Author Archives: RedFlair14

Feminism vs Cook/Homemaker – The Gloves Are Off!

Posted on by RedFlair14

My friend Lillian, who like me, is a feminist, also loves to cook and frequently brings comestibles to her workplace to share. One of her female coworkers said, “WOW! I would never have guessed you were such a good cook because you are such a feminist.” It was a comment that made me go, “Hmmmm?” and proceeded to spark a short, but heated conversation on Facebook. Why would anyone, a woman especially, think that if you are a good cook you couldn’t be a feminist? Is it demeaning to women to WANT to be good cooks? And if you are culinarily gifted are you, in some strange way, undermining the cause of feminism? WTH?!

According to an online Dictionary:

fem•i•nist
[fem-uh-nist]
adjective Sometimes, fem•i•nis•tic.
1. advocating social, political, legal, and economic rights for women equal to
those of men.
noun
2. an advocate of such rights.

It never occurred to me that just because I choose to work from home and work primarily as a home maker, that someone would think I am NOT feministic. I have an herb garden. I use the food co-op (neo-hippie). I make most of my food from scratch and I still rally for women’s rights. Am I supposed to NOT stand up for myself and other women because I ENJOY all of those things? Does the fact that I am a crappy housekeeper cut me any slack on the feminist front? The fact that I am a staunch supporter of women’s rights should preclude me from enjoying home making arts? My neighbor has a gardener, nanny and housekeeper and she doesn’t work at ALL (for the life of me, I can’t figure out why she needs to hire help if she isn’t working). She is a good cook (REALLY good cook). Is she more of a feminist than I am because she hires help?

Are feminism and home-making skills mutually exclusive? If you enjoy home making tasks (cooking, cleaning, gardening, etc.) can you still be a feminist? What about men who fall into the above category of advocate, like my husband? Can he still be a feminist even though he isn’t female?

As a card carrying member of the ongoing feminist movement, I can tell you this: being a feminist doesn’t mean you have to forgo the home making arts. As one friend put it, and I quote, “Absolutely NOT! Being a feminist means that I am control of my life and my decisions. If I CHOOSE to stay home, work from home, work in the public, cook, clean, have babies, have no babies, or friggen spend my days painting kitty cats on rocks, it is my choice and I am the only one who is ultimately responsible for my happiness with my life. Others can influence my decisions, but only if I allow them to. Bring a feminist (to me) means being happy with me, my life, my body, and choices, and not allowing others to rule those decisions for me.”

Just because you feel that women are equal to men and deserve equal treatment doesn’t mean you can’t engage in, and enjoy cooking. In fact, according to Friend Kari, above, it means you SHOULD engage in anything that you find brings you happiness and/or peace. Anyone who has ever been to my house to eat can attest that I am a better than average cook, and anyone who truly knows me, also knows that I am a feminist. If you have been a guest in my house you hopefully have experienced my desire to make all guests feel welcome, wanted and full. That being said, does aiming to be a good host make me less of a feminist and more of a June Cleaver?

I guess if I am truthful with myself and you (and I always try to be), I would admit that in my 20’s I DID think that homemaking and feminism were diametrically opposed. I suppose I felt if you had a career, you shouldn’t be expected to be a housewife/homemaker. I worked outside of the home until 1998 and even though I worked outside the home, I STILL made most of our food from scratch, not necessarily because I enjoyed it, but because it was cheaper and saving money was a priority back then. Now that I work from home I continue to cook from scratch because I ENJOY it. Perhaps the necessity of the actions in my youth made it second nature to continue with what I was already doing and fostered a desire to learn more (Moment of Truth – I ALWAYS wanted to go to culinary school and finally went to a REAL class in 2010). Now, I do things outside of the norm in the household culinary world just because I can and I CHOOSE to stretch and learn. So, does the fact that I cure and smoke my own bacon make me a feminist or a Prairie Housewife?

