As I wrote in the prior post to this one:  Last weekend was a whirlwind 24 hours of food.  Oh, yes, there was some wine (for Robert) thrown into the mix as well.  Saturday I spent the day at Artisanal L.A. at the Cooper Building in downtown Los Angeles, and Sunday Robert and I went out to Saddlerock Ranch in Malibu for Los Angeles Magazine’s ‘The Food Event 2010 From the Vine.’ (This post is Part 2 of 2.  Part 1, about Artisanal L.A. was published earlier.)

The Food Event 2010 From the Vine

Awhile back I wrote a post about my early days working in the Los Angeles restaurant scene: My Restaurant Stories: Los Angeles in the ’80s.  As a result of that I heard from many people involved in the current L.A. food scene, the post was re-posted in several places, and I was invited to attend Los Angeles Magazine’s The Food Event 2010 From the Vine at Saddlerock Ranch last Sunday.  The event, in its 5th year, brings local chefs, vintners, mixologists, and food personalities together for an afternoon of food and wine tastings, chef demos and panels.  I was particularly keen to attend because of  dineLA’s panel ‘Evolution of Dining’ where Carrie Kommers, Director of dineLA led a conversation with chefs Neal Fraser (Grace, BLD), Piero Selvaggio (Valentino), Michael McCarty (Michael’s Santa Monica) and Helene and Elizabeth An (Crustacean, Tiato).

Left to right: Elizabeth & Helene An, Piero Selvaggio, Neal Fraser, & Michael McCarty.

The chefs discussed how the Los Angeles food scene has evolved from the late ’70s and early ’80s to what it is now.  Then: a serious dearth of places to eat, and quality products to cook with to now: an abundance of top notch restaurants, many super-talented chefs, and an endless supply of high quality ingredients.  McCarty and Selvaggio, both around since the early days, have watched it change right before their eyes.  Both were an integral part of those changes.  Selvaggio talked about opening a restaurant in New York City in the late ’70s.  He lasted less than a year before he returned to Los Angeles where he could find locally-sourced products and ingredients he wanted to cook with.

He recounted how in those days in New York City there was so little that was locally-sourced that it made operating a restaurant the way he wanted to severely difficult.  McCarty echoed those sentiments.  When he opened Michael’s New York in New York City in 1989 he had to push hard to find locally sourced ingredients, as a result he was one of the first restaurants to cook using local ingredients.  To me, the conversation was quite interesting.  I’ve worked in both cities dating back to the early ’80s; I’ve seen firsthand many of the changes they discussed.  The conversation speaks strongly to the ways in which Los Angeles and California have contributed to the national food scene, and to the positive affect it has had as well.

Left to right: Lesley Bargar Suter, Merrill Shindler, Susan Feniger, Govind Armstrong, & Mark Peel.

In a subsequent panel, ‘The Public Perception of L.A.’s Food Scene with Three Top Chef Masters’ many of the same themes were repeated.  The chefs on this panel were Susan Feniger (Street, Border Grill), Mark Peel (Campanile), and Govind Armstrong (8 oz. Burger Bar).  Both Feniger and Peel go back to the early ’80s food scene and have been active participants in its evolution.  Peel in particular commented about the variety, scope and quantity of amazing ingredients and products that Southern California produces, and the difficulty of finding anything close in other parts of the country, and how that influences in a very good way the type of cooking that comes out of Los Angeles restaurants.

One of my favorite quotes from both panels came from Chef Selvaggio when asked about changes he’s seen since he started, ‘Well, for one, Open Table has become the maitre’ d now.”  To me, that says a lot about where we are now.  Yes, local and sustainable is paramount but a computer reservation system is what sticks out most to one of the founding chefs of the Los Angeles restaurant scene.

