Anderson Valley: My Happy Place

When life gets too hectic, my favorite escape is to the Anderson Valley, specifically to The Other Place . I wish I could say that it is really my other home, but sadly that is not the case :). It is a dog friendly rental home perched high above the town of Boonville and Hwy 128, and we like to go there once or twice a year for our vacation with the pups.

The dogs get a couple of fenced acres of their own to run around unfettered, and dig for moles and voles to their hearts' content. Sammie likes to swim in the pond, which also doubles as Kevin's Kayaking training area. And then there's a few hundred acres of private land to hike around on. Our favorite cottage is The Oaks, named after a couple of ancient oaks that shade it, and it offers 270 degree views of the mountains that surround Boonville.

I love the bucolic nature of Anderson Valley -- It is green and lush and still a whole lot unspoiled, at least compared to Napa & Sonoma. No fancy tasting rooms, low/ no tasting fees, no attitude, and no drunken frat boys veering wildly on the road. It is mercifully free of fancy hotels and resorts, and celebrity chef restaurants. What is has instead is several very good wineries -- most specializing in dry Alsace Whites and dustier, earthier Pinot Noir.

Navarro is a long time favorite of ours and we served some of their dry whites at our wedding - they are also very dog friendly, and have a nice picnic area -- make sure to taste their late harvest dessert wines -- sweet, but with enough acidity to make it interesting. We also like to stop by Roederer (preferable to go during the week when it's less crowded) Greenwood Ridge (the prettiest picnic area, and a very cool tasting room designed by one of Wright's disciples), Handley Cellars (with a female wine maker making some kick-ass wines) and Husch (their lighter white and dessert wines are a great value) and a comparatively new presence in the area: Zine Hyde Cunningham. I would be remiss not to mention, Golden Eye - they are the pinot arm of the venerable Duckhorn empire, but that venerability comes at a slightly higher price, at least by Anderson Valley standards. It is certainly worth visiting, especially if you can do a tasting in their beautiful outdoor tasting area overlooking the vineyards.

Our latest winery discoveries in this area are two of our favorites next to Navarro, and definitely fall in the not-to-be-missed category. And it is not just because they are really nice dog people, but also because they make great wines and are warm and welcoming when you visit. The first is Londer - chances are you will be tasting with Shirlee Londer in her kitchen, with her dogs at your feet. My favorite is their dry Gewurtaziminer but I also like their syrahs and pinots, especially the Anderson Valley Pinot.

The 2nd is Toulouse, which we found entirely by accident since they were one of the last ones open at the end of an afternoon of wine tasting. We really liked their wines and enjoyed talking to the owner, Vern, and his friends and bought a couple of bottles. The next day we went back and retasted the wines to make sure that our judgement had not been impaired the previous evening. We liked the wines almost as much, and bought quite a bit more. We have pretty much drunk our way through our Toulouse stash, and recently when I called to see if we could restock, learned that they had sold out of all our favorites. And that is also when I looked through their website and discovered that some their wines had been reviewed very favorably by both the Wine Spectator and SF Chronicle. Go Vern, we said, but we were just a little bit sad that it was no longer "our" secret winery. But we are happy at their most deserved success and wish them all the best!

Date Night Dinner with Melissa Perello

Kevin and I like to do monthly date nights. You know, keeping the romance alive, getting away from the daily grind and all that good stuff. Oh yeah, and creating an opportunity to indulge in culinary decadence of some sort on a monthly basis ...

December's date night happened to fall on a Monday -- one of those Mondays when Melissa Perello (former chef of Fifth Floor Restaurant) happened to be serving one of her $45 four-course dinners at Sebo. Turns out that she misses feeding a restaurant crowd (her new restaurant Frances is in the planning stages) enough to start serving a pre-fixe dinner to a reservations-only crowd on Monday nights when the restaurant is normally closed.And we also happened to snag a reservation for what apparently is rather a hot ticket in this foodcrazed town. And frankly, it wasn't even that hard - I read about it on tablehopper (or was it the Chron?), immediately joined Melissa's email list, and then responded with our reservation request as soon as she announced the dates for December! Easy Peasy... and I told myself that finally I had discovered an upside to working a lot - one can respond to important emails like these as soon as they are received!

We had reservations for the 2nd seating at 8:15pm (the first one is at 6pm would be way too early for us -- and I can see my friend Laura shaking her head in dismay at this!) and showed up at the restaurant, miraculously on time. We made our way through the small throng smoking just outside the door -- majority of the guests that night appeared to be from the bay area restaurant industry, and they were busy socializing with each other and with the servers sneaking in a quick smoke break before start of service.

We were greeted warmly and seated promptly at table 1A, close enough to watch some of the plating action in the open kitchen. This was my first visit to Sebo -- I could not find a website for it, but rumor has it that it serves very pristine and very pricey sushi on other nights in its true incarnation as a sushi joint, and is quite popular in foodie circles. Rumor also has it that Danny, one of the co-owners of Sebo, who is not at all coincidentally Melissa Perello's current arm-candy, also happens to be rather hunky eye-candy.

The restaurant is located in a smallish space with mellow lighting and soothingly uncluttered modern decor in a vaguely Japanese vein. The music playing on the night of our visit is probably best described as danceclub-ish, but thankfully just the thump thump thump of the bass beat was the only thing audible, and it was easy to have a conversation at the table.
The pleasantly unobtrusive but very capable service continued after we were seated and throughout the meal. Given that most of the staff working that night had also worked with Melissa at The Fifth Floor, it was not at all surprising that the service was at least a notch or two above what one could reasonably expect at this price point. Once we got the mildly annoying "bottled or tap/ fizzy or flat water" question out of the way, we were presented with the night's menu: 4 courses for $45 with no choices, based upon whatever was fresh at the previous days' Farmers Markets.

We started with lightly fried almonds - simple but yummy, salty crunchy and warm -- what's not to like? And not too filling - a much better alternative for starting the meal than bread or chips. Already excited at the prospect of a nice meal with a very reasonable $10 corkage, we were even more excited to see roast suckling pig as the main course. We requested the waiter open the bottle of 2001 Scherrer RRV Pinot that we had brought with us. It was smooth with muted but discernible fruit, and just enough mild tannins and acidity to be a good food wine -- once again I was reminded why I like drinking wines, and why I love drinking Fred Scherrer's wines.

