A Look Back...
Today I was asked if I had a "Top 10" list for this year...you know, best meal, best cocktail, favorite restaurant, which got me thinking....
I have had some great meals...but more because of the company I enjoyed when I ate them.
I have drank some great wine...but more because of who shared those bottles with me.
I have had some great cocktails...but more because of the laughter that accompanied the imbibing.
BUT, if I had to choose...
1. Dinner at Jim's house...
because he's married and I love his wife, and his baby, and the life he never thought he'd have...he does! He is an amazing cook and I am content to play "sous chef" anytime in his kitchen. Some of my favorite meals EVER have been here.
2. Lamb chops and Switchback Ridge Petit Syrah.
Again, with a dear friend who shows me over and over again what it means to treat someone "well". Class beyond words and one of the sweetest people I have ever known.
3. Nduya at Perbacco in San Francisco.
Spreadable salami, which I had only read about prior and have tried everywhere since, but it has never tasted the same. An amazing friendship was born here. [Is that why it tasted so good?]
4. Polenta at Bottega in Yountville.
In a word?
Love...
creamy almost fluffy love, cooked by handsome guy himself, with an assortment of Heidi Barrett wines worthy of mini "cheers" in my seat.
5. Crispy pork belly!
Seriously? I've probably had it 12 times this year and each time it has been better than the last. I could eat this off the bumper of a car and it would still taste fantastic!
Praise the Lard!
6. The Taste of Oakville.
Harlan, Screaming Eagle, Dalla Valle, Opus, Rudd...and the list goes on. A one-on-one with the legendary Bill Harlan discussing social media, ahhh yea, a great afternoon.
7. Tequila, chilaquiles at Mamacita and the Cirque de Soleil production I *starred* in at the gay bar in the Castro with the 2 most fun gals I know, made for one of my very best nights of the year.
8. Thomas Keller's Chocolate Chip Cookies
Made in my kitchen by my 6 year old son, with little hands and beautiful eyes, and with a heart 10 times the size of his body. If Thomas made them himself in my kitchen, they could never taste that good.
9. Ribeyes at Ruth's
It's no secret that every single steak I eat here reassures me that steak is my favorite food, that butter makes everything taste better and that a restaurant really can be your friend!:) I have never been treated better at any restaurant, anywhere, in my life.
10. The Super Duper Grouper Sandwich
Served seaside on one of the coldest days in Florida's history. I'm a carnivore to the core and I ate one everyday I was there.
This year I have spent many an evening enjoying meals with those dearest to me. Every time my glass touched theirs, the sounds of "life"resonated to the depths of my heart.
This is "IT" for me.
This is what brings me joy. It's simple, yes. But in a word?
"Delicious!"
It's Either Heaven Or Christmas
It's been kind of quiet around here lately due to the fact that my little "side business" has become a full time job for two people and I am a one-woman show. Believe me, I am in no way complaining, but instead feeling the gratitude in the fact that I have business. But when the food eating holiday of the year is approaching and the 7000 magazines I get a month are touting new recipes for gluttonous menus, I completely had no interest. All I could think was, "I just want to be waited on." Not by my family and not by my friends, but by lovely people in a place where someone else shops, someone else cooks and there's people with smiles, graciously attending to your every culinary desire and little elves in the kitchen doing the dishes...and GETTING PAID FOR IT! Sounds like Christmas, right?
Well, thats what it felt like!
It's either Heaven... or Christmas... or...
Ruth's Chris Steak House on Thanksgiving!!!!!
A genius plan on my part, I will so modestly say, but when I heard it was happening, I almost busted at the seams. Reservation for 14 please!
Of course there was wine...
and loveable, well-behaved [with the threat of unspeakable consequences:)]little people...
and amazing friends...
and an amazing steakhouse salad!
But, the star of the show? Holy God!!!!!!!!!!!!!!!!
Seriously? How did they do this?
The turkey was shockingly moist, flavored to absolute perfection, with gravy that warrants some hot guy, a bed picnic and no utensils! Top that off with sausage stuffing with gigantic pieces of real bread and fresh thyme and sage...am I really having this meal out?
Oh wait, I'm at Ruth's!
This is no exaggeration, I have probably dined here HUNDREDS of times and NEVER had a bad meal...and I mean NEVER! Coming from the restaurant business, I can tell you that this is an truly amazing, almost unbelievable, accomplishment!
My Ruth's Chris,[yes, I call Walnut Creek "mine" because I live here] is managed by one of the sweetest, most gracious, incredibly hospitable men I have ever known. He makes EVERYONE, and I mean EVERYONE, feel like a celebrity. His guests feel special, like they matter, like they're important and you feel it from the second you walk through the door.
His name is Brian Walsh and if you ever dine in Walnut Creek, you must introduce yourself! I am so grateful to call him my friend.:)
So, what is everyone's favorite part of Thanksgiving? I hear it over and over again...
"The leftovers!" This is why more people don't eat out on this day. Everyone wants the sandwiches with the gravy and the stuffing and the cranberry sauce. [Yea, that's how I like mine.]
Well, of course...they thought of that!
Every single person who had a Thanksgiving Dinner at Ruth's Chris Steak House received ANOTHER complete dinner to take home!
No charge, total surprise... and hands down the most thoughtful, considerate gesture, I have ever seen from a restaurant!
Ruth Fertel, the founder of Ruth's Chris, died a few years ago. As I looked around that restaurant that night, I couldn't help but think of the amazing legacy she left behind and how proud she must be of what her company has become.
To Ruth, to good friends, to fabulous food and to those who worked so hard that night for the enjoyment of all... I raise my glass!
[A special thank you to Emma Hopkins for her amazing photography...and friendship!]
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The Power of Social Media and Michael Bauer!
I have to say, "I'm so pissed"! I don't like being negative and all serious and most certainly perceived as someone who wants to "stir the pot"! I don't want to stir the pot. I want to be happy and talk about tequila and drinking wine and eating delicious food... always!
