tag:blogger.com,1999:blog-28065020106723893242024-03-12T18:31:37.585-07:00top chef trailOn the Road Exploring Restaurants Inspired by Great ChefsCJhttp://www.blogger.com/profile/08968969273979648452noreply@blogger.comBlogger171125tag:blogger.com,1999:blog-2806502010672389324.post-87264727541166314972022-12-31T14:50:00.002-08:002022-12-31T14:50:47.953-08:00Texas Roadtrip <p> </p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_Uz0rSvShW_eVprpAtQ0HUiNCDk_3IFsq_aMewCSlA6gtqcPylaEf9kTKwebMXuNA_XVXfXfnzPOYTO4ZzCZne9acbNSKI5FHUxZtZTImRzam4YeM3Ys2K4fKRmo5FjG1xVEpf3V8kpwE6URBPrVDANx1e4Zn6yY4d0Q2e2Fr38g56GJ8UFolsC4/s1920/cover.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_Uz0rSvShW_eVprpAtQ0HUiNCDk_3IFsq_aMewCSlA6gtqcPylaEf9kTKwebMXuNA_XVXfXfnzPOYTO4ZzCZne9acbNSKI5FHUxZtZTImRzam4YeM3Ys2K4fKRmo5FjG1xVEpf3V8kpwE6URBPrVDANx1e4Zn6yY4d0Q2e2Fr38g56GJ8UFolsC4/s320/cover.jpeg" width="180" /></a></div><br />After spending some time in Marfa we headed to San Antonio. Travelling throughout southwest Texas you have an option to stay off the interstate and explore some really interesting small towns and farming communities. We had a chance to go through Kerrville where my wife went to camp as a child. All the towns we drove through were part of western culture and history, many of them are still thriving as farming and ranching communities. <div>We planned to visit San Antonio for 2 days, stay on the river walk and explore the city. We are western fans so we had a good time visiting the Alamo and the Western Museum. The tours at the Alamo are mostly free and there are quite a few docents who are full of interesting facts about all aspects of the Alamo and several times a day they have reenactments.<p></p><p>I had done a bit of research and had found that James Beard recognized a few restaurants in San Antonio. Fun fact San Antonio has over 2,000,000 residents so they have no shortage of fine restaurants. Several months back I made a reservation at <a href="http://restaurantmixtli.com/" target="_blank">Mixtli</a> . Mixtli was a 2022 James Beard Semi-Finalist, both <a href="http://restaurantmixtli.com/kitchen#:~:text=DIEGO%20GALICIA&text=He%20studied%20psychology%20at%20The,where%20he%20did%20Sunday%20brunch." target="_blank">Executive Chefs and Owners, Diego Galicia and Rico Torres</a> were nominated as outstanding restaurant. Mixtli changes its menu every 3 months with a new theme. Each them highlights a region, city or time in Mexico. Our theme is the capital city <a href="https://en.wikipedia.org/wiki/Puebla" target="_blank">Puebla de los Angeles</a> and their women This city is on a trade route between Veracruz and Mexico City situated at the base of Mexico's highest Volcano Popocatepetl. This menu embraced the tastes of the fall season.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbIwBJsWzwKsxiguvcIfqcfSuLo8u86fFI7qMPvsQ1aMYjdffTKXW5vNw9VPH2PozU7Khkfnwvn7E6OnB4erCmuN8NSvNfzMn9mw9lEu7rypXIy4rfAA-S4EBC1FwTu4cXmtcQ3Kh-KhP0gPW6x8yOoixT1DYHYdRex56r_7bQBEEMntd8vHm37_5G/s2560/kitchen.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbIwBJsWzwKsxiguvcIfqcfSuLo8u86fFI7qMPvsQ1aMYjdffTKXW5vNw9VPH2PozU7Khkfnwvn7E6OnB4erCmuN8NSvNfzMn9mw9lEu7rypXIy4rfAA-S4EBC1FwTu4cXmtcQ3Kh-KhP0gPW6x8yOoixT1DYHYdRex56r_7bQBEEMntd8vHm37_5G/s320/kitchen.jpg" width="240" /></a></div>Mixtli is an open concept restaurant, the reservations are staggered so there is individual care for each guest. Your reservation is for the table for the night once you arrive. The kitchen sits in the middle of the restaurant and besides the Hostess and the Sommelier all the dishes are served by the chefs. The night we went both executive chefs were at an event so their Sous Chef's were in charge. There are 10 servings, each serving there is a story, each story has it's own presentation, each presentation is done by one of the sous chefs who prepared the meal. I am highlighting some of our favorites. This is the first time our of all the restaurants I have been to that the meal was presented in such an elegant way. The meal can be paired with wine or with Mezcal cocktails. We had the cocktails.<br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAz5AciCVTxrEJPNb6MU29aACOSALriKTRCIMGC4IEaPIZBQoT92oZszJERLpTllgd8pg21rU6xkfxoQzU_FuZT7Ccx42THkWGfoInpkMeRXw1--dcXfcO3YrMkNCqM1pnD0zZtiTbRjoGkdeAJyWnfgLCxABQ8cWBPa_7OGwZezXj7Iu2lBk0jFhf/s2560/avocado.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAz5AciCVTxrEJPNb6MU29aACOSALriKTRCIMGC4IEaPIZBQoT92oZszJERLpTllgd8pg21rU6xkfxoQzU_FuZT7Ccx42THkWGfoInpkMeRXw1--dcXfcO3YrMkNCqM1pnD0zZtiTbRjoGkdeAJyWnfgLCxABQ8cWBPa_7OGwZezXj7Iu2lBk0jFhf/w150-h200/avocado.jpg" width="150" /></a></div><br />You know it is going to be an interesting meal when they bring out a Brioche and an Avocado with the seed still in it. But is it an Avocado or is it Avocado butter and totally edible. I love food trickery and this was definitely a wonderful presentation and taste.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetWFb5wvLOwl1M0k-zA-VlL7a1HacxAFy8F2mlsa1oZGieglBGETtlJQTg-vLYjglGGSkvCLBgRDhbI2zWPoeombGY54MQb7k2uWoExzA8R8ZYgCBWSpNMARmptu5wM1ZCQQGiNDo9WefrY6MDDvZ4W6uCyG44a2UZOMCTrLnAVq3nMbQhhm0nMpb/s2016/received_693585312296415.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2016" data-original-width="1134" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgetWFb5wvLOwl1M0k-zA-VlL7a1HacxAFy8F2mlsa1oZGieglBGETtlJQTg-vLYjglGGSkvCLBgRDhbI2zWPoeombGY54MQb7k2uWoExzA8R8ZYgCBWSpNMARmptu5wM1ZCQQGiNDo9WefrY6MDDvZ4W6uCyG44a2UZOMCTrLnAVq3nMbQhhm0nMpb/w113-h200/received_693585312296415.jpeg" width="113" /></a></div><p></p><p>I love Black Bean soup or Crema de Frijol. The black bean puree was served in a beautiful ceramic cup with Black Garlic powder and a <a href="https://cafemeetingplace.com/features/item/1762-versatile-and-authentic-hispanic-style-cheeses" target="_blank">Panela Cheese</a> foam. It was delightful the earthy tastes of black beans and the salty creaminess of the cheese. With a little Black Garlic powder it provided the perfect sip, more like a Black bean Cappuccino.</p><p>Salad typically comes in a bowl and you eat it. Not at Mixtli, the greens are<br /> served on the rim of the bowl fused with a creamy cheese. The middle of the bowl there is Vanilla Vinaigrette. You drag the leaves with the cheese into the bowl and mix them with the Vinaigrette to make a wonderful salad. The Salad was made of greens you would find at the local farmers market in the city of Atlixco. I have never had Vanilla Vinaigrette and combined with the cheese it was a perfect taste with the bitter greens.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhViXFBtOn-0xN_7vslHNB-T6UWjNn65PBwVJsFNRJROe9eBv-WH6Oxotii0rTRYKRliUoNBUNCb1zqSNh0B3zSvDBMEEkSreiajg21sbWyrXyR_AUMBBNpUrOVDjeP_AEbluzfzAgpYIThL9ljVjjXmsVS-vlYaJ2FpTLSBxHtRA9Wd1fT-C6SxscV/s2016/salad.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1134" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhViXFBtOn-0xN_7vslHNB-T6UWjNn65PBwVJsFNRJROe9eBv-WH6Oxotii0rTRYKRliUoNBUNCb1zqSNh0B3zSvDBMEEkSreiajg21sbWyrXyR_AUMBBNpUrOVDjeP_AEbluzfzAgpYIThL9ljVjjXmsVS-vlYaJ2FpTLSBxHtRA9Wd1fT-C6SxscV/w113-h200/salad.jpeg" width="113" /></a></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiziuGOZ_-_s-96ma1jfSh3CDqsz5vqTYPf_SBZl7Ne7izrtYaxCExD9yl3KUzct9kP8-wr0kOqzAp_s4ya09FfeNBRJTlMyq8PQTXllUNrSeaekDGujrn2ljbktsiwUASklhQEQ0Y2MsWXgbXSS1FiQkAAOEBLWbgMm64j5OfFyxzJGiRdeqlzCVde/s2560/roulade.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiziuGOZ_-_s-96ma1jfSh3CDqsz5vqTYPf_SBZl7Ne7izrtYaxCExD9yl3KUzct9kP8-wr0kOqzAp_s4ya09FfeNBRJTlMyq8PQTXllUNrSeaekDGujrn2ljbktsiwUASklhQEQ0Y2MsWXgbXSS1FiQkAAOEBLWbgMm64j5OfFyxzJGiRdeqlzCVde/w150-h200/roulade.jpg" width="150" /></a></div><br />Mole de Novia is typically used at weddings as a gift of purity to the Bride. It is made of almonds, grapes, habanero and white chocolate. The mole was then poured over a white bean and potato tamal. Moles don't really need a lot of description when you are provide the ingredients. It is very easy to imagine the<br /> sweet heat of this mole.<p></p><p>Lamb Belly with Huaxmole, this was the richest dish of the night. <a href="https://www.mexicoinmykitchen.com/guaxmole-or-huaxmole/#wprm-recipe-container-2423" target="_blank">Huaxmole</a> is made of Guaje Seeds and the heat is from Serrano Peppers. This recipe is not a sweet mole it is more tangy because of the tomato's and it pairs with the lamb belly perfectly. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJyqNYrXyFMoohoH7KtduYQ8IrTLGwRcG7ZMqORUuIJpEy4ErczY7yfsDjfRl-ZgZbAfEBmCv4a0bVSxCJ2as3AA5jMLgiuwDZsI6nWtIsbgG8Q6Cfsy9wBFQSFaPXIDWTFrfTAD7SvW3OjVRobFWGrk8SKULt6NTl1vEdoeYZyiNRSwEVAPyNQwMK/s2560/dessert.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJyqNYrXyFMoohoH7KtduYQ8IrTLGwRcG7ZMqORUuIJpEy4ErczY7yfsDjfRl-ZgZbAfEBmCv4a0bVSxCJ2as3AA5jMLgiuwDZsI6nWtIsbgG8Q6Cfsy9wBFQSFaPXIDWTFrfTAD7SvW3OjVRobFWGrk8SKULt6NTl1vEdoeYZyiNRSwEVAPyNQwMK/w150-h200/dessert.jpg" width="150" /></a></div>For dessert Guayaba Souffle with Pear and Vanilla Cream or Guava Souffle. Brought to the table and covered in Vanilla Cream. After 9 courses something as light as the soufflé was a definite plus. For the road we were given some fresh made caramel and toffee candies.<p></p><p><br /></p></div>CJhttp://www.blogger.com/profile/08968969273979648452noreply@blogger.com812 S Alamo St STE 103, San Antonio, TX 78205, USA29.415451099999991 -98.4888833999999921.1052172638211459 -133.6451334 57.725684936178837 -63.332633399999992tag:blogger.com,1999:blog-2806502010672389324.post-25098013636493021912022-11-20T08:14:00.001-08:002022-11-20T08:15:16.642-08:00Marfa for Art, Marfa for Food<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGLenh_THz8lcAd8XpGgqFdEcF_8Xtnl7EBVgpWGEAG95blWs_Btb2L10SBfUnRZZ55dti0h7E0AA42b-3knKGFnj-TscQ-vPUiCpvjoKkOTW6uj3r76s5y7OaANW3WJdYU_HrDmFDzn0XxqmsW7o7HWQ4vuhezT4v6K_rCKm5m87MTSMO04DhwO7IQQ/s2560/PXL_20221020_154246608.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGLenh_THz8lcAd8XpGgqFdEcF_8Xtnl7EBVgpWGEAG95blWs_Btb2L10SBfUnRZZ55dti0h7E0AA42b-3knKGFnj-TscQ-vPUiCpvjoKkOTW6uj3r76s5y7OaANW3WJdYU_HrDmFDzn0XxqmsW7o7HWQ4vuhezT4v6K_rCKm5m87MTSMO04DhwO7IQQ/s320/PXL_20221020_154246608.jpg" width="240" /></a></div><br />Who knew that you go to Marfa for great food. Last month we decided to take a road trip through Texas our first stop was Marfa. Why Marfa? Well for people that have never heard of Marfa it is the home of the Chianti Foundation, an art museum created by Donald Judd to celebrate minimalist art. <p></p><p>We started in Santa Fe and drove for 450 miles south. The drive goes through small farming towns in New Mexico and Texas so it is broken up with some great places to stop and take pictures. Near mile 425 you are very close to the border with giant ranches on either side of the road and if you are driving too fast you might miss it. The first art installation, a Prada store, no need to bring your credit card it is just a great place for a selfie. When you roll into Marfa it is a small town with very wide streets. We were there in October so it is very quiet and the temperature is great. There are a lot of great hotels in Marfa, we stayed at the Hotel Saint George. This is a great place, perfectly located, in the middle of town so we could walk to the stores and restaurants,</p><p>Day one we had breakfast at the Aster Marfa just a short walk from the hotel. It was so quiet you could</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3325GHj_utt8TnWQ0NggTExb2hFXkZvlQ8CEVXE860LYGto-xErD1Tm8QRxyP2vBeYDYj8vP9aLSgZ2_vJ4MrAajJzMo35h_dWsQBVVHgDAikB8a4K204ieE2OrwPNjqGAT8KrVwOk6IPfIFSEa4d1yz2_M54Z8iJYoFZx0ZcAz9GOV6-qo0NrSwCw/s2560/PXL_20221020_154105964.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3325GHj_utt8TnWQ0NggTExb2hFXkZvlQ8CEVXE860LYGto-xErD1Tm8QRxyP2vBeYDYj8vP9aLSgZ2_vJ4MrAajJzMo35h_dWsQBVVHgDAikB8a4K204ieE2OrwPNjqGAT8KrVwOk6IPfIFSEa4d1yz2_M54Z8iJYoFZx0ZcAz9GOV6-qo0NrSwCw/w150-h200/PXL_20221020_154105964.jpg" width="150" /></a></div><br /> walk in the street and see the spectacular county courthouse at the end of the street. Aster Marfa is a bakery, you stand in line and order, grab a table and take in the quaintness. I would recommend the eggs and the sausage of the day from Marfa Meat Company. For those of you that can eat anything they have some pretty great looking pastries baked in house.<p></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAt75sXj7IO6mAM8PebwVrbO-7xRfIeIbtNSya5gIF6hqEhflhv27Zikfb_DekYO0yHTe9plJdp2T16bf_lCYMXEmy6_lELxZOWACZEzMgaMljesM66nS1Md10EMUdlMTQG9y8IZT31-WS2oj7Z8mwr3-17Wb_oMuhxQxonBvYBWrnVdeSD3EZKMj2AQ/s2560/PXL_20221020_182217634.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAt75sXj7IO6mAM8PebwVrbO-7xRfIeIbtNSya5gIF6hqEhflhv27Zikfb_DekYO0yHTe9plJdp2T16bf_lCYMXEmy6_lELxZOWACZEzMgaMljesM66nS1Md10EMUdlMTQG9y8IZT31-WS2oj7Z8mwr3-17Wb_oMuhxQxonBvYBWrnVdeSD3EZKMj2AQ/w150-h200/PXL_20221020_182217634.jpg" width="150" /></a></div><br />After a brief walk around the town we headed to the Donald Judd outdoor/indoor art museum. Donald Judd took over 340 acre Fort Russell in 1977 and was artist in residence. Between 1980 and 1984 he built 15 concrete art pieces. Each piece is based on a square and arranged geometrically to create shadows, <p></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7WO06zzQJCSfY56BlXDd_58KSVnQNEP0x6ZNOblRqOnS-ws94NZZWwjAcGYgwM9ri-iaRJMK3jTmcoEdFReHfcLDI-XyqnTQ4zbP7xEcN0beY5e58UwH23NmSR7YufdehXyQZ45ssN4LENUoGjz3d2GSEMMs1o52ZUIn42h-7Ite3242meQyprwKF9A/s2560/PXL_20221020_174114533.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7WO06zzQJCSfY56BlXDd_58KSVnQNEP0x6ZNOblRqOnS-ws94NZZWwjAcGYgwM9ri-iaRJMK3jTmcoEdFReHfcLDI-XyqnTQ4zbP7xEcN0beY5e58UwH23NmSR7YufdehXyQZ45ssN4LENUoGjz3d2GSEMMs1o52ZUIn42h-7Ite3242meQyprwKF9A/w150-h200/PXL_20221020_174114533.jpg" width="150" /></a></div><p></p></blockquote><p><br />views and mass that is distinctly different. To see them all you walk 2 miles through a overgrown field and each one is equidistant from the other. I can imagine in the summer heat this could be a real chore. If you take the tour you get to walk through the converted barracks and maintenance barns that feature works from Dan Flavian, John Chamberlain and others.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnDAKLvlV1VaVwsWx9DO2wF7FFmMnaghVCpN8V288muXIGXLxjzlVU7Kza5fgoXsEE4YNLryPpNFq1ZikMq6TkICZYe4Fb2Mz5oubWHIj8RsVXxcESQfu4UyT5Ah1LuqddA0CEz-v8bToNzpThdNt-JbVadv1Qq26a5FY-KyJzNob8NyOpGvKu9JveFA/s2560/PXL_20221021_011129528.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnDAKLvlV1VaVwsWx9DO2wF7FFmMnaghVCpN8V288muXIGXLxjzlVU7Kza5fgoXsEE4YNLryPpNFq1ZikMq6TkICZYe4Fb2Mz5oubWHIj8RsVXxcESQfu4UyT5Ah1LuqddA0CEz-v8bToNzpThdNt-JbVadv1Qq26a5FY-KyJzNob8NyOpGvKu9JveFA/w150-h200/PXL_20221021_011129528.jpg" width="150" /></a></div><br />This trip I can take no credit for the Restaurant Cochineal reservation. Restaurant Cochineal is a gem in the middle of nowhere, Marfa. This restaurant has been nominated for a James Beard Award and the team of Chefs lead by Chef/Owner Alexandra (Alex) Gates was invited to prepare the Chef’s dinner at this years James Beard awards where our own Chef Olea was awarded Best Chef of the southwest. You have an option to order a la carte or from the chef’s menu. Not only did JoAnn plan for the chefs menu but she got us front row seats in the kitchen seating area. We highly recommend you do this if you want a front row seat to some great cooking.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQWXn_oV8CvfXGBV-R_C2i4ewklfRXnIBMqFozUshYKMJvInI9BLloM4_vb6ED-jY9xWrnIY6-BBqijqPl4kwLigYRk6g9c2TDbGtGT6HuJXhfSHXUj68FEadggNDK8aQu39cpeDddhxrXMFE5FZEj5xGE8OtpciHnL_KjnqiAEpJyiQOZ5KXRnSSOQ/s2560/PXL_20221021_012449266.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXQWXn_oV8CvfXGBV-R_C2i4ewklfRXnIBMqFozUshYKMJvInI9BLloM4_vb6ED-jY9xWrnIY6-BBqijqPl4kwLigYRk6g9c2TDbGtGT6HuJXhfSHXUj68FEadggNDK8aQu39cpeDddhxrXMFE5FZEj5xGE8OtpciHnL_KjnqiAEpJyiQOZ5KXRnSSOQ/w150-h200/PXL_20221021_012449266.jpg" width="150" /></a></div><br />Chef Alex started her culinary career in NYC while attending art school she worked various restaurants to pay to live in NYC. Early on Chef Alex preferred to work in kitchens where women were the dominant force. This is represented at Cochineal where she works with Sous Chef Jocelyn and Pastry Chef Jackie. The restaurant is vey cozy and warm with a fireplace in the main dining area and in the kitchen dining area you are right next to the stoves.<p></p><p>We chose the tasting menu and this night we made a decision to </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtJI1k7z5LH2U0TJTuXv3wj5cBtvYXyIDAA-1H-_A0n3m1lQaI93bpZLNxuqlYt4mNBCacvRK0KtJq3WYicqT635v5s4CZ0IGQRmwL7yKxrwql7EpkREyP3trM9UTbtKuSO9FjOhzP_Ztk1ZDgi157pi_L5ctH5C9GWYqmmnDK6rg8C02f3ieyz1NM9w/s2560/PXL_20221021_010342943.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtJI1k7z5LH2U0TJTuXv3wj5cBtvYXyIDAA-1H-_A0n3m1lQaI93bpZLNxuqlYt4mNBCacvRK0KtJq3WYicqT635v5s4CZ0IGQRmwL7yKxrwql7EpkREyP3trM9UTbtKuSO9FjOhzP_Ztk1ZDgi157pi_L5ctH5C9GWYqmmnDK6rg8C02f3ieyz1NM9w/w150-h200/PXL_20221021_010342943.jpg" width="150" /></a></div><br />order some of their great cocktails rather than choosing the wine pairing. While in Marfa…I went with the Chicas Bonita Margarita, they paired well with the entire dinner.<p></p><p>The meal started with Chef Jackie’s house made artisan bread and roasted bone marrow. I love bone marrow as a spread on a great </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAk7WWXJxc0gBjRzes8nFktnmJySnk3Ui1itm2iAL50BpfsWh5DrRDtTV-WX6I1RzOKql26IV84LZWzGpBd3YHNrBSBH7HNNd9g1blDhaIp9D4f6rcCCKOA0xF4kZ7enjtSSzgJ-AmK2UyLwYOozzfmaiSWVYbTXBWWiEhHMy-k7wx9jjPPjG_VPrhKw/s2560/PXL_20221021_012219446.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAk7WWXJxc0gBjRzes8nFktnmJySnk3Ui1itm2iAL50BpfsWh5DrRDtTV-WX6I1RzOKql26IV84LZWzGpBd3YHNrBSBH7HNNd9g1blDhaIp9D4f6rcCCKOA0xF4kZ7enjtSSzgJ-AmK2UyLwYOozzfmaiSWVYbTXBWWiEhHMy-k7wx9jjPPjG_VPrhKw/w150-h200/PXL_20221021_012219446.jpg" width="150" /></a></div><br />bread, this did not let us down. It came with a house grown green salad. What a great way to start the evening.<p></p><p>The next course required me to pull out the phone to learn what Nilgai is. Nilgai is a very large Antelope from India. The Nilgai is wild in New Braunfels TX after being imported from India to the Kings Ranch in TX in 1929. This dish was Nilgai Tartare, which I was a little hesitant to try. It came with cucumber fermented chili, vegan green goddess dressing and a quail egg. Although this is something I would never order it was extremely satisfying. The Nilgai had a good fat content and was delicious. I would say I will remember this dish for quite a while.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Wl0oG_-KFYzjo6wcR3Ahl3ZSlRMQrShOrXo4AaelNTEA6cYPFk_s_WXkXZMBYE4pEWIHI70oNn_CgyymutK_zg7bjLx2FBqGQYc3m1sv7iJ991uRfx8Mv4vJWLvRnmz2nA4iIKJgQJ0TBzVx4IEySzz4vmzJTNRQPuxvgihhgqqrjvsudXCvFMoiIg/s2560/PXL_20221021_014634923.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Wl0oG_-KFYzjo6wcR3Ahl3ZSlRMQrShOrXo4AaelNTEA6cYPFk_s_WXkXZMBYE4pEWIHI70oNn_CgyymutK_zg7bjLx2FBqGQYc3m1sv7iJ991uRfx8Mv4vJWLvRnmz2nA4iIKJgQJ0TBzVx4IEySzz4vmzJTNRQPuxvgihhgqqrjvsudXCvFMoiIg/w150-h200/PXL_20221021_014634923.jpg" width="150" /></a></div><br />I am always a fan of a Croquette, especially a rabbit confit croquette. The rabbit was from Lockhart TX and was paired with a black garlic aioli and charred chili chutney. It was as good as it sounds, chili and garlic my favorite two ingredients. The croquette was perfectly cooked and the warning to beware of small bones was great advice.<p></p><p>Emmer Pasta is made from an ancient grain, it has creamy nutty taste. This dish featured a wild boar ragu combined with some farm beans. I always enjoy wild boar ragu, it is hearty it has a richer taste than pork. this is a great dish for a cool fall evening.</p><p>The great food kept on coming. As soon as they brought the next plate over and said Bison, I said Beck and Bulow from Santa Fe </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-N1sufDUv0te4x4hDs8FhwFB_qmwd6RRVmHnriNPPDGub0JdMVDDRAU0Ojt5kHBk-nj2-WMyv-yO8QuZCfuUdbsxMnCXrFZjuvu-9-jerV1F_bmGHo3iAuDtob6r4McdHCasO7-GHzQpihPvLztUVdKSDtVudMNnAQBHuJmpMmrCG835ODGf8VvQRA/s2560/PXL_20221021_022625618.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-N1sufDUv0te4x4hDs8FhwFB_qmwd6RRVmHnriNPPDGub0JdMVDDRAU0Ojt5kHBk-nj2-WMyv-yO8QuZCfuUdbsxMnCXrFZjuvu-9-jerV1F_bmGHo3iAuDtob6r4McdHCasO7-GHzQpihPvLztUVdKSDtVudMNnAQBHuJmpMmrCG835ODGf8VvQRA/w194-h258/PXL_20221021_022625618.jpg" width="194" /></a></div><br />and I was exactly right. Beck and Bulow is the real deal with clients all the way in South Texas. Again another great plate for a cool fall evening. Bison is great very lean and when sourced and cooked correctly it is very tender. They served it with wild mushrooms a a bison demi-glace.<p></p><p>Now my new pastry crush Chef Jackie, brought us a burnt rye honey cake with pecan praline (what) and a cinnamon crème fraiche and a poached pair. What a great way to finish up a well executed dinner with a fabulous decadent dessert.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagNScIWUBopaMxzhaTZYxwnZ5vldZcO3c9EROiu4o9g4Iuq1LrTA-vOBPInNujYtEBlsEhz8W1u4rPK9dX8PT6SBAGLEoEOhY8uKunykrSg7M7nRoV1LgNxsJewirqARULoF-Q3PqD3UBQubelxUwwsAv6iGvPR9Qnu5oObRWxwt6pTGbnTjSzN-v3w/s2560/PXL_20221021_022057792.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagNScIWUBopaMxzhaTZYxwnZ5vldZcO3c9EROiu4o9g4Iuq1LrTA-vOBPInNujYtEBlsEhz8W1u4rPK9dX8PT6SBAGLEoEOhY8uKunykrSg7M7nRoV1LgNxsJewirqARULoF-Q3PqD3UBQubelxUwwsAv6iGvPR9Qnu5oObRWxwt6pTGbnTjSzN-v3w/w198-h264/PXL_20221021_022057792.jpg" width="198" /></a></div><br />The whole evening was awesome, the chefs were very interactive even though they were making quite a few covers in a very small kitchen they were always there to answer a question. This is a jewel in southwest Texas and worth going to Marfa for only one meal. <p></p><p><br /></p><p><br /></p>topcheftrailhttp://www.blogger.com/profile/04019220298115553722noreply@blogger.comMarfa, TX 79843, USA30.3094622 -104.0206231.9992283638211532 -139.176873 58.619696036178844 -68.864373tag:blogger.com,1999:blog-2806502010672389324.post-81388276484059500962022-06-19T07:50:00.003-07:002022-06-19T07:50:32.661-07:00Santa Fe Food TV highlights Great Chef’s of Santa Fe<p dir="ltr" id="docs-internal-guid-91f92c55-7fff-73bc-5cae-e572beed0454" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-LbA93JQlkXTqVfqcFSiHa5p5yljmVmNrsDqPKee33hdV7s9RIXnFa2Q5aZHgXvwpgRQc_pxIMMJwBadHCk7h_g1WeMsooyIKLPpK1h0fwvgeLetyoFUCqPFECx1rrFaR6WRteE4jIXqms3QWS1g1KhokfJElH-mzBVMZ1samdA0s9YwGJNXtiQaPqA/s858/A8361562-A141-4108-A494-25592A79824B.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="823" data-original-width="858" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-LbA93JQlkXTqVfqcFSiHa5p5yljmVmNrsDqPKee33hdV7s9RIXnFa2Q5aZHgXvwpgRQc_pxIMMJwBadHCk7h_g1WeMsooyIKLPpK1h0fwvgeLetyoFUCqPFECx1rrFaR6WRteE4jIXqms3QWS1g1KhokfJElH-mzBVMZ1samdA0s9YwGJNXtiQaPqA/s320/A8361562-A141-4108-A494-25592A79824B.png" width="320" /></a></span></div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br />Last month while going through my social media accounts I noticed that one of the accounts I follow, Santa Fe Foods TV, had made an announcement that their Pilot episode of the Santa Fe foods docuseries was uploaded to YouTube. The pilot episode is about Chef Fernando Olea and Sazon. Chef Olea along with Chef Martin Rios were recently announced as finalists for the James Beard Foundation’s 2022 Best Chef Awards, in the Southwest region. I was curious about the production so I spent the next 35 minutes watching this spectacular presentation of our city Santa Fe, Chef Olea and his passion for life and the creation of fine food and the experience of dining at Sazon. I cannot tell you how well this production is curated, you just need to see it for yourself.</span><p></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Immediately after the show, I wrote to the Producer, Greg Zoch, and told him how well it was done and we agreed to an interview. Greg is like many people who put down roots in Santa Fe; they were introduced to the city either as a child or young adult and they were amazed at the natural beauty of the mountains, the history of the city, the cultural diversity which presents itself in art, music, architecture and food. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">The concept of Santa Fe Foods TV came one evening when Greg and Teresa Zoch were dining with Lawrence and Suzanna Becerra at Sazon. The conversation germinated the idea that “Wouldn’t it be a great idea to create a docuseries similar to NetFlix Chef’s Table” highlighting great Chefs and Food Experiences in Santa Fe. Santa Fe does have Global dining experience credentials for a city of its size. There are more restaurants per capita than most cities and definitely more award winning chefs and restaurants than cities 10 times its size. Many of the finest chefs in America blazed a trail through Santa Fe. Some stayed and some went on to NYC, Boston and Chicago. From that dinner and discussion, Santa Fe Foods was created and launched. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Greg and Teresa Zoch had a set of criteria that would have to be met in order to differentiate it from other Food series. The formula was to highlight Santa Fe, the Chef and the Food and Dining Experience. Each episode would focus on the journey of the Chef, their struggles, their successes, their family, their passion for creative cuisine, creating dining experiences and how their life has contributed to their culinary creations. And, of course, would have to highlight our resplendent City Different.</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">The pilot Episode 1 features Chef Fernando Olea and Sazon. The first impression is that someone took extreme pride in creating this production. The narration and film production values are nothing less than spectacular. The story starts with Chef Olea telling us of his passion for Santa Fe and his journey to get there. The series is broken into chapters that are individual to the Chef. As you watch, you understand the Chef’s journey and how it has contributed to his success and why his story is important to tell. By the time you come to the end you feel you developed a new relationship with Chef Olea.</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Chef Olea is not a young man and has been part of the Santa Fe Culinary scene for 30+ years. I first met Chef at his restaurant Epazote, which was in the old La Tertulia location. Every time we went there Chef Olea would make it a point to greet us and allow us to try a mole or a dish he had just created. Today his hospitality and kindness has not changed. When you go to Sazon you are treated special, like family. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Greg and Teresa look forward to completing Season One. They are currently in discussions with broadcast and streaming platforms, for the 6 part series. Other Chefs to be featured in Season One are Mark Kiffin (The Compound), Martin Rios (Restaurant Martin), Cristian Pontiggia (Sassella), Kathleen Crook (Market Steer Steakhouse) and Sllin Cruz (Geronimo). Each of the episodes will focus on the Chef’s journey and their drive for excellence. </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">When I was finishing my interview with Greg, he asked me to guess the remaining five Chefs on Season 1, interestingly I missed three of them which leads me to believe that in Santa Fe there are so many great Chefs that can be featured in Santa Fe Foods seasons to come. You can follow on Instagram: </span><a href="https://www.instagram.com/santa_fe_foods_tv/" style="text-decoration: none;"><span style="color: blue; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">https://www.instagram.com/santa_fe_foods_tv/</span></a></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.3800000000000001; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">For more on the Santa Fe Foods, go to </span><a href="https://santafefoods.tv/" style="text-decoration: none;"><span style="color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">https://santafefoods.tv/</span></a><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> and you can watch the Pilot Episode on YouTube here: </span><a href="https://youtu.be/gsoqzEaU518" style="text-decoration: none;"><span style="background-color: white; color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip-ink: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">https://youtu.be/gsoqzEaU518</span></a></p><p><br style="-webkit-text-size-adjust: auto;" /><br style="-webkit-text-size-adjust: auto;" /></p>topcheftrailhttp://www.blogger.com/profile/04019220298115553722noreply@blogger.comSanta Fe, NM, USA35.6869752 -105.9377997.3767413638211536 -141.09404899999998 63.997209036178845 -70.781549tag:blogger.com,1999:blog-2806502010672389324.post-87286005260980011572022-05-08T11:14:00.006-07:002022-05-08T11:39:57.799-07:00Sazon Santa Fe’s 2022 James Beard Nominee<p> <br /><span style="-webkit-text-size-adjust: auto; font-family: Arial; font-size: 11pt; text-size-adjust: auto; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRknFDg_cMtMwKh4bSCSSBumRkzEmVl8RUHpDn9ZhSnnqm40NNCs3X6RNjArraf8Gxly_J0lTUYyMxSQOfZii0wPoHJcabYen6_aotaPlPvMKCWWSAUA5Pi3NQNyo6LmvEVu3czj07ied4dE6u1qCMA9p2T98xvsTkiOgfjAEwmJGfLPjstJYMb69jYw/s1440/IMG_20220419_202851_352_Original.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChArPfNacjVSb7R-G8CT3xtDKsKMAnkumdE0JJljRMkarYccCYDd1m8uPmGkc0d42DUhzRJIQJELnYjh7_GfWyT4YWJGfT8gfEfgebSOj6KQejmAnwy2z6U4Bjpc9MkTWl1D8iwUCcWVtTQxVb4-k_Y_vtCoazN4d6JCX6k6rQqii5is72I9DwvcyMw/s2560/IMG_20220419_203213_026_Original.webp" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2560" data-original-width="1440" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChArPfNacjVSb7R-G8CT3xtDKsKMAnkumdE0JJljRMkarYccCYDd1m8uPmGkc0d42DUhzRJIQJELnYjh7_GfWyT4YWJGfT8gfEfgebSOj6KQejmAnwy2z6U4Bjpc9MkTWl1D8iwUCcWVtTQxVb4-k_Y_vtCoazN4d6JCX6k6rQqii5is72I9DwvcyMw/w113-h200/IMG_20220419_203213_026_Original.webp" width="113" /></a></div><br />After watching the <a href="https://santafefoods.tv/">Santa Fe Foods TV</a> Pilot docuseries on <a href="https://sazonsantafe.com/">Sazon</a> and <a href="https://sazonsantafe.com/about/">Chef Fernando Olea</a> I immediately booked a reservation on OpenTable. Sazon is a very popular restaurant so it is not easy to get a reservation unless you book out 3 weeks in advance. I first met Chef Olea at his restaurant Epazote on Aqua Fria. Every time we went to Epazote Chef Olea made an effort to greet us and spend time talking about his most recent trip to Mexico to find ingredients for his latest Mole. It was obvious at the time that Chef Olea’s passion for Mexican Cuisine and people would contribute to his success as a Chef, not only in Santa Fe but nationally. This was just validated by his recent nomination as a James Beard Semi-finalist for Best Chef and Restaurant in the Southwest.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcr-V-ZYV7rQCIaWdb2ChaHKGfT-0zgqBXbeuz2FVcAs3IDwO5_FTxDXYGUH_0aj8PBdqiyvV-c4-YL4Ed7jCAvEk4beBdUe6JKwKZgZe0pIUKOKfmeWEFAx8AjRhVHNouA_P8iAK7Pj5sIDBoAovfZt_nz1Y00CWH5X0L9VH0cJaqDQE6kR6IPugxFQ/s2560/PXL_20220419_234009554_Original.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcr-V-ZYV7rQCIaWdb2ChaHKGfT-0zgqBXbeuz2FVcAs3IDwO5_FTxDXYGUH_0aj8PBdqiyvV-c4-YL4Ed7jCAvEk4beBdUe6JKwKZgZe0pIUKOKfmeWEFAx8AjRhVHNouA_P8iAK7Pj5sIDBoAovfZt_nz1Y00CWH5X0L9VH0cJaqDQE6kR6IPugxFQ/w150-h200/PXL_20220419_234009554_Original.jpg" width="150" /></a></div><p></p><br style="-webkit-text-size-adjust: auto; text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-size-adjust: auto;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">To get the day and time we wanted we needed to book out 3 weeks. It had been over 2 years since we were last there, that trip was a tour of restaurants through the Santa Fe Cooking School, the last stop was Sazon and a Tequila tasting with Chef Olea. As you enter into Sazon you quickly transform to being in a luxurious Mexican Villa, the plastered walls, the aged Vigas, the beautiful vibrant colorful art reminiscent of Frida Kahlo and Diego Rivera, the restaurant is warm and inviting.</span></p><br style="-webkit-text-size-adjust: auto; text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-size-adjust: auto;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Once you have a seat the service happens, within a few minutes an earthen tray is set in front of you with 3 individual Moles and some tiny fresh Tortillas. One of the servers walks through each of the Moles and describes the flavors and the ingredients of each. Mole is Chef Olea’s super power, he has spent 40 years perfecting and developing Moles that pair with every type of protein. If you were to just go to Sazon for one thing it would be the Mole. Chef has perfected many things on his menu so the Amuse Bouche sets the standard for the evening. The perfection is a not only in the Cuisine and Service but it is also in the Cocktails. We had several but enjoyed the The Homegrown and the Sazon. They are not only </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1crY9ftPknoRh2Fji8XhXRJ_gxu1lVUdTJV2yftIMi3_9rFYQKl-mBnEH7DM48vbLXhxz_oGCiWpSGEycMzMhh9F0qnrM2R_TiSCOyKwFwVl95-MGTnxUW6XXu3pv5uFb5BwgJL44LayWk0ehOHtB29TXMlrVDGzrKHzQWS07lb3BbdDP5k_PXM9IQ/s1440/IMG_20220419_202851_425_Original.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1crY9ftPknoRh2Fji8XhXRJ_gxu1lVUdTJV2yftIMi3_9rFYQKl-mBnEH7DM48vbLXhxz_oGCiWpSGEycMzMhh9F0qnrM2R_TiSCOyKwFwVl95-MGTnxUW6XXu3pv5uFb5BwgJL44LayWk0ehOHtB29TXMlrVDGzrKHzQWS07lb3BbdDP5k_PXM9IQ/w200-h200/IMG_20220419_202851_425_Original.jpg" width="200" /></a></div><br />very beautiful, they are extremely well made and satisfying.<p></p><br style="-webkit-text-size-adjust: auto; text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-size-adjust: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-I6Fh4TQA3MbZJZZ0NyuEwr8JHmfDewDPvZubGcoSCW8xSLFdVxkrM1teYB3znkLsmvNvrhlAOwjalXr0TjQWbqQINgss7MFFs0bip73ypAFfD0ksLZV2OIGNAYNy4DgZeV07k6gb-p08fxDY-441JyYbHF7SZJlVfCeA54nuhCQ4ZDzePHlTD9wnOw/s2560/PXL_20220420_002338928_Original.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-I6Fh4TQA3MbZJZZ0NyuEwr8JHmfDewDPvZubGcoSCW8xSLFdVxkrM1teYB3znkLsmvNvrhlAOwjalXr0TjQWbqQINgss7MFFs0bip73ypAFfD0ksLZV2OIGNAYNy4DgZeV07k6gb-p08fxDY-441JyYbHF7SZJlVfCeA54nuhCQ4ZDzePHlTD9wnOw/w150-h200/PXL_20220420_002338928_Original.jpg" width="150" /></a></div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">We started with Chef’s Sopa de Amor which is a Savory and Sweet Soup. It is set in a Poblano Cream with Blue Crab chunks and topped with Amaretto Foam and Cocoa Powder. Did we just start with dessert? I ordered the Sea Bass with the Green Mole and JoAnn ordered the Coyoacan Shrimp Enchilada. When the Sea Bass came out, it was not what I expected, it was a pan sautéed Branzino Filet, I took a bite and it was dry. Our server Shauna must have noticed I was not satisfied and she immediately came over and offered to replace the meal. As we waited for them to re-fire the new dish Shauna brought over the house salad so we could continue eating together. JoAnn’s Shrimp Enchilada was beautifully presented as a stack in a creamy squash blossom sauce. JoAnn exclaimed this is the best Enchilada I have ever had, she commented on the great flavors with muted red Chile and the tenderness of the shrimp. My Salad was a combination of Spinach, Mango, Cotija Cheese Crunchy Bacon Bits in a Ginger Cilantro Sauce. I loved the crunchy Bacon and the Sweet Mango combined with the tartness of the Ginger Cilantro Vinaigrette.</span><p></p><br /><p></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-size-adjust: auto;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdOxsY-N8kjsHunNXy8xmm1ef62_AhSaqZZVrAj6Qxd8YthOslVZz4BtvR3jX9vvt-OJ0zc1o3S2GzDJ75C_IkZddztKDHGftxqGmYbk89XSSepTHRETTufmJEpgnvwy4OGITpNwnUrfQtpdzlqdJrJLKIJiL3sfY5W12d7sizFy-32Zk4sHo012V7g/s1440/IMG_20220419_202851_300_Original.jpg" style="clear: left; display: inline; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1440" data-original-width="1440" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdOxsY-N8kjsHunNXy8xmm1ef62_AhSaqZZVrAj6Qxd8YthOslVZz4BtvR3jX9vvt-OJ0zc1o3S2GzDJ75C_IkZddztKDHGftxqGmYbk89XSSepTHRETTufmJEpgnvwy4OGITpNwnUrfQtpdzlqdJrJLKIJiL3sfY5W12d7sizFy-32Zk4sHo012V7g/w200-h200/IMG_20220419_202851_300_Original.jpg" width="200" /></a><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br />After a few minutes my re-fired Chilean Sea Bass came out and it was perfect. I am so glad I had listened to Shauna and replace my original entrée. I will let the picture do the talking but it exceeded my expectations.