Dole "Taste of Spain Salad Summit" Hightlights

Back in March I received a VIP invitation to participate in the Dole Taste of Spain Salad Summit.  There wasn’t much to think about  – three days in Carmel, tours of the lettuce fields and processing plant, cooking class, tapas, meeting other food bloggers, Eating Well Magazine, dinners, winery lunch and all being sponsored by Dole Salads – my answer was a resounding YES! 

Dole chose Carmel Valley Ranch to host the Taste of Spain Salad Summit.  It is a 500 acre playground (fabulous resort) which includes great dining, a spa, stunning pool, guided hikes, valley views, garden tours, golf and tennis, nightly s’mores, tree swings and dazzling spacious suites packed with all the comforts of home.  The resort is nestled inside a gated community in Carmel Valley at the top of the hill with magical views. The décor is breathtaking, rich, comforting and perfectly appointed to match the outside.  Large windows bring the outside in and blend with the landscaping to be simply perfect.  You immediately feel welcome and never want to leave.

After getting my items settled in the room, I strolled down to the pool area and soon met several of the other bloggers who were attending the event.  It was great to meet Ali, Brenda, Chung-Ah, Heather, Heidi and Liz.  It was great to meet Heather in person, since we had been blog and social media friends for a few years.  The poolside welcome reception would start in shortly and we all decided to freshen up.

The reception featured Sangria Verde and Sangria with Muddled Strawberries and Arugula, which were specially designed by Dole.  Joullian Pinot Grigio and Syrah were featured along with two bite sized tapas.  First tapa was manchego cheese wrapped in roasted red bell peppers along with a tuna Crostini – both extremely tasty.  It was a distinctive cocktail hour with several key members of Dole attending and truly interested in who we were and what our blogs entailed.  It was great to meet Bob and Mike from the PR Firm Dole works with and who orchestrated coordinating all of the bloggers – they did a fantastic job. Hats off to both of you!

I was energized to meet all of the bloggers at the cocktail party and made my way around to meet Catherine, Dawn, Jane, Kristen, Marie, Megan, Christy, Nikki, Sandy and Tessa.  I was familiar with several of the blogs and thrilled to be able to check out new ones.  How great was it to be with fellow food bloggers for a few days.  We all love food, Instagram, blogging and talking – what more could you ask for.

The cocktail reception seemed to whirl by and next thing we knew we were heading into a private room for dinner.  We were intermingled with folks from Dole which gave us a great opportunity to learn more about Dole, the culture and the products.  Dole Salads has created long lasting partnerships with the farmers in the Monterey and Salinas regions which now have second and third generations running the farms and creating outstanding opportunities for individuals to live a rewarding life.  Dole has outstanding tenure among its employees with the average being 15 to 25 years for a large number of folks.  I sat next to Gil who is the Director New Product Development and learned a lot about what goes into creating new Dole products - simply fascinating. You can sense that people love working at Dole along with being a partner to provide the world’s freshest and most compelling products.

After looking at Dole’s website and reviewing their mission along with meeting numerous individuals who have made Dole their home, their mission rings true.  Mission:  Dole Food Company, Inc. is committed to supplying the consumer with the finest, high-quality products and to leading the industry in nutrition research and education.  Dole support these goals with a corporate philosophy of adhering to the highest ethical conduct in all its business dealings, treatment of its employees and social and environmental policies. After dinner you can enjoy the nightly indulgence of s’mores by the pool.  How cool is that?  

  

Morning had arrived.  We were treated to a lavish breakfast of fresh fruit, by Dole of course, yogurt parfaits, along with bites of specially developed recipes that mirrored the Spanish theme.  We were then whisked off in a luxury bus to the lettuce fields in Salinas about an hour away.  We were able to chat in the bus and get to know one another.  We pulled off the main highway to the lettuce fields.  I had always seen it from the freeway but never dreamed I would be walking through the fields in a few minutes.  We first have to adorn our hairnets – stunning I must say.  Smile. 

