Professional Wedding and Event MC and DJ

January Adventure: Seeking Banana Slugs In These Neck-of-the-Woods

2012-01-31T14:08:00.000-08:00

For our very first adventure of the new year and non-food centric outing we chased banana slugs.
This month we ventured as close to my home as you can possibly get to satisfy Stacie's quest for photographing these fascincating little yellow creatures. Rain was imminent so we grabbed our wet weather gear and some cleaver handmade raincoats for our cameras. Here Stacie and I posed while her husband, John, snapped this shot of us ready to weather the weather with our new camera protectors. To read Stacie's tutorial on how to make a DIY rain cover click here and for her whole story about our day in the redwoods click here.

Can Banana Slugs say "Cheese?"

I say close to home because we chose Henry Cowell Redwoods State Park because it is known to be a favorite hangout for banana slugs and is a short walk from my house right off of Graham Hill Road. This park full of trails is a favorite year round attraction for hikers, mountain bikers, equestrians and nature lovers of all kinds.

Props are in order to Stacie's husband, John, who was quick to find the very first banana slug of the day just a few steps into the forest. Both Stacie and John poured over this little guy like paparazzi at the Academy Awards. Note that they were very careful to neither disrupt his habitat nor disturb him at all.

Zooming in on a very slow moving subject

When I got close enough to the slug I was on the side of his Pheumostome. This one opening actually serves several purposes including breathing, reproduction and excretion.

His tail end looked a bit strange and we suspect it was an injury of some sorts

The redwoods at Henry Cowell are old, huge and create a spectacular forest that is extremely dense. It is full of shadows and light as the sun tries to pierce the dense overgrowth.

Many fallen trees make for obstacles and interesting structures along the paths

This once standing giant redwood tree makes for a cool bridge to cross over the creek below.

In the very damp climate of January wild mushrooms and other fungi grow rampant. As much as I love to eat them I won't pick wild ones because my knowledge of their safety is limited and poisonous versions can look harmless to the uneducated eye.

A lone mushroom on a decomposed log is a common scene in these woods

My parting shot is just straight up at the sky at all of the towering redwood tree tops. This forest is enchanting and worth at least a hike or picnic anytime of year. After living here for six years I can't believe this trip was my first venture into these beautiful woods. You get both the essence of a high mountain forest but also the strong coastal sensation of being close to the Pacific Ocean.

Mother Nature's Light Show in the trees

Carl Cooks: Antipasto Appetizer Is Always A Crowd Pleaser

2012-01-24T08:21:00.000-08:00

Sometimes the simplest recipes turn out to be the biggest crowd pleasers and this cornucopia of meats, cheeses and veggies is no exception because it has something for everyone. This fun-to-eat appetizer is interactive with the guests using fancy party toothpicks to stab at the mix creating their own personal mini kebabs. The mix and matching makes for a nearly endless variety of combinations that never gets tiring throughout the entire party.

For the complete list of ingredients and easy-to-follow photo tutorial just click on this link to my cooking column called Carl Cooks on The Flirty Guide.

Easy Antipasto Appetizer Is Colorful and Fun To Eat

Wedding Tips: Is Your DJ Prepared To Handle Unforeseen Emergencies?

2012-01-20T10:34:00.000-08:00

Everyone knows the age old motto of the Boy Scouts of America: Be Prepared. Buy how many of us really are? More importantly on your wedding day is your DJ prepared? I have long carried an emergency kit in my DJ console. Redundancy and back up equipment is great for any of your own emergencies but what about the other vendors? If you are truly part of the team, then you should be able to come to the team's rescue if necessary. Many items that can solve big problems are really just small things. This photo is an example of backup audio connectors I bring to every event just in case your videographer needs a connection to record audio from my system or you discover the need for an adapter/cable for a surprise A/V presentation you've planned for your guests.

My "Just In Case" case has a wide variety of connectors and adapters.

Do I ever need my backup kit? Yes. For example, I once came to the rescue of a wedding photographer. We were working at a wedding reception at Ralston Hall Mansion and she was having problems with her slave flash. The slave is a remote flash that fires simultaneously with the on camera flash to fill and bounce extra light. Her slave was not firing regularly so she figured it was low on battery power. When she discovered that she had no more 9 volt batteries in her case she became concerned. She asked me if there was any chance I had a 9 volt and I said no problem. I carry plenty of extra 9 volt and AA batteries with me because I use them in my wireless mic systems. She was thrilled to have a fresh replacement but soon realized that the new battery was not solving the problem. Some quick troubleshooting on my part revealed that one of the two contacts that lead from the electronics to the snap on connector had weakened.

Standard 9 volt battery snap connector

The photo above is a replacement connector which is a common fix on any device powered by 9 volts because the wires are so tiny that they can fail with even the normal pressure exerted during battery replacement.

I also carry a small soldering iron and solder for just these kinds of problems. It took me no time to repair the solder connection on the contact and have her slave back working like new. The photographer was blown away by this unexpected on-site repair service. I was happy to be able to help. The client was never aware that there had been a problem and her photos came out great.

My soldering iron, solder and a smiliar connector that crippled her slave unit.

Sometimes you just never know what kind of connectors will be required to tap into a house sound system or feed an audio signal to the videographer. Sometimes you might get lucky if an open Radio Shack store is just around the corner from your event but why count on it? Other times you are on a bay cruise ship with no other options other than what you've brought on board yourself.

Here's a list of just a few things I bring along and never leave home without them.
1. Tape (Gaffers, Adhesive, Masking, Electrical)

2. Safety Pins of all sizes (saving many a dancing bridesmaids' dresses in distress)

3. Zip ties in a multitude of sizes

4. Batteries (9V, AA, AAA)

5. iPhone Charging Cable

6. Advil, Tylenol, Aspirin

7. Tool Kit (From tiny tweezers to lug wrenches)

8. First Aid Kit

9. Assorted Audio Video Connecting Cables and Adapters for many possible configurations.

10. Extension cords, Flashlights, Jumper Cables

Are you planning a slide shows or video presentations at your wedding reception? The absolute best sound you are going to get is through your DJ or band's system. Discuss this presentation with them in advance of your reception. You should get their approval to plug into their system and make sure they have a spare line level input to make this audio playback possible in addition to all of the right connectors and cables. Another a good idea to assign one of your guests who you can trust to be in charge of the entire audio visual presentation. This person working with your DJ should have knowledge of the computer, application, projector and screen to insure your presentation is the best that it can be.

Even in this high tech world sometimes plain old hustle and low tech solutions do the trick like having the right tools to perform a simple soldering repair. Such was also the case in another recent one of my posts called Above and Beyond: Wedding DJ Customer Service. That story told of my diligence in finding an obscure song on a vinyl record for a special client request.

My #1 Tip For Wedding Couples – Don't Leave Your Reception

2012-01-06T08:28:00.000-08:00

When you have been the DJ and MC at as many weddings as I have prospective clients are quick to ask questions and eager for advice. For the sake of time they often ask me what is the single most important advice I can give newlyweds-to-be for their big day. I never hesitate or have to think about the answer. I say it is simply to not leave your reception. My advice often generates looks of bewilderment. Why would any bride and groom leave their reception? I see it all the time and when it happens your party can stall. After all, you are the one common denominator to every guest there. You are the reason for the event and often the catalyst that precipitates the energy.

So let's take a look at a few of the reasons why brides and grooms would leave their own party.

1. Photography. You notice I did not say "photographer" because my intention is not to blame any one vendor. If you give your photographer an unreasonably long list of shots to get, you really can't blame the shooter for the excessive amount of time it takes. Sometimes a venue's interior is not that conducive to great pictures so you head to a patio, garden or other area away from the guests. At coastal weddings the temptation is for sunset shots on the beach. The value of these photo opportunities are obvious when accomplished quickly but if too much time passes, you will be missed and your party can suffer. The key to leaving your reception for photos is good communication between you, your photographer and the other on-site vendors.

2. Hair and Make-up. Slipping into the ladies room is common for all of the obvious reasons and not normally an issue if done quickly. However, when you go to freshen up it can create an impromptu "Meeting in the Ladies Room" as the classic 80's party song goes. Without someone paying attention to the time it can mean you vanish for a half hour or more. I always suggest you take one of your bridesmaids or maid of honor along who can watch the clock to avoid getting sidetracked or distracted.

3. Cigar Party. A popular ritual is the cigar party on the porch where the groom and his buddies congregate to light up for some male bonding. Although I completely understand this gathering from a social standpoint it can have the same impact on the event as the girls in the powder room. You are one-half of the most important couple at the wedding and it subtracts you from the party.

4. Facility Floor Plans. So often it is just the lack of proximity to the majority of the guests that means you have become disconnected from the event. One of my clients sat all of their college friends at a few tables in a section of a garden court separated from the others by hedges. Greeting their friends turned into almost another side party and I had to go find them. Large mansions with multiple rooms can also create the same affect which means your efforts to keep circulating become more important. Just the simple logistics of inside and outside seating can give the impression you are gone by creating isolation between you and some of your guests.

5. Changing Clothes. One tradition I rarely see today is the going away outfit or at least the couple changing out of their bridal attire before the reception ends. If changing is necessary because you are heading directly to the honeymoon after the party, I suggest you take turns so both of you are not away at the same time. Many Asian brides have both a contemporary gown and a traditional one. Having at least one bridesmaid or attendant helping her really helps expedite these changes.

My concern about your absence during the reception is also because of spontaneous events. As much as you plan there are still moments that happen on their own. For instance it is very common for a guest to approach me who wants to do an impromptu toast that is not in my notes or on the schedule. I need your presence and perhaps approval to facilitate this request. Group photos that include you or a surprise presentation are also very popular. If I'm aware that you have stepped away, I can much better react to these events and handle them accordingly. It is most important to alert your DJ/MC, on-site coordinator or wedding planner whenever you leave so we the ones in the best position to keep momentum going, the party flowing and make your absence less apparent.

Remember that you are the reason why everyone is gathering to celebrate your wedding. Both your presence and absence are strongly felt. For the sake of a great party make your presence the rule and any absence the exception for as short of time as possible.

Top Ten Tastes of 2011 - My Favorite Flavors of the Year

2011-12-31T12:57:00.000-08:00

This year I started a great project with my foodie friend, Stacie Tamaki. Our monthly food excursions took us all over the San Francisco Bay Area where we sampled food from a huge variety of purveyors including carts, trucks, stands, drive-ins, markets and restaurants. Then we both posted our recaps of the excursions on our respective blogs. We were introduced to many new foods and also visited some places not on our beaten paths. I am a list person and love to make all kinds of top tens. Therefore, it was only natural that I suggested to Stacie that we each post a list of our ten favorite foods we ate during the year. To see Stacie's top ten list click here.

Food is definitely subjective and always subject to moods and a host of other variables. However, my criteria in making this list is mostly based on the fact that I would return to any of these places just to eat these foods again. Although I enjoyed most everything we tasted here are the ten foods that stood out for me the most.

#10 – ARTICHOKE GARLIC HERB BREAD from Arcangeli Grocery Company. Our August tour took us along the northern coast of Highway 1 to Pescadero. They are making some seriously good baked goods here.

Fully Baked Artichoke Garlic Herb Bread from Arcangeli Grocery Company

#9 – CHEESY GRITS from Aunt Mary's Café. This dish is breakfast that I can eat all day long.

Cheddar Cheese Grits with Tomatoes, Chiles and Onions

#8 – PLUM AND NECTARINE CLAFOUTIS from Hay Market Willow Glen. Even though I'm not a big dessert person this one was light, not-too-sweet and paired two of my all-time favorite fruits.

Plum and Nectarine Clafoutis at Hay Market Willow Glen

#7 – Bubble And Squeak from Aunt Mary's Café. Another Southern cooking classic that you just don't see on too many menus.

#6 – GARDEN WRAP from Charlie Hong Kong. This restaurant is in my home town and yet as many of these wraps as I have eaten they still knock me out every time.

Charlie Hong Kong's Garden Wrap

#5 – VEGETARIAN GNOCCHI from Nonni's Bistro in Pleasanton. I love gnocchi but the quality you get at restaurants can go all over the map. These were perfectly cooked and complemented by the herbs and veggies.

Nonni's Bistro Vegetarian Gnocchi with fresh herbs and Parmesan Cheese

#4 – REGULAR FALAFEL from Liba Falafel Truck. I am a long time falafel fan and have eaten countless versions. This one with your choice of toppings is easily my all-time favorite.

Liba's regular size falafel fully loaded with my choice of toppings.

#3 – FLAT BREAD PIZZA from Vin Antico in San Rafael. This last minute addition to our March excursion was an absolute winner with Crescenza Cheese, Creamy Leeks, White Truffle Oil and an overn roasted egg.

Vin Antico's Flat Bread Pizza

#2 – FRIED "CHICKEN" SANDWICH from Bake Sale Betty. This bite is the third from our May trip to the East Bay which yields the most items on my list. Their chicken breast version of this sandwich is the most popular but I have NEVER tasted tofu this well done.

Fried "Chicken" Tofu Sandwich at Bake Sale Betty

#! – WHITE CORN AND GREEN ONION PANCAKE from O Chamé in Berkeley. This dish is a perfect example fresh ingredients and simple flavors combining for an extraordinary taste. It was my hands down favorite food of a year full of great flavors.

White Corn and Green Onion Pancake

Our big news for 2012 is we are expanding our horizons to include other than just food to our excursions. We will be emphasizing photography and things to do wherever we venture. Of course, the foodies in us will also likely mean that memorable bites will always be mentioned. Thanks to Stacie for being such a great excursion partner. I look forward to the upcoming year and all of the new places we will discover.

December Food Excursion: Carmel Valley & Carmel By-the-Sea

2011-12-30T07:08:00.000-08:00

We wanted to end our year of food adventures on a high note so I instantly thought of Carmel. I have long envied this tiny coastal enclave for all of its charm and uniqueness. Even though it is a wildly popular tourist destination they have managed to keep their identity and keep out the cookie cutter world of homogenized chain stores. There are basically two major areas of Carmel and they are both different and alike in many ways. Since breakfast is a favorite meal of our we wanted to try The Wagon Wheel which meant we had to first head for the hills and visit Carmel Valley.

Carmel Valley Road runs up the valley away from the ocean for about 12 miles and is dotted with small businesses, golf courses, wine tasting and resorts along the way. The air is definitely coastal but the terrain is rustic and rural. Just a couple of miles up we found The Wagon Wheel serving up classic coffee shop fare with an old west feel. You feel like using the spurs to kick dust off of your boots before entering this place. On this beautiful winter day they even had diners enjoying the morning on their front porch tables.

The Wagon Wheel at 7156 Carmel Valley Road

The Wagon Wheel transcends you to another time and place in the Old West

We had read about the oatmeal pancakes and they peaked our curiosity. Turns out they are a perfect mating of the two dishes. On the outside they look and taste just like a good pancake but inside they are not fluffy but rather hearty as a bowl of hot oatmeal. It is a strange combination but topped with ripe bananas, a powdered sugar dusting and hot maple syrup all the big flavors are on board. They offer just a single cake portion and considering how filling it was this choice makes sense for average size appetites.

Oatmeal Pancake with bananas (single serving) – $5.50

What really caught our eye on the menu was what they call "The Cookout." This dish is just three poached eggs served floating in baked beans. As simple as this sounds it was really good. First of all the eggs were perfectly poached which is not something I have come to expect at many restaurants. What made the beans so good is that they were not sweet but rather had a little spicy kick to them. How good was this dish? Good enough to make me want to show three photos of it.

The Cookout – $9.50

The Cookout closer up and nicely garnished with parsley

The Cookout – A surprisingly great flavor combination

Instead of heading into town we opted to go further up the valley because several locals suggested we try Corkscrew Café. Just like everything else in Carmel you can miss it it if you are driving too fast or not paying close attention. All signage is understated in keeping with the rustic feel of this little town.

Corkscrew Café is at 55 West Carmel Valley Road in Carmel Valley

But don't let the super casual vibe of this restaurant fool you because the moment you step inside you know that really great food is upon you. Their fresh baked artisan breads and pizza oven say hello and welcome your senses.

Corkscrew Café feels like old Mission Monterey with a local seasonal menu

The artisan bread display had us curious to order their bread sampler. It included Whole Wheat, Rosemary Kalamata Olive Ciabatta, Sourdough and Baguette. While most restaurants serve bread for no charge with your meal it seldom stacks up like this platter. Great tasting butter and local olive oil turned it almost into a meal. We are both big bread lovers and almost could not stop eating the Kalamata Olive Ciabatta.

Corkscrew Café Bread Sampler – $5.75

We did manage to save room for the highly-recommended-by-our-server Onion Rings. Stacie commented that they were the best rings she has ever eaten. Although my experience with O rings is a little more limited this version was as light as air. They were super thin shaved probably with a mandolin but crispy and chewy at the same time with just the right saltiness. The only thing that kept us from devouring all of them was the steady distraction of the bread sampler. Great job Corkscrew Café!

Onion Rings – $7.00 for a nice high stack that two can easily share

Corkscrew Café is understated yet style abounds everywhere with great attention to detail. Even the water bottle brought to your table is a beautiful long neck vessel offering hydration for the senses.

Water just tastes better from a classic wine bottle

Corkscrews are not just their namesake as a huge collection of vintage ones are on display with some dating back to the 17th century.

Corkscrew Café Corkscrew Collection

We could have hung out all day in Carmel Valley but it was time to head back into town. However, one more stop in the valley beckoned as we passed by the Earthbound Organic Farm. I am a long time fan of Earthbound Organic products but I was unaware that they had a roadside retail market of their own called The Farm Stand.

Earthbound Farm Stand at 7250 Carmel Valley Road

We weren't quite sure what to expect but were pleasantly surprised by the expansive picnic grounds and gardens outside as well as the beautifully merchandised market inside.

The Farm Stand – All organic shopping along Carmel Valley Road

Inside the shelves are well stocked with gourmet goods

Super fresh and all organic produce is the standard here

We found a perfect dip to accompany our leftover bread from Corkscrew Café. It is a combination of figs and olives made by Jimtown in Healdsberg, California. It made for an instant picnic on one of their many benches. The dip was a bit more sweet than savory but the olives definitely added another layer of flavor and paired nicely with all of our breads.

As we wandered around the Earthbound Farm grounds it became apparent that this family friendly place offers more than just a place to buy organic foods.

Clip it yourself herb garden

Kids' garden with a rock labyrnith

Coincidentally, our next stop is a sister restaurant to Corkscrew Café called La Bicyclette. At 7th and Dolores this charming little French style café is another really hard-to-resist spot for just a bite or full meal.

When I saw Nante Carrot Risotto on the special menu I knew there was no question of what to order. Served with truffle marinated artichokes it was a no-brainer for me. The risotto was perfectly creamy and the fresh vegetable salad on top just popped. The artichokes were a buried treasure beneath the many flavor layers.

Nante Carrot Risotto with truffle marinated artichokes – $14.00

It was Stacie's turn to order dessert and she did not hesitate when she saw Wood Fired Quince and Apple Tart on the large wall menu.

Les Desserts wall menu at La Bicyclette Restaurant Downtown Carmel

Again I need three photos to do justice to this delicious dessert.

Wood Fired Quince and Apple Tart with vanilla ice cream – $8.00

Vanilla bean ice cream nesting in raw brown sugar

The inner goodness of the wood fired quince and apples tart

Not that we needed any more sugar at this point but Stacie said we can't visit Carmel without a stop at the legendary Carmel Bakery and Coffee Company. After she twisted my arm we made the short walk up to Ocean and Lincoln where the line of customers extended out the front door. I thought to myself that they must have baking down if they have been in doing it since 1906.

I could have almost been satisfied by just window shopping here. The display of baked sweets in their front window just makes your head spin. Here's just a sampling of what greets your eyes before you even set foot inside the front door. We opted for a Fruit Stick and Chocolate Pretzel ($2.95 each) to go.

Fruit Sticks in raspberry and apricot

Chocolate Pretzels

Cinnamon Pastries

Almond Claws

Suddenly we looked at the clock and it was dinner time but we weren't exactly hungry after this day of delightful indulging. We had to get back home but were hardly ready to leave the charm of Carmel. This place is just as much about wandering and browsing as it is about eating. You can't help but relax and unwind here. I love the absence of billboards, graffiti and fast food restaurants. The many thatched roofs and curving gables make you feel like you've landed in an old European village.