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiIpW1f8n4bzgk0Ga7SdZTz2-wHjbBAxPOaTrv8WoqqPYzdOGjYuxJz2z7LXZVb_BcIfSD2zM6DfFblz5G1mUiViU-WcxYNR9Tmzy_JUQ-Uceii7MkeB0Sz3JkVpeZ8Aa49XrhcMBpnegaqB9Z4299ZaKas2A6NBDTG9YQ8HTYQrEPKFm4uly7-NDNw/s1440/IMG_20220419_202851_352_Original.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiIpW1f8n4bzgk0Ga7SdZTz2-wHjbBAxPOaTrv8WoqqPYzdOGjYuxJz2z7LXZVb_BcIfSD2zM6DfFblz5G1mUiViU-WcxYNR9Tmzy_JUQ-Uceii7MkeB0Sz3JkVpeZ8Aa49XrhcMBpnegaqB9Z4299ZaKas2A6NBDTG9YQ8HTYQrEPKFm4uly7-NDNw/w200-h200/IMG_20220419_202851_352_Original.jpg" width="200" /></a></div><p></p><br style="-webkit-text-size-adjust: auto; text-size-adjust: auto;" /><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-size-adjust: auto;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br />For dessert we went with Shauna’s recommendation, Chef Olea’s Dulce Sinfonia, Avocado Ice Cream with Five Spice, Ginger Beet Pune and Piñon nuts. We started with a Savory Sweet dish and finished with the same. I had forgotten I had this before at Epazote, it is a taste that you never forget and happy to revisit.</span></p><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-size-adjust: auto;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Sazon is a fine dining restaurant with exceptional food, service and ambiance. I highly recommend it for a special occasion. Sazon is a Dining Experience!<br /></span></p>topcheftrailhttp://www.blogger.com/profile/04019220298115553722noreply@blogger.com221 Shelby St, Santa Fe, NM 87501, USA35.6853079 -105.93837857.3750740638211525 -141.0946285 63.995541736178843 -70.7821285tag:blogger.com,1999:blog-2806502010672389324.post-89733383056883673052022-03-06T10:55:00.002-08:002022-03-06T10:55:51.248-08:00James Beard Foundation Taste Santa Fe at Coyote Cafe<div class="separator"><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left; text-size-adjust: auto;"><span style="font-family: inherit;"><span style="-webkit-text-size-adjust: auto; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-size-adjust: auto; vertical-align: baseline; white-space: pre-wrap;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span style="-webkit-text-size-adjust: auto; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-size-adjust: auto; vertical-align: baseline; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiAYffOP440KD-U1MkS1wSiOfZ6QyW0xIs_zpbXnuOdOBfPPQ9e6DOsQ2aeoNJ_gSUvDIaZaqLSA29JI1iwm_aj2meIT_tUbdEcKhIViBaWMOcMaQYiNFe_Mt0vziTNtI-YsqdeIoTziEDYMqMRrAkwiuSOx6Kt2UD1OrzMNltwN7ex4W2l_8KC4fr-Kg=s1920" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1501" data-original-width="1920" height="250" src="https://blogger.googleusercontent.com/img/a/AVvXsEiAYffOP440KD-U1MkS1wSiOfZ6QyW0xIs_zpbXnuOdOBfPPQ9e6DOsQ2aeoNJ_gSUvDIaZaqLSA29JI1iwm_aj2meIT_tUbdEcKhIViBaWMOcMaQYiNFe_Mt0vziTNtI-YsqdeIoTziEDYMqMRrAkwiuSOx6Kt2UD1OrzMNltwN7ex4W2l_8KC4fr-Kg=s320" width="320" /></a></span></span></div><span style="font-family: inherit;"><span style="-webkit-text-size-adjust: auto; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-size-adjust: auto; vertical-align: baseline; white-space: pre-wrap;"><br />When I started </span><a href="http://www.topcheftrail.com/" style="-webkit-text-size-adjust: auto; text-decoration: none; text-size-adjust: auto;"><span style="color: #1155cc; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">www.topcheftrail.com</span></a><span style="-webkit-text-size-adjust: auto; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-size-adjust: auto; vertical-align: baseline; white-space: pre-wrap;"> in 2014 I used as my motivation the show Top Chef and focused on reviewing restaurants that were owned by Chefs that competed on Top Chef. It was a good strategy to get started with but I found that as I expanded I needed a better place to research restaurants in cities I was visiting. I turned to </span><a href="http://www.jamesbeard.org/" style="-webkit-text-size-adjust: auto; text-decoration: none; text-size-adjust: auto;"><span style="color: #1155cc; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">www.Jamesbeard.org</span></a><span style="-webkit-text-size-adjust: auto; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-size-adjust: auto; vertical-align: baseline; white-space: pre-wrap;"> and their annual food-centric awards for American regional chefs and restaurants. This strategy gave me a great list of restaurants for fantastic food experiences all around the United States.</span></span><p></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left; text-size-adjust: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj-Qs_tklpzMf6-VtSA8TIU-Nq4KyYzvfaKMXWXEMVNK_jTD05Ib0FQgsmQX8HBuDDUhH2r7q9RoQ-O1_qC-SOW8W-vsjK6J13I1PiGsK2GK3nplrYhCcmC5bxNTYcupUl866duDXbt-e94JK9nNJOJIwWDGmtOgdRpq7YOqHf7jJfyH5jpWmDgaKEhwQ=s2560" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="259" src="https://blogger.googleusercontent.com/img/a/AVvXsEj-Qs_tklpzMf6-VtSA8TIU-Nq4KyYzvfaKMXWXEMVNK_jTD05Ib0FQgsmQX8HBuDDUhH2r7q9RoQ-O1_qC-SOW8W-vsjK6J13I1PiGsK2GK3nplrYhCcmC5bxNTYcupUl866duDXbt-e94JK9nNJOJIwWDGmtOgdRpq7YOqHf7jJfyH5jpWmDgaKEhwQ=w240-h259" width="240" /></a></div><span style="font-family: inherit;"><span style="-webkit-text-size-adjust: auto; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-size-adjust: auto; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Santa Fe has had several restaurants and Chefs who have been honored with James Beard awards. This year James Beard Foundation has nominated Martin Rios for Best Chef and restaurants Jambo and Zacatlan for awards. What i like about the James Beard Awards is that the Nominees are not all Michelin Star Chefs and Restaurants; many are great local restaurants that anyone with an interest in great food can afford to go to. </span><p></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left; text-size-adjust: auto;"><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">This year James Beard restarted it’s City Tastes tour where they hit several great food cities and host a curated food experience. The James Beard Foundation sent the <a href="https://www.jamesbeard.org/jaime-faye-bean">Jaime-Faye Bean</a> their Vice President of Development to kick the evening off. Santa Fe was one of the cities and the James Beard foundation hosted <a href="https://www.jamesbeard.org/events/taste-america-santa-fe">Taste Santa Fe</a> at <a href="https://www.coyotecafe.com/">Coyote Cafe</a> featuring Coyote Cafe’s <a href="https://www.huffpost.com/author/dakota-weiss">Chef Dakota Weiss</a> and <a href="https://restaurantmartin.com/the-story-of-us/">Restaurant Martin Chef Martin Rios</a>. This event was locally produced by <a href="https://theliquidmuse.com/">The Liquid Muse Events</a> owned by Natalie Bovis. </span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left; text-size-adjust: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhzNT0YOyQAt1l5TVC4ei38wu_lOQ8F4W9bmnh78C21mT0uwqbEWpxWSdnREGhlGORsrORJ4-G-igqbNL1NgXMg1ztfG3S9y2-tSVisDHa1-XgOVSyJt6KrFSe9LjtDhBfvBkI0qC8ZIyta8T3-DYH61fzMGxH98ntRqYQRd7s9A6asV8EpmKuJs8Fe1w=s2560" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="284" src="https://blogger.googleusercontent.com/img/a/AVvXsEhzNT0YOyQAt1l5TVC4ei38wu_lOQ8F4W9bmnh78C21mT0uwqbEWpxWSdnREGhlGORsrORJ4-G-igqbNL1NgXMg1ztfG3S9y2-tSVisDHa1-XgOVSyJt6KrFSe9LjtDhBfvBkI0qC8ZIyta8T3-DYH61fzMGxH98ntRqYQRd7s9A6asV8EpmKuJs8Fe1w=w240-h284" width="240" /></a></div><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">The Dinner was a 5 course dinner combined with a Whiskey/Bourbon flight and cocktails by <a href="https://www.rabbitholedistillery.com/">Rabbit Hole</a> and paired Wines supplied by <a href="http://www.fiascowine.com/">Fiasco Fine Wine</a> and <a href="http://www.vineyardbrands.com/main.aspx?v20210916">Vineyard Brands</a>.</span><p></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left; text-size-adjust: auto;"><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br />The event was sold out in a few days and attended by 150 food lovers and from what we could tell had a terrific meal and evening at Coyote Cafe. Keep in mind that this was one of the first big restaurant food events in the last 2 years in Santa Fe and New Mexico so there was a lot of pressure to make it a great evening.<br /></span><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">The evening started with an Old Fashioned topped with a Blood </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj_yea0bKW9ieYBbYoPy_zT5YPVrQpI9MQqRxmMEe-IFAI_DmLQvrTBEFzcF53iJJMQy3eQYYco9YWwdbe8rFFJss8aWLiWMLJdmDG0IwpmVn1qpR9B-sR4WGOGe5iH1H4MYwtT2F4bZs2RaIbfVNBfJliIwyaHRFOqextH2qb0VRnQcHEtk_rn_F9JUA=s2560" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEj_yea0bKW9ieYBbYoPy_zT5YPVrQpI9MQqRxmMEe-IFAI_DmLQvrTBEFzcF53iJJMQy3eQYYco9YWwdbe8rFFJss8aWLiWMLJdmDG0IwpmVn1qpR9B-sR4WGOGe5iH1H4MYwtT2F4bZs2RaIbfVNBfJliIwyaHRFOqextH2qb0VRnQcHEtk_rn_F9JUA=w150-h200" width="150" /></a></span></div><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br />Orange. This drink was stiff. It was accompanied with Coyote Cafe’s signature Cornbread with 3 infused butters, Chile, Orange and Caviar. My favorite was Chile because it was a great pairing with the Old Fashion.</span><p></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left; text-size-adjust: auto;"><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhcsLYjZYKWLKuYZ3a6et_Vk-1wLHG7d78MYoax0W6rin-v9auIxq2vZLjojyYITTmwXpxgrOdYKV-VUKYgmgbf5zBgNAvy3_RDvKHsAq7gt9Oaq-_FaMfgSQ7d3xT25fy8kK4mKa5kuFIvA3ObAxSSMPK6X-9fD4Esj8ExFWnsvMHCPcB_eFrTSD34pw=s2560" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEhcsLYjZYKWLKuYZ3a6et_Vk-1wLHG7d78MYoax0W6rin-v9auIxq2vZLjojyYITTmwXpxgrOdYKV-VUKYgmgbf5zBgNAvy3_RDvKHsAq7gt9Oaq-_FaMfgSQ7d3xT25fy8kK4mKa5kuFIvA3ObAxSSMPK6X-9fD4Esj8ExFWnsvMHCPcB_eFrTSD34pw=w150-h200" width="150" /></a></span></div><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br />The Appetizer was a chilled Skuna Salmon with a Hatch Green Chile Ponzu accompanied with Forbidden Rice and Sunchoke Salad that was paired with a Paul Anheuzer 2019 Blanc de Noir. Skuna Salmon is from Vancouver Island and is perfectly served cold because of its old taste and firm texture. It was served with a Hatch Chile Ponzu Sauce which combines citrus flavors with the bite of New Mexico’s Hatch Chile. The Forbidden Rice with Sunchoke Salad provided some texture and combined well with the Salmon. Overall a great way to start the food experience, it was a fresh chilled bite with a perfect crisp wine pairing that complimented the appetizer.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiQhk4jXEk00SosJ1-DdBRFuFmvO3XbPMg3no1E_EQ4eXD_p_8_LNfNtFAkoUNOhDS7t1ZTnZ-2aYPhLEm-rxK7roA27qppB-bG-LYCDGW5qVeHB9CfOqeVXjewvV6v0VmcUNf4aVGm1wfZI0GFoBUHzr7smIvYoCRr2QArrOyDDYqUnd4OGHCXv0BYvQ=s2560" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiQhk4jXEk00SosJ1-DdBRFuFmvO3XbPMg3no1E_EQ4eXD_p_8_LNfNtFAkoUNOhDS7t1ZTnZ-2aYPhLEm-rxK7roA27qppB-bG-LYCDGW5qVeHB9CfOqeVXjewvV6v0VmcUNf4aVGm1wfZI0GFoBUHzr7smIvYoCRr2QArrOyDDYqUnd4OGHCXv0BYvQ=s320" width="240" /></a></div></span><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span><p></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left; text-size-adjust: auto;"><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">The second course was a combination of Duck Confit and Pan Seared Duck Breast served with Anjou Pear and Koji Turnip Purée topped with a Chinese Tea Bourbon Reduction. This was paired with a hearty 2016 Domaine Thibault Liger-Belair. The dish was a combination of a beautifully pan seared Duck Breast and luscious Duck Confit accompanied with a poached Anjou Pear and Turnip Purée offering a classic taste combination. The purée and reduction sauce had a sweet and slightly tart bite that made the dish perfect. Most Duck dishes use a red wine reduction so it was great to have a new take on a reduction sauce based on Chinese tea and Bourbon. The Duck dish was my favorite and it would have been very satisfying as the main course. What I liked about it was that it was colorful, creative and perfectly prepared. Keep in mind they had to prepare 150 dishes so to do this with Duck that has to be perfectly medium is very brave.</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left; text-size-adjust: auto;"><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjYBurfNb2SwsistED_IZpPQvtjfFyWzpt8gmNMTGaH8vD3chYDe2Kk2Mhq5G1IJYhdipQ6rt4g3ssKQ1o55Mm9ae-YZqenNpvCMCxFvNSamK81VAchDkUrUq1hEJVaPZ4vs7u0vi-ddrtE0VRRNUBNjQIUB8wYEj3PnccDWI1ZhZjOpzmRy5PlYvWCLA=s2560" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjYBurfNb2SwsistED_IZpPQvtjfFyWzpt8gmNMTGaH8vD3chYDe2Kk2Mhq5G1IJYhdipQ6rt4g3ssKQ1o55Mm9ae-YZqenNpvCMCxFvNSamK81VAchDkUrUq1hEJVaPZ4vs7u0vi-ddrtE0VRRNUBNjQIUB8wYEj3PnccDWI1ZhZjOpzmRy5PlYvWCLA=s320" width="240" /></a></span></div><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br />The main course was sinful, Slow Cooked and Roasted Waygu Short Ribs with Duck Fat-Whipped Root Vegetables and Snow Pea-Wild Mushroom <a href="https://en.wikipedia.org/wiki/Escabeche#:~:text=Escabeche%20is%20the%20name%20for,%2C%20citrus%2C%20and%20other%20spices.">Escabech</a>e A Spanish preparation that uses vinegar to provide a vinaigrette with a nice bite. This was combined with an Iberian Chorizo Demi-Glace. The dish was rich beyond comprehension, the Beef was very tender and when you broke it down and combined it with the Purée and the Snow Pea and Mushroom Vinaigrette salad it combined a texture and flavor bomb that stuck to your palette for many hours. The main course was paired with a 2019 Petit Syrah from Robert Biale Vineyards. As you can see from the picture this was a substantial dish that was very rich and satisfying. This is the type of dish you want to have on a cold evening, a very satisfying comfort food meal. I really liked this dish, combined with the Duck we all walked away feeling like we had just had two great entrées.</span><p></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left; text-size-adjust: auto;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg0fdyWcp7Y9-D5mktBNd-pk_q4aLblM4hCf5JQlB_NXzUXOLpfhORfpeE7UpDOfBVQTMhQv2nDAYsD-lYodJz_iqTmWgVxuuAs8jQiESoRlDRW2HDvmTKQ1Ayp6LfD5C0f6FEAXaku_E1qFUvvB3JpXN1QSlMYK5wRP9uZZmrVSE9TftjQmI4ZT1O_gQ=s2560" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2560" data-original-width="1920" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEg0fdyWcp7Y9-D5mktBNd-pk_q4aLblM4hCf5JQlB_NXzUXOLpfhORfpeE7UpDOfBVQTMhQv2nDAYsD-lYodJz_iqTmWgVxuuAs8jQiESoRlDRW2HDvmTKQ1Ayp6LfD5C0f6FEAXaku_E1qFUvvB3JpXN1QSlMYK5wRP9uZZmrVSE9TftjQmI4ZT1O_gQ=w150-h200" width="150" /></a></div><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">The evening was completed with a beautiful Chocolate Caramel Dessert that had a self-serve shot of Bourbon Syrup and a flight of four Rabbit Hole Bourbons and Rye. <br /></span><p></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left; text-size-adjust: auto;"><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiOyIsrmT2OqRIw1mJT5L8PyLFGjD1RKMHkhch693hPwrwwAZPllb32EwGL_sI2MHs1GQ4GOMV-7tjtAvuJT2AyFRIIzfH4uUGtLYNEA0EyaAeHziWdPOu0rSwV8zWl_lTBoxWA1o4ngIcuxx9nBbm13wwgREc8JoqEB0lnDS5QfRlN7TrK_6uTOP5Hhg=s2560" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="2560" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiOyIsrmT2OqRIw1mJT5L8PyLFGjD1RKMHkhch693hPwrwwAZPllb32EwGL_sI2MHs1GQ4GOMV-7tjtAvuJT2AyFRIIzfH4uUGtLYNEA0EyaAeHziWdPOu0rSwV8zWl_lTBoxWA1o4ngIcuxx9nBbm13wwgREc8JoqEB0lnDS5QfRlN7TrK_6uTOP5Hhg=s320" width="320" /></a></span></span></div><span style="font-family: inherit; font-size: 11pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><br />Wow is the best way to summarize this Food Event, 150 people 50+ awesome servers and hosts, 2 great Chefs at a classic Santa Fe Venue. This combined with an amazing tasting menu that was focused on expertly preparing quality meats and vegetables and combining it with the best spirits and wines possible and infusing classic Santa Fe flavors. I am hoping that the James Beard Foundation includes our great City of Santa </span>Fe in 2023.</span><p></p></div><p dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-size-adjust: auto;"><br /></p><p><br /></p>topcheftrailhttp://www.blogger.com/profile/04019220298115553722noreply@blogger.com132 W Water St, Santa Fe, NM 87501, USA35.6865791 -105.94058997.3763452638211575 -141.09683990000002 63.996812936178848 -70.7843399tag:blogger.com,1999:blog-2806502010672389324.post-65003295055805620212021-12-27T13:58:00.001-08:002021-12-27T13:58:57.191-08:00Christmas Eve in Santa Fe Farolito Walk and Dinner at Geronimo<div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg05VMiEiHZkAcOwllSTN6jE-gOrZAw74GOmQUR77hE1i4POe1timrCYi_Sws5TpcvutmJMQHYdi3kVv3XvT3uZbnwYXTU92ql2d_jpjBNgw0mM5HbeVLnO77-T0aoH53OwZgrtabFEfzW7vayHRsbNP_M8yjbD12Ys-mkjGHYmYqsyHPm6qufaSlXFOw=s2592" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="1944" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEg05VMiEiHZkAcOwllSTN6jE-gOrZAw74GOmQUR77hE1i4POe1timrCYi_Sws5TpcvutmJMQHYdi3kVv3XvT3uZbnwYXTU92ql2d_jpjBNgw0mM5HbeVLnO77-T0aoH53OwZgrtabFEfzW7vayHRsbNP_M8yjbD12Ys-mkjGHYmYqsyHPm6qufaSlXFOw=s320" width="240" /></a></div><br />This is our first Christmas in Santa Fe as a resident, although we have spent a few Christmases here as vacationers in all the previous Christmas holidays this was going to be my first time walking Canyon <span style="font-size: 11pt;">This is our first Christmas in Santa Fe as a resident, although we have spent a few Christmases here as vacationers in all the previous Christmas holidays this was going to be my first time walking Canyon Road and view the holiday celebrations Santa Fe style. To coincide with the Farolito walk we planned this year Christmas</span><span style="font-size: 11pt;"> Eve dinner at <a href="https://www.geronimorestaurant.com/">Geronimo</a> as a special treat.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">The weather created a lot of anxiety on the 24</span><sup>th</sup><span style="font-size: 11pt;">, the rain started at 6am and it just continued throughout the day, we were nervous that not only would we have a hard time parking but the festivities would be dampened by the rain (pun intended).</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;"> </span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjWqLuLxBdx_zyIlcJlOjGNWLEEUAKm1wp-kP5TQcaSKxeZ3qu48KXP6eTNzTclvRpKyDSii00YohwJ3g_gaNE32MiO8nJErQ2p_85ffErb-m7GGVuyW_eomo9_O1zgSsB1Pnp_p3eRO3JUCiG3CokP9t5eq6yYXQHnj75p9gjx1Lk7nSDaHeiOo_f_cQ=s2592" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2592" data-original-width="1944" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEjWqLuLxBdx_zyIlcJlOjGNWLEEUAKm1wp-kP5TQcaSKxeZ3qu48KXP6eTNzTclvRpKyDSii00YohwJ3g_gaNE32MiO8nJErQ2p_85ffErb-m7GGVuyW_eomo9_O1zgSsB1Pnp_p3eRO3JUCiG3CokP9t5eq6yYXQHnj75p9gjx1Lk7nSDaHeiOo_f_cQ=w150-h200" width="150" /></a></div></div><div><p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in; text-size-adjust: auto;"><o:p></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in; text-size-adjust: auto;">To relieve some of the stress we made a decision to go down early and grab a Hot Toddy at Joe’s Tequila Bar at The Inn at Alameda. Joe’s Tequila Bar is a new addition to the Hotel and is one of our go to places to start the evening off in Santa Fe. Their Manager Corey and Bartender Tabitha are always great hosts and they pour a great drink at a great value while making you feel right at home. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in; text-size-adjust: auto;">After our holiday drinks we started up Canyon Rd. the rain had stopped and the crowds were out enjoying the Christmas and Holiday spirit. There was no shortage of great entertainment from traditional Russian Music to Christmas Carols and good old fashioned Country, combined with farolitos, small pinion luminarias and beautiful holiday light displays on our walk up Canyon to Geronimo was a great Santa Fe holiday experience.<o:p></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in; text-size-adjust: auto;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div>We made it there right in time for our 7:30 reservation and they put us exactly where I had requested next to one of the Kivas in the back of the restaurant where it was warm and cozy. The restaurant was very busy the staff was very welcoming making us feel at home as soon as we walked in.<o:p></o:p><p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in; text-size-adjust: auto;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiSsRsYxZMAZSdV08TqjVBC0rbkO4gEByO7oaToSYsNEOUMmFKIlfyMzwjGzcrVv0ff2Gof6TFkBIHjM7Avie5TnLRpcqBaJBFIPBm7hRMNm-1rgFqhgayjqiItjAHvILy6ed6tgJVCoT7J7fyY4eJxXkGff8PolXB7bw9VQGpeHe77fOpLoZq5HfJg3w=s2592" imageanchor="1" style="clear: left; float: left; font-family: "Times New Roman"; font-size: medium; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2592" data-original-width="1944" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEiSsRsYxZMAZSdV08TqjVBC0rbkO4gEByO7oaToSYsNEOUMmFKIlfyMzwjGzcrVv0ff2Gof6TFkBIHjM7Avie5TnLRpcqBaJBFIPBm7hRMNm-1rgFqhgayjqiItjAHvILy6ed6tgJVCoT7J7fyY4eJxXkGff8PolXB7bw9VQGpeHe77fOpLoZq5HfJg3w=w150-h200" width="150" /></a>The menu for the evening was Prix Fixe and had many of their signature items including some holiday specials available. We started the evening with a cocktail while looking at the great selection on the Christmas Menu. I had the Chocolate Martini and JoAnn had the Cosmopolitan. I am a late bloomer and just started making and drinking martinis, this martini expanded my martini appreciation by making a serious drink a lot more fun. Our server Aaron was a pleasure we found out he also is the bartender, he was always there at the right time to answer questions and his support staff kept the water glasses full and made sure your table was perfect for each course. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in; text-size-adjust: auto;">My wife and I divided and conquered by ordering dishes that were different so we could both sample each other’s. We started with soup, I had the Lobster Bisque and she had the Veal Consommé with Short Rib Dumplings. The best part of having soup at Geronimo is the presentation of the liquid pour over for foodies like me that want to share the experience with their friends on Instagram. This was a great start to an evening of fantastic food and presentation. <o:p></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in; text-size-adjust: auto;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhP8iVBHHJGstCzzL8820q85FeI1v98HBfQnmpAWHun1PA7eAX2XNualH4ny26eAArRofHdhNtQyHnRzrRxyXbiRvDzmS_NwWnOhiVq4FpLE47BZ6VvFEk5fTjqWuG9q-0w7ABfJWtFm2Dj1tVd7okqt3ofoZPNkq2f6S50fdqSFvJKhtQq1LiI_PjFWQ=s2592" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="1944" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEhP8iVBHHJGstCzzL8820q85FeI1v98HBfQnmpAWHun1PA7eAX2XNualH4ny26eAArRofHdhNtQyHnRzrRxyXbiRvDzmS_NwWnOhiVq4FpLE47BZ6VvFEk5fTjqWuG9q-0w7ABfJWtFm2Dj1tVd7okqt3ofoZPNkq2f6S50fdqSFvJKhtQq1LiI_PjFWQ=w150-h200" width="150" /></a></div><br />The next course I had the Macaroni stuffed with Ox Tail in a Foie Gras and Truffle gravy and JoAnn had Wild Mushroom and Truffle Risotto with Capers. My dish was so good I ordered more bread just to sop up the Foie Gras gravy, this dish was rich, flavorful and creative and reminded me of a similar meal at Lasserre in Paris. JoAnn loved her Risotto, everything was so fresh and the capers provided a briny bite that brought the dish together. After the First course we stuck with the same cocktails to take us into the main course<o:p></o:p><p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in; text-size-adjust: auto;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhFDzKxDKa_4rc3jHXBXaHX1RhlFijnHn8zZd0sM6m2c5YzKx9rv7HhuD0YZLFaE7lt3_XhC-2fkO8iDy1GC9qBdwOg1-1AJ3Y3xFFiEI6a3QfLzD9LZpzDNev9PL1IGtGYIVx4ddv18IzW3fe-bMRTKabSex9qXSwEitkFEWKDc7p8zvHQzb4aBIeXww=s2592" imageanchor="1" style="clear: right; float: right; font-family: "Times New Roman"; font-size: medium; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="2592" data-original-width="1944" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEhFDzKxDKa_4rc3jHXBXaHX1RhlFijnHn8zZd0sM6m2c5YzKx9rv7HhuD0YZLFaE7lt3_XhC-2fkO8iDy1GC9qBdwOg1-1AJ3Y3xFFiEI6a3QfLzD9LZpzDNev9PL1IGtGYIVx4ddv18IzW3fe-bMRTKabSex9qXSwEitkFEWKDc7p8zvHQzb4aBIeXww=w150-h200" width="150" /></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEglmDg8sTVayjWa0RUqu1v1wu57uYQbsTmNhWB9xHkPIcTIEfo3c6kF3E70EYZjs39Kk_tliRCvyCvA4oZCdZMXN_2nb7V8maQmZfLU04sKqwE2kKFB7O-XWNMv7q160ucQKM_X3UndnHvtEBgxxE_wiNVXOiwkGKOqFJTu6D_j20qG6x_mTbzEl5zGQQ=s2592" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2592" data-original-width="1944" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEglmDg8sTVayjWa0RUqu1v1wu57uYQbsTmNhWB9xHkPIcTIEfo3c6kF3E70EYZjs39Kk_tliRCvyCvA4oZCdZMXN_2nb7V8maQmZfLU04sKqwE2kKFB7O-XWNMv7q160ucQKM_X3UndnHvtEBgxxE_wiNVXOiwkGKOqFJTu6D_j20qG6x_mTbzEl5zGQQ=w150-h200" width="150" /></a></div>One of my favorite dishes is Sea Bass in a Miso broth, Geronimo has a Green Miso recipe with Ramen noodles and Truffle, so this was an easy choice for me, I have had a similar preparation of Sea Bass in Del Mar and Seattle and loved it both times. Joann ordered the Locally provisioned Rack of Lamb with Corn Polenta, roasted Leeks and a Merlot Lamb reduction, we eat Red Meat on special occasions so this was a great treat. The Sea Bass was cooked perfectly firm on the outside and moist on the inside with the Green Miso Broth and Bok Choy it was not only very beautiful but it was delicious and as a added bonus it was healthy. JoAnn’s Rack of Lamb was cooked a perfect medium rare and was so tender it literally did melt in your mouth. I was lucky enough to get one of the lamb rib bones and I can still remember how it tasted when it hit my tongue. It was tender, it had just the right amount of fat to coat the tongue and the seasoning with the Merlot reduction was perfection.<o:p></o:p><p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in; text-size-adjust: auto;"><o:p></o:p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in; text-size-adjust: auto;"><span style="font-size: 11pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: 11pt;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhFHRhx4eOVI-R2rj2iW9ZyWOVVPHZa6rEVtrOj_EzxfydR0-7yVEftmTEUWenrHeccuhUDGO5un6YniZddTlqjg4qiTFSKilzZ2dbLn18H_I4Ivy7tpx7dxcH9QFVVYLBGw-HK-RgXRCfIQkWeQ69iQHKU7XKBFvlyGcZdPoaMKo2mlagUj7OgjnLB7Q=s2592" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2592" data-original-width="1944" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEhFHRhx4eOVI-R2rj2iW9ZyWOVVPHZa6rEVtrOj_EzxfydR0-7yVEftmTEUWenrHeccuhUDGO5un6YniZddTlqjg4qiTFSKilzZ2dbLn18H_I4Ivy7tpx7dxcH9QFVVYLBGw-HK-RgXRCfIQkWeQ69iQHKU7XKBFvlyGcZdPoaMKo2mlagUj7OgjnLB7Q=w150-h200" width="150" /></a></span></div><span style="font-size: 11pt;"><br />But wait we had one more course dessert, fortunately I knew this was going to be a fantastically rich meal and I had ordered the cookies dessert to go and we split the Toffee Cream Brûlée.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">It was just about this time we started taking to the folks at the next table who had come down from Taos to enjoy Christmas.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">They had moved to Taos several years back to start their new adventure.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">We were able to end the evening having a great conversation and enjoying the very rich and creamy dessert. We do not go to Geronimo’s often because it is a special treat for us.</span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;"> </span><span style="font-size: 11pt;">The meal and the evening will be remembered for a long time because of the Farolito walk, the great food and service at Geronimo’s and the awesome atmosphere and experience spending the holiday evening with my wife JoAnn.</span><span style="font-size: 11pt;"> </span><p></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in; text-size-adjust: auto;"><br /></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in; text-size-adjust: auto;"><br /></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in; text-size-adjust: auto;"><br /></p><p class="MsoNormal" style="-webkit-text-size-adjust: auto; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in; text-size-adjust: auto;">T</p></div>topcheftrailhttp://www.blogger.com/profile/04019220298115553722noreply@blogger.com724 Canyon Rd, Santa Fe, NM 87501, USA35.680527 -105.92539677.3702931638211524 -141.0816467 63.990760836178843 -70.7691467tag:blogger.com,1999:blog-2806502010672389324.post-47438086466536224272021-11-15T06:40:00.005-08:002021-11-15T06:43:20.875-08:00After 2 Years Starting again with a Michelin Star Restaurant Boka in Chicago<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FZzHAWowczw/YZGdX_pBpNI/AAAAAAABD4o/csiOrV5allgfWIeu8beH9vwyj6eUjNlMwCLcBGAsYHQ/s2048/PXL_20211112_035056119.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-FZzHAWowczw/YZGdX_pBpNI/AAAAAAABD4o/csiOrV5allgfWIeu8beH9vwyj6eUjNlMwCLcBGAsYHQ/w261-h320/PXL_20211112_035056119.jpg" width="261" /></a></div>Since everyone blames all woes on COVID I will blame my lack of activity here for the same reason. Kind of lame but it was true that restaurants became mostly take out only. My writeups depend on the whole experience, Food, Service and Atmosphere. Anyway I had the opportunity to go to a great restaurant city and had an excuse to entertain one of our great clients so why not go to a multiple nominated James Beard Award and a 9 year Michelin Star restaurant to have a great meal. So <a href="https://www.bokachicago.com/" target="_blank">Boka</a> was it.<br /><p></p><p>Boka Chicago is part of the Boka Restaurant Group owned by <a href="https://www.bokagrp.com/kevin-boehm">Kevin Boehm</a> who is partnered with <a href="https://www.bokagrp.com/lee-wolen">Chef Lee Wolen</a>. The restaurant has maintained a level of excellence with multiple awards nationally and locally. Anyone who understands the rigor that is required to maintain a Michelin Star recognizes that this Chef is beyond outstanding. I once saw an Interview with Daniel Baloud at a NYT Talk and he described th level of effort, and dedication to quality that is require to obtain and maintain a <a href="https://www.finedininglovers.com/article/what-are-michelin-stars">Michelin Star</a>.</p><p>We were a group of 4 and all of us were very excited to go here for a great dining experience. Boka is on North Halsted the entrance is super inviting as you walk through a little garden into a very warm and cozy environment. The decorations are eclectic with a variety of thought provoking art. Our host for the evening was Augustus and our first difficult choice of the night was to choose from the very strong Entrée Menu or to be daring and go for the 8 course tasting menu. Our group was unfazed and unanimously chose the tasting menu and why wouldn't you want to try the all star lineup and get a taste of what the chef considers their best. The tasting menu has an option with wine pairing and 2 of us went that way and 2 of us wanted to sample their very intriguing cocktail menu. I will not go into too much depth here but the cocktails used ingredients like Tamarind, Curry, Serrano Peppers and other exotic ingredients.</p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-4xIuJbtns3I/YZGdo8wbwlI/AAAAAAABD4w/WEdVqwbaFJcBDKhtKW5_WRu7qLD3k63XgCLcBGAsYHQ/s2048/PXL_20211112_005407986.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://1.bp.blogspot.com/-4xIuJbtns3I/YZGdo8wbwlI/AAAAAAABD4w/WEdVqwbaFJcBDKhtKW5_WRu7qLD3k63XgCLcBGAsYHQ/w150-h200/PXL_20211112_005407986.jpg" width="150" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Creamy Caviar</td></tr></tbody></table><p></p><p>First course was a combination Celery Root, Dill Honey Nut Squash Puree topped with <a href="https://caviarlover.com/blog/kaluga-caviar-explained/">Golden Kaluga Cavia</a>r and some Buckwheat and Nori to provide some crunch. I always have anxiety about eating Caviar but Golden Kaluga is some of the finest in the world and combined with the puree it created a silky creamy, slightly salty and buttery bite with a little crunch from the buckwheat. This was paired with a <a href="https://www.oleobrigado.com/wine/483-naveran-brut-vintage">Naveran Cava Sparkling Wine</a>. This was a great way to start. <br /></p><p>Course two was built on Live Diver Scallop with infused Concord Grapes, Pear and thinly sliced Radish with a gentle pour of a pink liquid with a slight vinegar taste that brought some color to the scallop. Again always a little apprehensive of raw Scallop but being prepared perfectly the dish although not as memorable as the others really delivered a great light and delicate taste. I especially enjoyed the juicy grape. This dish was paired with a <a href="https://www.skurnik.com/producer/kruger-rumpf/">Kruger Rumpf Riesling</a>. </p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-G2ghP1FS-ok/YZGeDzSQjLI/AAAAAAABD5A/buyibm2SAroyprhM2S8D2aDNKGee9t7OQCLcBGAsYHQ/s2048/PXL_20211112_013206473.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://1.bp.blogspot.com/-G2ghP1FS-ok/YZGeDzSQjLI/AAAAAAABD5A/buyibm2SAroyprhM2S8D2aDNKGee9t7OQCLcBGAsYHQ/w150-h200/PXL_20211112_013206473.jpg" width="150" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Matsutake Soup</td></tr></tbody></table><br /><p></p><p>Course 3 was one of my favorites because it was rich and the bite of a burnt piece of Ginger made a great but compatible contrast. The dish was <a href="https://www.justonecookbook.com/matsutake-mushroom/">Matsutake Mushroom Soup</a> I had not had this before but it was so delicious I could have it many times over. The broth was roasted chicken with Kombu and the burnt ginger provided the sweet and heat. What a great dish simple but delicious. The beauty of this tasting menu is that the quality of the ingredients and expense of each makes the experience extremely special. This dish was paired with a <a href="https://www.skurnik.com/sku/cremant-du-jura-domaine-rolet-3-2-2-2/">Domaine Rolet Cremant Du Jura</a> (Sparkling Wine)</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-sg4XTmCo0Rs/YZGeT2xSG5I/AAAAAAABD5I/JNL91A28-i4F6nhpthBtSFnbmcp3OJpJQCLcBGAsYHQ/s2048/PXL_20211112_015759970.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://1.bp.blogspot.com/-sg4XTmCo0Rs/YZGeT2xSG5I/AAAAAAABD5I/JNL91A28-i4F6nhpthBtSFnbmcp3OJpJQCLcBGAsYHQ/w150-h200/PXL_20211112_015759970.jpg" width="150" /></a></div><br />We are now an hour in we have had some great pre Entrée courses and now comes the time to get into some really exotic proteins from around the world. The first was Tasmanian Ocean Trout with celtuce, black trumpet mushrooms and brown butter. Ocean Trout is orange like pink but much leaner and firmer this was a good dish again high quality ingredients paired well. The wine was <a href="https://www.beckywasserman.com/domaines/guiberteau/#.YZJu42DMKUk">Domaine Guiberteau</a>. <p></p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AwWklHzM5rA/YZGenmSIbpI/AAAAAAABD5o/CqJWZ0vY07ILiNbho2sXYD3NvCoiMa3awCLcBGAsYHQ/s2048/PXL_20211112_021920863.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://1.bp.blogspot.com/-AwWklHzM5rA/YZGenmSIbpI/AAAAAAABD5o/CqJWZ0vY07ILiNbho2sXYD3NvCoiMa3awCLcBGAsYHQ/w150-h200/PXL_20211112_021920863.jpg" width="150" /></a></div><p></p><p></p>This course was my favorite it was a <a href="https://www.dartagnan.com/dartagnan-rohan-duck-whole/product/FDUPA006-1.html">Dry Aged Rohan Duck </a>with a plum sauce and a roasted shallot. The skin was crispy like a suckling pig skin with a wonderful salty seasoning. The duck was perfectly cooked and so tender and was combined with a wonderful plum sauce that was both sweet and tiny bit sour. I will remember this dish for quite a long time the skin was rendered to a point where it became a crackling and a separate addition to the duck breast. Almost a 2 for 1 treat. This is a new breed of duck which is a combination of a Mallard and Pekin Duck it is bred at D'Artagnan Farms in the Catskills of New York.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LbopfpTUfn0/YZGeVOFM_7I/AAAAAAABD5U/fDpDk5d17dYwuuGNMEd_sHc8wg2uP2ChQCLcBGAsYHQ/s2048/PXL_20211112_023802690.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://1.bp.blogspot.com/-LbopfpTUfn0/YZGeVOFM_7I/AAAAAAABD5U/fDpDk5d17dYwuuGNMEd_sHc8wg2uP2ChQCLcBGAsYHQ/w150-h200/PXL_20211112_023802690.jpg" width="150" /></a></div><p></p><p>The last Entrée course was Roasted Venison and Cabbage, with a honey Crisp and Cardamom sauce. The Venison was cooked to perfection and very tender and the sauce highlighted the meat. We all enjoyed this dish because it was simple but elegant. It was paired with a <a href="https://mollydookerwines.com/">Mollydooker 2018 Cabernet Sauvignon</a>. It was a great bite just before the dessert round.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_3vr8n2ispY/YZGe3QUol2I/AAAAAAABD5w/3q7nzpAm3OoQ0ysB4oARxrhbpg0Fg4cYACLcBGAsYHQ/s2048/PXL_20211112_030741558.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://1.bp.blogspot.com/-_3vr8n2ispY/YZGe3QUol2I/AAAAAAABD5w/3q7nzpAm3OoQ0ysB4oARxrhbpg0Fg4cYACLcBGAsYHQ/w150-h200/PXL_20211112_030741558.jpg" width="150" /></a></div><br />There were 2 desserts the highlight was Hazelnut Ice Cream with Dark Chocolate Sauce, Hazelnuts and Puffed Grains. This was awesome bowl licking good. It was a great way to wrap up dinner. <p></p><p>Boka is a must go when visiting Chicago either way you go A la Carte or Tasting Menu you will have great Service and Food. The tasting menu comes with a variety of chocolates and a to go breakfast bread that is delicious with you next morning coffee.</p><p><br /></p>topcheftrailhttp://www.blogger.com/profile/04019220298115553722noreply@blogger.com1729 N Halsted St, Chicago, IL 60614, USA41.9135551 -87.648010319.170655984305377 -122.8042603 64.656454215694623 -52.491760299999996tag:blogger.com,1999:blog-2806502010672389324.post-42100732512045094562019-12-02T17:23:00.003-08:002019-12-02T18:36:17.955-08:0040th Anniversary Weekend Celebration NYC<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Festive Decorations at JoJo</td></tr>
