Jodi Jackson’s Hollywood

Located right next door to The Wine Way Inn, literally you can walk out the front door and be at the spa in sixty seconds. It is very convenient, as well as a nice way to spend a few stolen hours. The interior and exterior is beautiful, with lots of great spiritual artifacts. I did a volcanic ash bath coupled with a cool down session and a light foot rub.

First they put you in a porcelain claw foot bathtub, filled with very hot water, and volcanic ash. This part of the treatment is about a half hour to forty minutes. They also but some mud looking facial mask, as well as nice moisturizer. My attendant brought my cucumber water and cold compresses. After you are done with the bath you go to another room where you rest for a while and then are given a nice light foot massage. By the time you know it the treatment is over and you are feeling fully rejuvenated and happy.

I would highly recommend this as part of your over night stay at The Wine Way Inn, it will really relax you and put you into another dimension.

Lavender Hill Spa

1015 Foothill Blvd.

Calistoga, CA. 94515

707-942-4495

http://lavenderhillspa.com/

[Show as slideshow]

Calistoga is one of my favorites places on earth. It boosts outstanding Napa Valley wines, but more important for me it has the most rejuvenating mineral baths on earth. The Wine Way Inn will help you escape into a peaceful world with all of the amenities a weary travel would want.

My Dad used to take me to Calistoga in the mid 80’s, to use the mineral baths at The Calistoga Spa. We would leave from Berkeley early in the morning stop at Clover Stornetta to pick up some fresh chocolate milk, stop at a road side fruit stand, and make our way on Highway 29 to Calistoga. It was a great way to spend time with my Dad and get some healing waters at the same time!

My room was cozy, with great amenities. A lot of Bed and Breakfasts don’t have televisions in them, it’s the host’s way of telling you to relax and unplug. I like watching television in my room at the end of my traveled day, it helps me unwind. Wine Way Inn had the biggest HD flat screen TV I have ever seen. Host Nick told me upon arrival, “We have On Demand with great movies”, I managed to watch 2. A few of the other hotel stays did not have TV’s, so this was a welcomed amenity. My room also had a fireplace and a state of the art claw footbath tub, fully equipped with a light show and strong jets, this was a highlight of my stay.

Built at the turn of the century the Wine Way Inn is one of the finest examples of Craftsman architecture in Calistoga. Reputedly built for Leland Stanford, the structural timbers are American white pine that were shipped around the horn from South Carolina. Converted from its original status as a family home in 1978, the Wine Way Inn is Calistoga’s oldest Bed and Breakfast Inn. The original adaptation, and the loving care of the current and previous owners, has preserved the best of the original architecture while providing accommodation with period charm and modern convenience.

Innkeepers, Gillian & Nick Kite also have their sister property The Craftsman Inn right next door, and the night that I was there they served their delicious breakfast there. On my next trip I am going to stay there and do another review.

Breakfast is Gillian’s department, she is the master chef responsible for all of her guest’s remarkable breakfast every morning. “I have been passionate about food and cooking for as long as I can remember,” she says. Gillian has studied cooking in Britain, France and America. She has published her own cookbook, Inn Food: Seasonal Breakfasts in the Wine Country. All done with great pride and lovely ingredients, just eating her breakfast will make you very happy.

Here’s what I had for breakfast:

House made Granola, made with nuts and just the right amount of sweetness, what great cereal. Owner Gillian packages this granola and sells it in the local markets.

Fresh Juices and French Press Wine Way Inn Blend Coffee

Apricot and pecan scones.

Breakfast quiche ~ fresh seasonal vegetables
served with apple wood smoked bacon.

The guest dining room and parlor have the original shoulder high oak wainscoting and leaded glass built-in cabinets along with a charming fireplace. There is a stunning multi level redwood deck at the rear of the house. You can see a great view of Mount St. Helena and the Palisades from the deck and garden.

Small and quaint, just another slice of heaven, I would highly recommend this sweet property. All of the amenities, great affordable prices, and little comforting nuances that you don’t usually get. This Bed and Breakfast rated high in my book, I will stay again and again.

