tag:blogger.com,1999:blog-77797135279701885682024-03-14T00:50:14.408-07:00Scott WalnoferWelcome to my Family Table, Let's Eat and Have a Chat!Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.comBlogger237125tag:blogger.com,1999:blog-7779713527970188568.post-56656227422235990342010-05-26T21:10:00.000-07:002010-05-26T21:10:15.538-07:00Arkansas or Bust! Adios California!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S_2qHYb85lI/AAAAAAAAD_0/j8Nys_P9DpI/s1600/IMG_1917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S_2opZXy2oI/AAAAAAAAD_M/-fB7XzSNJOA/s1600/IMG_1863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S_2opZXy2oI/AAAAAAAAD_M/-fB7XzSNJOA/s320/IMG_1863.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">So this is where I last left you. The Mrs. and I were all boxed up and we were ready to tackle the 28 hour, 1885 mile drive back to Arkansas. Since we didn't have a wedding (our own) to get to this time, we took a little bit of a more leisurely tour through southwestern America.</div><div align="center" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S_2pOw6wMzI/AAAAAAAAD_U/XKai6esJCeU/s1600/IMG_1865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S_2pOw6wMzI/AAAAAAAAD_U/XKai6esJCeU/s320/IMG_1865.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Day one: First stop, the Alexander's of Fresno. Allison, pictured here at her lovely home, is my second-cousin. I first met her husband, Patrick, and her son, Spencer in Paris, France. Before that meeting in Paris, I had never met or knew what any of these members of my family looked like. Luckily, we are now all best friends. Thanks for the stay over and all the treats while we visited!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S_3rBqKlRVI/AAAAAAAAD_8/IJgxG6VKr_0/s1600/IMG_1869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S_3rBqKlRVI/AAAAAAAAD_8/IJgxG6VKr_0/s320/IMG_1869.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">Day Two: Second stop, the Grand Canyon! This was a first time for both the Mrs. and myself. (Insert obligatory family photo in front of the park entrance sign here).</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S_2pwtUxJgI/AAAAAAAAD_k/QSCbNbih3ec/s1600/IMG_1872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S_2pwtUxJgI/AAAAAAAAD_k/QSCbNbih3ec/s320/IMG_1872.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">WOW! If you've seen the Grand Canyon, then you understand that this is the only word needed to describe the Grand Canyon. If you haven't been to the Grand Canyon, you need to put it on your bucket list because it is...................WOW!!!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
<a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S_3sxwvzN7I/AAAAAAAAEAE/gIKzKz4lGq4/s1600/IMG_1897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S_3sxwvzN7I/AAAAAAAAEAE/gIKzKz4lGq4/s320/IMG_1897.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Day three: Third stop, Santa Fe, New Mexico. We didn't spend much time in Santa Fe, other than to get a good nights rest before a long haul into Arkansas the next day. The Mrs. and I made it to the Plaza to take in the sights & sounds of Santa Fe.............and to grab a bite to eat at the famous local spot, Cafe Pasquals. Travel, food, & leisure at its finest!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S_2qHYb85lI/AAAAAAAAD_0/j8Nys_P9DpI/s1600/IMG_1917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S_2qHYb85lI/AAAAAAAAD_0/j8Nys_P9DpI/s320/IMG_1917.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">Day four: Final stop! Speaking of making it to Arkansas, TaaaDaaaa! This picture is deceiving because we actually drove our car back from California, and had to rent a Uhaul in Benton to haul all of our wedding/things-that-won't-fit-in-a-500sq.ft.-cottage stuff up to our new house in Springdale.</div><div class="separator" style="clear: both; text-align: left;">.</div><div class="separator" style="clear: both; text-align: left;">So far, everything has gone smoother than we could have ever imagined. Thanks for all your prayers of safe travels and thank you God for blessing us all along this journey. We are looking forward to serving you in greater capacity in our new crib up in the NWA!</div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com0tag:blogger.com,1999:blog-7779713527970188568.post-90241850369304683212010-05-18T09:11:00.000-07:002010-05-18T09:11:51.956-07:00Tour of California! Oakville Grade!<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I was happy to share in the Tour of California fever up here in Northern California. Luckily, the Winter's Criterium was available for us amateur's to get out our aggression before watching the real cyclists come through town.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S_KoRAhIrLI/AAAAAAAAD-U/3GP_vvJ1krI/s1600/IMG_1833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S_KoRAhIrLI/AAAAAAAAD-U/3GP_vvJ1krI/s320/IMG_1833.JPG" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I spent the entire day in a couple breakaway's gobbling up prime laps. Good thing I did because I came home with a set of Ksyrium rims and a bag of Marini Almonds. I love almonds! They pair nicely with Snapple and cheesy........I mean cheese.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S_KooqlLKHI/AAAAAAAAD-c/hm0JWS4H-o4/s1600/IMG_1847.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S_KooqlLKHI/AAAAAAAAD-c/hm0JWS4H-o4/s320/IMG_1847.JPG" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">A day later, the Calistoga/Napa crew headed up to Oakville Grade to watch Stage 2 of the Amgen Tour of California. Happy Birthday Carl! What a terrible day! Not for Carl, but based on the weather. After weeks of arm tanning sunshine, here comes the famous rain of Napa. Mix that with the steepest climb in all of Napa Valley and it was going to make for some entertaining cycling.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S_Ko3BdOp1I/AAAAAAAAD-k/sfbOyld0x-E/s1600/IMG_1849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S_Ko3BdOp1I/AAAAAAAAD-k/sfbOyld0x-E/s320/IMG_1849.JPG" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">First up the Grade was the remnants of a 5 man breakaway that had been off the front since before Lake Berryessa. I was happy to see how they were creeping up the mountain. It gave me a sense of pride at how slow I have gone up Oakville Grade in the past. One of my favorite riders is bringing up the rear of the breakaway, Mike "Meatball" Friedman from Jelly Belly. Give up now, Mike. I can see Radioshack!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S_KpPF1wkpI/AAAAAAAAD-s/0eKE5bzEAro/s1600/IMG_1851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S_KpPF1wkpI/AAAAAAAAD-s/0eKE5bzEAro/s320/IMG_1851.JPG" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Hot on the heels of the breakaway, is Chechu, Lance, Levi, Horner, and Saxo's own Andy Schleck.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S_KplWrHEOI/AAAAAAAAD-0/gjPCeP4bkOQ/s1600/IMG_1857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S_KplWrHEOI/AAAAAAAAD-0/gjPCeP4bkOQ/s320/IMG_1857.JPG" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Much further back is none other than Stage 1 winner, the Golden Fleece wearer, and undisputed best sprinter in the world, Mark Cavendish. It's okay Mark, you only have Trinity Grade left to go. Oh yeah, then a quick 4 mile decent down pothole mountain roads. Good luck with that! Across the road, Michael Raub is scratching his head in disbelief at all the excitement.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S_Kp-7l5j0I/AAAAAAAAD-8/CxGvSTsBzCc/s1600/IMG_1862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S_Kp-7l5j0I/AAAAAAAAD-8/CxGvSTsBzCc/s320/IMG_1862.JPG" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Hi Johan Bruneel........bye Johan Bruneel. You know cycling is getting popular in America when the Director Sportif gets as many shout outs as some of the riders. Note the Lucky number 13 being sported by Team Radioshack today.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S_KuECDT3AI/AAAAAAAAD_E/3ABbc6auy68/s1600/IMG_1864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S_KuECDT3AI/AAAAAAAAD_E/3ABbc6auy68/s320/IMG_1864.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Speaking of lucky, check out what I returned home to after my nice day chasing the Tour of California. I guess it is official. the Mrs. and I are moving. But don't worry, we have a few fun stops on the way planned before we make it back to Arkansas. Stay tuned.</div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com0tag:blogger.com,1999:blog-7779713527970188568.post-49140140594011608362010-05-15T10:17:00.000-07:002010-05-15T10:17:37.186-07:00Living the Dream! CIA Graduation!<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Tradition holds at the CIA-Greystone, that every graduating class gets their name written on the Teaching Kitchen Chalkboard. This time, it was AOS 6's turn to go up on the board!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-4YMSrlqwI/AAAAAAAAD9A/wBVjfoKXIdU/s1600/IMG_1798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-4YMSrlqwI/AAAAAAAAD9A/wBVjfoKXIdU/s320/IMG_1798.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Congratulations AOS 6! Bill, Rick, Caitlin, Shannon, Tyson, DJ, Denise, Grace, Michael, Jenny, Ed, Britny, Shaylene, Courtney, Chris...........and yours truly! Let's do this.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S-4YctZfxTI/AAAAAAAAD9I/NlR3dCV69qY/s1600/IMG_1802.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S-4YctZfxTI/AAAAAAAAD9I/NlR3dCV69qY/s320/IMG_1802.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">First things first, AOS 6 met down in the Wine Spectator Greystone Restaurant for a little Sparkling Toast to the class of May 14, 2010. Thanks to Mikey Fojtasek for providing the Schramsberg Blanc de Blancs.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-4YvpPymeI/AAAAAAAAD9Q/7uR0L3_mSzI/s1600/IMG_1809.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-4YvpPymeI/AAAAAAAAD9Q/7uR0L3_mSzI/s320/IMG_1809.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Into the Ventura Center we went and lined up for the graduation ceremony. Props go out to Britny Sundin for delivering a stellar student speech that had all of us and all of our family and friends rolling in laughter........and holding back a few tears (not me, I don't cry). Thanks also go out to Chef Tom Wong for being our faculty representative and further cementing "Monkey's in a Cage" as our class motto.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-4ZAf2OtXI/AAAAAAAAD9Y/U-_C8WVs6I0/s1600/IMG_1813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-4ZAf2OtXI/AAAAAAAAD9Y/U-_C8WVs6I0/s320/IMG_1813.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">Thank you President Tim Ryan. I graciously accept my Culinary Institute of America graduation cordon.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-4ZVveKg7I/AAAAAAAAD9g/qb-ccpHxf40/s1600/IMG_1825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-4ZVveKg7I/AAAAAAAAD9g/qb-ccpHxf40/s320/IMG_1825.JPG" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">The Mrs. was able to slip into the group photo with her near-chef-jacket-style coat and we all got a last group shot before we set down for the graduation luncheon. Speaking of lunch, we were treated to a delicious 3-course meal prepared by Special Events Executive Chef David Thader. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S-4ZwO3dEwI/AAAAAAAAD9o/KkIlfr31rvI/s1600/IMG_1818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S-4ZwO3dEwI/AAAAAAAAD9o/KkIlfr31rvI/s320/IMG_1818.JPG" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1st Course: Crab and Avocado Timbale with Red and Yellow Tomato Concasse, Basil Oil, and Micro Greens. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Paired with a Grgich Hills Estate Fume Blanc, 2008, Napa Valley.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-4aBwOFBtI/AAAAAAAAD9w/mF1ef_0MYfo/s1600/IMG_1820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-4aBwOFBtI/AAAAAAAAD9w/mF1ef_0MYfo/s320/IMG_1820.JPG" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Main Course: Dry Aged Beef Strip Loin Steaks with Yukon Gold Potato and Olive Oil Puree, Pickled Cauliflower, Asparagus, and Truffle Butter. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Paired with Rombauer Cabernet Sauvignon, 2006, Napa Valley.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S-4aOHLldPI/AAAAAAAAD94/xpySt5buUYY/s1600/IMG_1821.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S-4aOHLldPI/AAAAAAAAD94/xpySt5buUYY/s320/IMG_1821.JPG" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Dessert Course: Strawberry Rhubarb Tart with Yogurt Sorbet. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Paired with Robert Mondavi Moscato D'Oro, 2008, Napa Valley.