The first course of roasted caramelized squash with pickled (and crunchy) currants with a sherry vinaigrette was the highlight of the meal for me - the contrast of the sweet squash with the sourness of the vinaigrette and and the interplay of soft and crunchy textures was just perfect.

The next course was a dungeness crab soup with chunks of very fresh tasting crab - a great way to showcase our local crab which has just come into season. The accompanying mini creme fraiche biscuits stole the show however - the warm, flaky, buttery golden orbs were just irresistible, and it did not matter that they were a bit too heavy for the rather thin soup.

The main course of roasted suckling pig was perfectly cooked, but a bit bland and overly fatty for my taste. I needed the accompanying scalloped potatoes and braised kale in every bite to "brighten" up my meat, but given its perfect symbiosis with our mellow aged pinot noir, I had no complaints. However, in the absence of the wine I might have been slightly less thrilled.

The dessert course was a light and buttery brioche bread pudding with distinct savory notes and it would have been nice with the black tea we asked for, but sadly none could be located. The bread pudding was served with a babyfood textured applesauce that did little to enhance it -- I would have much preferred a scoop of ice cream or caramelized apple slices instead. But my real quibble is that this applesauce was referred to as "apple confit" on the menu. Confit - pray why I ask? Confit = preserve in fat, or in the cases of fruit, perhaps candied. This apple sauce was neither -- even my lazy microwave apple sauce tastes far better.

Thankfully, my disappointment did not last long - the peanut brittle served at the end with our check more than made up for the lacklustre bread pudding. Made from the chef's grandmother's recipe, it was crunchy and yummy, with just the right balance of sweet and salty, and since my date dislikes brittle, I was more than happy to eat both our shares.

Overall, it was a very pleasant experience at a reasonable price -- particularly, the white tablecloth service at no-tablecloth prices. I am not the sort to be star-struck but I enjoyed the opportunity to comment about the meal to a celebrity chef right after she had prepared and served it to us (she stopped by all the tables at the end). I hope she was not offended by my comment that she should consider selling the cool burlap aprons that she had made for her wait- staff. And, if you are interested in repeating the experience, hurry up and email monday_night@me.com - you never know when she will stop doing these fun intimate one-of-a-kind dinners!

The mother of all thanksgiving meals!

Needless to say, I had a blast playing a food critic! I've linked the sfgate article with all the recipes, details and photos, and here's my personal play by play from the SF Chron Turkey Tasting.

We started with a soup from each of the chefs: a chestnut-pumpkin soup with pumpernickel croutons from Mina and a meyer lemon-miso broth served with a cranberry-goji berry relish from Keane. Mina was the winner in this round, hands down. I normally don't like chestnuts but this soup was somehow differerent. For starters, it had a lovely velvety texture, and it wasn't super creamy. I also enjoyed the fresh sage and thyme accents - strong enough to be noticable, but subtle enough to not overpower the delicate main flavors. And lastly there was the satisfying crunch of the pumpernickel croutons - a lovely counterpoint in both texture and taste, and adding just the right amount of umami. My only quibble -- the portion served was both too large and too heavy for the start of a multi-course holiday meal! A tiny portion of this soup would make a decent starter, but it would probably be best served as the centerpiece of a simple winter supper, with some crusty bread and a simple salad. And I learned an interesting trick: using water pitchers to serve the soup was so efficient and easy, that I was ready to run home and throw out all my ladles!

Keane's soup was thin and salty (and unlike any miso soup I have tasted inside or outside Japan) and strangely one dimensional. Too much umami perhaps? The best and most interesting aspect of this dish was the contrast of the warm salty broth with the cool sour-sweet relish, but even that was not enough to save it. In my book, this was a flop!

Next came the turkey -- separately confit-ed breast and leg from Mina, and a Hoisin Sauce glazed breast with a confit turkey leg from Keane. I was excited to try the confit-ed parts from both chefs but less excited about the Hoisin Sauced version. But once I had tasted Chef Keane's turkey, I was a convert to both turkey and hoisin sauce. As many of you know, I had never tasted a turkey that floated my boat, though the deep fried version made by some friends from North California came close! This turkey breast was flavorful, tender and lacked the signature overcooked turkey smell -- it was unlike any other turkey (or any meat for that matter) that I have ever eaten! And his hoisin glaze was light and balanced and added just the right amount of flavor to the meat, and it wasn't too bitter, too sweet or too salty like the commerially prepared hoisin sauces I had previously encountered in restaurants and on the shelves of my local Asian grocery stores. The confit-ed leg was also yummy, and very tasty and forktender, just like all good confit should be. Needless to say, I cleaned my plate --something I have never done at any previous thanksgiving dinner. But then, I had also never eaten a thanksgiving meal cooked by a 4 star chef until now!

Mina's turkey was a complete contrast: the confit-ed breast was not only slightly dry, but also tasted and smelled like many a turkey I had disliked in the past. The leg was slightly better, but it could hardly hold a candle to the superior bird cooked by Chef Keane. My first thought: wow, what a waste of 5 lbs of duck fat. My 2nd thought: even 4 star chefs have bad days. And my third and most evil thought: Mina could stand take lessons in turkey cookery from Keane!


The chefs were pretty equal in the stuffing catergory - Keane's fluffy sushi rice stuffing won points for originality with unusual ingredients like cilantro,chinese sausage and dried shrimp. I could have done without the dried shrimp which had burnt to bitter crispness in areas, but otherwise it was excellent. Mina's stuffing was more traditional but no less yummy! And unlike his turkey, his stuffing was not your mother's stuffing (unless your mother is an accomplished chef that is) - made with brioche, pecans, dried cranberries and several fresh herbs and baked and served in individual ramekins -- it was the best rendering of traditional stuffing I've ever tasted.

When it came to the required side vegetable, Keane's roasted brussell sprouts with candied kumquats won hands down in both the originality and taste categories. All the judges (including yours truly)
loved this dish and many of us felt this would be the dish we would be most likely to attempt at home. On the other hand, Mina's sweet potato-carrot puree was a toss up between glorified (aka highly buttered!) baby food and the salted version of my sweet potato pie filling.


And lastly, we had the desserts: The quince clafouti/cobbler with star anise (the recipe published on sfgate uses ginger instead) icecream from Mina had a slight edge due its contrast of sweet and sour flavors, however it would have been even better without the streusel topping which made it way too sweet for me. Keane's pumpkin custard pie with green cardamom icecream was a fantastic dessert too, but perhaps a tad too sweet a combination for me.