Knowing what I know about myself and my desire to cook, learn and still advocate for equal rights for women, I have decided that I will forever be known as either a Domestic Goddess, a Domestic Diva or Fabulous Feminist. Take your pick. And if you come to visit, know that I will be in the kitchen cooking up a storm and proving women are equal to men at every turn. And if I have to identify with TV Moms…well, I am cross between June Cleaver and Peg Bundy…yes really!
To purchase this great T-shirt click here

It’s a Trial Run

Posted on by RedFlair14

This past week I was very flattered to be included in the “Friends & Family” night for Rick Moonen’s RX Boiler Room at Mandalay Place. For those of you who aren’t aware, when new restaurants open, they do what’s called a “soft opening” for regular patrons and those who have spent a good deal of time and/or money with their other restaurants or with properties in the same group ownership. They also invite their personal friends. Now to be honest, I am not sure which group I fell into this week. I am Lynn’s best friend (Rick’s ex-wife), and a friend of his as well, but I also eat at RM Seafood frequently (about twice a month) and hosted a dinner party at RM for 14 people in December. Hubby John is buddies with Rick’s oldest son as well. So I am not sure if I was there because of my patronage, or because of other ties. Either way I was glad to be included.

The thing to remember is that this is a TRIAL RUN. The resto is trying to figure out if their training is working and if the menu items are well received. Sometimes they even give you a questionnaire to fill out. Most of the time we all look at questionnaires and basically ignore them and generally not fill them out, but in this case you really HAVE to because that is why you were invited. They want feedback on everything. Did you like the décor? How was the music? Which dishes did you like best? What problems did your service have and how can they be improved?

If you are lucky enough to ever be invited to a soft opening, here are a few guidelines to remember:
 Be overly nice – they are all NEW employees, they don’t have their own rhythm yet and are still learning.
 Be honest in your assessments and try not to let petty grievances get in your way. If you wait 30 minutes for your cocktails to arrive, and there is some confusion regarding the drink order, be clinical about it without being nasty.
 You aren’t getting a check, so tip generously. You generally will see the regular menu with pricing so you will have a basic idea of what your check should have been. 20% is a bare minimum in these cases, even if the service wasn’t great. Remember, they are still learning.
 If the Chef and/or owner come to the table, tell them what you liked best. They REALLY want to know. Only offer up info on problems if they ask, they will see the questionnaires later. They are stressed out enough without having to hear complaints.
 Expect a manager to come to your table at least once. Be sure to NICELY tell them of any problems so they can be addressed that night for other patrons. If everyone repeats the same comments verbally AND in writing, they know there is a MAJOR issue.
 If you can, go with a group – that way everyone at your table has the chance to try a lot of different things and give constructive feedback, not only on the menu, but also on how the server did with a larger party.

I took not one pic of the room, but Eater Las Vegas posted some great ones! Check Susan Stapleton’s write up here.

I did take pics of all of our food! Because there were 5 of us at our table we were able to eat several small plates and five different entrees. Here are a few – to see ALL of them – go to my FB page – Good for Spooning.

Bacon on Bacon – Bacon wrapped pork belly atop toast, crowned with a quail egg.

Shrimp & Grits

Mac & Cheese that my son says is better than mine. In 20 years he has NEVER said that. And they use wagon wheel pasta!

31 Day Challenge

Posted on by RedFlair14

During Lent a friend told me she was “giving away” instead of “giving up”. She said she was going through her house every day during Lent and emptying her house, 1 bag at a time, of things she no longer needed or wanted. She would either throw away one full bag of stuff, or give away a bag of items she no longer needed or wanted. The size of the bag would be determined by the items being removed. Grocery sacks, trash bags and cardboard boxes were all acceptable. It sounds like a great way to de-clutter the house, right?

Well, I am FINALLY getting ready to remodel my kitchen and I have A LOT of stuff. And it ALL has to be moved out to allow the flooring, cabinets and counter tops to be put in. With any luck the project will be done in time for Thanksgiving (Moment of Truth – I have been TRYING to do this for nearly 2 years, but something always comes up to stop me). So I said to myself, “Hey LeAnne, this is a great project for you! It will make John happy and help you get ready for the teardown.” In theory this sounds like a good idea! So I am starting on a 31 day challenge to straighten out my kitchen. I don’t think it will take all 31 days, but it’s a good place to start! If it doesn’t take all 31 days I will move on to other rooms.

First on the list is the fridge and pantry. Let’s face it, we all buy condiments and salad dressings and they sometimes sit around with little regard to the expiration date. OUT! Then of course there is that zucchini/cucumber/bell pepper that got buried in the produce drawer only to turn into a slimy THING that needs to be tossed. OUT! Leftovers that have gone uneaten? OUT! An almost empty bottle of Dijon Mustard? OUT! The bonus to working in the fridge is that I am getting inspired by all of the condiments and other goodies I am keeping and I am COOKING again after a brief hiatus.

