And Blog, Blog, Blog With Carl Mindling

Holman Ranch + Carmel Valley = Amazing!

noreply@blogger.com (That Carl Guy) — Fri, 10 Jul 2009 15:23:00 +0000

It had been a few years since my last event at Holman Ranch in Carmel Valley. Although I remember it as being a nice venue I would upgrade my current description to stunning. The date was May 24 and the scene was set for the wedding of Kelly Simonson and Conor Flannery. My expectations of this venue were high following a pre-event site inspection courtesy of Holman's Event Sales Manager, Hunter Lowder.

Holman Ranch features four distinctive areas for their events. Batting first is the beautiful ceremony site shown here surrounded by vineyards and a seemingly endless horizon of coastal mountains for the backdrop.

The ceremony was officiated by Conor's long time family priest, Father Seamus Genovese. Kelly was the consummate glowing bride and Conor reached for his tissue a few times in anticipation of reciting his vows.

Following the ceremony the guests took full advantage of the Stone Terrace and much of the seriously manicured grounds for a cocktail hour. Holman Ranch reminds me of Disneyland level detailing in that no blade of grass is out of place. Check out just a few of the many landscape features. Some of these areas aren't even used by the guests but they all add to the incredible ambiance.

Conor stole the show at the conclusion of the cocktail hour with a surprise serenade for Kelly. He made several jaws drop while playing piano and singing their favorite Billy Joel tune, "She's Got A Way." Dinner followed as we moved into the Rose Patio for a family style feast created by Paradise Catering.

We corralled our final phase of fun in the Carriage House to dance, dance, dance. This area is perfect for acoustics and controlled mayhem. While the dance floor was packed there were also campfires and continued delicacies for the non-dancing guests who just chose a wind down conclusion of this fine day.

The sheer beauty of Holman Ranch was the perfect setting for Kelly and Conor's celebration and Mother Nature cooperated to the max with fantastic weather for the Memorial Day weekend.

For an outdoor California wedding it simply doesn't get any better than Holman Ranch in Carmel Valley. It may be one of the best kept wedding venue secrets but Hunter Lowder will gladly tell you all about it at 831.659.2640 or events@holmanranch.com.

Sierra Cyclists Do The Long & Winery Road

noreply@blogger.com (That Carl Guy) — Mon, 15 Jun 2009 19:34:00 +0000

Is it possible that serious cycling and Zinfandel can mix?
That's a lot likelier to happen when one of the 2009 Sierra Century cycling ride sponsors is local favorite, Dono dal Cielo Vineyards.

I admit to being a little partial to the Dono grapes as my in-laws, Bill and Karen McGillivray own this up and coming boutique winery nestled in the Sierra Foothills enclave of Newcastle. They are very active in promoting their region as one of California's new wine meccas on the rise. Every Saturday and Sunday Dono dal Cielo is part of the Auburn Winery Trail teaming up with four other great regional wineries to complete a Sierra Foothills vintner's circuit.

Last Saturday, however, they not only opened their new wine tasting room, but also hosted the biggest rest stop for the weary Sierra Century cyclists to catch their breath, hydrate, nourish and even taste some great Zins.

Here my sister-in-law and cycling buddy, Kristy Sanden, poses in front of the Dono dal Cielo entrance on Wise Road while herds of hungry and thirsty cyclists flock to the Dono rest stop in the background.

Could even solid rock be some relief after so many miles on a bicycle seat?

I am from the coastal town of Santa Cruz where the weather is usually a lot milder than the Sacramento area in June. It could have been 106 degrees on this ride but mother nature was super cooperative and even tossed in some beautiful scattered clouds. Shown here is the brand new Dono dal Cielo wine tasting and barrel room.

Most great organized rides conclude with food and the 2009 Sierra Century was no exception. The ride began at Whitney High School in Rocklin and the post ride activities took place at the adjacent Whitney Park. Sometimes I think you can exceed the calories expended on these rides by all the food along the way.

My parting shot is of Dono dal Cielo owner, Karen and her son, Hunter who will be carrying on the family tradition as events manager for the winery. Dono dal Cielo is Italian for "A Gift From Heaven." And for the hundreds of Sierra Century cyclists it was also an oasis and much deserved treat near the end of this great ride through the amazing Sierra Foothills.

Newcastle, California. Where even velos and vintners can meet.

Final Class On Sweeteners Is Bittersweet

noreply@blogger.com (That Carl Guy) — Sat, 30 May 2009 14:32:00 +0000

It is Week #8 and most of us arrived at New Leaf Community Market a little sad because our two month culinary journey into the amazing world of natural foods is concluding.

About the only problem with this course was the subject matter was so extensive and encompassing that we only had time to scratch surfaces. Under the direction of our leader, Chef Jennifer Brewer we not only learned basic chef's skills but also how to make the absolute healthiest foods for our bodies taste great. Every subject we covered could be an entire course in itself.

Our final homework assignment was to bring in a recipe that we created or amended enough to put our own stamp on it. My propensity for show and tell dictated once again that I actually bring the dish for everyone to taste instead of just hand out the recipe. One of my favorite appetizers is a fusion of sorts where burritos meet aram sandwiches. This first picture shows my Mexican Roll Ups which MUST be served with guacamole and salsa. As comfortable as I am with my guac recipe I am the first to admit I don't do salsa. So I put the word out to my classmates and was rescued by Julie and Helda. At the bottom of this shot is Julie's tropical mix with mango and pineapple. Helda delivered four varieties (three green and one red) on which we all voted for our favorite. Jenny agreed that since it was the last day of school a party was certainly appropriate.

So after all of the fiesta frolicking I had started we finally got down to business and Jenny talked about the many choices of unrefined sugars out there. Jenny's main point was that not all sweeteners are created equal and she drove the point home beautifully by feeding us cookies. She baked four batches of her Gluten-Free Jam Dots but used a different sweetener for each one. The results were dramatic with no two versions being even close to alike. The moral of the lesson was to make sure you experiment with your sweeteners especially when the recipe calls for a granulated sugar.

And then came our final exam! We paired off in teams of two and were handed bags of secret ingredients prepared by Jenny and Lydia. The rules were as follows:

1. You must use everything in the bag
2. Your recipe should serve 6 to 8
3. Pantry and Fridge items are available but no shopping in the store
4. Make one dish or as many as you like
5. One Hour Time Limit

Along with the pantry and fridge Jenny had grabbed her usual stash of fresh organics which were also available to us and considered legal for our contest.

On one level this exercise is fun, creates team building and competitive spirit but it also defines cooking and exemplifies chefs. Anyone can simply follow the steps of a recipe but great chefs take it to the next level by interpreting them to maximize tastes, flavors and textures. I believe that you move from cook to chef when you are handed any ingredient and can turn it into something tasty.

Jenny was surprised but delighted by the our efforts. She said for the most part we created dishes that were unexpected for the ingredients but they were all in keeping with her methods and cooking philosophies.

So what's next? We were just half way though this great adventure and I was already having withdrawal symptoms. What will I look forward to now on Thursday nights? My suggestion is a dinner club for all of us who cherish this wonderful food. We will be cooking again and I will be back to tell you all about our new Natural Foods Dinner Club.

