Foodies

Napa Style, Take Two

Sunday, September 13th, 2009

My friends, I must be frank.  The past week has not been easy for me.  My entire family, including myself, has been sick with the flu so I didn’t get to do any of my DIY projects during the week.  Bummer. When I can’t get to my primer and power tools, my knees start to shake and my hands start to twitch.  I start to go a little stir crazy.  So finally, on Saturday, I was finally able to tackle some projects.  I’m hoping to feature them this week, if all goes well.  Good stuff coming. 

Y’all remember last week’s look at wine tasting in Napa.  Here’s another peek at just a few more stops on our weekend getaway.  

Day Two began by with a spectacular luncheon at Thomas Keller’s Bouchon in Yountville.  As many of you know, Mr. Keller is famous for his world renowned French Laundry restaurant, also in Yountville, with its nine course prix fixe tasting menu.  It’s practically impossible to get into the French Laundry, unless you go online at the exact perfect time (at midnight Pacific Standard Time two months in advance).  Don’t believe me?  Read this dude’s suggestions.  And even if you do get in, you’ll spend your kids’ college fund on one meal.  But as I understand from my swankier friends, it’s pretty spectacular.  

For the ‘regular’ folk, there is Bouchon in Yountville.  (And also in Vegas.)  It’s a little slice of Paris in the heart of the Napa Valley, from the menu, to the interior décor, to the waiters in little black vests, ties, and aprons. 

bouchon

And the food.  Oh, the food.  It’s ooh, la, la, off the charts. 

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Gourmet Spotlight: Onion Transformed

Wednesday, September 9th, 2009

Perhaps it was the decadent menu at Bouchon, or perhaps it was the crisp morning autumn air.  Or perhaps it’s just the color caramel itself.  But all of a sudden I was craving French Onion Soup.  Oh.  Pardonnez-moi, Monsieur Keller.  Soupe à l’Oignon. 

Now you know I love a good transformation.  Especially one where a raw bland object with hidden potential gets transformed into sweet and sassy goodness.  And I’m a sucker for a great before and after.  It must be why I love how a yellow onion becomes the most savory gourmet delight in an hour. 

b and a

I have a serious love affair with caramelized onions.  I could eat them on my scrambled eggs, over potatoes, on steaks, over flatbread, and always with cheese. Glorious oozing melting cheese.  They are one of those culinary delights that make a germ sensitive mom like me lick her fingers without any regret.

  onion soup crop

And with my caramelized onions, I make the most fabulous French Onion Soup.

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San Francisco’s Waterfront Marketplace

Sunday, July 19th, 2009

Exploring the big city of San Francisco is one of our favorite things to do.  Since the Golden Gate Bridge is about 40 minutes from our house, we took Friday afternoon to adventure across the bridge to visit the renowned Ferry Building Marketplace

ferry clock

Those who’ve visited the Bay Area recently may be familiar with this European style indoor bazaar, filled with vendors who feature the finest of California’s bounty.  We arrived at the lunch hour, with the marketplace filled with young executives from the financial district, mingling with the visiting tourists. 

Any food lover will simply love this place.  While you’ll pay big dollars to take away some of these artisan products, it’s still worth a visit just to sample California’s culinary best.   Here’s a peek at some of the displays:

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