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<a href="https://1.bp.blogspot.com/-9FwLEWHHPyQ/XeWUGh-5vgI/AAAAAAAAtek/EUt_4qzdjWAcUiFXVKBbqEwKMOBdWvYSgCKgBGAsYHg/s1600/00000PORTRAIT_00000_BURST20191109114625565.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-9FwLEWHHPyQ/XeWUGh-5vgI/AAAAAAAAtek/EUt_4qzdjWAcUiFXVKBbqEwKMOBdWvYSgCKgBGAsYHg/s200/00000PORTRAIT_00000_BURST20191109114625565.jpg" width="150" /></a>November 10, 1979 we were married in Newport Beach, CA and honeymooned in Hawaii. Well 40 years later and a lot of trips all over the world eating the best food and drinking great wine we picked to spend our 40th in NYC. Why NYC? We had not been there together in over 5 years, there is a lot to see, eat and drink and we were assured to get an opportunity to eat at World Class Restaurants.<br />
We stayed at the <a href="https://www.marriott.com/hotels/travel/nycma-ac-hotel-new-york-times-square/?scid=bb1a189a-fec3-4d19-a255-54ba596febe2">AC Hotel, Times Square</a> which is part of the Marriott family. The AC is in a great location to catch the subway or to get around on foot. The hotel is definitely designed for a younger spirited person with a contemporary look and an upbeat Bar and Restaurant including a spectacular rooftop bar.<br />
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We were there for 5 days and covered over 22 miles walking and over 100 miles on the subway and Lyft. Some of the great things in NYC is the Subway, some people have the perception that it is dirty or dangerous, on the contrary it is safe and the fastest way to get around bar none. On Saturday we spent the morning at the <a href="https://www.moma.org/">MOMA</a> to see the new addition to the museum. After several hours looking at all the contemporary art exhibits we took the Subway downtown to the Flatiron district to grab lunch at abcV which is located is in the ABC Carpet on E19th,<br />
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<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;">abcV Dosa</td></tr>
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<a href="https://www.abchome.com/dine/abcv/">abcV</a> is one of <a href="https://en.wikipedia.org/wiki/Jean-Georges_Vongerichten">Chef Jean-Georges Vongerichten</a> many terrific restaurants in NYC and one of Three in in ABC Carpet. Chef Jean-Georges is a World Class Chef with 2 <a href="https://en.wikipedia.org/wiki/Michelin_Guide#Stars">Michelin Stars</a> and has won many Culinary Awards including 8 from <a href="https://www.jamesbeard.org/">James Beard Foundation</a>. Point is he is very talented and accomplished and best of all his restaurants are consistently great.<br />
The restaurants at ABC Carpet are all very popular and you want to make sure you have a reservation. abcV is Vegetarian and on a Saturday tends to be very busy but we lucked out and scored seating at the counter which if you are a foodie is the best place to sit. At the counter you get the entire epicurean experience specifically watching these great young chefs make the dish you are going to eat. There is great preparation and care that goes into each dish at fine dining restaurants.<br />
We started with the Smoked Fingerling Potatoes with Lemon and Herb Aioli. These were crisp, smokey and fresh the Aioli was yogurt based. This is a small plate so there is no guilt in eating these great crispy and smokey potatoes. For the main course we both picked the Dosa with Egg, Cheese and <a href="https://en.wikipedia.org/wiki/Sambal">Sambal</a>. A Dosa basically is a crepe that meets a burrito. This was a fantastic dish I made sure to have some extra Sambal. The art of eating a dish like this is to take very small bites and savor each and every chew.<br />
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<tr><td class="tr-caption" style="text-align: center;">JoJo</td></tr>
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On the way out we went through ABC Carpet and like usual JoAnn wanted more time to check out some of the fantastic home furnishings. I was busy updating Instagram posting my meal @topcheftrail and the alarm went off. Security was immediately there talking to him and and his wife, soon the manager came over and the discussion became joking and friendly. As they were talking I Realized it was Chef Jean-Georges. It took me a few minutes but I finally got up some guts and subtly interrupted and told him we were spending our 40th Anniversary having dinner at his first restaurant JoJo. He asked my name and the date and time of the reservation but honestly did not believe he would remember.<br />
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The big evening has come and we have a reservation at <a href="https://www.jojorestaurantnyc.com/">JoJo</a> which is Chef Jean-Georges first restaurant in 1991. It's success launched Chef JGV's fine dining restaurant dynasty. <br />
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JoJo's is a small restaurant which has been recently updated. The front entry was decorated with all the Fall harvest colors with <br />
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<tr><td class="tr-caption" style="text-align: center;">Wonderful Lamb Shank</td></tr>
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flowers and multi-color pumpkins. the restaurant is located in an exclusive residential neighborhood on the Upper East Side on 64th Street. It is very popular with both locals and tourists and reservations are recommended. </div>
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Once sat our server Natasha came over to welcome us and started us thinking about cocktails. Natasha was with us all evening and was great throughout the meal. </div>
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We started the meal with two of their great cocktails JoAnn had the Vodka Thyme Lemonade that she just loved. and I had the Ginger <br />
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<tr><td class="tr-caption" style="text-align: center;">Playboy in the House</td></tr>
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Margarita. I love Ginger but never had it in a Margarita, it was served in a Playboy tumbler and it tasted terrific. Ginger and Lime is one of the great taste combinations. </div>
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For dinner we ordered the 2017 <a href="https://chapter24vineyards.com/">JGV Pinot Noir made by Chapter 24 in Dundee, OR</a>. Pinots from Willamette Valley are some of the best in the world and Jean-Georges had decided to put his name on a very good one. This wine was so good I ordered a case of a similar vintage from Chapter 24's representative <a href="https://rosearrowestate.com/">Rose and Arrow Estate</a>.<br />
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<tr><td class="tr-caption" style="text-align: center;">The Best Salad with Green Chile</td></tr>
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We both ordered the Warm Three Grain Salad with Mushrooms, <a href="https://en.wikipedia.org/wiki/Delicata_squash">Delicata Squash</a> and Green Chile Dressing. We agreed that this is a salad that we have never even had something that resembled the quality and fine taste this had. It was important to eat it as slow as possible just to savor every bite.<br />
Each day JoJo has a daily classic, a dish which has been made famous by Chef. It was Sunday and to my pleasure it was an Alsatian Lamb Shank <a href="https://en.wikipedia.org/wiki/Baeckeoffe">Baeckoffe</a> which is slow cooked in a Dutch Oven, before serving the present it to you in the dish and let the steam and the fragrance give you a preview of coming attractions😀. I love lamb shanks and this did not let me down it was tender and seasoned to perfection. Again I took my time to enjoy the entire dish one bite at a time.<br />
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JoAnn had the Roasted Black Sea Bass, Spiced Egg Plant, Fingerling Potatoes and Cucumber Salad. Black Sea Bass is a delicacy of fish, this was perfectly roasted and <br />
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<tr><td class="tr-caption" style="text-align: center;">Beautiful Black Sea Bass🐟</td></tr>
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with a beautiful crispy skin and moist white meat. The perfect dish. As you see in the pictures these are not small plates they are very substantial and filling. Our Pinot paired extremely well with both our dishes.<br />
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<tr><td class="tr-caption" style="text-align: center;">2017 JGV Pinot</td></tr>
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So far this was the best choice we could have made for our special evening. The service was amazing, we had enjoyed our wine and excellent meal but it was our big anniversary night and they did have Carrot Cake so we could not resist. Bummer, by the time we ordered they had run out so we picked a Butter Scotch Pudding with Caramel Creme Fraiche and Sea Salt. Sounds Sinful!<br />
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<tr><td class="tr-caption" style="text-align: center;">Anniversary Carrot Cake</td></tr>
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I will digress, during dinner we had met the Manager Andrea. I told her our story of running into Jean-George and shared our experience of abcV. Andrea is one of those employees that really loves her job Although the restaurant was busy she took some extra time getting to know us, both Natasha and Andrea really made the evening special.<br />
Oh Oh Surprise😍 they did have Carrot Cake which they brought out with the Butter Scotch Pudding. What are we to do, we were presented the best of 2 worlds, Carrot Cake and Butter Scotch Pudding. This was going to be a project and it took a while to even put a dent in these amazing desserts but we put a pretty big dent and left there feeling a little guilty.<br />
Overall at both restaurants the experiences although different were both great. Both had great service although Natasha and Andrea were the best, the food exceeded our expectations and the drinks were fun and tasty.</div>
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topcheftrailhttp://www.blogger.com/profile/04019220298115553722noreply@blogger.com160 E 64th St, New York, NY 10065, USA40.7650865 -73.9657053999999914.105618000000003 -115.2742964 67.424555 -32.65711439999999tag:blogger.com,1999:blog-2806502010672389324.post-68857722140244763732019-11-23T12:57:00.003-08:002019-11-23T12:57:47.413-08:00Birthday Bash in the Bay Area<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">McFarland Springs Trout at Petit Crenn</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The Palace Hotel </td></tr>
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Both of us were born in October and we try to celebrate our big Birthday nights at a great restaurant and if we have the time out of town in a great city. This year we picked San Francisco a city known for its beauty, food and wine. Being a big <a href="https://www.marriott.com/">Marriott</a> fan I picked a hotel that we had not stayed in, one that was spectacular and charming. <a href="https://en.wikipedia.org/wiki/Palace_Hotel,_San_Francisco">The Palace Hotel</a> was completed in 1875 and at the time was the largest and grandest hotel in the world. Although it was destroyed by fire during the great earthquake in 1906, it reopened in 1909. The highlight of this grand hotel is the glass dome that is covering what once was the entry garden for the hotel and it is made of 72,000 pieces of cut glass. On arrival we were upgraded upon our arrival due to 1000 nights we have stayed in Marriott properties to the Vice Presidential Suite. The room was over 1000 square feet and had a separate living room, it was quite spectacular.<br />
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One of the real fun things to do is to go to San Francisco's fantastic art museums but his trip we just became tourist and enjoyed places like <a href="https://en.wikipedia.org/wiki/Haight-Ashbury">Haight Ashbury</a> and <a href="https://en.wikipedia.org/wiki/San_Francisco_Ferry_Building">The Ferry Building and Food Market.</a> We also wanted to go bid goodbye to one of JoAnn's favorite stores Barneys that had just announced it was closing. Honestly we were working up an appetite to go to one of favorite Chefs, <a href="https://en.wikipedia.org/wiki/Dominique_Crenn">Dominique Crenn's</a> <a href="https://www.petitcrenn.com/">Petit Crenn </a>in the <a href="https://en.wikipedia.org/wiki/Hayes_Valley,_San_Francisco">Hayes Valley</a>. We have eaten with Dominique two times before at special events both hosted by <a href="https://moments.marriottbonvoy.com/">Marriott Bonvoy Moments.</a> She is a great global Chef with 3 Michelin Stars and many <a href="http://www.jamesbeard.org/">James Beard</a> awards. She is currently fighting cancer and we wish her our best and a speedy recovery.<br />
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<a href="https://1.bp.blogspot.com/-vo70sZmur4I/Xdmck8YZonI/AAAAAAAAtL8/jJBBftPBsbszboppUm7VEGfuI9uuGngSQCKgBGAsYHg/s1600/IMG_20191026_171731.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-vo70sZmur4I/Xdmck8YZonI/AAAAAAAAtL8/jJBBftPBsbszboppUm7VEGfuI9uuGngSQCKgBGAsYHg/s200/IMG_20191026_171731.jpg" width="150" /></a>Petit Crenn is one of 3 restaurants that Dominique has opened over the last 8 years, her flagship <a href="https://www.ateliercrenn.com/">Atelier Crenn has 3 Michelin Stars</a> which she is the only female chef who has accomplished this and among a handful of chefs globally. Pettit Crenn is in the Hayes Valley in San Francisco which is a gentrified area with young families and seniors sharing a open urban area that is a unique fantastic neighborhood. The restaurant is small and comfortable with both a chef counter and table seating it is very white and light which makes the art of the food stand out even more.<br />
<a href="https://1.bp.blogspot.com/-AiSyv6l-eIw/Xdmck83RkII/AAAAAAAAtL8/XWLNlNRDL3svapQK0Wj9tKqv11VTc0YWgCKgBGAsYHg/s1600/IMG_20191026_173044.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-AiSyv6l-eIw/Xdmck83RkII/AAAAAAAAtL8/XWLNlNRDL3svapQK0Wj9tKqv11VTc0YWgCKgBGAsYHg/s200/IMG_20191026_173044.jpg" width="150" /></a>We got there and our reservation was for the price fixed meal at the chefs counter. We like sitting there because at a great restaurant like Petit Crenn you get to see the finesse and care that it takes to make your meal. Our server was Mallory and she guided us through the meal and suggested that we would like the wine pairing option which we were all in on since it was the Birthday bash. <br />
We started with a Smoked Melon soup with <a href="https://en.wikipedia.org/wiki/Goug%C3%A8re">Gougere </a>which is a small cheese puff pastry which you could either put in the soup or dip. This was refreshing with both sweet and savory components, a good way to cleanse the palate and get ready for the evening.<br />
Next up was and Acorn Squash Custard topped Uni, Brown Butter and <a href="https://en.wikipedia.org/wiki/Nigella_sativa">Fennel Flowers</a>. I am not a huge Uni fan but somehow when combined together with the all the ingredients it super sizes your taste buds. This dish had some serious flavor components the most interesting was the Fennel Flower, this is like a anise/licorice bomb explosion in your mouth it was very pleasing.<br />
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<a href="https://1.bp.blogspot.com/-gAYlPcsTodw/Xdmcz2NQGvI/AAAAAAAAtMA/A_K2jigQnXUqGCkLE-XcTfZhRJC4IDa6ACKgBGAsYHg/s1600/IMG_20191026_175738.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-gAYlPcsTodw/Xdmcz2NQGvI/AAAAAAAAtMA/A_K2jigQnXUqGCkLE-XcTfZhRJC4IDa6ACKgBGAsYHg/s320/IMG_20191026_175738.jpg" width="240" /></a>As usual what was just fantastic is then overshadowed by another dish equally as satisfying. Leeks in Vinaigrette composed of Poached Leeks with <a href="https://recipes.latimes.com/recipe-leeks-with-oyster-emulsion/">Oyster Emulsion</a>, Horseradish and <a href="https://www.inaturalist.org/taxa/472002-Caulerpa-lentillifera">Sea Grapes</a>... yes Sea Grapes. This was a fun dish to eat because of all the different characteristics, The Sea Grapes are very tiny, the size of a rain drop tiny with a snap and a briny taste. I ate these one by one and honestly wanted to play with some more. This dish was paired with a fantastic <a href="http://www.elmolinowinery.com/store/detail?item=2017-rutherford-chardonnay">2017 El Molino Rutherford Chardonnay.</a><br />
Squid Ink Boudin with Shelling Beans, Grilled Zucchini and <a href="https://en.wikipedia.org/wiki/Borage">Borage Flowers</a>. <a href="https://en.wikipedia.org/wiki/Boudin">Boudin</a> is a blood sausage with out the blood and the casing most familiar with french/cajun cooking. In this case it is black because of the squid ink. This was a pretty dish and if served in a bigger quantity would be a great hearty stew meal.<br />
Now for the main dish <a href="https://www.tryfreshcatch.com/mcfarlandspringstrout">McFarland Springs Trout</a>, The meat was pink like Salmon but not as much oil, this was a beautiful dish. The trout had a lovely <a href="https://en.wikipedia.org/wiki/Sauce_vierge">Sauce Vierge</a> which brought out some exotic flavors <a href="https://www.quintodecimo.it/en/the-three-white-wines/">Quintodecimo Winery</a>.<br />
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It was accompanied with Trout Roe, Spring Onions and Potato. Trout has never been one of my favorites, I am more of a seafood eater than fresh water. I took a long time to savor every bit of the combined tastes of this meal. Look at the picture it is a beautiful dish. It was paired with an Italian white from the <br />
<a href="https://1.bp.blogspot.com/-NLzDmI-5P4w/XdmdETtJOlI/AAAAAAAAtME/-mNpvnZFfEUxsqMAHP9ePhfDToa7R48-QCKgBGAsYHg/s1600/IMG_20191026_185021.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-NLzDmI-5P4w/XdmdETtJOlI/AAAAAAAAtME/-mNpvnZFfEUxsqMAHP9ePhfDToa7R48-QCKgBGAsYHg/s200/IMG_20191026_185021.jpg" width="150" /></a>To top the evening off, dinner was finished with 3 desserts 2 planned and one a Birthday surprise. The first was a Cacao Sorbet isn't that the same as Chocolate ice cream, apparently not. It sat on a bed of Cacao fruits and nibs.<br />
<a href="https://1.bp.blogspot.com/-BX2k32jeOeQ/XdmdEf-5qBI/AAAAAAAAtME/ITUUaLdW8P4S11TT8b_WBrfK345Ku8EsQCKgBGAsYHg/s1600/IMG_20191026_194429.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-BX2k32jeOeQ/XdmdEf-5qBI/AAAAAAAAtME/ITUUaLdW8P4S11TT8b_WBrfK345Ku8EsQCKgBGAsYHg/s320/IMG_20191026_194429.jpg" width="240" /></a>Desert 2 was the surprise a Chocolate covered Chocolate Mousse with a Gold Coffee Bean on top.<br />
Desert 3 was an delicious Apple Torte with Juniper Ice Cream yum.<br />
Again the whole experience at Petit Crenn was awesome if you want great food, service and and exceptional evening Dominique Crenn will never disappoint you.<br />
There were a lot of plates and you have to assume it was very filling but keep in mind none of the plates are large they are perfectly sized so you can enjoy an exceptional treat.<br />
To top the night off we went to celebrate our birthday late evening at <a href="http://www.thebuenavista.com/home/home.html">Buena Vista for an Irish coffee </a>or two.<br />
<br />topcheftrailhttp://www.blogger.com/profile/04019220298115553722noreply@blogger.com609 Hayes St, San Francisco, CA 94102, USA37.7763433 -122.426545111.116874800000001 -163.7351361 64.4358118 -81.117954099999992tag:blogger.com,1999:blog-2806502010672389324.post-73869278348885018592019-11-17T13:49:00.001-08:002019-11-17T13:49:41.073-08:00Wine and Chile Weekend in Santa Fe<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Professional Drinkers and Eaters</td></tr>
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September is one of the best times of the year to go to Santa Fe and to celebrate the end of the summer. There is the best foodie event west of the Mississippi, the <a href="https://santafewineandchile.org/">Santa Fe Wine and Chile Festival </a> It is a celebration of great wine, great food, great chefs and the culmination a great festival at the <a href="https://www.santafeopera.org/">Santa Fe Opera</a>. This year we teamed up with friends and family to celebrate the event. We like to stay at <a href="https://www.laposadadesantafe.com/?gclid=CjwKCAiA_MPuBRB5EiwAHTTvMX3PDW5L2HINdJkajXTggYEI15tuJ822yxVaRVPGVBgMfAul6ZKX7BoCd3kQAvD_BwE">La Posada</a> because it is an elegant hotel with great ambiance and history that has a fantastic location and superb service<br />
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This year we decided to attend a Wine Dinner Event at <a href="https://eloisasantafe.com/">Eloisa</a> and join friends at the VIP section at the big Saturday festival at the Opera.<br />
I rolled into town and had just started my Weight Watchers (WW) diet so I was worried that i would succumb to a food coma over the 4 days we were there. But fortunately La Posada has a WW friendly breakfast menu so I was able to start the day with only burning a few points. Santa Fe in the beginning of the fall is crisp and full of color and for those of you that have never been it is one of Americas most beautiful and historic cities.<br />
Night one we went to one of our favorite spots <a href="http://paper-dosa.com/">Paper Dosa</a> this is a highly thought of Indian <br />
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<tr><td class="tr-caption" style="text-align: center;">Paper Dosa</td></tr>
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restaurant that focus's on Southern Indian Food and does it better than perhaps any restaurant in the US. If you go to Paper Dosa you have to have the Dosa. I went for the Green Chile Dosa with Sambar and Chutney. Sweet and Spicy! It was delicious, To accompany the Dosa you have to have an ice cold beer. Way to start our culinary adventure. BTW I stayed within my 41 WW points.<br />
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<tr><td class="tr-caption" style="text-align: center;">Typical Santa Fe sunset</td></tr>
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Several months back when we were visiting Santa Fe we made a reservation at Eloisa which is located at the first level of <a href="https://www.druryhotels.com/locations/santa-fe-nm/drury-plaza-hotel-in-santa-fe?sisearchengine=1743&siproduct=google_brand&gclid=CjwKCAiA_MPuBRB5EiwAHTTvMcKKG1_eURmlbPdmMl9KAujQceufiojHGM-ysd1LbaEOj_mzl_7pvxoCJcwQAvD_BwE">The Drury Plaza Hotel</a>. The menu is inspired by <a href="https://www.starchefs.com/cook/chefs/bio/john-rivera-sedlar">Chef John Rivera Sedlar </a>who focuses on South American influences to his cuisine. Wine and Chile Festival week host dozens of wineries partnered with Santa Fe's best restaurants, <a href="https://michaeldavidwinery.com/">Michael David Winery</a> was featured at Eloisa. None of us were that familiar with this winery but we were pleasantly surprised with the high quality of all their pairings and the pours were plentiful. This was not a dinner for a person on a diet so I took the night off. The meal started with crab canapes and a delicious cocktail. There were a lot of delicious small plates and I want to focus on my favorites <br />
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<tr><td class="tr-caption" style="text-align: center;">Lamb</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sea Bass</td></tr>
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Sea Bass on Risotto, the Sea bass skin was crispy and the fish was perfectly pan seared and was served on a lovely spinach and mushroom risotto with an Orange Buerre Blanc. The Sea Bass was served with a crisp Chardonnay Lodi. The second course was a smoked duck breast with a Bing Cherry demi on turnip puree with a side of heirloom carrots. this was served with a hardy Cabernet Sauvignon "Rapture". They were not through and brought out a New Zealand Lamb Chop, burgundy buerre rouge with Sweet potato succotash. This was served with the Lust Red Zinfandel Lodi. Everything was perfectly cooked, there was an abundance of great wine and drinks. We all rolled out of there 3 hours later stuffed to the gill and wobbling a little for a short walk back to La Posada.<br />
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<tr><td class="tr-caption" style="text-align: center;">Wine and Chile Festival Queens</td></tr>
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The big day had arrived for the Santa Fe Wine and Chile Grand Tasting. This year we met our friends the Doumas at the Aspen Vista Terrace which is the private VIP area. At the festival there are 75 restaurants serving unique tastes and 100 wineries serving their best pour. We had early access so I felt like Joey Chestnut and literally ran out to the best food venues. Geronimo, Restaurant Martin, La Casa Sena, Sazon, The Compound, Jambos, Amaya Arroyo Vino and many more. After i got my fill i then focused on some great wineries including Jordan, Duckhorn, Caymus, Schug Trinchero and many others. We had a great time we were all full within the first hour, I came to the conclusion there is no good strategy at these events almost all the food<br />
and wine is good so I proved to myself I am no Joey Chestnut. <br />
The Santa Fe Opera is a great location, unfortunately the owners of this festival have decided to move it. We will give the new location a try next yeartopcheftrailhttp://www.blogger.com/profile/04019220298115553722noreply@blogger.comSanta Fe, NM, USA35.6869752 -105.9377989999999835.4806132 -106.26052249999998 35.8933372 -105.61507549999999tag:blogger.com,1999:blog-2806502010672389324.post-78445642936485198822018-11-12T16:19:00.001-08:002018-11-12T16:34:17.972-08:00Big Birthday Celebration in Austin<div class="separator" style="clear: both; text-align: center;">
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I wanted to celebrate my wife's 39th birthday some where that she had not been to in a long time and that was Austin Texas. Austin has become one of the fastest growing cities in the US due to the many companies that have moved there and new companies that have spawned themselves out of UT and the demand for tech solutions. With growth comes great food. Ten years ago Austin was only really known for Barbecue and Tex-Mex. But today there are at least 10 restaurants with national attention and 25 more that are truly fantastic. With all those choices I went to my trusty James Beard award list and settled on <a href="https://barleyswine.com/">Barley Swine</a> whose <a href="https://barleyswine.com/about">Chef Owner is Bryce Gilmore</a> is a 2018 James Beard Semi-Finalist.<br />
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Since it was such a big night we went for the 10 course tasting menu and asked to be sat at the chef's counter to see all the action in the kitchen. My wife also paired each of the dishes with wine (Picture of menu at end with pairings) so I became the designated driver. <br />
Our server Cameron was a Barley Swine veteran and was very knowledgeable about the menu and the thought that went in to each of the dishes. Tasting menus require an open mind and you will have to eat something that you are not quite use to.</div>
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<tr><td class="tr-caption" style="text-align: center;">Squid Slaw, really</td></tr>
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We started with an <a href="https://en.wikipedia.org/wiki/Amuse-bouche">amuse-bouche</a> of <a href="https://en.wikipedia.org/wiki/Japanese_amberjack">hamachi</a> in a cold spicy tomato broth, fresh a good way to start the meal. I ordered a fun cocktail Thai One On made of gin, coconut milk and lemongrass it was perfect refreshing drink for the upcoming meal. While waiting for our drinks, another little nibble came to the table which was a play on the chicken and the egg, deviled egg on a chicken skin crackling. Deviled eggs definitely is not something I eat at all but your there, you try it, you love it, yumm.</div>
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Finally the first course came out Blue Claw Crab with shishito and <a href="https://en.wikipedia.org/wiki/Habanero">habanada</a>. It was a crab salad with slices of habanaro and a shishito gelato. It was cool, spicy, veggie, creamy, overall very tasty. Second course was a Squid slaw with avocado puree, cucumber and sesame sticks. Not often you see slaw and squid but it was another hit, especially like the sesame stick it added some texture and some roasted nuttiness. </div>
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Next was a shishito pepper stuffed with <br />
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<tr><td class="tr-caption" style="text-align: center;">Chef Nick overlooking the kitchen</td></tr>
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cheese and deep fried or a Fried shishito pepper tamale. You take some lime give it a squirt and pop it into your mouth. It was crunchy, medium spicy and creamy all at the same time, a really cool cooking idea. </div>
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Marinated shrimp was up next shrimp ceviche that becomes part of a shrimp salad with apple and lemongrass with a rye crisp to add texture and flavor.</div>
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As you can start seeing the entire menu is something you would never come up with yourself. I feel I am a creative cook, but honestly these ingredients put together change the dynamic of each component to make a very unique taste. This is when you know you are dealing with a great chef and team.</div>
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Next up, Red Snapper with mustard greens and basil that is then covered with<br />
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<tr><td class="tr-caption" style="text-align: center;">Miso Tea on snapper</td></tr>
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a steaming Miso tea. Not only is this a beautiful creation it is also what I would call performance cooking, where you take several components together and add another while table side to make an completely new dish. This is a 2 part dish where you first eat the fish then swirl the Miso tea and drink it. Very satisfying!</div>
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Time for another off menu amuse-bouche a bite spoonful filled with a shitake dumpling, shitake mushroom, watercress and other goodness. <br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-TIiEGeHWcjQ/W-oVc60ev5I/AAAAAAAAjak/hHh1Qd0lM-g4UV5S5HcFCHTNBdc41FFuQCKgBGAs/s1600/IMG_20181026_205056.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/-TIiEGeHWcjQ/W-oVc60ev5I/AAAAAAAAjak/hHh1Qd0lM-g4UV5S5HcFCHTNBdc41FFuQCKgBGAs/s200/IMG_20181026_205056.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushroom dumpling</td></tr>
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I <span style="text-align: center;">love dumplings but this took it to a new level with the mushroom and the creamy egg scramble all in a spoon bite.</span></div>
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Now we move into the bigger bites and we started with smoked quail with yogurt, quince and granola. I am not really a fan of eating quail but this was delicious. It was the second time we had it this year, the first time was when <a href="http://www.topcheftrail.com/2018/07/pdx-gourmet-weekend.html">Dominique Crenn served it at Beast</a> and now here we have it again just as good as the first time and add it with the granola you get a contrast in texture and an addition of some nuttiness. The yogurt and fruit served as a contrast in temperature which I think should be done more often. the quail was perfectly cooked and very easy to eat and enjoy.<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-w4X6NNJb3ag/W-oVnWMnd4I/AAAAAAAAjao/Y5Q0-IMirD8apVUzjkxmhWa1BRt_QdCAQCKgBGAs/s1600/IMG_20181026_205533.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-w4X6NNJb3ag/W-oVnWMnd4I/AAAAAAAAjao/Y5Q0-IMirD8apVUzjkxmhWa1BRt_QdCAQCKgBGAs/s200/IMG_20181026_205533.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked Quail</td></tr>
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We finished the main meal with Dry aged Akausha ribeye which I suspect was sous vide first then roasted. <a href="http://www.akaushi.com/akaushi-v-wagyu/">The Akausha beef</a> comes from the <br />
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<tr><td class="tr-caption" style="text-align: center;">Beef and Tater Tots</td></tr>
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Japanese brown cow, it is considered wagyu. Although it was very flavorful it was not as tender as I thought it would be. The dish came with deep Fried crisp tater tots that gave some texture and there was a bone marrow cream sauce. Overall a lot of meaty flavor very rich and tasty.</div>
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Not one but 2 desserts first was the Texas tarragon panna cotta with apple and cardarmom, I loved it! the second was Butternut mousse, mixed with oats and <a href="https://en.wikipedia.org/wiki/Fenugreek">fenugreek</a> ice cream. Fenugreek is an herb and i guess it has <br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-duCYiFwzfXk/W-oV4liW1dI/AAAAAAAAjaw/yNOzXIECxaU7XeL9qETLwphpzae7flF8QCKgBGAs/s1600/IMG_20181026_213055.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/-duCYiFwzfXk/W-oV4liW1dI/AAAAAAAAjaw/yNOzXIECxaU7XeL9qETLwphpzae7flF8QCKgBGAs/s200/IMG_20181026_213055.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fenugreek Ice Cream</td></tr>
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become trendy to use it in ice cream.</div>
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Barley Swine is well worth going just for a meal or to experience the Chef's counter and the tasting menu. It was great to celebrate another one of wife's 39th birthdays there, I think great food keeps her young.</div>
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<tr><td class="tr-caption" style="text-align: center;">The Reverend</td></tr>
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The night kept on going and we ended up at the Continental club for an amazing night of Rockabilly with <a href="https://en.wikipedia.org/wiki/The_Reverend_Horton_Heat">Reverend Horton Heat</a> and drinking spicy Dos Equis. We were 5 feet from the stage and the reverend put on an amazing show till 1 am. This guy had swagger!</div>
