Here we sit in a Northern California Sheraston. MJ is drinking wine in the bar with a bunch of cheese makers from the region that have all come here to commiserate about whatever it is cheese makers commiserate about. I''m pretty sure I don''t need all that information. To give you an idea I politely declined the opportunity to attend "The Wonders of Mold" seminar in favor of the "cheese and wining pairing" seminar, lways certain to produce free grape and curd in abundance. This is my first act of the day so by 11:00AM I was done "pairing" I left (with a dirth of wine pairing wisdom) for my room. Now I ''m staring out the window at California Hills scheeming ways to avoid a "Cheese and curds Dinner". Such is life when your married to a mildly maniacle but beautiful food obsessed chef who is like a fish in water in the Napa Valley amonst the Wine makers, chefs and now cheesmakers. I expect great things from this excursion into the world of artisan cheese. Stay tuned.

3/27/2011
Turns out I probably should have gone to the cheese dinner. The "cheese" portion was understed and balnaced knowing we are cheesed out plus there were some fabulous chef cooking and it is a popular event in these parts. (Did I just say "these parts" ? OMG. )Ok Likewise Sunday morning when the meat and potatoes portion of the wine and cheese fest kicked in all hell broke loose. The dinner is really cool (I hear) but this is the part where you swill free wine "samples" and devour enough cheese "samples" to give your cardiologist a heart attack. My first clue that something was afoot was the line to get in. A really long line for a Sunday morning me thinks. I don''t wait in lines so, naturaly I waited in line anyway. My wife always says she would go to church more if they would just give her cheese with the wine and crackers so I guess this is our church. A cool spring morning in Petaluma, California http://www.visitpetaluma.com/ wine, cheese crackers and yes cheese. There are better places and better ways to spend your fifty fifth birrthday i''m sure. But not many.

I really do need to let you know that we dined in a wonderful Italian restaurant in downtown Petaluma on Saturday, in place of the cheese dinner. I highly recommend Risibisi http://risibisirestaurant.com/ although I must say, Mae Jean had the ceasar salad and it isn''t as good as The Corn''s. But the pasta was wonderful, I had a veal scallopini because M.J. won''t buy veal and she had a steak. Go there if you are hungry and in Petaluma.

Later that same day.........

We drove south again to San Francisco and checked into the Chancelor hotel on Powell Street, a nice boutigueish hotel right off Union Square. For the $125.00 a night we poaid it was perfect. Tha tincluded parking. Parking in downtown SF is $35.00 to $55.00 a day upcharge evenin the best hotels. The Chancelor is a smoking deal. It''s a nice, super clean, "historic" (old) boutique (small cool, clean rooms with interesting decor). It has a small bar, a restaurant, a great turn of the century lobby and valet parking. We recommend it. http://www.chancellorhotel.com/

We always go at least once when in SF to The Top of the Mark. It is there we pay way to much for drinks and way, way too much for ashrimp coctail (64.00 for two glasses of wine and six shrimp) to watch the sunset over San Francisco Bay from one of the highest points in the City. Impeccable service, good but expensive drinks and appetizers. I''ve never eaten a meal there ( I''d have to refinace my house first) but it is one of our favorite spots in SF in the early evening.
http://www.intercontinentalmarkhopkins.com/top_of_the_mark/

Dinner: The only word for the food at The Slanted Door is "exquisite". I could eat there every night. Truly one of the best restaurant''s in the country it is not to be missed under any circumstances. (Ask me how i really feel). If you love food, you will love The Slanted Door:

http://www.slanteddoor.com/

No trip to San Francisco is complete for us without multiple stops at Boulevard and their spin off Prospect. Nancy Oakes has long been a hero of M.J.''s and by chance we came to know her husband Bruce Aidelle (reknownede San Francisco sausage maker, cookbook author and telivision star) and then Nancy. They''re like a culinaary power couple and thier work reflects their passion for food and excellence. Kathy King their general manager (and James Beard Award winner) keeps the rrains running on time and creates a wonderful exciting bistro vibe. Go there. Both, more than onece. I love sitting at the inside bar at boulevard and watcvhing the saute line.

http://www.boulevardrestaurant.com/

http://www.prospectsf.com/

May 22, 2011

We''re still here. Just in case the world ended we took off work and spent a nice night out at Custer State Park where we were married. I guess we still have to work.

While there we attended a wine fabulous wine dinner with Andy and Carla of Canyon Lake Liquors (somiler parecellance''). put on by Okobodi wines. Chef Ya Yen really put out a nicely paired selction to accompany wines from Goldschmidt Vineyars. The new hotel rooms at Creekside are off the hook. We had a really great new room with a huge comfortable bed and a sofa, desk , etc. It was a nice getaway and the Game Lodge food just keeps getting better under Wade and Ya Yen''s expert gudaince. we are lucky to have place like The Game Lodge in the hills. Take advantage of it if you live here or are visting.

Even the website is new and exciting!

http://www.custerresorts.com/state-game-lodge/overview/

This place Murphies is really shaping up into something special. Tony Demaro fresh from a multiyear stint in Boston under Todd English at his flagship Olive. This is a serious restaurant guy who knows the business and has spent time on the coasts. Sometimes I guess we seem like snobs always talking about the restaurant scene on the coasts as oppposed to the mid-west but it is completely, 100% different. THere are so many restaurants and so many restaurant people that the competition breeds execellence. Culinary Darwinism. Anyway MJ and I have gotten to know Tony and I am really excited that we are going to hae a palce like this to go!!