Tag Archives: cheese

More Recipes for Summer 2021

More Recipes for Summer 2021

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NOTE: We may be repeating some of these recipes,
we know most are new, and we aren’t too sorry about duplicates,
because we know they are good ones to use.
Please check out our previous recipe Blog Posts, there are a few.
Use the pages in the sidebar, or search “recipes” in the SEARCH BOX.


SALAD?
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1/2 head of Romaine lettuce (trimmed)
slice of tomato
slice of onion (sweet, white, or red)
garbanzo bean
salad dressing of choice


Vegetable Creation:
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Rainbow Fruit Plate
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Raspberries,
Strawberries (or watermelon),
Mango (or orange),
Pineapple (or banana),
Kiwi or (honeydew melon
or green grapes),
Blueberries,
Red Grapes,
Blackberries

 



Gazpacho (cold soup)
gaspacho


Falafel
falafel


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Toad-In-A-Hole (Stuffed Puffed Pastry)
toads-in-a-hole


Q.G. CHoNG’S MONGOLIAN BEEF
Copycat recipe for P.F. Chang’s Mongolian Beef

Sliced flank steak and green onions in a sweet and savory sauce 
served with steamed rice and steamed broccoli. 

Prep Time: 15 minutes – Cook Time: 15 minutes
Makes 3 – 4 servings

Ingredients:
1 pound of flank steak
1/4 cup cornstarch
vegetable oil, for serving and sauteeing
1/2 teaspoon minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup dark brown sugar, not packed
vegetable oil, for frying

2 large green onions, sliced on the diagonal into one-inch lengths
cooked rice, for serving
steamed broccoli, for serving

Instructions:

  1. Slice the flank steak against the grain into 1/4″ thick 1-inch long slices. Add the cornstarch to a wide, shallow bowl and coat the steak with the cornstarch. Set aside and allow the cornstarch to soak into them meat while you make the sauce.

  2. Heat 2 teaspoons oil over medium-low heat in a wok or large cast-iron or stainless steel frying pan. Add the ginger and garlic, saute until fragrant about 2 minute, stirring often.

  3. Add the soy sauce and water then whisk in the brown sugar. Turn heat up to medium-high, bring to a boil and cook 2-3 minutes (not longer – the mixture will thicken up when you add it to the steak) whisking often. Remove to a bowl and set aside.

  4. Add 1/2 to 3/4-inch oil to the same pan and heat over medium heat until the oil shimmers. You can test it by adding a piece of steak – it should sizzle and start cooking immediately.

  5. Add the beef to the oil and cook for about two minutes turning the pieces over so they brown on both sides. Remove with a slotted spoon or spider to a paper towel lined plate.

  6. Let oil cool down – then drain off.

  7. Heat the same pan over medium heat and add the meat back in along with the sauce and green onions. Cook for 2 – 3 minutes, stirring to coat the meat all over with the sauce.

  8. Remove the meat and leave the excess sauce behind. Serve over rice with broccoli, if desired.

cut the sugar to 1/3 c. and increase the ginger to a tsp. I also don’t fry the meat in that much oil. I just use a couple TBSP, like a stir fry. Instead of adding the scallions with it, I cut a medium onion into eight wedges and fry that after the beef, then toss it all together in the sauce. The scallions go on top raw, as garnish.


Cheewits (from the original Renaissance Faire)
cheezewits recipe


Hotel Grilled Cheese Sandwich

Ingredients:
2 Slices of Bread (butter optional)
2 Slices of Cheese
Optional: add other ingredients like sandwich meat, onions, etc.
Directions:
Tinfoil – make a cheese sandwich, wrap it in tinfoil
Heat the Hotel iron provided in your room to high heat.
Use the hot hotel iron to “grill” the sandwich.
Do not use uncooked meats! If using butter, use it lightly.
Do not use the ironing board or any flammable surface for “grilling”
CAUTION: Make sure you have ventilation, or are using the bathroom fan,
and avoid burning the sandwich. Do not trigger the SMOKE/FIRE ALARM! 
Be sure to unplug and let the iron cool completely before storing it away.
NOTE: The hot iron will toast the bread and melt the cheese,
but will not be hot enough to cook uncooked meats.
Use extreme caution when using an iron in a Hotel/Motel room!


Tomato Sauce
tomato sauce


Stacie’s Tart Rhubarb Apple Sauce  

Ingredients:
2-4 apples (depending on the size of the apples)
Use your favorite type of apple (with sweeter apples, don’t add sugar)  
2-4 ripe pears
4 cups rhubarb
3-4 bananas
Container of strawberries (cleaned, cored, and sliced)
Tablespoon of vanilla extract
Teaspoon of cinnamon (powder)
1/4-1/2 teaspoon of nutmeg and cloves
3-4 cups of water

Directions:
Peel and cut apples and pears. 
Want a smooth sauce? Peel the apples and pears.
Cook about 20 minutes with spices
before adding in the rest of ingredients
Simmer until ready to blend
Blend (or mash by hand for a chunkier texture)
Serve warm, or chilled.


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Beef Pies
Beef Pyesbeef pye pastry


Chicken Pyes with Mushroom Gravy
chicken pyesChicken pye pastry mushroom gravy


Hot Potato Pyes
potato pyes


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EggNests!
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Homemade Pita Bread

Ingredients:
4 Tbsp active dry yeast
4 cups (1liter) warm water
2 Tbsp sugar
5 pounds (2.25 kg) flour
2 Tbsp sea salt
2/3 cup (150 ml) neutral tasting oil, such as safflower oil 

Directions:
In a large bowl, combine the yeast with the 2 tablespoons of sugar and the warm water. Cover the bowl and allow the mixture to start activating. Yeast activation should take about 10 minutes; it will be bubbling and foamy.

Set 1 cup (125 g) of flour aside. Sift the remaining flour, and salt into the bowl. With a spatula, combine the ingredients. Once the ingredients come together as dough, it is time to knead. At this point, you can remove the dough from the bowl and knead on the kitchen counter if it’s easier for you, or directly in the bowl.

To knead the dough: Grab the side of the dough furthest away from you and fold it toward yourself. Fold the dough in half and use your body weight to push the dough into itself. If you find that the dough is sticking too much to the surface and preventing you from kneading properly, dust some flour on the dough. Give the dough a quarter turn (90 degrees). Grab the other side and fold it in half. Again, with a lot of weight behind it, push the newly folded half into itself. Repeat this process for 10-15 minutes or until the dough is smooth, silky, elastic, and does not stick to the surface.

After the dough is thoroughly prepared, grease the large bowl with a fine layer of oil, turning the dough in the oil several times so that the dough is greased lightly on all sides. 

Cover the bowl with a large plastic garbage bag or kitchen towel and allow it to rise for 40 minutes. 

Knead the dough again for a few more minutes and then divide the dough into 30 balls. Use the remaining flour, for the surface area and hands to prevent sticking. Roll each piece into a 6-inch (15 centimeters) pancake. Cover with kitchen towel and let them rise again in a warm place for 20 minutes.

Preheat the oven to 500°F with a cookie sheet on the oven’s bottom rack.
The hot cookie sheet will facilitate the pita baking process. 

