Daily Olive: February 2006

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The Napa Valley Mustard Festival

Can't make it to Mardi Gras this year? Don't fret; another festival is happening right now in California wine country. The Napa Valley Mustard Festival is in its 13th season and runs through April 1. The non-profit event celebrates the wine and more importantly - the mustard - that blooms on Napa Valley's vineyards and hillsides this time of year. It really is quite a beautiful time to visit the region.

For more information, visit the Napa Valley Mustard Festival website.

February 28, 2006 in Food & Wine Country Travel, Gourmet Food Events | Permalink | Comments (0)

Wine and Cheese: A Fondue Oscar Party

Every year people gather to observe an American celebration: The Oscars. This year, instead of the usual appetizers, may we suggest something a lot more fun and delicious: melted cheese, followed by melted chocolate? The tradition of dunking cubed bread into melted cheese (a.k.a fondue) is a perfect way to gather around the couch to watch all those fabulous people thank each other for being fabulous. And they look fabulous. Probably didn’t eat melted cheese before the show. Unfortunate souls.

Find out what wine to serve with fondue in Daily Olive’s wine section.

Oscar Party: Star Cookies

Can't make the Governor's Ball this year? Sure, the big stars may get Wolfgang Puck's chocolate Oscars, but you can have custom-made sweets for your own Oscar night party. Eleni's New York creates frosted shortbread cookies decorated with the Best Actress and Best Actor nominees, and fun cut outs for all the Best Picture noms. A tin of 18 cookies costs $58.50 (for actresses and actors); the Best Picture tin is $65. Last year, although he didn't win an award, we found Johnny Depp to be especially tasty.

Check out elenis.com for more info

February 27, 2006 in A Food & Wine Gift Guide | Permalink | Comments (0)

Pairing Wines with Fondue Cheese

Pairing wine with cheese can be a tricky endeavor. To guide you, we found this helpful excerpt from www.wineskinny.com:

“Big, full-bodied reds are our first choice – from Cotes-du-Rhone to Chateauneuf-du-Pape, Bordeaux to California Merlot and Cabernet Sauvignon. If you’re going the California route, try to find wines that don’t overdo the rich vanilla oak, as they will overwhelm the fondue flavors. Also try Chianti and Barolo.
For a white wine choice, full-bodied Chardonnay works like a charm, as do the wines you’ve used in the recipes – Rieslings, Chenin Blancs, etc.”

February 27, 2006 in All Things Wine, Cheese | Permalink | Comments (0)

Treehugger: Extreme Makeover: The Tea Bag

[via Treehugger] Something as simple as tea can get us excited. Tea Forte had one brilliant idea: let’s revamp the boring old tea bag into something so aesthetically orgasmic you just want to look at it all day. The company’s individually hand-crafted “Silken-Tea-Infusers” are little herbal infusion pyramids of whole-leaf flowers, fresh harvested rough cut herbs, and all natural essential oils. Flavors include Bombai Chai, Forte (something with Jasmine flowers), Green, and Ginger. They are expensive--tins of 15 for $24--but nearly too pretty to use, so sure to last longer.

Link: Tea Forte

February 24, 2006 in Food | Permalink | Comments (0)

Food and Design: Morimoto’s NY Restaurant

In the March 2006 issue of Vanity Fair – on newsstands now – a piece in FANFAIR highlights both the food and design of Morimoto’s newly opened restaurant in Manhattan. The architect, Tadao Ando, is well known for his minimalist designs in Japan. This is his first work in New York City.

An ArchitectsNewspaper.com recent article on Tadao discussed in detail the design.
To read more about Tadao, visit his website at www.andotadao.org.
More information about Morimoto’s new restaurant can be found at www.nyc.com.
Read other articles in FANFAIR at VanityFair.com.

February 21, 2006 in Restaurant News | Permalink | Comments (1)

Santa Barbara Culinary Tours

Cambria Santa Ynez

The movie Sideways just scratched the surface of what you can find in the area near Santa Barbara, or "the American Riviera." From the coast to the hills of Santa Ynez, you'll find culinary and quaffing treats, including some of California's best wines, Santa Maria-style barbecue, locally caught spiny lobster or fresh uni, locally grown strawberries and pastries from the Danish town of Solvang.