This was my first time attending this event but I’d heard so much about the great location from friends who had been before.  It did not disappoint.  Saddlerock Ranch is located in the wilds of Malibu in a stunning setting of rock-covered rolling hills.  It is the vineyard home to Malibu Family Wines, producers of Saddlerock and Semler wines.  The 1,000-acre property has 65 acres of vineyards planted with eight varietals including Cabernet Sauvignon, Merlot, Sauvignon Blanc, Syrah, Malbec, Grenache, Mouvedre and Viognier.  As we drove across the property to the event we encountered not only vine-covered hills but zebras, llamas, and horses.

When we weren’t listening to panels we were eating and drinking…

My Status:  Fall weather has arrived to So Cal.  Cool, wet even rainy.  More cooking, eating and blogging on the horizon as always.

News! I’m published!! My recipe ‘Chef Wally’s Baked Papaya’ was selected to be in the cookbook: ‘Foodista Best of Food Blogs Cookbook: 100 Great Recipes, Photographs, and Voices,’ published on October 19, 2010.  You may pre-order it here.  I am thrilled.

Upcoming Posts: a write up on Jennifer Piette and Erik Stenberg’s local, sustainable grocery delivery service Out of the Box Collective.  Cookbook Reviews:  Mary Mac’s Tea Room: 65 Years of Recipes from Atlanta’s Favorite Dining Room by John Ferrell; The Blue Chair Jam Cookbook by Rachel Saunders, and Bon Appétit Desserts by Barbara Fairchild.

What do 250 food bloggers do when they get together for three days?  Eat!!  Here’s a photo diary from the three day food blogger conference ~ International Food Blogger Conference (IFBC 10) ~ put on by Foodista this past August in Seattle, Washington.  My second year going.  The best part of the weekend was seeing all my food blogger conference chums.  I spent the weekend eating, food blog conferencing, and hanging out with Los Angeles friends, Jo Stougaard, My Last Bite, Phil Nigash, My Life as a Foodie, and two friends from last year’s conference, Kristen Fischer, Passion for Eating and Jessica Bongard, Plumpest Peach.  Kristen lives in eastern Washington state, and Jessica lives in Vermont.  We all met at last year’s conference.  Los Angeles Times food section writer, Betty Hallock was also part of our little group.  Betty was in Seattle to interview Dr. Nathan Myhrvold, leader of a team of scientists who are writing the six-volume, 2,400 page ‘Modernist Cuisine: the Art and Science of Cooking.’  Of course, making new friends is also part of the fun and I had a nice surprise when I ran into Sean Sullivan from New York City who writes one of my favorite new food blog finds, Spectacularly Delicious.  We’d become Internet-food blogger friends but I didn’t know he would be at IFBC 10.  It was a thrill to be able to spend with him.

Salumi Artisan Cured Meats is the cured meats and sandwich shop owned by Mario Batali’s father, Amandino.  Hard to get into, long lines, abbreviated hours.  Jo, Phil, Jessica, Kristen and I made a beeline from the airport on Friday and got in just before it closed.  We ordered one of everything.  It was all cured meaty deliciousness.  So glad we got in.

To the right of the line are Jo Stougaard, Phil Nigash and Jessica Bongard.  Jessica and Phil are meeting for the first time.

One of the amazing sandwiches we ate but I can’t remember what it was.  Trust me, it was incredible.

A mobile garden!  All the plants you see are planted and growing in the back of this pick up.

Jessica Bongard and Kelli Collins of Joseph’s Grainery.

Kelli Collins and Kristen Fisher both of Washington State. Kelli’s grandparent’s farm is located in the area of eastern Washington where Kristen lives.

‘Foodista Best of Food Blogs Cookbook: 100 Great Recipes, Photographs, and Voices’

One of the more exciting conference moments was the announcement of who would be included in the cookbook ‘Foodista Best of Food Blogs Cookbook’.  I knew they were going to make the announcement during the conference, and thankfully I was there when they did because my recipe for ‘Chef Wally’s Baked Papaya’ made it in!  I was thrilled!  The publish date is October 19th.  Several women from the book’s publisher, Andrew McMeel, were attending the conference including Kirsty Melville, President, Book Division, Amy Worley, VP of Marketing, and publicist, Tammie Barker.  I met them all.  Tammie and I had become e-mail buddies over the past year and it was really great to meet her in person.  She asked me if I wanted to see the galleys of the book and, of course I did!

