*Chirmole is a very spicy black colored sauce from the Yucatan peninsula, usually made with habanero chiles, roasted to the point they are completely charred and blackened.

Grand Velas Riviera Maya Resort located in beautiful Playa del Carmen on Mexico's Caribbean Coast and the Yucatan jungle, is an all-inclusive luxury resort just minutes from Cancun, Mexico. The food and accommodations are first class, views are Instagram worthy, and the service is always more than you expect.

Afterward, they let us plate our own Shrimp in Chirmole sauce.

As you can imagine, plating my own lunch was as fun as it looks. The Shrimp in Chirmole sauce with the pesto rice and sauteed vegetable was just spectacular!

For additional information about Grand Velas Riviera Maya visit their website: https://rivieramaya.grandvelas.com/

If you enjoy spas, then you will enjoy this article on my travel website: Grand Velas Riviera Maya Resort & Spa Water Ceremony Experience

For more food travel experiences visit: Traveling 4 Food on Cooking-Outdoors

Full disclosure: Grand Velas provided accommodation for three days in exchange for promotional consideration with a stipulation. All opinions expressed are my own.

The post Grand Velas Riviera Maya – Cooking and Plating Demonstration appeared first on Cooking Outdoors.

The 3 1/2 tour takes you to five different gastronomical locations to experience the best of what Fort Wayne, Indiana has to offer. Mostly visited by the locals, you get a first-hand experience that takes you beyond the menu with visits by the chef and/or owner of the restaurant you are visiting. Insight into how and perhaps why the food is prepared, the best way to enjoy your meal and exciting tidbits about the restaurant.

During your 1.25 mile walking loop through downtown Fort Wayne, your guide, local historian, and owner of Fort Wayne Food Tours, Randy Harter takes you past many historical landmarks sharing trivia and nostalgia that will keep you entertained between meal stops. Randy is very entertaining in his delivery of Fort Wayne history, often pausing to point out landmark details that you may never discover without his guidance.

Though you could certainly visit every restaurant on Fort Wayne Food Tours agenda on your own and Fort Wayne would love for you to do so, you would miss out on these specially prepared samples provided during the tour.

Don Hall's Old Gas House Restaurant & Bar

The first stop on our tour, and it started out impressively. After introductions and a bit of background information from our guide Randy, we started to eat!

Beautiful filet with garlic mashed potatoes and sautéed mushrooms along with a glass of wine. The filet was masterfully prepared and divinely delicious.

Don Hall's Old Gas House Restaurant & Bar

305 E Superior Street
Fort Wayne, IN  46802

(260) 426-3411

Park Place on Main

After a short walk, we found ourselves sitting at the bar of Park Place on Main chatting with the manager until the chef brought out our first sample.

Shrimp Ceviche artfully served in a liquor glass with Shrimp, red, green, yellow bell peppers, red onion, citrus, chili paste.

Followed up with a spectacular Bone Marrow Crostini with Demi glaze and Long Island Strip Steak with Kohlrabi Mash!

Park Place on Main

200 E Main St Suite 120

Fort Wayne, IN 46802

(260) 420-8633

Hoppy Gnome

Our next stop, warmly received by our group of food lovers and beer enthusiast. The Hoppy Gnome serves up and impressive food and beer selection that will keep everyone in your group happy.

First off, ordering some beer (not included in tour), a delightful Colis Smoked Porter delivered to my seat with a smile!

Samplings included a 48-hour braised Borracho Short Rib with Honey Stout Glaze, Mole Sauce, Black Bean & Corn Relish, Pickled Peppers served with their spectacular Caramel Apple Salad (Arugula, granny smith apples, gorgonzola, toasted almonds, prosciutto, brown butter caramel vinaigrette).

A hearty dish of their in House Potato Salad finished of the sampling nicely.

Hoppy Gnome

203 E Berry St.
Fort Wayne, IN 46802

260-422-0070

JK O'Donnell's Irish Ale House

Rounding out Fort Wayne Food Tours food sampling was a traditional Irish Shepard's Pie filled with Lamb, carrots, green peas and onions in a traditional gravy, topped with mashed potato. Served with a Scotch Egg Hard boiled eggs wrapped in sausage, deep-fried and served with honey mustard sauce

JK O'Donnell's

121 West Wayne Street, Fort Wayne, IN 46802

260 420-5563

DeBrand Fine Chocolates

A fabulous way to finish our Fort Wayne Food Tours!

Waiting for us at our last stop were plates of delectable chocolates. With scratch made centers and creative chocolate coatings, we certainly hit the jackpot here.

DeBrand Fine Chocolates

878 Harrison Street
Fort Wayne, IN 46802
(260) 969.8353

Fort Wayne Food Tours 5-Star Experience

From the second Randy introduced himself to the final goodbyes an hour and a half later, there were constant smiles from our group. Randy is gifted with the ability to make you feel appreciated and welcomed during his Fort Wayne Food Tours. The walking was mildly easy with plenty of stops to point out the local history between our food adventures. The food was just spectacular, with generous quantities, fresh ingredients, and delivered by proud patrons of the culinary arts. Randy Harter has discovered and enthusiastically shares some of the must-visit restaurants in Fort Wayne with servings that bring to life the adventurous soul of the region's diversity and hospitality.

Highly recommend taking this food tour!

Go hungry, or you will explode with the multi-course servings!

Fort Wayne Food Tours

randy@fortwaynefoodtours.com

Tickets – (260) 201-4033

Tour Questions – 1.800.656.0713

If you are interested in more food tours, then these will be of interest to you!

Spectacular Wine and Food Adventure with Carmel Food Tours

Pike Place Market, Seattle, WA – Food Tour

Of course, you can follow all of my travel adventures here: Never to Old to Travel

Full disclosure: Visit Fort Wayne tourism and Fort Wayne Food Tours hosted me for this tour without stipulation. All thoughts, photos, and opinions are my own.

The post Fort Wayne Food Tours 5-Star Experience appeared first on Cooking Outdoors.

One of the recipes I enjoyed immensely, from my visit to “Telefonica Gastro Park” in Tijuana an outdoor collection of amazing food trucks pushing the culinary edge of Baja California food scene, was the Grilled Steak, Roasted Vegetables, and Risotto that was served. This just captured everything I could ask for in a Tijuana Food Truck experience, freshly grilled meats, vegetables, creamy risotto, and local seasonings, served with pride and enthusiasm.

Read my blog post on the amazing food of Telefonica Gastro Park, Tijuana, Mexico | An Unbelievable Food Journey

Check out my Travel Blog “Never to Old to Travel”: https://www.nevertooldtotravel.com

Check out my Food Travel Page: http://www.traveling4food.com

The post Grilled Steak, Roasted Vegetables and Risotto on the Grill appeared first on Cooking Outdoors.

So far I have made two Baja California Food Adventure trips and each time I have come back in awe of the amazing culinary art that I have encountered. In fact, all of my trips to Mexico have left me craving for more of their cuisine and I am not taking about streetside vendors handing out tacos. Many of the chefs I have met are from the U.S. and abroad but a large portion of them are Mexico born and trained. They have a passion and fever for their food that results in a cornucopia of amazing food served with pride.

My last trip resulted in some fun food discoveries that have left lasting impressions on my heart and perhaps around my waist as well. Four days is a short time to spend in food paradise but it was a Baja California Food Adventure that took me from Tijuana to Ensenada and back to Tijuana again with several stops in between.

Some of my trips took me along the Wine & Cheese trail, running through Ensenada around the Valle de Guadalupe area and the Ojos Negros Valley, or up the coast back to Tijuana again. Always a new discovery awaited at the next stop, even stopping at places just to see the food being cooked or visit a market and enjoy the excitement of the experience.

Baja California Food Adventure is around every turn at every stop with no possible way to try everything, though I certainly want to, there are several that I was able to enjoy and a couple that I will be stopping at next time!

La Tradicion Restaurant, Tijuana

Not far from the border, an easy taxi ride away, you will find the best breakfast in Tijuana (IMHO). They serve up amazing Molcajtes, freshly made tortillas, fresh orange juice, and killer chips & salsa.

Cava de Marcelo, Ojos Negros Valley

Part of the Baja wine & cheese trail, Cava de Marcelo is well worth the visit. The road may be bumpy and dusty but the wine and cheese are a welcome surprise. With over 100 years of cheese production, the first man-made cheese cellar, plus stellar wine production, Cava de Marcello is a delight in traditional family farming history. Their restaurant serves up a delicious menu of local foods and wines to enjoy. Taking the cheese tour gives you access to wine and cheese tasting in the below ground cellar with an introduction to the four generations of the Castro family.

