Here is the birthday boy’s menu for the night: (If any of these sound tasty to you leave us a comment and we will post the recipe)…

Sparkling Wine~Dungeness Crab Cake with Citrus and Cucumber Salad, Fresh Dill Vinaigrette

Viognier~Seared Alaskan Halibut with Delta Asparagus and “Cream Corn”

Syrah~Seared Jumbo Scallop with Sherry Gastrique, Micro Green Salad and a Parmesan Tullie

Cabernet~Prime Kobe Rib Eye with Pureed Cauliflower, Sweet Vermouth Demi Glace and Wild Mushrooms

Malbec~Copper River Salmon Roulade Sweet Pea and Aged Asiago Risotto

Pinot Noir~Herb Rubbed Rack of Lamb with Potato Gnocchi and Oven Roasted Heirloom Tomato

I am speaking of the grocery trip where aisles of icing drawn, artificial cheese dusted, mapley coated goodness prevails. And we are held captive. Oh maybe not in the first four or five aisles, but soon enough our strength is tried and wrestled with and we are hungry and dreading the packing, unpacking, storing of the goods and then the inevitable cooking of the meal. We are toast. Our kids have broken us…we succumb to the Little Debbies’, Count Choculas’, and Chef Boyardees’. And then we feel the guilt blaring at us each and every time we open the pantry to pull something out to sustain our offspring. No more. Here are 5 (not so easy at first, but well worth the effort) steps to take now:

1a) Grab a large Hefty bag from under the sink

1b) Toss out, without regret, anything with a cartoon character on the label (aside from the little bunny macaroni in the health food section of your local grocer)

2) Now we wouldn’t just leave you without replacements here: talk with your chilren (if you are a parent that thrives on communication and including your kids on all major decisions then make this step 1a, otherwise sit their bottoms in the chair and tell them this is the new game plan (make it fun and let them help you pick fun and colorful (re: healthy)alternatives

3) Go to the library or online for healthy and tasty options (kids love this, you may find yourself sculpting entire scenes of fairytale lands or cartoon characters out of broccoli and cherry tomatoes but, again, it is for the sake of the children!

4) Browse through the local grocery ads and find the deals on fresh fruit and veggies

and this is a real treat,

5) Visit a local farmer’s market as a family…now just in time for Halloween and harvest there are pumpkins, gourds, and corn stalks. Make choosing what goes into your family’s body a priority but also a fun experience, not something that is a punishment

This all being said, there are absolutely times to gorge on the sweets, but not every day! Moderation is the key word here.

Looking for some quick and fun snack ideas for the after-school sugar lows? Here are some ideas to get you started:

Fruit Smoothies (try it with vanilla almond milk for a lighter consistency and a tasty alternative for dairy-free)

Cheese Sticks (or Cheese and Crackers)

Celery and Peanut Butter (raisins if you like the ants)

Corn Cakes with Natural Peanut Butter and Agave nectar (sooo good)

Granola and Yogurt

All jokes aside, eating is something to be experienced and enjoyed. Taking something out of the pantry and diet should always be replaced by something better for you (not a diet, but a lifestyle change…one package at a time).

Joyful eating to you and yours.

Thus far, we have more than enjoyed our lot and we continue to watch with wonder as the garden continues to grace us with her gifts. Each time we check-in there are plump little presents waiting to be plucked. She, yes we have personified this lady of many talents, is a teacher. The kids have been able to watch their fruits of labor (it was an easy one, let me have it!) as they plant, water and watch. She is teaching patience and grace (yes, our son has “mistakenly” ripped several “weeds” from their resting place, only to be told, again, that they were in fact transplanted Black-Eyed Susan’s or a clump of Alyssum. She allows for time to heal things and illustrates the meaning of growth, in many ways.

Needless to say, lots of fresh, garden-picked salads around here. We have perfected in making the salad a main dish, in fact, if I do say so. And just as our garden has taught us, it’s only enjoyable if it shared…so, here is a family fave,  please enjoy and spread the yum.