And what a sweet ending it was to the most memorable thanksgiving meal of my life!

So, do I want to be a food critic?

The San Francisco Chronicle article asked if I wanted to be a food critic. Duh, doesn't everyone? I am surely not in the least bit shy about expressing my opinions, especially about food, so I figured "why not?" and threw my proverbial hat into the ring. The prize: to be chosen as one of the six judges for the paper's annual Turkey Training Camp. This year's event was planned as an Iron Chef style battle of the chefs, the chefs being Michael Mina and Douglas Keene of Cyrus. I had enjoyed Michael Mina's eponymous restaurant http://www.michaelmina.net/michaelmina_sanfrancisco/ but saying that I loved the food at Cyrus restaurant in Healdsburg http://www.cyrusrestaurant.com/would be an understatement!
So, when Stacy from the Chronicle called to congratulate me, I was elated (another understatement)! I was ready to be wooed by the Turkey and trimmings made by these two famous chefs - hoping they could change my mind about turkey: dry, tasteless, and infused with a strange unpleasant smell!

And finally November 3rd dawned, rainy and dreary. By some strange coincidence, it was the day that one of my foster dogs was getting picked up by her new family. Just as I had sent her off, and shed the requisite tears as I waved my goodbye, my other foster dog Clark mysteriously started spraying blood! Thankfully, my sweetie was willing to rush him to the vet so that I could make it to the Chronicle offices in San Francisco on time. And I was so eager to be there, that my normally tardy self actually made it to their table with 20 minutes to spare! Wow, I said to myself, "I sure hope this bodes well!".

I met my fellow judges, got a tour of the Food Department, and then we got to meet the chefs. Sadly, they had already finished cooking, so we didn't get to experience that part of the Iron Chef competition. But their food was ready for us to dig into, so my sadness was very shortlived as we were presented with first the menus, and then the food! There wasn't going to be any wine pairings and all we had was water to cleanse our palates, but that was just fine with me. I was ready to start my critiquing career!

It was a memorable meal, or rather 2 memorable meals! The Chronicle made us judges promise not to scoop them and steal their thunder, so I will update you all on the meals in the next installment right after the Chronicle article is published on November 19th.

The Running Skirt Revolution?

Some of you have surely heard of this new craze in the fitness world by now: the running skirt.

If you believe this month's Runner's World , they are taking the world by storm, and are a must have for active fashionistas. I was surprised to see the large variety they had found to review, but most of them were pretty pricey at $40-$60. But the biggest proof that you will soon be seeing them in malls across America -- Target now carries not one, but a whole line of running skirts in their C9 line, and at $20, they are a bit more affordable.

The curious among us might be wondering how are these much touted (in the press, on blogs, by friends) garments different from our mother's skorts? For starters, the running skirts are not so much a hybrid, as an actual skirt that looks like a real skirt both going and coming, and most of them come with built-in shorts/ panties of some sort. Most of them are also made of stretchy, wicking hi-tec fabric, and do feel cooler than even my thinnest yoga pants (including those made of wicking fabrics). But their biggest attraction to most of us is that not only does the running skirt break the monotony of our exercise wear, but they also look cool and make us feel sassy!

A friend of mine swears by the SkirtsSport Outlet so as a slave to research (and yes, a sometime slave to fashion!) I ordered their "gymgirl" and "marathongirl" and even purchased a C9 version from Target. My verdict on all three: too damn short! If they are too short on my 5' frame, how must they be on normal sized women? Or perhaps I am too self-conscious? Now keep in mind, I am a prime candidate for starring on "What not to wear" since I often run errands before or after working out in my gym clothes! (perhaps reprehensible to some, but it does save me time and gas, and I am all about efficiency and multi-tasking!) Plus my gym happens to be located at my work, so it is a little uncomfortable to run into your VP in a 3 inch long skirt that barely covers them thighs, irrespective of how well sculptured said thighs might be!

As it turns out, Skirtsports does not do refunds on outlet items, so I decided to splurge on the uptown girl in exchange for the previous purchases, with the rationale that it could also do double duty as versatile vacation wear. I have to admit I like the Uptown Girl - it covers my thighs, and will come along on the next vacation. However, here is the catch: while it is great for running or hiking or the elliptical machine, it is useless on bikes, and even more useless for serious stretching or weight-training (leg-press, anyone?).

So, now I rock my running skirt only 2-3 times of a week instead of daily as I had hoped. And though it failed to revolutionize my life as claimed in many a fitness magazine and blog, it does add that little bit of pizzazz to my mood and a definite sass to my walk, and that is worth its weight in gold!

Walk and Talk at the Same Time?

Yes, that's what we do on the San Francisco City Walking Tours put on by City Guides. Well, the (volunteer) Guide does most of the talking, and we all do the walking as we learn choice morsels of San Francisco or California History.

Being that both Kevin and I are history/ architecture geeks and trivia junkies, it is pretty close to heaven for us. Throw in a meal before or after the tour in our favorite foodie town, and we are happy as clams. And since San Francisco is fairly hilly, the tours also double as mild to moderate exercise. We often bring visiting friends or relatives on these and sometimes even manage to drag local friends/ family and a dog or two, thereby satisfying my almost primal need to multi-task. What more could I possibly ask for?

Jokes aside, these tours are truly an amazing way to enjoy The City and learn more about its checkered past (and often more checkered present). They are offered year round, are free(though donations are suggested) and run by an entirely volunteer staff and guides. Check them out here. I promise you won't be disappointed!

Easy Spicy Shrimp and Easier Not-So-Spicy Green Beans

By popular request, here are some "India friendly" recipes. For anyone else, you will find AamChoor (Green Mango Powder) and Chaat Masala (a mix of certain Indian spices) at your friendly Neighborhood Indian Grocery Store or online. Email me if you can't find it, and I will try to get some to you by US Mail.

Spicy Oven Baked Shrimp
Aam choor (can substitute with lemon or lime juice to taste)
Chaat Masala (can substitute with cumin powder + coriander powder +ginger powder+garam masala)
Red Onion (or yellow,white, green if your heart desires)
Lots of Garlic or to taste
Olive oil or any mild vegetable oil (or even mustard oil if you so dare!)
Salt
Green (serrano) chillis
cilantro (optional)

Preheat oven to 375 degrees if cooking shrimp or 475 degrees if making fish
Mix all the above ingredients together in the food processor to make a wet rub. It should be of spreadable consistency. Taste and adjust seasonings as necessary. If necessary add a smidgeon of sugar or splenda to balance the taste. The rub should be fairly strong tasting.