Cava de Marcelo

Carretera Ensenada-San Fe KM 46, 22810 Ojos Negro, Baja California, Mexico

+52 646 117 0293

MV Steak House, Ensenada

Located in the Marea Vista Hotel the MV Steak House offers premier upscale dining in Ensenada. With a young and talented chef, fresh local menu items and a strong wine selection, an evening dining next to the ocean should be on everyone's list. 

MV Steak House

Ave. Acapulco 177 Fracc. Acapulco, C.P. 22890, Ensenada, Mx.

El Rey Sol, Ensenada

Family run since 1947, this incredible French restaurant is Mexico's oldest, it offers beautiful interiors and impeccable service. I enjoyed a Sunday breakfast there, enjoying both traditional Mexican dishes, American dishes, and delicious French pastries.

El Rey Sol Restaurant

Avenida Adolfo Lopez Mateos #1000 (Calle Primera) Ensenada, B.C. 22800, México

(646) 178 17 33

Viña de Frannes Winery, Valle de Guadalupe

In the heart of Baja Californias wine country, Valle de Guadalupe, Viña de Frannes fits the motto of “Go for the wine, stay for the food” perfectly. While sitting outside on their patio, overlooking the grape vines and Mezcal plants growing at the base of the foothills, you can sample their wines and enjoy some of the many culinary delights their kitchen has to offer.

Viña de Frannes Winery

Byroad to Cañada del trigo ranch s/n Valle de Guadalupe C.P. 22750 Ensenada B.C.

+52 (646) 155-2433

Deckman's, Valle de Guadalupe

The Baja California Food Adventure is clearly found with live fire cooking! Deckman's, home of the full outdoor kitchen, local ingredients and a “Zero” kilometer restaurant, offers some interesting culinary flare with their outdoor restaurant. Everything is grilled or cooked outdoors with local Oak firewood, outdoor seating overlooks the vineyards which include magnificent sunsets. 

Deckman's

Ensenada-Tecate Highway Km. 85.5, San Antonio de Las Minas,  Valle de Guadalupe, B.C., Mexico

+52 1 646 188 3960

BC Bistro & Cava, Ensenada

Located inside the luxurious Coral & Marina Hotel in beautiful Ensenada, with beautiful views of the ocean, you will find BC Bistro & Cava restaurant. Though offering a varied daily menu, they serve up a spectacular Sunday Buffet with an omelet bar, self-serve yogurt and granola bar, an impressive dessert selection, along with a delicious assortment of traditional Mexican specialties.

BC Bistro & Cava

Km. 103 Carretera Tijuana – Ensenada No.3421 Zona Playitas, CP 22860 Ensenada, Baja California, Mexico

(646) 175-0000 ext. 7140

Tacos el Yaqui, Rosarito

If you are a fan of Carne Asada Tacos, then Tacos el Yaqui in Rosarito is your Baja California Food Adventure destination. Open since 1984 as a small taco stand on the corner (across the street from its current location), Tacos el Yaqui is a local phenomenon. They serve up some of the best Carne Asada Tacos around!

Tacos el Yaqui

Ave. Mar del Norte, Esq. Calle La Palma, Zona Centro Rosarito, Mexico 22710

El Nido Steak House, Rosarito

Open since 1971 and serving a vast array of local favorites, is the El Nido Restaurant on the main boulevard of Rosarito. Ambiance abounds inside and outside the restaurant, with an eclectic rustic country theme, rich greenery and a full wall water landscape in the back dining area. Fresh tortillas are an irresistible addition to their mouthwatering menu.

El Nido Steak House

67 Boulevard Benito Juárez  Rosarito, Mexico

La Casa del Pescador, Puerto Nuevo

Puerto Nuevo is one of those small towns where you blink and you'll pass it right by, but what a huge loss that would be. No more than a few city blocks long sitting right up against the Pacific Ocean, Puerto Nuevo is a seafood haven of small restaurants, so many that you will be hard pressed to enjoy them all. Luckily I was graced with the chance to enjoy a Lobster dinner at La Casa del Pescador, rooftop seating no less with a sunset to die for. La Casa del Pescador does not disappoint with its colorful atmosphere, fresh seafood, delicious drinks all served with a smile.

La Casa del Pescador

Verde y Crema, Tijuana

Open for the past 4 years and featuring the culinary art of Chef Zoe Villarreal's Mexican Fusion, Verde y Crema is a foodies delight. Chef Villarreal shares traditional recipes with his own twists and favorites from his childhood with his modern interpretation. Verde y Crema also serves their own Wine and Mescal!

Verde y Crema

Orizaba 3034 Col. Neidhart, Tijuana, Baja California 22020

+52 664 681 2366

Baja California offers a vast selection of dining options on top of an even greater selection of street stand, stalls and food trucks that dominate the culinary scene making for a perfect Baja California Food Adventure. I was so impressed by the passion, creativity, and freshness of the foods we were served. The Tijuana, Rosarito, Ensenada corridor is a food lovers paradise.

Full disclosure: Tijuana, Rosarito, Ensenada tourism hosted me for a four day, three night all expense paid media trip without stipulation. All thoughts, photos, and opinions are my own.

The post Baja California Food Adventure That Never Disappoints | Traveling 4 Food appeared first on Cooking Outdoors.

You don't need Ramonelli Queso for this recipe, though I highly recommend that you make the trip and visit Cava de Marcelo, you can use any Queso Fresco (a creamy, soft, and mild unaged white cheese) you find.

Additions that would work well with this recipe include Ground sausage and/or Chorizo.

Check out my Travel Blog “Never to Old to Travel”: https://www.nevertooldtotravel.com

Check out my Food Travel Page: http://www.traveling4food.com

Visit Cava de Marcelo: https://www.facebook.com/www.Lacavademarcelo.com.mx/

Video editing by “Kaydrah Communications”
For more information Contact Dan @ Kaydrah101@gmail.com

Grilled Baja Style Cheese-Topped Portobello Mushrooms

 

Author: Gary House

Recipe type: Grilling

Cuisine: Vegetarian

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Print

Just back from another trip to Baja California Mexico where I was treated to this wonderful Grilled Baja Style Cheese Topped Portobello Mushrooms small plate, which I have re-created in this version of the recipe.

Ingredients

• 2 Portobello mushrooms, stem and ribs removed
• salt and pepper
• 3 tbsp minced onion
• 4 garlic cloves, minced
• 2 cups spinach leaves, stems removed
• 1 cup Ramonelli Queso, shredded (or similar Queso Fresco)
• Olive oil
• Optional:
• 4 Fresh Basil leaves, chiffonade
• Roma Tomato, thick sliced

Instructions

1. Pre-heat grill.
2. In a skillet, sauté onion in a drizzle of olive oil until translucent.
3. Add garlic to sauté.
4. When you can smell the garlic, add the spinach leaves to wilt.
5. Add a pinch or two of salt & pepper.
6. Optional: Add ¼ of Basil leaves.
7. Remove skillet from heat just before spinach is fully wilted.
8. Set grill for two zone grilling.
9. Brush Portabello mushroom caps with olive oil and place directly over coal, top side up.
10. Cook for three minutes and then flip over.
11. Add half of the spinach mixture to each Portabello mushroom cap.
12. Grill for an additional 5 minutes until Portabello mushroom is tender.
13. Remove to cool side of grill and top each Portabello mushroom cap with Queso.
14. Cover with grill lid to melt the cheese - time will vary.
15. Optional: Brush Roma Tomatoes with olive oil and add a pinch or two of salt and pepper.
16. Grill on each side for three minutes.
17. When Queso has melted, remove and serve with a drizzle of olive oil and top with a pinch of Basil leaves.

Wordpress Recipe Plugin by EasyRecipe

3.5.3229

The post Grilled Baja Style Cheese-Topped Portobello Mushrooms appeared first on Cooking Outdoors.

I put together this slideshow to tease you just a bit, with all of the food we enjoyed, at restaurants that I might never have found on my own. Luckily I was in the good hands of the Tuscaloosa Tourism & Sports team that knew exactly where to go for authentic Tuscaloosa food and hospitality.

If you like what you see, please go to my complete story along with descriptions of all the food I enjoyed over at my travel blog Never to Old to Travel.

How To Eat Like A Local When Visiting Tuscaloosa, Alabama

I hope you enjoy the story as much as I enjoyed the visit! Perhaps this will inspire you to add Tuscaloosa to your next trip to Alabama.