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<tr><td class="tr-caption" style="text-align: center;">the menu and pairings</td></tr>
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topcheftrailhttp://www.blogger.com/profile/04019220298115553722noreply@blogger.comtag:blogger.com,1999:blog-2806502010672389324.post-36885771280729377442018-11-11T12:38:00.003-08:002018-11-12T14:36:05.258-08:00San Diego North County Best Food Choices<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Campfire S mores table side</td></tr>
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We live in San Diego where for the most part there are very few great restaurants with creative chefs and menus. Sure there are some beautiful big restaurants with big views and great decor many of these places serve steak, Mexican cuisine, seafood, with little or no creativity. They cater to the many business dinner and lunch meetings our convention center generates. Over the last several years there have been some chefs wanting to do their own restaurant moving up to North County San Diego. The rents are less and the demographic is trending to younger folks looking for the coastal life but at lower costs. <br />
Over the last 2 weeks we have discovered 2 great new restaurants <a href="https://thisiscampfire.com/">Campfire in Carlsbad</a> and <a href="http://dijamara.com/">Dija Mara in Oceanside</a>. The experience in these 2 restaurants could not be more different but the food is great. They both have one thing in common beautifully presented tasty food and great cocktails.<br />
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<span style="font-size: large;">Campfire in Carlsbad</span><br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-hJ58UVvecdc/W-iPR42_LSI/AAAAAAAAjXk/Agwb09JAXpgthkMDpRLXOCIbbfVAgaKIQCKgBGAs/s1600/IMG_20181015_190847.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/-hJ58UVvecdc/W-iPR42_LSI/AAAAAAAAjXk/Agwb09JAXpgthkMDpRLXOCIbbfVAgaKIQCKgBGAs/s200/IMG_20181015_190847.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beet cocktail</td></tr>
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During the last 3 weeks we have been to Campfire twice, it is located in Carlsbad which is slowly transforming to an updated comfortable and usable coastal village. Campfire is housed in a large wood lodge where the bar and the kitchen are the showcase of the restaurant. Everything is out in the open, the kitchen is glassed in with a huge fire roasting area which adds to the warm comfortable atmosphere. this restaurant is large and each time we go it is very busy. We go to a lot of great restaurants that serve great food, these are great finds in our own backyard.<br />
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<tr><td class="tr-caption" style="text-align: center;">Campfire</td></tr>
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Campfire is one of those restaurants where you can order a cocktail and lots<br />
of small and medium plates and walk out happy. We like grazing so it was our mission to try some of the very creative drinks and dishes. The cocktails served here are out of this world. Who ever heard of a cocktail made from roasted beets, gin and ginger, we had to dive in and enjoy this earthy, spicy, sweet drink. It was delicious! If you are looking for a more refreshing drink try a Aloe Black with tequila, cucumber and lemon. I am not sure who started the trend but combining roasted vegetable and fruit pulp with alcohol and herbs is a genius.<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-9119seINS74/W-iPi88n85I/AAAAAAAAjXs/4ey4QoN8D2sehdgZ9Rcn0gulCQSrtXQJQCKgBGAs/s1600/IMG_20181015_194000.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-9119seINS74/W-iPi88n85I/AAAAAAAAjXs/4ey4QoN8D2sehdgZ9Rcn0gulCQSrtXQJQCKgBGAs/s200/IMG_20181015_194000.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potato Brava</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Beet Salad</td></tr>
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Here are some experiences and tastes of the 2 meals we have had here. Caution do not try to eat this much by yourself it will require 2 or 3 sittings. I have already told you that we are beet fans so obviously we started out with the roasted beet salad with basil, snap peas, chili, avocado and harissa yogurt. Here is the taste in order first you get the earthy but sweet beet in the center of your tongue next the chili and <a href="https://en.wikipedia.org/wiki/Harissa">harissa</a> goes right to the side of the tongue and give a little heat with the avocado taming the spice for really a very great bite. Our next bite was the potato which was a play on <a href="https://en.wikipedia.org/wiki/Patatas_bravas">patatas bravas</a> with smashed sweet new potatoes, celeriac, garlic aioli and peppers. This was light and tasty not a heavy dish of potatoes. Our next plate was the roasted broccoli with <a href="https://en.wikipedia.org/wiki/Chermoula">chermoula</a> which is a mid-eastern marinade with a combination of spicy, tart and sweet ingredients and candied peanuts. The broccoli has a meaty part and then you get to the flower which when cooked properly can become a little crunchy and crispy This is one of those dishes that you never thought anyone could create with broccoli but here you go something that is delicious.<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-awgEdfcc4iU/W-iQFefgf0I/AAAAAAAAjX0/_rVwJVdNBjYoCp0SSwdImb5KjtrYuc9ugCKgBGAs/s1600/IMG_20181015_195033.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-awgEdfcc4iU/W-iQFefgf0I/AAAAAAAAjX0/_rVwJVdNBjYoCp0SSwdImb5KjtrYuc9ugCKgBGAs/s200/IMG_20181015_195033.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seafood Pozole</td></tr>
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The medium plates you can share or you can just eat it yourself. Seafood pozole verde is one of my favorite dishes of the year. When I hear the word pozole I immediately think of a spicy comfort stew typically with chicken or pork. In this case it was my favorite style of stew but with mussels, scallops and fish topped with colorful radish and avocado to provide some cooling of the spice. There is a tiny bit of work to this dish because I like to remove the seafood from the shell and then mix it up into the stew and enjoy. This dish does not disappoint, the seafood is plentiful and after sharing a couple of appetizers it hits the spot.<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-up0Gsy5wpYQ/W-iQYmgNsLI/AAAAAAAAjX8/D928YyNPFi8kZNnG-Rr47oWVBRTUWrHnQCKgBGAs/s1600/IMG_20181103_201456.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-up0Gsy5wpYQ/W-iQYmgNsLI/AAAAAAAAjX8/D928YyNPFi8kZNnG-Rr47oWVBRTUWrHnQCKgBGAs/s200/IMG_20181103_201456.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Duck</td></tr>
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The other dish is the smoked duck which sits on top of a citrus-sweet potato puree, <a href="https://en.wikipedia.org/wiki/Farro">farro</a> and topped with roasted carrots and herbs. The duck was cooked perfectly the dish in a bite was so flavorful. This is a dish that would be very difficult to cook at home because of all the ingredients which is the reason I was so glad I ordered it.<br />
The dessert is all about Campfire's vibe and the overall experience. S mores that are self-made at your table. You get the ingredients marshmallow, graham crackers, chocolate and a iron bowl of embers. The Marshmallow is on a stick you all battle for a spot over the fire to melt your marshmallow and you make your own dessert. What a great way yo finish a great meal.<br />
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<span style="font-size: large;">Dija Mara in Oceanside</span><br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-p8KcTCI3QWo/W-iN54kUcTI/AAAAAAAAjXI/M8HJyUJlB60VdPLB8qYKOh8pXbB3s4iaACKgBGAs/s1600/IMG_20181110_185438.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-p8KcTCI3QWo/W-iN54kUcTI/AAAAAAAAjXI/M8HJyUJlB60VdPLB8qYKOh8pXbB3s4iaACKgBGAs/s200/IMG_20181110_185438.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dija Mara</td></tr>
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<a href="http://dijamara.com/">Dija Mara</a> is a newer restaurant focused on Asian influences with a Chef <a href="http://sdvoyager.com/interview/meet-ryan-costanza-dija-mara-cala-cala-bar-oceanside-north-park-area/">Ryan Costanza</a> with a huge pedigree working with Chef <a href="https://en.wikipedia.org/wiki/Dominique_Crenn">Dominique Crenn</a> and others in San Francisco. Each of the dishes were beautifully presented on individual dishes, Dija Mara is a small restaurant on coast highway in Oceanside. They focus on small plates and encourage sharing. The menu has something for everyone. the bar choices are unique in that they have some great infused cocktails, unusual wine choices and a very refreshing choices of ciders and beer<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-_Yd9IXhmIso/W-iOnWSltvI/AAAAAAAAjXQ/2AUXbbUJocIytgxEQMY4thAqMw-5XWjZgCKgBGAs/s1600/IMG_20181110_191758.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-_Yd9IXhmIso/W-iOnWSltvI/AAAAAAAAjXQ/2AUXbbUJocIytgxEQMY4thAqMw-5XWjZgCKgBGAs/s200/IMG_20181110_191758.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squash Gado</td></tr>
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We started out with <a href="https://en.wikipedia.org/wiki/Gado-gado">Squash Gado</a> which is an Indonesian warm salad, <br />
Japanese sweet potato, variations of squash, bonito flakes and peanut ghee, topped with edible flower petals. When the plate is brought out the bonito flakes are moving as if they are alive, it is startling at firs. The Japanese sweet potatoes paired with the bonito flakes created a smokey sweet treat.<br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-dV07cHLdYn4/W-iOvKv5c-I/AAAAAAAAjXU/tahCFeLIQuY6Sp6HKp5tzQXlcjEZiiI8QCKgBGAs/s1600/IMG_20181110_193221.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/-dV07cHLdYn4/W-iOvKv5c-I/AAAAAAAAjXU/tahCFeLIQuY6Sp6HKp5tzQXlcjEZiiI8QCKgBGAs/s200/IMG_20181110_193221.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Short Rib Rendang</td></tr>
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We followed this with the <a href="https://en.wikipedia.org/wiki/Laksa">Laksa</a> which is a Malaysian soup with prawn, Chinese sausage and chicken on a bed of egg noodles and topped with veggies and a sous vide egg. This was rich full of goodies and spicy warm, perfect for a cool evening. The great tastes hit every bit of my tongue. Our last savory plate was the short rib <a href="https://en.wikipedia.org/wiki/Rendang">Rendang</a> which is a traditional dish of Indonesia. The short ribs were moist and tender and sat on a bed of jasmine rice, with lots of veggies regular and pickled. This is a very hearty dish with a little heat<br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-xnpDZQdSTPs/W-iO3iTOMxI/AAAAAAAAjXY/YouiLa47PGUSTjK8nh3E7U5urLqWleTfgCKgBGAs/s1600/IMG_20181110_193329.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/-xnpDZQdSTPs/W-iO3iTOMxI/AAAAAAAAjXY/YouiLa47PGUSTjK8nh3E7U5urLqWleTfgCKgBGAs/s200/IMG_20181110_193329.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Laksa</td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-5kEVanAC6Rw/W-iN5-8hbeI/AAAAAAAAjXI/YV_FRmnlRC8qyZQGcnuaDbhGJevZNcBYgCKgBGAs/s1600/IMG_20181110_201036.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-5kEVanAC6Rw/W-iN5-8hbeI/AAAAAAAAjXI/YV_FRmnlRC8qyZQGcnuaDbhGJevZNcBYgCKgBGAs/s200/IMG_20181110_201036.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brownie and coconut Ice Cream</td></tr>
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It was our anniversary so we decided on a warm brownie smothered in coconut sorbet and a sprinkle of black sesame. At first we both questioned the combination thinking it might be to sweet but all we can say is it was wonderful. The brownie was nice and warm the coconut sorbet was cool and the sesame added some crunch. Thanks to our server Victoria for the food advice<br />
<br />topcheftrailhttp://www.blogger.com/profile/04019220298115553722noreply@blogger.com2725 State St, Carlsbad, CA 92008, USA33.1620178 -117.351057099999996.5015528000000025 -158.6596481 59.8224828 -76.042466099999984tag:blogger.com,1999:blog-2806502010672389324.post-82204164939640177592018-07-15T17:33:00.000-07:002018-07-16T19:53:09.551-07:00PDX Gourmet Weekend<div dir="ltr" style="text-align: left;" trbidi="on">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-WrCuIcIGPVc/W0vXQh2cReI/AAAAAAAARZY/ahupCOSiVlUyif3Y8n3Ygl7XGNQIP_qkQCEwYBhgL/s1600/IMG_20180709_191707.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-WrCuIcIGPVc/W0vXQh2cReI/AAAAAAAARZY/ahupCOSiVlUyif3Y8n3Ygl7XGNQIP_qkQCEwYBhgL/s320/IMG_20180709_191707.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chefs Naomi Pomeroy and Dominique Crenn</td></tr>
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<h2 style="text-align: justify;">
<span style="color: red;">Our Food and Wine Experience in Portland</span></h2>
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I am really liking my Marriott points because it allows us to take advantage of the <a href="https://moments.marriott.com/">Marriott Moments</a> program. This time I bid on an entire weekend in Portland that included 3 nights at the <a href="https://www.marriott.com/hotels/travel/pdxak-hi-lo-hotel-autograph-collection/">HiLo Hote</a>l, a specially curated dinner at <a href="http://www.oxpdx.com/">Ox</a>, a day excursion in the Willamette Valley with Advanced <a href="http://johnhowiesteak.com/AboutUs/ChrisLara">Sommelier Chris Lara</a> and a 10 Chefs for 10 Year Celebration at Beast Hosted by <a href="https://en.wikipedia.org/wiki/Naomi_Pomeroy">Chef Naomi Pomeroy</a> with Guest Chef #6 <a href="https://en.wikipedia.org/wiki/Dominique_Crenn">Dominique Crenn</a>. This weekend had potential of really being very memorable. </div>
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PDX is easy to get to there is a nonstop flight there daily on <a href="https://www.southwest.com/">Southwest</a> and since I have a<a href="https://www.southwest.com/rapidrewards/tiers-more-companion-pass"> Companion Pass </a>and <a href="https://www.southwest.com/rapidrewards/tiers-more-alist-preferred">A-List Preferred</a> it is an easy decision.</div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-TmWuhHSQnkg/W0vXlMqWMhI/AAAAAAAARZg/1owqnT8YuBciiIsYLtMhNawSlOlH00q-gCLcBGAs/s1600/IMG_20180707_131046.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-TmWuhHSQnkg/W0vXlMqWMhI/AAAAAAAARZg/1owqnT8YuBciiIsYLtMhNawSlOlH00q-gCLcBGAs/s200/IMG_20180707_131046.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg Nachos at Mothers</td></tr>
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We arrived on Saturday and it is an awesome day, we had left early in the morning so by the time we got there we were hungry decided to go to brunch. I have this great spot for Brunch called <a href="https://www.mothersbistro.com/">Mothers Bistro</a>, they have some tasty breakfast dishes therefor it is a very popular place so we put our name in and took a hike around several blocks just to <a href="https://portlandoutdoorstore.us/">Portland Outdoor Store</a>, it is over 100 years old and full of the finest outdoor clothing and gear, they have plenty of helpers in the store and I bet some of them had been there for over 50 years. after some hiking we got back to Mothers to be seated. This is my second time at Mothers and I love their breakfast foods because they use a lot of Pork and throw a little heat into their dishes. We started our with a Bourbon Slushy which was a great way to counter the heat, mine was thick like a slurpy and tasted like a Mango Mai Tai, what a great way to start. I ordered the special Nachos with Scrambled Eggs, Carnitas, Salsa and Chips... Perfect... Wow I loved this dish. After our Brunch we took a stroll to the get oriented and burn a little time. Our hotel the HiLo was very convenient to the <a href="http://www.portlandsaturdaymarket.com/home/">Portland Saturday Market</a> in the Old Chinatown area and under Burnside Bridge. It is a mixture of food, crafts and stuff that eventually ends up in a garage sale. But it was a great day and a\there was a lot of energy there. </div>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-Js7-QeV6X2w/W0vYJl4HzVI/AAAAAAAARZw/hwaWo62j6PkYg2Ue4oEtviSg2uhj7gHnwCLcBGAs/s1600/IMG_20180707_195602.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-Js7-QeV6X2w/W0vYJl4HzVI/AAAAAAAARZw/hwaWo62j6PkYg2Ue4oEtviSg2uhj7gHnwCLcBGAs/s200/IMG_20180707_195602.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ox A Carnivores Dream</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: justify;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-GH4CRDUZoAs/W0vYKCwGYFI/AAAAAAAARaQ/lclenTdYSfg1U1BjFZEH_nRegEkvqvLsACEwYBhgL/s1600/IMG_20180707_201714.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-GH4CRDUZoAs/W0vYKCwGYFI/AAAAAAAARaQ/lclenTdYSfg1U1BjFZEH_nRegEkvqvLsACEwYBhgL/s200/IMG_20180707_201714.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dungeness Bruschetta</td></tr>
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<h2 style="text-align: justify;">
<span style="color: red;">First Adventure Ox</span></h2>
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The first part of food experience was at Ox Restaurant. Ox is very difficult to get in, it has been nominated for several James Beard Awards and was one of two restaurants that are on my PNW bucket list. At the restaurant we met our Host for the weekend <a href="https://www.revelexperiences.com/team/elle-jarvis/?portfolioCats=6%2C5%2C12%2C13%2C14%2C16%2C11">Elle Jarvis</a> from @revelexperiences and our Wine expert Chis Lara. Both Elle and Chris have a passion for food and Wine so they were the perfect people to lead us. Our group for the</div>
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weekend was small, there was only one other couple enjoying the experience so we got a lot of personal attention. The others in the group were Joan Doan @joandoan Fashion Influencer and Ben Xiang Food Entrepreneur from SoCal. All of us were ready eat, drink, experience, learn and have fun. </div>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-9ue8l8U_7uk/W0vfYUs4T8I/AAAAAAAARcg/hT1ndK30-XgqOq12oJDpFkkilMSakoYTwCEwYBhgL/s1600/37227542_10213959832682745_3285552704725712896_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-9ue8l8U_7uk/W0vfYUs4T8I/AAAAAAAARcg/hT1ndK30-XgqOq12oJDpFkkilMSakoYTwCEwYBhgL/s200/37227542_10213959832682745_3285552704725712896_n.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">OX Roasting Guide</td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-KmhWksHxpYg/W0vYNX_KnkI/AAAAAAAARac/K21lhzcRqlowkriUtxZOXvmkZWT4Rf7dwCEwYBhgL/s1600/IMG_20180707_222102.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://3.bp.blogspot.com/-KmhWksHxpYg/W0vYNX_KnkI/AAAAAAAARac/K21lhzcRqlowkriUtxZOXvmkZWT4Rf7dwCEwYBhgL/s200/IMG_20180707_222102.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bodega Catena Zapata</td></tr>
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Lets talk about Ox, we started out with an <a href="https://en.wikipedia.org/wiki/Amuse-bouche">Amuse Bouche</a> of <a href="http://www.catenawines.com/">Bodega Catena Zapata</a>. The winery is 110 years old and one of the most renowned wine in South America. Elle and Chris met at a tour of the winery 2 years before, they stayed in touch and collaborated on the experience to include the wines to be paired with our dinner. </div>
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Cauliflower Soup with a dash of Chile oil it was rich and creamy and a nice way to start our carnivorous adventure. Tonight we were eating Family Style and sharing a selection of wines from the famed Mendoza winery </div>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-iKsoYCqDEjk/W0vYKM-gSDI/AAAAAAAARaQ/bmAlO-vUXwgJsA98RlSBbf5JbI-TUCkHACEwYBhgL/s1600/IMG_20180707_201842.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/-iKsoYCqDEjk/W0vYKM-gSDI/AAAAAAAARaQ/bmAlO-vUXwgJsA98RlSBbf5JbI-TUCkHACEwYBhgL/s200/IMG_20180707_201842.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Beef Empanadas</td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-BtOoGZCufzc/W0vYMQMcUcI/AAAAAAAARac/jdpy4AxuUQ4vICw4zPHC-8v6axVdKo7aQCEwYBhgL/s1600/IMG_20180707_211609.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-BtOoGZCufzc/W0vYMQMcUcI/AAAAAAAARac/jdpy4AxuUQ4vICw4zPHC-8v6axVdKo7aQCEwYBhgL/s320/IMG_20180707_211609.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baby Carrots</td></tr>
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The First Course was made up of five selections and two Chardonnays from the winery. The evening also was a chance for Chris and Elle to tell us why they picked these wines to pair with the course selections. I had three highlights from the first course. I love <a href="https://en.wikipedia.org/wiki/Empanada">Empanadas</a> and <a href="https://en.wikipedia.org/wiki/Chimichurri">Chimichurri</a> I first experienced Empanadas in Argentina 10 years ago, they are standard fare in Argentina. Ours was stuffed with Spiced Beef, with great crust a little Chimichurri it was the perfect bite. I also really enjoyed the Smoked Beef tongue a la Vinagreta. I have never had Beef Tongue so was apprehensive, but with the bite of the Horseradish Crema and Sweetbread Croutons it was a wonderful taste. The last bite I really enjoyed was the Braised Tripe and Octopus terrine. Another first for me eating tripe but it was spongy in texture and the octopus just melted in my <a href="http://www.catenawines.com/white-bones-2013.php">Catena Zapata, Adrianna Vineyard "White Bones" 2013</a>, Chris showed us the area it is grown and the pile of white rocks that </div>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-rEHYqcjaYjw/W0vbLLJbaSI/AAAAAAAARak/LCBq7kew9ggLvR4HMFwmHh13d45MNu1ggCLcBGAs/s1600/IMG_20180707_210608.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/-rEHYqcjaYjw/W0vbLLJbaSI/AAAAAAAARak/LCBq7kew9ggLvR4HMFwmHh13d45MNu1ggCLcBGAs/s200/IMG_20180707_210608.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Endive Salad</td></tr>
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intermix with the soil so the roots can grow in the gaps between the white rocks. This was probably one of the best Chardonnays I have had.</div>
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mouth. Is that even possible? The sauce was spicy with a hint of mint with little fingerling chips on top. What a wonderful way to start the meal. My favorite wine was the</div>
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<tr><td class="tr-caption" style="text-align: center;">Roasted Rib Eye</td></tr>
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<a href="https://4.bp.blogspot.com/-arO1HbR6ndo/W0vYMEaSjZI/AAAAAAAARaU/n3MMLKMRMEckcTw9VMLE2Giagaww3YlegCEwYBhgL/s1600/IMG_20180707_210359.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://4.bp.blogspot.com/-arO1HbR6ndo/W0vYMEaSjZI/AAAAAAAARaU/n3MMLKMRMEckcTw9VMLE2Giagaww3YlegCEwYBhgL/s200/IMG_20180707_210359.jpg" width="200" /></a><br />
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The Second Course consisted of seven meats and vegetable dishes and three wines, is that even possible to eat and drink.. Yes! One of my favorites was the Maple Brined Pork Loin which was also a table favorite. They brine the pork for 48 hours and then Roast it. The Brining creates moist and tender pork loin and a infused maple flavor, what a great dish. I also enjoyed the Maple Glazed Heirloom Carrot dish, it was sweet and savory, could have sworn it was a yam dish because of sweet rich taste of <a href="http://www.catenawines.com/nicolas-catena-zapata-2010.php">Cabernet Sauvignon/Malbec Nicolas Catena Zapata 2010</a>.</div>
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<tr><td class="tr-caption" style="text-align: center;">Tripe and Octopus</td></tr>
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the carrots. Of course we enjoyed the awesome roasted Rib Eye and Flank Steak it was cooked medium rare and caramelized from the perfect roast and paired with Chimichurri. My last favorite was the Belgian Endive salad with fresh Cherries and Blue cheese it was a great way to cleanse the palette and experience another great taste without filling up. Chris paired this with a combination of Malbac and Cabernet but my favorite was a </div>
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combination of both </div>
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Of course we had to try samples of three of their best desserts. This was a great meal obviously we sampled all of Ox's star courses and were stuffed, I even saw Ben going for the Rib Bone, but it was well worth it to enjoy the great food and the company.</div>
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<tr><td class="tr-caption" style="text-align: center;">Chris Lara Wine Officianado</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tres Leches</td></tr>
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<span style="color: red;">Second Experience Wine</span></h2>
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Day Two was Chris Lara's day to show us three great Wineries in Willamette Valley. Chris had chosen all three and had made special arrangements with Elle at all each winery which included a private win paired lunch at Rex Hill Winery. The Willamette Valley is world famous for it's Pinot Noir wine varieties it is due to it's special growing conditions</div>
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including weather, soil and geography. The Willamette Valley is not like Napa it is quieter and definitely more focused on one varietal. </div>
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<tr><td class="tr-caption" style="text-align: center;">Our Host Elle</td></tr>
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We climbed into our personal shuttle and made our way approximately 45<a href="https://argylewinery.com/">Argyle Winery</a> in Dundee. During the drive Chris who is studying for his <a href="https://www.forbes.com/sites/katiebell/2013/06/24/worlds-toughest-test-the-master-sommelier-diploma-exam/#7603008d3d85">Master Sommelier</a> Test in 2 weeks was providing us a great overview of our day. Argyle Winery is known for it's Sparkling Wines but also has several great <a href="https://en.wikipedia.org/wiki/Pinot_noir">Pinot Noirs</a>. Our hosts were Roslyn and Savanna, when you go with an <a href="https://argylewinery.com/shop/1286/2007-extended-tirage-brut-rose/">Argyle Brut Rose Extended Tirage 2007</a>. I would recommend if you are on a Willamette Valley wine tour, visit this incredible tasting facility on a sunny day it is a wonderful place to visit.</div>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-xy4aJ7kAjMI/W0vfXen77mI/AAAAAAAARcs/YdSRRakyoQoiItq2Ii65GPOnkMVToRDZACEwYBhgL/s1600/36754156_1996927883672651_5983483265506344960_n.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="775" height="320" src="https://2.bp.blogspot.com/-xy4aJ7kAjMI/W0vfXen77mI/AAAAAAAARcs/YdSRRakyoQoiItq2Ii65GPOnkMVToRDZACEwYBhgL/s320/36754156_1996927883672651_5983483265506344960_n.jpg" width="155" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chris's Somm Badge</td></tr>
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Industry person like Chris your entire experience changes for the better, we got a great individual tour and tried wines that are not available to the public like the </div>
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minutes outside of Portland to our first stop </div>
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Our next Stop was at Rex Hill in Newberg to have wine paired lunch. The Rex Hill Winery is located in the heart of their vineyards and our lunch was inn this really cool Victorian styled interior house. I know you are thinking don't they ever stop eating and the answer is no the whole point is to find incredible eating experiences. </div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-6tqel8T_tHI/W0vdJIU-t9I/AAAAAAAARbA/f99Lm8U-3YUFa0Gmxd0omAzgdqO40drLwCEwYBhgL/s1600/IMG_20180708_125412.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: justify;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-6tqel8T_tHI/W0vdJIU-t9I/AAAAAAAARbA/f99Lm8U-3YUFa0Gmxd0omAzgdqO40drLwCEwYBhgL/s320/IMG_20180708_125412.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Halibut in Pea Puree</td></tr>
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We started lunch with a Smoked Salmon Mousse stuffed Raviolo and a wonderful Rex Hill Grand<a href="http://www.rexhill.com/?method=products.productDrilldown&productID=C9833B53-D72D-E107-39FA-015DF2ED3C12&originalMarketingURL=product/2015-REX-HILL-Jacob-Hart-Estate-Vineyard-Pinot-Noir">Rex Hill Jacob-Hart Estate Pinot Noir.</a></div>
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Cuvee 2014. The Beure Blanc Sauce was rich and creamy and worked well with the Smoked Salmon Mousse Raviolo. My favorite dish was a Seared Halibut in a Pea Puree, the Pea Puree almost got licked out of the dish it was so delicious it was paired perfectly by a bright Rex Hill Pinot Noir. We wrapped up lunch with a Roasted Lamb and Butter Poached early Carrots with a lovely 2015 </div>
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After a few pictures we headed to our last stop the Penner-Ash Winery, the winemaker Lynn Penner-Ash was at Rex Hill as their winemaker and first female winemaker in Oregon in 1988, she left there in 1993 to start Penner-Ash. I think this was Chris's most coveted stop of the day and it turned out to be a perfect place to end the day. The tasting center is a great facility that overlooks the valley and on a clear day you can see the top of Mount Hood. There are all sorts of colors bursting from the flowers and the bees were very busy sucking up all the pollen. </div>
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<tr><td class="tr-caption" style="text-align: center;">Matt from Penner Ash</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Rare Pic of TopChefTrail</td></tr>
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Matthew our host was studying to take the Sommelier test and was genuinely excited to showoff Chris an Advanced Sommelier and the group what a great Winery he worked for and how much he loved his job. All I can tell you we were there for 2 hours and got to taste all the great wines Penner-Ash had to offer. What a n awesome tour it was a great day of conversation, learning about wine from the Willamette Valley and tasting</div>
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the best wines the most knowledgeable people.</div>
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The following day was less sunny and a little cooler and we spent the day exploring Portland. The highlights were the Rose Gardens and touring the Pearl District. Portland's World Famous Rose Gardens were in the last two weeks of bloom and amazingly the most colorful place</div>
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<a href="https://4.bp.blogspot.com/-bChkYRcfWeA/W0vjMCm3oNI/AAAAAAAARdc/9wg_wSEgCRQqGmCoIQYZXJBaWTi-V__jgCEwYBhgL/s1600/IMG_20180709_125208.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/-bChkYRcfWeA/W0vjMCm3oNI/AAAAAAAARdc/9wg_wSEgCRQqGmCoIQYZXJBaWTi-V__jgCEwYBhgL/s200/IMG_20180709_125208.jpg" width="150" /></a><a href="https://3.bp.blogspot.com/-Y1bUTLe_fjA/W0vjMeePjFI/AAAAAAAARdU/dghL_XeWHAACsK61tFWj-pFdDih8c7MZwCLcBGAs/s1600/IMG_20180709_123031.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://3.bp.blogspot.com/-Y1bUTLe_fjA/W0vjMeePjFI/AAAAAAAARdU/dghL_XeWHAACsK61tFWj-pFdDih8c7MZwCLcBGAs/s200/IMG_20180709_123031.jpg" width="200" /></a><br />
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we have ever been to. I will let you look at just some of the pictures but if you want to see a lot more just go to my Instagram account @topcheftrail, or visit before the first week of July. The Pearl District is a great mix of really cool stores and restaurants and brew houses it is a great place to stroll and enjoy an afternoon.</div>
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<h2 style="text-align: justify;">
<span style="color: red;">Third Experience 10 for 10 at Beast #6 Dominique Crenn</span></h2>
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<tr><td class="tr-caption" style="text-align: center;">Crenn Crew</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Chef at Work</td></tr>
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This evening was the highlight of the trip, Dinner at Beast for the <a href="http://www.beastpdx.com/10-for-10-dinner-series/">10 Chefs for 10 Years Dinner Series</a>. Chef Naomi Pomeroy reached out to some of the best chefs in on the Planet to collaborate with and hold these great dinners to celebrate Beast's 10 year anniversary. Tonight, Chef #6 was Dominique Crenn who is the celebrated Chef from <a href="https://www.ateliercrenn.com/">Atelier Crenn</a>, <a href="https://www.barcrenn.com/">Bar Crenn</a> and <a href="https://www.petitcrenn.com/">Petit Crenn</a>. I wrote about Chef Dominique last year at another <a href="http://www.topcheftrail.com/2017/11/atelier-crenn-experience.html">Marriott Moment event.</a> This was a great pairing of Chefs both fun, industrious, creative and world class. When we arrived there was a small crowd gathered by the door, so we meandered among them until Chef Naomi opened the door. When we got there we were offered 6 spots 2 were at the counter by ourselves, but right in the action. Although the seating would be a little awkward we did come for the experience and what an experience it was. Upon arriving we were stunned to be remembered by Chef Crenn who has had the most remarkable 12 months which included cooking a state meal for President Macron, how cool is </div>
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that. Just shows that talent and hard work pays off. Dominique gave us a big hug and we settled in for the night. Honestly when you sit at the Chef's counter it is like you are the only one there and it provides for some great photo opportunities and conversations. Chef Naomi is a very comfortable person she has a passion for life and enjoys her staff and her patrons. Imagine this we are sitting a a serving counter that is 40 inches wide and 120 inches long and they prep and serve 24 dishes per course from there, we were on top of the action and our only job was to enjoy the food and stay out of the way of all the magic. At any point in time there was a minimum of 6 chefs at the counter prepping, carving, pairing, tweezing, placing and blow-torching what fun. The point of the dinner is for the guest chef to create the menu and lead in the preparation. Apparently she is one of the few chefs that brought her people and their knives and then bought all the provisions from Naomi's local sources in Portland which shows a great respect for the local area. </div>
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<tr><td class="tr-caption" style="text-align: center;">Geoduck Rose in a Tart Petals by Justin</td></tr>
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Chef Crenn loves seafood and is responsible for me trying several things for the first time and loving every preparation. Last time it was Uni, smoked Trout Roe and Caviar, this time it was <a href="https://en.wikipedia.org/wiki/Geoduck">Geoduck</a>. Justin her Sous Chef sliced very thin pieces of Geoduck and made Rose Petals to create a rose and put it in a little tart shell and served it with <a href="https://en.wikipedia.org/wiki/Drupe">Stone Fruit</a> and a dollop of Creme, What a great bite, another one of my personal food myths blown just cause it is a little different like Geoduck if served </div>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-JDRrWuf8iK8/W0vd8JH_4RI/AAAAAAAARcE/SmNu0HAw4UIRuGMy_btD_XUqYwuai-G5ACEwYBhgL/s1600/IMG_20180709_192501.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-JDRrWuf8iK8/W0vd8JH_4RI/AAAAAAAARcE/SmNu0HAw4UIRuGMy_btD_XUqYwuai-G5ACEwYBhgL/s320/IMG_20180709_192501.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Evening at Beast</td></tr>
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properly it can taste awesome.</div>