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S-4aYt_zTxI/AAAAAAAAD-A/8qtM3Uyoh38/s1600/IMG_1827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S-4aYt_zTxI/AAAAAAAAD-A/8qtM3Uyoh38/s320/IMG_1827.JPG" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">That concludes life at the Culinary Institute of America-Gresystone. I hope it made for some fun reading these past 2 years! I know it for sure made for some fun life experiences and some great friendships and some excess calories and some burns and cuts and some..................anyway, it was great and I am so thankful to have been blessed to have been a part of AOS 6. Good luck to all of you as you pursue the next chapter in your lives! Next stop for me, the real world!</div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com1tag:blogger.com,1999:blog-7779713527970188568.post-7665350047938495742010-05-13T16:32:00.000-07:002010-05-14T20:38:57.399-07:00Wine Spectator Greystone Restaurant: Student Experience!<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">It is amazing to think that we spent the last 12 weeks in the Wine Spectator at Greystone Restaurant. Six weeks were spent learning the skills to become a professional server in the front-of-the-house and the other 6 weeks were spent learning the advanced cooking techniques in the kitchen. Projects came and went and these are the highlights of what AOS 6 put out for the world to see.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S-uBG4FdjII/AAAAAAAAD8I/cejXn2OwdOA/s1600/IMG_1563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S-uBG4FdjII/AAAAAAAAD8I/cejXn2OwdOA/s320/IMG_1563.JPG" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1st Course: White Anchovy Brandade Stuffed Artichoke with Heirloom vegetables and Parsley Sauce.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-uBR8_o8-I/AAAAAAAAD8Q/Pnz3m8GTO5k/s1600/IMG_1564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-uBR8_o8-I/AAAAAAAAD8Q/Pnz3m8GTO5k/s320/IMG_1564.JPG" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1st Course: Blue Cheese & Prosciutto Terrine with Poached Egg, and Whole Grain Mustard Sauce</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S-uCK_WZR-I/AAAAAAAAD8w/JphieSJ8IMU/s1600/IMG_1752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S-uCK_WZR-I/AAAAAAAAD8w/JphieSJ8IMU/s320/IMG_1752.JPG" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1st Course: Quail and Lentil Salad with Tomato Glaze and Black Olive Powder.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-uBdhyx1xI/AAAAAAAAD8Y/LP8Ng2C6_z8/s1600/IMG_1568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-uBdhyx1xI/AAAAAAAAD8Y/LP8Ng2C6_z8/s320/IMG_1568.JPG" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Main Course: Grilled Alaskan Halibut with Risotto Arancini, Forest Mushrooms and Crispy Basil.</div><div align="center"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-uBqDru5pI/AAAAAAAAD8g/vb8TQohIjRM/s1600/IMG_1567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-uBqDru5pI/AAAAAAAAD8g/vb8TQohIjRM/s320/IMG_1567.JPG" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Main Course: Aged New York Strip with Fingerling Potatoes, Asparagus, Pickled Cauliflower, Brandy-Shallot Sauce, and a Herbed Potato Crust.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-uCZTGMUvI/AAAAAAAAD84/5gWokI9Zuzk/s1600/IMG_1796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-uCZTGMUvI/AAAAAAAAD84/5gWokI9Zuzk/s320/IMG_1796.JPG" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">California Cheese Course: 1) Marin French Cheese Co. Fried Triple Creme Brie Topped with Honeycomb and Grand Marnier soaked Berries, Grand Marnier Jam, and White Balsamic Vinegar. 2) Redwood Farm Hill Goat Cheddar on House Herb Cracker and Savory Marmalade. 3) Bellweather Farm's Ricotta Cheese Stuffed Piquillo Pepper with Mache and Pine Nuts.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S-uB3ptOV4I/AAAAAAAAD8o/R5uxRzy_pFk/s1600/IMG_1650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S-uB3ptOV4I/AAAAAAAAD8o/R5uxRzy_pFk/s320/IMG_1650.JPG" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">California Cheese Course: 1) Bellweather Carmody with Rhubarb Pickle, Carrot and Mushroom Chip, with Flowering Kale, Chive and Calandula Blossom. 2) Cyprus Grove "Lamb Chopper" with Rhubarb, Apple, and Fennel Compote, Chickpea Cracker, and Tomato Powder. 3) Redwood Farm's Goat's Milk Housemade Ricotta, with Zucchini Pain Perdu, Microgreens, and Fried Squash Blossom.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Thanks go out to the staff at the Wine Spectator Greystone Restaurant for all their help this past 12 weeks. It was a pleasure working and learning alongside you and for all of AOS 6, I say Thank You! </div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com0tag:blogger.com,1999:blog-7779713527970188568.post-12738078462795803092010-05-08T10:19:00.000-07:002010-05-08T19:35:29.178-07:00Cuatro de Mayo! Happy 26th Birthday Mrs. Walnofer!<div class="separator" style="clear: both; text-align: left;">So the Mrs. thought that her birthday celebration was over but little did she know that I had a birthday dinner planned for Cuatro de Mayo! Last year was Mexican, this year would be California Cuisine! </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-Sgs2GVseI/AAAAAAAAD7o/8RS7Or2lrZI/s1600/IMG_1786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-Sgs2GVseI/AAAAAAAAD7o/8RS7Or2lrZI/s320/IMG_1786.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">The Mrs. had taken a severe liking to Parmesan Gnocchi so I whipped up a homemade batch, seared off a couple Duck Breasts, sauteed some King Trumpet Mushrooms and Spinach in duck fat, reduced some Cuvaison Pinot Noir to make a Red Wine Jus, and topped it all off with some Bouchon trained perfectly cut Chives and some Blood Micro Greens. By far the most expensive and the tastiest meal I have prepared in our 72sq.ft kitchen.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-ShRsd7FOI/AAAAAAAAD7w/FeosysksbWI/s1600/IMG_1787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-ShRsd7FOI/AAAAAAAAD7w/FeosysksbWI/s320/IMG_1787.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Half bottles are the new thing and the Mrs. and I love em! Just the other day, we did a food/model shoot for Kenzo Estate Winery down in Napa and we were gifted a bottle of their 2007 Rindo. Rindo stands for Japanese Bell Flower which blooms during the same time as grape harvest. Perfect, saves me from needing to buy any flowers for the Mrs.! This red wine is a blend of Cab, Merlot, Cab Franc, and Petit Verdot. Pairs perfectly with Duck!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-ShviFLirI/AAAAAAAAD74/uus7YjVQqj4/s1600/IMG_1788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-ShviFLirI/AAAAAAAAD74/uus7YjVQqj4/s320/IMG_1788.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Next up on the surprise list was a homemade birthday cake. White cake with Strawberry Filling and Chocolate Meringue Icing. Key to remember next time you are baking a cake in a 72sq.ft kitchen with the oven on full blast and every burner on..................ice your cake standing in the refrigerator............or else it gets a little melty. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-WLoav2kFI/AAAAAAAAD8A/kEEIQk5h0VM/s1600/IMG_1791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-WLoav2kFI/AAAAAAAAD8A/kEEIQk5h0VM/s320/IMG_1791.JPG" tt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">The next day, I had the priviledge of bringing some b-day cake to Growth Group and went with the 4-Layer 8" cake. Learning from the night before's melting meringue, I made a fresh batch of Itailian Meringue for the long journey down to Napa. I got a little bit carried away with the strawberry "garnish", but the Mrs. had made a trip to Costco a week ago and they needed to be used. Product Utiliization at its finest! Anyone want to buy us a cake carrier? About 10 minutes later, this cake started to resemble the leaning tower of Pisa and about 5 minutes after that, well........the birthday girl wasn't too happy with her lap cake. Anywho, after a little roadside repair and a roll of napkins for the Mrs., we celebrated Happy 26th for the 3rd day in a row. It is exhausting to be this sweet...........not me.............the cake that is! </div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com0tag:blogger.com,1999:blog-7779713527970188568.post-53728012239702105032010-05-06T16:51:00.000-07:002010-05-06T16:51:52.240-07:00Restaurant Experience: Cyrus, Healdsburg, CA! Happy Birthday Mrs. Walnofer!<a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-D5I3OxjbI/AAAAAAAAD4w/jWGW5M4yawU/s1600/IMG_1760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
The Mrs. and I had slotted one last fine dining gourmet experience into our To-do-before-we-leave-Napa-Valley-for-the-real-world-List. This special treat to ourselves just so happened to land close enough to the Mrs.'s birthday that I.........I mean we were able to call it her birthday dinner!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-D5I3OxjbI/AAAAAAAAD4w/jWGW5M4yawU/s1600/IMG_1760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-D5I3OxjbI/AAAAAAAAD4w/jWGW5M4yawU/s320/IMG_1760.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">We had the opportunity to dine at the French Laundry, the only 3-star Michelin restaurant on the west coast for our 1-year anniversary, so next on our list was the 2-star Michelin restaurant of Executive Chef Douglas Keane in Healdsburg.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-D6XoasJkI/AAAAAAAAD44/iusAIfgfEHI/s1600/IMG_1753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-D6XoasJkI/AAAAAAAAD44/iusAIfgfEHI/s320/IMG_1753.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">As you can tell, the Mrs. was glowing as she celebrated her 26th Birthday! </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-D7AvFkAVI/AAAAAAAAD5A/-2Vu0Ng193o/s1600/IMG_1757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-D7AvFkAVI/AAAAAAAAD5A/-2Vu0Ng193o/s320/IMG_1757.JPG" tt="true" /></a><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-D7adqVxuI/AAAAAAAAD5I/UyKjTRYl9R0/s1600/IMG_0713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-D7adqVxuI/AAAAAAAAD5I/UyKjTRYl9R0/s320/IMG_0713.JPG" tt="true" /></a></div>The biggest question I had was what wine do we bring to a restaurant that specializes in "contemporary luxury" cuisine while highlighting ingredients from Japan and Wine Country. Luckily, our old friend Dirk Schätzel left us a special bottle of Schätzel Oelberg Riesling Spätlese from his parents vineyard in Germany. Flavors from Wine Country, Japan, and Germany. Sounds delicious!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-D8ctufNZI/AAAAAAAAD5Q/9vkm2bKuExE/s1600/IMG_1755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-D8ctufNZI/AAAAAAAAD5Q/9vkm2bKuExE/s320/IMG_1755.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">1st Course: Canapes. But not just any canapes, canapes that are designed to capture the 5 human taste sensations: sweet, sour, salty, bitter, and umami.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div align="center" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-D-G8j1_XI/AAAAAAAAD5o/Ma8ObHXRsr8/s1600/IMG_1763.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-D-G8j1_XI/AAAAAAAAD5o/Ma8ObHXRsr8/s320/IMG_1763.JPG" tt="true" /></a><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-D9Pdw1PvI/AAAAAAAAD5Y/1rZLQjyg7g8/s1600/IMG_1761.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-D9Pdw1PvI/AAAAAAAAD5Y/1rZLQjyg7g8/s320/IMG_1761.JPG" tt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Two butter's and two salts. A whipped Goat Butter and a Sonoma Valley Cow's Butter with Hawaiin Volcanic Salt and British Maldon Salt. My favorite complimentary accompaniment to any meal! The Bread. Cyrus serves baked-in-house versions of sourdough epi, sourdough and garlic baguette (watch out!), multi-grain loaf, bacon & cheese scones, and the classic brioche.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-D9oiATMaI/AAAAAAAAD5g/wID3KwCjGVE/s1600/IMG_1762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-D9oiATMaI/AAAAAAAAD5g/wID3KwCjGVE/s320/IMG_1762.JPG" tt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">The Amuse Bouche. Salmon Roulade with Ginger Crust and Sweet Pea Puree.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-D-m_DLUdI/AAAAAAAAD5w/HZbuBvCAIrc/s1600/IMG_1764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-D-m_DLUdI/AAAAAAAAD5w/HZbuBvCAIrc/s320/IMG_1764.JPG" tt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Seared Hamachi with Battera Konbu (Seaweed), Radish and Candied Kumquats in Chilled Apple Dashi.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-D--esQlxI/AAAAAAAAD54/XtQlBpNV198/s1600/IMG_1766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-D--esQlxI/AAAAAAAAD54/XtQlBpNV198/s320/IMG_1766.JPG" tt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Soup Billi-B with Fennel Puree and Tempura Mussel.