The typically quaint style of Carmel buildings where cozy is the mode

On a whimsical side note when I was young my parents' favorite weekend getaway was Carmel. I was never curious about it because they told us that children were not allowed in Carmel and I sincerely believed them. Now I understand why this little heavenly spot was not one of our family vacation destinations. This town is strictly adult entertainment but the classy kind not the XXX rated version like you'll find on Broadway in San Francisco. To enjoy Stacie's story of our adventures in Carmel just click here.

My parting shot is of a sign in front of a home and garden shop. It is not only the name of this business but to me describes the entire town and spirit of Carmel, California whether you're in the Valley or by-the Sea.

Movie Review: "Of Wind And Waves" The Life of Woody Brown

2011-12-26T17:20:00.000-08:00

Woody Brown's story on DVD

It has been awhile since I reviewed a movie. Back in the spring I saw Tom Shadyac's documentary, "I AM" and posted about it. It's not that I haven't seen a bundle of movies since then but none that made me feel compelled to tell the world about them. Ironically, both of these films are documentaries so perhaps purely entertaining films are not grabbing me quite like true life stories. I also found a few similarities in Woody Brown's spirt and Tom Shadyac's message of everything in the universe being related.

Woody Brown was born into a wealthy New York family in 1912 but rejected both the city life and high society to chase his passion of flying and surfing. He lived in airport hangars just to be around the likes of Charles Lindberg and learn how to fly. Gliding was actually his biggest thrill and in those days the gliders were towed by cars to the edge of cliffs for launching. He moved to San Deigo and set a world record for altitude, distance and time in the air by flying his glider, Thunderbird, from Texas to Kansas a total of 263 miles.

Surfing was another passion which attracted Woody because of the thrill, danger and freedom. He moved to Hawaii and was a standout among the few original big wave riders. Today's generation of big wave riders like Laird Hamilton and David Kalama talk with Woody in the film and are in awe of him for pioneering this sport without spotters, jet ski towing and the advantages of modern equipment.

Once he mastered surfing Woody chased another passion of sailing and invented the catamaran. In 1947 he built the Manu Kai (Sea Bird) out of plywood and it became the fastest sailboat in the world. It was copied by Hobie Alter who made a fortune bringing the catamaran design to the mainstream. In the film they are both interviewed. Hobie credits Woody with his design. Woody had absolutely no problem with Hobie making a fortune on the sport of sailing instead of him.

If you are scratching your head at this point it is because you have yet to know the real Woody Brown. Woody is the quintessential dreamer who not only talks the talk, walks the walk but also lives the life. Every decision he made was based upon feeling. He simply could not be motivated by money or any other external factors in which he did not believe.

This story is sheer inspiration. The footage of Woody still surfing at 90 years old is amazing. His spirit and optimism are contagious. Do any of your complaints really amount to anything once you've gone for a ride on a Woody Brown wave? About my only complaint with this movie is its underexposure. I want everyone to see this flim. It is jam packed with many great life lessons.

My good friend since junior high school days, Peter Chacona, turned me onto the Woody Brown story. Like many documentaries it ran on PBS but now is much harder to find. It is available for purchase by Woody's son, David Brown or on Amazon. For more information visit David's website at: www.ofwindandwaves.com.

So in the meantime my plan will be to just continue inviting friends over for dinner but then insist they watch my DVD. So far this sneaky little scheme has been wildly successful as everybody LOVES this story. It is only 63 minutes in length but one of the best hours you can invest for inspiration and a real life feel good story. And yes, this is an invitation for anyone who wants to come over to my house to see it.

Nuevo Southwest Grill - Never Judge A Book By Its Cover

2011-12-22T08:39:00.000-08:00

After living in Santa Cruz for nearly ten years I have made countless trips along both East and West Cliff Drives because they both wind along the coast. I have passed the Nuevo Southwest Grill more times than I can recall. To be brutally honest I had prejudged this place and frankly thought it was just another taqueria of sorts based on the outside. Although there is absolutely nothing wrong with a great taqueria I honestly thought that inside this rather mundane facade were only tacos and burritos waiting.

A highly nondescript storefront at 2-1490 East Cliff Drive in Santa Cruz

But once you step inside the cheery colors and bright Southwestern decor instantly welcomes you into a place of warmth and hospitality. It's a hint that something special is upon you.

As fate would have it I got introduced to this great eatery by a friend who lives in Sacramento. Go figure. After some research I learned that the guy behind the fantastic food at Nuevo is owner, Chef Ruben Partida whose experience includes Aqui, Gordon Biersch and an all-time favorite of mine in San Jose called Eulipia. The Nuevo team is a family effort with Ruben's wife, Kathy and his daughter, Alexandra both lending their talents as well as some old family recipes kept alive. Chef Ruben and Alexandra took a moment out of their always busy evenings to pose for this shot.

Chef Owner Ruben Partida and his daughter Alexandra

One of the house specialties is a variety of sangrias that go beyond the typical red wine version. Since I could not easily decide Alexandra was kind enough to bring me a trio of them to sample. From left to right is the Peach (White cranberry peach juice, Chablis, lime juice and honey), Red (Burgandy wine, orange juice, lime juice and sugar) Mango Nectar with Chablis wine.

Trio of house made sangrias for me to sample

Although I liked them all the Peach version won my personal taste test. They float fresh bits of apple that makes this very refreshing drink fun and festive. It is so light it's almost like a spritzer.

Nuevo Southwest Grill's house made Peach Sangria – $5.00

On my first visit here I let my friend order and we started off with one of their most popular appetizers, Smoked Seasoned Salmon on grilled flat bread with dill cream cheese, red onions, capers and tomato relish. Normally I am not a huge fan of smoked salmon but this version actually had a crust on it that was fantastic. And the layers of other complementing flavors made for a great start to our meal. It was a salty and savory way to get our taste buds going without filling us up. Perfecto Apertivo!

Smoked Seasoned Salmon Appetizer – $10.95

Two standout entrees we've tried many times over is the Seafood Risotto and anything with their special Tamarindo Sauce. The risotto shown here is a generous portion loaded with crab, shrimp and salmon served in a broth with sweet corn and spinach.

Seafood Risotto – $14.95

I mentioned their special Tamarindo BBQ sauce which is offered on their Braised Ribs but I tried it on a seafood skewer of salmon, scallops and opa fish. On the side was a tangy mango slaw and sweet potato fries. As you'd expect from good BBQ the sweet and tangy flavors were all playing well together here.

Seafood Skewer Special with Mango Slaw and Sweet Potato Fries – $14.95

Vegetarians are not forgotten at Nuevo with many opportunities to substitute tofu or other non-meat options in nearly all of their dishes. Pictured here are the Red Potato Enchiladas from their vegetarian entree menu. They are rolled with onions and cheese then topped with sour cream, both red and green tomatillo sauce and served with green rice and pinto beans.

Red Potato Enchiladas with Rice and Pinto Beans – $10.95

For the more traditional Mexican food lovers they also offer more classic choices like steak, chicken or prawn Fajitas, Pork Chile Verde, and Carne Asada. This photo shows the steak with all of the fixings you'd expect to find on a good fajita platter.

Steak Fajitas – $14.95

Attention to detail and tiny nice touches are everywhere at Nuevo. Chef Ruben really knows flavors and makes them pop on even simple salads. Pictured here is my favorite from their Ensaladas list. It includes Hearts of Romaine topped with carrots, jicama, cucumber and mango with a ginger sesame vinaigrette. You can have a half version for $6.25 or a full portion for $8.25. You can even add steak or chicken for $4.00 more or Salmon for an extra $4.25.

Ginger Sesame Salad ($6.25 half or $8.25 whole)

Desserts change daily and are always a pleasant surprise on their own special menu. Some of the regular offerings are Caramel Flan with crispy bunvelos, Apple Crisp with sundried cranberries and Mexican Truffle cake with chocolate raspberry sauce. However, for me the hands down signature dish at Nuevo is their Sweet Potato Bread Pudding. I am not even a big dessert eater but I find myself telling total strangers about this dish. It is rich and light at the same time. It perfectly splits the difference between sweet and savory but never once do you question its status as a dessert. I cannot say enough good things about this bread pudding is so I will just let this picture do the talking for me.

Sweet Potato Bread Pudding – $5.50

For the last seven years Neuvo Southwest Grill has kept a steady stream of loyal customers returning for their exceptional food with a large percentage being locals. Every Wednesday is Ukulele Night where the popular clubs converge for a live mass performance and Nuevo provides a special $10 menu. It is truly a comfortable local hangout with a family spirit but making some seriously sophisticated flavors. Come for the food but also enjoy the warm and friendly service. Basically they make you feel like you're at the Partida home for dinner.

Nuevo Southwest Grill – (831) 475-2233
2-1490 East Cliff Drive
Live Oak neighborhood in Santa Cruz
Closed on Mondays
Tuesday/Wednesday 5:00 p.m. to 9:00 p.m. Dinner only
Thursday/Friday 11:00 a.m. to 9:00 p.m. Lunch and Dinner
Saturday/Sunday 9:00 a.m. to 9:00 p.m. Brunch and Dinner
Excellent value with dinner entrees from $10.95 to $14.95

LYFE Kitchen Vegan - No Animals Were Harmed in Making This Meal

2011-12-19T21:41:00.000-08:00

By now my affinity for LYFE Kitchen is no secret. I posted about their Forklifting Ceremony this summer and then again for their Grand Opening in October. As often as I have eaten at their flagship Palo Alto, California location I simply cannot tire of it. The flavors are great and the menu is so expansive that there is always something new to enjoy. They make it quite easy to "Love Your Food Everyday" at LYFE Kitchen.

This time I was invited along with my foodie friend, Stacie Tamaki, to sample their vegan menu created by the renowned purveyor of veganism, Chef Tal Ronnen. To see Stacie's recap of our sampling session with Tal click here. To see the complete vegan lunch and dinner menu at LYFE Kitchen click here.

We also ordered a couple of smoothies because we couldn't make up our mind which flavor sounded the best. Pictured here are Strawberry Banana and Very Berry. Each one was so rich and smooth you would have sworn that some kind of dairy product was making it so delicious, however, they were both completely vegan.

LYFE Kitchen Smoothies are all vegan and $4.49

One of our first samplings was a Caesar salad. I have a great vegetarian recipe for a mock Ceasar salad but this one was completely vegan and absolutely delicious. Tal mentioned that he uses capers to get replicate the saltiness which comes from anchovies in the traditional version.

Caesar Salad with multigrain croutons - $6.49

A first for us this visit was the BBQ Flatbread Pizza with Gardein "Chicken"pieces. Stacie and I both voted it the best bite of the night. The whole wheat flatbread crust means a very short preparation time and their tangy house made agave bbq sauce takes the flavor over the top. Daiya vegan cheese is a subtle part of the flavor profile but adds to the whole pizza eating experience. This rich pizza would easily satisfy most carnivores and big eaters as well.

BBQ Flatbread Pizza with Gardein "Chicken" - $7.99

One of our regular favorites at LYFE Kitchen is any variation on the Gardein version of chicken and their Crispy Gardein Chicken Sandwich is no exception. It is piled high on a great flat multigrain bread and dressed with fresh tomatoes, garlic aioli, chayote slaw, and housemade agave pickles. This piled high sandwich is fun to get your mouth around and really hits the taste and texture bulls eye.

Crispy Gardein Chicken Sandwich with side salad – $7.99

Speaking of housemade pickles our server brought us a side of them for everyone to taste. They are sweetened with agave nectar and super fresh tasting. Even the generous slices of onion and bell peppers that are pickled with the cucumbers have the same great sweetness from the agave.

Bread and Butter pickles sweetened with agave nectar

Another sandwich on the menu which was new to me was the Grilled Vegetable Sandwich served on the same multigrain bread as the chicken sandwich. It was piled high with fresh cucumber, onion, tomato and their fantastic edamame hummus.

Grilled Vegetable Sandwich with side salad – $7.99

On a side note I love the LYFE Kitchen sense of humor and the way they brand their name. For example the sandwich section of their menu is called [GRAB LYFE WITH BOTH HANDS]. The newest item from this section of the menu are the Tofu Tacos. Although they also offer a fish version of this popular item with grilled Mahi Mahi the one we enjoyed had strips of breaded tofu. As you would expect from any good fish taco they were served on warm corn tortillas and loaded with all the fixings like chayote slaw, avocado, chipotle aioli, cilantro and a chipotle vinaigrette.

Tofu Tacos with kale side salad and salsa – $8.99

LYFE Kitchen's two signature entrees from their main dish menu were next. We enjoyed both Art's Unfried Gardein Chicken and Tal's Ancient Grain Bowl. Chef Art Smith created this hearty main dish which is delicious yet only checks in at 388 calories. The vegetables on the side (roasted winter squash, brussels sprouts with dried cranberries, cashew cream and dijon vinaigrette) are so good they almost take center stage on this dish.

Art's Unfried Gardein Chicken – $11.99

My favorite entree at LYFE Kitchen has been Tal's Ancient Grain Bowl and I have even tried to make it myself at home. Again, Gardein beef tips stir fry nicely with Asian veggies in a sweet chile-ginger sauce. The key to this dish is the surprising combination of two whole grains, farro and quinoa. They pair up for an extraordinary texture combination and a delightfully refreshing alternative to rice.

Tal's Ancient Grain Bowl – $11.99

Although all of this tasting had fill us to the brim we could not resist what they call [THE SWEET LYFE] to complete our all vegan experience. Another thing I appreciate about this company is the focus on simplicity. We tried two desserts and both were full of flavor but did not overwhelm you. I can always eat lots of food at LYFE but never do I walk away feeling bloated or overstuffed. Non-dairy Banana Rum Cheesecake is made with a pecan crust and topped with rum sauce. And yes, it tastes every bit as good as it looks! It has all of the flavor and none of the guilt.

Banana Rum Cheesecake – $3.99

And what's not to love about a chocolate chip cookie to grab and go? The LYFE Kitchen people know that flavor comes first but they also make everything healthy, inexpensive and fast. It is a combination you just don't see at other restaurants.

Only $1.29 for here or to go makes their Chocolate Chip Cookie a big favorite

You notice that I have not been beating you over the head with healthy facts about the LYFE Kitchen vegan menu. The reason is that I was there just to sample but I got completely wrapped up in how great everything TASTED. The fact that no animal products were used in this food was amazing but also kind of secondary to me. I loved every bite and did not even miss the dairy products even though I am a big cheese eater. Part of the beauty of the LYFE Kitchen mission is people like Tal Ronnen. It was such a pleasure to talk with him. He is low key and non-judgmental. His knowledge of food is immense and yet he talked with us on a level we could all understand. His great tasting food sells itself and I know his mission to promote veganism will succeed without having to wage a war on carnivores. Thank you Chef Tal for your continued inspiration that makes us strive to eat better.

On a closing note I want to mention the special gift card promotion taking place now through January 31, 2012 at LYFE Kitchen. If you buy a $50 gift card, you'll receive an extra $10 gift card with it. If you buy a $25 gift card, you'll get an additional $5 card. These card make great holiday gifts so surprise someone who has yet to experience LYFE Kitchen. It will be a gift that tastes great and is good for them too!

My parting shot is of the very cool GPS table locators at LYFE KItchen. These devices are the best I have seen at any quick service restaurant. Everything about this place just rocks. I am a person who frequently dines out and pays a lot of attention to the food trends. I try every new dining out concept that comes along. LYFE Kitchen not only tastes great but is a very big step in the right direction to change our eating habits for the better.

Above and Beyond: Wedding DJ Customer Service

2011-12-16T12:24:00.000-08:00

Wedding and Special Event DJ's often feel like we're selling an intangible, if not, invisible service when prospective clients don't understand there are real differences among us. On the surface we can all appear similar to brides, grooms and event planners because we are offering mostly just a promise. That promise is to deliver a great entertainment experience. As the client you are really still taking a leap of faith when you believe in the promise. I love this story because it is a tangible example of extraordinary customer service. It all comes down to people pleasing. Keeping everyone happy at events is as important to me as it was finding this special song for my client's celebration.

I accomplished this feat of customer service using a little old fashion technology (vinyl records) to help Mother of the Bride, Cheryl, find an old song for her daughter Shelby's wedding day. It was the song after which she had named her daughter. Finding special songs for clients has long been part of my services. In this case is was not for a dance or dedication but rather just something mom wanted played during the celebration because it had special meaning. Cheryl had exhausted every internet option before she called me. I actually love this challenge because it is a bit like a treasure hunt. I have found every elusive song on my own wish list so I love searching for others. I have many great sources for the absolute most obscure songs ever recorded.

Finding songs is a lot easier in this age of iTunes and digital music. However, as deep as the on-line music libraries have become they still don't have every song ever recorded. Such was the case with this song "Shelby" which was an album track from a rather obscure 1977 LP by Anthony Newley. This album titled "The Singer And His Songs" had long been out of print when Cheryl began her search.

Newley's 1977 album was not much of a commercial success

As soon as I got the call I knew my destination for this album was in Redwood City at The Record Man. This store sits right on the busy El Camino Real near the border of Menlo Park and has a fantastic selection of vinyl as well as CD's and video formats. It appears to be an old house with an upstairs annex you can only access from an outside staircase. Browsing is always an adventure because you must be able to read thousands of record jacket spines. They even have several six foot ladders laying on the floor in order for you to see the top rows.

The Record Man 1322 El Camino Real in Redwood City

The side staircase leading up to the annex with a plethora of old vinyl records

The Record Man claims to have over a million records in stock. Whether or not that's true they certainly had the one I needed and it wasn't the first find I made here. This place is a gold mine for the rare and hard-to-find.

I was the first on my block to be able to record compact discs long before before personal computers had the capability. I still cherish my Marantz CDR600 Professional Compact Disc Recorder. It is free standing and nicely transfers recordings from any analogue source like records or cassette tapes. The Anthony Newley album I found at The Record Man was still sealed so it yielded a nice clean copy. I delivered a quality version of her song on CD to Cheryl just the day after she called.

When I tell this story I sometimes get blank stares or bewildered looks. The driving distance alone was nearly 150 miles and 3 hours to find this song for Cheryl. She had already hired me months ago for Shelby's wedding when she called for help finding the song. She also offered to pay me extra to solve their missing song mystery but I did it gladly without any additional charge. So you could say I went the extra mile for them. Or should I say the extra 150 miles.

What others may consider too big of a challenge I relished as a great opportunity to help personalize Shelby's reception. Some call this "above and beyond" and it occurred to me that I will now call my customer service posts that too. Stay tuned for my stories about how I love my clients and really love to exceed their expectations.

Your Wedding Colors Matter And My Ties Are There To Match

2011-11-30T09:10:00.000-08:00

How far will your DJ go to fit into your color scheme? Does your DJ even know which primary colors you have chosen? Does it even matter? Color matching may seem like a little thing but all of those little things add up to a look that rocks and a DJ who looks like he belongs at your wedding.

Most couples agree that day–of wedding professionals should dress appropriately and not wear anything off color or obtrusive to their event. At a wedding visual presentation is everything. So it makes sense that my attire should match your favorite colors and flowers.

As a standard practice I have been matching my ties to my clients' wedding colors for years. But it was at a recent dinner with wedding photographer, Elley Ho, and my web designer, Stacie Tamaki that this fun and original idea took form. Elley loved the fact that I care enough to match my tie color to the wedding colors and suggested creating a Wedding DJ Neck Tie Color Picker to add to my website. After all one of the most popular questions on my FAQ Page is "What Will You Wear?" That's when Stacie stepped in and brought Elley's idea to life.

Just a few of my favorite Jerry Garcia ties

For years I've always asked my brides and grooms to bring a color swatch to our final planning session in order to find the the closest match. One time I even brought a dozen ties to a meeting and spread them out on a table for the bride to pick. She was having as much fun with this decision as I was!

How can you be certain your DJ will dress to complement your wedding color board? Introducing the
first ever Wedding DJ Tie Color Picker brought to you exclusively by I MC Events. Why bother with what some people would consider a trivial detail? Because I know your wedding colors matter to you so your wedding colors matter to me. Here is just one sample from my brand new Color Tie Picker.

Blue, Purple and Green Sample Patterns

So when you begin your search for a talented wedding DJ/MC find one who cares enough about your colors to let you participate in decisions about their attire. I always encourage you to bring your color board in hand when we meet in person because it makes matching all the easier. If your color is missing from my collection, no problem. I will gladly search for a good match and purchase a complementing tie at no additional cost to you.