So here is one last parting shot of the entire graduating Class of 2009. Our sincere thanks to Jenny for sharing so much of her knowledge and serving such a truly great experience. Bon Appetite & A Santé!

"S" Stands for Sprouting, Sushi, Superfoods

noreply@blogger.com (That Carl Guy) — Mon, 25 May 2009 17:42:00 +0000

Our mentor, Chef Jennifer Brewer, touched a lot of bases in our next to last class. The topic of sprouting kicked things off and we learned that whether a sprouting bag or mason jar is used the easiest things to sprout are wheat, lentils, sunflower, almonds and mung beans. Jenny had used this sprouting bag to prepare some French lentils for our Sprouted Lentil Spread.

The Soak-Rinse-Sprout steps seem easy enough with a little patience and most of the sprouts will come to life in one day with a good 8 to 18 hours in the bath. Jenny recommends the following websites as great resources:

1. Chet Day's Health & Beyond - www.chetday.com
2. Sproutpeople - www.sproutpeople.com
3. New Natives - www.newnatives.com

And just when I thought Sushi was only for highly skilled specialized Japanese chefs we learned how very easy it is to roll your own. The coolest thing about doing it yourself is that you can load it with only your favorite stuff. Here Jenny demonstrates just how easy it is to begin the roll as Bonnie and Kristin observe.

There was also no shortage of good stuff for inside our rolls including organic avocado, carrots, smoked tofu and cucumbers. Lydia also showed us how to make fresh rice paper rolls.

Although the term "Superfood" has become a little trendy we focused on five heavy hitters that are bound to make anyone's list. Miso, Chia Seed, Nutritional Yeast, Hemp Seed and Açai were all included in tonight's recipes.

Rounding out our menu tonight were Grilled Portabello Mushrooms made with a Ginger Infused Sherry Teriyaki courtesy of Julie who created the sherry and so generously brought a bottle for everyone to take home. Add a green salad with Avacado-Hempseed Oil Dressing, Grain-Free Chia Crackers with Sprouted Lentil Spread and this plate was absolutely jammed with tasty nutrition.

Although it was not very photogenic we finished all of this Superfood Sushi Sensation with a refreshing Açai "Ice Cream" dessert. But, of course, it was dairy free and got it's smooth sweetness from frozen banana, raw cashew butter, vanilla, raw chocolate powder and agave nectar.

If reading this blog is making you hungry, don't feel bad. I am signing off now and hitting my local New Leaf to grab the stuff I need try some of these Super recipes tonight.

Until next time, keep it healthy and tasty.

-That Carl Guy

Eat It Raw! Healthy Culinary Method Uses No Heat

noreply@blogger.com (That Carl Guy) — Mon, 18 May 2009 03:31:00 +0000

This week we had a substitute teacher. Her name is Lydia Simmons and she is no stranger to our class because every week she assists our regular teacher, Chef Jennifer Brewer. Lydia is a graduate of Bauman College in Santa Cruz and she is a personal chef who specializes in preparing meals designed for you body and health goals. Lydia's company is called Mindful Meals.

Lydia tackled the very trendy subject of raw foods. There is a whole movement of people who believe that applying heat to food removes or at least reduces the nutritional qualities. Lydia showed us not only how to "cook" without cooking but make the flavors really pop. This first shot is of her posing with a spiralizer device which really turned out to be an integral part of two dishes we made.

As usual there was a plethora of fresh organic ingredients available for us to prepare our evening in the raw.

Tonight's fare included a very satisfying menu and absolutely no heat was applied.

1. Angel Hair Squash Noodles in Sun Dried Tomato Marinara
2. Marinated Veggie Kabobs
3. Save-the-Tuna Wraps
4. Oriental Noodles
5. Pecan Sandies

Jenny offers a quick lesson in chopping herbs as Bonnie and Bill look on.

The other spiralizing machine made delicate angel hair like shavings of our fresh zucchini squash. This process was fun and it illustrated how textures play an even more important role in raw foods.

Looking more like a tool you'd find in a machine shop this spiralizer literally turned raw Daikon into wide noodles for our Oriental Noodle salad with dates, fresh ginger, snow pea pods and a tahini dressing.

My group prepared the Angel Hair Squash Noodles in Sun Dried Tomato Marinara. It was all ready to serve but we waited to combine it until the last minute in order to keep the consistency right. We also made a faux Parmesan topping out of cashews, garlic and salt.

As our dishes came together this shot shows the faux tuna wraps, oriental noodles and marinated vegetables. I still cannot believe how much like tuna it tasted with just a mixture of apples, celery, onion, parsley, garlic and sunflower seeds.

No Natural Foods Chef Training would be complete without dessert. Even the world of raw foods has a solution for the proverbial sweet tooth. Our completely raw meal was capped with Pecan Sandies shown here in a close up shot.

So whether you go full raw and never light a match to foods again or just experiment with this unique preparation the benefits of eating enzyme rich food in it's raw state is worth considering. Our meal was certainly not lacking in flavors or satisfaction.

Our thanks to Lydia for showing us just how great food can taste in its natural state.

-That Carl Guy

Beans And Sushi Make A Surprising Match

noreply@blogger.com (That Carl Guy) — Sun, 10 May 2009 14:54:00 +0000

The Class Five subject line was a little scary: Beans, Legumes and Sea Vegetables but we quickly learned not only about their nutritional punch but also how great they can taste with just a few readily available spices.

The protein power of beans is pretty commonly known but their ability to curb obesity was a surprise to me. A recent Real Age study found that bean eaters weigh about 6.6 pounds less than non-bean eaters. We also learned that the lowly bean is high in vitamins, minerals, flavonoids and other cancer fighting food components.

Speaking of minerals the amazing factoid of the class for me was about sea vegetables. Yes, that gnarly seaweed you hate to step on at the beach has some amazing nutrient power. It offers the broadest range of minerals of any food, containing nearly all of the minerals found in the ocean which are amazingly the same minerals found in human blood. Among the most popular are Arame, Dulse, Hijiki, Kombu (kelp), Sushi Nori and Wakame.

As unlikely as the bean and seaweed combination sounds our mentor,Chef Jennifer Brewer, explained that cooking them together tenderizes the beans and enhances disgestion without sacrificing fiber.

A trio of soups was on our menu tonight so we logically kicked things off making the holy trinity of aromatics that the French call mirepoix. This fancy sounding concoction is nothing more than two parts diced onion to one part each diced carrots and celery. It is the basis for nearly every traditional French stew and soup.

We used mirepoix as a base for three lentil soups. We served them as a trio in one bowl as they were as thick and delicious as stews. Shown here are Basic Red Lentil Soup, Indian Red Lentil Soup featuring garam marsala spices and Thai Style Lentil Soup with coconut and curry.

And to complete our super soup and salad bar we made a Sea Vegetable Noodle Salad that featured soba noodles and was just packed with fresh Asian flavors.

We had begun the evening by splitting into three groups and fencing off in a competition to see which group could build the tastiest hummus. We stretched the textbook definition of hummus a bit by using not only the traditional chick peas but a variety of beans as well. And for dipping into the hummus we actually made a gluten free Rice Flour Chapatis or flat bread. Chili peppers, cilantro and cumin made this little cakes just burst with flavor.

Things can get really hectic in our training because it is a hands-on class. This wide shot shows the dozen chefs-in-training going about their assigned tasks which all contribute to the complete menu.