So, for a couple of hours yesterday I completely emptied my fridge (and then cleaned and sanitized it while I was at it) and pantry. I tossed out a LOT of stuff that was “hiding” and started on the “give-away” bin for today’s part of the challenge (old vases from floral arrangements, etc.). To my way of thinking, if I haven’t used it in more than a year, it’s probably safe to give it away (within reason – no family heirlooms or Holiday items will be tossed, so NO, my turkey roasting pan will stay here). Did you know I have three 8 quart stockpots and three Grill Pans? Do I really need them all? I have four 12” skillets with lids…disgusting, I know, but remember what I have done for a living for the past 15 years (I have sold cookware and kitchen tools with The Pampered Chef)! The last time I cleared out the cookware, my sisters were surprised to get some newish things for their kitchens. Just because I am giving it away, doesn’t mean I have to give it to charity. I can give it to anyone I please, as long as I get it out of my house. (Moment of Truth – hubby has been saying this for YEARS. I mentioned to him, “How much Stoneware can one person REALLY use at one time?” and his response was, “Tell me about it!”)

So my tip for you is this: If you are family and need something specific in your kitchen, call me and tell me what it is. If you are a friend living in Vegas, do the same. You never know! I may just be giving away what you need!

Four 12″ Skillets! Some I am keeping, but do I really need four? I think not!

Three 8 Quart Stockpots! I am keeping two because I also have a 12 qt, 16 qt and 24 qt…yes, I know.

Happy Fourth of July!! Make it a safe one, whatever you do.

Failed Experiment – Meatless Mondays

Posted on by RedFlair14

For years we tried to do “Vegetarian Night” once a week and I used to make a black bean and rice casserole. It had cheese, green chiles, spices. I made this for years about once every few months, thinking all the while how awesome it was that we were eating healthfully and that everyone but me really liked it. Yeah, ok, SOOO not the case. I found out after about 8 years that NO ONE in my family liked it, but they kept eating it because they thought I did. Now that is love and devotion for you and probably also a little fear. John and I were both raised to eat what was put in front of us and not bitch about it. Consequently Jack was raised the same way.

Nowadays we don’t even bother trying to eat meatless on Monday – we just do it when we feel like it. Most “meatless” nights consist of fish for us, but that is about as close as we are getting. Neither John nor I are big fans of tofu, and beans are just…just well, beans. I have tried to like eating vegetarian, but I guess I am one of those “blood types” that needs to eat meat (if you believe in that stuff).

So here we are back at the beginning, trying to be healthy and eating good tasting food at the same time. If I see another salad, I may commit hara kari (Moment of Truth – salads, with a few exceptions, are among my least favorite foods to eat…ever). At this point I want to ask the question, “Why bother?” If I enjoy eating, and you know I do, why should I eat something I don’t really like in an effort to be healthy when there are other options out there? Why should I compromise my taste buds because I am supposed to be globally aware? If I am miserable eating that way, should I really continue? If you like tofu, lentils and beans, three cheers for you! I can’t stand them and frankly I don’t want to eat them most of the time (I do make exceptions for dal, hot and sour soup and cannellini beans).

For me, it’s Mostly Meatless Mondays. Last night in an effort to eat mostly meatless it was grilled cheese and cheater tomato soup with roasted garlic. Gooey Havarti and Black Forest Ham on sourdough. I enjoyed last night’s choices so much that I think I may change it to “Grilled Cheese Monday”. It may be a weekly tradition for a while. Of course there was ham in the sandwishes, but it was MOSTLY meatless. Maybe this will allow me to play with fun grilled cheese options? Adding jams, fruit preserves and pestos to the ‘wishes? Getting a little grandiose with the cheese choices? Presenting grilled or sautéed veggies nestled in the melted dairy goodness? OK! I’m in! Maybe this recipe for next week and this one for the week after? They’re MOSTLY meatless…

On a side note, I am completely overwhelmed by the response my Food Shaming post received. Thanks to all of you who shared, reposted, read and talked about it. As always, feel free to comment and ask questions.

Enjoy this cheesy goodness…until next week! For more great ideas on Grilled Cheese check out the Grilled Cheese Academy. There is even a downloadable book!

