tag:blogger.com,1999:blog-65586951541233020292024-02-19T09:08:39.106-08:00Professional Wedding and Event MC and DJThat Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.comBlogger125125tag:blogger.com,1999:blog-6558695154123302029.post-39373920690015155422018-07-25T00:07:00.001-07:002018-07-25T00:07:34.802-07:00Bringing Back Disney's Glory DaysLast week we just happened to be in Disneyland during their 63 year anniversary of the park opening on July 17, 1955. The celebrations were not as big as the 50th and 60th events but the date was still being recognized.<br />
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One thing that struck me was the new wave of classic retro apparel that features old logos, Mickey images and nods to their humble beginnings. This visit was the first one for me with a favorite old photo of mine in tow on my cell phone. I instantly began showing it to people who were wearing the flashback shirts but obviously not old enough to have experienced the original Disneyland vibe.<br />
This photo from 1956 speaks for itself. It is my younger sister, Holly, and myself in the parking lot at the Disneyland Hotel. No touching up or PhotoShop. The classic cars behind us were the real deal.<br />
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<span style="text-align: justify;">Disneyland's first birthday in 1956</span></div>
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The reactions I received to this photo were all over the board. People were surprised, humored, in disbelief, curious, doubting and even just bewildered. However, they were mostly happy for the trip back in time presented in person by someone who was actually there for the park's first birthday.<br />
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In case you haven't noticed Disneyland has changed dramatically over the years and not always for the better. Being victims of their own success it is now very crowded, costly and commercialized. At times you wonder if the whole point of the place is just to promote and merchandise their movies.<br />
Novice fans and Disney evangelists will debate the merits of all this growth probably forever but my favorite new pastime in the park is offering a sincere glimpse of the way it was via this tiny photo.<br />
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If the listener was game, my story continues with part two about the time I actually met Walt Disney himself. They were normally so enamored with the beautiful innocence of the photo that most were all ears for me to continue. That story took place when we were having breakfast in the Disneyland Hotel and Walt was walking the property to make sure everything was up to his high standards. My older sister, Gayle, spotted him and asked if he would agree to an autograph. I must admit at only nine years old she was pretty sharp and bold enough to make this request. In her later years she was kind enough to gift it to me. She had it mounted and framed with this stock photo of Walt holding a model of the Nautilus from the Disney film, "20,000 Leagues Under the Sea."<br />
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Walt Disney's Autograph </div>
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The enlarged image of the autograph shows it was written on a menu from the hotel restaurant which was shaped like a train. I was getting such great response to my stories that I felt compelled to also share them with park employees. The correct term for these workers is "Cast Members" and most of them are too young to have experienced the original Disneyland even as small children.<br />
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The Cast Members' reactions are my absolute favorites. They have a passion for where they work and they are well trained to treat park visitors as guests for the best experience possible. However, being so young means their vision of Walt Disney is just a mythical legend. So meeting someone in person who had direct contact with that legend somehow brings it all closer to home.<br />
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The "Great Moments with Mr. Lincoln" attraction is one of the longest running shows at the park. We always enjoy it because it is also full of Disneyland history. While waiting for the presentation to begin I was chatting up three of the Cast Members who were working the program. When I showed them the autograph they quickly led me over to a case displaying one of the original child menus just like Walt had signed for us. I was delighted to see the entire menu intact and it reaffirmed my signature's authenticity.<br />
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Display case at Great Moments with Mr. Lincoln</div>
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When it was pretty obvious that I was not a newcomer to Disney one of the cast members named Alex invited us to watch their legendary fireworks show from a special viewing area. We walked all the way to the front of the lines and watched right next to the famous bronze "Partners" statue of Walt and Mickey in front of the Cinderella Castle. This invitation was one of just several red carpets we received during our visit which all began with the simple sharing my little 64 year old snapshot.<br />
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As crowded, expensive and stressful as Disneyland can be today I left feeling that the Kingdom can still have Magic. All it takes is a little imagineering to the early days of Walt and his vision of it being the Happiest Place on Earth.<br />
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(Photo: Google Images)<br />
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<br />That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com0tag:blogger.com,1999:blog-6558695154123302029.post-2169067827913024622013-06-03T20:54:00.000-07:002013-06-04T10:06:41.663-07:00Cooking for Solutions Leads a Foodie's Weekend in Paradise<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-RjeANKe2BqJaxCshyphenhyphenE7z6HFXVASaXToKkL-VpAa-zsXv4I5HLfbPwASL4bZk1Q5xotdzAZ6aL5_XO8zAg8BfpQ9M9fh1dif2bSJxZO-VTk-z-FZFFnF0imcjwZvfbHYN5EBd6RSNz7J/s1600/cooking-for-solutions-sign.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-RjeANKe2BqJaxCshyphenhyphenE7z6HFXVASaXToKkL-VpAa-zsXv4I5HLfbPwASL4bZk1Q5xotdzAZ6aL5_XO8zAg8BfpQ9M9fh1dif2bSJxZO-VTk-z-FZFFnF0imcjwZvfbHYN5EBd6RSNz7J/s1600/cooking-for-solutions-sign.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Twelfth Annual Cooking For Solutions is a Grand Culinary Celebration in Monterey, CA</td></tr>
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I have always wanted to attend the <a href="http://cookingforsolutions.org/">Cooking For Solutions</a> event but this year my wish finally came true thanks to Kaycee McKenzie's organized trip with her culinary club, <a href="http://joyfultable.com/">Joyful Table</a>. My expectations were high but I was still blown away by every aspect of this gathering of food fanatics and conscience consumers. Little did I know that this great event would be just the beginning of a foodie's dream weekend of non-stop noshing in deliciousness. Gourmet food and beverages that are also good for the planet and soul brings celebrity chefs, artisan food purveyors and food lovers together for this three day festival at the beautiful <a href="http://montereybayaquarium.org/">Monterey Bay Aquarium</a>. My first picture here isn't even of food but one of the many billion dollar views that is the backdrop for this spectacular food fest.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAFO-_qcv93k8ftwAe6GMDu2kG9xum6r3w2h2YFujdhSSTKAsxNYJ7wm-d9RQSRILCHbrDWIvZQHcB06t7P299_ykevwbZDW9E7dofi2uhdN3qA7fWuRyyj7vEy0wGj2dNm1kZ5ReDLzZ/s1600/cooking-for-solutions-view.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAFO-_qcv93k8ftwAe6GMDu2kG9xum6r3w2h2YFujdhSSTKAsxNYJ7wm-d9RQSRILCHbrDWIvZQHcB06t7P299_ykevwbZDW9E7dofi2uhdN3qA7fWuRyyj7vEy0wGj2dNm1kZ5ReDLzZ/s1600/cooking-for-solutions-view.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Protecting this delicate natural resource is one of the missions of the Monterey Bay Aquarium</td></tr>
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One of the very first booths I visited was the <a href="http://seafoodwatch.org/">Seafood Watch</a>. Their slogan is "Can the oceans keep up with the hunt?" Perhaps because the oceans are so vast there is a misconception that they are impervious to human activity. The truth is that no part of the ocean is unaffected by us and nothing impacts that ecosystem more than fishing. I met this really friendly guy at the Seafood Watch booth named Santi and our paths kept crossing all day long. He gave me a DVD of the Seafood Watch story and was really amused when I told him that I have a VHS copy at home. It proves just how long the Seafood Watch program has been around and working hard to protect this delicate ecosystem. The program has also kept up with the times offering a great smart phone app in addition to<br />
their original handy reference cards for your wallet.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NO1JLpA0OMk2_VgPPYaQJFDGoF1yyWbMdDQTOxs6IQZ-FrE9xbSisBHcb4NfXs2CQ_g9ih0uZ_gkD722tUuSaSm9wc4jZz-wxOJdEKvtNulS14OXkH7-5ecjyk7SDv5C2ifS7GfZPwka/s1600/cooking-for-solutions-santi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NO1JLpA0OMk2_VgPPYaQJFDGoF1yyWbMdDQTOxs6IQZ-FrE9xbSisBHcb4NfXs2CQ_g9ih0uZ_gkD722tUuSaSm9wc4jZz-wxOJdEKvtNulS14OXkH7-5ecjyk7SDv5C2ifS7GfZPwka/s1600/cooking-for-solutions-santi.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Q: Why is this man smiling? A: His job helps save the seas. </td></tr>
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There was so much to see all at once that I nearly went into an option overload. Outside is the Great Tide Pool Deck where the main demo kitchen was ready with the amazing Monterey Bay as a backdrop. Watching celebrity chefs doing live demos doesn't get much better than this.<br />
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I was just about the start perusing the many rows of food booths when I heard that <a href="http://chefartsmith.net/">Chef Art Smith</a> was ready for a demo on the Great Tide Pool Deck. I have been a big Art Smith fan since meeting him at the <a href="http://lyfekitchen.com/">Life Kitchen</a> restaurant opening in 2011 when I <a href="http://reachcarl.blogspot.com/2011/06/lyfe-kitchen-finally-fast-food-for.html">blogged</a> about this exciting new dining concept. Art Smith is one of the original consulting chefs at LYFE Kitchens. Art has a highly infectious laugh and he entertained us while preparing a grilled shrimp dish on an Asian salad.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9T6huKZELIo-2ELyIoR-R7eKV8_kTWq-ziDRovLUQGwaGDP23rx8X231eV7hLrzW0VrXPOBU3XUBKH9fewHGAJ_NU8Ax-1iJv3cQop7ImHYOf06qrZjsNDF9aOxqRvhUprB2aYcamlIsk/s1600/cooking-for-solutions-chef-art-smith.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9T6huKZELIo-2ELyIoR-R7eKV8_kTWq-ziDRovLUQGwaGDP23rx8X231eV7hLrzW0VrXPOBU3XUBKH9fewHGAJ_NU8Ax-1iJv3cQop7ImHYOf06qrZjsNDF9aOxqRvhUprB2aYcamlIsk/s1600/cooking-for-solutions-chef-art-smith.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Art Smith was totally in his element having fun with food.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Slightly spicy grilled shrimp on a fresh salad courtesy of Chef Art Smith.</td></tr>
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<a href="http://www.wholefoods.com/">Whole Foods</a> is a major sponsor of this event so many of the brands were familiar to me as I am a frequent customer of several of their stores in Santa Cruz, Los Gatos and Sacramento.<br />
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I was like a kid in a candy shop when Art Smith's demo wrapped up. There were so many booths that I couldn't make up my mind which direction to head. The vegetarian sushi booth wasn't a bad start.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOulOD3L85XUHR3fmx5O5KnInTbF5PuyH3D0gFVxzz2GUtgZoeXod7qXwt1tu5OeAxuOVE3wYdiyFI6QSyW08x7S8rRxPOKUgHPXY4sM7GX5avpiHeE-38cB3lKVK1hc4Xntwm-4-djJSq/s1600/cooking-for-solutions-sushi-bites.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOulOD3L85XUHR3fmx5O5KnInTbF5PuyH3D0gFVxzz2GUtgZoeXod7qXwt1tu5OeAxuOVE3wYdiyFI6QSyW08x7S8rRxPOKUgHPXY4sM7GX5avpiHeE-38cB3lKVK1hc4Xntwm-4-djJSq/s1600/cooking-for-solutions-sushi-bites.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cucumber, Carrot and Avocado Rolls from Whole Foods.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl8h_StwGM34ll2iDlCQeZI0dfgi8dBpEzj7XbOYOyluGKnG3L_rAkDSUzdO34MzG5iWkaoXJ7fedOjqxTvAkuEd_kWx_PBr2bLMBzDvob_bngYQL-q8QWZELPL_PLn9x8n58Hvy9VO9uK/s1600/cooking-for-solutions-levs-kombucha.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl8h_StwGM34ll2iDlCQeZI0dfgi8dBpEzj7XbOYOyluGKnG3L_rAkDSUzdO34MzG5iWkaoXJ7fedOjqxTvAkuEd_kWx_PBr2bLMBzDvob_bngYQL-q8QWZELPL_PLn9x8n58Hvy9VO9uK/s1600/cooking-for-solutions-levs-kombucha.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lev's Original Kombucha</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_OcIQbL-w-mNtLLXZ-1hccUmkD2fwA5zwtDVTrfxt4BcglIn9LscQs-mvq8qbVXrTGWffMk6YLD6KI7qZN6ZTpcSpwwl14uOm0SxgPl3utUQSgABou80yDW6maxxuKIzFUBZzNePNsJDL/s1600/cooking-for-solutions-california-lavash.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_OcIQbL-w-mNtLLXZ-1hccUmkD2fwA5zwtDVTrfxt4BcglIn9LscQs-mvq8qbVXrTGWffMk6YLD6KI7qZN6ZTpcSpwwl14uOm0SxgPl3utUQSgABou80yDW6maxxuKIzFUBZzNePNsJDL/s1600/cooking-for-solutions-california-lavash.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">California Lavash sheet readying for a sweet wrap</td></tr>
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One of my favorite bites of the whole event was this sweet pinwheel. I use lavash quite often but only for savory snacks. The fresh berries, yogurt and crunchy granola all gave this little bite big flavors.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaqNEzgmRT7UkfV1Zh-fHN2_aGJTR66AZshzzsGz3mP-ZMjNM1kDn_9FHhVmTH9tE_OCpKUEPZbpA_G7zfiR3R_V62JIeqjmJmiZjNO_TvdllXziamF-sbU-24_-1TpWA-7YMPlmhgn3eg/s1600/cooking-for-solutions-desert-lavash-pinwheels.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaqNEzgmRT7UkfV1Zh-fHN2_aGJTR66AZshzzsGz3mP-ZMjNM1kDn_9FHhVmTH9tE_OCpKUEPZbpA_G7zfiR3R_V62JIeqjmJmiZjNO_TvdllXziamF-sbU-24_-1TpWA-7YMPlmhgn3eg/s1600/cooking-for-solutions-desert-lavash-pinwheels.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert Pinwheel with all the right stuff</td></tr>
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I was registered for two salons which were special presentations in the conference rooms at the aquarium. The first was by California premium freshwater fish ranch, <a href="http://passmoreranch.com/">Passmore Ranch</a>. After hearing his presentation on sustainable fish owner Michael Passmore had us all eager to get our hands on his white sturgeon, black bass, striped bass, catfish, silver carp, trout and caviar. However, we will have to wait until he is able to deliver because for now his customers are only some of the country's best chefs. As Michael spoke Chef Jeff Rogers did a variety of preparations with Passmore Ranch fish.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMon3luSxxd5eBo93pzRBA310krv9xEITiwMuvh5c9eCCD5WgeGSWHT2lqmMBybaQ67FnACN4SV3krXxb90xYPBIBfhUBibr0dAvvCumf1fNjz-ySOUf8rlr5WLYdmqzyHPIRoOTg5wa85/s1600/cooking-for-solutions-passmore-ranch-presentation.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMon3luSxxd5eBo93pzRBA310krv9xEITiwMuvh5c9eCCD5WgeGSWHT2lqmMBybaQ67FnACN4SV3krXxb90xYPBIBfhUBibr0dAvvCumf1fNjz-ySOUf8rlr5WLYdmqzyHPIRoOTg5wa85/s1600/cooking-for-solutions-passmore-ranch-presentation.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Michael Passmore (left) tells their story as Chef Jeff Rogers (right) prepares their goods.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsqq6toOZLvq0O3EAztAMItLiwFjIDKGSSUZ66tezcMwmVirNyAyvizxyc0W_TAiqZZC5zNR7TBcxxEXX_DdROTagLg-FHMpAg0Wkpl7xitYAGJoLOqCBM1PUwAgHjpdd6M4BSn9YHsqxG/s1600/cooking-for-solutions-passmore-ranch-fish.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsqq6toOZLvq0O3EAztAMItLiwFjIDKGSSUZ66tezcMwmVirNyAyvizxyc0W_TAiqZZC5zNR7TBcxxEXX_DdROTagLg-FHMpAg0Wkpl7xitYAGJoLOqCBM1PUwAgHjpdd6M4BSn9YHsqxG/s1600/cooking-for-solutions-passmore-ranch-fish.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">One of several Passmore Ranch fish prepared by Chef Rogers</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOEF5O8_X1RnlbfVLEgDI4ZJXe62UVgyaWCEQVk4x5s6o-Q7RfG8XF-lJY8p7A9FqAEXl3xaqq68Hsq6OC4WCEr2uhSMIjo4kHUtHSZEFE3WIRCcBUE2M8YyWEZAv3bE5KHXY2X8mGnlIo/s1600/cooking-for-solutions-passmore-ranch-catfish.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOEF5O8_X1RnlbfVLEgDI4ZJXe62UVgyaWCEQVk4x5s6o-Q7RfG8XF-lJY8p7A9FqAEXl3xaqq68Hsq6OC4WCEr2uhSMIjo4kHUtHSZEFE3WIRCcBUE2M8YyWEZAv3bE5KHXY2X8mGnlIo/s1600/cooking-for-solutions-passmore-ranch-catfish.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Lucky us to get this tasty sample of Passmore Ranch Catfish</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqqjcAzngXwV-1ldjt-8QIIRutLjqj9HRvpZlpN_5ewatAOdgk3EZeH839N1HwXMk8OqsoaPuNjFasx2Sl2m8n5ycPpXx-aAr1Y8gtMfoQA7HwQ2pXyZjwvyy4IzwrAmCyqxOo7EZ6VAfy/s1600/cooking-for-solutions-passmore-ranch-family.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqqjcAzngXwV-1ldjt-8QIIRutLjqj9HRvpZlpN_5ewatAOdgk3EZeH839N1HwXMk8OqsoaPuNjFasx2Sl2m8n5ycPpXx-aAr1Y8gtMfoQA7HwQ2pXyZjwvyy4IzwrAmCyqxOo7EZ6VAfy/s1600/cooking-for-solutions-passmore-ranch-family.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vandy and Michael Passmore keep their family farming tradition alive at Passmore Ranch</td></tr>
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<div class="separator" style="clear: both; text-align: center;">
</div>
The other great salon I enjoyed was presented by <a href="http://tfewines.com/">Trinchero Family Wines</a>. Susan Smith gave our sense of smell a good workout with a lesson called Mastering Wine Aromas.
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanJDoBQ_Qdct9vt6AsfA5fmwNkXzYMfTGOs27EzrJMXw0NNXzJG-KzD-5qw2v-7bkUNYIZRmH1W0pFb1ipl4XQkWmRRVpZFeSJCdbDc_6Ks-fvXjl08-UCICXiACYNgDTh2_GzwmP7ne8/s1600/cooking-for-solutions-trinchero-wines-susan-smith.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhanJDoBQ_Qdct9vt6AsfA5fmwNkXzYMfTGOs27EzrJMXw0NNXzJG-KzD-5qw2v-7bkUNYIZRmH1W0pFb1ipl4XQkWmRRVpZFeSJCdbDc_6Ks-fvXjl08-UCICXiACYNgDTh2_GzwmP7ne8/s1600/cooking-for-solutions-trinchero-wines-susan-smith.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Susan Smith, Director of Customer Relations at Trinchero Family Wines in St. Helena, CA</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSg-s6CYhBaxnsM27y5bLfSGStpQe2n4-9L9fIDtZU286-l0qtlodpn491MrgV0-bdpHluu-V5Ho7xbb2Qj9C8MpEGpeZapRW6F7zEdQWOH2Iujd8VfHqRbvwiD9zV219iQHplj_jj-mKN/s1600/cooking-for-solutions-aroma-wheel.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSg-s6CYhBaxnsM27y5bLfSGStpQe2n4-9L9fIDtZU286-l0qtlodpn491MrgV0-bdpHluu-V5Ho7xbb2Qj9C8MpEGpeZapRW6F7zEdQWOH2Iujd8VfHqRbvwiD9zV219iQHplj_jj-mKN/s1600/cooking-for-solutions-aroma-wheel.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ordinary aromas that become challenging to identify just by nose.</td></tr>
</tbody></table>
Susan used this really cool Aroma Wheel we spun to pick mystery aromas. Many of them are so common that it was really surprising that we could not readily identify them. There was also huge differences of opinion within the teams which shows how really subjective sense of smell can be.<br />
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After a great lunch in the new Monterey Bay Aquarium restaurant, Cindy's Waterfront, we sampled more food booth offerings and then had a wine and cheese reception at the hotel. By then you would have thought that more food would have been not that high on our agenda but dinner awaited us at one of the best restaurants in town, <a href="http://www.passionfish.net/">Passionfish</a>. No doubt this trip was a truly a foodie's fantasy come true.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTKYQg_H7Afy_wrCK8eNmfGSYd7reGMo9VZh_foTcbmQShH5rqa0Eo1IzbO-54CWIWB7A_ua7ruiZvi3WE4izsCGQEh3_hddyuFlynts5JbqH8hm9-B2RGbre9i3Xo8okWyRwGczZgdUEE/s1600/cooking-for-solutions-passionfish-sign.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTKYQg_H7Afy_wrCK8eNmfGSYd7reGMo9VZh_foTcbmQShH5rqa0Eo1IzbO-54CWIWB7A_ua7ruiZvi3WE4izsCGQEh3_hddyuFlynts5JbqH8hm9-B2RGbre9i3Xo8okWyRwGczZgdUEE/s1600/cooking-for-solutions-passionfish-sign.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">701 Lighthouse Avenue in Pacific Grove, CA (831-655-3311)</td></tr>
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In keeping with our theme of sustainability at the Monterey Bay Aquarium we had the pleasure of tasting the works of Chef Ted Walters. Ted and his wife Cindy helped launch the sustainable food movement in Monterey County. Ted was kind enough to come out and visit our table in the middle of a very busy Saturday night.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPz6iJBe-bWgEpIq5XHt9oyaB-eZrHLDm5fSCnASn9B7nGjQmuUzowRwUfLd3hSissY3hHOywoAnc8J6OEniZHTT9yttykPczqd1OWCXVNyyniWlQayq3U6f24yKvq9uwmnXz3-sXxJ5G7/s1600/cooking-for-solutions-passionfish-chef-ted-walters.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPz6iJBe-bWgEpIq5XHt9oyaB-eZrHLDm5fSCnASn9B7nGjQmuUzowRwUfLd3hSissY3hHOywoAnc8J6OEniZHTT9yttykPczqd1OWCXVNyyniWlQayq3U6f24yKvq9uwmnXz3-sXxJ5G7/s1600/cooking-for-solutions-passionfish-chef-ted-walters.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Owner Ted Walters</td></tr>
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The biggest problem we had at Passionfish was just deciding. Three appetizers caught our eyes right off the bat and not a single one disappointed. An entree size portion of this Gnocchi could have easily made me happy for the rest of the night.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91ASN-03I9QoSD0Y37koJQ6PpVxTWySC6SiECEyPWNrSG7CxZJE9bG8o1MyvdUmn9RqeEr-lKznRvtwzIcWtzDrg7ewmZ229NOBZ3COrIXgnhTz3NY9OMYuO90E4uNqBlemzeyvXQuuYC/s1600/cooking-for-solutions-passionfish-ricotta-gnocchi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91ASN-03I9QoSD0Y37koJQ6PpVxTWySC6SiECEyPWNrSG7CxZJE9bG8o1MyvdUmn9RqeEr-lKznRvtwzIcWtzDrg7ewmZ229NOBZ3COrIXgnhTz3NY9OMYuO90E4uNqBlemzeyvXQuuYC/s1600/cooking-for-solutions-passionfish-ricotta-gnocchi.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ricotta Gnocchi/tomato brown butter/arugula – $8.00</td></tr>
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Another regular item on their STARTERS menu we found irresistible are the Asparagus fries.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDiMOk_yAvd7EdIl70ChQOBvEvdXQLZrxOT-bx1NHYNLL8xOhgMrVpESv-Ove2IFlNF5PW0QYHtINpJ5tFUmsbUkV91j9ir4ABVV16kJTqke7Z7bMLMbC48Fmp0BGHjnjwt9GOg1FNWpOz/s1600/cooking-for-solutions-passionfish-asparagus.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDiMOk_yAvd7EdIl70ChQOBvEvdXQLZrxOT-bx1NHYNLL8xOhgMrVpESv-Ove2IFlNF5PW0QYHtINpJ5tFUmsbUkV91j9ir4ABVV16kJTqke7Z7bMLMbC48Fmp0BGHjnjwt9GOg1FNWpOz/s1600/cooking-for-solutions-passionfish-asparagus.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asparagus fries with sesame aioli – $8.00</td></tr>
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The Sea Scallop starter was loaded with flavors and textures but they all worked together beautifully.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MOLpwbO3asbta8gR5fbBbmvrtmLYzUjZsi8qQYuydAv9Hln_o3n4ypNdxFi6gPvk4KxklqMDGguYrgLVZv4HDwX8fmfdQMGU6VJcMNLxSp8WTUc1d7wdQgwL4mVPSMzaKbV_tIZS0onw/s1600/cooking-for-solutions-passionfish-scallops.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MOLpwbO3asbta8gR5fbBbmvrtmLYzUjZsi8qQYuydAv9Hln_o3n4ypNdxFi6gPvk4KxklqMDGguYrgLVZv4HDwX8fmfdQMGU6VJcMNLxSp8WTUc1d7wdQgwL4mVPSMzaKbV_tIZS0onw/s1600/cooking-for-solutions-passionfish-scallops.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sea Scallop/caper-raisin-walnut relish/artichoke risotto cake – $8.00</td></tr>
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Listed as a salad on their menu this Dungeness Crab and Avocado stack is large enough to be an entree itself or shared by two. I am a big fan of this combination so I order it often. I have to say their ginger vinaigrette made it among the very best I've ever tasted.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDT67V7XTOVq_RBj1CfXodIHBNFbihguhlyI52PTmlMgyP8tPcC-8pFuspxRu-4qsLEBouRj5nnhVcv8VBZavi0xilKxIpYsWVb8oSvIiriyd0jZbd7Pwcyvsk9WXOwNKLj3snT-PgNkF/s1600/cooking-for-solutions-passionfish-crab-and-avocado-salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDT67V7XTOVq_RBj1CfXodIHBNFbihguhlyI52PTmlMgyP8tPcC-8pFuspxRu-4qsLEBouRj5nnhVcv8VBZavi0xilKxIpYsWVb8oSvIiriyd0jZbd7Pwcyvsk9WXOwNKLj3snT-PgNkF/s1600/cooking-for-solutions-passionfish-crab-and-avocado-salad.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dungeness Crab and Avocado salad/spicy ginger vinaigrette – $16.00<br />
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Perfectly grilled Rainbow Trout arrived at our table with the bones removed and ready to melt in our mouths. How great is it to see trout as a regular menu item!
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxtudxoCCDGfQ_mmBgVqVGZouwYoEBmcCY9Mn7EMHeqz77VHTloD-fVMZhZir1XJKUW3bOM2nNrUnRwi5MgzVi9hP7zpy0PG7dF84j9hxtmHNdGpmLdP-nH-LXG7Ww6OLL8AfDw6dKvE_/s1600/cooking-for-solutions-passionfish-rainbow-trout.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxtudxoCCDGfQ_mmBgVqVGZouwYoEBmcCY9Mn7EMHeqz77VHTloD-fVMZhZir1XJKUW3bOM2nNrUnRwi5MgzVi9hP7zpy0PG7dF84j9hxtmHNdGpmLdP-nH-LXG7Ww6OLL8AfDw6dKvE_/s1600/cooking-for-solutions-passionfish-rainbow-trout.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rainbow Trout/basil stuffed/red wine braised vegetables – $18.00</td></tr>
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<div style="text-align: left;">
Passionfish is not just a fish restaurant. Among their slow cooked meats is one of their signature dishes Spoonable 12 hour lamb breast which is so tender you can really eat it with a spoon.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctSIGvkxo7-NMhx0b3GfByZ5Z7-8-mfuEQr_MY8YFB9N_bCfqZpgfvIFlwwWNOpbib2og7oPzuwme4JP1zfmPtfbvsdBkamfExapmIgVL6w0BhKIAlhoIvS12OVpFCGy_E3yuZ7wy6xYv/s1600/cooking-for-solutions-passionfish-lamb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctSIGvkxo7-NMhx0b3GfByZ5Z7-8-mfuEQr_MY8YFB9N_bCfqZpgfvIFlwwWNOpbib2og7oPzuwme4JP1zfmPtfbvsdBkamfExapmIgVL6w0BhKIAlhoIvS12OVpFCGy_E3yuZ7wy6xYv/s1600/cooking-for-solutions-passionfish-lamb.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spoonable 12 hour Lamb Breast/Meyer Lemon Tajine/Goat cheese – $18.00</td></tr>
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Even vegetarians have something to shout about at Passionfish. I tried their Warm whole grain "tabouli" and it was one of the most delicious non-meat entrees I've ever had. The crunch from the almonds and the freshness of the English Peas add so many layers of texture and flavors here.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi82U2YgiE2-QX_74KTqAkS7x0evVz6gY3Z_KM8AWPeuPeebr7BFvVL7bgfY9izv0BKa-nnNSPSXHqmCLQRaWrrgrcMwRJ0rW_MUFjgINIZIv-qA6LPjsVZeS5lFIhKlf5ZvRoJOj1kjj9V/s1600/cooking-for-solutions-passionfish-tabouli.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi82U2YgiE2-QX_74KTqAkS7x0evVz6gY3Z_KM8AWPeuPeebr7BFvVL7bgfY9izv0BKa-nnNSPSXHqmCLQRaWrrgrcMwRJ0rW_MUFjgINIZIv-qA6LPjsVZeS5lFIhKlf5ZvRoJOj1kjj9V/s1600/cooking-for-solutions-passionfish-tabouli.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Warm "Tabouli"/Orange spice gastrique/English Peas/chard/almonds – $16.00</td></tr>
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The first item on their dessert menu is an all-time favorite of mine so I didn't look any further than the Banana Bread Pudding. For me it simply hit every base in the bread pudding ball park. This dessert was the end of our great meal but only the beginning of my trips back to experience more Passionfish.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OwHsmplq3uqNi1k0KLe0fAz8U87aK2K_dsctWYonDx8l4rCJeY3FHdEwIV8m3BnUd7Zzi-y0-AhhsAD9z3RlOjUv3LXbkQmsSWOt_2uFTLHpUcYGiria0GJ0p0GqaMezTwtPFsy7VGML/s1600/cooking-for-solutions-passionfish-banana-bread-pudding.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OwHsmplq3uqNi1k0KLe0fAz8U87aK2K_dsctWYonDx8l4rCJeY3FHdEwIV8m3BnUd7Zzi-y0-AhhsAD9z3RlOjUv3LXbkQmsSWOt_2uFTLHpUcYGiria0GJ0p0GqaMezTwtPFsy7VGML/s1600/cooking-for-solutions-passionfish-banana-bread-pudding.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana Bread Pudding with Madeira caramel sauce and a dollop of whipped cream – $6.00 </td></tr>
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The final lap on our Cooking For Solutions trip was up the coast to another local landmark, <a href="http://www.philsfishmarket.com/">Phil's Fish Market</a> for lunch on Sunday. Phil's is famous for their Cioppino and was even featured on Bobby Flay's Throwdown show on The Food Network. For over 25 years Phil's has drawn huge crowds to the tiny little town of Moss Landing. It was a logical spot to wrap up our weekend of culinary indulgence on the Central Coast.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7raH6LFQvqaZw3ZLFB06QttpTbnWWu02kvATQXEjHiep1xNoKO8LyyvvKehLiKSoOjTKpz2LrHYcG82G8UISXEB7IQSLpCiu-ckROpbzQBII0xMgJDMq78zZhXpQwyBeYUIQJkZ1O-XI/s1600/cooking-for-solutions-phils-sign.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7raH6LFQvqaZw3ZLFB06QttpTbnWWu02kvATQXEjHiep1xNoKO8LyyvvKehLiKSoOjTKpz2LrHYcG82G8UISXEB7IQSLpCiu-ckROpbzQBII0xMgJDMq78zZhXpQwyBeYUIQJkZ1O-XI/s1600/cooking-for-solutions-phils-sign.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A landmark eatery at 700 Sandholdt Road, Moss Landing, CA (831-633-2152)</td></tr>
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The line was long to place your order although it moved quickly. However, it did not move quick enough past the bar for me to miss the outrageously good looking Bloody Mary that the bartenders were cranking out. After all, it was Sunday and close enough to brunch for me to try one.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yyqF9ed5ziEL-yQN4jd6YBOe6dOX6AenTtfDTfrnRM8g_YTO0uDAz6IkCJYLgqqIPdwnPN2wguGBmNXg0XOpwtdWdscZmWPYl9GVV0t2jz9isXli1oqaKt7nA-BKHGCt76nXuUUtZj-z/s1600/cooking-for-solutions-phils-bloody-mary.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yyqF9ed5ziEL-yQN4jd6YBOe6dOX6AenTtfDTfrnRM8g_YTO0uDAz6IkCJYLgqqIPdwnPN2wguGBmNXg0XOpwtdWdscZmWPYl9GVV0t2jz9isXli1oqaKt7nA-BKHGCt76nXuUUtZj-z/s1600/cooking-for-solutions-phils-bloody-mary.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just the right spices makes Phil's Mary a must.</td></tr>
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Another no-brainer that jumped right out of a very impressive menu was the Crab Roll. Served with fries and great cole slaw it paired perfectly with my Bloody Mary. This trip was not my first hayride at Phil's but certainly won't be my last.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDT5uNRIYCPv-BRvshmIBGjryHgbqxjxAI2UYt16ClBJnq3bYqNFQDS_aFKD9oSE-9SPGphULihro8ThjaqQRMAajVxolnK6cUMGTsW0WSn5GUGUtzAV6eFGJMdSAnlwZ12UPJvaNicIHK/s1600/cooking-for-solutions-phils-lobster-roll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDT5uNRIYCPv-BRvshmIBGjryHgbqxjxAI2UYt16ClBJnq3bYqNFQDS_aFKD9oSE-9SPGphULihro8ThjaqQRMAajVxolnK6cUMGTsW0WSn5GUGUtzAV6eFGJMdSAnlwZ12UPJvaNicIHK/s1600/cooking-for-solutions-phils-lobster-roll.jpg" /></a></div>
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So most people including seasoned foodies might have called it a day after this glorious weekend of noshing. I would have too except that we were just so close to Castroville and it just happened to be the weekend of the annual <a href="http://www.artichoke-festival.org/">Artichoke Festival</a>. Artichokes are truly one of my favorite foods and I had never been to this event honoring them at their Capital City.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZkfzPMCOdQ067iOFlBOolv6Fm6_sLQih0K_D-GOOMmFHKkgs1v5K7Ww0FqmoE6xThbgkx13gaQQRe7xaYsD25j320UbsdAiWO7gF65QdKIuYj_5_L3RpcAuhCAvF6UPGq3_mMK17zrNjU/s1600/cooking-for-solutions-artichoke-festival-sign.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZkfzPMCOdQ067iOFlBOolv6Fm6_sLQih0K_D-GOOMmFHKkgs1v5K7Ww0FqmoE6xThbgkx13gaQQRe7xaYsD25j320UbsdAiWO7gF65QdKIuYj_5_L3RpcAuhCAvF6UPGq3_mMK17zrNjU/s1600/cooking-for-solutions-artichoke-festival-sign.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Artichoke Center of the World and the opening of their season in May</td></tr>
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We were way too full to partake in most of the offerings but our downfall was catching this sign. A little dessert in the spirit of the great 'Choke was just what the doctor ordered after lunch at Phil's.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7O1XUV3sWoDvTXyO62r4KiA0LCXqaNQYxY-po-hr-9eDvV-Ko2pnalB1W3_YWntCUZPoUiipaVdDF6xgen8VE1snCJG87tqnrWMhwuVppohDGe9_xCfw5_nX16kU_C4gE2MgyR_3JfBy/s1600/cooking-for-solutions-artichoke-cupcakes-sign.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7O1XUV3sWoDvTXyO62r4KiA0LCXqaNQYxY-po-hr-9eDvV-Ko2pnalB1W3_YWntCUZPoUiipaVdDF6xgen8VE1snCJG87tqnrWMhwuVppohDGe9_xCfw5_nX16kU_C4gE2MgyR_3JfBy/s1600/cooking-for-solutions-artichoke-cupcakes-sign.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What's not to love about mating artichokes and cupcakes?</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwRJ4eHD09i3mCb7wbMXLS650t1qmjxOmRYlnBUx-Db_qIJLgkXWsMXLZGTOqKu1W9HwvTXK9y76x5jUHoddVe8BusWp1Yvh4Zr8GIWKnBlxlUBLlSh4T32xEM5SplfiMe8RsDNyTKYFc/s1600/cooking-for-solutions-artichoke-cupcake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwRJ4eHD09i3mCb7wbMXLS650t1qmjxOmRYlnBUx-Db_qIJLgkXWsMXLZGTOqKu1W9HwvTXK9y76x5jUHoddVe8BusWp1Yvh4Zr8GIWKnBlxlUBLlSh4T32xEM5SplfiMe8RsDNyTKYFc/s1600/cooking-for-solutions-artichoke-cupcake.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Both sweet and savory sort of like carrot cake. A nice finale to the weekend of fantastic food.</td></tr>
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Big thanks to Joyful Table for a remarkable weekend of culinary adventure. I met so many great people who are genuinely passionate about food. I have a favorite new restaurant in Passionfish. I look forward to returning to Monterey because so many there people support ocean friendly seafood.