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-D_Zpo7KBI/AAAAAAAAD6A/do2BfFjF8DU/s1600/IMG_1767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-D_Zpo7KBI/AAAAAAAAD6A/do2BfFjF8DU/s320/IMG_1767.JPG" tt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Butter Poached Lobster with Marjoram Spring Onions and Pickled Ramps.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S-EAZunQU6I/AAAAAAAAD6I/WVOiwZQJUhU/s1600/IMG_1768.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S-EAZunQU6I/AAAAAAAAD6I/WVOiwZQJUhU/s320/IMG_1768.JPG" tt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Foie Gras Torchon with Rhubarb, Yuzu and Buckwheat.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-EB-M2FLlI/AAAAAAAAD6Q/z47bGwiQBY4/s1600/IMG_1769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-EB-M2FLlI/AAAAAAAAD6Q/z47bGwiQBY4/s320/IMG_1769.JPG" tt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Ikejime Tai with Galangal Rice Noodles and Banana Blossoms, Coconut Milk Froth.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-EDOtaxFhI/AAAAAAAAD6Y/QbWkXCGovmA/s1600/IMG_1770.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-EDOtaxFhI/AAAAAAAAD6Y/QbWkXCGovmA/s320/IMG_1770.JPG" tt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Morel and Green Garlic "Ravioli" Poached Bantam Egg and Parmesan Broth.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-EEQLY_JcI/AAAAAAAAD6g/nIix1XWqErg/s1600/IMG_1771.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-EEQLY_JcI/AAAAAAAAD6g/nIix1XWqErg/s320/IMG_1771.JPG" tt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Hoisin Glazed 52-hour Braised (seems excessive!) Short Rib with Tat Soi and Ginger Bone Marrow Flan.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-EGdVDU6yI/AAAAAAAAD6o/qn4VpQe7urs/s1600/IMG_1772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-EGdVDU6yI/AAAAAAAAD6o/qn4VpQe7urs/s320/IMG_1772.JPG" tt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Lamb Loin Roulade with Green Garlic Risotto and Fava Bean Ragout.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-EIjYh-YdI/AAAAAAAAD6w/iXLMikb1KFw/s1600/IMG_1773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-EIjYh-YdI/AAAAAAAAD6w/iXLMikb1KFw/s320/IMG_1773.JPG" tt="true" /></a><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-ELOjz-qeI/AAAAAAAAD7A/Qkqs6nuf_9g/s1600/IMG_1774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-ELOjz-qeI/AAAAAAAAD7A/Qkqs6nuf_9g/s320/IMG_1774.JPG" tt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Artisanal and Farmhouse Cheeses Presented Table Side. Epoisses (Cow), Sheep's, and Ash rind Goat with the Cheese Accompaniments.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-EJdhU_LOI/AAAAAAAAD64/2AXKCJYr6iw/s1600/IMG_1775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S-EJdhU_LOI/AAAAAAAAD64/2AXKCJYr6iw/s320/IMG_1775.JPG" tt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Chocolate and Peanut Butter Tart with Carmelized Banana Ice Cream.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-ENszeY1RI/AAAAAAAAD7Q/rdPmAJJlzJ8/s1600/IMG_1777.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S-ENszeY1RI/AAAAAAAAD7Q/rdPmAJJlzJ8/s320/IMG_1777.JPG" tt="true" /></a><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S-EL_n18IyI/AAAAAAAAD7I/HjcajqNSa6c/s1600/IMG_1776.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S-EL_n18IyI/AAAAAAAAD7I/HjcajqNSa6c/s320/IMG_1776.JPG" tt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Every girl, no matter what age, needs a balloon for her birthday. Look at the excitement on the Mrs. face when she recieved her Pressurized Ballon Shaved Chocolate on top of Chocolate Chip Cookies with Chocolate Milkshake Spritzer.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-EQwaFPNlI/AAAAAAAAD7Y/1ZRbqd-D6Y4/s1600/IMG_1778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-EQwaFPNlI/AAAAAAAAD7Y/1ZRbqd-D6Y4/s320/IMG_1778.JPG" tt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Mignardises of Apple and Passionfruit Gelee, Honey Truffle, Salted Caramel Truffle, Currant and Cardamon Cookie, and Graham Cracker.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-ESsrV-Y9I/AAAAAAAAD7g/szB-cf-SOw8/s1600/IMG_1779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S-ESsrV-Y9I/AAAAAAAAD7g/szB-cf-SOw8/s320/IMG_1779.JPG" tt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Even if all that wasn't enough, Cyrus sends you home with a little to-go-box of a housemade brownie for you to enjoy the next day. I think the 2-star Michelin rating was well deserved. This was classic service at its finest and I couldn't think of a better way to celebrate the Mrs.'s 26th b-day. Well, maybe I will make a little something for us to eat on the real Cuatro de Mayo! </div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com1tag:blogger.com,1999:blog-7779713527970188568.post-71674297819382675222010-05-02T21:18:00.000-07:002010-05-05T15:32:48.353-07:00Restaurant Experience: Dessert Republic! San Mateo, CA!<div class="separator" style="clear: both; text-align: left;">Like I predicted, the post-Hot Pot oranges weren't sweet enough for the Mrs. and I, so Dr. Mrs. Wright took us down to the Dessert Republic for some Chinese sweets.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S9pYzdIOwRI/AAAAAAAAD4A/4hHavYbQLt4/s1600/IMG_1665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S9pYzdIOwRI/AAAAAAAAD4A/4hHavYbQLt4/s320/IMG_1665.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Obviously these things aren't only popular in France; meet the Chinese Strawberry Crepe with Strawberry Nutella Sauce, Vanilla Ice Cream, and Whipped Cream. I don't care what country it is credited to, Dessert Republic makes a great crepe.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S9pZH-ZTVAI/AAAAAAAAD4I/aucx5Brx8lk/s1600/IMG_1666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S9pZH-ZTVAI/AAAAAAAAD4I/aucx5Brx8lk/s320/IMG_1666.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">As we were walking into the restaurant, we saw these coming out of the waffle iron, I mean Egg Puff iron in the front window. It is kind of like a waffle/pate au choux/donut hole/wafer of light deliciousness. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S9pZx-lJ0-I/AAAAAAAAD4Q/Ko_YbQEryEI/s1600/IMG_1667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S9pZx-lJ0-I/AAAAAAAAD4Q/Ko_YbQEryEI/s320/IMG_1667.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">The most refreshing dessert of the evening went to the Mrs.'s Super Mango consisting of Mango Freeze, Aloe Jelly, and Mango Fruit topped with Mango Ice Cream. Mango in anything, delicious. Aloe Jelly in anything, interesting?</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S9pad8-pMtI/AAAAAAAAD4Y/KfWTMg4G8ns/s1600/IMG_1668.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S9pad8-pMtI/AAAAAAAAD4Y/KfWTMg4G8ns/s320/IMG_1668.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">But nothing was more interesting than your's truly's bowl of Black Sesame Paste with....................... </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S9pbB5VtECI/AAAAAAAAD4g/tt5x0lhBUro/s1600/IMG_1671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S9pbB5VtECI/AAAAAAAAD4g/tt5x0lhBUro/s320/IMG_1671.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">.............................Sesame Rice Balls. I will admit to disliking only a couple food items on this entire planet, and Black Sesame Paste and Sesame Rice Balls both just went to the top of the list. This was by far one of the greatest flavor and texture discoveries of my culinary career. Sadly for the wrong reasons, but nonetheless, a culinary discovery to remember.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S9pbkjAdoHI/AAAAAAAAD4o/jDxwVN_c5G8/s1600/IMG_1669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S9pbkjAdoHI/AAAAAAAAD4o/jDxwVN_c5G8/s320/IMG_1669.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">The Sesame Surprise (new given name) would have been a hard way to finish this Chinese dessert extravaganza, but luckily Dr. Mrs. Wright knew of a winner on the menu. Out came her order of the Snow Jungle with Fried Banana Roll, Ice Cream, Whip Cream and Chocolate Sauce. Fried bananas! These might be better than the Fried Twinkie...........and obviously way healthier for you. </div><div class="separator" style="clear: both; text-align: left;">.</div><div class="separator" style="clear: both; text-align: left;">Check out Dessert Republic next time you are in Silicon Valley, and be sure to get the White Sesame Paste or Green Bean Paste.............hey it is worth a try! Surely it has got to be better than the Black Sesame Paste.</div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com0tag:blogger.com,1999:blog-7779713527970188568.post-69294422315854874552010-04-29T21:04:00.000-07:002010-05-05T15:33:12.069-07:00Restaurant Experience: Little Sheep Mongolian Hot Pot! San Mateo, CA!<div class="separator" style="clear: both; text-align: left;">The great thing about being in California is the opportunity to get exposed to all the food culture! While on our visit to Palo Alto, Dr. Wright took us over to San Mateo for some Mongolian Hot Pot. What is this you ask? We will get to that but first we need an appetizer...........</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S9o1y_PDkII/AAAAAAAAD3I/lJK9ADZ8BbY/s1600/IMG_1656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S9o1y_PDkII/AAAAAAAAD3I/lJK9ADZ8BbY/s320/IMG_1656.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">...............of Kimchee. We had made this back in Cuisines of Asia, but I never really liked it. Traditionally, it is made by fermenting cabbage in clay earthen pots with assorted spiced and red chili's. I don't know how they make it at Little Sheep, but they make it good. Slightly sweet and spicy, but not too spicy. Very Nice!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S9o27uZvWyI/AAAAAAAAD3Q/TErWXRzDlQs/s1600/IMG_1658.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S9o27uZvWyI/AAAAAAAAD3Q/TErWXRzDlQs/s320/IMG_1658.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Next out came all of our order. I didn't know what was going on, I just sat there with my ever present stupid-grin on my face ready for the food excitement that was to come. Fresh bowl of cilantro, pea shoots, green leaf lettuce, baby bok choy, and Napa Cabbage.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S9o3ofWrL5I/AAAAAAAAD3Y/5PcVLk-Kt24/s1600/IMG_1659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S9o3ofWrL5I/AAAAAAAAD3Y/5PcVLk-Kt24/s320/IMG_1659.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">After that, Tempura Shrimp.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S9o3_23-z9I/AAAAAAAAD3g/PrxKqt2zE4E/s1600/IMG_1660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S9o3_23-z9I/AAAAAAAAD3g/PrxKqt2zE4E/s320/IMG_1660.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Then shaved thin slices of Beef and Lamb. You can't eat at <em>Little Sheep</em> without getting some lamb.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S9o5JK10qdI/AAAAAAAAD3o/XJkG0gFKTGY/s1600/IMG_1661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S9o5JK10qdI/AAAAAAAAD3o/XJkG0gFKTGY/s320/IMG_1661.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Then a Hot Pot drops in and it is filled with broth (I think Vegetable but the server said Chicken?). One side is spicy, and one side is mild. The broth has steeped ginger, garlic, scallions (G.G.S for you cooks out there) dry shitakes, and arbol chilis. From this point on, it just becomes a free for all of self-poached meats, mushrooms, herbs, greans, and tempura shirmps.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S9o5oTqYoFI/AAAAAAAAD3w/yXdRy0u6V1Q/s1600/IMG_1662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S9o5oTqYoFI/AAAAAAAAD3w/yXdRy0u6V1Q/s320/IMG_1662.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">In case that wasn't enough, I went ahead and ordered the Mongolian Beef Meat Pie. I am still not for sure what was in the filling, but it tasted like fried minced beef and shrimp paste. Not for sure if I would order it again, but experiences are experiences. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S9o6EDsbwzI/AAAAAAAAD34/PMuQruF-iKc/s1600/IMG_1664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S9o6EDsbwzI/AAAAAAAAD34/PMuQruF-iKc/s320/IMG_1664.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">No room for dessert, but every good Hot Pot meal should end with a palate cleansing Orange. I am not for sure if this will curb the sweet tooth of us Arkansas-based Americans, so we might have to head out for a local Chinese dessert shop. What will we find next? </div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com0tag:blogger.com,1999:blog-7779713527970188568.post-41544594756129955042010-04-26T17:01:00.000-07:002010-04-26T17:01:11.227-07:00Walnofer's & Wright's in Palo Alto!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S9YfeIW9wuI/AAAAAAAAD2I/dqaEZr3G6RQ/s1600/IMG_1676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S9YfeIW9wuI/AAAAAAAAD2I/dqaEZr3G6RQ/s320/IMG_1676.