There's so much, you could build an entire trip around eating and drinking! Check out www.santabarbarafresh.com for culinary attractions and tours at places like the oldest organic farm in Southern California, working olive oil estates, and ostrich and nut farms. The site offers the 30-page "Get Fresh on the American Riviera" planner, plus lodging discounts and themed packages. Miles and Jack would be so proud.

Visit www.santabarbarafresh.com for more info.

February 21, 2006 in Food & Wine Country Travel | Permalink | Comments (0)

Chop Chop - a Cutting Board and Serving Tray

Vessel's Chop Chop Cutting board is a pair of bamboo cutting boards that can also be a serving tray for two. Perfect from kitchen to table.

Chop Chop Tray | $76 at DesignPublic

February 20, 2006 in A Food & Wine Gift Guide | Permalink | Comments (1)

The New York Times Food Critic Debuts Blog

Seems that everyone is blogging today, so why not Frank Bruni, food critic for The New York Times? Good idea. This week Bruni debuted his blog "Diner's Journal" with several entrees: one on David Burke's new restaurant, a second on the blog itself, a third on the newly opened Morimoto in New York, and a fourth on making reservations. Looks like a good start - and blogging to look forward to for New York diners.

Visit "Diner's Journal" at The New York Times.
Read about Frank Bruni.

February 17, 2006 in Food News | Permalink | Comments (1)

"What I've Done for Chocolate" Richard Donnelly Valentine's Contest Winner

The fun thing about chocolate is that in the end, all that matters is what you like, and with whom you share it. Most of us first knew bars that "really satisfied" and communally shared buckets of chocolate icing. While now you may be able to discern olive tones and derive satisfaction from a bar's informative snap, less studied chocolate memories don't lose their validity or emotional resonance. This is why we are proud to award a delectable assortment of world class Richard Donnelly chocolates to Hue Ayala, our "What I've Done for Chocolate" contest winner, and her M&Ms(R) memory. Keep reading!

I was a volunteer in a refugee camp in the Philippines some years back. All of the chocolate in tropical climates is packed with paraffin wax so it won't melt...it also is practically inedible! One day, my boss announced that he had to go back to "the States" to do some business or other. I had his wife sneak into his suitcase and put, at the very bottom, an envelope with a whole wad of one dollar bills (everyone I worked with had contributed one...and to those of us working for free that was big bucks) with a pleading note to buy us a huge bag of M and M's. Fortunately, he came back a hero with a mega-size bag which we ate in our typical fashion...put index finger into jar of peanut butter and then decorate it with M and M's before eating! The bag didn't last long, but the memory of it did.

Thanks to Hue, and to Richard Donnelly.

February 14, 2006 in Chocolate | Permalink | Comments (2)

Cool Stuff for Any Room in the House

I was reading Real Simple's January/February 2006 issue and came across these wonderfully shaped bowls. I just loved the design so much I had to check out the website: www.mxyplyzyk.com. I don't know how to pronounce the company name, but they have some really sophisticated, fun, and hip items on their site. They even have these salt and pepper hound-dog shakers that "poop" pepper. Curious now, aren't you?

February 13, 2006 in Kitchen Essentials | Permalink | Comments (0)

Top 10 List of Do's and Don't When Combining Cupid and a Cup of Beautiful Sake on Valentines

[via TrueSake.com] Herewith is a TOP TEN List of the Do's and Don'ts when combining Cupid and a Cup of beautiful sake:

If you will be "Hot Tubbing" on V-Day make certain to serve a sake that is best consumed at room temperature. Why? Cold sakes make your body work harder in heat and can be funny on the tummy, and hot sakes will make you too hot in the soup.
If you plan to take sake to bed, don't worry man! It's not red wine and won't stain the bedding if things get kicking and screaming (did I just type that?)!
If you plan to serve Champagne or Sparkling wine DON'T. These have sulfites added, whereas Sparkling Sake has been "slightly pasteurized" and is a cleaner buzz!
Body shot? That is so old school. Why not try the old "Lover's Chair"? Take your lover, remove her clothes, sit her very erect (no leaning back) in a chair and make her put her legs tightly together. Ahh and here is the fun yet tricky part. Hand your lover a glass of cool sake (cold enough to make goose bumps) and have her pour it down her neck between her ummmm breasts (does my mom read this Newsletter?) and watch as it races down her body, to her tightly closed knees, where the recipient shall drink from her kneecaps, which should be touching. This is called something else other than Lover's Chair, but I must first get a cable show before I say the real name. (Also for the guys detours often happen so improvise!)
Giving chocolate this V-day again? BORING! Why not mix it up by giving your valentine your favorite chocolate and a killer bottle of desert sake called Kijoshu. This 8-year aged sweet sake was made for chocolate and they go together like Donnie and Marie (does that sound incestuous?). Okay then they go together like France and cigarettes, fish and chips, Emelda Marcos and shoes etc. Point being the deep richness of this sweet sake works so well with anything chocolaty. It has the color and feel of a Port and hints of Sherry-like qualities. Amazing and so unique!
Beer is great. No questions. But when was the last time you drank a sixer and then started making out. You probably A) smelled like a brewery B) burped like a sailor and C) felt bloated like a traveling-for-2-weeks-piece of luggage. So don't even go there. Forget the brewski on the 14th and stick to the cleanest burning fuel that doesn't bog ya down, blow you up, or stink ya all over. Sake is recommended by 9 out 10 doctors for "making out," and is covered by most insurance carriers. Be smart. Be Sake.
If you are officially proposing to you lover on Valentine's Day, don't put the ring in the bottom of her wine glass. Do you how many times the gal has swallowed the ring? Countless times. This would be worse if you hid the ring in the bottom of cloudy/milky sake known as Nigori Sake. Bad idea! But, and this if for the very desperate, if you were intending to propose and forgot the ring (or lost it you idiot) then try this fail-safe impromptu engagement secret. When you twist off the cap of unopened sake a perforated separate piece of metal comes off. This little round piece of metal, which is usually gold or silver, looks just like a.... you know.... a ring! Tadah the perfect "he was so cute putting this little sake ring on my finger" moment. Guys you can thank me later!
How do you know when things at dinner are starting to turn for the better? You look at your date on V-Day and notice that she is starting to flush a little. Man! You think. She is really starting to get hot for me. WRONG! The real reason your date is starting to turn the color of the fake red heart on the V-Day card that you gave her an hour before is that the histamines in her red wine are kicking in. Her face and body are having a reaction to the surge in histamines often found in big red wines. So before you yell "Check Please" think about pouring sake instead of the Red Death that could get you in a ton of "presumptuous" trouble.
Of course wines and beers have some great names that do so well on Valentine's Day but they can never compare to the names of sakes. For example how about pouring a bottle of "Drunken Heart" or "Dreamy Clouds"? Not bad heh? How about whipping out a bottle of "Venerable Virgin" or "Beautiful Boy"? There is always "Midnight Moon" or "Star-Filled Sky." Perhaps you would prefer "Root of Innocence" "Southern Beauty" "Mirror of Truth" "Fair Maiden" or "Heaven of Tipsy Delight." Point being if you are feeling strong enough pour a bottle of "Man's Mountain" and let nature take its course.
This Valentine's Day take a "Sake Bath." First get an "Ishobin" (1.8L) bottle of sake, drink a large portion for dinner then take the rest to your bath. Run some hot water and then place your lover sitting in the tub. Take the remains of the bottle and pour it on her/his head and then have them do the same to you. And then wait for the steam and heat to kick in. Oh so steamy!

This excerpt has been reprinted from February's True Sake newsletter written by Beau Timken, owner of True Sake: America’s first sake retail store located in San Francisco, CA. Beau is a professional sake taster and sake sommelier. Visit his website True Sake.com to learn more, and shop for your perfect bottle of sake to ring in the new year.

