culinary pleasures ~

This past weekend, I had the grand fortune of attending one of Sherry Page's Culinary Getaways in Napa Valley.  There really are not enough adjectives to describe how much I enjoyed three days of incredible food bliss.  Sherry is one of those people who lives life to the fullest.  She makes sure to enjoy every single bite she places into her mouth, and she wants those who are with her to experience the best of the best.  I always feel as if I won the lottery every single time I get to hang out with her!  

Not only does she share the most simple and delicious recipes with others, but she also reminds every one how easy it is to fill a plate with "off-the-charts" flavors.  One of my favorite moments in her getaways is how the guests react to foods they have never tasted or been exposed to {re: fava beans, beets, fleur de sel, etc.}...it's as if their entire taste bud world has been opened to new pleasures of delicious bliss.  Eye lashes flutter, mouth slows to an intentional chew, and a smile slowly highlights their thoughts...pure goodness straight from mother nature never tasted so good, and now they are hooked!  

A gathering of strangers around a table partaking in amazing offerings of food, wine, chocolates and olive oils.  The connection is made over a fava bean crostini, a glass of late-harvest wine, and a shared moment overlooking the glorious landscape of the Silverado Trail.  Food and wine bring people of all backgrounds and cultures together ~ magical experiences and lovely connections are made around a simply curated table of culinary pleasures.

[reverie-daydream images]

Good Luck Soup ~

 

Being able to make a gift with my own hands, using resources offered unselfishly by nature or repurposed materials, and presenting something that is useful or full of meaning to my dearest friends and family is what Christmas is all about ~ the gift that is filled with love.  So this year, my dear friend, Sherry of Culinary Getaways, and I decided that her Good Luck Soup recipe packaged up with delicious heirloom beans and fresh garden grown herbs would be the ideal gift for anyone on our list.  Growing up in the South, my grandmother always prepared a New Year’s Day lunch or dinner that included black-eyed peas {and collard greens}.  According to her, black-eyed peas were for good-luck.  Even then, as a young girl, I would eat at least two helpings of these delicious legumes because everyone hopes for the lucky goodness to be on their side 365 days of the year.  More so than ever, I believe we all could use a hefty dose of good luck in our lives!

[Reverie-Daydream Images]

From Paris ~ With Love

Last week, we were spoiled.  Our friend, Sherry, returned from Paris with indulgent gifts, and the crumb will most likely never be the same after her over-dose on Ladurée teddy bear chocolates....she is begging for us to take her to "the city where chocolate is so pretty".  I have to admit, I love that my kid recognizes the beauty in food as well as the sharp taste buds to appreciate quality at its finest.  She makes her mama proud!

I never thought sour apple would rank high on my  Ladurée macaroon list of favorites, but its lime green goodness will hold steady in the top 5.  And there is an addiction growing over the Jean-Paul Hévin mendiants, we love  how the ginger and fig pair so perfectly with the smooth dark chocolate. So thank you Sherry for putting all our senses into over-drive ~ our eyes cannot stop looking at the  perfection of these works of art, and our taste buds are dancing with glee.  The only problem is that we are now suffering from a severe case of Paris wanderlust...

[Reverie-Daydream Images]

Dear Christmas ~

 Dear Christmas,

Thank you for always bringing good cheer and magic to the end of a year.

You have a way of making the young and old believe  ~

And you bring a much needed dose of hope to those who deserve it most.

Pretty presents, sparkling decor, and sweet treats are lovely accoutrements to the season,

Yet the things which warm my heart the most are not really things at all.

It's the memories of my mom giddy as a child to decorate for her favorite holiday of the year,

The way my lil' brother takes such time and care in choosing that special gift for his beloved,

How a complete stranger will break into an off-key rendition of Jingle Bells while standing in line,

Smell of Christmas breakfast being cooked in my grandmother's kitchen,

Waking up early to my dad saying, "Mornin'! Merry Christmas!"

My sweet crumb's excitement over Rudolph's red nose,

The extra kisses stole underneath the mistletoe.

An increase in exchanged smiles and friendly chit-chat with most everyone you pass,

The true goodness of humanity.

Goodwill, magical cheer, joyful spirits, loving hearts, helping hands, family and friends ~

Traditions new and old, a wish of peace, and believing that dreams do come true.

Christmas, thank you for the visit ~ you always leave behind a blissful heart.

Love,

Mel

[Paris 2010 image by my wonderful friend Sherry]

A Crate of Goodness

A wooden crate filled with rhubarb and fresh herbs (including my favorite, lemon verbena) hand-picked by my lovely friend, Sherry, greeted us upon our return from the South.  You see, Sherry is a Southern Belle too, and she gets it ~ she knows just how wonderful it is to welcome someone home with a perfectly simple gift of home-grown goodness!  This crate was just what the doctor ordered to set my baking heart on fire again!

