Ag Summit for D & some authentic Mexican Food for Me

Dominic is either working on the ranch or he's attending meetings.  He once counted 24 meetings within a one month span.  This may not sound like very many meetings to someone if it's part of their job description, but it's not part of Dominic's.  Although, the meetings have everything to do with Agriculture....every single one. He attends these meetings on top of his seven day work week, all for the betterment of agriculture.  I could go on and on about how heavily regulated California is and how difficult it is to sustain a business here, but I won't.  The all day Ag Summit he just attended was put on by our county Supervisor, Steve Kinsey and the Extension Office here in Marin.  It was held to discuss ideas and goals for the future of Ag in Marin and how these goals can be achieved.

So you can imagine, how I feel when he's at a meeting like that, and I'm at a place like Guaymas, on a beautiful, 75 degree November day with four girlfriends, I tend to feel a bit guilty.

Okay.........not that guilty, I was still able to enjoy myself.

Guaymas is an authentic Mexican restaurant that sits right on the water in Tiburon.  Boy, did we ever luck out with the weather!  The outdoor patio was actually too warm.  But we endured.....no worries.  

This was the view from our table on the upper patio.  With San Francisco off in the distance and Angel Island just a short ferry ride away {you can see it on the left side of the photo}, it can't get more picturesque than this.

We started with some Hanna wine.  We brought our own....we're not wine snobs or anything ;) but considering it was my friend, Wendy's birthday, some special vino was most definitely required.

Chips and guaq to start.

Ever since the Border Grill's Alaskan Halibut tacos at the Foodbuzz Fest I ate, I can't get enough of halibut. Devi and I shared the Alaskan Halibut with roasted jalapeno polenta cake, which came with a bowl of rice and black beans and corn tortillas.  I made my own Alaskan Halibut tacos out of this dish.  Halibut is definitely my favorite type of fish.

We also shared a trio of tamales; chicken, pork and green corn masa with cactus and plantain {this one was sweet tasting, almost like dessert for me}.  This was a huge plate full of tamales and we barely put a dent in them....leftovers!

Deb, Wendy & Jody.

Birthday girl's Ceviche....

Round Two:  Dutton Estate Syrah.  This was actually one of Wendy's birthday presents and she wanted to open it.  What's a great bottle of wine if you can't enjoy it with four other good friends, right?!

The only issue with outdoor restaurant seating are the birds!  At least they wait until the customers have vacated the table before devouring the leftovers.

Good friends, good food and wine = a great day.

Downtown Tiburon.

Happy Sunday!

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Foodbuzz's Big Bash Dinner at the S.F. Ferry Building

After we all rolled out of the Foodbuzz Taste Pavilion at 4 in the afternoon and after a walk around Union Square, it was time to head over to the  Foodbuzz Gala Dinner being held at the San Francisco Ferry Building.  The S.F. Ferry Building is also home to the S.F. Farmer's Market, what a perfect venue for this foodie event.  The evening was presented to us by the Cooking Channel.

A cocktail reception took place for about an hour outside of the building where wine and appetizers were served.

At around 8 p.m. we entered the building.  We sat at beautifully decorated round tables of 10.  It looked very much like an elegant wedding would look.

Wine was poured, more mingling ensued.

Time for our lavish four course meal. 














First up; 2009 Bonny Doon Vineyard Ca' del Solo Albarino.

Paired with Roasted Golden Beet Tart; crimson beet, feta, currants, wild arugula and basil puree.  I am a beet lover so this was right up my alley.

One of my new food blogging friends; Chandara of 'Spicy Green Mango' who is involved in the Project Food Blog Challenge.  I checked out her blog when I arrived home and what a fantastic photographer she is!  Great connections were made this weekend for me with many food bloggers that are from as close in proximity to me as northern California and as far as the east coast.

Next up, Seared Scallops with Bonny Doon Vineyard Verjus Beurre Blanc.  This was served with braised fennel and garnished with fried fennel fonds.  Note to self:  use fennel while cooking!  This was my favorite of the evening.  The scallops were seared to perfection, caramelized and sweet on the outside and just perfect on the inside as well.

Foodbuzz's, Community Manager, Dorian sat at our table and it was great getting to know Dorian 'in person' when our only communication with each other has been through email prior to this event. I have to say, one of the best things about events like this is, the chance acheive a personal connection with people in person when you've only connected with them through the web/email prior. 

