David Bowie would say “Ch-ch-ch-changes…”

Posted on May 28, 2014 by LeAnne Notabartolo

Yeah I was lazy yesterday (not really) but I wasn’t thinking about my blog, I was thinking about my FitBit and how to get 10,000 steps in among other things. I was thinking about the tasting menu for a rehearsal dinner I am catering. I was thinking about eating sushi, making time to watch Jiro Dreams of Sushi because it is on “cable” this month. I was thinking about the direction that this blog and my career are going. So here, with video clips in abundance is my offering to you.

My beloved only child is home for the summer. He is not amused. He really wanted to either stay in his college town and work this summer, or work as an intern using the degree he will be completing. Unfortunately he isn’t doing either of those things, but IS employed (yippee!). IN case you are wondering, it is a job in food service. (Moment of Truth – I think EVERYONE should have to work in some aspect of food service at some point in their life so they can truly appreciate those who work in that field).

I had to learn to cook for four again instead of three. Let me explain. I’ve always made extra so there would be left overs for John for lunch, so cooking for two in my house is really cooking for three. Now that Jack is home, I had to adjust again and it took me less time this time. This kid can EAT! And that’s not a bad thing. At first I thought that he was just ending his final growth spurt, and that it would settle down. NOPE! I’ve figured out that he is so happy to be home and eat decent food. I don’t care where you go to school; campus food is NOT as good as Mom’s home cooking. No matter how bad a cook your mom might be, there is something special about having her cook for you. He informed me that he arrived at the house at an even 200 lbs, he is now creeping up to 210. Most kids gain “the freshman 10”. Not my kid, he loses weight at college.

Since Jack left for college, John and I have been doing a LOT of dining out. Partly because we want to, and partly because our schedules have changed, gotten busier and if I cooked we’d be eating at 10 pm, and partly because there have been events, and events, and events. Now that Jack is home, I once again feel responsible for feeding my child, so I am scratch cooking again. And doing recipe trials. And making things that take thought, planning and execution. Almost like I am showing off. For whom? My guys know I can cook. Interestingly enough though, John is out of town for back to back conferences across 10 days and I haven’t been motivated to cook at all until I saw Chef, the Jon Favreau film. It’s ALL about change. Now I want to cook all over again.

Changes are coming. Can you smell them on the wind? Here are some things I have cooking:

My next LIVE demo at the Springs Preserve is June 21st at 10 am. Dress comfortably, we’ll be outside You can buy your tickets here. Be sure to link through – there is a video!
Guest Bloggers – first up, son Jack spouts off on Guilty Pleasures (not the book by Laurell K Hamilton). Have something to share? Want to guest blog? Shoot me an email through the “Contact Me” page and let’s see if you are a good fit.
My 3rd Anniversary of this blog (and a GIVEAWAY of a few of my favorite things – not like Oprah).
A “discussion” group about “The Hundred Foot Journey” by Richard C. Morais soon to be a movie. I am not sure how it is going to work, but it will be through my Facebook page. (You do know about that right?) and maybe dinner at a local Indian resto with whoever can join me.

To see what I am ALWAYS doing, follow me on Facebook, Twitter or Instagram – I promise there will be food porn – and SUBSCRIBE to this blog so you get an email once a week when I post. How easy is that?

Never Underestimate the Talent of Your Friends

Posted on May 20, 2014 by LeAnne Notabartolo

I luckily have friends of all walks of life. They keep me on my toes and while I know some of them far more intimately than others, I know that a LOT of my friends are incredibly talented people. What I find most interesting though is when I KNOW someone has talent, but I don’t realize HOW talented they truly are. For example, I knew my friend Dani could sing, but it wasn’t until I heard her recordings that I realized she could SING! That is how it went down for me this past Sunday at Desnudos Tacos at their prix fixe dinner celebrating all that is Mexico. There are many indie restos that are doing these special, one night only dinners. MTO has a Sunday Supper Series that I wrote about a few weeks back (their next one is June 22^nd).

I don’t remember how I met Christian Dolias, I do remember meeting his wife Jesikuh for the first time, but I can’t remember where/how I met him. Christian can cook. I have always known that. We worked together last year at Vegas Uncork’d and he was a marvel. I just didn’t realize how talented he was, mainly because he was doing other people’s food. I underestimated him vastly, in part, because he once said to me, “I always find myself making tacos,” and as a partner at Desnudos that’s what he does daily, and the tacos are really good (Moment of Truth – I drive a half hour in each direction to eat his red chile goat tacos). Imagine my surprise, delight and shame when he served me the following this past Sunday. Shame only because I underestimated him, and for that I am truly sorry.