Place approximately six pitas on the hot cookie sheet, separating each pita by 2 inches (5 centimeters). Bake on the bottom rack for 3-4 minutes, flip over and then bake for another 2 minutes. You want the pitas puffed and lightly colored, not browned. Continue this process in batches until all pitas are baked.

If the pita puffs up once out of the oven, gently pierce it with a fork. Wrap the pitas in a towel till they are cool, then store in plastic bags until ready for use. You can store in the freezer for up to 2 months to retain freshness.


Carrot Poppy Seed Bread
carrot poppy seed bread


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Cinnamon Buns! (aka Cinnamon Smyles)
cinnamon buns



PIE? – My, oh my, how ’bout these pies?
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Libby’s Famous Pumpkin Pie
(with Crunchy Pecan Topping)
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Fudge and Panocha
vintage-christmas-candy


Ultimate Chocolate Chip Cookies

Prep Time: 10 minutes – Cook Time: 15 minutes
Makes ~24 cookies

Ingredients:

1-1/2 cups (6.6 ounces) all-purpose flour
1-1/4 cups (5.6 ounces) bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 sticks (8 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
1-1/4 cups packed brown sugar
2 teaspoons vanilla
2 large eggs plus 1 egg yolk, at room temperature
2 cups semi sweet chocolate chips

Directions:

Preheat oven to 350ºF.
Line baking sheets with nonstick baking mats or parchment paper.

In a medium bowl combine the flour, baking soda, baking powder, and salt.

Use an electric mixer.
Beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
Add eggs (one at a time) beating well after each addition.
Add the vanilla
Gradually beat in the flour mixture.
Stir in the chocolate chips.
Wrap dough in plastic wrap, refrigerate for at least 24 hours but no more than 72 hours.

Let dough sit at room temperature just until it is soft enough to scoop.
Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.

Bake for 12-15 minutes, or until golden brown.
Cool for 2 minutes before removing to wire racks to cool completely.


Coconut Almond Spice Cake
coconut spice cake



Cocoa Brownies 

Ingredients:

4 large eggs
7 ounces granulated sugar
6 ounces light brown sugar
5 3/4 ounces natural cocoa powder (not Dutch process)
2 1/2 ounces all-purpose flour
1/2 teaspoon kosher salt
8 ounces unsalted butter, melted
2 teaspoons vanilla extract

Directions:

Preheat the oven to 300 degrees F.
Grease an 8-inch square baking pan with non-stick spray.
Trim a piece of parchment paper so that it fits just inside the baking dish
with overhang on two sides and place it inside the pan.
Beat eggs with stand mixer fitted w/paddle attachment at medium speed until fluffy and light yellow, 2 to 3 minutes.
In a separate bowl, combine the granulated sugar, brown sugar, cocoa powder, flour and salt.
Drop the mixer speed to low and slowly introduce the sugar mixture.
Follow with the butter and vanilla. Continue mixing until you’ve got a nice, smooth goo.
Pour the batter into the prepared pan.
Bake the brownies for 15 minutes, then remove them from the oven for 15 minutes.
Put them back in the oven until an instant-read thermometer inserted into the middle of the brownie, reads 195 degrees F (about 30 minutes).
Cool in the pan for 3 minutes, then lift the brownie out using the parchment paper as a sling.
Cut the brownies into 9 pieces using a pizza wheel and move to a rack to cool completely.


Haschich Fudge
from The Alice B. Toklas Cook Book published in 1954

Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 average sticks of cinnamon, 1 teaspoon coriander. These should all be pulverised in a mortar. About a handful each of stoned dates, dried figs, shelled almonds and peanuts: chop these and mix them together. A bunch of cannabis sativa can be pulverised. This along with the spices should be dusted over the mixed fruit and nuts, kneaded together. About a cup of sugar dissolved in a big pat of butter. Rolled into a cake and cut into pieces or made into balls about the size of a walnut, it should be eaten with care. Two pieces are quite sufficient.

Obtaining the cannabis may present certain difficulties, but the variety known as cannabis sativa grows as a common weed, often unrecognized, everywhere in Europe, Asia and parts of Africa; besides being cultivated as a crop for the manufacture of rope. In the Americas, while often discouraged, its cousin, called cannabis indica, has been observed even in city window boxes. It should be picked and dried as soon as it has gone to seed and while the plant is still green.


Chocolate Cake with vanilla ice cream,
chocolate syrup, and whipped cream:
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A slice of chocolate cake
A scoop of vanilla ice cream
Drizzle the chocolate syrup on the ice cream
Top with whipped cream (to taste)
Optional: (get creative!)
add sliced banana, chopped nuts, and a cherry 
or top with sliced strawberries, raspberries. or other fruit  
and/or substitute another flavor drizzle of your choice


John Pemberton’s 1886 Coca-Cola Recipe 

Recipe from a diary owned by Coca-Cola inventor, John Pemberton. 
Revealed just before his death in 1888. – Don’t try this at home.

Ingredients: (US measures)

  • 1 oz (28 g) caffeine citrate
  • 3 oz (85 g) citric acid
  • 1 US fl oz (30 ml) vanilla extract
  • 1 US qt (946 ml) lime juice
  • 2.5 oz (71 g) “flavoring,” i.e., “Merchandise 7X”
  • 30 lb (14 kg) sugar
  • 4 US fl oz (118.3 ml) fluid extract of coca leaves (decocainized flavor essence of the coca leaf).
  • 2.5 US gal (9.5 l; 2.1 imp gal) water
  • Caramel sufficient to give color
  • “Mix caffeine acid and lime juice in 1 quart boiling water add vanilla and flavoring when cool.”
  • Flavoring (Merchandise 7X):
  • 1 qrt alcohol
  • 80 oil orange
  • 40 oil cinnamon
  • 120 oil lemon
  • 20 oil coriander
  • 40 oil nutmeg
  • 40 oil neroli
  • “Let stand 24 hours.”

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Thanksgiving Desserts 2017

 


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https://joshwilltravel.wordpress.com/2020/12/17/new-recipes-for-2020-2/

Read our previous Blog Post “New Recipes for Spring 2020!”>
https://joshwilltravel.wordpress.com/2020/03/09/new-recipes-for-2020/

Read our previous Blog Post “And More and More Recipes!”>
https://joshwilltravel.wordpress.com/2018/11/21/and-more-and-more-recipes/

Read our previous Blog Post “Even More More Fun Cooking Recipes!”>
https://joshwilltravel.wordpress.com/2017/04/06/even-more-fun-cooking-recipes-2/

Read our previous Blog Post “EVEN MORE FUN COOKING RECIPES!”>
https://joshwilltravel.wordpress.com/2017/01/30/even-more-fun-cooking-recipes/

Read our previous Blog Post
“Cooking With Kenny Rogers – DOLE Cookbook Recipes”>

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Please enjoy our recipes! LIKE and FOLLOW us!
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Updated September 6, 2021: Recipes from a 1956 Chinese Cookbook!
“The Art of Chinese Cooking”

 

 

 

 

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end




Professional Cooking Tips!