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One of the things I really like about Chef Naomi is that she believes bread is for sopping up all the good stuff left on your plate when you have finished the main star of the plate. This has been my main philosophy in my eating life, I will no longer feel subconscious of sopping up the good food juices with bread. Our next dish was homage to Chef Crenn's upbringing and her main inspiration, her Mother. It was a celebration of Tomatoes, a combination poached Cherry Tomatoes, Dried Tomato Skins, some Melon, Vinaigrette Soup, and a Tomato infused Creme. It had a sharp bite from the skin, the sweetness from the Melon and the savory from the Creme, loved it! </div>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-ADvEH0fiETw/W0vd_Xz-w5I/AAAAAAAARb8/MaQoeFxdjCASqanOBPSZqXjQb5-RO4jbwCEwYBhgL/s1600/IMG_20180709_202906.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: justify;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-ADvEH0fiETw/W0vd_Xz-w5I/AAAAAAAARb8/MaQoeFxdjCASqanOBPSZqXjQb5-RO4jbwCEwYBhgL/s320/IMG_20180709_202906.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beet Tartare</td></tr>
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Chef Crenn likes to play with certain ingredients and the next dish was a play on a Beef Tartare instead she picked the richest of Blood Red Beets and combined it with disks of <a href="https://www.thekitchn.com/whats-the-difference-white-yel-79637">White Miso</a> and <a href="https://en.wikipedia.org/wiki/Tuber_melanosporum">Black Truffle</a> topped with a few Capers. So this bite was sweetness from the beets and tangy from the caper but earthy from the truffle OK my taste buds are confused but they like what is in my mouth. Did I mention that Michael, Beast's Wine expert had paired the entire dinner with some great wines in this case a local wine from Willamette Valley.</div>
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My favorite dish was Salmon with <a href="https://en.wikipedia.org/wiki/Sorrel">Sorrel</a> with Beure Blanc. This was my favorite because the Salmon was prepared so perfectly, a matter of fact it was the best I have ever tasted. Let me tell you how make this dish cause I asked Chef Crenn. You take a filet and cure it for 30 minutes with salt, ginger and sugar, you scrape the curing ingredients off and then smoke for 15 minutes, you then slow roast at 275 for another 15 minutes. What you end up with is a piece of Salmon with a top crust and the center of the filet is incredibly moist and smoky, this dish is genius. This was paired with a very nice <a href="http://lesmatheny.fr/">Les Metheny Chardonnay 2011</a>.</div>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/--UgG4W0SIp0/W0veA5QVEtI/AAAAAAAARcA/G7CLSAnq_UQN1Ywb9CT59EOuMOrOygY8gCEwYBhgL/s1600/IMG_20180709_212939.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/--UgG4W0SIp0/W0veA5QVEtI/AAAAAAAARcA/G7CLSAnq_UQN1Ywb9CT59EOuMOrOygY8gCEwYBhgL/s200/IMG_20180709_212939.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Do Not piss this Chef off</td></tr>
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What about some spicy smoked Quail, Oui Oui Madame! It is all about presentation and this was served on a Chinese inspired wrapping paper. First time I have been excited about Quail, the Breast had been de-boned so we could just dig in and not worry about eating around all the little bones. It was accompanied by Chicken Tea which was very much like a consomme. </div>
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Wait there is more food, yes there was more food I am getting full just writing this article. </div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-kGp-IpSE1GM/W0veBNfgtwI/AAAAAAAARcI/GVHl20rzi1wbQpsvHQg59MzlB_Je1vsAACEwYBhgL/s1600/IMG_20180709_213226.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-kGp-IpSE1GM/W0veBNfgtwI/AAAAAAAARcI/GVHl20rzi1wbQpsvHQg59MzlB_Je1vsAACEwYBhgL/s320/IMG_20180709_213226.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roast Lamb With anchovy Butter</td></tr>
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This course was a Roasted Saddle of Lamb prepared by Beast <a href="https://pdx.eater.com/2017/3/8/14843334/lucian-prellwitz-in-beast-chef-de-cuisine">Chef de Cuisine Lucian Prellwitz</a>. Lucian walked me through how he had roasted it using the method of where you roast it at 500 for 10 minutes and then turn the oven off for anther 20 minutes allowing it to get to a perfect Medium Rare. The saddle is right along the back bone and produces what is know <a href="http://ag.ansc.purdue.edu/sheep/ansc442/Semprojs/2007/retailcuts/DescriptionsPrepping.htm">Saratoga Lamb Chop</a>. It was great to watch Lucian carve the meat of the the saddle, The Lamb was served with a dollop of </div>
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Anchovy Butter, Naomi brought out the blow torch to give it a little melt to coat </div>
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the lamb. What a wonderful piece of meat perfectly cooked and and prepared. The Anchovy butter really brought out a lot of taste for the lamb.</div>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-PP33yDvlWhU/W0veCK89htI/AAAAAAAARcI/_15kstaBEWIpC6RWqcNiQD4R1ax8X3BigCEwYBhgL/s1600/IMG_20180709_220849.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-PP33yDvlWhU/W0veCK89htI/AAAAAAAARcI/_15kstaBEWIpC6RWqcNiQD4R1ax8X3BigCEwYBhgL/s200/IMG_20180709_220849.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Berries, Cherries, Cream</td></tr>
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Sir and Madame, Dessert is served ...we watched this painstakingly prepared, each Cream serving was blow torched out of it's Ramekan and then patiently assembled with each Cherry Cheek, White Raspberry, Cherry and Flower Petal and finally a candied Rose petal from a patrons own backyard. This was paired with my favorite wine finding of the evening. Michael was so excited to pour it, <a href="http://maximin%20grunhaus%20riesling%20stsberg%20spatlese%202016/">2016 Maximin Grunhauser Riesling</a>. </div>
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The evening came to a close we thanked all the Chefs and Staff and realized that this was a great experience that really happens once in a lifetime. Thank you Marriott Moments and Elle for putting it together. We cannot wait for the next Experience</div>
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topcheftrailhttp://www.blogger.com/profile/04019220298115553722noreply@blogger.comPortland, OR, USA45.5122308 -122.6587185000000245.1563568 -123.30416550000002 45.8681048 -122.01327150000002tag:blogger.com,1999:blog-2806502010672389324.post-33901655436184072942018-07-14T14:54:00.000-07:002018-07-15T19:12:29.340-07:00Nashville Boogie<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Welcome to Nashville</td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-osepZAXypAk/W0pwFYxtGrI/AAAAAAAAe7Y/O1KKT6Md0vYWE9Jjsi6gDWdPHNwYAm45gCEwYBhgL/s1600/37102536_2006120202753419_611614849167785984_n.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1194" height="200" src="https://3.bp.blogspot.com/-osepZAXypAk/W0pwFYxtGrI/AAAAAAAAe7Y/O1KKT6Md0vYWE9Jjsi6gDWdPHNwYAm45gCEwYBhgL/s200/37102536_2006120202753419_611614849167785984_n.jpg" width="148" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boogie Couple</td></tr>
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Nashville was on JoAnn's bucket list and we chose to go over a weekend when they were having <a href="http://www.nashvilleboogie.com/">Nashville Boogie</a> at <a href="https://www.marriott.com/hotels/travel/bnago-gaylord-opryland-resort-and-convention-center/">Gaylord Opryland</a>. Nashville Boogie is a celebration of Mid Century America. Folks living this life get a fantasy weekend of Fashion, Art and Music to celebrate 50's and the James Dean culture. This period came back to revisit us in a serious way in the later 70"s with the Rockabilly movement which was the predecessor of Punk. Rockabilly music is fast paced, guitar riffing and real Bass Playing raucous fun. This period was huge for Jeans, Tattoos, White Tee Shirts and Embroidered Jean and Leather Jackets. So in essence we used Nashville Boogie as a catalyst to go to Nashville.<br />
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First night we got there we were downtown near Broadway which is Nashville Country Music Party Center, there are bright lights, honky tonk bars, tons of people having fun, lots of drinking and some real unhealthy, but tasty food. Not really our scene but fun to check off the list and move on.<br />
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Day 2 we went to <a href="https://manuelcouture.com/">Manuel's</a> to see his clothes and meet this very famous clothes designer to the stars. Manuel has been putting embroidered and bedazzled clothing on movie and music stars for 50 years. Honestly it would be easier to list who he has not made a garment for from Hollywood, to Rock and Country.<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-2PpT32he6nA/W0pu-3QunqI/AAAAAAAAe6o/OtAdrF2Hnb0KcIAr9sU9Dqqjix7_Pyi6wCEwYBhgL/s1600/IMG_20180525_145247.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-2PpT32he6nA/W0pu-3QunqI/AAAAAAAAe6o/OtAdrF2Hnb0KcIAr9sU9Dqqjix7_Pyi6wCEwYBhgL/s320/IMG_20180525_145247.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Princes Hot Chicken</td></tr>
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<a href="https://2.bp.blogspot.com/-7RJo0jmbbHE/W0pzPpvmdmI/AAAAAAAAe8A/5CbteKxcvdEVu78RMK3lDV8x_oH4NAjiACLcBGAs/s1600/IMG_20180524_223147.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-7RJo0jmbbHE/W0pzPpvmdmI/AAAAAAAAe8A/5CbteKxcvdEVu78RMK3lDV8x_oH4NAjiACLcBGAs/s200/IMG_20180524_223147.jpg" width="150" /></a>After meeting Manuel and getting the history of his career and a tour of his shop,we grabbed a Lyft and made our way over to the original<a href="https://princeshotchicken.com/"> Prince Hot Chicken Shack on the Eastside</a>. Prince's is a hole in the wall in a small strip center off the main road, today's temperature was 90 degrees and 90 percent. We were in luck the line was short and we even found a place to sit and there we waited and waited and waited with no cooling except for lots of fans blowing hot air around. During that waiting we chatted up with a guy that ordered extra hot and you could tell he was in both pain and pleasure I think they call that being a sadist. Oh I forgot to mention you order <a href="https://www.bonappetit.com/recipe/nashville-style-hot-chicken">Hot Chicken</a> by the degree of hotness you want it from mild to extra hot. After about 45 minutes you could here them call my number #65 and I jumped up and grabbed my tray. At first glance it the breading is bright orange, they put a piece of white bread under it to absorb all the grease dripping from the chicken I had order about 6 pieces which was 2 pieces too many. Nothing was going to stop us from finishing every piece no matter how spicy or greasy it was. It drew us in <br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-tKRqBsLVaN4/W0qNGkvYdfI/AAAAAAAAe8o/DSzaVKuQr_0Em16XuspeyVtKdwbpkwBQgCEwYBhgL/s1600/37076663_2006296346069138_6210504426340220928_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1194" height="200" src="https://1.bp.blogspot.com/-tKRqBsLVaN4/W0qNGkvYdfI/AAAAAAAAe8o/DSzaVKuQr_0Em16XuspeyVtKdwbpkwBQgCEwYBhgL/s200/37076663_2006296346069138_6210504426340220928_n.jpg" width="148" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Loretta Lynn</td></tr>
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like an aphrodisiac, we knew it was bad for us but we just had to eat it, our guilty pleasure.<br />
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That night we went to <a href="https://www.josephineon12th.com/">Josephine</a>. Josephine's <a href="https://www.chefandylittle.com/">Chef Andy Little</a> calls himself an American Farmhouse Chef who takes much of his influence from the Pennsylvania Dutch. Josephine is in a Neighborhood called 12 South neighborhood which is made up of quaint boutiques and tree lined streets.<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-4YKg61OROj4/W0pu_kWmEtI/AAAAAAAAe6w/VzGEcWkVx5gsXqCJLkR-URhdhAF6G73AACEwYBhgL/s1600/IMG_20180525_204907.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-4YKg61OROj4/W0pu_kWmEtI/AAAAAAAAe6w/VzGEcWkVx5gsXqCJLkR-URhdhAF6G73AACEwYBhgL/s200/IMG_20180525_204907.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Josephine Roasted Carrots</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-Rprl2sy8NKM/W0pvBCGR9LI/AAAAAAAAe6g/Ngpk4fSW3PMo5J7gB9ql2SpoFGQW2uG3ACLcBGAs/s1600/IMG_20180525_211158.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/-Rprl2sy8NKM/W0pvBCGR9LI/AAAAAAAAe6g/Ngpk4fSW3PMo5J7gB9ql2SpoFGQW2uG3ACLcBGAs/s200/IMG_20180525_211158.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Josephine Halibut</td></tr>
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I cannot explain it but it seemed only a few hours before we were eating Hot chicken but Nashville makes me hungry and after eating all that chicken we ordered a couple of tasty libations and 3 starters including Roasted Carrots, Pea Toast and Swedish Meatballs on Polenta. The Carrots were roasted and caramelized and were sweet as can be. I only tried the pea toast because I viewed as a southern version of Avocado toast but without all the calories but since I am a carnivore my favorite was the Swedish meatballs which was a 50/50 meat combo with a delicious meaty sauce on creamy Polenta yum. We decided to get the same first course which was Halibut on a bed of spring vegetables. It was light moist and amazingly good. This was a great restaurant choice and to make the night even better Ashley the Assistant GM sent over a lovely Southern Dessert of Ice Cream and<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-3eMuLPnyXu0/W0prj8-TGGI/AAAAAAAAe5U/M6Z-qv2ls_wLD8QBn8VSnWUbQe9Db1IzwCLcBGAs/s1600/IMG_20180527_102640.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://1.bp.blogspot.com/-3eMuLPnyXu0/W0prj8-TGGI/AAAAAAAAe5U/M6Z-qv2ls_wLD8QBn8VSnWUbQe9Db1IzwCLcBGAs/s200/IMG_20180527_102640.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green Curry Oysters</td></tr>
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Apple Pie. Put his on you Nashville Restaurant Bucket List.<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/--BVbm91lZT0/W0pwiFupxTI/AAAAAAAAe7g/1JrX6gAXUtM9L65ev67P3uqWe1MBv3P-wCLcBGAs/s1600/IMG_20180525_213807.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/--BVbm91lZT0/W0pwiFupxTI/AAAAAAAAe7g/1JrX6gAXUtM9L65ev67P3uqWe1MBv3P-wCLcBGAs/s200/IMG_20180525_213807.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dutch Apple Pie Yum</td></tr>
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The next day we made our hotel transfer to the Gaylord Opryland after we enjoyed a great breakfast at Makeready Libations and Liberations, not that we needed anymore food but a guy has to eat. so after some great egg<br />
dishes made our way to Opryland. It is the largest hotel non gambling in the United States with 2880 rooms and almost 1,000,000 square feet it is a country music Disneyland and over this weekend it was the host to Nashville Boogie. JoAnn is involved in the Vintage Clothing Business and her company <a href="https://www.dixonrand.com/">Dixon Rand </a>had some friends who were there doing embroidery at the vintage clothing sale so it was a chance to meet them in person and take in the Rebel Life. We were definitely not dressed for the occasion there were poodle skirts, tattooed ladies and men, two tone patent leather shoes, bluejeans with the cuff rolled up , bowling shirts, western shirts and all types of hats.<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-gjgia8Xfa38/W0pvAh6Ou-I/AAAAAAAAe64/zIe9VZCmf5U5Nu5txZZAq9kIi6IHneUhACEwYBhgL/s1600/IMG_20180526_221454.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-gjgia8Xfa38/W0pvAh6Ou-I/AAAAAAAAe64/zIe9VZCmf5U5Nu5txZZAq9kIi6IHneUhACEwYBhgL/s200/IMG_20180526_221454.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Pole Cats</td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-jg0ClutFDQw/W0pzDokTSQI/AAAAAAAAe78/aCep0XWxX8QLs1vIGgx6onFUPb84m81ygCLcBGAs/s1600/37161248_2006120599420046_2079778612474544128_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1194" height="200" src="https://2.bp.blogspot.com/-jg0ClutFDQw/W0pzDokTSQI/AAAAAAAAe78/aCep0XWxX8QLs1vIGgx6onFUPb84m81ygCLcBGAs/s200/37161248_2006120599420046_2079778612474544128_n.jpg" width="148" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rockabilly Chick</td></tr>
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That night we enjoyed the Rockabilly Acts performing in separate venues. My favorite act was <a href="https://en.wikipedia.org/wiki/The_Polecats">the Pole Cats</a>. These guys were major stars in the late 70's and had a bunch of hits and they have not missed a beat literally. Their lead singer was on fire, what a great show.<br />
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<tr><td class="tr-caption" style="text-align: center;">Gram Parsons Tour Suit by Manuel</td></tr>
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The next morning we got up and head back into Nashville for Brunch at <a href="http://www.henriettared.com/">Henrietta Red</a> which is a James Beard Semi Finalist. Henrietta Red specializes in Oysters and we had Green Curry Roasted Oysters and the Quiche of the day along with some tasty cocktails. I have never had a more delicious Seafood item like Green Curry Oysters it is a Spicy, Creamy Savory bite that sits on your tongue for quite a while. The Chef Julia Sullivan and Sommelier Allie Poindexter have created a great restaurant in Germantown it is very light and is open to the Kitchen and Bar.<br />
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<tr><td class="tr-caption" style="text-align: center;">Chet Atkins</td></tr>
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After a great Brunch we went over the the <a href="https://countrymusichalloffame.org/visit/buy-tickets?source=ppc&keyword=%2Bcountry%20%2Bmusic%20%2Bmuseum&matchtype=b&campaign=384028594&gclid=Cj0KCQjwvqbaBRCOARIsAD9s1XBhKOGTXfa901ZoDl8AsfmqmbTBQvUcJN19N2O1RRMfiMMEhsuk4aoaAjQjEALw_wcB">Country Music Hall of Fame</a>, my initial thought was boring. But it was quite the opposite this is one of the best exhibitions of Music I have ever been to. We were very lucky that they were showing the Armadillo Hall exhibit which showcased the venue in Austin where <br />
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<tr><td class="tr-caption" style="text-align: center;">Me and Bobby Magee Kris K</td></tr>
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every Country, Rock and Folk singer performed in the early<br />
70's. They had exhibits of guitars, fashion and of course music. What a great time each time we hit a turn it was a new adventure. They even had Elvis's Caddy,<br />
Our trip to Nashville had drawn to an end, I can tell you there is no lack of music, food, liquor and entertainment.<br />
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topcheftrailhttp://www.blogger.com/profile/04019220298115553722noreply@blogger.comNashville, TN, USA36.1626638 -86.78160159999998835.752564799999995 -87.427048599999992 36.5727628 -86.136154599999983tag:blogger.com,1999:blog-2806502010672389324.post-48408424755268263682018-03-25T16:05:00.001-07:002018-03-26T19:32:24.934-07:00Work and Class Denver<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">This is at 5:30pm Get there early</td></tr>
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Writing some of these articles require a lot of work and lately I have been given some advice to start making these write ups a little shorter with more pictures. Denver has just been a recent host to Top Chef 2018 and what I have discovered is that Denver has become a great eating town. Last month the <a href="https://www.jamesbeard.org/blog/the-2018-james-beard-award-semifinalists">James Beard Semi Finalist awards</a> had 4 selections in the Colorado area and one of these is <a href="https://workandclassdenver.com/">Work and Class</a>. Located in near the ballpark, in one of those areas that used to be a place where you would not hang out is a small corner spot that seats about 60 when the weather is good. The Chef has a ton of credibility check her out <a href="https://workandclassdenver.com/about-us/the-team.html">Dana Rodriguez</a><br />
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<tr><td class="tr-caption" style="text-align: center;">Wonderful Meats</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cochinita Pibil</td></tr>
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Work and Class has a very simple menu to buy from, 6 or 7 great starters, 6 or 7 great entrees and some nice sides. The prices are very reasonable for the tastes and quality you get. We got several starters, a good selection of meats and 1 awesome side. Honestly I ordered too much food, probably because the meats you order by the quarter pound which I guess is a lot bigger than I imagined.<br />
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<tr><td class="tr-caption" style="text-align: center;">Curry Lamb and Pork Albondigas</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Empanadas</td></tr>
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We started with the Curry Pork and Lamb Albondigas on Polenta, the Blue Corn Empanadas stuffed with Squash, Zucchini and Oaxaca Cheese and the best Beet Salad I have ever had. Each of them were great in their own right but the reason I liked the Beet Salad is that it had some Arugula, Grapes Pumpkin Seeds and Grapefruit Dressing . It was just Fresh!<br />
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<tr><td class="tr-caption" style="text-align: center;">Best Beet Salad</td></tr>
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We then went with the Meats including Goat, Chile rubbed Lamb and <a href="https://en.wikipedia.org/wiki/Cochinita_pibil">Cochinita Pibil or Chile Rubbed Pork.</a> The Goat was OK, the Lamb was Great and the Pork was fun and tasty. We ordered a <a href="https://en.wikipedia.org/wiki/Plantain">Spicy Fried Sweet Plantains</a>, this was honestly my favorite,<br />
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<tr><td class="tr-caption" style="text-align: center;">Easy Good Menu</td></tr>
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Overall this is a great neighborhood restaurant that if you do not get there early you will not get a seat, but while you are waiting you will get the Drink of the Day for only $4. Just a tip their drinks and beer selection is very good so dig in.</div>
CJhttp://www.blogger.com/profile/08968969273979648452noreply@blogger.com2500 Larimer St, Denver, CO 80205, USA39.757579799999988 -104.9862977999999913.095698299999988 -146.2948918 66.4194613 -63.677703799999989tag:blogger.com,1999:blog-2806502010672389324.post-79170323374221685872018-01-27T16:53:00.000-08:002018-01-29T13:43:05.218-08:00Beast Feast Fowl At Cucina Urbana San Diego<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">SquilkiGuineaDucken</td></tr>
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<a href="https://www.urbankitchengroup.com/cucina-urbana-bankers-hill/">Cucina Urbana on Bankers Hill</a> is the flagship restaurant for the Urban Kitchen Group. They started a series of dinners that are called <a href="https://www.urbankitchengroup.com/shop/product-category/special-events/beast-feast/">Beast Feasts</a> each Beast Feast features a protein Fowl, Pig, Fish, Beef.<br />
The protein then is the the theme of each of the servings and will contain some featured part of the Beast. Our evening was all about Fowl. This adventure is as much fun for the chefs as it is the feasters. Just think they work with a local purveyor to select any member of the fowl family to make each dish. So for Fowl it could be duck, egg, grouse, chicken, goose, I think you are getting the picture. You will not be familiar with any of the dishes they prepare because they are challenged to be creative and start from scrat5ch on every plate. Some things are stars and some things are not. The dinner is only for 16 people and is very reasonable at $85 per person not including drinks. Overall it is a good experience for a good value.<br />
The meal is served family style except for the main entree. Be prepared there is plenty to eat but no doggie bags. Also the family style service ensures that you will meet some pretty cool people that are foodies just like you. We met Jack a retired San Diego Fireman and his wife Cathy, Bruce the Amtrak Coaster Conductor and Claudio a Play Producer.<br />
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<tr><td class="tr-caption" style="text-align: center;">Fowl Polpetta</td></tr>
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The evening of Beast Feast was also the second night of Restaurant week so the restaurant was sold out and very active and lively.<br />
Our Feast was held in it's own area near the wine shop. One of the cool things about <a href="https://www.urbankitchengroup.com/">Urban Kitchen Group Restaurants</a> is that they have wine shop where you can buy wine at retail and for $9 have it corked and served, so you can get some pretty good wine deals.<br />
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<tr><td class="tr-caption" style="text-align: center;">Salad With Duck Egg and Prosciutto</td></tr>
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Our meal started with Fowl Polpetta stuffed with Foie Gras and served on a Celery Root Puree topped with a dried plum. A <a href="https://www.delallo.com/article/polpette-italian-meatball/">Polpetta</a> is a Meatball, in this case it was made with ground Fowl with a dollop of Foie Gras in the middle. The meatball was moist most likely from the fat in the Foie Gras and the puree combined with the plum gave it a earth and sweet bite. The dried Plum tasted like a sweet sun dried tomato, overall a pretty good way to start the meal. It was accompanied with a salad that had hard boiled duck egg, duck prosciutto, sunflower and sesame seeds and hearty greens. I am not a big fan of hard boiled eggs but I was told they were very tasty as was the salad sans the egg for me.<br />
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The main meal then came out which consisted of Fowl Ducken consisting of<a href="https://en.wikipedia.org/wiki/Squab"> Squab</a>, in <br />
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<tr><td class="tr-caption" style="text-align: center;">Bird and People Food;-)</td></tr>
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a <a href="https://en.wikipedia.org/wiki/Silkie">Silkie</a>, in a <a href="https://en.wikipedia.org/wiki/Guineafowl">Guinea Hen</a>, in a Duck or a SquilkiGuineaDucken. The dish was served with some terrific root vegetables including new potatoes, carrots and turnips and the Fowl had a great Chimichurri Sauce to bring it some moisture. I really liked this dish enough to have seconds, mine was moist and the combination of these four birds really went well together.<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-q-Vff7Somxs/Wm0Ys10gHhI/AAAAAAAARJ8/48pxM1BV5jUGahAjAfDRmVI-z3PqMzfIACLcBGAs/s1600/IMG_20180123_192657.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-q-Vff7Somxs/Wm0Ys10gHhI/AAAAAAAARJ8/48pxM1BV5jUGahAjAfDRmVI-z3PqMzfIACLcBGAs/s320/IMG_20180123_192657.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef's Joe and Mark</td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-_SA6zS0sB1w/Wm0YswyjuQI/AAAAAAAARJ4/h-4oinaotWkRozpH4x48rif9LvGEd44owCLcBGAs/s1600/IMG_20180123_192511.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-_SA6zS0sB1w/Wm0YswyjuQI/AAAAAAAARJ4/h-4oinaotWkRozpH4x48rif9LvGEd44owCLcBGAs/s320/IMG_20180123_192511.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chard with Duck Feet</td></tr>
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Along with the entree came a couple of sides. Stuffed Guinea Hen Rotolo in Risotto Style Seed, Grain and Berry. The thought here was that Fowl would eat seeds, berry and grains, overall the Risotto was great unfortunately the Guinea Hen Rotolo was very tough and dry. The second Side was a little more adventurous Creamy baked Chard with Smoked Chicken Feet, Rosemary and Bread Crumbs. Chicken Feet were never really on my list of things to try but Fireman Jack urged me to give it a go and honestly they were disappointing. I will just have to say that they added flavor to the rest of the dish. I know it sounds that I was disappointed but honestly was not, keep in mind these dishes are experiments and the dish without the fowl was excellent.<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-DwH0-WY1l0Q/Wm0WgliZ7KI/AAAAAAAARJo/-ovoU-cWz-k4UsrgbVrCkVskm0tRVUU3QCEwYBhgL/s1600/IMG_20180123_200407.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-DwH0-WY1l0Q/Wm0WgliZ7KI/AAAAAAAARJo/-ovoU-cWz-k4UsrgbVrCkVskm0tRVUU3QCEwYBhgL/s320/IMG_20180123_200407.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Pie and Duck Meringue</td></tr>
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At this point before dessert the Cucina Urbana Team came out to introduce each other and thank us for participating. <a href="https://www.urbankitchengroup.com/about-us/joe-magnanelli/">Executive Chef Joe Magnanelli</a>, <a href="https://www.urbankitchengroup.com/cucina-urbana-bankers-hill/about-us/chefs/">Executive Sous Chef Mark Schmitt</a> and Marketing Manager Owen. They explained the thought put into the dinner and introduced the purveyor of the evening @whatsupwithjack.<br />
We wrapped up with a Lemon Pie and a Duck Meringue, I love tart tastes and this pie hit the spot. It was a good way to cleanse the palate and wrap up the evening. I would encourage all readers to go to this event if you are in San Diego.</div>
CJhttp://www.blogger.com/profile/08968969273979648452noreply@blogger.com505 Laurel St, San Diego, CA 92101, USA32.7312558 -117.160135432.7045413 -117.2004759 32.7579703 -117.1197949tag:blogger.com,1999:blog-2806502010672389324.post-84560348387414641762017-12-23T17:38:00.002-08:002017-12-23T19:04:33.400-08:00Holiday Weekend in Santa Fe<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-83waYrYK9Gc/Wj7-R3PpaDI/AAAAAAAARAo/gom4Omx7SJIeGjXnVH7L1Oc5XF7XDay7gCLcBGAs/s1600/IMG_20171219_114013.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-83waYrYK9Gc/Wj7-R3PpaDI/AAAAAAAARAo/gom4Omx7SJIeGjXnVH7L1Oc5XF7XDay7gCLcBGAs/s200/IMG_20171219_114013.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Museum Hill</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-qrVRLh0zp7s/Wj7-OLJuBII/AAAAAAAARAQ/0eczIWMyXVAyDJ731ewMqRWgaipfcWyCwCEwYBhgL/s1600/IMG_20171216_170719.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://4.bp.blogspot.com/-qrVRLh0zp7s/Wj7-OLJuBII/AAAAAAAARAQ/0eczIWMyXVAyDJ731ewMqRWgaipfcWyCwCEwYBhgL/s200/IMG_20171216_170719.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inn on the Alameda Casita</td></tr>
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One of the best times to go to Santa Fe is in December, the city lights up with <a href="https://en.wikipedia.org/wiki/Luminaria">Farolitos</a> and every tree in the Plaza Square are covered with multicolored lights welcoming the Holidays and Christmas. Also in December unless it has snowed a lot in the mountains Santa Fe becomes quiet and you can fit right in with all the residents. We reserved a Casita at the <a href="https://www.innonthealameda.com/">Inn on the Alameda</a> a hotel we have been going to since the day it opened in the early 1980's. We like the Inn because it is very cozy has traditional suites and the breakfast and the happy hour are terrific.<br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-qMaJDogAvYc/Wj7-PYyQ5cI/AAAAAAAARAs/zXgC-s2M2hgsM8i8ujl1di4GljRKaW12wCEwYBhgL/s1600/IMG_20171216_192909.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-qMaJDogAvYc/Wj7-PYyQ5cI/AAAAAAAARAs/zXgC-s2M2hgsM8i8ujl1di4GljRKaW12wCEwYBhgL/s320/IMG_20171216_192909.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Christmas on the Plaza Square</td></tr>
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<div style="text-align: left;">
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This was going to be a three night stay and we had a lot of plans to eat, shop, tour and see friends.<br />
We had dinners planned at friends for two nights and the first night we had reservations at <a href="http://radishandrye.com/">Radish and Rye</a> an American comfort food restaurant with some Santa Fe tastes. The restaurant has options of great small plates or dinner entrees combined with some great Bourbon drinks featuring <a href="http://www.buffalotrace.com/">Buffalo Trace Bourbon</a>.<br />
Santa Fe is at 7000 feet so in the winter it is dry, cold and typically sunny. This evening was the type of night that you bundle up with your warmest coat, your woolliest scarf and hat. Radish and Rye is on Agua Fria a little southeast of the square but not more than a mile. Like many restaurants in <a href="https://www.opentable.com/start/home">OpenTable</a> for 5:45. when we arrived there were already people waiting for tables and the restaurant was full of folks enjoying themselves. We were taken to a very nice corner table with a great view of the room . Many of the restaurants in Santa Fe are lighted with candles so you can see the motion of the flame flicker off the uneven plaster walls.<br />
Santa Fe it is located in an old Adobe residence with lots of small rooms and fireplaces. This restaurant is very popular so we grabbed the best reservation available with <br />
Our server David had been working with Radish and Rye for a couple of years and was very knowledgeable about the menu and their signature Bourbon drinks. You have a couple of choices for dinner at R & R, one is to go with a starter and an entree or do what we did and go with five small plates.<br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-d8iaJ8b7fY4/Wj7-N1xx3bI/AAAAAAAARAs/IQ_Ra-O9n5Iv93USUad5Ak_J3_mQMnNtgCEwYBhgL/s1600/IMG_20171216_175937.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/-d8iaJ8b7fY4/Wj7-N1xx3bI/AAAAAAAARAs/IQ_Ra-O9n5Iv93USUad5Ak_J3_mQMnNtgCEwYBhgL/s200/IMG_20171216_175937.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bourbon Drinks</td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-adH7-y8EBbc/Wj7-Nm5zP-I/AAAAAAAARAs/ZFdby2MeVqMbJxfH38S01rEto9lLOcDRACEwYBhgL/s1600/IMG_20171216_181848.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-adH7-y8EBbc/Wj7-Nm5zP-I/AAAAAAAARAs/ZFdby2MeVqMbJxfH38S01rEto9lLOcDRACEwYBhgL/s200/IMG_20171216_181848.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corn Fritters with some heat</td></tr>
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We both ordered one of the eight Bourbon drinks I chose the Russian Mule<br />
because it had notes of spicy Ginger and Mint and JoAnn had the Seasonal Shrub Mash which provided tastes of holiday evergreens and fruits.<br />
Our first dish was Sweet Corn Fritters with Jalapeno and Green Goddess Dip. You cannot go to New Mexico and not enjoy what the original settlers ate, Corn and what better way to enjoy it but to have it in a fritter with a hot Jalapeno pepper with a great dipping sauce. These fritter were light with a nice initial crunch and a Jalapeno chile bite. <br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-qF-ikdpri94/Wj8BqlhlFAI/AAAAAAAARBI/as4jOL_aLBkbbvNUwzfSosT35kP3bnxcQCLcBGAs/s1600/Bone%2BMarrow.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="512" data-original-width="512" height="320" src="https://3.bp.blogspot.com/-qF-ikdpri94/Wj8BqlhlFAI/AAAAAAAARBI/as4jOL_aLBkbbvNUwzfSosT35kP3bnxcQCLcBGAs/s320/Bone%2BMarrow.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corn Chowder with Bone Marrow</td></tr>
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Many restaurants have a signature entree, Radish and Rye has a signature starter of Corn Chowder, Green Chile and Bone Marrow. Now if you just added bone marrow to corn chowder you would get a messy brown concoction. But if you put a roasted half bone with marrow still bubbling and the bone still smoking in a bowl of chowder you get a visually spectacular dish. When it comes to the table you can still smell the smoke of the roasted bone as you scrape the marrow into the soup and stir. This was a great taste experience it took a very light corn chowder and made it rich and hearty.<br />
