Win a chef's table at Mariposa

Here is the Mariposa drawing blurb:

"Enter to win a private Chef's Table experience with chef de cuisine Marc Anthony Freiberg at Mariposa, located at Neiman Marcus. The winner will receive a personally-designed 4-course menu for two at the award-winning restaurant.

Plus, receive a $500 Williams-Sonoma gift card, courtesy of Ala Moana Center.

This is a gift that the foodie at heart will appreciate and use to whip up their own culinary treats.

Both of these treats, you'll only find at Ala Moana Center. With over 290 stores and restaurants, Ala Moana Center is where to go to grant every wish on your list."

To enter the contest, click here."

Poached Pears in Rose Wine Sauce (recipe)

One of my favorite quick, easy and healthy desserts to prepare! It's also a pretty dish to serve as a finale to your dinner menu. (I serve individually in a large-bottomed and wide-rimmed sangria wine glass which helps the pear stand upright and holds the wine syrup nicely.)

I also served this a couple days ago paired with marscapone cheese mixed with honey, which was as a nice complement to the bumpy texture of the warm pear/sweet wine. This was my own creative pairing risk, but I think it worked well. Balance 4:1 part fruit to cheese as to not overpower. A warm chocolate sauce would also complement nicely if using red wine. In the past I've paired it with vanilla bean or cinnamon ice cream. It may also work with a small side of ricotta/cottage cheese mixed with almond extract or honey (and perhaps add a smidgest of a sprinkle of cinnamon over the cheese for color and flavor).

6 pears (Bosc pears hold up well and are nicely shaped for this dish)
1.5 C Rose wine (red wine sauce alternative below)
2/3 C cranberry/apple juice
orange rind (fresh is best; from dried spice bottle ok)
1 cinnamon stick
4 cloves whole
1 bay leaf
5 T sugar

Peel pear. Pour wine and juice in sauce pan. Add orange rind. Add the rest of the ingredients. Heat gently so flavors simmer. Sir until sugar is dissolved. Put pears in upright. Pour cold water to cover pears. simmer 20 minutes until tender. Turn and baste occassionally. Use slotted spoon to transfer unto serving dish.

Boil liquid into a syrup (I usually add more sugar at this point to thicken), reduce by half. Strain syrup. Pour over pears.

Serve with warm chocolate sauce, marcapone cheese (add honey to sweeten and neutralize), vanilla or cinnamon ice cream, or ricotta cheese (with almond extra or honey to sweeten an neutralize).

An alternative: Use red wine sauce rather than Rose for a stronger taste. For red wine sauce, use 1/4 C lemon juice and lemon rind rather than cranberry-apple juice and orange rind; 1/2 t cinnamon, ground ginger and nutmeg. 1 clove optional. Nicely paired with warm chocolate sauce.

Vosges - Chocolate covered Bacon

I was making a purchase at the Ala Moana Neiman Marcus the other day when I saw this unusal chocolate bar displayed on the cashier counter. I've always said, "EVERYTHING tastes better with bacon." But does this adage hold true when it's covered in dark chocolate?

I had to try it for myself. I was just about to plop down a whopping $10 for this candy bar, when the assistant sales person decided to open up a bar and cut it into bite sized peices--to provide as samples. So, luckily I got my fair taste of the "desert-al-food" and report that...

...while bacon and chocolate don't seem to go together, you really can't tell what you're even eating. It's like eating salted crunchy bits with the chocolate dominating 90% of the bar. Did it taste fine? Sure. Was it as unique as I had hoped? Nah. But try it for yourself. (I also tried chocolate covered pears by Vosges which was pungnant, chewy yet good.)

Payard Chocolatier (New York)

Francois Payard, the nationally acclaimed chocolatier of the 20th century. His new location hosts a chocolate bar > hot chocolate, chocolate pastries, and of couse his signature chocolate pieces. His grandfather owned a pastry shop on the French Riveria > yes, he's the real deal. Payard trained at the some of the top New York restaurants and was recognized with a James Beard Award and frequently touted as the Best Pastry Chef in the country. And of course, chocolate is his signature touch.

Where it's at: 714 Madison Avenue, 4th Floor, New York (63rd/64th street)

Tartine (San Francisco)

I was introduced to Tartine by AL who lived right across the street from this bakery in his smartly decorated Mission District apartment. It's a "too busy to talk" New York yuppie type of bakery right in the heart of friendly SF. The shop is dressed in white and silver decor (with a hint of wood), where every cup, napkin and pastry is lined up neatly > everything in clean lines. Folks in business suits read the daily paper while sitting on high stools...and the rest wait in a long line (usually out the door) for scruptous scones, cookies and pastries. Their baked goods are fantastic.

I went there nearly everyday for a week, and it still remains my favorite SF morning stop.
http://www.tartinebakery.com/

Citizen Cake (San Francisco)

Great place for desserts, coffee and tea! Elizabeth Faulkner, a former film student, named her acclaimed SF bakery affectionally, "Citizen Cake" (after the movie Citizen Cane). When I first heard about this place, I trekked all over town to get here--the first two times it was closed, the next time, I arrived in time to have 15 mintues to slurp down a pot of hot tea with my cal-french slices of delight. Moving out of the Hayes Valley and into the Pacific Heights area, Faulkner's shop continues to maintain it's loyal following.

Best Places to Dine (Maui)

[david paul's island grill]

Been to all three and recommend them all:

Pineapple Grill: Award winning: Best Restaurant, Best Wine List, Best Hawaiian Fusion. At the Kapalua Resort, 200 Kapalua Drive, Kapalua, 808.669.9600 (lunch: 11-2:30; grill menu: 2:30-5:30; dinner) lunch entrée: 9-17; dinner: 26-40; and a great happy hour (pupus/drink) menu on the lanai overlooking the pristine golf course. Of the three listed here, it is the most casual restaurant (perched within the confines of the Kapalua golf course). Very peaceful view and chance to relax with friends on the comfortable outdoor sofas under the sun, moon and stars. Live music from 7-8pm.

David Paul’s Island Grill: 900 Front Street, Lahaina, 808.662.3000 (average entrée $45). Great place for formal dining indoors and covered lanai. Everything from appetizers to dessert was delicious. Good wine list as well. Call for reservations as this place is usually busy.

Lahaina Grill (127 Lahainaluna Road, Lahaina, 808.667.5117); $10 off coupon at the airport baggage claim kioks. Average entrée: $40. Feels like a french bistro inside. Impeccable and attentive service. I also enjoyed the preparation from appetizers to desserts here. A popular mainstay in Maui.

Steve Jobs, CEO of Apple - "How to Live Before You Die"

A humble and inspiring talk by Steve Jobs (CEO, Apple & Pixar) who never graduated from college but took unconventional risks, followed his passions, and trusted that life would somehow work out. (Stanford 2005 Commencement Speech).