If you like Traveling 4 Food as much as I do, then check out these other great food trips I have made:

Spectacular Wine and Food Adventure with Carmel Food Tours

Water, Cows and Cheese | Pedrozo Cheese Farm Tour

Telefonica Gastro Park, Tijuana, Mexico | An Unbelievable Food Journey

The post Where to Eat Like a Local in Tuscaloosa, Alabama | Traveling 4 Food appeared first on Cooking Outdoors.

In between expected storms, enjoying the unexpectedly perfect weather, we meet our guide, Tracy plus 14 other food travelers for our 3-hour food tour. Our group came from locations around the world with Amsterdam being the farthest and states-wise, Florida came in second. After we shared our introductions, our enthusiastic hostess Tracy, outlined what to expect during our tour of Carmel.

Food and wine … yep, just perfect! What I don't remember hearing was “Amazing unique food” and “Amazing variety of refreshments” we were about to experience. It was a good thing this was a walking tour of Carmel, we were going to need to “Walk-off” a lot of food during this experience and I highly recommend showing up hungry.

A few in our group, my wife included, didn't eat beef. Tracy with unabashed professionalism immediately arranged for our scheduled stops to provided alternatives to sample during our tour. I have to give Carmel Food Tours a huge thumbs up for this gesture!

After a brief history of how Carmel started, as a haven for artists, we were off to our first culinary experience.

Anton & Michel restaurant

Where classic food meets California fresh, Anton & Michel's recently remodeled restaurant overlooks the beautiful “Courtyard of the Fountains” with their huge floor to ceiling windows. For the wine aficionados, Anton & Michel feature a 24-page wine list, along with classic table-side service specialties, think along the lines of flambé desserts.

Our first food tour sample was the beautifully prepared 4 cheese polenta with braised short ribs in a wine reduction sauce on a bed of micro greens. We enjoyed our samples with a refreshing Rosé from France. Tracy's quick phone call provided grilled vegetables for the non-beef eating guests, to rave reviews.

Anton & Michel Restaurant

Mission St & 7th Ave, Carmel, CA 93923

(831) 624-2406

Cultura Comida y Bebida Restaurant

Just up the street and down a courtyard is the home of the largest Mezcal bar I have ever seen. Supporting their huge Mezcal selection, or perhaps the other way around is Cultura's very own Chef Michelle. With traditional Oaxacan cooking, her mother and grandmother taught her, and a Carmel twist of sustainable local sourced co-op foods, this is a very popular restaurant with locals and tourist alike.

Our sample course started out with “Chapulines”, which for the uninitiated are Mexican-style roasted grasshoppers with chili and lime. Absolutely yummy!

After the initial fear of eating grasshoppers passed, though some of us continued to enjoy, we were served Lengua Street Style Tacos, delicious of course! Lengua or “Beef tTongue” has never passed these lips previously and I can say with all honesty, that those tacos were amazing.

Finally, we enjoyed a Mezcal drink (name of wich escaped my notes), that was just fabulous!

Cultura Comida y Bebida Restaurant

Dolores between 5th & 6th,   Carmel-by-The-Sea

831-250-7005

Cassanova Restaurant

With a rich history, Cassanova restaurant is eclectic Carmel-by-the-Sea, with its charming courtyard style rooms meandering throughout its original 1920's floor plan.

We were treated to a seating in the Milagro room, dug by hand over the course of three years, full of dusty and empty wine bottles enjoyed over the years.

The Cassanova chefs prepared a delightfully rich Spinach Gnocchi swimming in an exhaustively rich Parmesan Bechamel sauce.

This was followed up with two sample of locally produced wine. Over the sounds of pleasure and joy, from 16 very happy foodies, one of the house Sommeliers shared stories of the restaurant and the wines decorating the room.

Cassanova Restaurant

5th between Mission and San Carlos, Carmel-by-the-Sea

(831) 625-0501

Brophy's Tavern

Brophy's, aptly declaring itself as Carmel's favorite spot for “Sport's, Stories & Sustenance” is the type of place you wish was in your neighborhood. Offering “Hand-Crafted Cocktails, Cold Draft Beer, 7 Large TV's and the Best Pub Fare in Town”, you might never go home.

It's small, quaint and friendly. The walls are covered in beer cans from around the world and I even found some antique pinball machines adorning the upper walls on the way to the restroom.

We were treated to their customer favorite “Fish & Chips” served with a Leopold #7 draft beer. Needless to say, to those that know me, I was a very happy camper! The fresh battered Halibut was crisp and seemingly oil-free served with thick-cut wedge fries and Remoulade sauce for dipping.

Brophy's Tavern

4th Ave & San Carlos St., Carmel-by-the-Sea

(831) 586-5566

Trió Carmel

Next, on our group's itinerary was a stop at Carmel's premier Olive Oil Tasting center. I was in awe upon walking into this bright, shiny tasting room with its multiple rows of gallon plus Olive Oil sample containers.

Beautiful chrome dispensers of Olive Oil delish-is-ness line one wall and two rows of the shop that includes a wine and Olive Oil tasting bar at the rear. There is plenty to shop for as well, they are nicely stocked with giftable's for many occasions as well as a complete line-up of Olive Oils & Balsamic.

We received a cursory Olive Oil tasting/education from one of the staff, covering different Olive Oils followed up with ice cream samples drizzled with Olive Oil. Never tried it before? Highly recommended …

Trió Carmel

Dolores between Ocean & 7th, Carmel

1-800-860-3024

Caraccioli Cellars Tasting Room

Dark, yet mysteriously inviting, you will pass through the doors of Caraccioli Cellars Tasting Room and approach the huge Perota bar slab for wine tasting, pleased to be greeted by the very “Happy to see you” staff. Ask a question about wine or winemaking and your are likely to receive an enthusiastic response along with your wine sample!

Our Carmel Food Tours group was treated to a serving of their sparkling Brut Curvèe (Very nice), followed by their 2013 Pinot Noir. Caraccioli has received several awards for their sparkling wines, so I recommend you take a (several) minutes to enjoy their offerings.

Caraccioli Cellars Tasting Room

Dolores Street between Ocean and 7th Streets, Carmel

831.622.7722

Lula's Chocolates

To wrap up our tour, very appropriately, we finished with dessert, chocolate dessert to everyone's pleasure. Ending right back where we started in the “Courtyard of Fountains”, completing our Carmel Food Tours loop, were the salivatingly delicious chocolates made by Lula's Chocolates. Though Scott Lund, owner of Lula's Chocolates, wasn't present, we did get to enjoy samples of his handmade gourmet chocolates.

I tried one of Lula's handmade Sea-Salt caramel's and these were spectacular!

Lula's Chocolates

NW Mission St btwn Ocean and 7th Avenue, Carmel, CA

Sadly, though stuffed and tired, our Carmel Food Tour came to an end after 7 stops and 3 hours of glutenous fun. Our hostess, Tracy was ever so gracious as we said our goodbyes while rubbing our tummies. As we wandered away from our final destination, we realized how much we learned during the day's food travels. Our food tour entwined, history, culture, food, drink and merriment all in the course of 3 hours time. We laughed while eating, listened in rapport to our hosts and in between learned a little about those we toured with.

Overall I always rate a visit to Carmel, California very high on my list of places to enjoy. Taking a food tour with Carmel Food Tours is now a reason for me to return again! They have a breakfast tour too!!!

A big thank you to Tracy our tour guide and Staci the owner, who I was very pleased to meet at Brophy's Tavern. They put together a fantastic afternoon of food, fun, and adventure!

Carmel Food Tours

info@carmelfoodtour.com

800.656.0713

For more information about the 42 Amazing Courtyards & Passageways in Carmel visit NevertoOldtoTravel.com/ and read more of my adventures!

Full disclosure: Ticket were purchased in full and all comments, opinions, and reviews are my own.

The post Spectacular Wine and Food Adventure with Carmel Food Tours appeared first on Cooking Outdoors.

Mid October this year (2016), I was invited to visit the upper Sacramento Valley farm region by the California Farm Water Coalition.  A full two day itinerary, with multiple stops, exploring the vast farm resources the upper Sacramento area has to offer.

Dairy production doesn't change however, water issues, pasturing, milking, the daily essentials of a successful dairy production continued. It was the end result that changed and allowed the Pedrozo family to continue their 100 year tradition. If you were to ask Tim what his biggest concerns are, he would probably rank water, pasture and disease high on the list. They rotate their herd through several acres of pasture on their property year round and pastures require water. Water is a big concern of all farmers in the state of California, especially in the Sacramento Valley area. Tim uses good water management practices throughout his dairy farm to great success, but having access to water is always a concern. He is a big supporter of the California Farm Water Coalition and their fight to inform everyone about water issues and legislation affecting water rights to farmers.