But, darn it, I can't! Because I started talking about this whole mess and now I have to finish it...which, by the way, I tried not to!
So Saturday night, I ventured into Bourbon Steak, just for a little post-shopping, "rest my feet wind down", before heading home. God knows, I want to eat here! I'm a carnivore and will try any steak, almost anywhere, though my love for Ruth's Chris has never been a secret. I would have eaten, but first, I was ALONE and second, in shopping shoes, which prohibit dining appropriately.[Girls get this!]
The bartender was incredible;sweet, knowledgable, a personality for days and provided insight [to the menu] with entertainment. It is for this reason, I did not "tweet" the juicy nugget about the fact that Mr. Bauer was dining here the very next night!
Why did he tell me?
Well, in his defense, there was a man that looked like Bauer in the bar and I asked if it was him...
He said, "no", BUT he'll be here tomorrow!
Wait, whaaat? How do you know that? Isn't the reason Bauer is so savvy at these damn reviews is because people don't know he's coming?
OR, does Michael Bauer call every restaurant and make a reservation to give them a "heads up"?
Certainly not! This is why I'm pissed!
I am sure Bourbon Steak is fantastic and God knows it's top of my list for places to try in this moment. [Have I mentioned "crispy bone marrow" as a side?] Dear Lord, I'm sure the place rocks! What discusts me...beyond words... is a calculated, pre-meditated, attempted burial of a nearby establishment to "grease" the way for a friend.
If I am wrong, and oh how I hope I am, please explain the events of the past couple months and the utter lack of professionalism demonstrated by Mr Bauer.
SF, the newspapers, their websites and even website spinoffs, that continue to re-hash the words of Bauer are so utterly uniformed, it's embarrassing!
I am truly left with a taste in my mouth that only "change" could heal.
Sidenote: This story is the epitomy of the Social Media "Web" .[As in spider, not internet.]
I "checked-in" on Foursquare at Bourbon Steak, which updated my Twitter account. Bourbon Steak saw the mention and followed me on Twitter. I looked at their "feed" which mentions Bauer and now...I'm in it!
That is the essence/power of social media.
Everyone in SF knows Bauer.
Everyone in SF knows Bauer. It's a joke that the paper makes it seem like he's anonymous or that people buy into him being anonymous. I was at Baume in Palo Alto and heard the staff talking about how Bauer was coming in again that night. A few weeks later, he posted a rave review of Baume. My server at Benu was able to tell me the exact 3 dates he came in for dinner... my server. Not the GM or anyone working reservations, but the server. If Bauer wants to do a service, he'll either step down or be honest and unveil himself. If anything, he should use the internet to help him with reviews once he's officially not anonymous -- an interactive forum where diners can discuss differences in service or food quality they received compared to him. A critic that's not anonymous should definitely be getting the same treatment a regular diner gets, and if other diners are not, a public forum is the best way for it to be addressed. Pretending to be anonymous and always getting great service or food helps no one.
The Smell
Something doesn't smell right here and I too think that "something is rotten in Denmark." but you can substitute another word for Denmark if you'd like.
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An open letter to Michael Bauer....
Dear Mr. Bauer,
I was completely shocked to hear about the closing of Michael Mina. I know you have enjoyed many meals at your good friends' restaurant and it must be a sad day for you. What surprised me was that even with all the wonderful accolades you showered on that restaurant and the multiple stars they received from you over the years, they still decided to close.
But, I do like to focus on the upside!
Don't you?
So, did you know Michael Mina is bringing his "chain" steakhouse[Bourbon Steak] to our beloved San Francisco this week? Isn't that fantastic? I know how much you adore multiple unit restaurant companies that add so many jobs to this great city. I wonder if they will serve those great martinis in the 14 dollar range? Any news on the chicken? You LOVE chicken, right? We both know that steak is so over-rated in places that specialize in it, that it's nice to see people going for the chicken even with the high cost of such a gourmet item. I am sure Michael got that space for a steal in the middle of Union Square which will enable him to charge those cheap prices!
Your recent review of Morton's Steakhouse, just a block away from the new Bourbon Steak, now makes so much more sense to me. For a minute there, I wasn't sure what I was missing. It is no wonder you have been able to keep the esteemed title of one of San Francisco's greatest restaurant critics for so long! A keen sense of timing can take years to perfect. Well done!
Sincerely,
Ms. McNeil
Mr Bauer
Great observation Ms. McNeil. If was is intimated here, Mr. Bauer, shame on you.
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"I'll have the chicken." -Michael Bauer at Morton's Steakhouse
After reading the scathing review of San Francisco's Morton's Steakhouse by Michael Bauer this past week, I decided to take a stand. I think certain aspects of his criticism were irresponsible, to say the least.
1."My first inclination was to steer them to Harris' or Lark Creek Steak, because why go to a chain restaurant in San Francisco?"
Well, let's see...
because you like steak? Because you like steak served straightforward, by a company thats been successfully doing so, for over 30 years in 76 different locations? Could that be a reason?
Oh, and I believe this particular "chain" employs over 100 Bay Area residents which helps our local economy. Perhaps, that is also a reason?
2."There's not a single local element to the place-except the staff, of course."
Ahhh, it's a "Chicago" steakhouse, formerly named "Morton's of Chicago". Should it look like a SF steakhouse with Chicago roots? Is there something wrong with paying homage to your birth place? I seem to recall a SF institution, "Boudin Bakery" in quite a few malls in America, even boasting a painting of the Golden Gate Bridge!. Actually, I believe it was designed to look like an SF eatery - it had a theme, a concept of sorts. But I'm not a "design" critic, so I'll stick with the food.
3."The server introduces the menu by standing behind the rolling cart that displays a tray of plastic-wrapped steaks, purple onions, heads of broccoli, a humongous potato, fat spears of asparagus and tomatoes that looked anemic, even at the height of tomato season."
