummy salt in it. Is it really our last night in Maui? Let's not think about it, and order some pool drinks instead.

Shower and shave and we're off to our final supper, Merriman's in Kapalua, just down the road. What a beautiful restaurant. Great great live music. The food is good, but not worth the prices. by far the most expensive meal, and not anywhere near the best. My wine flight, however, is excellent, especially the red french blend from the languedoc. Ray's "taro mignon" with roasted tomato salsa is easily the best dish. back to the room, we make a final dent in that bacardi bottle. You can't take it with you.

Last day in Maui. Packing, packing and more packing. What a trip it has been. I can say beyond a shadow of a doubt it's my favorite place on earth. Gets more and more expensive every year though. If mom has anything to do with it - perhaps we'll end up there one day, and enjoy the Kaima'aina prices.

Our trip back is a day long process, including a stopover in Honolulu. Nothing like the approach into the airport there, right over Pearl Harbor and Diamondhead. So cool. During our layover mom keeps reminding us that we are still in Hawaii. Sorry for the rant, but the trip form Oahu to lax is a nightmare. Probably the oldest crustiest rudest flight crew on the earth. These dinosaurs have forgotten what airtravel was like in the days of elegance and service expectations in the air. They don't know what kind of food they are serving, or what drinks they have, and are annoyed that we would ask them. One of the front bathrooms is broken, and they are pissed because everyone is in the asile trying to go to the back bathrooms. They tell us the wrong inflight movie, starring the wrong person, and bang into my childs head with their cart every chance they have. One of them runs full force into me with the drink cart, knocking me over, and gives me a dirty look because I am in her way. Also they think it's funny to wake up my baby, the only one that is sleeping peacefully, by dumping ice into a silver bowl next to us. "Soooo sorry" she laughs, sarcasticaly. Um hello bitter old ladies, you are getting paid to fly back and forth to Hawaii twice a month, get over yourselves. But I digress.

And now we're back home, a little tanner, a little fatter, with life put into perspective and ready to get back to life as usual and of course, work work work. Time away in paradise was certainly great while it lasted. Until next year . . .

Here's the Deal

2010-08-01T13:16:00.000-07:00

So I haven't had too much time to post lately as I have been knee deep in Kids Cooking Camps for the past few weeks, with three more to go. Let's just say that on top of all of my other duties around CWC - it doesn't leave me with a whole lot of time for extracurriculars. Plus I am truly exhausted by the time I get home . . . sigh . . .kids.

I am however plugging along with the recipe development for the cookbook, albeit slowly, with that October deadline looming closer and closer everyday. We are super close to finalizing the details of the cookbook deal and I cant wait to share them when everything is wrapped up. Meanwhile - I believe wholheartedly that if you really want something to happen you MAKE it happen, and that philosophy is serving us well so far.

The best thing about this process is that I am finally writing recipes for all of the great things we make that everyone always asks for recipes for that up until now we haven't had - and I'm excited to be able to share them for the first time.

Anyway, bear with me ~ as soon as camp is over I promise to be back here more regularly, and will have lots of recipes to share etc etc.

xoxo Andie

Menu Request

2010-07-12T22:02:00.000-07:00

I really love the fact that some of my great friends who travel more frequently than I are so kind as to procure menus for me from some of the great restaurants they find. It got me to thinking that I'd love to ask all of our wonderful customers to do the same. So if you dine someplace fantastic and they are willing to part with a paper menu ( most fine restaurants anticipate this request ) I would love the souvenir for my "inspiration file". Thanks in advance =)

Recipe Retraction

2010-07-08T14:33:00.000-07:00

Eh-hem. Well ~ I have never been given such a hard time by a room full of people as I was last night at Cork & Fork ~ apparently everyone who came decided to harass me ( mostly good-naturedly ) about my previous blog post about recipes. In response, let me go on the record and say that I am not a RECIPE DIVA, I'm not on "Recipe Strike", I don't "bite people when they ask for recipes", nor have I hired a "magic recipe elf" to help me. LOL . . . and Touche'. In my defense , Lily went to bed early and I broke my two glass of wine limit that night before composing said email . . now I will sheepishly go back to work writing recipes . . . and stick to my 2 glass rule from here on out ( mostly).

Recipe Meltdown

2010-07-06T21:46:00.000-07:00

I am knee deep in writing recipes right now, and I'd just like to say - for the record - that writing standardized recipes is not for the faint of heart. Especially for someone like myself who really prefers to sort of "cook from the hip".

Recently I had to put the kibosh on recipe requests from customers - it was getting out of hand. We sort of had this loose policy over the past few years that if someone really enjoyed a dish at a wine dinner or a cork & fork night, they could ask for the recipe and I would diligently oblige by writing something up for them. It started to border on the ridiculous lately, with 4 or 5 recipe requests a day coming in. While I'm flattered that people enjoy my cuisine - a girl has limits!

So I've developed this sort of love / hate relationship with recipes. I think because it has become such a chore to write them. On the other hand, it's funny, because I rely on recipes so often for inspiration or a bit of help when undertaking a complicated or classic dish. And I completely understand why people are reliant on recipes when cooking at home. I mean - I need an instruction manual to flip on a light switch. To me, a great recipe is like a road map , a clear indication of where you are going to begin and where you should eventually end up. The important thing is that it's necessary to deviate sometimes folks, in fact, I encourage it. If you like garlic, add garlic. If you don't like bell peppers, leave them out. I swear some people treat recipes like they came from the old testament. IT'S A GUIDEBOOK NOT A BIBLE. But people are gun shy, because it's not their forte, or they don't want to go to all the trouble of preparing a meal only for it not to turn out perfectly. I get it, which is why I am working so hard on this cookbook - to make it user friendly and easy to understand.

But I will tell you, it's pretty hard to take a dish born of spur of the moment creativity and put it down on paper in the form of a standardized recipe. It's tedious. And I think because I am sort of going back into the annals of my culinary pursuits for the past 15 years to distill my favorite dishes right now, I'm just plum recipe-d out. I'm sure I'll be over it by tomorrow=)

Weekly Menus

2010-06-25T14:28:00.000-07:00

Just a quick note to let you know I won't be posting the Cork & Fork menu here any longer - to see each week's menu on Tuesday - become a "fan" of Cooking with Class on Facebook or join our online mailing list to receive it via email.

Sorry for the inconvenience, the formatting here is super tricky so I'm simplifying things!!

New Season of Top Chef

2010-06-25T14:07:00.000-07:00

Bravo has done it again - another stellar cast has shaped up for the 7th installment of TV's greatest food show. I actually watched both episodes back to back yesterday which was a good way to get to know the newbies - personalities and cooking skills will certainly emerge as time goes on.

So first and foremost - let's talk frontrunners. The powers that be in the editing room would certainly have us believe that Uber Chef Kenny from Colorado and Mr. Know-it-all Angelo are the ones to beat, right out of the gate. Kenny exudes a quiet confidence while Angelo reveals in the first episode that he's apprenticed with every great Chef since Escoffier. Looks like brains vs. Bull**** if yo ask me! I'm kinda liking the two strong women contestants - Kelly from Vail and Andrea with the frizzy fro'. Dark horses !!

