Santa on a Break

  I happened to see Santa having breakfast on Main Street in Disneyland a couple weeks before Christmas.  I guess even he needs a little rest time before the 24th.  What a great find!

Volunteering at the California State Fair Wine Competition – 2009

THE CHAMPAGNE TEAM - Norma, Alice, Glenn, Me and Jerry

This year, I had the honor of being the Captain of the Champagne Squad at the California State Fair wine Competition.  This is perhaps the most prestigious of the wine competitions in California.  To enter, the wines must come from California.  This year there were over 2600 wines entered from almost 600 wineries.  The prize?  The coveted “Double Gold” (where every judge on the panel rates the wine a gold), the “Gold” medal, the “Silver” medal and the “Bronze” medal.  Judges come from all over the wine spectrum; from wine makers, to winery owners, to writers, to restaurant owners, etc.  All judges must demonstrate the sensitive taste palate necessary to discern the subtle characteristics of the wine maker’s efforts.  Judges are subjected to intense tasting over a three day period starting around 9:00 every morning and finishing in the early afternoon.  This is quite an undertaking with around three volunteers for every judge.  I was particularly impressed with the dynamic nature of the volunteer team.  Although they only work together this one time every year, they come together to make a seamless event.  There are volunteers that can claim to have been involved with this event for over twenty years.  Makes me feel young with only three years under my belt.  I have made many friends over these three years and have reacquainted with old friends.  One of the judges was one of my college professors at UC Davis in the late seventies, one I work with every year at the ZAP conference in San Francisco and two were friends from the Society of Wine Educators.  It’s amazing how small our world really is.  In any case, this year I was able to direct the Champagne Squad, with the responsibility to pour the right Sparkling Wine ( as is now referred) at the right time and the right way to show the beverage at it’s finest.  This is the only squad to perform “live pours” for the judges.  A live pour is where the wine is poured directly in front of the judge.  All other wines are poured in a separate room from the judges and then delivered.  Champagne is different because the carbonation and cooler serving temperatures are critical to the flavor profiles.  All in all, a great experience.  Not only to be involved in such a great event, but to be associated with such a highly talented volunteer team.  Life is just a great place to be!

Desert in Bloom – Anza-Borrego

Vivid colors from the desert

Hard to find Ghost Flowers

The Ocotillo's vivid color

We had never been to Anza-Borrego and the spring bloom seemed like the right time.  Wow, we happened to pick one of the best years out of the last five to make our trip and what an experience it was.  Anza-Borrego is the largest of the California State Parks, covering over 600,000 acres  and continues to grow.  It is west of the Salton Sea and is best to visit anytime but the summer where temperatures can reach in the 120’s+.  The park is named after Spanish explorer Juan Bautista de Anza and the Spanish name borrego, or bighorn sheep.   For those of you who have never seen the desert in spring, it is quite a sight.  The normally dry and brown desert explodes with a carpet of colorful flowers.  In some areas the bloom is as far as the eye can see.  Reds, yellows, purples and white flowers cover the expanse.  This year, the northern side of the park was in bloom with little to be seen in the southern portion.  Mary and I could not take enough pictures.  This is a photo rich area that is only around for a few weeks each year and then returns to the stark, harsh environment we so commonly associate with the desert.  In one canyon, the Ghost flowers could be seen.  They were limited to one patch on one hillside (at least where we could drive).    I have included a picture above.  Surprisingly, the weather this time of year, March, is very comfortable but a little warm.  Be sure to bring water.   Of particular interst is that it is not just the flowers that can catch you eye.  While taking pictures, Mary thought she saw a Humming Bird and snaped this picture before she realized it was just a moth.  When we got home and opened the image, we found it was a fabulous shot of a Humming Bird Moth feeding on a desert flower.  What a great eye she has and what a great picture she took.  Her new Nikon D90 helped a little.  Enjoy!