Baby Spinach with Grilled Chicken, Strawberries, Papitas, Applewood Smoked Bacon, Balsamic Vinaigrette

Brine the chicken with 1/4 c of salt, 2 garlic cloves chopped, 1 sprig of thyme, 1 tblspn of Agave Nectar, 1 quart of water, let it brine for 2.5 hours

For the vinaigrette: 2 tblspns of aged balsamic vinegar, 1 tspn of Dijon mustard, 2 tblspns of mayo (though we use a substitution called Vegenaise, it’s a vegan alternative), whisk all ingredients together and slowly whisk in 1 tblspn of bacon drippings

 He prepared a no-sodium spread of (for starters) Dungeness Crab Cakes with Fuji Apple and Bosc Pear salad with a Dill Roumelade (Trixie had earlier deemed herself as a ‘Crab Cake Connossieur’, and later relished that Chef had created the best she’d ever had. This gal knows her business. They (all, including Chef) had a great night of eats and photo ops (again, including Chef). I can just see it in my mind and I am laughing. This is why we love what we do. Because of Trixies. After the appetizers they moved on to Grilled Filet Mignon with Yukon Gold Potato Pancakes, Delta Asparagus and a Lemon-Thyme Vinaigrette. Anyone as hungry as I am right now? Trixie loves a good steak, so I hear. They licked their plates clean, with just enough room for Chocolate Molten Lava Cakes with Ganache “lava” and Toasted Walnuts. Whew…now I am stuffed. Happy 80th Trixie.

He landed not just a one-time party last night, but a new client. That is the molten that flows from the lava cake. We love the one time parties, absolutely, but if we can form a working relationship (although it truly is so much more, I mean we’re in their kitchen for goodness’ sake!) and an ongoing one at that then it’s a great night of promise and opportunity, indeed.

We also have a new client that is a bit aways…but we love the area so we are giving it a go. Chef is a pretty happy guy, on all accounts. But he is a much more satisfied man when he is cooking. And that’s the thing about giftings, you never feel truly complete if you’re not using them to their absolute potential. We all have them, it’s just about plugging into them. And we are plugging away. 

This all being said, we are starting something new here on the EPICurean blog and we want YOU to be a part of it. Actually, it won’t work without you. Is that enough of a push? We are unveiling (enter the billowy, cascading sheet) Ask The Chef! This is where you come up with any question (we are thinking recipes, technique, shop talk, how-to’s, thoughts on organic vs. not,  Ramsey or Bourdain, how many fingers Chef still calls his own…your call). It’ll be a sitdown in your own kitchen with your own personal chef. Ask him anything.  We will post his answers (depending on volume) every Friday. Look for your question and his answer to hit the blog.

Because we obviously love food, but we also share a deep desire to fuse a community, we are really excited about this. We know there are foodies out there who love to talk with other foodies, we sure do. So what are you waiting for? Come dish with Chef.

Speaking of new beginnings, because that’s what we’re really talking about in the first four months of the New Year anyhow, we had the pleasure of serving a Bat Mitzvah for twin girls last Sunday (yes, Chef realized soon after he accepted the party that it also took place on the ONE day he has looked forward to for the past fourteen years—The Packers in the Super Bowl)! He, being the dedicated and integrous person he is, worked through almost the entirity (halting only for a quick text update or the obligatory “Thank You’s” and “Right On Bro’s”, you would have thought he had just been laboriously waiting for the birth of his child, what with all the CONGRATS! texts he received). Anyhow, the Bat Mitzvah was very interesting and joyous to prepare for. The Jewish religion (Orthodox) is very ritualistic, from the Kosher oven the head chef had to bring in especially for the party, the $60 blocks of cheese, and the BEST smelling and (assuming) tasting oven prepared pizzas ever seen (over here on the West Side)…at $22 a box for 8 slices! Kosher everything. Chef Mat was head of th crepe bar-sweet and savory. MMMMM. They were a huge hit. He had mushrooms, peppers, onions, and a creme hollandaise for the savory, and for the sweet? Strawberries or bananas with chocolate. He prepped about 120 and ‘sold out’ in less than an hour. Keep ‘em comin’ Chef!!!