That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com0tag:blogger.com,1999:blog-6558695154123302029.post-42650793483778960972013-04-25T10:42:00.000-07:002013-04-26T06:11:25.690-07:00Off the Grid Goes On the Grass for a Picnic at the Presidio<br />
Sundays from now until October will be much tastier at The Presidio thanks to the season opener of <a href="http://offthegridsf.com/">Off The Grid</a> that will end every week with an outdoor gathering of food purveyors. Their massive lawn area is covered with picnickers, lined by food trucks, booths and now even features a farmer's market. I was fortunate to be invited again by <a href="http://wagstaffworldwide.com/">Wagstaff Worldwide</a> who handles the promotion for Off the Grid. Last month I <a href="http://http//reachcarl.blogspot.com/2013/03/off-grid-food-truck-rally-full-of-firsts.html">posted</a> about their first Friday at Fort Mason event of the season.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozKRIVEev4LLwiBzcz11W1pZCwdoDd2U3Ysladq4XMBRi7UC7iDfaLVHfxMKUltMdFSICXIsGbXsu_ie0-o6zXajMAgGAfPhUjKhUceEAabnvH6imdDHMxUy5tqVhsiiFm9yObtZgZuyX/s1600/presidio-picnic-sailboats.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozKRIVEev4LLwiBzcz11W1pZCwdoDd2U3Ysladq4XMBRi7UC7iDfaLVHfxMKUltMdFSICXIsGbXsu_ie0-o6zXajMAgGAfPhUjKhUceEAabnvH6imdDHMxUy5tqVhsiiFm9yObtZgZuyX/s1600/presidio-picnic-sailboats.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For starters here is the view as you nosh on some of the best street food ever.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Under the center canopy a DJ keeps the picnic grooving to a great variety of tunes.</td></tr>
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As with any Off the Grid event beverages are not overlooked and we kicked things off nicely with a variety of cold beers and the Sunday morning classic Bloody Mary.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_yhxFheXi_B6RBCJA8r0VTfLZlq_GcTGxD6UGceD1eqUzwKizvwPCL72E0PdI3D-3ASOaqJvwHFoexhBa_l0o98oTZ60feIvrufTIV4WT8kC-B7q9t6UpahnrYY7no4Xg2fKqSbYbgr7A/s1600/presidio-picnic-beverage-bucket.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_yhxFheXi_B6RBCJA8r0VTfLZlq_GcTGxD6UGceD1eqUzwKizvwPCL72E0PdI3D-3ASOaqJvwHFoexhBa_l0o98oTZ60feIvrufTIV4WT8kC-B7q9t6UpahnrYY7no4Xg2fKqSbYbgr7A/s1600/presidio-picnic-beverage-bucket.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A bucket o' beverages that instantly said "Picnic" on our blanket.<br />
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We opened with fantastic fish tacos from <a href="http://cholitalinda.com/">Cholita Linda</a>. These Baja style beauties hit all the bases on texture and flavors. I could have had a couple of more and then just called it quits in the warm sunshine.<br />
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Cholita Linda was also featuring fresh squeezed juices at their booth which were greatly appreciated on this unseasonably warm Spring day.</div>
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Next we dove into some fresh donuts from the <a href="http://gostreatery.com/">Go Streatery</a> food truck. They had a nice crisp on the outside, super light inside and totally lived up to their claim of "Glorious Peasant Food."<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPiVwB6AgIdmvRCvwT9tLwB-XpgwPE9OSpgSkjpPPy2JQxiarHMhRdrxRg1qIB6vpPN-HT_s-e6maA74PO8WErD-Z1skTkKiHrqcev-h8HCZzBc4bYx8r-5J56aLrht30rej0P4K_6f4Rw/s1600/presidio-picnic-donuts.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPiVwB6AgIdmvRCvwT9tLwB-XpgwPE9OSpgSkjpPPy2JQxiarHMhRdrxRg1qIB6vpPN-HT_s-e6maA74PO8WErD-Z1skTkKiHrqcev-h8HCZzBc4bYx8r-5J56aLrht30rej0P4K_6f4Rw/s1600/presidio-picnic-donuts.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Donuts from Go Streatery Food Truck</td></tr>
</tbody></table>
Before we knew it Miyagi Oysters from <a href="http://hogandrocks.com/">Hog and Rocks</a> showed up with a light red wine vinaigrette. These oysters from Summerset, Washington sell for $3.00 each at the Hog and Rocks' truck.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVhdhtA1X9MNpS80I7gAuqBi0uSYl8o4CsLVslTYm5fF9PPEmEFD_TFqiJrBlUusykq5gShb9EK2Y8Sn3XceibMeALMXyxRHks9_WWc1liEM0R12KNjOawN5nzFh7-kSFaZSUxuXEYwG0/s1600/presidio-picnic-oysters.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVhdhtA1X9MNpS80I7gAuqBi0uSYl8o4CsLVslTYm5fF9PPEmEFD_TFqiJrBlUusykq5gShb9EK2Y8Sn3XceibMeALMXyxRHks9_WWc1liEM0R12KNjOawN5nzFh7-kSFaZSUxuXEYwG0/s1600/presidio-picnic-oysters.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hog and Rocks in the Mission District is a unique bar for Oyster, Ham and whiskey lovers.</td></tr>
</tbody></table>
Next we sampled some more traditional foods you'd be likely to find in a picnic basket like turkey sandwiches, potato salad and open faced salmon sandwiches. These offerings were all courtesy of another Off The Grid regular truck, <a href="http://thewholebeast.com/">The Whole Beast</a>.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-YC89VAPOQLxn4Ip5eYh3cyH7Y4vgNrmzmf7nM3kXhiukVmLH4YW_THiCWPJzD93pJ6PVH2BWr2KCbTcM9u1Zzah1ZhvqDI3HjHaFwNhakaqH1rp1kvR7vrRZC0cpO2wfg-N3fNogYOU4/s1600/presidio-picnic-turkey-sandwich.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-YC89VAPOQLxn4Ip5eYh3cyH7Y4vgNrmzmf7nM3kXhiukVmLH4YW_THiCWPJzD93pJ6PVH2BWr2KCbTcM9u1Zzah1ZhvqDI3HjHaFwNhakaqH1rp1kvR7vrRZC0cpO2wfg-N3fNogYOU4/s1600/presidio-picnic-turkey-sandwich.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked Turkey, Avocado and Bacon Sandwich</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf17X7_5dP2uIrQtxLNSf1BaU6_TZjJyfz-3K4WhnoLNNW3_0nE86dpZu7MDfPMZMajNtrxEbfx9nZHsfB66jNl4BhjJKipcFHrLu9-_GadfJn7D0GkWHJgNkUoMbuVcYl9Jy2MHRKRjwN/s1600/presidio-picnic-potato-salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf17X7_5dP2uIrQtxLNSf1BaU6_TZjJyfz-3K4WhnoLNNW3_0nE86dpZu7MDfPMZMajNtrxEbfx9nZHsfB66jNl4BhjJKipcFHrLu9-_GadfJn7D0GkWHJgNkUoMbuVcYl9Jy2MHRKRjwN/s1600/presidio-picnic-potato-salad.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Classic Picnic Potato Salad</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDEL8lkTo07h6MRzsMazUyT2dcE2FZ_74ml3ofLqZW7zskEaPlZyUTMw8qHBEqfCFnbNILzOMDzw6sKHknR3ia4hiIT3EUrrEgQeoXT1nB6eC2Oz1t_dPXf8O_dpu3aPL__b1m6koU1ae/s1600/presidio-picnic-lox-bagel-cream-cheese.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDEL8lkTo07h6MRzsMazUyT2dcE2FZ_74ml3ofLqZW7zskEaPlZyUTMw8qHBEqfCFnbNILzOMDzw6sKHknR3ia4hiIT3EUrrEgQeoXT1nB6eC2Oz1t_dPXf8O_dpu3aPL__b1m6koU1ae/s1600/presidio-picnic-lox-bagel-cream-cheese.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lox and cream cheese on a fresh bagel</td></tr>
</tbody></table>
Another unique feature at the picnic is a mobile bar service that delivers craft cocktails, beer and wine directly to your blanket. We tried both a traditional Mimosa and this one with the surprise addition of cucumber adding another whole layer of flavor.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCNgUlgQLV4bAA33rzOh7WwJ6kGXnPLW6HUz3pdE4JnvGBcvkOcYNSsJyWWDjISkWkv81z6ov9kuPlDs2BL-Y29VoxE7PqGbY4G5mZ9CoiEqAh2pRcF8bnusCkPtdHvtrYQ97XgOEh9nZ/s1600/presidio-picnic-cucumber-mimosa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCNgUlgQLV4bAA33rzOh7WwJ6kGXnPLW6HUz3pdE4JnvGBcvkOcYNSsJyWWDjISkWkv81z6ov9kuPlDs2BL-Y29VoxE7PqGbY4G5mZ9CoiEqAh2pRcF8bnusCkPtdHvtrYQ97XgOEh9nZ/s1600/presidio-picnic-cucumber-mimosa.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Campagne, Orange Juice plus Cucumber Mimosa</td></tr>
</tbody></table>
Among the participating farms is Hidden Star Orchards offering apples, blueberries, cherries and several tasty extracts for cooking and beverages.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVeWx8mD1hz68xZu3k4aIvajjngx3kMUBePJZyGedn3WkJDMm_4tGx1nojVkA-WiPgrhaDDyFdA4dU_PK8Je36ccnGsnqWGQWgG80Opkvbir3BfKOnN1S2WDkapmaEhXadQgRW4bd7eBZ/s1600/presidio-picnic-hidden-star-orchards-extracts.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVeWx8mD1hz68xZu3k4aIvajjngx3kMUBePJZyGedn3WkJDMm_4tGx1nojVkA-WiPgrhaDDyFdA4dU_PK8Je36ccnGsnqWGQWgG80Opkvbir3BfKOnN1S2WDkapmaEhXadQgRW4bd7eBZ/s1600/presidio-picnic-hidden-star-orchards-extracts.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cherry, Pomegranate and Blueberry Extracts from Hidden Star Orchards near Stockton, CA</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_aMz_IQBmbw7iq4G4T-Q02d9AjJPumgI5RZMmznlDOSUjA1OUzofS5eWf0TGo0_WoIh2zgfe9RByjxXMfQZ7OAl0hpdVcQCyApSR3UPswBb9UHhay-_T1BZFY_YJKJUkww_ys6V1sBpWt/s1600/presidio-picnic-apple-chips.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_aMz_IQBmbw7iq4G4T-Q02d9AjJPumgI5RZMmznlDOSUjA1OUzofS5eWf0TGo0_WoIh2zgfe9RByjxXMfQZ7OAl0hpdVcQCyApSR3UPswBb9UHhay-_T1BZFY_YJKJUkww_ys6V1sBpWt/s1600/presidio-picnic-apple-chips.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We enjoyed snacking on their healthy dehydrated apple chips all afternoon.</td></tr>
</tbody></table>
We broke bread and cheese with the offerings of <a href="http://marlabakery.com/">Marla Bakery</a> and <a href="http://achadinha.com/">Achadinha Cheese Company</a>.<br />
<div class="separator" style="clear: both; text-align: center;">
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Marla's loaf was a 70/30 blend of rye and pumpernickel with a natural starter. Inside it was bursting with millet, flax, sesame and pepitas seeds. Our cheese cravings were easily covered by the combination of goat and cow curds flavored with herbs/spices called Herbie Curd. It is all part of the really fun California Crazy Curd line made by Achadinha locally in Petaluma, CA.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNxfpZQiS3aMmjScJqkKyupmBmwakekPPnPahM1sq3lYWZi0nVOQbbPFEpl8vOwRoV8VPi1O5-MlOmwKAlPhQOAhdfceA8RYZ2jc9fxGahyphenhyphenlHT2y8E88fHHS90062WmrzgdGqOLg2VyDWc/s1600/presidio-picnic-break-bread-and-cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNxfpZQiS3aMmjScJqkKyupmBmwakekPPnPahM1sq3lYWZi0nVOQbbPFEpl8vOwRoV8VPi1O5-MlOmwKAlPhQOAhdfceA8RYZ2jc9fxGahyphenhyphenlHT2y8E88fHHS90062WmrzgdGqOLg2VyDWc/s1600/presidio-picnic-break-bread-and-cheese.jpg" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NGvWocqZDkPpnedMJLtkkQmFDr_HMJjm-EQI57IOuNJ8x-coX9c_W2V_lnLA4QFQco4tDeXNaoMvE8ParIllCPS6enY0ppXPvLCNVDbStyhyphenhyphen4tJu3oq3zaZXD86kENppNEWC8hl1Aahb/s1600/presidio-picnic-cheese.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NGvWocqZDkPpnedMJLtkkQmFDr_HMJjm-EQI57IOuNJ8x-coX9c_W2V_lnLA4QFQco4tDeXNaoMvE8ParIllCPS6enY0ppXPvLCNVDbStyhyphenhyphen4tJu3oq3zaZXD86kENppNEWC8hl1Aahb/s1600/presidio-picnic-cheese.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fun goat and cow blends from Achadinha Cheese Company.</td></tr>
</tbody></table>
All afternoon we enjoyed the goodness of Albion strawberries from <a href="http://bluehouseorganicfarm.com/">Blue House Farm</a> in Pescadero. Blue House repertoire of crops also include a variety of chards, greens, tomatoes, and vegetables.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhwKDml5XcIaQk8Z_p0uukMQHHTq0I8JUjWUb4U2EnX9qjuyUWDyLlF6VBftY4cmE8clC0DVzywsSe75KgPff3GkR6qe9gwaxDdRrYoFogGRHBT9dvDMXFZWMfPihrU5SGlfFEseC96xC/s1600/presidio-picnic-strawberries-galore.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhwKDml5XcIaQk8Z_p0uukMQHHTq0I8JUjWUb4U2EnX9qjuyUWDyLlF6VBftY4cmE8clC0DVzywsSe75KgPff3GkR6qe9gwaxDdRrYoFogGRHBT9dvDMXFZWMfPihrU5SGlfFEseC96xC/s1600/presidio-picnic-strawberries-galore.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Albion Strawberries from Blue House Farm</td></tr>
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As I mentioned new to this year's OTG Presidio Picnics is a farmer's market so goers can get a jump on their weekly grocery shopping as well. The farmer's market lines one side of the lawn while the prepared foods row is on the opposite side. Kicking off the season were the following farms:<br />
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County Line Harvest – Roots, cucumbers, lettuces, berries, specialty greens<br />
Blossom Bluff – Stone fruits, dried fruits, mandarins, cherries<br />
Blue House Farms – Chards, greens, tomatoes, strawberries, flowers<br />
Herr's Family Farm – Asian vegetables<br />
Hidden Star Orchards – Apples, blueberries, cherries, cider, ice wine<br />
Tomatero – Organic vegetables<br />
Winter's Fruit Tree – Dried fruits, eggs, nuts<br />
Yerena Farms – Blueberries, strawberries and cherries<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PRW6JAe1Z2pXk_Z6Q4dK4Sr7b7QUMLSQks8m8_vS_0DbyXshA6I6McMGizAvPA_4mxxCkhSwq0yQAY8E4tH5drKGuAptCj51pU40QaUuUxfTf6jNbUqZRTJpjQA4Z9DiCPVYDANoUfdt/s1600/presidio-picnic-farmers-market.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PRW6JAe1Z2pXk_Z6Q4dK4Sr7b7QUMLSQks8m8_vS_0DbyXshA6I6McMGizAvPA_4mxxCkhSwq0yQAY8E4tH5drKGuAptCj51pU40QaUuUxfTf6jNbUqZRTJpjQA4Z9DiCPVYDANoUfdt/s1600/presidio-picnic-farmers-market.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The new farmer's market at the Sunday Presidio Picnic</td></tr>
</tbody></table>
These retailers also made their debut at the opening Pesidio Picnic:<br />
<br />
Achadinha Cheese Company – Local artisan cheeses from Petaluma<br />
Dandelion Chocolates – Free chocolate tasting from their small batch recipes<br />
Jarred – All things brined<br />
Marla Bakery – Fresh baked goods<br />
The Brooklyn Circus – Picnic supplies and apparel<br />
Sports Basement – Featuring free use of the gear for lawn games at the picnic<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUpTmFmI_Y7x13cFNfcD1tcm-SRkECwIRL7Wv1-2_MZnE4bdYDUIsB6ZgrvOeSZup0dQTkZZgExkaKn4rIIn1vsWzr4_Y6Feq2qsb80ueD5v6be0hDrdCChUEnlMkUjmi-EN3afnhNGjwM/s1600/presidio-picnic-sports-basement.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUpTmFmI_Y7x13cFNfcD1tcm-SRkECwIRL7Wv1-2_MZnE4bdYDUIsB6ZgrvOeSZup0dQTkZZgExkaKn4rIIn1vsWzr4_Y6Feq2qsb80ueD5v6be0hDrdCChUEnlMkUjmi-EN3afnhNGjwM/s1600/presidio-picnic-sports-basement.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sports Basement turns the Presidio Picnic into serious family fun with free gear for lawn games</td></tr>
</tbody></table>
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Obviously, it's impossible to sample every taste available at any Off the Grid event because there are so many vendors. This pizza truck from <a href="http://delpopolosf.com/">Del Popolo</a> was one stop I regretfully did not make. I saw the beautiful pizzas everywhere and will put it at the top of my list for the next time I go Off the Grid.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlghT0IV76lg8xm92JroNM5tsKlzQqEqJ28zrS2aZWe8s_dDsHhWotPdmz7LH12zWLrlmTxx_EPI4L7FdZN57i_PXxmh-T6igKAYaotszLkK6XnHgWLWunhG0pHtiPNv7dWhKKmrfLm9nC/s1600/presidio-picnic-del-popolo-pizza-truck.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlghT0IV76lg8xm92JroNM5tsKlzQqEqJ28zrS2aZWe8s_dDsHhWotPdmz7LH12zWLrlmTxx_EPI4L7FdZN57i_PXxmh-T6igKAYaotszLkK6XnHgWLWunhG0pHtiPNv7dWhKKmrfLm9nC/s1600/presidio-picnic-del-popolo-pizza-truck.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All glass sides let you watch them make fresh pies from Del Popolo's mobile pizzeria</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1YqQzWWwY1B9vXzY4YiuRdFKY67bVsyNeuChQWtoBkDp1rnW_LO6ydjdmv22AohfbVqIjbNwvutnnyWCMOdSyAY6V5XH6S9dowS0XqDqCGzmnC6LY6ugjYPDPqOphu3XDHd99CEvi-sdq/s1600/presidio-picnic-del-popolo-pizza-oven.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1YqQzWWwY1B9vXzY4YiuRdFKY67bVsyNeuChQWtoBkDp1rnW_LO6ydjdmv22AohfbVqIjbNwvutnnyWCMOdSyAY6V5XH6S9dowS0XqDqCGzmnC6LY6ugjYPDPqOphu3XDHd99CEvi-sdq/s640/presidio-picnic-del-popolo-pizza-oven.jpg" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Del Popolo's truck brings a real Italian made wood fired pizza oven to you. </td></tr>
</tbody></table>
On a Presidio side note the lawn area where all this great Sunday picnicking takes place is adjacent to the <a href="http://waltdisney.org/">Disney Family Museum</a>. I must confess to dropping off my family at the museum while I noshed my way around the picnic. However, doing both in one day is not out of the question. So between the food, lawn games and museum you could easily make The Presidio a destination for a major family fun day in San Francisco.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHm18VydERJPnCO2AGX_ySSZjSqaEk__mUuWanodsazdk568BJiScNwbBuu6uXi2dJLeqYwiafxuphRwn5ltBzhnjdkpsxxNG-HsQ4bYPv7Ufc4W0o-XDGaKRxOObJ_DiGhB3wk2VgVcE/s1600/presidio-picnic-disney-museum.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHm18VydERJPnCO2AGX_ySSZjSqaEk__mUuWanodsazdk568BJiScNwbBuu6uXi2dJLeqYwiafxuphRwn5ltBzhnjdkpsxxNG-HsQ4bYPv7Ufc4W0o-XDGaKRxOObJ_DiGhB3wk2VgVcE/s640/presidio-picnic-disney-museum.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Walt, Me and Mice</td></tr>
</tbody></table>
My parting shot is from the lookout point high above The Presidio. It is a special place rich in history and a perfect setting for a picnic. Thanks to Off the Grid for making what's in your basket available from some of San Francisco's finest foodies. Grab a blanket and enjoy it Sundays through October.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLodIBXR9oCadLRWwJ0OgFxK3_KwTkrTZxzQJMEhSm6lgavsVenhcNUopTlgizaN4q0q4yqGbEK68mFEwdEmgd-YUKydaI3nxylA4wJPbEDf_AvuyvUi_82nh9WgvXO9Ex3-TJMQVvXQyJ/s1600/presidio-picnic-lookout.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLodIBXR9oCadLRWwJ0OgFxK3_KwTkrTZxzQJMEhSm6lgavsVenhcNUopTlgizaN4q0q4yqGbEK68mFEwdEmgd-YUKydaI3nxylA4wJPbEDf_AvuyvUi_82nh9WgvXO9Ex3-TJMQVvXQyJ/s1600/presidio-picnic-lookout.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweeping view of the bay from high above The Presidio</td></tr>
</tbody></table>
That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com0tag:blogger.com,1999:blog-6558695154123302029.post-47765764305308145122013-03-29T12:54:00.001-07:002013-03-29T13:33:06.158-07:00Off The Grid Food Truck Rally Full of Firsts<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglmlihWSXBLQfJOo4UQbC2yPpRGfcnODxUtjdLeNKH3FjnbWMElzh_HAih9AVtmmjtVDQPatClPaP7r_c9OubIIVTBtht_mwvC2yGglQu689WyeoHatEO96a2akALD_kbHx9RDp8VszFk/s1600/off-the-grid-sign.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglmlihWSXBLQfJOo4UQbC2yPpRGfcnODxUtjdLeNKH3FjnbWMElzh_HAih9AVtmmjtVDQPatClPaP7r_c9OubIIVTBtht_mwvC2yGglQu689WyeoHatEO96a2akALD_kbHx9RDp8VszFk/s1600/off-the-grid-sign.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Off The Grid's Fourth Season at Fort Mason Center, San Francisco</td></tr>
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Last Friday was a first on several accounts. It was my first <a href="http://offthegridsf.com/">Off the Grid</a> event ever. Off the Grid is a huge roaming food fair that brings an eclectic culinary combination at 19 weekly markets with 150 vendors all over the Greater San Francisco Bay Area. Last Friday was also the first event of their fourth season at the Fort Mason Center which will run every Friday night until the end of October. These rain or shine gatherings feature street food, local bands and DJ's from 5:00 p.m. until 10:00 p.m. My foodie friend, Stacie Tamaki, and I both went Off the Grid at Fort Mason Center and to see her recap of the evening just click <a href="http://http//theflirtyguide.blogspot.com/2013/03/spring-is-here-and-off-grid-fort-mason.html">here</a>.
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQG_70gILdBiUB_o3R7gV84GNOhQC8h9P8XJNRTa-0jMaXS2ikpJsuxm3Att_O-QPdjXPsr75-X2jqJLIC5_sCr7sQqj_ZWZeB5kwKZWgbOuSLHGWC3lzoY7NdQ1Zla_bC378-fNgplP4/s1600/fort-mason-sign.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQG_70gILdBiUB_o3R7gV84GNOhQC8h9P8XJNRTa-0jMaXS2ikpJsuxm3Att_O-QPdjXPsr75-X2jqJLIC5_sCr7sQqj_ZWZeB5kwKZWgbOuSLHGWC3lzoY7NdQ1Zla_bC378-fNgplP4/s1600/fort-mason-sign.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fort Mason Center is home to Off the Grid every Friday night between March and October.</td></tr>
</tbody></table>
Another first was the debut of 13 new vendors joining the established roster of 19 for this season. We were invited to sample some of the offerings by several of the new purveyors of street food. This chalk board map shows how the line up looked for the entire evening. Vendors fall into one of five types including carts, bars, prix fixe, tents or trucks.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRH-QLMJ5CecrNti-ZKXDgreY0bVjRpNS74730E2j0S43DJQzBZtoec39RjYt5a3j1ZZk54hvedEAIjLukftvl_XE-XNiBbSYlOFlf5wdQgNzIEN2m5nQWsNVfLkWYSuero8UG6rUo3k/s1600/off-the-grid-map.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRH-QLMJ5CecrNti-ZKXDgreY0bVjRpNS74730E2j0S43DJQzBZtoec39RjYt5a3j1ZZk54hvedEAIjLukftvl_XE-XNiBbSYlOFlf5wdQgNzIEN2m5nQWsNVfLkWYSuero8UG6rUo3k/s1600/off-the-grid-map.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This chalk board map shows the entire circle of vendors.</td></tr>
</tbody></table>
Our first stop was at a wine bar presented by <a href="http://qbcatering.com/">Quality Beverage Company</a>. They will be featuring a different local winery every month and they kicked off the 2013 season with wines from Green Barrel Wine Merchants. They were pouring Sauvignon Blanc, Rosé, a Syrah blend called Rocker, Cabernet Sauvignon and a cool climate Syrah. Being a Sauv Blanc lover I tried it and I was very happy. However, it was way too early in our evening for me to try all of the varietals. :-) The very generous pours ranged from $7.00 to $11.00.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBv79zZRZ4A9Rf5jXRe6KAzToh-KB6cDS-clhVXQFBp09t9RUI_AuofR-nmG776ZQsncEMCNo84YV2IoOd90LDbED1x0oxS4wlIRb3VIZ8wPwnSkvnb7W5jxRBW_i0uPjuOg80eougn5U/s1600/quality-beverage-company-wines.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBv79zZRZ4A9Rf5jXRe6KAzToh-KB6cDS-clhVXQFBp09t9RUI_AuofR-nmG776ZQsncEMCNo84YV2IoOd90LDbED1x0oxS4wlIRb3VIZ8wPwnSkvnb7W5jxRBW_i0uPjuOg80eougn5U/s1600/quality-beverage-company-wines.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quality Beverage Company's Wine Bar will feature </td></tr>
</tbody></table>
Our next stop was at <a href="http://bokssam.com/">Bok Ssam</a> that fuses Korean and American Comfort food. Chicken Waffle sandwiches are classic American diner fare but Bok Ssam brines their chicken in host of spices then kicks up the Korean flavors with a choice of of sesame soy or spicy sweet "gochujange" sauces. This<br />
perfect hand food was poised to fly off the shelves at $6.00. Also on the menu were Korean BBQ Beef Wraps for $8.00.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAAScKQMgyN_hJV69VLxOS-yyJMLsYvH4QfAb7OmUhHcAqpeachQkEkEhVnctTZueAKSr8i9QcOJ1H6K0fSmEj-KUOjNp22ttTLlRvaTphJMtZTVj86nmzn5DhIaRJXeLd1ZclyaazJM/s1600/korean-chicken-waffle-sandwiches.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAAScKQMgyN_hJV69VLxOS-yyJMLsYvH4QfAb7OmUhHcAqpeachQkEkEhVnctTZueAKSr8i9QcOJ1H6K0fSmEj-KUOjNp22ttTLlRvaTphJMtZTVj86nmzn5DhIaRJXeLd1ZclyaazJM/s1600/korean-chicken-waffle-sandwiches.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Korean Chicken Waffle Sandwiches from Bok Ssam</td></tr>
</tbody></table>
Next stop was another first for me to try Nepalese food from <a href="http://http//biniskitchen.com/">Bini's Kitchen</a>. Bini herself was adorable and kind enough to make us a vegetarian plate which meant substituting the turkey meat inside the Momo dumplings with tofu, cabbage and carrots. She served it with a tomato cilantro sauce and a yello rice called Jeera. It was tasty and my first trip to Nepal made me very happy.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wNBm6Rbb9NfPvk3rlKgOoMJs8OFGf-RZifxsdfaL9h-cxV1sT9H5a0OBeyD_utieKgSlSGvkBa5gLUjy5NcrBl56Kjc5yobp7uWuKUcCjrIllQvgnsehcbtu1gcwObbAXGJxnkxnq7I/s1600/chef-bini.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wNBm6Rbb9NfPvk3rlKgOoMJs8OFGf-RZifxsdfaL9h-cxV1sT9H5a0OBeyD_utieKgSlSGvkBa5gLUjy5NcrBl56Kjc5yobp7uWuKUcCjrIllQvgnsehcbtu1gcwObbAXGJxnkxnq7I/s1600/chef-bini.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Bini, purveyor of Nepalese cuisine also caters and teaches cooking classes.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-tePFmlwayluClrgFLlmYIxn6cCwe9hFKt17p5EJVwY2kbZ2U4kDS4VDm3ZSbFc5qYkcmgOiAVrVafu5e0e8MnwJ3Hi0LLqHNrAE711_7E_wffd3jZBKFqor2ozFZOI8rG86VgWpnrI/s1600/binis-kitchen-veggie-momo-plate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-tePFmlwayluClrgFLlmYIxn6cCwe9hFKt17p5EJVwY2kbZ2U4kDS4VDm3ZSbFc5qYkcmgOiAVrVafu5e0e8MnwJ3Hi0LLqHNrAE711_7E_wffd3jZBKFqor2ozFZOI8rG86VgWpnrI/s1600/binis-kitchen-veggie-momo-plate.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veggie Momo plate with Jerra rice and tomato cilantro sauce.</td></tr>
</tbody></table>
Just when we were dazzled by Bini's enthusiasm and delicious food our next stop was another eye catching booth called
Side Pony. The owner/chef is Dana Croteau and her background is art so she brings a real sense of style to her culinary adventure. Her sign completely stands out with her logo<br />
woven with yarn.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP19kEKtbr59fRtKgVZUNVNX3pyLgvNu8QRo8_FCtS8DYgNWwEI8MpF0kqt7Nr_lKWSu3Q8QBx9kNOoAyrBOh0rhlIvhPr1XnB3hpbWnsPbDKgmyI8-miqITXxvHsBz8hA3wll1QivZlY/s1600/side-pony-sign.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP19kEKtbr59fRtKgVZUNVNX3pyLgvNu8QRo8_FCtS8DYgNWwEI8MpF0kqt7Nr_lKWSu3Q8QBx9kNOoAyrBOh0rhlIvhPr1XnB3hpbWnsPbDKgmyI8-miqITXxvHsBz8hA3wll1QivZlY/s1600/side-pony-sign.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Side Pony catches your attention and peaks your curiosity as to what's on the menu.</td></tr>
</tbody></table>
Side Pony's specialty is a Duck Larb Sandwich served on a baguette with kaffir lime aioli, cilantro mint pesto, pickled onions and romaine lettuce.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQvG48PhutHz1EFk5DE9Lns7_Dp0NnlHM2x7a0tZwMj2NqFqYC9Ur4SuA3O2maqOoOTODBaOu-70PD-7GNm7qkAfF-lIEmLXU48uHVAb1zuAdlNJVcpNB41d5xKGvwPnNLbiVn9K1H4qY/s1600/side-pony-duck-sandwich.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQvG48PhutHz1EFk5DE9Lns7_Dp0NnlHM2x7a0tZwMj2NqFqYC9Ur4SuA3O2maqOoOTODBaOu-70PD-7GNm7qkAfF-lIEmLXU48uHVAb1zuAdlNJVcpNB41d5xKGvwPnNLbiVn9K1H4qY/s1600/side-pony-duck-sandwich.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Side Pony's Duck Larb Sandwich</td></tr>
</tbody></table>
At foodie gatherings where great stories flow like water off a duck's back my vote for the best one of the night came from Chef Dana herself. When asked about the origin of her company name, Side Pony, she said it was simply based on how she wears her hair. Her hairstyle is her trademark and became her moniker because her pony tail is always worn on one side.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHaZWW_xnS2fb2JloEd1pZ65_E3sYnp6T8ssMWnu9FXRJAl9aDgCHnlZHI5kMaKNJS7YVh8hmpybLFVIVK6BgyFEIraOxqRJ2n3CF2PcBgGz8nDX5KmAAmPqaS7Ig_LQHEuISsG0LSGmo/s1600/chef-dana-side-pony.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHaZWW_xnS2fb2JloEd1pZ65_E3sYnp6T8ssMWnu9FXRJAl9aDgCHnlZHI5kMaKNJS7YVh8hmpybLFVIVK6BgyFEIraOxqRJ2n3CF2PcBgGz8nDX5KmAAmPqaS7Ig_LQHEuISsG0LSGmo/s1600/chef-dana-side-pony.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Dana Croteau's signature pony tail to the side.</td></tr>
</tbody></table>
Next up we segued quickly into Japanese Izakaya right next door at <a href="http://chottosf.com/">Chotto</a>. With just two small bites of very big flavor we got a real taste of what they serve at their restaurant at 3317 Steiner Street in San Francisco. Shown here is applewood smoked Bacon Mochi wrapped with a strip of nori seaweed and an Albacore Tartare, Japanese cucumber, jalapeno, shiso and seasame on a fried Gyoza chip. This chip full of great textures has me wanting to visit their restaurant for more of the small plates for which they are known. At Off the Grid the Bacon Mochi is $8.00, Tartare is $7.00. Rounding out their mobile menu is Ramen for $12.00 and Gyoza for $5.00.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHphrGpCk-w9zIgv5FdBUoTK5tSIvLzUF_99cGg9tA662Dc4LSfRonTO-2WB4r4LO4gkx906DGzktjt_9oKne3sS7zI92fBAm28YtiERfdv1Qar_5g3U8xokxg5PRlHQtiR0o8rJlzO6w/s1600/chotti-food-bites.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHphrGpCk-w9zIgv5FdBUoTK5tSIvLzUF_99cGg9tA662Dc4LSfRonTO-2WB4r4LO4gkx906DGzktjt_9oKne3sS7zI92fBAm28YtiERfdv1Qar_5g3U8xokxg5PRlHQtiR0o8rJlzO6w/s1600/chotti-food-bites.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Two small bites reveal the big flavors of Chotti San Francisco.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdojBBiBOBp8oXyTOTpABkGXrW21zj8cFEzjlm8biA-dQFqvyxIzI_bRGhVodrgbP8YmKQnW2MVjtYoYktsRh6cZk-HWmlqHnF5ZRJN7QLBm81uXb9BVW3oGmJ2bobwTa1CUvX4PTGK4/s1600/chotto-sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdojBBiBOBp8oXyTOTpABkGXrW21zj8cFEzjlm8biA-dQFqvyxIzI_bRGhVodrgbP8YmKQnW2MVjtYoYktsRh6cZk-HWmlqHnF5ZRJN7QLBm81uXb9BVW3oGmJ2bobwTa1CUvX4PTGK4/s1600/chotto-sign.jpg" /></a></div>
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Now it's time for a Disclaimer. As much as I was loving our mini tour preview of some of the new O.T.G. vendors I simply could not keep up with pace of eating, shooting and note taking so I completely missed the next stop at <a href="http://yelp.com/biz/sticks-bay-area-2">Sticks Corndogs</a>. Their specialty is handcrafted corn dogs made on-site with a unique honey batter. They feature the famous products of <a href="http://taylorsausage.com/">Taylor Sausage</a> store in Oakland. Sticks is no stranger to the mobile food scene in S.F. with an active presence at farmer's markets, social events and Yelp reviews.<br />
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Next I finally caught up with everyone where the sea meets the barnyard at <a href="http://finsonthehoof.com/">Fins on the Hoof</a>. It's a gastrotruck that specializes in land and sea preparations. What caught my eye immediately was a Grass-fed Lamb Burger topped with salsa verde, feta, red onion, arugula and spicy mayo. Then I must have caught a few eyes myself looking rather silly as I crawled all over this burger trying to get a decent photo of it in the extremely harsh lighting of the setting sun. :-)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zN0Y16YU81v7IZ6AFqTAMfwF5XVCrF-rjILfSHS3m5yivTgRnut9s5KMJlU2qUcEbOV_94CNBxLC7vbIoPrDaFqHxhxRRVd_34lARreNSQ4Lo73aBZI35U_gGlkstipkjJJI3ji-Glo/s1600/lamb-burger.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zN0Y16YU81v7IZ6AFqTAMfwF5XVCrF-rjILfSHS3m5yivTgRnut9s5KMJlU2qUcEbOV_94CNBxLC7vbIoPrDaFqHxhxRRVd_34lARreNSQ4Lo73aBZI35U_gGlkstipkjJJI3ji-Glo/s1600/lamb-burger.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb Burger served up by Fins on the Hoof Gastrotruck.</td></tr>
</tbody></table>
Just when it felt like our culinary excursion had already been around the world we hit the <a href="http://oldworldfoodtruck.com/">Old World Food Truck</a>. Chef/Owner Kenny Hockert actually delivers Eastern European and Jewish Soul Food on wheels. Pictured here is a beautiful sampler plate full of distinctive flavors and textures. Included in this medley are Chicken Schnitzelwich with chopped liver schmear, caraway-paprika spiced honey, poppy seed slaw and horseradish aioli served with zesty pickles and paprika chips. Also featured is a Ruben Redux trip to the kosher deli which was a slab of house cured corned beef, with sweet mustard glaze, savory rye bread pudding, sauerkraut and brandied Russian dressing. Finally, a Polish style dumpling called a Pierogi stuffed with Yukon gold potato and goat cheese topped with smoky pepper relish, caraway sour cream and crispy onion. While noshing it is easy to forget you're standing in a parking lot in San Francisco and not some European eatery. OWFT also serves Russian Beet Borscht soup below.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDwIKf_MS00nl7f0EPWtLTZubK5gWYCpfNGyw9c0npIu6kyHFXGerzERL3bNcJOZExXNAfWq-tH_WN8eM5OeOibrJDRPJ3RjBPAZZgxOpS1aFLp432syVQzfQyPGC6y5qvWe-fOBzSdk/s1600/old-world-food-truck-sampler-plate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDwIKf_MS00nl7f0EPWtLTZubK5gWYCpfNGyw9c0npIu6kyHFXGerzERL3bNcJOZExXNAfWq-tH_WN8eM5OeOibrJDRPJ3RjBPAZZgxOpS1aFLp432syVQzfQyPGC6y5qvWe-fOBzSdk/s1600/old-world-food-truck-sampler-plate.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Old World Food Truck Sampler Plate from Eastern Europe and Jewish Soul Food Flavors.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_WSZKPKJVQpccUSudjKdxTYItSUhDxOke40exdFQA4vWy8Nl-kF9B7BPcE_NMkFwnV3mx2gopoUwyv5Ioj1QlAk_qfLLEeTImI1rC1QIyi-PvbS9Z7ZCmypvJ3JhDCqfMWiTqnzcUFt4/s1600/beet-borscht-soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_WSZKPKJVQpccUSudjKdxTYItSUhDxOke40exdFQA4vWy8Nl-kF9B7BPcE_NMkFwnV3mx2gopoUwyv5Ioj1QlAk_qfLLEeTImI1rC1QIyi-PvbS9Z7ZCmypvJ3JhDCqfMWiTqnzcUFt4/s1600/beet-borscht-soup.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beet Borscht Soup – From Russia With Love</td></tr>
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Empanadas are wildly popular in the mobile food world and new to Off the Grid this season is <a href="http:/">El Sur</a>. El Sur's truck boasts five varieties of empanadas including Traditional (beef), Pollo (chicken), Parisien (ham), Verde (chard/spinach) and Champinones (mushroom). I opted for the mushroom version and here are two photos of it. First untouched to show you the beautiful color on the crust and then after I took a bite to show you the fabulous inside loaded with tasty shroomers.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGlZjrO88MQGcaNJs2NTouPk4MeVhQ_Q5lGBu67hTMwxz3h0rwSAXjLgB-PQAncVPZQgFh1SJWPjYa8M143_jGE_CE-bbsNBOYRbY99_AAx1tcfLC97aAnVlkprMCWIoAO0hBiZiqXOo/s1600/el-sur-mushroom-empanada.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGlZjrO88MQGcaNJs2NTouPk4MeVhQ_Q5lGBu67hTMwxz3h0rwSAXjLgB-PQAncVPZQgFh1SJWPjYa8M143_jGE_CE-bbsNBOYRbY99_AAx1tcfLC97aAnVlkprMCWIoAO0hBiZiqXOo/s1600/el-sur-mushroom-empanada.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">El Sur Mushroom Empanada Before...</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8uWlipibtvYcXeZYm-VBEDxljxcTHt6rJFzFNzQ80m3JRj2M0LDUJHCl-L4kyb1RYuu1Re9d2byHiST4_KRyRbQiNdOARh4GPZNDpFW6po3MbO0q30NsNyyMfP-84D2t9CP8cS8OxGDs/s1600/el-sur-mushroom-empanada-bite.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8uWlipibtvYcXeZYm-VBEDxljxcTHt6rJFzFNzQ80m3JRj2M0LDUJHCl-L4kyb1RYuu1Re9d2byHiST4_KRyRbQiNdOARh4GPZNDpFW6po3MbO0q30NsNyyMfP-84D2t9CP8cS8OxGDs/s1600/el-sur-mushroom-empanada-bite.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...and the After shot because I couldn't wait another second to partake.</td></tr>
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Our next stop was a real surprise because we saw first hand how street food has expanded to include liquid libation too. Off the Grid is now longer just trucks, carts and stands. Four bars including the new <a href="http://dinestag.com/derby/">Derby Cocktail Company</a> dazzled us with their creative cocktails and beverages. All of this superb libation took place inside a space they have created called The Lounge.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOP17jhgUHApFAZRLqjjKl-7fAHQXcke8A9lVv-d31VnRm7h5jgdnq4izIZeu6OwQhCVU2c-0X9bbPS07F1JDoEDyxeW42b13b91zmsh6F6OPGWFQno9DYYb-2yFr9pH2MeQUGlY2v7CI/s1600/the-lounge-sign.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOP17jhgUHApFAZRLqjjKl-7fAHQXcke8A9lVv-d31VnRm7h5jgdnq4izIZeu6OwQhCVU2c-0X9bbPS07F1JDoEDyxeW42b13b91zmsh6F6OPGWFQno9DYYb-2yFr9pH2MeQUGlY2v7CI/s1600/the-lounge-sign.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Lounge at Off the Grid elevates the street food experience.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUdordS5rUsbYZnJ3gOo_x6e9BlVBVFsHtMXHEB-PTA-Jv3musdKrVYnic7wIYRPQieT6Fu6utVd7trsAdsZOzwYe0Hl11MXLCjb1XvDNTkuHBK7wDcqSvZS_6pq-mQiNJQ22Cy3fsjw/s1600/derby-cocktail-company.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUdordS5rUsbYZnJ3gOo_x6e9BlVBVFsHtMXHEB-PTA-Jv3musdKrVYnic7wIYRPQieT6Fu6utVd7trsAdsZOzwYe0Hl11MXLCjb1XvDNTkuHBK7wDcqSvZS_6pq-mQiNJQ22Cy3fsjw/s1600/derby-cocktail-company.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Derby Cocktail Company presented by the Stag Dining Group</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglyfBTE-g96cIr0Mv59HQYkIKR-Zjikv_ETdGFdxM_d62peQnEc1HkYKmGmpzbGmu8EBurECRt9ZPXQiGRk0oJRV40A9SiF8b3gYIdbgmxQm7TPV0YDirRRmu9TtWU6kzcjU-UlJuf5Z8/s1600/derby-dudes-mixologists.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglyfBTE-g96cIr0Mv59HQYkIKR-Zjikv_ETdGFdxM_d62peQnEc1HkYKmGmpzbGmu8EBurECRt9ZPXQiGRk0oJRV40A9SiF8b3gYIdbgmxQm7TPV0YDirRRmu9TtWU6kzcjU-UlJuf5Z8/s1600/derby-dudes-mixologists.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Derby bar buzzes with mixologists at work making really creative libations.</td></tr>