Pedrozo Cheese

Tim's family has been in dairy farming for 100 years, learning to make cheese was a new and exciting direction for his family.

Luckily the previous owner was willing to teach him how to make traditional European table cheeses.

You won't find many “Hot-tub” cheese vats in production unless your at the Pedrozo Cheese production facility!

Warm water is pumped through the outside of the stainless steel tank to facilitate cheese production.

Cheeses pressed into their molds.

Known cultures from France, along with 100 percent grass fed milk, are used to make the artisan cheeses at Pedrozo.

Each cheese round is dated before aging.

All cheeses are aged at least 60 days.

Pedrozo Cheese offerings are varied and delicious!

Their Black Butte Reserve is a great example because it is only made during spring when the grasses are particularly lush, producing a sharp and tangy cheese with grassy notes.

Stout Cow and Tipsy Cow, are soaked in Sierra Nevada Stout and Mount Tehama’s Petite Sirah, respectively.

Pedrozo's Northern Gold cheese is their first offering and it's a keeper!

A tried and true customer favorite is their Garlic and Herb cheese.

Peppercorn offers whole black peppercorns studded throughout the cheese.

Sweet creaminess with a little bit of sizzle describes their Sweet Italian Red Pepper cheese.

Black Truffle specked Tartufello cheese (my favorite) deliver an earthy, mushroomy flavor.

Named after the cow who made Pedrozos very first batch of cheese is the Blondie cheese.

Pedrozo Cheese sells their products via online, farmers markets and select stores.

7713 County Road 24
Orland, CA 95963

http://www.realfarmsteadcheese.com/

tim@realfarmsteadcheese.com

(530) 514-3837

Visiting small production farms is a great way to see how things are produced.

You can enjoy even more cheese by visiting California Cheese Trail or even better, taking one of their suggested self guided tours.

Full disclosure: This farm tour was part of a media trip provided by the California Farm Water Coalition. All transportation, accommodations, and meals were provided with no stipulation. All comments, opinions and media are my own.

The post Water, Cows and Cheese | Pedrozo Cheese Farm Tour appeared first on Cooking Outdoors.

When I was growing up, a long time ago, my father wanted to buy a farm and become a farmer. A simple dream, never fulfilled due to his passing at a young age. I still have his dream books from the early 60's, about farming and farming science. Dad wanted to do it all, cows, pigs, chickens, and I would have to assume an orchard of some type. Often I think about how things would have been if he did realize his dreams – I would be the son of a farmer and my sons would be future farmers as well. What I was never ever aware of, until my recent farm tour, was how much things have changed since my father's time!

Mid October this year (2016), I was invited to visit the upper Sacramento Valley farm region by the California Farm Water Coalition.  A full two-day itinerary, with multiple stops, exploring the vast farm resources the upper Sacramento area has to offer. Our first stop was in Winters, Ca. a short drive just outside of Sacramento, to visit the Walnut Farms of Lester Farms.

Family owned and operated, owner Stan Lester gave us a first hand look at what Walnut Farming requires.

Passion to Farm

The Lester family has been farming since 1883 in the Santa Clara Valley of California. Now the are located in the Sacramento Valley region of California, a move necessitated by urban growth. Farming is in their blood, it's their life and they love what they do and some years are tougher to love than others. Farmers begat farmers, a tough life of hard work that goes unseen by the end-user, and the new generations are pursuing it less and less. It is a seven-day a week job with only one paycheck per year!

Walnuts are a slow crop to profit from:

• 3 years for a walnut tree to start producing a crop
• 10 years till the farmer can see a cash flow
• 12 -13 years to realize a profit
• Prices change every year
• 2015 resulted in a 50% drop in prices

Technology is everywhere on the farm

From testing soil to leaves, fighting pests, determining nutrition needs, weather, water, and machinery, walnut farming relies on technology to deliver walnuts to you.

Walnut farmers are connected to services that tell them when to water, how much to water, pests invasions, GPS and weather services to help them keep the pulse on their farms. Many of these services are pulled up right on their cell phones!

Farming equipment has changed drastically over the years with some pieces costing hundreds of thousands of dollars and they are only used a few weeks of the year. Equipment automation is a key element in successfully harvesting walnuts. GPS field leveler start the process in the beginning making sure the fields are flat before planting, exact spacing of planted trees determined by best planting procedures for the species and area.

Several years later, tree shakers are needed to drop the walnuts to the ground, then they are swept into a row, and gathered into another machine to sort and separate.

Processing requires even more equipment to hull (separate the outer layer from the shell), dry, and then finally process into the form it will be sold in. Nothing goes to waste, hulls are composted back into the soil, and shells are used in bio-mass plants, landscaping and even sandblasting!

Bet you don't think of that when you are adding walnuts to your brownies.

Water is the life of a farm

The days of abundant water are long over for farmers, especially in California. These days water is tightly controlled and used with up to date information on where to water, how much to water and when to water. Nothing goes to waste, restrictions and regulations are tough even when modern irrigation techniques are used. Stan Lester is connected through his iPhone, giving him up to the minute high-tech water graphing on what he needs to know to keep his farm optimized for high yield production. He relies on experts at UC Davis and the California Farm Water Coalition to keep him updated on best farming techniques and water regulations that affect his operation. Nothing is left to chance when you only get one paycheck per year!

I was surprised during my farm tour, at how advanced state of the art farming has become since my father dreamed of having his own farm. If he knew how much rides on the line these days and how technological changes have driven the industry, he may have just taken up golf instead. For me, I'll just take a look at his old farming magazines and have a deeper appreciation on what it takes for a walnut to reach my table.

Full disclosure: This farm tour was part of a media trip provided by the California Farm Water Coalition. All transportation, accommodations, and meals were provided with no stipulation. All comments, opinions and media are my own.

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On October 3, 2016, wide-eyed and mesmerized, I entered Tijuana, Mexico for my very first time. The Tijuana tourist board invited 8 travel / food bloggers to explore and enjoy the delights of Tijuana and I was extremely fortunate with being included in this group. I had never been to Tijuana or any other part of Mexico except on a week-long trip to Club Med in Puetro Vallarta, which doesn't count at all.

This is the first of several food delights I'll be sharing with you from my trip to Mexico.

I loved this stop the most because of Telefonica Gastro Park is made up entirely of Food Trucks, 9 by my count.  Each food truck is own by Chefs that love what they do, their pride, creativity and professionalism shows in each dish they serve. There is a wide assortment of food offerings as you can see below, from traditional Mexican food dishes to Vegan offerings, Beer, BBQ and grilled entries, along with some amazing fresh fish dishes as well. Some have been in this business for many years, while some are new to it and their enthusiasm is without boundaries.

The Telefonica Gastro Park is, of course, all outdoors, with the food truck stationed to make wandering and selecting easy. They provide ample shade for you throughout the food court, with umbrellas, tables and chairs to enjoy your food. Personally I would love experiencing Telefonica Gastro Park during the evening hours as I noticed lights strung up throughout the food court.

I took so many photos between bites that it was difficult to determine which ones to share.

The food was spectacular so lets start with those!

As you can see, the food looked spectacular!

Though I managed to take a photo of everything served, I failed to right down what each individual serving was – a great dis-service to all the Chefs at the Telefonica Gastro Park.

The tacos you see above where Vegan!

Here are all of the food trucks at Telefonica Gastro Park:

Pretty amazing!

The enthusiasm for grilled and smoked food is very apparent and very delicious!

This was a great experience for me, sampling so many of the great flavors of Baja California all in one location, just made my little foodies toes curl.

You can find out more information on the Telefonica Gastro Park by visiting them here:

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You can read about all my adventures in Tijuana, Mexico over on my travel blog “Never to Old to Travel”

Full disclosure: All foods provided at no charge to sample, there has been no monetary compensation and all views and opinions are my own. This media trip was sponsored by Tijuana Tourism and Convention Bureau with transportation provided by Ticketon and Turismo Express.

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My Adventures as a Camp Cook this Summer

My wife's family has long belonged to the Church of the Brethren, of which I have enjoyed visiting from time to time. My boys have been going to the Brethren s camp up at Clark's Fork in the high Sierra's since they were old enough to go to the fabulous kids camp they offer every year and my wife has done the same since she was a little child herself. There is a long history at Camp Peaceful Pines of generation after generation going to camp and spending the summer with their friends and family. Such a wonderful tradition.

