OK, sometimes I trick people into eating Primal/Paleo. Such is the case when I am invited to or Andy and I throw potluck-type parties. And this was the case last Saturday. Being Paleo/Primal at a party can be as scary as Halloween itself!
So here’s the great salad (I have named the FALL-iday/Holiday Salad!) brought that served both as a conversation piece, and the main part of dinner for Andy and myself. You can use the ingredients below in pretty much any ratio you want––I’ll just give you the framework of what I used. And don’t miss out on the dressing. It really makes the dish!
16 oz container of Organic Girl Arugula (you can also use a little spinach or spring mix if you’d like, but I think arugula tastes the best in this particular salad).
4 medium-sized fuyu persimmons, cubed
Arils of 1 pomegranate
4-6 slices of bacon (thick-cut, Applewood smoked)
1 cup toasted. skinned, and chopped hazelnuts
2-3 ozs. parmesan cheese–shaved…not the POWDERED kind for crying out loud
Combine all ingredients in a large bowl, or in my case, a catering pan if you are taking the salad to a large party.
1 part lemon juice
2 parts grapefruit juice
3 parts extra virgin olive oil
2 parts honey
1 tsp crushed garlic
1 tsp crushed ginger
Combine all ingredients in a small bowl and whisk until well incorporated. Dress the salad and serve. If you are transporting the salad to an event like I did, wait until you arrive at the event to dress the salad.
Hey you! Yes, I’m talking to you. You’re the one who bought the institution-sized bag of Halloween candy “for the neighborhood kids”… Like, back sometime near Labor Day. Yes, and I know you put it away in the pantry for safe keeping. Hmmm, but somehow it seems to have all disappeared.
I’m not going to judge you. I like treats myself. The only difference is that I would never buy name brand candy. When I reward myself with a treat, I prefer to know what’s actually in it, and I prefer it to be non-poisonous. I used to really dig Reese ‘s Peanut Butter Cups until I found out how much sugar and other crap are in them…and that they are GMO–Ingredients: Milk chocolate (sugar, cocoa butter, chocolate, nonfat milk, milk fat, corn syrup solids, soy lecithin, PGPR) peanuts, sugar, dextrose, salt, TBHQ. Thus, making them COMPLETELY un-Paleo friendly.
So now I compromise with hazelnut butter cups. You’ve heard of Nutella, right? Well this is about the same thing with way less sugar and all the flavor.
Thanks to Nugget Market for supplying the ingredients.
2 cups toasted organic hazelnuts (skins removed)
2 Tbs raw honey
2 Tbs organic coconut oil
Place all ingredients in a food processor and grind until the mixture becomes a paste. Set aside.
16 oz box E. Guittard Bittersweet Chocolate 72% Cacao Disc Wafers (Melted)
You’ll also need mini cupcake liners, a mini cupcake pan, and some non-stick cooking spray.
1. Place the liners in the pan and spray them with some non-stick cooking spray.
2. Then pour the melted chocolate in the liners until filled 1/3 full.
3. Take a small spoonful of the hazelnut butter mixture and form in into a small ball.
4. Drop it into the 1/3 full liner of chocolate. Repeat for each candy.
5. Set the pan in the freezer for 5 minutes to set the chocolate and filling.
6. When filling is set, cover the rest of each candy with more melted chocolate. Repeat for each candy.
7. Return the pan to the freezer to set all the hazelnut butter cups.
Here’s what they look like when you cut them open! Happy Halloween, friends!!
You can find all the ingredients in this recipe at Nugget Market.
You can find Nugget Market on Facebook here and follow them on twitter here!
Last Saturday, Andy and I went to a Halloween party and I took these potatoes. They were inspired by a dip that Andy buys for us (occasionally as a treat) at Taylor’s Market. The dip/spread is called Walnut Basil and Blue Cheese Spread, and it’s rather addictive. I thought I would take the same flavor components and make them into bite-size little party treats. It was a big deal that I make a good culinary impression at this party, and I knew these would be well received. PS: They were all gone within a half an hour!
2 pounds red, blue, & yellow mini potatoes–if you can’t find these, red ones will do.
1 jar 365 (Whole Foods private label) Pesto Sauce
1/4 cup So Delicious Coconut Milk (or sour cream)
1/2 cup Crumbled blue cheese
1/4 cup olive oil
salt/cracked pepper to taste
Preheat the oven to 400°F and slice the potatoes into bite sized pieces. Generously oil a baking sheet and place the chopped potatoes it. Drizzle some oil over the potatoes (how much you use is up to you). Bake the potatoes until they are golden and crispy. Set aside while you prepare the pesto and blue cheese mixture.
For the blue cheese/pesto mixture, combine the pesto and the blue cheese in a bowl large enough to eventually hold the potatoes, too) and mix together with the back of a spoon, add the coconut milk (you can also use sour cream) to thin the mixture so that you can easily spread it on the potatoes.
Then add the potatoes in the bowl with the pesto/blue cheese mixture, and fold them in until the potatoes are well covered. Then place the potatoes back on to their original baking sheet and turn the oven on to the broil setting.
Broil the potatoes until the pesto and blue cheese mixture forms a crust and they look browned/crispy.
Go forth and be the hit of your party!!
It’s been exactly one week since I crossed the finish line in San Francisco at the Nike Women’s Half Marathon. I was so honored to have run with the Whole Foods Market team and promote their stores. It makes me so happy to have a fitness/healthy living themed website and that I can inspire others to take care of themselves just a little bit better/more.
This website keeps me motivated, too. It keeps me in such a good place mentally with food and exercise. I would never expect someone else to live a lifestyle that I had not already adopted for myself. It makes me happy to be nearly 100% gluten free and about 90% sugar free. I feel so grateful that Whole Foods Market reached out to me and offered a place for me in a sold out race, paid for my race entry, and funded nearly all groceries I brought home in the last two months. It was such an advantage to have the best food available to me (local, organic, grass-fed, you name it) to nourish my body and help train for the race.
So here are some photos I took and some reflections I had on the race:
I was unable to pick up my bib prior to the Expo, so I attended on Saturday. Props to the staff at the Expo for being so efficient. I walked right up to an open computer kiosk and was helped immediately. I also received my pace bracelet so I knew where to line up for the start of the race the next day.
Then I met with some of the staff at the Whole Foods booth inside the Expo. I was given my team shirt that I was supposed to wear during the race (if I wanted to wear it) and I was all set! Let the nerves kick in…
But first, it was dinner at a great restaurant (walking distance from the hotel in which I stayed) called Le Charm. I posted this picture because I was wearing the Nike Women’s Finisher’s necklace from last year that my friend Maria gave me. By the way, if you are ever in San Francisco check out Le Charm (SOMA district). They have a great $35 pre fixe dinner and a very sensible wine list.
A little bit about the race. It’s crowded. Like, really crowded. This race had a record 30,000 participants. And the pace bracelets we were given didn’t mean much because somehow despite being corralled in the second wave of runners, there was a huge bottleneck from people who were walkers/joggers and must have taken off during the first start time. It was bob and weave for nearly the entire race. But, it was the biggest race I have ever run in, so there was really no way around it. And the course was challenging. If you have ever run the Flying Pig Half Marathon in Cincinnati, it was similar to that, only a little higher in total elevation gain.
So, those were the little caveats of the race. And here’s me running in it!
The positives? Quite a lot. The weather was perfect. It was pretty chilly before the start of the race, but I stayed about a half mile from the starting line, so I jogged to it as a warm up.
The same course I described earlier as challenging, is also quite amazing and scenic. You get to see a lot of touristy San Francisco, as well park areas and some very nice residential areas. I loved running past the Argonaut Hotel, Ripley’s Believe It or Not Museum, and the Buena Vista Café (Fisherman’s Wharf). And one good thing about the hills that start just after that, if you must run uphill, you then get to run back down! Thanks to a few long runs in Incline Village, I am more able to handle/control my downhill running, so I was able to take advantage of the downhills to make up some of the time I lost to the crowds earlier in the race. And I know I was smiling in the photo below because I was feeling strong and there was a great song channeling into my ears. The air felt so good on my head and in my lungs.
The spectators were pretty thick along the course and it makes me happy to think that some of them are just locals who got out of bed and wanted to watch all the runners go by.