We wrapped up the evening with two dishes born in the Carolina's but adapted to New Mexico. Fried Green Tomatoes with Pimento Cheese and Smoked Ribs with a Carolina Chipotle Sauce and Pickles. We do not get the option to eat Fried Green Tomatoes often and especially when it is combined with Pimento Cheese, just like we were in Charleston. The Ribs were indeed moist with a Carolina vinegar based sauce with a little heat from the Chipotle pepper. Both dishes were great bites and a perfect way to wrap up the meeting.<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-k3FGS0QYyGM/Wj8AgN93LCI/AAAAAAAARBA/4vHaFPY9jssFidgAShTtgK1rpwQ9Rh6OACEwYBhgL/s1600/IMG_20171216_185314.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-k3FGS0QYyGM/Wj8AgN93LCI/AAAAAAAARBA/4vHaFPY9jssFidgAShTtgK1rpwQ9Rh6OACEwYBhgL/s320/IMG_20171216_185314.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Charleston Taste Duo</td></tr>
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The following day we went to the Railyard to go to the vintage market followed up with a stroll through the <a href="https://sitesantafe.org/">Site Santa Fe</a> Art Exhibit. We had been planning to go to the Site exhibit for the last two years but never made the time. It is quite the experience with several interactive experiences and some very intriguing sculpture, photographic and paint exhibits.<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-BxQKT3S9fAU/Wj7-QZScJmI/AAAAAAAARAs/smBAD-PttoArQL_y3dK0Tbl1yptuYhHdACEwYBhgL/s1600/IMG_20171217_124605.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-BxQKT3S9fAU/Wj7-QZScJmI/AAAAAAAARAs/smBAD-PttoArQL_y3dK0Tbl1yptuYhHdACEwYBhgL/s200/IMG_20171217_124605.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">SITE Santa Fe</td></tr>
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We then spent some time on the square to find some additional Christmas gifts, listen to some seasonal music and grab a quick snack of Pumpkin <a href="https://en.wikipedia.org/wiki/Pozole">Posole</a> at the <a href="https://www.plazacafesantafe.com/">Plaza Cafe</a>. Soon it was time to enjoy the wine happy hour and listen to some music at our hotel.<br />
Our last day we packed in a lot of things including meeting some friends on Museum Hill and going to the <a href="http://www.moifa.org/">International Folk Art Museum</a> and <a href="http://www.indianartsandculture.org/">The Museum of Indian Arts and Culture</a>. The folk art museum has the largest collection folk art some of which we own and the Indian arts and culture museum had the history of Indian footwear going back 10,000 years. Many folks do not know that Santa Fe has more than six great museums that house many one of a kind object of art.<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-dUsjur_CCOU/Wj7-RpnzyGI/AAAAAAAARAs/Ggu6zgwWs3EGdTG1X3w2h9RtUQF6_eyHwCEwYBhgL/s1600/IMG_20171218_185240.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-dUsjur_CCOU/Wj7-RpnzyGI/AAAAAAAARAs/Ggu6zgwWs3EGdTG1X3w2h9RtUQF6_eyHwCEwYBhgL/s320/IMG_20171218_185240.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dinner with Kat</td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-Kf4v18cGezc/Wj7-QsXK6KI/AAAAAAAARAs/DK-Xjw-kbsUl-Xtq_aIbNJP5dZXlQRa8ACEwYBhgL/s1600/IMG_20171218_150149.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-Kf4v18cGezc/Wj7-QsXK6KI/AAAAAAAARAs/DK-Xjw-kbsUl-Xtq_aIbNJP5dZXlQRa8ACEwYBhgL/s200/IMG_20171218_150149.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La Casa Sena Soup</td></tr>
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After the museum we had a very light lunch of soup at La Casa Sena. La Casa Sena is a few steps from the square and was once the home of one of the many Governors of Santa Fe's 500 year modern history. <a href="http://lacasasena.com/">La Casa Sena</a> was empty so we had our pick of tables we both had soup, I had the Poblano and JoAnn had the Tomato Chipotle. The only reason I brought up this snack was although my Poblano soup was great, the Tomato Chipotle was outstanding.<br />
<br />
Our last evening we had dinner at our friend Kats. Kat loves to cook great food and serve even better wine. Kat's house is cozy and she sets a fantastic table. This night she served her Famous short Ribs, which deserve to be called famous because of their hearty flavor and how rich, moist and tender they are. We had a great evening of conversation among friends.<br />
We consider Santa Fe a second home, we always enjoy going there and enjoying our friends and taking in the culture of the old west.<br />
<br /></div>
CJhttp://www.blogger.com/profile/08968969273979648452noreply@blogger.comSanta Fe, NM, USA35.6869752 -105.9377989999999835.4806132 -106.26052249999998 35.8933372 -105.61507549999999tag:blogger.com,1999:blog-2806502010672389324.post-38138852404216700372017-11-05T20:58:00.002-08:002017-11-06T08:42:22.671-08:00Atelier Crenn Experience<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-sWS9IauJgYA/Wf_ahJMOW0I/AAAAAAAAQ4w/HsWSPnn3NJAGZ8g3DatQvgLe9OiLsqRIACLcBGAs/s1600/IMG_20171027_191154.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-sWS9IauJgYA/Wf_ahJMOW0I/AAAAAAAAQ4w/HsWSPnn3NJAGZ8g3DatQvgLe9OiLsqRIACLcBGAs/s320/IMG_20171027_191154.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Poem is the Menu</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-GRqSUMu4VcA/Wf_acY83qmI/AAAAAAAAQ4o/cuWTubp7QMcUxOYLDWMvFyT0kd7-IGNEwCLcBGAs/s1600/IMG_20171027_183405.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://4.bp.blogspot.com/-GRqSUMu4VcA/Wf_acY83qmI/AAAAAAAAQ4o/cuWTubp7QMcUxOYLDWMvFyT0kd7-IGNEwCLcBGAs/s200/IMG_20171027_183405.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Crenn and her Sous Chef</td></tr>
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What does Marriott Hotels have to do with <a href="https://www.ateliercrenn.com/">Atelier Crenn</a>? I am a loyalist to Marriott and they have introduced <a href="https://www.moments.marriottrewards.com/">Marriott Moments</a> to offer awesome experiences in an auction for points. The offer was a private event evening at Atelier Crenn with <a href="https://en.wikipedia.org/wiki/Dominique_Crenn">Chef Dominique Crenn</a> and the AC staff. Outside of fine food loyalists not many people are familiar with Atelier Crenn or it's Chef owner Dominique. I read about Chef Crenn and have seen her on a few shows and knew she was considered a very special talent and that her restaurant was also very special. Keep in mind that her restaurant is only 6 years old and she had already accomplished being the first female chef to win two <a href="https://en.wikipedia.org/wiki/Michelin_Guide">Michelin Stars</a> in North America, awarded the best Female Chef in the <a href="https://en.wikipedia.org/wiki/The_World%27s_50_Best_Restaurants">World by The Worlds 50 Best Restaurants</a> and is currently featured in <a href="https://www.vogue.com/article/dominique-crenn-coast-to-coast">Vogue</a> November 2018. This was going to be a great evening and experience and we were all excited to be there.<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-nO06vEjYW5Q/Wf_buu-hLFI/AAAAAAAAQ5c/prV-EkvNxTQRj3CUOAyN880sWsdJQQ1TgCEwYBhgL/s1600/IMG_20171027_211346.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-nO06vEjYW5Q/Wf_buu-hLFI/AAAAAAAAQ5c/prV-EkvNxTQRj3CUOAyN880sWsdJQQ1TgCEwYBhgL/s200/IMG_20171027_211346.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Crenn and Maxime</td></tr>
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<br />
We were staying near Union Square, so we hopped into our Lyft ride to Fillmore Street in <a href="https://en.wikipedia.org/wiki/List_of_neighborhoods_in_San_Francisco#Cow_Hollow">Cow Hollow</a>. We were dropped in the middle of the block and hunted down 3127. It took a few minutes but we then found the door tucked in the building with a tiny Atelier Crenn sign. The windows seemed to be covered in butcher paper and I initially assumed the space was under renovation, but I pulled open the door and was greeted to what was going to be one of the greatest evenings we have had experienced since starting <a href="http://www.topcheftrail.com/">Top Chef Trail</a> 7 years ago.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-QbyuJrUWJC0/Wf_bSQ2dQgI/AAAAAAAAQ48/X_QpEVQ9vVcLw2NxY-g8cdDpQa1n0q9VACLcBGAs/s1600/IMG_20171027_182414.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://2.bp.blogspot.com/-QbyuJrUWJC0/Wf_bSQ2dQgI/AAAAAAAAQ48/X_QpEVQ9vVcLw2NxY-g8cdDpQa1n0q9VACLcBGAs/s200/IMG_20171027_182414.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Swordfish Jerky</td></tr>
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Atelier Crenn seats less than 20 people in an intimate setting. There is a false ceiling that is covered<br />
with reeds to give you a feeling of an outdoor area letting in subdued light. There are poems on the wall which set the tone of the evening representing the Chef's desire to marry the earth and the sea in her culinary experience. The wall ornaments and light fixtures look like large birds nests built with twigs and branches. We were greeted and handed a glass of Champagne to toast our arrival for a great night of dining. Several <a href="https://en.wikipedia.org/wiki/Hors_d'oeuvre">Hor D'oeuvres</a> including Swordfish Jerky were brought by to sample. Swordfish lends itself to being great for Jerky with a high fat content that makes it moist and to retain great flavor. <br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-e-R-XHExNww/Wf_acBvUwtI/AAAAAAAAQ4k/9bMRFkOt_ic7wurmEG7zqQrfp4JXpxHCQCEwYBhgL/s1600/IMG_20171027_183539.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-e-R-XHExNww/Wf_acBvUwtI/AAAAAAAAQ4k/9bMRFkOt_ic7wurmEG7zqQrfp4JXpxHCQCEwYBhgL/s200/IMG_20171027_183539.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maxime </td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-ST_OnZpI_jU/Wf_acF0N8LI/AAAAAAAAQ4g/IvsbiBZGSl0_2gO07cr7luLuTuK8GycLwCEwYBhgL/s1600/IMG_20171027_183915.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-ST_OnZpI_jU/Wf_acF0N8LI/AAAAAAAAQ4g/IvsbiBZGSl0_2gO07cr7luLuTuK8GycLwCEwYBhgL/s200/IMG_20171027_183915.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked Trout Roe</td></tr>
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We were soon invited back to the kitchen to meet Dominique and members of her staff to learn how she makes a signature dish. Dominique was standing in the back of the small preparation area with a smile that lit up the entire area. In the background her team of folks were working on the meal that they had been preparing for the last 12 hours. She welcomed us and she and her General Manager <a href="https://www.linkedin.com/in/maxime-larquier-8013327a/?trk=public-profile-join-page">Maxime Larquier</a> started to talk us through what we were going to see made. We have been to some great restaurants and I have a few foods I have always avoided, one is any fish's Roe, the dish being created had smoked Trout Roe as the star. But this is a great chef and whatever she make must be awesome. The team walked us through how the take toasted Pumpkin and Sunflower seeds and gently crush them, then take a mixture of Duck fat and Balsamic and pour it over the Trout Roe, the nuts are then poured over and then it is gently mixed. To top it off there are some micro flowers that add a ton of color. The moment of truth comes I pop it in my mouth and and the Duck Fat coats my tongue, then the vinegar bites. I gently bite down <br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-Pl7Q6Lqidks/Wf_ghAtyCFI/AAAAAAAAQ6U/y5a5p_wpSMgbLztx47gmFInp3sKfFkPwgCLcBGAs/s1600/received_1704627452902697.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/-Pl7Q6Lqidks/Wf_ghAtyCFI/AAAAAAAAQ6U/y5a5p_wpSMgbLztx47gmFInp3sKfFkPwgCLcBGAs/s200/received_1704627452902697.jpeg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Busy creating</td></tr>
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and the Fish Roe pops in my mouth as does the mixture of toasted nuts. This is tasting great, what <br />
<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-sCFxKPG46Es/Wf_b6cgs4iI/AAAAAAAAQ5g/emmsyW3txjgylCz5gl1JQyOX-kkD87xcgCLcBGAs/s1600/received_1704627276236048.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-sCFxKPG46Es/Wf_b6cgs4iI/AAAAAAAAQ5g/emmsyW3txjgylCz5gl1JQyOX-kkD87xcgCLcBGAs/s200/received_1704627276236048.jpeg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef is the pretty one</td></tr>
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have I missed for the last 40 years. We then took a moment to savor the taste and sip the Sauvignon Blanc before we had an opportunity to chat with the chef. She was very engaging welcoming conversation. I told her I really enjoy cooking and she asked me my preferred method and I told her I like to slow cook. A matter of fact I had just bought a Sous-vide machine and was learning to cook with it. She asked me what I had prepared and how it had turned out and then said you know what I am going to send you the best book to learn and cook <a href="https://en.wikipedia.org/wiki/Sous-vide">Sous-vide</a>. (We will come back to this later). Here is what I learned in the few minutes we had an opportunity to talk. She really enjoys life, she draws her inspiration for cooking from her life experiences, she loves working with her team, she has a genuine warmth about her and she expects the best and gets the best.<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-3Vz-dhPVOeA/Wf_bu4HTvUI/AAAAAAAAQ5Y/UoymCokZK1cAv3xVWMTY5AitBXDex_bzQCLcBGAs/s1600/IMG_20171027_191010.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-3Vz-dhPVOeA/Wf_bu4HTvUI/AAAAAAAAQ5Y/UoymCokZK1cAv3xVWMTY5AitBXDex_bzQCLcBGAs/s200/IMG_20171027_191010.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Poem and the first Bite</td></tr>
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We were shown back to our tables so the dining experience could begin. After a short welcome speech the first item was brought to the table with a wine pairing. The Server brought us what looked like a centerpiece with 2 identical placards. On those placards were several Poems or Haiku's. The first line was "Hidden in fallen leaves are treasures of the earth and sea" I was not familiar with Dominiques signature menus which consists of a series of poems that describe the bite in an abstract way. Our table guest Calvin and Han immediately pointed out the poem and said look at the leaves. Within each leave was a single liquid bead. We gently picked ours up and yes the leaf tasted earthy and the bead tasted like the ocean. This was the type of exciting night we were in for. This was wine paired with a <a href="http://www.elenawalch.com/en/">Elena Walch Pinot Blanco</a><br />
The first dish was Chef Crenn's take on a <a href="http://blogs.kcrw.com/goodfood/2016/03/kir-breton-a-la-dominique-crenn/">Kir Breton</a> which is a <a href="http://www.telegraph.co.uk/foodanddrink/recipes/11646356/Kir-Breton.html">French cocktail</a> consisting of Creme de Cassis and dry Cider. Her mother used to prepare the cocktail when she was growing up and this is one of the many homages to her parents. Chef Crenn freezes cider into a sphere and dips it into a mixture of Cocoa Butter and White Chocolate to form a perfect casing to present this dish. When you bite down on the sphere there is an explosion of sweet, tart, chocolate and apple in your mouth.<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-g3ApNPPbWDc/Wf_rHXHfYcI/AAAAAAAAQ64/E2-b01lDxcUUsybISsy8hrwesU2OXOqxQCEwYBhgL/s1600/IMG_20171027_191945.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-g3ApNPPbWDc/Wf_rHXHfYcI/AAAAAAAAQ64/E2-b01lDxcUUsybISsy8hrwesU2OXOqxQCEwYBhgL/s320/IMG_20171027_191945.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kir Breton</td></tr>
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traditional <br />
The server came over to the table and placed a small bowl of liquid in front of us. She described it as Fish and Chips, we were all stunned. How can a liquid be Fish and Chips? It is not easy but they pulled it off. There was a small paper thin piece of fried potato beneath a liquid that tasted like a traditionally deep fried piece of cod with malt vinegar all done with liquid ingredients. This was wonderful and was paired with an <a href="http://eiselevineyard.com/">Eisele Vineyard Sauvignon Blanc</a>.<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-5wbOpgNerZ0/Wf_bSXkhQiI/AAAAAAAAQ5c/pR_VrHPAz00rNYerr_5ExgSn3pL9EyAowCEwYBhgL/s1600/IMG_20171027_193626.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-5wbOpgNerZ0/Wf_bSXkhQiI/AAAAAAAAQ5c/pR_VrHPAz00rNYerr_5ExgSn3pL9EyAowCEwYBhgL/s200/IMG_20171027_193626.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Uni</td></tr>
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I have already told you I am not a big fan of Roe and one in particular I have always avoided was <a href="https://www.huffingtonpost.com/2015/02/09/what-is-uni_n_6631900.html">Urchin Roe</a> (Uni).<br />
The Uni was sitting on a crispy <a href="https://en.wikipedia.org/wiki/Koshihikari">Koshihikari Rice</a> cake and <a href="https://www.theinternationalkitchen.com/news/recipe-of-the-month/artichauts-en-barigoule">Barigoule </a>Sauce. There were toasted sesame seeds on the Uni. The Roe is creamy and settled in the middle of the tongue. The rice cake provided texture and crunch and the Barigoule sauce brought everything together. This was an incredible mixture of texture and taste. It was paired with <a href="http://www.jotosake.com/sakes/taiheikai">Taiheikai Pacific Ocean Sake</a>.<br />
Why not keep me on my toes with Caviar, so far I was 2 for 2 in the roe love department so why not try this dish. This was a do it yourself bite. You had a pickled <a href="https://en.wikipedia.org/wiki/Daikon">Daikon</a> disc that acted as a cracker which you added Caviar and <a href="https://en.wikipedia.org/wiki/Aspergillus_oryzae">Koji</a> (Fermented Bean Paste). When you popped this in your mouth you had tart, fermented bite and the sweetness of the caviar which popped when you bit down. This was paired with <a href="https://www.leflaive.fr/en/">Domaine Leflaive Chardonnay</a>.<br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-Sl8z84uZ6DQ/Wf_bUDq1fVI/AAAAAAAAQ5c/QaMz7PH_2KYJjjjAUkl2H60oKUjGX4IOwCEwYBhgL/s1600/IMG_20171027_195434.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/-Sl8z84uZ6DQ/Wf_bUDq1fVI/AAAAAAAAQ5c/QaMz7PH_2KYJjjjAUkl2H60oKUjGX4IOwCEwYBhgL/s200/IMG_20171027_195434.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brioche and Wagyu Butter</td></tr>
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<a href="https://4.bp.blogspot.com/-FYWUlnvjyw0/Wf_bUyUV7II/AAAAAAAAQ5c/eR9F-2HgYBUFWyKdUd3ICncWJ7prV15KQCEwYBhgL/s1600/IMG_20171027_200142.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/-FYWUlnvjyw0/Wf_bUyUV7II/AAAAAAAAQ5c/eR9F-2HgYBUFWyKdUd3ICncWJ7prV15KQCEwYBhgL/s200/IMG_20171027_200142.jpg" width="150" /></a>We had a little bit of a break with the House Brioche and their Housemade Butter and Wagyu Butter. Both of these spreads were amazing with this bread. The house made had hints of grassland taste with tiny flowers and micro greens. The Wagyu butter was something more special. It is rendered Wagyu<br />
Fat whipped into a butter spread. It is like a butter that tastes like Prime Rib.<br />
Abalone is very difficult to get these days it is regulated so it is not very common. Chef Crenn slow cooked the Abalone so it melted in your mouth, it was served with a Quail Yolk and a Smoky Creme. I slowly enjoyed this with the wine pairing from <a href="http://m.arlot.com/en/">Domaine de L'Arlot </a>'Les Suchets' Premier Cru. I liked this dish because it made a large statement in a small serving.<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-mOTKZjt8fao/Wf_b7YOiOBI/AAAAAAAAQ5s/3CGCFCYQ_fU24IbKhYfdR49Md6JHYmlrQCEwYBhgL/s1600/IMG_20171027_201332.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-mOTKZjt8fao/Wf_b7YOiOBI/AAAAAAAAQ5s/3CGCFCYQ_fU24IbKhYfdR49Md6JHYmlrQCEwYBhgL/s200/IMG_20171027_201332.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Matsutake and Dungeness</td></tr>
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Chefs have a gift of imagining tastes and how ingredients go together and then imagine what other accompanied tastes compliment. They then work with their Sommelier (AC has at least 2) to create the perfect pairing. Our next bite were tastes I would never think of and created a texturally different but complimentary dish. <a href="https://en.wikipedia.org/wiki/Dungeness_crab">Dungeness Crab</a> is a favorite from the Pacific Northwest and <a href="https://en.wikipedia.org/wiki/Dungeness_crab">Matsutake Mushrooms</a> are a rare breed primarily found in Japan. The mushroom was raw and had a foresty taste while the fresh Dungeness Crab was moist and sweet sitting a crab broth with corn. Not sure who thought of this but it was another great bite.<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-92frdHimB-c/Wf_b7h8pjiI/AAAAAAAAQ5o/a6qhDSoY_aswUNH8MZm5-I5mIfgc644rQCLcBGAs/s1600/IMG_20171027_202738.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-92frdHimB-c/Wf_b7h8pjiI/AAAAAAAAQ5o/a6qhDSoY_aswUNH8MZm5-I5mIfgc644rQCLcBGAs/s200/IMG_20171027_202738.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A-5 Wagyu</td></tr>
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<br />
<a href="https://en.wikipedia.org/wiki/Wagyu">Wagyu beef </a>has become a phenomenon. It seems like everywhere has a Wagyu burger or steak. But there are different Grades of Wagyu Beef the best being Grade A-5. An ounce of A-5 cost more than a pound of Prime Rib Eye. We were served A-5 with a Bearnaise Sauce and <a href="https://en.wikipedia.org/wiki/Umeboshi">Umeboshi Sauce</a> (Pickled Plum) topped with Micro Greens served on a square crystal plate. This beef literally melts in your mouth and coats your tongue. The sauces added another layer of fat that put this bite over the top. Paired with <a href="http://www.apswine.com/estates-2/gianfranco-bovio/">Bovio 'Vigna Gattera" Nobbiolo</a> this was a great wine to compete for the tongue.<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-UyGa4tEjV1E/Wf_rHuo-1aI/AAAAAAAAQ60/-0CBdTt9ywwFl9BaFWF5kqcVp6Yf0apvQCEwYBhgL/s1600/IMG_20171027_203812.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-UyGa4tEjV1E/Wf_rHuo-1aI/AAAAAAAAQ60/-0CBdTt9ywwFl9BaFWF5kqcVp6Yf0apvQCEwYBhgL/s200/IMG_20171027_203812.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Truffle Tart</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-Faxaxp-MlVc/Wf_empU1KmI/AAAAAAAAQ6A/qAy6592h2OciPDuOUrpR1Vruw0cRFYVxACEwYBhgL/s1600/IMG_20171027_205131.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/-Faxaxp-MlVc/Wf_empU1KmI/AAAAAAAAQ6A/qAy6592h2OciPDuOUrpR1Vruw0cRFYVxACEwYBhgL/s200/IMG_20171027_205131.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Pulque volcano</td></tr>
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How about a tart that has Cow Milk Cheese, Quince and covered in Truffle Shavings and a few tiny white flowers to cleanse the palette. It sounds as good as it tasted. This was paired with <a href="http://www.heidrunmeadery.com/">Heidrun Meadery Carrot Blossom Mead</a>. Mead? I thought only Vikings and Knights and Serfs drank Mead. I can see why they did now. Mead is a honey brew. It would be easy and pleasurable to drink a lot of Mead on a lazy weekend.<br />
Before dessert we had Masa Chip it was served in a Mayan inspired bowl. The chip had a crest of Chichen Itza emblazoned on it. It was a great little palette cleanser with a fun taste, plating and theme.<br />
Our first Dessert was a play on Mexican Cocktail, <a href="https://en.wikipedia.org/wiki/Pulque">Pulque</a>. This was<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-fGPLeBYstpw/Wf_enCbmZII/AAAAAAAAQ6E/uxPUQay157o4FunLlDqday6mW_0xoN0BACEwYBhgL/s1600/IMG_20171027_205948.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-fGPLeBYstpw/Wf_enCbmZII/AAAAAAAAQ6E/uxPUQay157o4FunLlDqday6mW_0xoN0BACEwYBhgL/s200/IMG_20171027_205948.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mignardise Peanut is the best</td></tr>
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created with Agave, Coconut and Iced Pulque sitting atop a volcanic mountain as if it was erupting. It was refreshing ad it looked beautiful. It reminded me of a scene out of a Dr Seuss book it was creative and fun. The wine served was a sweeter dessert wine from <a href="http://www.bischoeflicheweingueter.de/en/wine-estate/vineyard-sites/saar/kanzemer-altenberg.html">Weinguter Bischoflicher 'Kanzemer Altenberg'</a>.<br />
To end the evening a wooden Gourd container was brought out with 4<a href="https://en.wikipedia.org/wiki/Petit_four"> Mignardise</a> and Chocolates my favorite was the Peanut, it tasted better than a peanut. My other favorite the Chocolate Bark with nuts.<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-4SwhwTLJmfA/Wf_ensfOx0I/AAAAAAAAQ6I/skMvicY6l10FuCrCa0PMf9uQwHe6NLPHQCLcBGAs/s1600/IMG_20171104_184043.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-4SwhwTLJmfA/Wf_ensfOx0I/AAAAAAAAQ6I/skMvicY6l10FuCrCa0PMf9uQwHe6NLPHQCLcBGAs/s200/IMG_20171104_184043.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My new Sous Vide Cookbook</td></tr>
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<a href="https://4.bp.blogspot.com/-dLjLK-49A94/Wf_q1YmJDkI/AAAAAAAAQ6k/LnhCKNbQswssCENP2vPQJeymivdaqZFHgCEwYBhgL/s1600/IMG_20171105_200426.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/-dLjLK-49A94/Wf_q1YmJDkI/AAAAAAAAQ6k/LnhCKNbQswssCENP2vPQJeymivdaqZFHgCEwYBhgL/s200/IMG_20171105_200426.jpg" width="150" /></a>The best way to summarize the evening was that it was an experience that cannot be bought or replicated. It is a rare occasion where you have the Best Chef, the Best Staff, the Best Sous Chefs, The Best Sommeliers all come together with the best Food in the Perfect Setting. Chef Crenn is a free spirit, she was born to do this type of work, she and her staff work very hard to maintain the reputation to preserve the Michelin stars they have earned. Every part of Chef Crenn's life experience contribute to her cooking and style.<br />
Remember the conversation at the beginning of the article where<br />
Chef Crenn said she would send me the Sous-vide book. I received it yesterday and am trying my first dish of Short Ribs.<br />
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CJhttp://www.blogger.com/profile/08968969273979648452noreply@blogger.com3127 Fillmore St, San Francisco, CA 94123, USA37.7983341 -122.4359445999999711.136446099999997 -163.74453859999997 64.4602221 -81.127350599999971tag:blogger.com,1999:blog-2806502010672389324.post-80472522921774587132017-07-30T16:13:00.001-07:002021-11-27T08:01:05.599-08:00A Day and Night at the Museums<br />
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Last month we took a weekend trip up the coast to California's most beautiful city San Francisco. We flew up on <a href="http://www.swa.com/">SWA </a>and checked into the <a href="http://www.marriott.com/hotels/travel/sfodt-san-francisco-marriott-marquis/?scid=bb1a189a-fec3-4d19-a255-54ba596febe2">Marriott Marquis</a>. It was an early morning so we took a couple of hours to begin our 2 day museum trek. After a quick tour of Union Square we were off to <a href="https://www.sfmoma.org/">SFMOMA</a> the finest museum if you want to see iconic contemporary art. Most of the art displayed at SFMOMA once belonged to the Fishers the founders of the Gap. <span style="background-color: #f8f8f8; color: #39494c; font-family: "sfmomatext"; font-size: 16px;">The Doris and Donald Fisher Collection is among the world’s greatest private collections of contemporary art. Founders of San Francisco–based Gap Inc., the couple began collecting prints to enliven the company’s offices in the mid-1970s, and they soon expanded their efforts to include paintings, sculpture, and drawings.</span><span style="background-color: #f8f8f8; color: #39494c; font-family: "sfmomatext"; font-size: 16px;"> The collection includes </span><span style="background-color: #f8f8f8;"><span style="color: #39494c; font-family: "sfmomatext";">works by Alexander Calder, Ellsworth Kelly, <div class="separator" style="clear: both; text-align: center;">
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William Kentridge, Roy Lichtenstein, Chuck Close, Agnes Martin, Gerhard Richter, Richard Serra, Donald Judd and Andy Warhol, among others. We had originally seen the works before the SFMOMA had been remodeled 2 several years back. We were also there to have dinner at the restaurant in residence <a href="http://insitu.sfmoma.org/">In Situ</a>. In Situ is the brainchild of Corey Lee who has several award winning restaurants in San Francisco one being Benu. Like a museum Corey Lee honors great chef's signature dishes and offers them on his menu. He rotates the dishes like art exhibitions so you will never get tired of having some of the most creative meals ever devised and served. The menu includes 11 items each of them curated from great chefs and paired with specific wines to bring out the best tastes. On the back of the menu there is an homage to the meal and the chef and the year it was created. These items come in small and medium sized plates so they are perfect for sharing.</span></span><br />
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<span style="background-color: #f8f8f8;"><span style="color: #39494c; font-family: "sfmomatext";">We started our meal with the Wasabi Lobster, created by Berlin <a href="https://tim-raue.com/en/about-us/tim-raue/">Chef Tim Raue</a> in 2013. What a perfect start the piece of Lobster was tempura battered and fried and sat on a Mango Jelly with a Thai Vinaigrette and on the side a small Wasabi Flavored Marshmallow shaped like a star. These meals are immersion art, the lobster moist and explodes with flavors and a hint of Wasabi and the sweetness of Mango. We followed it up with a Glazed Chicken Thigh created by Kyoto <a href="http://gionsasaki.com/">Chef Hiroshi Sasaki</a> of Gion </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Wasabi Lobster</td></tr>
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<span style="color: #39494c; font-family: "sfmomatext";">Sasaki which is the most difficult restaurant to get into in Japan. Although the dish sounds like it could be heavy it is very delicate glazed in Teriyaki Sauce and sitting on a Butter Lettuce leaf topped with a <a href="https://en.wikipedia.org/wiki/Onsen_tamago">Onsen Egg</a>. Sweet with the teriyaki sauce and rich with the yolk of the egg this was a great small bite. What a wonderful dish this next one was The Forest created by </span><br />
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<a href="http://www.mirazur.fr/">French Chef Mauro Colagreco owner of Mirazur</a>, clearly this was the most delicious dish of the night Mirazur is considered one of the top restaurants in the world and this dish is one of the reasons why. <div class="separator" style="clear: both; text-align: center;">
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The Forest is exactly what you would suspect earthy mushrooms, green ferns, evergreen scents on a bed of Risotto. This was hearty and filling, I am writing this 45 days after we were there and i can still remember how good it was, Our last dish was from <a href="https://en.wikipedia.org/wiki/Roy_Choi">Chef Roy Choi</a>, celebrity chef from LA and his restaurant LA Son. This dish Kalbi Jjim represents everything Roy Choi stands for great simple comfort food cooked to perfection and a great way to finish a meal. Literally it is a fantastic Short Rib Stew. In Situ is a great restaurant is a city of amazing restaurants. The service here is superb, the atmosphere is chic modern and very subdued. It is a restaurant that you can come in relax and enjoy great food and service. If you wish to experience some of the most creative dishes <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
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designed by the best chefs in the world this is the place to go.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">I have this poster</td></tr>
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<a href="https://2.bp.blogspot.com/-7DrkFI06Hqs/WX5mESkinvI/AAAAAAAAQvk/brpDDwhnpxc6fvYnraoCJjIIvJF9GnwMwCLcBGAs/s1600/IMG_20170529_110355.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-7DrkFI06Hqs/WX5mESkinvI/AAAAAAAAQvk/brpDDwhnpxc6fvYnraoCJjIIvJF9GnwMwCLcBGAs/s200/IMG_20170529_110355.jpg" width="150" /></a><span style="background-color: #f8f8f8;"><span style="color: #39494c; font-family: "sfmomatext";">The following day we had a date with the <a href="https://en.wikipedia.org/wiki/De_Young_(museum)">DeYoung Museum</a> to take in the <a href="https://deyoung.famsf.org/summer-love-art-fashion-and-rock-roll">Summer of Love music and art visual experience</a>. I was 11 years old when the summer of love happened, San Francisco was a place where all the creative young people came to get a better understanding of their creative capability. The exhibit took me back to that time when rock and roll expressed the way they saw the world. Part of the exhibit was dedicated to the Art and Fashion of the time and we were there to uncover creative new ideas for <a href="https://www.dixonrand.com/">Dixon Rand</a>. This was a great exhibit I will tell my story with pictures. </span></span><br />
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<span style="background-color: #f8f8f8;"><span style="color: #39494c; font-family: "sfmomatext";">Overall this was the best vacation of the year. Just proves that there are a lot of great places to visit that are very close to where you live.</span></span>CJhttp://www.blogger.com/profile/08968969273979648452noreply@blogger.com151 3rd St, San Francisco, CA 94103, USA37.7857182 -122.4010508000000111.123827199999997 -163.7096448 64.4476092 -81.092456800000008tag:blogger.com,1999:blog-2806502010672389324.post-20489233074698060522017-07-30T14:38:00.002-07:002017-07-30T14:49:05.452-07:00The Grand Cayman Islands to Celebrate<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-hPui9AWIst0/WX5K34WmxEI/AAAAAAAAQsY/kB4eJYNZSYcTSj8QP0_ss_qp1tryyetOgCLcBGAs/s1600/DSC07307%2B%25282%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://4.bp.blogspot.com/-hPui9AWIst0/WX5K34WmxEI/AAAAAAAAQsY/kB4eJYNZSYcTSj8QP0_ss_qp1tryyetOgCLcBGAs/s320/DSC07307%2B%25282%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">President's Club 2017 Grand Cayman</td></tr>
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I have visited and lived in the Caribbean and have always enjoyed the island life with white sand beaches, warm ocean, great sea life and spectacular sunsets. I had never been to Grand Cayman Island so I was excited to learn more and experience it. With every vacation it is all about the location and we had reservations at the best hotel with the best location <a href="http://www.ritzcarlton.com/en/hotels/caribbean/grand-cayman">The Ritz Carlton. </a><br />
Getting to Grand Cayman is easier than you would think, they have a fantastic airport and serve many of the major cities in the US so it is just a quick one stop. This trip was to celebrate exceptional work for all the folks that had made great sales contributions for the company we work for E2open. E2open happens to be the leading Supply Chain Software Solution for many of the leading companies in the world.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sunset in Paradise</td></tr>
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We got to Grand Cayman and we were greeted near the tarmac by our host who got us through customs in less than 3 minutes and into our Limo for the ride to the Ritz Carlton. On our way there our driver provided us some local hints and gave us a little history of the island. At the hotel we were greeted with an island cocktail and escorted us to our room. The Ritz Carlton is the best resort on the island, as you would suspect of a 5 star hotel the services were terrific. The first thing I wanted to do was get my suit on and head to the beach to grab an island cocktail. soak in a little sun and drift in the ocean. After sucking down some of their famous Daiquiris I swam out to one of the floats and just layed there to take in the sun. This was much better than I hoped and this is only Day One. We kicked off our Presidents Club Award trip with a celebration, cocktail evening followed by a great dinner. We gathered with our colleagues and our spouses and spent a little time to get to make new acquaintances.<br />