But there is always time to take a quick photo break. Here from left to right pouring over the sizzling cook top are Cheryl, Patty and Kristin. That tasty trio of lentil soups did not come without some serious nurturing over the hot pots.

And finally there was dessert. Ten out of twelve of these students are women. So how do you win over this decidedly female class? You simply make chocolate one of the flavors for dessert. Only Jenny Brewer would not just stop at chocolate. In order to make this dish special and nutritious our recipe called for black beans in it. Yes, warm Black Bean Brownies topped with a raspberry sorbet had all the decadence of a molten cake plus some nutritional value.

My parting shot from Week #5 is of the chocoholics, Julie (left) and Erin who did not seem to mind much when presented with the task of making our dessert. The final portions were kind of small which might have been a factor of how much tasting they did during assembly.

Stay tuned for next week when we cook in the raw!

-That Carl Guy

Do The Local Motion With Seasonal Veggies!

noreply@blogger.com (That Carl Guy) — Sat, 02 May 2009 02:03:00 +0000

At the midway point in our Natural Foods Chef Training it was all about seasonal and local vegetables. If you care about the sources of your food here are four great links to bookmark.

1. The Community Alliance with Family Farmers. Here you will find great information on buying fresh from local farms. www.caff.org

2. Food Routes is the place to learn about buying local, sustainable agriculture, grass fed and organic products and food safety. www.foodroutes.org

3. Locavores is a group of Northern Californians who are challenging themselves to eat only foods grown or harvested within a 100 mile radius of San Francisco for an entire month. www.locavores.com

4. Sustainable Table celebrates local sustainable food, educates consumers on food-related issues and works to build a community through food. www.sustainabletable.org

What better way to kick off our session on local produce than with a visit from Mark Mulcahy. Mark is the founder of Organic Options, a leading organic education and consulting company. Mark is a prominent speaker and moderator at natural food events as well as a regular industry columnist and producer of his own monthly newsletter, Fresh Perspectives. Mark also just happens to be the produce coordinator for the New Leaf Market so he gave us many insights on the Santa Cruz food scene.

Both our cart and counter definitely overflowed with super fresh, organic, locally grown veggies tonight. The aromas hit our noses and the essences sparked our senses the instant we walked into class.

However, Chef Jennifer Brewer made us earn our choice of dishes to prepare with a bit of a palette challenge. We broke into groups and were asked to identify eight mystery ingredients in a dip she made. This type of taste testing is a key element in cooking. It was also lots of fun to pick out flavors, some of which were obvious and many quite subtle in the mix. The benign celery sticks served as a logical scooping device.

And then the magic began when we performed a variety of cooking techniques on all these beautiful works of nature. My group came in second place in the taste test and we chose to make the Spring Vegetable Ragout over Grilled Polenta Wedges. We actually shelled the English peas and dismembered artichokes just to get to the hearts. The whole dish came together beautifully simmering in dry white wine, vegetable stock and fresh thyme.

There was also no shortage of Asian aromas filling the cook top as another group was tossing together a Shrimp Stir Fry while simultaneously making a Vegetable Coconut Curry. If those flavors weren't bold enough, they also made Thai Curry Paste.

And just when I thought we had hit all the flavor bases along came an amazing Composed Salad with White Beans in a Meyer Lemon Vinaigrette. A composed salad is such a refreshing way to serve and present. Rather than tossing the ingredients together in a traditional fashion they are arranged in separate mounds. It is both upscale and playful at the same time.

And speaking of playful, my parting shot catches Jenny (on the right) and her trusty assistant, Lydia Simmons partaking in the evening's fare. It always makes the students feel good when the pros dig in and enjoy our efforts.

Until next week from the Land of Nutritious & Tasty,
That Carl Guy

Chefs-In-Training Get The Skinny On Fats

noreply@blogger.com (That Carl Guy) — Sun, 26 Apr 2009 15:09:00 +0000

It's week number three of Natural Foods Chef Training and Chef Jennifer Brewer is tackling the sensitive subject of fats. We quickly learned that the choices of oils are many but decisions are best made based on cooking temperature to maximize health benefits.

Obviously, the whole food versions are preferable and less is best when it comes to heat. We also compared the refined and unrefined versions of several oils as in the next picture. Notice how much darker the unrefined sesame oil is on the left compared to its refined counterpart on the right. Unrefined is always the best choice unless your recipe dictates high cooking temperatures. We learned that the healthiest oils are also the most fragile so they need special packaging and often refrigeration to maintain their quality. Just like their food counterparts the closer to their raw natural state the better.

As always class begins with an array of fresh, organic ingredients. It's a six course menu tonight and we will be using a variety of oils to create a complete meal featuring two entree level dishes.

1. Appetizer - Flaxy Crackers & Hemp Seed Olive Tempanade
2. Salad - Field Greens with Creamy Flaxseed Dressing
3. Entree #1 - All Purpose Asian Marinade with Grilled Salmon
4. Entree #2 - Spicy Orange, Cilantro & Cumin Grilled Tempeh
5. Side Dish - Balsamic Marinade with Roasted Vegetables
6. Dessert - Chocolate Avocado Tart with Raspberry Coulis

The tip of the evening for me was a nutritional heads up about one of my favorite spices, garlic. Jenny said to allow raw garlic to sit for ten minutes before adding it to a recipe in order to activate its photochemical compounds.

And now...Dinner Is Served!

Breaking our crackers into bite size pieces was really fun. And I had no idea how much oil is packed into an olive. We added only spices, capers, lemon juice and hemp seeds to make the perfect dip.

Our local wild caught salmon was primed for oven roasting after a bath in the Asian marinade loaded with fresh ginger, soy sauce and garlic.

Sliced Tempeh was so simple but turned into a tasty grilled strip that even a true carnivore would enjoy. The spicy orange, cilantro and cumin marinade made the flavors just snap.

Another surprise for me were the roasted vegetables. The dark color of the balsamic marinade deepened their color but they were definitely not overcooked. It was a barrage of contrasting textures ranging from the tender eggplant to the very crunchy beets.

Our final act was a chocolate dessert but with a twist. We used avocados in our tart to add sweetness and the many lower cholesterol benefits of its monounsaturated fatty acids. Adding to the goodness and flavors were walnuts, dates, cranberries and coconut. Jenny's last minute substitution for raspberries with a fresh orange reduction made a perfect drizzle.

The End. (Until next week of course!)

Chef Training Is Brewing At The Newest New Leaf Community Market On The Santa Cruz West Side

noreply@blogger.com (That Carl Guy) — Fri, 17 Apr 2009 20:44:00 +0000

I'd like to introduce you to Chef Jennifer Brewer. In the nutritional and natural food worlds Jennifer needs no introduction. She is a graduate of the Chef's Training Program at the Natural Gourmet Cookery School in New York. She holds a Masters Degree in Nutrition and is a Certified Nutrition Specialist through the American College of Nutrition as well as a James Beard Scholarship recipient.

Jenny has been teaching a variety of classes for the Santa Cruz based New Leaf Community Markets. New Leaf has just opened up a flagship store on the Santa Cruz Westside at 127 Fair Avenue just off Mission Street. This grand new location has its very own Community Classroom for cooking instruction and gatherings. What an ideal setting for Jenny to launch her eight week Natural Chef Training Program. This course quickly sold out but I was lucky enough to slip into the second session which featured cooking with whole grains.