Ceviche de Ostra – a duo of oysters with 2 different salsas frescas

Aqua Chile- sashimi sliced halibut with roasted Serrano corn, green onion, cilantro, lime, chayote and avocado

Ensalada de Langosta – butter poached lobster with cucumber, corn, black beans and huitalaoche paste

Mole Verde Oaxaqueno – braised carnitas, white beans, green beans, red potato, chile smoked bacon in a green mole sauce

Borrego con chile Ancho – adobo de chile Ancho rubbed and roasted lamb chops, root vegetables, sweet and spiced arroz

Dessert by Pastry Chef Lizette Gonzalez – chocolate cake with tequila almond ganache, house made tres leches ice cream, strawberry coulis and buñuelo sticks.

And now I can’t wait to see what Christian does next…

I encourage you to share this post, follow me on Twitter, Facebook and Instagram at Good for Spooning.

Vegas Uncork’d and Mother’s Day Weekend

Posted on May 13, 2014 by LeAnne Notabartolo

May has been a study in contrasts for me so far here is the breakdown, the good, the bad and the ugly.

The first weekend was a successfully executed pub crawl and surprise party for the hubby’s 50^th birthday. Two full days, more than 50 people, 7 venues – including my home – 2 dinners, goody bags, airport runs on the sly and with just a few hiccups, it ran beautifully. With all the moving parts required to pull this off only one venue was a disappointment. We didn’t allow that one bump in the road to mar the event. The hubby was thrilled and a good time was had by all! Mission accomplished!

John with a bevy of beauties at his Party. Photo courtesy Gonzo Greg Spillane of Gonzo.fm. I have NO IDEA where I was when this was being taken! At Atomic Liquors.

Last weekend was arguably one of the biggest foodie events in Vegas – Bon Appetit’s Vegas Uncork’d. In the past few years I have worked the Grand Tasting event for Texas Pete Hot Sauce. Because they elected not to attend this year, I had the opportunity to attend as a guest. All things considered, I prefer working it to attending it. When you work the event you are there early and leave late. Because I am not an A list journalist or other celeb hot shot, I didn’t get early admission this year and entered with the GA tickets. All I can say was that it was over sold. At $225 per head, we could barely squeeze thru some of the areas and getting food at some of the booths was nearly impossible. Bonus – I had a great conversation with Bruce Bromberg of Brooklyn Bowl and Blue Ribbon Sushi. John and I both agreed that we’d rather spend money on the smaller, individual events (like the Master Series Dinners) next year and that we won’t attend unless we are comped or get early admission. Highlight bite of the night? Foie gras macarrons at Michael Mina’s booth.

Lee’s Liquor Beer & Tequila tasting event was something altogether different! A really well laid out floor plan allowed for maximum traffic flow so we were able to try everything we wanted without missing anything. Friendly vendors, live music and a fun crowd at an affordable ticket price made the whole event a winner. Of course there was no FOOD, but that was remedied with a cab ride. We did this as a Girls Night Out and I am so glad we did.

A quartet of buds out for a Girls’ Night Out to celebrate Mother’s Day

Despite disappointing bland dishes, brunch on Mother’s day with friend Lillian and her family was fantastic. It was more about the company than it was about the food. Bottomless Bloody Marys for the Moms and great conversation with fantastic service was just what the doctor ordered!

Vic Vegas hosted a viewing party for his appearance on Bar Rescue and I was honored to be on the friends and family list. He is a charming host and a lovely person. Hanging out with peeps I enjoy in a venue with a breathtaking view was the perfect cap to my Mother’s Day weekend.

Rachel (MGM PR), Vic Vegas and Juanita (LV Food & Beverage Professional)

Having a Party? When to hire a pro.

Posted on May 7, 2014 by LeAnne Notabartolo

Anyone can pull off a great backyard BBQ for a dozen of their closest friends, but when do you need to call in a professional? What tips the scales for you? Tricky question. Here are a few organization tips, notes on when to call in a pro and money saving ideas for when you DO call in the big guns.