Mix the wet rub with tail-on raw shrimp or apply the rub liberally to both sides of any firm fleshed fish filet (salmon, halibut, sea bass and bake in the oven. Spread the shrimp or fish or lightly oiled cookie sheets, taking care not to crowd them. Bake in the oven until almost done as it will continue to cook even after it comes out of the oven. A couple of pounds of shrimp will cook in as little as 4-5 minutes, and a lb of salmon in about 8 minutes (4 minutes per side). Serve warm, accompanied by a white or sparkling wine with some residual sugar for maximum impact. This would likely also work pretty well with most light beers, or any fruity cocktails.


Easy Peasy Roasted Green Beans
Green Beans -- about a lb
Olive oil
salt, preferably coarsely ground or non-iodized sea salt
black pepper, freshly ground
Lots of peeled garlic cloves, at least 6-8 large ones

Toss all the ingredients, and roast in a preheated 350 degree oven for 12 minutes. Take out of the oven, retoss the green beans, for another 12-15 minutes until cooked through, and parts are lightly browned/golden. Serve warm or cold as a side dish or a cocktail snack. Goes well with many lighter red wines, and almost all white/sparkling wines that have some acidity.

wines, wonks, and weddings

How do wine wonks celebrate their wedding anniversaries? In the wonkiest possible way...

First there was the long deliberations about where to go... the criteria were hardly modest: it had to have a good wine list, it has to have good food to match the wine, it has to be a good value, and be Caltrain-able. The first 2 are not that hard to do in the San Francisco Bay area, but the third condition combined with the 4th was a toughie. After extensive research, I narrowed down my list to: Bar Tartine, Bar Crudo, CAV, South Food and Wine Bar, and The Dining Room at the Ritz Carlton. CAV was doing a tasting of older Rieslings, so that finally won out.

But then my lovely husband of 2 years came home after work, and remarked how beautiful it was in the backyard. And it was pretty warm to boot! So, out the window went all the research, and CAV was shelved for another day. Besides, we had gotten married in our backyard 2 years to the day, our dogs had been part of wedding party, and we still had the wedding music play list on semi-frequent rotation on our ipod. What a sweet little opportunity to recreate the magic -- how could we let it go?

We rooted through our fridge and cellar for something worthy of our anniversary celebrations. We found some spicy roasted shrimp and some sweet roasted peppers (recipes coming soon) that went nicely with a 2006 Toulouse Riesling (rich & balanced, slightly oily on the palate, off dry -- nice!!) and a couple of chunks of petit basque and aged manchego and some lightly salted cashews to match a 1999 Allegrini Amarone. The Riesling was lovely (Toulouse is fast becoming one of our favorite wineries) but the Amarone just blew us both away. It was a classic Amarone - a dry wine with a raisiny nose reminiscent of a tawny port, it was smooth and unctuous with nary a tannin in sight, and IMHO at its peak drinking age. It was everything I had expected it to be, and a little bit more! When I have such high expectations from something, it often fails to live up to it, but the Allegrini Amarone was a happy exception to the rule!

But the geekiest and best part was.....ta da...me reading aloud articles about Amarone and Riesling from Hedonist in the Cellar as we sat sipping our wines.

It was a magical night -- the moon was just barely visible among the clouds, the jasmine & honeysuckle smelled heavenly, our 3 dogs were relaxing around us (technically, Masala was sitting on my lap, Junnu was playing soccer with Kevin, and Sammie was scrounging for scraps :)), and our wedding music was playing softly in the background. In my mind, it was the perfect way to celebrate the now, while looking back on the wedding and other sweet memories of the past, and looking forward to the not-too-distant future and our trip to Veneto to see the making of Amarone in person. I could not have asked for a better or sweeter celebration!

My Happy Place: The Anderson Valley (and its Wineries)

When life gets too hectic, my favorite escape is to the Anderson Valley, specifically to The Other Place . I wish I could say that it is really my other home, but sadly that is not the case :). It is a dog friendly rental home perched high above the town of Boonville and Hwy 128, and we like to go there once or twice a year for our vacation -with-the-pups. They get a couple of fenced acres of their own to run around unfettered, and dig for moles and voles to their hearts' content. Sammie likes to swim in the pond, which also doubles as Kevin's Kayaking training area. And then there's a few hundred acres of private land to hike around on. Our favorite cottage is The Oaks, named after a couple of ancient oaks that shade it, and it offers 270 degree views of the mountains that surround Boonville.

I love the bucolic Anderson Valley -- It is green and lush and still a whole lot unspoiled, at least compared to Napa & Sonoma. No fancy tasting rooms, low/ no tasting fees, no attitude, and no drunken frat boys veering wildly on the road. It is mercifully free of fancy hotels and resorts, and celebrity chef restaurants.

What is has instead is several very good wineries -- most specializing in dry Alsace Whites and dustier, earthier Pinot Noir. Navarro is a long time favorite of ours and we served some of their dry whites at our wedding - they are also very dog friendly, and have a nice picnic area -- make sure to taste their late harvest dessert wines -- sweet, but with enough acidity to make it interesting. We also like to stop by Roederer (preferable to go during the week when it's less crowded) Greenwood Ridge (the prettiest picnic area, and a very cool tasting room designed by one of Wright's disciples), Handley Cellars (with a female wine maker making some kick-ass wines) and Husch (their lighter white and dessert wines are a great value) and a comparatively new presence in the area: Zine Hyde Cunningham. I would be remiss not to mention, Golden Eye - they are the pinot arm of the venerable Duckhorn empire, but that venerability comes at a slightly higher price, at least by Anderson Valley standards. It is certainly worth visiting, especially if you can do a tasting in their beautiful outdoor tasting area overlooking the vineyards.

Our latest winery discoveries here are two of our favorites next to Navarro, and definitely fall in the category of not-to-be-missed. And it is not just because they are really nice dog people, but also because they make great wines and are warm and welcoming when you visit. The first is Londer - chances are you will be tasting with Shirlee Londer in her kitchen, with her dogs at your feet. My favorite is their dry Gewurtaziminer but I also like their syrahs and pinots, especially the Anderson Valley Pinot. The 2nd is Toulouse, which we found entirely by accident
since they were one of the last ones open at the end of an afternoon of wine tasting. We really liked their wines and enjoyed talking to the owner, Vern, and his friends and bought a couple of bottles. The next day we went back and retasted the wines to make sure that our judgement had not been impaired the previous evening. We liked the wines almost as much, and bought quite a bit more. We have pretty much drunk our way through our Toulouse stash, and recently when I called to see if we could restock, learned that they had sold out of all our favorites. And that is also when I looked through their website and discovered that some their wines had been reviewed very favorably by both the Wine Spectator and SF Chronicle. Go Vern, we said, but we were just a little bit sad that it was no longer "our" secret winery. But we are happy at their most deserved success and wish them all the best!