I'll give you this...I don't really care for the visual menu presentation, but it is quintessentially Morton's! They have been doing this for as long as I can remember. And the tomato? Well, you were there.
4."Attempting to economize, my companion went with what the waiter pointed out was a great deal for $85 - the fixed-price menu, which included an iceberg wedge salad, a single-cut filet or New York strip, lobster tail or Alaska king crab legs, and a few spears of jumbo asparagus with balsamic glaze."
"A martini is $14.50, but comes in a big glass, and a Manhattan made with Jim Beam is $12.75." [It's a three ounce pour..."in a big glass"! 30% more than average]
"I started with the oysters Rockefeller ($18 for four), the $33 chicken and baked potato and creamed spinach for us to split. Now, that would mean that a well-rounded chicken main course totals $44, figuring that the sides serve two."
That place, Harris', that you wanted to recommend? Their martini's START at $11.00. Their creamed spinach for one is $8.00. Oh, and since they don't have lobster tails, their up-charge for a tail with a steak is $90.00! That's $90.00 on top of the $45.00-$75.00 you will be paying for your steak. They figure since they have to cook the whole lobster, they have to charge you for the whole lobster, even if you just want the tail. So, it sounds like that deal at Mortons for $85.00 really was just that, a deal! I think any meal of this calibur that you dislike will seem expensive. And any meal you love, also of this calibur, is always worth the money. But, that's me!
5. The Steak:
Wait! YOU didn't even order steak at this steakhouse! Why was that? A restaurant critic reviewing a "steakhouse" and ordering the chicken is a peculiar turn of events, to say the least.
"The steak was burned and acrid"...
"acrid adj. Unpleasantly sharp, pungent, or bitter to the taste or smell"
The steak was bitter? The steak was pungent? Not sure I've ever tasted a bitter steak.
What cut was it?
What temperature was it ordered?
Mr. Bauer, you are a restaurant critic, dare I say "famous" in these parts. Could we please have some facts to tie this piece together? If that steak was ordered "well" or even "medium well"...how far off was it? Was it ordered "rare" and came out burnt? Was it sent back? Did anyone ask your dining partner if they could make him/her another steak? I mean, they flat out removed the oysters from your bill after mistakenly serving you raw instead of cooked. Did you eat the cooked ones? I'm assuming you did. I know it seems I am making some assumptions, Sorry for that, just trying to get the WHOLE story.
Okay, so,I get it. You didn't have a good experience.
Was there anything you did like? Any up-side? It sounded like management was on top of things. It sounded like items were removed from your bill to try to make up for some issues. The whole "chicken in a steakhouse " thing, I am still baffled by, but maybe you were in the mood for chicken the night you decided to review the steakhouse that you haven't visited in 15 years.
Oh, I almost forgot!
I read recently that most restaurants are visited MORE than once for your reviews. Did I miss the reference to the 2 previous visits? Did you order steak on those other occasions? Were they cooked to temperature then?
And finally, why oh why, would you even include "Ruth's Chris" steakhouse anywhere in your article? Guilty by the "chain association"?
Ruth's Chris is, bar none, the best steak anywhere in San Francisco [Walnut Creek, San Diego, I could go on...], consistently... time and time again! Of course I know this because I have dined there more than once in the last 15 years AND I order the STEAK every time!!! Shocking, I know!
When was the last time you dined there?
Did YOU have a steak?
I hear their chicken is to die for!
do you know what you are talking about?
Are we supposed to take you seriously. Ruths Chris fails in comparison to a place like Bobo's. Like most people you seem to think that the really nice restaurants are the ones that are advertised to you but they are just chains. I've been to Mortons a few times and Ruths Chris alot when I lived back in AZ 10 years ago. It was great then because I didn't know any better and AZ is terrible for food. As I educated my palate I realized that these chains couldn't compete....especially at those prices.
Ruth Chris Steakhouse
I forgot to mention in my other comment that Ruth Chris' steak is to die for; I've eaten there many times also and I always get the feeling that I'm being treated like royalty. Love it!!
Morton's Steak House
I have eaten at Morton's Steak House in Chicago many times and never once was the food or the service not up to par. In fact, it's one of my favorite places to eat. WHAT was this man thinking? Part 2 to follow? May I assume the soup thickens?
The Chicken IS to die for at
The Chicken IS to die for at Ruth's!! This article is fantastic and more critics need to be held responsible for their oft-times careless rants. Great response and well conveyed... Keep it up!!
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Nobody Does It Better!
Remember that song by Carley Simon that went:
"Nobody does it better,
makes me feel sad for the rest.
Nobody does it quite as good as you,
baby you're the best!"
Well, I think we all got the original reference, but this song kept coming to my mind on Saturday night and not in the way you are now thinking...[though that would have been fun too!]
As good fortune would have it, I was a guest at the Swanson Vineyards Wine Club Event. Yes, I have been to many a "wine club" soiree, but never at Swanson.
Let me back up here a bit. If you read this blog often, you will know, I am a gigantic fan of Swanson on many levels. The first, of course, is the wine. Everything they make is delicious and year after year it consistently delivers through quite a few different varietals. [I am featuring them as a Wine of the Month, so I will not go into all details on the wine here...stay tuned for that.] Secondly, the "wine tasting", is an experience absolutely not to be missed and my very first recommendation to anyone going to Napa. My first tasting here was over 10 years ago and as you can imagine, hundreds of tastings later, it is, without a doubt, still my very favorite wine tasting in the valley. And thirdly, and what brings it all together, is the style of Swanson. From the family... to the "Salon"...to the product...to the packaging...all of it exudes an elegance with hip-ness. "The Sip Shoppe" alone should make everyone's list for "Where to Shop"! [more on that, also, to come]
So, needless to say, I had some very high expectations for the evening....
