Tis' the season. The season to rack your brain for gift ideas for your foodie friends who have it all. This is a fun and unique list to help you and me out.
1. Wine Monkey Wine Caddy
Inspired by a truly timeless and beloved icon, this adorable wine caddy's cheeky sock-monkey design places it right at home at any uproarious dinner party, picnic, backyard barbecue, or other casual soiree. The real wool caddy–made from an authentic all-American red-heeled sock–slips easily around any standard-size bottle of wine, champagne, sparkling juice, or other favorite beverage, protecting it from damage while lightly insulating its contents between loosely knitted layers. (BUY)
2. Pig Cutting Board
"I love how my beautiful wood cutting boards add that old-world charm to the kitchen. You'll want to keep them on your countertop to display with delight." Best Dishes! – Paula Deen This collectable pig shaped cutting board features natural acacia wood tones that add to the individual style of each board. (BUY)
3. Fred and Friends Food Face
Here's a chance to play with your food and exercise your creativity at the same time. So bring on the mash potatoes and peas-the possibilities are endless. (BUY)
4. Measuring Matroyshkas
Measure and bake with glee using this set of 6 dry measuring cups made in the shapes of traditional Russian matroyshkas. The cups even nest like the Russian dolls for easy storage, and they're easy to find in any drawer or cupboard. The 6-cup set includes 1/4 cup, 1/3 cup, 1/2 cup, 2/3 cup, 3/4 cup, and 1-cup sizes. Made with heavy-duty construction, the cups are built to use and to last. (BUY)
5. Pinch Pour Prep Bowls
These bowls are the perfect prepping accessory, when you need a pinch of this and a dash of that. Unique pinch pour spout design – just pinch any of the bowls to create a pour spout that is perfect for liquid or dry ingredients. Set of four bowls nest for convenient storage. Clearly marked liquid measurements: 1 and 2 tbsp, 1/4c, 1/2c and 1c. Top-rack dishwasher safe. Arugula and meringue color. (BUY)
6. Riedel Amadeo Decanter
This Riedel Amadeo decanter was specially designed and created to commemorate the Riedel Family's 250th Anniversary, and is truly a gorgeous work of art. Hand-made and mouth-blown by very skilled artisans, this piece is produced only by top-level master glass blowers in Europe, making each decanter unique; no two Amadeo decanters are exactly alike. (BUY)
7. Wine Thermometer
Take the temperature of your wine and get the most from the taste. The wine thermometer only need be attached like a belt around the bottle, and within minutes you can read the temperature on the digital display. The thermometer can withstand being dropped and even survive the loving attentions of the youngest in the family, and it fits easily into a drawer, on a tray or on your kitchen shelves, so it's always there when you need it. Cheers! À votre santé! (BUY)
8. Modernist Cuisine: The Art and Science of Cooking
In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet–scientists, inventors, and accomplished cooks in their own right–have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. (BUY)
9. Flavour Shaker
The Jamie Oliver Flavour Shaker is designed to crush, mix and release flavor from whole spices, herbs, garlic, nuts, citrus rind or even lime or bay leaves. It is easier to use and easier to clean than a mortar and pestle. In just a few seconds you can create and add flavor to all kinds of everyday dishes. You can make meat rubs for really aromatics roasts and grills; marinades, dips, oil dressings for salads, sauces and salsas just to name a few ideas. Simply pop your ingredients inside, add the magic ceramic ball and give it a good shake. (BUY)
10. Magic Lasso Rope Wine Bottle Holder
Its truly is a sight to behold as it creates a magical optical illusion using the principle of balance which means the bottle of wine looks like its floating! The Lasso Wine Bottle Holder is crafted from chromed iron metal and then covered with the rope - It has a dangly bit of rope that hangs off the end to make it even more magic. Suitable for all standard wine bottles, (BUY)
11. Oyster Mushroom Kit
This mushroom kit was first launched in the hopes of bringing our sustainable urban mushroom farm one step more local…into your kitchen! The best part…you don't even need a garden – it's all indoors! Just place the mushroom kit on a windowsill and mist twice a day with the mister we provide. Within ~7 days , you'll see little mushroom pinheads coming out…after that, it's off to the races as they double in size every day and you can harvest them before you know it! (BUY)
12. Let Them Eat Cake No. 11 Parfum
This fragance features sugar cane, coconut milk, vanilla orchid and white musk crushed and distilled to perfection. It is presented in a clean, sleek bottle displaying a vintage image of a delicious cake in the background. (BUY)
I love a good happy hour. Then again, what's not to love? Cheap drinks. Cheap nibbles. And all before 5 o'clock.