Professional Cooking Tips! (ripped from the Interweb)

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“To be a good cook you have to have a love of the good,
a love of hard work, and a love of creating.”
– Julia Child

And so, here are some great professional cooking tips and tricks
that we have collected from the interweb. We love to cook!
NOTE: We learned at an early age. We had a cooking class in junior high.
We chose apartment-style living at UCSC (with a kitchen so we
could cook for ourself) instead of dormitory living and “dining-hall” food.
We are not a professional chef, but some of our cooking is pro quality.

la-dd-a-conversation-with-david-gelb-about-che-001

Please check out our many recipes and other cooking related Blog Posts!
Use the links below or in the sidebar, or use the SEARCHBOX at the Top of Page.

And away we go….

ALWAYS WASH YOUR HANDS! (and wash them frequently while cooking)
CLEAN AND SANITIZE YOURSELF, YOUR KITCHEN, AND YOUR FOOD!
Learn about kitchen safety/sanitation and safe food storage and preparation.

Drink Coffee. Drink Water. (stay awake and alert, and always stay well hydrated)

Prevent the cutting board from slipping – place a wet paper towel underneath it.

ALWAYS USE A SHARP KNIFE!
Sharpen your knives before, clean your knives after.
Use a vegetable peeler for ultra-thin cuts and shaving.
Learn how to hold the knife properly!
Learn the proper knife technique for the type of food you are cutting!
(and there are great YouTube vids on “how to” cut up everything)

Heat your pans before cooking (so they are already HOT).
Preheat your oven for 20 minutes at temperature before cooking and baking.
Constant heat and proper temperature are necessary for professional cooking.

Baker’s Tip: Put a bowl of water inside the oven when baking.
The steam will help make a nice crispy bread crust.

do-land-olakes-indian-butter-boob-trick.w1456

Use eggs and butter at room temperature when making dough.
Take the eggs and butter out of the fridge the night before.

Caramelized sugar for baking.
Slightly frying the sugar will add a note of caramel to baked goods.
Heat sugar for one hour for a hint of caramel flavor,
or heat for up to five hours to create a deep and unique aroma and taste.

cookie-testing02text

Try to eat healthy, well-balanced meals.
Add healthy fats, cut sodium, bump up your fiber,
and aim for a variety of colors on your plate.
(but never sacrifice good food for a bad “diet”)

Cook your aromatics first. 
Cook onions with salt. Add salt to reduce the smell. It will also cook them faster.
Add onions while the food is cooking.
Onions need time to develop their sweet flavor profile,
so they are one of the first ingredients to add to the pan.
NOTE: Garlic burns easily and the taste will turn bitter, so don’t add it early.

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Know when to add the herbs. 
Add dried herbs while cooking to enable the flavor to infuse the dish.
Fresh herbs should be added after the food is done cooking.
Fresh herbs will turn bitter if overcooked.

Use both salt and acid when seasoning.
Add the salt to your dish while you cook,
not before (and taste frequently) to avoid over-salting.
Use sugar as a seasoning.
It counteracts sour taste and will add a pleasant and rich flavor.

“The more you know, the more you can create.
There’s no end to imagination in the kitchen.” – Julia Child

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Add a dash of high-quality extra virgin olive oil to enhance your dish.
But don’t use olive oil in everything. Use pure vegetable oil for cooking.
Olive oil burns easily! It is not good for high-temp cooking and frying.

Brine your Meat! Brining makes for juicy meat.
Create a juicy texture and infuse rich flavor, and minimize
the chance of the meat drying out or being overcooked.

Marinate meat or fish in a plastic bag.
This ensures the meat or fish is coated evenly.
(also makes for an easy cleanup)



Sou Chan 1952

“Life, like a cookie jar, would soon be empty
if you continued to accept the good things it offers
and put in no good things in return.”
– Sou Chan (from The House of Chan) 1952

Cook steaks that are at room temperature and they will cook more evenly.
And not all cuts of meat take the same time to cook!
For quick cooking, choose tenderloins and steaks.
For longer and slower cooking, use a roast, brisket, or shoulder cut.

Cook steak without oil by placing it on its side when cooking.
Cooking meat on the side renders the fat and will add more flavor.
It will also create a nice crust for the edges.

Make burgers juicy by placing ice cubes in the middle of the patties.
Right before grilling, press a small piece of ice into the center of patty.
This prevents it from drying out while cooking.

wendys-wheres-the-beef

Read our previous Blog Post “Where’s The Beef?”

Heat the saute pan to a high temperature before searing meat or fish.
Pre-heat your pan and Don’t crowd the food when searing.
High heat is needed for perfectly seared meat and fish.
Do not to crowd the pan because it will lose the high cooking heat.
Place fish in pan with the skin side down first.
The high temp will quickly sear the skin and prevent it from sticking.

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Use mayonnaise on fish to get a nice tasty crust.
Paint a small amount of mayo onto the fish with a pastry brush
and then season with salt before grilling. This will make a nice golden crust.

Make scrambled eggs creamy by adding mayonnaise.
Just add a teaspoon of mayo, it won’t change the flavor of the eggs.

Anthony-Bourdain-quotes-18-e1602880813514

Use sour cream to make great pancakes.
Add 2 tablespoons of sour cream to the pancake mix.
It will make the pancakes tasty and fluffy.

Peel hard boiled eggs fast and easy!
Just add a little baking soda before you boil them.
You can also use vinegar.
Both ingredients get inside the eggshell, and will make them peel faster.

Use a large frying pan instead of a big pot when cooking pasta.
The wider area of the pan will heat the water faster.
Pick the right size pan for the amount of pasta being cooked.
Add a little olive oil and salt the pasta to taste after the water is boiling.
The salt will season the pasta.
The oil prevents the pasta from sticking and adds flavor.
Cook pasta in the sauce to finish.
The sauce will coat the noodles and they will absorb the flavor.
If the sauce is too thick, just add a little pasta water to create the thickness desired.

chef 1

“Chef” with Jon Favreau, John Leguizamo, and Bobby Carnavale

Dry boil potatoes before mashing.
After boiling, remove potatoes from water and place in a clean heated pan.
Make sure they don’t cook anymore. Once dry, mash them.

Make Roasted Garlic in the microwave.
Place a whole bulb of garlic in a small bowl with a little oil and water.
Wrap the bowl in plastic wrap before microwaving. Cook until the garlic is soft.

To cook a perfect egg, you will only need three things: 
a thick-wall frying pan, a 1/2 tablespoon of butter, and an egg.
Cook for 4-5 minutes over a low heat. Don’t forget to add a pinch of salt.
Remember, eggs will continue to cook after being removed from the pan!

TIP: Use an egg slicer to cut and slice fruits.

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Fruit! Fruit! Fruit!

Read our previous Blog Post “Fruit! Fruit! Fruit!”

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“Eat, drink, and be merry!
For tomorrow we diet.”
– framed on the wall of my Aunt’s Sonny’s kitchen
May her memory be a blessing!

