The Chauvet
I was in Sonoma Valley recently and discovered the most gorgeous luxury vacation rentals! The historic Chauvet building in downtown Glen Ellen has converted six spacious luxury condominiums into...
View ArticleBrinata
Brinata is a pasteurized sheep’s milk cheese from the Tuscany region of Italy. It is moist, creamy and delicious. This cheese has a white mold rind and a soft, creamy texture. It is similar to a cow’s...
View ArticleRaspberry Crisp with Creme Fraiche
Ingredients 4 cups ripe raspberries, rinsed For the topping: 1/3 cup (approx. 5 Tablespoons) butter, softened 1/2 cups all-purpose flour 1/2 cup old fashioned oats 3/4 cups brown sugar, packed 1/2 cup...
View ArticleLe Pigeon, Portland, OR
I recently visited Le Pigeon with my friends, Linda and Mora. I loved the casual atmosphere of the place, the friendliness of the chef and of the staff, and the delicious and creative dishes they...
View ArticleBoot Coffee Consulting
I recently visited Willem Boot in his coffee lab in Mill Valley, California, for a coffee tasting. Willem founded Boot Coffee Consulting in 1999. He has been in the coffee industry since age 14. He...
View ArticleLe Garage in Sausalito
My husband and I have been to Le Garage a number of times since it opened. This casual, hip restaurant is located in an industrial area in a former garage space. It is positioned beside the water...
View Article2004 Chateau de la Gardine Vieilles Vignes (Blanc)
I tasted this wine recently at my friend’s wine cave in Chateauneuf du Pape, and it just blew me away! This wine is 100% Roussanne and the grapes are from 80 year old vines. It has been aged in oak....
View ArticleRoasting Chestnuts
One of my favorite Autumn treats is chestnuts. I was recently in the Ardeche region of France for a mushroom hunt and was thrilled to see all of the chestnut trees lining the roads. In some regions,...
View ArticleMeyer Lemon Olive Oil Torte
This torte is crispy and chewy and filled with delicious Meyer-lemon flavor. It looks a bit like an ugly duckling, but you can dress it up nicely with candied lemon slices and fresh mint. Ingredients...
View ArticlePumpkin Flan
Note: This delightful Pumpkin Flan has a nice rustic consistency and a wonderful Autumn flavor. It will keep in the refrigerator (covered) for several days. Ingredients For the caramel: 3/4 cup sugar...
View ArticleShelburne Farms’ Clothbound Farmhouse Cheddar
I recently enjoyed a taste of Clothbound Farmhouse Cheddar from Shelburne Farms in Shelburne, Vermont. This cheddar is made in the traditional method from raw milk of the purebred Brown Swiss cows...
View ArticleLMR Rutherford Gardens in Napa Valley
One of my favorite places for produce in Napa Valley is LMR Rutherford Gardens. Not only can you buy excellent organic produce right from the farm but they also encourage you to walk around the farm...
View ArticleQuick Breakfast Preserves
Note: These breakfast preserves are best when made with fruit that has gotten a little too ripe to eat plain. It is a great use for that fruit you were just about to throw out. Serve it with...
View ArticlePluots
The pluots have been exceptionally sweet and flavorful this year. What the heck is a pluot?? A pluot is a relatively new fruit (introduced in 1989) that is a complex hybrid of a plum and an apricot....
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Rosemary-Scented Pork Tenderloin with Roasted Potatoes, Spring Onions and...
This is a meal in a baking dish. It is very easy to prepare and really delicious. The sweet and savory combination is perfect for a rustic summertime lunch or dinner. This dish pairs well with a...
View ArticleSummer Fruit and Almond Tart
It is the perfect time of year to make this easy and delicious summer tart. You can use any kind of ripe fruit. Mix the fruits or choose just one. I used yellow nectarines, blueberries and...
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