For close to 13 years I have skillfully avoided going to camp, just not my thing, until a couple of years ago when I was finally coerced to attend. It is a beautifully wooded camp with cabins, running water, hot showers, hiking trails, creeks, games and an amazing kitchen with a dinning room to seat a few hundred people. Of course I fell in love with the kitchen and couldn't wait to get in there to learn how to use all of the commercial equipment. Heck, they even had a cooks cabin with its own bathroom and a real bed!

A Camp Cook is born

I finally received permission to entered the hallowed grounds of Camp Peaceful Pines kitchen in 2014 and help prepare meals for the “Family Camp”. I was only able to help for the weekend, Family Camp ran 7 days that year, but it was non stop prepping, cooking and serving for 60ish people. We started at 6:30 a.m. and finished up around 9:00 p.m. that night with a few hours break in between. Whew, now that was hard work! It was fun cooking with my Father and Mother in-law, watching them bicker over what to do next and how to do it, real life comedians! I certainly learned a lot about large group cooking that came in handy when I started doing it on my own this year. Granted, going to culinary school helped tremendously as well, but there is nothing like running the show yourself to learn what you can and can't do.

I guess I did well enough that they asked me to do a couple of camps for them in 2015. They typically run 5 – 6 camps a year plus renting out the facility to family reunions and other church groups as needed. Camps include: Opening day camp, Discovery camp, Youth camp, Family camp, Music camp and Closing camp. Various people volunteer to run the camp as directors, camp hosts, councilors and camp cooks as needed. I was asked to do Discovery camp and Closing camp that year. As far as I could tell, no one was sickened by my cooking, a true measure of a cooks worth. My adventures as a Camp Cook were firmly rooted and I was hooked!

November of last year (2015), as many of you know, I had a heart attack. In early 2016 they asked me if I wanted to cook again at Camp Peaceful Pines, but only if I felt up to the task, and I could pick and choose what camps I would like to cook at. You do realize what this means, right? They loved my cooking and wanted me back … or I was cheap enough that they could afford to invite me back … hummm.

I choose to cook at 4 camps, Discovery camp, Family camp, Music camp and Closing camp, this year. Music camp was eventually canceled and as time drifted closer to summer, they asked me to do the Youth camp and perhaps a family reunion later in the summer. So now, I had the responsibility of head cook for 5, possibly 6, camps this year. Yes, I was excited and nervous at the same time.

Cooking for a Crowd!

As it finally worked out, I ended up cooking for 5 camps this year, totaling almost 5 weeks in the mountains at 6500 ft elevation. Highs in the low 80's while home was sweltering in the low 100's, not a bad gig after all!

Feeding large groups is intimidating, frustrating and stressful. You just never know if you have the right amount of whatever you might need at the time and there are no major grocery stores to skip over too when you need something. So I started planning early, breaking everything down by day, by meal, by recipe and the number of estimated attendees. I can tell you, that I lost a fair number of good nights sleep trying to figure this all out for the first time. Luckily I had the in-law to help me through this process, they are old pros at running this kitchen!

Discovery camp attendance was a high of 71 people, Family camp 60, Youth camp 35, Family reunion 25 and Closing camp was and easy 8. All the camps were for 5 days except Closing camp which was just for the weekend. Still, that is three meals a day for close to 200 people, which came out to be somewhere in the neighborhood of 500 – 600 servings. A huge leap from the 4 servings I make at home everyday! Of course, every meal was cooked from scratch or close to it and had several dishes to choose from.

None of this would have been accomplished without some great help from all of my sous chefs: Jacob, Sandy, Ed, Al, Kevin, Katee, Elaine and everyone else who came in to help!

Camp Peaceful Pines kitchen

Luckily for me, Camp Peaceful Pines is fully equipped with a commercial kitchen!

Having a large commercial sized stove to cook on never hurts!

6 burners, large griddle and two conventional ovens – tired but effective.

This large pot burner came in handy when I had to boil large pots of water.

These two convection ovens were my go-to appliances at camp!

I love to make fresh French Bread at camp and this mixer is what I use to make enough dough for several loaves at a time.

This is where it all happened!

Our small cluttered cooks table. Plenty of utensils, pots and pans for camp cooking.

The little red mixer on the left made whipping cream for dessert almost every night – a big hit at camp too!

Storing Food at Camp

Twice during camp, Sysco Food Services delivered several pallets of food goods to camp. This was just a portion of the massive amounts of food we went through!

Luckily we had some excellent storage space available!

I keep all of my diary, liquids and left overs in these three stainless steel refrigerators.

Massive amounts of produce and vegetables went into this antique walk-in refrigerator.

I filled up three of these large freezers and packed the center refrigerator with water for the hikers.

Dry storage consisted of the back area of the kitchen.

Everything that was not in plastic, glass or metal containers had to go in these plastic storage tubs. The mice were ferocious in their attempts to get into the food.

I can say with certainty that I had it easy compared to many a camp cook but I certainly worked my ass off in the process!

The Rewards of being a Camp Cook

Certainly everyone treats you with respect – they obviously want to eat good, so that is a big win.

Snacking while you cook, is a big perk if you want to put on 20 lbs.

The eager faces asking what is for breakfast, lunch or dinner, always brought a smile to my face.

The hundreds of “thank you's” is rewarding and greatly appreciated.

People going back for seconds and thirds is a big win.

But for me, it was all about the smiles and joy on the children's faces as they devoured their food, laughed and complimented the cooks on how great the food was.

Will I do it again?

After so many hugs and thank you's from the campers … how could I not!

Gary

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Just a couple of weeks ago I surprised the Mrs. with a weekend trip to one of my favorite food destinations, Seattle, WA. Only a short plane trip from central California, Seattle, WA makes for a great location to sneak away from it all. (You can read about our adventures there on my travel blog: Never too Old to Travel). One of the most famous attractions in downtown Seattle is the Pike Place Market, with it's fish stalls, craft merchants, food vendors, and flower shops located in a large three story sprawling wharf side building, plus several blocks of shops around the main market place, you can easily get lost wandering through the area. Besides surprising the Mrs with this trip, and with a focused determination to explore as many food adventures as our two short days allowed, I included a “Tastes of Pike Place Market Walking Tour” by Seattle Food Tours. After all, Cooking Outdoors requires inspiration and going on a food tour is a great way to learn about the culture, history and flavors of a location you are visiting.

Our tour was conducted by the Seattle Food Tours out of Seattle, WA.

Experience the Market with an insider!

Seattle Food Tours invites you to join us on an intimate guided food tour of the world famous Pike Place Market, as we explore the back alleys, narrow corridors, and tiny storefronts in search of our favorite places. Taste the best the market has to offer while a friendly local guide shares with you entertaining stories of the market’s checkered history, it’s legendary characters and one of kind small businesses.

 

For a $44.00, 2 1/2 hour trip, we covered a lot of ground, learned about the amazing historical background of Pike Place Market, and ate a surprising delicious amount of food! All done in the very typical and often ignored Seattle rain, nothing a rain hat and jacket couldn't overcome! We actually made over a dozen stops to various shops through out Pike Place Market area, I lost count at one point, talking – eating – smiling our way through the throngs of tourist.

In case you don't make it all the way to the bottom of this post, I want to let you know, the Seattle Food Tours delivered 110% on their offer! We had an amazing time, our tour hostess was generous, friendly and full of great information. Last but not least, we discovered so many new and interesting places to visit that we might have missed if we tried to explore all of Pike Place Market on our own.

Tastes of Pike Place Market Walking Food Tour by Seattle Food Tours

Our guide – Rebecca

Vital Tea Leaf

Let the food tour begin!

Our tour started promptly at 12 noon in front of the Vital Tea Leaf shop. From here the Mrs. and I, our tour guide and several more foodies, started walking, taking and eating!

But not before she reached into her bag and pulled out a mini doughnut for all of us to try.

Now, you might ask “why did she give you the doughnut in front of the tea shop?”

And I answer “Because the Daily Dozen Doughnut stand is insanely busy and you don't want to stand in line to get a mini doughnut, do you?”

Granted the doughnut was very good and the doughnut machine was kinda fun to watch for a few second – well, I guess that's a good enough reason.

If you do happen to go to Pike Place Market, take a minute to stand back and watch the cashier (Owner?), this business is a cash cow!

Several stalls onward we stopped at Saffron Spice, popular for their Indian Street Food Samosas.

The vegetable Samosa was superb!

