Showing posts with label travel. Show all posts
Showing posts with label travel. Show all posts

Friday, June 27, 2014

A Not Ketchup fruit ketchup #giveaway to celebrate the Not Ketchup Tour O' Texas

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I just flew back from the Not Ketchup Tour O' Texas, and boy, are my arms tired.

{ba-dum bum}

Seriously though...my arms are tired. As are my legs, my feet, my back, and my brain.

My 12-year-old son and I went to Texas to demo Not Ketchup, my new line of artisan fruit ketchups, at all nine Central Market gourmet superstores. Nine stores in five cities in 12 days. At each six-hour demo, we gave out between 500 and 800 samples.

I'm not great at math, but I'm pretty sure that adds up to four aching feet, 12 hours of staring into space and babbling incoherently, and three or four well-deserved naps this coming weekend.

The trip was a huge success. Central Market's customers loved Not Ketchup and bought a ton of it. My son Weston was the best sales associate ever - he charmed the pants off every customer we met. We got comments on Facebook from Central Market customers like this:


And this:


Now we're home and I'm catching up on client work, Not Ketchup work, and blogging. While I'm getting some great new recipes ready for you, I thought I'd share the Not Ketchup love with a little giveaway. There are a bunch of ways to enter - see the entry form below.

The lucky winner gets:

  • A Not Ketchup 4-Pack Sampler, including one bottle each of Cherry Chipotle, Smoky Date, Blueberry White Pepper and Spiced Fig Not Ketchup (retail value $36)
  • A Not Ketchup t-shirt (the same one the kids are wearing in the photo above, size XL)
  • A nifty Not Ketchup squeeze bottle, good for squirting Not Ketchup decoratively onto your burgers, steak, chicken, sandwiches, sausages, cheese plates and more
Good luck to all!




a Rafflecopter giveaway

Thursday, November 14, 2013

Two days in La Jolla: The perfect #GirlfriendGetaway

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My wonderful Girlfriend Getaway pals Patti Londre (Worth The Whisk) and Dorothy Reinhold (Shockingly Delicious) looking out over the Pacific in beautiful La Jolla, California

My house is full of MEN. One full-size. One almost full-size. And one well on his way to teenager status. They're all sweet and well behaved and don't smell too bad, but still, this girl lives with a lot of testosterone.

Which means that when I get the opportunity to leave the men at home and take off on a road trip with two excellent girlfriends, I am out the door so fast even my head spins.

A recent "Girlfriend Getaway" to La Jolla marks the third trip I've taken with fellow bloggers Patti Londre (Worth The Whisk) and Dorothy Reinhold (Shockingly Delicious). We travel well together - and what a blessing it is to find compatible travel companions! It actually helps, I think, that we haven't known each other that long. It's the way I imagine dating after divorce: We've all had very full lives, so our pasts are mostly conversational virgin territory. And we still laugh at each other's jokes.

I highly recommend La Jolla as a getaway destination for people who live in or are visiting Los Angeles. It's on the edge of San Diego, but it's nothing like San Diego. It's far enough to feel like another world, yet the drive is manageable (under two hours if you drive the way I drive) and there's no jet lag. You'll find lots to do, great food, and sea lions. Really, La Jolla is the perfect Girlfriend Getaway or romantic weekend destination.

Here's what made our Girlfriend Getaway perfect.

The lobby bar at La Jolla's historic La Valencia Hotel

La Valencia: A first-class hotel by the sea


We were lucky enough to be hosted by La Valencia Hotel, an historic property overlooking dramatic La Jolla Cove. Rambling, covered in pale pink stucco, and oozing Old California charm inside and out, La Valencia is one of those hotels that makes you wish you had a novel to finish (and an impatient editor to pay your bills). Painted beams on the ceiling, brightly colored tiles on the walls and floors, stunning ocean views in every direction.

The long entrance hallway is lined with potted palms and helpful valets

La Valencia's outdoor restaurant has the best view in town

Patti couldn't get enough of the view from the floor-to-ceiling picture windows in La Valencia's lobby

The best scenic breakfast in La Jolla: The corner table of La Valencia's outdoor dining room has an unobstructed view of the Pacific Ocean

"The Pink Lady" tile portrait adorns the garden terrace, where weddings are performed every weekend

One of the many original hand-painted tiles on the walls of La Valencia 

We arrived mid-afternoon and our hosts at La Valencia showed us to our villas. Can you ever be too pampered on a Girlfriend Getaway? We don't think so. I stayed in Villa 2, with a lovely sitting room, a generous bedroom, and a huge bathroom. Villa 2 is bigger than my first apartment (by a lot) and looks out over the gorgeous La Valencia pool. It has a fireplace, a patio, a wet bar, and a bed that was so comfortable I could have slept for days.