A galley of the cover of the ‘Foodista Best of Food Blogs Cookbook.’

A galley of my two pages in the book!  I’m actually published now.  :-)

Hard to see; I am 4th row from top, 4th from right.

Amazing food photographer, Penny de los Santos.  If you read Saveur magazine you’ve seen her work.  She led a terrific session on food photography, and is the nicest person in the world.

Gourmet Food Trucks of the Pacific Northwest

This was lunch on Sunday, the last day of the conference.  Five or so Seattle food trucks in the streets outside the conference center.

‘The Burger’ ~ grass fed beef, arugula, bacon jam, cambazola blue cheese, soft roll ~  from the Skillet Street Food truck.  First picture above is inside the truck.

From the Mexican truck.

Lemon crepes from Anita’s Crepes.

It was a crazy, harried three days.  I came back stuffed and full of knew food blogging knowledge, tips and contacts, and I’m ready to do it all over again next year!

My Status:  113 degrees the other day in downtown Los Angeles ~ so hot it broke the thermometer.  Indian Summer is alive and well in Southern California.  Looking forward to cooler, more fall-like weather!  More cooking, eating and blogging on the horizon.

News! I am now published!! My recipe ‘Chef Wally’s Baked Papaya’ was selected to be in the upcoming cookbook: ‘Foodista Best of Food Blogs Cookbook: 100 Great Recipes, Photographs, and Voices,’ publish date is October 19, 2010.  You may pre-order it here.  I am thrilled.

Upcoming Posts: The story of Ted and Nicole DeGolier and their urban backyard chickens — the hens are laying, and I’m meeting them this weekend!  Cookbook Reviews ~ Cider Beans, Wild Greens, and Dandelion Jelly by Joan E. Aller; Mary Mac’s Tea Room: 65 Years of Recipes from Atlanta’s Favorite Dining Room by John Ferrell; The Blue Chair Jam Cookbook by Rachel Saunders.

I was away this week attending the ‘25th Anniversary Chefs’ Holidays 2010 at the Ahwahnee’ in Yosemite National Park: three days of cooking demos and eating with chefs Suzanne Goin, Duskie Estes & John Stewart, and Jody Adams; since my week was short I thought I’d use this opportunity to do a little catching up. I actually wrote most of this post before I left on the trip. There have been a few items, some mentions, and a review that I’ve been meaning to get to so I will post them now.

Review: ‘Tips Cooks Love: Over 500 Tips, Techniques, and Shortcuts That Will Make You a Better Cook’

Tips Cooks Love: Over 500 Tips, Techniques, and Shortcuts That Will Make You a Better Cook. Rick Spears & Sur La Table. Andrews McMeel Publishing. $15.00. (372 pp) ISBN-13: 978-0-7407-8344-9

The title really does say it all. This is a great book to have close at hand in the kitchen. If you have a question about how something is done chances are you’ll find the answer in this book. Arranged from A to Z authors Spears and Sur La Table give real advice, tricks, and tips on hundreds of subjects. Why is my turkey breast dry? Why did my cheesecake crack? How do I achieve a lump-free gravy? These questions and more are answered. This book is not only for the beginning cook; seasoned pros can use it too. It not only covers tips on cooking, it also discusses equipment, ingredients, and processes. There are also ten deconstructed recipes designed to put the learned tips into perspective. Read up on parchment paper then flip to the recipe for fleur de sel caramels and put your knowledge to use . Randomly flipping through I came across two pages devoted to Tips on Deep Frying, at the citrus fruits entry there is a break out tip to only zest the colored surface of the rind while avoiding the bitter white pith, there are several pages listing equivalent measures in tablespoons, cups and ounces, volume and weight. The book is friendly, well-designed and easy to use. There is a huge amount of useful information. I see myself grabbing it often. Every cook should consider adding this book to their collection.

