San Diego Living: Thursday Feburary 27th
What a day at the station! My segment was on car picknics as the Fallbrook Car Collectors brought a number of vintage cars.. I set up my demo n the backlot of the station so we had to use the sunlight. At 9am it was already 70F. My car prop behind me was a blue and white Metropolitan. I created a number of dishes and an adult beverage.. Here are the recipes and also a clip from the show for you to watch that live out of the SD area or have a job at 9am in the mornings!
Here is the show: SDLiving
Recipes from the show:
Have a great week and see you all soon!
Going back in time.. We had reservations for the luncheon. You arrive at a train stop with about 50 others. In a few minutes prior to your designated time, you hear a click-ity clack on the tracks and up comes from around the corner 4 restored Victorian train cars in beautiful Burgundy and brass. The inside were plush and the feel of turning back the clock. You spend about 2 hours on the tramcar drinking anything that a full bar would have (they love you to enjoy the local wines of the region), and hot rolls out of the oven. The two servers introduce themselves and also the chef for your car. While you are riding around the city of Melbourne you can see out to the busy streets but the windows are tinted so nobody can see you.
If you get to the wonderful city of Melbourne make a reservation months in advance like we did as they sell out. From our ship we were the only two on board. They have dinner and late night seating’s also.
Here is the menu for Lunch Service.
Hummus dip: A smooth blend of chickpea and tahini with a hint of mint, served with crisp lavosh
Roasted Red Capsicum Dip: Fresh roasted capsicum blended with Australian cream cheese and tapenade, served with golden baked water crackers
Duck Terrine: Tender confit duck terrine wrapped in prosciutto, accompanied by a wild berry relish and cornichons.
Smoked Salmon & Avocado: Smoked Tasmanian salmon and avocado mousse, dressed with baby capers, red onion and tomato salsa
Grilled Chicken Breast: Marinated in herbs on a bed of sautéed spinach served with seasonal vegetables and a rich reduction
Victorian Farmed Eye Fillet of Beef: Paired with a rosemary and thyme scallop potato, fresh seasonal vegetables, onion marmalade and red wine jus
Cheese Tasting Plate
Chef’s Selection of Local Cheese
Matched with a quince paste, golden crisp water crackers, and a spic
Auckland to Cairns "The World" 2017
This was my second time in Auckland, NZ without really seeing it. From the airport to the ship.. Then we sailed! 14 days on the water, 5 ports, 2 demonstrations, 2 hands on cooking classes, 2 cocktail "sip and savory" parties and 5 co-hosting of Good Morning Amsterdam. And that's just a few of the highlights.
I have been on this run a few times, but getting up at 5am to see us sail into the Port of Sydney with the Opera house illuminating with the morning sunrise and going under the Sydney Bridge just clearing it by a few inches. Previously we have docked in Circular Quay (Between the Bridge and the Opera.. But since the ma Amsterdam can clear the bridge under we go to another dock..
One of my shows was New Zealand Foods. Here are the two recipes I made. Try them out.
Wine and Roses ~ Lodi, CA
Last week I was teaching in Lodi at the great Wine and Roses Event center/hotel, spa etc.. If you get into the Lodi area, they have so many great wineries and you can just head straight to Wine and Roses for tasting of the valley bounty.
I taught a class all on chocolate and when I posted a picture of the cake with frosting the requests started coming in. So here they are!
Enjoy! I am on my was to New Zealand to catch the World Cruise. See you in a few weeks!