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December 17-22, 2008
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| Monday, December 22, 2008 permalink I checked out Heidi’s site for holiday treat inspiration and her sister’s toasted pecan toffee recipe caught my eye tooth with its promise of crunchy nuttiness which was delivered in this caramelized cohesion.
Our only addition to this slab of buttery, brittle deliciousness was a shower of Maldon salt (before the chocolate set):
... for a wave of salinity with the sweetness.
From our Bunrab email, Chilebrown writes about yesterday’s meat:
If you ever get a chance, you should visit Angelo's other store on Adobe Rd. in Petaluma. You might get a chance to meet Angelo himself. He is a larger than life character. Be sure to order a ham or peppered bacon. By the way, Beef Bacon is just wrong. Chilebrown
We have to agree on your beef with the bacoff. To think of cow-tortion portions as regulation rashers is prime evil. Once we cured ourselves of this mentality and the smoke had cleared, we were able to enjoy these stripped down, imporcine-ators as a sort of re-hydrated jerky snack. -G
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| Sunday, December 21, 2008 permalink Sure it targets tourists, but we couldn’t resist pulling over at the cow statue to get some peppered jerky:
... at Angelo’s:
... on our mid-day trip back to the cyberhutch. This survivalist's snack never fails to command canine contortions of the cabeza to gnaw off a chewy chunk of preserved protein. While we were at it, we also picked up other meaty goods including this beef bacon:
... which we fried up for dinner:
These cow strips weren’t “bacony” but instead tasted jerky-like with a crisp, fatty edge. Our guess is that they are for the kosher crowd when they want to indulge in a beef-L-T.
Just a few days left... Got a tenner? Yes? Then it’s time to pitch in for some hungry kids. You’ll have a chance to win three fantastic cookbooks from Ten Speed Press by entering prize code UW31.
Check out the list of goods at chezpim.com and go to this website to fork over so that others can have something over their fork. -G
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| Saturday, December 20, 2008 permalink We burned off Maldon salt sprinkled rolls spread with buerre d’Isigny with a hike on the Meadowood Resort trail.
Even though you don’t need to leave the radiant heat of the guest room floors to commune with nature, pampering was still apparent on this 4.5 mile loop around the property with hydration stations placed strategically along this wildlife walk.
We reloaded our carbos with a nearby lunch at Cindy’s Backstreet Kitchen:
... where they serve bread made by Acme:
... using Cindy’s recipe. Our salad ($11.95):
... was served with panko coated, deep fried, gorgonzola, walnut, date and bacon croquettes.These aggressively flavored ping pong balls were hit with a honey mustard vinaigrette over a net of frisee and spinach. A slaw of red pepper and jicama added auxilary crunch to the crispy coating of the deep fried rock cod in a tasty fish sandwich ($10.95):
The fries had starchy bellies and crisp shells just the way we like them. The Chinatown duck burger ($11.95):
... was covered with a cloud of shitake mushrooms and detonated with a Chinese mustard sauce. This daffy take on beef fit the bill and came with a flock of those neat frites. We went from the back street to the Main Street in St. Helena with the original outlets of Model Bakery and Taylor’s Automatic Refresher as well as boutiquey-action for window or IRL shopping. It is especially nice to get away from the seasonal shopping maul scene at this nearby getaway. The Meadowood Resort delivers in all departments, there are guests who are more focussed on golf and spa treatments, but our attention and appreciation went to the chefs, vintners, staff and Rom-melier Toulon. It also doesn’t hurt that they have luxurious rooms with fireplaces when it’s cold outside.
Meadowood Napa Valley Cindy’s Backstreet Kitchen
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| Friday, December 19, 2008 permalink The Restaurant at Meadowood Napa Valley’s Twelve Days of Christmas event is in full swing and this evening chef Joachim Splichal of the Patina Restaurant Group created an amazing meal.
Tor Kenward Family wines accompanied this German feast of leek wrapped veal aspic with sweetbreads and black chantrelles:
...perfectly poached river char with pearl barley and a chive veloute:
...truffled, braised oxtail wrapped in caul fat over potato puree:
...venison with red cabbage and potato dumplings with juniper berry sauce:
...and a gingerbread mousse with poached pear:
...and almond-gingerbread cookies with mignardises. These dishes were savored alongside Tor Kenward’s extraordinary chardonnays, his 2006 Cuvee Cooper Grenache, and his To-Kalon Vineyard 2005 Cab:
It is no surprise that his botrytized sauvignon blanc/semillion is nobel due to Roger Harrison’s molding of this (“Tor”-spelled-backwards) “noble rot” 2006 Sonoma County bee-utiful beverage. Every wine was an expression or Tor-rior and each dish an expressionism of German culinary art.
There are still a few days of Christmas left to enjoy this series of chef and vintner collaborations which culminate on the 24th with a meal prepared by Meadowood chef Christopher Kostow with John Conover’s wines. Not only does this series sate all hints of hedonism, the proceeds benefit Share our Strength, an organization that feeds America’s hungry children.
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| Thursday, December 18, 2008 permalink You may already be familiar with the annual Menu for Hope event spearheaded by Pim and supported by food bloggers around the world. Last year, over $90k was raised for the UN World Food Program.
Ten Speed Press has supported Menu for Hope in past fundraising drives to help feed hungry children through this event and this year is no different. They have generously assembled a trio of cookbooks which will ship to one US address of the winner’s choosing. Here are the titles for prize UW31:
Every time we’ve made David Lebovitz’s recipe for Rocky Road from his Great Book of Chocolate our friends go nuts for this as-faultless, good intentioned, palate pavement. Great recipes, tips and demystification await the lucky pod person who peruses these pages. A16 Food + Wine could just as easily be called “A16 Wine + Food”. Don’t get me wrong, I love the recipes in this Campanian piece to Nate Appleman’s Chestnut Street eatery, but Shelley Lindgren writes wonderfully about her wine-ding road to crushing realizations in a voice that speaks to both those in the fast and slow lanes. Cindy Pawlcyn has been around the block two times. She has proven herself a pioneer at various ventures from her recent Backstreet Kitchen to Mustards where she spiced up the Napa Valley in the eighties. To purchase a raffle ticket for this Ten Speed triple threat specify prize “UW31” in the “personal message” section of your donation.
-G
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| Wednesday, December 17, 2008 permalink Got Milk? The City Hall Victory Garden is gone, but there was victory and a Jardins at City Hall today to judge what was cooking in the offices of SF Supervisors.
Chef Traci de Jardins, KGO host, Gene Burns and political blogger, Sweet Melissa made up the confectionary caucus who chose the most creative:
...and most festive:
... while a pumpkin cheesecake won for most delicious:
Word has it that the No on 8 entry:
... featured a trans-gingered couple and it is also alleged that Supervisor Chris Daly is an exceptional baker but all of today’s entries came from Supervisor staffers at this annual heated competition. It’s reassuring to see that those in the halls of political power can reach across the shopping aisle and whip up a measured response to holiday cheer.
Mark your Calendar Meadowood Napa Valley’s Twelve Days of Christmas event is not only a series of holiday feasts prepared by top notch chefs and vintners, it is a benefit for Share our Strength , an organization that feeds America’s hungry children. Each night features a different chef and winemaker in this festive culinary escape to wine country. Take a look to find your favorite chef/vintner line up and call 800.458.8080 for reservations.
Don’t forget that Thursday, December 18th, you can Dine Out Against Hunger at Magnolia, Range, SPQR and other SF participating restaurants that are donating 10% of the evening’s receipts to the San Francisco Food Bank.
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2008 by BunRabCo. All rights reserved.
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