My official chip time was 1:55:14, which was an 8:48 min/mile pace. Not a PR, but I am happy with my time considering the circumstances. I finished 139th out of 3065 people. And yes, the part about receiving a Tiffany necklace from a San Francisco firefighter when you finish the race is true!! So, I get to wear my “medal” for this half marathon every single day.
When I got home from San Francisco that afternoon, I ran 3.1 more miles because I knew I would be pretty trashed the next day anyway. I also thought about all the women who had just run the full marathon. And my total for the day 16.7-ish still didn’t even come close to the majestic 26.2. That day got my mileage for the next week off to a great start, and by yesterday I had put in 55.7 miles… which is the most I have ever run in a week. Am I considering a marathon? You bet I am. But I still don’t feel like I am ready. I would like to run at least 3 or for more 1/2 marathons and a 20 mile race before I attempt to run a full marathon. The reason why is because I would like to run the entire marathon as opposed to walking any of it. To me, that’s the point of a race of any distance. To run it as fast as you can on that given day–although nine times out of ten the race will not be perfect, so you suck it up and just try and do your best.
I took this shot of me wearing my finisher’s shirt and my 2013 finisher’s necklace. You can tell I was tired, but felt so satisfied. Thank you SO MUCH Whole Foods Northern California for asking me to partner with you for this event and I hope we can do it again next year!!
Sorry for the delay on this post! I have been pretty behind on writing. It’s race week! Here’s another healthy recipe brought to you by Whole Foods! -cg
First of all, I’d like to again thank Whole Foods Market of Northern California for sponsoring me for the Nike Women’s Half Marathon Series, and giving me a gift card to spend on food during training.
1 pound of Brussels sprouts
1/2 pound of pork sausage
1 butternut squash
1 acorn squash
1-6 pack of Zevia Ginger Ale
1 bottle of Roger d’ Anoia Cava (fueled by the grape!)
For dinner that evening, I made a stuffed acorn squash with onions, sausage, kale, and basil, with a side of roasted Brussels sprouts.
Slice the Brussels Sprouts and drizzle them with olive oil, then bake at 385°F until they are golden brown and crispy.
Now for the squash! You’ll need:
1/2 pound of pork sausage
1 acorn squash
1 onion (sliced)
1 bunch of fresh basil leaves
4 cups kale (shredded)
1/4 cup grated parmigiano reggiano cheese (or parmesan cheese)
Split, de-seed and place your acorn squash on a cookie sheet and drizzle with a little olive oil. Prebake the squash at 400° for 30 minutes then remove from oven. Set aside to cool.
Cook the pork sausage in a medium skillet until it is about halfway done. Remove from the pan. Then sauté the onion in the fat from the sausage. When the onion is browned/translucent, add the sausage back in with the kale, and wilt the kale in the mixture over low heat. Then add the basil last, and wilt it a little as well. Remove the mixture from the heat, and add the egg and the cheese. Mix until completely incorporated. Then divide the mixture into two parts, and stuff each half of the acorn squash. Then return the squash to the oven (385°) and bake the squash until the stuffing is set and the acorn squash is fully baked.
Last week, Andy and I had the privilege of attending a private wine tasting at Total Wine & More to select my holiday picks that will be featured in the Sacramento area Total Wine & More stores, as well as right here and right now on cavegrrl.com. For the next month, I’ll be pictured next to my wine selections (with a tag that will resemble the one below) in Sacramento area stores with a link back to this website.
Total Wine & More is pretty much my version of a Chocolate Factory and Theo Snyder is my Willy Wonka. She’s the manager of the Arden Total Wine & More, and has come to know my tastes in wine. For the tasting, she pulled several wines for me that were a refreshing departure from the normal Chardonnay and Pinot Noir picks synonymous with Thanksgiving and other holiday meals.
And now, I get to pass them on to you. As not only fantastic beverage choices that will leave your taste buds dancing, but also as picks of value. Nothing in this round up is more than $29.99 per bottle, and you could actually buy all 6 wines on my list for $112!
First up is a sparkling wine that hails from Lodi! It’s the Oak Ridge Sparkling Wine (Private Cuvee) that as far as we know is probably a bubbly made from grapes of Pinot and Chardonnay. It’s $12.99 per bottle and approachable for all of your party guests. It’s off dry, and spectacular with appetizers… a great pairing with anything that has little cheese or a buttery crust. I like sparkling wines so much I could drink them during my entire meal.
Next up is a wine made by Shenandoah Vineyards (Sobon Family Wines). It’s their 2011 Amador Chenin Viognier Blend. I don’t want to give away my favorite wine of the tasting so soon in the blog post, but I have to tell you… this is the wine I am really still thinking about a week later. It was so unique. It was earthy, buttery and had a certain petroleum characteristic to it. I really love those kinds of wine. They can stand by themselves or pair beautifully with the first course of your holiday meal! Well done, Sobons! A true gem for the $14.99 price.
For my next pick, we’ll travel into Placer County near the Newcastle/Auburn area to Dono dal Cielo. That’s the 2009 Zinfandel (Foothills) I have chosen to drink with our holiday meal. Maybe you aren’t on speaking terms with your parents, but this wine will ease the tension and have everyone singing together by the second course. It’s also the most expensive wine of my picks coming in at $29.99, but I am pretty sure that’s cheaper than therapy and a whole lot more palatable.
Let’s travel back to Lodi for a visit with one of my favorite wineries, St. Amant. They make two of my favorite local wines in existence: a Barbera and a Tempranillo (the grapes in the Tempranillo hail from Amador). You can find both the Barbera and the Tempranillo at Total Wines & More, but for today, let’s focus on their Tempranillo. Tempranillo is probably my favorite red wine. I love the subtle fruit and the earthiness of the varietal. If I see it on a wine list next to any other red wine, I always choose it. It’s typically cheaper than most other reds, but far more interesting. I would drink this Tempranillo with any of the following ingredients: mushrooms, truffle, olives, meats like pork chops, prosciutto, pancetta, etc, stews, hard cheeses.
Are you ready for a powerhouse wine? Then try the 2011 Macchia Barbera Delicious. ($21.99) Macchia is located in Lodi and makes some of the best (and more potent) wines in the region. Barbera is an Italian grape varietal is the second most widely planted grape variety in Italy. If you are into big and bold, you’ll love the Delicious. It’s an intense concentration of berries with a 14.8% alcohol content.
When God gave out wine making talent, he gave an unfair advantage to Paul Sobon. I don’t think he could make a bad wine if he tried. He’s also the winemaker behind my final holiday selection, and a perfect ending to any celebration, the 2011 Sobon Zinfandel Port ($14.00, 375 mL). Port is something I only drink on very special occasions (and usually during winter) because its sugar level is very high. I treat it like dessert: I would rather have a little glass of it with some fruit and cheese instead of a piece of pecan pie any day! Another reason I like port is because it keeps longer than other wines do in the refrigerator, so no pressure to drink it all in one day. (Even though I don’t think that will be a problem with the Sobon port!)
As you can see in the photo above, Whole Foods hooked me up BIG TIME with a goodie bag full of nutritious foods to fuel my training for the San Francisco Nike Women’s Half Marathon.
There were six Larabars, a bag of kale, two tangelos, two bags of Peeled Snacks dried fruits, a tetrapack of Almond Milk (365 brand), a bag of walnuts (also 365 brand), a jar of Cucina Antica pasta sauce, a bag of Rhythm Kale Chips (my absolute favorite brand), a jar of Maranatha Almond Butter, and a bag of Go Raw Spirulina Chips.
This weekend, I made a soup with some of the ingredients Whole Foods provided for me (along with some of the foods I bought with a gift card they provided), as well as a post-race kale and egg dish! The soup I made was a butternut squash soup topped with a slice of gluten-free toast and blue cheese walnuts. I cut the toast in the shape of a heart because Andy and I met 2 years ago and we are pretty much celebrating every day over the next couple months.
(makes 3-4 servings)
2 Tbs bacon fat
1 medium onion, chopped
1 shallot chopped
1 medium butternut squash, peeled, seeded, and cubed
4 oz red wine
16oz chicken stock
6 ozs So Delicious Coconut Milk (Unsweetened)
salt and freshly ground black pepper to taste
1 1/2 cups walnuts, toasted
2 Tbs blue cheese
1 slice (per each serving) gluten-free bread, toasted
1. Oven roast the butternut squash at until it is tender. Approximately 45 minutes at 375°. Set aside to cool.
2. Cook the onion and shallot in the bacon fat in a medium-sized pot until they are browned. Add the red wine and allow the onion and shallot to cook further and to caramelize.
