Good Gift For Foodie

Blackberry Farm Online Market

Happy Birthday Mom! My mom loves to cook. My love for food and cooking is because of my mom. She taught me how to cook and how to eat! We love to go to the markets together and find fresh food...and we love to dine out at wonderful restaurants. I planted her a garden last year for Mother's Day. Anything involving food...we enjoy. Most of all we love to cook together!

I always get her something related to food for holidays...cookbooks, cookware, etc. I thought this year something from Blackberry Farm would be perfect for her Bday. I met Sam Beall (Owner of Blackberry Farm) at the SFA symposium this past year. I bought my mom and myself his cookbook...however he also told me about his online market. He was showcasing his book and his peanut butter on this particular night. His cookbook is beautiful - has wonderful photography and recipes. I am looking forward to the spring...when all of his products are in season. I got my mom some Winter Jam, which made with dried fruit (cranberries, apricots, figs, cherries, raisins, dates, prunes), Tennessee Rum, orange and lemon zest and juices, cinnamon and other spices. Chow-Chow! (Her favorite) - A relish of cabbage, peppers, onions and anything fresh in our garden at the time of preparation. And some fried chicken mix with their recipe. Everything on the website looks so good! Happy Birthday mom!! Hopefully one day we can go to Blackberry Farm.










(Mom with Caleb from OITF in her kitchen)

That's Such a Comfort

"Chocolate cream pie! You know what I love about cooking? I love that after a day when nothing is sure and when I say nothing, I mean nothing. You can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. That's such a comfort."

-Julie Powell (Julie & Julia)

I love to cook. I bake/cook almost everyday and rarely blog about it. But today was one of those days...and all I could think about was that Chocolate Cream Pie from Julie & Julia. I found a recipe by googling. This one looked the best to me. (I will let you know it is cooling in my frig as I write). This other one looked good by Sunset- picture above. So many options online.

Cooking to me is such a comfort. Honestly the grocery store/markets are my sanctuary. I do my best thinking in there. I enjoy walking up and down the aisles. I enjoy interacting with people and watching the shoppers. I love getting to know the farmers and build relationships. I never make a list. I always buy what looks good and fresh. I plan meals while I am in store staring at the meats or vegs. Sometimes I find something I like a google recipes on my phone in the store - most times I wing it - hoping it will turn out.

I hope you enjoy this recipe! I have to say there is definitely a comfort in the way my house smells. I sure understand why Julia saying cooking brings her joy...cause it brings me joy.

Washington, DC Winter Restaurant Week

Indulge in your favorite dish, relax at your local spot or try something new - with over 180 restaurants on the list - You can find your place! This week is Washington, DC's 16th Winter Restaurant Week. Where one can dine on lunch for $20 and dinner for $35 for a three-course fixed-price meal at some of the finest restaurants in the area.Yesterday I had a wonderful meal at Westend Bistro by Eric Ripert. (Unfortunately this particular restaurant only offered lunch)- but I still had a wonderful dinner of Shrimp and Grits with good spice and flavor. And I also got Beignets for dessert! My favorite! They have good Happy Hour Cocktail List for $6 a drink, which is worth going back for.

Trent's office is above the The Prime Rib...so we ventured over there for lunch today. Figured a good steak for $20 was a good deal and we have been talking about going for months now. I enjoyed the prime rib (their famous aged prime beef, which is roasted slowly in their ovens and served in their natural juices.) My prime rib came with creamed spinach and classic mashed potatoes. With my three-course meal I also had Caesar Salad and Creme Brulee.

Checking out the list for one more restaurant for tomorrow..not sure what I am in the mood for. There are tons of options! Next week I will definitely head to Bangkok Joe's. They have the menu posted online and they are also extending the deal until January 31st. I cannot wait to eat their Traditional Pork Bao (Cantonese BBQ pork bun steamed in a bamboo basket.) I haven't had Cantonese BBQ since Vancouver. Here is an example of a menu:

Fine Thai cuisine and Washington’s first dumpling bar

2010 Winter Restaurant Week
January 11th – 17th

Inspired by the ancient philosophy of the Five Elements (wood, fire, earth, metal and water), Chef Aulie Bunyarataphan invites balance into our lives with her prix fixe menu. Indulge in a contemporary version of a feast fit for Qin Shihuangdi, China’s first emperor, who commissioned the terra cotta warriors now on display at the National Geographic Museum.