A warm salad for a cold day

True to form, the weather here now has cooled down to the point of being categorised as sweatshirt weather in the evenings and early mornings. In other words, Masala is sporting one of her now famous sweaters.

So, I made a warm salad, or at least a salad that warms me up!

The World's Easiest Goat Cheese Salad

*Several Handfuls of mache or watercress (very tender baby spinach or baby arugula could be possible substitutes)

*Several clementines or mandarins peeled and "strings''removed, or segmented oranges (Though to me segmented oranges are not synonymous with any "easy" recipe) or even canned mandarins in a pinch

* Finely shaved slices of sweet red onions or shallots (optional)

* Spicy Pecans from Trader Joe's (or lightly roasted pecans/ walnuts plus a tiny bit of crushed red pepper or cayenne or a couple of flavored croutons) - ground coarsely using a mortar-pestle or any similar implement of your choice

*a small log of goat cheese

Preheat your oven or toaster oven to 350.

Place the nuts on a side of a large cutting board. Cut or divvy up the goatcheese into about 1 to 2 Tb portions, and shape each into a disk no more than 1/3 inch thick. Break each disk into half and roll it in the crushed nuts. Shape it back into a disk again and roll it in the nuts again to make all outside surfaces are covered, and be sure to press the nut bits (he heh he) into the cheese. Set aside.

Now make your easy-peasy dressing: Add freshly squeezed meyer lemon juice (or a mix or lemon and orange juice, or even plain lemon juice if you like) to a small jar with a tight fitting lid. Add sugar or splenda, salt, pepper and cayenne to taste and shake vigorously to mix. Add Extra Virgin Olive Oil to taste. I like 1/3 as much EVOO as the juice, but if you like your dressings oilier, you can use a 50-50 ratio of juice to oil.

Place the previously prepared cheese disks on a non-stick cookie sheet and place in the oven. Set your timer to three minutes, and start tossing your salad of greens, oranges and optional onion/shallot. Divide the salad onto individual plates (or large pasta bowls like I do).

As soon as the timer goes off check the cheese to see if it is just slightly melted, and warm to the touch (If it is too melted, you will need to set your oven to 300 next time.)

Place a disk on each plate on top of the salad and serve immediately. And more importantly, be sure to eat it immediately!

Bon appetit!

Did I just hear you say Canine Pilates?

"Did I just hear you say Canine Pilates?" Yes, that was my reaction last week when Masala (my 13 year old wirehaired dachshund diva extraordinaire pictured here) went to see the Doggy Orthopedist. As many of you know, Masala is the "mini" love of my life, what some might call my soul dog.

She is a client of Dr Andrew Sams, http://andrewsamsclinic.com/who is not only an extraordinary doctor, but also a nice guy. He checked her out, pronounced her in fine shape and attributed her slowing down to her age. And he had a solution to the slight problem with her spine (after all she is a doxie!) - rest and then rehab. Resting we had done for the last 6-8 weeks, and now it was time for rehab.

So off we went -- to see Sarah Johnson, his rehab specialist. Sarah has a Masters in Canine Rehab and used to be a a pilates teacher in a previous life. And she is the one that suggested doing Pilates and related exercises with Masala to build up her core. Now, I have been trying to build up my core as well, so I thought "hurray, we can do this together", and had visions of rebonding over sweaty sessions at the Pilates Studio. I even had quasi-matching outfits picked out for us.

The reality thankfully (and I can just hear my husband thanking the 330,000 Indian Gods that he does not even believe in!) turned out to be a little bit different. It was determined that Masala is too little (she is only 9 lbs, and her legs are barely 3 inches tall) to do most of the exercises on the "Canine Pilates DVD" that Sarah has put together. Same with the equipment in her exercise studio. Necessity being the mother of invention, we had to improvise. First Masala was made to walk around on exercise mats of different thicknesses and densities, and with different levels of squishiness. Then she had to walk all over, and balance herself on, a wobble-board http://www.amazon.com/gp/product/B000G0ON2U, fitness disks of different heights

http://www.amazon.com/Natural-Fitness-Balance-Disc-Rock/dp/B000OENSWY, and lastly the BOSU https://www.bosu.com/scripts/cgiip.exe/WService=bosu/story.html.

(Disclaimer: I am not connected to the sale of these in any way :))

Funny, my butt hardly fits on the BOSU, and here she was walking around on it! And whereas I can barely balance myself on any of these objects, Masala walked around on them like Nadia Comaneci on the balance beams. She pranced around like she belonged there and had been practising as long as Nadia.

We concluded the session with a nice relaxing massage for Masala as Sarah showed me how to do this at home. And guess what, just like me, Masala is only able to partially relax on the massage table. As she worked on Masala, Sarah told me "Wow, this little one has some really well muscled hamstrings!" Ummm, swell! I have been trying to build up my hamstrings forever, but they are still puny shrivelled little twigs, while my quads have begun to look more like miniature tree trunks. And Masala has nice hamstrings without even trying? But then nobody ever said life was fair, did they?

Celebrating Laura

Yesterday June 21st, my very very very good friend Laura (she blogs at http://musingsfromtupelost.blogspot.com/) turned _0. We had a Girls' Night to celebrate this big milestone -- After all, she had warned us repeatedly that she did NOT want a surprise party (hmmm - maybe she is well aware of my penchant for throwing surprise parties?) . So, we had a lovely dinner at Massimo's in Fremont with just "The Girls" -- a dinner party that lasted four fun hours, and a good time was had by all!

I was happy to be there to celebrate a great friend and a great woman -- she has influenced me in more ways than she realizes. Her influence ranges from the profound (she was my first & primary role model to be unapologetically childless by choice), to the mundane (how to talk to strangers and have a good time doing it). She has been there for me through the ups and downs, the laughter and the tears, through boyfriends good and bad, for the breakup of one major long term relationship, and the birth and nurturing of another. Laura and I first bonded over our love of gardening, and our dislike of a manager who harassed us both. We went on to discover our shared appreciation for architecture, liberal politics, Mexican food, and being unabashedly opinionated.