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">The final countdown in California has begun and every weekend becomes more and more precious. So, off to Palo Alto we went to visit Eric and Mandy Wright. The Wright's had made the pilgrimage up to wine country on several occasions so we were due for a visit to Facebook country. That is right, Palo Alto is home to the Facebook World Headquarters. Palo Alto is also home to the campus of Stanford University.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S9Yfw98Bq6I/AAAAAAAAD2Q/QLJetA8dQnE/s1600/IMG_1674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S9Yfw98Bq6I/AAAAAAAAD2Q/QLJetA8dQnE/s320/IMG_1674.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">It is kind of a cool place. It's architecture is very Spanish-missionesque.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S9Yf9QC0NqI/AAAAAAAAD2Y/-Ky-RjAs87I/s1600/IMG_1673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S9Yf9QC0NqI/AAAAAAAAD2Y/-Ky-RjAs87I/s320/IMG_1673.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">It is also famous for its beauty and of course Palm Drive which runs right into the front of the campus.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S9YgJ_4M23I/AAAAAAAAD2g/UdASqzL3coU/s1600/IMG_1677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S9YgJ_4M23I/AAAAAAAAD2g/UdASqzL3coU/s320/IMG_1677.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Being around all this acadmia, I started to get some Waffle House cravings for old times sakes. Well, there aren't any Waffle Houses in California (never seen one here), but you can get Crispy Tempura Chicken with Bacon Studded Waffles & Maple Syrup at Chef Charlie Ayers, Calafia in Palo Alto. Delicious.......and way better than Waffle House.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S9YgZtaRCuI/AAAAAAAAD2o/4Cgyx2sxNYo/s1600/IMG_1678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S9YgZtaRCuI/AAAAAAAAD2o/4Cgyx2sxNYo/s320/IMG_1678.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">For the first time in Northern California, we found some real beaches! Eric & Mandy shuttled us over the hill and down into Half Moon Bay for some R&R on the beach. It will be hard to forget this Pacific coastline. Anyone staying in Northern California...........put Half Moon Bay on your to-do-list.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S9YglWP2NQI/AAAAAAAAD2w/brT_ttkOsuU/s1600/IMG_1684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S9YglWP2NQI/AAAAAAAAD2w/brT_ttkOsuU/s320/IMG_1684.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">No Half Moon Bay visit would be complete without some seafood from Sam's Chowderhouse. Being that it was 85˚F, the chowder didn't sound that appetizing, but the Lobster roll that was voted in the "Top Five Sandwiches in America" by the NBC Today Show did. Considering it was my first lobster roll (what, I'm from Arkansas!), I agreed totally with NBC Today. Although I prefer ABC's Good Morning America, NBC Today sure can pick a great sandwich.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S9Yg0K_TmVI/AAAAAAAAD24/2wxr69B07ts/s1600/IMG_1686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S9Yg0K_TmVI/AAAAAAAAD24/2wxr69B07ts/s320/IMG_1686.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Thanks to the Wright's for hosting a wonderful weekend. They still have another 6 years of enjoying California and we wish them all the best. Props to them both for their southern hospitality!</div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com2tag:blogger.com,1999:blog-7779713527970188568.post-61585708961101760452010-04-20T17:04:00.000-07:002010-04-20T18:52:05.514-07:00Ed The Great's MyPlate!<div class="separator" style="clear: both; text-align: left;">Few opportunities come about when a student get's the chance to create their own restaurant while still being in culinary school. Luckily, the CIA-Greystone allows for such a thing and they affectionately call it, MyPlate. AOS 6 classmate, Eric "Ed" Heath took on the challenge and invited 14 guests to taste his creations. Two of those guests included myself and the Mrs. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S843HfgvSSI/AAAAAAAAD2A/0qEpT_fizqs/s1600/IMG_1646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S843HfgvSSI/AAAAAAAAD2A/0qEpT_fizqs/s320/IMG_1646.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Welcome to the Williams Center on the CIA-Greystone campus. Next to the French Laundry, this is one of the coolest house/restaurant venues in the Valley. There is the menu...........here is the food.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S84z8l3LYPI/AAAAAAAAD1I/PJ4dqgwJXeo/s1600/IMG_1641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S84z8l3LYPI/AAAAAAAAD1I/PJ4dqgwJXeo/s320/IMG_1641.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Duck Breast was on the menu, but what do you do with all those leftover legs? Confit 'em then paddle 'em into Duck Rillettes and serve as an appetizer, of course.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S840n_YUpMI/AAAAAAAAD1Q/W8evzKpdyK8/s1600/IMG_1642.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S840n_YUpMI/AAAAAAAAD1Q/W8evzKpdyK8/s320/IMG_1642.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">1st Course: Beef Tenderloin Tartare, Toasted Sourdough, and Sunnyside up Hen Egg.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S841O7jvgCI/AAAAAAAAD1Y/Ttlk93b4KB0/s1600/IMG_1643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S841O7jvgCI/AAAAAAAAD1Y/Ttlk93b4KB0/s320/IMG_1643.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">2nd Course: Seared Hamachi, Granny Smith Puree, and Potato Latke. Thank you Ed, I will be stealing that apple puree idea and using it at my own disclosure from here on out. It pulled my socks off!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S842GkC61aI/AAAAAAAAD1g/uOB18s9jLCU/s1600/IMG_1644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S842GkC61aI/AAAAAAAAD1g/uOB18s9jLCU/s320/IMG_1644.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">3rd Course: Family-style Potato Gnocchi, Cherry Tomatoes, Basil, and Parmesan. The Gnocchi was the crowd favorite of the night and it was well deserving. The Mrs. is very particular about her gnocchi and has been known to order it off of every menu she see's it on. Good job Ed, your gnocchi get's the Mrs. Walnofer-Seal-of-Approval.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S842f5GK7PI/AAAAAAAAD1o/mgLbAagq7yw/s1600/IMG_1647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S842f5GK7PI/AAAAAAAAD1o/mgLbAagq7yw/s320/IMG_1647.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">4th Course: Seared Duck Breast, Green Onion Souffle, Natural Jus. Out came the wine pairing of the night, a bottle of 2007 Belle Glos "Taylor Lane Vineyard" Sonoma Coast Pinot Noir. The Pinot was just about as delicious as the food and couldn't have made for a better wine pairing for the meat courses on the menu. Great selection from the Chef!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S842q_p7nRI/AAAAAAAAD1w/qGR4t3JRy0s/s1600/IMG_1648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S842q_p7nRI/AAAAAAAAD1w/qGR4t3JRy0s/s320/IMG_1648.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">5th Course: Braised Veal Cheeks, Pappardelle, and Gremolata. I have come to appreciate the craft of making fresh pasta and Ed nailed this. Veal Cheeks, either you love 'em or hate 'em, and I love em!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S8426EWe_fI/AAAAAAAAD14/vY5SXfRXERI/s1600/IMG_1649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S8426EWe_fI/AAAAAAAAD14/vY5SXfRXERI/s320/IMG_1649.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Dessert Course: Vanilla Panna Cotta with Tart Cherries. A little sweetness at the end of the meal is always enjoyed. Served with Calistoga Yo El Rey Mexican Coffee.</div><div class="separator" style="clear: both; text-align: left;">.</div><div class="separator" style="clear: both; text-align: left;">Thanks for the great dinner and the fun night Mr. Heath. Please share this sentiment with your team of Sous Chefs. Mes compliments au chef-to-be!</div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com0tag:blogger.com,1999:blog-7779713527970188568.post-54404589325597794072010-04-19T22:00:00.000-07:002010-04-19T22:00:53.262-07:00Yosemite National Park: Yosemite Falls Trail!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S8KpvLx0QoI/AAAAAAAADz4/Q79g9vyvs4c/s1600/IMG_1528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S8KpvLx0QoI/AAAAAAAADz4/Q79g9vyvs4c/s320/IMG_1528.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">After a good night's rest in the mansion o'Curry, we got up early and headed up to Yosemite Falls.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S8KqCrKHkrI/AAAAAAAAD0A/HF6TzTM7KpE/s1600/IMG_1497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S8KqCrKHkrI/AAAAAAAAD0A/HF6TzTM7KpE/s320/IMG_1497.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">And up we had to go. Luckily, the trails bless the early risers and we didn't have many slow-pokes slowing us down.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S8KqXBKhDEI/AAAAAAAAD0I/OIGbNrlKIH8/s1600/IMG_1498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S8KqXBKhDEI/AAAAAAAAD0I/OIGbNrlKIH8/s320/IMG_1498.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Yosemite Falls trail provides several lookout points along the route. Even this one, early into the trip, was breathtaking.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S8KqnL0q2-I/AAAAAAAAD0Q/U3m7ThUUKV0/s1600/IMG_1505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S8KqnL0q2-I/AAAAAAAAD0Q/U3m7ThUUKV0/s320/IMG_1505.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Speaking of breathtaking, take a wrong step on this trail and you will be back to the valley floor in a couple seconds.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S8Kq_JhxqnI/AAAAAAAAD0g/zID4OK4EZOQ/s1600/IMG_1516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S8Kq_JhxqnI/AAAAAAAAD0g/zID4OK4EZOQ/s320/IMG_1516.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">But, beyond every narrow corner is another awe-inspiring view to keep you motivated for the next leg of the journey. Remember Half Dome? I'll for sure never forget it.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S8KrOcYJkuI/AAAAAAAAD0o/4215L75_apY/s1600/IMG_1522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S8KrOcYJkuI/AAAAAAAAD0o/4215L75_apY/s320/IMG_1522.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Finally, the highest measured waterfall in all of North America...........including Niagara Falls. At 2,425ft, this gusshing waterfall is a marvel to witness in person. Let's take a little closer look.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S8KraX2hYsI/AAAAAAAAD0w/Tmi52JtNHOA/s1600/IMG_1524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S8KraX2hYsI/AAAAAAAAD0w/Tmi52JtNHOA/s320/IMG_1524.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">The only thing more impressive about the height, is the actual sound of the falls, the smell of the falls, and the feel of the mist coming off of the falls. It is amazing to get the opportunity to witness the physical works of God's creation upclose.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S8Kru2glj1I/AAAAAAAAD04/ViwUkvDUb0E/s1600/IMG_1526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S8Kru2glj1I/AAAAAAAAD04/ViwUkvDUb0E/s320/IMG_1526.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Amazing as it was, there was still another mile or so to the top of the falls, and the Mrs. and I had a 5 hour drive to look forward to.</div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S800EtRMO0I/AAAAAAAAD1A/is3FbkLwzek/s1600/IMG_1525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S800EtRMO0I/AAAAAAAAD1A/is3FbkLwzek/s320/IMG_1525.JPG" wt="true" /></a></div><div align="center" class="separator" style="clear: both; text-align: left;">Since it was another hour and a half to get back to the car, we stopped for a litte power-packed-picnic or PB&Blackberry Jam, Gatorade, and Animal Cracker-Raisin-Pretzel-Peanut trail mix. Can't beat a picnic by the falls. See you at the bottom.</div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com0tag:blogger.com,1999:blog-7779713527970188568.post-83088847245914568582010-04-11T21:57:00.000-07:002010-04-11T21:57:17.663-07:00Restaurant Experience: The Ahwahnee Restaurant, Yosemite National Park!<div class="separator" style="clear: both; text-align: left;">After getting all settled in at our Curry Village tent, we pulled the suitcases out of the bear-proof locker and put on some clothes that were presentable. With a spritz of a little cologne and perfume, we were all set for dinner up at the Ahwahnee Lodge. I was quite excited as the Executive Chef of Ahwahnee, Percy Whatley, had recently competed in the 2010 Bocuse d'Or USA competition up at Hyde Park campus of CIA.