The Road to Santa Monica

Even desert rats need to escape the 115 degree heat from time to time.  Where do we go?  Many flee to the sunny coast of California during the summer months to enjoy the cool breeze.  We find ourselves on the Central Coast where temperatures can be 40-50 degrees cooler than in Phoenix.  While Hubby went fishing with the older two of our children, I drove down Highway 1 with our youngest to check out Malibu and Santa Monica.  This was an overnight trip centered around what a six year old enjoys doing...namely playing in the surf and visiting an amusement park (so Geoffrey's Malibu would have to be saved for another time)...but I happened to find a few treats for us grown-ups along the way.

We drove through the agriculture town of Oxnard past the Port Hueneme Naval Base and Point Mugu.  I was looking for a spot for lunch that was on the beach and not too crowded.  I read many reviews about Paradise Cove Beach Cafe, and it looked promising from a location and ambiance standpoint.  Located at 28128 Pacific Coast Highway, Paradise Cove has a small parking lot that charges $30 for parking for only 4 hours, or $4 if you spend $25 or more at the restaurant.  This cost detracts many people from going here, which, for us, was a good thing.  We arrived at 12:30 and found a great parking spot near the cafe.  We spent about an hour eating, and that left us three hours to play in the surf.

Paradise Cove Beach Cafe

At noon on a weekday, we had the place to ourselves

The views up the coastline

Fish tacos three ways: cajun, grilled or with shrimp

Wash them down with a Pineapple Tequila Mojito

For large parties they have these adorable banquettes

The Gigantic Iced Seafood Cocktail, plus they serve the LARGEST whole fried catfish I have seen

Stuck in traffic along the PCH, but at least there are great views

A thirty minute drive down the road from Paradise Cove (without traffic) at 1 Pico Blvd, is the iconic Santa Monica hotel, Shutters On The Beach.  I felt this would be the perfect spot to spend the night and explore Pacific Park on the Santa Monica Pier.  A grey shingled structure with white wood trimmings, Shutters faces the Santa Monica beach and is an easy two blocks from the Santa Monica pier.  The hotel and rooms were remodeled in 2008, with the interior designed by Michael S. Smith.  I found the furnishings just lovely and very comfortable...especially the bed.  The front desk personnel were accommodating and hospital to kids...another plus.  Upon check-in, my daughter was given a children's Shutters tee and some bath toys.  I opened a small bottle of Pouilly-Fuisse out of the room fridge, chilled on our balcony while watching the waves before running onto the beach to enjoy the sunset.  What a slice of heaven!

Shutters on the Beach

Our room with bed linens by John Robshaw

Salt water taffy in Coast restaurant at the hotel

Off to Venice Beach for a morning bike ride

The end of the road

My Instagram pic of the "fairest" wheel, as my 6 year old calls it

Paradise Pier

'Nuf said

Have a lovely week and weekend!

Aspen F&W Classic: The Grand Tasting

Located in downtown Aspen, the Food & Wine's Grand Tasting Pavilion gives over 200 exhibitors the opportunity to showcase their products during the 3 days of the Food & Wine Classic.  Here, wine and food enthusiasts make their way through the tents sampling wines and culinary delights from around the world.  Here is a sampling of mis favoritos. 

The Texas Lexus

Cocktails from Patron Tequila...see recipe for Aspen-jito below

View of one of the tasting tents

Alligator Boulettes (meatballs)...truly delicioso

I must procure one of these for the next Classic...it frees up the hands

Mrs. Becker and daughter-in-law, Emily, from Becker wines in Fredericksburg, TX

 

Pisco Sours from Peru

Govino makes this plastic wine glass that resembles the Riedel stemless

But my absolute favorite find from the Classic...the wine sippy cup.  Get one of these 10 oz. beauties from Vino2go at www.amazon.com/Kitchen.

 Aspen-jito

1.5 oz Patron Silver Tequila
1 fresh cut lime
1 oz agave syrup (or simple syrup)
6-8 oz fresh mint leaves
club soda

In a mixing glass, muddle mint leaves, lime and syrup.  Add tequila and ice and shake.  Serve on the rocks and top with club soda.  Garnish with a lime wedge.  Salut!