We both changed jobs, but managed to stay in touch. In fact, our friendship blossomed away from State Farm. We travelled to the Big Apple and to Los Angeles to indulge in our shared passions of museums and food, and surprise surprise, had a good time! She was part of our wedding two years ago, and I hear even had a role to play in the planning of Kevin's wedding proposal.

But for Laura, I might never have been a regular concertgoer. Or a KFOG Kaboom devotee. Or ever done the AidsWalk. Or gone traipsing through the homes of perfect strangers while on the Annual SF Victorian House Tour. It does not matter that I am an adventurous eater and she is not. Or that I love both spicy food and cilantro, but she detests them both. Or that I'm an oenophile wanna-be and she's a teetotaler. Or that she loves football and I can barely tolerate it. Or that she's a cat person but I am dog lover.

I love her for who she is: for her warm heart & her generous spirit. For her love of Pearl Jam & Ryan Gosling. For the fact that she makes a killer spinach dip. Because she says she is jealous of my dog Junnu's ultra long legs (but then who isn't?). Because she is never afraid to speak her mind. Because she cares about the environment and Women's Rights. Because she has one of the biggest hearts ever. And because she is Miss Laura.

But in spite of (or perhaps because of?) all our differences, we are good friends -- the kind my 10 year old niece would likely describe as BFF. And amazingly enough we've now known each other for 14 years -- as Laura herself would say, "Good Night, Irene"!

a cool salad for a hot day

For the past 4 days the temperature in my home town of San Mateo has been hovering around 100. I love hot weather, and besides, as my friend Madhu said in her blog (post called Summer Solstice), this is nothing that a Kolkata girl cannot handle! http://lifeinallitsrandomness.blogspot.com/ .

It is too hot to use the oven, so what to eat? These are 2 of my favorite eats when the weather heats up.

Summer Stone Fruit Salad with quick & easy dressing

A couple of handfuls of mache, arugula or mixed baby greens
2 medium ripe (but firm) nectarines/peaches/pluots - cubed, and preferably slightly chilled
A dollop or two of goat cheese - optional
1/8 to 1/4 cup spicy nuts ( I like the spicy pecans from Trader Joe's)-optional

Salad Dressing
Get a small jar with a tight fitting lid.
Add Balsamic Vinegar, Splenda or Sugar, salt and cayenne to taste.
Shake all the above and taste and adjust as necessary
Add Extra Virgin Olive Oil to taste (I swap the traditional percentages, and
like to use only 1/4 to 1/3 the amount of oil compared to the Acid.

Add the dressing at the last minute, just before serving.


Lassi (Indian Yogurt Drink)
About 20 ounces of non fat or low fat yogurt (I prefer to use TJ's or Fage Greek Yogurt for its high protein content)
juice from half a regular lemon or 1 small meyer lemon or lime
Splenda or sugar to taste (I like 5 packets of splenda)
A smidgeon of salt
A smaller smidgeon of cayenne

Mix all the above with a fork or stick blender - adjust seasonings
Add about 20-30 oz of cold water to taste and mix again.
Add a few ice cubes if you want yours colder.

Voila! you have a cool, refreshing drinkable entree, with lots of protein, zero to no fat, and lot of water to keep you hydrated on a hot day.

The Ten Year Nap by Meg Wolitzer

I recently finished reading "The Ten Year Nap" -- a slightly sprawling saga of 4 New York women in the present day who have all followed the "mommy track" to raise their kids. It weaves back and forth between the lives of these 4 women, and their mothers who were/are very different from their daughters. Although I was mildly annoyed at first by the mothers' stories (I was anxious to learn more about the 4 women of today) but soon figured out that it was necessary to understand the mothers in order to understand their daughters.

There is no mystery, no great reveal, no secrets, but Meg Wolitzer's writing and story line really held my interest all the way through. It actually made me want to go to the gym and do my hour on the elliptical or bike, just to have a chance to read more of this book. Not a bad thing, huh?

Now I am looking forward to reading some of her older books, most notably, The Position and The Wife, considered by some to be some of the best modern writing about women and sex.

http://en.wikipedia.org/wiki/Meg_Wolitzer

And something said by one of the minor characters in The Ten Year Nap really resonated with me:
"But mostly, though, he knew that if you longed for what you did not have, then you would be one of those unhappy people you could find anywhere in any setting, the ones who couldn't appreciate what they had as long as they saw something they did not have. "

We're ramping up!

Yes, we are ramping up, as in putting ramps all over our home for our dowager doxie princess, Masala. Ramps after all are a fact of life for all dachshund owners, and we have finally come to accept our fate.

And the photo to the left is the crowning glory of our rampyness: My hunky handy hubby built this ramp and its associated "fence" (yes, those are Ak Mak Cracker boxes!). Obviously, ramps are easier on the long backs of dachshunds, but why the fence you ask? It is a "training fence" -- as in a fence to train Masala to use the ramp. It is just high enough to detract Masala and direct her towards the ramp, but short enough for the rest of us to step over it. Ingenious, isn't it? :)

And this is also the definitive proof of why he is not in charge of decorating our home! I love the man dearly, but he does have a way of getting carried away by his love of duct tape.

A couple of recent local food finds

food wise, these are some of my more recent finds
In no particular order:



1. The potstickers at Tong Kee (and I most of the time I don't even like potstickers!) - they are light and airy, not at all greasy, and filled with the most delicate pork and veggie filling. They are so good, that they require no sauce (wow, did I really just write that? :)

Tong Kee Restaurant

2055 Gellert Blvd
Daly City, CA 94015
(650) 878-9811

2. The frozen yogurt at Harmony frozen yogurt in San Carlos. The "natural"flavor at harmony has a clean, slightly tangy taste and is made from Strauss Organic Milk. It is less tangy that some of the others I have tasted, and not at all grainy in its texture. And best of all I like it with any of the fresh fruit toppings, but would skip the mochi topping in the future. This was unlike any mochi I've ever had - small white slightly sweet chunks with a chewy texture and a mild bitter aftertaste and had no business being anywhere near this pristine scoop of frozen yogurt. But minus the mochi, and with or without fruit, it is plain divine!




http://www.harmony-yogurt.com/

Is it really possible to have a favorite Winery?