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S8KcX9tjmVI/AAAAAAAADzQ/XYk-XyO7uyc/s1600/IMG_1481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S8KcX9tjmVI/AAAAAAAADzQ/XYk-XyO7uyc/s320/IMG_1481.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Off to the lodge we go. The Mrs. loves her some fireplaces.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S8Kckjy0VSI/AAAAAAAADzY/TIdeh2YoeAk/s1600/IMG_1484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S8Kckjy0VSI/AAAAAAAADzY/TIdeh2YoeAk/s320/IMG_1484.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Next stop, the restaurant. Bread was really tasty, cardboard wafer cracker, not so much. AOS 6 just finished Intro to Table Service, so little things like this mean more to me now that I know the importance of service to a guest.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S8KcxDUJ5QI/AAAAAAAADzg/FnhK_afH9VM/s1600/IMG_1489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S8KcxDUJ5QI/AAAAAAAADzg/FnhK_afH9VM/s320/IMG_1489.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">The Mrs. had the Cavatelli Pasta & Fresh Linguica with Trotters, Mushrooms, Broccoli Raabe (incorrect spelling on the menu), Ricotta Salata & Fire-roasted Tomato Sauce. This was a really cool dish and who doesn't like trotters (shaved meat from cooked pigs feet).</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S8Kc_H-Z6oI/AAAAAAAADzo/571lJ--KOF4/s1600/IMG_1488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S8Kc_H-Z6oI/AAAAAAAADzo/571lJ--KOF4/s320/IMG_1488.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Back to that service thing. C'mon! Is this how you should present a $42 Roasted Liberty Duck Breast with Pommes Roesti, Spinach, Braised Red Cabbage & Cherry Port Wine Sauce to a guest?</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S8KdO2O7UJI/AAAAAAAADzw/OvpOZJ_Rtng/s1600/IMG_1490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S8KdO2O7UJI/AAAAAAAADzw/OvpOZJ_Rtng/s320/IMG_1490.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Don't worry chef, I fixed it myself but I can't do anything about the half burnt and half unrendered skin on my duck breast. We recently watched a video from famous New York restauranteur, Danny Meyer. Mr. Meyer talks about how the level of service to a guest should always surpas the level of expectation of the guest. In his opinion, just meeting the guests expectation is not enough. With that said, I had a great meal at the Ahwahnee, but it just didn't exceed my expectation. Luckily, we came to Yosemite for more than just a restaurant experience. Back to the Curry Village to get some rest before our big morning hike!</div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com2tag:blogger.com,1999:blog-7779713527970188568.post-64223579013811614542010-04-11T06:16:00.000-07:002010-04-11T06:16:22.348-07:00Yosemite National Park! Half Dome.<div class="separator" style="clear: both; text-align: left;">After a lot of mountainous driving, we finally made our way in the world-famous Yosemite National Park! I don't know if Kristen was excited to get out of the car or just excited to finally make it to Yosemite, but she could hardly contain herself with excitement.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S8HF0Am4c5I/AAAAAAAADyg/zBPj25U_zw8/s1600/IMG_1466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S8HF0Am4c5I/AAAAAAAADyg/zBPj25U_zw8/s320/IMG_1466.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Nice pictorial of the most famous glacier mountain in the west. Half Dome!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S8HGFoFJzPI/AAAAAAAADyo/tYgwq5xrL98/s1600/IMG_1469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S8HGFoFJzPI/AAAAAAAADyo/tYgwq5xrL98/s320/IMG_1469.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Nice picture of the most famous glacier mountain in the west. Half Dome!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S8HGS28vx_I/AAAAAAAADyw/mVVA60Lngdg/s1600/IMG_1478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S8HGS28vx_I/AAAAAAAADyw/mVVA60Lngdg/s320/IMG_1478.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">The Mrs. and I had decided we would pretend to "rough" it for a couple days and by passed the Ahwahnee Lodge and the Wawona for the Curry Village. I don't know what people are talking about, this place looks like a mansion! </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S8HG55NZWSI/AAAAAAAADy4/P02nKv-vxfQ/s1600/IMG_1491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S8HG55NZWSI/AAAAAAAADy4/P02nKv-vxfQ/s320/IMG_1491.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Hardwood floors, guest bedrooms, sort-a central heating and air..........</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S8HHEKeNCvI/AAAAAAAADzA/DltYccAmC4I/s1600/IMG_1492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S8HHEKeNCvI/AAAAAAAADzA/DltYccAmC4I/s320/IMG_1492.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">...............a view of the outdoors. I could spend 1.5 years here! </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S8HHKxNlZTI/AAAAAAAADzI/aBTs3jyJMdw/s1600/IMG_1479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S8HHKxNlZTI/AAAAAAAADzI/aBTs3jyJMdw/s320/IMG_1479.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Off to the Ahwannee Lodge for some dinner, then a bright and early morning hike. Good night Half Dome. See you in the morning.</div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com0tag:blogger.com,1999:blog-7779713527970188568.post-47877984518394255062010-04-04T21:07:00.000-07:002010-04-05T20:17:53.975-07:00Wards Ferry Road Race! Sonora, CA. Gold-mining town?<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S7k-YiZR3DI/AAAAAAAADx4/axPiZ1aJ1e8/s1600/IMG_1452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S7k-YiZR3DI/AAAAAAAADx4/axPiZ1aJ1e8/s320/IMG_1452.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">So off to Sonora for another Saturday of action packed racing here in sunny Northern California. Sunny indeed, but by no means warm as you can see in the pic. Oh how I long for the short sleeves and uncovered knees of the summer. Anywho, off on a 65 mile road race in the Sierra foothills around Sonora. I tend to favor the hills so I think this could be a good day on the bike.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S7k_6_TDFmI/AAAAAAAADyA/dQbgbkl4zdk/s1600/IMG_1456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S7k_6_TDFmI/AAAAAAAADyA/dQbgbkl4zdk/s320/IMG_1456.JPG" /></a></div>And good day it was! First victory in the new Snapple team kit. Check out that prize money. That's right, four count them four Abe Lincoln's..........and a medium race T-shirt. To the victor goes the spoils. More importantly, check out that race bib number......898. What is the signficance with that? You guessed it, August 9, 2008.....................the Walnofer's anniversary. The rest of the field didn't know what hit them when a guy starts the race with this kind of omen on his back.<br />
.<br />
A race win is always a good launching pad for a great weekend and we still had a lot more in store for this one. Since we are only 1.5 hours from Yosemite, but first, what is this I hear about a gold mining town in Columbia? <br />
<div style="text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S7ld0FtsEtI/AAAAAAAADyI/C_W6ps8Flrg/s1600/IMG_1458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S7ld0FtsEtI/AAAAAAAADyI/C_W6ps8Flrg/s320/IMG_1458.JPG" /></a></div><div style="text-align: left;">Wow, McFly. Back to the Future III! Where is Doc Emmet and Buford "Mad Dog" Tannen? Ok, so they didn't film Back to the Future III here but it sure felt like they did. I am not for sure what there is to do in an old gold mining town.....................................</div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S7leZZsjlDI/AAAAAAAADyQ/bnpHE9_P5VE/s1600/IMG_1459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S7leZZsjlDI/AAAAAAAADyQ/bnpHE9_P5VE/s320/IMG_1459.JPG" /></a></div><div style="text-align: left;">.......................except for pan for some gold! After $20 bucks in race winnings, I got to figure out some way to pay for this weekend.</div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S7lfdOkOnBI/AAAAAAAADyY/SP1mwP0bE1w/s1600/IMG_1461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S7lfdOkOnBI/AAAAAAAADyY/SP1mwP0bE1w/s320/IMG_1461.JPG" /></a></div>Aaaaaaaaaaaaaaaaaaaaa, maybe we will wait to pan for some gold in Yosemite National Park. I love kids, and I love gold, but I don't love kids and gold that much. Off to go see this Half Dome thing people keep telling us about.Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com0tag:blogger.com,1999:blog-7779713527970188568.post-74928317837285856982010-03-29T21:20:00.000-07:002010-04-05T20:17:25.963-07:00Let's go Racing! Zamora Road Race!<div align="center"><img border="0" nt="true" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S7Fn-_aO6nI/AAAAAAAADxI/wLBmxR94fCI/s320/IMG_1430.JPG" /></div><div class="separator" style="clear: both; text-align: left;">This weekend was the first bike race of the season for me...............................and actually the first time that I have raced my bike since I was tooling around France almost 2 years ago. I am not going to lie, I have missed the racing scene and am more than happy to be getting my feet wet here in the NorCal. Powered by Snapple and ready to g, welcome to Zamora and the olive groves of Bariani Olive Oil Co. </div><div class="separator" style="clear: both; text-align: center;"><img border="0" nt="true" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S7Fob73FX3I/AAAAAAAADxQ/gtRie2lVGAM/s320/IMG_1433.JPG" /></div><div class="separator" style="clear: both; text-align: left;">It is so beautiful to look out across the farmlands of California and have the priviledge to race on its roads. This ain't Napa, that is for sure, but even Zamora has some interesting sights and sounds. Speaking of sights...........................are those sheep I spy?</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S7Fo5U-mtjI/AAAAAAAADxY/EmyuNrmQW7Q/s1600/IMG_1438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S7Fo5U-mtjI/AAAAAAAADxY/EmyuNrmQW7Q/s320/IMG_1438.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Yep. The irony of this is that .................</div><div class="separator" style="clear: both; text-align: center;"><img border="0" nt="true" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S7FpK6NWwaI/AAAAAAAADxg/K1Lkq72zMy4/s320/IMG_1434.JPG" /></div><div class="separator" style="clear: both; text-align: left;">..................cyclists are sort of like sheep. We tend to bundle together in large flocks and stay that way with the occasional sheep or two going astray (breakaway). Interesting how life imitates itself on many different levels.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S7FptNVTP8I/AAAAAAAADxo/cBguu2FQ91o/s1600/IMG_1437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S7FptNVTP8I/AAAAAAAADxo/cBguu2FQ91o/s320/IMG_1437.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">Similar to the straying sheep, here is how the race finished............with two sheep, I mean cyclists getting away and sprinting for the win with the entire peloton barreling down the road to sprint it out for the remaining places. This is about the time I put it into cruise control and stay out of the way to live to race another day.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S7F6iYpel8I/AAAAAAAADxw/-8qtvVFwGv8/s1600/IMG_1449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S7F6iYpel8I/AAAAAAAADxw/-8qtvVFwGv8/s320/IMG_1449.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Like the next day, at the Land's Park Criterium. Not much news to report on the victory front, but the racing legs will come around soon enough.</div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com1tag:blogger.com,1999:blog-7779713527970188568.post-17968922947185102612010-03-24T16:04:00.000-07:002010-03-24T16:04:01.881-07:00Rated XXX Chef<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S6Q7UHhbapI/AAAAAAAADw0/D3JM8RgpbCk/s1600-h/DSC_0176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S6Q7UHhbapI/AAAAAAAADw0/D3JM8RgpbCk/s320/DSC_0176.jpg" vt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Um.........ah.......eh......, sometimes you just can't find the "Kiss the Chef" apron and you have to improvise. At least the food wasn't gross. Enough said.</div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com2tag:blogger.com,1999:blog-7779713527970188568.post-69735871297239046882010-03-14T22:34:00.000-07:002010-03-15T00:06:20.666-07:00Restaurant Experience: Bistro Jeanty!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S5xjdNSf0jI/AAAAAAAADv0/xzT2o26zzno/s1600-h/IMG_1372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S5xjdNSf0jI/AAAAAAAADv0/xzT2o26zzno/s320/IMG_1372.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Introdution to Table Service has been a fun class, but sometimes you got to get out and see how service works from the customer perspective. Field Trip it is! Off to Bistro Jeanty in Yountville to compare our service abilities with those of Napa Valley service professionals. Oh yeah, and to eat. That is kind of what we culinary school kids like to do after all.