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https://joshwilltravel.wordpress.com/2017/01/17/wheres-the-beef/

https://joshwilltravel.wordpress.com/2017/01/24/fruit/

Read our previous Blog Post “Disney’s Secret Recipes”>
http://wp.me/p3dhVM-6Xo

Read our previous Blog Post “Kentucky Fried Chicken’s Secret Recipe?”>
https://joshwilltravel.wordpress.com/2016/08/26/kentucky-fried-chickens-secret-recipe/

Read our previous Blog Post “New Recipes for Winter 2020!”>
https://joshwilltravel.wordpress.com/2020/12/17/new-recipes-for-2020-2/

Read our previous Blog Post “New Recipes for Spring 2020!”>
https://joshwilltravel.wordpress.com/2020/03/09/new-recipes-for-2020/

Read our previous Blog Post “And More and More Recipes!”>
https://joshwilltravel.wordpress.com/2018/11/21/and-more-and-more-recipes/

Read our previous Blog Post “Even More More Fun Cooking Recipes!”>
https://joshwilltravel.wordpress.com/2017/04/06/even-more-fun-cooking-recipes-2/

Read our previous Blog Post “EVEN MORE FUN COOKING RECIPES!”>
https://joshwilltravel.wordpress.com/2017/01/30/even-more-fun-cooking-recipes/

Read our previous Blog Post
“Cooking With Kenny Rogers – DOLE Cookbook Recipes”>

http://wp.me/p3dhVM-6Yk

NOTE: Our “Disney Secret Recipes” Blog Post is very popular.
We are getting lot of traffic from Pinterest and other foodie sites!
Please enjoy our recipes! LIKE and FOLLOW us!
Check out our other Blog Posts! Lots of FUN STUFF and hidden gems!

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“Fat gives things flavor.” – Julia Child

“The only time to eat diet food is while you’re waiting for the steak to cook.”

julia-child-chef-cook-my-life-in-france

“Learn how to cook! Try new recipes!
Learn from your mistakes! Be fearless! And above all have fun.”

“The only real stumbling block is fear of failure.
In cooking you’ve got to have a what-the-hell attitude.”
– Julia Child

julia-child-quote_valentine


“Your body is not a temple, it’s an amusement park.
Enjoy the ride.”
– Anthony Bourdain

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Anthony Bourdain RIP (June 25, 1956 – June 8, 2018)
May his memory be a blessing!

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_________




The Cheese Shop Sketch

The Cheese Shop Sketch
by Monty Python’s Flying Circus

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NOTE: Friday was National Cheese Day! So we ripped and edited this sketch.
And then last night PBS had a special about “Monty Python’s Flying Circus” on.
So, here it is. Makes us laugh everytime! Cue the Bouzouki music.

INTERIOR: CHEESE SHOP
(a customer walks in the door.)

Customer (John Cleese): Good Morning.
Owner (Michael Palin): Good morning, Sir. Welcome to the National Cheese Emporium!
Customer: Ah thank you my good man.
Owner: What can I do for you, Sir?
C: Well, I was, uh, sitting in the public library on Thurmon Street just now, skimming through ‘Rogue Herrys’ by Hugh Walpole, and I suddenly came over all peckish.
O: Peckish, sir?
C: Esuriant. O: Eh?
C: ‘Ee I were all ‘ungry-like! O: Ah, hungry!
C: In a nutshell. And I thought to myself, ‘a little fermented curd will do the trick’, so, I curtailed my Walpoling activites, sallied forth, and infiltrated your place of purveyance to negotiate the vending of some cheesy comestibles!
O: Come again?
C: I want to buy some cheese.
O: Oh, I thought you were complaining about the bouzouki player!
C: Oh, heaven forbid: I am one who delights in all manifestations of the Terpsichorean muse!
O: Sorry?
C: ‘Ooo, Ah lahk a nice tune, ‘yer forced to!
O: So he can go on playing, can he?
C: Most certainly! Now then, some cheese please, my good man.
O: (lustily) Certainly, sir. What would you like?
C: Well, eh, how about a little Red Leicester.
O: I’m, a-fraid we’re fresh out of Red Leicester, sir.
C: Oh, never mind, how are you on Tilsit?
O: I’m afraid we never have that at the end of the week, sir, we get it fresh on Monday.
C: Tish tish. No matter. Well, stout yeoman, four ounces of Caerphilly, if you please.
O: Ah! It’s beeeen on order, sir, for two weeks. Was expecting it this morning.
C: ‘T’s Not my lucky day, is it? Aah, Bel Paese? O: Sorry, sir.
C: Red Windsor? O: Normally, sir, yes. Today the van broke down.
C: Ah. Stilton? O: No.
C: Gruyere? Emmental? O: No.
C: Any Norwegian Jarlsberger, per chance? O: No.
C: Liptauer? O: No.
C: Lancashire? O: No.
C: White Stilton? O: No.
C: Danish Blue? O: No.
C: Double Gloucester? O: (pause) No.
C: Cheshire? O: No.
C: Dorset Blue Vinney? O: No.
C: Brie, Roquefort, Pont-l’Eveque, Port Salut, Savoyard, Saint-Paulin, Carre-de-L’Est, Boursin, Bresse Bleu, Perle de Champagne? O: No.
C: Camembert, perhaps?
O: Ah! We have Camembert, yessir.
C: (suprised) You do! Excellent.
O: Yessir. It’s ah… it’s a bit runny.
C: Oh, I like it runny.
O: Well,.. It’s very runny, actually, sir.
C: No matter. Fetch hither the fromage de la Belle France! Mmmwah!
O: I…think it’s a bit runnier than you’ll like it, sir.
C: I don’t care how fucking runny it is. Hand it over with all speed.
O: Oooooooooohhh……..! (pause)
C: What now?
O: The cat’s eaten it.
C: (pause) Has he? O: She, sir.
(pause)
C: Gouda? O: No.
C: Edam? O: No.
C: Caithness? O: No.
C: Smoked Austrian? O: No.
C: Japanese Sage Darby? O: No sir.
C: You… do have some cheese, don’t you?
O: (brightly) Of course, sir. It’s a cheese shop, sir. We’ve got-
C: No no… don’t tell me. I’m keen to guess.
O: Fair enough.
C: Uuuuuh, Wensleydale. O: Yes sir?
C: Ah, well, I’ll have some of that!
O: Oh! I thought you were talking to me, sir. Mister Wensleydale, that’s my name.
(pause)
C: Greek Feta? O: Uh, not as such.
C: Uuh, Gorgonzola? O: No
C: Parmesan? O: No
C: Mozzarella? O: No
C: Pippo Creme? O: No
C: Danish Fimboe? O: No
C: Czech sheep’s milk? O: No
C: Venezuelan Beaver Cheese? O: Not -today-, sir, no.
(pause)
C: Aah, how about Cheddar?
O: Well, we don’t get much call for it around here, sir.
C: Not much ca–It’s the single most popular cheese in the world!
O: Not ’round here, sir.
C: (slight pause) and what IS the most popular cheese ’round hyah?
O: ‘Illchester, sir.
C: IS it?
O: Oh, yes, it’s staggeringly popular in this manusquire.
C: Is it?
O: It’s our number one best seller, sir!
C: I see. Uuh… ‘Illchester, eh?
O: Right, sir.
C: All right. Okay. ‘Have you got any?’ He asked, expecting the answer ‘no’.
O: I’ll have a look, sir.. nnnnnnnnnnnnnnnno.
C: It’s not much of a cheese shop, is it?
O: Finest in the district sir!
C: (annoyed) Explain the logic underlying that conclusion, please.
O: Well, it’s so clean, sir!
C: It’s certainly uncontaminated by cheese.
O: (brightly) You haven’t asked me about Limburger, sir.
C: Would it be worth it?
O: Could be.
C: Have you —SHUT THAT BLOODY BOUZOUKI OFF!
O: Told you sir…
C: (slowly) Have you got any Limburger?
O: No.
C: Figures. Predictable, really I suppose. It was an act of purest optimism to have posed the question in the first place……. Tell me:
O: Yessir?
C: (deliberately) Have you in fact got any cheese here at all?
O: Yes,sir.
C: Really?
(pause)
O: No. Not really, sir.
C: You haven’t.
O: No sir. Not a scrap. I was deliberately wasting your time,sir.
C: Well I’m sorry, but I’m going to have to shoot you.
O: Right-0, sir.
(The customer takes out a gun and shoots the shopkeeper)
C: What a senseless waste of human life.