 (Mark Pisoni in the front)

Our tour of the Dole Growing Field was led by a Dole Farmer Mark Pisoni whose farm we toured.  He shared his farming philosophy and passion for the land.  With hairnets secure, we began our journey through the iceberg lettuce.  It was amazing how just a few heads of iceberg were left, but the majority were cut by hand and then trimmed and lightly washed.  Once ready, they went into large boxes and were whisked to the Dole processing plant.  We learned that freshness is extremely important and it is less than four hours from farm to package.  We tasted the iceberg and it was amazingly tasty and you certainly can’t get any fresher than that.

My career is in the Human Resources field. From my perspective, it is important to understand how employees are treated and the culture of various organizations.  After speaking with several Dole employees, I realized that the farm workers are paid fairly, given breaks after every two hours along with lunch and treated extremely well.  You can sense that each person on the production line has an immense work ethic and is proud of what they do.  It was very interesting to get up close to the production line and see how they set the head of lettuce on top of a small block and is washed prior to moving forward to the box.  The fields typically produce 3 to 4 crops per year for maximum yield, which is good for business along with employment of the farm workers.

We headed to see what happens to the lettuce once it arrives at the Dole plant in Soledad.  Since they have a proprietary manufacturing process, they asked us not to take photos during the tour.  Essentially the product arrives, get cut into pieces, washed again, thrown into super large salad metal salad spinners and up onto a conveyor belt.  Once it hits the top, it is portioned out and placed into sealed plastic bags that leave the right amount of oxygen to preserve the lettuce as long as possible - amazing technology on freshness.

We headed to one of the labs at the processing plant.  Set before us were bins of about 25 different lettuces.  We quickly found out that we were having a quiz to name all of the lettuces. Emilio lead the charge for this part of the tour.  I thought it would be easy, but learned that it was not.   Luckily we were given a “Lettuce 101” binder as a guide to take home. By now we were getting hungry and excited for our next stop at Paraiso Vineyards in Soledad. 

Paraiso Vineyards consist of 400 acres that lies at the southern end of the Santa Lucia Highlands in Monterey County.  Rich and Claudia Smith began planting in 1973 and today Rich and his son Jason manage almost 150 vines.  It is truly a family business and a labor of love.  We enjoyed passed appetizers along with their Riesling before sitting down for lunch. Met Julie who resides in the Bay Area.  The Empanadas filled with Spanish Manchego Cheese, Roasted Garlic and Chorizo Sausage was out of this world delicious.  These are a must make and you will certainly see on the blog in an upcoming post.  All of the wines were extraordinary and made with precision and love.

We headed back to the resort for our next adventure.  Dole partnered with Eating Well Magazine as one of their 2013 culinary partners and was part of the Taste of Spain Salad Summit.  We had the distinct pleasure of meeting and able to interact with Lisa Gosselin, Editor-in-Chief and Stacy Fraser, Test Kitchen Manager for Eating Well Magazine.  Lisa gave a wonderful presentation on Global Culinary/Eating Trends.  It was interesting to learn that through their research – pancakes, lasagna and banana bread was among the most searched for on their website.  Okay another fact that will surprise you – goat is the most popular meat in the world and asparagus is the favorite vegetable in America.

Next we had a sneak peak into what our dinner would be like that evening.  Gabriel Georis who is the owner of Mundaka Restaurant in Carmel along with Brandon Miller, the Executive Chef gave a presentation and cooking demonstration.  Both Gabriel and Brandon understand Spanish cuisine since they have spent time in many parts of the country including the Basque region.  An interesting fact:  the word Tapas came from folks having a drink and placing a small plate on top of the glass to keep the fruit flies away. The bar owners thought to add small bites on top of the plates and top with salty marcona almonds which in turn made the customers thirsty and order more drinks.

Chef Miller demonstrated a classic frittata along with serving a delicious salad in a jar.  The salad had pickled cauliflower, shaved Brussels sprouts, ham, lentils and a creamy dressing. Gabe shared the concept of Pintxos.  It is a snack, typically eaten in bars, traditionally in Basque country.  They are related to tapas, but are usually “spiked” with a skewer or toothpick, often to a piece of bread. We were quickly divided into four groups to create our own Pintxos and a winner would be determined.  My group won for “most creative” since Dawn came up with the idea to re-create the Spanish Dole lady on the salad bag.  It was fun!