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Here was the lively libation line up offered by the crew at Derby Cocktail Company.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMxNt2-sLdGe4337NpEuS7q47Uh6G_D9dFUHXm6o8oP6s2iFR9MAFhnYmW9SOx6hz_8VDHiB5ZA6VzcqdPeE6sVnePDOmhVTaJHg65iISRZMcDHKWvZ9eRm3-nweOtcyRm1tk29RqTmrU/s1600/derby-fruit-cup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMxNt2-sLdGe4337NpEuS7q47Uh6G_D9dFUHXm6o8oP6s2iFR9MAFhnYmW9SOx6hz_8VDHiB5ZA6VzcqdPeE6sVnePDOmhVTaJHg65iISRZMcDHKWvZ9eRm3-nweOtcyRm1tk29RqTmrU/s1600/derby-fruit-cup.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Derby Fruit Cup: Botanical liqueur, gin, vermouth, blood orange, berries, fresh mint garnish.</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidlxfxjxDvSfizHLGZwLQT_DmOkeM7TAmvPasRGpUJsN5IwpKTdjbPX0vBVLNzzP2YePLQoOx0YYXnk21q5gUZPrCwj0BM69vZf9MPk3CGXaFMv0h5FM93MKNZCUDQaNBtoaEyvSOerGw/s1600/rose-garland-coolers.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidlxfxjxDvSfizHLGZwLQT_DmOkeM7TAmvPasRGpUJsN5IwpKTdjbPX0vBVLNzzP2YePLQoOx0YYXnk21q5gUZPrCwj0BM69vZf9MPk3CGXaFMv0h5FM93MKNZCUDQaNBtoaEyvSOerGw/s1600/rose-garland-coolers.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rose Garland Coolers: Aromatized rose vermouth, pisco, rose water, bergamot, and bitters.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7BiBLrHxyHM71DRHx1lTZooj-9ImYn1Cunsflr6vhhnfNXrUnxwkD4IPl3gj6aBkoAKwf-fyFpLasmQQrBhOLJQUeQPFrQbVXKBna7tK9Wijlb57j7alFykaHgAXoPjCq0hcYoMkSlpE/s1600/cocktail-snowcones.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7BiBLrHxyHM71DRHx1lTZooj-9ImYn1Cunsflr6vhhnfNXrUnxwkD4IPl3gj6aBkoAKwf-fyFpLasmQQrBhOLJQUeQPFrQbVXKBna7tK9Wijlb57j7alFykaHgAXoPjCq0hcYoMkSlpE/s1600/cocktail-snowcones.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Triple Crown Snowcone Cocktails in three flavors: Bramble, Hurricane and Brown Derby<br />
<span class="Apple-style-span" style="font-size: small;"><br /></span>
<span class="Apple-style-span" style="font-size: small;">And not to leave us hungry the Derby dudes also paired their great libations with a tasty appetizer.</span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PjdKdhuNc-WW7djNI75yFsJ3wgccHy1TqeIwArhiM0v_MKj7MqHimX_r-K141QBrpqhia0L4MKMcT5XxxtzZF7RWP05Y1RoyUjKL5r5i6NFlhosHnmF74sueEtXM40v5Zt4bXW0lt7Q/s1600/derby-cocktails-company-appetizer.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PjdKdhuNc-WW7djNI75yFsJ3wgccHy1TqeIwArhiM0v_MKj7MqHimX_r-K141QBrpqhia0L4MKMcT5XxxtzZF7RWP05Y1RoyUjKL5r5i6NFlhosHnmF74sueEtXM40v5Zt4bXW0lt7Q/s1600/derby-cocktails-company-appetizer.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Lamb Shoulder with salsa verde and Tempura Asparagus Spear with Gribiche Aioli</td></tr>
</tbody></table>
Also inside the Lounge area we enjoyed the unique flavors of <a href="http://californiossf.com/">Californios</a>. Chef Val M. Cantu calls his fusion of Northern California and Mexican cuisine, "Modern Alta" and he got my presentation award for the evening with his Hamachi Aguachile. The flavors were a fresh and refined combination of Coriander cured hamachi, candied kumquats, miner's lettuce, clover flower and citrus aqua. However, what really made it pop was the interactive presentation. We were each presented with a bubble about the size of a softball which was covered with plastic wrap and instructed to unwrap it. When we did a great aroma of smoke evolved. Major kudos to Chef Cantu for bringing such elegance and sophisticated flavors to the streets.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5B01zhZXtcR0J92banSRuGfpuiP1KOnjfCIPdyc8ZuYPqNeES_hVdmlLY7NSEapTtg0cJx2dT7R73cu2guP_8cqtHxwltLK3RpAFUFfF7KPy5exWPVp3yXk4iliLINzcFy9Cf_CSL8-o/s1600/hamachi-aguchile-covered.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5B01zhZXtcR0J92banSRuGfpuiP1KOnjfCIPdyc8ZuYPqNeES_hVdmlLY7NSEapTtg0cJx2dT7R73cu2guP_8cqtHxwltLK3RpAFUFfF7KPy5exWPVp3yXk4iliLINzcFy9Cf_CSL8-o/s1600/hamachi-aguchile-covered.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5J9UfqPTTtngP-IWSH7L9os-hCiM29fyMyEBuxb0c8V9XtcTXF5heF5PT1pTOioCoV6EcMvk-d15aF-Jdz8KSTgCsz5rYGMYIOIYNc6t9DWtwOJv1hsmj4AKdgMlJlJVVWiHNV-WFDhw/s1600/hamachi-aguchile-unwrapped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5J9UfqPTTtngP-IWSH7L9os-hCiM29fyMyEBuxb0c8V9XtcTXF5heF5PT1pTOioCoV6EcMvk-d15aF-Jdz8KSTgCsz5rYGMYIOIYNc6t9DWtwOJv1hsmj4AKdgMlJlJVVWiHNV-WFDhw/s1600/hamachi-aguchile-unwrapped.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42YhsMwxXuGlHOnizmiC8iRzm8cscI5-AhBKD8nQLofS72avuqyW10axebgETp0q6PGu499V__Kx2ZVfmNEJJow7HKDK3Tp1R7JfZDuCjmzfW4wBPc-WQgAJ8MUZuUJS9KF1nTgbfysQ/s1600/brew-truck-logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42YhsMwxXuGlHOnizmiC8iRzm8cscI5-AhBKD8nQLofS72avuqyW10axebgETp0q6PGu499V__Kx2ZVfmNEJJow7HKDK3Tp1R7JfZDuCjmzfW4wBPc-WQgAJ8MUZuUJS9KF1nTgbfysQ/s1600/brew-truck-logo.jpg" /></a></div>
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Another cool mobile libation unit was parked directly behind the Derby Cocktail bar called <a href="http://http//gizmodo.com/5916973/brewtruc-san-franciscos-first-bar-on-wheels/gallery/1">brewtruc</a>. It is not exactly a truck but a converted vintage school bus that brings the beer to the party. Actually, it will hold 26 passengers who can rent the rig and take it to anywhere the party happens to be.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7SL2_FW7mtpxEPOxbKIl4njQBAA3dQHvgRCaHIeqYz17hn4WLvodVjpnoZTMpGbhmiQJHLQ2XHjs4rdwI_LJOYLtgJpLnKXjNdyxxErGfTLbUBzYSpzy7HtZC9wI9P_rfEAnQLG-Kb0/s1600/brew-truck-interior.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7SL2_FW7mtpxEPOxbKIl4njQBAA3dQHvgRCaHIeqYz17hn4WLvodVjpnoZTMpGbhmiQJHLQ2XHjs4rdwI_LJOYLtgJpLnKXjNdyxxErGfTLbUBzYSpzy7HtZC9wI9P_rfEAnQLG-Kb0/s1600/brew-truck-interior.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Riders in the converted old school bus now study the attributes of a variety of brews on tap.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZaEJbeziQh_0WdZmSvY0qJLbWL7rDhiCDHnsjqsx1U8zJmbP7Mw1rn6odipB859m33bwUBns_JmLByLXuEpl_DSS0yUsxRYq77jSupmxzucxQzXm9ooSvOq0blg2wGjdIBi2J76FZnw/s1600/brew-truck-bar.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZaEJbeziQh_0WdZmSvY0qJLbWL7rDhiCDHnsjqsx1U8zJmbP7Mw1rn6odipB859m33bwUBns_JmLByLXuEpl_DSS0yUsxRYq77jSupmxzucxQzXm9ooSvOq0blg2wGjdIBi2J76FZnw/s1600/brew-truck-bar.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The taps are in the rear of the bus serving from local breweries.</td></tr>
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While enjoying all the offerings of the vendors inside the Lounge we met another new Off the Grid vendor for 2013 named <a href="http://azalinas.com/">Azalina</a>. She is from Penang, Malaysia and brings her fifth generation Malaysian food street smarts to San Francisco. She just seemed to appear out of nowhere with a tray of the most delicious Fried Banana Fritter (Pisang Goreng) bites ever.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHt9pBQeWVgTnvcLoViIVq3JCGKbh_hjyuXmSuZipUSN_QHwFnCAf3D6AX21IY6pjWRwGejiqLRBIrZ97YhKGqJd0CyskueXh0bUoLijI91NjKSRQRiFR9tt1Y3j3Cyq8vIIOdWiVYss/s1600/azalina-serves-dessert.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHt9pBQeWVgTnvcLoViIVq3JCGKbh_hjyuXmSuZipUSN_QHwFnCAf3D6AX21IY6pjWRwGejiqLRBIrZ97YhKGqJd0CyskueXh0bUoLijI91NjKSRQRiFR9tt1Y3j3Cyq8vIIOdWiVYss/s1600/azalina-serves-dessert.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Azalina's Malaysian Street Food Handmade in San Francisco</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPU0lALnvAZN6UYRC9AUvZGqpSy_6aKeHRbpqNGqGg5c7lMf77W_8LsGkKXYsxTXP1arEeOYZ_m56Msf6Bc3olkqF_4SC4wkEi_zwRp3akKUV_5P77jFji4yWp6jn9U-cHVq23Qpw9n4/s1600/azalina's-banana-fritters.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPU0lALnvAZN6UYRC9AUvZGqpSy_6aKeHRbpqNGqGg5c7lMf77W_8LsGkKXYsxTXP1arEeOYZ_m56Msf6Bc3olkqF_4SC4wkEi_zwRp3akKUV_5P77jFji4yWp6jn9U-cHVq23Qpw9n4/s1600/azalina's-banana-fritters.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Banana Fritter with coconut jam and pinch of Cojita cheese for a sweet/savory contrast.<br />
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Don't like lines and eating just hand food? Off the Grid now has table seating and reservations. Yes, you can get the soul of street food with the convenience of a restaurant. This tent within The Loungearea was bustling with those diners enjoying the best of both worlds.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhotonlshWAo-io5Y_mzoV1gl7Umuo553A2hYTpw2X6xvAxOtcmZtpvko1gJ5Qi3dYxhh_tRn8ayjtEkoHT8o19nzchOAEldMOmyLdzF0cqFV_RCUioW2E2xdv54xQJqPZ-ZqFyyHHhEKgI/s1600/tent-table-service.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhotonlshWAo-io5Y_mzoV1gl7Umuo553A2hYTpw2X6xvAxOtcmZtpvko1gJ5Qi3dYxhh_tRn8ayjtEkoHT8o19nzchOAEldMOmyLdzF0cqFV_RCUioW2E2xdv54xQJqPZ-ZqFyyHHhEKgI/s1600/tent-table-service.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All the comforts of a restaurant with all the uniqueness of street food served at your table.</td></tr>
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Food is only one part of the festivities at Off the Grid at the Fort Mason Center on Friday nights. Meet DJ Lady Ryan who was spinning great tracks to keep us entertained and moving. She was sharing the billing tonight with La Gente who came on after dark.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMIuRdLYwyuimpEAu0Dw7FfiLK-7E0jlPmjhxX2K9PxsQUH-uDrusi-_BKsFV1uxPnxjAhQoOTJ2wBowrwCHt7AnMxpA6IfRCbXns7QbevpUIIwpt5pVZDs3yVYehmjEZmFBPwVmFa_g/s1600/dj-lady-ryan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMIuRdLYwyuimpEAu0Dw7FfiLK-7E0jlPmjhxX2K9PxsQUH-uDrusi-_BKsFV1uxPnxjAhQoOTJ2wBowrwCHt7AnMxpA6IfRCbXns7QbevpUIIwpt5pVZDs3yVYehmjEZmFBPwVmFa_g/s1600/dj-lady-ryan.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">DJ Lady Ryan provides the soundtrack for noshing at Off the Grid.</td></tr>
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I found the bigger picture easy to view from atop a fire escape on one of the Fort Mason buildings.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXMRj-ntGdrZ2WbtbNl6tpqMOKKcFRKoc9PFy8ipfSyrN35P8HZ1Dgt13rWw8HUTu45j7tPiHcjchhSQFJPY4KQLJeK95FBngqwlbdCyPRMEX8uiUWgJf4zCmLMr3l64ToI5DjWmcQ70/s1600/off-the-grid-ariel-view.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXMRj-ntGdrZ2WbtbNl6tpqMOKKcFRKoc9PFy8ipfSyrN35P8HZ1Dgt13rWw8HUTu45j7tPiHcjchhSQFJPY4KQLJeK95FBngqwlbdCyPRMEX8uiUWgJf4zCmLMr3l64ToI5DjWmcQ70/s1600/off-the-grid-ariel-view.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Off the Grid is a vast circle of food purveyors surrounding the seating and entertainment stage.</td></tr>
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My parting shot is of the Off the Grid gobo shining on one of the Fort Mason Center buildings. We left satisfied and a bit surprised by our first visit. Even though I only sampled just a few of the new vendors I felt like I had experienced an entire food truck rally. When actually I had only tasted much less than half of what was available. I will do this again and it will take several visits to say I experienced all that Off the Grid has to offer. I highly recommend going and getting there right at 5:00 so you can grab your favorite foods then enjoy the people watching and music. Off the Grid is definitely Off the Charts!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CWgnrrJKv-vATf9GUQIOgLqPwMMXdnGUyWqLRibAj5xEYzs8WPsJWnG_aMnbf72_yzWRIDV5krHjdkorJXslv8h9Lk5FO7f2mov2XC4Ih_vqhFCc6bPNPuP0X5ptozrWE1r1N9cRERw/s1600/off-the-grid-night-shot.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CWgnrrJKv-vATf9GUQIOgLqPwMMXdnGUyWqLRibAj5xEYzs8WPsJWnG_aMnbf72_yzWRIDV5krHjdkorJXslv8h9Lk5FO7f2mov2XC4Ih_vqhFCc6bPNPuP0X5ptozrWE1r1N9cRERw/s1600/off-the-grid-night-shot.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Off the Grid Fort Mason Fridays after dark.</td></tr>
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That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com0tag:blogger.com,1999:blog-6558695154123302029.post-69705590033654909962013-03-20T20:36:00.000-07:002013-03-20T20:36:02.877-07:00How To Make Gruyere Popovers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7bEbs-2SQOqKKKCqPuAFI6dAkAfU_zq7BAYuSKCPCVqF5lIxaAYFMFClDzEkA93gW_FcHtMG9pkjqsjAOBCV2CQaL7CUghbPoRjDAgE5U2_cFFRyBzFtK4fdN1D7_PVhyCXp-oK91X2c/s1600/popovers-heaven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7bEbs-2SQOqKKKCqPuAFI6dAkAfU_zq7BAYuSKCPCVqF5lIxaAYFMFClDzEkA93gW_FcHtMG9pkjqsjAOBCV2CQaL7CUghbPoRjDAgE5U2_cFFRyBzFtK4fdN1D7_PVhyCXp-oK91X2c/s1600/popovers-heaven.jpg" /></a></div>
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Popovers are a steak house classic that are easy to make and a delightful alternative to bread or rolls. I especially like serving them with soup. I bite the top off and scoop some soup inside like a cup. Yum!
Popovers are simply these four very common ingredients found in many baked goods plus the cheese.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpYUooPEeEiOHR5oijeH3sbbMRDJYiID9fODqeb0Jcz9PppZ39HlWu0sQ1Aovwj1Lcfvk2hVtPbUkXwhqQh12FKcmxAjVAjupYZ4iOAlbfJwwlFl4_j4dinDTC2ZZ_XVYnkjNHi4frxg/s1600/popover-ingredients.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpYUooPEeEiOHR5oijeH3sbbMRDJYiID9fODqeb0Jcz9PppZ39HlWu0sQ1Aovwj1Lcfvk2hVtPbUkXwhqQh12FKcmxAjVAjupYZ4iOAlbfJwwlFl4_j4dinDTC2ZZ_XVYnkjNHi4frxg/s1600/popover-ingredients.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All purpose flour, milk, salt and eggs make the base and Gruyere cheese tops them off.</td></tr>
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Like every recipe prepping your ingredients keeps the mess down and makes the steps much easier. These quantities make one perfect batch in my popover pan. The size of your pan greatly determines how much batter to make. More to follow on exact measurements at the end of my story.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFbQEra-BKJM_J0Whv2lOUXMqErVCB8YgK8vZWv3Xjug1uYt5qMlK2UgXavXUqqqcACAzaaft4wBw74xxxrGyLY7gZLTRN8gWVN-x0e4xaC6cqpPivHGcsD8pE2WOqApt9fuSlcacKO0/s1600/popover-indgredients-prepped.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFbQEra-BKJM_J0Whv2lOUXMqErVCB8YgK8vZWv3Xjug1uYt5qMlK2UgXavXUqqqcACAzaaft4wBw74xxxrGyLY7gZLTRN8gWVN-x0e4xaC6cqpPivHGcsD8pE2WOqApt9fuSlcacKO0/s1600/popover-indgredients-prepped.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wet and Dry ingredients prepped and cheese grated.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhriuU-Ze4CnD6FaGj6qKUd8Jzs1-RyEq57C1YX5UuvzPuXvyyP9zqyW7mLass1nb49U4JghMZv99vodA7sAJnl2KmGhV17Z5M7CzuyjcGH81FIw5CS7LX7MC20ztw0V1bkfKZz1cudzHU/s1600/popovers-pre-heating-pan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhriuU-Ze4CnD6FaGj6qKUd8Jzs1-RyEq57C1YX5UuvzPuXvyyP9zqyW7mLass1nb49U4JghMZv99vodA7sAJnl2KmGhV17Z5M7CzuyjcGH81FIw5CS7LX7MC20ztw0V1bkfKZz1cudzHU/s1600/popovers-pre-heating-pan.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Step #1 – Place pan in oven during preheating to 350 degrees.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmzaa6OGZSUzKpcvmyfJGllNbGLfqNx8rI8qc04UrEXa0C4W-TmW0-lfp0Kgpf7Zf0C8saLDHc4H8sOKe9VPFG_Facf8ginqWPrFrlTnpJ9LulJhTpClZYAiZZpNeZiQVAdG3HCgNBic/s1600/popover-warm-milk.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmzaa6OGZSUzKpcvmyfJGllNbGLfqNx8rI8qc04UrEXa0C4W-TmW0-lfp0Kgpf7Zf0C8saLDHc4H8sOKe9VPFG_Facf8ginqWPrFrlTnpJ9LulJhTpClZYAiZZpNeZiQVAdG3HCgNBic/s1600/popover-warm-milk.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"> Step #2 – Warm the milk. Do not heat or boil it.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1EXfuOYApT4LZmCvfQ9UIBh25gKwXYkHLDBKjr0rjh4RjRUze6g4FRPStJN72S_GH07Iz2x-jHSpJ7T2UnLozi6HE-8EzLzHuM4c9eTU_kj9GXQkZAgCAXlIvXZUnyW7WiWojsn8IVWU/s1600/popover-eggs-whipped.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1EXfuOYApT4LZmCvfQ9UIBh25gKwXYkHLDBKjr0rjh4RjRUze6g4FRPStJN72S_GH07Iz2x-jHSpJ7T2UnLozi6HE-8EzLzHuM4c9eTU_kj9GXQkZAgCAXlIvXZUnyW7WiWojsn8IVWU/s1600/popover-eggs-whipped.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"> Step #3 – Whip the eggs until frothy.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3TIvfjKPf_hf13iKu1pVx-dt4tnzYliNlMOdJoz4mctNspISF3lseTgQZcqQihyphenhyphenaVZg4erUKc51Mb1d-WWtoO_Sf2WFMSPnKHQ1hGdh-61-XD4jHaKmmQma59qjCt4zIPCzHkUKsG8o/s1600/popover-eggs-milk-mixed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3TIvfjKPf_hf13iKu1pVx-dt4tnzYliNlMOdJoz4mctNspISF3lseTgQZcqQihyphenhyphenaVZg4erUKc51Mb1d-WWtoO_Sf2WFMSPnKHQ1hGdh-61-XD4jHaKmmQma59qjCt4zIPCzHkUKsG8o/s1600/popover-eggs-milk-mixed.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"> Step #4 – Slowly combine eggs and milk.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh53LzWgDoKtvHypjlFE8-i2iRMtDesvIwL7VAeVJBlMUWwwTDtKyt_KTCYV9cUwagYAPB_nuDTrf9vtngx3Ro9eqF0zhqVK5_UW0WOKyW-StgExGmt2VS3etB1EVUqer4_Ko7JappAcvo/s1600/popovers-sift-flour-and-salt.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh53LzWgDoKtvHypjlFE8-i2iRMtDesvIwL7VAeVJBlMUWwwTDtKyt_KTCYV9cUwagYAPB_nuDTrf9vtngx3Ro9eqF0zhqVK5_UW0WOKyW-StgExGmt2VS3etB1EVUqer4_Ko7JappAcvo/s1600/popovers-sift-flour-and-salt.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"> Step #5 – Sift the flour and salt.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_su0RSUMcVxOr6iKg9B7wEny_jfkwqw1__Oc8hQcGL4gDNPc31L2bZTbI_LqlQMCgmNaaBLMrCBSxJrn0kzvBykKwOyYuJc0v2DDw6TgQrzOMpzB3PqdFvXeOR6VVSVzs1viyxFaQtg/s1600/popovers-batter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_su0RSUMcVxOr6iKg9B7wEny_jfkwqw1__Oc8hQcGL4gDNPc31L2bZTbI_LqlQMCgmNaaBLMrCBSxJrn0kzvBykKwOyYuJc0v2DDw6TgQrzOMpzB3PqdFvXeOR6VVSVzs1viyxFaQtg/s1600/popovers-batter.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"> Step #6 – Gently combine wet and dry ingredients in a pourable pitcher.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9D-6KbamGl5cNEKAmOcPuxT0kwcF7pYWHQq28tn40PTDuCOOBYOvo-_iMTbIAbqevJnxMew9bV9TltEdyWL_Ak_Ra-q4Hsc0qR0YuTZWr6wyo5u99L-io2XVCpQrCs4_voT8CtyXkrlA/s1600/popovers-cooking-spray.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9D-6KbamGl5cNEKAmOcPuxT0kwcF7pYWHQq28tn40PTDuCOOBYOvo-_iMTbIAbqevJnxMew9bV9TltEdyWL_Ak_Ra-q4Hsc0qR0YuTZWr6wyo5u99L-io2XVCpQrCs4_voT8CtyXkrlA/s1600/popovers-cooking-spray.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"> Step #7 – Remove heated pan and lightly spray with non-stick cooking spray.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMFd-6YiQV4A57QYPvOLWeHrjumJyGxVmVHZXulIxtrUQrWHIQXHXTvGwQg_Ag-RkaKm89_dGaADy0l9mhbFQOqOGzkY4fX-q7vxfyptri2tEpBis_tsm2Bo4p670wnIMVGyJURrbl3y8/s1600/popovers-pouring-batter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMFd-6YiQV4A57QYPvOLWeHrjumJyGxVmVHZXulIxtrUQrWHIQXHXTvGwQg_Ag-RkaKm89_dGaADy0l9mhbFQOqOGzkY4fX-q7vxfyptri2tEpBis_tsm2Bo4p670wnIMVGyJURrbl3y8/s1600/popovers-pouring-batter.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"> Step #8 – Carefully pour batter until each well is 2/3 full.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuS9nB3UkoO_qQRvdlGlelOvyPLdZOa9xvVsd9LO1vsLkgOSXifwSHR0tT3GXrdzTpLjNDb3M5fsTMJB63i86vLKROkuDVSBkFGH6tw8zvwftOviF02EdunZMt9eDlxSilkacux_f49QE/s1600/popovers-filled-pan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuS9nB3UkoO_qQRvdlGlelOvyPLdZOa9xvVsd9LO1vsLkgOSXifwSHR0tT3GXrdzTpLjNDb3M5fsTMJB63i86vLKROkuDVSBkFGH6tw8zvwftOviF02EdunZMt9eDlxSilkacux_f49QE/s1600/popovers-filled-pan.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for cheese topping.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7TxUc-hrzFscbSzWU17nXqJPgaNwkPLVqtLZfoG7H9lz0SVyGRRoTz_IMh0-qLXSiMb3taoD5z0bXjE7LFZQzhnbsv925Rx0mG9Lh3CQ0Sg3i9R4qUC9tmxapGlzjdP-fd8AEdpapZH0/s1600/popovers-ready-for-baking.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7TxUc-hrzFscbSzWU17nXqJPgaNwkPLVqtLZfoG7H9lz0SVyGRRoTz_IMh0-qLXSiMb3taoD5z0bXjE7LFZQzhnbsv925Rx0mG9Lh3CQ0Sg3i9R4qUC9tmxapGlzjdP-fd8AEdpapZH0/s1600/popovers-ready-for-baking.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"> Step #9 – Fill each well with the grated cheese then place in oven for 50 minutes.</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvkjaFLOw485GIWavPYQxn5jtoGfQHkl25i30eUyqdeQJfszM8CI2Ox6ghqnjqTq9ELeY5JbP9CZCUW56frbzmP4UAyFY7kaGGjfTZ8tF0udS9ckEz7Zp3bCrJ01gh4PszEV5FlUGB5Ck/s1600/popovers-at-ten-minutes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvkjaFLOw485GIWavPYQxn5jtoGfQHkl25i30eUyqdeQJfszM8CI2Ox6ghqnjqTq9ELeY5JbP9CZCUW56frbzmP4UAyFY7kaGGjfTZ8tF0udS9ckEz7Zp3bCrJ01gh4PszEV5FlUGB5Ck/s1600/popovers-at-ten-minutes.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Popovers at 10 minutes.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8OqR-X-FiKNoWpmikxl5vqe1wUfOC8yj16bxYn3uwCPztQ_jhFoE6u0Lt7THTbmPkk6WPuwhAUEWxLTsS_MY6s94EeuC4gPOf6UzLuUjWlqYVpq0NopKi5yqctVb-j6Bi8UglbEE5pk/s1600/popovers-at-twenty-minutes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8OqR-X-FiKNoWpmikxl5vqe1wUfOC8yj16bxYn3uwCPztQ_jhFoE6u0Lt7THTbmPkk6WPuwhAUEWxLTsS_MY6s94EeuC4gPOf6UzLuUjWlqYVpq0NopKi5yqctVb-j6Bi8UglbEE5pk/s1600/popovers-at-twenty-minutes.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Popovers at 20 minutes.</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz50I2pznYr7D_e_V8AhQfIRYoBr50rUzjBRGPejb7HjTL1GKRsKiO1d4OkZkYwHG3ZgaBPW9ORTs7xNlKd9FLGa23vkwYVWt8pmPkIHARf3FvWZ8KT0JQD-Ikhyphenhyphen2FUNOoIMQoTa4l1NQ/s1600/popovers-at-thirty-minutes.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz50I2pznYr7D_e_V8AhQfIRYoBr50rUzjBRGPejb7HjTL1GKRsKiO1d4OkZkYwHG3ZgaBPW9ORTs7xNlKd9FLGa23vkwYVWt8pmPkIHARf3FvWZ8KT0JQD-Ikhyphenhyphen2FUNOoIMQoTa4l1NQ/s1600/popovers-at-thirty-minutes.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Popovers at 30 minutes.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vRgARWbfV8ruE09gy13jj7AvMyFq7T33W0CmvZyinIxOiDvzALHO_nZaqdwgmAczaXsj4U4mV2QHLIapyBuNS9dynV7as2o_5CqYlZMbUWMzuqPEM0uUIkSqrHK2Y_vpnedd7B1xlKo/s1600/popovers-ready.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vRgARWbfV8ruE09gy13jj7AvMyFq7T33W0CmvZyinIxOiDvzALHO_nZaqdwgmAczaXsj4U4mV2QHLIapyBuNS9dynV7as2o_5CqYlZMbUWMzuqPEM0uUIkSqrHK2Y_vpnedd7B1xlKo/s1600/popovers-ready.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready To Serve!</td></tr>
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NEVER rush the baking time. It takes a full 50 minutes regardless of how done they look beforehand. Serve them quickly right out of the oven because they taste best and can deflate when cooled.<br />
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Measurements: For this batch of popovers I used the following quantities which make one perfect batch in my mini popover pan. The following quantities yield 2 cups of batter which perfectly fill the twelve wells in my pan leaving room for the cheese. There are larger popover pans available and you can even use a standard cupcake pan to make bigger popovers. The key to not wasting batter is to learn how much batter it takes for your particular pan.<br />
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These ratios are a good baseline and remember while pouring to always leave space at the top for the cheese as they will rise.<br />
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1 cup of milk<br />
1 cup of all purpose flour<br />
2 eggs<br />
1 tsp. of salt<br />
2 cups of shredded cheese<br />
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If you love popovers like so many people do, I strongly suggest investing in a popover pan. It will make better popovers and waste less batter once you calculate the volume necessary for one batch.
That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com0tag:blogger.com,1999:blog-6558695154123302029.post-77612309645879556302013-03-17T21:34:00.000-07:002013-03-17T21:34:27.648-07:00Intimate Green Dinner St. Patrick's Day 2013For the last couple of years my alternative to the traditional corned beef and cabbage dinner on St. Patrick's Day resulted in some very creative green colored dishes. The only rule was that each dish had to be some shade of green so the choices were only limited by my guests' imaginations. My foodie friend, Stacie Tamaki, did two great posts describing every delicious bite on <a href="http://theflirtyblog.com/">The Flirty Blog</a>. Just recently she did a <a href="http://theflirtyguide.blogspot.com/2013/02/how-to-plan-green-st-patricks-day-dinner.html">recap of my last two dinners</a> hoping to inspire others to plan their own green feasts.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEklMIx5KiZxgEXOlZgZNDhLdljrWP7nOx4h2Q3kgnCBujrM4aFIW33E_L-04MAQInjF1RxrlBdrqXpRT2N4sMkepe21bWmqSI6_AWpJZAH8dSjcUYtfBsQWQCwEnLyzYHeEeQkXzLQ7M/s1600/green-dinner-plate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEklMIx5KiZxgEXOlZgZNDhLdljrWP7nOx4h2Q3kgnCBujrM4aFIW33E_L-04MAQInjF1RxrlBdrqXpRT2N4sMkepe21bWmqSI6_AWpJZAH8dSjcUYtfBsQWQCwEnLyzYHeEeQkXzLQ7M/s1600/green-dinner-plate.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Swordfish w/Lemon, Mint and Basil, Green Rice, Grilled Artichokes w/Sauce Gribiche</td></tr>
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This year I decided to keep it intimate and at the last minute I turned a family dinner green. My menu this time was a bit more conservative but still far from traditional for the day we all celebrate the Irish.<br />
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Appetizers: Olive Tapenade and Artichoke Parmesan Dip with celery stalks and <a href="http://riceworks.com/">Riceworks</a> Wildrice Crisps. Sicilian olives, Pistachio nuts and Cornichons. These crackers are low in fat, wheat and gluten free, all natural and get their crunch from black sesame seeds. They have now trumped all corn and potato chips as my hands down favorite tool for dipping.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AmUYdXkkDdaB3tXJ6oOseYX7AeB4WR7TMkfFxKA-MSi6c_YiUMYy8vkoVveFxPXOBiESY0z82AMJ7VRiBkIXVOHgft2tcgFZNubvrqliflfwTl0yUV5pCWhA8wxk44QdG9j1BI1GrSc/s1600/green-dinner-apps.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AmUYdXkkDdaB3tXJ6oOseYX7AeB4WR7TMkfFxKA-MSi6c_YiUMYy8vkoVveFxPXOBiESY0z82AMJ7VRiBkIXVOHgft2tcgFZNubvrqliflfwTl0yUV5pCWhA8wxk44QdG9j1BI1GrSc/s1600/green-dinner-apps.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simple all green appetizers hit mostly the savory and salty bases with our virgin Margaritas.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41zAF8zWR7skv5C9nhpYWl1vrzCH81HIqoymQ8GDts6vrNzhypnccUPM60xATVMg81HVP2u6OWZR624Q0PTjoS1manMaPUs1e45TLe1YUjrzxkP8Sz4j0dDF-3Qv0lTNGg7BqUNw_7_s/s1600/green-virgin-margaritas.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh41zAF8zWR7skv5C9nhpYWl1vrzCH81HIqoymQ8GDts6vrNzhypnccUPM60xATVMg81HVP2u6OWZR624Q0PTjoS1manMaPUs1e45TLe1YUjrzxkP8Sz4j0dDF-3Qv0lTNGg7BqUNw_7_s/s1600/green-virgin-margaritas.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My sister, Holly, came armed with her blender and made virgin green margaritas for all.</td></tr>
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Some very spring-like weather had me definitely in a grilling mood so three of our four courses hit the coals starting off with one of my favorite salads courtesy of my foodie friend, Andy Mark. Andy introduced me to this dish when he posted a <a href="http://www.itscookin.com/tag/grilled-avocado-salad/">recipe</a> for Grilled Avocado Salad which was perfectly green for my menu this evening.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpq4PtgynS5NtRY5XF6SLQcNrIFuPDLtFblZ4jLy3Vua3HG-trZ4tvE7FZk3o5cnetfoQh8cG4Q2E3VXNgOEO7SJXeH7g9Kf3wGREtu3PWxzU1xmKLke5uf2gkJ33rKBX2IPaBBq8fnZM/s1600/green-dinner-cados-grilling.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpq4PtgynS5NtRY5XF6SLQcNrIFuPDLtFblZ4jLy3Vua3HG-trZ4tvE7FZk3o5cnetfoQh8cG4Q2E3VXNgOEO7SJXeH7g9Kf3wGREtu3PWxzU1xmKLke5uf2gkJ33rKBX2IPaBBq8fnZM/s1600/green-dinner-cados-grilling.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A small splash of olive oil and quick stop on the hot grill is all it takes.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1LVl3e7lUU5R8yFq-blpihrTRIhuw4SYMllMrXesOq11EmUJ7QS4jVA1wI93ujwI9HujM5g8c8sAB6g5Us1CjWJaSqcriKdbugTPDk5yzInXp-vOEL0Z2ryWUtP_HSjvqvZDUAuEiU1Y/s1600/green-dinner-grilled-avocado-salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1LVl3e7lUU5R8yFq-blpihrTRIhuw4SYMllMrXesOq11EmUJ7QS4jVA1wI93ujwI9HujM5g8c8sAB6g5Us1CjWJaSqcriKdbugTPDk5yzInXp-vOEL0Z2ryWUtP_HSjvqvZDUAuEiU1Y/s1600/green-dinner-grilled-avocado-salad.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The only dressing this salad needs is a drizzle of aged Balsamic Vinegar.</td></tr>
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Next up to bat on the grill were Artichokes. I first halved, cleaned and steamed them on the cooktop. Their visit over the hot coals then added some smokiness and just slightly char on the edible side. I served them with a Sauce Gribiche which has mayonnaise, yogurt, capers, dill pickle, parsley, shallots, thyme, chopped hard-boiled egg and lemon juice. This recipe is a <a href="http://tylerflorence.com/">Tyler Florence</a> fresh twist from the typical way chokes are served with just mayo or drawn butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30ExQsgzitb_rT7sRGfq75dzfY_baFz9gv7lny2Lh7BOD8IchAFGqOgAuRzJ5yN8CVKG2h-MnMrIUTvjyvERWo7vipangLe-Q7cL1Gdc_E0kzR0chOOkC1Kquy_mH7tfL1g_0lHC2pXw/s1600/green-dinner-chokes-grilling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30ExQsgzitb_rT7sRGfq75dzfY_baFz9gv7lny2Lh7BOD8IchAFGqOgAuRzJ5yN8CVKG2h-MnMrIUTvjyvERWo7vipangLe-Q7cL1Gdc_E0kzR0chOOkC1Kquy_mH7tfL1g_0lHC2pXw/s1600/green-dinner-chokes-grilling.jpg" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNdrmpxqxtTi0KygEBgnwCPNeEwrAsQZj3RFmFq1Dm5N5llNKuEHEOw92lrVqwJy_hbbURTEuo7CW5CSB6FcM2JmrwjcjH50oV_MVn5aNNiYXTpmOnmqumWh0m68JnhAREZNZbX6lODf0/s1600/grilled-artichokes-finished.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNdrmpxqxtTi0KygEBgnwCPNeEwrAsQZj3RFmFq1Dm5N5llNKuEHEOw92lrVqwJy_hbbURTEuo7CW5CSB6FcM2JmrwjcjH50oV_MVn5aNNiYXTpmOnmqumWh0m68JnhAREZNZbX6lODf0/s1600/grilled-artichokes-finished.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilling Artichokes adds a whole lot of texture and flavor.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHx0SzlstabE3IxUDYuZjS-j8U9Jc7mjmzYaKwc_zNRjE9FlTptu1dVRpvqUHR2ce4DzDDT1NRdCv1HEF2L5Nb811fnKCCNuvdzdsqqKuInM4ueo0rQ0bPg3x-09ZQ9RABPOWONQRcDJ0/s1600/green-dinner-swordfish-grill.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHx0SzlstabE3IxUDYuZjS-j8U9Jc7mjmzYaKwc_zNRjE9FlTptu1dVRpvqUHR2ce4DzDDT1NRdCv1HEF2L5Nb811fnKCCNuvdzdsqqKuInM4ueo0rQ0bPg3x-09ZQ9RABPOWONQRcDJ0/s1600/green-dinner-swordfish-grill.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Swordfish with Lemon, Mint and Basil (Giada De Laurentiis recipe)</td></tr>
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My favorite starch to accompany fish is most always rice so the obvious choice tonight was Green Rice. I actually use long grain brown rice and then mix in finely minced green onions and flat leaf parsley for the color and taste.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8LgaUnYgwS2D2iYp3nz2QL58uFPAW_C6d7chctF78kjo-59ggeXU0veGIT2kN4szXbUlkn1_y-hw-pqRR_Uj7zf9HxDqNwJeFp2oR_qXHY9uZsDmKiMaOPALKSf71hv3d0tctS8cARw/s1600/green-dinner-green-rice.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8LgaUnYgwS2D2iYp3nz2QL58uFPAW_C6d7chctF78kjo-59ggeXU0veGIT2kN4szXbUlkn1_y-hw-pqRR_Uj7zf9HxDqNwJeFp2oR_qXHY9uZsDmKiMaOPALKSf71hv3d0tctS8cARw/s1600/green-dinner-green-rice.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green Rice gets it's flavor from scallions and parsley whipped together in the food processor.</td></tr>
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My parting shot is nothing close to green but it was our entertainment of choice tonight. In 1987 Roy Orbison filmed an historic concert with some of popular music's biggest stars. It was filmed in black and white and simply called <a href="http://http//en.wikipedia.org/wiki/Roy_Orbison_and_Friends:_A_Black_and_White_Night">Roy Orbison and Friends: A Black and White Night</a>. It is a go-to concert when I entertain and paired quite nicely with all of the shades of green we enjoyed.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_l3ijqTelWqqNSr3sh5gp6M9WC3qsd-yZ1QIeo0m-to-zkWUlQ2WkveQ4RTnoSj38M405eSDNN9xgqoMHUjeF333Cq_SU4hj8uy0c4An5N_FfY07-h3jaHtOvvQXIIwvbB3ZAr1FkW0/s1600/green-dinner-roy-orbison.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_l3ijqTelWqqNSr3sh5gp6M9WC3qsd-yZ1QIeo0m-to-zkWUlQ2WkveQ4RTnoSj38M405eSDNN9xgqoMHUjeF333Cq_SU4hj8uy0c4An5N_FfY07-h3jaHtOvvQXIIwvbB3ZAr1FkW0/s1600/green-dinner-roy-orbison.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roy Orbison and Friends: A Black and White Night for our Green Dinner.</td></tr>
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Happy St. Patrick's Day to all! Please do throw a Green Dinner of your own.That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com0tag:blogger.com,1999:blog-6558695154123302029.post-77234853898340937562013-02-10T21:35:00.000-08:002013-02-10T21:35:43.459-08:00Natural Foods Cooking Retreat – Day 3We completed our three day Natural Foods Cooking Retreat the same way we began it with a heavy emphasis on great tasting food that also happens to be good for you. Some sweets lovers follow the "Dessert First" mantra so here is sneak peak at our class finale, Apple Pie Apples dessert. This treat was as much fun to construct as it was to consume. More on this to follow.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP5RgSYTOg2IIV1eHTIc6Af_pol0PiaII6BjBhH6nqu9-sPhwB0v3RfL1Ohu713X_6oI4CaPS9Lv6qW0LxYZ-I_f-6-p-O9qjzhpI-kNpwKXnpdA3jG-VyMlo6VTz0rMCuvkkbjVQkr6A/s1600/apple_pie_apples_finished.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP5RgSYTOg2IIV1eHTIc6Af_pol0PiaII6BjBhH6nqu9-sPhwB0v3RfL1Ohu713X_6oI4CaPS9Lv6qW0LxYZ-I_f-6-p-O9qjzhpI-kNpwKXnpdA3jG-VyMlo6VTz0rMCuvkkbjVQkr6A/s1600/apple_pie_apples_finished.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple Pie Apples with a dollop of Coconut Whipped Cream</td></tr>
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Kicking off this final meal was burgers but these were not your typical highly processed garden variety store bought veggie burgers. <a href="http://www.nourishingnutrition.com/">Chef Jenny Brewer</a> threw a great Black Eyed Pea and Chipotle Burger recipe at us. The touch I especially liked was adding a bit of corn meal to them just before baking.
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<tr><td class="tr-caption" style="text-align: center;">Black Eyed Pea and Chipotle Burger Patties</td></tr>
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And instead of tucking these beauties in a big old heaving bun we made our own wraps by flash steaming Collard Green Leaves.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqNzQjGatnFUzagwo8kGMy2iUJjpGfMRRNkkT9oCWLjg_ZUSxyfxqNdQEPyQujIHKqhWh0hAgOCnuHclNb5E6PjIqqxT3VdjuS714K0TzN2TUyjOBgfB1gz2tjdfmoUESunNqZC_gUKE/s1600/steaming_collard_green-leaves.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqNzQjGatnFUzagwo8kGMy2iUJjpGfMRRNkkT9oCWLjg_ZUSxyfxqNdQEPyQujIHKqhWh0hAgOCnuHclNb5E6PjIqqxT3VdjuS714K0TzN2TUyjOBgfB1gz2tjdfmoUESunNqZC_gUKE/s1600/steaming_collard_green-leaves.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steaming even made the color of these leaves even more vivid</td></tr>
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In order to put a quick stop to the steaming process we dipped the leaves into a quick ice bath.