A Night at Hearst Castle

Most of you have been to Hearst Castle and know of  the grandeur Hearst gave to the family camping grounds.  Not too many know about the evening tours.  Some time ago, the lights were restored to the grounds and a tour established to give you the feel of what it was like to attend the evening festivities.  Although Hearst wanted his guests to have all possible distractions during the day,  the payback was that they had to attend the dinner party every night.  This consisted of dressing to the max and beginning the evening in the main room at 7 PM.  After socializing and  allegedly alcohol stingy drinks( beer was OK as is) , the party moved to the dinning hall for dinner.  After dinner, some more games and socializing, the formal scripted part of the evening would assemble in the movie theatre.  Once the movies were done, Hearst would retire for the evening (usually to do a few hours of work) and the guests had the run of the place.  The tour is set to give you the feeling of the evening.  Docents, dressed as they did in the period, are along the tour route and the tour guides are a little more abstract about the history and ongoings during this time.  During the holidays, they decorate the castle as Hearst did.  He was very big on Christmas and it shows.  The tour also takes you for a walk along the gardens at night. There the ambiance of the lights, the quietness and the beauty of a star filled night take you back to what it must have been like.  A walk through the kitchen gives you a feel for the level of entertaining that occurred regularly.  Even before you get there you begin to travel back in time while driving up highway 1.  The area is pitch black except for the glow of the light on the hill and the outline of the castle waiting for you.  Now I know why it was on the map for mariners.  This is a must tour for those who have been to Hearst Castle and have seen at least one day tour.  The night tour is entirely different and gives a very realistic feel for this magical place.  Check it out at the Hearst website.

Greek Wines on a come back

The Greeks were one of the first to commerically export wines around the civilized world.  However, history was not kind to the Greek wine makers with occupations from civilizations not favorable to the art of wine making.  It was not until the 1960’s that the art returned to this ancient country.  Embracing the uniqueness of the land and weather, this new generation has reacquainted with the historic Greek vines such as Moschofilero, Roditis, Asyrtiko, Agiorgitiko, Xinomavro, Kotsifali and Mandilaria as well as adding more internationally recognized vines such as Cabernet Sauvignon, Merlot, Sauvignon Blanc, Chardonnay and even Semillon.  On Sunday, I had the opportunity to attend a food and wine pairng of Greek wines by Tom Martin.  Tom gives an excellent history and accounting of these historic wines and brings you up-to-date with some excellent wines.  If you can find one of his seminars, it is worth attending.  Greek wines are characteristically high acid and low fruit making them excellent for food pairing.  Initially, white wines dominated with 65% of the production but now there is a rough 50/50 split with the reds.  My own personal favorite?  I have discovered Agiorgitiko.  This is perhaps the Beaujolais of the Greek red wines.   Mild, low fruit, easy to drink, mild tannin, just a great wine to drink with mild to low intensity foods.  If you have not experienced Greek wines due to their rightly deserved history, then now is the time to give them a new chance.  You will be surprised.  They have come that far and are worthy of sharing a meal with you…OPAH!

The Monarch Butterflys of Pismo Beach

Mary finally convinced me to go see the butterfly grove in Pismo Beach.  What a great place!   The Monarch’s winter here from their summer sites in the Sierra’s.  Tens of thousands of these Monarchs winter in this grove.  These butterflies live up to six months while wintering but the rest of the year they survive only weeks.  This means that the ones who spend the winter are not the ones who leave to return to the summer sites and the ones who arrive at the summer sites are not the ones who come back to Pismo.  Yet, somehow the descendants find their way back.  Absolutely fascinating.  The grove is easy to find and the tour is short.  But, it is something to add to your list of things to do if you have never been there.  Great information is available at the Pismo Grove Website.  I was pleasently surprised and had a good time.

Santa Ana Canyon Fires – Saturday Update

Here is an update of what was going on Saturday.  One relative had to evacuate and two others had the cars packed as the fires forced evacuations in the next neighborhood.  Luckily, no one was hurt and all their homes were untouched.  Makes you believe in the value of Luck….and maybe a guardian angel….