Anyhow it's very cool to be in DC this year - and during Cherry Blossom time no less. Plus I am SUPER thrilled to have Eric Ripert joining the cast, he is truly one of my Idols. I think we will enjoy his perspective this year. By the way - he is sort of the anti Tom Colicchio. The Le Bernadin group et all is known for it's simplistic, elegant approach vs. Tom's empire of steakhouses which focus on "if some is good, more is better" dining. You can bet on the two of them squaring off a bit here and there.

On a lighter note - motherhood seems to really agree with Padma - - holy cow she looks like she is stuffed into her wardrobe this season ( in a good way ).

I think it's going to be a really great year - can't wait for next weeks episode!!

Blu Ember

2010-06-12T06:53:00.000-07:00

Last stop on the Restaurant Week express - joined friends at Blu Ember at the Rancho Las Palmas Hotel for what was surely one of the most gorgeous nights I can remember here in the Desert! Nothing like dining al fresco while listening to the song stylings of John Stanley King and enjoying a few bottles of Viognier!! The lobster bisque was very yummy, the NY strip was good but I was too busy eating the truffle french fries to care much about the steak. Desert was a "chocolate fantasy dome " ( couldn't bring myself to order it by name ) which was ganache covered and filled with a caramel mousse, delish. While I enjoyed the meal I have to say the ambiance kind of stole the show - might be one of the last outdoor dinners for a while so I soaked up every minute.

I have to say it was a great week of eating - although it set my diet back a few lbs.!

Arnold Palmers

2010-06-09T10:48:00.000-07:00

Headed out for restaurant week again last night - went to good ole' Arnie's place. Hate to say it but the food wasn't nearly as good as other times I've been there. My $36 price fixe menu included some deep fried artichoke hearts with Parmesan & marinara ( kind of heavy - couldn't even tell what I was eating ) , Scallops with tempura sweet potatoes and bok choy in a soy mushroom broth ( just way too salty, bok choy really over cooked, scallops were cooked nicely though I only got 3 , not enough! ) and their date bread pudding, which is always nice but I think Babs makes better! Anyhow the service was very good at least - and I was impressed by the fact that a busboy threw away my Mom's leftovers and they made her a whole new dish. She had the filet medallions with blue cheese which were pretty good, by the way. She did however order the sorbet trio and got three scoops of the same sorbet, hilarious!

So far I am much more impressed with what Morgan's did with restaurant week - but I have two more dinners to go . . .will report =)

This Week's Cork & Fork Menu

2010-06-08T13:09:00.000-07:00

Had to put dates on the menu this week - I have dates on the brain right now!!

Fork

Big Eye Tuna Poke $11
Citrus Ponzu Marinade, Scallions, Sweet Melon, Avocado Cilantro Crema

Coachella Crostini $8
Date – Shallot – Goat Cheese Tapenade, Mesquite Honey

Chipotle Mac n’ Cheese $9
Cavatappi Pasta, Aged Sharp Cheddar, Smoked Jalapenos

Vietnamese Summer Rolls $10
Glass Noodles, Basil, Prosciutto, Prawns, Sweet Peppers, Tamarind Cashew Soy Sauce

Tropical Sliders $11
Hawaiian Bread, Shaved Maui Onions, Mango Salsa, Blue Cheese Aioli
~
Deconstructed Brownie Sundae $7
Ghirardelli Chocolate, Marshmallow Meringue, Cherry Curd, Almonds
~
Shoot the Moon (One of Everything) $55

Cork

Whites . . .
Man Chenin Blanc, South Africa $6
Alma de Blanco Godello , Spain $7
De Tierra “Tin Man” Chardonnay, Monterrey County $ 9

Reds . . .
Cartlidge & Browne Pinot Noir, Sonoma $8
Parcel 41 Merlot, Napa $9
Domaine de la Renjarde (Rhone Blend), France $8

Morgan's at the La Quinta Resort

2010-06-06T18:14:00.000-07:00

Last night we enjoyed the cuisine and ambience at Morgan's for our first foray into this years PS Resaurant Week. My $36 price fixe menu included a delicious chilled corn gazpacho with shrimp, braised beef short ribs and a popcorn / caramel / ice cream sundae type concoction. All of us really enjoyed our meal, the excellent service, an unsolicited visit from both the manager and the sommelier, and the great live music by our friend Paul Douglas. We waited just briefly for our 8pm reservation on a Saturday night - no complaints there. All in all it was a lovely meal - can't wait for several more to follow this week!

Cork & Fork Menu for Weds 6/2

2010-06-01T17:45:00.000-07:00

This week's menu is a little seafood heavy because I was inspired by the gorgeous seafood we are getting out here right now - plus I just spent the weekend at the Colorado River and watched fisherman pulling Bass the size of your leg!! Pretty soon we should be able to get our hands on some Coho Salmon when it starts being released for sale in North America - don't worry, I am on the lookout and will let you know ASAP. Also I couldn't resist the gnocchi dish - I got my hands on a bunch of fresh sage. I'm also super excited about the wines this week, especially the Primativo . . .Hope to see you tomorrow.

Fork

Sweet Pea Soup $8
Goat Cheese, Applewood Smoked Bacon, Blood Orange Salt

Jumbo Lump Crab Cakes $11
Lychee Lime Buerre Blanc, Tropical Salsa Fresca

Empanadas $9
Chorizo, Leeks, Fontina Cheese

Ricotta Gnocchi $10
Sage Brown Butter, Parmesan

Catch of the Day $12
Pan Seared with Sesame Asparagus, Basil Honey Mustard

*
Summer Lemon Bars $7
With Fresh Raspberries

Cork

Whites . . .
Cune Rosada ( Rose’ ) , Spain $6
Arbor Brook Pinot Gris, Oregon $8
Samantha Starr Chardonnay, Monterey County CA $7
Reds . . .
Little James Basket Press ( Grenache ), France $7
Blasson D’ Aussierres ( Syrah Blend ), France $8
CG D’arie Primativo ( Zinfandel ), Sierra Foothills CA $10

This Week's Cork & Fork Menu

2010-05-25T15:47:00.000-07:00

Fork

Farmstand Salad $9
Goat Cheese, Candied Pecans, Roasted Beets, Asparagus

Kahlua Pork Eggrolls $10
Japanese Aioli, Cabbage, Sweet Soy, Sriracha

Blue Plate Special $10
Truffled Brie & Basil Panini, Creamy Tomato Bisque

Molto Bene Mac n’ Cheese $9
Shell Pasta, Garlic Parmesan Cream, Peas, Prosciutto

Santa Maria Dinner $12
Flank Steak, Roasted Tomato and Onion Salsa, Gorgonzola

*
Blame Babs $8
Rum Spiked Caramel Brioche Bread Pudding, Cinnamon Swirl Ice Cream