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S5xiYgtvdSI/AAAAAAAADvs/gj3gSvlExKA/s1600-h/Cold+Plates.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S5xiYgtvdSI/AAAAAAAADvs/gj3gSvlExKA/s320/Cold+Plates.jpg" vt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">I have had the priviledge to eat in a lot of French bistro's, both in France and here in America, and I would say that Bistro Jeanty ranks pretty high on the list regarding staying true to the roots of the bistro concept. Enough about my opinions, back to the food. From left to right: Salade aux Lardons et Oeuf Mollet (Escarole and Soft Boiled Egg Salad with a Warm Apple Smoked Bacon Dressing), Langue D'Agneau (Warm Lamb Tongue and Potato Salad), Salad de Gesiers (Frisee and Duck Gizzards with Toasted Hazelnuts and Mustard Dressing), and Terrine de Lapin (Homemade Rabbit Pâté with a Celery Root Apple Salad and Mustard Dressing).</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S53By3Yj6fI/AAAAAAAADv8/6T4UjoFBUu0/s1600-h/Warm+Apps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S53By3Yj6fI/AAAAAAAADv8/6T4UjoFBUu0/s320/Warm+Apps.jpg" vt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Next up, the warm appetizers! Soupe A L'Oignon (Caramelized Onion Soup with Gruyère Cheese), Petit Sale aux Lentilles (Pork belly with a Lentil and Foie Gras Ragout), Creme de Tomate en Croute (Tomato Soup in Puff Pastry), and Quenelles de Brochet (Pike Dumplings with Lobster Sauce).</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div align="center"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S53HLUfmg2I/AAAAAAAADwk/ivs7imPYjZA/s1600-h/IMG_1380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S53HLUfmg2I/AAAAAAAADwk/ivs7imPYjZA/s320/IMG_1380.JPG" vt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">One of my favorite menu items of the day was the Roasted Bone Marrow with Veal Jus and Crostini. Although presented in a playful manner, marrow is not for the squemish of stomach! But if it makes you feel better, bone marrow is one of the most nutritionally dense things you could ever eat next to a Centrum. Don't think too hard, just eat it!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S53CDYp6zuI/AAAAAAAADwE/o1hr1Qh_vJo/s1600-h/IMG_1383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S53CDYp6zuI/AAAAAAAADwE/o1hr1Qh_vJo/s320/IMG_1383.JPG" vt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">One of my least favorite items on the menu was the Escargots with Garlic Pastis Butter. It doesn't matter if it is a Twizzler, I can't stand anything that tastes like licorice, even delicious fatted-farm raised snails from France.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S53D1CKb-uI/AAAAAAAADwU/WPC5Hgq6lQo/s1600-h/entrees.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S53D1CKb-uI/AAAAAAAADwU/WPC5Hgq6lQo/s320/entrees.jpg" vt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Not many of us had room left for entrees, but if you don't order it, you can't try it. Côtes de Boeuf à la Printanière (Braised Beef Shortrips with Potato Puree and Spring Vegetables), Rognons de Veau au Poivre Vert (Veal Kidneys with a Creamy Green Peppercorn Sauce), and Cassoulet (Baked beans with Duck Confit, Sausage and Apple Smoked Bacon). That's right kidneys. Unless I need one donated, I am never going to ask for kidneys again.</div><div align="center"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S53HkwRDKII/AAAAAAAADws/OnEjJkis0bM/s1600-h/IMG_1390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S53HkwRDKII/AAAAAAAADws/OnEjJkis0bM/s320/IMG_1390.JPG" vt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">At this point in the meal, we all started to realize that our dress pants didn't have the much needed elastic waistband like our chef pants. But, that never stopped any of us from ordering dessert before. Here is the signature Bistro Jeanty dessert of Tarte Tatin with Creme Fraiche. Put a fork in us, we are done. Oh yeah, the service was really good too. I think that is why we came in the first place. Even so, compliments to the chef first and foremost. Merci beau coup Bistro Jeanty.</div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com0tag:blogger.com,1999:blog-7779713527970188568.post-711382504744959082010-03-12T10:28:00.000-08:002010-03-12T10:28:11.566-08:002010 Pelligrino Almost-Famous Chef People's Choice Awards!<div class="separator" style="clear: both; text-align: left;">Welcome to the 2010 Pelligrino Almost-Famous Chef People's Choice Awards! Whew, I could use a drink of water after saying all that. This culinary competition was held at the CIA-Greystone campus and included over a dozen of the most promising and talented student chefs in the country and abroad. Ironically, no CIA-based student culinarians were apart of the competition which seemed odd considering our school is hosting the event and the CIA has a pretty good reputation of producing highly-skilled young chefs.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S5Zj7iNs4zI/AAAAAAAADtk/z5vhbXFSeqo/s1600-h/IMG_1368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S5Zj7iNs4zI/AAAAAAAADtk/z5vhbXFSeqo/s320/IMG_1368.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Anyway, the events were hosted by cookbook author and culinary personality (what is that actually?) Katie Lee, and former Hell's Kitchen contestant, Chef Ralph Pagano. Not to knock it, but the setup kind of resembled a Kobe Bryant post-game interview with that huge logo board as the backdrop.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S5ZmrCku1WI/AAAAAAAADvU/wBVtqQIKMdM/s1600-h/IMG_1351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S5ZmrCku1WI/AAAAAAAADvU/wBVtqQIKMdM/s320/IMG_1351.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Here are all the dishes that were entered into the competition by the various participants. Perhaps it would be better if we got a closer look at these and even had a bite or two before we cast our vote for the winner.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S5ZkFZv_roI/AAAAAAAADts/UkZgJETc7-w/s1600-h/IMG_1353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S5ZkFZv_roI/AAAAAAAADts/UkZgJETc7-w/s320/IMG_1353.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Pan Seared Crusted Loin of Lamb.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S5ZkTvIU29I/AAAAAAAADt0/CJOTB4WyvEE/s1600-h/IMG_1355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S5ZkTvIU29I/AAAAAAAADt0/CJOTB4WyvEE/s320/IMG_1355.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Bacon wrapped-Halibut. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S5ZklTnN1bI/AAAAAAAADt8/ex8chJJ0cLk/s1600-h/IMG_1356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S5ZklTnN1bI/AAAAAAAADt8/ex8chJJ0cLk/s320/IMG_1356.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Chicken Supreme with Cajun Risotto Fritter.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S5ZkwxYqQ1I/AAAAAAAADuE/BTREJuEK_0U/s1600-h/IMG_1357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S5ZkwxYqQ1I/AAAAAAAADuE/BTREJuEK_0U/s320/IMG_1357.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">From Student Competitor Timothy DeVore, Sumac Seared Duck Breast with Braised Duck Leg and Juniper Berry Reduction, served with Parsnip Puree, Swiss Chard, Chinese Celery Pesto and Micro Bulls Blood Greens.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S5Zk8A0X2uI/AAAAAAAADuM/uaelgwi6DiA/s1600-h/IMG_1358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S5Zk8A0X2uI/AAAAAAAADuM/uaelgwi6DiA/s320/IMG_1358.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">From Student Competitor Amanda Digges, she prepared a Cake of Shredded Breast of Cornish Game Hen and Farro, Resting on a Puree of Golden Beets, Topped with a Farro Crisp and a Slice of Sausage, Laced with a Sage & Cognac Jus Lie. Accompanied by a Salad of Walnuts, Cranberries, and Apples nestled in a Brussel Sprout Petal and accented by Mustard Horseradish Micro Greens.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S5ZlHHQCjeI/AAAAAAAADuU/pfDvoMchnvA/s1600-h/IMG_1359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S5ZlHHQCjeI/AAAAAAAADuU/pfDvoMchnvA/s320/IMG_1359.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Seared Pork Belly with Crispy Onion Fries.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S5ZlfUw0dGI/AAAAAAAADuk/86OKj9tY7yo/s1600-h/IMG_1361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S5ZlfUw0dGI/AAAAAAAADuk/86OKj9tY7yo/s320/IMG_1361.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">From Student Competitor Justine de Valicourt, Red Deer Duo served with Mashed Jersusalem Artichoke and Saute of Vegetables.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S5ZlsCan4AI/AAAAAAAADus/mwIth0vpVwU/s1600-h/IMG_1362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S5ZlsCan4AI/AAAAAAAADus/mwIth0vpVwU/s320/IMG_1362.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">From Student Competitor Dan Luckey, Seared Ostrich Loin with Glazed Baby Beets, Grilled Black Trumpet Polenta, and Juniper Berry Sauce. Whew, ostrich in a cooking competiton sounds like a difficult sale to me. Bravo for going out on a limb Chef!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S5Zl3vHjbCI/AAAAAAAADu0/yWSP8cYo2jU/s1600-h/IMG_1363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S5Zl3vHjbCI/AAAAAAAADu0/yWSP8cYo2jU/s320/IMG_1363.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">All the way from Italy, Student Competitor Laura Torresin produced Seasonal Vegetables, Lentils on Carasau Bread, with Salted Anchovies, Bottarga, Black Pepper and Basil Sauce, Cruncy Sea Bream with a Hot Vegetable Consomme.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S5ZmESmRT7I/AAAAAAAADu8/nIqMA4KIMds/s1600-h/IMG_1364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S5ZmESmRT7I/AAAAAAAADu8/nIqMA4KIMds/s320/IMG_1364.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">From Student competitor Luis Young, Herb Scented Seared Venison Tenderloin with Parsnip Puree and Apple Demi covered by a Cider Jelly Sheet and Accented with a Cinnamon Tea Foam finished with Micro Greens. Oh man, that was pretty good! Let's go check out who made that!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S5ZmPzWWyxI/AAAAAAAADvE/xyOwRBTQP-M/s1600-h/IMG_1365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S5ZmPzWWyxI/AAAAAAAADvE/xyOwRBTQP-M/s320/IMG_1365.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Of all the dishes, I felt like Luis Young's most captivated my palate. Not only that, the dish had a lot of very technical elements to it that displayed his creativity and technical skill. I think I am going to give him my vote for the People's Choice Award.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S5ZndQVQ9sI/AAAAAAAADvc/VJ8apuWEkM8/s1600-h/IMG_1370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S5ZndQVQ9sI/AAAAAAAADvc/VJ8apuWEkM8/s320/IMG_1370.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Back to the post-game press conference, I mean awards ceremony. And the winner is...................</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S5ZmYDj6gJI/AAAAAAAADvM/lbCsB7GAKkU/s1600-h/IMG_1371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S5ZmYDj6gJI/AAAAAAAADvM/lbCsB7GAKkU/s320/IMG_1371.JPG" vt="true" /></a></div><div class="separator" style="clear: both; text-align: left;">Luis Young from Johnson & Wales University - North Miami! And yes, that check amount is correct, $10,000! Great job Luis and best of luck in your career. It was a pleasure to be a part of the event and taste all of the competitors food. Good show Pellegrino!</div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com0tag:blogger.com,1999:blog-7779713527970188568.post-46775565345624241212010-03-03T19:37:00.000-08:002010-03-03T19:37:05.968-08:00Banquet & Catering: The Action Station!<div class="separator" style="clear: both; text-align: left;">We concluded Banquet & Catering and I will admit, it was a little bit bittersweet. This would mark the last day in the Teaching Kitchen for AOS 6. We had learned Fish & Meat Fab, Skills, Cuisines from Around the World, and even how to Bake a little bit in this kitchen. With this being our last day before we are sent down to the Wine Spectator Greystone Restaurant, it might as well be as action packed as possible.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S4sVUVJZyjI/AAAAAAAADtE/fbTZRqK20tY/s1600-h/IMG_1277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S4sVUVJZyjI/AAAAAAAADtE/fbTZRqK20tY/s320/IMG_1277.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">Every good buffet needs an Olive, Meat, and Cheese Corner. Everybody loves the do-it-yourself factor of an action buffet and our guests were no different.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S4sVrZvnoeI/AAAAAAAADtM/8M1V_BMxJ98/s1600-h/IMG_1290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S4sVrZvnoeI/AAAAAAAADtM/8M1V_BMxJ98/s320/IMG_1290.