3. Pour in half of the chicken stock and bring to a boil.
4. Reduce heat to low and add the cooked butternut squash. Cook together for about 5 minutes, then transfer the soup to a blender, and blend until smooth. Add the coconut milk to aid this process. When the mixture is smooth, return it to the pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
5. To make the topping, place the toasted walnuts in a food processor along with the blue cheese and lightly pulse 5 or 6 times to incorporate. Do not overmix, or you will end up with blue cheese and pecan spread. You want the nuts to still have a texture to them. Once you make the blue cheese walnuts, you can top the soup with them and serve with the toast.
Here’s a pretty common scene when Andy and I have dinner together. Our carbs mostly come from wine and fruit. My joke is that I am “fueled by the grape”!
On Sunday, I ran a the Urban Cow 5K here in Sacramento and I broke my personal record for the distance by 8 seconds. After the race, I ran another 5K as a cooldown (from the race location back to Andy’s then a loop around the local park), and then I came back to Andy’s house to take a big ol’ bubble bath and prepare my post-race meal: A kale, chicken, egg, onion, and bacon sauté. I can describe it as sort of a fried rice thing without the rice, but with bacon and kale instead. OK, I know that doesn’t make sense, so here’s a picture, and what I did to make it below that:
Sauté the onion in a little olive oil until browned, and add the garlic, then the kale and sauté until wilted. Add the eggs and stir the ingredients in the pan until the eggs are cooked through. Then add the chicken and the bacon and leave on heat long enough to warm the ingredients through. Salt and pepper to taste and serve. Just what I needed after a run!
So that’s a little bit on what I have been eating! Another recipe to come in a few days and more on the training as well!!
I’ll begin by saying that “human trafficking” should just be referred to as “sex slavery” because that’s exactly what it is. Human trafficking is just too light of a term to describe what goes on every day. Even in the United States. Even in my state. Even in Sacramento, California.
There are an estimated 4 to 27 million slaves in the world today. Slavery by modern standards has been broken into 2 categories by Unicef and the US government: Sex Trafficking and Labor Trafficking. Sex trafficking as: “a commercial sex act that is induced by force, fraud, or coercion, or in which the person induced to perform such act has not attained 18 years of age.”
And there are 100,000-300,000 sex slaves in the U.S. Right now. In 2013. Typically the victims are young girls (average age is 13) who seek love, affection, approval. Approximately 60% are foster home youths. Vulnerable souls who may be homeless, bullied or orphaned. The statistics are sickening. We live in an evil world.
Some victims don’t report their situation because they are afraid. Or they are shamed. Or maybe they are just loyal to their “master”. Sometimes it’s just hopelessness that leads their silence. My heart is heavy for these broken souls, and that is why I am trying to help the Run for Courage, Inc. organization and Vicki Zito spread her message.
Vicki Zito founded Run For Courage after her 17 year old girl was taken from local suburb and made a sex slave for 8 days before the FBI finally came to her rescue. Following the tragedy, and having never heard the term “sex trafficking”, Vicki Zito, Ashlie Bryant, Stephanie Loos, Amy Johnson, founded Run For Courage, Inc.
Here are some other facts from the Run for Courage website:
- It is estimated that 100,000 to 300,000 children are being sexually exploited each year in the United States and approximately 1.2 million sex trafficked victims overseas.
- The average age of the victims recovered in The United States is 13 years; overseas, the average age is 10 years.
- Trafficking of minor girls is the fastest growing crime in the U.S.
- Pimps can make up to $652,000 on 4 girls
- Convictions net 5-8 years in CA
- With “good behavior” it is much less
- Convictions net 12-15 years from the Feds
I found out about the organization when a friend of mine (Jed, winner of the 5K for 3 years in a row) ran the race last year and afterward attended a party that Andy and I were having. He was wearing the medal he won and he told us a little about the race and the cause.
I then found Run for Courage online, but it still didn’t register to me how much of a massive problem that sex slavery really is (even locally). It was not until this year then I was sent an email from my blogger buddy Margaret asking if their were any bloggers out there who would be interested in covering the 2013 Race for Courage (taking pictures of the race and writing about it). And then there was the moving interview with Ashlie Bryant I heard on the Armstrong and Getty show. You can listen to the interview here.
I immediately called Erin Walsh (Margaret’s contact for the organization), because my plan was to see if she might be interested in having me actually run the race and write about it from a runner’s point of view. We spoke for a while about the sort of post I would write, and a few days later I was on my way to pick up my race packet at Sports Authority in Folsom.
I was not sure whether I wanted to run the 5K or the 10K… I was eager to try and improve my times for both distances. I finally decided on the 10K, and decided I would try and break 50:00 mins. (My PR at the time was 50:31.)
Everything was perfect the morning of the race. The weather cooperated, and I had plenty to eat and just enough sleep the night before. I put on my running clothes and pinned on my number, and I was ready for battle!
The Run for Courage was one of the best organized local races I have run. There is such a great vibe in the air. There are so many volunteers and sponsors at Run for Courage. Even though we all gathered there together to benefit a cause born out of an unpleasant situation, everyone had a smile on their face. There were even entire families that ran the race together. The course was very well marked and there was always someone to cheer you on and point you in the right direction to keep you on course.
As for me, I ran as hard as I could. The entire time. The course is not an easy one. It is mostly paved, but it is a bit hilly, and there are many parts of the course where I was running on dirt, gravel, and across several foot bridges. I found a few people to run with that really kept me going, but by the fourth mile, I was getting a little tired. I remembered thinking about a training run i had done the week before that was 11.25 miles long. I remember being at the 9th mile and thinking… “it’s only two more miles and we’re done.” So, I applied the same attitude to this race. I told myself that it would all be over in less than 20 minutes. I was not struggling for air, and I was not in pain. I actually felt blessed. So on I went, and I reached the finish line just 11 seconds shy of my goal. I crossed at 50:10, still a new personal record by 20 seconds! My average pace per mile was 8 minutes and 5 seconds. I was pretty thrilled with that.
Thanks to Erin Walsh and Ashlie Bryant for allowing me to be a part of the Run for Courage. I only hope I can encourage my readers to run the upcoming race in Oakland on November 2nd, or to join the race next year.
I hung around a little bit after the race to watch the awards ceremony, and to chat with some others who had also run the race. That day over 2,800 people registered to walk or run and there were 300 volunteers!
You can run the Run for Courage 5K or 10K on November 2nd in Oakland at Lake Merritt. Learn more and register for the race here.
You can visit the Run for Courage Facebook page here.
I’ve had the privilege of attending numerous food and wine events (at no cost to me) since I started writing about the topic in 2005. See, this website is good for something. My love of wine began when I was about 24. Someone introduced me to a few labels you could actually get in Ohio back in 2002 without traveling very far: Yellowtail Chardonnay, Penfolds Shiraz, and Beringer (shriek) White Zinfandel. I was intrigued with wine not only because I liked the flavor and smell, but because it seemed to amplify flavors in food and make all the things I cooked taste so much better. Even the White Zinfandel
So I kept drinking the very mainstream stuff until I came out to California for the first time in 2003. I visited Napa Valley and had my first winery tour at Mondavi. I also saw V. Sattui and Coppola’s estate. It was really something for me to experience. I felt something I had never felt before standing there in front of the chateau at Francis Ford Coppola Winery: like I belonged there. In California. In Napa Valley. On a Sunday. A warm, breezy afternoon, two glasses in. Feeling this warm, true, honest feeling as much as possible. This. Is. The. Life.
After my inaugural trip, I became obsessed with relocating to California and living my dream.* I worked two jobs and by June of 2004, I made it happen, moving myself and my most essential belongings 2,319 miles in my car in 3 days.
Fast forward 9 years later, and I am still loving wine, learning more about it everyday and have (not so) secret aspirations to eventually become a sommelier. In an effort to learn more and an indulgence to taste some really great selections, Andy and I recently attended a wine class at Total Wine & More led by Theo Snyder, the manager at Total Wines & More, Arden Location.