As a professional MC for events I focus on the big picture. But the big picture is always made up of little details and matching your colors is just one smaller example of how much I care about making your wedding day a huge success.

November Food Tour - Fourth Street in Berkeley CA

2011-11-22T17:55:00.000-08:00

I have been long time fan of the retail area in Berkeley near Highway 80 and University Avenue known as the Fourth Street Shops. In fact we had such great food on our first visit to the Berkeley area on our May Food Excursion that I knew this East Bay sequel was a given so I called the first tour Best of the East Bay - Volume 1. Our biggest challenge was how to pick from so many great places to eat.

There was no doubt that this trip had to begin early with breakfast at the legendary Bette's Oceanview Diner. With so many great options on the menu we decided to try one egg and one pancake item to get a sampling of their most famous dishes. Bette's Diner is most noted for their pancakes so we ordered the Soufflé Pancake. Like any good soufflé it takes extra time to prepare so our server wisely suggested she first bring our order of Spicy Scrambled Eggs.

Spicy Scrambled Eggs with Home Fries and Pumpkin Spice Muffin - $11.95

The eggs were tasty but not as spicy as I expected. Our server was quick to mention they were cooked "soft" and asked if that was okay with us. I don't recall ever being asked how I liked my scrambled eggs cooked. The salsa was also mixed into the scramble which added the color and kept the flavors melded. The choices were toast, muffins or tortillas with our dish and we opted for a fantastic pumpkin spice muffin. I am potatoes-at-breakfast guy and the highlight for me were the Home Fries with a big dollop of sour cream and chives. I just had to zoom in on the sweet onions and perfectly seasoned potato heaven.

Home Fries that I call "I could easily make a meal out of this side dish"

Even though neither my foodie friend, Stacie Tamaki, nor I are really big pancake eaters we could not come to Bette's without trying their signature dish. Our server suggested the Soufflé Pancake and I chose the banana rum version. It took a bit longer to prepare but when delivered it dazzled us by completely covering the plate.

Bette's Famous Soufflé Pancake - $12.95

This dish has so many complex flavors and textures that it is like eating three different things at once. It is like a pancake, soufflé and crepe all in one. It surprises you with bite size chunks of banana buried inside the oozy goodness and dusted with powdered sugar. I had to zoom in to show the golden billowy top. Also available in apple brandy, seasonal fruit or chocolate swirl.

Look carefully into the holes and you'll see some of the sweet banana chunks

My final shot of this bigger-than-life pancake is one of several slices I ate. I will return to Bette's and try all of their other flavors. This dish is also perfect to share so you can pair it with so many other great breakfast items they offer. It is served with warm maple syrup and simply melts in your mouth.

Bette's Oceanview Diner also has a great sense of humor. The first thing you notice overhead inside the front door is a giant flying piece of pie. This place is just as much fun as it is delicious and I only wish they were closer to where I live.

Stacie decided to go really far out there (for her) at this month's Daring Beverage Challenge by trying a Champagne Cocktail. This version was made with pomegranate and lime juices.

An extremely rare champagne moment for Stacie

"Flying Pie" at Bette's Oceanview Diner

BUT WAIT, THERE'S MORE! The only downside to Bette's is their wild popularity. We put our name in and waited 45 minutes for our table. So if you are in a big rush, right next door is Bette's To Go. They have an incredible selection of gourmet grab and go items like soups, salads, sandwiches and very tasty items from their bakery.

Our next stop is another long time favorite on Fourth Street called The Pasta Shop. For nearly 25 years they have been a purveyor of specialty foods for the East Bay. I didn't even have pasta on my mind when we ventured into the store because I was quickly overwhelmed with the other sights and smells of this beautifully merchandised market.

The Pasta Market is a foodie's paradise. Period.

As I was browsing through the cookbooks I starting chatting with one of the employees named Beaver. Before I knew it he was telling me the most amazing stories about living in Spain and handcrafting furniture. His knowledge of the regions of Spain and what food meant to those areas was huge. His love for the country, people and food was so apparent as he could not help himself but to roll his r's and launch into a Spanish accent. In a few short minutes I had felt like I had just been to Spain. People with Beaver's knowledge and passion make a trip to The Pasta Shop a true experience.

Beaver posing with his favorite cookbook at The Pasta Shop

Many of the staff were super friendly and very food savvy as you would expect. I came there to taste their prepared foods but was not about to leave without grabbing some of the many unique specialty groceries. Pictured here from left to right are three of my favorite finds at The Pasta Shop.

Green Olive Paté with lemon oil • Roasted Pepper Antipasto • Caramelized Onion Jam

Two deli items we wanted to try were the Cheese Rolls ($2.50) and a pint of Brussels Sprouts Salad ($2.95). We picnicked in front of The Pasta Shop which has plenty of outdoor seating where many shoppers kick back to enjoy their foods.

Loaded with Parmesan and Mozzarella these Cheese Rolls are almost like eating pizza.

Brussels Sprouts salad with a sweet honey mustard vinaigrette

Our next stop was at O Chamé where you immediately sense the calming Zen vibe on their patio even before you walk through the front door. With a great reputation for fusion cuisine this place was the perfect late afternoon stop for us to catch our breath.

The inviting front patio greets you first at O Chamé

Stacie let me do the ordering and my eyes went instantly to their appetizer menu. Without hesitation I chose the Arugula Salad with Golden Beets and Salted Egg to start. This small dish packed big flavor with the most perfectly hard boiled egg I've ever eaten. The arugula leaves and beets were perfectly dressed in a delicate vinaigrette.

Arugula Salad with Golden Beets and Salted Egg - $9.50

While we were enjoying the salad our server brought my other selection, White Corn and Green Onion Pancake. We while joked about having our second pancake of the day we were also exclaiming how completely delicious this savory one was served with a white sesame sauce. We learned this pancake is a signature dish at O Chamé and is seasonal based on whatever ingredients are available. It was my absolute favorite bite of the day and it had some serious competition from the many great foods we tasted.

White Corn and Green Onion Pancake - $8.00

Stacie and I were completely impressed with O Chamé. We agreed that these two appetizers alone would make a perfect lunch. I took this photo to remind me of exactly what I will be ordering as when I return here and it will be sooner than later.

A Perfect Lunch or Snack at O Chamé

On one more sweet note we decided to try their Wagashi for $6.50. Stacie reminded me how much my family loves it and the points I made when I brought some home from our April Food Excursion in San Jose's Japantown. As expected this soft rice pastry with sweet bean filling was the real deal at O Chamé. I was again a hero when I brought some Wagashi home from our frolics on Fourth Street.

We decided to go south of the border for our final stop at Tacubaya (La Taqueria de Dona Tomas). They were packed with customers inside and the description of their Chile Rellenos on the outdoor menu really caught our attention. It was well worth the wait with for a perfectly breaded and fried poblano chile stuffed with cheeses.

Chile Rellenos at Tacubaya -$7.75

I decided to take the Daring Beverage Challenge for a change and ordered an agua fresca. The cucumber lemon flavor sounded interesting and it was a lot sweeter than I expected. Somehow I was thinking the cucumber would be the predominant flavor but it turned out to be more like lemonade with the essence of cucumber.

Cucumber Lemon Agua Fresca - $3.50

As I mentioned this was not my first rodeo at Berkeley's famous Fourth Street Shops. However, every visit is fresh and exciting for me because there is always something new to see. Concerts and special events are frequent on their calendar. The stores are super unique so you won't feel like you're at a big box mall. We noticed that there is even an Apple Store now at 1823 Fourth Street. If you haven't experienced Berkeley's Fourth Street yet, I HIGHLY recommend it but do allow a few hours because there is plenty of great food and shopping to be had. Stacie also loved just about every bite we had and wrote a fantastic story about our time on Fourth Street. To read her recap just click here.

Mark Ferrell's Love Story Workshop - Storytelling That Changes Lives

2011-11-16T22:20:00.000-08:00

I am no stranger to the Mark Ferrell series of workshops based on the Marbecca Method. I have blogged about his MC Skills workshops both in March 2010 when I took the Bronze level and then again when I took the Silver Level in October 2011. This time it was my second spin at his Love Story Workshop and it was another out of body experience.

Mark Ferrell in action using both hands and great side bars to explain and exemplify

So what exactly is a Love Story? Mark and Rebecca Ferrell originated it during their years as wedding entertainers (1989-2002) in Southern California. Today the term itself has become a bit of a cliché and used by all kinds of wedding professionals. The Marbecca Love Story is a ten to twenty minute story that normally leads up to the first dance and, if done properly, completely engages everyone in the room. I emphasize "done properly" because a straight read without the proper voice inflections and character acting will make the story flop. We learned quickly that great storytelling really draws on acting skills which is a talent we seldom use in our daily routine.

The impact of a great Love Story can be immense. It is safe to say that most of the wedding guests know either the bride OR the groom really well so very few of them may know the inside story of how they came together. There is always a great story that begins with their first meeting, first date, proposal and concludes with their own version of why they chose each other out of all the other people in the world. The couple is the reason why all of their family and friends are gathering for the celebration so why not share their story with everyone? I always tell my clients that they are the one common denominator among all those attending their wedding. The Love Story when delivered with sincerity, realism and passion touches on just about every human emotion and can evoke tears of both sadness and joy.

We had a spectacular group for this Bronze Level Love Story Workshop. Pictured here in our graduation photo from left to right is our guru Mark Ferrell, Rebecca Ferrell, Norman Anub, Robert Kusters, Stacie Tamaki, Josh Barron and myself.

The Loving Class of Bronze Level Love Story 2011

What made this group dynamic especially fun was having a non-DJ, Stacie Tamaki, who was there to continue stretching herself and improving her speaking skills. We also really enjoyed Josh Barron who, at only 19 years old, is embarking on an incredible career as an entertainer. Josh traveled all the way from Michigan to take both the Love Story and MC Skills Workshop in one week. Josh works under the direction of Mitch Taylor of Taylored Weddings. Mitch feels strong enough about the Marbecca Method to send Josh across the country get training with Mark Ferrell. We send major kudos to Mitch Taylor for taking this kind of care in getting Josh off on the right foot.

What really makes a Mark Ferrell workshop special? It is mostly their intentions. Mark and Rebecca created their wedding entertainment business because they loved being around couples in love. They now travel around North America and soon to the U.K. to help DJ's become better performers but that also means the DJ's have to become better people who truly love their clients as Mark and Rebecca did. Marbecca's motto is "It's all about Love" so love is the foundation of everything they teach and do.

Mark blogged recently about Halloween and how it can be your own "Reality Show." He went on to say that "we have the power to design our lives and hopes your glass is half full." This kind of powerful optimism is central to his workshops and overall philosophy which made the cups at the Hampton Inn and Suites where we gathered seem all the more appropriate. :-)

But seriously folks we also have a really great time at Mark Ferrell's workshops in addition to working very hard to perfect our performances. I could not resist including this photo of DJ Robert Kusters kicking back. Robert never ceases to improve on his performance skills because he continues to take Mark Ferrell workshops. He simply shined in this latest Love Story workshop.

My parting shot is of me and my good friend, Stacie Tamaki. Stacie really gets it. She instantly realized the value of Mark Ferrell's message at her first workshop in May 2010 and was quick to share her experience on her blog post. Stacie's enthusiasm for these workshops centers on the fact that they are not just for DJ's but for anyone who wants to be a better speaker and improve all of their communication skills. Stacie was also thrilled with this Love Story workshop as she describes the experience in her blog post. It is unique training that you just can't find in too many places and we are grateful to the Ferrells for sharing their special talents with us.

Stacie Tamaki and I ham it up at the Bronze Love Story Workshop conclusion

The Best Holiday Party Has a DJ with Great MC Skills

2011-11-09T22:59:00.000-08:00

I dedicate an entire page on my website to answer the question Why Hire a Professional MC and DJ?.
The MC or Master of Ceremonies is one of the biggest contributors to the success of an event and can also be the least understood. So much of what is done to keep timing, flow and energy on track is behind the scenes so the impact is felt but the host and guests are really unaware of the effort. The best steering of a party is done subtly so it appears to be happening on its own. Most party givers hope that chemistry among their guests will carry the party and its success will feel organic without forcing it.

I have taken many workshops from nationally acclaimed performance trainer, Mark Ferrell. Mark's acronym for the three primary functions of an emcee is DIG which stands for Direct, Guide and Inform. Event guests arrive at a party with expectations to be entertained. A great MC can move guests emotionally with great announcements, introductions and storytelling as well as moving them literally within the facility when necessary for the function.

So let's take a look at some of the parts of a holiday party that can be greatly enhanced when the person on the microphone is experienced and polished.

1. Welcome – Every event needs an introduction to engage the audience and make them feel comfortable. I feel this welcoming should be done by the emcee even if it is leading into the opening speech by the CEO or head of the department throwing the party. This person is always a V.I.P. and should get a deserving introduction. A great welcome really sets the tone for the rest of the event.

2. Door Prizes and Raffles – Anytime I can get involved in giveaways I make sure to do so. I have witnessed too many mic shy administrative assistants with no speaking skills struggle with this task when it should actually be fun and upbeat. Nothing kills the energy faster than reading seven digit raffle ticket numbers in a monotone when the first four digits are all the same on everyone's ticket anyway. When you choose to do the drawings during the event can also make a huge difference because it affects timing, flow and how long the guests will stay.

3. Skits and Performances – Another popular item on holiday party agendas is a skit, sing-a-long or other performance usually by employees with inside office humor. These types of amateur presentations always come off better when the MC commands the audience's attention is prepared with the audio track, microphones and delivers a professional into/outro. Even if the employees' performance is intended to be cheesy, the MC can make the whole experience better fit into the entire evening with the right guidance.

4. Announcements – Whether it is a simple notification that someone left their car lights on, a lost and found item or the arrival of a special guest like Santa Clause an experienced MC will be better understood, not obtrusive and best command the attention of the audience. It is grossly obvious when an unprofessional speaker tries to address an audience and normally the result is that he or she gets ignored.

5. Games and Ice Breakers – Over many holiday seasons I have orchestrated games and audience participation at corporate events. Socializing with fellow workers and their spouses can create a new dynamic which is not always natural. Many of my clients have looked to me for suggestions on ways to break the ice at their holiday parties. For details on some of these ideas please call me at 408-298-7710 or e-mail me at carl@imcevents.com.

6. Casino Games – Another popular addition to holiday parties has been to bring in casino gaming with many companies now specializing in this service. An experienced MC knows how to combine gaming with dancing and any other forms of entertainment. The object is to keep as many guests as possible simultaneously engaged with both gaming and dancing. One popular casino format is to have the gamers be rewarded with raffle tickets which calls for a late night drawing of prizes. Coordination of all these events takes a good sense of timing and an MC with lots of experience.

7. Dancing – Finally it only makes sense if the DJ/MC brings in a great sound system and thousands of tunes that your guests take advantage of the dance floor. Although the demographic can vary greatly among employees it is still not as diverse as a wedding reception which makes for a little easier programming of music styles. I encourage my clients to solicit requests around the company in advance of the party so I will be well prepared to satisfy everyone.

So never underestimate the impact an MC can have on your holiday party or any other event. A great DJ can keep the party going with the right songs at the right time but music is only one part of the formula. If dancing is not the primary focus of the event which is often the case, then the responsibility for the success of the event lies even greater in the hands of the Master of Ceremonies.

Feel free to contact me and I will be glad to visit your office for a presentation. I can bring along all kinds of ideas to help jump start your holiday event and make it unique. Warming up rooms of people is what I do for a living. You can reach me on the phone at 408-298-7710, on the web at www.imcevents.com or e-mail at carl@imcevents.com.

Happy Holidays to you and best of luck with all of your plans for entertaining this season!

A Wine Country Wedding Celebration in Newcastle, CA

2011-11-06T23:39:00.000-08:00

Hunter and Paige McGillivray celebrate on November 6, 2010

When Hunter, the son of Dono dal Cielo owners Bill and Karen McGillivray, proposed to his girlfriend Paige the location for their celebration was a given. Their family winery is part of the growing Placer County wine region.

What's better than owning a winery? That would be having your in-laws own a winery. My family named their boutique estate winery, Dono dal Cielo which means "Gift From Heaven" in Italian. My gift has been to enjoy the fruits of their hard labor for several vintages of Zinfandel as well as a few whites and even a great rosé.

Just take a peak at a few photos I've taken over the years of this majestic property located in the tiny Sierra Foothills town called Newcastle, California.

The moon rising over the new vines

Looking east towards Auburn early one morning

Sprawling lawn areas were ideal for the outdoor portions of the wedding

Rows of Zinfandel vines comprise most of the thirty acres of Dono dal Cielo

For this first ever wedding at Dono dal Cielo they constructed a rustic arbor at the peak of the ceremony hill. It was a perfect fall day to be wed and a great evening to party into the night.

From behind the alter during a solemn moment of prayer

Hunter and Paige included many family traditions in their celebration as he wore the traditional Scottish kilts. They also used his grandfather's vintage 1956 Lincoln Mark II to shuttle Paige up to the ceremony site as the bagpipes announced her entrance.

Local Sacramento area based wedding photographer, Carmen Salazar captured their wedding memories. What I love about Carmen is how she caught the many moods of the McGillivrays from serious to playful and back again.

When the sun set the reception kicked into high gear we dined on great food stations by The Chef's Table restaurant. The crush pad area and tasting room were warmly lit creating a dramatic setting for Hunter and Paige's first dance.

From the tender moment of their first dance...

....to sheer chaos on the dance floor as Paige and Hunter embraced every moment

Even this bottle of Dono dal Cielo 2007 Zinfandel became more festive with special wedding decorations. No doubt a record was set on 11/6/10 for corks popped in one day at the winery.

For me the highlight of the reception was when Hunter and Paige toasted all of the guests with their favorite treat of milk and cookies. This personal touch was both whimsical and a greatly appreciated late night snack for everyone.

The first Milk and Cookies Toast to guests I've ever seen by a bride and groom

This parting shot is my favorite of all the images that Carmen captured. This wedding was spectacular on so many fronts. It is featured with more of Carmen's photos on my website gallery. Thanks to the McGillivrays for their hospitality and sharing this special place called Dono dal Cielo. Thanks to Carmen Salazar for taking all of these great images and for sharing them with me for my blog. And a huge thanks to Paige and Hunter for having such a great vision of their wedding that came to life for everyone there. Happy Anniversary and looking forward to the many more you will be celebrating ahead!

Dono del Cialo is busy putting on many events of their own. Any chance I can get I enjoy blogging about activities they've hosted like the Sierra Century cycling event and the Winemaker's Dinner to celebrate four new releases at The Chef's Table restaurant in Rockin. Every weekend something is happening at what I affectionately call "Donoland." You will find singer songwriters performing in the tasting room, art classes, jewelry and even yoga events. For more information including a calendar of events visit their website at www.donodalcielo.com.

October Food Excursion: Willow Glen Neighborhood of San Jose

2011-10-31T11:22:00.000-07:00

This month we decided to stay close to home and explore one of my favorite old neighborhoods in the middle section of San Jose called Willow Glen. I was born within a mile of here and have many fond childhood memories of this cozy community. Willow Glen has done a great job of redeveloping, keeping current and not forgetting its heritage. Like so many classic downtown communities most everything centers on a main street which here is called Lincoln Avenue. We were able to park and walk to every one of our destinations.

Our first stop was a new and quite unique spot called Hay Market Willow Glen. The buzz on this restaurant is steady and once you try it you will be talking too. Hay bales greet you right at the front door which is your clue that casual is the operative word for the experience you are about to have inside.

Hay Market Willow Glen at 1185 Lincoln Avenue

But don't let the casual atmosphere fool you because Chef/Owner, Joe Cirone, is delivering some seriously good food with complex flavors. Joe explained to us that his vision is provide a gathering place with communal seating and serve whatever is fresh, local and sustainable today. There are no freezers or even gas in the kitchen. All proteins are prepared using the French "sous vide" technique using airtight plastic bags in a water bath. Joe's menus are based only on what his suppliers can deliver and it changes everyday. Forget white tablecloths and reservations. Remember great food.

Communal seating at Hay Market Willow Glen

We tried the cheese plate for $9.00 which included Manchengo, Fourme D'Ambert, Petit Basque (Sheep's Milk), Joe's handmade salami cured in red wine, sliced plums, honey butter, hearty bread slices arugula and a special blend of nuts called Chow Chow Jam.