(Kristen, Dawn, Me, Gabe, Chef Miller and Brenda)

Off for a quick nap and next up was our magnificent dinner at Mundaka in downtown Carmel.  From our preview of what was to come, I knew I would not be disappointed.  From the crispy chickpeas with truffle salt to the cauliflower gratin to the flan with cardamom and blueberries, the entire experience was marvelous, memorable, fun and inspiring.

(Stacy, Me, Chung-Ah and Kristen)

The next morning we were treated to a delicious breakfast and a presentation by Stacy Fraser who is the test kitchen manager for Eating Well Magazine.  She shared her tips and tricks for creating recipes that are well tested and can be published.  She talked about the art of developing, testing and writing magazine ready recipes.  She is extremely knowledgeable and passionate about her career. 

After her presentation, our three day Dole Taste of Spain Salad Summit was coming to an end and many opted to take the Pebble Beach 17 Mile Drive excursion.  I needed to head back home but completely enjoyed my time at the summit.  Thank you Dole for inviting me and giving me a new perspective on how terrific your company, people and products are.  I loved meeting new food blogger friends and having the opportunity to interact with Lisa and Stacy from Eating Well Magazine to gain a greater appreciation of what goes into producing a world class magazine.

Just a quick sneak peak – coming in June I will be hosting a VIP Taste of Spain House Party featuring sangria, pintxos and tapas. The party will be documented and shared with all of you. Thank you again Dole – you are the BEST!

Fava Bean and Roasted Tomato Crostini | Friday Night Bites

I am doing the happy dance right now.  No really – I am simply SO happy.  It is fava bean season.  It comes but once a year and puts a smile from ear to ear on my face.  If you have not had the innate pleasure of a fava bean, please run don’t walk to your nearest farmer’s market or expansive grocery store and pick up a few handfuls.

They are simple yet a bit time consuming to prepare BUT completely worth it.  Trust me.  It is a two layer process to prepare.  First you need to remove the string along the long side of the pod by pulling.  That will loosen the side to pull apart and reveal the fava beans inside.  Hang on, you are not done yet.  There is a layer around the fava bean that needs to be taken off.  The best way to remove is to submerge the beans in a pot of boiling water for 1 to 2 minutes then drain and let cool.  Once cool enough to the touch; take your finger nail or a knife and create a small slit in the covering and the fava bean should pop right out.  Presto!

These Fava Bean and Roasted Tomato Crostini were the result of driving to one of my offices earlier in the week and creating a Crostini in my head.  I knew I had a good quantity of fava beans in the refrigerator and needed to make something with them.  These are pretty, tasty and a crowd pleaser.  They are perfect with a glass of Cabernet Sauvignon or Zinfandel.  Happy Friday Night Bites!

Fava Bean and Roasted Tomato Crostini

Makes 12

1 Cup Shelled Fava Beans

1 to 2 teaspoons of fresh thyme leaves

3 Tablespoons grated parmesan cheese

4 Tablespoons olive oil

Salt and pepper to taste

24 Cherry tomatoes

Olive oil

Salt

12 Slices of Sour Dough Baguette

Preheat oven to 350 degrees.

On a cookie sheet, place the cherry tomatoes and coat tomatoes with olive oil and sprinkle with salt. Roast for about 25 minutes.  Remove and let cool.

Brush each of the sliced sour dough baguette with olive oil on each side.  Place on a cookie sheet and bake in the 350 degree oven for 10 to 15 minutes or until golden brown.  Turn once about halfway through the cooking.  Remove and let cool.

Prepare fava beans (see below for how to prepare) and gently mash in a bowl until broken up into small pieces.  Add the parmesan cheese, olive oil, thyme and salt and pepper.  Stir well.

To prepare:

Cover each Crostini with the fava bean mixture and top with two of the roasted tomatoes.  Garnish with a sprig of thyme and a sprinkle of parmesan cheese.

*Fava Bean Preparation:

To shuck the beans, simply break off one end of the pod and use your thumb to pry it open. Pop the beans into a bowl and make a pile of pods. The easiest way to peel the beans is to parboil them first. To do so, bring a large stockpot filled with water to a rolling boil. Add the beans and let them cook until they turn bright green. About one minute. Then remove the pan from the stove and drain the beans into a colander. Run the beans under cold water for a minute or so to stop them from cooking any further.