Gillian & Nick Kite, Innkeepers
Calistoga Wine Way Inn
1019 Foothill Blvd., Calistoga, CA 94515
1.800.572.0679 • 707.942.0680
http://www.winewayinn.com/

[Show as slideshow]

This place has been open for 27 years, so it is somewhat of a staple in Napa. It is off the beaten path near the Wal-Mart, but pushed back from a street parking lot. It is an independent structure, which has room for many different style special events. I went for the last quarter of the super bowl, and found myself in a comfortable environment with a big flat screen and good affordable Mexican food.

Here’s what I tried:

Antojitos – Mexican Tapas:
Prawn Tostadas – Lightly fried fresh corn tortillas are spread with garlic aioli, and then topped with a mixture of Gulf brawns, diced avocado, orange segments, and red bell peppers tossed with olive oil and cilantro. This is a nice light dish, with great Latin fresh flavors.

Sopa y Ensaladas:
Tortilla Soup- Fresh roasted chicken in a light broth with Pico de Gallo, tortilla strips, Monterrey Jack Cheese, topped with diced avocado, and served with warm fresh tortillas. More like Jewish penicillin then Mexican flavors.

Rio Caesar Salad – Originated in Tijuana, their Ensalada de Cesar features cotija cheese, crisp tortilla strips and pico de gallo. Unbeknownst to most people the Caesar sald was created in Tijuana, so it is pretty apropos for Compadres Rio Grill to feature this great item on their menu. It does not disappoint, try it and you will see.

Mexican Specialties:
Carnitas – This traditional favorite from Jalisco is one of their specialties…slowly simmered pork shoulder, shredded and served with frijoles charros, fresh tomato salsa, chopped sweet onions, fresh cilantro and jalapeno-marinated vegetables. This carnitas just melts in your mouth, slow cooked and filled with simple seasonings, this is a big winner.

The Drinks and Wine I tried:

Real Deal – Patron Silver, Cointreau and fresh squeezed lime juice, it will put lead in your pencil and make you remember why a margarita is the next best thing since sliced bread.

“Back Bar” Margarita – Reserved for the true aficionado – Milagro Reposado, Gran Gala Triple Orange Liqueur, fresh lime, a bit of Sweet ‘n’ Sour, and a touch of fresh squeezed OJ. Another great start to an amazing dinner.

Artesa, Chardonnay went great with the shrimp and the Ceasar salad.

Silverado Vineyards, Chardonnay, I love this wine, nicely balanced, not a lot of acidity.

Napa Cellars, Zinfandel, you just got to do this one with The Carnitas, it really worked.

Flora Springs, Merlot, worked well with the Carnitas too, could also have been paired with a steak dish.

Compadres Rio Grill beneath the surface is a true family affair, Richard Enos and his wife and 3 kids also work in the family business. Richard M. Enos (Rick) is an acknowledged, award-winning restaurateur. He is devoted to the hospitality industry as much as he is to his family and to the surrounding communities his restaurants serve. A native Californian born in Sacramento, he graduated from the University of Santa Clara. He worked for the legendary Victoria Station chain as a manager, director of training, and director of operations. He subsequently was in the wine industry and with The Cantina in Mill Valley before starting Compadres in the 1980’s.

Growing the concept to California and Hawaii, Rick is chairman emeritus of the San Francisco Giants Foundation, a member of the Guardsman, and an award winner in the small business category from the National Society of Fundraising Executives Hawaii Chapter. He and wife Nancy are the proud parents of three children Jeff, Scott and Lauren; all of who are partners in Compadres. They are also proud grandparents of granddaughter Emma. His wife Nancy Enos, is his partner and office manager, Nancy Enos is a graduate of the University of Arizona. An educator, she met Rick while teaching on the Monterey Peninsula.

Married more than 30 years, she has been involved in every aspect of the restaurant industry and offers valuable assistance in all administrative areas for the restaurants in Hawaii and California. Always involved in educational and youth activities, she continues her commitment to the next generation through teaching at Ross Valley Nursery School in Marin County and with a myriad of family and community projects.

Jeff Enos, Richards son and general manager is a graduate of the University of California at Davis. A second generation restaurateur and an accomplished athlete, who worked for the San Francisco Giants, he majored in economics and worked at Morgan Stanley, Dean Whittier in Marin County before joining the family business.