Cheese Plate at Hay Market Willow Glen

Any of these individual ingredients could be enjoyed on their own but the real fun began when we combined them into bites. All of the savory and salty cheeses really snapped when mixed with the sweetness of the plums, honey butter and Chow Chow Jam.
Chef Joe explained the Chow Chow Jam is made right here in the Santa Cruz mountains by a Los Gatos company called Friend In Cheeses. This little green motivated company's motto is "Dare to Pair 'cause it Pays To Play. They obviously have a sense of humor as well as taste. Our mission on these food tours is to seek the unique and BINGO! we hit it on our very first stop this time. Chow Chow Jam is an eclectic meeting of honey, dried cranberries, sultans, almonds, pinion nuts, soy beans, vanilla bean, bourbon and sea salt. I won't even attempt to describe how well it went with cheese but all I can say is "Just do it."

A jar of Chow Chow Jam to-go was a must for me at $8.00

What better way to follow our cheese journey than with a Plum and Nectarine Clafoutis with organic roasted black plums and nectarines and Mom's orange butter. This northern French dessert was served chilled and just melted in my mouth. I was expecting like a bread pudding but it was way lighter and super refreshing. Joe completely nails this dessert and makes it different everyday based on which fresh fruits are available.

Plum and Nectarine Clafoutis at Hay Market Willow Glen – $6.00

Almost right next door to Hay Market we found the Top Nosh Cafe who specialize in making great artisan savory pies.

Top Nosh Cafe uses only natural ingredients, hand made in small batches, wrapped in pastry crust and quick frozen until ready to serve. Just reading their Top Ten list of varieties makes my mouth water:

Grecian Spinach with Feta Cheese - ricotta, green onions and dill

Spicy Beef - cilantro, mint, jalapeno, halal beef and piquant flavors of the East

Country Ratatouille - eggplant, zucchini, red bell pepper, tomato and Herbes de Provence

Southwest Hot Potato - Yukon gold potatoes, creamy cheeses, corn and roasted poblanos

Chicken with Almonds and Yogurt - free range chicken with cardamom and saffron

Chicken with Apple and Cheddar - with a touch of curry and savory flair

Chicken with Tomatoes - cashews and spices from India

Chicken and Yam with Coconut Curry - Thai flavors include lemon grass, galangal and kaffir lime

Wild Mushroom with Gruyere - Shiitake and Porcini mushrooms with fire roasted red bell peppers

Roasted Butternut Squash - Fontina and goat cheeses with caramelized onions

We opted for the Southwest Hot Potato and it came with a nice side serving of cole slaw which makes for a quick and hearty lunch.

Top Nosh Cafe Southwest Potato Pie with cole slaw - $5.75

I was instantly sold on this place and wished there was one closer to where I live. The good news is their pies are available in in many gourmet markets all over the Bay Area including seven of them right in my hometown of Santa Cruz. They call them "Farmer's Market Pies" and with good reason. Look for them in the frozen food section of your better grocery outlets.

Close up goodness inside the Southwest Potato Pie from Top Nosh

A short walk down the street is one of my all-time favorite Chinese food restaurants called Taiwan. Since 1982 Taiwan has a strong reputation and many loyal locals who are quick to offer their praises.

A landmark on Lincoln Avenue since 1982

We both love honey walnut sauce but my foodie friend, Stacie, is allergic to shrimp which is the most popular protein served with it so she orders Honey Walnut Tofu. I had never tried it so it was a perfect first for me. It had all of the texture, sweet and savory joy of any honey walnut dish I've ever had. Thanks to Stacie for thinking of a great vegetarian option for anyone who loves this unique combination of flavors.

Honey Walnut Tofu at Taiwan in Willow Glen - $9.95

Speaking of legendary local spots there is none on the Lincoln strip that has more history than Bertucelli's La Villa Deli. For over fifty years they have been a mainstay for the Willow Glen community for both their scratch made Italian recipes and wide selection of imported delicacies. It was my turn to pick and I went quickly for their vegetable lasagna, stuffed artichoke and macaroni salad.

The artichoke was amply stuffed with a tasty bread crumb that turned it into a meal in itself. I had not had them before but was sold the instant a lady came in to pick up her order of six and just stood there raving about them. She proudly held up her order and claimed it was like a party in a box. And the perfectly seasoned stuffing had me a believer as well.

Stuffed Artichoke at La Villa Deli - $5.50

My expectations of the lasagna were high but only because I have enjoyed all of their pastas and marinara sauces so many times before. Stacie claimed it was the best lasagna she's ever had in a restaurant and I have to agree. It is a perfect blend of cheeses, broccoli, tomatoes and spices.

La Villa Vegetable Lasagna - $6.99

Lunch time is huge at La Villa on Lincoln with so many people running in to grab fresh made sandwiches and their scratch made salads. I am a self-proclaimed macaroni salad junkie so trying their version was a must. They use a favorite pasta of mine called Ditalini or "Little Thimbles" which is a perfect shape to hold just enough of the dressing and also hang well on your fork. I was not all surprised to enjoy the La Villa version.

Macaroni Salad at La Villa Deli - $2.19 for a half pint

Stacie is the one who normally tries one new beverage on our excursions but this time an Italian White Peach Soda caught my eye in the cooler. It was lightly carbonated very sweet but bursting with the distinctive flavor of white peach that I love so much.

Romano's White Peach Soda at La Villa Deli - $1.99

We came to taste but ended up doing lots of grocery shopping at La Villa because the selection of cool and unique imported foods in completely irresistible. We displayed them all together on their outside dining tables.

Pastas, cheeses, sauces, tapenades, vinegars and oils available at La Villa Deli

I stood guard at the door while Stacie grabbed this quick rare shot of the interior with no customers in sight. The constant parade of customers to La Villa is true testimony of their greatness. Even after the lunch hour was over the traffic was non-stop for people coming to pick up dinner items to go.

Inside La Villa Deli is jammed with prepared and package delights from Italy

Our final stop was a quest for some dessert and to try frozen custard. Another popular hangout on Lincoln Avenue is simply called Willow Glen Frozen Yogurt and Ice Cream Company. As their tenth anniversary approaches they have been a favorite on the corner of Lincoln and Willow in the heart of this community. Stacie had been wanting to try frozen custard and by many accounts this little shop is famous for it.

The custard was as delicious as you'd expect from a frozen dessert. It is made with cream and sugar like ice cream but also contains egg yolk solids which really kick it up in the richness department. We enjoyed vanilla with some fresh raspberries.

Small Frozen Custard - $3.00 plus $1.25 Raspberry Topping

My parting shot is of some little people's chairs on the patio at the Willow Glen Frozen Yogurt and Ice Cream Company shop. They are indicative of the small town spirit that makes Willow Glen one of the friendliest sections of San Jose. Just park once and you will be able to walk to great food and shopping. Their slogan is "Personal Friendly Different" and I am proud to have witnessed this legacy first hand for over fifty years.

Here Comes The Guy To Here Comes The Guide

2011-10-26T13:14:00.000-07:00

I am pleased to announce that I have just joined Here Comes The Guide which was a most enlightening experience. Today there are no shortage of advertising opportunities in the wedding industry. There was a time when newly engaged couples would get inundated with postal solicitations in their mailbox shortly after registering for a marriage license. Then bridal shows and the internet provided an entirely new level of information overload. Add Craigslist to the list and the amount of exposure to wedding related services and products a bride-to-be has can be almost dizzying.

So I was really thrilled to learn the extent to which Here Comes The Guide goes to scrutinize their applicants. I say thrilled but it was also a lot of work for me and took about three months to complete the process. I was asked to provide 30 total references of which half were industry and the other half were previous clients. Just making sure all of the telephone and e-mail contact information was accurate and current was a big task because so often after a wedding that can change. I do have a long track record in the local wedding market and thankfully I passed the audition. :-)

Speaking of Craigslist this experience also underscored just how much all wedding advertising is not created equal. Anyone can toss up an ad on Craigslist regardless of their experience. As much as I love it for selling an old lawn mower when it comes to hiring professionals it really leaves the entire scrutinizing process up to the buyer. It's a text book case of let the buyer beware.

On a personal note Here Comes The Guide completely blows my mind if for nothing else, just as a seriously great resource for finding locations. In my many years of helping brides plan their weddings by far their number one quest was to find a facility. So in 1981 my partner and I published a magazine called "Wedding Scenes '81" which was Santa Clara County's only directory of wedding reception facilities. We broke it down by city and provided very basic information like address, phone, capacity, kitchen availability and outside facilities. This magazine was truly unique for its time.

We were very proud of our little local publication that listed places you could hold a wedding reception which included every tiny little restaurant willing to do private banquets. By contrast Here Comes The Guide features over 500 venues of all types covering Northern California not to mention the nearly 1200 nationwide facilities. The searching features and criteria brides can enter on their site is fantastic. It is obvious that Here Comes The Guide is the go-to resource that we were aspiring to all those years ago. Today they cover both bases by appealing to web only brides and those who still prefer thumbing through the physical book as a resource.

So not only is Here Comes The Bride a premier publication that goes to unbridled lengths to scrutinize it's vendors but also provides tons of information in one place that you just can't find elsewhere. Here is a screen shot of my profile page and also a live link directly to it when you click on the image.

So it begs the question why am I now just joining Here Comes The Guide? I've heard some rumors circulating that I have retired or been held captive in a kitchen at chef's knife point. I consider this new adventure on The Guide to be my coming out party of sorts. As much as I love cooking it is just my hobby and being a Professional DJ and MC is my still my only profession. So really I am just a foodie and music fanatic who loves to entertain audiences with both media. Check out my blog to see the latest in both my culinary and entertainment worlds.

"The rumors of my retirement have been greatly exaggerated"

For more information on Here Comes The Guide the person to contact is Denise Auerbach and you can reach her at 510/548-0400 ext. 321 or denise@herecomestheguide.com.

MC Skills Workshop - Too Much Is Not Enough

2011-10-23T12:52:00.000-07:00

There's a notion that experience itself breeds proficiency and practice makes perfect. However, practicing and repeating incorrectly can also result in just the reinforcement of bad habits. I have been the MC at over 4,000 events so I am hardly shy on experience in speaking to audiences. However, when I get the chance to watch myself on video I ALWAYS see room for improvement. Every single time.

So last week when the opportunity came knocking to take the Silver Level Master of Ceremonies Workshop with Mark Ferrell right in San Jose I did not hesitate. This was not my first rodeo at a Marbecca Workshop. I had already taken their Love Story workshop and the MC series twice. I traveled to Las Vegas in February 2010 for the sole purpose of taking the MC Skills Workshop and told that story in my post you can read by clicking here.

There is so much information to cover in his workshops Mark has now split them into three levels, Bronze, Silver and Gold. Each workshop is jam packed with useful information on announcements, introductions, basic mike technique, posture, demeanor, delivery and everything a speaker needs to engage his or her audience. In this more advanced session we spent a lot of time on connecting with our audience to make them feel, not just hear what you are saying.

The best part of this experience is that it is mostly hands-on and not lecture. We all had equal mic time with video capturing every nuance of our speaking skills. It is the only way to really see yourself in action and Mark lends his expert critique from many years of entertainment experience.

So why was I only one of three local mobile DJ's to participate in this invaluable training? Mark and his wife, Rebecca, have spent most of 2011 taking their workshops on the road across America. I feel so fortunate that our area was on their list of stops but I am puzzled as to why more of our local entertainers are not interested in improving their MC skills. Over half of the participants is this workshop traveled from Seattle and Southern California while one of the group, Stacie Tamaki, is neither a DJ nor entertainer but she understands the value of improving her communication and presentation skills.

The bottom line is we can all stand to use a little tune up when it comes to communicating with others. If you have not seen yourself on video lately, I strongly urge you to do so. It might make you squirm a little but it can only lead to improving your people skills and your life.

I encourage you to check out all of the workshops offered by Mark and Rebecca Ferrell. They come from the heart and will improve everything you do. My parting shot is of the Class of 2011 San Jose Silver. From the left: Me, Stacie Tamaki, Ron Grandia, Alan Chitlik from Seattle, Mark Ferrell seated, Robert Kusters, Matt Graumann and Matt Mitchell both from Southern California and Rebecca Ferrell.

Thanks again to Mark and Rebecca Ferrell for sharing their many years of experience in this truly unique learning experience. It is obvious that everything you do is All About Love.

LYFE Kitchen Opening in Palo Alto is a Grand One

2011-10-14T12:27:00.000-07:00

The very first thing to catch my eye at the opening of the first location of LYFE Kitchen is a huge display of fresh herbs right in the center of the dining room. Fresh herbs are the perfect metaphor for this really unique new restaurant. While so many other food sources pay lip service to quality, sustainability and natural sourcing LYFE is actually walking the walk. And not only is the flavor there but at a super affordable price point that still has me scratching my head. This restaurant is really a fresh idea that is quickly coming to lyfe.

Ever since my foodie friend, Stacie Tamaki, and I first learned about this new restaurant concept we've been eagerly awaiting the opening. In June we attended their Forklifting celebration where they first broke ground for the Palo Alto flagship store. You can read my story of that event by clicking here.

The menu at LYFE Kitchen is full of choices and has something for every vegan, vegetarian and carnivore. We ordered many dishes to get a full sampling of the dinner items.

Hands down my favorite flavor of the night came in the way of an appetizer which LYFE cleverly calls their "SHAREABLES". For just $3.99 you get the most flavorable Edamame Hummus with flatbread crisps. The hummus bursts with a lemony fresh flavor. The flatbread crisps are a perfect vehicle with which to scoop the hummus goodness. The hummus plate is shown here in the foreground with the Roasted Beet Salad and Farro for $7.79. This salad also featured roasted fennel, walnuts, dried cranberries, orange, red onion, basil and a maple-sherry vinaigrette. Another winner from the shareables menu (back of photo) is the Grilled Artichokes with lemon aioli.

Zooming in on the Grilled Artichoke it was perfectly cooked and nicely paired with the lemon aioli for $3.99.

Grilled Artichokes with Lemon Aioli was definitely shareable by all.

Whole wheat flatbreads come in three varieties and they are all under $8.00 for a very generous portion. We opted to try the Margherita which combined fresh mozzarella, sweet cherry tomatoes, fresh basil and a pomodoro sauce.

Margherita Flatbread – $6.99 or half-order for $4.99

The first of two entrees we tried was Art's unfried chicken. Art being Chef Art Smith who helped create the LYFE Kitchen menu along side Vegan Chef Tal Ronnen. This dish rocked with roasted squash, brussels sprouts, dried cranberries and dijon vinaigrette. The only thing we ate from the entire sampling which did not win us over was a corn puree which was the bed for this dish. We opted for the Gardein version of this dish which is meatless. Gardein stems from the words garden and protein and is a plant based food that has all the taste and texture of meat without any of the disadvantages. We love the fact that LYFE Kitchen is so eager to please everyone to satisfy special diets and tastes. You will never see the "No Substitutions" sign anywhere around here.

Art's unfried chicken entree – $11.99

The entree I was most eager to try was Tal's ancient grain bowl. We watched Chef Tal demonstrate this dish at the Forklifting and it has been on my mind ever since. I found a recipe for it on-line and tried to recreate it at home with Gardein beef tips I found at the store. My version was okay but lacked some of the great spicy kick of the original's sweet ginger-chile sauce. The key to this dish is the surprise combination of two great grains, whole grain farro and quinoa. I have eaten them both many times before but never enjoyed their pairing in one dish. It was both light in the stir fry sense and yet very satisfying with the substantial hearty grains.

Tal's Ancient grain bowl – $11.99

Another plus to the menu is that many of the vegetables and sides are also offered separately as items on their SIDES menu. After enjoying so many of the flavors we ordered on the first pass Stacie had to go back for the Baked Sweet Potato Fries. They are served with a very nice house made ketchup distinctively sweetened with agave.

Baked Sweet Potato Fries with house made ketchup – $2.49

Two of the offerings on their dessert menu called THE SWEET LYFE immediately caught our attention. First up was a Lemon Pound Cake with Greek Yogurt and Fruit. As simple as this sounds the layers of sweet and tart flavors/textures hit a perfect finishing note to our meal. Using yogurt instead of whipped cream keeps this treat at just 359 calories.

Lemon Pound Cake with Greek Yogurt and Fruit – $3.99

The other must try guilt-free dessert is what I call a very reasonable indulgence. At just 367 calories the non-dairy Banana Rum Cheesecake is made with a pecan crust and topped with rum sauce. It was very rich and really sweet but not overly so.

Banana Rum Cheesecake (non-dairy) – $3.99

If all this great food isn't enough we learned that LYFE Kitchen also strives to reduce their footprint with everything they do. Their flooring is all bamboo and much of the furniture is made from recycled materials. The decor is deco style with bright accents yet comfortable and makes you feel welcome.

LYFE Kitchen's commitment to the environment goes all the way down to using compostable cartons instead of plastic bottles for their water to-go.

We appreciated the open kitchen, fast service and sense of freshness that emanates from this well designed space. There are also plenty of tables where you can get privacy too.

Like every great downtown Palo Alto restaurant LYFE Kitchen has patio dining out front.

That prominent herb display and profound quotes printed on the walls are a constant reminder that you can Love Your Food Everyday because it is not only good for you but tastes great too.

My parting shot is of us posing with two of the key players responsible for bringing LYFE Kitchen to fruition. From left to right is CEO Mike Roberts, me, Stacie, CCO Mike Donohue and our friend and photographer, Elley Ho.

Normally I avoid being the first in line at a restaurant's opening night. I prefer to give them time to get any kinks out. However, we simply couldn't wait to see if LYFE Kitchen could live up to our expectations. Not only was the food great but the attitude matched the very positive message and mission of this company. The excitement shared by everyone at the restaurant was contagious and we cannot wait to return when both their breakfast and lunch service begins. The official ribbon cutting takes place on Tuesday (18th) morning at 11:00 a.m. Congratulations to both Mikes and the many LYFE team members who have worked so hard to bring us such a great new food experience.

Encore: Spirit of Japantown Festival 2011

2011-10-06T21:45:00.000-07:00

It's hard to believe that one whole year has passed since I participated in the 2010 Spirit of Japantown Festival and posted about it. Anytime I can offer my MC skills as community service is ideal for me because I love to engage audiences so much. This year I again had the pleasure to work with Robert Handa from KTVU Channel 2 as co-masters of cermonies to keep the continuous rotation of presentations and entertainment going on their main stage called The Spirit Stage.

Robert is no stranger to this festival and community. As we prepared for the ceremonies and introduction of distinguished guests I watched him greet so many people at the stage it felt like a family reunion of sorts. I moved quickly to grab this shot of Robert and San Jose Councilperson, The Honorable Sam Liccardo.

Councilperson Sam Liccardo and Robert Handa of KNTV.

One of the favorite traditions at this event is the breaking of the sake barrel and sake tasting by the distinguished guests. Here Robert gets every one's attention as the ceremony draws near.

This year's sponsor and donor list grew larger and a huge banner on the stage thanked all of them for their support.

New to this year's festival as a sponsor was Pacific Gas and Electric Company. This photo shows Roy Hirabaysahi, president of the Japantown Community Congress of San Jose accepting a check from Lisa Lam who heads the InspirAsian Employee Resource Group at P, G and E.

The entertainment was non-stop and kicked off again by the thunderous drum performances of San Jose Taiko.

Four mics were working really hard as the non-stop hip hop group ScoJourners kept the party going.

A few of the really fun "maids" posed playfully for me from the anime group, FanimeCon Maid Café.

Yukie Dong performed solo FanimeCon songs (on stage at right) as the other maids cheered her on.

The Spirited Kids, Japanese Dance (Ondo) drew rave responses and later the audience even joined them on stage.

Finally, the highly energetic aerobic dance group called VivAsia increased everyone's heart rate.

It was another very successful Spirit of Japantown Festival. This year was especially important as the event paid tribute and raised donations for the Japanese Tsunami disaster in March. We had a moment of silence as red Japanese lanterns were passed out to honor the victims.

A moment of silence for all those impacted by the Tsunami disaster.

I was honored to again provide the stage sound and my master of ceremonies services for this great event. The festival was once again coordinated by Rieko Iwanaga and Pam Dunnett of At Your Request event planners. Pam and Rieko sent me a very kind note of thanks for helping them with this year's event which I have posted as a testimonial on my website.