Next, you need to remove the skin surrounding each bean. Use a knife or your fingernail to make a slit in the seam at one end of the bean and then squeeze the bean out. It should pop right out of the skin. Once you've peeled the beans, they are ready to use in any recipe.

Camembert, Caramelized Onions and Fig Jam Crostini | Secret Recipe Club

Time is flying by.  I can’t believe it is time for another Secret Recipe Club reveal.  If you have not heard about the Secret Recipe Club, then let me share a quick snapshot of what all of the fun is about.  Essentially it is a group of approximately two hundred food bloggers who are paired with another food blogger monthly and it is a secret who has who.  During the month, you get to stalk – okay – peruse the blogger who you were assigned to determine what recipe you will choose to make.  If you want to learn more, simply click here.

For May I had the pleasure of being assigned to Rachel from The Avid Appetite.  It is hard to believe that three years ago she could barely cook and now she has a beautiful food blog.  She is married to the love of her life Shaun and wanted to whip up tasty delights for everyone who came over to enjoy the footballs games. They recently welcomed Penelope to their family and you can sense the happiness that she brings to both Rachel and her hubby.  Rachel loves to travel, cook, and eat at great restaurants and blog about her adventures.

After spending quite a bit of time looking through her delicious recipe list of mouthwatering recipes, I stay true to what I most love to make and that is appetizers.  One in particular just stood above the rest – Gorgonzola Fig Crostini.  I wanted to mix it up a bit and chose Camembert and used my homemade Balsamic Fig Jam along with well caramelized onions.

I actually hosted a dinner party over the weekend and thought these appetizers would be a perfect addition to the appetizer menu. If you want to see photos of each dish served during the dinner party, check out Instagram.  I also served my Pimento Cheese and Bacon Jam Toast Points to my guests.  Let’s just say, both appetizers were enjoyed by all and nothing left on either serving tray. 

These are super simple to make and if you don’t want to make homemade jam, you find great quality fig jam at Trader Joe’s, your local supermarket or online.  This Crostini can be made an hour before your guests arrive, so you can sit down and enjoy a glass of wine and some appetizers.

Camembert, Caramelized Onions and Fig Jam Crostini

Makes 24

1 Sourdough Baguette

Olive oil

Salt

1 Large Onion

5 Tablespoons Butter

1 Tablespoon Sugar

Salt and Pepper

Fig Jam

Camembert Cheese

Preheat the broiler on the oven to high.

Slice baguette into 24 slices about ½ inch thick.  Brush each side with olive oil and sprinkle one side with a bit of salt.  Place under the broiler until each side is golden brown and set aside to cool.

Spread about a generous teaspoon of Camembert on each toasted Crostini.  Next spread about a teaspoon of Fig Jam on each one and top with a teaspoon of Caramelized Onion.

Caramelized Onions

Peel the onion and cut in half.  Slice into thin slices.  Melt the butter in a large skillet and add the onions.  Next add the sugar and a bit of salt and pepper.  With thongs, toss until onions are well covered with the melted butter.  Over medium heat, continue to cook the onions and tossing frequently until dark golden brown.  Remove from the heat.

Farmer's Market Salad with Sweet Paprika Dressing + Weekly Inspirations

Last week was chalk full of inspiration.  I was invited as a VIP Food Blogger to the Dole “Taste of Spain Salad Summit” in beautiful Carmel.  It was three days of talking about food, blogging, salads and learning about how the lettuce makes it to your table.  I gained new knowledge, met great people and will share the entire experience in a few days.  In the meantime, I was inspired to make a Farmer’s Market Salad with Sweet Paprika Dressing that I will share with all of you.

Simple Recipe:  

Farmer’s Market Salad with Sweet Paprika Dressing

I was inspired by learning about the numerous varieties of lettuce at the Dole Taste of Spain Salad Summit.  I decided to use Tuscan Kale, Arugula, and Frisee along with baby roasted beets, mini rainbow carrots, Easter Egg Radishes, cherry tomatoes and pickled cauliflower. 

Sweet Paprika Dressing
3 Tablespoons Crème Fraiche
2 Tablespoons Apple Cider Vinegar
6 to 8 drops of hot sauce
2 teaspoons Sweet Paprika
2 Tablespoons Spanish Olive oil
Salt and pepper to taste

Simply mix well and let sit for 30 minutes to develop flavor.  Toss with lettuce and lightly coat the vegetables.  Enjoy!