Our main course arrived.  Rosemary and Garlic Infused Rack of Lamb.  This was served with local wild mushrooms in a pinot noir sauce and butternut squash puree.  I was in food heaven.  I could have eaten an entire plate of the puree and mushrooms.  Mouth watering.

The main course of lamb was paired with 2006 Bonny Doon Vineyard Le Cigrare Volant.

A few more new food blogger friends, Quyon from 'Kitchen Runway' and Liren from 'Kitchen Confidante' Liren is also participating in the Project Food Blog Challenge.  They have some great food blogs as well, with great photography.

For dessert we were served Tarta de Almendras with Oranges which is a buttery almond cake with oranges and spanish sherry sabayon.  This was paired with 2008 Bonny Doon Vinferno dessert wine. 

But I opted for a cup of decaf and cream instead.

Time to call it a night.  Thank you Foodbuzz & sponsors for all the fabulous food!

P.S. as promised here's the Alaska salmon fish taco recipe from Border Grill and Alaska Seafood...

Grilled Alaska Salmon Tacos with Corn Relish

1 1/2 lbs. wild Alaska Salmon fillet
Extra virgin olive oil, for drizzling
salt and freshly ground black pepper, to taste
12 4-6 inch corn tortillas, warmed
6 lettuce leaves, torn in half
Corn relish (see below)
2 avocados, halved, seeded, peeled and sliced
crema or sour cream

Corn Relish

3/4 cup extra virgin olive oil
4 cups fresh corn kernels (about 5 ears)
1 tsp salt
3/4 tsp freshly ground black pepper
1 large red bell pepper, cored, seeded and cut into 1/4 inch dice
4 poblano chiles, roasted, peeled, seeded and cut into 1/4 inch dice
4 scallions, white and light green parts, thinly sliced on the diagonal
1/2 cup red wine vinegar

Directions:

Preheat a medium-hot grill, broiler oven or pan on the stovetop over medium-high heat.  Drizzle the fish with olive oil, season with salt and pepper, and cook until barely done, for 2-5 minutes per side, depending on thickness of fish.  Remove the fish from the grill and let cool slightly, then pull apart into large flakes.

Corn relish:  heat 1/2 cup of olive oil in a large skillet over medium heat.  Saute the corn with the salt and pepper, about 5 minutes.  Transfer to a large mixing bowl and set aside to cool.  Add diced peppers to the sauteed corn along with the scallions, red wine vinegar and remaining 1/4 cup olive oil.  Mix well and let sit 20-30 minutes to blend the flavors.  Serve at room temperature.

Place warm tortillas on a work surface and line each with a piece of lettuce.  Top with chunks of fish, a generous spoonful of Corn Relish with plenty of vinaigrette, avocado and a dollop of crema or sour cream.

Happy Tuesday!

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Foodbuzz Fest Day 2 ~ Eat, Eat, Eat.

The second day of the Foodbuzz Fest began with a Gingerbread Latte for my drive into San Francisco, the second drive into the city over two days. I was running late and the latte was going to have to hold me over until lunch.  My destination, Foodbuzz Central at the Sir Francis Drake Hotel in Union Square.  

First up on the agenda, one of the breakout sessions I signed up for.  Three 45 minute sessions in total. One of the sessions, "Great Catch"  was presented by Alaska Seafood and Chef Mary Sue Milliken, owner of Border Grill in L.A. and Las Vegas hosted a demo of Alaska salmon and Alaska halibut fish tacos.

Food Bloggers doing their 'thing'.

Mary Sue, showed us how to skillfully skin a salmon in about 30 seconds.  Impressive.

Another of the breakout sessions I sat in on was a hands on photography workshop where we learned tips on lighting and composition.

Food Blogging Guide to Success was the third session I sat in on.  Three successful food bloggers shared with the audience different perspectives on how to produce a successful food blog.
Bloggers who sat on the panel included:   Carrots N Cake {a blog I've been following since day one of my blogging experience}, Kitchen Corners and Lick My Spoon. 

The sessions ended at noon.  My friend, Devi met me outside the hotel so we could head on over to the Metreon for the long awaited Taste Pavilion where over 50 producers, brands, wineries, breweries and chefs awaited our hungry arrival. 