The Great Cake Debate - Two Schools of Thought

2011-09-28T21:55:00.000-07:00

Photo by Joe Homsy at the Saratoga County Club wedding of Chris and Mo in 2010.

When to cut the cake? No doubt it is an ongoing discussion in wedding circles. A popular DJ in our area, Ron Grandia, makes a great case for cutting the wedding cake right after the meal in his blog post called The Great Cake Debate. I make no effort to refute Ron's points. However, I think there are two schools of thought on this topic and I normally come from the other one.

Here are some of the advantages I see in cutting the wedding cake after a short set of dance music.

1. It gets the guests right out of their seats. Often weddings can drag a bit from the guests' perspective with ceremony, photos, cocktails, dinner and toasts because for the most part these are passive activities they observe. Food and alcohol coma can set in and energy is lost when the guests sit too long. Background music can only be so peppy and if they don't get up and moving, they can fade.

2. Saving the cake for just a little while will give you (the hosts and entertainers) one more "bone" to toss the guests. It becomes the surprise sweet treat they have been eyeballing so the prolonged tease can even increases the anticipation and temptation.

3. As a music programmer I always use the cake break as a logical and smooth transition between styles. I take no breaks myself when I do a wedding so I am always looking for the most subtle way to move from genre to genre. So the cake break can be a great way to stop the dance music and start it again in a completely different style without causing culture shock. If older guests are likely to leave early, then my intention is to satisfy them with this pre-cake cutting dancing. They are then able to dance, enjoy the cake and leave without feeling like they missed anything.

4. If the couple chooses to toss a garter and bouquet, there is no better time than immediately following their ceremonious cake cutting. While the staff is serving the cake the garter/bouquet tosses can be easily made without any interruption of the energy because it's down time. It is also the easiest time to keep the audience's attention because as an MC you already have it. Alternatively you must find a time to stop for the tosses later during your dance sets which can often kill the dancing energy. Finally, you still have the maximum number of guests there to participate in the tossing ceremony because most wedding guests will stay at least until the cake is cut.

5. And there are exceptions to every one of my rules. If for any reason the reception is running way behind schedule, I will default to a cake cutting right after the meal. I really don't want any guest to miss out on cake and there are always a few guests (as Ron accurately points out) that are not going to stay to the end of the reception. When we are grossly behind schedule I completely agree with cutting and serving cake immediately after the meal.

Most will agree that the cake cutting ceremony is a turning point at a wedding reception. I am certainly not arguing that it should be in the final hour of a reception but just after a short and energetic dance set. Normally, I allow this set to go on about thirty minutes in order to let everyone know that dancing is definitely on tap for the remainder of the reception.

Finally, I believe that your DJ is the person who ultimately should decide when that perfect moment is to stop for the cake cutting. It is a matter of energy, timing and flow. No one else at the event is in a better position to determine that moment. Your DJ should always give the other vendors a good heads up when that moment is approaching so they are ready for it. I've heard many stories about photographers missing a cake cutting because an amateur DJ made the cake announcement while they were outside taking a photo of the grandparents. I find that most planners, coordinators and catering staff normally concur on this timing give or take a few minutes.

So what's the best time to cut your cake? It is really the vibe of your event and not the exact time on the clock that makes the biggest difference. Trust the person in charge of the energy level at your reception.

September Food Excursion: Pleasanton - The Name...and The Food Fits

2011-09-26T11:16:00.000-07:00

This month we chose a favorite little town of mine in the east bay known for it's blend of old vintage downtown area and steady urban sprawl east towards Livermore. This iconic sign looms over Main Street and reminds you that "The Name Fits." It did not take us long to discover the culinary scene there is equally amiable.

Our first stop was not downtown but rather in the commercial area of town on Hopyard Road at the wildly popular Eddie Papa's. Eddie's slogan on his sign says it all: "American Hangout." This place is super casual so let your hair down but don't let the informal atmosphere fool you. Eddie is doing some seriously good food here. They strive for local sourcing, natural and organic ingredients whenever possible. My knee jerk impression of the logo and ambiance was sort of a retro diner in the vein of Johnny Rockets but that's where the similarity ended. Eddie Papas is a real restaurant and not just a burger and fries joint.

The first thing that greets you at the door is a very friendly reception by the hostess and a glimpse of their sports bar type lounge. This area is likely a fitting hangout during game time but we had our sites set on lunch and in particular their Monticello Macaroni and Cheese.

Eddie Papas covers all the bases of a great hangout with this inviting neighborhood lounge.

The first thing that caught my eye at the booths were these cool retro condiment holders. I was hungry before I even had a menu in my hands. Ice water in the Mason jar kept the whole theme alive.

When people talk Mac and Cheese they always have my attention so I figured that Eddie Papa's version was worth a try. I was a bit surprised they chose wagon wheel shaped pasta but it worked very well as a pallet for the cheddar and jack cheeses. They offered a nice choice of either house made potato chips or garlic bread crumbs for the topping and finished it off with a touch of truffle oil. Our waiter made a very cool move of mixing both toppings when we couldn't decide so we enjoyed the best of both worlds. It was simply delicious mac and cheese that would make both kids and adults very happy. A full order with the veggies is $8.95 and a side order only is $4.50.

Mac and Cheese with perfectly sauteed local zucchini, squash and carrots at Eddie Papa's place.

Our indecision on which topping has turned into a strong recommendation. Just get to Eddie Papa's and request the mixture of potato chips and garlic bread crumbs. Disappointment is not on their menu.

Speaking of indecision there were so many great offerings at Eddie Papa's I was nearly struck with option overload. But when the Green Goddess Wedge caught my eye on the list of salads I knew it was a no-brainer. I was a bit surprised that my foodie friend, Stacie Tamaki, was unfamiliar with Green Goddess dressing as it has truly been a part of my diet since my earliest childhood recollection. Our discussion did reveal that Green Goddess is actually just a local flavor that was introduced in the 1920's at the Palace Hotel in San Francisco. Lucky me for growing up in the Bay Area where the dressing is native. Stacie is from the Pacific Northwest where Green Goddess was not on the list of salad dressing choices. Eddie Papa's uses a crisp Iceberg wedge and really kicks up the textures with toasted almonds, dried cherries, slivered red onions, Point Reyes bleu cheese crumbles and hickory bacon. Although we had them hold the bacon the layers of flavor seemed endless.

Green Goddess Wedge at Eddie Papa's Pleasanton - $6.95

I am always impressed when the chef and/or owner of a restaurant comes out from the back room/kitchen and visits those dining. The entire time we were at Eddie Papa's the owner whose real name is Eddie Westmoreland was cruising the floor and chatting with everyone. He insisted we try their mushroom tart and treated us to an order. Stacie is not a big mushroom lover but my fetish for them balances out our team. The crust was delicate, the cheese was perfectly melted and I was a very happy camper. I had to grab a shot of this long time restauranteur and commend him on a job really well done.

I show off the Green Goddess Wedge with owner Eddie Westmoreland.

Mushroom Tart topped with some mixed greens.

Finally, Stacie chose to take her personal beverage challenge at Eddie Papa's and ordered a Moxie Blue Cream Soda which was created in 1884 in Lowell, MA. Like every item at Eddie Papa's there is a story or tie-in to American dining.

Moxie Blue Soda - $3.50

Just when you think you've seen enough surprises at Eddie Papa's they bring the check and tucked inside is a Seafood Watch pocket guide. Eddie Papa's walks the walk. These pocket guides are intended to educate the consumer as to which seafood is sustainable and safe. It is really unusual but highly refreshing to see a purveyor of fish offer this information to their customers.

And in the category of "Nice Touch" the award again goes to Eddie Papa's when they bring a complimentary serving of cotton candy at the conclusion of your meal. Ed told us that his original intention was to create a place where families were comfortable but the food was exceptional. This restaurant is exceptional because everything is made from scratch while the vibe is total hangout. It is a unprecedented combination that we found enchanting. I only wish it was not so far from Santa Cruz. Stop One on our tour of Pleasanton gets major points. Thank You Eddie Papa's.

Cotton Candy concludes an Eddie Papa's experience.

Next we headed to the charming downtown area to try Nonni's Bistro. We were instantly grabbed by the Euro feel of their front porch outside seating. Downtown Pleasanton is great for people watching and many of the eateries lining Main Street offer tables out front.

We were curious about their Curried Egg Salad Sandwich with Arugula, scallions and shredded carrots. However, curry can also overwhelm as a spice so we had to give it a try. Fortunately, it was seasoned perfectly and served on a nice Ciabatta roll and mixed greens on the side. It could have easily been an open faced sandwich and possibly a bit less messy to eat.

Nonni's Bistro Curried Egg Salad Sandwich with side salad - $9.00

Another Nonni's specialty that peaked our interest was the Vegetarian Gnocchi. This entree is bursting with flavors from fresh herbs and parmesan cheese. Stacie said the potato dumplings were the best she's ever had. I have to agree because they were really satisfying but not so dense and heavy as gnocchi can be.

Nonni's Bistro Vegetarian Gnocchi with fresh herbs and Parmesan Cheese - $12.00

We were also greeted at our table by Chef/Owner, Jon Magnusson who shared with us some stories about his restaurant days in Carmel. I just love the personal touch of meeting the man behind the food.

We decided to add some ethnic flare into our trip through Pleasanton and quickly zeroed in on a popular Vietnamese place called the Saigon Bistro which was also right down the way at 824 Main Street across from the iconic Pleasanton Hotel. I am big on spring rolls so we ordered some vegetarian ones that came with a nice brothy peanut dipping sauce.

Saigon Bistro's Vegetarian Spring Rolls with peanut sauce - $4.50

In order to mix things up a bit we chose the Lemongrass Tofu. They perfectly bread chunks of tofu then flash fry and wok toss them with lemongrass, onions, bell pepper, garlic and pepper. The dipping sauce is very peppery as well. These spicy chunks of tofu were both a huge flavor and texture explosion as well as a nice compliment to the cool spring rolls. It was a perfect pair of dishes to order together.

Lemongrass Tofu at Saigon Bistro - $8.95

And right back up Main Street we were able to just walk for a taste of Mediterranean fare at the Oasis Grille & Wine Bar. By this time of the day the setting sun was way too bright to get a photo of their store front but the interior has an elegant feel with white tablecloths and rich dark wood finishes.

Main dining room at Oasis Grille & Wine Bar in Pleasanton.

Their signature dish is pumpkin sauteed in olive oil, spicy peppers and garlic with a garlic yogurt sauce called Pumpkin Borani. We had great timing because it was happy hour and everything was priced accordingly. We enjoyed a full order of Borani for just $5.00. The Borani has sweet, salty, rich and savory all going on at the same time. It could be an appetizer, entree, side dish or dessert depending on your mood. The order size was huge and could easily be split by four people. At happy hour pricing it was a serious bargain. It was smothered in the delicious yogurt sauce that was great itself just to sop up with their flat bread.

Speaking of flat bread the Oasis' version is a full basket and not what we expected at all. It had all of the great flavor we anticipated but was thicker and easy to dip. Another very generous portion accompanied the Starters menu with five dipping sauces.

Warm Flat Bread basket at Oasis Grille.

We tried the Warm Flat Bread with five dipping sauces. Each sauce was different enough to make this tour of Mediterranean flavors really interesting. There was spicy serrano vinaigrette, cilantro chutney, red pepper chutney, garlic yogurt and classic hummus and all for only $5.00 at happy hour with the warm bread.

L to R: Red Pepper, Classic Hummus, Cilantro Chutney, Garlic Yogurt, Serrano Vinaigrette.

We also enjoyed a mixture of Marinated Olives for just $3.00. This overall shot of our mini feast says it all. From 2:00 p.m. until 6:00 p.m. all signature drinks are only $5.00 and all beers are $3.00. The tab for all of this delicious food was only $14.14 plus a tip. A serious bargain when you add in the atmosphere of Oasis and the coolness factor of downtown Pleasanton.

Happy Hour Heaven at Oasis Grille & Wine Bar in downtown Pleasanton!

Wanting to not overlook a sweet ending to our excursion of Pleasanton we opted to visit a popular bakery called Primrose Bakery. Primrose is a classic small bakery that felt like a total throwback for me. I'd describe it as tea cozy and their little sidewalk sign kind of says it all.

Inside Primrose bakery has a couple of tables, all of the smells and feel of a classic boutique bakery. It's that place you run into for a cookie or other treat when the sweet craving overcomes you.

I was honestly too full to eat anything more that day I so ordered a Blueberry Coffee Cake to go. I loved the swirling design and pie shape. It was a huge hit with my family the next morning at breakfast and also comes in apricot and raspberry flavors. Primrose is also noted for their wedding cakes and they are on many of the preferred vendor lists at reception facilities in the Tri Valley area.

Blueberry Coffee Cake with Streusel topping

We wrapped up our culinary excursion of Pleasanton by visiting a great kitchen store called Pans on Fire. I had first met owner, Linda Wyner, at a regional conference of the International Association of Culinary Professionals (IACP )last month in Southern California. Pans on Fire is a small store that is huge on selection and displays that are as appetizing as the food you can make with these gadgets.

Pans on Fire's inviting front entrance is irresistible and simply draws you inside.

When you stop by make sure you allow plenty of time to browse as this store is an example of merchandising at it's very best. This photo of a display is just one of many that fill the store and give it a dazzling ambiance.

Pans on Fire is alive with colorful displays that brighten this purveyor of cooking goods.

Here Linda posed for us with her book called "Food for Thought" where she taps her background as a food anthropologist and wraps recipes around food history. This lady is everything food and her store really reflects it.

At the back of the store is a fully equipped kitchen where Pans on Fire holds cooking classes and events. Pans on Fire is simply one stop shopping for any true foodie in the Tri Valley area. Visiting Pans on Fire was a most appropriate conclusion for our food tour of Pleasanton.

Kitchen and culinary instruction center at Pans on Fire

My parting shot goes back to where we started. Eddie Papa's slogan "American Hangout" really also describes the Pleasanton food scene as well. This town is likely a great place to live but not bad for visiting and hanging out too. In just a half dozen stops we enjoyed huge variety of American, European, Vietnamese, Mediterranean flavors and a dazzling display of very cool cooking gadgets. To check out Stacie's story of our adventure just click here. We send a big thanks to all of the merchants for their hospitality, warm welcome and really good food.

August Food Excursion: Pescadero – Surprise! Surprise! Surprise!

2011-08-17T14:57:00.000-07:00

This trip was not my first rodeo in Pescadero. I often cycle through these hills enjoying the cool coastal breezes and ocean views. In fact I organized an ride with other wedding industry peers and blogged about that trip in 2008. We often dine in Pescadero while we ride but this time my focus was all about food.

We quickly learned that most of everything in this tiny coastal enclave is located on the main drag called Stage Road. Stage Road intersects Highway 1 exactly two straight miles up Pescadero Road from the ocean. Pescadero is about a mid point on this coast highway between Santa Cruz and San Francisco. It is sometimes confused with another California coastal town called Atascadero which is much further south on Highway 101 on the Central Coast.

Our first stop was to try some of the famous baked goods of the Arcangeli Grocery Company also known as Norm's Market.

I have had many great sandwiches from the deli at Norm's Market. Most cyclists know the drill. You order from their menu loaded with extensively tempting choices of ingredients and then enjoy your food in their inviting picnic area behind the store.

Picnic Area located directly behind Norm's Market

The only problem with being a cyclist is you cannot do your grocery shopping at Norm's. There's just no way to carry any of their amazing products on a bike. This time I got to shop and the only problem I had was making up my mind as to which of the scratch made goodies were coming home with me. I grabbed Cinnamon English Muffins ($4.99), Artichoke Garlic Herb bread ($5.49), Almond Caramel Corn ($4.99) and a Carrot Cake Muffin ($2.00).

Our picnic table was suddenly feast worthy

Norm's Market baked goods are available for shipping anywhere.

Their signature bread that is most often raved about on-line is Artichoke Garlic Herb so it was our first taste of the town and the very first of many surprises that day. It was as delicious as I expected but no way did I envision a loaf of bread stuffed with artichokes. As in most artisan breads with olives, cheeses or other specialty ingredients you expect bits and pieces. We quickly tore it open to reveal the artichoke epicenter. Really it was more like a calzone than just a loaf of bread. We are talking a complete meal in a loaf here. We could have easily devoured the whole thing but our day of eating had only just begun.

Fully Baked Artichoke Garlic Herb Bread from Arcangeli Grocery Company

Our next stop was probably the most famous eatery in Pescadero called Durarte's Tavern. They have even been featured on the wildly popular Food Network show, Diners, Drive-Ins and Dives. Not too many eating establishments can tout "Since 1894" so obviously they must be doing something right.

Originally just a bar Duarte's added food later. (Photo by Stacie Tamaki)

Duarte's is well known for their Artichoke Soup. That fact was not the surprise to us. We opted to try both the Artichoke Soup and Green Chile Soups which were each $8.75. Although we liked both creamy soups a friend of Stacie's suggested mixing them together which was another delightful surprise. We both agreed that the flavors became more complex and the texture was more enjoyable from the combination. When I return to Pescadero I am going to bring the Artichoke Garlic Herb bread from Norm's Market here to dip in the soup for the ultimate artichoke overdose. I will gladly pay any "Loafage Fees" that Duarte's would require to bring in my own bread.

Carefully combined soups with a special menu side of Mexican Slaw ($3.50)

Combined Artichoke and Green Chile Soups were best when whisked together

Our next surprise came directly across the street from Duarte's Tavern. From the adjacent corner this non-descript Alliance Gas Station sits at Stage Road and Pescadero Road. Inside a station like this one you would just expect a mini mart with all of the typical grab and go candy, sodas and snacks.

Alliance Gas Station in Pescadero

However, from the building's other side you are lucky to catch a glimpse of the sign revealing the hidden treasure inside called Taqueria de Amigos. Notice that it is almost directly across Stage Road from Duarte's Tavern.

Alliance Gas Station is also home to Taqueria de Amigos

Stacie had mentioned she ran inside this station to grab a water recently and said they had a "deli" inside. But when I walked in my jaw about dropped when I saw the beautiful taqueria with an immaculate open kitchen and seating. It was a small version of a complete Mexican restaurant.

Not exactly what you'd expect to find inside a small self service gas station

Immaculate Open Kitchen at Taqueria de Amigos Pescadero

They even have groceries and fresh produce too!

I knew we just had to try something from their impressive menu so I ordered a Vegetarian Tostada. It was only $2.99 but full of flavor. It came with smooth guacamole, sour cream, rice, crisp lettuce and some of the tastiest beans I have ever had at a taqueria.

Taqueria de Amigos' Veggie Tostada at a gas station is CRAZY GOOD!

So just when we thought we had seen all of the surprises that this little town had to offer we ran into the Pescadero Country Store. From the outside we were sure this place was going to be just the town's general store. After all, the sign says "Sodas, Snacks, Gifts, Sandwich, Wine, Beer etc. Right?

Pescadero Country Store Front

WRONG! Inside this cleverly-disguised-as-just-a-general-store are actually four separate businesses like a food court in a modern shopping mall. First up is a cocktail lounge on your left that is every bit as hip as a San Francisco night club. You could easily enjoy a drink here before a nice pizza dinner. It would feel like you had a night on the town and you could still grab a quart of milk for breakfast without ever leaving the same building. :-)

"The Lounge" at Pescadero Country Store (Photo by Stacie Tamaki)

Next your eyes focus on the giant pizza oven and beautiful wood crafted horseshoe shaped bar in the center of the store. It's immediately obvious that someone has put a lot of effort in making this place special. There is additional table seating for families and larger groups. The back of the room is yet another style of deli counter with a retro feel and where you can order all kinds of great food.

Bar seating around pizza oven at the Pescadero Country Store

Obviously, there was no way we were not going to try the pizza and the recommendation from the staff was for the Basil Pesto version. It was a nice size for two and priced at $16.00.

Zooming in for a detail shot the crust was super thin and crispy. The toppings included artichoke hearts and the combination of basil pesto with fresh basil chiffonade (ribbons) was just perfect.

Finally, you find the actual "store" in a separate section which nicely keeps the dining areas comfortable and pleasant for eating. This little store is simply packed with everything you could need and nothing you don't. The more I visit these little old fashioned markets the more I realize how much space and stuff is wasted in giant supermarkets not to mention the time I spend trying to navigate them. These little stores are not only cute but super efficient. Of course, you won't find thirty-two varieties of pickles here but who really needs them?