Nestled somewhere amongst all of the layers that is called Pike Place Market is the Honest Biscuits, where we sampled their freshly baked biscuits and I secretly craved for their biscuits and gravy offering.

Those biscuits are quite tasty too!

Back to the sweets, we stopped at Bottega Italiana Gelato Caffe, a gelato shop I had previously visited and enjoyed.

I highly recommend the Strawberry Basil Gelato to freshen up your palate.

Caramel Vanilla Yogurt from Ellenos Greek Yogurt

Then we dashed across the street next to Ellenos Greek Yogurt partially hidden inside a fruit and vegetable stand, or was it the other way around?

We then ducked into the building enclosing the fruit and vegetable stand to discover Britt's Pickles.

Everything there is “Fermented”! Delicious “Hot n' Sour, Ginger & Pepper and a surprisingly delicious I.P.O Full Sour pickle” samples where in the offering.

I even took a shot of “Fermented Pickle Juice” – absolutely delicious (IMHO)

Pork Taco with Pineapple

Just a few zigzags away we found our next surprise waiting.

Don't blink or you could miss this hidden gem – Los Agaves Mexican Street Food where we sampled their excellent Pork Taco's with fresh pineapple!

Just outside the building we were in and up the alleyway …

Of course when in Seattle, do as you would in San Francisco, grab a bowl of hot Clam Chowder from Award winning Pike Place Chowder!

I am glad I don't have to vote on which city offers the best clam chowder, Pike Place Chowder is really good as the lines confirm.

Turning back around we stepped in to try some samples of spiced oils from Sotto Voce.

Just a few doors up, or was it down? Our next stop was at La Buona Tavola, where we were treated to delicious samples of Potato Leek Soup with White Truffle Oil, Raw Basil Pesto, Truffle salt, Balsamic vinegar's, and Sicilian Ash Tree Sap (Tastes like honey).

I am positive I could have spent a few hours in this store alone!

Once again we entered Pike Place Market and visited the Pure Food Fish Market to sample their amazing Smoked Salmon.

Nothing beats the taste of fresh smoked salmon!

Then once again we found ourselves outside, up the street to our final destination, Tom Douglas's Rub with Love Shack to sample these enormous Salmon Burgers.

I don't know how they do it but these burgers where just “To Die For!”

2 1/2 hours later, we were all stuffed, tired but smiling our asses off from having an amazing food tour adventure with of hostess Rebecca from Seattle Food Tours.

Let me finish by saying that I left a lot of stuff out of this post that made this tour what it is, a true treasure trove of history, trivia, special insider tips, and fun, not to mention again … a cornucopia of food adventures!

Thank you Seattle Food Tours for making our little escape to Seattle very special.

Full disclosure: Seattle Food Tours and locations visited during this tour provided no compensation for this review.Tickets where purchased with our own personal funds, All verbiage, reviews and opinions are my own.

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Recently, I had the great pleasure to tour the Il Fiorello Olive Oil Company's olive grove and processing facilities. You can read all about that here: Il Fiorello Olive Oil Company – Traveling4Food

The major upside of this tour was finishing the day with a Gourmet Grilling and Beer tasting class presented in the beautiful Il Fiorello Olive Oil Company “Kitchen in the Grove Culinary Center” with it's demonstration kitchen, attached outdoor kitchen and patio.

Il Fiorello Olive Oil Company offers a number of cooking classes through out the year at their facility, all featuring the amazing hospitality of Ann and Mark Sievers, along with the culinary talents of their executive chef Marvin Martin.

From Gourmet Grilling and Beer tasting to Pickling classes at their culinary center, you can find something to inspire your creative culinary talents whether you are a seasoned kitchen master or a complete novice, Ann and Chef Marvin will gently guide you with the utmost patience. You can find complete information on their classes here: Il Fiorello Olive Oil Culinary Classes

Il Fiorello Olive Oil Company “Kitchen in the Grove Culinary Center” is equipped with modern culinary facilities that allow for easy viewing of the demonstrations along with plenty of seating to accommodate their guests.

Executive Chef Marvin Martin is very patient and receptive to answering any questions you may have as he prepares food for the class.

Chef Marvin shared many of his personal recipes developed by him over the years for the Grilling class.

Note: All of the recipes that were prepared in the class were presented in printed form for the guest to take home and practice – nice touch!

Ann Sievers, our gracious host, pitches in to help Chef Marvin as his prep cook. Ann is certainly no novice in the kitchen!

During all of the food preparations, we were offered opportunities to taste and smell the various rubs, sauces and marinades used for the recipes.

The Il Fiorello Olive Oil Company “Kitchen in the Grove Culinary Center” outdoor kitchen area where all of the grilling and beer tasting was presented. This is a beautiful outdoor space with views of the rolling foothills and the famous Il Fiorello Olive Groves in the background.

Put to good use this day was the Smoke Hollow Gas/Charcoal grill combo unit they have set up and off to the side out of the photo is a beautiful outdoor pizza oven.

Chef Marvin demonstrated his grilling skills while cooking up his Chili, Cocoa, and Espresso Rubbed Rib Eye Steaks for us to sample. He recommends that you refrigerate the rubbed steaks overnight to blend in the flavors and cook to medium rare for the best results.

Grilling up his Miso Marinated Scallops & Shrimp Skewers was quick and easy, the Mae Ploy Glaze Chef Marvin basted them with was just heavenly!

Chef Marvin presents all of our grilled delicacies, including a fabulous Watermelon, Jicama, and Avocado Salad!

Absolutely amazing Skirt Steak with Caramelized Onions, Mustard, and San Andreas Cheese!

Chef Martin's Chile, Cocoa, and Espresso Rubbed Rib Eye Steak was melt in your mouth delicious!

While Chef Marvin was busy preparing all of our delicious gourmet foods, we were introduced, educated and privileged to sample several amazing craft beers from: North Coast Brewing Co., Ninkasi, Laguinitis, Firestone Walker, and Grupo Modelo.

Our presenter was none other than Sue Langstaff of Applied Sensory, LLC a renowned “Sensory Scientist” and beer judge, an expert in all things beer and wine.

Sue was an dynamic presenter, walking us through the various steps required to properly sample craft beers.

Did you know that you should use a wine glass to sample beer?

This allows the vapors to congregate together – which allows you to properly smell the beer!

Sue explained the various styles of beer (over 90!), how to properly taste beers, how to cook with beer and pair beers with food.

To coin the phrase “A Walking Encyclopedia of Knowledge” barely scratches the surface of Sue Langstaff's experience in the craft beer field.

One recommendation Sue left us with, is the book: “1001 Beers You Must Taste Before You Die” by Adrian Tierney-Jones.

Which is now properly gracing my bookshelf at home!

With such excellent food, beer, hosts and culinary talent, I found myself thoroughly entertained and deeply appreciative of this wonderful experience. I enjoyed several new culinary experiences, learned to appreciate, sample, pair and enjoy craft beers from an entirely new perspective, and share this experience with a group of like-minded students.

To find out more information and register for variety of culinary classes visit the Il Fiorello Olive Oil Company in Fairfield, Ca and explore the variety of options available.

I would like to personally thank Ann and Mark Sievers, Executive Chef Marvin Martin, Sue Langstaff, and the supporting staff of Il Fiorello Olive Oil Company for this amazing experience.

Full disclosure: Tour, tasting and classes were provided without charge, stipulation or expectation by the Il Fiorello Olive Oil Company. All thought, expressions and reviews are my own.

The post Gourmet Grilling and Beer Tasting Class at Il Fiorello Olive Oil Company appeared first on Cooking Outdoors.

When venturing through Fairfield, California you might think of the Jelly Belly Candy Factory or perhaps Travis Air Base; I am sure you never would have added Olive groves, Olive oil Tasting, or Gourmet Cooking Classes to the list, but you should!

The city of Fairfield, is located halfway between San Francisco and Sacramento, California in the north eastern top half of the San Francisco Bay area, with a population of about 110,000 people. It's a dry, windy section of the state  surrounded by beautiful rolling hills, full of wildlife, grape orchards and farms, with surprising out of the way points of curiosity. Unique antique stores, restaurants, fruit stands, wine tasting and for the past several years, Olive groves!

Turns out that the Fairfield region has the perfect growing conditions for exceptional olive tree growing.

If you remember, previously I shared a review of Il Fiorello Olive Oil, Balsamic Vinegar and Blended Olive Oils – superb flavor, taste and quality a few weeks ago. Now I enjoyed the pleasure of visiting the Il Fiorello Olive Oil Company facilities, which included a personal tour of their Olive Grove and an informative Olive Oil tasting session with owner Mark Sievers. Mark and and his wife Ann are the owners of Il Fiorello Olive Oil Company and the most gracious hosts I have ever encountered.

