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wine

Travels

Guide to Tomales Bay

February 2, 2015

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It’s been 3 years in the making – a day trip to Tomales Bay.

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A couple weekends ago, I excitedly checked it off my bucket list (with the help of my sister) and wanted to share our agenda, so you too can get in on the fun!

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First stop? Point Reyes Station.

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This is an adorable town with some fun stops to make before heading to Tomales Bay.

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After the drive we needed to grab a bite, so we made our way to The Station House Cafe to enjoy a leisurely brunch in their garden patio.  If you are in the area be sure to try their Cobb salad and macaroni and cheese.

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We popped into a few shops — including Flower Power, an adorable home goods store meets flower shop, then headed to Toby’s to grab some honey,  stone fruit and any other fun picnic items you need for what is sure to be an amazing day.

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 But save the wine and cheese purchases for  Cowgirl Creamery, where they not only had an amazing to-go counter to order yummy sandwiches, but make all their cheese in-house (be sure to grab the Mt. Tam) and have a great assortment of jams (including Blue Chair).

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Next, make your way up to Hog Oyster (no not this one), and snagged a seat at their great waterfront picnic area.  Be sure to grab some oysters to enjoy with your amazing picnic spread (and don’t forget to try their bread – it was described to me as “best in the land”).

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We ordered both the BBQ oysters and raw oysters… and both were nothing short of amazing. Also it’s worth checking out to understand the seating process – long story short if you want to shuck your own oysters you need to make a reservation months in advance to score a table.  Otherwise you can bring your own wine/beer, food and wait in line to order shucked oysters (and an assortment of charcuterie, cheese plates, salads, etc. if you don’t want to pack a picnic) and sit on the upper deck.

Tomales Bay

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Seating is limited, but the great part is, depending on your group size, you can be sat with other parties – which in our case ended up being one of the best parts of our day! Making new friends over oysters? Yes please.

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The hardest part about planning this trip was trying to pick which oyster spot to go to.  But why choose? Go to as many as you can!  Sadly (not really), we were too obsessed with Hog Oyster to get back in the car and continue down the “Oyster Trail” – but there are great spots like Tomales Bay Oysters and the Marshall Store for more eats and stunning views.

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Tomales Bay

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Depending on your schedule and aptitude for eating a lot of oysters, this day can be as long (or short) as you’d like.  But make sure to bring a fun friend (or 2), cozy layers, and some portable wine glasses. Also be aware most places open at 11am, and close at 5pm – so don’t get too late of a start!

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Here were some more highlights:

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Tomales Bay

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Tomales Bay 2

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Until next time Tomales Bay!

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Tasty

Slow-Roasted Chipotle Salmon with Pineapple Cilantro Rice

June 9, 2014

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One of my favorite parts about getting older is seeing how my sisters and I have applied what my parents have taught us.   Growing up, family dinners were a nightly occurrence, and thus cooking has always been a big part of my (and my sisters) life.  I love that Taylor can open the fridge and put together a 5 star meal that not only is tasty but manages ONLY to be made with healthy ingredients… and then there is Kendall.  As you may have seen on her Instagram, is the queen of presentation and delicious meals. When she posted this picture last summer, I knew I needed to try this next time she was in a cooking mood.  Luckily for me, she was a couple weeks ago and whipped up this amazing dish – which I proceeded to document for next time I’m up to tackle this recipe.

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*Mind you, she whipped this up after a long day of pool and sun… and all under an hour!  Everyone at the table couldn’t stop raving about it!  Also for those that don’t LOVE salmon, we made a couple servings with boneless, skinless chicken breasts, and it was just as big of a hit.

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Party

Wine Walk Recap

April 28, 2014

Our town does a great job of hosting fun events throughout the year (Dancin’ on the Ave, Founder’s Day Parade, Farmer’s Markets, trick-or-treating, etc.), and the spring season really kicks off some fun festivities.  First on the list? Spring Wine Walk!

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Events like this are perfect, because J and I can host for an hour or two on the front end, everyone walks downtown and then can finish the night with some pizza (the perks of living around the corner from Pizza My Heart!) back at our house.

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Like all things in life practice makes perfect, and while my entertaining is FAR from perfect, I’m finally getting the hang of putting together a menu that can be created in a couple hours and required minimal set-up/clean-up.  Here was our menu:

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Spring Wine Walk 

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To Do List

Night Before

  • Prep cabbage for salad
  • Make salad dressing
  • Make fruit skewers

Morning Of

  • Make cantaloupe salad (2 1/2 hours before) – refrigerate until ready to serve
  • Make cucumber wheels (2 hours before) – refrigerate until ready to serve
  • Make brie bites (1.5 hours before) – refrigerate until ready to serve
  • Take out sausages (1 hours before) – don’t cook yet
  • Make ham & cheese puffs (1 hour before) – don’t bake yet
  • Toss salad and serve in individual cups (20 minutes before)
  • Put ham & cheese puffs into oven (15 minutes before)
  • Grill sausages (10 minutes before)
  • Put refrigerated items out
  • Have hot food ready (and warm) when guests arrive
  • Party on!