As if the Pescadero Country Store was not already impressive enough I peaked through the window to see their giant outdoor area adjacent to their building. This space is sprawling and just begs for huge gatherings or special events.

We were thoroughly surprised and satisfied with our one street tour of Pescadero. Stage Road has something for everyone yet one more surprise awaited us because of a recommendation from another customer at Taqueria de Amigos. She strongly suggested we visit Costanoa. I had passed the entrance to Costanoa many times on my way to Half Moon Bay but never stopped. It is about 12 miles south of Pescadero and directly on our way back to Santa Cruz so we knew it was a must stop for this excursion. Costanoa has a lot of things including a lodge, store, campgrounds and cabins but our sights were set on the Cascade Bar & Grille for a final dessert course to finish our excursion.

Everything about Costanoa reflects the message of their slogan "Discover The Pace Of Nature." The road up their front entrance is lined with towering Eucalyptus trees and their entire footprint is very eco-friendly.

Although we just came to eat the beautiful grounds, campsites and cabins available had us thinking our next visit here could very well be an extended stay. It is only twenty minutes from Santa Cruz and yet feels like a world away.

Cozy cabin living at Costanoa

We reached the Cascade Bar & Grille restaurant at about 3:00 so we were definitely in between lunch and dinner time. It was Stacie's turn to choose so she opted for the Chocolate Lava Cake ($9.00). It was a full plate garnished with vanilla bean ice cream, whipping cream and fresh strawberries.

It was quickly apparent that this restaurant might be in the middle (and pace) of nature but there was nothing funky about it. The lava cake was house made from scratch and the best according to Stacie that she has ever tasted. I was just content at that point for a few small bites. I WILL be returning to try more of their menu offerings when I have an empty stomach.

Stacie often likes to try a new beverage as we go tasting. On our June Food Excursion to Palo Alto she took her own dare and tried a more adult mocha drink. This time she reverted to her childhood and opted for the ultimate drink that kids have in a bar, a Shirley Temple ($2.00) Her smile basically says it all. She remains a kid at heart. See Stacie's story of our trip to Pescadero at The Flirty Blog.

My parting shot is of a lone windsurfer off one of the many picturesque beaches along Highway 1. This stretch of rugged coastline never ceases to leave me in awe. The dramatic scenery was expected. The numerous incredible food surprises were certainly not. I highly recommend you visit Pescadero.

Martinis & Marilyn Madness Celebrate Duncan's Day

2011-08-03T16:41:00.000-07:00

Even Duncan was caught off guard by the surprise visitor

We returned to Vessel for the first time in four years for a special birthday edition of Duncan Reyes legendary gathering of the industry known as Martini Madness. No networking event says summer more than this celebration of Duncan's birthday every August. Here's a few photos I took of the fun.

Duncan's Master DJ, Jason Mitchell's mix provided the evening's soundtrack

The "408/831 Gang" ham it up for me. From the left: Alma Estrada of Stonepine Estate, Lisa Whalen, Orbie Pullen, Andy Mark and Rebecca Meredith Pullen made for a strong showing from the South Bay, Santa Cruz and Monterey Bay areas.

I met a new photographer to the world of Madness by Martinis named Jasmine Lee on the right and she posed here with her friends, Manuel and Evelyn.

Quick to strike a pose was photographer Jay Kelly and flanked by Kathleen and Lilly

Stacie Tamaki is describing the deliciousness of Jen's Cakes cupcake to Andy Mark

From left to right Martini Madness was all smiles for Michelle, Mark and Rick

I was quick to catch a rare pose from Stacie Tamaki and DJ Jason Mitchell

Happy Birthday Duncan!

July Food Adventure: All About Cheap Eats & Secret Menus

2011-07-29T08:05:00.000-07:00

Shhh! A secret menu is something you tell only one person about at a time.

This month we explore what we call "cheap eats." Although we set no hard and fast rules for this category it mostly came down to food priced around the five dollar mark. Since we also shot for some ethnic diversity I called our little excursion "Around The World on Five Dollars a Day."

The other thing we sampled this trip were secret menus and I was surprised to learn just how few diners are aware of them. Secret menus are really just unconventional combinations of the existing menu items that someone has created and more regular customers learn of them by word of mouth.
Secret menus are off the grid so even the restaurants themselves don't publicize them. They are a win-win because they add intrigue and variety to the offerings but avoid the confusion of too many choices on the menu board. Although there are many sources for secret menus on-line I like Coupon Sherpa because their concise list is mostly popular places you're likely to find anywhere.

My partner in culinary crime, Stacie Tamaki, did some serious research and compiled her own list of secret menus from many sources. To see her Secret Menu Greatest Hits and read her version of our adventure click here for her story on The Flirty Blog.

Here is the line up for our value based food journey:

In-n-Out Burger
604 E. El Camino Real
Sunnyvale, CA

The Pita Pit
151 South Second St.
San Jose, CA 95113
408-694-3200

Cheese Steak Shop
832 W. El Camino Real
Sunnyvale, CA
408-530-8159

Taco Bravo
1950 S. Bascom Ave.
Campbell, CA
408-371-5611

Mitsuwa Marketplace
675 Saratoga Ave.
San Jose
408-255-6699

A word about secret menus. Like many people I was not too familiar with them and even thought they might just be urban myths. However, with just a little digging I found that they are not only wildly popular but really an essential part of the fast food culture. We decided one of the best spots to try secret menu items was at our first stop, In-n-Out Burger. We ordered a patty-less burger which, in secret menu terms, is called a Grilled Cheese and a special version of their fries called Animal Style. The fries are topped with melted cheese, grilled onions and smothered in their special 1,000 Island-like dressing.

Grilled Cheese on the left and Animal Style Fries from In-n-Out's Secret Menu

Zooming in on the grilled cheese reveals it is loaded just like their standard burger only without the meat. It is a great combination of textures/temperatures with the warm melted cheese, crisp lettuce, tomato and fresh onion. The animal style version of this sandwich features grilled onions instead of fresh ones.

Grilled cheese very neatly wrapped and ready for a big bite

If you try the animal style fries, grab plenty of napkins. It's super messy and always served with a fork.

Animal Style Fries could be a meal in themselves

Rounding out our all secret menu meal was a drink called Lemon Up which is simply a combination of lemonade and 7UP. As simple as this sounds I had never mixed the two and it is really a surprisingly refreshing twist. Combining any of the fountain drinks to your own taste is easy at In-n-Out because they have a self-service beverage dispenser. In-n-Out gets an "A" in the branding department because their red/white colors and palm tree icon is neatly present everywhere.

Lemon Up blends lemonade and 7 Up

Stop number two was in Sunnyvale at the Cheese Steak Shop. Tucked in a small shopping center it is part of a chain but with much fewer locations than the big names in fast food. However, we chatted with two loyal cheese steak fans from Philadelphia who meet there every Tuesday to satisfy their cravings for this famous sandwich born in their home town. From the steady stream of customers I get the feeling that this place has lots of phone and faxed in orders for pickup.

We tried a couple of vegetarian sandwiches here which were both unique and delicious. Mine was straight off of the menu and called a Zesty Veggie Sandwich. It got some nice kick from roasted chili peppers and hot sweet peppers. The whole roasted garlic cloves were done perfectly. These sandwiches are served on very soft rolls and simply melt in your mouth like the cheeses they come with.

Zesty Veggie is super soft and big on flavor

Stacie prefers a variation on their Original Vegetarian Sandwich. She requests that they make her their Classic Philly Cheese Steak sandwich but hold the chicken. The key to this "secret menu" version is they actually grill the lettuce. Grilled lettuce is a bit tricky to get right but it is delicious. I loved both my choice and her version because they are super soft without being soggy.

Special Stacie Tamaki Version Veggie Sandwich

The Cheese Steak Shop adds another touch of Philly to their menu by carrying a line of dessert pastries called Tastykake. The Tasty Baking Company foods are a tradition on the East Coast that dates back to 1914.

East coast sweet tooth solutions available right here in California

We headed downtown San Jose for our next stop at The Pita Pit. I like this concept. The world doesn't really need another fast food burger joint when a concept this strong is available. There is really no need for a secret menu here as the selection and choices are only limited by your imagination.

This menu board shows only some of the many choices available

Everything is made fresh while you wait and enjoy watching the action

I love their selection of breakfast pitas so I ordered the Morning Glory which includes avocado, grilled tomatoes, scrambled eggs, hash browns, grilled green peppers, onions and your choice of cheese and sauces. I opted for the hot sauce which nicely rounded out all of the other more subtle ingredients. On your choice of white or wheat pita these beauties are served all day long. Nice!

Morning Glory is just one of six great breakfast pitas available all day long.

The key to this great pita is the equal size pieces of each ingredient make it into every bite you take.

No cheap eats excursion is complete without a taqueria or some kind of Mexican food. I could not resist stopping at my long time favorite late night spot in Campbell, the legendary Taco Bravo. Open until 3:30 a.m. it is renowned for dining after everything else except Denny's has closed. This famous sign has been a landmark on Bascom Avenue for about as long as anyone can recall.

A fixture on Bascom Avenue – Some things never change

After many a mobile DJ event my favorite stop was to browse at the now defunct Tower Records store and grab something at Taco Bravo just one-half block away. T.B. is always the busiest just after 1:00 a.m. when most bars close. The entertainment factor of watching the bar patrons with munchies in the middle of the morning is priceless. While standing in line it is a hoot to guess which club they were at by the way they are dressed. The cast of characters who work the late shift at Taco Bravo are also well equipped to have a battle of the wits with the steady flow of intoxicated bar goers. All of these ingredients make it ripe for laughing out loud and create an after hour sideshow like no other.

My favorite taste at Taco Bravo is the Super Red or Green Veggie Burrito and I enjoy them at any hour of the day. The staff is super quick at lathering on the refried beans, shredded cheddar cheese, onions and lettuce then quite adept at a quick wrap. Their hot sauce on the side is very perky. This food is hardly authentic Mexican but has an originality all its own that has created a huge fan base for quite some time. The secret menu at Taco Bravo is late night only and means some monster burritos using multiple mega size tortillas to house the multitude of makings inside.

Taco Bravo Super Burrito (Red is mild and Green is Spicy)

For our final stop Stacie suggested the deli counter at one of her favorite supermarkets called Mitsuwa Marketplace on busy Saratoga Avenue near Highway 280. This store is part of a large Japanese supermarket company with eight locations in the U.S.

Notice the $1.39 price tag. There is a lot of good eating inside for well under two bucks. The key to these little morsels is the special double wrap packaging. It keeps the rice and nori (seaweed) from touching and that keeps the outer wrap leaves crisp while inside the salted seaweed is very soft and savory. It is a lot of texture and flavor in a tiny portable package that makes for the perfect finger food on the go.

The concept of prepared foods inside supermarkets continues to gain momentum and has now moved way beyond just bakeries and deli sandwiches. It makes sense for the shopper who might have intended to come in for all the ingredients but is short on time to leave with a completely cooked meal. In most cases it certainly beats anything they will find in the frozen food section.This trend is so widespread that we decided an entire food adventure of in-store delis might be interesting so watch for that story from us down the road.

So whether you are looking for good value right off the menu or something less expected from the secret menu there are plenty of eats at that five dollar marker. The good news is you can find them both at the big chain outlets as well as your local ma and pa eateries exclusive to your neighborhoods.

More Food Adventures:

January - The Eats of San Francisco:
February - A Tasty Tour of Santa Cruz
March - The Cowgirl Creamery
April - Confessions of a Sushi Virgin
May - Best of the East Bay
June - Palo Alto Eateries
July - Cheap Eats & Secret Menus

Magnificent, Marvelous, Magical Martini Madness @ Monroe

2011-06-29T20:30:00.000-07:00

Duncan Reyes, host (right) poses with his Master DJ, Jason Mitchell

This was certainly neither my first rodeo nor my first Martini Madness but I have to say it was one of the best. The crazy unseasonal rainy weather in June had all of the makings for a poor attendance but it just didn't happen. A great turnout at a very cool San Francisco nightclub called Monroe just had the best of vibe possible.

So I just snapped away and I apologize if I did not capture you in my photo montage of the evening but that could easily happen again on August 2 when we return for the special birthday edition of Martini Madness at Vessel. OMG! All this carrying on and smack dab in the middle of the busy wedding season.

Full house and yet still cool for rubbing shoulders, dancing and schmooze factor

Killer flat bread pizza with asparagus topping was difficult to resist

OK, so I couldn't resist! :-)

South Bay Trooper, Andy Mark, with the Host-With-The-Most

Long time friend and colleague, Rick Bacon, flanked by his girls.

From left: Amy Frugoli, Nicole Lisanne, Stacie Tamaki and James Burkhart

Robbie Schlosser (left) with Andy "Gotcha Babe" Mark again.

Our host was all smiles as he posed here with his mentor in the hospitality industry, Ken Deutsch

In a word Monoe is Cool.

My parting shot is of Duncan and Jason playing around in the DJ booth – Too Much Fun!

Thanks again Mr. Reyes for another great evening of Madness with Martinis or whatever you choice of imbibing happened to be. We look forward to a repeat on August 2.

June Food Excursion: Palo Alto Eateries Where New Meets Old

2011-06-22T16:15:00.000-07:00

Stacie Tamaki enjoys her very first full cup of coffee – A mocha at Calafia

As much time as I've spent in Palo Alto I normally hit all of the many great spots for socializing instead of seeking out the culinary treats. This time my foodie friend, Stacie, and I set out strictly to taste during our June food journey. My opening photo here is rare on two counts. First, Stacie is super camera shy and normally ducks whenever you point a lens at her. Secondly, she avoids coffee like she does mushrooms so I had to catch this rare instance and pose she made with her very first cup of milky Joe at our last stop, Calafia.

So backing up our day in Palo Alto started off on a seriously good note at the special LYFE Kitchen Forklifting event on Hamilton Avenue. For the full story on that cool event see my post or Stacie's story on The Flirty Guide. Our line up for the rest of the day included a large variety of eateries all over town.

• Shokolaat – 516 University Avenue (Downtown near Cowper) 650-289-0719
• Fuki Sushi – 4119 El Camino Real 650-494-9383 (near Charleston)
• Mediterranean Wraps – 322 California Avenue 650-321-8189
• Cool Cafe – Lomita Drive and Museum Way (Stanford Campus) 650-725-4758
• Calafia – 855 El Camino Real (Town & Country Village) 650-322-9200

Everything about Shokolaat spells appetizing. They took over a huge space which was previously an art gallery and you walk into an inviting semi-open air lounge area before you even get to the huge inside dining area and bar. One of the reasons we started with Shokolaat is they begin each day as a patisserie with freshly made sweets during the breakfast hour. Stacie chose an Opera Cake which was super rich layers of Jaconde Sponge, Coffee and Praline Mouseline, Chocolate Ganache and Expresso Sirop. It was garnished with an edible gold leaf. It felt both extravagant and decadent to eat but was only $4.99. Shokolaat evolves as the day progresses offering full lunch, dinner and lounge options with an impressive wine vault and full bar.

Opera Cake at Shokolaat

Our next stop took us south on El Camino back towards the Palo Alto/Los Altos border to the legendary Fuki-Sushi Japanese restaurant. It claims to be the first sushi restaurant on The Peninsula and I recall going there myself over thirty years ago.

Fuki-Sushi deserves high very marks for atmosphere and ambiance. You cannot help but relax from your first step onto their patio even before entering the front door. The peaceful gardens, rich colored woodwork, art and overall decor is very traditional Japanese.

Soothing fountain and Japanese gardens welcome you to Fuki-Sushi restaurant

After being seated our server brought us their complimentary bean sprout salad. It had a very nice marinade with a little spicy kick to it. It was a tiny portion with big flavor and a great starter to get our palates warmed up.

Bean Sprout Salad

Their menu is extensive but we both had vegetable appetizers on the brain so we order a pair of them. The first one shown here was my favorite bite of our entire trip, Vegetable Tempura Roll for $8.00. It was simply tempura carrots and and green beans wrapped with avocado, nori seaweed and lettuce in a reverse sushi roll where the rice is on the outside. It was superb. Stacie explained that the subtle touch of seasoning the rice is what really adds to the flavor profile. I could make a whole meal out of these.

Simple Vegetable Tempura is deceivingly deliscious

We also ordered a Konsai Age appetizer that was a beautiful array of colors and shapes. It included Kobacha tempura, Renken lotus root, Bamboo Shoots and Gobo root. The lotus root really reminded me of the texture of jicama. I think my favorite on the whole plate were the Bamboo Shoots. They were much thicker than the canned variety you find in the Asian aisle of the stores.

Even the green Shiso Leaf was edible garnish finished in a nice tempura batter

Our next stop was my choice because it is a long time favorite spot for me whenever I am cruising Palo Alto. I seldom miss an opportunity to eat a falafel so I have tasted more than my share. Mediterranean Wraps takes falafels to the next level with their Falafel Deluxe Wrap for $6.95 by adding eggplant and crispy "steak fries" type potato wedges. They pack all this goodness into a huge burrito size bundle. It was so large that we split only one-half of it and I got to take the other half home with me. :-)

Deluxe Falafel Wrap with eggplant and potatoes

We had to do some searching for our next stop but it was so-oo worth it. I am no stranger to the name, Jesse Cool. I have been a huge fan of her popular Flea St. Cafe for years and made many trips to Menlo Park especially for brunch there. My good friend, Chef Nikki Boyles-Frias, who is the Culinary Coordinator at the Sur la Table Los Gatos has worked at many of Jesse's restaurants. Jesse's motto is "local...organic...seasonal...sustainable...ultimately delicious" which is exactly what we found to be the case at her Cool Cafe. The only challenge was actually finding the place itself. It is cleverly tucked inside the beautiful Cantor Arts Center on the Stanford University Campus. How does this stack up for a front entrance? Needless to say our anticipation and expectations were as high as the pillars.

Cantor Arts Center at Stanford University

The Cool Cafe is a perfect partner to the art and gift shop at this prestigious museum. It is a clean and modern decor with just enough warmth to wet your appetite. We had arrived well after the lunch hour so the crowds had dwindled. The "chalkboard" menu gives you that really homey/handmade feel.

Everything about the Cool Cafe is cool.

Another first for us was Stacie trying an Arnold Palmer drink. I was surprised when she said that it was her first ever. I am a golfer and mixing iced tea with lemonade has been an after game routine for as long as I can remember. It is an especially refreshing beverage and a great alternative when alcoholic drinks don't work at the 19th hole. This photo shows the separation between the lemonade on the bottom and iced tea on top before she mixed it. These two beverages really compliment each other's sweet and sour flavors when blended. It's named after the golfing legend who loves the combination.

Arnold Palmer The Drink

We were knocked out by the flavors in our Balsamic Beet and Goat Cheese Salad ($9.50). The organic greens were perfectly dressed and the balsamic kicked up the intensity of the beets. A generous helping of spicy walnuts brought it all together with crunch and kick. This salad was a complete entree and one of the best bites of the day.

Organic Field Greens, Balsamic Beets, Goat Cheese and Spicy Walnut Salad

Since we opted for a healthy choice in the salad we treated ourselves to dessert too. The Warm Berry Cobbler ($5.00) was a difficult choice because they had so many tempting desserts. I also had my eye on the butterscotch pudding so I will just have for next time to try it. The cobbler did not disappoint at all. The topping was incredibly light and the berries were sweet with just a slight tartness too perfectly balance it all. This dessert would make me happy anytime and it didn't even need any whipped cream, ice cream or creme fraiche on top at all.

Cool Cafe Cobbler Comfort

Our final stop on the Palo Alto Food Excursion was Stacie's choice called Calafia in the Town and Country Village Shopping Center. The shopping center itself is really old school and one of the few like it still in existence. Calafia, however, is a hip new eatery concept and the brain child of owner and Chef Charlie Ayers. Chef Ayers is most widely known as the former executive chef for Google, Inc. His culinary point of view is "fine food for the fast crowd" and he brings that vision into Calafia. Stacie has not stopped talking about their Burrata and Potato Pizza ($13.00) she had there recently so I knew it was time to try it. I love fresh mozzella anything so I was what we call a "friendly crowd" in the entertainment business. My first photo is an aerial shot as I was about to dive in.

And then I just had to zoom in so you can see all the layers of creamy cheese, perfectly roasted Yukon Gold potatoes and thin slices of Zucchini. Oh My Goodness! This pie is heavenly.