All of which were exceeded!
A feast for the senses....
Really, when I think of Heaven, I picture luscious, cushy green grass, gorgeously manicured gardens... surrounded by.... hot men[Wait!...whhhhaaaat?] Woops!
surrounded by vineyards...and a perfectly naked temperature of 80 degrees! Naked temperature = perfect temperature to be without clothing...not too hot and not too cold...just right!
My eyes have seen the glory! This place epitomizes divinity.
Add in, the woman singing opera, literally channeling the angels on high and now my ears are displaced to another universe.
Don't you just want to roll around in this grass?
The next thing I see...
Really? I'm this happy and I haven't had a morsel yet! How is this possible?
It's beauty! I'm so overwelmed by this beautiful place, food hasn't crossed my mind. [It is a rare occasion for me to make this statement!]
The beauty of where I'm standing takes my breath away. Pure awe! I could cry some serious "happy tears" with the fullness of appreciation for what I'm experiencing.
This party was for "The Curious and the Eccentric" which brought out the playfullness in everyone. I believe I might have even hugged a tree in my euphoric state[and only about 30 minutes into it].
After the spectacular "sunset over the vineyard happy hour", we were escorted to the barn, which in any other part of the country, would not suggest "poshness" in any form, but we're in Napa!
I want to live here. I want to sleep and eat and drink Swanson wine here. Well, 3 out of 4 ain't bad!
When we first arrived, an adorable french man, beret and all, was literally cranking paper through one of those old music players.
If I wasn't so distracted by everything else, I would have remembered what this was called! Any ideas?
Now, while dining, we have this French guy again. But this time accompanied by the band for some background music which makes me feel like I'm 18 again.
Without a care in the world, I'm sitting in a cafe on the Seine, sipping wine... staring at that Parisian God-like specimen, who 20 years later, still visits my dreams!
Hmmm, how do you think the meal was?
Everyone knows, food...[and wine] are my life. But you can have the same food and the same wine and change the whole experience, and the tastes will change too!
Case in point...
This night, this music, this ambiance, this place...flawless! [Okay, my "date" was my dear friend Emma...world famous photographer, the most fun girl I probably have EVER known, but girl, none the less!] So, I did "sleep" alone, but aside from that...flawless!
The food was catered from Rutherford Grill, aka "Houston's" in other places, but always a stop on every trip to Napa. Perfect!
And isn't this the cutest idea for menu presentation? So very "Swanson"!
2006 Petit Syrah, 2006 Alexis Cab and the "Angelica" (dessert wine which hasn't been made in 7 years) flowed freely for hours!
In the midst of all the wining and dining,Clark and Elizabeth delivered a very heartfelt "thank you" to the wine club loyalists who had maintained their status as "members" throughout the difficult economic times.
If you ever want to join a wine club, this must be your choice! Evenings like this happen several times a year and are basically "invitation only" for members. The Swanson style is unique and timeless. Their fantastic wines and gracious hospitality are extraordinary examples of why I love the Napa Valley.
Nobody does it better!
Wait! One more thing...
This is Alexis Swanson [and me!]
Alexis writes her own blog at http://alexisnapa.com where she shares insider tips "for the curious and the eccentric." It is her take of the best this area has to offer [and believe me, she knows!] and a delightful read for your morning coffee...or evening wine! [or lunch wine...or breakfast wine(champagne)...]
Visit Swanson Vineyards at:
1271 Manley Lane, Rutherford, CA 94573
707.967.3700
*A big, gigantic "thank you" to Emma Hopkins for her amazing photography! Visit her website at http://emmahopkins.com !
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"Heaven on a Bun" [with a side of nostalgia]
Ahhh, summer. Is there anything better? Blue skies with sunshine o'plenty, warm nights, the smell of charcoal wafting through the air and the foods that seem to come alive, especially when eaten outdoors.
My youth was spent in Chicago, but with the enormous good fortune of the "Wisconsin summer house." It was actually nicer than our regular house and definitely a year-round dwelling. From Memorial Day to Labor Day it was all about the "lake." My sister and I would wake up, throw our suits on and head to the water for the pristine glass that awaits the early risers. Skiing at 6 AM is to commune with the beauty of the universe.
Three hours later when the rest of the world got up, we would put the skiis aside, lounge on the dock, swim to the high-dive and jump into the freshest water I can remember.
My God, life was good! And although you don't know HOW good when your a kid, I always knew these were special, special days. The nice part is, the days are long in childhood. Time seems to never move, or if it does, it's only on Christmas and your birthday. Little did we know these summers were holidays... everyday. My parents were young, still skiing too, but in the afternoon..pre "pontoon-boat happy hour!". All the families were pretty much still in tact and nightly meals at the picnic table were a communal effort between neighbors.
OMG, I sound like I'm 80!
My father reads this blog and although I've told him a thousand times, it bears repeating.
I was so blessed...
Those days of summer are forever burned in my memory as some of the happiest days of my life. As I sit writing from my home in California, with 2 sleeping little boys in the next room, I wish beyond words they could experience that time at the lake. It's 2000 miles away from here but I can see the fireflies and smell the bonfire as if it was just out that door.
One of the ways I have found to share this slice of my life with my children...
yes, of course, is through food.
The brats boiled in beer, the corn grilled in the husk and huge slices of watermelons [with seeds] that we just spit onto the sand beneath our feet, were pretty much a daily offering.
Some will take issue with this preparation, but it's my memory and my pleasure to share the simplest taste of summer.
With the greatest slogan ever by a food company, this really is, "Heaven on a Bun!"
To get the full effect, spend your morning skiing, your afternoon swimming, your dusk skiing again, till you feel like there isn't much left... and then marvel at the love you have for those who got to share in your day of perfection and feel the unending gratitude for the person who made it all possible.
Thanks, Dad!
Wisconsin Brats!