Aspen F&W Classic: Day 3

For the grand finale, the 2013 Classic Cook-Off featured a competition pitted between Andrew Zimmern and Geoffrey Zakarian, and was hosted by the vivacious Sissy Biggers.  Sissy is a well-known host and life-style expert on the Food Network and PBS, as well as a contributor to the Today show on NBC.  Geoffrey Zakarian's career spans over 20 years in the culinary world, from Chef de Cuisine at Le Cirque to becoming Iron Chef, restauranteur and author.  Also check him out in the July/August 2013 edition of Departures magazine zipping around Vegas with fellow celebrity chefs Bobby Flay, Marcus Samuelsson, and Scott Conant.  Andrew Zimmern, best known as the host of Bizarre Food with Andrew Zimmern on the Food Network, is a James Beard award-winning TV personality, chef, teacher and food writer.

They revved up the audience by passing out splits of Mionetto Prosecco

Each chef was given a basket of secret ingredients and 25 minutes in which to create "Sissy's Summer Solstice Sunday Supper".  In addition, a secret ingredient was chosen specifically for each chef by the Twitterverse.  Plus, the chefs were allowed to use any left-overs from the previous classes that they happened upon in the fridge.  The baskets yielded a rabbit (with giblets), zucchini, and a bag of Beer Cheddar Kettle chips.  Zimmern was given the secret ingredient of black mustard seed, and aided by Allison Janney as sous-chef.  Allison is an Emmy-award winning actress now appearing with Steve Carell in the film The Way, Way Back, and will star in a new TV sitcom this fall, Mom.  Shiso, an herb commonly found in Asian cuisine that is a member of the mint family, was chosen for Zakarian.  He was joined by a band member from The Spazmatics, who had been playing the night before at The Belly-Up bar.
Sissy kept a running commentary during the cooking and both chefs were calm and cool as they took jabs at one another while preparing tasty cocktails for Sissy, and themselves, of course.  From Zakarian, a "Mad Men" inspired cocktail with gin, rum and orange juice; from Zimmern, an elderberry and four citrus margarita.  
Zimmern, claiming he is a better man because of Minnesota, produced an extensive menu which included the following: black truffle and cheddar grilled cheese sandwiches; a mixed grill of braided lamb sausage (resembling large pretzels), rabbit, zucchini and bacon hash (with bits of seared rabbit livers, kidneys, and heart), and rabbit loin coated with black mustard seed; a souffle with truffles, herbs, and three cheeses topped with the Beer Cheddar chips; and a clementine, mint, fennel and radish salad.
Zakarian presented his meal in courses.  Course one: Beer Cheddar potato chip crusted tuna with Chinese five spice; course two: grilled salmon, date, fennel and apricot salad with shiso vinaigrette; course three: rabbit, zucchini, new potato and tarragon hash topped with fried eggs.  Sadly, according to government regulations on food safety, no one was allowed to taste any of it.  But the audience voted and Zimmern and Jennies were the winners.    

 

On a side note, the day before the cook-off, my sister and I bumped into Zimmern on the street, and had a lively conversation about eating jumiles in central Mexico.  About 12 years ago, I had the horrific experience of watching Hubby and a friend from Cuernavaca eat these bugs LIVE in tacos.  As I recall, I think I ended up walking out of the restaurant.  I asked Zimmern if he had tried eating live jumiles, and, naturally, he was very familiar with them.  I found him to be funny, intelligent, and gracious...lovely traits all around.  I suppose he would say that is because of Minnesota.  Have a wonderful post-Fourth of July week!

Aspen F&W Classic: Day 2

Day 2 was off to a kick start with the dynamic Tim Love.  A native of Denton, Texas, with restaurants in Fort Worth and Houston, Tim Love is a man after my own heart...a meat and tequila guy.  At 10 am, he walked on stage with a glass of white wine (Texas wine, I hope).  He said he had been out till the wee hours the night before at Escobar and insinuated that it was a rough morning.  So, had he been dancing on the stripper pole?  Oh, right, I am supposed to talk about the class...Rub, Marinate, or Season: What is the Best?  In a nutshell, you should marinate tough, or lesser cuts of, meat because you need to break down the connective tissue.  For flank steak, he made a Korean Bulgogi using white onions, sesame seeds, garlic, chili flakes, smoked paprika, cayenne pepper, sugar, soy sauce and sesame oil.  According to Love, when you marinate, 98% of the time, you should be using white onion as "it expands your palate".

Next came the Kick Ass Rub (see recipe at end of post) that he used to season pork shoulder that had been brined in salt water overnight with tequila-soaked wood chips.  He also prepped a New York Strip with the rub, and mentioned that you should only technically rub a steak, or a meat you are going to sear/cook over a high heat, and season that which you will be cooking over a long period of time.  The difference being that by seasoning, you are letting the flavors soak into the meat, and with a rub, you are creating a coating, or a crust for the meat.  Another important note for grilling, use an oil with a high smoke point, preferably peanut oil.  You can add that EVOO when serving the meat.  Also add some flaked salt and chopped herbs.  He encouraged questions, but watch out, because you also may be pulled up on stage to down a shot of tequila with him if you are deemed too obnoxious.  He also ends the demo with a tequila drinking contest that has a twist...I won't spoil it for you.  You just have to go see him for yourself.  And once you do, you will be hooked.