Ready.  Set.  EAT!

Devi and I made a bee line for those fish tacos that I could NOT get off my mind since earlier in the day!  They definitely lived up to my expectations.  I can't wait to try these at home!  And I have BOTH recipes, salmon and halibut, to share with you below!

The taco bar rocked!  Almost anything you could imagine to tickle your taste buds.




Celebrity Chef, Mary Sue served up the tacos herself.

The salmon wasn't ready yet, which was fine because I normally prefer a nice, firm halibut over salmon.

More Mission Mini Cupcakes to be had.  My favorite of this day was the coconut cream topped with what tasted like a nice whipped butter frosting....not too sweet and SO good.  I'm a coconut lover.

Smore's made with Ghirardelli chocolate.

Look who was here and sponsoring a smoothie bar.  Blogger winners of the smoothie competition presented their smoothie recipes made with Lactaid, lactose-free milk ~  Avocado-Vanilla Bean, Pumpkin Spice and Chocolate Caramel Peanut Smoothie.

Devi and I enjoyed a glass of wine.

This was one of my favorite bites at the pavilion.  Pop Candy butter crunch treats out of Santa Monica.  They had many flavors but the Chai Tea won me over with its combination of sweet and spice.....just like a chai tea latte.

Jalapeno Pepper Jam from Inna.  I'm a big fan of pepper jam with cream cheese and this did not disappoint.

Okay, okay, better eat some greens.

Oh I'm a fan of olive oil tasting.  At the store locations of WeOlive.com, they offer refills.  You can bring in your empty bottle or bring in a empty wine bottle to fill up and they charge you by the ounce....pretty neat!

More wine.

My favorite was this 22 Black Cab by Jaqk Cellars.  Gonna have to purchase some for home consumption.

I was getting a bit full but I had to try this Prather Ranch sausage and sauerkraut bite.  I loved it.  The sauerkraut was sweet like a relish.  I guess I've never tried sauerkraut before so I'm not sure if that's the typical flavor but if it is, I would like to find some for home.  Anyone have a good recipe for it??

Another cocktail, but this time in the shrimp variety.

Watched a presentation by Kath of Kath Eats Real Food cooking up her Figgy Wild Rice, Mushroom and Sourdough Dressing recipe.  She was such a pro up there.  She was one of three bloggers who won the chance to present her dish for Electrolux.

Food Network still hanging around, filming the Mission Minis family.  I think this was their last day of filming for their reality show.

At around 3:45, Devi and I rolled out of the Taste Pavilion.  We needed a walk in the worst way. 

As promised, the fish taco recipe from Mary Sue of Border Grill:

Grilled Alaska Halibut Tacos

1 1/2 lbs halibut filet
olive oil for drizzling
salt and pepper
6 lettuce leaves
12 4-6 inch corn tortillas, warmed
2 avocados, halved, and thinly sliced
radish slices for serving
lime wedges for serving

Cucumber Citrus Salsa

1/2 orange
1/2 grapefruit
1 lime
1 english cucumber, julienne cut
1/2 small red onion, thinly sliced
2 serrano chilies, stemmed & sliced in thin rounds
1/2 bunch cilantro, chopped
1 T olive oil
1 tsp. salt
1/2 tsp. pepper

Directions Tacos:

Preheat a medium hot grill, broiler oven, or pan on the stovetop - medium high heat.
Drizzle fish with olive oil, season with salt and pepper, cook until barely done, for 2-5 minutes per side, depending on thickness.  Remove the fish from the grill or pan, let cool slightly, and then pull apart into large flakes.

Place tortillas on a work surface.  Line each with a piece of lettuce and top with chunks of fish.  Top each with a generous spoonful of Cucumber Citrus Salsa and drizzle olive oil.  Serve with avocado, radish and lime.

Cucumber Citrus Salsa

Slice ends off orange, grapefruit & lime and stand upright on counter.  Cut away peel and membrane, exposing fruit.  Working over a bowl to catch the juices, separate the citrus sections by slicing with knife between membranes.  Remove and discard seeds.  Cut the citrus segments into small dice and add to the bowl with all the juices.  Stir in remaining ingredients thoroughly, cover, and let sit in fridge at least 30 minutes for flavors to combine.

I'll have the Salmon Taco recipe for you tomorrow!

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