“Il Fiorello is owned by Ann Fiorello Sievers and Mark Sievers. Ann is a third generation descendant of “The Chief,” Dominic Fiorello, who immigrated to America in the 1860′s. The Chief’s family traces its roots from Sicily and Sant’ Angelo D’alife, a village north of Naples.” http://ilfiorello.com/about/

They have spent the last several years establishing their 15 acre Olive Oil grove, including a processing facility, a restored farm house complete with a gourmet kitchen, store, banquet room and Olive Oil tasting room, an organic garden including a citrus test orchard. All showing the pride and dedication to their love of Olive Oil in the beautiful rolling hillside of Solano County.

“The name Il Fiorello means “little flower” in Italian, so named after Ann’s grandfather, Dominic Fiorello. She chose the symbolic name for the tiny, white flowers on the olive trees, each of which will become a delicious olive for milling into our ultra premium oil.”

Our day included a gourmet grilling and craft beer pairing class with Executive Chef Mavin Martin, owner Ann Sievers and Sensory Scientist Sue Langstaff – but that is another story!

Upon arrival and after being warmly greeted by Ann Sievers, she introduced us to her husband Mark and he quickly loaded us into their tour vehicle (golf cart) and proceeded to tell us about the history of their operation and the type of Olive trees they have in their grove as we drove around.

Olive Grove Tour

With 15 acres in stages of production, they currently have approximately 2000 trees imported from Spain, France, Italy and N. Africa. They take great pride in their grove, which is soon to be certified organic and they use water saving drip lines to nourish their trees.

We learned some interesting facts about Olive Trees:

• Olives change color as they ripen, progressing from green to black.
• It takes about 20-25 pounds of olives to make one quart of olive oil but this depends greatly on the variety of olive.
• Olive grow on first year wood only.
• Olive trees can grow as old as 2,000 years
• The most serious pest is the olive fruit fly
• The Olive trees are topped to make hand harvesting easier.
• Harvest typically occurs October through December.
• The Olive/Olive Oil to waste ratio is 85/15.

The Il Fiorelle Olive Mill is a state of the art computer run facility that produces Olive Oil from not only Il Fiorello but neighboring Olive Groves as well.

Our tour of the Olive groves and Mill was fascinating and educational but it didn't stop there, we were soon introduced to the main Il Fiorello building which includes the Il Fiorello store, banquet room and tasting room. Mark gave us the grand tour inside while Ann was working with Chef Marvin preparing for the Gourmet Grilling Class coming up later that day. The Il Fiorello farm house has been beautifully restored and furbished with rich wood, bright paint and earthy floor tiles, giving you a calm warm welcoming feel when you walk in. I doubt very much they have plans for this but I would have welcomed an opportunity to spend a weekend here in the classic Bed & Breakfast style!

Olive Oil Tasting

Mark Sievers wasn't done with us yet!

This incredible fountain of Olive knowledge was soon giving us our first Olive Oil Tasting experience in their beautiful tasting room and there is more to it than just dipping a piece of bread into it …

Il Fiorello offers two tastings – their “Oil Tasting Flight” at $5.00 per person and a “Full Tasting Flight” at $15.00 per person which includes wine.

Olive Oil Tasting involves four basic steps:

1. Warm the Olive oil.
2. Smell the Olive oil.
3. Slurp the Olive oil.
4. Pair the Olive oil.

Warm your Olive oil by holding it in your hands and swirling it around a bit to trap the aromas. Smell the Olive oil closely to sense the “nose” of the oil – aromas may include fresh-cut grass, fruits, tomato, nuts, cinnamon and other herbs. Sip the olive oil and hold it in your mouth first, then suck in some air through the oil to release more aromas and flavors from it. You will find a sensation of bitterness on the tongue which can be an acquired taste for some. Finally, swallow the oil, where you will notice a pungency at the back of your throat which give you a peppery sensation. Finally, once you have tasted an olive oil by itself, the last step is to pair it with food!

Not only did we taste Olive oil but we tasted their amazing Balsamic vinegars and blended oils of various flavors. The fun piece of this adventure was coming up with the various food pairings ideas, Mark gave us a never ending selection of food ideas to make our culinary visions bloom with creativity!

After the Olive Oil tasting you can take a stroll around the facility and enjoy a relaxing afternoon reading, thinking, napping or enjoying some of their Olive Oil Gelato Ice Cream.

Il Fiorello Store

Our day ending with a stop in the Il Fiorello Store to pick up some Olive Oil, Balsamic vinegars and Blended oils to take home. They offer a wonderful selection of salts, soaps, hand creams and gifts along with all of their traditional products. All of which can be ordered online.

I might also suggest that you take a look at their “Grove Club” offering:

• No cost to join.
• Receive 3 shipments per year featuring a combination of oils and balsamic vinegar reductions.
• 15% discount on purchases of oils and balsamic vinegars in-store or by phone order.
• 50% discount on mill tours and oil tastings for up to 6 people.
• Advance notice of new products, classes, and upcoming events at Il Fiorello Olive Oil Company.
• Invitation for two to attend special Members-only events.

Our day at Il Fiorello was full of new sights, sensations and the making of new friends. Our hosts Mark and Ann Sievers we delightful, informative and gracious in their hospitality, we left with a richness and deeper appreciation of Olive Oils and their production. The Grilling and Craft Beer class was amazing and equally information and you will be able to read about that very soon.

Thank you so much Mark and Ann for allowing us to experience your life, dedication and love of Olive Oil!

Full disclosure: Tour, tasting and classes were provided without charge, stipulation or expectation by the Il Fiorello Olive Oil Company. All thought, expressions and reviews are my own.

The post Il Fiorello Olive Oil Company – Traveling4Food appeared first on Cooking Outdoors.

This past weekend afforded me the opportunity to do some short traveling near home. Short, as in a 3 1/2 hour drive from home to South Lake Tahoe, Ca. One of the most beautiful lakes in California and the 2nd deepest lake at 1645 ft in the United States, Crater lake in Oregon being number one at 1,949 ft.  Lake Tahoe is 22 miles long, 12 miles wide and has a shoreline 71 miles in length, which equals huge in California standards.

Wikipedia: Lake Tahoe

It was a family trip with the single minded determination to find some of the best local and slightly hidden dinning gems in the area.

I plotted our itinerary by researching the best food restaurants in South Lake Tahoe on Yelp with a focus on breakfast and BBQ. Finding places to try is the easy part, deciding which one to eat at is the struggle. With every review personally skewed to that reviewers expectations which may or may not be realistic, I managed to narrow it down to four meals at four different restaurants and 1 unknown that would be a “This looks Good”.

We actually made it to two of the four I had selected, opting to change one of them to “This looks Good”, one we just decide to skip because we were so damn stuffed and one other was a recommendation from the hotel staff.

Around all of the eating, we managed to walk down to the lake and enjoy the beach, hit the arcade at Harvey's Lake Tahoe, show the boys where mom and I got married (Harvey's Lake Tahoe), walk around the outdoor mall (spent way to much time in the candy store), visit some of the Nevada side of the lake, visit Emerald Bay and go bowling – whew …

We had an amazing time with great food, new adventures, laughs and great memories!

Below you will find my reviews from Yelp in case you didn't see them on Facebook and Twitter.

It would be a great pleasure if you were to like and and add me as a friend on yelp too: Traveling 4 Food on Yelp.com

Inn By The Lake

Check in was quick and easy due to the staff at the desk. We were in our room with-in minutes of arriving to the hotel. Security doors to enter the building = good.

Our room was a standard double queen, about 250 sq ft, which is small but it was freshly painted, large TV, refrigerator and balcony facing inwards towards the hotel complex.

The beds were great, with deluxe comforters and decent pillows. It is an old facility but it looks like it has been continuously upgraded.

We were on the third floor so sound wasn't a big issue.

One note I would like to share is the shower/tub combo. The shower had a very strong spray, which surprised me when I was expecting a typical mist, very refreshing.

The beach was a 5 minute walk and it was great! You could walk a football fields length into the lake and it was only up to your waist.

Great food with-in walking distance, along with a bowling alley right next door!