Three-Course Lunch $20.10

First Course

Warrior Dumplings
Crispy dumplings stuffed with black forbidden rice, shrimp, chicken, ginger, scallions, and served with sweet-chili sauce.
(Shaped to resemble ancient gold ingots, these dumplings symbolize hope for a year of prosperity and good luck.)
or
Traditional Pork Bao
Cantonese BBQ pork bun steamed in a bamboo basket

Main Course

Emperor Chicken
Chicken breast stuffed with gingko nuts, Chinese sausage, shiitake mushrooms, sticky rice, and served with ginger-black bean sauce
or
Kang Pao Shrimp
Shrimp with chili paste, rice wine, cashew, snow pea, carrot and ginger,
served with jasmine rice
or
Beef Chow Fun
Beef stir-fried with fresh rice noodles, mushrooms, Chinese broccoli

Dessert

Sesame-Caramel toffee apple, finished tableside

Three-Course Dinner $35.10

First Course

Warrior Dumplings
Crispy dumplings stuffed with black forbidden rice, shrimp, chicken, ginger, scallions, and served with sweet-chili sauce
(Shaped to resemble ancient gold ingots, these dumplings symbolize hope for a year of prosperity and good luck.)
or
Traditional Pork Bao
Cantonese BBQ pork bun steamed in a bamboo basket

Main Course

Emperor Chicken
Chicken breast stuffed with gingko nuts, Chinese sausage, shiitake mushrooms, sticky rice, and served with ginger-black bean sauce
or
XO Scallops
Seared sea scallops with XO Cognac, crispy noodles and baby spinach
or
Xi’an Steamed Fish
Chilean sea bass steamed with ginger-ginseng broth, gingko nuts, box thorn berries, mushrooms, baby spinach and jasmine rice

Dessert

Sesame-Caramel toffee apple, finished tableside

Thanks to a local blog: Here are the Restaurants that are extending restaurant week.

1789 - January 11th through the 31st
2941 - January 11th through January 29th
Art and Soul - January 11th through January 24th
Bastille - January 11th through January 23rd
Bangkok Joe's - January 11th through January 31st
Chima Brazilian Steakhouse - January 11th through January 21st
Circle Bistro - January 11th through January 24th
Co Co. Sala - January 11th through January 20th
Darlington House - January 11th through January 24th
Kinkead's - January 11th through January 22nd
Kora - January 4th through January 31st
Nage - January 11th through January 24th
Notti Bianche - January 11th through January 24th
Oyamel -January 11th through January 24th
Policy - January 11th through January 24th
Jaleo - January 11th through January 24th
Cafe Atlantico - January 11th through January 24th
Perry's - January 11th through January 31st
Redwood - January 11th through January 24th
Restaurant 3 - January 11th through January 24th
Spezie - January 11th through January 23rd
Tuscana West - January 11th
Willow - January 11th through January 23rd
Zaytinya - January 11th through January 24th
Zengo - January 11th through January 24th
Zola - January 11th through January 24th

Happy New Year! - Organic Food/Garden at The Boulders Resort & Golden Door Spa.

I spent New Years at The Boulders Resort & Golden Door Spa in Carefree, AZ with the Pickle Family. What a wonderful way to ring in the New Year. I was excited to learn that The Boulders Resort & Golden Door Spa was the first organic garden on the West coast of America. (And Starting in 2006, The Boulders Resort Arizona has entered the "green tourism" market with its transition to becoming the first all-organic hotel in the United States.)

I enjoyed walking around the Organic Garden. Due to the winter there was not too much growing, but it was still beautiful and amazing to learn about. I bet it is wonderful during growing season with all the fresh tomatoes and vegetables.

The Boulders Resort harvests their own produce and serve only the freshest produce grown in the area and on their property. The Organic Garden includes design elements of eight elevated planter box areas separated by a flowing water feature down the middle. Each open-area plot will grow organic vegetables such as lettuce, carrots, celery, heirloom tomatoes, along with a variety of herbs and edible flowers. Five walls on the perimeter of the garden will be dedicated to a fragrant orchard of citrus trees that include grapefruit, orange, lemon, and lime trees.