Technorati Tag: Food and Drink

February 13, 2006 in All Things Wine, Valentine's Day | Permalink | Comments (0)

Got $1,000? Why Not Try a Golden Opulence Sundae?

I know. It sounds crazy: $1,000 for an ice cream sundae? But, the sundae is The Grand Opulence Sundae from famed Serendipity of New York City and it's made up of the best of the best. According to the restaurant, they sell approximately one a month, so apparently, quite a few people have some money to indulge in such opulence.

The Golden Opulence Sundae, the "World's most expensive sundae", was created to celebrate Serendipity's 50th Anniversay last year. (If you are paying attention, the 50th anniversary is the "golden" anniversary. Get it?)

Made with "5 scoops of the richest Tahitian vanilla bean ice cream infused with Madagascar vanilla and covered in 23K edible gold leaf, the sundae is drizzled with the world's most expensive chocolate, Amedei Porceleana, and covered with chunks of rare Chuao chocolate, which is from cocoa beans harvested by the Caribbean Sea on Venezuela's coast. The masterpiece is suffused with exotic candied fruits from Paris, gold dragets, truffles and Marzipan Cherries. It is topped with a tiny glass bowl of Grand Passion Caviar, an exclusive dessert caviar, made of salt-free American Golden caviar, known for its sparkling golden color. It's sweetened and infused with fresh passion fruit, orange and Armagnac. The sundae is served in a baccarat Harcourt crystal goblet with an 18K gold spoon to partake in the indulgenceserved with a petite mother of pearl spoon and topped with a gilded sugar flower by Ron Ben-Israel."

Wow. Now that's spectacular. Worth $1,000? Well, I'd like to find out, if only I can get out of paying my rent this month...

Visit Serendipity's website www.serendipity3.com for more information.

February 10, 2006 in A Food & Wine Gift Guide, Desserts & Other Sweets, Valentine's Day | Permalink | Comments (32)

Curious George Lunch Box Gift "Basket"

Remember growing up reading about your favorite mischievous monkey, Curious George? With the opening of the new Curious George movie, a whole grown-up generation is reminded of one of our favorite childhood memories. For all of us and our friends, NY's DEAN & DELUCA is offering two special Curious George gift baskets packed into a classic metal lunch box. One basket is packed with snacks and candy, and the second is a filled with fixings for a peanut butter and jelly sandwich. It's bound to bring back memories to your lucky chosen recipient.

February 10, 2006 in A Food & Wine Gift Guide | Permalink | Comments (2)

Valentine's Recipes from Table 8's Govind Armstrong

One of our favorite restaurant's in Los Angeles is Govind Armstrong's Table 8. For those of you planning a home-cooked romantic dinner for Valentines, check out two of Armstrong's recipes that won't be found on his restaurant's menu. How about Chilled Oysters with a Frozen Sparkling Mignonette and Broiled Lobster with Risotto and Winter Truffle to start the night out right? These recipes are bound to make an impression. [via DailyCandy]

February 10, 2006 in Chef News, Valentine's Day | Permalink | Comments (0)

Ultimate Food and Wine Getaway

Food and wine lovers can head to the Montana wilderness for the ultimate getaway at the Resort at Paws Up in Greenough, MT, which will host First Annual Food, Wine & Wilderness Festival, March 19-26. The "7 Chefs in 7 Days" event brings some of the country' top culinarians to one stunning locale for luncheons; dinners; wine, port, cheese and cognac tastings; cooking classes and more. Each night, diners can indulge in a themed meal prepared by world-class chefs like the aphrodisiac meal prepared by Martha Hopkins, author of "Intercourses," to the exotic game feast prepared by Paws Up executive chef Jacob Wetherington. Other people of note include Susan Flynn and Cindy Race; Pete Slosberg, owner of Pete's Wicked Ale; celebrity chef/TV personality Joanne Weir; and Jean Francois Meteigner from Los Angeles' La Cachette restaurant. And if all that eating seems too much, the resort sits on 37,000 gorgeous acres for horseback riding, fly-fishing and hiking so you can easily burn up the extra calories.