Chef Brewer (on the right) is pictured here with her assistant, Lydia Simmons, who is a recent graduate of another prestigious nutritional culinary school in Santa Cruz, Bauman College.

The theme of the second class in the series was on whole grains. Jenny began with tutorial on their nutritional benefits and then we all quickly slid into some hands-on prep work for our dishes.

Presenting these classes right on location inside the New Leaf Community Market means the very freshest of organic and often locally grown ingredients will be at our fingertips every week.

On the menu for tonight were Caramelized Onion & Rosemary Mini Quiches. We got the onions caramelizing first because it's a step you really can't rush. The key to this dish was lots of fresh rosemary and a touch of balsamic vinegar. To create their fun "mini" size we baked them in muffin pans.

Our quiche entree was flagged beautifully by a pair of very hearty salads. One group made the Quinoa Pumpkin Seed while the other prepared an amazing Kale, Brown Rice and Tahini salad. The big surprise in the Kale dish was that it was completely raw. Instead of even a quick par boiling we only massaged the leaves with sea salt which made them totally tender. Both the quinoa and brown rice starred in leading roles as the focus of our featured subject of whole grains. When we were all asked to evaluate the dishes I commented that either of these salads were so satisfying that they could stand on their own as a main course.

We also roasted some asparagus spears but definitely kicked them up a notch with a delicious Onion Confit topping. The confit was made much like their caramelized counterparts but with a touch of Dijon mustard to make it pop.

Our finishing act was a wonderful Millet Coconut Pudding. As rich and satisfying as it was it still felt like a decadent dessert topped with raw almonds. We all agreed how very flexible this dish could be as a breakfast, snack or dessert. Vanilla, cinnamon and cardamon spices all added to the pleasures here.

And in the end who were the most critical judges of our work? Of course, it was the cooks themselves as we all got to taste the fruits (and grains) of our efforts.

This class will be a Thursday tradition for the next six weeks. I will be back to tell you about each one. One thing is certain. It will be full of surprises and tips on how to make nutritious foods taste great.

Wedding Disc Jockey + Personal Chef... It's The Perfect Recipe For A Fun & Lively Cooking Show

noreply@blogger.com (That Carl Guy) — Sat, 28 Feb 2009 21:15:00 +0000

I recently had the opportunity to call the play-by-play at a live cooking demonstration. Food is definitely another one of my passions so I did not think twice when I was asked to narrate the presentation with Personal Chef Elizabeth Bourget of Gourmet To Go. The stage was set at this year's California Home, Garden and Gourmet Show at the Santa Clara Country Fairgrounds.

All of these photos were taken by my good friend from the wedding industry, Mike Danen. This first shot shows off our Neptune theme display created by Denise Stansfield of Denise D. Stansfield Design. Denise's design talents also extend into events with her company called OTOO Productions (Out Of The Ordinary Party & Event Planning).

Left to Right: Elizabeth's Daughter, Michelle, Chef Bourget & myself.

Utilizing Elizbeth's culinary finesse, Michelle's assistance and my gift of gab we had a crowd very hungry for Blackened Shrimp with Pomegranate-Orange Salsa and a fish soup called Olla Bouillabaisse. Both dishes were big on bold Cajun spices. We came prepared very green with all compostable recycled serving bowls, plates, napkins and utensils for the generous samples.

Chef Elizabeth Bourget runs Gourmet To Go with a strong commitment to being green and socially conscious. Everything she buys, prepares and serves is organic, sustainable and recyclable whenever possible. She strongly supports the Slow Food Movement and chooses all her fish according to the Monterey Bay Aquarium's Seafood Watch Program.

I'm not really sure who had the most fun at this show. The audience loved the aromas and flavors of the spectacular dishes. Elizabeth was rockin' with sizzling shrimp, spicy salsa and tossing out great tips on kitchen technique. Michelle was our very own stylish Vanna White. While I simply had a blast dishing out the gourmet play-by-play and fielding questions from the peanut gallery. One thing is for certain. This will not be my last tango in the kitchen. - DJ Chef Carl

Pioneering Wedding DJ Becomes Marketing Therapist To The Wedding Industry

noreply@blogger.com (That Carl Guy) — Wed, 25 Feb 2009 04:16:00 +0000

Andy Ebon is no stranger to the San Francisco Bay Area wedding scene.

But Andy's work in the bridal industry is now spanning the decades and has morphed into national speaker, consultant and web adviser. For the complete nitty gritty on Andy's illustrious entrepreneurial story check out the about page on his really fun wedding marketing website called Wedding Marketing.net.

Andy and I go back to his days in the mid-eighties when he helmed Designer Music which was one of the premier mobile disc jockey operations in the San Francisco area. We had a lot of fun in those days but Andy knew that his calling was speaking to audiences instead of making them dance. So Andy traded in his DJ microphone for one at the podium and hit the speaking circuit. Today his travels have brought him full circle back to the wedding world where he specializes in wedding and hospitality marketing.

Out of all this experience EBS Virtual Communications was born. Andy's strength is speaking in plain terms to help small and medium size companies keep up with their technical marketing efforts in today's fast paced constantly changing web world.

Andy has been a longstanding active member of NACE wherever he has lived so it was no surprise when he stepped up to fill in for the local Silicon Valley NACE chapter after their scheduled speaker had to cancel.

This twist of fate proved to be not only highly educational but also very entertaining for those of us who attended Andy's fantastic presentation last month on blogging at the San Jose Hilton.

I am a self-proclaimed novice when it comes to blogging but sitting right next to me was someone I call the Queen of Blogging, Stacie Tamaki, who actually speaks on the topic of blogging herself to our industry. Stacie and I agreed that Andy gave one of the best presentations we have ever seen. Not only did he field all the questions beautifully but he kept everyone engaged regardless of their level of blogging expertise. I have taken enough technology classes to really appreciate a presenter who can be effective at speaking to an audience with varying levels of expertise. Andy definitely hit the bull's eye. To find out what's always happening on Andy's own blog check it out at The Wedding Marketing Blog.com.

So the next time you need some great one-on-one advice for your web woes or a great speaker for your association meeting, contact Andy Ebon. He is on it.

-That Carl Guy

An Afternoon Wedding Tea At The Mansion

noreply@blogger.com (That Carl Guy) — Thu, 06 Nov 2008 03:19:00 +0000

Fanfare has done it again. Only this time we invited a wonderful group of brides-to-be to an afternoon tea at the amazing Ralston Hall Mansion in Belmont. My first photo shows off their glorious ballroom. And as if their grandiose ceilings aren't dramatic enough, we added the spectacular effects of Enhanced Lighting.

And speaking of Enhanced Lighting, owner Megan Woods, paused for a moment to pose here with our official Fanfare photographer, Teresa Halton.

Our Afternoon Wedding Tea and every other event at Ralston Hall Mansion is really enhanced by the gracious hostessing of Karen Bouquist-Gelineau and Denise Wilkelstein pictured here. Their gentle coordination style really sets a relaxed tone for this stunning setting.