I love all kinds of wines from all manners of wineries and winemakers but I am beginning to think that there is one whose wines I consistently enjoy - Scherrer Winery.

http://www.scherrerwinery.com/

Fred and his wife Judi run the winery and a lot of the fruit is sourced from Fred's dad's vineyards. It is worth attending one of their Open Houses to meet the family (incredibly nice, down to earth people), to taste some of their new releases, and to enjoy the very tasty food made by Mark Maliki of Cafe St. Rose.
http://cafesaintrose.blogspot.com/

A couple of nights ago, we had a 2001 Scherrer OAM (Old and Mature Vines) Zin with a Pork chops marinated in soy sauce, hot sauce, red wine vinegar, balsamic vinegar, grainy mustard, EVOO, salt and pepper. Next time, I'll have to add some honey for sweetness as well. The wine was smooth and silky with a tiny bit of red fruit -- just perfect. When most 2001 Zins are well on their way to becoming vinegar, Fred's (as in Fred Scherrer, the owner/winemaker at Scherrer Winery) zin is just perfect, at least for my palate. It might be too smooth for some who prefer the big California fruit bombs (and don't get me wrong, I'm a card carrying member of that group too) or the spicyness of Zins, but for me, this is as good as it gets. Every time I drink it, I find myself saying "This is why I drink wine"!

The Tale of The Two Turleys

My husband and I agreed that our best meal in Kauai this last trip was at Blossoming Lotus in Kapaa. But we could not agree on if some of it was nostalgia - it brought back glorious memories of our first trip to Kauai together 7 years ago! We were young(er) and had just met, and went to the now defunct Pacific Cafe (also in Kapaa) to celebrate our 4 month anniversary (!!) on one of those magical, romantic it-hit-all-the-right-notes dates.

We are now 7 years older, and perhaps (we hope!) a tad wiser, but we are still romantic fools in love. So, we got cleaned up and even a bit dressed up for our "splurge meal" at what we had heard had been voted the best restaurant in Kauai. "Really?", we said. Can a vegan restaurant really be that good? Can it match up to Millenium http://www.millenniumrestaurant.com/ in SF?
And guess what, even though I was wearing a simple summer dress, and my husband a collared shirt with shorts, we were probably still the most dressed-up couple at the restaurant! But it did not matter - we were warmly greeted, and were offered a choice between indoor and outdoor seating, and promptly accomodated when we wanted to be as far away from the slightly loud (to my ears) live entertainment. We ordered the flatbread pizza and the spring rolls for our starters, and the "live lasagna" and the Moroccan seared tofu for our main courses. I was intrigued by the 2005 Turley Juvenile Zin on the wine list and after consulting with our server Joanna, we decided that it would be a good match. Besides, at $68 it was a great value for a wine that's hard to find, and in those rare occasions, it is still $40-50 at retail. Add the $15-30 corkage, and you do the math..

Needless to say, the wine went well with the food - it was especially good with the pizza and the Moroccan tofu, and pretty decent with the lasagna even. After just a bit of breathing, it came into its own, and it was everything I would expect from a Turley -- jammy and yummy! With just the right balance between soft tannins, acidity and fruit, it was pure heaven in a glass! Being "glassists", we felt that nicer glassware would have probably made this an even better experience, but even thick rimmed glassware could not prevent us from enjoying this beautiful wine!

It was a sweet romantic evening, no doubt enhanced by good food and wine, and the great personable (and personalized) service from our server. We trudged home full and happy, leftovers in hand.

We made a 2nd trip to Blossoming Lotus on our last night in town, and it was nice to have Joanna as our server again. She recognized us, and started us with the signature spicy pepitas, which are always so yummy and so addictive. We were determined to try desserts this time, so we decided to jump straight into our main courses. Once again, I wanted the Turley zin, so we chose the Moroccan Seared Tofu and the Enchilada Pie with mole sauce to match our wine. When we got our wine, I took photos but only later when I got home did I realize that we got a different wine. Instead of the 2005 Turley Juvenile that we had ordered, we had been served a 2005 Pesenti vineyard Zin. Which would explain why why this wine tasted very different from what we both remembered, and was not half as good match with the food. Don't get me wrong, it was still a good wine, but a lot more tannic than the Juvenile, and it needed at least 2-4 years to tame the tannins, and be enjoyable.

We even asked for the wine to be decanted halfway through (unfortunately, too little too late), which helped it a bit, but not significantly enough for my taste. I know that many would be happy at being served a more expensive wine than what we had ordered (and was charged for), but personally I would have taken the lower priced Juvenile over the pricier Pesenti, based upon its current drinkability quotient alone! We ended the night with the Haupia Pie - a dessert that provided the clean pure tastes of the home made coconut cream (Haupia) and macadamia nut crust, just as promised.

Overall, I would happily go back to Blossoming Lotus again the next time I am in town, but this time I will check the label on my wine bottle a bit more carefully, and make sure that we are not being sneaked an unwanted upgrade! Blossoming Lotus is definitely a testament to the creative possibilities of vegan cuisine prepared with global flair, and served in pretty surroundings by friendly, knowledgable servers it is a welcome addition to the restaurant scene in town. It is also a welcome change from the heaviness and monotony of the standard hawaiian/ continental fare found at other high end restaurants around the Garden Isle, and a great option for vegetarians/ vegans who do not have too many options on the standard menus. I sure hope the Blossoming Lotus continues to blossom and does not go the way of the Pacific Cafe. In addition, I feel good supporting a business that supports local/organic products, and believes in being kind to the earth through their sustainable business practices.

http://www.blossominglotus.com/about_kauai.htm

Foraging at the Farmers' Market and beyond

One of our favorite finds this time were the Sunshine Markets: they are somewhat strictly regulated farmers' markets where purveyors are only allowed to sell produce, plants and flowers grown in Kauai. The selection varies from market to market and so does the availability of organic produce. We made it to two: the Wednesday market in Kapaa and the Friday market in Kilauea

http://www.kauai.gov/Default.aspx?tabid=214

We went nuts buying tangy, juicy Suriname Cherries, Sweet creamy Cherimoyas (custard apples), low acid pineapples, fragrant organic papayas, yummy guavas, adorably tiny and incredibly delicious strawberry guavas, and we even found chikoos! It had been atleast a decade since I had last tasted a chikoo and I was in fruit heaven! or maybe it a fructose induced coma? It didn't matter -- for it was a very tasty trip down memory lane.