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<tr><td class="tr-caption" style="text-align: center;">Lightly streamed Collard Green Leaves cool down rapidly in an ice bath</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ready to wrap burgers topped with caramelized onions</td></tr>
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Also on the menu was a Hemp Seed Caesar Salad. I have tried many mock Caesar dressings but this one is hands down the best. You could fool your biggest Caesar Salad fanatic in a blind test taste. Here's a shot of the ingredients for the dressing all prepped and ready to go. Just one tablespoon of kelp (sea vegetables) even give it just a hint of the anchovy flavor. This dressing is clever, heathy and really faithful to the spirit of the classic.<br />
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Another refrigerator staple as Jenny likes to call them is her Quinoa Pumpkin Seed Salad. Quinoa is a complete protein with all eight essential amino acids and gluten free. The addition of the pumpkin seeds make this salad so satisfying that it can stand as an entree itself. Included in this dressing was cumin, chili powder, cilantro and lime juice so it had a really nice Southwestern snap. We used red Quinoa for even more color.<br />
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<tr><td class="tr-caption" style="text-align: center;">Red Quinoa Pumpkin Seed Salad with a tangy Southwestern dressing.</td></tr>
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We even made our own crackers called Flaxy Crackers. They were missing flour but not flavor or fiber thanks to chickpeas, walnuts, flaxseeds, sesame seeds and lots of herbs. We rolled the mixture out onto parchment paper and then baked in a 425 degree oven. We served the crackers with Cashew "Cheese" which was really a non-dairy recipe turning raw cashews into a tasty cheese like dip. Garlic, tahini and lemon juice all contributed to the unique flavor profile.<br />
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<tr><td class="tr-caption" style="text-align: center;">Flaxy Crackers Pancake ready for the oven</td></tr>
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Our final meal was especially colorful and had a huge variety of interesting textures as well as solid flavors.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2nztNj-wETzCeZaZ5yCi0WCv7UlcfJg2yN6090CCsUZzSknKcMBq9yd_PaRHMs-Vs4APEzq8C02wU7IUzrApQx8e-G0YI0tnDHGMEiA076z8DySwb8JRPqxz7Ab2LKwDsDEX3zaNxjo/s1600/full_meal_final_day.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2nztNj-wETzCeZaZ5yCi0WCv7UlcfJg2yN6090CCsUZzSknKcMBq9yd_PaRHMs-Vs4APEzq8C02wU7IUzrApQx8e-G0YI0tnDHGMEiA076z8DySwb8JRPqxz7Ab2LKwDsDEX3zaNxjo/s1600/full_meal_final_day.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clockwise: Burger Wrap, Caesar and Quinoa Salad and Flaxy Crackers with Cashew Cheese</td></tr>
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And back to our final recipe of the class. I got to work on the team that made these Apple Pie Apples or as I called them, "Twice Stuffed Apples." It was a bit like carving a pumpkin. We first removed the cores and most of the inner apple creating a cavity for re-stuffing them with bits of apple, raisins, cinnamon and sugar.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP4lHk7rxJq0udBk-UyS684OrSn5MN_e4kJCkHcZqQa46lapTXQSJ4UkEDX1YmzarSUpff4VOC8gZKK6rHnUOFv0hmRVaLdWuPaDsSXAXHPgrqTmoHkwnhv-8RDjH8i48E3Ed0BU0xJq0/s1600/apple_pie_apples_stuffed.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP4lHk7rxJq0udBk-UyS684OrSn5MN_e4kJCkHcZqQa46lapTXQSJ4UkEDX1YmzarSUpff4VOC8gZKK6rHnUOFv0hmRVaLdWuPaDsSXAXHPgrqTmoHkwnhv-8RDjH8i48E3Ed0BU0xJq0/s1600/apple_pie_apples_stuffed.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Granny Smith apple cups filled to the brink with sweetness and awaiting their crusty tops</td></tr>
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The next step yielded a surprising crust that turned our apples into mini apple pies. We used sprouted spelt flour and coconut oil to create strips of crust in a basket weave pattern topping each apple. It was really fun to dress up each apple cup with the crust strips. Another surprise was making the most delicious Whipped Cream out of chilled Coconut Milk. We simply added some powdered sugar and whipped it with a hand mixer just as you would with cream. For me the texture and flavor surpassed whipped cream yet is was 100% dairy free. Unbelievable!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpiO1DWOUqePOvcEQx2d3xfgOIKETqQH_ZfPY8rCroPGZBdA2PWqX9HuKiujBp5YstQhaLD4EAmEbJaaH71MBfU7oye6nwLfykIqadY_GnM25tDFMmyyXW_SPrO735nGU9_o-E6SUJCF4/s1600/apple_pie_apples.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpiO1DWOUqePOvcEQx2d3xfgOIKETqQH_ZfPY8rCroPGZBdA2PWqX9HuKiujBp5YstQhaLD4EAmEbJaaH71MBfU7oye6nwLfykIqadY_GnM25tDFMmyyXW_SPrO735nGU9_o-E6SUJCF4/s1600/apple_pie_apples.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple Pie Apples ready for the oven</td></tr>
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When the cold Coconut Whipped Cream danced with the warm freshly baked apples it melted into major yumminess. My parting food shot here just kind of says it all.
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<tr><td class="tr-caption" style="text-align: center;">The best possible final bites of a great meal.</td></tr>
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It was another "Winner Winner Natural Foods Dinner" with Chef Jennifer Brewer. Actually, we not only had many winning lunch, snack and dinner recipes but as I described in my <a href="http://reachcarl.blogspot.com/2013/01/natural-foods-cooking-retreat-day-2.html">Day 2 post</a> we<br />
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also made some seriously good breakfast foods too. I'd like to thank Jenny for her relentless pursuit of healthy food that tastes great and to my classmates who made this experience a really memorable one. Here is our class group photo except for Mike who had to take off a few minutes early just before we all posed for one last time.
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<tr><td class="tr-caption" style="text-align: center;">(L to R) FRONT: Steve, Victoria, Me BACK: Rebecca, Elizabeth, Jenny, Nancy, Barbara, Erin</td></tr>
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My parting shot is of Chef Jenny and I. This was not my first class with her and it certainly won't be my last. For more information on all of Jenny Brewer's healthy lifestyle habits just check out her website at <a href="http://nourishingnutrition.com/">www.nourishingnutrition.com</a>.
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That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com0tag:blogger.com,1999:blog-6558695154123302029.post-56974535100681857772013-01-30T22:27:00.002-08:002013-01-31T06:46:47.759-08:00Natural Foods Cooking Retreat – Day 2On the second day of our Natural Foods Cooking Retreat <a href="http://nourishingnutrition.com/">Chef Jenny</a> had the perfect segue from Day 1 into our early start on Day 2. She had made sure that we poached some extra pears from the previous night's dessert and turned them into a beautiful breakfast beginning. The sweetness of the poached pears and tartness of the Greek yogurt made for perfect contrasting flavors in my book.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZ29FK4GukOvn4vvAvGkCs2ITxsdCPbYBR7FpXKyhaCQnp4bnGKFqps9_b7spshQcpaJcYLpcrhc-RJfH6v8CkDxTcTTsuwR06FmSuCdEoJoFu_BCyXqPDZZpUl-9l0wCYWzy8roXt7U/s1600/poached_pears_yogurt.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZ29FK4GukOvn4vvAvGkCs2ITxsdCPbYBR7FpXKyhaCQnp4bnGKFqps9_b7spshQcpaJcYLpcrhc-RJfH6v8CkDxTcTTsuwR06FmSuCdEoJoFu_BCyXqPDZZpUl-9l0wCYWzy8roXt7U/s1600/poached_pears_yogurt.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poached Bosc Pears with Tart Greek Yogurt and topped with Ginger Crumble</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglfxZ5Nf2EPZCkUp-eLjCk4_pqTgHWPwNa6MYqYcCu2ZHLy-bp0eU2uJhtZ0_iZk5sUQev9Ud7z4PcR2Mkxn0ExakBEJZnt3HPreUzQTX3JyXxq7qbAAGO6Leh35eRSiIt3XCpdDoRdvs/s1600/busy_building_breakfast.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglfxZ5Nf2EPZCkUp-eLjCk4_pqTgHWPwNa6MYqYcCu2ZHLy-bp0eU2uJhtZ0_iZk5sUQev9Ud7z4PcR2Mkxn0ExakBEJZnt3HPreUzQTX3JyXxq7qbAAGO6Leh35eRSiIt3XCpdDoRdvs/s1600/busy_building_breakfast.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We got very busy building breakfast at the beginning of Day 2</td></tr>
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I was thrilled to get some new healthy breakfast recipes because so many cookbooks and other resources for natural foods often ignore this important first meal of the day. One group made Spiced Apple, Buckwheat and Oat Porridge. It was very thick, satisfying and the perfect comfort food to warm up a cold winter's morning. We served it with our own handmade nut milk using almonds that were soaked overnight then blended in purified water. Chopped Brazil nuts topped it all.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jONHY5Q3jW4Hh_RNP9u0LnfRB2ATZhMYYosdSHA_Mv80GnjAmCgRxcC6z8T_ov8Di-sL577cqRWU1u8o9D__5fnCnPLT2BaYSmU_xM8pwzcJ6TXyzjpx5GzfvEoUMTEd7f5YH-4KkGg/s1600/spiced_apple_buckwheat_oat_porridge.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jONHY5Q3jW4Hh_RNP9u0LnfRB2ATZhMYYosdSHA_Mv80GnjAmCgRxcC6z8T_ov8Di-sL577cqRWU1u8o9D__5fnCnPLT2BaYSmU_xM8pwzcJ6TXyzjpx5GzfvEoUMTEd7f5YH-4KkGg/s1600/spiced_apple_buckwheat_oat_porridge.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spiced Apple, Buckwheat and Oat Porridge simmered and filled the kitchen with great aromas</td></tr>
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Scrambled Tofu was the beginning of our spicy Fijoles recipe that had all of trimmings to make your own breakfast tostadas.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8ClPnpmtMAaeJHi7djIhI7lMSvyPu3lSm_7A9j_TPvHXCOd0GPcx-_FlrXo4DZkMZAmg8hi-85G0WwTnEHEJOJw3-HZY0rJDg8TJ-Ns7Itac-O2urRklzKjMFhJw-O_KqBiYcUuWxFM/s1600/tofu_scramble.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8ClPnpmtMAaeJHi7djIhI7lMSvyPu3lSm_7A9j_TPvHXCOd0GPcx-_FlrXo4DZkMZAmg8hi-85G0WwTnEHEJOJw3-HZY0rJDg8TJ-Ns7Itac-O2urRklzKjMFhJw-O_KqBiYcUuWxFM/s1600/tofu_scramble.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tofu Scramble with onions, red bell peppers and lots of Mexican spices.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbr9bFbW6pbmurBM-VAWlcBHs8WCQAsXPEQmVUzgyOvfnTbh1K05dZyi8DiSlMiNsCc290z89X06ZVzBcBlwyP04fXwctLa2QRI3tCWKEPKIpOq3DHQDG0LwqBDh2Dq21s0EJWN-99dQk/s1600/tofu_frijoles.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbr9bFbW6pbmurBM-VAWlcBHs8WCQAsXPEQmVUzgyOvfnTbh1K05dZyi8DiSlMiNsCc290z89X06ZVzBcBlwyP04fXwctLa2QRI3tCWKEPKIpOq3DHQDG0LwqBDh2Dq21s0EJWN-99dQk/s1600/tofu_frijoles.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tofu Frijoles Bar</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEt2XTYVFKQWTLMUnHJamQKT9chwGo3q4WO-xbHcVkl_hoQbGIcQ0YvXb0AbyeuY_nEk2UD-PTMRwA19co3vJ3sYw5n0HytoxB3KHtCEHksOBLBN8WDNofJOd9x-ioD7Qdkhl6UAONs1U/s1600/breakfast_sampler_plate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEt2XTYVFKQWTLMUnHJamQKT9chwGo3q4WO-xbHcVkl_hoQbGIcQ0YvXb0AbyeuY_nEk2UD-PTMRwA19co3vJ3sYw5n0HytoxB3KHtCEHksOBLBN8WDNofJOd9x-ioD7Qdkhl6UAONs1U/s1600/breakfast_sampler_plate.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breakfast of Champions plate with Tofu Frijoles Tostada, Porridge and a Breakfast Bar Bite</td></tr>
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We also learned how to make our own High Protein Breakfast Bars with only the healthiest ingredients at a fraction of the cost of commercially produced energy bars. These snacks are sweetened with honey and loaded with flaxseeds, hemp seeds, almonds, and fruit. We call them "Breakfast Bars" but they make a great snack anytime of the day.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GAs7DUjvEovmQu33iwCt16LptYbonOKqFTK7LtHKTiMkFDHeI7QnALbWtJRMcDUK9-3PiU25as2wysHxy4bvim94Fq7-LA8AUFrWkewkG9_8HE2tZgly1CnfS9fA5nDH7iJrfL7jyW0/s1600/high_protein_breakfast_bars.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GAs7DUjvEovmQu33iwCt16LptYbonOKqFTK7LtHKTiMkFDHeI7QnALbWtJRMcDUK9-3PiU25as2wysHxy4bvim94Fq7-LA8AUFrWkewkG9_8HE2tZgly1CnfS9fA5nDH7iJrfL7jyW0/s1600/high_protein_breakfast_bars.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">High Protein Breakfast Bars disappear very quickly</td></tr>
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For the egg lovers we made a great Chard and Leek Frittata. It tasted right out of a pricey restaurant menu but had inexpensive wholesome ingredients. Chopped thyme and oregano kept it really fresh. I could eat this every morning and even make sandwiches out of it hot or cold!
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcuAn4i1udUfGq1rJ9GtGHR2dQJmufS9bbI8eH4w2HvBeaXOmGMbQBWoxP0IwjhRv5MndIQOEcs7Ko5mjdTc4Ag1BUbfj3-Wjw5BiCYSyG0obR8rmVji68VowciRqYPjaiCtDk_wQsHzY/s1600/chard_and_leek_frittata.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcuAn4i1udUfGq1rJ9GtGHR2dQJmufS9bbI8eH4w2HvBeaXOmGMbQBWoxP0IwjhRv5MndIQOEcs7Ko5mjdTc4Ag1BUbfj3-Wjw5BiCYSyG0obR8rmVji68VowciRqYPjaiCtDk_wQsHzY/s1600/chard_and_leek_frittata.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chard and Leek Frittata</td></tr>
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It was time for a break as Day 2 involved two complete meals. As great as breakfast tasted it was just the first half of the day's menu. We returned to some knife skills tips and quickly put them to work making the classic Holy Grail of all soup starters, <a href="http://http//en.wikipedia.org/wiki/Mirepoix_%28cuisine%29">Mirepoix</a>. We diced carrots, celery and onions as the base for a trio of soup recipes.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl2-pSMnR5Unt_3YY85uo4HWFAg0HbF7SDrwdydMf4Ya2GPDolQSYf4DjJinnEAQcE7Ilv8Wi2-Jn6RpInIdIFtrPvhAv4-5vYLOrdivWS9elCDEYBz9WcOXBF1IKH5UIiVRcEmQ4ADFY/s1600/three_kinds_of_soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl2-pSMnR5Unt_3YY85uo4HWFAg0HbF7SDrwdydMf4Ya2GPDolQSYf4DjJinnEAQcE7Ilv8Wi2-Jn6RpInIdIFtrPvhAv4-5vYLOrdivWS9elCDEYBz9WcOXBF1IKH5UIiVRcEmQ4ADFY/s1600/three_kinds_of_soup.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basic Lenti Soup (right), Moroccan Red Lentil Soup (left) and Thai Style Lentil Soup (rear)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNPhG-Tunk33P7xS2nBFdwCjjsrR6N5dkXh-_rtEiD3UL5mAhzKjydxr5Hzz6sNL3D2LAQD_RHxCf-2Tg3XKOeNddSXs24iFqyWK2k_0JZC25irmOIP4ASwhNlTML0_ZtDjyQGfp0ux0/s1600/mike_works_the_food_processor.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNPhG-Tunk33P7xS2nBFdwCjjsrR6N5dkXh-_rtEiD3UL5mAhzKjydxr5Hzz6sNL3D2LAQD_RHxCf-2Tg3XKOeNddSXs24iFqyWK2k_0JZC25irmOIP4ASwhNlTML0_ZtDjyQGfp0ux0/s1600/mike_works_the_food_processor.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mike works the greens in the food processor</td></tr>
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Jenny did a really interesting experiment with flavoring. We all started with the Basic Lentil Soup and she passed around a plate of seasoning options. We added each individually and noted their impact on the soup. Surprisingly, salt was neither the one that was preferred nor even the most interesting. For me it was fresh lemon juice that hit it out of the park. I now plan have lemon wedges for squeezing right next to the salt and pepper shakers accompanying more of my meals.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIB1jUkznLENwgw-qo1KKGJLkh0Hb5cW6PCxSAvs7v11srLthNhyqcswNhwSBzXkImbynFvNbgS1p2s8pTbpFRIP3KL-g1hgFBWBWN8HQjMx5P4ykefnJJe9eNDa5GeLq1Y4pKUBO4Cj4/s1600/flavor_profiles_test.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIB1jUkznLENwgw-qo1KKGJLkh0Hb5cW6PCxSAvs7v11srLthNhyqcswNhwSBzXkImbynFvNbgS1p2s8pTbpFRIP3KL-g1hgFBWBWN8HQjMx5P4ykefnJJe9eNDa5GeLq1Y4pKUBO4Cj4/s1600/flavor_profiles_test.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clockwise: Lemon Juice, Parsley, Sea Salt, Miso and Balsamic Vinegar flavoring add-ons.</td></tr>
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Hands down for me the Moroccan Red Lentil Soup was the winner. When red lentils are well cooked they melt and get an incredibly creamy texture. It is rich in both taste and protein. Just before serving we tossed in some chopped chard which added color, freshness, texture and another layer of flavor.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08HLlnR_nX9FGG11ClKqYODmG0Em25dS90ud0nvEIkmebKepMFNxdb8cILUGm5rxSQc-cJoyzKccflkdiGOUikA3Ca6Be8soqabDpiFttQ2kn9d9zD4PBkJe2RtwnRTi1d8STCIxdhnU/s1600/moroccan_red_lentil_soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08HLlnR_nX9FGG11ClKqYODmG0Em25dS90ud0nvEIkmebKepMFNxdb8cILUGm5rxSQc-cJoyzKccflkdiGOUikA3Ca6Be8soqabDpiFttQ2kn9d9zD4PBkJe2RtwnRTi1d8STCIxdhnU/s1600/moroccan_red_lentil_soup.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Moroccan Red Lentil Soup</td></tr>
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The next recipe pleasantly surprised me because I was introduced to Delicata Squash. We were all talking about the popular Butternut variety and how it tastes great but is also very hard. Delicata is not only easy to cut but you can also leave the skin on. I love how its stripes almost resemble grill marks.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrtUru00pjwDY2eok_TW_Mb41q1IQ5qPvuvJRkKBpVSRMxobE69X4MOCQaGxO6pRh8_CQv7GU_vp_tqV_yMz3OrAsrf0YfzSfOUhCH5HfrQT9chTGd1Gvmm4vIj4QXR4lOfB6XBF-HIVk/s1600/roasted_delicata_squash.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrtUru00pjwDY2eok_TW_Mb41q1IQ5qPvuvJRkKBpVSRMxobE69X4MOCQaGxO6pRh8_CQv7GU_vp_tqV_yMz3OrAsrf0YfzSfOUhCH5HfrQT9chTGd1Gvmm4vIj4QXR4lOfB6XBF-HIVk/s1600/roasted_delicata_squash.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maple Roasted Delicata Squash</td></tr>
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Here Rebecca and Nancy cut the squash into crescent shapes for even roasting in the maple syrup.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBaXLBkOm1FhElSfKJZDI7nac6Ndh5yAqHevZdB27UQEKJzg8OJ0okUGh3JnglR3qoVwZJM_MO17jaUFpF6NkwEi0M2qSnEMVVVLYuVcQud6hJFvk0IuyB7hjYfGNmcup8yc5V3GPKE8I/s1600/barbara_and_nancy_work_the_squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBaXLBkOm1FhElSfKJZDI7nac6Ndh5yAqHevZdB27UQEKJzg8OJ0okUGh3JnglR3qoVwZJM_MO17jaUFpF6NkwEi0M2qSnEMVVVLYuVcQud6hJFvk0IuyB7hjYfGNmcup8yc5V3GPKE8I/s1600/barbara_and_nancy_work_the_squash.jpg" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCF0ajUGQTbkx3OKnoYdi09ADmvRDFV59eHF9n_tlCl4UM8gX-JmeI-rGfjioPGqsOD6-VpV7HaMCAdyuQFyv35Fkg0pZ3c8g_8ddck0fBIbvvBBQDMivuYHuwk2t_PMRs5JSINEkypyA/s1600/toasted_pumpkin_seeds.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCF0ajUGQTbkx3OKnoYdi09ADmvRDFV59eHF9n_tlCl4UM8gX-JmeI-rGfjioPGqsOD6-VpV7HaMCAdyuQFyv35Fkg0pZ3c8g_8ddck0fBIbvvBBQDMivuYHuwk2t_PMRs5JSINEkypyA/s1600/toasted_pumpkin_seeds.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly Toasted Pumpkin Seeds stand by to provide crunch</td></tr>
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We tossed Arugula in a vinaigrette that included some maple syrup, folded in the roasted squash and topped it with toasted pumpkin seeds for crunch. This salad was super simple to make but was unique, colorful and a certain guest dazzler.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_9PtqsRFDGnY5qSoUgRfVAB7KxpEHR2K1Uia-nEcrW5jjFyihvQlPdWaWZmJ_3glDhUhBrG39junx0BQhq23ib8BVxqxo_bTsmR-W1sDKvJeKCu_Nag8Z7a5MtbilXhftAzfcJ45dMo/s1600/maple_roasted_squash_salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW_9PtqsRFDGnY5qSoUgRfVAB7KxpEHR2K1Uia-nEcrW5jjFyihvQlPdWaWZmJ_3glDhUhBrG39junx0BQhq23ib8BVxqxo_bTsmR-W1sDKvJeKCu_Nag8Z7a5MtbilXhftAzfcJ45dMo/s1600/maple_roasted_squash_salad.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maple Roasted Delicata Squash Salad</td></tr>
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My closing shot is another Jenny gem for dessert. Never forgetting how many chocolate lovers and those with a serious sweet tooth are out there she capped another great day of food with Chocolate Mousse Parfaits. This dessert was decadence with a difference. The secret ingredient that added great texture and healthy fats was avocado. Yes, you read this correctly. You CAN sneak veggies into a dessert that will delight and impress. We topped it with a fresh Raspberry Coulis and chopped Brazil nuts. YUM! More will follow in my recap of our final Day 3 coming soon.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7hehz1-EfXgZFFihIkxPgdY3Z56Kr2FnqPihDENbP_CXp24tsNm91qi1m8-XP_R2OqBJ4W_2SBp1TuxMFXdVk-7JpMTggpCF9KSJQckLgyNdYd9dfXqZ4i9aihzd2vpDsUl68cG2kfM/s1600/chocolate_mousse_parfaits.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7hehz1-EfXgZFFihIkxPgdY3Z56Kr2FnqPihDENbP_CXp24tsNm91qi1m8-XP_R2OqBJ4W_2SBp1TuxMFXdVk-7JpMTggpCF9KSJQckLgyNdYd9dfXqZ4i9aihzd2vpDsUl68cG2kfM/s1600/chocolate_mousse_parfaits.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Mousse Parfait</td></tr>
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That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com0tag:blogger.com,1999:blog-6558695154123302029.post-63618255612364240752013-01-23T10:06:00.000-08:002013-01-23T10:06:11.160-08:00Natural Foods Cooking Retreat – Day OneIn the spring of 2009 I took a great Natural Foods Cooking Class in Santa Cruz, California from local natural food guru, <a href="http://nourishingnutrion.com/">Chef Jennifer Brewer</a>. It was such a great experience that I made seven posts about it that you can read right <a href="http://reachcarl.blogspot.com/2009/04/chef-training-is-brewing-at-newest-new.html">here</a>. So when Jenny contacted me recently to try her new three day condensed version of the program I knew I just had to be there to see the redux.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEjKufnMzjKr-hVrfMLrGT1HtwNl9xk9pR6lY-77ip1cPk-1_m9Ww-h2gdD5N2v0yLHbJ1Oepnis-vlj4Sktws92J2GHgOnPb8buYNP4zx4d4t0SF0wM9cPSpqsH1CD4bTl5Q_NCtS93A/s1600/sweet_potato_fries_with_chipotle_aioli_dipping_sauce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEjKufnMzjKr-hVrfMLrGT1HtwNl9xk9pR6lY-77ip1cPk-1_m9Ww-h2gdD5N2v0yLHbJ1Oepnis-vlj4Sktws92J2GHgOnPb8buYNP4zx4d4t0SF0wM9cPSpqsH1CD4bTl5Q_NCtS93A/s1600/sweet_potato_fries_with_chipotle_aioli_dipping_sauce.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Sweet Potato Fries with Garlic Chipotle Aioli Dipping Sauce</td></tr>
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WHAT!?! Since when did fries and aioli dipping sauce make it onto a list of healthy foods? Since Chef Jenny Brewer has come along to show us how foods that taste great can also make you feel great. And that bit of word smithing is exactly how Jenny began our three day journey into more healthy cooking that really appeals. She asked all of us to make two lists and bring them to the first class:<br />
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1. What are your three most favorite foods?<br />
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2. What are the three food that make you feel GREAT when you eat them?<br />
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The difference between these two simple questions is not only profound but exemplifies a huge contradiction in our diets. So many of the foods that people crave and make them happy to eat actually make them feel awful after consumed because of their high fat content paired with lack of nutrients. Jenny put our answers to these questions into two columns on the white board.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlFnFlanXY7V9R_xyfhB2Ke1fGyqEtdcieiwc60ihFUhIceE5ztAZL-a5Mgk411mr4n0wVQHq97s1eZF8ph18-Lqn218La1ZENequeYXCEkGVxYqhjE08oDKo9rguHaTiIqBys4K93c6Q/s1600/jenny_brewer_taste_feel_chart.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlFnFlanXY7V9R_xyfhB2Ke1fGyqEtdcieiwc60ihFUhIceE5ztAZL-a5Mgk411mr4n0wVQHq97s1eZF8ph18-Lqn218La1ZENequeYXCEkGVxYqhjE08oDKo9rguHaTiIqBys4K93c6Q/s1600/jenny_brewer_taste_feel_chart.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Jenny Brewer's Taste Great vs. Feels Great Foods Chart</span></td></tr>
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I kept flashing on the popular the Miller Lite Beer campaign from a few years back, "Great Taste, Less Filling." Most of the foods in the left hand column called Taste Great are comforting because they are so high on the flavor scale. But with that flavor normally comes runaway fat content so our body isn't nearly as happy as our mouths. Notice all of the whole foods that are rich in vitamins and minerals on the right hand column called Feels Great. What I love about Jenny Brewer's approach is that she never denies that the Taste Great foods are delicious. Jenny is the first to admit she too has a weakness for many of them, especially great breads. So instead of preaching to us or scolding anyone for loving tasty foods she focuses on bridging the gap between the two lists with her three "F"s: Fat, Flavor and Fun. When you know how to combine a little fat, a lot of flavor and make it fun then a nutrient rich diet of natural foods is not always a compromise.<br />
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After a short lecture we broke into groups to make our Day One Menu. Clockwise from the bottom of the plate here was the fare:<br />
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1. Nori Rolls filled with Sunflower Seed Paté, carrots/cumcumber/avocado/sunflower sprouts<br />
2. Baked Sweet Potato Fries with Garlic Chipotle Aioli dipping sauce<br />
3. Twice Cooked Tempeh Chunks with Cilatro-Hemp Seed Pesto<br />
4. Kale with Avocado Salad and simply Olive Oil and Lemon Juice<br />
5. Kale and Tahini Salad with Brown Rice<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9JXd-Bb__VRpXO7JEdo7NkG5bas54QzmqMFaCv3DQmW6Pu8SibVXNkaxKs1hIMZgxyp-1o45Ggtf07wJqCK9V6H3iYR2VNDdehzW2UW1W7SjDL1UffqULzhdN9cx8sjc85Nc-QpSc9y0/s1600/natural_foods_cooking_retreat_day_one.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9JXd-Bb__VRpXO7JEdo7NkG5bas54QzmqMFaCv3DQmW6Pu8SibVXNkaxKs1hIMZgxyp-1o45Ggtf07wJqCK9V6H3iYR2VNDdehzW2UW1W7SjDL1UffqULzhdN9cx8sjc85Nc-QpSc9y0/s1600/natural_foods_cooking_retreat_day_one.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Natural Foods Cooking Retreat – Day One Sampler Plate</td></tr>
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The other thing I really like about Jenny Brewer's classes is the heavy emphasis of hands-on. Jenny had two assistants and seven attending this retreat so the ratio of staff to students was almost one to two. Everyone got lots of hands-on time.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniAHw-NFJ0cPCbL5Fwtt3KL7fZhvTayXFoNH7tyODhqLaBR6awPBdRq6fbw21MW0pQ3PVtpmyGGzDCRsyOO_cm0ZnFo1GxnhqxFkx5zeaGcE5KG7lQw7Ny1Z6wDsDO65BgDTbGfePkQc/s1600/chef_jennifer_brewer_and_assistants.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniAHw-NFJ0cPCbL5Fwtt3KL7fZhvTayXFoNH7tyODhqLaBR6awPBdRq6fbw21MW0pQ3PVtpmyGGzDCRsyOO_cm0ZnFo1GxnhqxFkx5zeaGcE5KG7lQw7Ny1Z6wDsDO65BgDTbGfePkQc/s1600/chef_jennifer_brewer_and_assistants.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Jennifer Brewer in the middle flanked by her assistants, Erin (left) and Elizabeth (right)</td></tr>
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The staff had all of the recipes nicely prepped for us upon our arrival. Prepping ingredients and tools makes cooking half the battle. One really cool advantage of taking a class at <a href="http://newleaf.com/">New Leaf Market</a> on the west side of Santa Cruz is the kitchen right is inside their incredible store. Any ingredient you could possibly ever need is just a few steps out the door of the kitchen.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5jAOeWqbCoCgVgHASWbrf34GBm59ETn4esBhu-uYhO5yQXbXEBcVqzbZQdQuxt_emEODIwxRdPjy88ascmxD7xirMXwTlDqN_s8QlwwuhTSU9OSucOOari_Ix70XKpO9U7EnEoZ_R7k/s1600/natural_foods_cooking_retreat_prepped.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5jAOeWqbCoCgVgHASWbrf34GBm59ETn4esBhu-uYhO5yQXbXEBcVqzbZQdQuxt_emEODIwxRdPjy88ascmxD7xirMXwTlDqN_s8QlwwuhTSU9OSucOOari_Ix70XKpO9U7EnEoZ_R7k/s1600/natural_foods_cooking_retreat_prepped.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All recipes are good to go and ready for execution.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FvUx5WSX6tBFmcMkvqEa_IRACwpuMQ3P8NXiMcEZ-38_Azdo4Y-3u2pPRoEo5NjrIKInjeVxDRX6Lw8B_P-Qahf2ROZRtkGw6PVLt453eo5MnpobHVJEGdTR96w1WFuHRqJk201Eg4U/s1600/sweet_potato_fries_done_baking.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FvUx5WSX6tBFmcMkvqEa_IRACwpuMQ3P8NXiMcEZ-38_Azdo4Y-3u2pPRoEo5NjrIKInjeVxDRX6Lw8B_P-Qahf2ROZRtkGw6PVLt453eo5MnpobHVJEGdTR96w1WFuHRqJk201Eg4U/s1600/sweet_potato_fries_done_baking.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Fries" right out of the oven with just a pinch of potato starch to give that crunchy "Fry Feel"</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipRWY6mYKWfQXC8rFRZQbpnXTb_oHI1pcnTNE6cmQOKx2-5jfQjBEDAcaRGAzajW6aim_zBqc8abiPYEunXEiE_0yKFjomZ6n9dZLijLx3B_aUN-blpkq5tgoUoWDMXzY2sXr2T9RDdP4/s1600/steve_and_nancy_prepping.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipRWY6mYKWfQXC8rFRZQbpnXTb_oHI1pcnTNE6cmQOKx2-5jfQjBEDAcaRGAzajW6aim_zBqc8abiPYEunXEiE_0yKFjomZ6n9dZLijLx3B_aUN-blpkq5tgoUoWDMXzY2sXr2T9RDdP4/s1600/steve_and_nancy_prepping.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steve and Nancy from Sacramento work all the veggies for the Cilatro-Hemp Seed Pesto sauce</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSqqadeyVcUdh0q1EakwjlgpPb_MSKTMOmUY2wjFZEWAx3I-CkfQc7WLVd-PHKSx2_cXrZsYE4PjGERIbDGTpKeDhh8t0GTXhRdg_exCOpJQ80a88cDUV-F0K9hP3b5Z-1rhV_B-dRGo/s1600/dualing_kale_salads.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSqqadeyVcUdh0q1EakwjlgpPb_MSKTMOmUY2wjFZEWAx3I-CkfQc7WLVd-PHKSx2_cXrZsYE4PjGERIbDGTpKeDhh8t0GTXhRdg_exCOpJQ80a88cDUV-F0K9hP3b5Z-1rhV_B-dRGo/s1600/dualing_kale_salads.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dueling Kale Salads – Tahini/Miso on the left and simply Olive Oil/Lemon Juice on the right</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA9JtoxsVMFFutccG5Hbnm_aebRD0i-rx9lNvBkzA1ocdltPxsm0lzRIRywsLdhqhze0-nhEB0MMF_Pgf6BldtJNa6dyHEXmPRqzghqrIrqPFx0nJFNngev2ck0DGgvwTbFBdK06f-maI/s1600/hands_on_cooking_naturally.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA9JtoxsVMFFutccG5Hbnm_aebRD0i-rx9lNvBkzA1ocdltPxsm0lzRIRywsLdhqhze0-nhEB0MMF_Pgf6BldtJNa6dyHEXmPRqzghqrIrqPFx0nJFNngev2ck0DGgvwTbFBdK06f-maI/s1600/hands_on_cooking_naturally.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Victoria peels a Bosc pear for our nutrient dense dessert.</td></tr>
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Even though we were all completely satisfied by our first five courses of vitamin and mineral rich recipes there's always room for dessert, right? Jenny came up with a real winner that included two classic cooking techniques, poaching and reducing.
First we poached Bosc Pears in their own juices, cinnamon and vanilla bean and then reduced the cooking liquid to a thick rich sauce. We also made a Cashew Date Cream by just blending soaked cashews in water and giving them a good pulverizing in the blender with filtered water, dates and vanilla. It was 100% dairy free and tasted unbelievably rich. Topping both these tasty sweets was a Ginger "Crumble" combining walnuts, flaxseeds, coconut, cinnamon, nutmeg, ginger and dates. It was the perfect texture punch to create a really decadent dessert that was actually nutrient dense.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPhnwUqcdmc6vtMboSZkUEbbhyphenhyphenrWipVLeqLZa7NIHKrOINH8yUggkOKIgYIyUCkCPgYRdLIzNN5DbRppDKRvqt2yg3h8otlPi0VlotruILdm5L7ycmY6fn0-X4bKgPjzbYndC_lYR1-w/s1600/poached_pears_with_cashew_date_cream.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPhnwUqcdmc6vtMboSZkUEbbhyphenhyphenrWipVLeqLZa7NIHKrOINH8yUggkOKIgYIyUCkCPgYRdLIzNN5DbRppDKRvqt2yg3h8otlPi0VlotruILdm5L7ycmY6fn0-X4bKgPjzbYndC_lYR1-w/s1600/poached_pears_with_cashew_date_cream.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poached Bosc Pear with Cashew Date Cream and Ginger Crumble</td></tr>
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After learning, cooking and eating all of this great food there was not an unsatisfied customer in the house. But as Jenny says NSNS..."Never Starved Never Stuffed" is the way of the healthiest diet. And all of this tasty food left everyone with the same great feeling. We were completely satisfied but also eager to return for Day Two and so the story will continue in my next post.
That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com0tag:blogger.com,1999:blog-6558695154123302029.post-36400732041890985532012-12-20T17:00:00.000-08:002013-01-01T09:32:04.848-08:00Beach Boys Landmark & Brick Brothers Forever<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYgBbgnpkjS7b3TeJkQKzgLgryVWHRa2TjGpN7H2POh3ldRXIR67Yk6rvKQl02UFO8fpnDYij0b3F5BTie2S7vPgNCVGrxxwC1GKU6EHT-GDiPtSFCsfuf2OG2vH1SMtRR6zQsGlUaT8/s1600/bwshcc_brothers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYgBbgnpkjS7b3TeJkQKzgLgryVWHRa2TjGpN7H2POh3ldRXIR67Yk6rvKQl02UFO8fpnDYij0b3F5BTie2S7vPgNCVGrxxwC1GKU6EHT-GDiPtSFCsfuf2OG2vH1SMtRR6zQsGlUaT8/s1600/bwshcc_brothers.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brian Wilson Secret Handshake Club Co-Founders</td></tr>
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You don't have to be a fanatic of The Beach Boys to appreciate their music and get an occasional smile on your face when one of their iconic songs comes on the radio. I was at the perfect teen age in the sixties and living in California to have been completely captivated by their sound which depicted the golden state as a mecca of sun, surf and young love. As their music matured and I grew up I never stopped listening to the band even though they lost some of their audience when they graduated past just the surf and car songs that had vaulted them to the top of the charts.
In 1983 I heard about a Beach Boys Convention taking place in Oakland, California. This era was a particularly low ebb for their popularity so I knew I had to be there with other like minded fans of the band. One of the shows creators was a guy named Les Chan who turned out to become one of my best friends in life. Fast forwarding to 2004 <a href="http://http//en.wikipedia.org/wiki/Dick_Clark">Dick Clark</a> and the <a href="http://http//en.wikipedia.org/wiki/Rock_and_Roll_Hall_of_Fame">Roll Hall of Fame</a> were among the ardent supporters for a monument dedicated on the site of the home where the Beach Boys grew up in Hawthorne, California. The <a href="http://en.wikipedia.org/wiki/Beach_Boys_Historic_Landmark">Beach Boys Historic Landmark</a> was granted its official status as California State Historic Landmark No. 1041 and dedicated on May 20, 2005.<br />
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The monument itself sits at the edge of the Century Freeway whose construction cut through the middle of this Hawthorne neighborhood in the mid 1980's. Among the supporters of the project are many fans who had the opportunity to sponsor a brick in the facade. I was thrilled when my good friend, Les Chan, asked if I would like to co-sponsor a brick with him. Les is the quintessential Beach Boys fan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NI5AwYrZV7MrXn08dMxTHx4dbBkZsXIABukdPY6_4DlQy9r00c_EkvKKu5GkwywQf6Z2-zapCofYFzb2dUVbXvQm6BF3mvyzChj_72DI-DruhxP3mQf5jpYbyaguXSVQCa_VuGyqo1w/s1600/beach_boys_monument.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NI5AwYrZV7MrXn08dMxTHx4dbBkZsXIABukdPY6_4DlQy9r00c_EkvKKu5GkwywQf6Z2-zapCofYFzb2dUVbXvQm6BF3mvyzChj_72DI-DruhxP3mQf5jpYbyaguXSVQCa_VuGyqo1w/s1600/beach_boys_monument.jpg" /></a></div>
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Beach Boys Historic Landmark in Hawthorne, California<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgM9ZuretDR6dHlv5LUCz1wKgP0TZ6Kw4IXJw2_nYzluHFtZ5alcj55Dbl_yhp3HgL41PiUwe52pVs6dboPwtxUnCaj-The38rWhsReUErvIRrPZ38woPxsaNlTE3_vOZeImfWp36lYoc/s1600/brick_brothers_celebrate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgM9ZuretDR6dHlv5LUCz1wKgP0TZ6Kw4IXJw2_nYzluHFtZ5alcj55Dbl_yhp3HgL41PiUwe52pVs6dboPwtxUnCaj-The38rWhsReUErvIRrPZ38woPxsaNlTE3_vOZeImfWp36lYoc/s1600/brick_brothers_celebrate.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brick Brothers celebrate their love for California music and the band that made it famous.</td></tr>
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I call Les Chan the quintessential Beach Boys fan but it has nothing to do with an official fan club or other organization. Les Chan simply connected so many people together coast-to-coast and even in other countries. I say "simply" but I'm not talking about connection in terms of just swapping business cards or e-mail addresses. Les Chan genuinely loved people and the feeling was mutual. He engaged everyone he met everywhere. From a popular radio station air personality to the girl serving Hawaiian shaved ice at the local Maui kiosk Les engaged everyone. Some people might even call Les a stalker because he approached celebrities and common folk alike. The difference was that Les Chan was genuine, sincere and completely ernest. He was a photo fanatic and wanted a picture with absolutely everyone. He could warm up a room full of strangers like no one else I've ever known. Les loved the Beach Boys music so much that he just HAD to befriend the band and it became obvious that the feelings were mutual.