Two-night packages start at $2950 for double occupancy, and you get to stay in an impeccably appointed private home that includes hot tub, flat-screen TV and Internet access. Get another couple to go with you, and they can get almost 50 percent off.

Find more info about the 7 Chefs in 7 Days event at Resort at Paws Up website.

February 10, 2006 in Food & Wine Country Travel | Permalink | Comments (0)

Food & Wine Classic in Aspen

After ski season is over and the snow melts, foodies and wine lovers from all over will be heading to Aspen for the Food & Wine Classic in Aspen. Sponsored by Food & Wine magazine, the three-day event will feature tastings and cooking demonstrations, and will include chefs Mario Batali, Emeril, Bobby Flay, Wolfgang, and more.

The event will be held June 16-18, 2006. Go to www.foodandwine.com for more information.

February 9, 2006 in All Things Wine, Chef News, Cooking Schools, Education, Food, Food & Wine Country Travel, Gourmet Food Events | Permalink | Comments (0)

Ordering Wine Off the List Is Not for Amateurs

Do you ever go to your favorite restaurant and wish they had a selection that would better pair with the food you are ordering? Maybe it's time to ask. According to an article in the Los Angeles Times, some restaurant sommeliers have a "secret stash" for special customers. The great news is that it doesn't take money to get what you want: It takes a knowledge of wine and a sommelier that is willing to share. Find out more about these well-hidden treasures in the article "Just as You Suspected: Sommeliers Have a Stash".

February 8, 2006 in All Things Wine | Permalink | Comments (1)

Michael Recchiuti Chocolate Tasting at Fog City News February 10

I like this new step in Valentine's Day's evolution. Forget fluffy packaging, treacly cards and manufactured notions of romance. The best outcome for our neo-pagan translation of February 14 is an emphasis on fresh chocolates from some of the country's best chocolatiers.

Fog City News' Adam Smith has been counting down with Friday tastings at his charming San Francisco Financial District news and chocolate hub. Richard Donnelly wowed visitors with his chipotle and raspberry ganaches. Michael Mischer's Pistachio and Gianduja fillings pleased tasters. This Friday Michael Recchiuti will present some of his signature infusions from noon to 2:00. Don't miss him!

Fog City's dedication to freshness means that gift boxes will be available a few days before Valentine's Day.

Fog City News
455 Market Street, San Francisco, CA 94105
Tel: (415) 543–7400

February 7, 2006 in Chocolate, Food, Food News, Gourmet Food Events | Permalink | Comments (0)

Single Origin Chocolates: The New York Times Weighs In

Yes, chocolate's trendiness has edged into that cocktail hour pontification/irritation zone. Favored cacao content is bandied about and sources are named with an air of solemnity. But with so much delicate, step-by-step artistry from bean to praline, how much stock can we put in a palate attuned to single origins?

"To say, here we have single-origin Madagascar or Trinidad, and leave people with the impression that this is what beans from Madagascar or Trinidad taste like, is misleading," Mr. Steinberg [a Scharffen Berger founder] said.

So many factors affect a piece of chocolate: not only where the beans were grown, but the skill of whoever dried, fermented and roasted them, the amount of cocoa butter that was mixed back into the crushed beans, the two- or three-day process of mixing, heating and cooling (called conching and tempering), and the touch of the chocolatier.

True, true. Read more insightful nibs in Chocolate That Flashes Its Passport, by Kim Severson.

February 7, 2006 in Chocolate, Food, Food News | Permalink | Comments (0)

Serious Valentine's Gift: Chocolate Making Classes with Richard Donnelly

Spend a weekend learning chocolate magic from one of our premier chocolatiers. Richard Donnelly offers chocolate basics, as well as truffle and assorted chocolate making, in his Santa Cruz studio. You can plan now for April through November dates, or create your own group of six devotees and arrange a special session. $150 per person per 3 hour course.

Don't forget to enter our "What I've Done For Chocolate" Contest! Your confession could be rewarded with a Richard Donnelly assortment.