“And now for something completely different…..”

A wee bit more Monty Python is necessary.

‘Ello, I wish to register a complaint.
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‘E’s not pinin’! ‘E’s passed on!
This parrot is no more! He has ceased to be!
‘E’s expired and gone to meet ‘is maker!
‘E’s a stiff! Bereft of life, ‘e rests in peace!
If you 
hadn’t nailed ‘im to the perch ‘e’d be pushing up the daisies!
‘Is metabolic processes are now ‘istory! ‘E’s off the twig!
‘E’s kicked the bucket, ‘e’s shuffled off ‘is mortal coil,
run 
down the curtain and joined the bleedin’ choir invisibile!!
THIS IS AN EX-PARROT!

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“Spamalot” at the Hollywood Bowl press photo

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Bridgekeeper: Stop. Who approacheth the Bridge of Death must answer me these questions three, ere the other side he see.
Sir Lancelot: Ask me the questions, bridgekeeper. I am not afraid.
Bridgekeeper: What… is your name?
Sir Lancelot: My name is Sir Lancelot of Camelot.
Bridgekeeper: What… is your quest?
Sir Lancelot: To seek the Holy Grail.
Bridgekeeper: What… is your favourite colour?
Sir Lancelot: Blue.
Bridgekeeper: Right. Off you go.
Sir Lancelot: Oh, thank you. Thank you very much. [Crosses the bridge]
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Happy Thanksgiving! Let’s Bake Cornbread!

Happy Thanksgiving!
Let’s Bake Cornbread!

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Fresh Baked Cornbread & Cornbread Muffins!

Cornbread recipe:

1/2 Cup Corn Meal
1-1/2 Cups Flour
1/2 Cup Sugar
1/2 Tsp Salt
1 Tbsp Baking Powder

2 Eggs (beaten)
3 Tbsp Butter (melted)
1/3 Cup Vegetable Oil
1-1/4 Cup Milk

Optional: Add 1/4 Cup of Honey to the batter mix

Combine dry ingredients in large bowl.
Combine wet ingredients in medium bowl.
Add wet ingredients to dry ingredients and mix well

Preheat oven to 350 degrees.
Grease muffin pan and/or baking dish with more vegetable oil
Use a ~1/4 cup of batter for each muffin (fill each ~2/3 full)
Bake for ~18-20 mins or until they pass the toothpick test
Let cool and enjoy.

NOTE: This is basically the recipe on the Corn Meal box, so make adjustments for taste, time and temperature as necessary. We also like to add stuff before baking.
And the pictures show the product of a Doubled Recipe, so there will be fewer muffins.

Cornbread with BACON, cheese and jalapeño!

6 strips of Bacon (cooked and diced into very small pieces)
2/3 small block Colby Jack Cheese (diced into very small pieces)
1/2 small can of Diced Jalapeños (diced again into very small pieces)

Add Bacon, cheese and jalapeño to the batter mix and bake!
Adjust baking time as necessary, usually a little longer.

TIP: Bake in advance and freeze.
Let muffins cool completely and FREEZE them.
Then thaw them out and warm them before serving on the day of the party.

Have a Happy Turkey Day!
More great recipes here on my Blog! (see the sidebar or use the search box)

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Cornbread & Cornbread Muffins with BACON, cheese and jalapeño!

MOZZA! Dinner Party at Osteria Mozza in Hollywood

MOZZA!  Dinner Party at Osteria Mozza in Hollywood

Tuesday evening and time for another Dinner Party!

At one of the finest restaurants in Los Angeles, California, the USA and the World!

101 Freeway to Hollywood. Exit Highland and down to Melrose. Valet Parking $12…

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Dinner Party at Osteria Mozza in Hollywood

Nancy Silverton is a co-owner, with partners Mario Batali and Joe Bastianich, of Osteria Mozza Italian restaurant and Pizzeria Mozza in Los Angeles, Newport Beach, San Diego and Singapore, as well as Mozza2Go and Chi Spacca in Los Angeles. She also founded the La Brea Bakery and the recently closed Campanile Restaurant before opening Pizzeria Mozza.

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Osteria Mozza Co-Owner Nancy Silverton (CherryBombMag)

Early in her career, Nancy was named Food and Wine Magazine’s “Best New Chef”. She was also awarded “Pastry Chef of the Year”, “Who’s Who of Cooking” and “Outstanding Restaurant” for Campanile by the James Beard Foundation. Bon Appetit awarded Silverton Best of Food & Entertaining “Food Artisan”. She recently received the James Beard Foundation Award for “Outstanding Chef” and is listed as one of the Most Innovative Women in Food and Drink by Fortune and Food and Wine Magazine. She has authored eight cookbooks: Desserts (1986), Breads from the La Brea Bakery (1996), Pastries from the La Brea Bakery (2000), Nancy Silverton’s Sandwich Book (2005), Twist of the Wrist (2007) and the Mozza Cookbook (2011).

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Dinner Party at Osteria Mozza in Hollywood

We’ve been to Osteria Mozza before and thoroughly enjoyed eating here previously, but we haven’t been back in a long time, and they have a new Executive Chef. The decision was made and once again we are happily just a passenger on a “foodie journey” to Hollywood.

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Dinner Party at Osteria Mozza in Hollywood

We arrived early. The restaurant was pretty much empty, but they have a policy to not seat a table until the entire party arrives, so we waited at the bar and ordered cocktails. Our bartender was very friendly and very patient, and since we were the only customers she had time to explain the single malt scotch selection and suggest a tequila-rum punch drink with cucumber and jalapeño for the guest of honor. We declined a pre-dinner cocktail knowing that there would be a lot of great food and a little wine coming soon.

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The Bar at Osteria Mozza in Hollywood

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY!

The restaurant is a beautiful space. Osteria Mozza is next door to Pizzeria Mozza, and in addition to the alcohol bar, there is a mozzarella bar in the large front dining room. There is a smaller adjacent dining room and a larger dining room (often used for private events and parties) with a wine bar and many stored Italian wine bottles in the back.

