Highlights from The Gourmet Experience 2011, Del Mar

We attended The Gourmet Experience this past Sunday, held for a second year at the Del Mar Fairgrounds, and we were pleased to find much more going on this time. Last year's event highlight was watching Chef Brian Malarkey (Searsucker and Burlap) prepare his Screaming Shrimp N Dirty Grits.  Chef Brian is currently working on his third San Diego restaurant, Herringbone, scheduled to open next year, then plans to go national. Although Malarkey didn't make an appearance on the Gourmet in Action Stage, we were happily entertained by the charismatic duo of Chefs Bernard Guillas and Ron Oliver (The Marine Room).

We intercepted Chef Bernard as he made his entrance

The two chefs chatted with the audience, and mocked each other, as they prepared Portobello Mushroom Bisque.  They debated whether one should peel the Portobellos, in addition to cleaning out the gills, and teased us about what they would serve if we were guests in their homes. These two really need their own show on Food Network.

Chef Ron enlightens us on celery root

I'm not sure why Chef Bernard is passionately waiving his spoon...

Chef Ron serves one of the chosen few

Portobello Mushroom Bisque, garnished with pine nuts, creme fraiche, and marjoram

Chef Dave Martin, who gained notoriety as a Chef-testant and finalist on the first season of Bravo's Top Chef, elicited bursts of laughter as he prepared three dishes in thirty minutes - Roasted Brussels sprouts, Braised Cola Short Ribs, and Pumpkin Panna Cotta. He has the reputation for being easily flustered, but was able to temporarily calm himself with frequent sips of his cocktail.

Getting back to that cocktail Chef Dave was enjoying on stage, I later realized it must have been one of Chef Daniel Barron's (Blue Pointe Coastal Cuisine) awe-inspiring edible and nitro cocktails. We missed his presentation, but made it by his table for a sample. He called it a Cadillac-something, and it tasted like one of the best Cadillac Margarita's I've ever had, garnished with a slice of jalapeno and float of lime foam.

A bit earlier in the day, we had Champagne garnished with Wild Hibiscus Flowers in Syrup. The flowers are chewy and sweet, with flavors of raspberry and rhubarb.

We continued to eat our way through the show, enjoying Little Cakes Cupcake Kitchen's cupcakes...

Chef Betsy G's gluten-free Out-of-Sight Orange & Almond Biscotti...

Sadie Rose Baking Co. artisan breads...

Salty Sisters Sea Salt Candy Company toffee...

City Folk's Ranch gourmet pecans...

and Gianni's Fine Foods' olive oils, balsamic vinegars, and dressings (OMG - Dark Chocolate Balsamic, and Pear Lime & Cinnamon Balsamic - just sayin')...

Outside, we found Barbecued Tri tip sandwiches, and arancini and ravioli...

while catching some of the action on the Grilling and Outdoor Entertaining Stage 

Rancho La Puerta chef puts a spin on fish tacos

Back inside, we chatted a bit with Robert at Moceri Produce, who shared some cute little apples and pears from his table overflowing with exotic, unique, and vibrant farm fresh produce...      

There were exhibitors featuring food and drink tastings, knives, cutting boards, jewelry, cookware, furniture made from wine barrels, travel, and art - too many to visit during the time we were there. We stopped by to see our friends from EC Gallery, and featured artists Christopher M., Painter of Chefs, and Daniel Ryan, known for his tree-scapes.

Christopher M.

Daniel Ryan

We liked Barrelly Made It's distinctive outdoor furniture, created from re-purposed oak wine and bourbon barrels...

and the soapstone cookware from Soapstone Werks was particularly intriguing....

Pizza Stones, which can also be used as cheese boards

As I said, there were too many culinary, luxury, home and lifestyle products and services to visit during our short time at the two-day event, but we're very excited for the 8th Annual San Diego Bay Wine and Food Festival, scheduled for November 16-20. This event promises to be the ultimate star-studded culinary classic, with hundreds of exhibitors, celebrity chefs, wines and spirits, cooking classes, food and wine tastings, auctions, competitions, and entertainment.  You can see our photo album from The Gourmet Experience on our Facebook page, under photos.

Disclosure:  We received Press Passes for The Gourmet Experience. We were not obligated to write this post, nor did we receive compensation or products from the exhibitors mentioned herein.

Afternoon at Flemings with Exclusive Collections Galleries, Christopher M., and Crocker & Starr Winery

This past Sunday, we spent a leisurely afternoon doing a few of the things we love most - drinking wine, eating incredible food, admiring art, mingling with a fantastic group of people, and taking photographs.

Exclusive Collections Galleries' owners, James and Ruth-Ann Thorn, graciously invited us as guests for An Afternoon at Flemings, featuring artist Christopher M. and Crocker & Starr winery.  Flemings Chef-Partner, Chris Gardner, and his talented culinary team, designed, prepared, and served a four-course bistro-style luncheon, paired with Crocker & Starr's wines.  Marcy Gretz passionately represented the winery's exquisite estate-grown, hand-crafted, Napa Valley wines, while Christopher M., the Painter of Chefs, shared the inspiration behind his life's work painting the greatest chefs and winemakers of our time!

Christopher M., Chef-Partner Chris Gardner, and Marcy Gretz

Throughout the year, Exclusive Collections Galleries host a spectacular line-up of gallery events featuring some of today’s most celebrated artists—from young emerging masters to established international masters. James and Ruth-Ann endeavor to make their clients' art-collecting experience deeply personal by creating a venue to actually meet these fantastic artists, to learn what inspires them, and to share experiences derived from enjoying and collecting fine art.

EC Gallery owner, James Thorn (right)

We started off the afternoon in one of the private dining rooms, to mingle, enjoy the first course and wine pairing, and to admire the paintings on display.