I also attended America's Best Wine and Cheese Pairings with Laura Werlin and Megan Krigbaum.  Laura Werlin is the author of six books, including James Beard Award-winning The All American Cheese and Wine Book.  Megan Krigbaum is the senior wine editor at FOOD & WINE.  

From left to right, the wines included Lenz Blanc de Noir Rose, Chateau Grand Traverse Dry Riesling, Evening Land Gamay Noir, Navarro Vineyards Pinot Noir, Scribe Chardonnay, and Dashe Late Harvest Zinfandel.  The wines were paired with a variety of American artisanal cheeses, and I tried to use the tips I learned the day before from the Pairing Wines with Difficult Foods class.  While there are certainly some "safe" pairings, I found the relationship between cheese and wine to be not quite as straightforward, but I will try my best to sum it up:  Pairing wines and cheeses from the same region can make interesting mixes.  Try a Sancerre with a lightly aged goat cheese from the Loire Valley, or an epoisses with a Burgundy (my favorite cheese with my favorite wine...how can you go wrong!).  In addition, an aged wine will pair better with an aged cheese, a young wine will mix well with a young cheese.  Harder cheeses, such as Parmesan or Cheddar, will pair better with more tannic wines, such as the Navarro Vineyards Pinot Noir or a Cabernet Sauvignon.  Creamier cheeses, like Brie, pair well with wines displaying more acidity, such as a Chardonnay, a dry Riesling or some Roses.  A dry Rose or a Sauvignon Blanc is also a nice accompaniment to a soft, herbal goat cheese.  Lastly, there is harmony in contrasts.  Try a triple-cream Brillat-Savarin with Champagne.  Or, take the salty cheeses, like Stilton and Roquefort, for instance, and pair with a sweeter wine, such as Port or the Late Harvest Zin.  Add some candied walnuts and you will have a perfect dessert.  Buen provecho! 


Kick Ass Steak Rub

Makes 3 cups:
2 cups sweet paprika
1 T aji chile powder
3 T cracked black pepper
5 T minced dried garlic
3 T onion powder
4 T kosher salt

Mix all ingredients together.  Can be used on just about anything...steak, vegetables, shrimp, fish...just have a kick ass good time using it. 

 

Aspen Food and Wine: Day 1

What a weekend!  I loved every minute of it and am so excited to share it with you.

Techniques to Create a Great Meal with Jacques and daughter Claudine Pepin took place on Friday, June 14, 2013, at 10 am in the St. Regis Hotel.  This is Jacques's 30th year at the Food and Wine Classic, and he is still going strong.  Having published 28 cookbooks to date, Jacques and Claudine pulled recipes and techniques mainly from the latest book called New Complete Techniques.  They walked us through recipes for stuffed-boneless (whole) chicken, instant-cured salmon slices, mayonnaise, classic vinaigrette and grapefruit sliced salad.  The techniques involved reminded me of what I loved about my Intro to Culinary Arts class taught by the fabulous Chef Glenn Humphrey at the Arizona Culinary Institute.  In the state-of-the-art showcase kitchen provided by Kitchenaid, Jacques showed us how to chop and slice onions, debone a chicken (in about 2 minutes), how to clean, slice and julienne a leek, mince garlic and chop herbs. 

Waltzing on stage together

Claudine uncorked a champagne bottle with a knife (I have ruined many a knife doing this), and used some champagne to deglaze the pan of chicken drippings to make a sauce to pour over the finished poulet.  She and Jacques had fun sharing the rest.  The rapport between the two was wonderful as they cracked jokes and teased one another.  This culinary icon shared stories of Julia Child with us, posed for photos with fans, and was an absolutely gracious entertainer.  To sum it up, we were completely spoiled. 