No Fanfare event is complete without hospitality. Even at an afternoon tea our guests were treated to a savory light buffet by Teri Menchini of La Bocca Fina catering. And as a perfect compliment to the savory tastes we all enjoyed the sweet treats of Have Your Cake. Maralyn Tabatsky came through again with four distinct dessert samplings served with a variety of teas during our presentation and raffle. To wrap things up on a really fun note Cynthia Glinka opened up her bag of tricks and dazzled the audience with the help of three very willing newlywed couples-to-be. This light hearted finale was the perfect conclusion to a great afternoon of meeting, greeting and noshing. This close up shot of Maralyn's delectables speaks for itself.

My parting shot here is of myself on the right and my absolute favorite wedding ceremony officiant, Rev. Ed Holt. When it comes to wedding officiants Ed Holt is simply in a league of his own. We had a lot of fun chatting with brides-to-be and their entourages at Ed's table right near the entrance to the mansion.

Chalk up another successful showcase for Fanfare and the Ralston Hall Mansion. The good news we have set a date for our next event on January 13th at the Kohl Mansion. If you know anyone who is planning a wedding, be sure they also know about Fanfare and that is a simple as going to www.fanfareweddings.com. Happy Holidays from all us Fanfarians!

-That Only DJ Guy

Fanfare For The Uncommon Bride

noreply@blogger.com (That Carl Guy) — Thu, 21 Aug 2008 15:17:00 +0000

Strike up the band! I've just joined Fanfare. Fanfare is a group of wedding professionals who offer a refreshing counterpoint to the mass produced bridal shows. There is only one vendor in each category and they produce intimate gatherings where bridal clients can meet them up close and personal.

Another big plus with Fanfare is they only present at the area's top venues. Our most recent gathering was at the spectacular Kohl Mansion in Burlingame. Our gracious hostesses were Terri Baldocchi and Dianne Devin who do a fine job managing this great facility.

Fanfare lived up to it's name with a jubilant welcoming of attendees at the front of the mansion by the horns of the Brassworks Music featuring Gabriel's Trumpets.

Another amazing thing about Fanfare is the food. Often these types of showcases offer only nibbles and beverages but not at Fanfare where everyone is treated to a full dinner by one of the area's best known caterers, La Bocca Fina. Pictured here is La Bocca Fina owner, Teri Menchini, who paused briefly to allow me a quick photo of her. Teri's food was amazing and no one left the Kohl that night hungry.

Adding to the festive atmosphere were the flowers of Plan Decor. Owner, Karen Baba, is pictured here with one of her many stunning arrangements. Karen also made all of the bouquets for our fashion show. This show was the debut of one of our newest Friends of Fanare featuring the attire of The Unique Bride with its brand new owner, Tosca Clark.

Then the real fun began with some impromptu dance lessons by Cynthia Glinka, Dance Instructor to the Stars. Cynthia's high energy and great sense of humor made her a really fun co-host as we are pictured together her with our roaving microphones.

And the only way to top all of this was with some serious sugar. Fanfare's representative in the sweets department is Maralyn Tabatsky, of Have Your Cake. So the perfect wind down for the evening was tasting some of Maralyn's delicacies. The Kohl Mansion has an amazing room for displaying your wedding cake as shown here with a pair of Maralyn's cakes we enjoyed.

Here's just few of the Fanfare core group who posed for my little point and shoot:

Diane Tatro of Travel Quest Honeymoons (on the left with the Aloha spirit) and Megan Woods of Enhanced Lighting on the right.

Teresa Halton (our team photographer on the right) with Terri Baldochhi of the Kohl Mansion.

Anna Maria Mendieta of Premiere Harp Songs posed here with her instrument of choice. Rounding out the core group who are regular Fanfare members are Rev. Ed Holt, Hyegraph Invitations & Calligraphy, Classic Party Rentals and Thomas Hughes Video Productions.

Fanfare keeps each event fresh with "Friends of Fanfare" who bring their unique products and services in for a limited basis. At the Kohl we were treated to a brand new company called Well Rehearsed. Kathy Goodman is shown below at her table where all the buzz was about her unique new service specializing in rehearsal dinners.

Among our other Friends of Fanfare who joined us for the excitement at the Kohl show were Il Fornaio Restaurant, M.A.C. Cosmetics at Burlingame, Ambassadors Rolls-Royce Limousine Service, Doubletree Hotel SFO, and Dermalounge.

The bottom line is the core group of Fanfare all have longstanding reputations while the Friends of Fanfare bring in something new with each showcase. The result keeps the entire effort fresh and exciting. Look for our next event on November 2 at the Ralston Hall Mansion in Belmont. For details just visit Fanfare Weddings.com.

Life In The Full Lane

noreply@blogger.com (That Carl Guy) — Tue, 15 Jul 2008 05:39:00 +0000

How much can you squeeze into 32 hours? This past weekend was a record for me on several fronts and I am normally a very busy guy who likes to keep his hands and feet moving.

It all began at 10:00 a.m. Saturday morning with my 40 year high school reunion. This party was a winner from the get go when those organizing decided to make it a casual picnic at Vasona. It had been nearly twenty years since any formal gathering of the Wildcats of 1968 so the timing for this event was ripe.

I had the pleasure of providing a sound system and music because that's just what I do. I made five playlists in iTunes and then burned them to CD. There was one disc each for 1964 to 1968 when music was great. Motown, Beatles and all those other artists that made music to which you cannot help but sing along. And singing we did with no inherent pressure to dance or even a floor to do it on. Although many could not sit still so they just danced in the grass because this music is still so infectious.

The internet has made connecting with former classmates so much easier. We had a great turnout of about 75 classmates and a few spouses. Although everyone looked good the little name tags with your yearbook photo were included to help jump start your memory. A lot can change in forty years. Of course, I look exactly the same as you can see from my yearbook picture and this photo taken at the reunion below.
Los Gatos High School colors have always been like Halloween, Orange and Black. The only orange and black outfit in my wardrobe are these wild parachute pants and they certainly harvested many comments as well as made me the brunt of several jokes. But it was all worth it in the spirit of the Cats of '68. Posing with me here is Dennis Barrier who was huge in making our 40th happen.

One more sidebar on the reunion was a little girl named Heidi. She is pictured here below with my daughter, Claire. When Heidi arrived she was hoping there would be more children to play with at the park. I made the mistake of telling her that Claire would arrive soon. She took that promise as "any minute" and anticipated Claire's arrival for over an hour. Their eventual connection was a blessing for both of them as they were just about the only two kids at the party. Heidi's story is bittersweet as she was at our reunion with her grandmother, Jeannie Krusee (Nilson) from my class because Jeannie's daughter lost her battle with cancer only one year after Heidi was born. Heidi is now just four years old and will be raised by her relatives. This story will be underscored by my experience on Sunday.

Although the reunion continued well past the scheduled ending time I had to run off to San Francisco for a wedding reception at the incredible Asian Art Museum. You really have to see this place to believe how inspiring architecture can be. I was lucky enough to make this my third wedding in just two months with Jubilee Lau. And what more perfect setting for the wedding celebration of two Ivy League architectural grads, Leonard and Emily Ng, than the AAM. And as if the Samsung Ballroom wasn't stunning enough, they brought in the floral magnificence of Kathleen Deery. Any photograph with my little point and shoot camera simply would not do this setting justice. As they say "you really had to be there" to experience the beauty of this event.