On our first day in Florence we strolled aimlessly down the cobbled streets looking for some light fare and a glass of Italian vino. We asked a gentlemen moseying by where we could find just that and he pointed us in the direction of Note di Vino, "they have Happy Hour". And the birds started to sing. Really.
Note di Vino could quite possibly be the smallest bar I had ever been to with only a few tiny tables indoors. There was plenty of outdoor seating, but due to the cold weather, those seats were all vacant.
Bottles of Italian olive oils, jams, liquors and vinegar lined the walls. No space was wasted here. We grabbed the last seat and I pulled my chair an arms length away from the glass filled wall. I break things.
I assigned Peter the job of ordering the wine at the counter and picking up our complimentary Happy Hour grub. I was confident in his ability to say "vino" and "grazie. Besides I wasn't ready to test my cd-learned Italian just yet. Luckily, he came back to the table victorious.
The free munchies were a delicious trio of bruschetta; tomato, garlic oil and roasted vegetables. Forget dinner, I could have just made this and my glass of Chianti a meal.
Unsure of Italian Happy Hour etiquette, we did not go back for seconds. But, for the record, I wanted to. Really bad.
Have you ever had Happy Hour in Italy? Or any other country?
It's a good day. I was invited to take the night off work to sip 100 different wines (I did NOT try them all), taste bite-size delicacies from more than two dozen well renowned restaurants (I DID try them all) and have a chance to brush elbows with my celebrity chef crush, Tyler Florence.
Yep. I would definitely call that a good day.
We felt like rock stars as soon as we got to Flavor! Napa Valley – The Appellation Trail Event. We got our wine glasses and hit the step and repeat for the pre-buzz photo op. It all went downhill from here. Downhill in an overindulgence of mass amounts of deliciousness sort of way.
I got fat at this event and here's 16 reasons why:
(1) Burgundy snails in Semolina Gnocchi from Angele Restaurant. Even though I had already checked this strangeEATS off my bucket list by munching on them while at sea, I couldn't resist giving snails another shot.
(2) Cheddar Biscuits with Country Ham and Pepper Jelly from Farmstead and the deep-fried goodness from Neela's, (3) Vegetable Samosas with Sweet Tomato Chutney.
It felt like a good time to squeeze in a little dessert, so I grabbed St. Helena Olive Oil's delicate (4) Olive Oil Cake. It was small, light and not too sweet. This couldn't possibly take up too much room in my belly.
The (5) Shallot & Pancetta crusted wild salmon in a lettuce leaf cup from Hurleys looked low calorie enough to have just one. It was wrapped in lettuce for goodness sakes.
Who could pass up the beauty of this (6) Ahi Tuna Taro Taco from Fish Story or (7) Smoked Chicken Sliders from the famous Gott's Roadside? This may be the only time I ever eat Gott's food considering the never ending line the establishment always has.
Iron chef competitor, Christopher Kostow from Meadowood, was serving up a (8) whipped sweet potato cake with curried marshmallow and raisins. It would be rude not to try one.
VINelevens (9) Smoked Siroloin was sliced thin enough to barely even count as an ingested food at all and (10) just one itty bitty Yellow Tail Shashimi from La Condesa couldn't hurt. Could it?
At this point, I decided that I am not even going to try to behave anymore. Bring it on.