[provisions]
1 package Johnsonville Brats
1 package white buns
2 cans of "Old Style" beer
optional: diced onions, mustard, and for some, ketchup [Whatever! Some people like ketchup...think kids!!!]
[process]
In a large stockpot, empty both cans of beer. Add brats and add enough water to cover. Bring to a boil and cook for about 15 minutes. Finish on the grill.
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How To Handle A Critic!
NEVER, and I mean NEVER in all my years ;-) of writing about food, have I ever critiqued an establishment before dining there.
I am so impressed, so excitedly doing my own little high school cheer, over how this restaurant handled a "critic", I not only have to GET there but I have to write about it BEFORE I get there!
The restaurant is "Tacolicious", which has certainly been on my radar, for obvious reasons...
Tacolicious= tequila+tacos+deliciousness? Booty-licious? Lick my lips...cious? Well, you get it!
I read about this on their website (which really reads more like a very experienced blog) with wonderful stories and enticements unlike any restaurant site I've ever seen. I'm serious when I say this, "This is a blog I would subscribe to."
Link: http://www.tacolicioussf.com
So here's the recap:
Some "la-dee-da" food writer gave them a very good review, but said that their margarita needed help. Unlike a lot of restaurants, they went proactive.
"Maybe, we should re-think it."
"Maybe, it really isn't that good..."
Well, go read the recap on their website and see what they did!
Here is a phenomenal example of a lack of ego...(always a good thing),
an openness to make changes, if necessary...(even though it might be cost prohibitive)
but mostly, a willingness to listen and then to tell the customer about it!
Tacolicious, if I could give you a standing ovation in print...here it is! You have set a wonderful example for the entire industry and done it positively, while simultaneously considering your customer first!
I cannot wait to try your margarita, dine at your restaurant, and write another blog about why Tacolicious sets standards far above expectations.
Sombreros off...to you!
And I will be headed to
And I will be headed to Beringer for sure!
Funny you mentioned that!
Funny you mentioned that! I'm planning a trip up to Napa for a weekend this fall. First time, so I'm sure its going to be like hitting the lottery....but more like winning the lottery at every winery and tasting room I step into! You will have to let me know where some of your choice Napa eateries are at!
I think we're going to have
I think we're going to have to meet Alexi! Napa?
Great example
Great example of why this restaurant will probably be there for a while. Check the egos at the door and use critiques to your advantage! Ties in with your recent blog very well! Why this restaurant is up north and not next door to my house down here is beyond me. I'll have to try it out this fall!
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Finger-Lickin Good!
Can I just say, have you seen Mr. Hot Guy, aka Bradley Cooper, in the "A Team" trailer? Holy ripped ab muscles! How I'd like to eat some ribs off him!
Which actually brings me to the subject of the ultimate summer food...smoky, barbequed, lick your fingers, lip smacking,[visions of Bradley again] porkdilli-icious yum! Is there anything better?
On a recent trip to San Diego, my very savvy-in-the-kitchen guy friend whipped up some ribs (for an appetizer), which was an exercise in some serious will power, as there were some beautiful ribeyes to follow. God love a meal with multiple meats!
Now, I know, people get a little crazy when it comes to bbq. We can't pre-cook or par-boil but instead have to place on our smoker for 12 hours, watching vigilently adding more wood... and turning... and... bla bla bla! This is why we go out for ribs! But, when the mood strikes you and you want to just eat some ribs at home, I am telling you, these will satisfy you in a gigantic way with some very minimal effort.
This technique is from "Sam the Cooking Guy" who has a local television show in San Diego. His food is simple, uses very few ingredients and he makes the occasional mistake of dropping things on the floor, which I for one, totally appreciate. [I'm a klutz!]
In Sam's version you just place the ribs[unseasoned] on a baking sheet with some plain white vinegar, covered in foil and cook for 90 minutes at 400 degrees. My friend seasoned, which I totally agree with, since seasoning makes everything taste better! But to each their own. I think the point is, between the yummy juices from the oven business, topped by some bbq sauce and grilled for 5 minutes, the results will be delicious regardless.
My dear sweet friend was unavailable for comment [i.e. sharing his secret spice rub] so I worked it out myself, with what I feel, are some spectacular results. To keep it simple, just use your favorite bottled bbq sauce.
Really, once you taste these, you might never go out for ribs again. If you don't have a grill, you may finish under the broiler, just keep a watchful eye as bbq sauce has a lot of sugar and can burn quickly.
Drink Zinfandel with BBQ!
Click on "previous posts' for full recipe.
Super Simple Barbequed Ribs
[provisions]
Preheat oven to 400 degrees. Pour vinegar onto rimmed baking sheet. Combine all seasonings and rub onto both sides of ribs. Place on baking sheet, cover tightly with foil and bake for 90 minutes.
Remove from baking sheet, slather with bbq sauce and grill for just a few minutes on each side.
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How To Be The "Nordstrom" Of Restaurants-2010 Style!
In the day and age of service and social media, I cannot wrap my head around restaurants that want to dig their virtual graves by not giving the customer what they want.
And I mean it when I say, "please leave a comment below" and explain your reasoning, because I really need this explained to me.
A number of years ago there was a certain restaurant in San Diego serving Kobe beef. This was before it was all the rage and I am talking REAL Japanese Kobe Beef. The chef said it was basically "sacrilegious" to cook this steak medium or medium well. Another establishment, also in San Diego, currently serving burgers, doesn't have ketchup, because the chef doesn't feel that ketchup "compliments" the burger. A very famous coffee place in San Francisco doesn't have half & half!
I could go on and on with examples, but the point is this:
Who the hell are you, "Mr. Restaurant" to tell me at which temperature I will eat my steak, or if I can have ketchup on my burger, or if I am allowed half & half in my coffee?
Seriously. have you ever heard the phrase, "customer service"?
If I am paying, why do you care? What kind of point are you making? Are you trying to leverage some sort of "coverage" by being different? Is your product not good enough to market without a gimmick?