“Enjoying the Vintage” is an intimate portrait depicting the vital
relationship between an Executive Chef and its resident sommelier 

Known as "The Painter of Chefs," Christopher M.'s expressive, celebratory paintings go beyond literal depiction to honor the most prolific chefs of our time.  The romantic, luxurious brushstrokes filled with saturated, yet subtle color, fill the artist's culinary renderings with a powerful energy that's fitting for the vibrant chefs he portrays.

Christopher M. and "It's All in the Sauce"

Admiring "Grand Finale"

The appetizers (assorted Flatbreads - Blue Cheese Onion, Cedar-Roasted Mushroom, and Red Pepper Artichoke, and two Fritatas - Pancetta and Crab) were paired with Bridesmaid, Napa Valley White, 2009.

Artichoke Flatbread

The Salad Course, Baby Beet and Fresh Mozzarella, was paired with Bridesmaid, Napa Valley Red, 2007.  There were two unique and delicious components in this salad - the micro absinthe greens, and date paste (hidden under the mozzarella).

While writing this post, I just learned that absinthe was the drink of choice among artists and writers in the mid to late 19th century. It inspired poets, and appeared in works by Pablo Picasso and Vincent Van Gogh. It was drank by the scandalous playwright, Oscar Wilde, the eccentric, Toulouse-Lautrec, the poets, Charles Baudelaire and Edgar Allen Poe, and the famous 20th century author, Ernest Hemingway, just to mention a few. What a clever touch by Chef Gardner, garnishing the salad with anise-flavored, micro Absinthe greens, in honor our artists!

Baby Beet and Fresh Mozzarella Salad, Balsamic Date Reduction, Micro Absinthe Greens

The Entree Duo, Filet Tenderlion with Black Cherry Demi Glace, and Blackened Ahi Tuna with Cabernet Sauce, was paired with Crocker & Starr, Cabernet Franc St. Helena, Napa Valley, 2008.  This wine is heavenly!  Winemakers Notes -

"Gorgeous notes of black cherries, cranberries, saddle leather and clove offered in a fragrant, full-bodied, juicy style. This Cabernet Franc is exotic and complex with deep blue/purple colors, glorious texture and a long finish. A powerful and refined wine – one of the best."

Entree Duo of Filet Tenderloin with Black Cherry Demi Glace and Blackened Ahi Tuna with Cabernet Sauce

Marcy stopped by each table to talk about the wines

Passionate about translating terroir into wine, Pam Starr is known for her
distinctive Bordeaux-style blends that express a deep sense of place.
For this enthusiastic and inspired winemaker who views her job as translating soil into wine,
great wine must taste of the sun, of the earth it comes from and of the place it grows.

Crocker & Starr Wines:  Bridesmaid Napa Valley White, Napa Valley Red,
and Crocker & Starr Cabernet Franc St. Helena, Napa Valley

Three decadent desserts were offered - Assorted Truffles, Walnut Turtle Pie, and Crème brûlée.  I only had a small bite of John's Walnut Turtle Pie, but can't seem to get it off my mind!  I'm tempted to contact Chef Gardner to see if he is willing to share the recipe, so stay tuned.  It was pure bliss!

Assorted Truffles, Walnut Turtle Pie, and Crème brûlée 

One of my personal favorites, "Day's End"

Everyone enjoyed the afternoon tremendously, and all guests received a goodie bag with a poster of Christopher M.'s "Savor the Moment." 

"Savor the Moment"

Christopher M. is represented by Crown Thorn Publishing.  His work is available locally at  Exclusive Collections Galleries,  in the Historic Gaslamp, Seaport Village, and Fashion Valley Mall.  Flemings Prime Steakhouse has San Diego locations in La Jolla and the Historic Gaslamp. Crocker & Starr winery is located in St. Helena, CA.

Snickerdoodles and a Day at the Races

John and I drove up the coast to Del Mar on Saturday morning, for the Gourmet Food Truck Festival and a day at the horse races. It was a mistake trying to do both. We were dressed for the Turf Club and close to 50 food trucks were lined up in a parking lot filled with thousands of people dressed more appropriately for that event - in shorts and flip flops. Whining the entire time while walking to the back parking lot in heels, and holding up the bottom of my long sundress so I wouldn't trip and fall on my face, I only lasted about 45 minutes. We managed to score some Italian meatballs at Mangia Mangia, but I didn't have the patience to wait in any more half-hour lines.

Thankfully, we were soon upstairs at the Turf Club, with cold drinks in hand, in time for me to win the first race on a horse called Include Me Out. Include Me Out...from standing in a hot, dusty parking lot, waiting in lines at food trucks, in heels and a dress. I don't care how gourmet the food has become out of those trucks.

This is where I really wanted to be...




There's no particular reason I'm combining a day at the races with Snickerdoodle cookies, other than the fact that I made them for one of the partners at my firm earlier in the week after he brought in some packaged Snickerdoodles and commented how much more he preferred homemade. For some reason, at 6:00 a.m. the following morning, I had a whim to make these cookies and surprise him. I think I deserve a raise - they were that good!

I don't believe I had ever made Snickerdoodles.  I followed the recipe posted by Jen at Use Real Butter, from Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine). I added 1/2 teaspoon vanilla extract, and made the smaller version, rolling the dough into one-inch balls, which yielded 3 dozen cookies.  Mine took a bit longer to bake - closer to 15 minutes. They were done just as they started cracking on the top, and they puffed up beautifully. The inside texture is soft and cake-like, and the cinnamon-sugar ratio on the outside is just right.  A dozen went to the office, a few to Mom's, and the rest were devoured during Friday night's patio gathering. 

I'm sure there must be a race horse named Snickerdoodle, with all those other whimsical race horse names out there.