His other son Scott Enos, also manager, is a graduate of the University of Arizona where he majored in economics. Scott continues the Enos tradition of hospitality having worked in various positions at Compadres locations. Sister Lauren Enos, director of catering, is a graduate of the University of Colorado at Boulder where she majored in communications. She oversees lots of special events and weddings there.

They have received a lot of press: listed in www.VisitNapaValley.com, and CBS5 Video of Compadres , Napa Register – Pierce Carson column, Solano Magazine –review of the best in the region in which we were declared The Best Happy Hour.

Compadres Rio Grill’s motto is “Western Cooking with a Mexican Accent.”
Next time your in Napa and are in the market for a great Mexican meal Compadres Rio Grill is the place to go!

*Ref: restaurant website. Some text is taken directly off of the website.

Compadres Rio Grille
505 Lincoln Ave, Napa, CA 94558
(707) 253-1111
http://compadresriogrille.com

[Show as slideshow]

When you first walk in you will notice the grandeur and opulence of an era long gone, but Church Hill Manor manages to keep itself authentic and timely. This place oozes grace and charm and all I can say is – if these walls could talk.

There is so much history here, in 1889; Edward Churchill built this magnificent mansion on what is considered to be the original street of the Napa founders. He built another mansion in 1891 for his son as a wedding gift right behind this one called Cedar Gales. Another mansion north of this one is the Goodman mansion, built in 1872. To the south was the The Manasse mansion, built in 1886 by an executive of the original Sawyer Tannery. This aristocratic lifestyle is reflected in these 4 mansions. Churchill Manor was the first residence in the Napa Valley to be listed on the National Register of Historic Places.

The Churchill Manor was the largest residence built in Napa during the 1800s. There are original leaded and beveled glass doors and fireplaces framed with ornately carved ribbon-grained redwood mantels and paneling. Pocket doors created by heritage burl redwood are one of the many fantastic interiors details still remaining. Six solid redwood-fluted Corinthian columns grace the grand staircase and the music room.

The Napa River was an active steamship route from San Francisco; many folks would travel on that river to parties in Napa at The Churchill Manor. Edward Churchill made his money in banking, beer and wine. His Tokalon Vineyards near Rutherford was eventually sold and is now where Robert Mondavi has his famous winery.

Edward Churchill died from an accidental poisoning brought on by himself, he took the wrong medicine and by the time he went to the hospital he was dead. His wife and daughter did a major remodeling of the building after his death in 1903.The original home was designed in the Second Empire architectural style, a two-story symmetrical building with a mansard roof and a square central tower. Changes consisted of removing this tower and adding an expansive colonial revival veranda surrounding three sides of the mansion. The original cornice and brackets were duplicated in the second-floor porch addition, supported by two-story ionic columns. A total of 22 ionic and Doric columns flank the veranda and kitchen porch. Mosaic marble-floored patio was also enclosed to create a bright and cheerful solarium overlooking what was then the tennis court. The exterior wood siding was shingled and third-floor dormer windows were inserted into the mansard roof. Inside the mansion, gas was replaced with electricity and the third floor attic was finished off to accommodate overnight occupancy. Around 1940, the second-story front porch of the mansion was enclosed to create a private apartment for the elderly Mary Louise Churchill. An additional kitchen was an added and large window installed for her to behold her lovely front yard from above.

Edward’s granddaughter, Dorothy Churchill, resided at Churchill Manor as well, she had lots of social events and weddings during that time. Between the Depression and Prohibition, the Churchill family wealth disappeared. Dorothy eventually admitted boarders into Churchill Manor to help her subsidize its upkeep. In 1956 the Manor was sold and several families continued to reside on the second floor of the mansion, while renting the third floor to college students and using the first floor and grounds to host wedding receptions and other special events.

Joanna Guidotti and Brian Jensen purchased the property in 1987 and have continued the tradition of hosting travelers and weddings in the grand scale of the 1800’s.

Here’s what I had for breakfast:

All of their breakfasts are made fresh to order every morning and are delectable; they really do an excellent spread for morning energy call. I would come back just for their great breakfasts.

Huevos Rancheros

A soft corn tortilla topped with 2 fried eggs, queso fresco Mexican cheese, roasted mild pasilla peppers, mild salsa, and sour cream. On the side are black beans, beacon, and avocado slices.