Cork

Whites . . .
Urban Riesling, Mosel , Germany $8
Zolo Torrontes, Argentina $6
Chateau Val Joanis Blanc, France $8
Reds . . .
Ramsay Pinot Noir, Napa $8
Di Tierra Merlot, Monterrey County CA $10
Neil Ellis “Sincerely” Shiraz, South Africa $8

Wednesday 5/18 Cork & Fork Menu

2010-05-18T09:31:00.000-07:00

Fork

Seared Ahi Tuna $10
Sesame Seaweed Crust, Ginger Margarita Buerre Blanc, Sweet Soy

Local Date Salad $8
Arugula, Goat Cheese, Sunflower Seeds, Vanilla Fig Vinaigrette

Creamy Tuscan Summer Soup $8
Pureed White Beans, Sun Dried Tomato, Dijon, Applewood Bacon

Fettucini Noir $11
Alfredo, Black Garlic, Black Pepper Pasta

Filet Tips $12
Apple Brandy & Mustard Cream, Wilted Spinach

*
Maui Wowie $8
Vanilla Bean Cake, Mandarin Coconut Coulis, Macadamia Nuts, Caramelized Bananas

Cork

Whites . . .
Lucien Albrecht Gewurtzraminer, Alsace $9
Ladybug White Cuvee, Mendocino CA $6
Los Vascos Chardonnay, Chile $7
Reds . . .
Cartiledge & Browne Pinot Noir, Napa $9
Twenty Bench Cab, Napa $9
Zolo Bonarda, Argentina $6

Restaurant Week is Back

2010-05-15T08:43:00.000-07:00

I can't believe it almost time for Palm Springs Restaurant Week again this year!!! Last year was amazing and Mike and I took advantage of the chance to try many places we'd never been before. Will definitely be doing the same this year! Make your reservations early so you don't miss the opportunity to enjoy cuisine from some of the best places in town for on ly $24 or $36. You'll probably see us iut and about!

http://www.palmspringsrestaurantweek.com/

Food and Wine , Wine & Food

2010-05-13T20:40:00.000-07:00

So I am sitting in front of my computer for the 11th straight hour. I am seeing double, and my whole body is stiff!! Unfortunately I was faced with a crazy deadline and only one day to put together a huge project - c'est la vie.

Cork and Fork was excellent on Wednesday! Our team rocks, that's all I can say. We were very busy and the crew handled it like pros, which we are NOT! It was a lot of fun and so many of our wonderful customers came out to support us. Thanks to everyone who joined us, and if you haven't been yet next week is going to be awesome - the menu is shaping up beautifully! By the way - the superstar wine hit of the night was the Val de L'ours french Cab / Syrah blend at $14 a bottle. People were buzzing about it all night and we sold out of every bottle before 8pm - awesome. I just about did a backflip when I tasted it along side the prosciutto carpaccio dish - AMAZING.

Speaking of wine - I found out today that we might not be able to carry one of my absolute favorite wines anymore, and I'm bummed. Sometimes it seems like everything I like gets discontinued, I swear. So I think I'll order a case while I still can - that's the proper response right??

Just finished working on the menu for tomorrow night's Wine Dinner -

Wine Dinner 5/14/10
Kukkula Va’alea / Spiced Carrot Coconut Soup with Crab & Crème Fraiche
Cune Rose' / Prosciutto Wrapped Sea Bass with Melon Coulis and Pesto Oil
Amancaya Malbec / Roman Gnocchi with Mushroom Ragout and Gorgonzola
The Wolftrap / Pork Tenderloin with Caponata and Purple Parmesan Whipped Potatoes
Banyuls / Tiramisu Parfaits

Can you tell I was hungry??

This Week's Cork & Fork Menu . .

2010-05-11T10:21:00.000-07:00

Fork
Artichoke & Leek Soup $7
Brioche Croutons, Crème Fraiche, Chives

Prosciutto Carpaccio $10
Wild Arugula, Shaved Parmesan, Honey Dijon Aioli

Farmer’s Market Mac & Cheese $9
Aged Cheddar, Tomatoes, Sweet Corn, Applewood Bacon

Roman Gnocchi $10
Tomato Mushroom Ragout, Gorgonzola

Pacific Rim Salmon $12
Sake Buerre Blanc, Vietnamese Garlic Ginger Rice, Miso Glaze

*
Root Beer Infused French Toast $8
Amaretto & Frangelico Crème, Candied Pecans

Shoot the Moon $55
One of Everything

Cork
Los Vascos Chardonnay, Argentina $7
Pampano Rueda, Spain $5
Man Chenin Blanc, South Africa $6
Porcupine Ridge Merlot, South Africa $6
Val de L’Ours Cab/Syrah, France $6
Oakville Zinfandel, Napa CA $9

Hope to see you there! For info & hours click here.

Monday Heeeeyyyy

2010-05-10T20:10:00.000-07:00

Ever feel like you have more things to do than minutes in the day? That's sort of the tack life is taking for me right now. And it's really funny, because when I do have a moment - I'm looking around like oh my gosh - what should I do first !!!! And my mind goes blank and I can't remember what I'm suppose to be doing. So this is what parenthood is like, huh? I guess I have a lot to learn about prioritizing!!

Anyhow - this weekend we had our Dinner with Patrick Evans from KPSP, and it was a ton of fun. Patrick did an amazing job and everyone had a great time. The wine & food were great, but I think the company was even better. Can't wait to have him back for another wonderful evening.

So I spent the morning working on details for our summer trip. This year we are taking a group to Santa Fe for the world famous Wine & Chile Festival. I CANNOT WAIT for this experience - you have no idea. If it's half as awesome as Sonoma was last year, it's going to be absolutely unforgettable. I'm hoping to have full details up and running in about two weeks. If you want to join us for what is sure to be a trip of a lifetime to one of the greatest "foodie" meccas in North America - please email me at andiecooks@gmail.com and I will put your name onto the interest list and email you with trip details when they are ready.

Tomorrow I'll post the cork & fork menu for this week - hope you can join us on Wednesday!

Well Hello There

2010-05-08T11:42:00.000-07:00

I'm Baaaaaack! Lily's two month birthday has come and gone, so my self imposed blogging hiatus has come to an end. And I have lots to say - although my posts might be a little shorter and more disjointed since someone who shall remain nameless is quite the interrupter. In case you are wondering - being a new mom is wonderful and I am totally in love with my daughter. Now comes the tricky part of balancing business and family - but with a supportive husband and family it's gonna be A-ok =)

Anyway - how I've missed this! There have been so many times over the past few months I've wanted to write and just couldn't find the time. I'm hoping to keep up as often as possible, and starting this week I will start posting the CORK & FORK MENU every Tuesday again.

