Eat Retreat

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innajam: Mirit’s blintzes teleported me right back to my russian grandma’s kitchen - so stoked to find this recipe in the brand new @eatreatreat book [to get a PDF copy, donate $10 to Food Pantry: tumblr.com/x2t4wwc099]. A beautiful book distilling a weekend spent in the company of some inspiring people, the foods we shared, the things we learned. created by Laura Brunow Miner [love the eatretreat crest!]

innajam:

Mirit’s blintzes teleported me right back to my russian grandma’s kitchen - so stoked to find this recipe in the brand new @eatreatreat book [to get a PDF copy, donate $10 to Food Pantry: tumblr.com/x2t4wwc099]. A beautiful book distilling a weekend spent in the company of some inspiring people, the foods we shared, the things we learned. created by Laura Brunow Miner [love the eatretreat crest!]

Announcing the Eat Retreat book!

I’m excited to announce the release of an 80 page photo book about our adventures at Eat Retreat! There was so much wisdom shared freely at the event — everything from food philosophies to recipes to s’more tips — that it felt only natural to compile this wonderful info with the beautiful photography from the event. GIANT thanks to Blurb Books who sponsored the creation of the book.

If you’d like a copy of the book, there are two options:

To get a PDF version, donate $10 or more to the Food Pantry and we’ll send you a free copy of the PDF. Just type “Send me the Eat Retreat PDF” under special instructions when you donate. (Read more about the Food Pantry here.)

To get a print copy of the book, check out the Blurb page here. (Blurb is a wonderful platform for creating your own high quality photo books at any print quantity, so don’t forget to check it out for your own projects!)



Check out a few sample spreads of the book below:

FOOD PREPARATION:

Chimichurri sauce with a surprising secret ingredient, savory bread pudding, and the world’s best hummus are just a few of the recipes shared. We also included our whiskey list and the unexpected contents of our build-your-own-s’mores bar.



FOOD PHILOSOPHY:

We asked each of our 35 inspiring attendees to share their personal philosophy on food, and then dove deeper into some of the ideas shared in this section.



FOOD PASSION:

Eat Retreaters came from every corner of the food world, even food styling and graphic design. We caught up with Tina Stamos Bell and others to hear more about their work.



If you have any questions, contact me at eatretreat at gmail dot com. Thanks!

soricey: *Front Page News!* My article about La Condesa, Napa Valley made the front page of the CIA student newspaper. THERE’S A NEW CANTINA IN TOWN La Condesa combines Mexican Flavor, NorCal Ingredients, Austin Style.     A few months ago, while on the internet dilly-dallying away a rainy spring afternoon, I was stopped dead in my tracks by the addition to my twitter feed: “La Condesa To Drop a Taste of Mexico City in Napa Valley.” Could this be? One of my favorite eateries in my hometown of Austin, TX, planning to open a second location in St Helena, CA – 1,800 miles from Texas but mere blocks from my new home in the CIA dorms? What a stroke of gastronomic good fortune! I have since had the chance to play Thursday night bocce ball next to the first wave of La Condesa’s Napa Valley team, Rob Peterson and Thomas Calhoun, who will serve as Chef de Cuisine and Pastry Chef when the restaurant opens in the Keller Brothers’ Meats space in late August. And as it turns out, their interest in Napa Valley relates more directly to the top-notch produce and almost maniacal foodie culture than to my departure from Texas – but it’s hardly something to take personally. Since the Austin location opened in 2009, Peterson has worked with Executive Chef Rene Ortiz creating Modern Mexican cuisine centered on local ingredients. The concept, which celebrates Mexico City street food using sophisticated flavors and technique, has been well received: in 2010 La Condesa received a James Beard nomination for Best New Restaurant. Peterson looks forward to furthering this work in Napa Valley where the quality and wide selection of local produce exceeds that of Austin. He notes that although there is a strong local agriculture movement in Austin, the more extensive Bay Area farm system allows for closer relationships with farmers who will grow specific ingredients exclusively for their chefs. Additionally, Napa’s community of enthusiastic eaters will keep La Condesa’s cooks on their toes and demand consistently high-quality menu execution, a contrast to the Austin restaurant’s hip “see-and-be-scene” vibe, which sometimes steals the spotlight from La Condesa’s artfully prepared food. Peterson intends to deliver with the same laid-back Austin style that characterizes Ortiz’s kitchen. Peterson says he wants his cooks to have a good time at work and places emphasis on confidence, self-respect, and accountability.  I had the opportunity to stage at the Austin location over summer break, and it was one of the best, most rewarding experiences I have had in a kitchen. The combination of a team-oriented atmosphere, disciplined work ethic, and an overall light-hearted attitude is the backbone of what makes the restaurant a success. The addition of La Condesa to the Napa restaurant scene promises St. Helenians a different take on ingredient-driven, innovative food, both in concept and execution – not to mention a new bar in town serving over one hundred and twenty different tequilas and meszcals.  How fortunate it is for those of us with a taste for the colorful flavors and spirit of Mexico that the end of August is just around the corner. ¡Andale amigos!  

soricey:

*Front Page News!* My article about La Condesa, Napa Valley made the front page of the CIA student newspaper.