It was titled “Romancing the Rhone”. A “Bordeaux, How do I love thee … let me count the ways” class will be offered on Thursday, October 10th, from 6:30 to 8:30pm.
And does it ever. At the class, you get a printed breakdown of all the wines you’ll be trying, as well as a writing utensil to take notes. You can write all the things you liked/disliked about the wines. Theo is an encyclopedia of knowledge and I promise you, you will walk away with something you didn’t know before the class.
My mind was um, blown to say the least with this white châteauneuf-du-pape (25% Roussanne, 25% Grenache, 25% Bourboulenc and 25% Clairette) which I didn’t even know was produced/existed. That one is a must try.
We tried about 6 different wines during the class. Beyond that, they were all French wines (hence the Rhône name of the class) and very obscure to me. I don’t have the chance to try them that often, because I usually try new wines at local fundraisers and wine events, at which mostly local wines are poured. I loved having a forum to taste new things and discuss them with people of all knowledge levels. To hear feedback from other class members noting what they liked and why. And to hear Theo tell me all the stuff I didn’t know.
You can visit Total Wine & More’s facebook page here. Cheers!
So, I finally had time to get out to Whole Foods and start using the gift card they gave me to feed myself during my half marathon training (the Women’s Nike Half Marathon in San Francisco on October 20th). For about $65 dollars, here’s what I bought:
- 1/2 Gallon So Delicious Unsweetened Coconut Milk
(will use in smoothies, sometimes morning coffee)
- 1 pound bag frozen raspberries
(will use in protein shakes with protein powder, ice and coconut milk)
- 1 package Diestel sliced herbed turkey breast
(love their products, a healthy splurge indeed!)
- 1 head of organic cauliflower
- 1 small block of Parmigiano-Reggiano cheese
(.25 pounds or so, my biggest splurge on the list!)
- 3 pound bag frozen triple berry blend
(will use in protein shakes with protein powder, ice and coconut milk)
- 2.87 pounds of broccoli crowns
- 1.17 pounds of organic bananas
(will use in protein shakes with protein powder, ice and coconut milk)
- 1.82 pounds of Grenache grapes
- 1 pound of Organic Girl Super Greens
- 1.5 pounds of parsnips
- .75 pounds of coconut flour
(will use in occasional treats after long runs)
- ,75 pounds of almond meal
(will use sparingly to make gluten free bread or occasional treats)
- 1 orange flesh honeydew melon (my favorite fruit!!)
This was my awesome dinner tonight, almost all of it made from the ingredients on my shopping list today from Whole Foods. It was a Diestel Turkey salad (2 1/2 slices), on a bed of Organic Girl Super Greens (dandelion, arugula, spinach mix), 2 hard boiled eggs, 1-2 Tbs grated Parmigiano-Reggiano cheese, eggplant “croutons” and studded with about 1/2 cup of organic Grenache grapes. I don’t typically use dressing because the egg and cheese make everything so flavorful I don’t need it.
As far as the running goes, I have an app called Runkeeper to log my daily mileage. Here’s a look at my run this past Sunday. I wanted to put in a long run on the roads because I had not done one in a while. I was even wondering if I could make it past 10 miles! Followed by the map are my mile splits:
1 mi: 9:05
+12 ft elevation climb
2 mi: 9:07 +1 ft elevation climb
3 mi: 9:01 -10 ft elevation loss
4 mi: 9:18 -3 ft elevation loss
5 mi: 8:44 -18 ft elevation loss
(water stop at 5.25 miles)
6 mi: 8:59 +23 ft elevation climb
(ran kinda through the mall and through the tunnel into Old Sac… AWESOME)
7 mi: 8:09 +15 ft elevation climb
8 mi: 8:20 -5ft elevation loss
9 mi: 8:35: +4ft elevation climb
(water stop around 9 miles)
10 mi: 8:36 -3ft elevation loss
11 mi: 8:47 +4ft elevation climb
12 mi: (last .24 of my run in front of the Sacramento Zoo) 9:38 -8ft elevation loss
I am planning on running a short race the first weekend of October, but otherwise will mostly be concentrating on building my road tolerance and endurance.
If you would like to check out my profile and my running on Runkeeper, click here.
Look for another post using my groceries from Whole Foods, coming this week and more on my training as well!
But, it wasn’t a dream. It was real…
The latest cavegrrl.com getaway was to the idyllic Stonepine Estate Resort, located in Carmel Valley. Carmel Valley is twelve miles inland from Carmel, (its more celebrated sibling). To be honest, I preferred Carmel Valley because of the sunshine and warmer temperatures.
The Estate boasts 330 secluded acres of gently rolling oak-studded hills, an affiliation with the Historic Hotels of America (formerly Relais & Chateaux). The Mediterranean-style Chateau (pictured above) is framed by 12 formal gardens. Chateau Noel includes eight luxuriously appointed suites, each lavishly named and decorated (with namesakes’ approval) after the Hentschels’ (the current owners of the Estate) favorite designers, champagne, china, jewelry, honeymoon location, philosopher and artist. There are also four cottages on the property: the Briar Rose, the Paddock House, the Gate House and the Hermes House.
Our visit was tailored to one of the packages now offered at Stonepine called the Carmel Valley Wine Discovery, which included:
- 2 Nights in One of Stonepine’s Houses or Cottage Accommodations
- Welcome Amenity Upon Arrival
- Full European Breakfast Each Morning
- Romantic Fireside Dinner for Two in the Chateau Noel
- Chauffeured Carmel Valley Wine Tour in the Stonepine Rolls Royce (optional upgrades to Cachagua Vineyards are available)
- Wine, Cheese and fruit at One of Stonepine’s Picturesque Venues
We were treated to a stay in the Don Quixote suite, which is actually hidden behind the wall of the library on the first floor of the Chateau Noel. The suite features a separate sitting room with fireplace, king bed, two bathrooms and French doors leading to a secluded garden and patio.
Andy and I already felt welcome and knew we were in for one of the best hosted trips I have ever experienced.
Our room boasted 2 bathrooms (a his and hers).
After rubbing our eyes and giggling in delight about the state of our room, we got ready for dinner. Typically, dinners are held in the dining room, but the staff at Stonepine had something more special in mind for us. Here’s a shot of the dining room, which is the setting for the Estate dinners.
There is another dining table alongside this one that is identical to it. There are wine bottles of everything (Palmaz, Far Niente for example)
randomly decorating the room… just waiting to be opened…
We were led into the great room which has a beautiful fireplace and a piano, to enjoy a glass of wine and some appetizers before our dinner.
Dessert was a chocolate mousse (Andy polished off both of them, and I didn’t get any photos, because dessert just isn’t my thing (anymore) However, I did enjoy another glass of wine and time together in front of the fireplace with Andy. The whole setting was just unbelievable/surreal, and you have to experience it someday yourself.
The next day, we worked out and ran around the Estate. It was some of the hardest running I have done in a while… basically like a cross country course. Here’s the map:
Then it was off to breakfast. I loved the buffet spread. Plenty of Paleo options!! My favorite was the fruit salad. It had the best raspberries I have ever tasted, so I am pretty sure they were local and probably picked within a day of serving them.
Andy and I also ordered two poached eggs each, which I have found is the safest way to order eggs so that they don’t come cooked in butter or some strange oil. They were served with a sautéed spinach and onion mix and some tomatoes.
Then a few hours later, our concierge Jordan took us wine tasting in downtown Carmel Valley. That’s him on the right. He’s from France and pretty familiar with the grape! Our first stop was Mercy Vineyards Tasting Room located at 40 W Carmel Valley Road, Unit A, Carmel Valley. All the wines at Mercy showcase the Monterey County Arroyo Seco AVA and are sourced from three contiguous vineyards, all located in a specific part of the appellation - the dried riverbed.
The partners at Mercy come from Foley Estates. The vintners Mark and Mike have known each other over ten years and combined have been in the wine industry for over 45 years. They specialize in chardonnay and pinot noir, but also make a sauvignon blanc and a syrah. They are open for wine sales and tasting Thursday-Sunday, 11:30am-4pm.