Becoming part of the Beach Boys inner circle brought significant privileges. Some people spend their whole lives dreaming of a backstage pass. I joked that when you look up the term "ALL ACCESS" in the dictionary you'll see a picture of Les Chan. However, all of these privileges posed a constant dilemma for Les. He could only take a limited number of people along with him and he had an unlimited number of true friends.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBAMhNwGazof4W-WX6HgeFDOaerk6JyaqZYm1P2VBZhc7Vq6mTGYNZoXgVVzgrcz6wjfmIsB-8zDU7PYfIDG_aNg9lbPfZbs2qnMDBWnRdf0uGj1m7G9nAe8WomsE-WzVGWQ5ChPFzQi0/s1600/allaccess.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBAMhNwGazof4W-WX6HgeFDOaerk6JyaqZYm1P2VBZhc7Vq6mTGYNZoXgVVzgrcz6wjfmIsB-8zDU7PYfIDG_aNg9lbPfZbs2qnMDBWnRdf0uGj1m7G9nAe8WomsE-WzVGWQ5ChPFzQi0/s1600/allaccess.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Concert Security Pass Chart for the Beach Boys 50th Anniversary Tour</td></tr>
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Even though the Beach Boys were my introduction to Les Chan our friendship grew into so many other dimensions. We both shared a passion for Hawaii and in particular the island of Maui. We were blessed to have several family vacations in paradise together. It did not take me long to realize that the sometimes nebulous and intangible "Aloha" spirit was manifested in everything that was Les Chan. Les spread love everywhere he went and has left a significant trail of it so extensive that it is practically untraceable. Knowing Les Chan confirmed my belief that everyone and everything is connected.<br />
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Another one of Les Chan's passions that reached almost the level of obsession was Disneyland. I am going to divulge a long time secret of his that really exemplifies his sense of humor. On his Facebook profile he shows his birthday as July 17th. Les was actually born on December 8, 1954 but his passion for everything Disneyland led him to list is birthday as July 17th which was the day the park opened in 1955. I thought it was hysterical when he received so many birthday wishes on Facebook in July. Les had a sense of humor that endured forever. Here is one of my all-time favorite photos of our families celebrating at the Magic Kingdom. Beginning in 1956 he has been to the park for what must be some kind a record of 70+ times with most visits for one week or longer. When we went to Disneyland with him he would be the first in line at opening. Then after mastering the lines and fast pass system all day long most of us were pretty well spent but Les would grab some dinner and return until midnight or closing. This park was built for kids or anyone like Les with the true heart and spirit of a kid.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtK5pYuNRwicMMhyphenhyphenRQ3znjKotWqxNbifLhR7IGTWWmds3_Cy7NIinGaeclgCdWTvz1J_Hjtufq_tEEFk01TLLN4XhCCxqP25SZ_B7dG5V-sWA4k6hooPlgFxVkc6KRTgZeJxC_0jQMsu4/s1600/chans_mindlings_disneyland.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtK5pYuNRwicMMhyphenhyphenRQ3znjKotWqxNbifLhR7IGTWWmds3_Cy7NIinGaeclgCdWTvz1J_Hjtufq_tEEFk01TLLN4XhCCxqP25SZ_B7dG5V-sWA4k6hooPlgFxVkc6KRTgZeJxC_0jQMsu4/s1600/chans_mindlings_disneyland.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy Times at the Happiest Place on Earth</td></tr>
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Sadly, my dear friend, Les Chan, just passed away suddenly one week after his 58th birthday from a heart attack. His inner health was not nearly as robust as his incredible outer spirit. I am so blessed to have shared thirty of his fifty-eight years on earth. I am saddened like so many others who loved him but we all learned great life lessons from just knowing him. My next photo is a close up of our brick. Les insisted that the text was laid out just as seen here. I am both honored to share this brick and a bit embarrassed that my name is first. If anyone deserves top billing as a Beach Boys fan, it is Les Chan. But putting others first was just the way he rolled. I am forever grateful to have had Les Chan in my life. I am extremely proud to say that he was my dear friend and Brick Brother.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3g72M3IySblP1yRN7h-yIg3xfRNpyOo2gqQSt0ohrb0W5EGkiDuvweckAVVqE89q0It_OV0NkhJcISP4f-jAbSk3766p7KdWYl1Pud3GHSKrzmBUDit9s28muj_LWkam-AlVq04MwL4k/s1600/theboysofsummer.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3g72M3IySblP1yRN7h-yIg3xfRNpyOo2gqQSt0ohrb0W5EGkiDuvweckAVVqE89q0It_OV0NkhJcISP4f-jAbSk3766p7KdWYl1Pud3GHSKrzmBUDit9s28muj_LWkam-AlVq04MwL4k/s1600/theboysofsummer.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brick Brothers at the 50th Anniversary Lake Tahoe Show July 2012</td></tr>
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That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com25tag:blogger.com,1999:blog-6558695154123302029.post-10455592212995445172012-09-10T19:53:00.000-07:002012-09-10T21:23:20.640-07:00Fresh Spring Roll Wrapping Party - It's How We Roll!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEGiNNI9PFEpkc_nGFqbwbSrhOLQDqzeE63s9ouWhUqFnzIpGgy27EreyCI4T6fGZJGZyR7PqLSuHo9iaZXt_6jm5ix0RlELT9FbVd85ugoMuR2ThAnFrymSoFhy_J5lYYPChDEyUTvg/s1600/spring_roll_party_close_up_roll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyEGiNNI9PFEpkc_nGFqbwbSrhOLQDqzeE63s9ouWhUqFnzIpGgy27EreyCI4T6fGZJGZyR7PqLSuHo9iaZXt_6jm5ix0RlELT9FbVd85ugoMuR2ThAnFrymSoFhy_J5lYYPChDEyUTvg/s1600/spring_roll_party_close_up_roll.jpg" /></a></div>
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I love Fresh Spring Rolls but can never seem to get the wrapping technique down as well as they do in a restaurant. Enter my friend and professional makeup artist, <a href="http://www.giaonguyen.com/">Giao Nguyen</a>, who really knows how to roll. Giao brought a major batch of fresh spring rolls to a July 4th party a couple of years ago at the brand new home of Andy Mark and Lisa Whalen. After stuffing myself gracefully I told Giao that I just gots-to-know how she rolls so perfectly. So two years later we finally got together for a spring roll wrapping lesson and celebration of these tasty tubes.<br />
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Giao is a perfectionist and makes everything from scatch so my kitchen quickly came alive with sous chefs prepping like crazy. This first shot is almost the whole gang slicing and dicing away.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcddg47RCw5jOcx-_MKPG1xbNykv5GlAzuZPTTSY9LbM0O64jpsT4Hp884ksu4swWoCHu3gIu3KwJOfb2-Xr27G6pe5QOV8ypYbHjqrtP2Q8icEMQtofWVT_3Ez_tNmSjgq45dXV69HL8/s1600/spring_roll_party_the_gang.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcddg47RCw5jOcx-_MKPG1xbNykv5GlAzuZPTTSY9LbM0O64jpsT4Hp884ksu4swWoCHu3gIu3KwJOfb2-Xr27G6pe5QOV8ypYbHjqrtP2Q8icEMQtofWVT_3Ez_tNmSjgq45dXV69HL8/s1600/spring_roll_party_the_gang.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left: Romona Synder, Giao and her husband Thai Mai. Right: Elley Ho and Andy Mark</td></tr>
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Speaking of scratch Giao prefers using fresh water chestnuts for stuffing her Ground Turkey lettuce wraps. I had never seen them before. They are about the size of walnuts and we peeled them with a paring knife. Here Giao demos how to remove their tough outer layer to prepare them for dicing.<br />
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There is no shortage of garlic in Giao's Ground Turkey stuffing for the lettuce wraps and she moved gracefully through many cloves here turning them into a perfect mince. Elley was amused, Ramona was amazed and Thai was focused on dissecting heads of lettuce.<br />
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Giao's other choice for protein stuffing was pork. She simmered it in a broth and then Thai carefully sliced it to a perfect thickness for wrapping.<br />
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Covering all the bases were jumbo shrimp cooked to perfection and then sliced lengthwise making them thin enough to roll up with the other ingredients. Giao scoops out the shrimp and Andy continues to work the turkey saute.<br />
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Giao helped solve the mystery of the popular peanut dipping sauce. Her recipe use simply peanut butter and hoisin sauce. We were all eager to learn her secret to this favorite stuff in which to dunk our rolls.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAG3uOp5SSCz0XBsInT5sjOxtlckFhXYFPWp5Jyz7-gDJK5A74Q4FUOl7HPvWWSSPgzGGuiA-UPyNZtLrjr6F4S_fdAJO0oN_kwKSstCjipf4rL0KAmylz_MvppkZD1GqzWyoUnFD0kQU/s1600/spring_roll_party_peanut_dipping_sauce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAG3uOp5SSCz0XBsInT5sjOxtlckFhXYFPWp5Jyz7-gDJK5A74Q4FUOl7HPvWWSSPgzGGuiA-UPyNZtLrjr6F4S_fdAJO0oN_kwKSstCjipf4rL0KAmylz_MvppkZD1GqzWyoUnFD0kQU/s1600/spring_roll_party_peanut_dipping_sauce.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Giao uses plain smooth peanut butter out of the jar to create a very tasty peanut dipping sauce.</td></tr>
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My contribution to the feast was Pineapple Mango Green Tea and a spicy Thai Cabbage Salad.
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<tr><td class="tr-caption" style="text-align: center;">Pineapple Mango Green Tea on tap</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcB7LWxkoJM_pwoGSTPYcbeIJyv1xbvT71IcMajLLiDC2F5HxwO4mYf5wHntnvS6aHTILYPwBFvYNbfyG3vL8VyjWJdMkDC119NRBmg0DoAeqFlo9kGPIqF5zpKiA_hLrNCOCdE3bYehU/s1600/spring_roll_party_thai_cabbage_salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcB7LWxkoJM_pwoGSTPYcbeIJyv1xbvT71IcMajLLiDC2F5HxwO4mYf5wHntnvS6aHTILYPwBFvYNbfyG3vL8VyjWJdMkDC119NRBmg0DoAeqFlo9kGPIqF5zpKiA_hLrNCOCdE3bYehU/s1600/spring_roll_party_thai_cabbage_salad.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thai Cabbage Salad with Serrano Chile Lime Dressing and Peanuts</td></tr>
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When we were good to go we covered the dining table with all of the ingredients because these wraps are all custom made by the guests. It's a like a like a taco or ice cream sundae bar where you stuff them as you please and roll your own. The list of stuffing choices included pork, shrimp, rice noodles, mint, lettuce, bean sprouts and avocado. This format promotes customizing rolls and keeps everybody happy.<br />
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Although we had free reign on our choice of stuffings Giao made it very clear that there are rules to rolling. It all begins with a rice paper sheet that is perfectly moist. She came armed with a simple device for just this purpose. You just lower in a sheet vertically and make one complete rotation in the warm water. It wets the sheet but not overly so and in moments you are ready to roll. This gadget is a single tasking kitchen device but one that makes wrapping spring rolls a breeze.<br />
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Giao surprised everyone when she told us that this clever gadget was invented by a teenager. It even comes complete with a slot to stage the sheets ready for dipping.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5KPTx_9SxoAG_cZ3ib5WU9YYkrYudrMXc-_B06p1zuWiTb2H2Ix62O4IdLLzeot78qpQEcvuFCOt9j5uXAxeTtbERKPLeB9aezps9ZPdB6-Y-80DJue00oAZNZYwt67esTxdCnZqfYg/s1600/spring_roll_party_rice_paper_hydrator.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5KPTx_9SxoAG_cZ3ib5WU9YYkrYudrMXc-_B06p1zuWiTb2H2Ix62O4IdLLzeot78qpQEcvuFCOt9j5uXAxeTtbERKPLeB9aezps9ZPdB6-Y-80DJue00oAZNZYwt67esTxdCnZqfYg/s1600/spring_roll_party_rice_paper_hydrator.jpg" /></a></div>
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Here is Giao's no miss step-by-step method of rolling the perfect spring roll. Note that she starts with the ingredients at the edge of the wrap closest to you and not in the middle. You then roll away from yourself. The pink side down on the shrimp makes for a nicer presentation as their color will be visible through the opaque roll.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLCVh0F-c56veTet5dNyr6hg3s1Dc-CL5WHw9h12eXqHe64Wx8Z2iFR32Nh-BDTLQKRKoj9FPTwUzV7GlEDcwARhMNf9fyqG4BbRjSl-YavPLoJzfSjurZ5yQnBn_ycU7hAVZMReWEng/s1600/spring_roll_party_wrap1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLCVh0F-c56veTet5dNyr6hg3s1Dc-CL5WHw9h12eXqHe64Wx8Z2iFR32Nh-BDTLQKRKoj9FPTwUzV7GlEDcwARhMNf9fyqG4BbRjSl-YavPLoJzfSjurZ5yQnBn_ycU7hAVZMReWEng/s1600/spring_roll_party_wrap1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 1. On a perfectly moistened sheet lay the shrimp pink side down and/or slices of pork.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaCSF6JMU7f8qJ4SHnUf1bjC7-Pkwv6bpLsVFV3PdN-V_8CvRKOOg0uDmipmtea4UnCIBInkdXGe9ezrFgDQUcCo_t85nrmFNbSIuF2ieC9T8Sgrpjkkf7CXHwlcMIjOmzf8W67o9tvVU/s1600/spring_roll_party_wrap2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaCSF6JMU7f8qJ4SHnUf1bjC7-Pkwv6bpLsVFV3PdN-V_8CvRKOOg0uDmipmtea4UnCIBInkdXGe9ezrFgDQUcCo_t85nrmFNbSIuF2ieC9T8Sgrpjkkf7CXHwlcMIjOmzf8W67o9tvVU/s1600/spring_roll_party_wrap2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top the proteins with lettuce leaves. Omit lettuce ribs as they can tear the wrappers.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB02Vay1VmyDmFYlxPbq6FIVB3w6B0nVOHGSraW8z2SCGrBS3nkWvz7Rzx1HVIiYw_tmWMjR3P9MvI7y17MjD7aDN-sc963SO24XAvnpVHyHxRU9e42LbCYQI9K2hIujOMBNhvjRc-ADc/s1600/spring_roll_party_wrap3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB02Vay1VmyDmFYlxPbq6FIVB3w6B0nVOHGSraW8z2SCGrBS3nkWvz7Rzx1HVIiYw_tmWMjR3P9MvI7y17MjD7aDN-sc963SO24XAvnpVHyHxRU9e42LbCYQI9K2hIujOMBNhvjRc-ADc/s1600/spring_roll_party_wrap3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add a few fresh bean sprouts for a nice crunchy texture.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSm4hqPm1vqAYoPaHnvkib0PlDDYcVV1DkziaBQqi5aYNBu74sM_cF6-9Gtru0fM0eAt8wWKBXrCRoAYv1vqgWKk4bHnOZBtFpqgdUiOTaHI30veKxUC-0Rez4ct_R8gTfAyg-qObOjMk/s1600/spring_roll_party_wrap4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSm4hqPm1vqAYoPaHnvkib0PlDDYcVV1DkziaBQqi5aYNBu74sM_cF6-9Gtru0fM0eAt8wWKBXrCRoAYv1vqgWKk4bHnOZBtFpqgdUiOTaHI30veKxUC-0Rez4ct_R8gTfAyg-qObOjMk/s1600/spring_roll_party_wrap4.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mint leaves layer another whole layer of fresh flavor.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4E-KqMDZ7ipimEZ8kY954sWYsVP9FaQz0mIv3HEz6ojgx3vVDbnsEzuTS5OS5mdPh1Ovn4wS-SMRqmh_UB4Lh8fQaRtPz3AeKcy6lH1YaTdfgrnNl5h-VfbbV83wJ3BVFG42y9vA_u8/s1600/spring_roll_party_wrap5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4E-KqMDZ7ipimEZ8kY954sWYsVP9FaQz0mIv3HEz6ojgx3vVDbnsEzuTS5OS5mdPh1Ovn4wS-SMRqmh_UB4Lh8fQaRtPz3AeKcy6lH1YaTdfgrnNl5h-VfbbV83wJ3BVFG42y9vA_u8/s1600/spring_roll_party_wrap5.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soft Rice Noodles give the rolls body and make them very satisfying.</td></tr>
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The three keys to a successful roll are as follows:</div>
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1. Use both hands and roll slowly </div>
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2. Continue to tighten the roll as you fold </div>
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3. Half-way through tuck in both ends and then roll to completion<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZZIVLnUhyphenhyphenS0yA2Jq88Sx3n1RONLnePLUsK6pwywPryGD5E97FxI2hiQ64ylsoUtZA61-bRrhJMuiJQvfzlWN482Losbq3jpjuiaMPHMwsiU4iEjXYHA4O3TwQrybTr3sP2Plr3pIM1o/s1600/spring_roll_party_giao_roll_complete.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZZIVLnUhyphenhyphenS0yA2Jq88Sx3n1RONLnePLUsK6pwywPryGD5E97FxI2hiQ64ylsoUtZA61-bRrhJMuiJQvfzlWN482Losbq3jpjuiaMPHMwsiU4iEjXYHA4O3TwQrybTr3sP2Plr3pIM1o/s1600/spring_roll_party_giao_roll_complete.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Giao displays her perfectly wrapped roll</td></tr>
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Remember that these rolls are best served immediately. If they sit too long the wrappers, they will dry out and become tough. A wet paper towel and plastic wrap cover can help keep them soft longer.
Professional wedding photographer and friend, <a href="http://www.elleyphotography.com/">Elley Ho</a>, certainly did not come empty handed but rather surprised us with our first of two desserts for the evening handmade by her friend, Michelle Ng.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxObQBxKA2bvealvfU7qVHff3V_KFa7IqidgEecJ4j3BDW2kFK12aQ9pMl4hx74HCb2-lyVlgl5BPdxdExz9p6N63BI8m7G75kEEdLekiWhMp23tEK8cZbpoLkxtpIYBAbJtlJ2v1Hsw/s1600/spring_roll_party_macaroons.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxObQBxKA2bvealvfU7qVHff3V_KFa7IqidgEecJ4j3BDW2kFK12aQ9pMl4hx74HCb2-lyVlgl5BPdxdExz9p6N63BI8m7G75kEEdLekiWhMp23tEK8cZbpoLkxtpIYBAbJtlJ2v1Hsw/s1600/spring_roll_party_macaroons.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peach • Black Sesame • Sakura • Mango • Pistachio • Dark Chocolate Macarons from Michelle Ng</td></tr>
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As we sat around and enjoyed this Asian delicacy I kept marveling at all that rice has to offer to the culinary world. It is inexpensive, low in calories, flexible in use and highly non-allergenic. Even the uncooked dry noodles are fun to munch on like chips. We tried sprinkling them with some flavored salts from I was given recently from <a href="http://www.salt-farm.com/">Salt Farm</a> in San Diego. This handful had a splash of their #35 Bruschetta salt for an Asian/Italian mash up. Move over popcorn!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTuxP-SwR-ZnCW_GTMMMpMiphEZ1_ghTuovktkR4NhHi4TB-I13MyekIwyExpW9ePCS2s4oSLpw6MXgOfV9saqLoNZW3fM1OAKeNseVWKZlvezba2NgmSVxX3UnXOQ7e12-kCn4DGYQaw/s1600/spring_roll_party_noodles_and_seasoned_salt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTuxP-SwR-ZnCW_GTMMMpMiphEZ1_ghTuovktkR4NhHi4TB-I13MyekIwyExpW9ePCS2s4oSLpw6MXgOfV9saqLoNZW3fM1OAKeNseVWKZlvezba2NgmSVxX3UnXOQ7e12-kCn4DGYQaw/s1600/spring_roll_party_noodles_and_seasoned_salt.jpg" /></a></div>
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Speaking of mash ups we traditionally conclude our parties at the fire pit. No matter how full we are there is ALWAYS room for S'mores. Enter the improv Chef Carl. After extolling all of the virtues of rice paper I decided to mash these beauties with S'mores. Why not? I am a firm believer in both finger food and wrapping anything.
The marriage of these two foods made perfect sense to me. So I started with a nicely done S'more and then gave it rice paper jacket.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzWmeWC7SbKW3XfXaV19IR-I8DeJ_ut93cmDemJj6uWlQxl1cOjux_lds8bn4llFz4AvbKO5AbVnvBMvrPK4brXAxMwp6D7Mrq5UUSQvGMEw0dkSCEaXSWR5LHTH4a_tnOupoAeyOmqc/s1600/spring_roll_party_smores_go_east.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzWmeWC7SbKW3XfXaV19IR-I8DeJ_ut93cmDemJj6uWlQxl1cOjux_lds8bn4llFz4AvbKO5AbVnvBMvrPK4brXAxMwp6D7Mrq5UUSQvGMEw0dkSCEaXSWR5LHTH4a_tnOupoAeyOmqc/s1600/spring_roll_party_smores_go_east.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What's not to love about this East meets West treat?</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbzAqlrcTcAoQ_ew8456ikBoEs-oKIc1XHws5Pxwh_zUPzu-amarLM66UY7OhGdKp8dWPuyObyj7koNUvTG5J2aLp-qbd10r0MS4jVDV9nASG0fLtcmmx-_NUllpHI_2G3-QU8n5OCF9Q/s1600/spring_roll_party_andy_toasts_smores.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbzAqlrcTcAoQ_ew8456ikBoEs-oKIc1XHws5Pxwh_zUPzu-amarLM66UY7OhGdKp8dWPuyObyj7koNUvTG5J2aLp-qbd10r0MS4jVDV9nASG0fLtcmmx-_NUllpHI_2G3-QU8n5OCF9Q/s1600/spring_roll_party_andy_toasts_smores.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Andy did the honors and put my Spring S'mores to the flame.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNOLMpZZcC9t3gU1_AXC8twkr7zbHI3basxdBGFOI5q2NqZpe4hqgeunDRsesJg3KsT9D33E8-gJ1wkDd4ItvmuVK92t2idRq0L158Ury2q_3m4-TOHsvE3gIHnVM1IViF6UZfBYupFo/s1600/spring_roll_party_carl_bites_smore.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNOLMpZZcC9t3gU1_AXC8twkr7zbHI3basxdBGFOI5q2NqZpe4hqgeunDRsesJg3KsT9D33E8-gJ1wkDd4ItvmuVK92t2idRq0L158Ury2q_3m4-TOHsvE3gIHnVM1IViF6UZfBYupFo/s1600/spring_roll_party_carl_bites_smore.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This Asian version is even less messy as it captures all of the melty goodness from escaping.</td></tr>
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My parting shot is a tribute to fusions and mash ups of all kinds. After all, this kind of hand held food is all about freedom of choice. Just like burritos, wraps, pita pockets or any other devices for stuffing. They are limited only by your creativity and imagination.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMjo8hMczR2pDl8q6RtrMlPvQOH9zb_uNEt0BEVzwaRfuVJeVHLyTbV9vb_XSy8HNePDdZpyrG1DijWJrL_uSqUMiaws-P2_bSUHfnNV7mN81hTndCJnxOxJdBUHj3rIpFC7rRZIB382c/s1600/spring_roll_party_even_smores_get_rolled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMjo8hMczR2pDl8q6RtrMlPvQOH9zb_uNEt0BEVzwaRfuVJeVHLyTbV9vb_XSy8HNePDdZpyrG1DijWJrL_uSqUMiaws-P2_bSUHfnNV7mN81hTndCJnxOxJdBUHj3rIpFC7rRZIB382c/s1600/spring_roll_party_even_smores_get_rolled.jpg" /></a></div>
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A huge thanks goes out to Giao and her husband Thai for being so generous with the groceries and sharing their expertise at our first ever Fresh Spring Roll University. I truly love the way you roll!
That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com0tag:blogger.com,1999:blog-6558695154123302029.post-15630795449408166782012-07-31T15:27:00.000-07:002012-08-02T10:20:20.910-07:00Small and Large Wineries Along The Wine Road in SonomaThe <a href="http://wineroad.com/">Wine Road</a> in Sonoma is not on any maps but rather a collective of over 150 wineries and 50 places to stay in the wine country. When they invited us to a blogger's retreat there in May I had no idea of what was in store for us. One of the biggest surprises for me was the wide range of wineries we visited that were all part of the Wine Road group. We visited a husband and wife winery all the way up to the famous Kendall-Jackson Estate and many others in between.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHDT0t59MFjdrKVEJ6LjbgHnqydldyUu_NA0rAOTSsI6D7rePMVKLZo1Yf9YdNGhvJVQalepL_B5PovKcsoAuv5WC8zRr3qcGMOjt_5cwlSKGa9jdW5f8tLsyotXpjukkpeZOJG9gk7Q/s1600/wineroadcover3.jpg360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHDT0t59MFjdrKVEJ6LjbgHnqydldyUu_NA0rAOTSsI6D7rePMVKLZo1Yf9YdNGhvJVQalepL_B5PovKcsoAuv5WC8zRr3qcGMOjt_5cwlSKGa9jdW5f8tLsyotXpjukkpeZOJG9gk7Q/s1600/wineroadcover3.jpg360.jpg" /></a></div>
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From the cover of Sonoma County Vol. 2 - Photos by Robert Janover<br />
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Our tour of Northern Sonoma included the three appellations or regions of Alexander Valley, Dry Creek Valley and Russian River Valley. The smallest of the wineries we visited was the Russian River Valley husband and wife run <a href="http://lauterbachcellars.com/">Lauterbach Cellars</a>. Pictured here is Dr. Stewart Lauterbach who is truly the CEO, chief cook and bottle washer. Winemaking just doesn't get any more grass roots than at Lauterbach with Stew and his wife, Barbara, having their hands on literally every step from soil to foil.<br />
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We were mesmerized listening to Stew's candid and unassuming tales of making wine at this hand crafted level. This photo below is the bulk of his entire one room operation.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-XTCNXY5u6todez6YZfCec28gvMgLmKqePlWLyqRgHjYY3DtZxI-Pn4dauhBMFfucV4n-E7WnY6gO8qMB3gaodJNGrLwJGh7YCy_da-LMtWGNjvgYOQRU9aZmOKiJ8-QUO0mpGKbIxHw/s1600/lauterbach_tells_his_story.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-XTCNXY5u6todez6YZfCec28gvMgLmKqePlWLyqRgHjYY3DtZxI-Pn4dauhBMFfucV4n-E7WnY6gO8qMB3gaodJNGrLwJGh7YCy_da-LMtWGNjvgYOQRU9aZmOKiJ8-QUO0mpGKbIxHw/s1600/lauterbach_tells_his_story.jpg" /></a></div>
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Stew fields questions from a barrage of bloggers.</div>
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Lauterbach Cellars specializes in Russian River Valley Syrah and Pinot Noir.<br />
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For "dessert" we were also treated to Stew's 2008 Syrah Dessert Wine or late harvest Port as it is sometimes known.
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Our thanks to Stew Lauterbach for the most up close and personal experience at this little winery. Generally, up to 5,000 cases a year is considered the "Boutique" level of winemaking. Lauterbach Cellars only produce about 400 cases a year so you need to get it before they sell out. By the way tasting hours are by appointment only so don't just drop by but please do let them know you are coming. Stew and his crew of family and friends even do their own bottling/corking/foiling because mobile services normally have a 500 case minimum. Congratulations to the Lauterbachs for putting so much care into their craft.<br />
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Every winery we visited seemed to have a uniqueness to it. One of my favorites of the entire trip was the highly environmentally conscious <a href="http://quivirawine.com/">Quivira Vineyards and Winery</a>.
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Quivira was founded originally in 1981 by Holly and Henry Wendt who began restoring Wine Creek which runs along and through their property. The creek is crucial to fish spawning and the Wendt's concern for this important conservation project has been kept alive by current owners Pete and Terri Kight who bought Quivira in 2006.
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The Wine Creek at Quivira Vineyards and Winery</div>
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Quivira takes the now commonly used term of "Green" to a whole new level. They are certified as <a href="http://www.biodynamics.com/">biodynamic farming</a> which is a spritual-ethical-ecological approach to agriculture, food production and nutrition. Biodynamic farming creates a diversified ecosystem that strives to generate as much fertility as possible from within the farm itself. I have never seen a winery with so many different crops growing at it. Many of these crops are grown in raised gardens. The yield from these plants provide food for events at the winery as well as sources for local restaurants. As more than just a casual home chef I could really appreciate the variety and size of these plant gardens.<br />
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Plants are not the only thing raised here that contributes to the diverse ecosystem.<br />
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Oh yeah, and I forgot to mention they make wine at Quivira too. :) We enjoyed their 2011 Rosé which was dry, refreshing and a perfect warm weather wine.
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Diversity was the theme at Quivira and also of our agenda. Our final destination was the very established and more formal <a href="http://www.kj.com/">Kendall-Jackson Estate and Gardens</a> Like many others I am quite familiar with the Kendall-Jackson brand but I had never seen their facility which was full of great surprises.
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0D31OInW7Rcl67gtwPFfAlhWTSpTxNtEZJPZjevTpo4_266-g4kd88SpYBRRyly2mZPFX1YOr1_Fo_8JQeXPaCfkUAhg1vVBfYCQuh-Je4A5RJVI4YM3ng1TMDr0VKcTKXdyWRE4JV7U/s1600/kendall_jackson_gardens.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Meticulously manicured grounds greet you upon arrival at Kendall-Jackson Estate</span></td></tr>
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K-J wasted no time getting the hospitality going as were immediately served a glass of their new Chardonnay called AVANT which was introduced early last year. Our welcome began in a gazebo right in the heart of their vineyards.<br />
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The first surprise was the massive gardens that serve multiple functions. They supply food for their food and wine pairings as well as cover crops to attract the beneficial insects and birds thus avoiding the need to use pesticides. Part of these gardens were designed by the world renowned horticulturist, Adrian Bloom, for Kendall-Jackson in 2002. What an appropriate name for a plant person.<br />
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The foodie in me was once again in awe of four special gardens one each for French, Italian, Latin/South American and Asian cuisines. Can you imagine just stepping outside to pick the fresh herbs you needed for cooking in any of these styles!
And speaking of food we we treated to an incredible food pairing right in the heart of what they call their "Interactive Wine Sensory Gardens." It is also more affectionately known as their "Scratch and Sniff Garden" because they encourage visitors to touch the plants, grab a leaf and take in all of the wonderful senses that fresh produce offers.
Surprise number three was the incredible food pairing that awaited us. They really walk the walk at Kendall-Jackson when it comes to food. This table is surrounded by the same gardens that yield the foods you enjoy paired with their wines so it just doesn't get any closer to farm-to-table dining that this. The best news is that Kendall-Jackson makes these pairings available to anyone with just a little advanced notice. Every thing you need to know about these food and wine pairings can be found just by clicking <a href="http://www.kj.com/food-and-wine-experiences">here</a>.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhD9ges4bJoP5DGGKw4HmVCowuvwwpxr-c6QoLWChFzPQcPjjOjDq6cFDFrsVLP8ZI0oxoQ84bgJGqmjhVImV93FrcEKvKdhGVVDK4oPt1fkPfLE-g6vVwP3cY-SYjfxJtMjTrH_WkFs/s1600/kendall-jackson_garden_dining.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhD9ges4bJoP5DGGKw4HmVCowuvwwpxr-c6QoLWChFzPQcPjjOjDq6cFDFrsVLP8ZI0oxoQ84bgJGqmjhVImV93FrcEKvKdhGVVDK4oPt1fkPfLE-g6vVwP3cY-SYjfxJtMjTrH_WkFs/s1600/kendall-jackson_garden_dining.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Al Fresco Dining in the middle of Kendall-Jackson Gardens for superb wine and food pairing</td></tr>
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So what surprises were on our menu? Here are just a few close up shots of our food and wine pairing.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4PTn59Msnz4hFne_cFDRxmOGH-phchZus5RG82wKF6htO0xHHoQEo9ZDL836hc1NYXuR0gCogzJqMrf9R17j1kA6lGKUAMA6oQnpz0zxvbqJAILQLHMWIE1ImSu45XsJ2cSRy3v-9n4/s1600/kendall-jackson_grits_microgreens.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4PTn59Msnz4hFne_cFDRxmOGH-phchZus5RG82wKF6htO0xHHoQEo9ZDL836hc1NYXuR0gCogzJqMrf9R17j1kA6lGKUAMA6oQnpz0zxvbqJAILQLHMWIE1ImSu45XsJ2cSRy3v-9n4/s1600/kendall-jackson_grits_microgreens.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stone Ground Grits from Old Mill of Guilford and Micro Greens <br />
paired with 2006 Highland Estates Trace Ride Cabernet Sauvignon</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivxeD4jOulOruvFVBIYGJPTDNdaQVCVz-hTceG9R47RO4ISKRZjwNNO3NEEGh3eu_wMbo-TMYcdzOC6x_bAvCctOwy_vKkxYFKXsKiNNttLksz9jtKhNzGIDvkzN9j8Uu8PKTu5rpeJw/s1600/kendall-jackson_tofu_slider.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivxeD4jOulOruvFVBIYGJPTDNdaQVCVz-hTceG9R47RO4ISKRZjwNNO3NEEGh3eu_wMbo-TMYcdzOC6x_bAvCctOwy_vKkxYFKXsKiNNttLksz9jtKhNzGIDvkzN9j8Uu8PKTu5rpeJw/s1600/kendall-jackson_tofu_slider.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tofu Slider with thinly sliced cucumbers and Syrah BBQ Sauce<br />
paired with 2006 Highland Estates Alisos Hills Syrah</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Mushroom Arincini with Scottocenere Truffle Cheese and Pinot Noir<br />
paired with 2007 Highland Estates Seco Highlands Pinot Noir</td></tr>
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Kendall-Jackson turned out to be nothing but delightful surprises including my favorite one of our entire retreat. Turns out their Estate Manager is a long lost friend of mine from her days at San Jose Red Lion Inn. I had not seen Robin in over twenty years and our reunion could not have taken place at a more inviting setting.
Thanks to Robin and everyone else at Kendall-Jackson for the warm welcome and incredible hospitality.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOH0McpoKieVmO_tPdHtt3y40cun-Pqpio1mpX_bPdt4ZBZ1NxStZSmlu4qkNrAgsP2H4Ie501n48rrImn6hkyQfNFu2KRvuY4rzhIpJSuo-s9Ktm7M4fk-bFTgvZRXfCh6IsyXTKRpA/s1600/kendall-jackson_estate_manager_robin_calkins.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNOH0McpoKieVmO_tPdHtt3y40cun-Pqpio1mpX_bPdt4ZBZ1NxStZSmlu4qkNrAgsP2H4Ie501n48rrImn6hkyQfNFu2KRvuY4rzhIpJSuo-s9Ktm7M4fk-bFTgvZRXfCh6IsyXTKRpA/s1600/kendall-jackson_estate_manager_robin_calkins.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For more information about Kendall-Jackson contact Estate Manager <a href="http://www.blogger.com/robin.calkins@kjmail.com">Robin Calkins</a> </td></tr>
</tbody></table>That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com0tag:blogger.com,1999:blog-6558695154123302029.post-7397648803299243022012-07-31T01:16:00.000-07:002012-08-02T10:20:30.604-07:00July Excursion: 20th Annual Catalan Festival in Sonoma<div class="separator" style="clear: both; text-align: center;">
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This year marked the 20th anniversary of the <a href="http://www.gloriaferrer.com/catalan-festival">Catalan Festival</a> and I was quick to accept Stacie's invitation to see it first hand. This annual event has become a tradition put on by the <a href="http://www.gloriaferrer.com/">Gloria Ferrer</a> Caves and Vineyards in Sonoma, California.<br />
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First a bit of history on Catalonia. Spain was once a series of several autonomous kingdoms among them Aragon, Catalonia, Valencia and Castilla. Each of these kingdoms had their own language, culture, heritage and royalty. Over time conquests and marriages melded the kingdoms into the country of Spain although the regions still have their unique personalities. Catalonia is home to Barcelona and is the most urban of the regions. It is often called "Paris with palm trees." Gloria Ferrer Caves and Vineyards has strong ties to Catalonia and was visited by their president upon opening in 1986.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhisN5nLg_MZqOLPimBnTWNEYyhjeWsTiCfbmQPW67PXsITvcJIONWHIvwvfRWp0iO9hucevC0hlYd4P3i1FoQ36TykUREKL3l9jA1zIQWgJB9E2S_zftO-Wo-Dcg-tzkh18Xi_osjci5k/s1600/catalan_festival_plaque.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhisN5nLg_MZqOLPimBnTWNEYyhjeWsTiCfbmQPW67PXsITvcJIONWHIvwvfRWp0iO9hucevC0hlYd4P3i1FoQ36TykUREKL3l9jA1zIQWgJB9E2S_zftO-Wo-Dcg-tzkh18Xi_osjci5k/s1600/catalan_festival_plaque.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This plaque proudly sits at the entrance to Gloria Ferrer Caves and Vineyards</td></tr>
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You can't get very far into the Catalan Festival before you are greeted by royalty. These huge statues loom overhead at about twenty feet tall and then even come to life with a march around the grounds. I found the king to be a bit scary with his ominous stare but the queen was actually quite a lady in spite of her size.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzMvpLbRotzjl1zy37A7DuX4B33gO5i_bEzdNNdNoi98yRq7oYZt3ykELc8606AhTq6pqfqZCPMAVZJwGYGTjXXNbDYCi7FCnlKRp3UynaKl7Rt8fABuhE2arZ7DXnwz4E0C_ONSVFyg/s1600/catalan_festival_king_and_queen.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzMvpLbRotzjl1zy37A7DuX4B33gO5i_bEzdNNdNoi98yRq7oYZt3ykELc8606AhTq6pqfqZCPMAVZJwGYGTjXXNbDYCi7FCnlKRp3UynaKl7Rt8fABuhE2arZ7DXnwz4E0C_ONSVFyg/s1600/catalan_festival_king_and_queen.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Giant Royalty Oversees The Catalan Festival</td></tr>
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This trip was my very first ever to the Catalan Festival and here is my must see wish list based on the schedule of events we had seen on-line.<br />
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1. Cooking Demonstration by <a href="http://www.paellaguy.com/">Paella Guy</a>, Chef Jose Castaneda<br />
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2. Flemenco Dance Show by <a href="http://www.solflamenco.com/">Sol Flamenco Dance Troupe</a><br />
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3. Grape Stomp Competition<br />
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4. Eat. Eat. Eat. Spanish foods and cheeses<br />
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We wasted no time running directly into that Paella Guy, Chef Jose Castaneda, because he had his gigantic paella pans fired up right at the start of the festival and directly in the middle of the main courtyard area. Just check out the colors and textures of this mass of goodness that greeted our eyes and noses. Like so many other parts of this vibrant culture you just cannot miss the flavor sensory overload of this classic one pan wonder of Spain driven by saffron and smokey paprika.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4z45hqfE3Gg9sTj8ZANPNVfP-PkfBZ8-cc0ZMKtB_1o7KtwHfSwmT3hNPAYr5DKY9xV-u_P9a56J4DJ5cqwDWd4OwQYatGb2rHJ4Is9rWUOgcJQlQay07RFbXP5PDg-lytSCqg8ujXLg/s1600/catalan_festival_paella_ready_to_serve.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4z45hqfE3Gg9sTj8ZANPNVfP-PkfBZ8-cc0ZMKtB_1o7KtwHfSwmT3hNPAYr5DKY9xV-u_P9a56J4DJ5cqwDWd4OwQYatGb2rHJ4Is9rWUOgcJQlQay07RFbXP5PDg-lytSCqg8ujXLg/s1600/catalan_festival_paella_ready_to_serve.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Totally Top Drawer Paella brought to you by Paella Guy</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNxFzfhw6ZaJYh4kkZYTcU2cKnvY1WyJadTzlGoterNL6LJrFA84lj-jd9fvKuslX6JejM7__fAKfOnbWjGkasBvBNTbL0SKMc02nmXoefKUgToqU4YGA-EDMHYX75M98WmgFkVcGMC4c/s1600/catalan_festival_paella_guy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNxFzfhw6ZaJYh4kkZYTcU2cKnvY1WyJadTzlGoterNL6LJrFA84lj-jd9fvKuslX6JejM7__fAKfOnbWjGkasBvBNTbL0SKMc02nmXoefKUgToqU4YGA-EDMHYX75M98WmgFkVcGMC4c/s1600/catalan_festival_paella_guy.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Jose Castenada, aka Paella Guy</td></tr>
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So how does he do it? Here is the play-by-play. Chef Castenada was very forthcoming with tips and secrets to making this one pan meal.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-eUfWtVF2BzDGnXvoPULEWz8say0t2_ZrPU-si5RVCX_jsIK7F7soqAaKPJXZJ-CKzhfoK1TOZH3R79165Gxl5gMhhPYopp5xIgGee3q5LupzpoEHY_4KFVSUqKfhXbX12CvGw5yltg/s1600/catalan_festival_paella_onions.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-eUfWtVF2BzDGnXvoPULEWz8say0t2_ZrPU-si5RVCX_jsIK7F7soqAaKPJXZJ-CKzhfoK1TOZH3R79165Gxl5gMhhPYopp5xIgGee3q5LupzpoEHY_4KFVSUqKfhXbX12CvGw5yltg/s1600/catalan_festival_paella_onions.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onions saute kicked things off first</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHIggStbIp393yQ66Cicz8hbF5wODvimvxRq0opp0Xm0E1tgc1tu4fAvKggcAOYC1Xki7Qn-JqY-B9US2xRFRKMu5G_E2G4kdY0qqJIAfyYVjXHjTyjs8kt2jMBGKRjCq3H8JexH7wIMA/s1600/catalan_festival_paella_garlic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHIggStbIp393yQ66Cicz8hbF5wODvimvxRq0opp0Xm0E1tgc1tu4fAvKggcAOYC1Xki7Qn-JqY-B9US2xRFRKMu5G_E2G4kdY0qqJIAfyYVjXHjTyjs8kt2jMBGKRjCq3H8JexH7wIMA/s1600/catalan_festival_paella_garlic.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Up Next: Garlic</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgyqJeox54ddJS66Ch96s5XLQ3PpczYUk2z19AepTt2PAkp-n8kyrHC63hAvhCXS_5clniKIiuYwwiHQdyR9NZkJn9yHpnRyQ-tVlWL2kbq1ozcLG-xctaCmTjgb69fnLOtbXM7bmheE/s1600/catalan_festival_paella_chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgyqJeox54ddJS66Ch96s5XLQ3PpczYUk2z19AepTt2PAkp-n8kyrHC63hAvhCXS_5clniKIiuYwwiHQdyR9NZkJn9yHpnRyQ-tVlWL2kbq1ozcLG-xctaCmTjgb69fnLOtbXM7bmheE/s1600/catalan_festival_paella_chicken.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Onboard</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VWF_mxcM88NQUZhK5reREFvGCU1RTUup5_xcXF50FIBbsBXuEDALN984J7POr0VC3gWa2rVhnUgp_e-51yaiBrg1HyaWoyTp54DTJJ8Yb0ek6kR0HQzzImjnNnP6i17DKjSKGqo8KRc/s1600/catalan_festival_paella_chrizo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-VWF_mxcM88NQUZhK5reREFvGCU1RTUup5_xcXF50FIBbsBXuEDALN984J7POr0VC3gWa2rVhnUgp_e-51yaiBrg1HyaWoyTp54DTJJ8Yb0ek6kR0HQzzImjnNnP6i17DKjSKGqo8KRc/s1600/catalan_festival_paella_chrizo.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here comes the spicy Spanish Chorizo!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHq6Qt4RDuX1uurVqO5UUofWIciuC_8SL3MBe_oMOr-iuULMpC6QJgJ49HrpeKh7S74xRh1HLzvdVNrICbGzkDhQSmedAEUwtTeqRz3wP7ByMTVW5MWP8WZXTSJKuF1dFjM5cmUTXeoQ/s1600/catalan_festival_paella_seasoning.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHq6Qt4RDuX1uurVqO5UUofWIciuC_8SL3MBe_oMOr-iuULMpC6QJgJ49HrpeKh7S74xRh1HLzvdVNrICbGzkDhQSmedAEUwtTeqRz3wP7ByMTVW5MWP8WZXTSJKuF1dFjM5cmUTXeoQ/s1600/catalan_festival_paella_seasoning.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jose's special seasoning sauces</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkT_2L1l35hNqJnhak2SKSV9QesnrV_nRCq9jOqQpzZr1_G-8BCClAgRi0_BMdJFMVJ4lxuTAhenK-gxmMacTzyUuLBalQTI0u6bq4ZKUQAlKu79n1eXcKBEm5a17XjeKwE_YGt_hOMhU/s1600/catalan_festival_paella_wine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkT_2L1l35hNqJnhak2SKSV9QesnrV_nRCq9jOqQpzZr1_G-8BCClAgRi0_BMdJFMVJ4lxuTAhenK-gxmMacTzyUuLBalQTI0u6bq4ZKUQAlKu79n1eXcKBEm5a17XjeKwE_YGt_hOMhU/s1600/catalan_festival_paella_wine.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In goes most of a bottle of dry white wine but with some held back for the chef</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJEAyC5lnnLmbMmVImvx4FPPaBi8pNQf74T5oenJyJ6_KzKYC_j37EKIReRopuVJlxlkUr4WkPgijBtSZQFb_KCvjhUAsQ_Lb-UeqVgqgpRpkeFawQ9UUvf_XSaxQ5MjwyhMxp-jhwdLw/s1600/catalan_festival_paella_guy_stock.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJEAyC5lnnLmbMmVImvx4FPPaBi8pNQf74T5oenJyJ6_KzKYC_j37EKIReRopuVJlxlkUr4WkPgijBtSZQFb_KCvjhUAsQ_Lb-UeqVgqgpRpkeFawQ9UUvf_XSaxQ5MjwyhMxp-jhwdLw/s1600/catalan_festival_paella_guy_stock.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rich stock for cooking the rice</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqdBuTf9ek6jE2chueDTywEgG5OrF-p5SPorY0pk4jzz3XUu2Gn511Tfsy2jgMfcd8hmaN8hdVUKnlNbuoKoMQ5gx1o-MKOAa53zpkZXOk8O4mbvMTUEAA_D0pFZrCIkGh3J4rPdxH4o/s1600/catalan_festival_paella_rice.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqdBuTf9ek6jE2chueDTywEgG5OrF-p5SPorY0pk4jzz3XUu2Gn511Tfsy2jgMfcd8hmaN8hdVUKnlNbuoKoMQ5gx1o-MKOAa53zpkZXOk8O4mbvMTUEAA_D0pFZrCIkGh3J4rPdxH4o/s1600/catalan_festival_paella_rice.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Jose carefully adds the rice in a spreading motion so it does not clump</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREUS70D9KEgNzMPZBxZhQmO3qW3Vnpos6Xcqf7EklDmBREaEwI6Xdf1hmwnq_7wjJLhf22cKR_5JYGhs3Bi8FjBcvjrDsIaF4tdvQe62GDlxzj0AYtTInJHSRMSJJJlloj0QeiKzlJBg/s1600/catalan_festival_paella_seafood.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREUS70D9KEgNzMPZBxZhQmO3qW3Vnpos6Xcqf7EklDmBREaEwI6Xdf1hmwnq_7wjJLhf22cKR_5JYGhs3Bi8FjBcvjrDsIaF4tdvQe62GDlxzj0AYtTInJHSRMSJJJlloj0QeiKzlJBg/s1600/catalan_festival_paella_seafood.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A surprise pineapple garnishes the center and in comes all kinds of shellfish</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4WjNVFXmKZE1CTTjR1K4sEvOSJpY3xAd0cpGNUOroduxNEZvnZgOnWobk-WOzz674oWw2hKSlQ_auMjK4qzZkvgUSFStF9J3AhqP1l9mCDHn_1-l6mjpJYkyjf59AUWm1r95_rZFkjk/s1600/catalan_festival_paella_finished_and_cooking.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4WjNVFXmKZE1CTTjR1K4sEvOSJpY3xAd0cpGNUOroduxNEZvnZgOnWobk-WOzz674oWw2hKSlQ_auMjK4qzZkvgUSFStF9J3AhqP1l9mCDHn_1-l6mjpJYkyjf59AUWm1r95_rZFkjk/s1600/catalan_festival_paella_finished_and_cooking.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Everybody's into the pool for a nice simmering and flavor meld</td></tr>
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No doubt that Chef Jose makes this look a lot easier than it is. His collection of paella pans is extensive but the ones he was using are his favorite size. They serve up to 50 people and he brings everything needed to your party including bread, salad and flan for dessert. I highly recommend this unique type of catering to put a unique spin on an event.