Food Shaming

Posted on by RedFlair14

This past weekend I had the opportunity to do a couple of things that I don’t normally get to do. I was able to dine with Friend, and Food Writer, Al Mancini on one of his jaunts and I got to go to an all-girl party. As I have written before, dining with a Food Writer is MUCH different than dining with my adoring husband. While both are phenomenal, the perks of dining with friend Al are above what I am accustomed to receiving and for those perks alone, the meal is vastly different. The FOOD is not per se, but having everyone pay special attention to you is an added bonus.

So, on Friday, as per usual, I joined my Posse for Happy Hour at our regular place, dropped off snacks for an all-female get together, and then had dinner with Al at Fleur in Mandalay Bay. The meal was fantastic and we had a good time (see the pics below). After having stimulating conversation over food and wine with Al, I returned to the all-female gathering and proceeded to settle in for a good time. My host had told the gals that I dropped off a snack, had to leave and would be back after dinner. Because she told them where I was going and who I was with, several of the women wanted to hear about the food so I happily gushed and dished. There were all types of eaters there, several of whom I did not know, from Vegan to Omnivore and everything in between.

After talking about the meal, I went outside on the patio to smoke (don’t judge) and one of the women I did not know joined me and proceeded to verbally attack me about my food choices with the following comments among others:

  •  The food in those high end places is not worth what you pay
  •  When you eat there you are paying for someone’s ego
  •  It’s overpriced
  •  You aren’t getting what you think you are getting

Then 2 young vegetarians joined the discussion and started talking about food choices. I informed them, that having grown up on a farm, and having worked in a butcher shop, I am perfectly aware of where my food comes from and I am at the top of the food chain and I will eat what I please. I won’t even get into my half of the conversation defending fine dining.

The following day I read an article about “Slut Shaming” and I thought to myself, “Dammit! Those women were trying to ‘Food Shame’ me!” Holy bat shit, Batman! They were trying to make me feel guilty and ashamed for enjoying foie gras (Moment of Truth – I bear a simmering dislike for California for banning foie gras – but it doesn’t stop me from going there to visit). They were attempting to make my enjoyment and love of food a shameful thing. I was even called, and I quote, “crazy”, because I make my own bacon, sausage and pancetta (usually I am called a bad ass). Needless to say, their attempt at shaming me didn’t work because I am quite comfortable with my thoughts, feelings and opinions on food. But what if I was weaker? Oddly enough I didn’t even get worked up about it until I read the “Slut Shaming” article and put 2 and 2 together.

Then I REALLY got to thinking…do I unintentionally “food shame” others? Perhaps. I have been known to encourage people to NOT eat in chains like Applebee’s, Olive Garden, Outback and Chili’s in favor of supporting Mom & Pop or locally owned places. I have been known to tell people I won’t eat in Chick Fil A because of their stance on gay marriage (same goes for Carl’s Jr.). In an effort to get people really LOOKING at their seafood options I have told them not to eat Chilean Sea Bass because it is being over fished to the point of near endangerment (source – Monterey Bay Aquarium’s Seafood Watch). I always felt like I was educating people, sharing info I had learned, or sharing my feelings. Now that I take a closer look, I realize that perhaps I was inadvertently “food shaming” people. So I formally apologize if I have done this to you!

This brings up a variety of thoughts. Let’s face facts, most of us have strong feelings and/or opinions about our food, what we eat, where our food comes from, how we spend our food dollars and how we cook. But when sharing those thoughts, where does SHARING end and SHAMING begin? I know I, for one, will be taking a much closer look at what I say, to whom and in what context.

Here are the pics of the fab food from Fleur:

Kusshi Oyster with Citrus Granita – served on a bed of glass beads over dry ice. Liquid was poured on the beads and the smoking visual ensued

Ceviche Style Tuna Tartare

Truffled Beef Carpaccio with Arugula and shaved parmesan

Seared Hudson Valley Foie Gras, cherry clafoutis and blackberry sorbet

Roasted Diver Scallop with tender Mexican Squash and Tomato Water – my fave dish of the night!

Potato Crusted Loup de Mere with cauliflower mousse and grilled grape beurre blanc. Don’t you just love the way they laid out the sliced fingerling potatoes to look like fish scales?