Organization

Make a list – yes really – for EVERYTHING! Guests, food, paper goods, bar needs, transportation, etc. This will help you narrow down what you need to do now, what can be done tomorrow and what has to be left until the day of the event. There is a great app for the phone called G-tasks and you can actually create your list online in Google Calendar and it will transfer to your phone and vice versa.
Do anything you can as far in advance as possible. For example: paper goods don’t spoil, buy them as soon as you have a color scheme. Liquor doesn’t go bad either; buy it in advance so you aren’t rushing around at the last minute.
Doing tasks ahead of time allows you a time cushion. In case something goes wrong, you’ll have time to fix it.
Have a budget on how much you want to spend. This can be overall or broken down by service or goods

When should you hire a pro? After you make your list:

Know your limits. I can handle 40 at my house easily, any more than that and I need to call in the reserves.
Is it an important occasion? Anniversary? Wedding? (I don’t handle weddings) Milestone Birthday? You may want a pro so everything runs smoothly.
Do you often feel you are stuck in the kitchen when you’d rather be socializing? You may want to hire a pro.
Working with a destination or a venue not your home? You definitely want a pro.
The bonus of hiring a pro is they will consider ALL the options available to you, make suggestions and they won’t miss a trick. ALL of your bases will be covered and everyone, including you, will have a great time.

Money Saving Tips:

Keep in mind that any service or goods arranged for you come with a cost attached to cover the pro’s time, so you aren’t only paying for the service, but you are paying for the time it took your coordinator to set it up for you.
I recently told a potential client that since they wanted a BBQ, it might be more cost effective for them to purchase their own meats and man their own grill and I’d take care of the rest. The salads are time intensive and need to be FRESH so the time saved the day of the event will be well worth it to them.
Buy your own liquor if you are hosting at home – a premium is attached when a coordinator does it for you. If you are using a venue, you have to use their booze.
Consider having a “signature cocktail” versus an open bar. You might want to do Sangria, Mojitos, Mimosas or some other beverage that can be served in a pitcher along with beer and soft drinks. My sister had a brunch wedding with Bloody Marys and Mimosas instead of an open bar and it was FAB!
Get everything in writing! A clear contract of services and goods provided will save you and your coordinator a hassle in the long run. Everything is spelled out and no stone will be left unturned. HOWEVER, do NOT ask your coordinator to do additional tasks the day of the event free of charge. The price you were quoted covers what you contracted them to do.

Think you need help with your next event? That’s where I come in! Give me a call and let’s see how we can work together!

Did you know if you SUBSCRIBE to this blog, you’ll get it every week without having to hunt it down? Did you also know you can follow me on Facebook, Twitter and Instagram? Just look for Good for Spooning!

WHAT exactly DO you do?

Posted on April 28, 2014 by LeAnne Notabartolo

I have been asked this A LOT lately, so let me put in all writing for you. I’d like to tell you that I am a sous chef for hire, but I am not. MOST of what I do has little to do with food prep and/or cooking. And I only wield a knife to prove I mean business in one fashion or another. (Moment of Truth -That is not to say I threaten anyone, I just use the knife to prove I have chops and that I know what I am talking about.) I handle all the things the Chef shouldn’t have to worry about, and I work MOSTLY with traveling Chefs who don’t have local contacts because they don’t have a restaurant here. I hire local talent for them. I handle purchasing, including, but not limited to liquor, produce, propane and tools. I make sure they eat and have enough caffeine and I know where they are supposed to be at any given time. I set up trade show booths, prep areas and kitchens. I will even get their chef coats dry cleaned and pressed if necessary. I am basically their personal assistant for the time I am working with them. Clear?

But that is not ALL I do. I cook. I teach. I entertain. My latest “edu-tainment” scenario is at The Springs Preserve here in Las Vegas. I teach a once a month cooking class in their outdoor “kitchen” (I use quotations because there is no cooking surface or refrigeration – I bring my own with me). This past Saturday was my first class there and I was relieved and thrilled that everyone in attendance had a good time. Attendees received printouts of the recipes I did, but not for some of the components. I promised that I would share the recipes some of what I made, so here are the recipes for the Lemon Curd and the Buttermilk Pound Cake that I used in the Triple Berry Trifle. I don’t teach fancy food. I can make it, be sure of that, but I don’t like to do it. Most home cooks need ideas for entertaining so they can enjoy their guests and not spend all their time in the kitchen, so that is what my focus is for the series of 3 demos that I am doing for the Springs Preserve. You can buy your tickets HERE. The setting is AMAZING – gorgeous flowers and herbs growing all around and they even have the fancy overhead mirror so you can see what I am doing. Classes are the 3^rd Saturday of the month and seating is limited and YES, there are samples to be had. And you never know…there could be surprises!