Munch’s trip to Disneyland on Dad’s Birthday

Just a cute Munchkin

A new friend has started joining us on our journey’s.  Her name is Munch and she is special for two reasons.  First,  our daughter’s favorite animal is an Okapi.  She saw one at the SD Animal Park and it just so happens our new travel friend is an Okapi.  Second, when Kim was a toddler, her Grandma Waldau once affectionately called her a “munchkin” .  It stuck and became her nickname.  In her early teens, she said she was too old to be called Munchkin, but after some thought said I could still call her “Munch” if I wanted.  Well, many years later and here we are…a stuffed Okapi called Munch who travels with us on our special trips.  Enjoy Munch’s journeys……

Credit for this idea came from a friend’s blog, Scent Weakly, Check it out.

Wine and food dinner, Laguna Culinary Arts & Tablas Creek Winery

The menu for the night

Our good friends, Jeff and Annette are BIG fans of the Tablas Creek Winery.  In addition, Jeff and I have taken a few culinary classes at  Laguna Culinary Arts.  So, when he saw that the they were going to have a food and wine pairing dinner featuring the culinary skills of Laguna’s Executive Chef Laurent Brazler and the fine wines of Tablas Creek, Jeff just had to go.  To top it off, since it was my birthday weekend, he made it a gift.  So, on Saturday, Jeff, Annette, Mary and I went off for what turned out to be a memorable wine and food pairing.  The Culinary Arts kitchen is located in the beautiful Laguna Canyon.  The national sales manager, Tommy, from Tablas Creek was there to greet and educate us on the wines of the evening.  The executive chef Laurent spoke to us between every course making our mouths water in anticipation.  This had to be be one of the best food and wine parings we have ever attended.  The food from Chef Laurent was well constructed.  His delicate sauces accented the main element of each dish yet allowed to taste of that main element to come through.  It is a special form of cooking that is hard to achieve.  The pairing with Tablas Creek’s Rhone style wines was done such that both the wines and food shown well.  Although all the dishes were well received and wonderful, most of us kept talking about the Black Mussel soup.  A great creamed puree that was both delicate and flavorful at the same time.  In all fairness however, all the courses and pairing were favorites to someone that night.  The wines were typical of Tablas Creek, well developed and even though young, paired well and gave a glimpse to how great they will be in a few years after some more aging.  These wines are noted for aging well for years.  We all walked away from the evening very impressed and are committed to checking out the next offering.  Chef Laurent gave us a magnificent dinner worthy of any fine restaurant and developed the dishes to take the most advantage of the high quality Tablas Creek Wines.  We are even bigger fans of both now than before the event.  What a great birthday present. 

A walk in Irvine Park

Irvine Park - View across the lake

Irvine Park is the gem of Orange County parks.  It is nestled in the hills in east Orange and was part of the Rancho Lomas de Santiago.  It was ultimately acquired by Jame Irvine and eventually deeded to the county with the stipulation that the 160 acre Oak grove portion should be kept “as natural looking as possible”.  The park is now around 500 acres and somehow has been able to keep that rustic, rural feel when other county parks have succumbed to the sterile, concrete modern look.  In some areas of this park, you can’t help but imagine what it was like back in the last 1800’s when it was a personal picnic ground for James Irvine.  Over last couple years, my wife and I have developed the habit of taking a morning walk on weekends.  There are many articles and reports that well document the benefits of  physical exercise of this type.  However, we have also discovered the mental and marital advantages of walking with the proper surroundings.  We have found a walk around Irvine park to be one our favorites.  First of all, one of the perks is that it gets us up and out of bed early on a Saturday or Sunday morning.  We can often be found at the park as early as 7 to 8 AM.  That’s an accomplishment for us.  Likewise, the morning finds the park quiet with the peacocks actively feeding and a few other early risers grooming their horses at the stalls on site.  Occasionally, you can see and hear the wild parrots in the trees.  The oak grove is still there in the natural portion of the park and while walking through it,  one begins to image what the area was like back around 1870.  A walk around the park takes about an hour and the loop covers the entire park.  Mary and I have also discovered that without the distractions of phone, radio or TV we are free to relax and talk a lot.  We probably talk longer,about more things and make more plans during our walks than any other time.  And, by the time we finish, its time for breakfast…..Which is another story.  So, get up early, grab your spouse (or significant other) go to your favorite place to walk, enjoy the sights, listen to nature, watch life in general and have a great deep talk with the one you love.  And, Oh,by the way, get some exercise at the same time…..