Strawberry Shortcake

Assorted Desserts

Chewing (and a recipe link)

Posted on by RedFlair14

I have a little Cannoli – she is a 6 month old Boston Terrier and she is a chewer. Anyone who has ever housebroken a puppy KNOWS that there will be chewing going on. They chew on everything. I am sure the Dog Whisperer could tell you the real reason why, but I think they chew just because it is fun and pleasurable. All I know is that in an effort to protect my belongings I have at least a dozen doggie toys laying around the house. If you come over and aren’t careful, you could trip and break a hip – you have been given fair warning.

This is Cannoli at 4 months. Did you notice that the white mark on her forehead looks like a knife?

As someone who loves food, loves cooking, works in the culinary arena and writes about food, I can imagine three things that would really put a damper on my life in food:
1. Loss of smell – think about when you have a really bad cold. NOTHING tastes right because after seeing how beautiful the food looks, your pleasure and enjoyment of food increases with the smell of whatever is going into your mouth.
2. Loss of taste buds. No explanation necessary
3. Loss of ability to chew, or pain when chewing.

While number three may be a great way to lose weight (just ask friend Laurie who had to have her jaw wired shut after she broke her jaw), the simple act of mastication makes me feel good. I love chewy candies, peppermint gum and toothsome food. Unfortunately for me, I have TMJ. Yes, really. In 1986 I dislocated my jaw, and since then it acts up from time to time and causes me pain when I bite anything or open my mouth too wide (like yawning or taking a bite of a burger or sandwish). Currently, I am in so much pain that eating pasta is a challenge. Choosing to avoid pain, instead of plowing through and chewing anyway is certainly changing what, how much and how often I eat. Drinking through a straw is painful, smoking is a challenge (don’t judge) and foods I love are now my enemies. Maybe this is a weight loss and health plan after all?

So yesterday I went to the doc and he said “soft foods only” until this straightens itself out. And he prescribed a new med that makes me freaking loopy as hell. Soft foods? Oatmeal, fruit smoothies, soup, scrambled eggs, mac & cheese, ice cream. Doesn’t sound all that bad, right? But what about fried chicken, burgers, cookies, sandwishes, bacon and mixed nuts? Last night we went to Culinary Dropout to a viewing party for friend Christian Dolias’ performance on Chopped (unfortunately he didn’t win and was “chopped” early). I love the pretzels and provolone fondue there and normally dig into it with gusto. Yeah. That didn’t happen last night. I had to tear the pretzels into tiny pieces and chew VERY carefully. And my entrée? I ate less than half of my stroganoff and gave the rest to Jack. The housemade noodles were delish, but the beef was nearly impossible for me to enjoy. Maybe I will lose a few pounds with this out of whack jaw sitch! More importantly, we all had a great time cheering Christian on and socializing.

The Cutthroat Culinary Black & White Knife Club boyz (L to R – Crockett, Jesse Moreno and Christian Dolias) with Rick Moonen and Al Mancini

Al Mancini with son Jack

And remember I have to cook for my family. They can’t/won’t be satisfied with a soft food diet. What to do? FML! Well, in an effort to make something we ALL can eat and we will all enjoy, tonight I am making pho and I will worry about tomorrow when I get there. This is the recipe I use. It is pretty easy and it is from Food & Wine mag from back in 2005. Maybe later this week, braised beef shanks and polenta?

I am hoping I will go to sleep one night and wake up magically healed and able to eat whatever I please. Until then I will continue drinking my beer, taking the loopy pain meds and eating soft food. Maybe even losing a little weight in the process. I know, you feel sorry for me.

Vegas Uncork’d – Labor I Love

Posted on by RedFlair14

So here is the thing – Putting on a HUGE event like Vegas Uncork’d is a massive undertaking and I am only involved with ONE booth. There are dozens, all jockeying for position. All wanting a porter, supplies, assistance, and to be recognized. I can’t imagine putting the whole thing together, and yet I am doing just that in September, but that is for another posting. Everyone thinks their booth is the most important and they are ALL fantastic and require attention to detail, staffing, organization and problem solving. That’s where I come in.

I freelance for Texas Pete Hot Sauce and when they come to town I work my ass off. I LOVE it! I am challenged, I flex my skills (not in the kitchen) and I trouble shoot and solve problems. It makes me happy, but it also makes me exhausted, but I can’t figure out why. In my past I worked 70 hour work weeks, on my feet constantly and always running. Yes, I am older now, but I refuse to believe that is the reason I am so tired. Could it be that I am working at this level only do a few times a year? That it is more mental exhaustion than physical? I keep examining myself over this. I may have an answer: I am on such an adrenaline high that my body crashes after all is said and done. Yeah, let’s go with that.