As we enjoyed the fruits (and veggies) of his labor we heard the Flamenco dancers warming up at the main stage right around the corner. No doubt this music and dancing is some of the most spirited you'll find anywhere. Backed by two guitarist the three lady dancers kept the crowd mesmerized with their seemingly endless energy.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXRNDMUuVFaXYoJI_bG-K58Y5WQLercH_Fyjf0kVBZfEELBVxWhX3GZzwzBWrtbVhfGrOUC2kumHBEvThHrJ5t08vtn1gWvOEpTMHUbvuuK6M5n82DvFAhUeImme6x149Y20lr-Zh-Qk/s1600/catalan_festival_flamenco_dancers_and_band.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXRNDMUuVFaXYoJI_bG-K58Y5WQLercH_Fyjf0kVBZfEELBVxWhX3GZzwzBWrtbVhfGrOUC2kumHBEvThHrJ5t08vtn1gWvOEpTMHUbvuuK6M5n82DvFAhUeImme6x149Y20lr-Zh-Qk/s1600/catalan_festival_flamenco_dancers_and_band.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://solflamenco.com/">Sol Flamenco Dance Troupe</a></td></tr>
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Next up was the Grape Stomp Competition and we met our instant favorite well before the first round even started. His name was David Latour from Canada. Dave stood out in a very crowded field with his outgoing personality and infectious smile.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NRW01FPC-8T5N1MRzFLPQ9M8RJ_vedbplS9h0M-mf0-WKEXlSc-_Gaj2KfhDO3lYrSfaUjomiIrOfOoFwsvGP6QQcgGTTPsYBOj975vP8ay9-9NYnUc4MlnnjvngNwXjp9YD6SvRbOg/s1600/catalan_festival_david_latour.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NRW01FPC-8T5N1MRzFLPQ9M8RJ_vedbplS9h0M-mf0-WKEXlSc-_Gaj2KfhDO3lYrSfaUjomiIrOfOoFwsvGP6QQcgGTTPsYBOj975vP8ay9-9NYnUc4MlnnjvngNwXjp9YD6SvRbOg/s1600/catalan_festival_david_latour.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meet Crazy Dave Latour - A Canadian Grape Stomping Fool</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTQUL4qK5bHTIjTmYeLQB62HRE6UMd7QeMeWhH27LJfs0jUprj8IOrptIQx6FJ7x1xGSzxFnOVE6G9W46xW4fM1EsBUlrJsxWdxIGamQh2LWPIKo4NU2q6ARNqx98corL1VnQ0IFP97I8/s1600/catalan_festive_david_latour_stomps.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTQUL4qK5bHTIjTmYeLQB62HRE6UMd7QeMeWhH27LJfs0jUprj8IOrptIQx6FJ7x1xGSzxFnOVE6G9W46xW4fM1EsBUlrJsxWdxIGamQh2LWPIKo4NU2q6ARNqx98corL1VnQ0IFP97I8/s1600/catalan_festive_david_latour_stomps.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">David stomps away with a little help from his wife</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_6Bs5ZU4iKnMNu6vqD6CLJJjmKZYNvlozYRtIiCvuDl2I7-_DPmujyFIPzqpQfuvnyyAvj1Wb7th8hoa0qMvoa0AQu5hCJlR-SmpeG8B1F3kLK4mNV5qq8sppy6i1OhIiez7ysZymWQ/s1600/catalan_festival_sweet_victory_of_stomp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_6Bs5ZU4iKnMNu6vqD6CLJJjmKZYNvlozYRtIiCvuDl2I7-_DPmujyFIPzqpQfuvnyyAvj1Wb7th8hoa0qMvoa0AQu5hCJlR-SmpeG8B1F3kLK4mNV5qq8sppy6i1OhIiez7ysZymWQ/s1600/catalan_festival_sweet_victory_of_stomp.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Thrill of Victory!</td></tr>
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Our next stop was a complete surprise as we stumbled upon a unique way to open a bottle of champagne or sparkling wine. We met Sam Simone who was one of the many very passionate people who was working at the festival. Sam was demonstrating the <a href="http://sonomachampagnesabres.com/index.php?main_page=product_info&products_id=6">Sciabola del Sommelier</a> which is a saber that looks very much like one you would see a soldier or pirate use. However, in the wine world it is a very festive way to crack open a bottle of your favorite bubbly.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA665eoq2ZwzUKzCs5hHJWr_v1Mlyrpc_Hs0OJg7PlWbelH6gcpMvJ0_k1P68v2qXNgGJzgmp0gFgrni63etP7xc_ZcK78EFjHNzwQX7v_xcRuK7Qrmo5Hx7xEQhmetR5_ipvL8W8hROs/s1600/catalan_festival_sciabola_del_sommelier.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA665eoq2ZwzUKzCs5hHJWr_v1Mlyrpc_Hs0OJg7PlWbelH6gcpMvJ0_k1P68v2qXNgGJzgmp0gFgrni63etP7xc_ZcK78EFjHNzwQX7v_xcRuK7Qrmo5Hx7xEQhmetR5_ipvL8W8hROs/s1600/catalan_festival_sciabola_del_sommelier.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A unique and very flashy champagne bottle opener - $150.00</td></tr>
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Sam was very proud of his saber skills and he graciously posed for us with his favorite tool.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtd8GSYrn4nA_scIgkeAfa_X5eJb0wsxjlWCPYp2CHT1v_2CMpn_RYxz_mhGQUqOxIWJJsR-uMWa_7cN79wkywjOVbU4Xc5FE4DgU4cCdANvAKtOvYKCqpE_JOJvA_kIME7rnVMdfjv5Y/s1600/catalan_festival_sword_opener.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtd8GSYrn4nA_scIgkeAfa_X5eJb0wsxjlWCPYp2CHT1v_2CMpn_RYxz_mhGQUqOxIWJJsR-uMWa_7cN79wkywjOVbU4Xc5FE4DgU4cCdANvAKtOvYKCqpE_JOJvA_kIME7rnVMdfjv5Y/s1600/catalan_festival_sword_opener.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sam Simone poised and ready to launch a cork</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nbBgv1xRMXSGkRYYvCdryxTqEx32gmUP4M5xL3fEN0vWvqBAn__N8BoNrkRApJioWbgIZ4RUaNNgjj-2i084OpQ7fLz-3aE2R2QmZZmqVwjiuVEZ5LT6x_Kaq6NZAomIcd_nObnbnUQ/s1600/catalan_festival_saber_fires_away.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5nbBgv1xRMXSGkRYYvCdryxTqEx32gmUP4M5xL3fEN0vWvqBAn__N8BoNrkRApJioWbgIZ4RUaNNgjj-2i084OpQ7fLz-3aE2R2QmZZmqVwjiuVEZ5LT6x_Kaq6NZAomIcd_nObnbnUQ/s1600/catalan_festival_saber_fires_away.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mission Control: We Have Liftoff!!!</td></tr>
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By this time I was getting very hungry and headed inside to check out all of the bites of Spain. This first picture is a grouping of my three favorites.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_yoD2h7ezRBvVlRx8lsTw1MsMv4YxkfmdIfzGvfEy1Bh-z8mWG3PoeaMsVHxiHRsBfT6Nj9wxsJxB2Zpp9ikfryOXaUGwqxTjsk44zkAkNaVCbsXB3gvQafnLnJbKqkOmx-OIVmLVP0/s1600/catalan_festival_food.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_yoD2h7ezRBvVlRx8lsTw1MsMv4YxkfmdIfzGvfEy1Bh-z8mWG3PoeaMsVHxiHRsBfT6Nj9wxsJxB2Zpp9ikfryOXaUGwqxTjsk44zkAkNaVCbsXB3gvQafnLnJbKqkOmx-OIVmLVP0/s1600/catalan_festival_food.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clockwise from Left: Gazpacho, Seafood Stuffed Piquillo Pepper and Corn Filled Filo Shells</td></tr>
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I love gazpacho just about anytime but on a warm summer day it really hits the spots. This chilled soup from Spain is rich and satisfying. It had been puréed and had a very nice cucumber layer of flavor that made it also light and refreshing.
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The mild Pepper was stuffed with a crab and shrimp moose and finished with a sherry reduction. It was another great refreshing choice by the culinary team for this very warm summer afternoon.</div>
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Fresh corn, goat cheese and an oven dried tomato made these filo tart cups very tasty bites. I only wish there had been more of them. </div>
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For dessert I simply could not resist the sampler of Spanish cheeses. I have long been a fan of Spanish cheeses and especially Manchego. This little plate had a generous slice of three varieties paired nicely with cube of quince paste.
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<tr><td class="tr-caption" style="text-align: center;">Spanish Cheeses: Idiazabal, Manchego and a Rocinante Blend (goat/cow/sheep milk)</td></tr>
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Content with all those great flavors of Spain I ventured back outside where the group dancing had kicked into high gear with people of all ages joining in the fun.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFns7gPFOazUyD23uuwLmr3U9v0XdkeSDiy88D8zkkVVLrOh4HwwheUWbFr-uvIq1hLp_2K3mbFoi1Lczi4FLOiItv75gptR99QUJHS65OAG3fFJEst8LRV9Q42vC3D2m7Chu2qnLhIE/s1600/catalan_festival_traditional_sardana_dancing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirFns7gPFOazUyD23uuwLmr3U9v0XdkeSDiy88D8zkkVVLrOh4HwwheUWbFr-uvIq1hLp_2K3mbFoi1Lczi4FLOiItv75gptR99QUJHS65OAG3fFJEst8LRV9Q42vC3D2m7Chu2qnLhIE/s1600/catalan_festival_traditional_sardana_dancing.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Traditional Sardana Dance</td></tr>
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This next photo might seem a bit mundane but it's indicative of the attention to detail we enjoyed at Gloria Ferrer. Instead of charging us a buck or two for bottled water these dispensers were continually refilled with ice cold filtered water. This nice touch was greatly appreciated in the warm weather and one of many good examples of the hospitality we experienced. It was obvious in twenty years of putting on this festival it has become a first class event.
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My souvenir flute is a reminder of a really great time. There is much to enjoy at this two-day festival and I look forward to returning again.<br />
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My parting shot just speaks for itself. You don't have to travel to Spain to get a really nice taste of it.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr2IPIQo9x2_3mPcoTKjpbDlfh48U3-01Ikb5dSBkx68c9bHSFe5-bpzPcN_FpGNqWemI268-lBgqXGHg0yLGhyphenhypheni20Zlkc-LYHdZanKLUJ1mGlVkjmgJI9CQIczlaFCrwWHQdvv1IhJPw/s1600/catalan_festival_sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr2IPIQo9x2_3mPcoTKjpbDlfh48U3-01Ikb5dSBkx68c9bHSFe5-bpzPcN_FpGNqWemI268-lBgqXGHg0yLGhyphenhypheni20Zlkc-LYHdZanKLUJ1mGlVkjmgJI9CQIczlaFCrwWHQdvv1IhJPw/s1600/catalan_festival_sign.jpg" /></a></div>That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com0tag:blogger.com,1999:blog-6558695154123302029.post-29746584441724728032012-07-13T19:47:00.001-07:002012-07-30T11:14:53.709-07:00Relish Culinary Adventures in Healdsburg, CaliforniaThere is no more suitable place for <a href="http://relishculinary.com/">Relish Culinary Adventures</a> than in the charming little Northern California town of Healdsburg. Sonoma County is one-half of the famous world class Napa-Sonoma Wine Country and what better location could there be for a culinary center so dedicated to every aspect of the art of food. "Relish Culinary and Sonoma" is really just another way of saying food and wine pairing. Another logical pairing is Relish and <a href="http://wineroad/">Wine Road</a> which is exactly how I was introduced to this fantastic food adventure. In May I had the good fortune of being invited on a blogger's retreat of Northern Sonoma County where we experienced many of the wineries, hotels and inns who, like Relish, are all part of the Wine Road. To see my other post about this great excursion click <a href="http://reachcarl.blogspot.com/2012/05/my-wine-road-journey-through-sonoma.html">here</a>.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhosieqAsyZm0Kt17QYLaP5gScEuAaOuBOz129g78pTabzU7plT3wzvfJpp_S2cWN7ZVBwXCGdSqQSDkRQmmNIR06bJ3Xt4PB_JQ_iETCXtz_XLCv2LSKogMvRS695o3ZhfEfvB0hRuTlE/s1600/relish_classic_truck.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhosieqAsyZm0Kt17QYLaP5gScEuAaOuBOz129g78pTabzU7plT3wzvfJpp_S2cWN7ZVBwXCGdSqQSDkRQmmNIR06bJ3Xt4PB_JQ_iETCXtz_XLCv2LSKogMvRS695o3ZhfEfvB0hRuTlE/s1600/relish_classic_truck.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Their Vintage 1952 Chevy Truck parked out front at 14 Matheson Street in downtown
Healdsburg</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzOHcJbU5OaVc7Oy5dT1QO4mDJ9yGsWXre0DiHMi2AvofSIJMayHIeOuFypvXmU-wzVRXyank5wZp1g6WYxzPfPI9em2m4UaShLh3-TMVQs7wZKW92wKNnf5nSdqkd1auNalbUh121nY/s1600/relish_owner_donna_del_rey.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzOHcJbU5OaVc7Oy5dT1QO4mDJ9yGsWXre0DiHMi2AvofSIJMayHIeOuFypvXmU-wzVRXyank5wZp1g6WYxzPfPI9em2m4UaShLh3-TMVQs7wZKW92wKNnf5nSdqkd1auNalbUh121nY/s1600/relish_owner_donna_del_rey.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Relish Owner, Donna del Rey demonstrates</td></tr>
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Relish describes themselves as Culinary Adventures and this moniker is especially appropriate because they began in 2004 exclusively as a roving program. They took their show on the road to the numerous wineries, farms and other local sources of food. In 2008 they moved into the <a href="http://www.relishculinary.com/14matheson.htm">Relish Culinary Event Center</a> where we had the privilege of experiencing one of their classes first hand. Although Relish still offers many on-location events this stylish and state-of-the-art facility serves as a base for an impressive repertoire of culinary programs.<br />
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If anyone can be hypercritical of cooking classes, it is me because I work in the culinary program at a Sur la Table store. Every week I help chefs train students to become better home chefs so I am fully aware of the challenges in making culinary instruction effective and entertaining. I have to say that Relish is the absolute blueprint for culinary everything. I say everything because their program is lots more than just education. Here is a partial list of what's happening all the time at Relish:<br />
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• Cooking Classes (Demo, Interactive and Hands-on)<br />
• Culinary Tours (local ranches, cheese makers, olive oil producers, fishermen)<br />
• Private Events (At the Relish Center, on location or brought to your home, office, school etc.)<br />
• Catering both on location and off premises<br />
• Outdoor kitchen and pizza oven with <i>al fresco</i> dining area<br />
• Winemaker Dinners<br />
• Team Building Events<br />
• Commercial Kitchen Rentals<br />
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Another partial list at Relish that is very impressive is their Guest Chef Instructors. To see which food experts lend their talents to the Relish culinary experience just click <a href="http://www.relishculinary.com/chef_bios.htm" target="_blank">here</a>.<br />
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So let's take a peak at some of the deliciousness that Chef Ciara Meany prepared for us and so gracefully explained their ingredients, preparation and presentation. Our opening act was a Warm Goat Cheese and Asparagus Tartlet. It was savory, salty and yet light. If it had been a larger full size tart, I would have been very happy to just call it my entree and been done with it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwhRAVg1EdGH02zlej6J3-o7vTC0Tuwl40u4RLM76xbM8MbX-0kDeaDWRN5GtWgCVoGmBKGAmcRuf1gqjZonMoTXsAObzCL6DA1sxWTOhyphenhyphenmLIaSwKUeSc1q-voHL-1s_GCulRrh87-X1w/s1600/relish_goat_cheese_asparagus_tartlet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwhRAVg1EdGH02zlej6J3-o7vTC0Tuwl40u4RLM76xbM8MbX-0kDeaDWRN5GtWgCVoGmBKGAmcRuf1gqjZonMoTXsAObzCL6DA1sxWTOhyphenhyphenmLIaSwKUeSc1q-voHL-1s_GCulRrh87-X1w/s1600/relish_goat_cheese_asparagus_tartlet.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For Starters: Warm Goat Cheese and Asparagus Tartet</td></tr>
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Next up was our salad course but it could never be mistaken for just
some greens. We enjoyed a Rock Shrimp and Avocado Salad with Lemon Aioli
and Micro Greens. The portion was small but rich and so satisfying.
After these two courses I could have easily headed directly to dessert.
Chef Ciara did a wonderful demonstration of making Aioli while we
enjoyed course number two.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijSKFxvXUH7o6lK8XxQQLgfoMfNR2D_8VuLofXVFBGTCHKVbB-sdI527a9EK-wer-dQ6_T0GvqzzlQ8TEorZhm2nt8uRKQgeksdIfFO4jDYc8Cy4jzIj-WT4-hE2_WUur4M_qYHFg2bdE/s1600/relish_rock_shrimp_avacado_salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijSKFxvXUH7o6lK8XxQQLgfoMfNR2D_8VuLofXVFBGTCHKVbB-sdI527a9EK-wer-dQ6_T0GvqzzlQ8TEorZhm2nt8uRKQgeksdIfFO4jDYc8Cy4jzIj-WT4-hE2_WUur4M_qYHFg2bdE/s1600/relish_rock_shrimp_avacado_salad.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rock Shrimp and Avocado Salad with Lemon Aioli and Micro Greens</td></tr>
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One quick comment I need to insert here is the great attention to detail by Relish. I am a pescetarian (I eat fish but not meat) and my friend, Stacie, is a vegetarian. Relish did a great job of keeping our diet restrictions in mind. They served Stacie an absolutely fantastic veggie version of the salad with locally grown baby artichokes. She offered me one taste and I had instant artichoke envy. :-)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmIHrEgiTR9pV-0LvYzECLdnRVrdB7iBBWoKOpfdS797ufgDGPPUw0RepXbibNFmjhCoD2ao3r54tObAIkz6y81fsfGDKXPzlIl-1uV9pkQXci9o4WDsMexBX-4h6uClT67NFrqHqfKE/s1600/relish_vegetarian_salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmIHrEgiTR9pV-0LvYzECLdnRVrdB7iBBWoKOpfdS797ufgDGPPUw0RepXbibNFmjhCoD2ao3r54tObAIkz6y81fsfGDKXPzlIl-1uV9pkQXci9o4WDsMexBX-4h6uClT67NFrqHqfKE/s1600/relish_vegetarian_salad.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Special Vegetarian Salad featuring Alexander Valley Baby Artichokes</td></tr>
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The entree was another "wildly" tasty combination of Crispy Duck and Wild Mushroom Risotto. I was served the same great risotto with an extra helping of the savory mushrooms in lieu of the duck. I got a leg up in this course because Stacie doesn't care for mushrooms so she passed them over to me. Advantage: Carl.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIOR5f1abJMIf8gwz8TU5knO5QkdlWTL6cNtUZz6riSo8vIMbQOyvtroF4JVGwjN2f1qaU_MYx9yDfGHyYRxxSZ396hNl4YCx3jjiPm4Q7Z_QKpti5wseBBO0Wnf239VV8i7cEswNIul4/s1600/relish_main_course_wild_mushroom_risotto.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIOR5f1abJMIf8gwz8TU5knO5QkdlWTL6cNtUZz6riSo8vIMbQOyvtroF4JVGwjN2f1qaU_MYx9yDfGHyYRxxSZ396hNl4YCx3jjiPm4Q7Z_QKpti5wseBBO0Wnf239VV8i7cEswNIul4/s1600/relish_main_course_wild_mushroom_risotto.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wild Mushroom Risotto with extra mushrooms.</td></tr>
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We were delightfully teased by catching an early glimpse of our dessert course. Chef Meany did an excellent job of preparing the Strawberry Rhubarb Gallette in advance. In cooking instruction some recipes take long enough that part of the steps need to be completed ahead in order to be enjoyed within the time frame of the class. Here is a before and after baking shot of the gallette.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtk6fJ4vbZEGVKUjD9iGE9OfCz77x-HKYBLWfLRYxsSMIhPiF_gv6HG890K5xOdOz9L4YotAC87qPNjuTXH6NYMVYR6GGWAugao27mrGq6m2prub37qrrAr3fvtxvC5vCfnvcwFkcNfwU/s1600/relish_oven_ready_gallette.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtk6fJ4vbZEGVKUjD9iGE9OfCz77x-HKYBLWfLRYxsSMIhPiF_gv6HG890K5xOdOz9L4YotAC87qPNjuTXH6NYMVYR6GGWAugao27mrGq6m2prub37qrrAr3fvtxvC5vCfnvcwFkcNfwU/s1600/relish_oven_ready_gallette.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The free form crust makes a gallette even more tempting for me. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPGoAoo6qlaRttJ3a0o5YehPkimZS3WCATqvMlX-P8Wv-wv790YeI5Nl36pd53Nzx7kAhUnqfdkwdDbrV4e2Umw1NsIse3Q_NeTkfz0fzeYIzOVMmpZEPpeDkk-4oojq86EYlLAF173pA/s1600/relish_whole_gallette.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPGoAoo6qlaRttJ3a0o5YehPkimZS3WCATqvMlX-P8Wv-wv790YeI5Nl36pd53Nzx7kAhUnqfdkwdDbrV4e2Umw1NsIse3Q_NeTkfz0fzeYIzOVMmpZEPpeDkk-4oojq86EYlLAF173pA/s1600/relish_whole_gallette.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet strawberries and tart rhubarb complement nicely in this gallett</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvHwmcDtXQGF3h5NhWFNxVk_FsoD-JpRLWKlgGdXfsb2FrQyKSMRd8uGTKS5J0IzVhXqU8X3dYfzbc_PKFYS_pbUHk1jfl5a43jl3jASdhWq3GXUZnlYa1MfTAapKrsPzvZlaVoWLmyE/s1600/relish_strawberry_rhubarb_gallette.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvvHwmcDtXQGF3h5NhWFNxVk_FsoD-JpRLWKlgGdXfsb2FrQyKSMRd8uGTKS5J0IzVhXqU8X3dYfzbc_PKFYS_pbUHk1jfl5a43jl3jASdhWq3GXUZnlYa1MfTAapKrsPzvZlaVoWLmyE/s1600/relish_strawberry_rhubarb_gallette.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A nice finishing dollop of vanilla bean whipped cream takes the cake...err...gallette. :-) </td></tr>
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Not surprising each of our four courses were paired with wine choices. Actually, each course featured a pair of wines which paired nicely with the flavors.<br />
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Appetizer: 2011 Dutcher Crossing Winery Sauvignon Blanc and 2009 Optima Winery Dry Riesling <br />
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Salad: Dashe Cellars Vin Gis Grenache Rosé and Cellars of Sonoma Joseph Jewel Pinot Noir Rosé<br />
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Entree: Phillip Staley Vineyards Vino and Amista Vineyards Syrah<br />
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Dessert: Forth Vineyards Late Harvest Sauvignon Blanc and Balletto Vineyards Vin de Paille<br />
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My closing shot is of Chef Ciara Meany. Her presentation was superb. She demonstrated and cooked simultaneously keeping us all engaged. She was extremely patient with our many questions and cameras flashing. A huge thanks to Ciara and Donna for their wonderful hospitality. Our visit to Relish was the perfect way to conclude our first day on the Wine Road.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FIqEFOSbTNMk5uTPvqYZPj82A8woLcoqncVZbSUHz4zeVPwl3jXXG5hAANUqiTOC0SuLu5Rc1neMpiutSOnD7qAvfw7jvEGu_7WiQVYm5vwQHaP37Mg8HLD8C73stlfe9F9HrcRzKag/s1600/relish_chef_instructor_ciara_meany.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FIqEFOSbTNMk5uTPvqYZPj82A8woLcoqncVZbSUHz4zeVPwl3jXXG5hAANUqiTOC0SuLu5Rc1neMpiutSOnD7qAvfw7jvEGu_7WiQVYm5vwQHaP37Mg8HLD8C73stlfe9F9HrcRzKag/s1600/relish_chef_instructor_ciara_meany.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Ciara on the secrets of aioli</td></tr>
</tbody></table>That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com0tag:blogger.com,1999:blog-6558695154123302029.post-52440872757892940872012-06-30T23:31:00.000-07:002012-06-30T23:53:32.328-07:00Aptos Farmers Market at Cabrillo CollegeThere's no better season to hit a farmer's market than summer and no better farmer's market near my hometown of Santa Cruz, California than the one every Saturday morning from 8:00 a.m. to noon at Cabrillo College. For our June excursion Stacie and I decided two foodies don't need to look any further for the stuff they love than a good farmers market. As you would expect in the heart of the agriculture rich Southern Monterey Country this farmer's market is totally top drawer. These purveyors of great food and produce are part of the nearly forty year old <a href="http://www.montereybayfarmers.org/">Monterey Bay Certified Farmers Markets</a>. To see Stacie's recap of our trip to the Aptos Farmers Market click <a href="http://theflirtyguide.blogspot.com/2012/06/aptos-farmers-market.html">here.</a><br />
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Of all your senses that are invaded at a farmers market none catch my attention more than colors and these first few photos illustrate that perfectly.<br />
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Red Bell Peppers from <a href="http://www.pinnacleorganic.com/">Pinnacle Farms</a></div>
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Heirloom Carrots in surprising colors</div>
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Eggplant of all kinds creates purple envy.</div>
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Fresh Green husks and very cool bi-color white and yellow corn inside.<br />
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Produce is not the only locally made goodies you can find here. The legendary meats made by the <a href="http://www.facebook.com/corralitosmarket">Corralitos Market</a> are available here every Saturday morning. I was heading to a bar-b-que on Sea Cliff Beach that night so I grabbed some of their popular cheese stuffed sausages.<br />
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Apple Wood Smoked Sausages from Corralitos Market and Sausage Company<br />
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I love peaches but am just CRAZY about nectarines and both are coming into their relatively short seasons. Having a fresh peach and nectarine tasting station is like a dream to me. The hardest part of having over ten different varieties to taste is to stop tasting because they are all so superlative. This much variety can create option overload but no one (especially me) seemed to be complaining. There is a fresh peach or even nectarine pie in my near future. I know it. I recall a very simple recipe for fresh peach pie that I posted about last summer. For that easy tutorial just click <a href="http://reachcarl.blogspot.com/2010/07/carl-cooks-super-simple-no-bake-fresh.html">here.</a><br />
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Fresh Peaches and Nectarines from <a href="http://www.cuesa.org/farm/kashiwase-farms">Kashiwase Farms</a></div>
If you're still not hungry but would like to take home something cool and local the Aptos Farmers Market also has all kinds of flowers and plants. My herb garden has been lacking a good thyme lately and the folks at <a href="http://www.colecanyonfarm.com/">Cole Canyon Farm </a>had exactly what I needed in a really robust English Thyme plant.<br />
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English Thyme is the most popular variety of thyme.</div>
On the surface the <a href="http://www.montereybayfarmers.org/aptos.html">Aptos Farmers Market </a> resembles many others you've seen in format. The rows are neatly laid out and everything is well organized. No dogs are allowed for health reasons and there is an abundance of great food to eat on the spot as well as goods to purchase for later consumption. However, this market has a special personality of its own and is strongly indigenous to California's Central Coast. The Cabrillo College campus sits high on a hilltop with sweeping views of the Pacific Ocean and yet is close enough to enjoy that fresh salty sea air. It is not the only farmers market in our area but is generally considered the favorite.<br />
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I admit to being a bit of a farmers market novice. I have learned from a few recent trips that getting there closer to opening than closing time is advantageous. The best selection is always early. Also, bringing cash along in smaller denominations is really appreciated by these small merchants especially if you arrive before their change supply grows. Finally, bags and even a cart of sorts can make your farmers market experience much better. Imagine going to a grocery store without a shopping cart and you'd be really limited to what you could carry.<br />
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Finally, a big thanks to all of the merchants who make the Aptos Farmers Market such a success. After all these years it is mostly based on quality and consistency which is a great foundation for any purveyors of food products. It's really worth a visit to 6500 Soquel Drive in Aptos on Saturday mornings.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi022iXdGRqvDGs45Q6tCApamptO69EdygzB49rdvJHWoATU56Xr5rhlloyWt9v67YZWUZdr5Qpcg2DkLeRva_d-1bfBmTraiplWxkrWwvEfeIgJnEAiRNwgD6G-FhJsPNCctniRueT0ho/s1600/aptos_farmers_market_sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi022iXdGRqvDGs45Q6tCApamptO69EdygzB49rdvJHWoATU56Xr5rhlloyWt9v67YZWUZdr5Qpcg2DkLeRva_d-1bfBmTraiplWxkrWwvEfeIgJnEAiRNwgD6G-FhJsPNCctniRueT0ho/s1600/aptos_farmers_market_sign.jpg" /></a></div>That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com0tag:blogger.com,1999:blog-6558695154123302029.post-81036677059862548482012-06-08T14:38:00.002-07:002012-06-09T18:04:00.504-07:00Beach Boys 50th Anniversary Seems Like Surf's Up ForeverIn the flavor-of-the-month world of pop culture golden anniversaries are extremely rare but The Beach Boys are celebrating that milestone right now that has stretched from 1962 to 2012. Actually, pop longevity at this level is unheard of so I welcome you to come up with another one. This year California's iconic band of brothers, cousin and friends are marking the moment with a world tour and album of brand new songs. Even the addition of "50" below their classic logo to celebrate these times feels like a natural fit.<br />
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As soon as the concert dates were first announced there was never a doubt that I'd be there for this historic concert at the legendary Greek Theater on the U.C. Berkeley campus. What makes this anniversary even more important is the reuniting of all the original surviving members of the band. Like most performing groups they have had some rotation of personnel over the years and lost two original members, brothers Carl and Dennis Wilson, who have passed away. The reunion of four founding members Brian Wilson, Mike Love, Al Jardine and David Marks on stage with Bruce Johnston is really a dream come true for any fan of the band.<br />
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<tr><td class="tr-caption" style="text-align: center;">Long time Beach Boys followers from left to right: Peter Fields, me, Les Chan and Stu Ganz</td></tr>
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While Hawaiian print shirts were seen everywhere I opted to honor the occasion with my classic striped shirt which became a signature look for the band in the mid-sixties. However, the true back story on how these shirts came about will surprise many fans. They were actually inspired by the legendary folk group, <a href="http://www.kingstontrio.com/">The Kingston Trio</a>. Beach Boy, Alan Jardine, was a big folk music lover and he encouraged the rest of the band to take on this matching striped shirt look too. At the show I was constantly approached by so many people who said my shirt was the perfect one for the evening. One lady even came up to me and said I looked like a popcorn box! :-)<br />
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At the end of the day it is still all about the music and we were not disappointed. There was no opening act and the fourteen performers on stage filled the classic amphitheater with 2.5 solid hours of harmony drenched heaven. From the appropriate opening number, "Do It Again" to their standard closing encore of "Fun Fun Fun" they delivered big time for both the casual and ardent fans. Great photos, video clips and a tribute to Carl and Dennis Wilson on the huge screen behind them made this anniversary concert the real deal.<br />
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The highlight of the night for me was when the five Beach Boys huddled around Brian's piano and launched into "Add Some Music To Your Day" to open up the second set. They all took turns on the lead vocal making for one very appropriate anthem to this past fifty years of musical heritage.<br />
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In the end they played 46 songs nearly one for each of their years together. For a complete set list click <a href="http://www.setlist.fm/setlist/the-beach-boys/2012/greek-theatre-berkeley-ca-bdfe146.html">here</a>. When the entire group of 14 performers lined up at the end to take a bow they nearly stretched across the giant stage. The sold out crowd of 8500 fans showered them with appreciation.</div>
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My parting shot is of a souvenir I got during a quick stop at the merch booth. The bright yellow color instantly reminded me of summer and the sunny soundtrack The Beach Boys have created for five decades. Some people think all of these songs are about surfing, cars and girls but really they are metaphors about the joys of youth and youthfulness at any age. Their newest song is called "That's Why God Made The Radio" which I find to be a bit ironic. Every time I hear these harmonies jump out of a speaker I think that's also why God made <a href="http://www.thebeachboys.com/">The Beach Boys</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuL4vix0eQCxFAS8p4umn-c88sKH_Jassvgcf8kPzmVzQx9CpTwh3EBKmOKV4DmGJ3354ORWwdDVhNPFyQV3ecEiswrDzwWMvTJrusHyH3sDvp3dVVfdR7lKLbm3QMz0AQ4OvYHUBrc0w/s1600/beachboyscap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuL4vix0eQCxFAS8p4umn-c88sKH_Jassvgcf8kPzmVzQx9CpTwh3EBKmOKV4DmGJ3354ORWwdDVhNPFyQV3ecEiswrDzwWMvTJrusHyH3sDvp3dVVfdR7lKLbm3QMz0AQ4OvYHUBrc0w/s1600/beachboyscap.jpg" /></a></div>That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com2tag:blogger.com,1999:blog-6558695154123302029.post-44555501041550484652012-05-14T12:52:00.000-07:002012-05-14T13:18:24.742-07:00Cycling Through Vineyards for a Surprise Marriage Proposal!As surprise marriage proposals go pulling one off in the middle of an organized cycling event is fairly tricky. In Noah's mind there was no doubt about where he wanted to pop the question to Susan. After all, cycling was a big part of how they met and rode together at last year's Sierra Century ride through the hills of Placer County. That cycling event was sponsored by the popular Newcastle winery, <a href="http://www.donodalcielo.com/">Dono dal Cielo</a> which also hosted a rest stop for the cyclists. Noah and Susan also had fond memories of taking a yoga class at the winery so it was the natural setting for his proposal.<br />
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Susan and Noah cozy up with a glass of Dono dal Cielo Chardonnay.<br />
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When I arrived at the winery all the buzz was about how we were going to help Noah make his surprise proposal during the cycling event. Dono dal Cielo was one of the final rest stops on this beautiful Spring ride through the Sierra Foothills put on by the Placer County Mountain Bike Club. Timing was everything as we greatly anticipated the arrival of Noah and Susan on their bikes. When they finally arrived they carefully laid down their bikes and slowly walked up the road to the sprawling grassy knoll that rests above the tasting room.<br />
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The stroll up to the grassy knoll.</div>
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Noah drops to his knee to pop the big question.<br />
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And they seal it with a kiss!<br />
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Susan was shining back in the tasting room.<br />
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Dono's cozy gazebo was reserved and ready for them.<br />
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Flowers, Chardonnay on ice and a world to themselves.<br />
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Thanks to Noah's imagination and planning we all loved helping with his romantic surprise. I am cyclist and member of the Dono dal Cielo family so this proposal hit especially close to home for me. We wish Noah and Susan many happy years and more miles on those bikes together.<br />
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Congratulations Susan and Noah! </div>That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com8tag:blogger.com,1999:blog-6558695154123302029.post-21121142917693481532012-05-13T09:43:00.000-07:002012-05-14T10:07:20.018-07:00My Wine Road Journey Through Sonoma County - Part 1<div class="separator" style="clear: both; text-align: center;">
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Welcome the world of the Wine Road aka "Heaven Condensed"</div>
I was invited to join a group of eight other bloggers on a three day retreat to Northern Sonoma County and the operative word here is treat. Before during and after this trip I kept saying "Pinch me" because the wine country is like a dream to me. The world class wines are only the beginning for me. My affection for this area extends to the architecture, food and rustic rural lifestyle. I have done some blogging for a few clients of <a href="http://www.wagstaffworldwide.com/">Wagstaff Worldwide</a> and this time we were hosted on this retreat by their client called <a href="http://www.wineroad.com/">Wine Road</a>. Wine Road is literally not a physical route but a collective of 150 wineries and 50 lodges in three major appellations (regions) called Alexander Valley, Dry Creek Valley and Russian River Valley that make up the Northern Sonoma County. This legendary wine country is about fifty miles north of San Francisco.<br />
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If you are a wine lover, then you must check out the substantial savings offered at <a href="http://www.wineroad.com/">Wine Road</a>. The tasting fees at most wineries range from $5.00 to $15.00 and a three day Wine Road pass costing just $50.00 will waive these tasting fees at fifty of their participating wineries. If you are only tasting for a day, the pass is just $25.00 and either option also includes purchasing discounts of 10 to 20%. Wine Road's fifty lodging members also offer similar savings on accommodations. For details on these Wine Road discounts click <a href="http://arestravel.com/3400_attraction-tickets_a699.html">here</a>.<br />
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We arrived on Monday about noon and our first stop was at my room at the incredible <a href="http://www.farmhouseinn.com/">Farm House Inn</a> in the Russian River Valley enclave of Forestville. Judging a book by its title I was expecting rustic but was I ever surprised. The Farm House Inn is at the intersection of rustic and luxury. It is the brainchild of a brother-sister team of <a href="http://www.farmhouseinn.com/about-us">Joe and Catherine Bartolomei</a> who are Sonoma natives from a long line of wine country farmers, winery and vineyard owners.<br />
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7871 River Road in Forestville, CA</div>
The Farm House Inn also boasts a Michelin starred restaurant that sits right at their front entrance. I did not get a chance to try their dinner menu but definitely got a taste of their excellence both mornings at breakfast.<br />
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Farm House Inn Restaurant</div>
Our first breakfast began with a freshly baked Banana Walnut Muffin with fresh pears, yogurt and granola. I chose the Huevos Rancheros for my entrée which featured perfectly poached farm-fresh eggs, black beans, chorizo, queso fresca, avocado, housemade salsa on a fried tortilla. These amazing breakfasts are complimentary for guests of the inn. <br />
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Freshly baked banana muffins fill both the restaurant air and your senses. </div>
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Perfectly ripe in-season pears, yogurt and housemade granola</div>
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Huevos Rancheros and Farmhouse Potatoes</div>
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Also staying at the Farmhouse Inn was blogger, <a href="http://cookingwithamy.blogspot.com/">Amy Sherman</a>. On day two Amy tried the Corn Waffles and I had the Farmhouse Frittata. Both were so delicious that I just had to give you a peak.<br />
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Corn Waffles with bananas, caramel sauce, candied pecans, chantilly and Chicken Apple Sausage<br />
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Eggs, asparagus, onions, mushrooms, gruyere served with cherrywood smoked bacon and potatoes.<br />
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Leave it to a foodie like me to start talking about the food even telling you about the amazing room I had. :) I was given a room in what they call the barn. It is a two story structure with a barn shaped roof in the back section of the property. The vibe here is rustic yet superbly clean and with every possible amenity you could desire.<br />
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When my foodie friend and blogger, Stacie Tamaki, first saw my spacious room she said, "It's like walking into a Restoration Hardware catalogue." Here are some photos I took with my iPhone camera and a fish eye lens.<br />
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Spacious living area with sofa and desk.<br />
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The bed, amenities and comfort are all KING SIZE.<br />
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Fireplace serves bedroom and patio. Theatre with surround sound audio system<br />
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Huge bathroom with walk-in steam shower and whirlpool tub</div>
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The beautifully manicured grounds, spa, large swimming pool and even a fire pit are all part of the Farmhouse Inn experience. My stroll to breakfast each morning took me through this incredible property.