This is appalling to me. Your customer decided to walk through your doors rather than thousands of other doors and your gratitude is expressed by, "our way or the highway"? Are you THAT sure of yourself and your "staying power" that you don't need to take care of people?
Listen, if someone wants to spend their money in your establishment, how are they not entitled to have something "their way". This isn't asking you to concoct some special meal of insane ingredients that you'd need to leave and go shop for, to be able to prepare. This is simple stuff!
Customer service WILL make or break your business!
Ever shopped at Nordstrom?
Ever stayed at a hotel that opened the gift shop at 1 AM to sell you some slippers?
It's common knowlege how much I love Ruth's Chris Steak House. Their steak is nothing short of perfection. But more than this, their service is impeccable. If you wanted your ahi burnt, served on top of a overcooked steak and covered in ketchup, you would get it. In the blink of an eye, without any hesitation, with, not even a hint of a giggle. YOU, their "precious customer", would be taken care of!
This is what it's all about. We don't dine out to have the chef tell us what we are having and how. Heck, most of us can get that scenario at home. Take care of us. Make us feel special. Make us happy to give you our hard earned money for a wonderful night out with someone WE care about.
In keeping with this, is the social media business. If you are a restaurant and on Twitter (which you should be)...and you have people "following" you, you absolutely, without question, should be following THEM! Do you NOT care what they're saying about you? Do you think your aloof-ness makes you more desirable? I guarantee you that most, if they are following YOU, will be spewing wonderfully nice things about you to all their followers. Wouldn't it be nice to acknowledge them? Thank them?
Seriously!!! As my father would say, "Get with the program!"
This old school, information traveling slowly, from 1 person to another, is over. The internet is making virtual applause or viral insults almost instantaneous. Cities which, 5 years ago, had 3000 restaurants now have double that!
How do you think these paying customers will decide where to eat?
I'll tell you...
They will go where they get what THEY want!
They will go where the food they order is HOW they want it!
And, they will KEEP going to the place that makes them feel special by acknowledgement and many gracious thank you's!
Out of every restaurant in your city, they chose yours!
How does that make YOU feel?
Busy busy
Heather! I had been very busy the past few months with the restaurant, no longer being engaged and single(relief!) and getting in some much needed travel. Finally starting to get some different styles of pies and pastries in here wich took a LONG TIME. Takes a while sometimes and I came up with some crazy ideas stemming from some mistakes! "Idea"....Make a regular NY Cheesecake with a grahm cracker base(cook in spring form pan of course) When its done and CHILLED, slice the top layer off, toss it or eat it(even better) and then just mash everything together. Chop up the cracker into bits and just mix it all up really good. Take a scoop or spatula and place a baseball or smaller sized scoop on a small plate. Then place a scoop of Vanilla or coffee ice cream, same size or smaller, onto the cheesecake mash and sing to the food gods! I have literally made zero profit on this because I have been handing it out to all of my regulars. Alot of silence and slow head shakes from side to side. Try it out! There is a story of how the cheesecake mess was born! Haha.
This was not intended to be so long but once I get going about food and wine I usually find myself going on for a long time!
Always enjoy your blogs and additions to your great site!!
Need more service!
As a restaurant owner I always have items on the menu that can literally cater to any type of customer and their wants. From meat and potatoes to complete vegetarian. I'm still young at this game, being only 29, but I've been working in the industry since I was 14 years old. I do not own a restaurant: I own customer service business that serves food. Why some restaurants refuse to bend and let customers have it "their way" is beyond me. I personally take requests from customers and create dishes for them on the spot with no prep time. They love that I or someone at my restaurant can do this and this is a main reason in why they come back. If I'm drinking wine in the kitchen or counting monies and a couple regulars come in, they also recieve a glass and I sit down with them and talk and visit. There have been more times than I can remember when I have locked the doors, gone in the kitchen and whipped up some tapas or small dishes, and continued a meal with my customers for over 3 hours past closing time. I understand that in my situation I can go the extra mile or two because I am the owner, but I really agree with you and would love to see just a little more " I care about you and your future business" from other restaurants in the area.
For the live of me I don't
For the live of me I don't get it either that restaurants don't cater to the customer's needs and requests. To make your point:
One restaurant did not have baked potato as a choice with steak. I said nothing hoping that perhaps the next time we came in they would offer it. The next time we went to this restaurant, by chance, we had the same server, she remembered us and said, "I told you last time we don't serve baked potato's here, if you want a baked potato you'll have to go somewhere else." Yes, we did get up and went somewhere else. We never went back. How does this serve them??? Beats me.
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Effort Trumps Easy! ALWAYS!
While passing the dozens of rotisserie chickens today in the grocery store, it finally occured to me that "easy" seems to win out over just about everything these days.
Can the meal be made in 30 minutes or less, maybe even 20 minutes? 15?
Because, God forbid, we should roast our own chicken! Absolutely not! That would be WAY to hard! I mean, you have to wash it. [That takes about 1 minute.] Then season it, that will take another 30 seconds. Turn on the oven and leave it in there for an hour. Oh, wait! AND turn it over once...Holy CRAP! Who has time for that?
Do you see the insanity here?
So instead we buy these precooked, kept -warm- under -lamps- all- day chickens, shot up with a nice big water/sugar solution and we feel good about it.
Why is "easy" better? [I am not talking promiscuity...I get that!]
Does everyone just want the "most" in return for the "least?"
What about good, old-fashioned effort?
It's like the guy who honks because he's too lazy to get out of the car...
or the man that acts as if opening the door is, in some way, a huge display of a time long ago.
Where is the damn effort?
If I invite you to my home for dinner, it is because I WANT to wait on you. I want to think about you as I'm prepping that meal. I want you to taste the care, in every single bite and feel cherished and spoiled and taken care of. That makes me feel amazing.