Calafia won me over very early when I saw a menu with equal parts carnivore and vegetarian. One whole side of their menu is called "Vegetable Menu" and the other side is called "Meat Eaters Menu." Sheer brilliance on Charlie's part and a refreshing more-than-just-a-nod to vegetarians. At a place so veggie friendly I could not resist trying the Vegetable Soy Lentil Burger ($13.00). The patty itself was made of veggies, tofu, lentils, brown rice, quinoa and spices. The absolute highlight for me was the citrus beet relish and it was finished off with smashed avocado. I opted for the side salad. It was delicious although I might have preferred it open faced as the multi-grain bun was a bit thick to eat both the top and bottom.

Vegetable Soy Lentil Quinoa Burger with pickles and side salad

I could not resist showing you this cut away shot of the colorful stack.

This wide room shot shows one very impressive open kitchen. The vibe here is quick service for the fast crowd but at the same time it is so inviting that you yearn to hang out if you've got the time.

Chef Ayers is covering one more very important base during these times of face paced lifestyles with his Market A•Go•Go. Adjacent to the restaurant this market features an organic salad bar and a host of grab-n-go times like sushi, wraps, sandwiches, salads and drinks. Made-to-order items, custom party platters and pre-cooked meals completely round out the take out menu. It really is great food and one-stop shopping for busy foodies or just food lovers alike.

Market A•Go•Go means quality on the run for hungry but busy Palo Altans

There is something for everyone on the Palo Alto food scene. I especially enjoyed how new and old seem to thrive side-by-side. There are many distinct neighborhoods here with their own identities and eateries so we will return for more. To see Stacie Tamaki's version of our Palo Alto food experience click here.

LYFE Kitchen: Finally Fast Food For Flavor and Fitness

2011-06-19T19:30:00.000-07:00

Chances are you haven't seen this logo but odds are it will soon become very familiar. L.Y.F.E. is an acronym that stands for Love Your Food Everyday. It is a brand new quick service restaurant (QSR) concept coming to fruition quickly with some very formidable culinary and food industry experts behind it.

Healthy food and big flavors are not normally synonymous but LYFE Kitchen rallied two of the biggest names in both fields to create their tasty menus that are not only healthy but organic and primarily from local sources. My first photo is of the dynamic team of celebrated chefs, Tal Ronnen and Art Smith. This team packs a serious one/two punch with Chef Ronnen creating the vegan/vegetarian dishes and Chef Smith making sure the heartiest meat eaters will also be satisfied.

Chefs Ronnen and Smith pose playfully and cook up a storm for us.

Chef Art Smith has been called "America's Family Table Chef" because he is known for his southern style comfort food. He has been a personal chef for Oprah. His cookbooks, television appearances and philanthropy have lead to two James Beard Awards. He owns Table Fifty-Two restaurant in Chicago which is a favorite of President Obama as well as Art and Soul restaurant in Washington D.C. However, Chef Art Smith knows all too well the importance of diet and exercise as he struggled with diabetes himself. His personal wake up call at 50 years old lead to a fitness regimen that resulted in his weight loss of nearly 100 pounds. Chef Smith is also a ardent supporter of the less fortunate communities and founded his Common Threads organization in 2003 to teach low income children the value of nutrition. His combination of experience, celebrity and integrity are unmatched for the person leading the LYFE Kitchen project as Executive Chef.

Here Chef Smith is dusting a boneless, skinless chicken breast with Panko bread crumbs. This technique is one of several tricks to get more fried chicken flavor without the fat and calories.

Boneless Skinless Chicken Breasts get a dusting of Panko bread crumbs by Art

Chef Smith's dish was finished off beautifully with roasted brussel sprouts, butternut squash, some cranberries and a mustard sauce.

Chicken Breast with Roasted Brussel Sprouts, Butternut Squash and Cranberries

LYFE Kitchen's founders were genius to also bring on board Chef Tal Ronnen as consulting chef. Chef Ronnen is the rock star of the vegan and vegetarian culinary world. His credentials and story of rising to the top of his field just resonate. Here is just a sampling from his own website:

Chef Tal Ronnen is one of the most celebrated vegan chefs working today. In the spring of 2008, he became known nationwide as the chef who prepared vegan meals for Oprah Winfrey's 21-day vegan cleanse. He has since catapulted to fame, catering Ellen DeGeneres and Portia de Rossi's vegan wedding, Arianna Huffington's party at the Democratic National Convention, and the first vegan dinner at the U.S. Senate. A graduate of the Natural Gourmet Institute, Chef Tal has worked at the top vegan restaurants in the United States, including Sublime in Fort Lauderdale, Madeleine Bistro in Los Angeles, and Candle 79 in New York City. He also assisted Chrissie Hynde of The Pretenders in opening her restaurant, VegiTerranean in Akron, Ohio, in 2007.

While we watched with amazement Tal worked side-by-side with Art Smith and prepared a faux meat dish. I am very excited about tasting Tal's contributions to the LYFE menu. In this carnivorous world where meat normally takes center stage on the plate the vegetarian options are often just a nod by restaurants. The folks at LYFE Kitchen plan to buck that trend and in a very tasty way.

Tal completes his "beef-less" tips and vegetable stir fry in a ginger sauce

Although brown rice could be used Tal served his dish over a combination of farro and quinoa grains. These super food grains have had limited exposure mostly in the bulk food isles of health food stores but LYFE Kitchen is about to change that by bringing them into a mainstream restaurant menu as viable choices over more typical starches like potatoes.

I've sung the praises of the LYFE Kitchen culinary team. The other part of the formula which adds up to certain success is their A-List management group. Pictured here are several of the key players performing their very first "forklifting" on the sidewalk in front of their flagship store at 167 Hamilton Avenue in Palo Alto.

From the left are: Chef Tal Ronnen, Registered Dietician Karen Knoblaugh, LYFE Kitchen Founder Stephen Sidwell, CEO Mike Roberts, National Mom Advisory Panelist Olympic Swimmer Janet Evans, Dr. Anthony Cardillo , Dr. Armand Dorian and Chef Art Smith.

The Executive Team Line Up at LYFE is heavily loaded with talent and experience.

Mike Roberts, CEO – Former President and COO for McDonald's Corporation
Stephen Sidwell, Founder – CEO of Devante Capital
Mike Donahue, CCO – Former CCO and External Relations Officer for McDonald's Corporation
Matt Yahes, VP of Strategy and Execution, Restaurants
Todd Buchanan, VP Planning and Execution
Adrienne Weiss, Brand Strategist Consultant

What surprises and excites me the most is the part of their mission statement to emphasize local food sources. Although it has become a bit of a cliche at the high end restaurants nobody in the mainstream QSR world is dedicating themselves to local sourcing like LYFE. One such supplier of organic local produce we met was David Tuttle of Jacob Farms whose packaged herb products have been a staple in the produce drawers of my refrigerator for years.

David offered samples of produce, herbs and edible flowers from Jacob Farms

My parting shot is of a colorful bouquet of baby bell peppers that brightened this happy event. This whole LYFE Kitchen project just feels right. The time has come for affordable, healthy, food from responsibly sourced ingredients to be tasty and accessible to the masses. If anyone can pull this off, it is the people behind LYFE Kitchen. They also have big plans to bring their brand into supermarkets. They will expand to a neighborhood near you where you can love your food everyday and I cannot wait to see that happen. Their debut in Palo Alto, California is set for this August. The future for LYFE is as bright as this bouquet of baby bells!

Accompanying me on this fantastic Forklifting event was my fellow foodie friend, Stacie Tamaki. To see her post of the festivities on The Flirty Blog just click here.

Concert Review: Simon & Garfunkel Tribute Show

2011-06-08T06:30:00.000-07:00

From the home page on their Tribute to Simon and Garfunkel site.

Right up front I will admit to not normally warming up to tribute shows. Although I admire the talent I generally opt for the original whenever possible. So what got me to drive all the way to Slim's in San Francisco on Sunday night for a tribute act? Well, a coupon offer of two tickets for the price of one did not hurt and being a huge fan of Simon and Garfunkel really made it a no-brainer.

What actually tipped the scale for me could do the same for you. I went to their website and simply clicked on the trailer tab. It's a collage of photos and audio clips that instantly dropped my jaw. I am a self-proclaimed junkie for anything Paul Simon and Art Garfunkel did together. I know every note and nuance of every song that Simon and Garfunkel ever released. It would take something special for me to appreciate someone other than Paul and Art performing their songs. And that something is A.J. Swearingen and Jonathan Beedle from Bethleham, Pennsylvania.

With just a quiet stage, only one acoustic guitar and two beautiful voices in harmony they recreate the magic of Simon and Garfunkel from their early years in Greenwich Village through their final project, Bridge Over Troubled Water.

We were treated to the following set of big hits and great obscure album tracks:

We've Got A Groovy Thing Goin'
Blues Run The Game
The Sound of Silence
A Hazy Shade of Winter
The Dangling Conversation
Flowers Never Bend With The Rainfall
Blessed
Homeward Bound
At The Zoo
Mrs. Robinson
INTERMISSION
Richard Cory
Bridge Over Troubled Water
A Poem On An Underground Wall
Fakin' It
The 59th Street Bridge Song (Feelin' Groovy)
America
Cecilia
Scarborough Fair/Canticle
The Only Living Boy In New York
Old Friends/Bookends Theme
ENCORE(S)
Red Rubber Ball
Punky's Dilemma
April Come She Will
I Am A Rock
The Boxer

A.J. and Jonathan are remarkable. Their passion for recreating Simon and Garfunkel shines through on every song. Even the later Simon and Garfunkel recordings with more complex production by Roy Halee have a stunning simplicity to them in this acoustic tribute. Great back stories and side bars kept the audience completely engaged in the fitting coffee house atmosphere of Slim's.

I highly recommend this show but you have to move quickly as A.J. Swearingen and Jonathan Beedle's tour zigzags across the country this summer. You can be sure the venues will be intimate settings where you will be up close and personal with the next best thing to Simon and Garfunkel themselves.

Cooking With Carl – New Easy DIY Column on The Flirty Guide

2011-05-30T06:40:00.000-07:00

Stacie Tamaki and I do not completely agree on every single bite. I love mushrooms and she avoids them at all costs. She loves to bake and I prefer to leave that up to the professionals. However, what I have learned in all my culinary travels is that a true food lover or foodie goes beyond just personal tastes and trends. What we do agree upon is we both love food. That's why I call her my fellow foodie friend and she has asked me to share some of my favorite recipes on her website, The Flirty Guide.

Another thing we agree about is that food should be fun and making it should be easy enough for the average cook. That's why we've teamed up to offer step-by-step tutorials in my brand new culinary column called "Cooking with Carl".

Here's a few highlights from the first recipes we have featured so far.

Mashed Potato Tacos

Healthy Breakfast Bars

Summer Pasta Salad

Stacie and I hope you will try and enjoy some of these favorite recipes of mine. For more of them plus stories about our food excursions come over to my blog at Carl Loves Food.

Fun Appetite!

May Food Excursion: Best of the East Bay – Volume 1

2011-05-25T00:45:00.000-07:00

Cheddar Cheese Grits with Tomatoes, Chiles and Onions

When my fellow foodie friend, Stacie Tamaki, and I started discussing an East Bay Day I thought it might be a stretch. But after just a few hours on what amounted to just a couple of streets I realized we had truly hit a goldmine on the Oakland/Berkeley border not far from the U.C. campus.

So we set off to arrive early enough for some of the morning specialties upon which Aunt Mary's Cafe is making a name for itself. This food is breakfast centric and was featured on The Food Network show, Diners, Drive-Ins Dives. It was their signature dish called Southern Bubble and Squeak that had me from hello. The menu lists four dishes under the heading of Designer Eggs and they are not kidding. Bubble and Squeak features two perfectly poached (or anyway you want them cooked) eggs perched on top of mashed potato pancakes and smothered in pot likker gravy which is made from the drippings of the spicy collard greens. If that isn't enough flavor overload already, it is served with a giant fresh scratch made biscuit. This photo really speaks for itself.

The more I ate, the better it looked (and tasted!) as this closer in shot reveals below.

Southern Bubble and Squeak with Poached Eggs, Spicy Collard Greens and Biscuit

We also tried the cheesy grits with roma tomatoes you saw in my first photo above. We thought this dish was going to be a small side but we were completely wrong. It could have stood alone as a main entree for any breakfast, brunch or lunch. Oddly enough we just had some of the biscuit left over to go dipping into the cheese-a-licious grits. Just tasting a bite of this breakfast is not an option. It took a lot of will power not to finish every delicious bite to save room for all of the food ahead.

Casual and comfortable is the word in this college town and Aunt Mary's Cafe is no exception. Milk bottles and Mason jars are on every table for hydration. They are open only for breakfast and lunch Tuesday through Sunday and offer brunch specials on the weekends.

One of many spots here that have a kind of cool college vibe.

A MUST try for breakfast, lunch or brunch.

Our next stop was right up the street at Bake Sale Betty. This place is so popular that it defies common sense advertising, marketing and promotion practices like having a sign on the building. But when you have a line down the block of people waiting to grab your lunch special who needs a sign? Do you get the feeling that outside-the-box might be the method of operation here? Just for starters they have a line of festive colored ironing boards for dining outside. Very Berkeley but also very cool. And then there's the food. Many of these folks are lined up for one incredible chicken sandwich. Inside I took a few photos of the assembly line cranking them out to meet the huge lunch rush.

It all begins with this crispy slaw of cabbage, jalapenos, red onion and parsley.

An assembly line makes for quick order filling of these popular sandwiches.

Buttermilk Fried Chicken and the slaw fill a fresh soft roll...That's all.

We opted for the vegetarian version of the sandwich. They took a generous portion of tofu and fried it in the same buttermilk batter as the chicken. It was superb and the closest thing to an actual fried chicken breast I have ever eaten. It had no mayo, mustard or secret sauce of any type but the flavors exploded.

This bite was my favorite of the entire East Bay Food Day.

Oh yeah, and what about the bake sale? Obviously, everything was made from scratch like this chocolate chip cookie we felt obligated to taste. After all, it is first and foremost a bakery even though they are cranking out some really tasty lunch food too.

Next on our agenda was called Gather. Gather sits on the ground floor of a rather tall modern building

so your first impression looking up is rather grand. It's not the type of setting where you'd expect to find an organic natural foods restaurant.

However, inside the vibe and food is just as earthy as you would expect with warm colors and an inviting open kitchen. The pizza oven is central to the action and cranks out their very popular pies.

We had heard that the Kale "Caesar" Salad was one of their specialties. It had roasted carrots, crispy capers, breadcrumbs, a faux "parmesan" cheese made with almonds and nori. It was both vegan and gluten free but full of flavor.

Kale "Caesar" Salad

We also shared an open faced sandwich which topped a slice of toasted bread with a spicy chick pea spread, sauteed Hen of the Woods mushrooms and melted cheese. It was spicy, rich and satisfying. We simply could not finish it all but Stacie always comes prepared with to-go containers and I packed an ice chest in the car.

Our final destination was Alice Waters' world famous Chez Panisse for dessert in their upstairs cafe.
This stop was our very first monthly food tour destination that required a reservation. Although completely understated everything about this place is right from the very first impression you get at the entrance. Their reputation that precedes them is completely deserved.

We ordered our own desserts and I chose the Walnut-ricotta cake with orange honey coulis and vanilla cream. Stacie honed right in on the Crimson rhubarb tart with ginger ice cream. To see her choice and hear all about her version of our day in the East Bay click here.

Walnut-Ricotta Cake with Orange Honey Coulis and Vanilla Cream

Our server was named Colleen who was super friendly and engaging. Forget the fact that we just ordered dessert. She was giving us the kind of experience you would expect at a restaurant of this caliber. She took lots of time to explain the desserts and made all kinds of suggestions. When we did not opt for her favorite, the Stracciatella Ice Cream with chocolate streaks, caramel sauce and candied pecans she even brought us a complimentary sample to taste. That's Chez Panisse for you. When she found out that we were bloggers, she invited us for a kitchen tour. I have been in my fair share of commercial kitchens but I have never seen one like Chez Pannise and their cafe. I got an instant sense of calmness, competence and confidence from the chefs at work. Both the decor and demeanor fit the reputation of this culinary icon.

Chez Panisse chefs prep for this evening's dinner.

Colleen gave us a tour of the entire Chez Panisse facility which was originally a residence. This next photo is of the employee's break room which is not really a room but a beautiful outdoor patio. Even their break area is in keeping with the very cool vibe there. Exceptional is really the best way to describe the whole Chez Panisse experience.

Employee Break Area

Feeling more than satisfied we headed home but felt compelled to visit one more East Bay famous food spot called The Berkeley Bowl.

Famous For Food...A Local Legend of a Grocery Store

It might not be the largest grocery store in the world but it is certainly the best stocked especially when it comes to produce. I have never seen selection like this anywhere. My first two photos are of just the apples alone.

One side of the apple section.

Turning 180 degrees for the other side of the apple section.

Stacie was amazed at the selection of eggplant. She counted the twelve different varieties. I couldn't even name them all but managed to capture them in this one photo.

A different eggplant for each of The Twelve Days of Christmas

In produce heaven it was impossible to pick my favorite section but these exotic Asian and Hispanic fruits were right up there near the top. Having all of these unique ingredients in one place is really a rarity. It's like putting every ethnic grocery store under one roof.

This food excursion far exceeded my expectations. In just a short distance we not only enjoyed exceptional food but we also passed by dozens of likely places for next time. I expected to cover the East Bay in a day but we only covered the tip of the iceberg. There will be a next time because this area is loaded with unique food destinations of all kinds and I am already eager for our return engagement. Stay tuned for Volume 2.

Dono dal Cielo Debuts Four New Wines at The Chef's Table

2011-05-23T09:05:00.000-07:00

Last week I had great timing while in Sacramento for a two day golf tournament. My in-laws had planned a winemaker's dinner at one of my favorite area eateries The Chef's Table in Rocklin. What was the occasion? The release of four new wines from Dono dal Cielo.

The Chef's Table is the brainchild of Chef David Hill and a perfect place for a winemaker's dinner. They call themselves a "Market Fresh Bistro and Wine Bar" and they are always serving up tasty small plates that make for perfect sharing and pairing. I have never eaten there without sampling a half dozen menu items and multiple pours. They often run out of items because everything is made from scratch and based on ingredient availability. However, disappointment is never a factor because the crew at The Chef's Table are adept at preparing and innovating. They can think on their feet and cook accordingly so whatever they serve reflects it. Sometimes The Chef's Table almost makes me feel like I am dining at a culinary academy because of Chef Hill's flexibility and spontaneity. It seems like we are forever making substitution requests to test wine pairings and our suggestions are not only taken in stride but our expectations exceeded. To see Chef David Hill's impressive culinary background which includes teaching at Cordon Bleu College in Sacramento click here.

As an example of this spontaneous deliciousness The Chef's Table is known for we were greeted with a crostini appetizer with goat cheese smear that wasn't even included on our special winemaker menu. Chef David's little surprise starter paired beautifully with our first wine of the evening, the new 2010 Sauvignon Blanc.

I could have easily made a meal out of these tasty little toasties but I restrained knowing very well that a host of more great offerings awaited me from this tiny boutique bistro.

Crostini Close Up

Our first official course came in the form of a Thai Green Papaya Salad with Grilled Red Curry Salmon. Both the portion and big flavor of this dish was so satisfying that I almost hesitate calling it a small plate. The papaya had a nice crunchy texture and the red curry perfectly complimented the salmon without taking over. It was a natural segue from the crostinis as they continued to pour the Sauv Blanc.

Thai Green Salad topped with Grilled Red Curry Salmon

The next course was a beautiful seafood bisque made with Shrimp and Scallops. Wine #2 was their second vintage of Chardonnay 2008.

We then moved into the new 2010 Ta Rosé for a Grilled Spring Onion Panzanilla Salad with Roasted Beets and Strawberry Vinaigrette. This bread salad was hearty and could stand alone in a larger size as an entree itself. Grilling the spring onions and roasting the beets added serious earthy goodness tossed with the sweet berry dressing.

Grilled Spring Onion Panzanilla Salad with Roasted Beets

The signature wine of Dono da Cielo is their Zinfandel. Here Braum on the left and Joe keep both the 2007 and the brand new 2008 Zins flowing as we headed into the main course of the dinner.

There was nothing small about the plate or flavors of the main course, Pork Loin Saltimbocca. It was full entree size and served with a Roasted Potato Salad, Pesto Oil and Tomato Fondue. As you can see the colorful presentation was as impressive as it was actually delicious.