Lemon Curd

You can use your favorite filling for lemon meringue pie – that’s where this one comes from. Hints: grate your zest from the lemons before you juice them – easier that way. I am very liberal with the lemon zest because it makes for a tangier curd. Be sure to stir constantly during the boil process so it doesn’t burn and make sure you don’t skimp out on the boiling time or it won’t hold together. 1 ½ cups sugar 6 tablespoons cornstarch ½ teaspoon salt ½ cup cold water ½ cup fresh lemon juice 3 egg yolks, well beaten 2 tablespoons butter or margarine 1 ½ cups boiling water 2 teaspoons freshly grated lemon zest

Mix sugar cornstarch, and salt together in a 2 – to 3-quart saucepan. Using a wire whisk, gradually blend in cold water, then lemon juice, until smooth. Add egg yolks, blending very thoroughly. Add butter. Slowly add boiling water, stirring constantly with a rubber spatula.
Over medium to high heat, gradually bring mixture to a full boil, stirring gently and constantly with spatula. Reduce heat slightly as mixture begins to thicken. Boil gently 2 minutes. Remove from heat and stir in lemon peel.

Buttermilk Pound Cake

This recipe is from a 1985 Southern Living Recipe Annual. You can either bake it in a tube pan (or Bundt™ pan) or you can use 2 loaf pans. Bake time is roughly the same, but start checking it at 50 minutes when using the loaf pans. You can also sub almond extract for the lemon. Hint: remove from pan at the 10 minute cooling mark. The sugar content in this cake will make it stick to the pan if left to cool any longer…I found out from experience. 1 cup butter, softened (I use unsalted butter) 2 cups sugar 4 eggs 3 cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract 1 teaspoon lemon extract

Cream butter; gradually add sugar, beating at medium speed of an electric mixer until well blended. Add eggs, one at a time, beating after each addition.
Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on a rack. Yield: one 10-inch cake

It Should ALWAYS be About the Quality, NOT the Bottom Line

Posted on April 15, 2014 by LeAnne Notabartolo

I was recently talking to Sister Nancy about giving it our all. Nancy said, “I give 100% of myself every time I walk out the door. If I am going to [the gym], I work out until I feel like I am going to puke in the bushes because I know I will get the results I want. If I am going to work, I want to feel like I gave the best I had to give that day.” I feel the same way about my job, but not about my workouts. When I am working, I give 100% because I want to know that I gave my client the best value for their money and I want to be proud of myself at the end of the day.

You can’t “phone it in”

Of course we ALL have days where we just want to “phone it in” and slide by to get through. Do just enough to be able to say, “I did my job.” But when it comes to food you can’t do that. You can’t skip steps. You can’t “phone it in”. You HAVE to lay it all out there. As dancers say, “Leave it all on the dance floor”, because someone is EATING that product. Someone is putting your work in their bodies. Whether we are talking about cleanliness, quality of product received or quality of product put out, you can’t “phone it in” when dealing with food. It’s about pride, self-respect and the respect of your peers, your clients.

But…what if you were asked to NOT give it your all? What if you were asked to compromise yourself, your image, your brand or your standards? What if you were asked to do less, accept inferior product or put out less than stellar product for the sake of a profit margin? What would you do then? Many would shrug, shake their heads and do as the higher ups dictate to keep their job. Precious few would tender their resignation and walk away seeking a more like minded environment in which to work. As a waitron trained in NY I was held to a standard of speed, accuracy and professionalism. In other parts of the world I was asked to “not work so hard” because I made the other staff members look bad…yes, really. During those years I had to suck it up and lower my standards because I needed the jobs and the jobs were few and far between.