The most exciting things about these foodie events like Uncork’d are the opportunities to mingle with Chefs, have pics taken with them and get autographed cookbooks for my collection. I have to say without reservation that Hubert Keller and his wife Chantal and THE nicest people I have ever met at one of these events. They are so welcoming to EVERYONE and are just a delight to be around.

More events on the horizon, including DISH for Three Square Food Bank. Of course I welcome these challenges and can’t wait to try all of the food!

Enjoy these few pics from Uncork’d while I continue to recover (only kidding – I am all recovered and have already been to the east coast and back!).
Friend Lynn and I with Charlie Palmer

My new signed book for my collection…Yippee!

With Chef Julian Serrano at the Block Party at The Bellagio

Lynn and I in the Patron Sponsored photo booth at The Block Party at The Bellagio

The entire TEAM with Chef Michel Richard – photo courtesy of Cory Fields – Fields Photography Click HERE to see more great pics from Cory

Do You Speak French?

Posted on by RedFlair14

Yeah – I know I am a week late, and for the record I am several dollars short because I just finished my expense report from Vegas Uncork’d. So that’s why I am late, I was just flat out exhausted and had to play catch up on my OTHER stuff for a few days. I will say I LOVE working Uncork’d – it’s fun, fast paced, and allows me to use a skill set I have developed over the years (mainly being bossy and problem solving). This year I was even able to use some local talent to help the event along for Texas Pete. Many thanks to John Courtney, Mike Klinger and Cutthroat Culinary Christian Dolias for stepping up! I SO appreciate it. We couldn’t have done it without you!

Speaking of John, a few months ago he introduced me to his terribly French boss, Chef Eric Lhuillier,¬ and I have been enchanted ever since. Eric is the Executive Chef at Pinot Brasserie in the Venetian/Palazzo Restaurant Row. If you have been following along you all know I love the “Frenchies” – Hubert, Michel, Guy, Joel…you get the picture. I think I know why. Upon meeting French librarian Mrs. Wintje in elementary school, I immediately wanted to go to Paris and see the Eiffel Tower (something I have yet to do). I took my first French lessons from her. I wanted to eat French food, and wear French clothes. I wanted a black beret, a striped boat neck shirt, and a scarf tied around my neck. I wanted to smoke Gauloises and wear heavy eyeliner which I imagined to be tres chic. I thought if you were French, there were no problems, because French people weren’t poor and they didn’t have problems, or if they did have problems, they didn’t seem to care, shrugging with Gallic indifference. Or maybe I would have had the same problems, but it wouldn’t seem so tragic because they were French problems. I basically drove my mother crazy. KNOWING that someday I would get to Paris, I took French for 4 years. I was never fluent mind you, but I understood well enough and I could get my point across and read a menu. Chatting with Eric has brought back SOME of my French, although it is pathetic, so I am trying to find a tactful way to MAKE him speak to me so I can get better. I listen to myself speaking French and all I can think about are those horrible caricatures of bumpkins trying to be Continental and saying, “mercy buttercup silver plate” instead of “Merci, beaucoup, s’il vous plait”. And for the record, I love to listen to Eric and the other Frenchies speak.

In 1988 I moved to Madrid and I lived in Spain for more than 3 years. When the locals spoke to me, because French was the only foreign language I knew, I expected them, in some small childish part of my brain, to be speaking in French. Of course I was completely affronted when they didn’t understand me, and utterly confused when I didn’t understand them. I was forced to learn Spanish on top of my already floundering French, and now listening to someone speak a Romance Language is confusing for me. I HEAR what they are saying and in what language they are saying it, and most times I can decipher it, but I invariably revert back to Spanish when trying to answer because I don’t have as much experience speaking any other. Compound that with my normal hearing difficulties and I have a real problem. I normally have to read people’s lips if I am in a loud environment, but when someone is not speaking English as their first language, I find myself nodding along sometimes and agreeing with everything they say, simply because I can’t understand them (Moment of Truth – I sometimes wonder if they KNOW I am agreeing so as not to admit to my complete lack of understanding and I wonder if they make up nonsense stuff just to test me). That’s how it is with Eric, unless I have been drinking…then my brain stops trying so hard and I am able to HEAR AND SPEAK in broken French, enough to the point that I am understood – or at least I THINK I am understood. I thought it was just me, but my husband and my son say the same is true for them with a foreign language.