Pancakes

Three golden brown pancakes made with fresh fruit of the day served with butter flowers, warmed syrup and bacon on the side.

Garden Omelet

Filled with Jack cheese, sour cream, marinated red onion, sautéed mushrooms, sliced avocado and tomato. On the side: roasted red bell pepper sauce made with champagne vinegar and slices of sausage.

Churchill Manor French Toast

Sciambria Bakery French baguette slices dipped in orange zest egg batter and served with warmed syrup and a dipping sauce.

This place is the real deal, so elegant and peaceful. The staff is so accommodating, I just can’t say enough. Demitri, Rebecca & Susan were so kind, never missing a beat, but at the same time not be so attentive that it’s annoying. They all added just the right amount of attention at just the right times. They also have wine and snacks between 5:30 – 6:30, one night I was the only guest so Dimintri took the bottle of wine and the snacks into the television room. I watched The Bachelor by myself with lots of yummy treats and a full bottle of great Napa Valley wine.

I just love this place; you are comforted by the grandeur of this old gorgeous home. The rooms are clean, there are no old smells, and everything is perfect. I had the honor in staying in 2 separate rooms during my time in Napa Valley. My first stay I was in The Rutherford, which has a great view, and sits on the corner of the property. My second stay was in the biggest grandest suite, The Stags Leap. Really any room would have been amazing, because just being able to stay at this property would be enough for any weary traveler.

[Show as slideshow]

Churchill Manor Bed and Breakfast

485 Brown St, Napa, CA 94559

(707) 253-7733

http://www.churchillmanor.com

*Note some text is directly off of the website.

Sunshine, lollipops, and everything purple is what The Purple Room is all about. It’s an amazing array of fun loving Coachella folks wanting to eat drink and be merry. This place will remind you of when times were sleek and groovy. When good music, food were embraced and imbibed. No wonder Frank Sinatra, Dean Martin, Bob Hope and other notables would call The Purple Room their watering hole back in the 60’s! It is one of two original Rat Pack hangouts still around in the desert today.

The venue was called the Purple Room back at Club Trinidad in the 60’s, so when restaurateurs Mark and Tony took it over last year they wanted to bring it back to all of its splendor, and made it that swinging supper club once again. With all its glitz, glamour they managed to keep it’s historic roots in order. Getting its original name back was just one of the lovely things they chose to do. Mark and Tony are no stranger to the food scene in Palm Springs, they also own the great dinner house Trio.

I have a history with this place, so it’s really dear to my heart. When times were better, my parents had two homes in the Palm Springs area. I would be fortunate enough to tag along on numerous trips. We would always have at least one night out where we would get dressed up; have a nice dinner, and then a nightcap at the Club Trinidad. The room was much smaller, but always had good crooners singing those great old Sinatra songs. My step-dad Max was quite the looker; he always dressed to the nines. My Mom, Max and I would sit in the front row and bask in the joy of good music. Heads would turn whenever we walked into this place as a family. It was always fun, and my Palm Springs experience was never quite the same without a late night trip into Club Trinidad.

Here are my favorites:

Brussels Sprout Salad, blanched and shaved with feta, dried cranberries, walnuts and lemon vinaigrette. I always order Brussels Sprouts when I do my tastings. If a restaurant can manage to make Brussels Sprouts delicious then they can do that to everything on their menu.

1000 Island Wedge Salad, iceberg wedge, chopped tomato, chopped bacon, and 1000 Island dressing. There is nothing for me like a really great wedge salad, nice cold, crisp iceberg lettuce and a great dressing.

Spinach Salad, roasted beets, goat cheese, bacon, pecans and garlic ranch dressing. This salad was very healthy and light, with a nice no-nonsense dressing.

Colossal Shrimp Cocktail, a house made cocktail sauce really done the old fashioned way. There were huge shrimp with fantastic cocktail sauce. I would definitely order this every time.

Fried Oysters, Corn meal dipped with a remoulade sauce. These oysters had the entire wonderful briny flavor, which was delicately fried.

St. Louis Style Ribs were made with house made BBQ sauce. These ribs were sweet and just fell right off the bone. A very good choice!