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My take away from being a Farmhouse Inn guest is their acute attention to details. At check in they asked me if I'd like "turn down" service. When they explained that turn down service included nightly snacks in the form of cookies I quickly checked yes. Not only did great freshly baked cookies appear in my room but also some tasty mini cupcakes as well. Here are just a few scenes from what greeted me at the end of the day.<br />
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Cookie bucket and reminder of cold milk in the fridge.</div>
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Mini cupcakes under the Dome of Love</div>
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The famous Farmhouse Spoon even decorates the sweet treats<br />
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My only disappointment at the Farmhouse Inn was not being able to try their gourmet s'mores at the fire pit. Their handmade ingredients tempted me in the lobby and were complete with toasting skewers ready for the flames. However, every night I got back to my room too late and too full from the day long indulging. I will just have to fantasize about them with this photo from their website and plan more carefully on my next trip.<br />
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My parting shot is of me chilling out as I often did just being at this incredible property. If you have a hankering for pampering, the Farmhouse Inn is the real deal. Extraordinary is the norm here. Rush to the Russian River then be ready to relish in rest and relaxation.<br />
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Huge Thanks to the Wine Road and Farmhouse Inn!</div>
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<a href="http://www.farmhouseinn.com/">Farm House Inn</a><br />
7871 River Road<br />
Forestville, CA 95436<br />
1-800-464-6642<br />
<a href="http://www.farmhouseinn.com/contact-us">Contact</a>That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com1tag:blogger.com,1999:blog-6558695154123302029.post-83845273641788274872012-05-01T09:52:00.000-07:002012-05-04T09:23:30.453-07:00LYFE Kitchen Debuts New Spring-Summer Menu May 15thAfter a roaring start LYFE Kitchen is not just resting on their laurels. They can add another adjective to their list of food superlatives like local, organic, sustainable, green only this time it is seasonal. They previewed their new spring and summer dishes at a Friday morning event that are all based on what is in season now from their local suppliers. Our appetites were instantly jump started when we were greeted at the front door by a bounty of fresh produce display. To read Stacie's recap of this special preview of LYFE's new menu click <a href="http://theflirtyguide.blogspot.com/2012/05/spring-menu-at-lyfe-kitchen-arrives-may.html">here</a>. <br />
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When you think about it how many other restaurants disclose their source of ingredients? LYFE Kitchen takes it one step further by actually considering their suppliers to be partners. This event was all about the local produce and those farmers who deliver the goods to keep LYFE cranking out delicious, affordable and healthy meals. LYFE's key suppliers are all in Northern California as expected. To see a partial list of these partners scroll down to the end of this post.<br />
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We were again treated to a presentation by celebrity <a href="http://www.talronnen.com/">Chef Tal Ronnen </a>whose new recipes continue to keep the LYFE menus fresh and innovative. Here Tal shows off the new Roasted Beets and Black Rice Salad featuring beets from Coke Farm in San Juan Batista and Faurot Farms in Watsonville.<br />
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This salad is loaded with great colors, textures and the surprising delight of black rice. The grapes were so sweet that Stacie said she could just save them for her final bites like dessert.<br />
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Next up is the brand new Roasted Asparagus and Root Vegetable dish that replaces the brussels sprouts. At first Stacie was concerned that her beloved brussels were going away but one bite assured her that delicious will continue. This new flagship side dish also has capers and features asparagus from Zuckerman Farms in Stockton.<br />
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The biggest taste surprise of the event was the brand new Kale-Banana Smoothie. Chef Tal invited head LYFE Kitchen Chef Jeremy onto the stage to whip out a batch for us. The dark green color had us all thinking it had to be savory but what a sweet treat it turned out to be. We loved the first LYFE Kitchen smoothies but the next generation stands to be even better tasting and healthier too.<br />
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Don't let the color fool you. This drink is dessert!<br />
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The final new menu item is a new flat bread pizza. Although we loved their first version this redo is another winner. The toppings include fresh peas, asparagus and portabello mushrooms marinated in sherry that makes it fun and sophisticated. You can enjoy a whole pie by yourself and never feel overstuffed because the crust is so very light. We order this dish with every visit to LYFE Kitchen. <br />
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Among those enjoying this special preview of the new seasonal menu at LYFE was cookbook author, <a href="http://cherylsternmanrule.com/">Cheryl Sternman Rule</a>. She was there with copies of her new all vegetable cookbook called "Ripe."<br />
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Cheryl Sternman Rule and her new cookbook called "Ripe."<br />
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LYFE Kitchen proudly uses Arbequina Extra Virgin Olive Oil from the California Olive Ranch in Oroville and artisan vinegars from Sparrow Lane in Napa.<br />
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Sparrow Lane artisan vinegars in a huge variety of flavors.</div>
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On my way out I just could not help but grab a few more shots of what makes LYFE Kitchen's food so good. Great food always begins with great ingredients.
Here are a few closer shots of the goods.<br />
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Ocean Mist Artichokes from Castroville</div>
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Faurot Farms Radishes from Watsonville</div>
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Chiles from Castenada Farms in Sonoma</div>
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Golden Beets from Coke Farms in San Juan Batista</div>
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Sugar Snap Peas from Mann's in Salinas</div>
This event was all about the hard working farmers who supply LYFE Kitchen and help keep their products faithful to healthy eating. CEO Mike Roberts invited all of them to come up for a group photo. LYFE Kitchen obviously knows ingredients and truly values all of their sources for them.<br />
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Time for one of my sidebars. I do a lot of cycling in Southern Monterey County and we ride right past so many of LYFE Kitchen's suppliers. One of my favorite organized rides is <a href="http://www.strawberryfields.org/">Strawberry Fields Forever</a>. The routes all weave through some of the most fertile agricultural land in California. One of the rest stops is always hosted by the great folks at <a href="http://www.gizdich-ranch.com/index.php">Gizdich Ranch</a>. I <a href="http://reachcarl.blogspot.com/2010/05/what-weekend-dinner-with-andy-mark-and.html">posted</a> about my last ride there including this shot of my friend, Ed Holt, and I. We were as happy as can be to enjoy their fresh apple pie and cider. A stop a Gizdich Ranch is seriously refreshing as you peddle the 100 mile route.<br />
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The double apple delight of breaking for pie and cider at Gizdich Ranch.
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My parting shot is actually a bit retro by now. It is the Edamame Hummus and flatbread crisps presented for our snacking pleasure when we arrived. This classic hummus dip still dazzled amidst all of the excitement of the new menu items. A big thanks to CEO Mike Roberts, CCO Mike Donohue, Manager Chuck Iverson, the crew at LYFE Kitchen and all of the suppliers. The new seasonal tastes are spectacular and can be enjoyed by all starting on May 15.<br />
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LYFE Kitchen's Team of Northern California Suppliers</div>
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<a href="http://www.riverdogfarm.com/">Riverdog</a> (Guinda) Onions, Tomatoes, Squash, Shisito Peppers<br />
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<a href="http://www.capayorganic.com/">Capay Organics</a> (Capay) Green Garlic, Chard, Fingerling Potatoes<br />
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<a href="http://www.californiaoliveranch.com/">California Olive Ranch</a> (Oroville) Arbequina Olive Oil<br />
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<a href="http://www.devotogardens.com/">Devoto Gardens</a> (Sebastopol) Heirloom Tomatoes<br />
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<a href="http://sparrowlane.com/">Sparrow Lane</a> (Napa) Artisan Vinegars<br />
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<a href="http://www.farmtrails.org/">Castenada Farms</a> (Sonoma) Peppers, Chiles, Zucchini, Yellow Zucchini<br />
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<a href="http://www.countylineharvest.com/">County Line </a>(Petaluma) Beets, Radishes<br />
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<a href="http://www.splashpad.org/zuckermans.html">Zuckerman Farms</a> (Stockton) Asparagus<br />
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<a href="http://www.yelp.com/biz/dwelley-farms-brentwood">Dwelley Farms</a> (Brentwood) Yellow and White Corn, Blue Lake Beans, Yellow Wax Beans<br />
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<a href="http://www.froghollow.com/">Frog Hallow Farms</a> (Brentwood) Asian Pears, Stonefruit, Preserves
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<a href="http://www.jayleaf.com/Pages/default.aspx">Jayleaf Farms</a> (Hollister) Arugula, Organic Spring Mix, Spinach, Tatsoi<br />
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<a href="http://www.cuesa.org/farm/iacopi-farm">Iacopi Farms</a> (Half Moon Bay) Italian Butter Beans, English Peas, Fava Beans<br />
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<a href="http://www.jacobsfarm.com/">Jacob Farms</a> (Pescadero) Herbs and Purslane<br />
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<a href="http://www.city-data.com/businesses/103278420-kajiko-nursery-morgan-hill-ca.html">Kajiko Nursery</a> (Morgan Hill) Watercress<br />
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<a href="http://www.manta.com/c/mm3m5c0/global-mushrooms">Global Mushroom</a> (Gilroy) Crimini, Shitakes, Portabello<br />
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<a href="http://www.realtimefarms.com/farm/5102113/faurot-ranch">Faurot Ranch</a> (Watsonville) Frisée, Radishes, Beets, Baby Carrots<br />
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<a href="http://www.kingsburgorchards.com/">Kingsburg Orchards</a> (Reedley) Stonefruit<br />
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<a href="http://www.gizdich-ranch.com/index.php">Gizdich Ranch </a>(Watsonville) Berries, Apples, Apple Cider<br />
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<a href="http://www.cokefarm.com/">Coke Farm</a> (San Juan Batista) Beets, Radishes, Baby Rainbow Carrots
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<a href="http://www.oceanmist.com/">Ocean Mist Farms</a> (Castroville) Cauliflower, Artichokes, Celery, Leaf Lettuces, Brussel Sprouts<br />
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<a href="http://ebfarm.com/">Earthbound Farms</a> (San Juan Batista) Organic Kale, Lettuces, Spinach
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<a href="http://www.colorfulharvest.com/">Colorful Harvest</a> (Salinas) Rainbow Carrots
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<a href="http://www.veggiesmadeeasy.com/?page_id=205">Mann's</a> (Salinas) Sugar Snap Peas, Broccolini
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<a href="http://www.albafarmers.org/alba_organics.html">Alba Organics</a> (Salinas) Strawberries, Broccoli, Diciccio Broccoli<br />
<br />That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com0tag:blogger.com,1999:blog-6558695154123302029.post-21851815925429594922012-04-25T08:55:00.000-07:002012-04-30T21:28:41.895-07:00April Excursion: New Meets Old at iPhone Photo Tour of San Juan BatistaThis month we decided to mix the new with the old by shooting our entire excursion with just our iPhone cameras at the historic California mission town of San Juan Batista. I was completely on board with this idea for two reasons. I was eager to learn more about the many hidden features of my iPhone camera and also I loved returning to the scene of my second grade field trip in 1957. Joining us this time was our good friend and professional photographer,
<a href="http://orbiepullen.com/">Orbie Pullen</a>. To read Stacie's recap of our April trek to this place with deep roots in California history just click <a href="http://theflirtyguide.blogspot.com/2012/04/april-photo-adventure-fremont-peak.html#.T5gVFO35lFI">here</a>.<br />
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We began our adventure at another point of interest just outside of town at Fremont Peak State Park about eleven miles up the road above town. Just after a short drive you quickly get up to over 3,000 feet and come face-to-face with spectacular views of San Benito Valley, Monterey Bay and the Santa Lucia Mountains. From the campground parking lot a short hike takes you up to the vista point where you are suddenly surrounded by stunning panoramic views like this one.<br />
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From left to right, Stacie Tamaki, me and Orbie Pullen on top of the world.</div>
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The road up to the park is clearly marked because it is a popular spot for hikers, campers and anyone who appreciates these amazing landscape vantage points.<br />
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Stacie wasted no time in yelling "STOP!" at the first farm (about 500 feet) with friendly goats who loved posing for us even though they were likely just expecting us to be tossing them food instead.<br />
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My eyes were quickly torn between looking up at the incredibly blue skies or down at the rugged landscape that makes up this beautiful terrain. I will just let the following images tell the story of our first impressions of Fremont Peak.<br />
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After parking in the campground lot we found the short trail which was well marked and led right to the highest spot on the mountain. They have even carved out a few steps to make the trek to the top a bit easier for even the novice adventurers.<br />
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At the very top is this plaque honoring its discovery by <a href="http://en.wikipedia.org/wiki/John_C._Fr%C3%A9mont">John C. Fremont</a> (1813 – 1890) whose legacy included exploring, U.S. Senator and even a run for the presidency.<br />
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The awe inspiring views and warm sun were quickly seducing us so Orbie stretched out for a little R and R on the rocks. Meanwhile, I scaled the flagpole to get to the peak-of-the-peak positioning and Stacie continued her obsession with photographing her baby blue dinosaur.<br />
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About now we began to lament that we did not pack a picnic lunch because we were getting hungry and this setting would beat a window seat at any restaurant in the world. For some reason my palette began hallucinating about a sourdough baguette, fresh mozzarella, ripe heirloom tomatoes, basil leaves and an eleven year old aged balsamic. That's when we knew it was time to head back to town and grab lunch. Orbie's quick phone search for great food in San Juan Batista yielded a couple of mouthwatering Mexican places and we all agreed on <a href="http://www.jardinesrestaurant.com/">Jardines de San Juan</a>.<br />
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Jardine's rear entrance where they have private event space.</div>
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Although I didn't get my Caprese fix the Garden Tostada at Jardines was as tasty as it was plentiful. Paired with some great guacamole, chips and spicy salsa I was a happy camper...or should I say hiker. I had to also include this photo Stacie took of their Strawberry Lemonade which she accurately claimed was the best she's ever had.<br />
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The Garden Tostada at Jardines – $8.99
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Strawberry Lemonade – $2.59</div>
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The historic <a href="http://www.san-juan-bautista.ca.us/">Mission San Juan Batista</a> was just a short walk across the street and I instantly flashed back 55 years to my second grade field trip. I was thrilled to see that neither time nor tourism has changed this special place very much in all of those years.<br />
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Now it's time for a little commercial interlude. Stacie and I have been enamored with a purveyor of iPhone accessories called <a href="http://www.photojojo.com/">Photojojo</a>. We both ordered a new gadget from them in time for this all iPhone shoot. She opted for their very cool Fish eye lens that simply attaches over the camera's lens and delivers some fantastic super wide images. Shown here is her iPhone with the new lens attached. You've got to check out Photojojo because they also have a great sense of humor. As if a new fish eye lens wasn't enough fun for Stacie, included in the shipping package was that baby blue dinosaur surprise like the toy in box of Cracker Jack. We code named it PJ after Photojojo and the darn thing posed in many of the photos she took at Fremont Peak Park. To see more of her images making Fremont Peak State Park feel a bit like Jurrasic Park click <a href="http://theflirtyguide.blogspot.com/2012/04/missed-connection-on-fremont-peak.html#.T5gbMu35lFI">here</a>.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxNrhK_xnunlacS8IvhxjS8BMrcloTsTjzWe3FMRhsp4OCeHCxrpFzY-lwP-wTWXudKqSD4MVKlNq474T_GKsOnl_eAZFDB9g6WqQjGMMlOSI7mTjzaCXuYVFr7igQ9vsfEm_W7FM1t5g/s1600/photojojo-fisheye-lens.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxNrhK_xnunlacS8IvhxjS8BMrcloTsTjzWe3FMRhsp4OCeHCxrpFzY-lwP-wTWXudKqSD4MVKlNq474T_GKsOnl_eAZFDB9g6WqQjGMMlOSI7mTjzaCXuYVFr7igQ9vsfEm_W7FM1t5g/s1600/photojojo-fisheye-lens.jpg" /></a><br />
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Photojojo Fish Eye Lens for iPhone – $25.00 plus shipping.<br />
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glif+ snaps onto iPhone for tripod and multiple mounting options – $30.00</div>
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My parting shot is of one very satisfied visitor to San Juan Batista. My iPhone camera took great shots and my new glif+ was just the ticket for using the phone with my <a href="http://www.joby.com/">Joby</a> GorillaPod. By the way, you can also find these cool GorillaPods at the <a href="http://photojojo.com/store">Photojojo Store</a>. I call it "Must Stuff For Shutterbugs." Thanks to my traveling buds, Stacie and Orbie, the cool folks of San Juan Batista and the toys that continually exceed my expectations from Apple and Photojojo.</div>
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SMILE, You're on Carl Camera!</div>
</div>That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com1tag:blogger.com,1999:blog-6558695154123302029.post-5998279570708409692012-04-06T09:34:00.002-07:002012-04-12T20:16:48.391-07:00Exciting New Wedding Photo On My WebsiteJust when you think you've exhausted all of your resources for photos a really cool one comes falling out of the sky. Well, actually this photo did not fall out of the sky but ended up in my e-mail box courtesy of my long time friend and professional wedding photographer, <a href="http://www.homsyphotography.com/">Joe Homsy</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDeasj9lX3dlw2miKPnw_xveo6t4borUCqRKHc_bK1a74iIgc-v6iMlBcx3xoCFHTylfUcqoI3ktLieCO8oCVJDd6y6B9EiXHpXLFYWiM-tEzOVfH_0WR5jl_3lpZDNP0NvdtvDfS_ss/s1600/homsy_maggi_wedding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDeasj9lX3dlw2miKPnw_xveo6t4borUCqRKHc_bK1a74iIgc-v6iMlBcx3xoCFHTylfUcqoI3ktLieCO8oCVJDd6y6B9EiXHpXLFYWiM-tEzOVfH_0WR5jl_3lpZDNP0NvdtvDfS_ss/s1600/homsy_maggi_wedding.jpg" /></a></div><div style="text-align: center;">Photo by <a href="http://www.homsyphotography.com/">Joe Homsy</a></div><br />
Joe and I had the honor of doing the weddings for sisters, Jennifer and Kristina Maggi. Joe captured this super wide audience image at Jennifer's reception in the Grand Ballroom at the Ruby Hill Golf Club in Pleasanton.<br />
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To see this photo in a larger size just click <a href="http://www.imcevents.com/index_dj.html">here</a> which will take you to the Wedding DJ page on my website. To visit Joe's website and see more of his great images just click <a href="http://www.homsyphotography.com/">here</a>.<br />
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Thank you Joe for the great image and fond memories of another incredible Maggi family celebration. Now that both Jennifer and Kristina have children perhaps you'll be shooting their weddings and I'll be rocking the dance floor for the next generation of Maggi clan.That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com2tag:blogger.com,1999:blog-6558695154123302029.post-23690506672903260092012-03-31T15:54:00.003-07:002012-04-10T11:05:02.893-07:00March Photo Tour: Great Wedding Venues in Saratoga CAThis month Stacie and I stayed close to home and photographed some of the most interesting places in Saratoga, California. Only this time we each chose a different perspective to feature at these places of interest. Since all of these stops are great places to hold a wedding I chose to spotlight them as wedding venues. Stacie's focus is to share them with her readers who want to take in all of the great spots when they to visit Saratoga. To see Stacie's Tour of Saratoga post just click <a href="http://theflirtyguide.blogspot.com/2012/03/saratoga-ca-from-elegant-european-to.html">here</a>.<br />
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We planned to visit four locations all of which I have had the pleasure to be the DJ/MC many times for a number of wedding celebrations over the years.<br />
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Villa Montalvo – 15400 Montalvo Road, Saratoga, CA 95071 <a href="http://www.montalvoarts.org/">www.montalvoarts.org</a><br />
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Hakone Gardens – 21000 Big Basin Way, Saratoga, CA 95070 <a href="http://www.hakone.us/">www.hakone.us</a><br />
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The Mountain Winery – 14831 Pierce Road, Saratoga, CA 95070 <a href="http://www.mountainwinery.com/">www.mountainwinery.com</a><br />
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Saratoga Springs – 22801 Big Basin Way, Saratoga, CA 95070 <a href="http://www.saratoga-springs.com/">www.saratoga-springs.com</a><br />
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We began our tour at one of the crown jewels of Saratoga, <a href="http://www.montalvoarts.org/">Villa Montalvo</a>. This property has been placed on the National Register of Historic Places. It is so rich in history that I am surprised the public can actually rent it for events. It would be a major tourism attraction even if all you could do is walk around the grounds and view it from a distance.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiubyydZluAKCqHtSOwToITs2kvf5EKaksNAfjSMQF2QBg6jMTBi9Q5oEkdvQwOSRo0XFuMZmzihO3FwXHjdxfT1YTl1uSsH-xuy9rP7Oh7jOCvZInUSw3defSErKVEJslwHSLA6Ra7dQI/s1600/villa_montalvo_main_sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiubyydZluAKCqHtSOwToITs2kvf5EKaksNAfjSMQF2QBg6jMTBi9Q5oEkdvQwOSRo0XFuMZmzihO3FwXHjdxfT1YTl1uSsH-xuy9rP7Oh7jOCvZInUSw3defSErKVEJslwHSLA6Ra7dQI/s1600/villa_montalvo_main_sign.jpg" /></a></div><div style="text-align: center;">The main entrance leading to Villa Montalvo is on Saratoga-Sunnyvale Road</div><br />
Stacie's excitement began before we even entered the Montalvo property because she loves the Griffin statues at the front entrance. She even blogged about them earlier this year in this <a href="http://theflirtyguide.blogspot.com/search?q=Griffins">post</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNcvD_tvdP11ndgMNlBqeqEqLwEDb9pTRau85yuXVAzJw7PvngZgi1Fo2VX2dL0CAOysiV4ajLYLF2peOGtHuO92H_RY-i9lOOkMfQbeu1BfrXyXIj3c_q6eSBOX-uJnjllldo_sUuzQE/s1600/villa_montalvo_griffin_statue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNcvD_tvdP11ndgMNlBqeqEqLwEDb9pTRau85yuXVAzJw7PvngZgi1Fo2VX2dL0CAOysiV4ajLYLF2peOGtHuO92H_RY-i9lOOkMfQbeu1BfrXyXIj3c_q6eSBOX-uJnjllldo_sUuzQE/s1600/villa_montalvo_griffin_statue.jpg" /></a></div><div style="text-align: center;">Griffins "guard" the entrance to Villa Montalvo</div><br />
The sprawling lawn and Historic Villa make Montalvo one of the most sought after wedding venues in Northern California. If you're seeking European flair without going overseas, Villa Montalvo is the ticket.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLfOeG9WKkkPtpb1RHgdIFYKUsH3qy7bKpUSU9LqeXiSmE9i5M7EsGWPIEv0EgsqEcOnZmHaQNc5Ezsh0yPSkD9q3OUh3IwDDcc9u6-n1Ih9XeM_YcfRdOBqebMbUuDFR08dF1-2-UXY/s1600/villa_montalvo_historic_villa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLfOeG9WKkkPtpb1RHgdIFYKUsH3qy7bKpUSU9LqeXiSmE9i5M7EsGWPIEv0EgsqEcOnZmHaQNc5Ezsh0yPSkD9q3OUh3IwDDcc9u6-n1Ih9XeM_YcfRdOBqebMbUuDFR08dF1-2-UXY/s1600/villa_montalvo_historic_villa.jpg" /></a></div><div style="text-align: center;">The Historic Villa makes a great first impression upon arrival.</div><br />
For ceremonies the two outdoor choices are the Oval Garden behind the Historic Villa or the Love Temple on the opposite end of the front lawn.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sX1O27aWIxB80423oJmgZ1uIh-jzMyeOUXSDqL4lFALraOUiMO87RlPkRTjVlMEUOtiiwn9rlByg4X5FV9-jngAKHadcl_NCdVYmZaw3uz_2OUxmezBfOo32avatJD4uMmahKzf7O6E/s1600/villa_montalvo_ceremony_oval_garden.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sX1O27aWIxB80423oJmgZ1uIh-jzMyeOUXSDqL4lFALraOUiMO87RlPkRTjVlMEUOtiiwn9rlByg4X5FV9-jngAKHadcl_NCdVYmZaw3uz_2OUxmezBfOo32avatJD4uMmahKzf7O6E/s1600/villa_montalvo_ceremony_oval_garden.jpg" /></a></div><div style="text-align: center;">Most ceremonies are held in The Oval Garden behind the Historic Villa.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIX14D8Rc_DUw2Gf22Qv1_JZxtu6Z4PoWl9U8nB8_QFPPRefTNnYIuZuwbo468_Ca2hicMuOURE_LtqXS6vD64vCw9ks83SjPKQpxh2utadwvAzxTx60oqBlmGTS4-QbTuwdHfI5_06Q/s1600/villa_montalvo_love_temple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmIX14D8Rc_DUw2Gf22Qv1_JZxtu6Z4PoWl9U8nB8_QFPPRefTNnYIuZuwbo468_Ca2hicMuOURE_LtqXS6vD64vCw9ks83SjPKQpxh2utadwvAzxTx60oqBlmGTS4-QbTuwdHfI5_06Q/s1600/villa_montalvo_love_temple.jpg" /></a></div><div style="text-align: center;">The Love Temple can also be used for wedding ceremonies.</div><br />
My favorite space at Villa Montalvo is called the Spanish Courtyard. Often the wedding guests congregate here for the pre-reception beverages and appetizers while the bride and groom finish their photographs. Then the steps down into the courtyard make for a very dramatic Grand Entrance for the honored couple.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAdcMgM1EkJWssh4BBJSY-OdKzYCSxeN7Tq2YwVL37DtK-NXuwRsiyhZ_fD-sN-9_FaT0NsNJXcF80hBK711JcpbQTghYFSpWANb1eN-zpCg5F9_Nofk9-DZeOhIpalFQ4lJhfKFn4uD8/s1600/villa_montalvo_spanish_courtyard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAdcMgM1EkJWssh4BBJSY-OdKzYCSxeN7Tq2YwVL37DtK-NXuwRsiyhZ_fD-sN-9_FaT0NsNJXcF80hBK711JcpbQTghYFSpWANb1eN-zpCg5F9_Nofk9-DZeOhIpalFQ4lJhfKFn4uD8/s1600/villa_montalvo_spanish_courtyard.jpg" /></a></div><div style="text-align: center;">The Spanish Courtyard</div><br />
Most of the weddings I have done at Villa Montalvo then move onto The Veranda for dinner which is a nice space for outdoor dining. The views of the front lawn and Love Temple make for a great setting.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzR-JofvKCWr1oirq_C0c1OToRzMGyR_ehcZH5z2Kcjq8d5szJ13fl3LjbMDECDT1Pdl-QV5CIcyZYdJjRWMxUtSqOLzN7VxcuSupzvEziLyw0SPMgahW7CAvTNg9qVxv2lk6vrZ6fdXM/s1600/villa_montalvo_veranda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzR-JofvKCWr1oirq_C0c1OToRzMGyR_ehcZH5z2Kcjq8d5szJ13fl3LjbMDECDT1Pdl-QV5CIcyZYdJjRWMxUtSqOLzN7VxcuSupzvEziLyw0SPMgahW7CAvTNg9qVxv2lk6vrZ6fdXM/s1600/villa_montalvo_veranda.jpg" /></a></div><br />
At this point I am going to defer to one of the top professional wedding photographers who is on the Montalvo preferred vendor list, <a href="http://www.toddrafalovich.com/">Todd Rafalovich</a> to show you how really great a wedding can look at Villa Montalvo. Here are some of Todd's images he was kind enough to let me include in my post to spotlight Villa Montalvo.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyGw-gQyID-xi7L2g8z7HxAfM2xoXKvSg7EciviOWyIHv7RWydXl51paBJRqQjt_Tw2JBbSKBd3QOkNv2KHIsKhmkMYClOW2XMIXVx34eF8FD0RWCQCeba8W_deZ1fNsNbJBmEPzzK88/s1600/toddrafalavichmontalvo5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyGw-gQyID-xi7L2g8z7HxAfM2xoXKvSg7EciviOWyIHv7RWydXl51paBJRqQjt_Tw2JBbSKBd3QOkNv2KHIsKhmkMYClOW2XMIXVx34eF8FD0RWCQCeba8W_deZ1fNsNbJBmEPzzK88/s1600/toddrafalavichmontalvo5.jpg" /></a></div><div style="text-align: center;">Photo by <a href="http://www.toddrafalovich.com/">Todd Rafalovich</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyyCyYjb9nDfoDeXvCs5gSIFabjJUurNxYpgr2f76jQH_SP6jH0S8T5U6Q5-NCZpTIzhO2xYPy_mCglo60FB8l00ydodAHa9quh7uJkoUja1zm8Kof_CjadgJd1ngUjK67pWARmUYP0J8/s1600/toddrafalavichmontalvo4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyyCyYjb9nDfoDeXvCs5gSIFabjJUurNxYpgr2f76jQH_SP6jH0S8T5U6Q5-NCZpTIzhO2xYPy_mCglo60FB8l00ydodAHa9quh7uJkoUja1zm8Kof_CjadgJd1ngUjK67pWARmUYP0J8/s1600/toddrafalavichmontalvo4.jpg" /></a></div><div style="text-align: center;">Photo by <a href="http://www.toddrafalovich.com/">Todd Rafalovich</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZhsPrPuD6YbS8fu4-gYPXqCHGsBIy3J8BnuOOoaBv_MZjNCX4qxgDljJ98xE37KVEMeqQcV4w1ptmwvYFABifVUv5EGl_QtEwcXYP_0GvBN279YL2AmmlUC-LeyJjRXCIRDA2suZ5oM/s1600/toddrafalovichmontalvo6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZhsPrPuD6YbS8fu4-gYPXqCHGsBIy3J8BnuOOoaBv_MZjNCX4qxgDljJ98xE37KVEMeqQcV4w1ptmwvYFABifVUv5EGl_QtEwcXYP_0GvBN279YL2AmmlUC-LeyJjRXCIRDA2suZ5oM/s1600/toddrafalovichmontalvo6.jpg" /></a></div><div style="text-align: center;">Photo by <a href="http://www.toddrafalovich.com/">Todd Rafalovich</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQf-dntCen24vPZf06Ea4r7y3E8PgQ4KMBvYfGmnrrhkl9HXm3NONoMHXbceGHpCvTjLcLfIOBCv_e-nWxYW3iuR8_M3e5tk0MR6Vu31sbV4tMMQt6liinFX1RsrFrxNvcF_vAXaFE-k/s1600/toddrafalovichmontalvo7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQf-dntCen24vPZf06Ea4r7y3E8PgQ4KMBvYfGmnrrhkl9HXm3NONoMHXbceGHpCvTjLcLfIOBCv_e-nWxYW3iuR8_M3e5tk0MR6Vu31sbV4tMMQt6liinFX1RsrFrxNvcF_vAXaFE-k/s1600/toddrafalovichmontalvo7.jpg" /></a></div><div style="text-align: center;">Photo by <a href="http://www.toddrafalovich.com/">Todd Rafalovich</a></div><br />
<a href="http://www.hakone.us/">Hakone Gardens</a>, our next stop, has been selected as one of only twelve sites in the United States to receive the Save America's Treasure award by the National Trust for Historic Preservation. These incredible Japanese gardens were created in 1917 and like Villa Montalvo it is surprisingly cool that they are made available for weddings and events.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzPVH9TksNvZUz4wOJpYaqftYso_NVJdx3B4kBEYri6uM-McV6-x2jv70W50lK1ZK_1_Kk7vNb5o4RGFSIxjOFHhwmPrL9qO-wsyRbfG9yqUedCzwmk73pMQI-EU0AerDGQMoBmh9PWw/s1600/hakone_gardens_sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzPVH9TksNvZUz4wOJpYaqftYso_NVJdx3B4kBEYri6uM-McV6-x2jv70W50lK1ZK_1_Kk7vNb5o4RGFSIxjOFHhwmPrL9qO-wsyRbfG9yqUedCzwmk73pMQI-EU0AerDGQMoBmh9PWw/s1600/hakone_gardens_sign.jpg" /></a></div><div style="text-align: center;">Entrance at 21000 Big Basin Way</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqdykjDRmtMPGB5Cp3nbVf3AWydzE4K1QBZJskedrOwzulzyy683nt0p1JN66FNpnk1UaFPWSOCphVkHIu2I4PGgPVFRIY2gBWZLg_8srxWmf8d3TVPe8JPQ2fNvurmbZP21tvhxbQhI/s1600/hakone_gardens_main_gate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqdykjDRmtMPGB5Cp3nbVf3AWydzE4K1QBZJskedrOwzulzyy683nt0p1JN66FNpnk1UaFPWSOCphVkHIu2I4PGgPVFRIY2gBWZLg_8srxWmf8d3TVPe8JPQ2fNvurmbZP21tvhxbQhI/s1600/hakone_gardens_main_gate.jpg" /></a></div><div style="text-align: center;">Hakone Gardens' Main Gate</div><br />
The Main Gate welcomes visitors and opens directly into the large area where the wedding ceremonies take place.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZaJhfKu-7_Yi0UEN8mwSBWJ3qcm9L6yg_jYY82X0cDsI_NQTxUfplcQunyATAM76S0MlGfhLrMynAOAbZuinq9Lsbz-ut6Lmhe9tsKfw3_LJ0Y0OVfuYEgSXhfEjD1vhgxzmEf8cR_mU/s1600/hakone_gardens_ceremony_area.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZaJhfKu-7_Yi0UEN8mwSBWJ3qcm9L6yg_jYY82X0cDsI_NQTxUfplcQunyATAM76S0MlGfhLrMynAOAbZuinq9Lsbz-ut6Lmhe9tsKfw3_LJ0Y0OVfuYEgSXhfEjD1vhgxzmEf8cR_mU/s1600/hakone_gardens_ceremony_area.jpg" /></a></div><div style="text-align: center;">Hakone's wedding ceremony area has plenty of room for seating</div><br />
The Koi Pond and Moon Bridge is the centerpiece of Hakone. This area is not only incredible for photographing brides and grooms but also provides the visual backdrop for the wedding ceremonies.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSL5-C27mfz7H8IEQBIrPR6MkkeDQ8ny7w1awCB3gtVyfkpjHoL1Z2L5JoUBALPW9hMU0FF3PQYG2QT7dsNElwhcbk0v_BujBCaPRzPEsM6iLvhHHx1SQgwE7Ru0-JRn23EgenQcqUiy0/s1600/hakone_gardens_pond.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSL5-C27mfz7H8IEQBIrPR6MkkeDQ8ny7w1awCB3gtVyfkpjHoL1Z2L5JoUBALPW9hMU0FF3PQYG2QT7dsNElwhcbk0v_BujBCaPRzPEsM6iLvhHHx1SQgwE7Ru0-JRn23EgenQcqUiy0/s1600/hakone_gardens_pond.jpg" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlKa4YiyKFDSFHE6VPHsoSLf6TZs-X6-75KznaKlp53trhQ4KsdMt2T9R3qL-HIsdUH5XlxMhqN7np0bPhIAmzAi6-4LzOLutC89fIo_wQJ4Bt93gUV41hL1x9IaUTigTNFLwm3eTLLM/s1600/hakone_gardens_ceremony_backdrop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlKa4YiyKFDSFHE6VPHsoSLf6TZs-X6-75KznaKlp53trhQ4KsdMt2T9R3qL-HIsdUH5XlxMhqN7np0bPhIAmzAi6-4LzOLutC89fIo_wQJ4Bt93gUV41hL1x9IaUTigTNFLwm3eTLLM/s1600/hakone_gardens_ceremony_backdrop.jpg" /></a></div><div style="text-align: center;"> A gently cascading waterfall flows down the hill into the Koi Pond.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqCEwhwFwqkKZ7KLUXa73kam_YKlVavqogZPxiQWXQeD0VaaecNHqYYaWd-9WRVfEmxsgnfk8r7rgPqfNBb7Yrk-XIecLo3jjliwL6-Mry_StEtPXHQoP2YTzfZ0aNnVOoPshtiEXA2Q/s1600/hakone_gardens_koi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqCEwhwFwqkKZ7KLUXa73kam_YKlVavqogZPxiQWXQeD0VaaecNHqYYaWd-9WRVfEmxsgnfk8r7rgPqfNBb7Yrk-XIecLo3jjliwL6-Mry_StEtPXHQoP2YTzfZ0aNnVOoPshtiEXA2Q/s1600/hakone_gardens_koi.jpg" /></a></div><div style="text-align: center;">The Koi are plentiful and eager to position for feeding.</div><br />