Shopping Inspiration:  

Whole Foods Market

A few days ago on the way home from my trip to Carmel, I stopped in Whole Foods to pick up some fun ingredients to make a healthy salad.  Of course, I needed to pursue through the wonderful and magical cheese counter.  It is like visiting Disneyland.  One particular display caught my attention – It was a gorgeous log of chèvre, (Goat Cheese) with lemon curd drizzled on top and adorned with fresh blueberries.  Simple and stunning!

Fun New App:

A Beautiful Mess

Have you downloaded this new app – “A Beautiful Mess” yet?  If not, it is great.  It is like having Instagram’s "BFF" on your phone.  Essentially it adds fun and whimsical boarders, text and images to your Instagram photos.  Move from ordinary to extraordinary - smile.

Inspirational Quote:

Enjoy Life Now

Food Blogger Spotlight:

Patty from Patty’s Food

Early in my blogging days, I began following Patty’s beautiful blog, Patty's Food.  Later, we were finally able to meet in person through a blogger brunch that Jean from Lemon and Anchovies put together.  She is as lovely in person as she is in her blog.  Patty also hosted a Valentine’s Day Cookie Party and we were able to see her amazing garden from which she makes many of her tasty delights.  Patty makes amazing baked goodies along with stunning salads and much more.  Take a few minutes to dive into her beautiful blog – you will probably spend more than just a few minutes.  Trust me. Smile.

Healthy Inspiration:

Eating Well Magazine

If you don’t purchase or subscribe to Eating Well Magazine, you are missing out.  It is chalk full of beautiful recipes that are well tested and full of amazing flavor.  Lisa Gosselin is the Editorial Director and Stacy Fraser is the Test Kitchen Manager.  Both were an integral part of the Dole “Taste of Spain Salad Summit”.  I had the opportunity to get to know each one and they are extremely interesting people who are inspired everyday by great food, recipes and the stories they tell.  The June issue is amazing!

Inspiration Destination:

Carmel Valley Ranch

Dole selected the Carmel Valley Ranch to host the “Taste of Spain Salad Summit” and they could not have chosen a more beautiful resort.  It is nestled in the luscious Carmel Valley and at the peak of a hill for spectacular views of the valley.  From the rustic mission style décor to the fire pit where each evening a selection of smore accoutrements are laid out for you to create your smore masterpiece. I will share more with my upcoming post along with photos of this magical place.

Must Have:

Arugula Candle

I am obsessed with this Arugula scented candle made by Archipelago.  It is a hand-poured soy candle which burns longer and cleaner than regular candles.  The scent permeates the house and it propels you to a relaxing spa.  One of my favs!

Entertaining Inspiration:

Kinfolk Magazine

While sifting through Pinterest last week, I stumbled upon the photo above and was mesmerized.  This would be the quintessential way to entertain with a beautiful wood board and an assortment of mouth watering appetizers.  Check out Kinfolk magazine for a plethora of entertaining inspirations along with their blog.  The possibilities are endless.

Must See:

Beach Blanket Babylon

One of my teams at work won Presidents Club for 2012 and we decided as a group to celebrate by heading into San Francisco to see Beach Blanket Babylon at Club Fugazi.  It had been over ten years since I had seen it.  The characters consistently change to depict the most current people in pop culture, politics along with some historical folks.  Essentially Snow White (or as they call her – Snow Pop, Snow Ho, Snow Glow, etc) is on the hunt to find her Prince and she travels the world in search of him.  My favorite character was Barbara Streisand with her ten inch nails – could not stop laughing.  If you are in San Francisco, be sure to get tickets to this super entertaining classic show.  

Pimento Cheese and Bacon Jam Toast Points | Friday Night Bites

I am captivated by the South.  Not sure if it is the southern charm or history that draws me.  It is perhaps a bit of both plus my curiosity to explore the area.  Included in my bucket list, is to visit all fifty states.  I am hovering around the 28 mark and it should tick up to 29 when hubby and I visit Chicago soon.  Speaking of Chicago, if you have any great restaurant recommendations, let me know.