Hard to top a photo op with an icon

Next was Mario Batali's class called Sicilian Summer Supper and included recipes for Cauliflower Griddle Cakes with Smoked Ricotta, Couscous with Clams and Fennel, and Tuna "Dice" with Mint and Peas, all cooked in 37 minutes...very impressive.  He remarked that Sicily is actually closer to Tunisia than it is to Milan, thus the presence of Arab influences in these dishes such as mint, saffron, couscous, cumin, lime and peppers.  He is a natural entertainer and amused the audience with humorous advice and a wealth of knowledge of Italy and its history.  Batali is a Seattle native who majored in Spanish, Theatre and Econ at Rutger's University.  He moved to Italy for three years in his early culinary career and used that experience to launch his cooking show, Molto Mario, on the Food Network in 1997.  Next to Julia Child's show on PBS, I think that Molto Mario was one of my earliest cooking influences.  (Aside from my mother, but that goes without saying.)  I tried to get a good pic, to no avail.  Even though I waited in line for one hour, and was therefore the fifth in line to get into the conference room, at the last minute, they filled up the first 10 rows with people with "Trade" passes, and I was stuck behind a woman with extremely big curly hair.  Asi es la vida.

Our third class of the day, Pairing the World's Most Difficult Foods, was taught by Marnie Old, sommelier, author, and former director of wine studies at the French Culinary Institute.  Intelligent and classy, Marnie showed us how to take six different wines and pair them with "difficult" food using a few universal pieces of wine and food chemistry. 

From left to right, Tattinger Champagne, Gruner Veltliner from Austria, Chenin Blanc from South Africa, Beaujolais, a Napa Cabernet Sauvignon, and lastly, a Moscato d'Asti from Italy.  On the plate, starting at the 12 o'clock position, lemon, honey, hoisin sauce, sriracha, salsa, asparagus-steamed and grilled, artichokes-steamed and in a dip (center).

Upon first impression, the champagne is tart and makes the mouth water, making one hungrier and thirstier.  Ever wonder why often in a restaurant you are offered a glass of champagne to begin the meal?  It stimulates your hunger and thirst.  The Gruner Veltliner is dry with a high acidity, while the Chenin Blanc is tart with a hint of sweetness.  The Beaujolais is spicy, fruity and sappy.  The Cabernet smells like stewed fruit and tastes of cocoa, licorice and cherry.  The Moscato is almost candy sweet.

Classic wines are designed to have great synergy with the food with which it is served.  To boil it down to the most simple terms, savory and salty food goes well with dry wines, such as the Gruner Veltliner.  Referring to her posters, salt is dry wine's best friend.  Conversely, sugar is dry wine's worst enemy.  Pair the sweet with sweet, the tart with tart, and the dry with dry.  To quote Marnie, "the degree of sweetness in food needs to be matched with the sweetness in the wine for a happy marriage."  I love how she kept it simple.  Match like with like, essentially.  And don't forget, fat and high alcohol content are friends.  With a big California Cab, serve with animal fat...a big steak and butter rich cheeses.  I guess that would make Cabs off-limits for vegans.  More for us meat eaters.  Two of the most difficult foods, by nature,  are asparagus and artichokes.  Steamed asparagus will pair poorly with wines that have a hint of sweetness...it is better with dryer wines.  How to change the results?  Add a little fat (oil) to the asparagus and grill it.  Artichokes contain a natural compound called cyanine that interferes with red wine.  The Cab is just awful with steamed artichokes...works a little better with the Beaujolais.  But pair the Cab with artichoke dip, and the cheese adds salt and fat, opening that door to the happy marriage.  What to do with spicy food?  High alcohol content will amplify the heat.  Lower alcohol and sweetness will keep the flames in check.  Asian sauces, like the sweet hoisin, will not work with dry wines.  But pair with the Chenin Blanc, and it is delightful.  When in doubt, and if this all confuses you more?  Per Marnie, drink champagne.  It goes with everything.  Either way, bottoms up! 

Big sis' chatting with Marnie

Prelude to the Food & Wine Classic

I cannot believe it is finally here!  We registered today for what will surely be a fun-filled 3 days of culinary madness (my sister is holding my other 8 shopping bags, but don't tell the Hubby).  
Upon our arrival last night, we headed to Jimmy's on Mill Street, a local favorite.  Recognized in 2012 as one of the Top 50 bars in the nation by Food & Wine, Jimmy's has over 120 tequilas and mezcals from which to choose, plus an extensive cocktail and spirits menu.  The food was outstanding, and very colorful.  Now I just have to convince the ladies to return Saturday night for some salsa dancing.

Yellow heirloom tomato gazpacho

Salmon with basil glaze, quinoa, artichokes and cucumber salad

Prickly pear sorbet

  

We also had to swing by Ajax Tavern for some truffle fries and our first glimpse of Mario Batali, who is often seen eating here during the F&W Classic.
 