Mention: Real Simple – A Time Inc. Lifestyle Group Publication

I was approached to take a look at another Time Inc. publication – Real Simple. I was yet again unaware of what the magazine was, or was about, but now after looking through it I can say I am quite impressed. It’s a large format, high page count publication with a whole lot of lifestyle content including a food section. The issue I have includes these sections: Recipes for a Good Time, Secretly Simple, 10 Ideas For, Road Test, Five Easy Dinners and a Nutritional Index. The Road Test section tested fifty-two pancake mixes and reports findings on seven. The recipes for finger food and hors d’oeuvres in Recipes for a Good Time are easy to prepare, tasty and healthy. Quick blender hollandaise sauce is the recipe in Secretly Simple, and five easy to prepare weeknight meals are highlighted in Five Easy Dinners. This is a magazine most likely geared toward the working professional who has a family but from what I can see anyone looking for healthy, tasty, easy-to-make meals and food tips should also take a look.

Mention: What Is Fresh

I receive so many food-related newsletters that I can barely keep up with my in box. Somewhere, in one of them, possibly Serious Eats or Tasting Table, or on my Twitter feed, I came across What Is Fresh and felt it warranted a shout out. Unfortunately, this will only apply to my New York-area readers. What Is Fresh is a website that tells you what is fresh at each of the New York-area farmers’ markets. It lists by day of the week and location what markets are on, what vendors will be at them, and what they will be selling. For example, I went to the site and clicked on the 77th Street Greenmarket page and saw that Berkshire Berries of Massachusetts will be selling syrup and honey at the next market. This may not be the best time of year to use the site because many of the markets are closed for the winter but come spring I can see this being useful in finding ingredients and planning meals and menus. It’s definitely a site to bookmark.

Mention: Good Guide

Another recent find was Good Guide, a website that rates natural, green and healthy products. There are so many new, green products out there how does one know which to buy or use? It seems that many mainstream corporations have jumped on the green bandwagon too. Does that mean their products really are natural, green and healthy? Good Guide rates each item by ‘health,’ ‘environment’ and ’social.’ Forest green in all three is the best rating. Light green and brown are good to not-so-good. It has an iPhone app for on-the-go decisions, and you can personalize your page with your favorite products and those you want to avoid. You can also write your own user review. The site is in beta at the moment but it is quite thorough even at this stage. It seems like a good place to go for help in becoming greener, and in making green decisions. Something we all should be considering and doing.

Thank you!

I’d like to thank all my friends, family, fellow food bloggers and new foodie friends for reading, commenting, supporting and being a part of the first year of 100 Miles. I am most grateful and humbled by all of you, and I appreciate your support so very much.

Check back for more blogging fun and a full report of my adventures in Yosemite.

Bon appétit!

Upcoming Posts: Yosemite: my report about the 25th Anniversary Chefs’ Holidays 2010 at the Ahwahnee’ in Yosemite National Park: three days of cooking demos and eating with chefs Suzanne Goin, Duskie Estes & John Stewart, and Jody Adams. Interview with Chefs John Stewart & Duskie Estes owners of Zazu & Bovolo restaurants in Sonoma County. Reviews: Venezia: Food & Dreams by Tessa Kiros, My Nepenthe: Bohemian Tales of Food, Family and Big Sur by Romney Steele, The Spirit Kitchen: Everyday Cooking with Organic Spices by Sara Engram and Katie Luber and Kimberly Toqe.

First and foremost ‘Cooking Light’ aims to help the overextended working individual or family eat healthily and economically by highlighting meals that are quick and easy to make without forfeiting nutrition or flavor. The magazine contains such sections as ‘Restaurant Navigator’ which offers healthy strategies for dining out; ‘Feed 4 For Less Than $10,’ healthy easy-to-make meals for a family of four; ‘A Carb Lover’s Guide to Nutrition,’ this section offers guidelines on what carbohydrates to eat and how to eat them. In addition to the many pages of recipes, the magazine is full of lifestyle tips: diet and exercise guidelines, information on health and beauty, travel and shopping, food and nutrition.