With my ever growing inquisitiveness about the wonders that lie in the south, I was inspired to create this week’s Friday Night Bites.  In the Bay Area, Pimento Cheese is not prevalent yet not extinct.  However, I understand it is commonplace in the south.  This just fueled my need to create a batch of the cheesy wonder.  I thought to myself, how could I elevate it to the next level?  Why not add bacon jam, of course.  Now throw this combination on a toast point and you have a southern inspired Friday Night Bite.

I used the Bacon Jam recipe from Lindsay Landis & Taylor Hackbarth’s new book – Breakfast for Dinner.  It does take some time to make, but the result is worth the wait.  It definitely has some southern roots planted in the flavor profile.  With the Pimento Cheese, I researched the web to understand the ingredients and formulated the recipe below. 

Next was to "de-crust" white bread.  Okay, not sure if “de-crust” is a real word in the dictionary, but I kind of like it.  I think you all understand what I mean.  Smile.  I simply toasted it in the oven until golden brown and crisp.  I would suggest adorning the toasts with about a teaspoon of the bacon jam, otherwise it is tad overwhelming.  The simple dollop just elevates it to the next level. 

You could enjoy this delight with a cold beer quite frankly or a chilled glass of Sancerre, Sauvignon Blanc or a crisp Chardonnay.  Cheers to a great upcoming weekend!

Bacon Jam

Makes about 2 cups

1 pound sliced Applewood Smoked Bacon, cut crosswise into 1/2-inch pieces

1 large yellow onion, chopped

2 garlic cloves, minced

1 cup brewed coffee

1/2 cup cider vinegar

1/2 cup orange juice

1/4 cup pure maple syrup

2 tablespoons light brown sugar, packed

1/4 teaspoon ground ginger

1/8 teaspoon freshly ground black pepper, or to taste

1/4 cup bourbon

Heat a large heavy skillet over medium-high heat. Cook bacon until it starts to brown, 10-12 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plat. Drain off all but 2 tablespoons of the bacon fat in a skillet.

Reduce heat to medium. Add onions and garlic and cook until onion begins to soften, about 5 minutes, stirring frequently so the garlic doesn’t burn. (very important not to burn the garlic!) Return bacon to skillet and add coffee, vinegar, orange juice, maple syrup, brown sugar, ginger and pepper. Reduce heat to low and simmer for 45 minutes. Transfer mixture to a food processor and pulse briefly until finely chopped. Return mixture to pan and cook for another 15 minutes, stirring occasionally.

Add bourbon and gently simmer for 30 minutes more, or until jam is thick, syrupy and dark in color; if at any point the mixture starts to stick to the bottom of the pan and starts to look more like paste than jam, add water, 1/4 cup at a time. Remove from heat and let cool slightly. Refrigerated in an airtight container, bacon jam will keep for 3-4 weeks.

Pimento Cheese

1 Pound Sharp Cheddar Cheese, grated

1 ½ Tablespoon finely grated white onion

2 teaspoons Worcestershire Sauce

1 teaspoon Red Hot Sauce

2 Garlic cloves, minced

1 (4 oz) jar of diced pimentos, drained and use 1 Tablespoon of juice

4 to 5 grinds fresh ground pepper

¼ Cup Mayonnaise + 2 Tablespoons

Combine all ingredients in a large mixing bowl, mashing with a fork to form a thick spreadable past: if it’s a bit loose, add more mayonnaise until it holds together.  Season to taste. Refrigerate a couple hours before using and best overnight. Makes about 3 cups.

Strawberries with Bourbon Brown Sugar Dip + Weekly Inspirations

I want to extend a very Happy Mother’s Day to all of the wonderful mothers.  Although I do not have any children, I am a doggie Mommy to our adorable Lhasa Apso, Max.  In addition, I am an Auntie to four wonderful nephews ranging in age from 3 to 13 years old.  We will be celebrating Mother’s Day by going out to brunch as a family and celebrating this special day. 

Special Inspiration:  

My Mom

Speaking of special, my Mom is just that!  She is always there for me.  She listens. She gives great advice.  She loves me unconditionally.  She taught me great morals, values, to be confident, independent and most importantly be my own person.  She is not only my Mom, but my friend.  Happy Mother’s Day to the best Mother I could have ever asked for! I love you M! 