So Eric invited me and friends Lynn and Laurie to come have soft shelled crabs for lunch one day at Pinot Brasserie. I, of course, was late and upon my arrival I was told there were no crabs. I made a big show of being so disappointed I would just as soon go home for lunch – I think we all knew I was kidding. At least I hope Eric knew I was kidding, because he proceeded to spoil the 3 of us for lunch and I pray it wasn’t out of guilt over not having the promised crabs.

Enjoy the pics below – and for goodness sake if you are in the Venetian/Palazzo go and have at least the charcuterie and the cheese. BOTH are magnifique!

The Charcuterie and Cheese

Friends Laurie, Lynn and I with Chef Eric

A lovely Salade Nicoise

Elevated Melon and Prosciutto with compressed melon and Midori

I am not sure who told Eric that Maccarons are my fave dessert, but these lovelies were filled with sorbet!

Expected the Unexpected

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John told me he wanted to go camping and I nearly threw a fit. When Jack was small I felt that it was a good experience for him and it was. I went along, camping at National Parks, State Parks and a couple of RV parks when we briefly owned an RV, but that was a LONG time ago. My camping days are OVER. Camping is NOT a vacation for me. I have to do all the same things I do at home (cook, clean up and take a shower, for example) without the modern conveniences of electricity, running water or a gas line. And then there is sleeping in a tent…on the ground…with rocks digging into my flesh on a slowly deflating air mattress. Yeah, um, no thanks.

“This time it will be different,” he said. He had booked us into a cabin at Zion Mountain Ranch. “And,” he says, “there is a restaurant with what looks to be a very interesting menu with game meats.” We were really looking forward to a mixed grill for two that included rabbit and rattlesnake sausage, an elk chop and a bison filet mignon. A week before we went on our little trip, we called to make some changes to arrival and departure and were told that the resto had changed its menu and it was now “more accessible”. Great! Now it will be burgers and fries, we thought. My hopes for decent food – the main reason I was going – were dashed. In my head was a litany of meager offerings with no thought to how they were prepared because they knew they were the only game in town. Ok – so I will go. Hike Zion National Park during the day and enjoy this “cabin” at night, and grumble through the weekend. We packed snacks and of course beer.

Before checking into the Ranch, on our way into the park we stopped for pizza at a place called The Flying Monkey in Springdale. What a happy little accident THIS turned out to be! If you go there, have anything with the house made sausage – yes, it is that good. It was so good in fact, that we went back the next day and tried the sandwishes!* My hopes were raised a bit after that good lunch and I thought maybe everything would turn out ok.

But about Zion Mountain Ranch – it’s on the road outside the park on the way to Bryce Canyon and it is really lovely. There is a semi-wild herd of bison right there! They apparently have about 1000 acres to roam and when the fields are not in good shape the folks at the Lodge/Ranch feed them, so they were visiting every evening we were there. They are HUGE. The cabins were well appointed, the only downfall being there was no phone service AND crappy internet. I can do without one, but not without both when I have work I HAVE to do.

After hiking a bit during the day we were prepared to brave the resto with hopes that if it WAS just burgers and sandwishes, that at least they would be GOOD burgers and sandwishes. Hiking will raise your appetite in case you didn’t know and on the first night, the food tasted great, to the point that I was wondering if the food was THAT good or if I was really just that hungry. It was the food! We ate pretty much everything on the appetizer menu that night with a few beers to wash it all down – good beer, not crap beer – Hallelujah! Everything they serve is as locally sourced as possible, including, but not limited to produce and herbs grown in their greenhouse across the street! A locally made young cheddar was on the “Plank” (their charcuterie and cheese offering). Other than a slightly overcooked trout the second night, everything we had across the two days was fab! And our service from waiter Casey was equally wonderful. It was so good, that when I asked for a beverage not on the menu, it magically appeared by my elbow upon my return from the ladies’ room. The room itself was rustic as expected. If you have ever gone to Clint Eastwood’s Mission Ranch in Carmel, which is a converted dairy, you’ll get the idea of what the dining room looked like. All I can say is that I was pleasantly shocked and ever so grateful to be shocked.