At our request, the manager made an exception to the rules, and we were seated at a table in the “private” room before our remaining dinner guests arrived, and we were the only table seated in the back room for the entire length of our dinner! We didn’t have to wait very long before our party was complete and the food service began.

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Mozzarella Bar & Front Dining Room at Osteria Mozza in Hollywood

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY!

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The Wine Bar in the “Private” Back Dining Room at Osteria Mozza

The Menu:

They have a very fancy and creative menu! Start with a nice selection from the Mozzarella Bar, then have an appetizer, followed by a first course (pasta), and then a second course (meat or fish) and finally dessert with coffee drinks and/or aperitifs. We chose to have only the appetizer and not the first course, instead eating bread and mozzarella before enjoying our entree choice and saving some room for their wonderful dessert.

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Wine, a Coke and the Menu at Osteria Mozza in Hollywood

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY!

NOTE: The menu changes daily depending on what fresh ingredients are available!

The Meal (Wednesday May 17, 2016):

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Mozzarella Tasting (3 Kinds), Burrata & Grilled Asparagus with Garlic Bread

On The Menu: Mozzarella tasting (3 kinds: bufala, smoked and burricotta) with salted garlic bread, Burrata and grilled asparagus in melted butter with toasted almonds and bread crumbs, Mozzarella with stewed zucchini sampler, Grilled Octopus appetizer, Porcini-rubbed Rib Eye Bistecca (charred & medium rare), Fried Potatoes with rosemary, Snap Peas & Romano Beans, bread & butter, a coke, Aetneus Etna Rosso 2008 red wine, espresso and Cannoli di Gelati (pistachio, caramel & espresso) for dessert. Yeah baby!

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Porcini-rubbed Rib Eye Steak, Fried Potatoes, Snap Peas & Romano Beans

Other members of our party ordered tequila-rum punch, single malt scotch, the rabbit con salsiccia, grilled yellowtail, roasted beets, squid ink pasta, another pasta, the grilled whole orata fish, cappuccino, coffee, chocolate cake and the sautéed strawberries.

CLICK ON ANY SMALL PIC TO SEE A LARGER PIC AND VIEW THE GALLERY!

NOTE: As usual, we try to take quality pictures of our food quickly and without interfering with the service or disturbing other diners. We managed to get a lot of good pics without being annoying, but didn’t get pics of all the dishes due to the size of the table.

We also ordered a fine bottle of wine, an Aetneus Etna Rosso 2008 red that was recommended by the sommelier. She “primed” our wine glasses by lightly washing the inside with a small splash of the wine before bringing them to our table. It was “fruity”, “mellow” and complemented both the grilled octopus and steak very well.

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Pour the Wine! Aetneus Etna Rosso 2008

ABSOLUTELY FABULOUS DINNER!
EXCELLENT FOOD! TASTY WINE! SWEET DESSERT! GREAT SERVICE!

We really enjoyed the dining experience at Osteria Mozza. The only complaint we had about the food was that the octopus was a tad overcooked and a little too chewy (and it could have used more lemon). It was still good, but just a touch overdone. We shared the “market price” rib eye steak ($105.00) which was really delicious and cooked perfectly to order, but it’s also a lot of money for a plate of grilled meat for two. We realize how lucky we are and we are truly thankful for the privilege to enjoy such fine and expensive food!

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Dinner Party at Osteria Mozza in Hollywood

BIG THANKS!!! Thank you to the Staff, Kitchen Crew, Managers, Hosts, Servers and Bussers who made this meal and party possible. Special thanks to our server Kelly, who did an excellent job and was extremely friendly and personable.

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Osteria Mozza Executive Chef Elizabeth Hong (Brian van der Brug/LA Times)

Elizabeth Hong’s family settled in Los Angeles and opened Park’s BBQ, a Korean barbecue restaurant in Koreatown in 2003. Hong enrolled in Le Cordon Bleu in Pasadena and completed her cooking courses. Needing an externship to graduate, she applied to Osteria Mozza. Now Hong is 31 and has been at Mozza for as long as she has been cooking professionally: she first worked at the mozzarella bar, then moved to Pizzeria Mozza, where she became sous chef and then chef de cuisine. When longtime chef de cuisine Matt Molina left Osteria Mozza last year, Hong took over and she is now the Executive Chef.

From the Osteria Mozza website:
Hong’s first (paying) kitchen gig was alongside Nancy Silverton behind Osteria Mozza’s mozzarella bar. By quickly mastering each station in the kitchen, Hong worked her way to Chef de Cuisine at neighboring Pizzeria Mozza. As Executive Chef of the renowned and beloved Osteria Mozza, Chef Hong carefully adheres to Nancy’s words of wisdom: “Make it nice or make it twice.”

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Executive Pastry Chef Dahlia Narvaez (Mozza website)

NOTE: Big Congratulations to Executive Pastry Chef Dahlia Narvaez for recently winning a James Beard Award. The desserts were excellent! She has been thrice-nominated for the James Beard Foundation’s “Outstanding Pastry Chef” Award. Her work has been celebrated in the LA Times, LA Weekly, New York Times, Bon Appetit, Food & Wine, GQ and Metropolitan Home.

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Brooks Cherries al Forno, Perugian Tart, Yogurt Gelato & Dried Cherry Brittle

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Cannoli di Gelati: Pistachio w/cherries, Caramel w/marshmallow & Espresso w/chocolate

NOTE: Seriously, save some room for dessert!

After dinner we picked up our leftovers at the host desk and made it to the valet just in time! Three large parties exited just after we did and there was a sudden rush on the valet stand after we got there. Also, $12 is pretty steep for valet parking at a restaurant even in Los Angeles! There is street parking nearby, but it’s difficult to find a space and there have been some unpleasant “incidents” in the immediate neighborhood after dark, so we recommend valet or street parking on Highland or Melrose.

Osteria Mozza6602 Melrose Ave (at Highland) Hollywood, California
323-997-0100 http://www.osteriamozza.com
Open Mon-Fri 5:30-11pm and Sat & Sun 5-11pm

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We took a couple pics of the interior of Pizzeria Mozza through the window while we were waiting at the valet.

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Wine Wednesday! The Aftermath!

Wine Wednesday! The Aftermath!

Wine and cheese party in Ashland Oregon: South Stage Cellars petite syrah, Chateau Lorane sauvignon blanc, Grizzly Peak tempranillo, a Margerum M5 and more.

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The Aftermath! Wine and Cheese Party in Ashland Oregon!

There was cheese and plenty of other appetizers too.
It was a lovely evening with friends and family!

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Say Cheeeeese! Rogue Creamery in Central Point Oregon

Saturday Night! Mexican food, Blues music and BBQ in Pasadena, California

Saturday Night! Mexican food, Blues music and BBQ in Pasadena, California

So you’re probably wondering about the title….here’s the story:

We got invited to see and hear a blues band play in Pasadena on Saturday night at a place called Big Mama’s Rib Shack. I was not responsible for the planning or execution, once again I was a passenger along for the ride.

Someone may have told someone that the Rib Shack’s food wasn’t good, so the plan was to eat before the show and the decision was to go for Mexican food.