Simple Recipe:  

Strawberries with Bourbon Brown Sugar Dip

You know it is late spring, early summer when Strawberries make an arrival on the red carpet.  They are luscious, juicy, bursting with flavor, sweet and the perfect simple dessert.  I was inspired to bring these special red berries to the next level.  Why not dip them into a perfect blend of Crème Fraiche, Bourbon and Brown Sugar.  I know, right?  The dip is simply 8 ounces Crème Fraiche, 1 tablespoon bourbon and 3 tablespoons brown sugar mixed together.  Serve with freshly wash strawberries and extra brown sugar for dipping.

Quote:

Life

Good Eats:

Top 100 Bay Area Restaurants

I am truly inspired by eating at a great restaurant. Living in the Bay Area affords me to have almost endless dining options.  Recently the Top 100 restaurants by Cuisine was published for the Bay Area. New ones are consistently popping up along with the staple ones that are worthy of repeating.  A few on the list from SF Gate are now on my bucket list to try soon, including:  Bull Valley Roadhouse, El Paseo,  Spruce,  State Bird Provisions, Coi, Etoile, Quince and Redd Wood.

Food Blogger Spotlight:

Liren from Kitchen Confidante

Liren is an amazing food blogger with mouthwatering photographs.  She writes a blog called, Kitchen Confidante and it is a perfect title for the creative and delightful dishes that she writes about.  I had been an admirer of her blog for a while and finally was able to meet face to face when she graciously invited several Bay Area food bloggers to her home for a dinner party.  From there, it was an instant friendship and it was a bonus to live only about 20 minutes apart.  If you have not had the opportunity to visit Liren’s blog, she is an extremely talented photographer, chef and blogger.  I am pleased call her my friend. Smile.

Career: 

Unleashing Greatness

I attended a HR Conference at the end of April. One of the sessions caught my eye.  It was titled – “Developing Next Generation Leaders for Future Growth”.  The session was amazing!  It exceeded my expectations and gave practical concepts that I put in place that next week at work.  The session was lead by Alan Fine who wrote a book called – “You Already Know How to Be Great”.  I purchased several copies of the book and gave one to each of my Branch Managers.  Whether you are in business or not, this book shares ways to remove interference and unlocks greatness.  It truly has changed my thought process for me and sharing ways to lead my team to greatness.

Simply Inspiring:  

3 Special Women from Ohio

Earlier in the week, the news story of the 3 brave women who had been held captive for nearly a decade simply amazed me.  As the story unfolded and some of the details were revealed, it was almost unimaginable how they survived – but they did.  I am truly inspired by their courage, strength and faith.  They have their families and quite frankly the world behind them.  May they be given the time to heal and acclimate back into their lives with some semblance of normality.

Winery Spotlight: 

Chalk Hill

Chalk Hill Winery is a landmark winery in the Alexander Valley in Sonoma County and owned by Bill Foley.  They are recognized for their Chardonnays, Sauvignon Blanc and Estate Reds.  It is an immense estate covering 1,477 acres.  We took the “Estate Tour” which includes a ride in a hummer, wine tasting along with absorbing the history and information on the wines.  This is an amazing winery to visit and has some uniqueness that you will not find elsewhere. 

Book Club:

Steve Jobs

Several months ago my book club read Steve Jobs by Walter Isaacson.  It was departure from the typical types of books we select to read as a group.  I enjoyed each and every page.  Through Walter’s many interviews with Steve Jobs along with hundreds of family members, friends, adversaries, competitors and colleagues, he shares a riveting story of Steve Jobs extreme passion for perfection and drive that revolutionized six industries: personal computers, animated movies, music, phones, tablets and digital publishing.  It inspires me that one person made such a difference.

Final Inspiration:

Must Read Article

I have been a member of Linked In since September 2004.  I have seen the evolution, growth and impact it has made on the business world.  Within the last six months, Linked In has partnered with various influential people around the globe who are impactful thought leaders, inspirational, motivators and knowledge providers.  I jump on the site daily to peruse the articles.  This week I was especially moved by this article by Katya Andresen who is the COO and CSO at Network for Good.  I would encourage you to take a couple minutes to read it here.  It confirms my belief – “Live each day to the fullest”.