So here’s the bottom line. If you are going to Zion and you don’t want to camp, this is the place to stay. The Lodge in the park is nice, but it is really geared for families and senior citizens and since we were neither on this trip, we didn’t want to stay there. Hey, while you are at it, get a National Park Membership so you can go to any National Park any time during the year. Teddy Roosevelt, John Muir, and I thank you!

While I would love to share images of the lovely food I ate while at Zion Mountain Ranch, the photos have magically disappeared from my camera. I am not amused! I must say, if this place wasn’t so far away, I would go back next week, take new pics and share them.

*not a misprint – I always say sandWISH

Pet Skeeves

Posted on by RedFlair14

I already did a blog on pet peeves when dining out, this is a short follow up.

We all have things that gross us out about food, or as I like to call it – skeeve out. For some people it is the way food looks or smells, but for me it is something else entirely. As I was reading a write up in Bon Appetit mag about hotel bars I realized that I have a REAL problem with food in bars, namely the “bar snacks”.

This is what bar snacks SHOULD look like

Here’s the thing: If a charming bartender puts a fresh bowl of popcorn, nuts, pretzels, etc. in front of me, I will happily enjoy them. And by fresh I mean I SAW the edibles come from the container into my bowl, not from another bowl into my bowl. If anyone I don’t know puts their hands in that bowl, I am done eating. I have utmost respect for bartenders. I trust the bar tender has clean hands; their hands are in water all of the time. I mostly like other bar flys, however I know there are some disgusting people out there who don’t wash their hands after using the restroom (I know – really nasty). How do I know that the person sharing that bowl of pretzels with me has washed their hands? I am not risking giardia or other illness on their cleanliness. Don’t talk to me about shell on nuts like pistachios and peanuts either. Pistachios have part of the nut “touchable” and I can’t stand peanuts.

Crazy? Perhaps. I just don’t like to eat food other people have touched if I am not sure their hands are clean. I shocked Friend Lynn when I told her if I am at a party the same rules apply. If I know everyone there, fine. If there are a bunch of people I don’t know, and one of them chooses not to use the tongs and sticks their hands into the veggie tray, popcorn, potato chips etc. I won’t eat that item. She laughed and thought I was kidding until she saw my face. She and I have been to several parties together and she never noticed that. Of course, now she will be on the lookout. I KNOW I am not the only one with this particular pet skeeve. I personally know someone (who shall remain nameless) that buys foldable bamboo tongs as host gifts for friends when she notices that they don’t have enough serving utensils at parties and people are putting their hands into the food. I know you read this blog weekly – you can out yourself.

And yes, this rule applies to buffets as well. When Jack was little we used to go to buffets here in Vegas quite a bit. It was a great way for him to TRY new things and if he didn’t like them, he didn’t feel badly about not finishing what was on his plate. These days I go to buffets seldom. Usually with visiting friends, when a new one opens (because I HAVE to see it), or for brunch on a Sunday. I won’t go to the Bellagio buffet any more. One afternoon I witnessed a tourist use their hands to grab large handfuls of shrimp from the seafood bar. I informed my server and they shut the whole cold seafood section down and emptied it. Can you imagine if no one had reported it?

I know what you are thinking. “She doesn’t know all of the people making and touching her food when she eats out.” That is true, but I TRUST that the dining establishment has trained their staff on proper hand washing and food handling techniques. In fact, I KNOW in the Las Vegas area if you are going to work in any food handling establishment, including grocery stores, you must have a food handler’s safety card. I have one and so does my son. Come to think about it, I had never really focused on it before I took that class when I was in culinary school.

One of the nicest bar pleasures for me has been when I see the bartender make a special point of creating my “bar snack”. Such was the experience at the Bar American at the Lowe’s Portofino at Universal Studios Orlando. And it was AWESOME! Olives, warm nuts and nice pretzel mix…just for me! No one else was permitted to share mine since each patron or small group of patrons, at the bar got their own! Happy, happy, joy, joy. Frabjuous DAY! Now I am spoiled. I want ALL bartenders to do this for me. Alas, it is not to be…I was handed a recycled bowl of popcorn. Needless to say, I am not touching it.

Bar American at Lowe’s Portofino

Next week? My trip to Zion Mountain Ranch, a surprising gem in the mountains.