THERE’S A NEW CANTINA IN TOWN

La Condesa combines Mexican Flavor, NorCal Ingredients, Austin Style.  

 

A few months ago, while on the internet dilly-dallying away a rainy spring afternoon, I was stopped dead in my tracks by the addition to my twitter feed: “La Condesa To Drop a Taste of Mexico City in Napa Valley.” Could this be? One of my favorite eateries in my hometown of Austin, TX, planning to open a second location in St Helena, CA – 1,800 miles from Texas but mere blocks from my new home in the CIA dorms? What a stroke of gastronomic good fortune!

I have since had the chance to play Thursday night bocce ball next to the first wave of La Condesa’s Napa Valley team, Rob Peterson and Thomas Calhoun, who will serve as Chef de Cuisine and Pastry Chef when the restaurant opens in the Keller Brothers’ Meats space in late August. And as it turns out, their interest in Napa Valley relates more directly to the top-notch produce and almost maniacal foodie culture than to my departure from Texas – but it’s hardly something to take personally.

Since the Austin location opened in 2009, Peterson has worked with Executive Chef Rene Ortiz creating Modern Mexican cuisine centered on local ingredients. The concept, which celebrates Mexico City street food using sophisticated flavors and technique, has been well received: in 2010 La Condesa received a James Beard nomination for Best New Restaurant. Peterson looks forward to furthering this work in Napa Valley where the quality and wide selection of local produce exceeds that of Austin. He notes that although there is a strong local agriculture movement in Austin, the more extensive Bay Area farm system allows for closer relationships with farmers who will grow specific ingredients exclusively for their chefs. Additionally, Napa’s community of enthusiastic eaters will keep La Condesa’s cooks on their toes and demand consistently high-quality menu execution, a contrast to the Austin restaurant’s hip “see-and-be-scene” vibe, which sometimes steals the spotlight from La Condesa’s artfully prepared food.

Peterson intends to deliver with the same laid-back Austin style that characterizes Ortiz’s kitchen. Peterson says he wants his cooks to have a good time at work and places emphasis on confidence, self-respect, and accountability.  I had the opportunity to stage at the Austin location over summer break, and it was one of the best, most rewarding experiences I have had in a kitchen. The combination of a team-oriented atmosphere, disciplined work ethic, and an overall light-hearted attitude is the backbone of what makes the restaurant a success.

The addition of La Condesa to the Napa restaurant scene promises St. Helenians a different take on ingredient-driven, innovative food, both in concept and execution – not to mention a new bar in town serving over one hundred and twenty different tequilas and meszcals.  How fortunate it is for those of us with a taste for the colorful flavors and spirit of Mexico that the end of August is just around the corner. ¡Andale amigos!

 

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soricey:

COCHON 555

This weekend, Cochon 555 rolled into town with roasting spits, cleavers, a pile of red Le Creuset cookware, and 2000 lb.s of heritage breed meat in tow. 

Founded by Brady Lowe, Cochon 555 is a tour of events in ten different U.S. cities each combining the culinary forces of 5 pigs, 5 butchers, and 5 chefs to promote heritage pig breeds and sustainable farming practices. This Saturday’s Heritage Fire wrapped up their third tour at the Charles Krug Winery in true grande-finale fashion with twenty-five chefs and ten butchers preparing heritage breed meat ranging from rabbit to goat - washed down with more wine than you could shake a grape vine at. 

As CIA students we were offered the opportunity to help out with food prep and presentation for the event. The fun started at school on Friday with a demo on whole animal trussing by Brady, Michael Sullivan of Blackberry Farm, TN, and Jason Vincent of Nightwood Restaurant in Chicago. Mike, who couldn’t have been more delighted to be whacking away at pork bones, described to us the defining characteristics of different heritage breeds of pork. The talk also focused on the value of buying whole animals rather than individually pre-fabricated cuts, not only to the chef, but to the farmer who can then focus on farming instead of becoming preoccupied with moving unpurchased cuts. They wrapped up the presentation by going through the logistics of the event and explaining what we could expect as volunteers. 

They could have just said foodie bliss. The shady lawn of Krug Winery may be the world’s most perfect BBQ venue - a place where Scarlet O’Hare would feel right at home nibbling on pork in a circle of young Southern gentlemen. And, as would be expected, the food and wine were exceptional: lettuce wraps of tandoori roasted lamb with cilantro mint chutney, porchetta cracklins with freshly foraged mushrooms and truffle jus, home-vinted port, tart freshly picked apples etc. Best of all, the laid-back attitude of the chefs and butchers in charge meant that the BBQ felt like, well, a BBQ rather than a stress ridden affair with lots of yelling. These people came to relax, drink a glass of wine with friends, and create food in a way they are passionate about. I feel incredibly fortunate to have spent an afternoon learning from these culinary rockstars. Can we do this every Saturday?

More about Brady Lowe and his piggies here:

http://www.cochon555.com/menu/2011-tour-dates/cochon-heritage-fire/