Lemon-Verbena Rhubarb Crumble

8-10 Stalks of Rhubarb cut into small 1/4 chunks 

12 Lemon Verbena leaves

1 cup of turbinado sugar (or brown sugar)

1-1 1/2 cups of rolled oats

6 tablespoons of butter

Place rhubarb in a non-reactive bowl/pan (I used a ceramic baking dish) and sprinkle with sugar.

Allow rhubarb and sugar to sit for approx. 3 hours., and then strain liquid contents of dish into a small saucepan.  Replace rhubarb in baking dish.  Bring 'sugary substance' to a boil and remove from heat.  Add lemon verbena and let steep for 15 minutes, then drain into bowl (discard leaves).

In a separate bowl, mix the remaining sugar, rolled oats and butter together forming a chunky mixture (you may wish more/less butter and/or oats).  Pour the infused sugar 'syrup' over the rhubarb and then add the 'crumble' topping.  Bake at 350 degrees for 45 minutes - 1 hour (or until the rhubarb mixture is bubbling and the topping is golden brown).  Serve warm with a dollop of ice cream or sorbet!

[Reverie-Daydream Images]

Culinary Getaway - Napa Valley

As you can imagine, my weekend was off-the-charts fantastic! I'm still in a state of culinary bliss! Sherry Page truly has to be one of the most generous, fun-loving, talented and enthusiastic chefs I've ever had the pleasure of knowing (and now, I can say, learning from).

The Napa Valley Culinary Getaway began Friday evening with a welcome dinner at Sherry's adorable cottage in Yountville. Every detail of the evening was divine - meeting the other happy attendees (there were only 7 of us because Sherry prefers intimate groups), the tour of Sherry's terraced garden of herbs, rhubarb, tomatoes, chard, peppers, figs, pomegranates, pears, and more, and dining al fresco underneath the rugged beauty of her walnut tree on a warm summer night. It's difficult for me to choose one favorite item from Sherry's 5-course dinner menu, so I'll share a few of my favorites: the Salad of Fresh White Corn, Sungold Tomatoes and Basil, the Roasted Chicken with Roasted Meyer Lemons, and the Lemon Verbena Ice Cream. Not to mention, she pairs each course with an exceptional wine. Are you drooling yet?

Saturday morning, we met at Silverado Vineyards for our hands-on cooking class. Of course, it wouldn't be right if a private winery tour wasn't part of the day, so this is how the sun-kissed morning began along with a glass of Sangiovese in our hands. After the very informative tour, Sherry gave us a class on sea salts which was so interesting and useful. She then passed out our personalized embroidered aprons (she doesn't miss a detail!), and we headed to the kitchen to begin preparing our multi-course lunch of Carmelized Dates with Roasted Almonds and Fleur de Sel, Figs stuffed with Fresh Chevre and Chopped Hazelnuts, Farmers Market Vegetable Paella, Filet of Beef Tenderlion Roast with Tattooed Yukon Gold Potatoes and Dressed Greens, and Balsamic Strawberries with Cracked Pepper and Creme Fraiche. Yes, this was our lunch! We prepared every course with our own hands along with the guidance of our gracious and very patient 'food mentor', Sherry; so when the time came for us to enjoy the 'fruits of our labor', we did so with much glee while dining on the outdoor terrace overlooking the vineyards. Two words: Culinary Heaven!

As a grand finale, on Sunday, we learned to make the glorious galettes I mentioned here, and we made blueberry, nectarine, and apple. (Oh my, look out friends and family, I see lots of these tasty tarts in your future!) After this cooking lesson, we all sat down to Sherry's delicious breakfast of grits with piave vecchio cheese, chicken and mango sausage, fresh seasonal fruit, Bouchon bread with strawberry rhubarb or blackberry preserves, and our fresh from the oven galettes. A very hearty and satisfying Sunday morning indulgence!

Hopefully, my words did this experience justice, for I highly recommend attending one of Sherry's Culinary Getaways. If you love good food, have the desire to learn to cook delicious dishes, and enjoy being taught by a very knowledgeable and fun person, then one of these getaways would be ideal for you. I'm already looking ahead to 2010 in hopes of attending one of the European Culinary Getaways in either Provence or Tuscany. And as a food lover's good fortune would have it, Sherry is also going to start offering one day classes in the Bay Area too! I urge you to sign up for her newletters here; I guarantee you will be just as excited as I am when they arrive in the inbox, for they are always filled with great recipes, reviews, culinary getaway updates, and seasonal tips. This weekend was the perfect combination of incredible food and wine, breathtaking vistas, great people, and extraordinary lessons to expand my culinary knowledge - all wonderful elements that helped to create a blissful memory I will cherish for a very long time.