Our next stop was Talbott Vineyards. (25 Pilot Road, Carmel Valley Village) Their tasting room is decorated with a menagerie of bikes and things with wheels, all lining the walls and hanging from the ceiling!
Talbott Vineyards is an estate winery that grows & produces Chardonnay & Pinot Noir from two of Monterey County’s grand cru sites: their Diamond T Vineyard in Carmel Valley & the Sleepy Hollow Vineyard in the Santa Lucia Highlands. The winery was founded by Robb Talbott, and the wines are crafted by Dan Karlsen.
The tasting menu at Talbott has two columns. One for Chardonnay and the other for Pinot Noir. The wines from Talbott were really something to experience. Especially the Pinot Noirs. My favorite was the RFT Pinot Noir, while Andy favored the Sarah Case Pinot. $75 per bottle. Yowza! Thanks 30% industry discount. Like a boss, Andy bought a bottle of each of them plus whatever else I liked. Thanks, Andy.
Our third (and final) stop was Cima Collina. Their tasting room was also impressive, but in a different way. It looked very country-rustic. The wines were impressive as well. The winemaker at Cima is Annette Hoff and she specializes in Pinot Noir, Chardonnay and Cabernet blends. Andy and I also found some really nice wines to buy there, too. One of our favorites was their Chalone Pinot Blanc, and I really liked their Non-Vintage “Howlin’ Good Red (of which 25% of the profits from the sale of this wine goes to the local SPCA), so again, I made Andy buy some.
The folks at Cima really made an impression on me, and I wanted to let you know about their event on October 12th. It’s a fundraiser for the Monterey County SPCA, so if you are in the area and are an animal lover, this is the event for you! See the poster in the photo below for details!
After all that tasting, I was ready to relax. Jordan drove Andy and I back to the chateau at Stonepine. We relaxed in our room for a little while ;), then shortly after, we walked across the lawn to the Waterfall Pavilion and were treated to an afternoon happy hour wine and cheese presentation. Jordan prepared several cheeses for us to sample along with a bottle of local Chardonnay by Heller. #magic #ilovecheese #jordanhowdidyouknow??
This was a book I stumbled upon in the collection of books at the Waterfall Pavilion. It was a great read! I got a kick out of reading some of the passages to Andy because he already practiced them (like a good gentleman)
After our time at the Waterfall Pavilion, we decided to head out to dinner. We ended up at a place recommended by Jordan called Cafe Rustica. I will recommend the restaurant, too. We sat outside on the patio and were warmed by a little heat lamp. The food was good and my company was even better. It was a charming European bistro. I can’t wait to come back to Carmel Valley and try another one of many dining establishments. I also hear Corkscrew Cafe is a great lunch place.
The next morning we went on another run, this time a little longer. Here’s the map of that run:
Not the fastest run of my life, but at least it was a workout. After we cleaned up, we headed for breakfast number two. I was feeling a little sad because it was almost time to leave Stonepine, and this is not a place one is eager to leave! This time for breakfast Andy and I ordered an omelet and two bowls of fruit. OK, I eat like a truck driver sometimes. Don’t judge. I gave Andy my croissant (he needed it more than I did, although I did take one bite of it). It was superb, but my omelet was even better, and once again, the fruit was so good: a mixture of 3 kinds of melon, pineapple, strawberries and raspberries. And bottomless coffee. We were spoiled!
Andy and I have agreed we will come back to Stonepine (annually, perhaps), as we love Carmel Valley so much. It’s funny because I didn’t know such a place existed even a year ago, yet so many celebrities ( Johnny Depp, Clint Eastwood, Tom Cruise, Nicole Kidman, Diane Sawyer, Brooke Shields, Bill Gates, Jim Carrey, Renee Zellweger, Warren Buffet, The Rolling Stones, Shakira and Joe Montana) have made Stonepine their destination. Now I know why. It’s a very special and private place. Once you are past those gates (and believe me, it’s a high security place for people who don’t want to be seen), it’s like stepping back in time, even into another country.
I can’t say enough about the kindness of the staff at Stonepine. They are all people I hope to see year after year. Thank you to Relevance PR for arranging my visit and a huge thank you to Gordon and Noel Hentschel for accommodating us. Stonepine Estate is one of the most lovely places we have ever experienced and I look forward to our return.
Sierra Curtis Neighborhood Association’s 23rd Annual Wine Tasting, Silent Auction & Beer Garden Event: October 5th, 2013, 4-7pm
It’s that time of year again, and I can’t believe it’s already here! The Sierra Curtis Neighborhood Association’s 23rd Annual Wine Tasting, Silent Auction & Beer Garden event presented by Cook Realty, benefitting Sierra 2 Center for the Arts & Community, McClatchy High School Drama Club and Debate Club, and Bret Harte Elementary School will take place on Saturday, October 5th, 2013 from 4-7pm at the Sierra 2 Center.
If you are a wine lover and only attend one event per year, this is the one you should experience. Make it your mission to visit Taylor’s Market wine booth to meet Dick Ebert (wine guru at Taylor’s Market) and check out “Dick’s Picks.”
cavegrrl.com readers may recall this event as especially important to me because it is where I met Andy almost 2 years ago. If you don’t know our story, here’s my post from last year to get you up to speed
This year, the event boasts more than twenty of the areas finest restaurants, fifty wineries, and a dozen breweries will be sampling their culinary treats and beverages to nearly six hundred enthusiasts within the halls and courtyards of the historic Sierra 2 Arts & community Center. Attendees will spend an indulgent three hours sampling food and drink, vying for high-end auction items and ‘experiences’, and socializing with other guests. In addition to the usual tasting rooms and outdoor pavilion, the event features an outdoor Craft and Belgian Beer Garden orchestrated by Pangaea Two Brews Café and, as a unique offering, cooking demonstrations by Roxanne O’Brien’s culinary students from American River College’s Oak Cafe.
The Wine Tasting & Silent Auction committee has confirmed some of its favorites will return again, like The Supper Club, Lucca, Aioli Bodega, Tower Café, Chops Steakhouse, Espresso Metro, Taylor’s Market, American River College’s Oak Café, Dad’s Kitchen, Gunther’s Ice Cream, and Freeport Bakery.
Scott’s Seafood will also be returning with their fabulous oyster dish. Newcomer of Wicked ‘Wich mobile food truck fame is Chris Jarosz, introducing his brick and mortar restaurant, Broderick’s.
On the beverage front, the aforementioned Dick Ebert, is again coordinating the more than fifty wineries to bring the palate to a perfect state of seduction. There will be no shortage of ways to pair the food options with the beverages flowing from table to table, with representatives on hand to answer questions and provide suggestions.
As tantalizing as the gustatory elements might be, they’re not the only aspects of the event that patrons look forward to. Each year over one-hundred fifty items are put up for bid on silent auction or included in a raffle. The spa certificates, unique art and photography pieces, ceramic sculpture, “green building” consultations, fencing lessons, and musical instruments have no problems finding bidders. But the items that cause the most stir are the experience-based packages and the private group dinners. These ‘experience packages’ combine the best in educational and cultural outings, culinary and gustatory adventures, and outdoor recreation experiences. Vacation rental packages for Lake Tahoe, Santa Cruz, and Cabo San Lucas will surely get even the most reluctant bidder in the game.
In addition to the art, entertainment, and service donations, we have lined up such things as Date Night packages, Private wine tastings in Napa, Cut your own organic Christmas Tree outing, Create the Flavor of the Month at Gunther’s Ice Cream and more. Italian language classes packaged with Italian delicacies and Chianti, Date-night packages including restaurant and entertainment vouchers, private wine-tasting experiences at wineries, and the opportunity to create the ‘Flavor of the Month’ at Gunther’s Ice Cream are small representatives of what will be offered this year. Not to be missed!
One of the most fun and unique aspects of the Curtis Park Wine Tasting & Silent Auction event is the ‘neighborhood dinners’—privately hosted, themed events for six or more people, donated to SCNA for individual seat purchase by neighbors. This year, more than a dozen of these “dinners” will include themes such as southern-style Kentucky Derby Day brunch, a ‘Pub Crawl’, French and Indian cuisine, Specialty Wine and Cheese pairings, and more.
The Sierra 2 Center for the Arts and Community is a charming, Andalusian Spanish Revival-style stucco building built in 1923 as an elementary school.