(11) Crostini of Ciccioli and Butternut Squash from Oenotri and (12) Carpaccio Beet Salad from Restaurant Cuvee
(13) BBQ Sweet Shrimp from Bardessano and (14) a Trio of Ahi, Shorts Ribs and Scallops from Siena at Meritage.
(15) Buttermilk Panna Cotta from Silverado Resort was the star of the show for me, even though I could barely fit it in. And, of course, there was lots and lots of (16) wine.
And just as my belly was protruding like a five month pregnant woman, half from the amount of food I just inhaled and half from the pee baby forming from way too much wine, there he was. My stalkee chef crush, Tyler Florence. Great.
I sucked my stomach in and joined the crowd starting to form around him.
Thankfully, my husband is understanding and waited with me for twenty minutes to snap this photo. Of course, I had to tell Tyler that I was stalking him, but not in a creepy sending-a-million-tweets sort of way. I'm not quite sure he believed me.
What's your favorite food and/or wine event?
Disclosure: I received complimentary admission to Flavor! Napa Valley – The Appellation Trail, but all the words I write come straight from my, sometimes distorted, mind. Just as it should be.
In the brisk morning hours in Florence, there was only one thing I wanted to do, go to the local Pasticceria and devour my new favorite pastry Millefoglie Glassato al Pistacchio. Millefoglie is an Italian dessert made by layering puff pastry with either a pastry or chantilly cream.
We had discovered this little flaky piece of heaven on our first day in town and even though the pastry case was lined with other handmade treats, I could not order anything else. It was physically impossible. That’s were Peter came in real handy. He ordered a second type of pastry and is a very good sharer.
I knew that when I got home, I would spend countless hours trying to recreate this sweet. Unless… I Dolci Di Patrizio Cosi, the pastry shop, was willing to deliver to Northern California? Nope. Not a chance.
I portioned and baked puff pastry. I made pistachio pastry cream and chantilly cream. I whipped up a chocolate sauce and crushed some nuts. Turns out making Millefoglie is a process. A process that was worth every minute.
Ta-Da!
Was it the perfect recreation of my beloved. No, not exactly. But, it’s one of those things that I am going to have a lot of fun practicing until I get it just right.
Have you ever recreated a dish from your travels?
My husband Peter and I own an Italian restaurant. And pardon my bluntness or lack of modesty, but it's a pretty damn good Italian restaurant. We have spent many sleepless nights working on creating a memorable experience for our guests that focuses on reinventing traditional Italian dishes. This is why dining in Northern Italy was an uberly-anticipated experience and I couldn't wait to see what Italy restaurants did differently than our own, Sugo Trattoria.
1. Dining Late
The dinner bell doesn't ring in Italy until about 9 or 10 o'clock in the evening. Apparently they don't believe in the "don't eat after 6PM rule", but that's okay because neither do I. Our peak dining hour is between 7 and 8 o'clock, though being the owner means that I usually eat after nine anyway. Perfect.
2. Frizzante Water
When in Italy, If you look around at the other diners, 75% will have a bottle of sparkling water at their table. Close to none will have soda and almost all will have wine. In the States 75% will have still water, soda or Iced tea. 25% will be drinking wine. Italy wins on this one.
3. Fill Glasses of Wine at the Table from the Bottle
This may not be quite as enthralling to you, but I can't remember a dining experience in America where I ordered a glass of wine and the server just poured it into the glass, at the table, straight from the bottle. Most restaurants, including my own, are concerned with portion control and guests value perception. That's why you sometimes get your glass in a little carafe or you will see a selection of water-filled wine glasses along the bar to be used as a portion guide. In Italy they just came by with the entire bottle. I was always hoping for an over-pour. Sometimes I won.
4. Simple bread
In America, Artisan breads are all the rage. And, I have to admit, there is nothing like a fresh, warm loaf of crunchy olive, rosemary bread at my table. In Italy we were delivered a simple, crumbly sliced baguette. Though it was dry without a distinctive flavor profile, we were always served the most delectable olive oil to dip it in.
