natural beauty

we are having a very busy week but wanted to say hi and leave you with something pretty to look at! the two polariods are from this trip to napa & sonoma last fall, when persimmons were growing and leaves were changing color. remember this sneak peek? well, the berry recipes i developed are in the latest issue of Vegetarian Times as well as a beautiful beach picnic article i styled and this lovely lady shot - check it out & have a happy holiday weekend!

longing for napa

as promised, here are some more shots from napa a few weeks back.  the editing has been fun as we think napa is such an amazing place and we want to go back now!!  this goat is one of four on the property at medlock ames winery that roam the vineyard to eat the weeds and keep the vines neat and clean in between growing seasons.  the ice cream is from the amazing three twins ice cream in the oxbow market.  please read the story of their organic ice cream if you get a chance.  and lastly, the chef from solbar restaurant at solage in napa.  it's an outtake from shooting him with his garden boxes, where he grows some veggies and herbs to use in their local and sustainable menu.  oh how we miss napa, can someone please hire us to go up again soon...thanks melissa...

rancho gordo

several months ago a friend told me about these great heirloom beans out of napa and then i started reading about them everywhere and knew i had to get some. on our recent road trip, i found anasazi beans and posole at the fatted calf and then bought this at a local bookstore. i usually buy beans in a can and can't be bothered with soaking anything overnight but i must admit i am now a believer. there are many other great types of beans and recipes that i'm excited to explore but here is my first attempt with rancho gordo.

Chicken & Posole Verde

1 cup dried anasazi beans (somewhere between a pinto and kidney bean)

1 cup dried posole

1 bulb garlic, cut in half, not peeled

2 onions, peeled and roughly chopped

10 tomatillos, husked, rinsed and quartered

2 pasilla chilies, seeded and roughly chopped

1 jalapeno, seeded and roughly chopped

4 cloves garlic, smashed

2 tbs olive oil

2 cups chicken stock

1 tbs white wine vinegar

1 lime, juiced

1 tsp ground cumin

1-2 tsp cholula or mexican hot sauce

2 chicken breasts, cut into 1/2-inch cubes

1/4 cup chopped cilantro

for garnish: cilantro, sour cream, avocado, green cabbage

soak beans and posole 4 hours or overnight and drain. in separate pots, cover beans and posole with water and add 1/2 garlic bulb and 1/2 onion to each. cook until tender, drain and set aside.

preheat oven to 350 degrees F. on a sheet pan, combine tomatillos, one onion, chilies, garlic and olive oil and toss to coat. roast until softened and a little charred, about 40 minutes. cool completely. in a blender or food processor, puree roasted vegetables until smooth.

in a large pot, combine pureed tomatillo sauce, chicken stock, vinegar, lime juice, cumin and cholula. add chicken, cooked beans and posole. bring to a simmer and cook until chicken is done. stir in cilantro and serve with optional garnishes of more cilantro, sour cream, diced avocado and shredded cabbage. enjoy!

salting, smoking, curing, cooking

once in a while you come across a place in your travels that just makes you feel a little better. in this case, it was a place that made us feel a lot better.  these pics are some outtakes from a story we shot last week of the fatted calf in napa, ca, a place that you can only fall in love with.   i guess i should re-state that, if you are a meat eater, this is a place you would fall in love with. the product they serve is not only plentiful, but is top, top quality.  everything we tasted was off the charts tasty, the service outstanding, and had the feel of old time butcher shop with a modern twist.  from home made cured meats to ready to go home duck confit.  if you are ever in downtown napa and are near the oxbow market, take a peek at this perfect charcuterie heaven.

on the road

we are up in napa valley on a job for the week. these images are from our third stop at bouchon bakery in 24 hours - iced coffee and pastries upon arrival, ham & cheese croissant and a cappuccino for breakfast and then a late afternoon cookie break. nice to get out of southern california to enjoy the beautiful fall colors and to shoot some great sustainable wineries, eco hotels and local restaurants. more pics from our trip to come soon!