Located on three lushly landscaped acres in the beautiful Curtis Park neighborhood within easy reach of midtown and downtown Sacramento, the historic site was saved from demolition by SCNA in 1979. SCNA’s members and community volunteers renovated the school, transforming it into a non-profit center for artistic, cultural and educational activities.
Included as a beneficiary of the event in 2013 are two groups that are as important to the development of young people in our community as any: the C.K. McClatchy High School Drama Club and the Debate Club. SCNA is proud to promote and support these two groups through our fundraising efforts. Additionally, local school Bret Harte Elementary has been gifted with $30,000 since 2003 for its participation in the event.
The remainder of the event proceeds goes to the upkeep and restoration of the Sierra 2 Center, and to support SCNA initiatives such as the operation of the Senior Center at Sierra 2, hosting neighborhood gatherings such as Music in the Park and children’s playgroups, the artisan festival in William Curtis Park-Curtis Fest, and enhancing general neighborhood quality of life.
Advance tickets thru 10/2: $35 SCNA Members; $45 Non-members. Tickets from 10/3 to event day are $50 for everyone. To purchase tickets or receive more information on the Sierra Curtis Neighborhood Association’s 23rd Annual Wine Tasting & Silent Auction, please call the Sierra 2 Center at (916) 452-3005. Tickets may also be purchased online at www.sierra2.org thru 10/2. The Sierra 2 Center is located at 2791 24th Street, Sacramento, 95818
At cavegrrl.com headquarters, I frequently get emails from different marketing representatives offering to ship me samples of their client’s product, hoping I will love it and tell all of you about it. Often, I get pitched for products that are gluten-free (but not grain-free) and still get several offers from people to send me candy, cake and the like from my old blog, which I rarely even update. So, it’s refreshing to get a request from a company that offers a line of products I really love. And this time it’s worth the extra miles on the treadmill.
I bring to you the Pig of the Month.
Pig of the Month has taken your favorite meats and snacks and made them even better. Pig of the Month is an online retailer specializing in world famous barbecue. Their products have been featured in several top national media outlets AND personally endorsed by The Chew’s Iron Chef, Michael Symon, and now, me!
I have now had the chance to try 3 of the products sent to me by Pig of the Month. Here’s the care package I received about a month ago:
1. 1 pound of Duck, Pear, and Port Sausages
2. 1 package of 6 slices chocolate covered bacon
3. 1 pound Applewood Smoked Bacon
4. 1 pound Garden Herb Bacon
5. 1 rack (2 lbs.) Memphis Style Baby Back Ribs
The first item Andy and I tried were the ribs.
With the Garden Herb Bacon that came in the package, I made an apple, bacon, toasted walnut and arugula salad. I made the dressing with: 1 tsp crushed garlic, 1 part lemon juice, 2 parts apple cider vinegar, and 2 parts extra virgin olive oil, salt to taste.
Other bacon cooking ideas include:
1. Use the bacon as a wrap around your favorite items when grilling: asparagus, scallops, meats.
2. Wrap around a feta-stuffed fig or pecan stuffed date and bake in the oven to create an amazing appetizer.
3. Lay on a rack inside of a baking pan, coat with date sugar, cinnamon, and a little maple syrup or honey and bake at 375° for 15-20 minutes: candied bacon!
For more ideas, there are a ton of recipes on the Pig of the Month recipe page here. Use the coupon code “ILOVEPIG” for 15% off your next order. PS: If you live in Dayton, Ohio (where I happened to spend the first 25 years of my life) or the surrounding area, you can pick up your order at their facility!!
The American Red Cross Capital Region Chapter invites you to Tablescapes 2013 on Thursday, September 26th, 2013, at Pottery World, located at 4419 Granite Drive, Rocklin, CA 95667. The event starts at 6:00 p.m. and lasts until 9:00 p.m.
The Tiffany Circle, Society of Women Leaders, of the American Red Cross, is a powerful leadership network of women who want to change lives and strengthen communities through a focused investment of their time, talent and treasure.
Join us for this magnificent annual American Red Cross event and mingle with interior designers, event planners, florists, and artists showcasing themed table setting displays. Gather ideas for every occasion and holiday, as you enjoy live music, wine tasting and light refreshments. Cast your vote for the best design and see how your vote matches up to our panel of local celebrity judges.
Bring your checkbooks as Pottery World is generously offering 15% off all purchases made at this event and 10% of all sales proceeds will go directly to the American Red Cross.
Discounted tickets may also be purchased in advance at Pottery World for $25.
Summer is here with a recipe from the patio and Yellowtail Reserve Pinot Grigio.
First, I'll let you in on the wine. The kind people at Yellowtail sent me two bottles of their reserve to sample. I've been really into whites lately, so I opened the Pinot Grigio first (last Sunday) to drink with some grilled chicken and vegetables we made.
This year, Luxe for Life will be held at the Elks Tower Ballroom on August 17th, starting at 7:30 p.m. The event will showcase local restaurants, cocktails, live and silent auctions and a live band, complete with dancing. The evening’s host will be artist David Garibaldi.
Tasty nibbles by Sacramento’s finest restaurants
“Objects of Desire” silent and live auction
Dancing to live music
Cocktail Attire strongly suggested.
Single tickets: $125
Jet Set Couple Package: $300;
Includes Two (2) VIP event tickets, with reserved VIP seating, private VIP reception & hosted Bar; name recognition on event website; and name recognition on event signage.
For sponsorship information, please contact Sarah Mullins at 916.290.8201.
The Sacramento Children’s Home is committed to helping build strong families; to opening doors to the future; to maximizing potential; and ending the cycle of child abuse. The Sacramento Children’s Home provides care to the most vulnerable children and families in the Sacramento community. Established in 1867, the Sacramento Children’s Home has always been deeply committed to the care of children and families. Our community-based, residential and educational programs address the issues of children, newborn to 21, and range from prevention of child abuse and parenting education, to acute trauma treatment.
You can find the Sacramento Children’s Home on Facebook here.
The Sacramento Burger Battle is September 18th, at 7pm, Raley Field!! Purchase a VIP ticket and skip those burger lines!!
Everybody eat up
Everybody eat up
Hey, hey, hey
Hey, hey, hey
Hey, hey, hey
If you haven’t heard ’bout the juicy burgers
About the throwdown on top of Raley Field
You live under a rock
I feel so bad for you
Maybe you’ll be there this time…
Everybody eat up
OK now it was close, the burger competition
Won by Chef’s Table, but, can they do it this year?
You don’t need to mustard
Hey, hey, hey
You don’t need no ketchup
Hey, hey, hey
To be the winning burger
And that’s why I’m gon’ get a burger
I know you want it
I know you want it
I know you want it
Can’t let it get past me
Not wrapped in plastic
Talk about those grill marks
I hate these burger lines
I know you want it
I know you want it
I know you want it
But you’re a burger
The way you tasted
Must wanna win badly
Go ahead, vote for me
Everybody eat up
What do they make fries for
When you got a burger?
What do we need buns for?
That’s hottest bite in this place!
Make them feel lucky
Hey, hey, hey
Raise so much money
Hey, hey, hey
The Burger Battle
Hey, hey, hey
OK now it was close, the burger competition
Won by Chef’s Table, but, can they do it this year?
You don’t need to mustard
Hey, hey, hey
You don’t need no ketchup
Hey, hey, hey
To be the winning burger
Everybody eat up
Everybody eat up
Hey, hey, hey
Hey, hey, hey
Hey, hey, hey
OK, sorry, I love that song… had to put it to good use! Here’s all you need to know about this year’s Sacramento Burger Battle!
Ticket sales are on for the 2013 Sacramento Burger Battle, which will be held at Raley Field on Wednesday, September 18 at 7 p.m. Tickets may be purchased online at Ticketmaster or at the Raley Field box office.
Prices start at $55 and include burger samples, drinks and side items from vendors, and parking. For $75 guests can purchase a VIP ticket, which includes early admission to the event and a raffle ticket.
Competing restaurants include 2012 champion Chef’s Table and People’s Choice winner Krush Burger. They will be met on the field of battle by returning contenders de Vere’s Irish Pub and Ettore’s, as well as newcomers Roxy Restaurant and Bar and Bacon & Butter. The remaining competitors will be announced over the weeks leading up to the event.