Speaking of Cork & Fork - we got off to a great start this past Wednesday. I think the fact that we didn't really advertise coupled with the fact that I forgot it was Cinco de Mayo gave us a slow but rolling start to what is sure to be a great season of Wednesday night fun! Adding the new tables in is really great - although Matt & I are now adding furniture movers to our resume. The food was super delish - I forgot how much fun it is to come up with a new menu every week. Here is the menu we did on weds:

Farmers Market Salad $9
Local Blood Oranges, Goat Cheese “Croutons”, Pistachios, Chive Champagne Vinaigrette

Bruschetta Fresca $10
Burrata Mozzarella, Local Heirloom Tomatoes, Prosciutto , Grilled Filone Bread, Pesto

Midnight Mac & Cheese $9
Gorgonzola Cheese, Applewood Bacon, Baby Spinach

Firecracker Babyback Ribs $12
Garlic Hoisin Sauce, Black & White Sesame, Scallions

Summer Lamb Pot Pie $11
Sun-dried Tomato, Herbs de Provence, Crème Fraiche, Pastry Crust

Crepes “Julia” $8
Local Giant Strawberries, Lemon Crème Fraiche, Organic Lavender Syrup, Toasted Almonds
*
Shoot the Moon $55
One of Everything

Yum Yum Yum - especially those world famous Ribs.

Well I'm off to go cook up an Italian Feast with my friend Patrick Evans for 20 lovely lucky diners tonight. Being back to work is fantastic for my creative side, and I've had three months to dream up new projects, dishes and recipes. Hang on to your whisks!

2010-01-17T19:24:00.000-08:00

With only a matter of WEEKS to go before I "pop" - and right smack dab in the middle of our busiest time of year - I am going to take a step back from blogging for a while - but will continue to update CWC's facebook page with all of the important "goings-on" around the school.

I'll be back as soon as possible - whenever that may be. In the meantime you can email me at andie@cookingwithclasslaquinta.com . I will miss you all =)

Looking Forward

2010-01-01T15:13:00.000-08:00

Hooray! 2010 is here.

It seems like the general consensus is that everyone is ready for 2009 to be over, officially. Can't say that I blame you all. The last year has certainly been interesting, and, well, bad. So I'm all for ringing in the New Year with all of the promise of great things to come. Nothing like a little eternal optimism to start off a new decade!!

Here are some things I am greatly looking forward to in the next year, in no particular order:

- Nothing lifts your spirits like reconnecting with old friends. I've been doing a lot of this lately, I highly recommend it!
- Spending time with family & friends. Between the Holidays and Baby Showers I get to see just about everyone I love this month.
- The return of all of my favorite TV shows. I hate this time of year when everything is on hiatus. I get sucked into things like "The Jersey Shore".
- Finally getting to work on trying to put a cookbook together. I have a zillion recipes in my head just waiting to be written, in addition to the 400 or so on my hard drive.
- New cupcake flavors - Maple Bacon, anyone??
- Gorgeous Spring weather in the Desert.
- (Hopefully) Adopting a new friend for Hailey dog. I'd love to get her a brother . . .
- The return of Cork & Fork
- Law & Order SVU marathons every Tuesday!
- Learning lots of stuff from all of the great new Chef's that will be visiting the school.
- Polo season at El Dorado in the spring. Tailgaiting !
-Being able to DRINK WINE AGAIN!!!! God, I miss wine.
- Potential CWC Santa Fe trip . . just now in the idea phase.
- Farmer Joe's Tomatoes! Probably not until summer time, but I can just taste them . . .
- All you can eat sushi at No Da Te - definitely on the agenda for "PB" ( post baby )
- A new car - hopefully this week!
- Being able to exercise again - gotta get back on the elliptical. Things are a little too "bouncy" for the elliptical right now.
- Of course I'm most excited about meeting the new addition to our family!! Can't wait to give her a name so we can stop calling her "baby girl hubka" or "madeline" as she's affectionately known around CWC.

One thing is for sure, life is certainly going to change this year! I wish you all the best of health, happiness, good fortune and most of all - good cooking & delicious food all year long!!!

xoxo Andie

Turning Lemons Into . . .

2009-12-30T10:29:00.000-08:00

Limoncello!! I am finally sitting down to chronicle the epic "Limoncello" project of 2009!! That's right, I'm a bootlegger. Don't tell the A.B.C.

Every year Mike & I do a homemade gift for family and friends, and this year I thought it would be fun to try making one of my favorite liqueurs. I did a little research in October since I knew it was probably a lengthy process, and came to find out we needed to basically start right away for the best results. We began the first steps the day before Halloween - and had everything bottled and ready to go on December 20th! It was a lot of work ( we made 30 500 Ml bottles ), and getting those damned lemons peeled resulted in this wonderful Tenosynovitis in my wrist - but the finished product is absolutely delicious and everyone loved it so I'd say it was a smashing success! Here are the photos we took along the way - plus a smaller scale recipe if you'd like to try making some at home.

The whole thing starts with the vodka - try to use 100 proof if you can find it because it won't freeze , and Limoncello should be kept in the freezer. This was 8 Liters of vodka for the first curing.

We begged, borrowed (and stole) lemons from all over the place ( thanks Julie & Tony & El Dorado Polo Club . Also my apologies to my neighbors who probably saw me sneaking around the block stealing lemons ). There were about 200 lemons in total - this picture represents about 1/3 of what we came up with.

Each lemon has to be peeled by hand with a sharp pairing knife. You have to make sure that you only peel off the yellow skin and not the bitter white pith. The pith can taint the Limoncello and make it taste sour instead of sweet. This is no easy feat. Especially when you have 200 lemons to do. It took me about 5 hours to roll through them. When my doctor diagnosed my wrist condition he asked me if I had been peeling a bushel of apples. If he only knew.

We used a huge 50 gallon tub ( sanitized first ) to do all of the curing. In go the lemon peels ( I think you are looking at about an hours worth of peeling here ).

As I added the peels I also gradually added the vodka. You can wait until the end to do this but I was excited.

Here is the final product of the first curing - 200 lemon peels and half of the vodka. It was kind of beautiful, actually. Now to put the lid on and let it sit for 20-30 days in a dark, cool place. Must. Resist. Urge. To. Stir!!!

Skip ahead about a month. 5 lbs of sugar mixed with 20 cups of water and heated on the stovetop became a big vat of simple syrup.

My giant stockpot - getting good use for once.

Once the syrup cooled overnight, it got added in, along with the remaining vodka. This is whats known as the "second cure" period. I can't explain the smell in my house when we opened up the lid for the first time - lemon pinesol!!

20 days later - and it's time to bottle! I ordered these great bottles online from http://www.specialtybottle.com/ . They have black screwcaps, which I thought would look nice with the labels we designed.

I chilled a shot for Mike to be our official taste tester!

He made a face but gave two thumbs up - it tasted strong & sweet , just like it's meant to be.

Using the funnel for bottling made for a lot less mess. This stuff is STICKY.

Mike was in charge of bottling.

You can see the color is just right and completely natural - it's just from the peels.

Putting the caps on extra tight.

I am super excited at this point!!

And finally it's labeling time. It's amazing what a little double stick tape, velum paper and wire rimmed ribbon can do!