I would look at staying there again if I could get a room with a view 🙂

Location: 3300 Lake Tahoe Blvd, South Lake Tahoe, CA 96150

The Red Hut Cafe

Though it is unsightly from the outside, this little restaurant is a gem to behold on the inside! It's old school charm of a road stop cafe, along highway 50 in South Lake Tahoe, will take you back a few years to your childhood memories if you are as old as I am. Counters along two sides, small truck stop booths, nostalgia on the walls and super sweet waitress to make this a must eat secret stop.

First up was ordering drinks, coffee was my choice at this time of day and the cups were huge! Loved this!

Menu is nicely arrayed with many of my favorites, so it was a bit hard to choose. My boys ordered pancake waffles and a gigantic breakfast sandwich that included hash browns. The Mrs. ordered strawberry waffles and I opted for the french toast breakfast with two eggs and bacon, Texas style toast of course.

Everything was delivered quickly even thought there wasn't a seat available in the house and it looked delicious!

My french toast included three slices, quite a lot of food on one plate. Everything was perfectly cooked, severed in large portions and tasted wonderful.

Breakfast for four with two coffees set me back $45

I highly recommend you make The Red Hut Cafe one of your stops in South Lake Tahoe. Don't let the looks on the outside fool you – this is some good breakfast delivered old school truck stop style and I just love that!

 

 

Went to Sonney's based on the reviews from Yelp and most opinions are spot on. It is a friendly place with indoor, outdoor and open to the outdoors bar area. We sat in the outdoor section which has several picnic tables with benches overlooking their large lawn area.Arrived at 5:00pm ish and there was plenty of seating available but it does fill up fast. The waiter was at our table quite quickly with a smile on his face and a sense of humor.Ordered our drinks first, with several beers on tap to choose from and an fairly decent wine selection. Guinness and a Sierra Nevada for the Mrs., the boys bellied to their usual root beers. We opted out of the appetizers, which there were plenty to choose from and the fried pickles would have been my first choice.Pricing was fairly decent, though on the higher end with ribs costing almost $20 for a half rack and two sides. I understand how food prices have gone up and BBQ, good BBQ takes time to cook so this was expected.

We ordered a decent variety of foods to enjoy, BBQ chicken sandwich, 1/3 rack of St. Louis ribs and a combo plate of pork ribs and brisket. Our sides were varied as well with BBQ baked beans, cole slaw, home fries, baked potato, garlic mashed potatoes, and salads.

The big wins here were the BBQ ribs, all St.Louis cut, were simply perfect! Smokey, tender, juicy with a real nice dry rub ( sauce comes on the side). The BBQ chicken sandwich was moist and tender, packed with great flavor.

A quick notes on the sides: BBQ baked beans, cole slaw, home fries and garlic mashed potatoes were just euphoric, with the mashed potatoes taking first place. Loved the fresh garlic and red potato combination! We did get a good side of jalapeño cornbread with honey butter that I felt was to dry but still really good with the jalapeño sneaking through with every bite.

During our meal the Owner Sonney was making the rounds and he took a moment to chat with us. He is very friendly and genuinely cares if you are happy.

I was disappointed in the brisket though but only slightly. It was just too dry when served. I know it didn't come out of the smoker that way but by the time it was plated and served it was dry but still packed a ton of smokey goodness in every bite. My brisket was easy to pull apart (a good sign), with a perfect smoke ring and the BBQ sauce was delicious  tanginess that rivaled many I have tasted.

We could eat everything served and have some great leftovers for later. Our waiter brought over some carry out boxes, cup, and containers to take everything home.

Service was great at first but they struggled to keep up with the business once it got busy.

Dinner for four with drinks set me back $100.00. I would give them a 4.5 for the slow service but they get a 5 for the great atmosphere and amazing food!

Mazatlan Grill

Cute little restaurant set back a hands throw from hwy. 50. Kinda looks like you are walking into a red chalet. No one to greet us, so we walk into the main back area where everyone was and was warmly greeted by the waitress. It is dark in there, somewhat gloomy but clean and quite ( some music would have been nice) tables for various size groups with an inviting but unlit fireplace. Chairs were on wheels, which was a big hit with the boys.Our waitress arrived with chips, salsa and a pitcher of water with cups. The chips were fantastic, the type with seeds in them and the salsa was superb! I just love chunky salsa and ours had cilantro mixed in as well – delicious!Menu was extensive with dishes that included chicken, pork, beef, seafood, combination plates, house specials and a selection of appetizers.First we ordered our drinks. Bottle beers were $2.00 each! I ordered a Bohemia is and a Tecate, the boys opted for lemon aid which, of course cost more than the beers.

Order time! My choice was the house special of Mazatlan Tacos, three tacos deep fried with either shredded beef or chicken, rice and beans, guacamole and sour cream, all for $10.99. Everyone else ordered enchiladas …… So typical. I was torn between the Chile Verde and the Tacos but the tacos won out.

Our dinner was delivered promptly by our waitress, hot and steamy from the kitchen, which appeared to be run by on lady – she is an excellent cook! Plate looked inviting and delicious.

My first surprise was the retried beans, they were puréed, smooth and silky. I am used to having some whole beans in mine but these tasted delicious! Rice was flavorful and the guacamole was to die for! I just loved it! Chunky with bits of tomato, jalapeño and cilantro mixed in.

Mazatlan tacos hit the spot with the beef being superb! Just a tender, spicy and juicy as I hoped they would be. The chicken tacos could have been spiced up just a bit more but the we devoured promptly none the less.

So were there some negatives? Yes but small ones: ATM/credit card machine was done (for how long I don't know) so bring cash, ambiance was lacking ( I expected a more exciting environment), and I was confused on how to pay my tab ( guess I was supposed to bring it up front to the unattended cash register). Having said that – none of these negatives changes my overall opinion about going back here again – I will!

Local's Brunch Cafe

This review is a little tough to write because they deserved a 5 star for effort but we were let down with the food quality.We almost missed this little place as we drove to our hotel, it's only 20 ft wide at the most and it is located on a side street in a strip of commercial buildings but I just had to try it out the next morning.

I wasn't to sure what kind of food to expect but the front window stated breakfast and lunch with a free bowl of soup, so I was excited to try out a new breakfast joint.

When we entered, it was full except for one table with dirty plates still on it. We waited a few minutes before the cook came out to great us and ask us for just a few more minutes of waiting till she got the table clean. Clearly she was the only one working.

Once we were seated, the wait continued while she cooked the other customers food, then by the grace of the gods, the extra help arrived! The wait wasn't without it's virtues as we were able to enjoy the extremely eclectic decor in side this tiny cafe. From Elvis and Marilyn Monroe photos, to Buddha idols, Chinese fans on the wall, sombreros and a perilously leaning TV on the wall. I have no clue what style this might be called other than “Hole-in-the-wall retro ethnic style”, if there is such a thing.

We ordered coffee and waters from the just arrived waitress, then ordered breakfast from the delightful home style menu. First we ordered Bacon waffles, breakfast burrito and a 2 egg with hash-browns and bacon breakfast.

Then we received our free vegetable soup and it was fantastic! Just full of small diced vegetables of carrots, celery and potatoes.

The food arrived quickly enough but it lacked any sort of excitement other than the burrito was huge. But it all seemed rushed. My potatoes were just not quite cooked all of the way and the bacon was delivered after we started eating. My son claimed the breakfast burrito was amazing, so it must have been.

Local's Brunch Cafe is more of a Mexican restaurant that serves home style breakfast too. I think that on a better day the food would probably be amazing but this wasn't our day.

Price was fair and we walked out with four breakfast and two coffees for $30.00

Snow Flake Drive-in

Stopped at the Snow-Flake Drive-in because of the crowds we saw driving by and the constant bombardment of radio ads claiming they were voted “The best milk shakes in Lake Tahoe” three years in a row.

I was expecting a massive list of milk shakes but they only had a dozen flavors at $5.25 each. We ordered a chocolate, chocolate chocolate chip, butter finger and a Oreo milk shakes.

Our milk shakes were delivered with-in five minutes on a busy day, they were fairly large and full to the brim.

We opted not to stay at the drive-in which had several tables inside and outside. The place was clean and the staff was friendly even though the place looks tired from the outside. Apparently they have new owners, so I would expect more upgrades as time goes on.

So, how were the shakes? Delicious and made thick with plenty of fillings like my butterfingers shake. I was surprised that the best milk shakes in Lake Tahoe used soft serve ice cream instead of real ice cream. They were quite good but they started melting very fast and you could tell they had a high water content.

It was a fun and refreshing stop at an iconic South Lake Tahoe restaurant.

 

Location: 3059 Lake Tahoe Blvd, South Lake Tahoe, CA 96150

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