We danced well into Saturday night but then I again had to run off to the third and final leg of my weekend marathon, the Livestrong Challenge very early Sunday morning. For the first time ever this incredible event came to Northern California. Lance Armstrong's celebrity factor is huge but he only uses it to leverage the altruistic mission of his Livestrong Foundation. Just like his autobiography called "It's Not About The Bike" this event is not about Lance. It is about making cancer a national priority. It is about raising money and awareness. It is about saving lives and improving lives of those affected by cancer.

When I first heard about this event we immediately formed a team at my gym, World Gym. I dubbed our team, Headstrong, for the play on words and credo of our team captain, Michele Meliski. Michele's philosophy is that your mental strength ultimately dictates your physical strength. Will power can keep you going long after you "think" your body has shut down.

Four from our team chose the do the entire 100 mile bike ride on Sunday.
Pictured here from left to right are Michele, me, Kristy Sanden and Peter Meyer. We posed for a moment at the first rest stop in Saratoga which was heavily staffed by volunteers from another amazing cancer support group called The Wellness Community. And what a nice surprise to see my lifelong friends, Patty and Steve Tedesco working the rest stop with many others from TWC supporting the Livestrong Challenge. You gotta love the synergy of multiple cancer support groups cross supporting each other.

And then I got the thrill of a lifetime as the first wave of riders came up behind us. We had jumped the gun before the official start at 7:30. After all, it is not a race so we just began our journey a bit early. Leading this huge group of riders was Lance Armstrong so I got to ride about six miles from Saratoga to Los Gatos with the man himself. Only when we hit the climb on Shannon Road did the real cyclists leave us amateurs behind. I can't remember the last time I was so happy to get left in the dust.

The headline in Monday's paper read "Cancer Only loser in Livestrong race" and that summed up Sunday perfectly. The people I met and stories I heard about cancer victims, sufferers and survivors were simply incredible. Cycling jerseys were covered with placards in honor, in support and in memory of so many. The volunteers and support staff made all of us riders feel like celebrities. Strangers positioned themselves along the route and cheered us for eight hours straight.

When people ask me for whom I wear a yellow Livestrong wristband I reply, "Where do you want me to start?" After Sunday I can add hundreds of names to that list from the stories I heard and now for little Heidi as well.

I was proud to finish the century on only two hours of sleep the night before. I was exhausted but fulfilled. I can safely say I had a full weekend. If you are feeling a little empty, flip on your turn signal and try taking a spin in the full lane. Get involved in organizations like Livestrong and The Wellness Community. It's certainly not all downhill but well worth the trip.

That Carl Guy.

What rhymes with Jubilee Lau? Wow!

noreply@blogger.com (That Carl Guy) — Wed, 02 Jul 2008 03:48:00 +0000

As if Jubilee Lau isn't already one of the coolest wedding planners going, yesterday she hosted an incredible thank you lunch for us in the Terrace at the Ritz Carlton San Francisco.

Actually, we should have been the ones taking her to lunch.

Jubilee really understands the value of team player vendors and especially the added challenge of what is called the "day of" group or those companies which do much of their work on location during the event itself. After working several successful weddings this year with many of the same professionals it occurred to Jubilee that maybe a luncheon would be a nice way to get together socially and say thanks.

Lunch was amazing and included just about the best French Onion Soup I've ever tasted but we really had the most fun with the array of desserts they presented. One of several sweets they rolled out was a variety of sorbets and gelatos in a sampler complete with the Jubilee Lau Events logo recreated in chocolate!

So who were among the lucky treated yesterday? Pictured here are those who were invited and could attend. From left to right are Megan Woods of Enhanced Lighting, Armando of Get Your Do Up, Carrie Topoian, Todd Rafalovich, John Woods, Jubilee, myself and Bill Kelleher of Stuart Rentals.

All in all it was a delightful luncheon and a most refreshing to spend some quality time with those we normally just see while working or networking. A couple of last parting shots are John Woods admiring Carrie's balancing act with the sorbet sampler. And finally me with my absolute favorite wedding planning person.

Thank YOU Jubilee!

Small Plates, BIG PARTY

noreply@blogger.com (That Carl Guy) — Tue, 10 Jun 2008 13:41:00 +0000

Brenda and Charlie Jacklin know how to throw a party. Their extended family is also quite large so when their daughter, Erin, decided to marry Nick Voakes they were faced with a dilemma. The total number of family guests alone on both sides was well over 100. How could everyone possibly have enough time at Sunday's wedding for effective meet and greet? The only logical solution came in the form of another party on Friday night for just their family members. This event was NOT the rehearsal dinner but rather a gathering at the Thomas Fogarty Winery in Woodside. They slipped the rehearsal in between on Saturday. I loved the concept of this "meet the family" event but figured it would likely be just a cocktail and hors d'oeuvres stand around type party. Guess again. As I said the Jacklins really know how to throw a party. They had a vision of this evening being special and completely different from the experience planned for Sunday's wedding.

Creating an A-list vendor team was likely when the Jacklins chose Jubilee Lau to coordinate both the wedding and this unique family event on Friday. Jubilee has extensive experience at both Fogarty and the Kohl Mansion where the wedding took place on Sunday. There were hundreds of details and Jubilee worked very hard to insure that nothing was overlooked at either event. Jubilee and her trusty assistant, Carrie Topoian, posed here for me on the steps above the party.

Many of their guests were not from California so Friday @ Fogarty was all about local fare and fun. And what better place on the Peninsula to throw a California wine tasting party than at the Thomas Fogarty Winery in Woodside? And what better way to serve great food with wine pairing than small plates? And who better to take on this challenging food and wine pairing project than Componere Fine Catering.

Things got rolling up on the grassy knoll with butlerd hors d'oeuvre selections served with 2005 Santa Cruz Mountains Chardonnay and 2005 Michaud Vineyard Chalone Pinot Noir. Guests enjoyed Forest Mushroom Tartlets with Parmesan and Soy Balsamic Reduction, Green Tea Noodle Wrapped Tempura Prawns with Tamarind Sauce and Petite Créme Fraich Biscuits with Niman Ranch Pulled Pork and Fennel-Apple Slaw.

The next phase of fantastic food featured a Rolled to Order Sushi Station. The presentation was spectacular. Sushi Nigiri, Sushi Maki and Vegetable Maki was offered on a refrigerated lacquered black case and served with chopsticks, wasabi, pickle ginger and soy. We could have stopped right there and been very happy campers.

But then out came the small plates. Small plates are all the rage in the wine tasting world. They facilitate enjoying a wide variety of wines and you never really over indulge. Componere's highly competent staff kept the passed courses coming.

First was a Chilled Asparagus Soup with Meyer Lemon Cream. The soup was paired with a 2000 Blanc de Blanc Sparkling Wine.

Second course was a Red and Gold Beet "Carpaccio" and Black Mission Fig Salad paired with a 2005 Santa Cruz Mountains Chardonnay.

Third course was a Grilled Sashimi Grade Salmon with Artichoke-Basil Pesto. Broccoli rabe and beet gnocchi were a delightful side paired with a Santa Cruz Mountains Estate Chardonnay.

And finally the Fourth passed course was a Marinated Grilled Lamb Chop with Swiss Chard-Sweet Onion Ravioli paired with 2004 Gist Ranch SCM Cabernet Franc.