The winner of the 2013 Sacramento Burger Battle will be chosen by a panel of judges that includes food writer Chris Macias, award-winning chefs Patrick Mulvaney and Randall Selland, and Rick Mindermann from Corti Brothers. The competitor with the best burger will receive the custom-made belt presented to last year’s victor and will go on to represent Sacramento in the Burger Division at the World Food Championship in Las Vegas later this year. The People’s Choice award will be given to the competitor with the most votes by event guests.
The inaugural event in September 2012 raised more than $27,000 for the Crohn’s and Colitis Foundation of America (CCFA) through ticket, merchandise, and raffle ticket sales.
Conceived by nationally ranked burger blogger and Sacramento resident Rodney Blackwell, the Sacramento Burger Battle is designed to showcase the local food and dining scene as well as raise money for CCFA. “I’m excited to see what burgers will be presented, and especially what returning competitors have in store for the judges and guests,” says Blackwell.
To stay updated on the latest news regarding competitors and vendors, as well as special announcements, follow Sacramento Burger Battle’s Facebook Page and Twitter account, or sign up for the free e-newsletter at sacburgerbattle.com
Look at that beautiful crowd! I want to thank all the people who came out to our cooking demo at the California State Fair. I realize many people were just passing through the kitchen and saw a place to sit down for a while, but there were a lot of people who stayed through our class, and many who actually new about Paleo, and wanted more information.
I was impressed there were a few couples in the crowd that showed up to see the demo because they already practice the Paleo/Primal diet/lifestyle. They were so nice to us (important because of my semi-stage fright/shyness), and it was fun to compare notes and results. It was a real encouragement to have like-minded people in the audience cheering us on!
Andy made a dish from last year, his ever-popular Bacon Wrapped Dates, which are simply three of the best ingredients you can find, bundled in a little package and secured with a toothpick. Pecan halves, Medjool dates and thick-cut premium (preferably applewood-smoked) bacon. Below is Andy making a tray to be baked in the oven (while we are actually doing the cooking demo) so some samples would be ready to be passed around before the end of the class.
We were supplied with pitted Medjool dates (along with the rest of our ingredients) this year thanks to Savemart. The pitted dates saved a step in prepping those trays, as Andy places half a pecan in place of the pit, and wraps the date in one half slice of thick cut bacon, then secures each piece with a toothpick.
After your tray looks like this, place in the oven at 400°F and bake for 12-15 minutes (start checking them when it gets close). The bacon should be cooked and browned.
For my part of the demo, I made this Paleo Mud Pie. Recipe is below:
3 cups almond flour/almond meal
1 stick of butter or 1/2 cup coconut oil (melted)
1/2 cup coconut sugar
1/4 cup coconut flour
1 tsp cinnamon
Combine crust ingredients and spread on a large baking/jellyroll pan (you’ll want the pan to be at least 2″ deep).
Bake the crust for 20 mins at 375°F, or until you can smell the butter and the crust has turned golden brown. Remove from the oven and allow to cool completely.
Meanwhile, prepare your filling:
For the Filling:
8 medium -10 large Avocados
1 cup honey (ohhh yeahhhh)
8 Tbs Almond butter (once again, ohhh yeahhh)
1 cup cocoa powder
3 Tbs instant coffee
1/4 cup hot water
2 tsp vanilla extract
1-2 cups semisweet chocolate chips
Place the instant coffee in the hot water and allow to dissolve completely.
So, since there are a lot of ingredients quantity wise, you’ll want to split the recipe into half and then mix it all together in a big bowl. For instance: In a food processor, pureé the 4-5 avocados in a food processor, add 1/2 cup honey, 4 Tbs almond butter, 1/2 cup cocoa powder, then 1/2 the coffee mixture and 1 tsp vanilla. Transfer the mixture into one big bowl, then repeat with the remainder of the ingredients.
Then you’ll combine both chocolatey mixtures into one big bowl and stir together to incorporate fully. When the two mixtures are combined completely, spread them over the cooled crust, and then refrigerate the pie for 2-3 hours before serving.
To serve, sprinkle 1-2 cups chocolate chips over the pie. If you can get mini-chips, even better. I prefer the Enjoy Life brand because they are dairy free.
Paleo. Chocolatey. Mocha. Goodness.
The State Fair experience makes me want to do some local cooking demos/classes. Would anyone be willing to attend/pay for that sort of thing? Just curious. Leave me a note and tell me your thoughts!! xo
Well, I’m kind of in the mood to celebrate. The past few days have gone way better than my past few months. I started this morning by calling the bank and paying off my school loan. I start working again tomorrow after being laid off twice this year. So that means I get to proceed planning for Andy’s birthday. And, tomorrow is 21 months together! Yep, longevity like a McDonald’s cheeseburger left in a coat pocket!
Anyway, if I could pick a place to celebrate right now, I’d go back to Fandango Restaurant in Pacific Grove. We dined there the last night of our Carmel weekend in June. The staff sat us right by the fireplace at a table for two. It was a little chilly that evening and the perfect little nook for our perfect little dinner.
The restaurant was named for the dance (scroll to about 30 seconds in), fast and often furious. The “dance” at Fandango began in 1983, when a man by the name of Walter Georis decided to turn an old house into a restaurant. Among the first customers were Pierre and Marietta Bain, who eventually became the owners in 1986. Pierre was no stranger to the hospitality industry when he took the helm–his family has operated Grand Hôtel Bain at Comp-sur-Artuby in the south of France since 1737, and he had been the manager of Club XIX at The Lodge at Pebble Beach for several years.
Shortly upon being seated, you are greeted with a bowl of olives, an ample cube of butter and a loaf of fresh bread. The olives have been a staple since the beginning and something the owners feel would be missed by loyal customers if they were to disappear. That’s Andy in the background, frantically flipping through the wine list (which is more like a Bible at Fandango, and I mean that in a good way). Jaw droppage took place when he spotted a 1929 Chateau Lafite Rothschild. OK, maybe another time.
Since the Bains purchased Fandango, they have added an upstairs dining room with its own kitchen, and converted the outdoor patio into a new dining room. What did not change is the atmosphere, the charm of the restaurant and the classic European food. Dishes like steak frites, paella, osso bucco and duck a l’orange offer something pleasing for any palate.
We followed up with another appetizer. A classic that happened to be on the specials menu that evening. A caprese salad. The tomatoes were beautiful and just coming into season. It was perfect. I just love fresh basil. It’s probably one of my favorite summer ingredients. It’s the ribbon that ties together the acidity of the tomatoes, the butteriness of the olive oil and the creaminess of the cheese.
For our main courses, Andy
and I decided on this bottle of Jordan Cabernet Sauvignon, because it complemented both entreés. (You know me, I could drink rosé with everything!)
Andy ordered the short ribs, a regular menu item, which are slowly braised in red wine and served with seasonal vegetables.
And I ordered the petite filet and shrimp duo (also a regular menu item). It was served with broccoli and scalloped potatoes. The shrimp were cooked in butter, garlic and wine (scampi). The steak was served with green peppercorn, cognac, wine sauce. I usually order a steak rare so that if it is over-cooked by a little it still comes out suitable for me at medium rare, and I don’t have to send it back. This one came exactly as I ordered it, because this is a place that handles meat and seafood with precision.
These were just two appetizers and two of many classic dishes served at Fandango. I was tempted by other selections such as the lamb shank, a cassoulet, the lobster tail and even curious to see their take on a hamburger and fries! Other less paleo-friendly selections include canneloni with veal, salmon fettucine, pasta puttanesca, spaghetti siracusa and tortellini maison.
COMING SOON! Fandango Restaurant is celebrating the mushroom for the whole month of September. Pierre and Marietta have created a dish called Mushroom Provencal and are including it with soup or salad to start and dessert to finish for only $14.95. Available September 1-30 (for lunch only).
There are several recipes on Fandango’s website so you can enjoy the restaurant’s favorites in the comfort of your own home, or if you are more interested in learning about the story behind Fandango (it’s a pretty fascinated and celebrity studded one!) you can order the book here. PS: It has a ton of recipes in it, too! I was lucky enough to have Pierre himself sign my copy.
You can find Fandango Restaurant on Facebook here and follow them on twitter here. I would like to graciously thank Pierre and his staff for a wonderful meal and service. I am looking forward to dining at Fandango again soon and sitting across from Andy at our table by the fireplace.