At the base of Ajax Mountain with big sis'

Truffle fries and rose, a great summer combo

Crisp asparagus salad at Ajax Tavern

One of my favorite shopping stops was at Amen Wardy to see his beautiful tablescapes.  Check out these beaded place mats and the Indo-China inspired place setting below...love, love, love.

Off to get a good night's sleep...class with Jacques Pepin at 10 am.  Sweet dreams!

Dear, Dear Santa Fe

We had the opportunity to take a 36 hour jaunt to Santa Fe, New Mexico, over Memorial Day weekend.  The initial purpose of the trip was to see Lyle Lovett and Robert Earl Keen in concert together at the Santa Fe Opera, but we managed to get a couple of great meals in as well.  But what was our first stop the minute we walked off the plane?  To the Pink Adobe for a prickly pear margarita?  No, that would have to wait un momentito.  Green chili pork stew with sopapillas?  No again...Back at the Ranch for some cowboy boots.

The store front of Back at the Ranch

With custom-made boots in every shape, size, leather and exotic skin, Back at the Ranch is bound to have what you are looking for.  And if they don't, they will make it for you.

Boots for the gents

Boots for the ladies

Boots for the scorpion-lover in you

Just in case you forgot where you were

I picked out a great pair of Cordovan leather boots that go up almost to my knee, reminding me of my English riding boots.  In this case, the term Cordovan refers to the shade of burgundy (not equine leather, at least I hope) and takes its name from Cordoba, Spain, where leather making was practiced by the Visigoths in the 7th century.  I will get a photo of them, but they are packed for my trip to the Aspen Food and Wine Classic this weekend.  I digress...so I paired them with my mother's Zuni fetish necklace, and off we were to Geronimo Restaurant on lovely Canyon Road.

Zuni fetish necklace

In its 22 year history, Geronimo has established itself as the fine dining restaurant in Santa Fe.  It is housed in a 250 year old adobe building that was built by hacendado Geronimo Lopez for his family of 13, and features large overhead beams, creamy stucco walls throughout, and a Kiva (bee hive) fireplace below a massive set of moose antlers.  The atmosphere is warm and inviting, and we were more than happy to settle in for an evening of fine wines and food.  I ordered one of their signature cocktails, a Pear Royale, vanilla poached pears in sparkling wine, while contemplating the menu.  I was tempted to try the vegetarian tasting menu because it just looked so good, but opted for the complete opposite: steak frites served over Swiss chard with four dipping sauces: hot and spicy hollandaise, au poivre, horseradish, and carmelized onion. 

The dipping sauces had me at hello

The next morning a hike up Tesuque Peak was a must to get ready for a long day of eating and tailgating.  The concierge at the Inn of the Anasazi encouraged us to try this 12 mile (roundtrip) moderate hike to the 12,047 foot peak.  At the summit, you will find yourself at the Santa Fe ski area overlooking a gorgeous view of Santa Fe and the valley below.  

The trail was clear of snow on this great day, so we made good time in just under 4 hours.  But we were famished.  We had been looking forward to eating at The Shed, but it was closed on Sunday.  Meanwhile, some friends had spotted Lyle at the Lucchese store in the main square stating that he was going to meet his good friend, Robert, at Pascual's.  But the crowds at this James Beard award-winning cafe were too much for us to bear, so opted to take a 30 minute drive to the Rancho de Chimayo for some heavenly sopapillas and platos mexicanos.

Finger-licking sopapillas

The plates are served with an option of red or green sauce, but I wanted both

Display of historic Indian pottery at the Rancho

I have some boots on here, but these are from Littles in San Antonio

I had to get my prickly pear margarita fix, but time was running out!  So we dashed to the Pink Adobe and Dragon Room Bar before the show.

Por fin

Tail gate party at the Santa Fe Opera

The acoustic show was outstanding.  They each took turns with a song: She's No Lady (She's My Wife), It's the Little Things, If I Had a Boat, Gringo Honeymoon, Nobody Knows Me, Christmas Song...you get the drift.  They were room mates in college at Texas A&M and told great stories about themselves between songs.   Could you imagine hanging around that house in college?    

When I leave a place, I always think about the things to do upon the return trip.  I like to think that for every goodbye there will be a hello.  As we visited the Georgia O'Keeffe Museum on this trip, my wish on the next trip would be to drive out to her home at Ghost Ranch to see the actual landscapes she painted. 

I am off to the Aspen Food and Wine Classic today.  Stay  tuned, dear readers, for some great posts on the classes I will be attending...Jacques Pepin, Mario Batali, and more!  Stay tuned and hasta pronto!