So how did Componere follow such an amazing parade of passed pleasures? Why that would be with a surprising Dessert Station featuring the Anti-griddle. It is innovative technology that instantly freezes to -30 degrees. Warm Mexican Chocolate Brownies were served and topped with quick frozen Dulce de Leche Custard. Componere owner, Ethan Mantle, is pictured here (center) working that yummy dessert station.

About the best way to describe this whole food experience was dazzling. You simply don't get this variety and level of quality in restaurants. My hat is off to Componere for bringing it all the way up to the top of the hills of Woodside overlooking the entire Bay Area. The tastes were impeccable and the execution was flawless.

As elegant as the food was the vibe for this party was California Casual. The Jacklins insisted this event would be fun and not stuffy. One great way to unstuff a party is with an interactive photobooth. Even Jubilee and I got into the action as you can see from these silly shots. What's more fun than a photobooth? An interactive one brought to your party by PhotoWorks with tons of props. They even created a visual guestbook on the spot as a great keepsake for Erin and Nick.

For the more serious memory making Dave Medal was on hand with his professional camera gear capturing every moment. Here's a snapshot I took of Jubilee and Dave with his veritable battery of SLR's around his neck.

And they danced! I finished the evening festivities with some pretty high energy dance numbers. Many of the Jackins are from Alabama so my absolute peak had to be one of the anthems of the South, "Sweet Home Alabama" from Lynyrd Skynyrd. They could have danced all night but I am glad they didn't because we had to save some energy for Sunday. Stay tuned for the wedding story itself to follow in my next blog.

To some extent every wedding is a destination wedding because there will always be some guests who do not live in the immediate area. I will recommend an event like this to many of my future clients. It is a great way to extend the celebration of a wedding and give those closest to the couple more quality time together. I will credit the Jacklin's generosity and Jubilee Lau's attention to detail with taking this event over-the-top.

The plates were small but this party was larger than life.

My First Century!

noreply@blogger.com (That Carl Guy) — Thu, 29 May 2008 03:26:00 +0000

Now that sounds really old. Actually, in the cycling world a century is a 100 mile ride and I am pleased to say I just completed my first organized one after only about a year of riding. I have been training for this and anticipating the ride called Strawberry Fields Forever. As you will see in some photos to follow this ride took place mostly in the beautiful rural agricultural stretches of Monterey County.

This is my sister-in-law, Kristy, and I still quite perky as we just got our numbers and we were pumping up on all sorts of energy foods. Kristy is not really hung up on numerology but the "666" was just a little too much so she decided to hang it on her bike upside down so it read "999" instead.

The Strawberry, as it is most affectionately known, has a reputation for having some of the best food at their rest stops. We enjoyed fresh orange slices, coffee cake, bagels & cream cheese, granola, mini burritos and even cappuccino in addition to all kinds of beverages for re-hydration. There were four rest stops and one full lunch break along our trek.

The coolest thing about these stops were how very GREEN they were. Each stop not only had triple recycling bins but a person monitoring them to make sure no waste went wasted. There were even volunteers stationed at all the bins to make sure that your food scraps made it into the compost bags. Cycling and Recycling. They go hand-in hand.

The green spirit is not only part of the cycling world but also very representative of the kinds of people who take this sport seriously. By definition cycling is one of the most eco-friendly means of transportation. Cyclists are generally quite fit and courteous of others around them. Check out this sign someone posted along the Strawberry route. Bike GPS devices are quite expensive and when they fall off it causes significant disappointment. Someone took the time and effort to make this sign. Locating the owner might be a bit of wishful thinking, however, as the device was found at last year's event. Oh well, it is still an amazing gesture and completely indicative of the kinds of great people who love this sport and have created a community around it.

And now for the scenery which is one of the most amazing perks of this ride. They don't call it Strawberry Fields Forever for nothing as this next shot reveals. Although this region is famous for its artichoke production there are also rows and rows of strawberry plants and we are right in the middle of the harvesting season. There is nothing like a cool Pacific breeze mixed with fresh strawberry essence to give you a lift while pushing that crank around and around!

One of the rest stops was near the Monterey Bay Academy. Here's the view from their long entrance off San Andreas Road. Their motto is "Where Land and Sea Unite to Inspire" and it is not hard to see how this slogan came to be. The campus rests in one of the richest agricultural belts you'll ever see. This stop had a theme called "Italian Festival" and they served all kinds of antipasto treats and Italian coffee drinks. Weren't we supposed to be pushing our collective athletic envelopes on a rigorous sporting event?

Could there have been a more natural spot on this route than the Elkhorn Slough? Outside of San Francisco Bay it is the largest tract of tidal marsh in California. My propensity to stop for photos did not win us any time trial awards but it was well worth it to document Mother Nature's constant display of beauty.

No first century could be complete without the proverbial flat tire award. I caught a construction staple in my rear tire just shy of the big rest stop for lunch. My very hungry state made this the fastest flat I have ever fixed but we did have to pause for one silly shot of me and my spent tube around my neck like a lei. Ahh-Low-Hah!

How about this sign for a little bit o' irony along the way. Fire safety aside I could not help but think they were also pushing those of us century newbies towards that big 100 mile mark.

OK, now it's time for some truth in blogging. The REAL reason they call it The Strawberry is your final reward at the end of the ride. You guessed it. The freshest strawberries you'll ever taste and many of them dipped in a variety of chocolates too. Kristy and I were certainly not shy at that point to partake in the red delicious.

Strawberry Fields Forever...
And in the end the love you take is equal to the miles you make.

Very Velo Vendors

noreply@blogger.com (That Carl Guy) — Mon, 10 Mar 2008 03:40:00 +0000

Sunday I saw a long time wish come true when I finally got to hit the road with some of my favorite fellow wedding folks. Human nature so often surfaces when you toss out the invitations. Everybody says let's get together and ride but when reality sets in family/events/clients and other distractions take hold the rides seldom come to fruition.

However, this time I had a winner route map and a very cooperating Mother Nature so rounding up the cast of characters was a snap.

This first picture was my team. On the far left is the Rev. Ed Holt. In the middle position is Ron Grandia and batting cleanup on the right is David Ethridge.

Rev. Ed Holt and I have been getting in lots of rides both near his hometown of San Carlos and in Santa Cruz as well. For those of you who have not had the pleasure to work with Ed he is the greatest wedding officiant going. His passion for delivering personalized ceremonies just shines through.

Dave Ethridge and I go way back to his humble beginnings of wedding videography. He is truly one of the originals and just celebrated his first year of full-time wedding videography. Just check out his beautiful website at www.avideoreflection.net

Ron Grandia is a fellow DJ and one who really gets it. Ron calls himself "a different kind of DJ" and it doesn't take too close of a look for one to realize that title is well deserved.

This shot of Ron & Dave is a bit of a self-portrait with my camera. The silliness here is a combination of fatigue and endorphin rush. However, neither of these gentlemen are known for being particularly shy nor reserved.

Our ride began right on the beach at Highway 1 near Pescadero Road. We road into the beautiful hills overlooking the ocean and down to San Gregorio. Our first stop was at the famous San Gregorio Store. This place is an exercise in eclectic. The one building houses the post office, only store and a rest stop for hundreds of cyclist, bikers and anyone else enjoying these back roads. On the weekends the store also boasts live bluegrass bands. What's not to love about San Gregorio.