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">When the guests weren't grazing the buffet, they were welcomed to create their own action-packed Fish Tacos.</div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S4sWA0_1wCI/AAAAAAAADtU/AqCV1dBEU1A/s320/IMG_1281.JPG" /></div><div class="separator" style="clear: both; text-align: left;">If they prefered not to perform the action themselves, we were more than happy to perform the action for them. Here the team makes some Okonomyahki, Osaka style, with Shrimp and Veal Breast for our ever-appreciative audience. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S4sWajkbHZI/AAAAAAAADtc/Vowv3PdL_8Q/s1600-h/IMG_1282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S4sWajkbHZI/AAAAAAAADtc/Vowv3PdL_8Q/s320/IMG_1282.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">That about does it from the Teaching Kitchen. I am not for sure how to capture life in the WSGR but I will try to do my best. Six weeks in the front-of-the-house and six weeks in the back-of-the-house. That equals a grand total of twelve weeks till graduation in May. By that time, I'll be more focused on buying-a-house.</div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com0tag:blogger.com,1999:blog-7779713527970188568.post-41016537868504278952010-02-26T22:22:00.000-08:002010-02-26T22:22:00.014-08:00Banquet & Catering: Best of H'or d'oeuvres Buffet!<div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">H'or d'oeuvres service is up next from Banquet & Catering. Unlike Butler service, H'or d'oeuvres buffet service is all about putting it up, making it pretty, then telling them to come and get it.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S4NVC4UNDgI/AAAAAAAADs8/S_OGaOR9750/s1600-h/IMG_1264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S4NVC4UNDgI/AAAAAAAADs8/S_OGaOR9750/s320/IMG_1264.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">There was plenty on offer from AOS 6. Beignets, Salad Lyonaisse, and much much more..............</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S4NS4pDoPwI/AAAAAAAADsM/7oW70eLxuJ4/s1600-h/IMG_1262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S4NS4pDoPwI/AAAAAAAADsM/7oW70eLxuJ4/s320/IMG_1262.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Porchetta and White Bean Puree, Fried BBQ Wontons with Pineapple Salsa, and Pork Kebabs. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S4NToYU8iWI/AAAAAAAADsc/QZuExz2AXi8/s1600-h/IMG_1269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S4NToYU8iWI/AAAAAAAADsc/QZuExz2AXi8/s320/IMG_1269.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Shredded Veal Breast Sushi............sorta.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S4NUCjeQAdI/AAAAAAAADsk/yj123EON-HY/s1600-h/IMG_1273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S4NUCjeQAdI/AAAAAAAADsk/yj123EON-HY/s320/IMG_1273.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Fried Oysters on Wonton Spoons</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S4NTWvEMBII/AAAAAAAADsU/KwBZUa1fsko/s1600-h/IMG_1266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S4NTWvEMBII/AAAAAAAADsU/KwBZUa1fsko/s320/IMG_1266.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Lamb Sliders with Fried Quail Egg</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S4NUUcLKOEI/AAAAAAAADss/v7Au18cJujo/s1600-h/IMG_1278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S4NUUcLKOEI/AAAAAAAADss/v7Au18cJujo/s320/IMG_1278.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Ceviche Cups</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S4NUq7I3BbI/AAAAAAAADs0/m06jMFqpTOs/s1600-h/IMG_1279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S4NUq7I3BbI/AAAAAAAADs0/m06jMFqpTOs/s320/IMG_1279.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">and Beer-Battered Fried Green Beans.</div><div class="separator" style="clear: both; text-align: left;">Next up, the all too populer Banquet Action Station.</div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com0tag:blogger.com,1999:blog-7779713527970188568.post-56167622313914989872010-02-21T19:03:00.000-08:002010-02-21T19:03:10.616-08:00Banquet & Catering: Best of Butler Service!<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Banquet & Catering has come and gone, but their is plenty to review. This is how it went down: Our class was broken into four teams of four and each team was limited to 2 proteins that had to be stretched over 3-days of service. During these 3 days, the teams had to provide a banquet service with butler service, hors d'oeuvres buffet service, and then a day with both and an action station to boot. Let's check out some of the highlights:</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S4G4sBI1pkI/AAAAAAAADrs/gqCKxqbX7pA/s1600-h/IMG_1253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S4G4sBI1pkI/AAAAAAAADrs/gqCKxqbX7pA/s320/IMG_1253.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">The key to butler service is providing one-bite wonders, aka finger foods. What do you do when you are given an entire pork saddle to play with? Pull off the tenderloin and pound out a tasty pork cutlets the size of silver dollars. Here we have a Mini-Schnitzel Sandwich with Bacon Aioli, House-made Sausage Gravy, Fried Sage, and Buttermilk Biscuit.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S4G47Hlsf5I/AAAAAAAADr0/pfC62J1Q-Hg/s1600-h/IMG_1254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S4G47Hlsf5I/AAAAAAAADr0/pfC62J1Q-Hg/s320/IMG_1254.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">What do you do with a 5 pound can of lump crab meat? Make a filling for a Crab-stuffed Ravioli with Lemon-Chive Beurre Blanc, Wilted Spinach, and Micro-Green Salad.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S4G4hNGWylI/AAAAAAAADrk/E0V7rJIjYGA/s1600-h/IMG_1257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S4G4hNGWylI/AAAAAAAADrk/E0V7rJIjYGA/s320/IMG_1257.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"> With all that crab meat to serve, out came a Southern Crab Hash on Toasted Brioche with Bacon Aioli, and Fried Quail Egg.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S4G5IFDrBZI/AAAAAAAADr8/i9J3Wb-Uc0Q/s1600-h/IMG_1292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S4G5IFDrBZI/AAAAAAAADr8/i9J3Wb-Uc0Q/s320/IMG_1292.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Don't forget that you always have to have some vegetarian options for those non-meat eaters. How cool is Tomato Soup and Fried Mornay Nibblets.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S4G5RfLSwiI/AAAAAAAADsE/NdRCzVUO0UY/s1600-h/IMG_1271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S4G5RfLSwiI/AAAAAAAADsE/NdRCzVUO0UY/s320/IMG_1271.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Seafood is probably the most challenging protein to keep fresh on a buffet. Therefore, you have to embrace its freshness and its versatility. Here is a Mussel Shooter with Apple Dashi, Pickled Daikon, and Onion Froth accompanied with a Fried Littleneck Clam with Potato Puree and Cucumber Marmalade.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The Hors d'oeuvres Buffet presentation is next! </div></div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com0tag:blogger.com,1999:blog-7779713527970188568.post-87911502764872776912010-02-13T20:18:00.000-08:002010-02-13T20:18:51.421-08:00Happy Valentine's Day!<div style="text-align: left;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Happy Valentine's Day! Since the Mrs. and I were heading back to Arkansas on V-Day, we had to get our celebration in a day ahead. As always, I stepped up to the plate and pulled out all the stops............sorta.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S3dyxTZ0wGI/AAAAAAAADqs/krQsqQhDzuY/s1600-h/IMG_1300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S3dyxTZ0wGI/AAAAAAAADqs/krQsqQhDzuY/s320/IMG_1300.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">First up, flowers! Luckily we live in a garden oasis here in the Napa Valley and roses are already at full bloom...........in February. It is like a garden of Eden around here. This beauty appears to be a hybrid-cross between a red and a white rose, and can be found directly in front of our patio.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S3dzc1YyyZI/AAAAAAAADrU/pWdj64d_jDc/s1600-h/IMG_1299+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S3dzc1YyyZI/AAAAAAAADrU/pWdj64d_jDc/s320/IMG_1299+(2).JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">Sorry, this isn't Dom Pérignon or even Schramsberg at that..............but rather a < $10 bottle of Segura Viudas Brut Reserve Spanish Cava. C'mon, this isn't Christmas! I have to keep some kind of budget.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S3dy410h1yI/AAAAAAAADq0/vGmaT6sWGbg/s1600-h/IMG_1294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S3dy410h1yI/AAAAAAAADq0/vGmaT6sWGbg/s320/IMG_1294.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">Why spend all of your money on Champagne when you can spend it on chocolate? No Hershey's, Dove, or Ghirardelli will do for my Valentine. But some chocolates from St. Helena's own Woodhouse Chocolates will. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S3dzBZIUWvI/AAAAAAAADq8/7yhzHGwuloc/s1600-h/IMG_1295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S3dzBZIUWvI/AAAAAAAADq8/7yhzHGwuloc/s320/IMG_1295.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">I think the Mrs. is going to like it.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S3dzJ0gR2xI/AAAAAAAADrE/chVaV6JoIAw/s1600-h/IMG_1297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S3dzJ0gR2xI/AAAAAAAADrE/chVaV6JoIAw/s320/IMG_1297.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Bam! We got Gianduja, Milk Chocolate Caramel Mouse, Mocha Cream, Passion Fruit, Peanut Croquant, Pecan Caramel, Praline Noisette, Wild Cherry, Brown Butter Ganache, Cinnamon Toast, and Espresso. Wait, is that twelve? Oh yeah, and Fiori di Sicila!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S3dzTmzWGbI/AAAAAAAADrM/7TUQJ_2XRhU/s1600-h/IMG_1298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S3dzTmzWGbI/AAAAAAAADrM/7TUQJ_2XRhU/s320/IMG_1298.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">And then their was none (elapased time 4 minutes). Happy Valentine's Day Mrs. Walnofer. I love you.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S3d4e6-RjUI/AAAAAAAADrc/4HUsjrSeCxU/s1600-h/IMG_1304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S3d4e6-RjUI/AAAAAAAADrc/4HUsjrSeCxU/s320/IMG_1304.JPG" /></a></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">And thanks for the Valentine's Day Socks. I love socks, really, I do.</div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com2tag:blogger.com,1999:blog-7779713527970188568.post-5241678583843313082010-02-09T20:18:00.000-08:002010-02-09T20:18:40.424-08:00Restaurant Experience: Diavola Pizzeria & Salumeria!<div class="separator" style="clear: both; text-align: left;">Blame it on the economy, the rainy season, or just plain laziness; but the Mrs. and I haven't got out in a while. Even though that be the case, the time had come to search out for the next restaurant experience in the Napa Valley. But why limit ourselves to the bounty of the Napa Valley when we have not even ventured into any of the neighboring valley's. Over to Alexander Valley it is.................................</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S3IsmOAXkzI/AAAAAAAADqk/DMUpfRDcHUk/s1600-h/IMG_1235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S3IsmOAXkzI/AAAAAAAADqk/DMUpfRDcHUk/s320/IMG_1235.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">...........but stop!!! Speaking of the rainy season! Let it be no more. As we crested the mountain and crossed the Sonoma County line, we spied out this amazing rainbow. Get back in the car Mrs. Walnofer..................</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S3HmRqN_N3I/AAAAAAAADqE/Kh1lZPKTyJM/s1600-h/IMG_1240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S3HmRqN_N3I/AAAAAAAADqE/Kh1lZPKTyJM/s320/IMG_1240.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">.................................and to Geyserville we went to check out Diavola Pizzeria & Salumeria. First things first, Geyserville ain't much of a town so don't expect to spend the afternoon window shopping and frollicking about. Other than Diavola and the Bosworth and Son General Store, the only other main attraction seems to be the River Rock Casino (sorry no bingo). Enough with that rant, Diavola came well recommended as the "Top Pizza" in wine country according to several reputable CIA classmate sources that shall remain anonymously known as Ed Heathbar & Jenny from Cleveland. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S3HmhFKrF6I/AAAAAAAADqM/uirVkW0kAxQ/s1600-h/IMG_1242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S3HmhFKrF6I/AAAAAAAADqM/uirVkW0kAxQ/s320/IMG_1242.