Two Tacos at La Fiesta Grande Mexican Restaurant

Take the 101 freeway south to the 134 east past Glendale and into Pasadena. I wanted to take more pictures along the way, but “stupid” traffic had us running late to dinner. We finally arrived (only ten minutes late) at the restaurant and found a good parking spot on the street right out front.

RIGHT CLICK AND “OPEN IN NEW WINDOW” TO VIEW LARGER PIC

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La Fiesta Grande Mexican Restaurant in South Pasadena

The restaurant is a relatively small place, with simple Mexican decor, and it quickly filled up with people once we were seated. We ordered drinks and then perused the menu.

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La Fiesta Grande Mexican Restaurant in South Pasadena

 

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La Fiesta Grande Mexican Restaurant in South Pasadena

 

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La Fiesta Grande Mexican Restaurant in South Pasadena

RIGHT CLICK AND “OPEN IN NEW WINDOW” TO VIEW A LARGER PIC

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It’s a standard Mexican restaurant menu with tacos, burritos, enchiladas and the usual appetizers and entrees. EXCEPT THE FOOD IS GREAT! IT’S REAL MEXICAN FOOD! 

On the Menu: 2 crispy tacos, one shredded beef and one chicken, two chicken enchiladas in mole sauce with rice & beans, chips & salsa and a margarita pre show!

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Margarita – with a lot of tequila!

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Two Crispy Tacos – One Chicken & One Beef with Chips & Salsa

Really good crispy tacos! Excellent Mole sauce! Gringo style Mexican food done right!

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Two Chicken Enchiladas with Mole Sauce and Rice & Beans

I was told that we would be eating at the show later, so I didn’t try a burrito, a combo or the Fiesta platter of appetizers…and I would happily go back. They also have an “All you can eat” Taco special that I would like to try.

We finished eating and then motored across Pasadena to Big Mama’s Rib Shack.

Blues & BBQ at Big Mama’s Rib Shack in Pasadena, California

Go north up Lake Avenue, past The Hat (really good pastrami sandwiches) and Roscoe’s Chicken & Waffles, and you’ll come to Big Mama’s BBQ Southern Country Rib Shack.

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Big Mama’s Rib Shack in Pasadena

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Big Mama’s Rib Shack in Pasadena – Southern Country BBQ

The building’s not much to look at and the interior design is “whacked”. There are white vinyl booths on one side, tables in the middle with both plastic and wood chairs, and a beer & wine bar in the corner of the dining room. there was an area cleared as a stage (but no stage) next to the bar and a small area for the band’s merchandise as well. They have Saturday night performances, but it’s not real design as a performance space at all.

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Big Mama’s Rib Shack in Pasadena

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Big Mama’s Rib Shack in Pasadena

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Heineken

Here’s the menu: pork, chicken, seafood or beef, beer, wine and soft drinks and a full list of classic BBQ sides. Tickets were $20 for the show and dinner was also required, so we ordered food, with the plan to take home a good portion for lunch on Sunday.

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What’s on the Menu at Big Mama’s Rib Shack?

On the Menu: BBQ Baby Back Ribs, mac’n’cheese, hush puppies, cornbread muffins, collared greens, yams & Heineken beer

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BBq dinner

There were only two servers and a bartender covering the crowd, so we ordered before the first set and the food came during the performance before the intermission. And contrary to what we had been told, the food was good (not great, but good) country BBQ.

8:00pm – SHOWTIME!  John Németh and his blues band from Memphis, Tennessee

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John Németh from Memphis, Tennessee

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He Brought His Many Harps! (Blues Harmonicas)

I checked out the merchandise and the band’s setup before the show. I had never seen or heard the band before, but when I saw the collection of harps I knew it was going to be a good show. And I was not disappointed, the music was great!

John Németh and his blues band played two rockin’ sets of Chicago and Texas inspired music. He really is a master of the harp (blues harmonica) and his backing band was tight! The guitar, bass and drums were well rehearsed from playing gigs all over the country. At one point in the second set a guest bassist ( a former band member) stepped in for a few songs. I periscoped three of the songs and links to the live performance videos are located below.

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RIGHT CLICK AND “OPEN IN NEW WINDOW” TO VIEW LINK AND VIDEOS>

Rockin’ Blues on Periscope> view on YouTube

More Rockin’ Blues on Periscope> view on YouTube

Even more Rockin’ Blues on Periscope> view on YouTube

The “JoshWillTravel AdventureScope” is now available on Youtube!> https://www.youtube.com/channel/UCoP3QQfRTfD-2eABWVd-JwQ

The John Németh website> www.johnnemeth.com

John Németh’s Upcoming Gigs! Check them out if you can!

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La Fiesta Grande1107 Mission St, South Pasadena, CA 91030 (I’m told the Colorado Blvd location is closed)

Big Mama’s Rib Shack1453 N. Lake Ave, Pasadena, CA 91104 http://www.bigmamaspasadena.com

All photos copyright 2016 JoshWillTravel

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Today is National Cheeseburger Day! Celebrate!

Today is National Cheeseburger Day! Celebrate!

“Cheeeeeeburggggieeeee! Cheeeeeeburggggieeeee! Cheeeeeeburggggieeeee!”

National Cheeseburger Day! Double BBQ Bacon CharBurger with Cheese!

National Cheeseburger Day! Double BBQ Bacon CharBurger with Cheese!

Double BBQ Bacon Charburger with Cheese and Grilled Onions

The Habit Grill: Double BBQ Bacon CharBurger with Cheese and Grilled Onions!

In-N-Out Urge!

National Cheeseburger Day! In-N-Out Urge! Double-Double with Cheese!

The new In-N-Out Burger at the Rogue Valley Mall in Medford, the first in Oregon, opened this week. I drove by when I was in town (not open yet) and it was a total tease.

In-N-Out Urge in Medford, Oregon!

In-N-Out Urge at the Rogue Valley Mall in Medford, Oregon! Wasn’t open then. It’s open now!

Here’s the In-N-Out Blog! > http://wp.me/p3dhVM-1wu

Food, Wine & Theatre in Ashland, Oregon with Joshwilltravel:
http://www.facebook.com/theatreinashland

Universal CityWalk Hollywood (copyright 2013 JoshWillTravel)

Universal CityWalk Hollywood (copyright 2013 JoshWillTravel)

 

Room Service Cheeseburger and Fries at the MGM Grand (copyright 203 JoshWillTravel)

$29 Room Service Cheeseburger & Fries at the MGM Grand (copyright 2013 JoshWillTravel)

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Wine Tasting at the Belle Fiore Winery in Ashland Oregon

Wine Tasting at Belle Fiore Winery in Ashland Oregon

To be honest, I was heading for Weisinger’s Winery, but missed it and followed the signs to Belle Fiore Estate & Winery…and I am very glad I did!

Bella Fiore Winery

Belle Fiore Winery

Bella Fiore Winery

Belle Fiore Winery

Bella Fiore Winery

Belle Fiore Winery

Bella Fiore Winery

Belle Fiore Winery

 

Bella Fiore Winery

Belle Fiore Winery – Beautifully landscaped parking lot

Belle Fiore Winery

Belle Fiore Winery – the Main Building

I arrived about noon and followed the road up the hill to the Tasting Room, Winery and Restaurant. It’s very pretty and even the parking pot is beautifully landscaped! The main building has the exterior design of a modern Italian Palazzo, with nice classical details.