I am also excited to cook from my new cookbook I bought while in AZ! So many great recipes. Chef Dean Rucker with The Golden Door has a beautiful cookbook with great recipes and photography. In 2010 I am going to eat healthy and this is a great way to start. I think I will cook the Egg White Omelet with Fresh Herbs, Roasted Asparagus and Baked Herbed Tomatoes for breakfast. Cookbook reads, "Baking tomatoes concentrates their sweet, tangy flavor. Here they take the place of fatty breakfast meats or greasy hash browns that might otherwise turn an innocent omelet into a calorie bomb. For an added treat, top each tomato with a little crumbled goat cheese or grated Parmesan, mozzarella, or Swiss cheese halfway through baking. Serve this dish with a slice of whole-grain toast." YUMMY and HEALTHY! I cannot wait to recreate the Pinto Bean and Vegetable Chile Tostada (with Salsa Fresca and Avocado-Cilantro Cream) I ate while in Arizona.

Love and Squalor Riesling - Willamette Valley

When I was in Portland with Outstanding In The Field I enjoyed my first glass of Love and Squalor. Portland was my favorite city/dinner on tour and I always talked about Love and Squalor wine. I love the wine! It is sweet - but not too sweet and very refreshing. I am a big foodie - but just recently I am starting to learn about wine and how to pair wine with great food. I enjoy tasting their unique flavors on my palate. It is something that I love learning about and something that I hope I can one day write about. For now...I can truly say that Love in Squalor is my first favorite wine and first wine I have written about. Maybe I should write an article on the wine maker! Cheers to Matt for producing an amazing wine and sparking an interest inside of me to want to learn more...

Jason French and Ben Meyer with restaurant Ned Ludd paired his wine to go with their meal. They prepared Grilled Salmon with Smoked Salmon Hash and Ford Farm Smoked Beef Shoulder & Grilled Midsection with Creamed Collards & Kale for the main course. It was a wonderful meal with great company and of course great wine.


Matt Berson, assistant winemaker for Ransom Wine Co. in Portland also makes Love and Squalor on the side. "A boutique winery producing fine Riesling and Pinot noir in Oregon's Willamette Valley. Every silver lining has a dark cloud, and either is a darn good excuse to crack another bottle of Love & Squalor." Matt Berson makes his wine at Brooks Wines on Eola Hills Road - using organic grapes.

As noted by a write up on the wine, it is full of "lemons, crisp apples and herbs. The palate is loaded with bold, luscious acidity (would you believe 2.83 pH?) balanced with a bit of sweetness (1.8% residual sugar). This shows off tons of fruit, including sweet apples, peaches, mangoes and pears, all the way through the flinty finish. A stunning, breathtaking wine."

Critics pair the wine with chorizo con huevos, chicken tikka masala or any number of spicy Thai dishes. I agree - however it is also a refreshing wine on its own.


For Christmas, Trent surprised me with a case of Love and Squalor. What a wonderful surprise! And what a treasure! You can only find his wine in Oregon - however Matt will ship it to you on request. I promise you will not be disapointed. He only produces around 100 cases, so it is a small production. But a must try if you love good wine. ($18 a bottle).

Go Kevin!

Sorry for the delay - but I wanted to write a blog about a wonderful chef and friend Kevin Gillespie. I had so much fun watching him this season on Top Chef (as well as all of Atlanta). He did am amazing job cooking true and delicious southern dishes and shining a light on pork throughout the season! I am so proud of him making it to the final round in Top Chef. Best recent news however was that Kevin was voted “fan favorite” by the viewers of “Top Chef.” I have gotten to know Kevin through the food industry and let me say....he deserved to win fan favorite. I wish you the best of luck Kevin! Congratulations.

(Pictures Taken When He Worked With OITF Summer 2009 at Love is Love Farm)

David Chang Cooks for SFA

DAVID CHANG

David Chang is a Korean-American chef in New York City. (He was born in Virginia giving him his southern roots). He is chef/owner of Momofuku Noodle Bar, Momofuku Ko and Momofuku Ssäm Bar in the East Village. He has been named a Food & Wine Best New Chef, a GQ Man of the Year, a Rolling Stone Agent of Change, and a Bon Appetit Chef of the Year. He has taken home three James Beard Awards: Rising Star Chef, Best Chef New York City, and Best New Restaurant (Momofuku Ko).

I am very excited to cook from his cookbook - Momofuku. Momofuku has both stories and recipes that tell the history and love for his cuisine. He talks about being a chef in New York and how to properly use Asian flavors in cooking. He has a whole section on Benton's Bacon in his book with beautiful photography. It is a must read!