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Archive for the category “Play With Your Food”

My Greek Odyssey – Alpha

Poseidon’s Temple Greece

Being a wine ambassador for an amazing Greek winery (Domaine Porto Carras) and 2 regions of Greece, the Mount Melaton PDO and the Sithonian Peninsula PGI comes with more than a couple of incredible perks but the topper was the trip to Greece.
It started with a 22 hour multi leg flight from Los Angeles through JFK, on to Rome and finally landing in Athens. You would think after a flight like that all we’d want to do was get 22 hours worth of sleep; well you’re right about that, but the Greeks weren’t about to let that happen! We arrived and were welcomed with a wonderful home-made luncheon at our friend’s family’s house with traditional food like fresh feta and bread, tomato-cucumber-green pepper salad, pastitsio, and tzatziki in Kavouri Athens and took a 2 hour nap. Then we headed out to Nea Smyrni where we were staying, and starting at 10p.m. it was out until 2 a.m. in the town square where we had souvlaki and cocktails with friends and friends of friends. One of the things I noticed about Greece’s restaurants/cafes/tavernas in general is they are all indoor/outdoor and people rarely if ever sit inside. Read more…

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I love my mother…Earth

Earth Day Food & Wine Fest at Castor Cellars

I don’t know about you, but I LOVE my planet. Whether you call her Earth, Gaia, Mother, or Terra she is the only planet we have and celebrating Earth Day is a celebration of all that we as a species should hold dear. The 8th Annual Earth Day Food and Wine Festival held at Castoro Cellars, was quite an event and according to vendors, one of the most well-organized events they’ve ever participated in. Read more…

What a (Greek Wine) TRIP!

The Gang’s all Here

After spending a week in SoCal, it was time to head back home for the weekend, and make our way up to NorCal with stops at Lido at Dolphin Bay, UC Davis and Pathos Organic Greek Kitchen. Read more…

Overstuffed and thoroughly satisfied!

Chef series

The best way to start the new year is with amazing food and wine. This year on January 1st we did just that, after being exclusively invited by Lido at Dolphin Bay to be one of the first to experience the debut of their “Dinner with the Chefs” series. And boy howdy what an evening of delicious decadence that was! Let me start by saying that since the last exclusive blog we did on Lido, there has been a major change in kitchen leadership. Jacob Moss and Maegen Loring have taken over as Co-Executive Chefs and debuted a menu that will knock your socks off. Read more…

Getting Uncorked at Forks and Corks!!

The Paso Forks and Corks Festival

The day started out a bit shaky, because Doug woke up feeling really nauseous and as much as I tried to help settle his stomach, the poor guy was a mess and ended up having to back out at the last-minute. So he took me over to meet up with the “party” bus that was going to take me and the other members of the #ShareSLO Street team up to Halter ranch  for the Paso Forks and Corks Festival benefiting MUST Charities a local charity who alongside other local organizations work to create long-term, sustainable transformation within the region.

#ShareSLO Street team and Cork Dorks!

We arrived at Halter Ranch and went to check in at the winery but discovered that the check in point was a bit further down the road. We weren’t deterred though, we were a little early so what else better to do than some wine tasting to kick off the day! But we can talk about that in another blog, this blog is about Forks and Corks! And be prepared it’s going to be long…because there is so much to talk about. So make sure you grab a glass of wine before sitting on a comfy chair or couch and put your feet up, for a detailed trip through the Forks and Corks festival. Read more…

Halter’s, Forks and Corks!!!

Happening July 6th 4-8 at Halter Ranch!

Produced by American General Media Radio Group, and hosted by Halter Ranch in Paso Robles, the Forks and Corks Festival this up coming weekend on July 6th, is shaping up to be quite an event! On the docket? Well lets start with all things “cork’d” (in a good way) being served and by that I mean we are talking whiskey, gin, wine, port, beer, hard ciders, champagne and more! Then the participating local chefs and restaurants will be challenged to come up with wonderful food and dishes to pair. But there is a catch, they can only use a BBQ pit to cook it all in, and they can only use fruits and veggies, such as avocados, peaches, cherries, olives etc. as garnishes.