Looking from the sitting room to the bedroom of Villa 2 - I'm still dreaming about that bed

The comfortable sitting room in Villa 2 - see me in the mirror?

Luxurious Frette cotton sheets with the La Valencia monogram - no wonder we slept so well!

We chatted up other La Valencia guests during our stay, and every single one was delighted to be there. La Valencia is definitely a place that makes people happy.

Great food makes a Girlfriend Getaway even greater


We are three food-loving women, so we plan our Girlfriend Getaway meals carefully. Our first night we were treated to dinner at The Med, La Valencia's elegant dining room. This is a special occasion spot, the kind of stately hotel restaurant where you know families have celebrated weddings, graduations, anniversaries, and promotions for several generations. Where you wouldn't be surprised to see heads of state tucked away in the corner outlining trade agreements over filet mignon. Where you look at the couple at the next table and wonder whether the nervous young man has a Tiffany box in his jacket pocket.

But for all that history and tradition, the food at The Med today is modern and breathtaking. Chef Daniel Barron joined La Valencia earlier this year and has taken the kitchen by storm. He is a chef in the truest sense of the word, obsessing over every ingredient, every supplier, every preparation.

Crispy Brussels sprouts with pancetta and parmesan cream at The Med

Food bloggers that we are, we tried to cajole him into sharing a recipe with us - those amazing crispy Brussels sprouts, we hoped. Chef Daniel smiled and politely refused. His food isn't meant to be made in a home kitchen by a home cook, he said. He hinted at molecular gastronomy and walk-ins full of curing meat. We stopped asking. The more we tasted, the more we understood that our job was to enjoy and savor, not to figure out how to recreate his dishes at home. Dinner at The Med is like staying at La Valencia: It's all about being taken care of.

We hit La Med right before some big changes in the menu and decor, so we're looking forward to going back when the renovations are done and the tasting menu is in place. If our meal at The Med was any indication, we're confident Chef Daniel's tasting menu will be one of the great meals in southern California. (The hotel is also putting in a French-style bistro for more casual dining.)

The Med dining room at La Valencia is about to undergo a big renovation - the tiles are staying but just about everything else will look different next time we go back

We found other great food in La Jolla, too. Breakfast at Cody's was the perfect way to start our second day. Cody's was exactly the opposite of The Med: quiet, light, spacious and beachy. I wouldn't have been surprised to feel sand under my feet. My omelet had mushrooms, spinach, and goat cheese, and the grits that came with must have been 50 percent cheese because they stretched when I lifted my spoon. We admired the vertical succulent frames and hanging herb pots on the front patio and, as always, spent a little too much time taking pictures of our food.

Dorothy photographing vegetable hash at Cody's

When our feet hurt later that day we had a quick lunch at Harry's Coffee Shop, a La Jolla institution. The food was only okay, but we love family-owned non-corporate restaurants where the owner's personality shines through. Harry's was the perfect spot for a little pick-me-up. Dorothy and I shared a turkey Ruben and discovered that turkey and sauerkraut are excellent mates.

Harry's Coffee Shop offered six weary feet a decent lunch with lots of atmosphere

On Chef Daniel's recommendation we had dinner at Whisknladle, a loud, buzzy, elbow-to-elbow spot just a block from La Valencia. Everything was divine, including the warm Brussels sprouts salad with snap peas, a local swordfish crudo (seriously right off the boat), and the lamb ragu with gnocchi, but the over-the-top winner was charred bone marrow. Have you ever eaten bone marrow? In this unusual version the bones were split vertically and toasted on the grill. The marrow tasted like the best steak you've ever had; you start to chew reflexively, and then the marrow melts on your tongue like pudding. It left us all speechless - which, for the three of us, is quite a feat.

Whisknladle, from left: Lamb ragu with gnocchi; butterscotch budino; grilled marrow bones


What do three girls do for fun in La Jolla? Play tourist and shop


Exploring La Jolla took us a full day plus an afternoon. The best thing about Girlfriend Getaways is that we have no schedule. No one has to be at football practice. No one has playdates or sleepovers or study groups. No lunches to pack. No laundry to fold. On our Girlfriend Getaways, we do pretty much whatever strikes our fancy.

In La Jolla, that included watching the sea lions flop and bark lazily on the beach at La Jolla Cove. Looking into clothing stores, hat shops, a used book store. Tasting flavored olive oils and vinegars. Listening to a sales pitch for a fancy espresso machine. Wandering through "starfish shops" wondering who actually buys the expensive beach decor chotchkes that crammed every shelf and took up all the floor space. We were tourists, we were on vacation, and we were happy.