So people, my questions to you are these:

Have you ever compromised your standards to keep a job? If so, how far?
When you walk in the door every day at work, do you give 100%? If not, why not?
Have you ever taken a job because you knew you could skate by with minimal effort? (Moment of Truth – I have)
Have you ever turned down a job because they expected too much? (Moment of Truth – I have because the pay to work ratio was unacceptable)

And to you Diners:

What would you think if you learned that in order to make money, rather than raise prices, an establishment started using average ingredients instead of the top quality ingredients the recipes call for?
What would you think of a Chef who resigned because he/she was asked to lower their standards and serve less than stellar food?
Are you willing to pay more at a resto if they had to raise prices due to supply costs?

Think about these things every time you get a little sticker shock from a menu. In general, you are paying more because you are getting more (Yes, I know that is not true in all places. Sometimes you are paying for the view, the tourist trap or convenience). And three cheers to the culinarians and beverage professionals who refuse to compromise and go the extra mile to give us the absolute best flavor experience they have to offer.

On another note: Did you know you can follow me on Instagram, Facebook and Twitter? Well you can! Just look for Good for Spooning on all three outlets.

Did you also know that you can see me cook live at the Springs Preserve? Well you can! Buy your tickets HERE. Space is limited, so get in on it now! This Saturday is the first of three workshop style classes. And guess what? You get to eat too!

Thank Goodness We Were Walking – Seattle

Posted on April 8, 2014 by LeAnne Notabartolo

That’s all I have to say about our trip to Seattle this past weekend.

Enjoy this photo blog of the trip. You can find the rest of the pics on my Facebook page, Good for Spooning. If you are following me on Instagram or other social media, you may have seen some of these already. Be sure to go to Where I Like to Eat for a complete list of places to check out the next time you are in Seattle.

Pretzels at Bravehorse Tavern – L to R – Smoked Peanut Butter and Bacon, SourCream and Onion, Pimento Cheese dips

Dilled Deviled eggs with bacon at Bravehorse Tavern

Pike Market – I just love all the displays!

Beers at Pike Brewing – mine is the smaller one. It was NOT lady sized, it was stronger.

The only disappointing thing I ate on the entire trip. THe fish was good, I just don’t like shoestring fries with my fish & chips. At Etta’s.

The best thing we ate on the entire trip! A Thai spiced fish stew at Etta’s.

Coconut Cream Pie at Palace Kitchen

Halibut cheeks fit for Jehovah! (Ok Python fans…you get it right?) at Miller’s Guild.

Lamb-a-palooza at Miller’s Guild

Of course we had oysters!

All of the following pics are from Smith – the food was so good.

Chacuterie and cocktails for all!

Poutine with brisket

Tartare, Brussels Sprouts with bacon and the poutine with brisket. LOVE that the tartare was served with house made potato chips so our gluten free friend had a suitable delivery device!

The Lunch List

Posted on April 1, 2014 by LeAnne Notabartolo

It’s no secret that I like to go out for lunch. I enjoy it almost more than I enjoy going out for dinner. Before I go to a place for dinner, if they have a lunch menu I will often eat lunch there first. The lunch menu is usually cheaper, and it will give you a good idea of what the quality of the food is like and you’ll also get a feel for the service and atmosphere. Beyond that, I really like to chat with people over lunch and what’s more, it’s fast. If needed, you can be in and out in an hour and a half – TOPS! So, it’s perfect when you don’t know someone that well, but want to get to know them (like a first date). It’s great when you know someone is a pain in the ass know it all (with the wine list, the menu, the area, etc.) but you like them otherwise and they keep trying to orchestrate a dinner outing with you. Meeting someone for lunch doesn’t trap you into a whole day of activities with them; however, if you decide to extend and visit more, it’s not a big deal.

Here’s a little secret – I have a Lunch List. It’s an ever evolving list of people with whom I would like to have lunch. A quick afternoon to talk with them and learn a about them and see what they choose from the menu (Moment of Truth – I can tell a lot about someone by what they order and how they do it. For example: in general, the more words it takes you to order your coffee, the bigger an asshole you are. People who order “coffee, black” are usually the coolest). When I see someone interesting in any media I say, “I’d like to have lunch with them.” As I put this list out there for you, I notice that it is mostly men…weird. Most of the pics here are not mine. I borrowed from the internet via Google Images. So here, in almost no order is the current lunch list:

Robert Downey Jr. – He’s my not so secret celeb crush and he’s Ironman. Do I need another reason? I fell in love with him in Less Than Zero.