Proscuitto Salad

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The event downtown was from 2-6pm, so I just wanted to do some appetizers to tide everyone over for the afternoon (our party started at 1pm).  Because I hate cold appetizers (that are supposed to be hot), I tried to have a lot of options that were cold, and then have a handful of warm appetizers I could prepare closer to the party time.  The ratio make prep work so much easier and I will definitely be re-creating this menu for another event soon… definitely recommend giving it a try for any of your summer parties!

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Party

La Rusticana d’Orsa Cooking Class

April 14, 2014

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I was so lucky to be invited to attend a cooking class at La Rusticana d’Orsa a couple of weeks ago (thank you Patti).  La Rusticana is a gorgeous estate in the heart of the Santa Cruz Mountains, which transports you to an Italian countryside. They have left no detail untouched – beautiful roses, Italian Cypresses, lily pounds, sculpture gardens… it is very hard to believe that this Tuscan inspired villa is a quick drive to Downtown San Jose.

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The owners have opened up their property for art lessons, cooking classes, etc. and I was lucky enough to snag a coveted spot with Italian trained chef – Franca.  She is the sweetest lady and put together an amazing menu of Italian Easter dishes.

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There were 21 of us, and each couple (and myself) picked a dish to be in charge of… I went with dessert, naturally. We spent the evening cooking, drinking wine, enjoying the grounds and making new friends.  It was an amazing group of people, and it was nice to go out of my comfort zone and try something new!

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La Rusticana also bottles their own blend of Cabernet Sauvignon and Merlot grapes, and has some magnificent vineyards on the premise.

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Here was our menu (didn’t realize this was ALL IN ITALIAN until just now…. sorry!):

  • Bocconcini al Caprino
  • Crespelle di Prosciutto Cotto e Funghi
  • Pizza Rustica
  • Arrosto di Agnello con Salsa all’Aglio
  • Farro Salad
  • Grilled Corn and String Bean Salad
  • Peperoni Arlecchino
  • Frittata di Carciofi e Patate
  • Ginger-Orange Strawberry Shortcake

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Not only were we able to use their beautiful kitchen but also cooked some of our meal on their massive outdoor grill (thank goodness I was not in charge of the lamb).

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Here was the recipe I was in charge of:

Ginger-Orange Strawberry Shortcakes

  • 4 cups flour
  • 4 Tblsp crystallized ginger, minced
  • 3 tsp fresh ginger, grated
  • 2 Tblsp baking powder
  • 2 Tblsp sugar
  • 2 Tblsp orange zest
  • 1 tsp salt
  • 1 stick unsalted butter, chilled, cubed
  • 1 2/3 cups whipping cream, chilled
  • 1 egg, beaten with 1 Tblsp water

Filling: 

  • 3 baskets strawberries, hulled and sliced
  • 4 Tblsp orange juice
  • 2/3 cup sugar
  • 2 cups whipping cream, well chilled
  • 2 Tblsp Grand Marnier
  • 2 Tblsp powdered sugar

For the shortcakes: 

  1. Mix first 7 ingredients in a bowl.
  2. Rub in the butter until mixture resembles course bread crumbs.
  3. Add in the cream, stir with a fork just until clumps form. (DO NOT overwork dough)
  4. Gather dough into a ball and wrap in plastic wrap. Chill 1 hour.
  5. Preheat oven to 350.
  6. Line baking sheet with parchment.
  7. Gently roll out dough on a floured surface and gently pat dough to about 1/4 inch thickness.
  8. Using a 3 inch cookie cutter, cut out rounds. Reroll scraps and cut additional rounds.
  9. Place on baking sheets and brush with beaten egg wash.
  10. Bake for 30 minutes until golden. Cool on rack.

For the filling: 

  1. In a large bowl, combine the strawberries, orange juice and sugar.
  2. Stir and refrigerate until ready to use.
  3. Whip the heavy cream with powdered sugar and Grand Marnier to soft peaks.

For serving: 

  1. Cut shortcakes in half.
  2. Top bottom half with sliced strawberries and some of their juice.
  3. Spoon whipped cream over the strawberries and cover with shortcake top.
  4. Dust with powdered sugar.

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I can’t wait to go back! For more information on La Rusticana d’Orsa – click here.