A vase? A bowl? We weren't sure but we thought it was cool

Looking for treasures at D.G. Wills Books

Patti playing model at Chico's

A walk through Mary Star of the Sea Catholic church
Cookies for tourists

Descending the small, slippery staircase to the La Jolla Caves

A neglected property near the beach inspired a discussion of real estate prices and feuding families

Tasting olive oils and vinegars at We Olive

California sea lion

A shelf of random (but expensive) beach decor

Starfish for sale

In Sur La Table, we each searched for the cookie cutter that best represented us - this is mine

Preppy clothing

The caves at La Jolla Cove

The best part about exploring La Jolla: The car stayed in the parking garage. Two of us, at least, spend way too much time behind the wheel of a minivan, so a car-free break was most welcome. We hoofed it up and down those hills, earning the calories for our next meal. Exercise!

And then our Girlfriend Getaway tradition: Patti and I always make time for a soak in the hot tub. We still haven't gotten Dorothy into a bathing suit, and I'm starting to doubt we ever will, but she sat on a bench nearby drinking wine and watching our fingers prune up. Girlfriends have good chats in the hot tub. (Psst, husbands and kids - yep, we were talking about you.)

By the time we left La Jolla, each of us had started planning our next visit. Patti would bring Larry. Dorothy thought her husband and son would love a surfing weekend while she and her daughter wandered through the town. And I'd like to take my mom - it's just her kind of place.

Whether you're planning a Girlfriend Getaway, a romantic weekend with your love, or a family outing, put La Jolla on your list.

Disclosure: Many thanks to La Valencia Hotel for providing our hotel rooms and dinner at The Med so that we could experience La Jolla and report about it for our readers. 

Monday, August 5, 2013

Exploring the savory side of blueberries at the Culinary Institute of America

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The front door at the Culinary Institute of America at Greystone in St. Helena, California

In June 2013 the U.S. Highbush Blueberry Council invited me to accompany a group of corporate chefs for a workshop on cooking with blueberries at the Culinary Institute of America at Greystone in Napa Valley. Are you thinking that I might be the luckiest food blogger on the planet? Me too.

Breakfast conversation when you're eating with corporate chefs:

"Do you have your own bakery? Yeah, me neither."

"I could save them a ton of money if I had a butcher on-site, but we just don't have the physical space."

"The one thing I tell students is make sure you look people in the eye when you're interviewing. There's nothing worse than bringing in a candidate for a job in my kitchen and having him look at the floor the entire time."

"Actually, doing a barbecue for 5,000 people isn't as hard as you think. My team's pretty much got it down."

"When we did that pastry competition, we had to store all the sugar sculptures on the desk in my office - it was the only place in the kitchen with air conditioning."

The corporate chefs with CIA Greystone instructor Lars Kronmark

If the Blueberry Council had brought fine dining chefs to the Culinary Institute of America at Greystone to play with blueberries, maybe we would have been talking about foie gras, Michelin stars and molecular gastronomy. But the 16 corporate chefs and foodservice executives in our group talked about stuff much closer to my heart, the nuts and bolts of the food business: staffing, purchasing, margins, menu development, physical plant, corporate politics.

I found the business discussions fascinating and asked a million questions. How many people does it take to serve 4,000 meals a day (to Eric Ernest, Executive Chef at the University of Southern California)? How do you decide whether to let an entrepreneur buy into your franchise (to David Goldstein, Chief Operating Officer of Sharky's)? Do you use social media to market your new menus to students when you take over the dining halls at a new state school account (to David Aylmer, Regional Executive Chef for Chartwells)?

Our group included titles like Director, Food and Beverage; Senior Director of Training; Culinary Manager, On Site Food Service; and a few Executive Chefs or Corporate Executive Chefs. Most of them, but not all, had gone to culinary school. Many had been in the food business since puberty. While each chef had taken a different path through the world of restaurants and corporate kitchens, all landed in jobs that are a lot more management and a lot less hands-on cooking.

And yet the minute they got behind the stoves, aprons wrapped around waists, toques balanced carefully on heads, you could see the joy - and the chops. These chefs knew exactly what they were doing, and they did it with confidence, ease, care, and a whole lot of flair.

The corporate chefs in the CIA's Viking-equipped teaching kitchen

The point of the workshop: to introduce these corporate chefs to blueberries as a savory menu item. This wasn't about blueberry muffins or blueberry pie. Under the expert tutelage of CIA Chef Instructor Lars Kronmark, the corporate chefs used blueberries in salsas, salads, marinades, sauces, savory cheese puffs, and sandwiches. And not just fresh blueberries: The group also got to experiment with dried, freeze-dried, powdered, and pickled blueberries, as well as Chef Lars's homemade blueberry vinegar.