Tuna a la Nick Saturday Night

Seared Tuna with marinated cucumber salad and couscous

While Mary and I were shopping Saturday afternoon, a nice selection of Tuna steaks caught Mary’s eye and she immediately new what she wanted for dinner.  My challenge now was to figure our how I wanted to prepare the tuna and then build a dinner around the main course.  I traveled to my local grocery store for provisions to match the expectations and decided on a sesame pepper encrusted seared Tuna topped with a garlic- shallot-soy reduction, accompanied with a cucumber salad marinated in rice vinegar, basil and salt.  As a starch, I added a seasoned couscous.  The recipe follows:

Salad:  remove the skin from a cucumber and then, using a peeler, cut long strips down to the seeds.  Collect the strips in a medium bowl adding a 1/4 cup rice wine vinegar, two teaspoons basil and a pinch of salt.  Stir and place in the refrigerator.

Couscous:  Saute a chopped clove of garlic and a chopped shallot in olive oil.  In a medium pan, boil 1 cup of water.  When the water boils, add the garlic-onion mixture, a pinch of salt, about 1/2 teaspon olive oil with a cup of couscous.  Stir, cover and remove from the heat.  Allow to set for at least 5 minutes.

Tuna:  Now the main course.  Rub the steaks with olive oil and then season liberally with sesame seeds and fresh ground pepper.  Place the steaks in a hot saute pan with olive oil that is just smoking over a medium-high heat.  Cook on one side for about 2 minutes and turn and cook for another two minutes or until the middle is warm, (not cooked).  Remove the Tuna to a warming oven.  Add chopped garlic and shallots to the pan and saute.  Deglaze with dry white wine and then add soy sauce for volume.  Slice the Tuna against the grain of the meat and plate.  Drizzle the pan sauce then add the salad and couscous.

Overall:  Wow, what a meal.  The Tuna was flavorful with an accent of the seasonings complemented by a nice contribution of the tart cucumber salad and the mediterranean influence of the couscous.  Served with a nice Foley Chardonnay and we had a meal worthy of a night out.  This is a very quick meal requiring minimal cooking.  The prep takes the longest and that is just to chop a few items.  Very impressive for guests.  As a variation, try pan searing the tuna for only about 1 minute on each side and then move to a hot outdoor grill and finish.  The heat of an open fire will add a toasting to the meat and the added grill marks always looks good on the plate.  Enjoy!

Here is a classic – words that worked – Orson Welles

 

If you remember this you’ve been around.  but it is still a classic and well done.

Wine and Food Pairing Dinner – A Benefit Function for CHOC

Jeff and Nick presenting the offerings for the evening

A few years ago, Jeff, Annette, Mary and I got together to see if we could find something to donate to a fund raiser for our local high school grad night.  After looking at a few ideas, we came across the concept of combining Jeff’s great cooking skills with my interest in wine.  Mary and Annette would take care of the place settings, decorations and literature. Soon, we had put together a complete Wine and Food Pairing Dinner for ten people.  All the highest bidder had to do was supply the house, dining room table, kitchen and the ten guests.  We would bring everything else and leave the home the way we found it.  The dinner was an instant success and we have done a few of them now with each one earning more than the other.  They were all great income sources for the high school grad night.  As it turns out, one of our previous winners, Valerye, who has been helping raise funds for CHOC Hosptial for many years,  approached us about offering one of our dinners for an upcoming auction.  For such a noble cause, we all agreed and the wine and food pairing dinner was auctioned off at a record $1600 (the highest one sold as yet).  This brings us to Saturday night, 10/25.  With the invaluable help of our mutual great friends Bob and Edie, we all traveled to Lido Isle to deliver our dinner.  Kathy and Eric were the hosts who offered their lovely home on the island.  Jeff, Annette, Mary and I had met a couple weeks earlier to decide the wines needed and what foods we needed to do the pairing effects we were trying to achieve. 