Two months later and we have 30 beautiful bottles. I can't explain how satisfying it was to be finished. Although we have already had requests for next year - I am seriously thinking about going back to toffee or fudge.

Who am I kidding, I already have ideas for doing a cranberry "infused" flavor=)

Andie's Limoncello - Makes about 2 Liters

15 thick skinned lemons

2 bottles 100 proof vodka

4 cups sugar

5 cups water

Step One - 2 months or so Out :
Wash the lemons well with soap & warm water then pat dry.
Carefully zest the lemons with a pairing knife or vegetable peeler so there is no white pith on the peel. Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your Limoncello.

Step Two:
In a large glass jar or pitcher, add one bottle of vodka to the lemon peels.
Cover the jar and let sit at room temperature for at least 20 days and up to 40 days in a cool dark place. The longer it rests, the better the taste will be. Do not stir - all you have to do is wait ! As the Limoncello sits, the vodka will slowly take on the flavor and rich yellow color of the lemon zest.

Step Three - after 20 to 30 days :
In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes.
Let the syrup cool, preferably overnight, before adding it to the Limoncello mixture.
Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 15 to 30 days.

Step Four:
After the second curing, strain and bottle: discarding the lemon zest.

Keep your bottles of Limoncello in the freezer until ready to serve.

New Years Resolutions

2009-12-29T08:46:00.000-08:00

Last night I got in trouble because I am apparently not keeping up with this blog enough for some people ( ahem, persons ). I'm not saying who this person is, but Thursday is her 30th birthday and I LOVE HER!!!!!

So I'm not going to make excuses, we have just been very busy at the school and I haven't been feeling particularly blog-gy by the time I get home.

I thought I would make a list of my New Years Resolutions today - including blogging more often - on the blog. Does anyone sense the irony there???

Andie's Resolutions for 2010

1. Keep up with Blog
2. Make time for reading books more often
3. Learn how to be a parent, stat
4. Continue to champion animal rights, even in small ways
5. Work on cookbook & cooking video projects

There, that seems doable, right? It's very liberating to put your resolutions down on paper.

Chocolate Covered Fleur de Sel Caramels

2009-12-22T23:42:00.000-08:00

Innundated by requests for this recipe - thought it may be easier to just share it with the world. Matt & I made about 400 of these for the holiday open house and also to sample all week and give as gifts. I had to ask Julie to help me cut them and drizzle the chocolate b/c I was still in the arm sling during that time. I was worried they came out too salty but it seems the consensus is not so! I recommend making the caramel part the day before so it's easy to handle when you do the chocolate step. Wicked good -- this is my go to homemade xmas gift from now on!!

Chocolate Covered Fleur de Sel Caramels

Makes about 40 pieces

1 cup heavy cream

5 tablespoons unsalted butter, cut into pieces

1 teaspoon fleur de sel

1 1/2 cups sugar

1/4 cup light corn syrup

1/4 cup water

12 oz semi sweet chocolate

additional fleur de sel

parchment paper

a deep-fat or candy thermometer

an 8x8 baking pan ( preferably with a removable bottom )

Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a large heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel. Carefully stir in cream mixture a little at a time (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes. Do not over cook or caramels will be too hard! Pour into baking pan and cool at least 2 hours. Remove entire caramel "sheet" to a cutting board, carefully. Cut into 1-inch pieces, using a pizza cutter and a ruler.

Over a pan of barely simmering water, melt chocolate, stirring. Allow to cool slightly then pour into a parchment paper cone or pastry bag fitted with a very fine tip. A ziploc will work as well. Drizzle each caramel with chocolate and sprinkle LIGHTLY with fleur de sel. Allow to cool, refridgerating for a short period of time if neccesary until the chocolate hardens.

Dear Santa . .

2009-12-19T00:25:00.000-08:00

I've been a very good girl this year. Please find my xmas wish list attached. I left you a dutch oven full of braised short ribs in the oven, in lieu of cookies. Hope you don't mind.

Cheers -
Andie

1. Daniel Bolud's cookbook "Braise"
2. Assorted Le Creuset cookware in the new "Carribean Blue" color
3. Copy of the 2009 costco cookbook - forgot to pick it up on black friday. . oops
4. New immersion blender ( seriously, WHERE did it go??? )
5. Bottle of Johnny Walker Blue - for post pregnancy of course
6. Lobe of grade A Foie Gras
7. Fleur de Sel Caramels ( Sorry, I ate all the ones I made )
8. Those organic homemade peanut butter dog treats Oprah likes for Hailey. I guess her dogs eat them - not her - just to clarify.
9. Any and all of the Philosophy food scented 3-in-1 soaps.
10. Above all else - health & hope for my beloved JB & everyone that is taking care of her

Oh and if it's not too much trouble a maternity chef's coat that doesn't look like a table cloth with arm holes. That's it=)

A Great Birthday Lunch

2009-12-18T19:33:00.000-08:00

I took Mike to a Bday lunch at Cork Tree in Palm Desert today. Although we have been there many times for dinner - they have only just recently opened for lunches this season. Click below to see the menu.

http://www.thecorktree.com/lunch.html

We sat on the patio, which as it turns out, we had to ourselves for most of our leisurely visit. The weather being so gorgeous was just a bonus. Our waiter John recommended the Veal Bolognese over papardelle with manchego cheese - and I promptly stopped reading the menu. The portion could have fed me for two days, but I had a blood test today and had been fasting so I "made it happen", so to speak.

To start we also shared the ahi poke - delicious enormous chunks of untouched ahi and whole quarters of beautiful pristine avocado - not the usual eviscerated mass sold around town. Mike was intrigued by the burger topped with blue cheese butter and braised short ribs, it didn't disappoint.

Chef Herve sent out an amazing banana - cheesecake - brulee concoction for us that we were too full to eat but managed to devour nonetheless. It inspired a dessert I will create for a private wine dinner tomorrow night. Thank you chef.

With beverages our check was under $50.

It's great to have a menu like this available for lunch at these prices - let's support this, OK??

One tip though - if your wine tastes run esoteric and outside of California - BYOB and pay the corkage =)

Professional Baking Final

2009-12-09T10:50:00.000-08:00

Monday night I got to participate in one of my favorite "executive" duties at the school - judging the Pro Baking Final Exam. It's really a tough job, but somebody's gotta do it=)

The students had two "quickfire" desserts to prepare in addition to their individual efforts. This was a beautiful trifle made from almond cake, fresh blackberries, amaretto liqour and chantilly cream.

Accidentaly forgot to snap this until I had already started to eat . .ooopsie. Beignet souffles with creme anglais & ganache.

What can I say - a layer of lemon cheesecake on top of a layer of apple pie on top of an almond short dough drowning in caramel. You want to eat the whole thing but you really have to restrain yourself . . .

This was a rustic pear & frangipane tart with homemade vanilla bean ice cream, blueberry compote and candied lemon peel.

Judges agreed this espresso panna cota was one of the best we've had. Paired with a raspberry hazelnut chocolate biscotti.