The inside of a freeze-dried blueberry

Blueberry products: dried, dehydrated, powder, concentrate, puree, and fresh

Chef Lars made an intense, savory blueberry jam (secret ingredient: saba, concentrated grape must)

Why does it make sense for the Blueberry Council to spend a boatload of money flying in corporate chefs from around the country to focus on blueberries? It's pretty simple: Supply and demand. As Mark Villata, the Blueberry Council's Executive Director told the group, the number of acres planted in highbush blueberries in the U.S. has more than doubled since 2005, to 231,000 acres as of last year. What's more, Chile has also ramped up cultivation and export of highbush blueberries. New varieties and higher yields mean more blueberries for sale all year round. The Blueberry Council's job is to create demand for all that new fruit.

On the first day, Chef Lars broke the group into four teams and assigned each team a few hand-picked recipes to execute. One was more complicated and delicious than the next: Turkish zucchini pancakes with feta and blueberries; tabbouleh with parsley, cinnamon and blueberries; Taiwanese-style baby ribs with five-spiced blueberry sauce. I have a mental block when it comes to plating, so I was awed by the artful presentation of the dishes that came out of the CIA's beautifully equipped Viking kitchen. And then - the best part - we ate their creations for lunch.

Chef Lars giving the group its marching orders
Dividing the work
USC's Eric Ernest
Steven Scaia, Executive Chef, Redmond Marriott Town Center
Jeremy Bringardner, Corporate Executive Chef, LYFE Kitchen
Kristian Forrest, Executive Chef, ARAMARK Higher Education
Dan Phalen, Corporate Executive Chef for Luby's Fuddruckers Restaurants
David Aylmer of Chartwells
Sharky's COO David Goldstein
Korean bulgogi-style beef marinating; it was served topped with pickled blueberries
Making fried wonton skins with duck leg confit and blueberries
Five-spiced blueberry sauce for baby ribs
Penny Poorman, Catalina Restaurant Group's Director of Food and Beverage, with ham and blueberry gougeres (cheese puffs)
Crispy masa boats with chorizo, topped with cheese and fresh blueberries
Blueberry gougeres (cheese puffs) with arugula
Lamb chops with blueberry glaze
Smoked chicken and blueberry tostadas with spicy red salsa
The second day's session in the Viking kitchen featured a Chopped-style competition, where each two-person team had to create two "small plates"-style dishes using a mystery protein, ingredients from Chef Lars's pantry, and blueberries. That's when the chefs' personal styles really shone through. John Byrne of US Foods, ever the Irish lad, stuck with lamb; Jeremy from LYFE Kitchen made a clean quinoa salad; Eric Ernest from USC channeled his inner Asian to make blueberry banh mi sandwiches. Each team stood up and presented its dishes. And then we ate.

Bernardo Coelho, Executive Chef at Restaurant Associates, with teammate Stefan Riemer, one of Disney's head pastry chefs
Penny Poorman slicing plantains
Steak in a blueberry marinade
Blueberry banh mi (Vietnamese sandwich)

Guacamole with blueberry-dusted tortilla chips
Beef carpaccio "lollipops" with blueberry filling
Blueberries and pork on fried masa cakes
Fritters and a French Dip-like sandwich with blueberry sauce
Blueberry-marinated ribs
Empanadas with blueberry dipping sauce
Turkey and blueberry quenelles with plantain chips
Fried quail egg and blueberry pancake breakfast stacks
Quinoa and blueberry bowl
Blueberry marinated flank steak with exquisite plating - those words were written in chocolate on the plate
Stefan Riemer and Bernardo Coelho
Andrew Edwards and Penny Poorman
Kristian Forrest and Dan Phalen
Michael Freeman, Senior Director of Training for McAlister's Deli, and David Goldstein of Sharky's
Eric Ernest and Jeremy Bringardner
US Foods' John Byrne and Deanna Day, Culinary Manager for Rich's Products Corporation
Steven Scaia and David Aylmer

And there was more. A blueberry tasting, where we tried blueberries in every form paired with savory elements like pork rinds, butter, and salt. One dinner at the CIA's restaurant, another at the Alpha Omega winery (with a barrel tasting, my very first!). A molecular gastronomy demo by Chef Lars, blueberry ice cream made with liquid nitrogen. Wine pairings with tiny blueberry appetizers. By the time the workshop was over, we were well fed, well educated, and well satisfied.

There was consensus at the end: Blueberries rock in savory dishes. Everyone left with new ideas about how to use blueberries in all their forms in their corporate menu planning. Mission accomplished.

Thanks to the Blueberry Council for including me in this wonderful workshop and paying for my travel. For more blueberry recipes and nutritional information, visit the Blueberry Council's website or connect with them on Facebook, Twitter, Pinterest, and YouTube.