Bella Fiore Winery

Belle Fiore Winery – the Main Building: Tasting Room, Winery and Restaurant

The interior is also lovely! There is table seating and a wine tasting bar downstairs, and a restaurant upstairs. The first floor also has the winery offices, a private dining/tasting room, restrooms and a kitchen area. The inside space is beautiful and decorated with art.

They have the Belle Arte label and hold an art competition every year, the winner is chosen and their art is featured on all the Belle Arte vintages that year. And artists can show and sell their work in the downstairs space.

Bella Fiore Winery

Belle Fiore Winery – Downstairs Tasting Room and Art Gallery

Belle Fiore Winery

Belle Fiore Winery – the fancy ironwork stairs to the Restaurant upstairs

There was only one other person at the tasting room bar when I arrived. I met my server Dottie, who passed me on the road in her new BMW and had just arrived at work. I would also meet Savannah (aka Sarah from Havana) and Michael while I enjoyed their wine.

Bella Fiore Winery

Belle Fiore Winery – the Wine Tasting Bar downstairs

Tasting Time! They had two tasting menus to choose from, and the wines change weekly and there are substitutions and add ons available. I decided to try the $12 tasting menu with five wines: a sauvignon blanc, a pinot noir, a syrah, a cabernet sauvignon and a muscat canelli. Along the way I also tasted a caprettone, a montepulciano and their recent Gold Medal Award Winner the Numinos red wine blend.

Bella Fiore Winery

Belle Fiore Winery – Wine Tasting Time!

Bella Fiore Winery

Belle Fiore Winery – Wine Tasting Menu

Bella Fiore Winery

Belle Fiore Winery – Dottie and Savannah at the Wine Tasting Bar

Bella Fiore Winery

Belle Fiore Winery – Belle Esprit 2014 Caprettone

Bella Fiore Winery

Belle Fiore Winery – 2014 Sauvignon Blanc

Bella Fiore Winery

Belle Fiore Winery – 2013 Estate Pinot Noir

Bella Fiore Winery

Belle Fiore Winery – 2012 Estate Syrah

Their Numinos red wine blend just won a Double Gold Medal Award!

Bella Fiore Winery

Belle Fiore Winery – Numinos 2012 Red Wine Blend – Gold Medal Award Winner

 

Bella Fiore Winery

Belle Fiore Winery

Big Thanks to Dottie, Savannah and Michael for their service, knowledge, stories and personal entertainment. Savannah and Michael are both very talented singers! They were also nice enough to let me plug in my phone charger while I was at the bar.

Bella Fiore Winery

Bella Fiore Winery – 2012 Estate Cabernet Sauvignon

Bella Fiore Winery

Belle Fiore Winery – Belle Arte 2012 Montepulciano

Bella Fiore Winery

Belle Fiore Winery – Belle Esprit 2013 Muscat Canelli

They have a food tasting menu downstairs and a full restaurant upstairs. And I think the restaurant menu is available downstairs as well. I have to thank my new friends Kim and Lynn again for sharing their cheese, bread and charcuterie leftovers with me.

Belle Fiore Winery

Belle Fiore Winery – Downstair Wine Bar Tating Menu

Bella Fiore Winery

Belle Fiore Winery – Bread & Cheese

Bella Fiore Winery

Belle Fiore Winery – Charcuterie Board Leftovers

The wines were EXCELLENT! All of the wines I tasted were absolute winners!

The whites were light, fruity and delicious. I would definitely drink the Caprettone and Sauvignon Blanc. The Muscat Cannelli is an excellent dessert wine.

Their red wines each had distinct qualities and wonderful flavors. The Numinos was exceptional and I “really-really” liked the Pinot Noir, Syrah, Cabernet Sauvignon and Montepulciano vintages.

Bella Fiore Winery

Belle Fiore Winery – Private Dining/TastingRoom

I spent a couple of hours at the bar, tried a lot of wines, and then wandered around the parking lot and building afterwards. It was cloudy, hazy and smoky but I got a few good pictures. The winery is onsite and the loading dock is adjacent to the tasting room.

Bella Fiore Winery

Belle Fiore Winery

Bella Fiore Winery

Belle Fiore Winery – Winery Loading Dock and Vineyards

Bella Fiore Winery

Belle Fiore Winery – Vineyards

Belle Fiore Winery

Belle Fiore Winery – Vineyards

They have acres of vineyards and the neighbor’s properties make for good pictures.

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Belle Fiore Winery – the view from the parking lot of the neighbors property

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Belle Fiore Winery – the view from the parking lot of the neighbors property

I had a wonderful time and all the wines were great! I would definitely return and want to try the private tour/tasting of the Mansion and eat at the restaurant next time I’m in town.

NOTE: The Private Tour and Tasting available at the Mansion Estate and gardens up the hill includes a tour, a select wine tasting and is fully accessible for Special Needs visitors.  The cost for the Private experience is $25 per person for a group of 1-8 guests.

They are licensed to ship wine to CA, NY, WA, NV and CO. They will also pack your purchase for shipping and you can ship it yourself as “perishable food” (don’t tell them it’s wine) if they don’t ship to your home state.

Belle Fiore Estate & Winery 955 Dead Indian Memorial Road, Ashland, Oregon 541-552-4900  www.bellefiorewine.com

All photos copyright 2015 JoshWillTravel

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Late Dinner at Frank & Teressa’s Anchor Bar at The Venetian Hotel in Las Vegas

Late Dinner at Frank & Teressa’s Anchor Bar at The Venetian Hotel in Las Vegas

We were hungry on Thursday night, but didn’t want to eat at a big buffet or an expensive restaurant. My traveling companion wanted to try the new Frank & Teressa’s Anchor Bar Las Vegas Original Buffalo Wings. And I was okay with that.

FOOD COURT!

Frank & Teressa's Anchor Bar at The Venetian Hotel

Food Court at The Venetian Hotel in Las Vegas

Frank & Teressa’s Anchor Bar Original Buffalo Wings!

Frank & Teressa's Anchor Bar at The Venetian Hotel

Frank & Teressa’s Anchor Bar at The Venetian Hotel

Single order – spicy boneless Buffalo wings with celery, carrots and ranch dressing

Frank & Teressa's Anchor Bar at The Venetian Hotel

Frank & Teressa’s Anchor Bar at The Venetian Hotel – Original Boneless Buffalo Wings! $12

Food was good. These were good Buffalo wings and very similar to WingStop. They have different levels of “HOT” from regular to suicide…which are really too hot to enjoy. They were overpriced for spiced fried chicken nuggets, a few vegetables and some dressing.

I got a drink at the Panda Express, but all the vendors in the Venetian food court only have Pepsi products and NO COKE. We sat at a table and enjoyed our food, and since I couldn’t eat it all we got a “to go” box and took the leftovers up to the room.

All photos copyright 2015 JoshWillTravel

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