A few weeks ago, I was chosen by Total Wine & More for their Total Wine & More “Local Favorite!” program. This program features a local media “influencer” each month and allows them to pick their favorite wines to recommend to customers. For the next month, I’ll be pictured next to my wine selections (with a tag that will resemble the one above) in the Sacramento (Arden) store with a link back to this website.
I was very honored to be approached, and I quickly decided I would select some rosés for the month of August. I couldn’t think of a more perfect wine for summer––a wine that pairs well with almost anything. I feel rosés are overlooked, slightly under appreciated and all too often confused with that sickly sweet white zinfandel stuff that was first made by mistake, (but a serendipitous one for them at that) by Sutter Home in 1975.
No, the rosés I am talking about are so much more than their cloying white zin “dopplegängers”. These wines have finesse, refinement and are fruity and flavorful, yet much drier. I discovered I truly did like pink colored wines again (and the difference between a white zinfandel and a rosé) a few years ago (2008 to be exact) when I tasted the Valley of the Moon Rosato di Sangiovese at the California State Fair’s Grape and Gourmet event. Since then, the rosé thing has been slowly catching on. I have tried and enjoyed several since: Bray Vineyard’s Rose of Barbera and Nichelini’s Rose of Cabernet to name a few.
Since that Grape and Gourmet event, every time the thermometer rises, my go-to wine is a rosé. And I think this summer especially, I am completely
obsessed with interested in them and want to try as many as possible so I can learn even more about them.
Andy and I met up with Total Wine’s (Arden Store) Wine Manager Theo Snyder last Friday evening to taste an assortment of French and California rosés, so I could personally recommend three of them to you and the customers at Total Wine & More, Arden.
My first selection is a French rosé, Domaine Rabiotte Aix Provence Rosé 2012 ($11.99). It would fall into the “very dry” category, and it’s almost apricot/peach in color. It’s great appetizer wine, but I would be just as happy drinking it with sushi, a light fish dish, or even pork loin. It’s everything I look for in a rosé and it’s French, so it has sex appeal, no?
My second pick is the Sobon Rose Rezerve 2012 ($11.99). This rosé is a special blend of grenache, syrah and carignane and another great food wine. I could really smell the fruit when I examined the wine, and I could taste some minerality (I tend to love a little bit of earthiness in my wines) present. I wasn’t shocked that this rosé made my top three, because I have been a Sobon fan for years. Check out their Cougar Hill Zinfandel and their Barbera for more tasty adventures.
My third choice is the Truett Hurst Zin Rosé Dry Creek 2012 ($17.99), which I feel is the perfect rosé wine for red wine lovers who might think they aren’t a fan of rosés. It delivers a burst of flavor and settles in between a Goldilocks-esque not-too-sweet, yet not-too dry flavor. This one works with or without food and if I stuck with straight rosés through a whole dinner, I would have this one for dessert with fresh fruits and cheeses.
Here’s a press release from my friends at Eres Rice Communications! Don’t forget to leave a comment below and enter to win a pair of tickets to Off to the Races, Saturday, August 17th at the Pavilions!! -cg
SACRAMENTO––As Race for the Arts celebrates 15 years, “Off to the Races,” the Race for the Arts’ premiere event, continues its tradition in the beautiful garden setting of The Pavilions Shopping Center on Fair Oaks Boulevard. Guests will be treated to music performed by six-time Elly Award winner El Dorado Musical Theatre, along with additional entertainment.
Guests will taste a sampling of wines from Napa Cellars, St. Supéry Vineyards & Winery, Mount Aukum Winery, Sean Minor Wines, Cielo Estate Winery, Barefoot Wines, Heringer Estate Winery, and Lava Cap Winery.
An assortment of scrumptious hors d’oeuvres will be prepared by Ruth’s Chris Steak House, Fabian’s Italian Bistro, Monsoon – Cuisine of India, Roxy’s Restaurant & Bar, Sutter Street Steakhouse, The Mandarin, T&R Taste of Texas, Florez Bar Grill, Cafe Bernardo, and Raley’s Fine Foods, and Starbucks.
Honoring this year’s artwork provided by world-renowned Sacramento artist Wayne Thiebaud, Capital Confections will be sampling their Sofi-Award winning gelato.
August 1 – 17, enter the Pavilions’ Shopping Spree – a chance to win a $1,000 Shopping Spree at any of the shops in the Pavilions Shopping Center. Additionally, win $1,000 for your chosen arts organization or school program. One entry form per store per day, please.
“Off to the Races”, Race for the Arts’ premiere event, a wine & food tasting sponsored by The Pavilions
When: Saturday, August 17
Time: 5:30 – 8:00 pm
Where: Pavilions Shopping Center, Fair Oaks Boulevard (east of Howe Avenue) Sacramento
INFORMATION: (916) 933-4056, www.raceforthearts.com, and tickets available online and at the door.
ENTER TO WIN! Win a pair of tickets to Off to the Races by leaving a comment below. Which one of the featured restaurants (listed above) are you looking forward to trying? I will draw a winner on Friday. Remember, if you follow me on twitter and retweet this blog post, you get an extra entry!
AUBURN, Calif., July 16, 2013—Many Sacramento residents aren’t aware that there are nearly 20 award-winning wineries right in their own backyard—along the Placer County Wine Trail. The trail runs from Lincoln to Loomis, Newcastle to Auburn and up into Meadow Vista, which is also convenient for Reno and Tahoe residents. On August 3rd and 4th from 11 a.m. to 5 p.m. Placer County vintners invite local residents to try the region’s noteworthy wines at Grape Days of Summer, a farm-to-table wine tasting event.
Vintners are partnering with local restaurants and artisans for the annual event in which attendees will enjoy wine and barrel tastings, complementary fare, live music, vineyard tours and educational experiences. Educational activities will include sessions on winemaking, farming, sustainable practices in the vineyard and more. Tickets are $30 per person in advance and can be purchased at http://bit.ly/vKYTb3, $40 per person at the door.
Highlights of Grape Days of Summer include:
- Celebrate local agriculture at Le Casque with an Alpaca demonstration, hayrides and a historical farm tour. Food provided by Flower Farm Catering.
- Dono dal Cielo will feature the local sounds of Ghost of the Opera House on Saturday afternoon and Two Barrels Shy on Sunday afternoon. Karen McGillivray, the winery’s owner, will lead educational vineyard tours at 12 and 2 p.m. both days and food will be provided by the Chef’s Table.
- Have a “A Zinful Experience!” at Lone Buffalo Vineyards, where you’ll experience an interactive sensory tasting, sip the winery’s gold medal-winning 2010 Thunder Beast Zinfandel, and enjoy grass-fed bison and PlacerGROWN beef sliders prepared by Café’ Zorro’s Gourmet Garage Catering.
- Popie Wines and Ciotti Cellars will provide an interactive bottling session of a special PlacerGROWN blend of wine and the High Hand Café will provide food & wine pairings.
- Wise Villa Winery will offer guests live music and gourmet tastes from its on-site bistro.
For a Grape Days of Summer event map and other information, visit www.placerwine.com.
ABOUT PLACER COUNTY VINTNERS ASSOCIATION:
The Placer County Wine Trail is organized by the Placer County Vintners Association, a nonprofit association created to provide a forum for wineries to collaborate on events and programs. Together the Association also develops marketing programs to raise awareness of the Placer County wine region. The group believes that sharing best practices with all county wineries inspires the vintners to provide a high quality experience for winery visitors. For more information and maps, visit www.placerwine.com or call (916) 663‐4486.
Supported by Placer County, PlacerGROWN is the information source dedicated to educating residents about the freshest agricultural products the region has to offer. Through its website, social media channels, and other outreach programs, PlacerGROWN connects community members with the farms, orchards, ranches, wineries, nurseries, farmers’ markets and specialty food stores in one of the most diverse growing areas in Northern California. To discover the bounty of agricultural products produced by farmers who call Placer County home, or for more information about PlacerGROWN, visit www.placergrown.org.
The Placer County Wine Trail runs from Lincoln to Loomis to Newcastle and Auburn and is easily accessible from I-80 and Highway 49.
Photo Credit: Barry L Walton