Banana pastry cream napolean made with homemade puff pastry!

Fruit & whipped cream tart with blueberry sauce to finish the night.

The "Carnage".

Taking a break from "deliberating".

Congrats to all for a job well done!!!!!

Winemaker Dinner with Mike Grgich

2009-12-06T12:38:00.000-08:00

It's not too often you get to be in the presence of a living legend, let alone spend an evening sharing your craft with them. It's kind of like playing a round with Arnold Palmer, or going to the movies with Meryl Streep, I suppose. On Friday I got to live out a little bit of a life long dream - creating a wine dinner to highlight the wines of perhaps my biggest winemaking "crush", the incomparable Mike Grgich of Grgich Hills Estate. To me, he's like an 86 year old rockstar. I was honored and delighted to host him at the school for what was surely one of the most memorable nights of my career so far=)

Mike is a notorious flirt - I think he enjoyed being surrounded by all of us girls doting on him all night.

Here's Mike toasting with Katie and Maria, his lovely assistant.

On to the menu!

With the o8' Fume Blanc, we paired a Seared Diver Scallop, Curried Corn Pudding and Mango Buerre Blanc with Basil Oil. A light and delicious pairing that was accentuated by the nice acidity in the fume.

The 07' Napa Chardonnay was a daunting task - after all, Mr. Grgich is known for making perhaps the most famous Chardonnay EVER!! Lots of nice lemon undescores the oak here - so we went with a lemon infused dish, that turned out to be an excellent pairing.
Housemade Brie & Fresh Tarragon Ravioli with Lemon Infused Cream and Pine Nut Gremolata

Next up - a Grgich Library selection - Milejenko's Old Vine Zin 06'. Milejenko is Mike's Croatian name - and he likes to wax poetic about Zin - genetically proven to be a product of his native country! A no brainer pairing here for me after having tasted this ripe spicey zin - Star Anise & Clove Braised Lamb with Bacon & Blue Cheese Polenta, Cherry - Zin Reduction & Sauteed Sprout Leaves.

This was my favorite wine of the night - the 05' Napa Cab. Consequently this also resulted in the most successful pairing of the night - exquisite!!

Fliet Medalion with Gorgonzola Butter, Parsnip Puree and Leek & Wild Mushroom Melange

Oh boy - this one was a doozy too. Mike brought us his special 06' Violetta Late Harvest Riesling, which we paired with Vanilla Orange Scented French Toast "Cubes" with Peach Ameretto Gelee, Maple Mascarpone Cream and Praline Crumbs. Even the most full guests squeezed this one in - so incredible. I was so surprised at the acid in this dessert wine - I've never had such a balanced late harvest riesling. YUM

Mike & more ladies! We all got "pinned" that night - he brought us all Grgich Hills Estate pins to wear.

Graciously signing wine for everyone after dinner with his signature gold pen. He also brought me a signed copy of The Judgement of Paris - a book that recounts the true story of his role in the famous Paris Tasting of 1976.

What a remarkable evening we had. Can't wait to do it again next year!! Thanks to everyone at Grgich, Katie for all of your generous help, and all of our staff who did an amazing job as usual=)

One Hand Down but Still Standing ( for now )

2009-12-02T16:42:00.000-08:00

Soooo, the reason I haven't written in such a long time is b/c of the Thanksgiving Holiday, followed immediately by this mystery wrist / hand injury that makes it very painful to do just about everything - including typing and using the mouse. You would be surprised how difficult it is to function - let alone be a chef - without the use of your right hand. I am finally going to the Dr tomorrow to try and get to the bottom of this malady. Luckily, Jeannette & Julie have been "pinch hitting" for me this week. It would have been impossible to teach the knife skills class without Jeannette acting as my "hand double".

So let's catch up. It's so nice to be decorating and planning for Christmas, isn't it? In an effort to be stress free for the Holidays I knocked out all xmas shopping and decorating already ( not bragging, just kind of shocked about it )!! In the works as we speak is the amazing homemade gift Mike & I are "brewing" for our friends this year. Here's a hint: it takes almost two months to make, and requires copious amounts of booze! When all is said and done I will post step by step instructions and photos . .very exciting stuff.

Thanksgiving was pretty uneventful outside of the whole wrist injury. I did make a turkey this year, and deviated form my usual recipe with fabulous results. I am formatting the recipe to share for next year. I tried the Trader Joe's Kosher Brined Turkey and have to say - big fan. It was extremely moist and delicious, with no telltale salty after taste. Will definitely be my go to turkey from now on.

Super excited to have Mike Grgich joining us this Friday for the Grgich Hills Winemaker Dinner. The menu is fantastic and he's going to be so entertaining, let me tell you. If you aren't familiar with his extraordinary story - be sure to read this abbreviated version, and then rent the movie Bottle Shock .

I'm working diligently on getting the February schedule up and out as soon as possible. Looks like I am going to try and work up until the bitter end , and will be there until just a week before my due date with any luck!! At almost 7 months,It's definitely getting harder to be on my feet all day so I can't imagine what it's going to be like in February!! Anyhow, lots of fun stuff is in the pipeline at the school for spring, I'm sorry I'm going to be missing most of it.

The reach-in freezer finally arrived and we are now selling the homemade frozen food- to- go like hotcakes! The soups seem to be the most popular items , what with the chilly weather and all. We are adding a few new items next week - including the Braised Beef Short Ribs and Eggplant Parmesan.

Lots more to share but the wrist is aching so it will have to wait until next time. Hope you all had a wonderful Turkey Day, and look forward to seeing you in the kitchen this month=)

Menu for Tomorrow's Wine & Food Tasting

2009-11-17T12:59:00.000-08:00

Lucien Albrecht Gewurztraminer / Winter Squash & Pancetta Tartlets with Sweet Onion Marmalade

Man Chenin Blanc / Seared Sea Scallop on a Fried Tomato, Grilled Corn Relish & Cilantro Garlic Yogurt

Cartlidge & Brown Merlot / Tuscan White Bean & Sundried Tomato Bisque with Basil Oil and Prosciutto Crisps

Quo Grenache / Sausage, Eggplant & Wild Mushroom Pot Pie with Manchego Cheese

Oakville Zinfandel / Braised Beef Short Ribs with Figs, Cippoline Onions & Applewood Bacon on Polenta Oreganata

Dessert: Pumkpin “Fool” with Candied Pecans & Caramel

The menu features this weeks new wines!! There is still a little space available - click here or call to sign up=)

Oh Thank Heavens

2009-11-11T23:28:00.000-08:00

Robyn finally got voted off Top Chef. How in the WORLD did she make it that long?

Now the final episodes will be all about talent - the best chefs are definitely the last ones standing. Can't wait to see who wins!

My money is on Michael or Kevin . . Kevin was my pick from the first ep=)

Where's Waldo . . .