February 7, 2006 in Chocolate, Valentine's Day | Permalink | Comments (0)

Vegetable Soups from Deborah Madison's Kitchen

It's always cause for celebration for vegetarians when Deborah Madison has a new release. New ways of thinking about vegetables and their place at the table, presented in clear language that translates into success in the kitchen. Come to think of it, it's great news for everyone, as we are all striving to incorporate more vegetables into our diets. Vegetable Soups from Deborah Madison's Kitchen re-inspires me as I think about winter soups. Because soup really is good food and making and serving it is comforting at many levels. With this book, Deborah Madison has strived to make the preparation easier and has even incorporated suggestions for turning prepared foods into something special. Taking soups to a new level, as sides and main dishes, for all of us to enjoy, with new takes on old favorites--this will be a book we go back to again and again.

Vegetable Soups from Deborah Madison's Kitchen | $11.97 from eCookbooks.com

February 6, 2006 in Cookbooks | Permalink | Comments (0)

Win Richard Donnelly Chocolates or Join His Chocolate of the Month Club

Most of us have an humorous, impressive, or embarrassing story about the lengths we've gone to in order to get a chocolate fix. What's the most extraordinary thing you've done? Describe it in 200 words or less and send it to kyeann(at)dailyolive(dot)com (along with your delivery address) by 11:59 PST February 9. The winner will receive an 8 oz. Richard Donnelly assortment just in time for Valentine's Day and your confession will be posted (anonymously if you prefer!) for Daily Olive readers.

Maybe your pen isn't flowing with personal chocolate lore? Here's a gift that will give your favorite chocolate lover a reason to unconditionally worship you on Valentine's Day and once a week well into the year. Joining the Chocolate of the Month Club will mean a sumptuous surprise sent from Richard Donnelly for three or six months. Choose between the Sampler and Deluxe clubs, each including an assortment of chocolates, bars, dipped fruits and other goodies. Anticipating the mail will take on an entirely new meaning!

Donnelly Chocolates

February 6, 2006 in Chocolate, Valentine's Day | Permalink | Comments (0)

Ben Ford's New Los Angeles Restaurant to Open

Harrison Ford's chef son Ben is just weeks away from the official opening of his Culver City gastropub called Ford's Filling Station. Kicking off with a "sweethearts menu" on Valentine's Day, the Station (at 9531 Culver Blvd.) starts filling bellies from a regular menu with an emphasis on organic ingredients Feb. 15. To read more about Ben's Ford's new restaurant, read this article at la.com.

To find out more information about Culver City, California, dining go to www.downtownculvercity.com.

February 3, 2006 in Restaurant News, Valentine's Day | Permalink | Comments (1)

Satisfy your love Jones...

Jones Soda has a special Valentines package, so forget the chocolate and send soda instead. Each Valentines pack includes two bottles of Love Potion #6, a music sampler disc, love potion lip balm, and a Love Coupon book. Quantities are limited, order soon.

Jones Soda Valentines Day Packs | $9.99 plus S&H

February 2, 2006 in Valentine's Day | Permalink | Comments (0)

Super Bowl Food Ideas from L.A. to New York

With less than a week left before Super Bowl Sunday, everyone is talking about what kind of food to serve. Even the Los Angeles Times and The New York Times jumped on board today. Both had two very different versions of what Super Bowl food should be. Thankfully they both tossed any ideas of tapas or little finger foods.

The Los Angeles Times felt that buffalo wings, BBQ ribs, and beer-battered shrimp were in order.

The New York Times preferred sub sandwiches, meatballs, and beans inspired by Rick Bayless' Mexican cooking.

And of course chips and dips is necessary. I prefer the instant onion dip you buy in a packet and mix with sour cream. Voilá- appetizers!

For more information on buffalo wings, go to www.buffalowings.com.
To find out about The Fifth Annual Buffalo Wings Festival go to www.buffalowing.com.

To buy Rick Bayless' book Mexican Everyday, go to ecookbooks.com.
To read about his recent restaurant opening go to treehugger.com.

February 1, 2006 in Cookbooks, Cooking, Parties & Entertaining | Permalink | Comments (0)

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