We had a few potentially weedy spots, as is to be readily prepared for (but hardly ever is!)- the hotel the party was held in was less than helpful or friendly (at least in the beginning). They did not want us using their facilities (ie-water! or prepping stations (also known as the storage area). Chef Mat set off the fire alarm for 32 seconds and they sent in servers and the fire guy (moustached maintenance man) again and again scolding us for the danger. It was actually only steam from the sautee pan. But it was all a good time, watching the balloon guy and gals create centerpieces of latex flowers with butterflies and, later, the same guy as magician. There were speeches, prayers recited in Hebrew, and the commemoration of two young lives joining the ranks of adulthood. The coming-of-age. It was all a blessing. All of us together, enjoying life. So with that, we welcome in the birth of a new season. Hang the banner and shout about the new additions in the weather, in our personal situations and in our spirits. Listen carefully and be on the lookout, the honkers are here.

So along with the removal of the old branches we brainstormed what possible avenues we have not yet taken in the area of business. Touchbacks, the ol’ “poke” at anyone who has shown interest in our services but we haven’t heard from in awhile. We have done this from time to time, and we are pleasantly surprised at how people react with gratitude for it. They thank us for reminding them about what we do and today….we reached out and “touched” someone and we now have a meeting for Monday! So with that I wonder, now that the sun is “poking” at us with her “Remember me?” reminder rays, what things in your life, personal or business, need to be pruned, groomed and “touched” again? Spring, even its hints, is a wonderful reminder of sowing and reaping….what, in your life, needs to be sown so that you are prepared for the rewards of reaping? Share with us…..

I do want to stress that we are having a very positive beginning to this new year. Last year will be hard to top, I must admit. We started working the business side of EPICurean (not just round-tabeling it in the kitchen, although that is still a mid-day date for us), we hit a landmark year for our son, 13(!), and he has been shooting up in height like the chard in our backyard ever since (add 2 inches more for hair), our daughter turned 3 and became a conversating comedian seemingly overnight, and we got married! It was a full year indeed.

But now we are moving forward-ONWARD! The business has been strolling along, well more like leisurely walking with a few pit stops along the way. With the holidays we were lucky to have a few parties here and there. But the clients have been a rolling in a little slower. We have been keeping busy with marketing (isn’t that just a normal part of the landscape forever after?) and becoming part of the community in many aspects. That always feels good, and keeps us civically-minded. Helps us to remember it’s about more than our measley yearnings all the time.

So for this new year, now over halfway through the first month!, we are resoluting to gain and maintain. We are excited to see what 2011 has in store for us, in business and family. Our calendars are ready for some more pen marks, our hands are steady at the scheduling pad.

By the way, we will be serving up some eats at Stories On Stage (downtown Sacramento) on January 28 at 7 p.m. for the one year anniversary. This always proves to be a blast! Come out and join us (if you’re around) for some wonderful voices and talent, along with Chef’s specials of the evening.

Let us be the last to wish you all a fulfilling 2011. And one last thing…if you are still looking for a new year’s resolution, how about committing yourself to commenting here once in awhile. We are anxiously awaiting for some company at this table. Cheers.

The packages are unwrapped, the kids are bored and the tree probably needs some watering by now. We’ve watched It’s A Wonderful Life and National Lampoon’s Christmas Vacation enough times to win lead roles (and we’re still open for more viewings) but it looks as if Christmastime has officially come to an end. At least for some of us. But I can say we had an incredible December 24 and 25 filled with family, festivities and, of course, fodder. Food. Comida.