Jeff Goldblum – Smart, funny and I like almost all of his movies – even the dreaded Earth Girls Are Easy

Dave Grohl – the only musician on the list. I loved the way he played drums for Nirvana and everything he does is riveting to watch. I liked him before I went to the EMP in Seattle, but all that did was whet my appetite for more in depth info. The fact that he isn’t in the tabloids means he either has a GREAT publicist, or he is THAT decent a person.

Stephen Colbert – the man makes me laugh my ass off on a near daily basis. I really want to know how much is the show and how much is him. Is he truly a liberal posing as a conservative, or is he somewhere in the middle?

Gloria Steinem – I have always looked up to her, even at her most extreme. I’d really like to see what she eats. I want to ask her how far she thinks the women’s rights movement has actually come. What does she think of the celebutants? Who is the most aggravating woman on the planet (other than me)?

Joss Whedon and Nathan Fillion TOGETHER – so I can ask them about superheroes, Castle, Firefly and the next person on the list.

Christina Hendricks – HELLO! Joan from Mad Men and Our Mrs. Reynolds? Yeah, she’s that fucking cool and I could be like her cooler, older sister on Mad Men. I once bought a dress because a complete stranger said, “You look like Joan from Mad Men in that dress.”

Thomas Keller – the man is a genius and the only chef on the list – and when I did get to see him work he ushered a level of quiet into a kitchen that I have never seen before. He is revered by Chefs and Foodies alike. Catch here? I’d like to COOK my lunch WITH him and get some tips!

Derek Jeter – I NEED to know if when he shattered his ankle he KNEW it was a career ending injury. I want to talk with him about his plans after this season and ask him why he is still single. Is he that difficult or do potential partners expect too much from him? And again: The fact that he isn’t in the tabloids means he either has a GREAT publicist, or he is THAT decent a person.

Neil Degrasse Tyson – the man is brilliant with a good sense of humor. I am sure he’d be a fascinating lunch companion! I am quite certain that he would talk over my head, but he has a great voice that I could listen to all day.

So my charge to you is this: If you know any of these people and can hook me up with a lunch date, I’ll be forever in your debt and I will share my Secret Lemon Bars or Nettie’s Legendary Chicken Salad recipe with you. At a bare minimum I will make you a batch of both. Also, I’d like to know who you would like to have lunch with. Comment!

Unexpected Side Effects and Pimento Cheese

Posted on March 28, 2014 by LeAnne Notabartolo

Everything you do has consequences and sometimes side effects. Many times those consequences and side effects are completely unexpected. I am living that right now.

When I launched the new website 1 January I THOUGHT I would be doing more work at trade shows and culinary events because, well…I am, after all, a culinary event coordinator. However my business has taken an S curve! New and different people started reading my blog and I am now one of the contributing writers to Las Vegas Food & Beverage Professional. I am primarily covering openings and events and I LOVE it. My first item will debut in the April issue and of course I will post it here. I have also been approached by a local concern about writing for them on one of my fave topics – BEER! Unexpected side effect!

I have been offered several catering jobs (only one of which I accepted) and I am glad to do it. It’s a rehearsal dinner for a wedding in August. Relaxed, family style food that I excel at. Then I got a call from our local nature park, Springs Preserve, to work with them on a series of three live cooking classes. With over 1000 demos under my belt I jumped at the chance! I have been teaching people to have fun in the kitchen for more than 15 years, so it’s a seamless progression for me (Moment of Truth – I am a little nervous about no one showing up, so you can buy your tickets here. It is reservations only and there is a fee, but you get to eat!). Unexpected side effect!

Lastly, to round out the picture, I have been working with Texas Pete Hot Sauce for four years now. It was Chef Michael O’Donnell’s glowing praise that made me pause and consider that MAYBE I could do for other people what I do for them. Until four years ago I had used hot sauce only as a condiment, rarely as an ingredient. Boy how things have changed! I have been more deeply exposed to the wonderful world of Southern Cooking and I am forever grateful. On a recent trip to Atlanta for a trade show I ate my weight in pimento cheese. I enjoyed it so much that I had to make my own version. Needless to say, as a Yankee, I am sure mine is not traditional, but my friends and I like it and I am sharing it with you here. It’s all a guideline, like most recipes are, so tweak it (not twerk it) to your individual taste and may I suggest having it on a cheeseburger instead of other cheese…yes, really. Enjoy this Unexpected Side Effect.