When I make chocolate chip cookies for my kids, I think about them and their cute little faces as I make them. I swear my only secret ingredient is love and they profess my cookies are the best they've ever tasted. Do you think I make the best cookies EVER?
I know we are all short on time and some of us are short of amazing people who really want to put out some effort.
Effort that resonates...
effort that warms our hearts...
effort that makes us feel special.
All these rushed moments will be just a blur someday and we will be left with memories. I sincerely hope I don't look back on my life and think,"I did what was easy..."
Instead, I hope to say, "Everything I did was so worth the effort."
Homemade chocolate cake...active time: 15 minutes
An amazing steak dinner at home...active time: 15 minutes
Roasted Chicken...active time: 5 minutes
Are those closest to you worth your time?
I so hope they are!!!!
[Click on "previous posts" for recipe.]
Five-Minute Roasted Chicken
[provisions]
Wash chicken and dry thoroughly. Preheat oven to 425 degrees. Mix thyme with olive oil and rub all over bird. Season liberally with salt and pepper. Heat a cast iron skillet on the stove until very hot. Place chicken breast side down in pan and immediately place in oven. Turn over at 30 minutes and continue cooking for another 30 minutes. Let rest 10 minutes before carving.
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"Sex and the City" Meets Food!
This blog has been described as "Sex and the City Meets Food", which I have to say is a gigantic compliment! Although, I am not totally sure what that means. The fact that I like bed picnics, almost all libations and am single at 40 might have something to do with it, but on the eve of "Sex and the City 2", it got me thinking....
Food IS like sex.
We crave it...sometimes to our own demise. Bad judgement wins, on occasion, in spite of what is normally some very good will power.
So, we're hungry!
Or, shall I say...hungered?
It starts simply; a little hand holding, a little back rubbing, perhaps some kissing...just an appetizer...a morsel that makes you want more. Does anyone eat just one? It's the first course...just the beginning of what we always hope is a satiating experience.
okay, so that's the craving...
But how about the NEED?
Food sustains us, nourishes our bodies and our minds every single day. It is a basic essential. If you ask most women, they will tell you they don't NEED sex, but we think about the word differently. Firstly, without the extraordinary effort that comes before, you're just not "getting any". So, for us, it's a part...a number in the equation. The conversation, the adoration, the communication are indescribably important.
Have you had food without any preparation?
Have you eaten a steak without seasoning it first?
Have you ever touched an avocado for ripeness?
Smelled a mango?
If you become single after a significant amount of time, you may find the actual NEED does increase. The refigerator isn't always full! You might have to run to the store, over and over and over again...and shop... and prepare... and cook... and then still have to decide if you can endure that gnawing feeling, that rumbling which is now mostly a decision somewhat like eating a taco off a tree stump in Mexico...They look good, you know they'll be fantastic, but they might hurt you later.
And so it becomes an emotional experience. Why do you think people overeat? Is it always about the food? Is it ever about the food?
In my life, food is sex.
I think about it, I dream about it. I genuinely love the comfort of it when shared with someone special.
But is sex food?
Does it fill your heart or does it just take the pain away? Does it make you want more, or is one meal enough? Could you live without it or do you wake up everyday in his arms and feel emotionally and physically nourished?
If you do, you are lucky beyond words.
Shoes and purses and make-up and dresses do wonders for how we feel...it's just part of being a girl.
But relationships and love and intimacy are the dessert of life, the icing on the cake, the happily ever-after.
So, to the ladies in relationships...
eat well today,
Devour those special people in your life that give you pleasure.
Put on those sexy shoes and leave the dress in the closet.
And if your single...
call your girlfriends,
drink some Cosmo's,
and buy yourself those shoes!
The world is your oyster!
I ditto the comment made by
I ditto the comment made by Guest!!! It's so well written!!
When will your Eat, Pray, Love book be coming out?
Heather! When are you going
Heather! When are you going to put your words down on paper? You so get it girl!!! I think you could be a writer for Sex in the City part 3!
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"I'll have the vegetarian sandwich." [Wait!...Whaaat?]
This past week my girlfriends and I spent the day in Napa. Shockingly not wine tasting, but plenty of wine drinking! A couple times a year we manage to leave the kids at home, check ourselves into the spa and lounge poolside for some serious girl-time. It continues to amaze me that we can spend 15 hours together and still find things, not only to talk about, but laugh about.
The subjects we broach...well trust me when I say, we could charge a pretty hefty admission to men that could stand to gain serious insight previously unattainable. Boy oh boy, do we go "there"! Sometimes I wonder if this is a trait specific to this group, because I have been friends with alot of women in my life and never has it gone this far. It's refreshingly delightful! [sounds like a slogan]
Our wonderful group is geographically very different. We have a gal from England, New Jersey, Florida, California and "yours truly" from Chicago.
Which brings me to the point...
The Chicago point...
I would like to know if anyone has ever done a survey on the amount of vegetarians in Chicago compared to other major cities. Being born and raised in this great town is to love meat as sure as you love the Cubbies, green beer, hotdogs and the mob.[Wait!...Whaaaat?]
To say I'm a carnivore, is a relative understatement. Until this recent Napa excursion, I could not tell you the last time I had a meal without meat; that's breakfast [sausage, bacon or ham], lunch[ pick a meat, any meat] and dinner[I'd eat steak 7 nights a week if I didn't have a conscience!]
Ohhhh, but this day was different. Don't ask me why, but the ratatouille sandwich was calling my name. Fluffy pita, like SUPER fluffy, stuffed with ratatouille, hummus, feta and sprouts. I warned my friends not to fall off their chairs when they heard the order.
It was SPECTACULAR! So spectacular, I came home and made some ratatouille myself. AND...I had purchased all the other ingredients to re-create the sandwich, but the darn ratatouille business was so flippin good I ate it out of a bowl! I now know why they made a movie around the stuff. BTW...did you know Thomas Keller was the consultant on that film? His recipe is available online, but beware of the length to prepare his way.