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">First rule when trying out a new restaurant that has a great reputation, start with an appetizer! Salami and Cheese platter with black pepper crusted Cacciatore, Capicola, Blood Sausage with pickled red onions, and aged Asiago (its not really Asiago, but I couldn't understand the servers American pronunciation of this Italian cheese). </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S3HmutaQlzI/AAAAAAAADqU/pVq9MDsCC8o/s1600-h/IMG_1243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S3HmutaQlzI/AAAAAAAADqU/pVq9MDsCC8o/s320/IMG_1243.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Even though we were full of blood sausage, we went ahead and ordered what we came here for, the pizza! Cicciona with Sausage, Pork Belly, Brisket, Roasted Red Peppers, Onions, and Truffled Pecorino cooked in the house pizza oven. What wine goes well with pizza you ask? We tried a Colosi Nero d'Avola from Sicily and Diavola's house red, Peterson House Dego from California. Both were tasty, but what isn't when you are eating, in my opinion, one of the best pizza's in all of wine country. Yes Mr. Heathbar and Mrs. from Cleveland, I concur.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S3HnE4km1xI/AAAAAAAADqc/GnzGZm1ywmo/s1600-h/IMG_1248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S3HnE4km1xI/AAAAAAAADqc/GnzGZm1ywmo/s320/IMG_1248.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Since Friday night Pizza night was spent at an actual restaurant, "Pizza & Pinot" shifted to Saturday at the Walnofer's household. By nature, we use a little less cheese, and a little bit more whole wheat; but I still challenge anyone to make a better pie than the Mrs. and I. </div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com0tag:blogger.com,1999:blog-7779713527970188568.post-45491027673426080432010-02-04T15:15:00.000-08:002010-02-06T18:25:53.488-08:00Wines & Beverages: Schramsberg Winery Tour!<div class="separator" style="clear: both; text-align: left;">No class instruction about Wines & Beverages would be complete without a field trip! Even after 21 consecutive years of education, I still get excited about field trips! Whether it's to the Barling Lock & Dam with a lunch stop at McDonald's, or now-a-days with a trip to the local sparkling wine producer Schramsberg; I still look forward to getting out and seeing what I am learning about.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S2tAyWI909I/AAAAAAAADpA/Oxi16UQRkpg/s1600-h/IMG_1194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S2tAyWI909I/AAAAAAAADpA/Oxi16UQRkpg/s320/IMG_1194.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">No barrel aging here at Schramsberg! They produce their wines via the méthode traditionnelle, famously known as the méthode champenoise. Here, the bottles line the walls where they are aged on the lees. This means the wine is undergoing fermentation as the yeast is dying and undergoing autolysis. The breakdown of the yeast gives sparkling wine that bready, baked goods characteristic that it is so famous for. Sounds gross, but it is yummy!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S2tBHmP_IiI/AAAAAAAADpI/CpIPufUggxg/s1600-h/IMG_1196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S2tBHmP_IiI/AAAAAAAADpI/CpIPufUggxg/s320/IMG_1196.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">Speaking of gross! Don't look up in a 150 year old natural cave. Don't worry, it's not mold. Actually it is a natural lichen species that creates additional insulation for the cave. If it's good for the wine, it's good for me...........I think.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S2tBdvW2llI/AAAAAAAADpQ/McD2_tPvTVE/s1600-h/IMG_1198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S2tBdvW2llI/AAAAAAAADpQ/McD2_tPvTVE/s320/IMG_1198.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">Once again, here is another example that the wine industry isn't quite as sexy as everyone thinks. These workers actually have to wear face shields to protect themselves from potentially explosive bottles of sparkling wine. The backed-up pressure is the equivalent of 90 psi, or twice the air pressure of your car tire.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S2tBxJH9_-I/AAAAAAAADpY/ysV2CEqX47w/s1600-h/IMG_1197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S2tBxJH9_-I/AAAAAAAADpY/ysV2CEqX47w/s320/IMG_1197.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">For all the bottles that don't blow up in your face (roughly 99.9%), they are then placed on riddling racks or pupitres where they will be slightly turned and tilted........by hand!!! over the next 6-8 weeks to disgorge the remaining sediment.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S2tCEuq6-sI/AAAAAAAADpg/ea6QqveV7K0/s1600-h/IMG_1200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://2.bp.blogspot.com/_BQ8jhbmzXZo/S2tCEuq6-sI/AAAAAAAADpg/ea6QqveV7K0/s320/IMG_1200.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">The by-hand method, performed by a Riddler (not making that up), has been mechanized and now this task can be done using sophisticated, computerized gyropalettes. Interestingly enough, Schramsberg still uses a professional riddler who has been doing the same job for over 30 years! No matter which method is used, the end result is all that is important..................</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S2tCfBYJxSI/AAAAAAAADpw/RTeolDBZEqk/s1600-h/IMG_1201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S2tCfBYJxSI/AAAAAAAADpw/RTeolDBZEqk/s320/IMG_1201.JPG" /></a></div><div align="center" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">..............and Schramsberg always seems to produce a great product. Would you like a standard bottle, or perhaps a magnum (2 bottles), or PERHAPS A REHOBOAM (six bottles).</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S2tCyCDiEFI/AAAAAAAADp4/HKOfZ9fHpYw/s1600-h/IMG_1202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://4.bp.blogspot.com/_BQ8jhbmzXZo/S2tCyCDiEFI/AAAAAAAADp4/HKOfZ9fHpYw/s320/IMG_1202.JPG" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">No matter the size you pick, enjoying a tasting of California Champagne with friends is all that is important. Cheers to AOS 6 as we conclude Wines & Beverages. Thank you Schramsberg for capping off a really cool class here at the CIA. Back to the kitchen we go!</div>Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com0tag:blogger.com,1999:blog-7779713527970188568.post-46696394750645306182010-02-01T15:27:00.000-08:002010-02-01T15:33:11.890-08:00Wines & Beverages: Restaurant Food & Wine Pairings!<div class="separator" style="clear: both; text-align: left;">After a class dedicated to the fundamental principles of food and wine pairing, it was now time to take this newly developed knowledge and put it into practice in a restaurant setting. Luckily, the Wine Spectator Resturant is located right next door to the CIA-Greystone campus so it wasn't too far of a walk.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S2dTXZOsxlI/AAAAAAAADYg/B3VU-WPaSb8/s1600-h/IMG_1230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S2dTXZOsxlI/AAAAAAAADYg/B3VU-WPaSb8/s320/IMG_1230.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S2dT4VmEITI/AAAAAAAADYo/WrhjUb1miCA/s1600-h/IMG_1222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S2dT4VmEITI/AAAAAAAADYo/WrhjUb1miCA/s320/IMG_1222.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;">So here is how this was going to work. We would be sitting down to a 3-course meal produced by the chefs at the Wine Spectator Restaurant with 3 wine pairing suggestions. Our task, was to taste the pre-selected wines with each respective course and note our pairing preference. This has the potential of being the most rad day in culinary school history (excuse the California lingo).</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S2dWNZD09cI/AAAAAAAADZI/uMLbWyVLx34/s1600-h/IMG_1226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S2dWNZD09cI/AAAAAAAADZI/uMLbWyVLx34/s320/IMG_1226.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">First Course: Half Portion P.E.I. Mussels</div><div class="separator" style="clear: both; text-align: center;"><em>Greystone Cellars Sauvignon Blanc, grilled crostini, saffron cream.</em></div><ol><li><br />
<div class="separator" style="clear: both; text-align: left;">Gloria Ferrar Brut, NV, Sonoma County</div></li>
<li><br />
<div class="separator" style="clear: both; text-align: left;">Araujo Sauvignon Blanc, "Eisele Vineyard," 2006, Napa Valley</div></li>
<li><br />
<div class="separator" style="clear: both; text-align: left;">Robert Sinskey Vin Gris of Pinot Noir, 2008, Los Carneros</div></li>
</ol><div class="separator" style="clear: both; text-align: left;">Here is how my ranking went for the first course. The bubbly refreshingness of the sparkling wine won best vote with the Sauvignon Blanc not far behind. Interestingly, this Sauvignon Blanc had a touch of malolactic fermentation thus replicating the all too familiar Napa-style Chardonnay. A New Zealand-style Sauvignon Blanc probably would have been the best pairing. Last but not least, the Vin Gris from Robert Sinskey. Don't get me wrong, a great, fun wine..............just not best with this dish.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S2dUjkPHSqI/AAAAAAAADYw/edhpWn04Fzs/s1600-h/IMG_1227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S2dUjkPHSqI/AAAAAAAADYw/edhpWn04Fzs/s320/IMG_1227.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Main Course: Braised Black Angus Beef Short Ribs</div><div class="separator" style="clear: both; text-align: center;"><em>celeriac-horseradish puree, glazed baby carrots, pearl onions, natural jus, gremolata</em></div><ol><li><br />
<div class="separator" style="clear: both; text-align: left;">Seghesio Zinfandel, "Old Vine," 2007, Sonoma County</div></li>
<li><br />
<div class="separator" style="clear: both; text-align: left;">Grgich Hills Chardonnay, 2006, Napa Valley</div></li>
<li>Merry Edwards Pinot Noir, 2007, Russian River Valley</li>
</ol>Upon scanning this list, you might be surprised to see a white wine in the middle. But, this heavily oaked Chardonnay actually held up quite well and created a nice acidic balance with the fattiness of the short ribs. It's ability to pair well with the accompaniments of the dish makes it a great choice for the "White's Only" wine drinker at your table. The full-bodied Zinfandel won hand's down while the food-friendly Pinot was just too overmatched to pair well with the richness of this plate.<br />
<ol><div align="center"><a href="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S2dUyoXl51I/AAAAAAAADY4/ODfkeP-ITgo/s1600-h/IMG_1231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://1.bp.blogspot.com/_BQ8jhbmzXZo/S2dUyoXl51I/AAAAAAAADY4/ODfkeP-ITgo/s320/IMG_1231.JPG" /></a></div><div align="center">Dessert Course: Molten Chocolate Lava Cake</div><div align="center"><em>vanilla bean ice cream</em></div></ol><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S2dU-z6S7lI/AAAAAAAADZA/X1FrcJWiv_M/s1600-h/IMG_1228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="http://3.bp.blogspot.com/_BQ8jhbmzXZo/S2dU-z6S7lI/AAAAAAAADZA/X1FrcJWiv_M/s320/IMG_1228.JPG" /></a></div><ol><li><br />
<div class="separator" style="clear: both; text-align: left;">Blandy's 10 Year Rich Malmsey, Madeira</div></li>
<li><br />
<div class="separator" style="clear: both; text-align: left;">Ojai "Roll Ranch", Viognier Ice Wine, 2006, California</div></li>
<li><br />
<div class="separator" style="clear: both; text-align: left;">Rombauer Cabernet Sauvignon, 2006, Napa Valley</div></li>
</ol>Everybody loves dessert, but this might be one of the hardest courses to pair with wine. Our past experience educated us on the fact that "the wine should always be sweeter than the dessert!" This is a hard thing to accomplish when you are talking about ice cream and cake. By far the sweetest wine in the lineup was the Ice Wine, but its honey-syrup replicating flavor was somewhat contrasting with the sugar and cocoa flavors of the food. Once again, the "Cabernet and Chocolate Theory" was debunked as the Cab turned into a tannic bomb as the sweetness of the dessert ripped apart its fruity body and left it reaching out for help wherever it could (sorry for the wine geek personification). The Cab's rightful place is with the previous braised short ribs course, where it likely would have taken top-pairing of the day. The top ranked chocolate cake pairing went to the Madeira, but not with high acclaim. This wine shared too much of its chard oakky and raisiny-tobacco flavors when it interacted with the dessert. But, it did accentuate the chocolate within the chocolate cake, and in my book, that is a winner every time. Maybe we can find another bottle of that Chateau Siglas Rabaud 1973, Sauternes and see how it pairs with the cake.......................Scott Walnoferhttp://www.blogger.com/profile/02109000735141533375noreply@blogger.com0