2009-11-11T18:37:00.000-08:00

Can you tell I've been really busy?? Haven't posted anything in a week! Probably because season is officially here and I'm back on the proverbial hamster wheel again. It feels great to be busy=)

This week's focus has definitely been gearing up for our big Girlfriend Factor fundraiser tomorrow night. I am so excited to be raising money for this group again this year. You can see the details of the event here, and I'm also posting the menu for tomorrow because I'm so happy with the way it turned out. We have the best staff in the whole Valley!!

Zolo Torrontes ( Argentina ) / Shrimp Cakes with Avocado Cilantro Crema & Lime

Vignetti Pittaro Pinot Grigio (Italy) / Rissoto & Chicken Salad in Butter Lettuce with Lemon & Capers

Little James Basket Press ( France ) / BBQ Braised Pork Buns with Fennel Slaw

Neil Ellis "Left Bank" ( South Africa ) / Lamb Kebobs with Root Vegetable Gratin

Paul Cheneau "Lady of Spain" Cava ( Spain ) / Fresh Beignets with Trio of Dipping Sauces

Dinner Last Night

2009-11-03T22:29:00.000-08:00

At a little Italian place by the beach, with fog swirling around outside, at the best cozy table for two, with a carafe of Primitivo.

-Spinach Salad with Balsamic Onions, Tomatoes, Shaved Taleggio & Pinenuts

-Brasied Pork Tortellini with Pancetta, Fried Sage & Cream

-Grilled Salmon with Lemon Caper Butter & Asparagus

-Vanilla Bean Gelato Affogato

Heaven!

International Food Festival

2009-11-03T19:25:00.000-08:00

Click Here to check out the flyer for the International Food Festival at the Palm Springs Mall next weekend!

Most Popular Halloween Candy, Ranked

2009-10-31T22:48:00.000-07:00

1. Tootsie Roll
2. Hershey's Milk Chocolate
3. Nestle Crunch
4. Nerds
5. Hot Tamales
6. Candy Corn
7. Snickers Bar
8. Baby Ruth
9. Reese's Pieces
10. Almond Joy
11. Milky Way
12. Razzles (really??)
13. Life Savers
14. M & M's
15. Sour Patch Kids

In my opinion, missing from this list - Butterfingers, Reeses Peanut Butter Cups, Snickers, Skittles and anything gummy=)

Want To Be Grossed OUT?

2009-10-31T11:47:00.000-07:00

Just in time for Halloween - a gruesome look at everything that is SCARY and FRIGHTENING about America's obsession with what is now commonly referred to as the "gross food movement". From "McNuggetinis" to "Bacon Explosion" - be sure to check out the photo gallery embedded in the article for further proof that American's are dead set ( pun intended ) on becoming the fattest most unhealthy people on the planet. Did someone really NEED to deep fry a cadbury egg?? Thanks middle America!!

http://www.thedailybeast.com/blogs-and-stories/2009-10-27/food-that-can-kill-you-instantly/?cid=hp:beastoriginalsR6#

Pumpkin Bread Pudding

2009-10-30T12:05:00.000-07:00

Here is a GREAT and easy use for your leftover pumpkin this weekend. Hope you all have a spooky , safe & wonderful Halloween!!!!

Pumpkin Bread Pudding
Serves 6-8

1 ½ cups half and half
¾ cup soft pumpkin flesh, canned or fresh
½ cup sugar
2 large eggs, plus 1 additional yolk
2 teaspoons vanilla
2 tablespoons cognac or brandy
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) sweet bread or Hawaiian bread

1. Preheat oven to 350°F.

2. In a bowl, whisk together all ingredients (except bread) to form the custard base.

3. Add cubed bread to an 8 inch square baking dish and pour custard mixture over the top, lightly tossing to coat.

4. Bake on the center rack of oven until custard is just set, 25 to 30 minutes.

5. Serve warm & enjoy with vanilla ice cream!

It's Official

2009-10-28T22:34:00.000-07:00

Chocolate Peanut Butter Ice Cream is the cure for EVERYTHING.

What's in Season Right Now

2009-10-28T21:56:00.000-07:00

Eat & Cook Seasonally with this list of our current SoCal produce in season:

Apples
Artichokes
Asparagus
Beets
Cabbage
Carrots
Celery
Cucumber
Eggplant
Grapefruit
Grapes
Green Onion
Kiwi
Lemons
Mushrooms
Onions
Pineapple
POMEGRANATES
Spinach
Tangerines
Turnips
Squash (Pumpkin!!)

Happy Shopping =)

I Heart Halloween

2009-10-27T14:31:00.001-07:00

I am super excited for our "Fright Night" themed Dinner & a Date this Friday . . .here is the spooky menu:

• "Vampire Proof" Roasted Garlic Crostini with Goat Cheese & Red Peppers

• "Goulish" Gazpacho with "Crabby" Crème Fraiche

• Frightfully Delicious Pumpkin Ravioli with "Scream" Sauce

• "Mummified" Chicken Cordon Bleu & "Monster Mash" Potatoes

• Heart of Darkness Flourless Chocolate Cake with Bleeding Heart Sauce

I am such a dork for Halloween!! It was kind of hard to come up with a good costume this year, but I think I've got it figured out!

This Just In

2009-10-26T22:31:00.000-07:00

Bravo has greenlit a new spin off on our favorite show - Top Chef: Just Desserts. It will feature pastry chefs competing for the title of Top Pastry Chef. How exciting! Let's see if we can get Jeannette to try out . . .

Read more here: http://www.variety.com/article/VR1118010386.html?categoryid=14&cs=1

On the other hand, the new show replacing Top Chef after the finale called Chef Academy, looks hideous. Not sure we'll be DVRing that one . . .

Friday's Wine Dinner

2009-10-25T15:30:00.000-07:00

This Friday's Wine Dinner was so much fun, with a terrific menu and some fantastic wines. Here are some photos of what we made along with descriptions and the wines Katie selected=)

Julie made these fabulous little Crab Ravioli, they were light and creamy and fresh. She actually let me make the Lemon Pesto sauce to go with them, ha. We burned the first round of toasted pinenuts but version 2.0 was perfect.

This dish paired soooooo perfectly with our Neil Ellis Chardonnay from South Africa.

This ended up being Katie's favorite dish. Fresh Sea Scallop & Grilled Corn Cakes served with an Apricot Ginger Cream. The funny thing was that when we pan seared them, the corn kernels started "popping" like crazy. Will definitely be making these again!

Another wonderful pairing - the Sur Luchtel Viognier , really picked up the apricot notes and played off the scallops beautifully.

I loved this dish and will absolutely keep tweaking it until it's just right. Prosciuto wrapped Tuscan Melon on Arugula dressed with a Roasted Garlic & Thyme Vinaigrette. Then we crumbled fresh Greek Feta over the top - so good!!

Just right with the Chateau Val Joanis Rose ( of syrah ) - the feta is superb with this wine.

Well this photo looks awful but the dish is our signature Braised Beef Short Ribs ( yay- they're back!!) served with a Red Wine & Apple Cider Reduction and Gorgonzola Whipped Potatoes. I'm so thrilled to be doing comfort food again , it just makes people really happy!