5. Menus Focus on Tradition and Simplicity
America is more progressive when it comes to ingredients and presentation, whereas Italy concentrates on the simplicity of tradition. Many restaurants here focus on taking a traditional meal and cranking it up a few notches with either a unique technique or ingredients. Italy is the perfect place to get back to the basics of fresh ingredients cooked simply.
6. Fancy Paper Napkins
I was disturbingly fascinated with the extra thick, colorful paper napkins in Italy's restaurants. So much so, that I stuck my used ones in my purse as a souvenir. Hey, they were going to throw them away anyway. And I am not weird. Just unique.
7. Serve Salad Last
After years of owning our Italian restaurant, I have only had two customers ever ask for their "appetizer" salad after their entree. But, this is customary in Italy.
8. Limited Garnishes
We are big on garnishes, sprinkling dishes with parsley or basil, whereas most dishes we ate in Italy were sans any sort of green toppings. Again, simplicity.
9. You must ask for your check
If you don't ask for the server to bring your check, you will be sitting there until closing. It DOES NOT matter that your plates have been cleared and you have finished all of your wine. You will sit. Until you ask. Dining in Italy is an experience meant to take time and enjoy, it is considered inappropriate for the waitstaff to bring the bill prior to it being requested.
10. Coperto/Servizio is included on Bills
Coperto and servizio is usually charged on your bill. Coperto, is to cover the cost for those fancy napkins previously mentioned, also for bread and water. Servizio is applied towards the service. This fee is usually between 1 to 3 euros.
11. Server Waits and Watches as you Sign the Credit Card Slip
This custom would be considered rude in America. But, not so in Italy because the tip is usually already included in your bill.
Have you noticed any dining differences in another country?
I am having a serious love affair with Venice. I lay awake at night fantasizing about our next date. This is not just lust. This adoration happened even though all the naysayers warned me of my loves potent sewer smell, pricey restaurants and overcrowded streets. But, all I could see was the fantastical labyrinth of canals. Maybe after dating for a while I will be nagged by the aforementioned allegations, but right now my love is blind.
One of the stunning views from the Valporetto #1, which weaves its way from Piazzale Roma to Piazza San Marco. A perfect substitute for the significantly more expensive gondola ride through the Grand Canal.
How would you like boats in your backyard?
These canals are a no parking zone.
A bridge to cross over the canals and through the perplexity of the Venice streets.
Can you see why my love is so deep? Even though we were lost in this complex maze fifty percent of the time, I could think of no better place to be misplaced.
On our tour of Tuscany I planned the shortest pit stop in Pisa. Several travel sites reported that the Leaning Tower of Pisa was a must-see, but not worthy of a sleepover. Which was okay, because my clean PJs were packed away, ready for tonights slumber party in Siena. We were coming from a focaccia-filled trip to Cinque Terre and Pisa was the perfect place for refueling on carbs, gelato and a little bit of history. Besides, I didn't want to pass up the opportunity to take one of those I-am-holding-up-the-tower photos. Yes…I am cheesy like that. Aren't you?
Upon entering the grounds, the tower was majestically poking through behind the Cathedral. Simply stunning.
Vendors lined the walkway to the tower. I am not a souvenir girl, knick-knacks usually mean too much dusting, and easily refrained from buying an "I Love Pisa" statue, t-shirt or keychain. But, that wasn't the case for hundreds of other tourists who were lugging around bags full of their treasured novelties.
Ta-da! Here it is, the corny photo that I came for. And I couldn't be happier. Of course, Peter can't follow the rules. Almost more impressive than the tower itself were the dozens of visitors surrounding us doing the exact same pose. I should have taken a picture of that.
Though there was an option for climbing to the top of the tower, for 17,00 Euro, we had just finished scaling the 463 stairs of Florence's Duomo and would rather be eating more pasta than doing any sort of exercise.