When I first saw the magazine I was afraid there would be recipes with ‘frozen’ and ‘can’ on the ingredient lists but the opposite is the case. For the most part the ingredients are fresh. Many of the recipes list low-sodium products, skinless chicken, premium products like pecorino Romano, fresh herbs and spices, and the occasional exotic ingredient like spicy Sriracha sauce. This speaks to efforts to make the dishes both healthy and tasty. Not always easy to do. Once I became used to the idea that this wasn’t the more staid design of those ‘other’ magazines; that it was, well, uhm — busier, I liked it. It’s clean, easy-to-follow, modern, and colorful. It grabs the reader and pulls them in. It’s the kind of magazine that says ‘hey, look at me! I have important things you need to know! Things that will make your life easier, healthier, happier!’ and it works. Right up front on page six is a recipe index. Need something fast? Don’t have time to read the magazine? Or to spend time thumbing through it? Find a recipe in the index and turn right to it. Single page layouts have category identifying banners across the top corner of the page (’Healthy Living Cooking’ or ‘Dinner Tonight!’) and big, bold titles that grab your attention; many also have step-by-step instructions with numbers and lists that are boxed or shaded making it to easy to follow along. I like these touches. They make the pages accessible.

While the magazine outwardly has little to do with the idea of one hundred miles and sustainability, it does promote eating and living a healthy lifestyle and that alone is a very good thing. To be honest I wasn’t sure I’d like the magazine when I first received it but after spending a little time with it I do. It’s comfortable like a favorite pair of slippers. The redesign, the recipes, the writing are all very approachable. This is a magazine to use on a daily basis not to take to bed for bedtime reading. Leave it on the kitchen counter as you’ll need to use it tomorrow.

Please Vote For Me! The Foodista Best of Food Blogs Cookbook Contest: I have entered my baked papaya recipe, ‘Chef Wally’s Baked Papaya,’ into the Foodista Best of Food Blogs Cookbook contest. If selected the recipe will be published in cookbook published by Andrews McMeel Publishing. To vote go to the top of my blog to the Foodista icon. Thanks!

My Status: winter in Southern California — warm days, cold nights, comfort food. Off to Yosemite at the end of January to attend a ‘Chefs’ Holidays 2010 at the Ahwanee’ event: three days of cooking demos, lectures and eating with chefs Suzanne Goin, Duskie Estes and John Stewart. Can’t wait! Also new cookbooks to try, some to review; new kitchen equipment to use. More cooking, eating, writing, and blogging.

Upcoming Posts: Reviews: Venezia: Food & Dreams by Tessa Kiros, My Nepenthe: Bohemian Tales of Food, Family and Big Sur by Romney Steele, The Spirit Kitchen: Everyday Cooking with Organic Spices by Sara Engram and Katie Luber and Kimberly Toqe.

From Saveur Magazine

Serves

4 – 8

Preparation Time

1 hour

Ingredients

3/4 cup Spanish olive oil

6 medium russet potatoes, peeled, quartered, and thinly sliced

6 eggs

Method

Heat oil over medium-high heat in a 10″ sauté pan. Add potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown, about 20 minutes.

Beat eggs in a large bowl until pale yellow. Transfer sautéed potatoes and onions with a slotted spoon to beaten eggs. Reserve oil.

Heat 1 tablespoon reserved oil in the same pan over medium heat. Add egg and potato mixture, spreading potatoes evenly in the pan. Cook uncovered until the bottom is lightly browned, about 3 minutes.

Gently shake pan so tortilla doesn’t stick, then slide a spatula along edges and underneath tortilla. Place a large plate over pan and quickly turn plate over so tortilla falls onto plate. Add 1 teaspoon reserved oil to pan, slide tortilla back in (uncooked side down), carefully tuck in sides with a fork, and continue cooking over medium heat until eggs are just set, about 3 minutes. Cut into wedges and serve at room temperature.

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