This is my recipe which will take less than 20 minutes to prep and about 20 minutes active cooking time and then just a simmer-fest! I have to mention...I have 2 young boys who completely devoured this and asked for more.
Ahhh, leave it to the French!
(Click on the title for the recipe)
Ratatouille
This makes a substantial portion. If used as a side, it will feed 10-12 people.
[provisions]
Place eggplant in a colander in the sink and add 1 teaspoon of salt. Toss and let sit for 30 minutes. Meanwhile, in a large pot over medium heat, add onion, garlic and seaon with salt and pepper. cook for about 12 minutes stirring regularly. You do not want onions to brown, just soften. Add zucchini and bell peppers and cook another 10 minutes, again stirring frequently. Place all ingredients in pan in a large bowl. Add some more olive oil to the pan. Now add eggplant and cook about 8 minutes. Add everything in the bowl back to the pan. Season again with salt and pepper. Add tomatoes, thyme, basil and bay leaves. Bring to a boil. Reduce heat to simmer and cover. Cook for about 1 hour, stirring every 15 minutes. After everything is very tender, if there is any extra liquid in the bottom of the pan, remove lid and turn the heat up until evaporated.
Remove thyme stems and bay leaves. This is also great as a main course with crusty bread.
BTW...my kids LOVE this! Thank you Pixar!
YUM, my mouth is watering;
YUM, my mouth is watering; can't wait to make it. Thanks so much for the recipe.
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With a name like "Foley", it's got to be good!
Have you ever met someone one time and weren't able to get them off your mind? Days later your still thinking about their smile, their eyes, maybe the way they smelled and you just can't wait to see them again? Then a few years later your paths cross again and you remember how amazing they were, but something is a little different?
This is exactly what has happened to me since meeting Robert Foley.
Just to clarify, I am talking about the wine, not the winemaker.
The first time I had the pleasure of Mr Foley, it was the Charbono. "Truly unique, sometimes gamey, sometimes overtly fruity, Charbono is like the winemaker’s 'box of chocolates'."
If THAT doesn't sum it up!
What a spectacular grape! Found in California, though very infrequently, it is the second most commonly grown varietal in Argentina. [You know they're going to have some great wines to go with all that meat!] Oh, and this one is exceptionally wonderful with it's almost inky quality and slight barnyardy aroma coupled with very deep fruit flavors. Can you say, yum? Seriously, my mouth is watering in this moment, just thinking about it.
I haven't had that wine in over a year and I swear, I can still remember how it tasted. So when I saw a Robert Foley Pinot Blanc on a wine list recently, I jumped at the opportunity to try another slightly obscure grape from this man. Well, it did not disappoint! In fact, it blew my mind and now I cannot stop thinking about it. [What is with this guy?]
Pinot Blanc is a mutated Pinot Noir grape which is pretty prevalent in France. For years people have mistaked it, on the vine, for Chardonnay as the similarites are plentiful. But this tastes nothing like Chardonnay. Firstly, from Robert Foley, this grape never sees a barrel. It is aged purely in stainless steel tanks and the result is stunning. It has weight like Chardonnay, but with a silky, almost oily mouthfeel, with fruit that lasts forEVER. I mean, a good few minutes between sips and the flavors are still lingering! I could still taste it!
This wine is stunning to me. It is such a welcome change to the line-up of whites that I generally drink,[which aren't bad at all] ,but this is different. It is like meeting someone new...and your excited... and overwelmed with possibilities... and just dying to re-visit!
All I can say is, "Robert Foley, it's sooooo nice to see you again!" May we not wait so long next time!
Yum
Great description. Never wanted to get my hands on a Pinot Blanc so much in my life:)
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Pinot Gris and Pinot Grigio...so not the same!
One reason the world of wine seems overwhelming for some is the use of different names for the same grape. It used to make me feel like I really didn't have a clue. But after years of intense study [lots of drinking] I have learned, the same grape doesn't necessarily yield the same flavor.
For the purpose of this conversation, let's focus on Pinot Grigio and Pinot Gris.
Both these wines are produced from the same grape. In Italy and California, we call it Pinot Grigio. In France and Oregon, Pinot Gris. If you've ever had both you know they are about as similar as men and women.
Pinot Grigio is less complex, simple, straightforward in it's personality...[think men here.]
Pinot Gris is noticably sweeter, with hints of flowers like a woman who loves to bathe, layers of complexity...[mysterious, multifaceted or riddled with issues?]
A friend of mine says men require food and sex to be happy...[not necessarily in that order]
Women require attention,connection,conversation and constant foreplay...[always in that order]
dinner before dancing...
holding hands before hugging....
Can we hang out at first base for a while, or is this the home-run derby?
Pretend to care what we're saying and you'll have us adoring you in more ways than you can imagine.
The simple side of life has its place though...
sometimes less is definitely more.
If pairing food with wine, a safe bet on the light side of white, is Pinot Grigio. Delicious on the porch or while lying on the beach...
crisp, cold and extremely accomodating to a variety of foods, or no food at all.
Pinot Gris is that summer dress which requires the appropriate purse and shoes and not to mention jewelry and weather; a wine that needs some spice in the dish to balance the residual sugar.
As simple as they say men are...
they are delightful.
As complex [or at times, a pain in the ass] as women are...they are insightful.
To begin by descibing Pinto Gris and Pinot Grigio as the same grape, is to miss what sets them apart, yet which is inherently beautiful in both.
Location, growth and circumstances change wine as they change people...
for better or for worse.
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Thomas Keller's Chocolate Chip Cookies
How touching.. Making cookies with your kids together is a wonderful moment ever. You'll miss that moment years from now..!! :)
Good entry. I appreciate you
Good entry. I appreciate you for posting it. Keep up the fine blogging.
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