Pork Lion Saltimbocca Entree

To cap things off we finished the evening with Chocolate Espresso Cake, Blackberry coulis and Candied Pecans paired with Late Harvest Zinfandel Port.

Chocolate Cake, Coulis and Candied Pecan Conclusion!

The vibe at The Chef's Table is both bustling and intimate at the same time. There is seldom enough space for the crowds who line up every night to be there but that creates a buzz and spontaneous chatter among the tables. Meeting and greeting the other patrons is almost unavoidable. The food and wine sharing/pairing along with the staff's expert suggestions just brings the whole experience together. This wide room shot really shows the open kitchen and bar seating which is a focal point.

Open Kitchen with bar seating is the hub of the action at The Chef's Table

Fred (left) with Chef Hill and Sweet Lou (right)

My favorite seat in house is right at the bar where I can watch the cooks do their thing in a very open kitchen. Reservations for dinner are highly suggested but they are now also open for lunch Tuesday through Friday. 916-771-5656 or online.

My parting shot is of Dono dal Cielo's Director of Sales, Hunter McGillivray (left) and Chef David Hill hamming it up for me at the end of a very successful winemaker's dinner to debut four new wines. This evening paired some really good food and wine. It also paired two small boutique purveyors of food and wine who excel at their crafts by keeping it handcrafted. You have to look hard to find The Chef's Table tucked away in a strip mall in Rocklin. Dono dal Cielo Vineyards is definitely off the beaten path on a Newcastle country road you won't find near any freeway exit. However, if both these brands continue to deliver as they have been, they will no longer be two of the best kept culinary and viticulture secrets in the greater Capital City area.

Carl Cooks: Pappardelle With Crab, Buttered Artichokes & Mint

2011-05-15T12:05:00.000-07:00

I am forever experimenting and trying new recipes. However, along the way some of them become keepers that I know result in proven no–risk dishes. For this simple pasta dish I once again defer to one of my favorite recipe sources from the Tyler Florence, cookbook, "Tyler's Ultimate." Some of my favorite comfort food recipes come from this collection and I have previoulsy posted about Tyler's version of French Onion Soup and Macaroni & Cheese.

WHAT YOU NEED:
8 ounces of dried Pappardelle pasta (fat noodles)
1 large jar (32 ounces) whole Artichoke hearts in water (not marinated)
1/2 cup Extra Virgin Olive Oil
1 container lump crab meat (or 1 pound fresh crab)
Dried red pepper flakes (pinch)
Fresh Mint Leaves (about 1/2 bunch)
1 Lemon (Zest and Juice)
Unsalted Butter (1/2 cube)
Grated Parmigiano-Reggiano Cheese (3/4 cup)

A word about the PASTA.
Pappardelle (pronounced: pop-par-del-lay) is a flat very ribbon pasta which is about three times wider than fettucini. Although fresh is nice I find that the dry version readily available at Trader Joe's works just as well for this dish. Tyler's recipe calls for one pound but the 8 ounce package sold at TJ's makes for a great main course for 4 to 6 with leftovers.

A word about the CRAB.
Another serious shortcut for this dish is using the pasteurized crab in a plastic container sold in the refrigerated section of Costco. It is the easiest way to get one quick pound of delicious lump crab meat for $14.99.

This option is a great shortcut alternative to extracting all the meat from a crab.

WHERE TO START:
Start a large pot of water boiling for the pasta.
Finely mince one half of the mint leaves and reserve the rest for garnish.
Melt the butter and oil together in a large pan.
Add the artichoke hearts, red pepper flakes and crab meat.
Add the lemon juice, zest, minced mint and sauté until all flavors combine.

Melting butter and extra virgin olive oil together for huge flavor.

In go the chokes and a good pinch of red pepper flakes for kick.

Zesting the lemon right into the pool!

HOW TO FINISH:
Add salt to the boiling water and cook pasta per package instructions.
Drain pasta and spread it onto a serving platter.
Top with the crab and artichoke mixture.
Garnish with the whole mint leaves, more lemon zest and grated cheese.
Toss together with the pasta as you serve.

You can make this dish more complicated by using fresh artichokes, whole crabs and even making your own pasta but I prefer to keep it simple. As easy as this recipe is to make the flavor layers run deep. The buttery artichokes, sweet crab meat, fresh mint and slight heat from the crushed red peppers just snap even when re-heated as a leftover. All of moisture from the artichokes buttery glaze keeps the fat noodles from sticking together. My parting shot is just one last close up shot of all the goodness.

Size Matters – Welcome To My Bigger Blog

2011-05-09T19:45:00.000-07:00

The good news about blogging templates is they can be customized. The bad news is the extent to which you can manipulate them is only limited by your imagination. And, of course, your aptitude for adjusting them.

So when I decided it was time to kick things up a notch in the visual department I deferred to my social media guru and consultant, Stacie Tamaki. I was shooting for larger images and when I asked Stacie to stretch things a bit she also added a fresh new look to my header and sidebars.

Here is that same photo of Stacie and I at the Aperature Academy holiday party last December in the maximum allowable size before the upgrade. Although we are still happy shutter bugs the smiles just aren't as big in this image. Click here for the full story of our evening at a paradise for photo fanatics.

A huge thanks goes out to my colleague and food excursion partner, Stacie Tamaki, for always making me look good. :-)

So stayed tuned for more MC & DJ stories, reviews, event reports, recipes and adventures of a fun loving foodie. I hope my photos look bigger, better and make you hungrier than ever.

-That MC, DJ & Foodie Fellow

April Food Excursion: Confessions of a Sushi Virgin

2011-05-02T10:30:00.000-07:00

Most foodies by definition have a fairly open mind, willing taste buds and are adventurous when it comes to trying new bites. However, I have never warmed up to eating any protein that has not had at least some heat applied to it. I know, it is practically anti-American to not be on the sushi bandwagon. I suspect that we are now eating more sushi here than they do in Japan. So what happens when everyone wants to go out and grab some sushi? I usually just tag along and opt for the steamed white rice and tempura platter.

When my foodie friend, Stacie Tamaki, and I were discussing where this month's food excursion should be we instantly got onto the subject of sushi. She was bit surprised that I am not big on sushi but also pleased that my mind was open to exploring other areas of Japanese cuisine. After all, Stacie is a Japanese American and passionate for food so she is well qualified to help me explore and expand on this food genre. We both prefer to eat less meat so we are a logical pairing in this quest for discovering great vegetarian Japanese cuisine.

Adding to our advantage is the plethora of Asian restaurants right here in Silicon Valley. We began our journey at one of the area's nicest Japanese restaurants called Mizu.

Mizu sits right on busy Winchester Boulevard on the border of Campbell and San Jose but as soon as you enter the inviting decor transcends you to a happy place. Everything about this restaurant is right. The lighting, furnishings, signage, staff and, of course, the food. We started off with their complimentary miso soup which was a surprise and very nice touch.

Stacie was most eager for me to try their Agedashi Tofu. For me tofu is tricky. Because it is light on flavor the texture is everything and sometimes it just doesn't cut it. At Mizu they delicately deep fry it so there it is perfectly crispy on the outside. It was a generous portion served in a savory broth and so satisfying it could have been a whole meal by itself.

Our excursion was just beginning with much more food ahead so we had only one other dish at Mizu called Wakame or Seaweed Salad. It was bright, crunchy and had a tasty sesame dressing that perfected complemented the seaweed.

Our next stop was at the Campbell location of a Santa Clara County three store restaurant chain called Kazoo.

Even though I've shied away from sushi I admit the concept of sushi boat service is brilliant. How much fun is it to watch the flotilla of little boats parade by you with all of those morsels tempting you to help yourself?

Stacie ordered a couple of vegetarian rolls (Maki) shown here. We enjoyed the Umekyu (plum) and Cucumber (front) and also Oshinko which is pickled Daikon radish on the blue plate. They were a great combination of a little sweet Daikon and the really tart Umekyu.

I chose the "Santa Cruz" which was a tempura shrimp in the center of a maki roll topped with avocado. A generous side of Wasabi and Ginger was served at each place setting.

Japanese chefs take a lot of pride in presentation. The attention to detail is superb. It is almost impossible not to eat with your eyes first. Obviously a lot of care and dexterity went into crafting these Santa Cruz rolls. The extra step of using a tempura cooked shrimp in the roll was especially appealing to me because I really do love the spirit of this food but still prefer not to eat raw fish. I was surprised to learn there are cooked options available in sushi dining at I love that choice.

The folks at Kazoo definitely have a sense of humor and slip in a few unexpected treats on their boats. For the record we did not partake in the chocolate cake but rather just enjoyed watching it float by.

Our next stop was to hit Japantown. San Jose is home to one of only three Japantowns in the United States. Our first stop was for ramen. Unfortunately, the popularity of packaged Top Ramen on the grocery shelf is what so often comes to mind first. Fortunately, Stacie knew exactly where to go for ramen that is the real deal. Kumako Ramen is right in the heart of Japantown and is where you go when you want a ramen experience. As this picture of our vegetarian ramen tells the whole story. This ramen is neither your grocery nor garden variety. The portion was huge. The broth was super savory and I will return here just to enjoy a whole bowl of this by myself for lunch. It is totally satisfying but also feels like a healthy choice.

Great ramen is not the only thing you find at Kumako Ramen. They are also known for their Una Don which is broiled eel on top of rice with ginger and a special sauce. It tasted like it just came off a wood fired grill and I noticed every other customer had ordered it too. It was so tender that it kind of reminded me of slow cooked pork that would just fall off the bone.

The perfect side dish with Una Don is the Daikon salad with carrots. It is cool and crunchy like a nice slaw with a savory miso dressing.

Anyone still have room for dessert? Stacie's plan to round off our Japantown experience was right next door at Shuei-Do Manju Shop.

Manju is a popular Japanese confection. There are many varieties but most of them are made from flour, rice and buckwheat on the outside and have a filling made from azuki beans and sugar inside. The texture is crazy good. It is like eating a big soft jelly bean. Although you can get them in Japanese specialty markets and on-line none compare to the made-from-scratch fresh version sold here at Shuei-Do.

The only thing left to do at this point was to hit the streets of Japantown and walk off all that incredible food we just ate. Stacie had yet another really cool place to show me called Nikaku Japanese Arts.

Nikaku is tucked around the corner from the main drag so it is easy to miss but it is also full of great art objects and gifts. If you are looking for something truly unique that definitely does not say "chain store", Nikaku is the place.

I bought this really cool "dual" vase and knew that it would be the perfect memento of my day of Japanese cuisine and culture.

Big thanks go out to Stacie Tamaki for a great education on Japanese food. With the current crisis in Japan it was especially nice to sample the cuisine and support the local Japantown merchants. Although I am far from becoming an aficionado I have certainly expanded my taste buds and appreciation of the cuisine. My parting shot at Kazoo Sushi Boat really says it all. It's sushi o'clock somewhere.

Movie Review: "I AM" – An Appropriate Film For Earth Day, Every Day & Everyone

2011-04-22T07:00:00.000-07:00

Tom Shadyac has some very impressive credentials. His acting and comedic work dates back to being the youngest writer to ever work for the legendary Bob Hope. As a director his biggest commercial film successes include many of Jim Carry's blockbusters like, "Ace Ventura: Pet Detective", "Liar Liar", and "Bruce Almighty." He also directed Eddie Murphy in "The Nutty Professor" and Robin Williams in "Patch Adams."

Tom was not only talking the talk but walking the walk of a successful Hollywood director including buying 17,000 square foot mansions and private jetting around the world on buying sprees to fill them up with stuff. Really expensive stuff.

Then something happened along the way. While standing in the vast cavernous foyer of his castle he came to the realization that all his property and stuff was not making him any happier. This lavish lifestyle was actually causing a disconnect instead. It was time to reduce and simplify so he sold it all and moved into a mobile home community. Then a near death experience from a cycling accident handed him an epiphany and he felt compelled to tell a much bigger story. The story he calls I AM.

I am not known to run to the theater to see documentaries but normally just wait for them to roll on PBS. However, when my friend and industry colleague, Stacie Tamaki, called to rave about seeing Tom Shadyac on Oprah I knew the film would be well worth the price of admission.

This movie asks two profound questions, What's wrong with our world and what can we do about it? Shadyac plays the role of interviewer and presents some really remarkable minds from the worlds of science, philosophy, academia and faith. Here's the line up of A-List Luminaries:

1. Archbishop Desmond Tutu – South African activist and Christian Cleric.
2. David Suzuki – Environmental activist and Science Brodcaster
3. Norm Chomsky – Linguist, Philosopher, Cognitive Scientist and Activist
4. Howard Zinn – Historian, Author, Social Activist, Playwright, Professor
5. Lynne McTaggart – Journalist, Author, Publisher and Spokesperson
6. Ray Anderson – Founder & Chairman of Interface
7. John Francis – Environmentalist
8. Coleman Barks – Poet
9. Marc Ian Barasch – Author, Film & TV Producer, Editor and Activist

Shadyac digs deep into the world's problems aiming to find the root of all of them. His efforts turn up some startling discoveries like how the heart, not the brain might be man's primary organ of intelligence. He also turns conventional wisdom upside down showing that cooperation, not competition thrives among most other species.

Shadyac is no doubt a great storyteller. He is warm, enthusiastic and really optimistic in spite of the graveness of the situation. His curiosity is contagious and constantly engages you into the story. His humor keeps the conversations with all those super intellectual minds from getting too heavy.

Finally, what's not to love about someone who carries a torch for moderation? Tom Shadyac is not asking us to cut off our right arms or sacrifice our first borns but rather just consider the consequences of living in excess. He quotes St. Augustine, "Determine what God has given you, and take from it what you need; the remainder is needed by others." He also defers to Gandhi, "Live simply, so others my simply live."

It's a sensitive subject and one that is as old as some of the civilizations he exemplifies. But his personal story of abandoning excess for higher ground is uplifting, entertaining and really chalks one up in the plus column for celebrities.

Lightning Strikes Once, Trees Strike Twice

2011-03-26T10:30:00.000-07:00

You see it on the news in stormy weather all the time. The ground gets saturated, trees uproot, winds blow and trees topple. Of course, trees don't care where they fall and sometimes they cause major havoc on whatever they land. So last weekend this scene greeted me out my front window as I awoke on Saturday morning.

This tree actually stood in my neighbor's yard directly across the street. The driveway on the right side of the photo is mine. I live in a really cool older neighborhood of 260 homes called Rolling Woods that sits between Santa Cruz and Scotts Valley. Rolling Woods is aptly named after the many mature pines, eucalyptus and fir trees that define our neighborhood. However, our soil is really sandy because we are so close to the ocean and sometimes it just cannot support the weight of the huge trees when it is both wet and windy. This next shot shows where one half of the tree decided to part ways with the other so you can see the substantial size of the trunks.

The only thing that kept the fallen tree from completely reaching the ground was the top of it landed on my old oak tree. My tree suffered damaged but was proudly still standing after the carnage. The tree also took down the high voltage wires which meant about 100 homes went completely dark.

This one fallen tree kept our street closed for over twenty hours.

I was able to hack off a few protruding branches and clear a path for my car. This shot shows the huge size of the tree next to my Volkswagen Tiguan.

After an exhilarating testosterone release with my chainsaw I posed for this shot. Note: I'm NOT actually holding the tree up but I was feeling a bit cocky having knocked off a few substantial branches. :-)

By 7:00 p.m. PG&E and Davey Tree arrived to undo the mess. They were, of course, nearly overwhelmed by so many other storm related incidents. By very early Sunday morning our nearly 24 hour power outage had ended.

So that WOULD have been the end of the story until a couple of days later when it was time for another episode of Me vs. Tree. Perhaps it was my karma or the vigor with which I attacked the tree with my chainsaw but tree revenge struck back quickly. I was minding my own business and just driving home from Capitola at the speed limit along La Madrona Road. La Madrona is a frontage road adjacent to Highway 17. It is full of trees and vegetation on both sides of the road to the point where it almost resembles a tunnel in spots.

Out of the corner of my eye I see a tree ahead of me starting to fall from the left side of the road. I was forced to make a split second decision to stop or go. I opted to speed up and beat the tree down. Although I still stick to my decision to go I wasn't able to completely out run the tree. Trees are so normally immobile that I just realized the absurdity of discussing out running them. However, there was nothing humorous when it crashed on the roof of my car. My fast forward momentum and the rack rail on my roof was all that kept the tree from completely crushing my sunroof. I wonder how the driver of the car behind me felt when I instantly disappeared and he was suddenly face-to-face with this wall of tree. This photo shows how incredibly dense the massive trunk, branches and leaves were. There is absolutely no sign of a passable road.

These two pictures really tell the story. The size of the trunk means nothing if the ground can no longer support the weight. It is truly a recipe for disaster.

I returned to the scene of the crime the following day with my chainsaw for some retribution on Tree Two.

Of course, by that time the professional tree surgeons of Davey Tree Company had done all of the serious lifting, cutting and dismembering.

Yes, you can certainly call me lucky. My car escaped without serious damage. Tree Two was a much closer call than the battle with the one at home. Nonetheless lacking for spirit I once again declared victory over the trees.

The take away lesson here is to care for your trees and consult with a professional arborist if you sense the stability is in question. Luckily for me no limbs (of mine anyway) were harmed in the making of this story.

"You Can Trust Me With The Mic" What Does My Message Mean?

2011-03-24T15:30:00.000-07:00

So what happens when a person without good mic technique and speaking skills takes the microphone? Disaster. If not catastrophic, then at the very least you get boring. This implosion is not something you'll see very often on network television or from truly professional presenters and announcers like Ellen Degeneres, Tom Brokaw or David Letterman. But you will see it at private events like wedding receptions when the DJ/MC is not skilled in presentation and really comes from an amateur hour background.

Have you visited my new iMCEvents.com website lately? I have expanded my discussion of what makes a great MC and how they make a huge difference.

In my ongoing effort to make clients feel more comfortable a message just popped out of my head. "You can trust me with the mic." That message is what I want to convey to anyone who is considering my services for any event whether it is emceeing their wedding reception, directing their fashion show, working with the auctioneer at their fund raiser or doing the play-by-play at their food and wine show.

Mic Shy & Gun Shy

I re-branded myself from DJ to MC because it became more and more obvious to me that the part of DJ work which takes the most skill and responsibility is being the MC. This awareness was underscored, highlighted and driven home again when I went back to school for more advanced training from renowned DJ Advocate and performance teacher, Mark Ferrell.

Mark reminded us that the number one fear in America and most dreaded activity among adults is public speaking. You've all heard the term "mic shy" but many people have a distaste for speaking to audiences that goes way beyond shyness. I often see the fear in their eyes and even body trembling at the mere suggestion of them making an announcement.

Enter: Gun Shy. Many people who have experienced unskilled presentations as guests then find themselves in a position to hire an MC for their own events. I hear the fear in their voices all of the time. This reluctance to trust the master of ceremonies has launched an entire new trend of having Uncle Bob be the MC at the wedding or have the bride's brother handle the introductions. Their thinking must be that the guests will excuse a family member for being less than remarkable on the mic. Although there is a place for DIY I certainly don't recommend it for something as high profile and important as directing a wedding reception.

So how do you screen for master of ceremonies skills? Start by meeting the candidates in person instead of just calling or e-mailing them. This person will be addressing your audience so how is his/her appearance? What is tone of their voice? How is their demeanor? Do they have a comforting personality and carry themselves well? Do they exude confidence? Mostly, can they accurately reflect your vision of the celebration and convey it your guests. This kind of assurance you can only get from having a face-to-face, up close and personal meeting with them. If you are not super comfortable at this meeting, RUN don't walk away and continue your search for a truly professional MC/DJ with whom you click.

The range of events where I have been the MC is as diverse as the personalities of my clients. I often must be able to shift from low key to high energy even as my events change gears. This flexibility is a skill that every professional MC should be able to execute during any event. Entertainers are not in a static but rather a dynamic work place. And mostly, events are inherently inert which means they need someone to DIG them (Direct•Inform•Guide) the guests as Mark Ferrell so aptly explains in his definition of a master of ceremonies.

You can trust me with the mic. I take charge without taking over. When you meet me in person you will see that I defy any of the cheesy stereotypes that television and movies use to portray DJs. You can also trust me with the music and entertaining of your guests because I care first about you and the success of your event.