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<tr><td class="tr-caption" style="text-align: center;">Jerk Chicken Scramble</td></tr>
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We started Day Two with an Island Breakfast at the hotels oceanfront restaurant Seven. I had the the Jerk Chicken Hash with Scrambled eggs, yum. This is a Jerk Chicken Scramble only difference is that this Jerk Chicken has a serious kick which was unexpectedly pleasurable. After a few hours of relaxing in the sun we all gathered for a buffet lunch which had all these terrific salads, soups and sandwiches. From there we all got on buses and made our way over to the Marina to get on a 50 foot party yacht and our trip to Stingray Bar and Stingray City. <br />
The boat was stocked with food and drink and we made our way out to Stingray City where we were able to do some snorkeling and get acquainted with the local Stingrays. Stingray City is inside a barrier reef so it is a protected area where the water is warm and the seas are calm. Upon arrival we got a safety course and then all jumped in the bay and basked in the sun and enjoyed the bright colors of the reef. Shawn found a Lobster hiding in a coral head which he said it was 2 feet long. Well we all had to go down and see that, for the life of me it took me 20 minutes until I finally saw it's antennae. Not sure it was that big but it was a cool thing to look at. <br />
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<tr><td class="tr-caption" style="text-align: center;">Stingray Encounter</td></tr>
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Meanwhile the crew was luring out the Stingrays with squid. Now these guys were down at 10 feet so you needed to be able to dive down and hold your breath to get up close and personal. One of the crew was a free diver and would spend over 2 minutes laying on the bottom and playing with the Stingrays while blowing these very cool bubbles. <br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-b20HYzTMork/WX5SyPtogdI/AAAAAAAAQuc/K2m6IHYGBas-nOP72w4MlIHsri237ay7QCLcBGAs/s1600/GOPR3116.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-b20HYzTMork/WX5SyPtogdI/AAAAAAAAQuc/K2m6IHYGBas-nOP72w4MlIHsri237ay7QCLcBGAs/s320/GOPR3116.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">David looks scared</td></tr>
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We then motored over to Stingray Sandbar, on the way there we were able to try some caribbean water sports, the first volunteer was Dan Murphy from Connecticut who tried what I consider water torture. You were towed by a pair of blades that you controlled with each hand. If you hold them straight you glided along the water, if you tilted your wrists down you would start diving under the water and if you tilted one up and one down you would do 360's. So you put on your goggles and you become like James Bond the time he was towed through a reef behind a yacht at high speeds. After Dan took his try I jumped in and had a try, it was a little easier than I thought as long as you relaxed, it was easy to maneuver. The dive down was fun but you have to remember to come up and when you do the the 360 sometimes you get stuck but with perseverance you find a way. Dan had a try at tow surfing and Enric got towed on an innertube and bounced erratically at 30 mph, I am surprised he did not fly off. <br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-ZisG1wCSPr0/WX5Sxy-mN2I/AAAAAAAAQug/2pdagTG5fIA2St76Gup1L-Q_0mr75ti3QCLcBGAs/s1600/GOPR3124.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-ZisG1wCSPr0/WX5Sxy-mN2I/AAAAAAAAQug/2pdagTG5fIA2St76Gup1L-Q_0mr75ti3QCLcBGAs/s320/GOPR3124.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stingray City</td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-sce4h2ws0dI/WX5Sx8sNJkI/AAAAAAAAQuY/SxFJNPMC7L0eZFutBKW6iYNWC137hiiWACLcBGAs/s1600/G0013099.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://3.bp.blogspot.com/-sce4h2ws0dI/WX5Sx8sNJkI/AAAAAAAAQuY/SxFJNPMC7L0eZFutBKW6iYNWC137hiiWACLcBGAs/s200/G0013099.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What a Great Day</td></tr>
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All in all it was great fun in our short sea journey to Stingray Sandbar. In the distance we saw boats gathered, as we got closer we noticed that people were standing in the waste deep ocean even though we were more than a mile off shore. All around these people in the water were these large moving objects, people were shrieking and laughing as these objects would approach them. These were Stingrays, some as big as four feet across, some black, some grey. I was a little nervous of these guys because I have had mishaps with these guys, twice stung in the foot. These Stingrays are different, they are not little, they are tame and they sense that you are there to feed them so they are aggressive. Some folks were a little more tentative than others. AJ's Husband Joe was not fearful at all he seemed to be a trained and experienced Stingray Whisperer. They would scoot up his held out arms and just lay there and flap their wings while he gently held them. I tried to emulate Joe but although I had some luck I was not as skilled as he was. Overall this was a very memorable time for everyone. Koushik had brought his son there and he initially was not comfortable with the stingrays but after a few minutes it seemed that he would stay and join the Stingray family. Total fun day! But it was time to go back to the hotel and relax from the sun and fun.<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-IU00jKkAkoU/WX5ObSGM68I/AAAAAAAAQs4/dr6Zhta_VRkoaBp1ol88Rf0VC96qncydgCEwYBhgL/s1600/IMG_20170512_224047_469.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1079" data-original-width="1080" height="199" src="https://2.bp.blogspot.com/-IU00jKkAkoU/WX5ObSGM68I/AAAAAAAAQs4/dr6Zhta_VRkoaBp1ol88Rf0VC96qncydgCEwYBhgL/s200/IMG_20170512_224047_469.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beet Napoleon</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-TbmEn_xP3kA/WX5ObHBFwrI/AAAAAAAAQs0/HYGJMt_naRIWP7yowicQnHaYQdslO16tgCEwYBhgL/s1600/IMG_20170512_224047_472.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="1080" height="200" src="https://4.bp.blogspot.com/-TbmEn_xP3kA/WX5ObHBFwrI/AAAAAAAAQs0/HYGJMt_naRIWP7yowicQnHaYQdslO16tgCEwYBhgL/s200/IMG_20170512_224047_472.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Awesome Local Seafood</td></tr>
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That night we had a team dinner outside at Seven. We all sat outside and enjoyed the weather and the great company. Many of us recounted the day with the Stingrays. The dinner for the evening was a choice of some great starters and an entree Turf or Surf. I believe the choices of the evening were the Beet Salad and The Triple fin Entree. The Beet Salad tasted better than it looked which was a pretty tall task. The Beets were made up like a colorful Napoleon and accompanied by pomegranate, toasted pecans and orange slices the dressing was a vinaigrette so it provided the tart bite that complemented the sweetness of the beets. Overall an eye pleasing and palate pleasing salad. the Triple Tail entree was grilled and served with colorful island veggies and a bearnaise sauce. The fish was a flaky white fish that was delicate and moist. Overall the meal was fantastic and everyone had a great time getting to know each other over drinks and great food.<br />
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<tr><td class="tr-caption" style="text-align: center;">Enric Cousteau ;-)</td></tr>
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The next day was a free day to do whatever you wanted. I started the day with a scuba dive with Enric. We boarded our boat with 4 others and proceeded to our first dive of 75 feet. Dives over 30 feet are not my favorite but I was excited to be able to dive without a wetsuit and enjoy the warm clear caribbean seas. The first dive lasted 45 minutes and down there we saw a Giant Sea Turtle and a large Eagle Ray, the second dive was at 40 feet and we spent most of the time looking at smaller very colorful fish. It was a good time for all.<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Q59QzaqCP2g/WX5PxCjlVEI/AAAAAAAAQt4/ynMCpp4WEiMziiYwgGRQgdJthrii-lELQCLcBGAs/s1600/IMG_20170513_162828.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-Q59QzaqCP2g/WX5PxCjlVEI/AAAAAAAAQt4/ynMCpp4WEiMziiYwgGRQgdJthrii-lELQCLcBGAs/s200/IMG_20170513_162828.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cayman Fest</td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-P65YLmBwVxM/WX5OhyeWxxI/AAAAAAAAQtk/TC1Fd3MOLQYwqGCtQZkOM7GB6acCSUp3ACEwYBhgL/s1600/mmexport1494732762617.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://3.bp.blogspot.com/-P65YLmBwVxM/WX5OhyeWxxI/AAAAAAAAQtk/TC1Fd3MOLQYwqGCtQZkOM7GB6acCSUp3ACEwYBhgL/s320/mmexport1494732762617.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making Friends</td></tr>
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When we got back we grabbed our spouses and friends and headed down to the beach to enjoy the sun, have some beach drinks and hang out playing in the water. All during the afternoon we had heard this loud caribbean rhythms, we were told it was Cayman Fest which is their Mardi Gras Carnival. As it made its way close we went down and lined the streets to enjoy watching the locals dance in the street to DJ's and live music. There were floats totally dedicated to passing our Rum Drinks so by the time the parade hit us everyone looked like they were having a great time. I even saw a hotel guest say goodbye to their date and jump up on the float to dance with all the other folks.<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-pKmuawku5iQ/WX5PxbBJtMI/AAAAAAAAQt8/BHSnhaI5mWkvpRNlc9wakOrJBGfYayDNgCEwYBhgL/s1600/IMG_20170513_201340.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-pKmuawku5iQ/WX5PxbBJtMI/AAAAAAAAQt8/BHSnhaI5mWkvpRNlc9wakOrJBGfYayDNgCEwYBhgL/s320/IMG_20170513_201340.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Local Seafood with Green Curry</td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-nY-b3BJ2lHU/WX5PwvLrS-I/AAAAAAAAQt0/bbwxnqJSFKgb7YAaoRhtIMfh9ewxZZ8OgCEwYBhgL/s1600/IMG_20170513_201313.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-nY-b3BJ2lHU/WX5PwvLrS-I/AAAAAAAAQt0/bbwxnqJSFKgb7YAaoRhtIMfh9ewxZZ8OgCEwYBhgL/s200/IMG_20170513_201313.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Island Bouillabaisse</td></tr>
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That night JoAnn and I decided to change it up and go to dinner nextdoor at the Westin's Beach House Restaurant. It was good to try something new and this restaurant had a great menu. We both started our with the Seafood Chowder which had Crab and Mussels in a creamy seafood and corn chowder. This was a hearty soup with a beautiful seafood base with chunks of crab and gently poached mussels.<br />
For the entree I had the Bouillabaisse with Langoustine, Scallops, Snapper, Mussels and Clams in a light tomato based broth. I decided to to an Anthony Bourdain by sucking out the head of the Langoustine, it was actually very tasty. JoAnn had the Snapper with Green Curry which was combined with colorful veggies and edible flowers. I tried her fish and it was delicious and moist. The food and the cocktails were delicious.<br />
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<tr><td class="tr-caption" style="text-align: center;">Koushik's Family</td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-dAkd4ROm1fQ/WX5Tf0NJGxI/AAAAAAAAQuk/kd1QPpeuEbIvKhyxXPlr51JLBR5sqJAQQCLcBGAs/s1600/IMG_20170514_121112.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-dAkd4ROm1fQ/WX5Tf0NJGxI/AAAAAAAAQuk/kd1QPpeuEbIvKhyxXPlr51JLBR5sqJAQQCLcBGAs/s320/IMG_20170514_121112.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sushi Making Class</td></tr>
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The following day was our wrap up day. Celia our trip coordinator had organized a hands on Sushi Making class. This was a great break from all the beach and sea activities. We all met upstairs in the Ritz Carlton Cooking School and were given a 30 minute course on the history of Sushi, the nuances and quality of each of the ingredients including the rice, the fish, the seaweed wrapping and even Wasabi root. Chef Bong then took us through how to make a sushi roll and for those of us that wanted to participate we were able to make our own to eat. We all had several pieces of Sushi to eat and shared some other goodies and then went to a Japanese lunch catered by the Ritz Carlton's Sushi restaurant Taikun.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sharon Cha</td></tr>
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The rest of the day was spent enjoying the sun and the beach. I had discovered a great place to snorkel off the Governor's mansion which was 200 yards down the beach. I went there four time and found 100's of different fish of all sizes and color it was like I was at the aquarium, very memorable.<br />
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<tr><td class="tr-caption" style="text-align: center;">Farewell Party</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Shawn's Thank You Speech</td></tr>
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Our final night was a beach dinner at sunset, Shawn brought the team together to thank us for having a great year and we all celebrated with good food and drinks.<br />
I have several takeaways from this trip, it was great to meet others that you work and really get to know them personally. It was also great to celebrate our accomplishment. Grand Cayman is a magical place and I bet that many of us will return for a relaxing vacation. I am also proud to work for a company that makes an investment in its<br />
employees and rewards them for their hardwork and success.<br />
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CJhttp://www.blogger.com/profile/08968969273979648452noreply@blogger.comSeven Mile Beach, KY1-1209, Cayman Islands19.336003 -81.37963500000000719.096266500000002 -81.7023585 19.5757395 -81.056911500000012tag:blogger.com,1999:blog-2806502010672389324.post-6640376170395279402017-05-21T15:17:00.001-07:002017-05-21T15:18:17.490-07:00For Great Food go to Portland<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-LX9IqoJ7O6A/WSIO_0tmU0I/AAAAAAAAQfk/pf4pg_cP_Acw3DT0IodovitBKUecxMuCQCLcB/s1600/IMG_20170503_200048.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://3.bp.blogspot.com/-LX9IqoJ7O6A/WSIO_0tmU0I/AAAAAAAAQfk/pf4pg_cP_Acw3DT0IodovitBKUecxMuCQCLcB/s320/IMG_20170503_200048.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aviary Kitchen is the Star with the Food</td></tr>
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Portland per capita has more great chefs and more James Beard Best Chef and Restaurants semifinalist than any city in the US. When you come to Portland you see a city under siege from young and old creatives. I feel a little naked because I have no tattoos or piercings. But every time I come to Portland I found another great restaurant. This time it was the <a href="https://www.aviarypdx.com/">Aviary</a> owned by <a href="https://www.aviarypdx.com/about">Sarah Pliner</a> a New York trained chef who had worked for <a href="https://en.wikipedia.org/wiki/Alain_Ducasse">Alain Ducasse</a> and <a href="https://en.wikipedia.org/wiki/Marcus_Samuelsson">Marcus Samuelson</a>. Aviary is located in Northeast Portland ion the Alberta Arts District. This is another area in Portland that is taking advantage of the growth of the arts and a migration of young smart entrepreneurs. <br />
Aviary is just off the street with a nice little patio to take advantage of great weather in the spring and summer. Tonight I went with my colleague Koushik who loves great food we made a decision to enjoy a few shared small plates so we could sample Aviary's great looking tastes. <br />
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<tr><td class="tr-caption" style="text-align: center;">Sweet Potato</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-ljowcg12eLc/WSIO_3LUjrI/AAAAAAAAQfo/f9uyQFrIAUIvtONMGa55SD6WmKnLn7AygCEw/s1600/IMG_20170503_200907.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://4.bp.blogspot.com/-ljowcg12eLc/WSIO_3LUjrI/AAAAAAAAQfo/f9uyQFrIAUIvtONMGa55SD6WmKnLn7AygCEw/s200/IMG_20170503_200907.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beans with Green Curry</td></tr>
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We started with Roasted Sweet Potato it was served with maple Pasilla glaze and toasted pumpkin seeds with a side of watercress greens with apple and Fava Beans. This is a nice little combo because the sweet potato and the maple syrup provides for a sweet bite the Pasilla Chile gives a subtle contrast of some heat. The side salad cleanses the palette for the next bite which was Tempura Green Beans with <a href="https://en.wikipedia.org/wiki/Green_curry">Green Curr</a>y and Sesame Salt. The beans are lightly battered and served with a little crisp. The Green Curry spicy bite is subtle and the Sesame Salt brings provides that toasted nut taste which brings out the freshness of the bean. <br />
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Our next bite was <a href="https://en.wikipedia.org/wiki/Red_curry">Red Curry</a> Braised Goat. I love Goat, I do not find it gamey and typically there is enough fat in it to make it very tender and flavorful. Red Curry is one of my specialties that I love to make because it uses Red Chiles and brings up the heat level. The meal was served with Roasted Cherry Tomatoes, Kabocha Squash, Goat Cheese Gnocchi and <a href="https://en.wikipedia.org/wiki/Kaffir_lime">Kaffir Lime</a>. Kaffir Lime is used with many Curry Dishes to bring in that lime taste. I use the leaves to cook curry they have an amazing lime flavor mostly from the oil. Take a bite of Red Curry Goat and cool down the palate with the Cherry Tomato. Really a fun tasty dish. <br />
The last plate was Crispy Pig Ear which my guest would not try but I was <br />
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<tr><td class="tr-caption" style="text-align: center;">Crispy Pig Ear YUM</td></tr>
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anxious. Last time I ate a Pig Part was Denver when I ate a deep fried Pig Tail. I can walk you through the bite. The Pig Ear was crispy at the tip and tender toward the middle. At the base of the dish you have a layer of Coconut Rice, Chinese Sausage and Avocado. So was it a Pig Ear Stew or was it a Pig Ear Nacho either way it was delicious. The Chinese Sausage was very much like Chorizo and the Avocado helped balance the heat. Overall a great dish which I hope to see again.<br />
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<tr><td class="tr-caption" style="text-align: center;">Great Dessert</td></tr>
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With this great meal we had some of the very tasty Aviary Cocktails. I like a drink with a little heat and they have a great one The Chilango, spicy and refreshing. Also Sarah is very proud of her desserts and her Pastry Chef, Koushik had the homemade Pistachio Ice Cream with Brittle and Chocolate.<br />
Overall this was another great Portland meal made by a great chef who enjoys different ingredients and creativity.CJhttp://www.blogger.com/profile/08968969273979648452noreply@blogger.com1733 NE Alberta St, Portland, OR 97211, USA45.5593661 -122.6471938999999918.8974701 -163.9557879 72.22126209999999 -81.338599899999991tag:blogger.com,1999:blog-2806502010672389324.post-30216155825873827102017-01-02T13:15:00.003-08:002017-01-05T07:14:31.387-08:00London Food and Tour Highlights<br />
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I grew up as a British citizen, my father was British and I was born in Singapore which at that time was a British Colony. I became a US Citizen on my 18th birthday because I had to register for the draft. I had not been to London for 25 years and a lot has changed since then. London is a very large and diverse city and that has contributed to many of the changes to its culinary strength in the world. We had a couple of highlights on our trip one that my wife had booked and one that I had booked. We stayed at the <a href="http://www.marriott.com/hotels/travel/longh-grosvenor-house-a-jw-marriott-hotel/">Grosvenor House Hotel in Mayfair</a> where we had a great suite and access to their Executive Club Lounge. My wife is a great fan of tea. Each trip we try to find a purveyor of things we love to drink and eat. This trip we found an awesome Tea company <a href="http://www.simpsonstea.com/">Simpson Tea</a>, their winter afternoon tea is the best cold weather tea we have ever had. I reached out to them on Christmas Eve and their owner <a href="http://www.simpsonstea.com/pages/about-us">Anna Louise Simpson</a> responded and provided us a way to order it on line. Great customer service even on Christmas.</div>
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We will start with my wife's which was a private tour of bespoke clothing capital of the world, <a href="https://en.wikipedia.org/wiki/Savile_Row">Savile Row in Mayfair</a>. Our tour guide was <a href="http://www.cindylawford.co.uk/">Cindy Lawford</a> who is an ex Pat who has been in London for the past 10 years. Cindy specializes in tours of British Maker history including clothing, hats, shoe and art. <br />
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<tr><td class="tr-caption" style="text-align: center;">Master Tailors</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Gold Embroidery</td></tr>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyYZLaAGUdgRch8Vh3YVWnBQg8799LHtHGq8OdXYgPUBZUHfuhGeLrDAStfjtWVJCA7xhQw3Hjohup9Xnj6cw' class='b-hbp-video b-uploaded' frameborder='0'></iframe>We met Cindy in <a href="https://en.wikipedia.org/wiki/Gieves_%26_Hawkes">Gieves and Hawkes</a>, 1 Savile Row to start our tour. Mr Gieves bought the current building from the <a href="https://en.wikipedia.org/wiki/Royal_Geographical_Society">Royal Geographic Society</a> in 1912 and merged with Hawkes in 1974. In forming this union they were to become the leading supplier of uniforms and caps to the British Military and endorsed by the crown with many Royal Warrants. Gieves and Hawkes has the the distinction of becoming the first company to introduce ready to wear fine clothing to Savile Row which ad prided itself of bespoke clothing for the world's rich and famous. A bespoke suit ranges anywhere from $5,000 to $100,000 depending on the quality of the material cut and features. A ready to wear suit from Savile Row costs from $1,000 to $5,000. </div>
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<tr><td class="tr-caption" style="text-align: center;">He has been there 45 years</td></tr>
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Today we were lucky enough to see the tailor's workroom and get to hear them talk of their jobs and their passion for making such well crafted articles of clothing. It takes many years of apprenticeship to become a tailor for one of the bespoke shops on Savile Row, these folks are talented artisans that take the measurements and are in charge of every process of creating the clothing, this process often takes 3 to 4 months to finalize the finished product. </div>
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The other highlight was to go into the Military uniform fitting room where <br />
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<tr><td class="tr-caption" style="text-align: center;">Military Uniform Fitting Room</td></tr>
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Royalty and heads of state have been coming to get measured and fit for their new uniforms for over 100 years. This room has many historic articles of clothing including a cloak the Queen of England wore to an event in the 50's. it is also used for the storage of the uniforms for the <a href="https://en.wikipedia.org/wiki/Honourable_Corps_of_Gentlemen_at_Arms">Honourable Corps of Gentleman at Arms</a>. these men come in several times a year get dressed in their uniform and march out together to their venue of the day. </div>
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<tr><td class="tr-caption" style="text-align: center;">Awards and Certifications at G&H</td></tr>
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This room is full of history from uniforms some as old as 200 years old. There are pictures of the Royal Family in their uniforms and attire created by Gieves and Hawkes, there are coats from world leaders on display and the Royal Uniform of Honourable Corps of Gentlemen at Arms. </div>
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<tr><td class="tr-caption" style="text-align: center;">Guy Hills talking to JoAnn</td></tr>
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Cindy took us to several other bespoke shops including the <a href="https://en.wikipedia.org/wiki/H.Huntsman_%26_Sons">Huntsman</a> who has dressed every major actor and statesman and <a href="https://www.dashingtweeds.co.uk/about-our-story/">Dashing Tweeds</a> who takes the original sporting cloth of the UK Tweed and has adapted it to everyday urban wear. Overall Cindy exceeded our expectations with a behind the scenes look of all things Savile Row and bespoke. Cindy gives other tours in Mayfair and is a must for folks that are curious about London's finer things.</div>
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St Johns Bread and Wine</h2>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-WJHxbqHzDSY/WGqo7rn9qTI/AAAAAAAAQEg/9HX2YaxleHcJLjwkQ0AgY-WbS3ILZrCywCPcB/s1600/IMG_20161222_200618.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://3.bp.blogspot.com/-WJHxbqHzDSY/WGqo7rn9qTI/AAAAAAAAQEg/9HX2YaxleHcJLjwkQ0AgY-WbS3ILZrCywCPcB/s200/IMG_20161222_200618.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Friendly Kitchen @ SJB&W</td></tr>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxT0f8jjdBmxbGLuhQFPWW-lDOYK_Ic1VOJGTdhskVUspNEzSRuJTjArZDfVHFV-_Ru9tUwipJyK9xpuDdGbg' class='b-hbp-video b-uploaded' frameborder='0'></iframe>Let's talk about my passion of eating great food. Getting into restaurants in London is very difficult many close from the 23rd to Jan 2nd and others are just to hard to get into. I had prearranged one reservation before we went and that was <a href="https://www.stjohngroup.uk.com/spitalfields/about_us/">St Johns Bread and Wine</a>. The St Johns Restaurant brand was developed by <a href="https://en.wikipedia.org/wiki/Fergus_Henderson">Fergus Henderson</a> and Trevor Gulliver. Chef Henderson <span style="background-color: white; color: #252525; font-family: inherit;">is often noted for his use of </span><a href="https://en.wikipedia.org/wiki/Offal">offal</a><span style="background-color: white;"><span style="color: #252525; font-family: inherit;"> and other neglected cuts of meat. The </span><span style="color: #252525;">restaurant</span><span style="color: #252525;"><span style="font-family: inherit;"> is in <a href="https://en.wikipedia.org/wiki/Old_Spitalfields_Market">Spitalfield</a> which would be best described as one of </span>London's<span style="font-family: inherit;"> more hip areas. </span></span></span><br />
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<span style="background-color: white;"><span style="color: #252525;"><span style="font-family: inherit;">The best way to describe St Johns Bread and Wine is it is diner like with an open kitchen not fancy </span>but<span style="font-family: inherit;"> serving outrageously great food at an affordable price. This is a busy urban restaurant with no fanfare just a hook for your coat a basic wood </span>chair<span style="font-family: inherit;"> and table. During the holidays many restaurants encourage folks to have small office parties and there were several tables of 10 folks working their way to Christmas. </span></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Pressed Meat - Terrine</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Scrumptious Pork</td></tr>
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<span style="background-color: white;"><span style="color: #252525;"><span style="font-family: inherit;">Our server Marijiana, she was a no BS cut to the chase but informative server. The menu is very basic, you come here for everything Pork or different. We started with the Pork Terrine. The definition of a terrine is pressed meat parts and might sound disgusting actually turns our to be very delicious, served with some quince it is quite nice and something you could eat all night long. We then had the <a href="https://en.wikipedia.org/wiki/Crangon_crangon">Brown Shrimp</a> (bay shrimp) served with <a href="https://en.wikipedia.org/wiki/Kohlrabi">Kohlrabi</a> and <a href="https://en.wikipedia.org/wiki/Chervil">Chervil</a>, this is kind of a </span>shrimp<span style="font-family: inherit;"> coleslaw. I liked this dish because it was creative. On to the </span>Quail<span style="font-family: inherit;"> with Spinach </span><a href="https://en.wikipedia.org/wiki/Coolea_Cheese" style="font-family: inherit;">Coolea</a><span style="font-family: inherit;"> Souffle. Quail is not my favorite dish because it is hard to eat but I took my time with it cut it is half and combined it with the Spinach and found it to be very delicious. On to what we came for and that was the Roast Pig in this case it was a <a href="https://en.wikipedia.org/wiki/Middle_White">Middlewhite Pig</a> which is specifically from the UK. I love roast Pig the crackling skin, the juicy fat and the great melt in your mouth meat. This was a very simple plate of several </span>large<span style="font-family: inherit;"> sliced pieces </span></span></span><br />
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<span style="color: #252525;"><span style="font-family: inherit;">served with Radishes and Watercress. I could eat this plate at least once a week the flavor of the Pork still sits on my taste buds.</span></span><br />
<span style="background-color: white;"><span style="color: #252525;"><span style="font-family: inherit;">We wrapped up the night with some <a href="https://en.wikipedia.org/wiki/Hokey_pokey_(ice_cream)">Hokey Pokey Ice Cream</a> which is an New Zealand Dessert it is Vanilla ice cream with Honey Toffee chunks.</span></span></span><br />
<span style="background-color: white;"><span style="color: #252525;"><span style="font-family: inherit;">I am </span>glad<span style="font-family: inherit;"> we went to this restaurant it reminded me what the UK was all about traditional well made comfort food served with no pretention. </span></span></span><br />
<span style="background-color: white;"><span style="color: #252525;"><span style="font-family: inherit;">We also had an opportunity to get some </span>Fish<span style="font-family: inherit;"> and Chips and some great Indian Food get highlights of that on my Instagram account @topcheftrail </span></span></span>CJhttp://www.blogger.com/profile/08968969273979648452noreply@blogger.comtag:blogger.com,1999:blog-2806502010672389324.post-18637180026375447062016-12-30T12:45:00.001-08:002016-12-31T08:37:44.049-08:00Cooking School at the Ritz Paris<div class="separator" style="clear: both; text-align: center;">
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Several months back I was reading an article in the Wall Street Journal on cooking vacations in anticipation of our upcoming trip to Paris. The<a href="http://www.wsj.com/articles/meat-camp-and-5-other-delicious-cooking-vacations-1476889924"> article</a> had some suggestions of a few stand out culinary events to do and one of them was to enroll at the <a href="http://ritzescoffier.com/en-GB">Ecole Ritz Escoffier</a> for a class. This would be a cool opportunity to go to a cooking class at one of the most famous hotels in the world the <a href="https://en.wikipedia.org/wiki/H%C3%B4tel_Ritz_Paris">Ritz Paris</a>. I looked it up and booked it. The Ritz Paris has recently undergone a 4 year renovation that cost over $450,000,000. the hotel has only 159 rooms so there is a lot of personal attention paid to the guests. This hotel is very pricey but if you ever have the opportunity to visit Paris it is worthwhile to at least have a drink in the Ritz Bar. If you have the time I would definitely enroll at the cooking school. The Ritz Hotel was founded in 1898 by <a href="https://en.wikipedia.org/wiki/C%C3%A9sar_Ritz">Hotelier Cesar Ritz</a> and <a href="https://en.wikipedia.org/wiki/Auguste_Escoffier">Chef Auguste Escoffier</a>. Everything about the food creation at the Ritz is like Chef Escoffier was still looking over the kitchen even though he has been dead for 80 years. This was going to be a great adventure.<br />
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We met at the hotel and was taken downstairs to the where the school and the kitchens are. The Kitchens are all brand new with the finest appliances that money can buy many are custom made to accommodate the culinary needs of the Ritz clientele. There are 150 full time kitchen workers, this does not include wait and service staff. So if you ask for any reasonable culinary masterpiece you will be assured to get it to make your stay perfect.<br />
Our Chef instructor <a href="http://www.pictaram.com/user/srs_chef/43535469">Chef Simon Manoukian</a> and his assistant Muna greeted us and we were welcomed to the Ritz Ecole Escoffier. Simon has been with the Ritz for 7 years and was recently asked to be the instructor for the Ecole. There were three of us including my wife, the other lady Patricia was from Normandy and had been given this as 1 of her 12 monthly gifts for her 60th birthday. Our class was to to prepare and make a 3 course meal focusing on seafood. The kitchen was large and set up to give hands on instruction to groups. Since we were only 3 we all had an opportunity to partake in all the preparation. Our main ingredients today were Sea Bass and Langoustine, we were making a Starter of Langoustine Raviolis with a Seafood Sauce and Sea Bass with Chorizo Beurre Blanc Sauce and Mashed Potatoes. Keep in mind we are starting from scratch so this is going to be quite an adventure.<br />
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<tr><td class="tr-caption" style="text-align: center;">The Seafood</td></tr>
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First part of the recipe was to break down and fillet the Sea Bass. This included removing the fins filleting the fish and removing the bones. Even though I am the cook in the family, JoAnn made a much better effort than I did in filleting of the fish. The breaking down of the Langoustine was more up my alley, first you snap off the head and if you are lucky you get the intestines to come with it. You then need to remove the shell by pinching in the shell to break down the exoskeleton to make the tail meat easy to remove, you then you slit down the back to remove any of the remaining intestines and was in water.<br />
<a href="https://1.bp.blogspot.com/-PAiJgKIHFrg/WGa_kAooF5I/AAAAAAAAQB0/6_PSv6hhTBYtp_41ZL5uw8OAElbE3bcwQCPcB/s1600/VID_20161220_135113.mp4" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-PAiJgKIHFrg/WGa_kAooF5I/AAAAAAAAQB0/6_PSv6hhTBYtp_41ZL5uw8OAElbE3bcwQCPcB/s320/VID_20161220_135113.mp4" width="180" /></a>Step 1 breaking down the seafood is now complete and just think that only took 45 minutes. Time to prepare the Scallions and Herbs. Need some knife skills for this and I have none. But Simon showed us the technique of how to prepare the scallion by removing the top not the root and then removing the hard skin, then splitting it lengthwise in half. You fan it lengthwise but not all the way with several cuts and you split it width wise in half so you can then easily dice the scallion. We then chop the herbs and put them aside with the scallion. From there we take all the shells and start creating a broth in an iron pot with oil. The Pan must be very hot in order to simmer the shells to bring out some of the great flavor, we then add some brandy the whole time you are stirring to keep developing the flavor of the stock. One of the things to remember is not to add any salt because you can rely on the salt that is naturally in the shells. You then add some whole pieces of garlic, some butter and then whole cream not that half and half stuff. At that point you just let it simmer for the next hour. <br />