Pimento Cheese

Active time – 15 minutes

½ C Mayo

8 oz Cream Cheese – softened

1 C coarsely grated sharp cheddar

1 C finely grated sharp cheddar

1 ½ tsp Texas Pete® Original or Garlic Hot Sauce

¼ tsp onion powder

1 jalapeño, seeded, inner ribs removed and finely diced (or more to taste)

1 4 oz jar chopped or diced pimentos, drained

Combine all ingredients except the pimentos and coarse cheddar in a bowl. Using an electric mixer on medium speed, beat until well combined and fluffy. Fold the remaining ingredients by hand so they don’t get too mashed up.

Refrigerate to allow flavors to meld (overnight is best). Serve with crackers. Makes about 3 cups.

Beer-centric Dinners

Posted on March 20, 2014 by LeAnne Notabartolo

As per usual, I have been dining out A LOT. In case you didn’t know, while I love wine, it hates me, so going to a wine pairing dinner is nearly anathema for me. To that end, John and I seek out beer paired dinners and recently attended three. Since all featured local breweries, with Joseph James at two of them, at vastly different dining venues, I thought I would pair two of them together for you. Read about the third one here.

At the end of February John and I, together with Friend Erroin, attended a Joseph James Brewery dinner at The Pub inside the Monte Carlo. If you haven’t been there, you should go for the beer selection alone! They have a wide selection of several styles of beer on tap and even more in bottles. The room is huge and there is a private event space with a bar upstairs, which is where we were for this event.

This event began well and ended well with local brewery, Joseph James, clearly the star of this five act show. The apps were really good, especially the Curry Chicken Cucumber Cups and the dessert was fantastic, even though I didn’t taste any of the advertised raspberries. Everything in the middle was hit or miss. The choices of beers per course were great, it was the food that missed the mark. The lone standout in the three central courses was the Mac & Cheese Fritter which was a side for the St. Louis Ribs. Because I try to write more positive than negative, let’s focus on the beers! They were alternately spicy, malty, yeasty or smoky and each one had a specific note that worked really well for the dish with which it was paired. Our Joseph James beer expert, Matt Marino, did a great job working with Chef Damis Irizarry and the beer matched the food beautifully for each course, but the beer was the CLEAR star each time.

Friend Erroin Martin – he’s the genius behind my site being so awesome!

Grilled Caesar Salad served with Weize Guy Hefeweizen

Honey Spiced Chicken served with Magic Stick Brown Ale

Mesquite Smoked St. Louis Ribs served with Smokin’ Poles Gratzer (see that Mac & Cheese Fritter?)

Bourbon Barrel Chocolate Mousse served with Bourbon Barrel Russian Imperial Stout

Last night John and I, together with son Jack went to a Local “Brewsy” Dinner at Naked City on Paradise. Each of four courses was paired with a locally produced beer. (Moment of Truth – Jack did not drink, he isn’t 21 yet, but we asked if we could bring him to enjoy the food and Chris Palmeri said he was more than welcome.) Featured breweries included Joseph James (with my fave, Hop Box), Tenaya Creek and Ellis Island. Once again, each course was perfectly paired with a fab beer. John and Jack loved the baby back ribs, paired with Tenaya Creek’s Calico Brown Ale. For me the winner of the night was the butter poached shrimp. Interestingly enough, it was paired with my least favorite style of beer, a Weiss beer from Ellis Island, but the beer was the PERFECT choice for the lushness of the shrimp and the woodiness of the mushrooms beneath it. Of course, because neither Naked City location is close to the house, we got a pie to go and I am eating that for breakfast as I write – not cold!

Braised Pork Belly Ravioli with Arugula Parmesan Pesto served with Joseph James Hop Box IPA

Baby Back Ribs braised with Tenaya Creek Calico Brown and served with the same

Butter Poached Shrimp with Weiss braised Mushrooms and Baby Spinach served with Ellis Island Weiss

Oatmeal Cookie Ice Cream Sandwish served with Tenaya Creek Hauling Oats Stout

Tonight’s shenanigans? Grand Opening party for Sprinkles Cupcakes in The Linq.

And just a quick note to give props to food stylists everywhere, making white food look great in a pic is TOUGH!

Good For Spooning

Food, Travel, and Cooking

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