Traditionally we always have a meal of Mexican dishes for Christmas Eve. We start out with appetizers and just kind of corral around the table, plates in hand, mingling. This year we did pretty much the same except we sat down at the table. That always makes for a significant memory. Not even a smidgen of slurred speech or childhood resentments present. It was a true gift from God.

On the menu was Chicken Enchiladas, Refried Beans, Cilantro-Lime Rice, Guacamole, Tomatillo Salsa Verde, Guajillo Salsa, and Chili Colorado. Makes my mouth tingle just remembering all those flavors dancing around. Thinking ahead…to tomorrow, rather than being suffocated in a mass of bodies and questionable body odor why not stay in and invite a group of your closest pals over for some appetizers and confetti…maybe even a party hat and bubble wrap if you’re feeling really celebratory? Try out the Chili Colorado below, and watch your friends smile their way into 2011. Caution: the Guajillo and Tomatillo Salsa Verde can be muy caliente depending on the chiles. Your call. Let us know if you try this and how it fares. We are quite sure you won’t be disappointed.

With all the joy of the season, and the challenges and triumphs 2010 has provided, we have truly been blessed. We look back with thanks and ahead with hope. We wish the same for you and your family…today and into the New Year.

Chili Colorado

2 Pounds 7 Bone Roast (doesn’t have 7 bones but a bone shaped like a 7) or any braising roast

1 Onion Diced

3 Cloves Garlic

1 Large Carrot

1 Teaspoon coriander

2 Cups Rich Beef Stock

1 Bay Leaf

1 Teaspoon Freshly Ground Black Pepper (always use fresh ground)

1 Table Spoon Oil

1/2 Cup Guajillo Chili Paste (see recipe)

Season To Taste (non-iodized salt)

Cut beef into 1 inch pieces and coat with salt pepper and Guajillo chili paste. Heat a large enuf pan to braise 2 pounds of meat in one layer to med-high, add beef to brown 5 min. Add onion, coriander, carrot, bay leaf and saute until onions are soft. Add stock and loosely cover with parchment paper. Braise in a 350 degree oven for 3 hours turning meat every hour. Should shred easily when done.

Guajillo Chili Paste

10 Guajillo Chili Peppers Stems and Seeds Removed

3ea Yellow Onions Diced

1 Tablespoon Canola Oil

1 Teaspoon Toasted Cumin

2 Cloves Garlic Crushed

1 Teaspoon Honey optional (more or less depending on your preference)

2 Cups Filtered Water (may need more throughout cooking process)

Seasoning to taste (non-iodized salt)

In a heavy bottomed sauce pan heat oil to medium, add the onions and lightly season them. Cook for 15 minutes until caramel color making sure not to scorch. Add garlic and cook 2 minutes more. Add cumin and tear up dried chilis adding them to the pan, continue to cook for 5 more minutes then add water and simmer for a half hour adding water if it gets dry. Puree the mixture in a blender until smooth and pour through a fine strainer. Season to taste and add honey to desired sweetness.

–There are hundreds of variations with a few staple ingredients like parsley, vinegar and garlic. I have played with many variations with red chiles to basil and this is by far my favorite. I encourage you to add or subtract ingredients from this recipe to your liking. Chimichurri is a must on beef, especially some of that amazing grass-fed Argentinian beef. Don’t be shy when it comes to fish and chicken as well, just remember your sauce shouldn’t completely overpower the protein.

Chimichurri

1      bunch                 Cilantro

1/2 bunch                 Oregano

1      bunch                 Green Onion

1/2 bunch                 Parsley

3     cloves                 Garlic

1       ea                       Serrano Chili

1/2  teaspoon        Toasted Cumin (ground)

1/2 Tablespoon    Ancho Chili Powder

3     Tablespoon    Red Wine Vinegar

1/2 cup                   Olive Oil

Salt to taste           (please don’t use iodized salt, try sea salt or kosher salt)

Place all ingredients into a blender and puree until smooth. Taste for seasoning.