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<a href="https://1.bp.blogspot.com/-Hkrjt-MnXqE/WGa_kNa_dxI/AAAAAAAAQCQ/2fM2sgYbIuIY50VGG6vQmZS-lZGlWdhjQCPcB/s1600/VID_20161220_143236.mp4" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://1.bp.blogspot.com/-Hkrjt-MnXqE/WGa_kNa_dxI/AAAAAAAAQCQ/2fM2sgYbIuIY50VGG6vQmZS-lZGlWdhjQCPcB/s200/VID_20161220_143236.mp4" width="112" /></a>We then made the raviolis there was some prepared pasta squares that we placed the whole langoustine tail in, then brushed some yolk on the square to adhere the other pasta square in order to make the ravioli. Once you assure there is no air getting into the ravioli you then seal it with a round press and then cut it with a larger round press. This is very time consuming at this point we are 2 hours in and have not even started making the potatoes or finishing off the ravioli sauce. You all of a sudden realize why a meal in a fine restaurant costs so much even though a professional is twice as fast it still takes hours to prepare to the point of finishing and plating the meal.<br />
We then prepare the potatoes to be pureed for the potato mash, yes I know I mixed two preparations. <br />
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<tr><td class="tr-caption" style="text-align: center;">Chef Simon</td></tr>
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First of all great chefs cook the potato with the skin on, why? Because it keeps the nutrients in and is easier to peel when they are fully boiled. You just pick up the potato with a cloth and pull of the skin and then take your knife to remove any of the dark spots so your potatoes are white. You can then either puree them or smash them. Pureeing is time consuming but assures that the potato is fine and not lumpy. To finish them off you add olive oil and cream chive, salt and pepper.<br />
Time to finish the seafood sauce for the ravioli. By now it has been simmering for 1 hour and a foam has accumulated at the top this foam is the impurities from the shells and it needs to be scooped off. <br />
This is not a three swipes and you are done task this takes 10 minutes of slowly grabbing us much foam as possible to ensure the quality of the sauce. When that is done we remove the shells and strain it twice once through a strainer that catches the big stuff and through a very fine strainer that picks up all the<br />
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<tr><td class="tr-caption" style="text-align: center;">Making the Ravioli</td></tr>
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small stuff. At that point you have a finished sauce. <br />
Time to make the Chorizo Beurre Blanc first we take our shallots and combine it with white wine and the prepared herbs and fully reduce then add a little lemon and several sticks of butter a little at a time while whisking so it does not separate. After 10 minutes take cooked chorizo and add to the sauce to get the spicy taste strain the the shallots, herbs and chorizo away and put aside for the fish.<br />
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<tr><td class="tr-caption" style="text-align: center;">Langoustine Ravioli</td></tr>
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We now boil the raviolis for 3 minutes and when done put on a baking sheet with wax paper that has olive oil on it to prevent sticking. Heat up a skillet with a little oil drop a fillet in it take your spatula and hold down the fillet so it does not curl cook both sides for 2 minutes each. <br />
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<tr><td class="tr-caption" style="text-align: center;">Sea bass with Chorizo Beurre Blanc</td></tr>
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It is now time for final preparation take a bowl place 4 raviolis in a circle making sure to keeping the sides in the bowl generously put the seafood sauce on place some prepared herbs and flower petals on the plate and wipe down any remnant sauce that may be on the rim. Then take a dinner plate and place the fillet of Sea bass down and take some forms to place the potatoes in. The form can be round, or rectangular any shape will do to make the perfect plate.<br />
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<tr><td class="tr-caption" style="text-align: center;">Finally get to eat</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The Graduates</td></tr>
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It is now time to eat, by this time you have been cooking for 4 hours and you realize that you are hungry and want to sit down with your new found friends at the school. This is a great cooking experience, the staff is first rate and the kitchen is second to none in the world. I only wish that i can go back. Just 30K will buy you a 19 week course at the school from that you could start a whole new career. <br />
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CJhttp://www.blogger.com/profile/08968969273979648452noreply@blogger.comtag:blogger.com,1999:blog-2806502010672389324.post-4606431527863431652016-12-30T07:56:00.002-08:002016-12-31T08:27:45.881-08:00Christmas Holiday in Paris<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Paris at Sunset</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Welcome to Paris</td></tr>
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<span style="font-family: inherit;">We just got back from 1 week in Paris and 1 week in London. We had a few things planned in each city but the goal was to have some good meals at local restaurants and have a good time. There was so much to write I am going to break it into to a <a href="https://en.wikipedia.org/wiki/A_Tale_of_Two_Cities">Tale of Two Cities</a>. We start our journey in Paris where we were staying close to the Opera at the <a href="http://www.marriott.com/hotels/travel/paroa-paris-marriott-opera-ambassador-hotel/">Ambassador Hotel</a>. The Ambassador Hotel is conveniently located walking distance to great restaurants, shopping and sightseeing, away from the huge holiday crowds visiting the Holiday Market on the <a href="http://en.parisinfo.com/discovering-paris/major-events/christmas-in-paris/christmas-markets-in-paris/christmas-markets-in-paris">Champs-Elysees</a>. Paris is considered one of the top destinations to soak in the Christmas Spirit with lights, festivals, and great eating and shopping to enjoy during the last 2 weeks of the year. This stay we set up two major food experiences, cooking school at the new <a href="https://en.wikipedia.org/wiki/H%C3%B4tel_Ritz_Paris">Ritz Paris</a> and a Food Tour of the <a href="http://foodtoursofparis.com/latin-quarter-food-tour.php">Latin Quarter</a>. The tour I will write up today and the School will be in the following article</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Ritz Bar</span></td></tr>
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<span style="font-family: inherit;">We got to Paris very early in the morning and was able to get our room early to grab a nap. After a few hours of sleep we started getting to know the area and get our bearing for the next week exploring. The first place we headed to was the Ritz Paris to get acquainted with where we were going to go to our school. The Ritz Paris just recently opened after a $450M renovation that took over 4 years to complete. The result is one of the most exclusive hotels in the world that caters to only 160 guests per day and their every desire. We decided to celebrate our arrival in Paris by going to the Ritz Bar, a cozy bar that you would have found yourself in in the early 1900's perhaps sitting with Ernest Hemingway or Coco Chanel. We had a glass of wine and hung out while discussing our plans for the next few days</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Veal Chop</span></td></tr>
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<span style="font-family: inherit;">Our first dinner was on 2 blocks away at <a href="http://www.restaurant-aupetitriche.com/en/">Au Petit Riche</a> a traditional french bistro that seemed to cater to businessmen and local area families. You walk in to a small bar that is also a shell fish prep and serving station. We meandered back to our table navigating through narrow passes often running in to servers, we finally came into a bigger room with lots of red valour, leather and brass. This restaurant opened in 1854 and has not seemed to lose any of it's tradition and charm for the last 160 years. I had the Roast Veal Chop with Potatoes which was cooked perfectly and came with a very nice sauce. After going to cooking school and having several great meals, french cooking is very much about the sauce. Au Petit Riche was a great recommendation from the staff at the Ambassador Hotel and the perfect way to start our trip. The prices are reasonable and the food and drink quality is very good. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Foundation Louis Vuitton</span></td></tr>
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<span style="font-family: inherit;">Day two was full of adventure we had in mind of going to the <a href="http://www.fondationlouisvuitton.fr/en.html">Foundation Louis Vuitton</a> and then on to Le Defense for their annual Holiday Market which I visited over 4 years ago. The Foundation Louis Vuitton is definite must for you to see. It is not easy to get to so you need to be a little bit adventuresome to take the journey but it is definitely worth it. The building is relatively new and was designed by Frank Gehry. The building is in a beautiful park that during the warmer days must be crowded with locals and their families. Currently at the museum they are showing the <a href="https://en.wikipedia.org/wiki/Sergei_Shchukin">Shchukin Collection</a> which includes many representations of France's most notable impressionist artist. He collected 100's of paintings that today would be worth several billion dollars. He was considered a risk take because his countrymen felt there was better art in Russia at the time. One thing to remember buy your tickets ahead of time so you do not have to wait in line.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Korean Pork Bao</span></td></tr>
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<span style="font-family: inherit;">That night we went to Hero located as they put it on the "Seedy" Rue St Denis. <a href="http://www.quixotic-projects.com/fr/les-lieux/hero">Hero</a> is a Korean fusion restaurant that has all sorts of yummy things, but is known for its Korean Fried Chicken. The restaurant is small and only seats 24 people, this is a hang out for young hipster style people and savvy tourists that can find a hidden gem. This is a small plate noshing venue that has great food and does not set you back many Euros. We ordered a couple of small plates a sampling of their fried chicken both plain and spicy, the key to Korean fried chicken is that it has to have a crunchy coating and both versions had a great taste ans crunch. We also ordered their version of a Bao, we got one fried chicken and the other marinated pork both were great and had a nice mayo based spicy sauce. This is a simple place with a cool vibe just make sure that when you go there you do not venture off the lit path. After dinner we went to go see Rogue One at the local theatre and enjoyed the French Subtitles.</span><br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-RlosjwhF2mM/WGZ25oiLPDI/AAAAAAAAP90/Fk37Pqu8Q08aiZjdI-IrHlAC6nBcCXpTQCEw/s1600/IMG_20161217_134537.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="150" src="https://4.bp.blogspot.com/-RlosjwhF2mM/WGZ25oiLPDI/AAAAAAAAP90/Fk37Pqu8Q08aiZjdI-IrHlAC6nBcCXpTQCEw/s200/IMG_20161217_134537.jpg" width="200" /></span></a></td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-c1UFv9BPZgM/WGZ5CECegxI/AAAAAAAAP-I/79DQ-JrbRtEZOpdusMjqAFp4hzcX6u-MwCLcB/s1600/IMG_20161217_140240.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="200" src="https://2.bp.blogspot.com/-c1UFv9BPZgM/WGZ5CECegxI/AAAAAAAAP-I/79DQ-JrbRtEZOpdusMjqAFp4hzcX6u-MwCLcB/s200/IMG_20161217_140240.jpg" width="176" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Steak Frites</span></td></tr>
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<span style="font-family: inherit;">On Saturday we found ourselves on Champs-Elysee. I know it seems like we eat a lot on these trips but honestly we try to keep it to 2 meals a day with all the walking we generally do we actually lose a few pounds it is my form of a new miracle diet surely it is not sustainable. To that end we were in the vicinity of one of the famous restaurants that serves Steak Frites. Every time we have been in Paris the line goes out the door and there is an hour wait. But today we ventured down Marbeuf and found the line to <a href="http://relaisennr.cluster011.ovh.net/?page_id=394">Le Relais de L'Entrecote</a> to be very short so we hung out and were seated in 10 minutes. There is an ongoing feud between <a href="http://www.wsj.com/articles/french-bistros-battle-over-secret-sauce-1437944005">L'Entrecote and Regent Bistro</a> each one believes that their sauce has been copied by the other and as you know the french value their sauces. I have provided you the hyperlink so you can enjoy the article that </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Paris in the F</span></td></tr>
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<span style="font-family: inherit;">was printed in the WSJ 2 years ago. Getting back to the food, we were seated very tightly next to others that cherished the opportunity to eat the best Steak Frites in France. I asked for the menu and the server responded Steak or Lamb, unbeknownst to us it is an all you can eat of Salad, Steak and Frite. I puckered a bit not knowing what this would set us back but immediately got prepared for my meal. Hmm the salad was good greens in a vinaigrette, then came the Steak with it's controversial Sauce and the Frites (French Fries) no Ketchup. Is it the best steak I have ever had? No </span><br />
<span style="font-family: inherit;">but is is among the tastiest I have ever had and it coming and coming. I was not looking forward to the bill because we were drinking wine, eating Boeuf and crunching fries. To my surprise it was only $60 for the two of us what a good deal! The rest of the day we continued to walk around the Champs-Elysee and enjoy the holiday festivities with the throngs of Parisian families.</span><br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-zRBJia3ll0M/WGZ5DIvUJXI/AAAAAAAAP-M/kyt2CjMZlHcZ29SYgKvgyuz2-Jx1qhyIwCLcB/s1600/IMG_20161218_114513.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="150" src="https://1.bp.blogspot.com/-zRBJia3ll0M/WGZ5DIvUJXI/AAAAAAAAP-M/kyt2CjMZlHcZ29SYgKvgyuz2-Jx1qhyIwCLcB/s200/IMG_20161218_114513.jpg" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">You start with the Baguette</span></td></tr>
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<a href="https://3.bp.blogspot.com/-mnAhE-dE2cw/WGZ8Up_X8EI/AAAAAAAAP-g/PkzHLUsBDccjBTPlFzi42BMc4lV0Ap__gCLcB/s1600/IMG_20161218_115930.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="200" src="https://3.bp.blogspot.com/-mnAhE-dE2cw/WGZ8Up_X8EI/AAAAAAAAP-g/PkzHLUsBDccjBTPlFzi42BMc4lV0Ap__gCLcB/s200/IMG_20161218_115930.jpg" width="150" /></span></a><span style="font-family: inherit;">Sunday we were able to get a food tour of the <a href="http://www.fodors.com/world/europe/france/paris/neighborhoods/the-latin-quarter#overview-review">Latin Quarter</a> with <a href="http://foodtoursofparis.com/latin-quarter-food-tour.php">Food Tours of Paris</a> or tour guide Bobby was an American that had moved to Paris with his French wife for an adventure. He was making a living as a teacher and tour guide. These tours are not easy you have to have a great knowledge of the area and the food and our guide had done a great job in learning the history of the Latin quarter is over 800 years old and one of the oldest places in Paris, it is the home of the <a href="https://en.wikipedia.org/wiki/Sorbonne">La Sorbonne</a> opened in 1257 and home to many other universities. It is one of the highest points in Paris which is why it was one of the first settlements because it was easy to defend. The tour takes approximately 3 hours and it is a 3 mile stroll through the Latin Quarter ending up near Notre Dame. With any good European Foodie Tour we started at the Patisserie <a href="http://www.saines-saveurs.fr/fr,1,11761.html">Saines Savuer</a> and grabbed a Baguette so we could take in the tastes of the tour. Our tour guide had explained that this bakery had the distinction of being one of the best in Paris in their annual judging of patisseries. We started up the inclined street Rue Mouffetard which had small food specialty shops along the way , the first stop was the butcher <a href="https://www.google.com/maps/@48.839984,2.3497791,3a,75y,215.42h,75.54t/data=!3m6!1e1!3m4!1svoHEerqjYSwnLnxmqKDk_A!2e0!7i13312!8i6656?hl=en&authuser=0" style="font-family: inherit;">Boucherie Mouffetard</a><span style="font-family: inherit;">, we picked up cured sausages some bite size and some that were nice slices and some </span><span style="font-family: inherit;">great pork pate. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-3Xr9GOIV7_Y/WGZ_VDaeJdI/AAAAAAAAP_Y/wjw38WT5c_A0uoPeXT96fO6QEwgCFVtMQCEw/s1600/PhotoGrid_Video_1482079751234.mp4" imageanchor="1" style="background-color: white; clear: right; display: inline; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: inherit;"><img border="0" height="200" src="https://4.bp.blogspot.com/-3Xr9GOIV7_Y/WGZ_VDaeJdI/AAAAAAAAP_Y/wjw38WT5c_A0uoPeXT96fO6QEwgCFVtMQCEw/s200/PhotoGrid_Video_1482079751234.mp4" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Compilation of our Latin Quarter Tour</span></td></tr>
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<span style="font-family: inherit;"><span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><span lang="EN-US" style="line-height: 18.4px;"></span></span></span><span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><span lang="EN-US" style="line-height: 18.4px;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Fromagerie</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Beautiful Seafood</span></td></tr>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><span lang="EN-US" style="font-family: inherit; line-height: 18.4px;"><span lang="EN-US" style="line-height: 18.4px;"><span style="background-color: transparent;">We</span><span style="background-color: transparent;"> </span><span style="background-color: transparent;">stood</span><span style="background-color: transparent;"> in the street to sample the different flavors of sausage and to spread some of the pate on the baguette while listening to the history of the area. Next stop was the </span><a href="https://www.google.com/maps/@48.839984,2.3497791,3a,75y,33.36h,78.78t/data=!3m6!1e1!3m4!1svoHEerqjYSwnLnxmqKDk_A!2e0!7i13312!8i6656?hl=en&authuser=0" style="background-color: transparent;">Cremier Fromagerie</a><span style="background-color: transparent;"> where we </span><span style="background-color: transparent;">picked up some soft cheeses and learned how to tell what region the cheeses are from. The AOP seal </span><span style="background-color: transparent;"><span lang="EN-US" style="line-height: 18.4px;">Appellation d'Origine</span></span>Protégée</span><span lang="EN-US" style="line-height: 18.4px;"> (Protected Designation of Origin) is required by French law and tells you exactly where the origin of the cheese is from. We then stood on the street and built on our previous purchases by adding some cheese to the pate and the sausage as my dad would say it was a spartan approach but how else would you feel like a local. Off to the next stop a seafood shop to taste some Oysters at <a href="https://www.google.com/maps/@48.8407544,2.3496555,3a,75y,94.99h,96.24t/data=!3m6!1e1!3m4!1sd1KEwtYNzon-r1TEYvWZCQ!2e0!7i13312!8i6656?hl=en&authuser=0">Poissonnerie Quonium</a>. </span>Eating Oysters with Bobby is a learning experience. There is no shell fish sauce, it is you, the Oyster and a lemon. The lemon is their for 2 reasons one to enhance the taste and to determine the freshness. when you squeeze the lemon on the Oyster the mussel retracts in the shell ever so slightly telling you that it is OK to eat. Food is an art in France in all these pictures you will notice how the displays are made, the tend to draw you into the food product as a way to invite you to buy.</span></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Odette La Choux</td></tr>
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<span style="font-family: inherit;"><span style="background-color: white;">Now that we have stuffed ourselves we continue on our trip up to the top of the hill ending at the </span><a href="https://en.wikipedia.org/wiki/Panth%C3%A9on" style="background-color: white;">Pantheon</a><span style="background-color: white;"> for a quick overview of the area. The Pantheon is 250 years old and many of the France's science, political and literary leaders are buried here The Latin Quarter is home to over a dozen Universities ranging from cooking, to literature to physics and engineering. Many of these buildings are over 300 years old and have amazing architecture. We stopped for a nice glass of wine and finished up our baguette, cheese and sausage. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">From there we headed down the hill to grab our dessert and finish our tour. We had our dessert at </span><a href="http://www.odette-paris.com/" style="background-color: white;">Odette</a><span style="background-color: white;"> </span><a href="https://www.google.com/maps/@48.8521018,2.3465734,3a,75y,252.46h,80.76t/data=!3m6!1e1!3m4!1sIcde-yGUrBrUWD0TrGm1_A!2e0!7i13312!8i6656?hl=en&authuser=0" style="background-color: white;">which is down near</a><span style="background-color: white;"> Notre Dame. Their </span><span style="background-color: white;">specialty is Le Choux which is a small bite sized flavored creme puff. These have now take the place of the Macaroon for me.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Boeuf Bourguignon</span></td></tr>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white; font-family: inherit;">For one of my last meals I wanted to have a Beef Bourguignon, this is one of the first things I learned to cook with my Mom. This dish is the best cold night appeaser, because it is hardy, savory and great to eat with mashed potatoes. Bobby our tour guide who lives in <a href="https://en.wikipedia.org/wiki/Montmartre">Montmartre</a> recommended <a href="https://eater.space/la-cave-gourmande">La Cave Gourmande</a>. The restaurant was a 10 minute <a href="https://www.uber.com/a/join?kwid=kwd-42511705480&tar=&city=paris&gclid=CjwKEAiAqJjDBRCG5KK6hq_juDwSJABRm03hmtz2FVjyh8Sb-sUXdsni86ghKWHyVBRd-50gNnqW8BoCtVbw_wcB&join_v=oldicons&utm_source=AdWords_Brand&dev=c&dclid=CMW4-ZiPnNECFcVifgodZvoMwg&dev_m=&utm_campaign=search-google-brand_61_3_fr-paris_d_txt_acq_cpc_en-fr_uber+in+paris_kwd-42511705480_90725672422_23776086262_e_c_track-feb25geosplit_restructure&placement=&cid=333828502&fi_id=&gclsrc=aw.ds&adg_id=23776086262&exp=61208t1&cre=90725672422&kw=uber+in+paris&net=g&match=e">Uber</a> ride from our hotel. One of the greatest services of the last 3 years is Uber. Uber in Europe is convenient, inexpensive and easy no cash trades hands it is all automatic. La Cave is a small quaint restaurant with only a few tables. I noticed that they had Escargot and we could not leave Paris without our fill of Snails. I was there for only one thing at that was the Boeuf Bourguignon and it did not disappoint. The Stew was in a piping hot cast iron pot which you were able to scoop a lavish amount of beef with your mashed potatoes. It was everything I had hoped for. Our server Anita was great and was helpful in picking the right wine to accompany the meal. </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Escargot Yum</td></tr>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white; font-family: inherit;">This summarizes most of the stay in Paris the food here is consistently good there are a lot of experiences too many to cover in 1 week but the great thing on this trip is that we did all new things. Our final day in Paris was spent at cooking school at the Escoffier Ecole at the Ritz Paris, which is my next write up there is so much to talk about it needed it's own article.</span></span></div>
CJhttp://www.blogger.com/profile/08968969273979648452noreply@blogger.comParis, France48.856614 2.352221900000017748.6894645 2.0294984000000178 49.0237635 2.6749454000000177tag:blogger.com,1999:blog-2806502010672389324.post-77018368399327924452016-09-11T18:07:00.001-07:002016-09-11T18:07:39.630-07:00Santa Fe New Mexico - City Different<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Another Fantastic Sunset in Santa Fe</td></tr>
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<a href="https://en.wikipedia.org/wiki/Santa_Fe%2C_New_Mexico">Santa Fe, New Mexico</a> is the oldest Capital city in the USA founded by the Spaniards in 1610. We have been going to Santa Fe for over 30 years for business and pleasure. I originally went to Santa Fe to sell computer solutions to <a href="https://en.wikipedia.org/wiki/Los_Alamos_National_Laboratory">Los Alamos National Labs</a>. We always enjoyed the magical character and started going there on vacation and eventually built a house. To this day we still own property and visit there at least once a year. We bought our first piece of original art in Santa Fe in the 1980's and have been adding to our collection over the years. For the last 100 years Santa Fe has been a place where artists and photographers have been enjoying and capturing the natural beauty of this mountain city at 7000 feet. <br />
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<tr><td class="tr-caption" style="text-align: center;">Fiesta Mariachi</td></tr>
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<a href="https://2.bp.blogspot.com/-RPJJ9MSSc0M/V9X8Q21S7ZI/AAAAAAAAPh4/9dTV8s08Rp0sOBt8oJcZLr-hDsAXKI3XQCLcB/s1600/20160830_191429_resized.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://2.bp.blogspot.com/-RPJJ9MSSc0M/V9X8Q21S7ZI/AAAAAAAAPh4/9dTV8s08Rp0sOBt8oJcZLr-hDsAXKI3XQCLcB/s200/20160830_191429_resized.jpg" width="200" /></a>My favorite reason to go to Santa Fe is that it is very relaxing, the skies are colorful endless, the sunrises and sunsets never disappoint and life seems simple here.<br />
Santa Fe is also the home of some of the most fantastic restaurants in the US. It is constantly featured in magazines and on the Food Channel and is consistently ranked as one of the top 10 restaurant cities in the US. Many of the foods are derived from the Spanish, Indian and Mexican heritages and in some cases feature the spicy Chile. So when you have the opportunity to order a dish that comes with Chile try it with green or red Chile or as they call it when you combine the two Christmas.<br />
The last several times we have been to Santa Fe I have focused on some of the newer restaurants that feature farm to table organic meals. Our trip in August combined the old with the new including <b>The Compound, Tesuque Village Market, Guadalupe Cafe, Santa Fe Bite (Formerly Bobcat Bite), Jambo Cafe and Paper Dosa.</b><br />
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<tr><td class="tr-caption" style="text-align: center;">Alaskan Halibut with Chorizo</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Soft Shell Crab</td></tr>
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<a href="http://www.compoundrestaurant.com/">The Compound Restaurant</a> opened in 1967 and was designed by <a href="https://en.wikipedia.org/wiki/Alexander_Girard">Alexander Girard</a> who had developed the Braniff Terminal, the interior of their jets and was instrumental as a designer for Herman Miller Textiles. The restaurant closed in the 90's and reopened in 2000 when Executive Chef Mark Kiffin bought it. The restaurant is located on Canyon Road among art galleries, homes and other restaurants. The Compound is considered one of the best restaurants in Santa Fe and the Southwest. The restaurant is elegant and built entirely from adobe which was part of the original house built in the early 1900's. On this evening we went with our good friends from Texas and enjoyed a great meal with a very nice bottle of wine, Belle Glos from the Clark and Telephone Vineyard. For starters I had the Tomato Soup poured over creole barbecued shrimp and a buttermilk biscuit. The presentation was great they poured the hot soup over the shrimp and biscuit which created quite the spectacle. The soup was creamy with a hint of spice from the creole seasoning on the shrimp, all in all it was quite hardy. The other terrific looking starter was the Carolina Soft Shelled Crab which was stuffed crab remoulade on a base of sweet corn and tomato and red pepper coulis.<br />
For the main course I had the Halibut presented on portuguese chorizo and potato with saffron aioli. The Halibut was perfectly cooked and the combination with the chorizo provided a great bite. Others at the table had the Smoked Berkshire Pork with peaches and sweet potato gratin. The meal was terrific but the experience of having a meal in this historic building turned restaurant was quite the treat, combine that with good friends, great service you have the perfect meal.<br />
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<tr><td class="tr-caption" style="text-align: center;">Lamb Curry</td></tr>
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One of our new go to places is <a href="http://paper-dosa.com/">Paper Dosa</a> which features South Indian Cuisine. Paper Dosa is outside the main Historic Santa Fe and sits in a small center off of <a href="https://www.google.com/maps/place/551+W+Cordova+Rd,+Santa+Fe,+NM+87505/@35.6743498,-105.9523032,17z/data=!3m1!4b1!4m2!3m1!1s0x8718506681bba3a3:0xbacacc71447ab619">Cordova Avenue</a>. <a href="https://en.wikipedia.org/wiki/Dosa">Dosa</a> is a fermented crepe made of rice batter and black lentils. The Dosa is s<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 17.7768px;">erved with </span></span><a href="https://en.wikipedia.org/wiki/Sambar_(dish)" style="font-family: inherit; line-height: 17.7768px;">Sambar</a><span style="font-family: inherit;"><span style="line-height: 17.7768px;"> (Lentil Based Stew), coconut chutney and tomato chutney. If you are a vegetarian or vegan Paper Dosa has great dishes for you. But along with the great </span></span><span style="line-height: 17.7768px;">choice</span><span style="font-family: inherit;"><span style="line-height: 17.7768px;"> of Dosa's you can also </span></span><span style="line-height: 17.7768px;">order</span><span style="font-family: inherit;"><span style="line-height: 17.7768px;"> Lamb, Prawn or Chicken Curry. </span></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Watermelon and Tofu Salad</td></tr>
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<span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 17.7768px;">We love </span></span><span style="line-height: 17.7768px;">Indian</span><span style="font-family: inherit;"><span style="line-height: 17.7768px;"> food so we sampled the watermelon and tofu sald on sprouts, the Dosa and Lamb curry. </span></span></span>A Dosa is served with a potato filling that has different flavor choices like Masala, White Truffle or Spinach and Fennel. <span style="font-family: inherit;"><span style="line-height: 17.7768px;">The Dosa is kind of a do it yourself burrito where you spoon out the </span></span><span style="line-height: 17.7768px;">flavored</span><span style="font-family: inherit;"><span style="line-height: 17.7768px;"> potato filling and add the Chutney's. I broke pieces off of the Dosa and made it more of a Taco </span></span><span style="line-height: 17.7768px;">than</span><span style="font-family: inherit;"><span style="line-height: 17.7768px;"> a Burrito. The Masala Potato stuffing had great heat and the chutneys provided a great cooling effect. The Truffle filling was less hot but was filled with great flavor. The Lamb Curry was tender and was packed with flavor and heat.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Greatest Burger</td></tr>
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<span style="background-color: white;">One of the Top Burger diners in the US is <a href="http://www.santafebite.com/">Santa Fe Bite</a> (<a href="https://en.wikipedia.org/wiki/Bobcat_Bite">formerly Bobcat Bite one in a trailer off I-25</a>.) I had not been there since it was in that little trailer on the feeder road just off the freeway. It is now on Old Santa Fe Trail near downtown in a sit down diner. When I first went there 7 years ago I thought the burger was pretty good. Time and a new location provided me with one of the best burgers I have ever had. </span><span style="background-color: white;">It was a very nice day so we enjoyed our meal outside while people watching in the afternoon breeze. The Burger was a </span><span style="background-color: white;">10 ounce beef patty (there is no shrinkage Mr Costanza) oozing juices topped with Hatch green chiles under melted cheddar cheese served with my favorite sweet potato fries. This burger is a treat, if you like burgers this is a must.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Coconut an Peanut Chicken Curry</td></tr>
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<span style="background-color: white;">One of the new local places we tried out this time was <a href="http://www.jambocafe.net/">Jambo Cafe</a> on Cerrillos Road. Jambo Cafe is very difficult to get into so if you do not have reservations you need to get there before 6pm. The restaurant fuses African and Caribbean food to produce some of the best curries I have had. Not all curry is spicy and I had the Coconut and Peanut Chicken Curry which was both very filling and delicious. Jambo Cafe has a variety of food like goat stew, seafood dishes, jerk chicken and kabobs. Jambo serves great comfort food nothing fancy but very well prepared.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Breakfast Tacos at TVM</td></tr>
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<span style="background-color: white;">Two great Breakfast recommendations are Tesuque Village Market and Guadalupe Cafe both are long term eating establishments with great history. <a href="http://www.tesuquevillagemarket.com/">Tesuque Village Market</a> is the only Market in the city of Tesuque across from the Santa Fe Opera. It is an old wood building with seating inside and outside, nothing real formal just a good place to go hang out and get great food. When in Santa Fe I only get one thing for breakfast and that is the Breakfast Burrito and it is always stuffed with a pork product, chorizo or bacon or carnitas, I then have it smothered in Christmas Chile green on half and red on the other half. I promise I do not go hungry till dinner. There are other great dishes at the market but unfortunately when it comes to breakfast I am very stubborn</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Chile Relleno</td></tr>
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<span style="background-color: white;">The other great Breakfast Spot is the <a href="http://www.thepinkadobe.com/">Guadalupe Cafe</a> off of Old Santa Fe Trail. Several years ago they took over the famous Pink Adobe Restaurant which started business in 1944 and now serve Breakfast and Brunch as the Guadalupe Cafe and Dinner as the Pink Adobe. I will not bore you with my awesome Chorizo Breakfast Burrito but instead tempt you with the Chile Relleno stuffed Poblano with goat cheese and pine nuts combined with the second stuffed with egg and cheese. I had a bite of both and they were delicious. I recommend both restaurants for either a great breakfast or dinner.</span><br />
<span style="background-color: white;">Santa Fe never disappoints there are over 50 great restaurants and some terrific chefs either started here or have made it their career here.</span><br />
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<span style="background-color: white;"><br /></span>CJhttp://www.blogger.com/profile/08968969273979648452noreply@blogger.com