I put lots of fresh ground pepper in this to stand up to the Angus the Bull Cab from South Australia.

We have been going risotto crazy this week - this one included Black Olives, Manchego and Sausage, and it was delicious.

A lovely final wine - one of our favorties from Portugal - the last of our stash of Crasto Duaro.

A sweet fall inspired ending - Vanilla Poached Pears with Cinnamon Yogurt Cream and Homemade Salt Caramel, topped with crumbled Biscotti. LOVE!

Johnny Vee Brings Santa Fe to CWC

2009-10-23T11:11:00.000-07:00

Last night we welcomed Guest Chef Johnny Vee , director of the LasCosas Cooking School in Santa Fe NM, cookbook author and great friend!

It was an extraordinary class and everyone had so much fun and really enjoyed the delicious food. He had Julie and I on the run all night - there was SO much going on! Johnny will be back in February for more fun and cookbook signings. We're also talking about putting together a culinary trip to Santa Fe with him next Summer, so stay tuned =)

Johnny & I had so much fun working together.

We poured up the Vinho Verde last night - it was a perfect pairing with all the New Mexican flavors.

We learned all about peppers of all kinds, and how to roast them.

Homemade Chili con Queso, Guacamole and Roasted Tomato Salsa ( the chili con queso was to-die-for)

I got to fry up the sopapillas - it was my first time. They are heaven!

Delish - Carne Adovado with Cilantro Rice and Homemade Corn Tortillas

Pork Tamales - about to steam

Look at the homemade tortillas - I can't believe how easy they were to make.

See Whats Cooking in the TJ's Class

2009-10-23T10:57:00.000-07:00

A few photos form the Trader Joe's class this week - thanks Stephanie=)

Baked Goats Milk Brie on Crostini with Carmelized Apples & Pecans ( so easy and delicious )

Sausage & WIld Mushroom Risotto with Gruyere and Asiago - fabulous!!!

Julie's Spicey Pumpkin Soup

My favorite - Butternut Squash Gratin with Leeks, Goat Cheese and Pine Nuts

Arugula Salad with Pomegranates

Menu for Tonight's Trader Joe's Class

2009-10-21T13:22:00.000-07:00

Inspired by FALL!!!!

Baked Brie with Caramelized Apples
Pumpkin & Ginger Soup with Toasted Pepitas and Creme Fraiche
Arugula Salad with Pomegranate & Pecans
Butternut Squash Gratin with Leeks , Goat Cheese & Pinenuts
Wild Mushroom & Sausage Risotto
Dessert – Julie’s choice!

Have I mentioned ( today ) how thrilled I am that the cool weather is back . . .

Photos From Last Weeks Wine & Food Tasting

2009-10-19T16:25:00.000-07:00

Some, but not all of the dishes served at last week's Wine & Food tasting. It was an AWESOME menu!!

Avocado Soup with Lump Crab & Brioche Croutons

Goat Cheese & Pancetta Rissoto with Jumbo Prawn

Bacon & Gorgonzola Stuffed Tenderloin with Carmelized Onion, Pan Gravy & Potatoes

Grapefruit Reisling Sorbet, Basil Ice Cream & Berries with Bruleed Marshmallow

Great Slow Food Event Next Month

2009-10-19T16:18:00.000-07:00

This Brings a Whole New Meaning to . . .

2009-10-13T11:54:00.000-07:00

All you can eat. You must check this out!

The Big Texan steak restaurant in Texas has a live webcam on their dining room, where you can get a free 72oz steak, baked potato, salad, dinner roll and shrimp cocktail - if you can finish it all in one hour. Oh yes, you also get to wash it down with a drink of your choice served in a cup shaped like a cowboy boot.

Today I watched a 300 lb man finish all 6lbs of food with 15 minutes to spare, it was awesome.

This is everything that is disgusting and amazing about America all rolled into one!

Pumpkin Pacthes

2009-10-12T19:14:00.000-07:00

Here's a great list of all of the Pumpkin Patches & Farms doing fun Halloween type stuff all over SoCal. Scroll down to see info & dates etc. We're going to take the puppy to her first pumpkin patch tomorrow in Culver City. I love Halloween!!! =)

10 Things Anthony Bourdain Hates

2009-10-11T22:30:00.000-07:00

Click Here to read a drunk & hostile Anthony Bourdain and David Chang ranting about food, pop food culture, and Food Network Celebrichefs . LoLs!

Photos from Friday's Wine Dinner

2009-10-11T14:17:00.000-07:00

Prosciutto Wrapped Wild Salmon in Thai Mango Coconut Lemongrass Water

Pork & Applewood Bacon Meatloaf "Sandwich" with Gruyere & Ratatouille

Gorgonzola & Filet in Pastry with Mushroom Shallot Melange & Chipolte Jus

Crab & Lobster Custards with Red Pepper Sherry Coulis

Impromtu Dessert: Boysenberry & Port Soaked Bread Pudding with Creme Fraiche and Guava Vanilla Puree

Somehow I forgot to take a photo of Julie's Pasta Bolognese with Veal. I'm sure you can conjure up a mental image=)

Professional Culinary Final Exam

2009-10-07T15:18:00.000-07:00

Last night was the professional culinary final exam dinner. I was excited to judge again this year, along with the rest of the panel. We enjoyed a terrific 7 course tasting menu with wine pairings by Katie, who was also a judge. The students & helpers did a marvelous job and all in all it was a fantastic undertaking. You can check out the photos here http://cookingwithclass.shutterfly.com/

Great job everyone!!!!

RIP Gourmet Magazine

2009-10-05T10:54:00.000-07:00

After almost 70 years, Gourmet Magazine is being shut down by it's publisher ,Conde Nast , in favor of keeping it's sibling publication, Bon Apetit. Print media seems to dropping out of the race as fast as you can say" world wide web". Although I have complained about the direction the magazine has gone in in the recent past - I can't believe they have decided to do away with what is known to many as the Culinary Bible. Despite the sleeker look and perhaps more approachable nature of Bon Apetit, Ruth Reichl has done a tremendous job of maintaining the cultural relevancy while preserving the traditions of this magazine since she took over. It's really been an institution among foodies and culinary / travel enthusiasts for decades. I look forward to receiving my issue each month, and I will miss that very much. I have enjoyed many, many recipes from it's pages as well as the practical knowledge I have gained from reading Gourmet over the years.

This is SO sad.

Now This Is Exciting

2009-10-03T16:23:00.000-07:00

Hooooray! Just checked the weather for tomorrow and into next week - 80's every day!!!!!!!!

Also so thrilled that the calendars for November and December are officially up on our website.

Photos from Last Week's Food & Wine Tasting

2009-10-01T20:30:00.000-07:00

Cajun Rubbed Prawns with Avocado Cream & Mango Crudo

Seared Jumbo Scallops with Lemon Buerre Blanc & Basil Oil

Parmesan Stuffed Eggplant "Ravioli" with Roasted Fennel & Thyme Puree and Bitter Greens