I definitely wasn’t going to leave Italy without chomping on a soft, light piece of carb-infested focaccia. Next to gelato, it was the most talked about must-eat food and I don’t like to miss out on…anything.
Though there are focaccia joints scattered all over Italia, when we selected La Cambusa in Manarola, Cinque Terre, we did ourselves good.
La Cambusa is a tiny, tiny restaurant that sells a small selection of pizza, focaccia and farinata. The perfect place for a quick bite as you are strolling through this quaint Cinque Terre town.
It was hard to choose, because my stomach was now growling and everything looked like it could make it shut up. Besides, at 1,80 Euro each, this was going to be the cheapest meal we had in Italy.
Farinata, a pizza made of chickpea flour, it a popular street food in Liguria. Foreign to me. Which meant, I’ll take two. It was golden and crispy on the top, yet moist inside. And only 1,00 Euro. Now that’s how you eat in Italy on a budget.
Pete stands outside waiting for his pomodori focaccia, which only took two minutes. Two minutes until pillows of heaven, with a soft outer crunch. After spending hundreds of dollars dining at some of the finest restaurants in Italy, could this cheap-eat be the best meal? Quite possibly.
What was your favorite food in Italy?
I start every morning with a non-fat, decaf, sugar-free vanilla cappuccino. Peter simply calls it the “Why Bother”. But, it is my not-so-guilty pleasure and I have never claimed to be a coffee connoisseur. As long as my foamy capp isn’t watery, I’m good. Now it would be an entirely different story if you gave me a glass of Zinfandel or a piece of Tiramisu, but we are talking coffee here.
When we were invited to a coffee cupping (tasting) at Volcafe by Mark Inman, a master in the coffee industry, I was excited to be learning what was considered a good cup o’ Joe. He has traveled all over the world importing the finest beans, has tasted thousands of varieties and, frankly, just knows what the heck he is talking about. My only question was, “should I mention that I don’t drink caffeine”?
When we arrived the glasses were all lined up in a row with the green and roasted beans directly behind. There were four tasting glasses per varietal, about 48 all together. The single glasses at the top are to hold the cupping spoons.
I am ready for my coffee. Is there any decaf in the bunch? Nope.
Two tablespoons of coffee are freshly ground into each glass.
Mark adds hot water to each glass and we wait four minutes for the coffee to brew.
Peter is breaking the crust of the coffee using a spoon. He is also smelling the aroma as is is broken. In the second photo all but one of the coffees crust has been broken.
The coffee masters remove the foam from the glasses. For tasting the coffee you get a spoonful from each glass and slurp the coffee strongly…and loudly. This is meant to aspirate it over the entire tongue.
We spent about a half hour tasting and trying to differentiate between what was the good, the bad and the ugly. The professionals seemed to be on the same page with their choices, using terminology that was foreign to me. Whereas, I was taking great pleasure in tasting everything that they thought was ‘the ugly’. You are all aware that I love strange eats, apparantly bizarre drinks too.
What and where is your favorite cup of coffee?
I will admit that I am a HUGE fan of creme brulee, it’s creamy texture with torched top always sends me into a dessert coma. But, Sugo is an Italian restaurant, not French. So, when designing the dolci menu, there had to be a compromise. Enter Panna Cotta. It is not the sister of brulee, but definitely a distant cousin. The texture is similar, minus the crunchy top and eggs. Like I said…distant cousin.
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Citrus Panna Cotta with Fresh Berries
4 Cups Heavy Cream
1 Cup Sugar
1/2 Cup Lemon Juice
1/2 Cup Orange Liquor
1 Tbls Gelatin
(serves 6)
The Method
Portion four cups of heavy/manufacturing cream.
Put cream, sugar and lemon juice into a pan. Heat, being careful not to bring to a boil, until sugar is dissolved.
Remove from heat and add orange liquor. Slowly whisk in gelatin.
Pour mixture into serving containers. We use these simple glass jam jars. Refrigerate for at least 4 hours.
Top with fresh berries. Serve and enjoy.