Reception facilities include a pleasant outdoor area for dining and inside the Cultural Exchange Center for dancing and dessert. The back side of the center boasts great views of the Santa Clara Valley.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgGAEeSQpen9iKacdaSxU-xhm9Bykcv-ISPF7G_OgP18lv5dZd5e3uI5xtLYJMVn-nEwELHgOSP_nGUcPZmhm_ihc7dhGzSTT7w2z_vi7MCmAMWuZQrSrJefRA0VhJ9lBpNpyIQJ5ERKE/s1600/hakone_gardens_culural_center.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgGAEeSQpen9iKacdaSxU-xhm9Bykcv-ISPF7G_OgP18lv5dZd5e3uI5xtLYJMVn-nEwELHgOSP_nGUcPZmhm_ihc7dhGzSTT7w2z_vi7MCmAMWuZQrSrJefRA0VhJ9lBpNpyIQJ5ERKE/s1600/hakone_gardens_culural_center.jpg" /></a></div><div style="text-align: center;">The Cultural Exchange Center Building</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUVqKg83UQtdD9edBEmXcjdq-2FGQknxwQVnqZkT86_muCF9FQTReOt9hxPkVULHdQnacNhWXXrgRS6WyxmvK3nTQJeCqtwOrmQBndeUYnLpiu5zV0qic37xXG05-E0K3TvdJc6lvn6U/s1600/hakone_gardens_deck_view.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUVqKg83UQtdD9edBEmXcjdq-2FGQknxwQVnqZkT86_muCF9FQTReOt9hxPkVULHdQnacNhWXXrgRS6WyxmvK3nTQJeCqtwOrmQBndeUYnLpiu5zV0qic37xXG05-E0K3TvdJc6lvn6U/s1600/hakone_gardens_deck_view.jpg" /></a></div><div style="text-align: center;">Viewing Deck of the Cultural Exchange Center</div><br />
The photo opportunities at Hakone Gardens are seemingly endless including their famous Bamboo Garden with its cool lighting and infinite patterns.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQkhSR1xEUgSU5_riohouu7zyCIdLkRCZ_oG9UWyPZXdfiEf_Jfa_cmhNxkYZ1ZgXVc2hsBtklOBvzyr2wT0ZZYQj6N_RQlFqlQX36rV3AybomeooAdOYA48doCCSmdR9wY2P9e_EIeU/s1600/hakone_gardens_bamboo_garden.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQkhSR1xEUgSU5_riohouu7zyCIdLkRCZ_oG9UWyPZXdfiEf_Jfa_cmhNxkYZ1ZgXVc2hsBtklOBvzyr2wT0ZZYQj6N_RQlFqlQX36rV3AybomeooAdOYA48doCCSmdR9wY2P9e_EIeU/s1600/hakone_gardens_bamboo_garden.jpg" /></a></div><div style="text-align: center;">Bamboo Garden (Kizuna-en)</div><br />
On the Hakone Gardens' website they feature the work of several great photographers. I was fortunate enough to get the following photos of a Hakone Gardens wedding taken there by professional wedding photographer, <a href="http://www.chungliphotography.com/">Chung Li</a>. Thank you Chung for offering your beautiful images.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_vJxrI1FurKoc_DYtUwHVhJzjQW90yjxjv8NsgH6CbZKFYtmVT_dR5UEd0ao3NfTXUCq4RQ1Db9bWHrMH18UQJl7x9I63YWg9gGOBZQS6C3TrLlshNKEOYVlAKoCjfwnJWYebYcxxsc/s1600/san-francisco-hakone-garden-saratoga-wedding-photographer-27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt_vJxrI1FurKoc_DYtUwHVhJzjQW90yjxjv8NsgH6CbZKFYtmVT_dR5UEd0ao3NfTXUCq4RQ1Db9bWHrMH18UQJl7x9I63YWg9gGOBZQS6C3TrLlshNKEOYVlAKoCjfwnJWYebYcxxsc/s1600/san-francisco-hakone-garden-saratoga-wedding-photographer-27.jpg" /></a></div><div style="text-align: center;">Photo by <a href="http://www.chungliphotography.com/">Chung Li</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-oq26B1ghpfel5Lq8X3774SD3KinKLYnEvWZWI90vtAxiuxk5Tmh9h7ySoQr7CoZcRDGF_Jl5XSyyVBrvQ2EkRY2svnWt-AFxQF4Yi1GRts-UuX3-Tp0gRS9UcgNqJbmmWNu4xJd99E/s1600/san-francisco-hakone-garden-saratoga-wedding-photographer-29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-oq26B1ghpfel5Lq8X3774SD3KinKLYnEvWZWI90vtAxiuxk5Tmh9h7ySoQr7CoZcRDGF_Jl5XSyyVBrvQ2EkRY2svnWt-AFxQF4Yi1GRts-UuX3-Tp0gRS9UcgNqJbmmWNu4xJd99E/s1600/san-francisco-hakone-garden-saratoga-wedding-photographer-29.jpg" /></a></div><div style="text-align: center;">Photo by <a href="http://www.chungliphotography.com/">Chung Li</a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxP15iVVlMErg5u3YiF8fooq9S_0Lgs__Zbgsr7v1tSl8oyNCRMBerpC-75sccrOxB4nsQJ497FTPHKU-n7FBoBaVCOVrUwvRZNZJ_XV9mMXxXYQVb9OmpvEZkdg1WiB_oRORroCefVXs/s1600/san-francisco-hakone-garden-saratoga-wedding-photographer-26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxP15iVVlMErg5u3YiF8fooq9S_0Lgs__Zbgsr7v1tSl8oyNCRMBerpC-75sccrOxB4nsQJ497FTPHKU-n7FBoBaVCOVrUwvRZNZJ_XV9mMXxXYQVb9OmpvEZkdg1WiB_oRORroCefVXs/s1600/san-francisco-hakone-garden-saratoga-wedding-photographer-26.jpg" /></a></div><div style="text-align: center;">Photo by <a href="http://www.chungliphotography.com/">Chung Li</a></div><div style="text-align: center;"><br />
</div><a href="http://www.mountainwinery.com/">The Mountain Winery</a> sits high above Saratoga and is one of my all-time favorite wedding venues. I have been the DJ/MC at 48 weddings there between 1991 and 2004. There is just nothing like a nice warm summer or fall evening with dancing on the Chateau Deck and the valley view as a backdrop.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGfKEKCvHfceOBeuQIjhyphenhyphen2Gq5mdg1rYL_xAP4pzradTW4a2yYeUi6W6LdmRMx1eqjASKxDdQoPbVVc86kxM3TUR-aba8IKqm9Cf6JS5eaCVlnbnbEADnAziIhnPzyMKYSA5yGkZWxeV2A/s1600/mountain_winery_main_sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGfKEKCvHfceOBeuQIjhyphenhyphen2Gq5mdg1rYL_xAP4pzradTW4a2yYeUi6W6LdmRMx1eqjASKxDdQoPbVVc86kxM3TUR-aba8IKqm9Cf6JS5eaCVlnbnbEADnAziIhnPzyMKYSA5yGkZWxeV2A/s1600/mountain_winery_main_sign.jpg" /></a></div><div style="text-align: center;">The sign at Big Basin Way (Highway 9) and Pierce Road</div><br />
One of the first things you see as you walk up the front driveway is the huge Concert Bowl. The concert series at the Mountain Winery is legendary and features some of the biggest names in entertainment. Before the winery did their major remodel one of my 2004 clients actually had their entire wedding reception in the bowl. It was a blast keeping 300 guests rocking the dance floor in the same place I had danced myself at so many concerts!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-Wf-oLRIvzNPS5KwsYP6k6JbjEgXD40FsL_OKd4ziimyh23dJ-0UrmKUP_Dk-jOQDL4-myEE86NjlPNJEfTDYuFzxHeSjZpxe_syYFQngVERa_PGijwSDWOC0EJeUZC0wLb3ngTwjRQ/s1600/mountain_winery_concert_bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-Wf-oLRIvzNPS5KwsYP6k6JbjEgXD40FsL_OKd4ziimyh23dJ-0UrmKUP_Dk-jOQDL4-myEE86NjlPNJEfTDYuFzxHeSjZpxe_syYFQngVERa_PGijwSDWOC0EJeUZC0wLb3ngTwjRQ/s1600/mountain_winery_concert_bowl.jpg" /></a></div><div style="text-align: center;">The Concert Bowl is home to the phenomenal <a href="http://www.mountainwinery.com/mountain-winery-concerts">Summer Concert Series</a></div><br />
What makes the Mountain Winery so special for me is the convenience of the great new facility that works hard at preserving its legacy. Everywhere you turn there are more than just simply nods to the rich history of the original Paul Masson Vineyards and Winery.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg4r41UOZaFKUhLpTz2_uoR6B0dnc5D6JhID6bCqPGGZtwkpAR5o6G6_1600vS_j-lTy8gwNURi7nJp1PMiM3zcpG6FAWsaEvrdFZxMVG6DLVBVWSDO255HUGY0SUHvYqACo9RlupAoCc/s1600/mountain_winery_paul_masson_sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg4r41UOZaFKUhLpTz2_uoR6B0dnc5D6JhID6bCqPGGZtwkpAR5o6G6_1600vS_j-lTy8gwNURi7nJp1PMiM3zcpG6FAWsaEvrdFZxMVG6DLVBVWSDO255HUGY0SUHvYqACo9RlupAoCc/s1600/mountain_winery_paul_masson_sign.jpg" /></a></div><br />
The Chateau is one of the original buildings and is now surrounded by two great decks The Vista Deck and The Chateau Deck that take full advantage of the fabulous views.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNX5IoFuo7kDNWMsc5U9-y5N6SykMBzZhEsiUJ1TR7tKxuB_yjkM_zQNxTUtrvyi4o7yO0-vWkHhQ2ZXOPJUWppGGDF9okUovcaP8dGrSzlJEI4X76QU7VsgvvzprCp8vl-zknwPViYo/s1600/mountain_winery_chateau.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNX5IoFuo7kDNWMsc5U9-y5N6SykMBzZhEsiUJ1TR7tKxuB_yjkM_zQNxTUtrvyi4o7yO0-vWkHhQ2ZXOPJUWppGGDF9okUovcaP8dGrSzlJEI4X76QU7VsgvvzprCp8vl-zknwPViYo/s1600/mountain_winery_chateau.jpg" /></a></div><div style="text-align: center;">The Chateau at the Mountain Winery</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5wlwbuf_-m3zB-hk6gP7-JDuaVHgNop7XjkgMmvJJ3kbvOdSBhajFn_rL-xKovp9M8KEYxAJVCsFUHh0EIpOukIUB-DrHwV70XOdRjP-iXOpBRUKR478wrR63oVqBoAS40yKPxzzfoE/s1600/mountain_winery_dual_decks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik5wlwbuf_-m3zB-hk6gP7-JDuaVHgNop7XjkgMmvJJ3kbvOdSBhajFn_rL-xKovp9M8KEYxAJVCsFUHh0EIpOukIUB-DrHwV70XOdRjP-iXOpBRUKR478wrR63oVqBoAS40yKPxzzfoE/s1600/mountain_winery_dual_decks.jpg" /></a></div><div style="text-align: center;">Vista Deck looking down at the Chateau Deck</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfe4YrSMjtrR4lsFXHIXs035ATYE02a_t3_bieycCGtSYIBk96uro2X3iG4LzP3L9p8xe25QiKwjCqID5oULx4Nm3lBISxX36e_jagP-unLwNcfaHi5FqltN9Kr9_lD9FUU74RfhWyfo/s1600/mountain_winery_valley_view.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfe4YrSMjtrR4lsFXHIXs035ATYE02a_t3_bieycCGtSYIBk96uro2X3iG4LzP3L9p8xe25QiKwjCqID5oULx4Nm3lBISxX36e_jagP-unLwNcfaHi5FqltN9Kr9_lD9FUU74RfhWyfo/s1600/mountain_winery_valley_view.jpg" /></a></div><br />
Wherever you stand at the Mountain Winery the views are incomparable. Even though it was bit overcast on the day we visited it was still breathtaking to see this much of the Bay Area all at once.<br />
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I was in luck when I saw that professional photographer, <a href="http://rheebevere.com/">Rhee Bevere</a>, was on the preferred vendor list at the Mountain Winery because I knew she would capture both the romantic moment and also the stunning beauty of this majestic mountain top place.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu6YnbGgoo09MK-5hZ_DrKyWO255RsLCSF7AY2JX_UBDx44rjZTdlpwa7bT7jWief2r26vAqmRjvnb_Q2ADy0wLxjGbunIVR2fDuk513UzN5V6fE_0c6zv5-tYFeX2VXMnUdrRWeSHfj0/s1600/rhee_bevere_mountain_winery_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu6YnbGgoo09MK-5hZ_DrKyWO255RsLCSF7AY2JX_UBDx44rjZTdlpwa7bT7jWief2r26vAqmRjvnb_Q2ADy0wLxjGbunIVR2fDuk513UzN5V6fE_0c6zv5-tYFeX2VXMnUdrRWeSHfj0/s1600/rhee_bevere_mountain_winery_1.jpg" /></a></div><div style="text-align: center;">Photo by <a href="http://www.rheebevere.com/">Rhee Bevere</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sAfYCkrcBdFV2YHQwGb7w7lTAekOOuJ_RzjY_v59hbGtrxq7loJCrmIjarPpnOck2g8ehR6gnUtwQmA88IkvX1j1-rokSteEFbn0tn_9Ziive9q-uMMCUPjJlU5xj7B9Bz1zvVzaFWs/s1600/rhee_bevere_mountain_winery_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sAfYCkrcBdFV2YHQwGb7w7lTAekOOuJ_RzjY_v59hbGtrxq7loJCrmIjarPpnOck2g8ehR6gnUtwQmA88IkvX1j1-rokSteEFbn0tn_9Ziive9q-uMMCUPjJlU5xj7B9Bz1zvVzaFWs/s1600/rhee_bevere_mountain_winery_3.jpg" /></a></div><div style="text-align: center;">Photo by <a href="http://www.rheebevere.com/">Rhee Bevere</a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOUx_Qj1MG5EKgH51x92BwNY63C9p8nENnbpPBjRNzTOxIsed06cmcF3GTG344577ku09WRElblwj45Ssd0tJ2NwhXAhRco_yg8wcocqxo9M9dQ8hsnTRNCbmcUI7VWOd6gETh8M9ATN8/s1600/rhee_bevere_mountain_winery_4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOUx_Qj1MG5EKgH51x92BwNY63C9p8nENnbpPBjRNzTOxIsed06cmcF3GTG344577ku09WRElblwj45Ssd0tJ2NwhXAhRco_yg8wcocqxo9M9dQ8hsnTRNCbmcUI7VWOd6gETh8M9ATN8/s1600/rhee_bevere_mountain_winery_4.jpg" /></a></div><div style="text-align: center;">Photo by <a href="http://www.rheebevere.com/">Rhee Bevere</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuEIBmXJASfUv8fzrpCo2TvMU1vVAmbavJUf2_epTw7DfMhpyChp78hDGAt3i4Vw1lBWX9obGLQ2J_Bzve58bimjeHGNmu83pYWudnYehkrDdjmP-SpAHFoHdyT-6eYYoacHObDxPbUxI/s1600/rhee_bevere_mountain_winery_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuEIBmXJASfUv8fzrpCo2TvMU1vVAmbavJUf2_epTw7DfMhpyChp78hDGAt3i4Vw1lBWX9obGLQ2J_Bzve58bimjeHGNmu83pYWudnYehkrDdjmP-SpAHFoHdyT-6eYYoacHObDxPbUxI/s1600/rhee_bevere_mountain_winery_2.jpg" /></a></div><div style="text-align: center;">Photo by <a href="http://www.rheebevere.com/">Rhee Bevere</a></div><br />
On our way out we were reminded of just how special this place really is. The Mountain Winery is and always has been truly minutes away and worlds apart.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl4NpEhxpi_utx42RSGbRwFORx9Ta7LDgW9DPzOZFlkYZT42e_GUCqRjf-E5RkKOy3KJ_RAJO4rAxfkTD3dsBZUEuNGq8amsjsQDgxLMKb8_aN7g-iTNYiQeEZi-XQ7Qe5LfVqodiE7kA/s1600/mountain_winery_banner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl4NpEhxpi_utx42RSGbRwFORx9Ta7LDgW9DPzOZFlkYZT42e_GUCqRjf-E5RkKOy3KJ_RAJO4rAxfkTD3dsBZUEuNGq8amsjsQDgxLMKb8_aN7g-iTNYiQeEZi-XQ7Qe5LfVqodiE7kA/s1600/mountain_winery_banner.jpg" /></a></div><br />
Our final planned stop was at another Saratoga landmark called <a href="http://www.saratoga-springs.com/">Saratoga Springs</a>. This legendary creek side picnic and campground has been family owned for five generations and home to summer fun since the late 1800's. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQbV9NUiGVDCDiX39bWcgPLzzgm6KKLCvKEN4TsC2Cb_W4zxCkZHiFbfQgxW2ItWEv8QVJOIBIWcR7mgLldFcNyxggD4ygrAgB55uePPEvCVOzmeqYvFh5N8cjPCRWJEm_BEYEL4m2Wo/s1600/saratoga_springs_sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQbV9NUiGVDCDiX39bWcgPLzzgm6KKLCvKEN4TsC2Cb_W4zxCkZHiFbfQgxW2ItWEv8QVJOIBIWcR7mgLldFcNyxggD4ygrAgB55uePPEvCVOzmeqYvFh5N8cjPCRWJEm_BEYEL4m2Wo/s1600/saratoga_springs_sign.jpg" /></a></div><div style="text-align: center;">Enter the fun zone at 22801 Big Basin Way</div><br />
I am excited to be the DJ/MC at a Saratoga Springs wedding this coming July. My client is having 300 guests so they are taking full advantage of the huge open spaces of the Longbridge picnic area. The great artificial turf surface feels rustic yet keeps the dirt and dust to a minimum.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfOvw57YyUDp3EZ4xtXeVXDmw_yZctWaz44frAahW9efMlerPtC8JTlWlUMlQGGU1QqAqAI__k_Q-_3vx6y2erRheVfiZ6KLIgBTXxbpscnOUKX8RBdJl_eAQjUDT6OyoFA2eiyPc-ac/s1600/saratoga_springs_longbridge_area.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfOvw57YyUDp3EZ4xtXeVXDmw_yZctWaz44frAahW9efMlerPtC8JTlWlUMlQGGU1QqAqAI__k_Q-_3vx6y2erRheVfiZ6KLIgBTXxbpscnOUKX8RBdJl_eAQjUDT6OyoFA2eiyPc-ac/s1600/saratoga_springs_longbridge_area.jpg" /></a></div><br />
The upper Longbridge area can also be utilized for wedding ceremonies or a cocktail hour.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPv5pVa7SEKG12UXjMThxfK6Y95o2ON28Bu7xpu6xqaDPFmttYRg_2SAynX_vGrZwSBf2HAmkW3Da4uefFwy_28UYnuNEjgBGnq0GBoEFZ2BvKPQ8qQAqiHFisL2Y5FQT5jd1oiXy5ChM/s1600/saratoga_springs_longbridge_upper_deck.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPv5pVa7SEKG12UXjMThxfK6Y95o2ON28Bu7xpu6xqaDPFmttYRg_2SAynX_vGrZwSBf2HAmkW3Da4uefFwy_28UYnuNEjgBGnq0GBoEFZ2BvKPQ8qQAqiHFisL2Y5FQT5jd1oiXy5ChM/s1600/saratoga_springs_longbridge_upper_deck.jpg" /></a></div><div style="text-align: center;">A raised deck overlooks the sprawling Longbridge grounds.</div><br />
Food and beverage service is handled by in-house caterers and classic BBQ cooking right on the spot.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwBFMKEwmCiJquGX6pM_JVp4Ik9jr-7YkFuuc0dpgEsAe6IwgmuykDTFJWV7XRwh5pnfS9en0CbtRJHx7RThcS0HzFkoHMva9i-6i-jye0d-A3m3gkTvTkB0gSV2qVOF4Hq13qnBAMV4/s1600/saratoga_springs_bbq_pits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwBFMKEwmCiJquGX6pM_JVp4Ik9jr-7YkFuuc0dpgEsAe6IwgmuykDTFJWV7XRwh5pnfS9en0CbtRJHx7RThcS0HzFkoHMva9i-6i-jye0d-A3m3gkTvTkB0gSV2qVOF4Hq13qnBAMV4/s1600/saratoga_springs_bbq_pits.jpg" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfT702PZxqNslDhH0KHZjhAJqTnx-f0DOL4eWbt0BPUm0UBF845AgH7IdQ73OKfPu-Tq0uct9Q-rOhKboUs8qUwFUSxwVe7UY699xzk99YyQmKkHTKVn_NG0YseKaaD_bxTVmXokMJHU/s1600/saratoga_spings_longbridge_picnic_benches.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfT702PZxqNslDhH0KHZjhAJqTnx-f0DOL4eWbt0BPUm0UBF845AgH7IdQ73OKfPu-Tq0uct9Q-rOhKboUs8qUwFUSxwVe7UY699xzk99YyQmKkHTKVn_NG0YseKaaD_bxTVmXokMJHU/s1600/saratoga_spings_longbridge_picnic_benches.jpg" /></a></div><div style="text-align: center;">Natural, majestic and rustic is truly the vibe at Saratoga Springs</div><br />
Several smaller areas are also available for more intimate groups like the Cathedral Grove, Redwood Grove and Saratoga Grove. They have all the same great amenities but in a cozier space.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GFCfvyk5xGGceVLql_mka_ue26af2bxTLzGaC_Ca1IOvqW20R5BhNaqBmMeQL_vrBvAZUriikHCX7yv_d7RG2cl6FV9Onewsw5PadpM_GhYr42rg9plmaPN7-wE-mi6kSFa-zsODZlg/s1600/saratoga_springs_cathedral_grove.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GFCfvyk5xGGceVLql_mka_ue26af2bxTLzGaC_Ca1IOvqW20R5BhNaqBmMeQL_vrBvAZUriikHCX7yv_d7RG2cl6FV9Onewsw5PadpM_GhYr42rg9plmaPN7-wE-mi6kSFa-zsODZlg/s1600/saratoga_springs_cathedral_grove.jpg" /></a></div><div style="text-align: center;">Cathedral Grove picnic area</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBInovL3Vpp_R9SClJBKbmT5r6vgfCvNEUAHoYI4n9S9AW6Si76GDVIbtLVJXzST7Ueu5E5nFPFIHPu5ebBwmrn9pMjTNuIjMRSBAZlxwZ0aEeFAFm_o9jV8gCDgJE1w8keFNkzfyDGwk/s1600/saratoga_springs_creek.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBInovL3Vpp_R9SClJBKbmT5r6vgfCvNEUAHoYI4n9S9AW6Si76GDVIbtLVJXzST7Ueu5E5nFPFIHPu5ebBwmrn9pMjTNuIjMRSBAZlxwZ0aEeFAFm_o9jV8gCDgJE1w8keFNkzfyDGwk/s1600/saratoga_springs_creek.jpg" /></a></div><br />
Saratoga Springs has a wonderful creek that runs completely through it. It is a constant reminder of the natural beauty this charming place eludes. If you are looking for a rustic wedding spot that also has great services and convenience, Saratoga Springs is the real deal. Fortunately, another professional photographer I know, Lucie, of <a href="http://www.luciexyz.com/">LucieXYZ Photography</a> was able to provide me with these great images of a wedding she photographed at Saratoga Springs.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNC7wx6vT74rcnuFfPM7CS_JAMpgBW55CtRuXJxQEsJE363FRhjD4uDpGaK93LuBkgHByM0ObbFipIRSdZbvtoZmW-WmFtzNRcslZOfJ2L-G7FU_P1Kzlat9M3OPzUK73UG7Tgbxht-QQ/s1600/luciexyz_SaratogaSprings01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNC7wx6vT74rcnuFfPM7CS_JAMpgBW55CtRuXJxQEsJE363FRhjD4uDpGaK93LuBkgHByM0ObbFipIRSdZbvtoZmW-WmFtzNRcslZOfJ2L-G7FU_P1Kzlat9M3OPzUK73UG7Tgbxht-QQ/s1600/luciexyz_SaratogaSprings01.jpg" /></a></div><div style="text-align: center;">Photo by <a href="http://www.luciexyz.com/">LucieXYZ Photography</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9t9qVSTgRcYe3_-icc6OuixKzQJAtPI-TWmHenq1tnnRZv45u-XZGibXCSDN1fMFHuUPq3IT1JeoJj-xAjRke0RxXfkhTWHg_YzJZM5cOwHKlkRP_HJP-2eivns1p9FFcF8_Xf2GSKmI/s1600/luciexyx_SaratogaSprings05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9t9qVSTgRcYe3_-icc6OuixKzQJAtPI-TWmHenq1tnnRZv45u-XZGibXCSDN1fMFHuUPq3IT1JeoJj-xAjRke0RxXfkhTWHg_YzJZM5cOwHKlkRP_HJP-2eivns1p9FFcF8_Xf2GSKmI/s1600/luciexyx_SaratogaSprings05.jpg" /></a></div><div style="text-align: center;">Photo by <a href="http://www.luciexyz.com/">LucieXYZ Photography</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_A-29ZfeZi2edVkOXK4hz3L696_tlPUeJ7-XJYlWLit1mZce17kLnNh520pmd58lJk5iz9lFex0waMTuc6IN7RuFsfVxk1kLJEFt4rZPTI10xhBxF1zAbi-i2RGcZAuxqP1wGTlOxw_8/s1600/luciexyz_Saratoga_Springs2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_A-29ZfeZi2edVkOXK4hz3L696_tlPUeJ7-XJYlWLit1mZce17kLnNh520pmd58lJk5iz9lFex0waMTuc6IN7RuFsfVxk1kLJEFt4rZPTI10xhBxF1zAbi-i2RGcZAuxqP1wGTlOxw_8/s1600/luciexyz_Saratoga_Springs2.jpg" /></a></div><div style="text-align: center;">Photo by <a href="http://www.luciexyz.com/">LucieXYZ Photography</a></div><br />
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Now I am going to exercise a little writer's creative license with a side bar. I was married in 1987 at a small ceremony directly across the street from Hakone Gardens. My parents lived in the Saratoga Oaks neighborhood where we had a small ceremony with just 50 guests.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAEJBjHqrKqVAOrQypaoANcDvvEHQatCQaiR3Q5beDyosae2iI5YmnDRHxOjQaganTphH0tENu7RumaLsaf-QhW2i7xllU32SvNAHcxyJ76pxqUEQn6YNO2WPhwwWW01ncyrP0Q6xEGOE/s1600/saratoga_oaks_sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAEJBjHqrKqVAOrQypaoANcDvvEHQatCQaiR3Q5beDyosae2iI5YmnDRHxOjQaganTphH0tENu7RumaLsaf-QhW2i7xllU32SvNAHcxyJ76pxqUEQn6YNO2WPhwwWW01ncyrP0Q6xEGOE/s1600/saratoga_oaks_sign.jpg" /></a></div><br />
This complex sits right on the very first curve of Big Basin Way as you head out of downtown Saratoga and up Highway 9. It is distinctively marked by a single tennis court on the outer edge of the property. We had a creek side ceremony on this common lawn area followed by a reception in their multipurpose room just across this bridge. This facility is not open to the public but rather for the exclusive use of the residents of Saratoga Oaks. I just can't think of Saratoga and weddings without recalling that special Fall day nearly twenty-five years ago.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM43zJ-veU-h2hTAb9GfiD1cTiAI3cYYVaFrtFfbeReT3slTaDvAZn_Erk7Yg9c-ZXHLVpeX7FD2l60gCd8avJJ9I9kTXHc-pUNWYcaRz2F-CunEnntrCXDd_7JR8cjQm46eSO_IEZiLc/s1600/saratoga_oaks_lawn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM43zJ-veU-h2hTAb9GfiD1cTiAI3cYYVaFrtFfbeReT3slTaDvAZn_Erk7Yg9c-ZXHLVpeX7FD2l60gCd8avJJ9I9kTXHc-pUNWYcaRz2F-CunEnntrCXDd_7JR8cjQm46eSO_IEZiLc/s1600/saratoga_oaks_lawn.jpg" /></a></div><div style="text-align: center;">Where I was married in Saratoga all those years ago.</div><br />
Saratoga is obviously a charming little place and certainly a romantic one to tie the knot. For a small town it has an impressive selection of wedding facilities. In just this tour alone we covered a huge range of styles. We had classic European at Villa Montalvo, the tranquil Japanese Hakone Gardens, the California history rich Mountain Winery and the rustic forest setting at Saratoga Springs.<br />
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Once again a huge thanks to my contributing professional photographers for allowing me to include all of their great images. Todd Rafalovich at Villa Montalvo, Chung Li at Hakone Gardens, Rhee Bevere at the Mountain Winery and Lucie Silveira of LucieXYZ at Saratoga Springs.<br />
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My parting shot is of Kim and I on that October day in 1987. Saratoga will always be near and dear to me. It is a great community with many wonderful wedding venues.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo889edurbYyvb_cNw0ywMPiPFolfPaHrMGkO8_JUFWL4BiD7rp3GUnoonkrXVuFLirAzfJH2ub8eCAiBCUZJ_37Hko-q6BgfSDmaL6wwSOx20PdOWnAyvJge00RX__4A5eJQR-sc6uxg/s1600/10-4-87.jpg321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo889edurbYyvb_cNw0ywMPiPFolfPaHrMGkO8_JUFWL4BiD7rp3GUnoonkrXVuFLirAzfJH2ub8eCAiBCUZJ_37Hko-q6BgfSDmaL6wwSOx20PdOWnAyvJge00RX__4A5eJQR-sc6uxg/s1600/10-4-87.jpg321.jpg" /></a></div><div style="text-align: center;">Kim and Carl Mindling</div>That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com0tag:blogger.com,1999:blog-6558695154123302029.post-54903009057707313492012-03-09T12:56:00.000-08:002012-03-09T12:56:15.652-08:00Wedding Tips: When To Do Your First Dance<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGot5bHkLJV77QQn2a8oqAzIItMisLulnaUmtadfVx5ewqHT-MRtXC4mDn5thbf2HF-5tFYCN6QKSzAd45zxeaXbqLrtIP8TGOGxEHWw6nD5SQCEJKCDT5t2wLdTDhKnvbkwu4p0zqUb8/s1600/Dancing-bride-groom-Marla-Aufmuth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGot5bHkLJV77QQn2a8oqAzIItMisLulnaUmtadfVx5ewqHT-MRtXC4mDn5thbf2HF-5tFYCN6QKSzAd45zxeaXbqLrtIP8TGOGxEHWw6nD5SQCEJKCDT5t2wLdTDhKnvbkwu4p0zqUb8/s1600/Dancing-bride-groom-Marla-Aufmuth.jpg" /></a></div><div style="text-align: center;">Photo by <a href="http://marlachristina.com/">Marla Christina</a></div><br />
Like many wedding traditions there are multiple opinions and variations on when to do your first dance. In my post called <a href="http://reachcarl.blogspot.com/2011/09/great-cake-debate-two-schools-of.html">The Great Cake Debate - Two Schools of Thought</a> I weigh in on the two most popular times to cut the wedding cake. Just like the ceremonious cake cutting there are really two key moments at your reception for your special first dance. <br />
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In California weddings it seems to be most popular to save the first dance until after the meal. Food comes first and latter half of the reception is all dancing. I see this order to be the preferred choice with most of my clients.<br />
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On the other hand some couples prefer to be introduced into the reception and straight onto the dance floor for their first dance. This style of introduction is especially popular on the East Coast. It was explained to me by a client who has attended many East Coast weddings that they often serve long sit down meals with many courses. To keep the guests entertained during these long meals dancing in between courses is encouraged. Since etiquette dictates that the bride and groom be the first to dance at their wedding the first dance following the grand introduction means the dance floor can then open to all of the guests.<br />
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So what are the differences between doing your first dance upon entrance versus after dinner?<br />
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My preference is to wait until after dinner to do the first dance and then begin the open dancing. <br />
As a Master of Ceremonies I am always looking for key points and markers to make a reception flow smoothly. The first dance is a great transition from the dining segment of the party into the dancing time. It gives me the opportunity to get everyone's attention and focus it on the dance floor. The first dance is festive and helps shift the mood from fairly low energy into a higher gear. Most of all it says to the guests that now it is time for them to leave their seats and celebrate with dance.<br />
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I do like the energy that a first dance has following a grand introduction. The bigger the introduction the more you also need something big to follow it. If my couple is not dancing upon entering, then I always head directly into a best man's toast or father of the bride's welcome speech to continue the momentum created by a grand introduction.<br />
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The only caveat with having the first dance early on is that you take away that marker to segue from dinner to dancing. The best solution is to then use the Father/Bride or Mother/Groom dance to signal the beginning of your dancing time. These parents dances or a bridal party dance will draw attention to dancing and help get your party going.<br />
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One misconception is that having your first dance early will mean the guests will start dancing sooner as in the East Coast example. I find that once people sit down to eat they generally want to finish their meal first. At that point they expect to hear background music during dinner and not high volume dance music.<br />
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Whether your first dance upon entering or wait until dinner is over it is most important that you have entertainment that is sensitive to your audience and follows their energy. Weddings are dynamic and they should move from lower on the energy curve to higher towards the end so your exit will be as grand as your entrance.<br />
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My next tip will be all about your last dance.<br />
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Cheers!That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com1tag:blogger.com,1999:blog-6558695154123302029.post-83316389396225780592012-03-06T07:58:00.000-08:002012-03-06T07:58:20.962-08:00Go Green! A Different Twist on St. Patrick's Day Entertaining<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV87poHZ1H6l47C19qMXzlSvej4Lom98sgvuNyRxvDTEXdxP7bjceq4iiPLBgHCYCBrbjSAly0SaHX996IEMvDEOGIaTx5SmvdqlM4RpS0xvElUuyveQOVeUim_LQfEdWhoMi31kTN5NM/s1600/st-patricks-day-green-dinner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV87poHZ1H6l47C19qMXzlSvej4Lom98sgvuNyRxvDTEXdxP7bjceq4iiPLBgHCYCBrbjSAly0SaHX996IEMvDEOGIaTx5SmvdqlM4RpS0xvElUuyveQOVeUim_LQfEdWhoMi31kTN5NM/s1600/st-patricks-day-green-dinner.jpg" /></a></div><br />
Why serve the same old corned beef and cabbage dinner for St. Patrick's Day when you can freshen things up and dazzle your guests with a Green Theme Dinner that is only limited by your imagination. The rules are simple. Every dish must contain some shade of green. And the greener the better. I have been doing this for years and it is also one of the absolute best parties to make pot luck because it gets everyone's creative juices flowing and involved.<br />
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At first glance only some foods are obviously green like spinach, broccoli, and parsley but the array of recipes that can burst with this healthy color are just about unlimited. Just a few of my favorite dishes from past years' parties are:<br />
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Guacamole with Green Chips and Roasted Salsa Verde<br />
Key Lime Margarita Pie<br />
Spinach Hummus<br />
Enchiladas with Tomatillo Sauce<br />
Green Pesto Pizza<br />
Traditional Mojitos<br />
Artichoke Jalapeno Dip <br />
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My foodie friend, Stacie Tamaki, just posted a great recap of last year's dinner. WARNING: These Photos Are Excessively Green! To read her story just click <a href="http://theflirtyguide.blogspot.com/2012/03/nows-time-to-plan-green-dinner-for-st.html">here</a>.<br />
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I have a new favorite asparagus recipe with a simple vinaigrette sauce that I am thinking about springing on my guests the next time we go green. This sauce adds a quick zip that turns your vegetable into a special side dish. You can see the recipe and a simple step-by-step photo tutorial on my food feature called "Cooking with Carl" on The Flirty Guide. Just click <a href="http://theflirtyguide.com/pages_flirty_food/diy-asparagus-vinigrette.html">here</a> to learn how to make this easy side dish.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIjKZLT_dnAD2xZHonFGjrB7prOXhcNOu9WOb8ScCVGBTKK78YNklAxQTLCsoUkFib2lZXYfZ1tj2z0QnIwx9X1aGj172Gi4UhEmBj2L4kceDE5dVOwtkq3J2fTJEPHAEAmT5BdDY9LM/s1600/asparagus_with_vinaigrette_sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIjKZLT_dnAD2xZHonFGjrB7prOXhcNOu9WOb8ScCVGBTKK78YNklAxQTLCsoUkFib2lZXYfZ1tj2z0QnIwx9X1aGj172Gi4UhEmBj2L4kceDE5dVOwtkq3J2fTJEPHAEAmT5BdDY9LM/s1600/asparagus_with_vinaigrette_sauce.jpg" /></a></div><div style="text-align: center;">Asparagus with Vinaigrette Sauce.</div><div style="text-align: center;"><br />
<div style="color: #38761d; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: x-large;">Happy St. Patrick's Day to all!</span></div></div>That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com0tag:blogger.com,1999:blog-6558695154123302029.post-1822593510484706192012-02-27T10:37:00.000-08:002012-02-27T10:37:53.720-08:00Introducing My New Website – Entertaining & InformativeMy new website, like many others, is an evolutionary process. However, unlike many other Professional MC/DJ's sites it breaks from tradition on so many fronts. I must give most of the design and concept credit to <a href="http://www.stacietamaki.com/">Stacie Tamaki</a> who created a site with my main objective of making my site both entertaining and informative. As much as I love to surf the web I admit that I seldom get much further into a website than the home page. Even nice looking sites can lack useful information or easy navigation to keep my visit from just being more than just a quick glance. Too often DJ/MC sites all resemble each other with dark imaging of partying guests or just stock photos of model brides and grooms. I asked Stacie for bright images and practical information that visitors can take away. In the creative process she even developed a brand new logo for me.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJzKMBGlkjn06LuScowGW8hpH60-az0WrhvqOo0TO-3OEb85LT8aMleCSCAo4UxvZU7Z08GJe68ruWPadfoSExdlZantfqzBs-d0yin6jmut5QJkaXViPC2E4vPWvvkzpVvceXy11Lzaw/s1600/IMC+Logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJzKMBGlkjn06LuScowGW8hpH60-az0WrhvqOo0TO-3OEb85LT8aMleCSCAo4UxvZU7Z08GJe68ruWPadfoSExdlZantfqzBs-d0yin6jmut5QJkaXViPC2E4vPWvvkzpVvceXy11Lzaw/s400/IMC+Logo.jpg" width="400" /></a></div><br />
I am certainly not discounting the impact of a great home page and this lead photo taken by photographer, <a href="http://marlachristina.com/">Marla Christina</a>, from a 2011 wedding at <a href="http://www/ralstonmansion">Ralston Hall Mansion</a> got first billing on my site. In fact it even inspired a brand new feature on my site that I call the <a href="http://imcevents.com/master_of_ceremonies_dj_gallery.html">Gallery</a> where I will showcase the wide range of venues I work, my clients' celebrations and their photographers' images. Photographers use galleries frequently to feature their work so I feel it makes perfect sense for a DJ/MC to do the same.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOo7-yIsyrXup2bVuVAD8GD-RoupTqrURFv7TGNJcdwQjWUE_HOTLGHfdCABa9WFZcw-q3Y4KQ0_X9yCzNyp_LESgeOrha81rtKXyKGOBwSZa51Ay28Vs4avaPFVJ7eBMvIDt0ywOF3_M/s1600/carl-mindling-san-jose-wedding-dj-website-.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOo7-yIsyrXup2bVuVAD8GD-RoupTqrURFv7TGNJcdwQjWUE_HOTLGHfdCABa9WFZcw-q3Y4KQ0_X9yCzNyp_LESgeOrha81rtKXyKGOBwSZa51Ay28Vs4avaPFVJ7eBMvIDt0ywOF3_M/s1600/carl-mindling-san-jose-wedding-dj-website-.jpg" /></a></div><div style="text-align: center;">My brand new Home Page!</div><br />
When I say "entertaining" my hope is that people who visit my site will enjoy reading about not just my services but my personal side as well. Anytime you can make using a resource enjoyable it makes learning more fun. For instance one of my favorite new additions is the <a href="http://imcevents.com/master-of-ceremonies-wedding-ties-color-matching.html">Wedding DJ Neck Tie Color Picker</a>. It is a practical picker meaning brides can easily view my tie colors right from their screens and it makes matching their color boards a lot of fun too.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmovblrHRAkzS__kr4y_0Ct7GuuTmgdpE7A0TpLWATios0MnuwLyn1iCjrGM8lFT_2t5yVbQiNLha-PfMExS3BO3zIqAPb4CunjH2qVzFc7QI-fITnx2KgkNb2S3Ec14zp7tezeT_2ag/s1600/ties-blues-purples-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmovblrHRAkzS__kr4y_0Ct7GuuTmgdpE7A0TpLWATios0MnuwLyn1iCjrGM8lFT_2t5yVbQiNLha-PfMExS3BO3zIqAPb4CunjH2qVzFc7QI-fITnx2KgkNb2S3Ec14zp7tezeT_2ag/s1600/ties-blues-purples-1.jpg" /></a></div><div style="text-align: center;">The blue section of my Tie Color Picker</div><br />
And when I say "informative" I really mean it. On the website you will find helpful tips for your event and answers to the most commonly asked questions about my services. For instance, I understand that budget is often a consideration when hiring anyone for any service. Many of us, myself included, will contact a company and want to make certain that their rate is in the ballpark of what we can afford which is why I decided to simply include my minimum and average pricing rates right on my website. Other questions are answered in more detail on the <a href="http://imcevents.com/master_of_ceremonies_faq.html">FAQ</a> and on the <a href="http://imcevents.com/master_of_ceremonies_why_hire.html">Event MC</a> pages.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2cf7Zmd9onlLVwNI7r9HOVjsJZaUZljhb1hTeShcYdU62KYKUk-fL3I2HzLL4F_sdA0el1qKMrSj__PlaBG1YCiGUrNdJ53-Ii_owwRiRWAqw4yCajIuf2suxFkZzpJi0Ou8XCIfOiQ/s1600/san-francisco-san-jose-wedding-mc-dj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2cf7Zmd9onlLVwNI7r9HOVjsJZaUZljhb1hTeShcYdU62KYKUk-fL3I2HzLL4F_sdA0el1qKMrSj__PlaBG1YCiGUrNdJ53-Ii_owwRiRWAqw4yCajIuf2suxFkZzpJi0Ou8XCIfOiQ/s1600/san-francisco-san-jose-wedding-mc-dj.jpg" /></a></div><div style="text-align: center;">My page called "Why Hire a Professional MC and DJ"</div><br />
My website is hardly finished. It is a never ending work-in-progress and I look forward to tapping Stacie's never ending creative outflow. To see some of her other fantastic web development projects go to <a href="http://www.girlgoesgeek.com/">Girl Goes Geek</a>. Also look for more posts as we intend to launch new features that will surely make my website entertaining and informative to clients and industry as well.That Carl Guyhttp://www.blogger.com/profile/04715091149909491846noreply@blogger.com0