I have been described as a farmers' market junky, but even I could not pass up on the super fresh lettuces picked hours before by the sellers themselves. Some came with tangy nastarsiums and other edible flowers, others contained 20 different herbs and lettuces. Tossed into a simple but delicious salad with a home made key lime vinaigrette and a bit of suriname cherries, papayas or mangoes, they were the perfect accompaniment to the fresh fish we cooked for dinner most nights. Although banned from Farmers' Markets (they do not allow any meat or fish), fresh fish is one thing that is relatively cheaply and easily available in Kauai. Just look for the hand made signs near the Farmers' markets, or even the main roads in Kapaa and Lihue, and you will find ahi, ake and ono being sold from roadside stands or car trunks! My husband was adventurous enough to buy a whole 4 lb ahi and butcher it all by himself using simple rudimentary directions from the sellers, and a not very sharp knife. I was impressed since this provided dinner for two nights and bemused by what he considered "an adventure". And if you are too chicken to buy your dinner out of someone's trunk then, Fish Express is Lihue is a good and not too pricey resource.

Fish Express 3343 Kuhio Hwy # 10Lihue, HI 96766
(808) 245-9918‎

In search of the best Lilikoi pie

There are supposedly only 2 places to get good Lilikoi (passionfruit) pie in all of Kauai -- or so I gathered from my sources. And once I'd heard of the existence of an ethereal chiffon pie made from passionfruit juice, there was no way I was not going to taste it and try to decide on the winner for myself. Besides, with a beautiful sounding name like Lilikoi chiffon pie, who could pass up the chance to taste it?

First we went to Hamura's Saimin in Lihue. I thought the rest of the food there (Saimin aka noodle soup with various Japanese style toppings, chicken/beef teriyaki sticks) was pretty forgettable and (and most likely laden with msg from the size of my headache following the meal) while my husband thought it was edible. But the lilikoi pie was incredible. The crust was light and buttery and slightly flaky, and the chiffon filling was light as air, and just sweet enough. The whipped cream topping was overwhelming, but once we removed it we enjoyed the mild passionfruit flavor, and the light texture of the filling. I would rate this a 7 out of 10, and definitely very enjoyable.

Next, we tried the pie from Wong's Chinese Bakery in Waimea. The lilikoi flavor was more pronounced in the filling here, but the crust was slightly harder and not as good as Hamura's. And once again, we had to do away with the whipped cream topping to do justice to the lovely filling. [As my friend Laura would say, "If I were King, I would ban this fake whipped cream topping once and for all!"]. Tastewise, this gets a 8.5 out of 10 from me, and definitely worth a stop on the way to/from (or why not both?) Waimea canyon. And the incredibly friendly ladies at Island Rental Agency were very happy when we brought them one of these pies from Wong's as a "thank you for all your help" gift and agreed that Wong's did indeed make the best Lilikoi pie on the Garden Isle.

And not only the pie very yummy, the service was a lot less surly, and the surroundings and bathroom much cleaner than Hamura's which might make me raise my score to 9.0. And the bbq meats looked good (and have been well rated on chowhound) though I cannot personally vouch for them. I can however vouch for the bbq pork bun - it was pretty good, and huge! It is a great bargain for $1.50 and if you like your pork buns shrouded in a lot of light spongy dough, and the filling on the sweeter side, this is good snack for you to take along for one of the shorter hikes at the canyon.

Shave Ice - Nectar of the (Hawaiian) Gods!

Shave Ice ( not "shaved ice") is ubiquitious in Hawaii, and for good reason. Nothing like a cold Shave Ice to soothe your sunburned body and windparched throat after a day of surfing and snorkeling.

And what is this thing, you ask. It is kind a like a Slurpee, but better. It starts out with a with a (optional but highly recommended) scoop of vanilla or mac-nut icecream, topped with some finely shaved ice, and topped with your choice of 3 of more syrups ranging from lemon, passionfruit, mango & orange to coffee, bubble gum, cinnamon & chocolate.
Some places also offer more "exotic" add-ons: halo halo, haupia (coconut cream), fresh mango, strawberry or pineapple chunks

Although there's quite a few Shave Ice outposts in Kaui, but let me tell you that not all Shave Ice is created equal. The Ice cream could be freezer burned, the ice shavings too rough or too fine/watery, or the syrups too sweet or synthetic tasting. Lucky for shave ice afficionados, Jo-Jo's Anuenue Shave Ice in Hanapepe (which is different from the Original Jo-Jo's located ON the highway) has none of the above problems, and they serve with a smile to boot! It was started not too long ago by the original owner of Jo-Jo's (the well known outpost right on the highway that is always mobbed by tourists and hard to miss! Note that in spite of the very similar names the one on the highway is the one ) to provide a safe place for her Special Ed (and other local students) to work and to bring back the pure flavors of a good Shave Ice. It was by pure serendipity that we chanced upon Jo-Jo's Anuenue Shave Ice, around the corner from the original venue, as we were looking for parking. We met several locals coming here to get their afternoon treats, and felt we had to give try it for ourselves -- so we got the Halo Halo special topped with Haupia cream. OMG is all I can say!! It blew away the previous ones we had had from the original Jo-Jo's. It was sweet (but not too sweet!), and delicate, and creamy, and the ice had just the right texture.

So, do yourself a favor -- when you are headed to Waimea Canyon, be sure to drive right past the original Jo-Jo's in Hanapepe that is located on the Highway, and make a immediate left on to Pokole St (the Red Dirt Store at that corner is a hard-to-miss landmark) and go to Jo-Jo's Anuenue Shave Ice and taste the best Shave Ice in Kauai for yourself. I promise you - You will not be disappointed!

Hawaiian Desserts are Da Bomb!!

After this last week spent in Hawaii (Kauai to be exact) I am convinced that Hawaiians really know how to do desserts!
Thanks to recommendations from chowhound।com, and from random locals we met on our travels (and in one case, pure serendipity) we chanced upon some amazing desserts. My favorites by far: halo halo (or any tropical flavor) shave ice and lilikoi (passion fruit) pie. The sweet Hawaiian bread (often called Portuguese bread) wasn't half bad either. And when it come to the "fresh fruit as dessert" category, Hawaiians pretty much have a lock on it!

Fortunately, I was not too much into standard Hawaiian fare like laulau and kalua pork, and chicken and mahi katsu, but these calorie savings were wiped out by my copious consumption of the desserts and fruits.