We concluded our ride with an amazing meal at the legendary Duarte's Tavern in Pescadero. They were kind enough to let us stow our bikes in their huge pantry for safe keeping while we dined. I had recently seen Duarte's featured on The Food Network so I was eager to taste its local color. I was a bit surprised not to see a framed photo on the wall of Guy Fieri who hosts The Food Network segment but I guess the Duarte's folks just remain unaffected by the national attention. You must go there and try their famous artichoke soup. The food is every thing they rave about and more but served where unpretentious is the word. About the only thing that stood out in this place was the four hungry cats in their wild cycling outfits.

We hope that our little trek through the hills above Highway 1 is just a precursor to many more rides with wedding folks. If you share our passion for riding, please let me know and we'll include you in our next outing. Ron says "cycling is the new business golf." Although no million dollar deals were struck we had an amazing day of comradery and a great workout too with about 45 miles under our belts.

Of Promises & Pearls

noreply@blogger.com (That Carl Guy) — Fri, 07 Mar 2008 03:37:00 +0000

Just in time for me to start blogging again was one of the industry's finest events. Wednesday night at the Design Center we were treated to Promises & Pearls. I was a bit skeptical that this year's event could live up to its predecessor at the Asian Art Museum. But with Michelle Barrionuevo-Mazzini at the wheel there was no chance for disappointment.

Michelle, most often affectionately known as MB, is one of the Bay Area's hottest names in wedding designers MB Wedding Designs. MB is just everywhere. If there is an industry event happening you won't have to look hard to find Michelle around. But Promises and Pearls is her baby. It is also quite unique as industry events go because the attendees are a mix of wedding couples-to-be and wedding professionals.

Wednesday evening the stunning Design Center Galleria was all the buzz with 200 beautiful 2008 brides. It was a magical evening of food by Nico Martin Presents, entertainment by Elle Music & Events and beverages by Best Beverage Catering. The whole vibe just worked as Spring has arrived and everyone is really in the mood to usher in the 2008 wedding season.

To see the full list of this year's participants just go to Promises And Pearls

Not a promise was broken and the whole evening just shined like a brand new strand of Mikimotos.

Back In The Blogging Saddle Again

noreply@blogger.com (That Carl Guy) — Wed, 05 Mar 2008 21:38:00 +0000

Okay, I have been hounded enough by friends and family to start blogging again. It's not that I don't enjoy it but more that I don't make time for it. Considering how much time I put into elongated e-mails sometimes it would make more sense to tell the story once as a blog and send all my friends to it.

I do admit to finding this photo a bit amusing. I snapped it of a young girl one sunny summer day. As cynical as her t-shirt appears the message sometimes rings true. If you ever find yourself drenched in indifference while reading my blogs, PLEASE let me know. I love to tell stories so I hope you'll find them equally enjoyable to read. To have an audience is simply a DJ thing. It is in the DNA of every entertainer.

Paul Simon has a song called "Rene And Georgette Magrite With Their Dog After The War" which always reminds me of watching someone's home movies or slide show. It paints a picture but is so often beautiful only in the eye of most immediate beholder. I never want my blogs to be so personal you need to be part of my gene pool to enjoy them.

I am sorry that I did not catch this young lady's name. She was eager to pose and my immediate intentions were certainly not to toss her shiny face up on the whole world wide web. I often wonder why they didn't call it that in the first place. I guess that wwww is just too many w's.

So get ready for lots more from me. As our glorious California spring/summer weather beckons here I am ready to get out, move, shake and blog about it. So hopefully reading my blogs won't become a cheap substitute for your Ambien or Lunesta perscription.

As John Sebastian once sang, Welcome Back, Welcome Back, Welcome Back!

The North vs. South - California Bragging Rites

noreply@blogger.com (That Carl Guy) — Tue, 28 Aug 2007 19:41:00 +0000

No doubt about it. I am a Northern California snob. Born and Raised in San Jose. Schooled at Los Gatos High and Santa Clara University. Currently in love with my home in Santa Cruz. I used to say the best thing about Southwest Airlines is they can get you out of L.A. and back in S.J. in less than an hour.

I was certain that Santa Cruz deserved the rite to the name, Surf City over Huntington Beach in their recent legal wrangling over who really gave birth to the sport on the west coast. After all, when The Beach Boys were singing "South Bay Surfer" I KNEW it was our South Bay they were heralding.

However, earlier this month I got a taste of the South Bay beach cities of Southern California and it was so amazing that I am gladly eating my words. We had our first family wedding in twenty years when my nephew got married in Manhattan Beach. We stayed in M.B. and enjoyed the sunny cities of Redondo Beach, Hermosa Beach and Manhattan Beach. These little seaside enclaves are jammed with lots of unique shops, great restaurants and beautiful healthy people just like The Beach Boys sang about in all those songs.

My favorite part of this place is called "The Strand" which is a cement pathway that runs on the beach for miles and sort of connects all these little towns together. The Strand has multi million dollar beach homes on one side and priceless ocean views on the other side. It is designed for cyclists, skaters and pedestrians who all seem to get along, share the space and enjoy the natural beauty of this smooth path through paradise. The picture here shows one of my favorite homes as I stood on The Strand. I then turned 180 degrees to shoot the ocean view that this home has out their front windows. With only about 15 feet (the width of The Strand) separating their porch and the beach it is easy to see how the MEDIAN price home here is $2M.

The bottom line is that I still choose the northern sector over the southland as a place to call my home. However, I will be returning to these glorious beach towns soon on my next vacation. It's almost like a little bit of Hawaii without the long trek across the Pacific.

-That Carl Guy

My Very First (Real) Ride

noreply@blogger.com (That Carl Guy) — Wed, 07 Mar 2007 00:50:00 +0000

I have been Spinning for about five years now. Some of you may think that means playing DJ (spinning the hit songs) like I have done for a career since 1969. But actually it is a great form of exercise on a stationary bicycle. Forget that image you might have of someone sipping on a soda and reading a magazine while they barely move the pedals on a LifeCycle. A Spinning class is a brutal workout. It is 45 minutes to an hour of jogs, runs and sprints that is the equivilient of a 15 mile bike ride. I got hooked on Spinning right out of the chute.
The endorphin rush is spectacular. In less than one hour and in any weather you can get a great cardio workout and burn lots of calories.

The funny thing is that most people who spin are cyclists who are there to train. I am a Spinner who just got his first taste of the open road. My sister-in-law, Kristy, took up cycling a few years ago and now goes on all kinds of organized rides. She even has done the Deathride which is a serious 129 mile, 15,000 vertical feet through three passes in the Sierras.

Our first ride was from Castroville (the Artichoke Capital of the World) down about twenty miles to the famous 17 Mile Drive on the Monterey Peninsula. What makes this ride so spectacular is the cool ocean breeze in your face and no cars to run you off the road. They have a very smooth bike path that runs along Highway 1 so you never have to worry about traffic. A stop for lunch in one of the many great spots in Pacific Grove makes this journey complete. Navigating 17 Mile Drive by bike is an amazing up close and personal look at some of the most incredible personal homes and exclusive golf courses in the world.

See you on The Peninsula!