The wine and food for the night

 As usual, Jeff’s culinary skills shown brightly and the food was absolutely perfect to show the wines at their best, helping to teach the lessons.  His recipes can be found here at Jeff’s Website.  I have also included a copy of the menu we gave out at the dinner so you can see the food and wine that was offered.  Our ten guests were absolutely perfect for this type of wine class.  They were open to the experience, open to trying new things, wanted to learn about wine and were just a delight to have a dinner with. They were all good, positive people who love life and enjoy an opportunity to learn in a positive, fun setting.  They were qiuck learners and soon had caught on to the impact of food on wine acid balance, the impact of sweetness, spice, tannin, salt and even texture.  They soon picked up on how to bridge red wines into traditionally white wine dishes with the creative use of salt and good saucing.  There was even the great joy of exposing some people to wines they had never considered before.   We even were able to show how a “rip your face off Cabernet Sauvignon” is a delightful accompaniment with a delicious bittersweet chocolate cake.  The shock value was worth the evening.  Our great friends, Bob and Edie were invaluable in helping us set up and support during the event.  They even donated some of their instructive Wine Puzzle books (which Edie wrote and autographed) and some of their all wood puzzles from their website, Wine Treasures.  Please check them out.  Afterwards our guests asked if we would offer our Wine and Food Pairing Dinner at another fund raiser for CHOC.  We gladly accepted the opportunity to help such a great cause.  In our debriefing, we all agreed that this was the best dinner we have yet put on, not only from the great way Jeff’s food paired with the wines, but so much so because our fantastic guests were so participative and throughly let themselves enjoy the experience.  We were able to get our lessons across, exposed some people to new wines, showed some how to better match food and wine and finally, walked away with some new friends.  Life is just a good place to be!

Ron Howard’s Call For Obama With Andy Griffith And Henry Winkler

This is just too funny

more about “Ron Howard’s Call For Obama With Andy…“, posted with vodpod

 

Day 3 of our Journey to Yosemite

Good Friends, good wine, the meadow in front of El Capitan…does it get any better?

Day 3 started with a walk across to the south side of the valley to see the Yosemite Chapel.  The Chapel dates back to the early days when the village was in this area.  It is a nice quaint place but somehow one has to wonder why build a chapel inside what is already a chapel (Yosemite valley) anyway?  From here we wandered back across to the north side to shop at the village.  Bought a few things.  Finally, we ended up in the meadow in front of El Capitan waiting for our friends Jeff and Annette.  When they made it up here, we enjoyed a bottle of Claiborne & Churchill Gewurztraminer, nuts, olives, jerky and cheese over some great conversation and atmosphere.  I mean, how do you beat sitting with good friends in Yosemite valley?  Once we ran out of wine, it was time to go back to the lodge to dress for dinner.   We had reservations for the Ahwahnee dinning room at 6:30.  I mentioned to the staff that our friends had never been here so they kindly sat us in the alcove.  This is a special place up front near the floor to ceiling windows.  A very special area to eat for special friends.  Our servers, Marty and Rose, made the evening that much more special with their friendly and entertaining attention.  They play off each other very well.  Jeff and I enjoyed the braised meat entre while Mary and Annette split the Filet Mignon.  Jeff and I both brought delicious wines from Claiborne & Churchill and Tablas Creek.  The evening finished with a recommended Boysenberry pie and a cheese plate.  This was a special evening to share with great friends in a special place.  Pricey? You bet ya…..worth it?….definately.    On to day 4………………..