This will be the first annual and the event is put on to support the MUST! Charities Organization, a community oriented non profit sector that brings help and hope to those in need. In addition to all the great food and booze, there will be live art being produced and exhibited and some terrific bands rotating on the stage to keep everyone in the groove mood.

So come on out with us and enjoy this “Pit to Plate” and all things “cork’d” event on July 6th from 4-8pm at Halter Ranch winery. Tickets are still available for purchase and are priced as follows:  Halter Club Members Discount $60pp, general Public $70pp, and Industry Discount $50 pp.

“Here’s to alcohol, the rose colored glasses of life.”
― F. Scott Fitzgerald, The Beautiful and Damned

Cheers!

#SHEdrinks

Next great event coming up is Seven Sisters Fest July 12-13 2013

#ShareSLO @ShareSLO2013

Food Experiment #1: Curry Salmon, Chevre and Onion Toast

So since we don’t eat out ALL the time, I figured it was time to let you in on the little experiments I do around the house. It’s a well-known fact to my friends that I love to cook. It’s a creative outlet for me, and a stress reliever. When you’re cooking, you’re not thinking about work. You’re working on not burning yourself or cutting off a digit. You’re inventing and get to enjoy your invention immediately.

When you come to eat at my house, you’re not going to get something ordinary. Usually, as I do with my family, I whip up something from whatever is at the house. Sometimes I’ll have a vague idea of what we have and pick up an ingredient or two, but this is all part of the creativity and fun. Oftentimes, these experiences turn out super good. I have one cooking right now. So I figured I’d document what I came home to, what I came up with, shoot a quick pic, and let you know how it turned out. Deal? Read more…

Battle of the (Turkey) Bulge: Winning Recipe 2012

Cranberry Sauce with Port and Figs

My fav T-Day recipe in a looong time.

Every Thanksgiving I experiment with the menu. This year was no exception. I tried a new orange peel and rosemary turkey brine that seemed to work better than others in the past. There was a lot more spice in this one – the orange peel worked well, the apple juice was a great exchange for cups of sugar in the water. I made roasted garlic mashed yukon gold potatoes. Yumm. But the roasted garlic got lost in the potatoes. I skinned the potatoes, which was a good choice, but would add another head of garlic next time and probably a good amount of pepper. The stuffing was a real bear to make and was good, but I wanted better: cornbread stuffing with linguica and kale. Making the cornbread for the stuffing and drying it out didn’t work like I wanted. The cornbread turned to mush, the linguica needed to be skinned to not be a chewy distraction, the kale was lost.

But the real winner to me, with modifications I will recommend, was the Cranberry Sauce with Port and Dried Fig. I first saw fig added to cranberry sauce on an episode of Iron Chef, so was eager to try it and was going to do it anyway when I found this recipe. Figs just seem like a perfect counterbalance to cranberries. They’re soft instead of crisp. They’re sticky sweet to offset the tart. But then the addition of port seemed like a real taste rounder, and I was right. Cranberry sauce is a high note in music, and the port, with its hints of rich base fruit and some barrel characteristics really grounded the dish. There were new layers to the taste profile now that made it both incredibly complex and satisfying – especially for wine lovers. And cooking it with a rosemary sprig and some black pepper? Genius. I love this one and am going to try it with my revisions again very soon.

Check it out at the above link or click here to try it yourself. Be sure to report back to me what you think. I think you’ll love it.

The Six Million Dollar Burger

Summertime is barbecue time. Hence the shortage of restaurant reviews lately. I’ve been struggling this year because the San Luis Obispo area has been very mild, and the beach area I live near has remained shrouded in moisture, making my red oak left outside in the sun virtually non-combustible. I can’t get anything to light. I need a new fire strategy. But you can’t NOT barbecue around the Fourth of July, so I made a charcoal exception, invited friends over, and subjected them all to a burger experiment.

Read more…

In Defense of Passion. The Elements of Eating.

Any kind of love without passion
That ain’t no kind of lovin’ at all

– “After The Thrill Is Gone,” The Eagles

Anyone who knows me knows I am passionate about what I eat. Lots of groaning, sometimes some swearing. Arms flailing. Hands pounding the table. It’s embarrassing really. Not for me, but for everyone else around me. Okay, I admit it, I’m kinda the same way watching American Idol too. But this post is about food. Read more…

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