Shrimp and Goat Cheese Grits were made with a twist on a southern classic. This was my most favorite dish. It really was an elegant comfort dish.

Dessert:

Salted Caramel Pot de Crème was so delicious. The Caramel flavor really knocked me out. This was by far the best dessert I’ve ever had.

The wines I tried:

Sauvignon Blanc, Cakebread Cellars – Napa Valley. This wine has lots of peach and pineapple flavors. I would drink this with the Spinach Salad.

Chardonnay, Trio Private Label – California had nice light fruity notes. I loved this wine with the fried oysters.

Chardonnay, Sonoma Cutrer – ‘Russian River Ranches’ – Sonoma. This wine would go great with anything other than meat. I liked it with the Shrimp Cocktail.

Chardonnay, Cakebread Cellars – Napa Valley, got to try this winner with the Shrimp and Goat cheese.

Cabernet Sauvignon, Emblem By M. Mondavi – Napa Valley, just an all around great wine which worked with the Steak that I did not talk about.

Zinfandel, Alexander Valley Vin. Redemption – Dry Creek. I always go for the Zinfandel with pork or meat. This was a great pairing with the St. Louis Ribs.

The Rat Pack world was a playground for fun, mischief and debauchery. The Purple Room offers you a great deal more, with a great old 60’s vibe, which stays true to its Sinatra roots. What I liked most about it was the return to a bygone era done in such a way that you felt it had been modernized in the process.

The Purple Room is a must in anyone’s journey to the desert. They have great entertainment every night. It will remind you that there are still places that are footloose, fun and fancy-free! But remember: What happens at The Purple Room, stays at The Purple Room. It’s where Palm Springs Plays.

Dinner is served 3pm to midnight on Tuesday through Sunday. Late Night Menu is served from 11pm to 2am Friday & Saturday and Happy Hour is 3pm–7pm, Tuesday thru Sunday.

The Purple Room
1900 E Palm Canyon Dr • Palm Springs, CA 92264
Phone: 760.322.4422
purpleroomps.com

[Show as slideshow]

I consider West Hollywood to be my hometown; I have lived here for close to 23 years. I have seen many changes and have always been very happy to be a member of this community. Bossa Nova is located in the hub of “Boys Town”, but also has 2 other local locations. Right across the street is David Cooley’s Abbey, and soon there will be a lot more new nightclub/restaurant right around the corner. Keeping up with all the expansion in this small area is demanding, but Bossa Nova is up for the challenge. 2014 promises to be a huge reminder for how popular this area is and how lots of remodeling and new venues will be starting up.

The Abbey used to be at Bossa Nova’s location, they moved across the street and blossomed into the packed house it is today. Now Cooley’s and Lisa Vanderpump’s “Pump” will be moving in on Santa Monica and Robertson. Bossa Nova has bought the dry cleaners right next door and has big plans to upgrade the property, keeping in line with all of the other new changes to this booming neighborhood.

What I want to rave about with Bossa Nova is their fantastic food, and so many different types of food to choose from. Yes this is Brazilian food, but they also have Italian dishes, Mexican dishes, so… pretty much anything you would desire you can get at Bossa Nova.

Here’s what I tried:

Coxinha, Brazilian delicacy made with chicken and cheese inside a fried breaded dough. Kind of like a croquette, but more Latin.

Mushrooms Appetizer, Fresh mushrooms sautéed in olive oil, garlic, parmesan and sherry sauce. Served with fresh sliced bread. These are whole button mushrooms, very fresh and a great starting appetizer.

Camarao a Brasileira Appetizer (Charbroiled Shrimp) Garlic charbroiled or sautéed shrimp served with yucca flour, salsa and fresh sliced bread. I loved these, there are big and plump, with great garlic flavor.

Bossa’s Salad, a wonderful salad with romaine, tomatoes, roasted almonds, Gorgonzola, homemade style croutons and onions, tossed in their homemade style balsamic dressing. I had this one with shrimp and was very happy. The best part about this salad is the crouton. They are very large, with nice garlic hints.

Gabriela’s Salad with fresh spinach, arugula, fresh basil, goat cheese, walnuts, croutons, red onions, chopped tomatoes and corn, again with their homemade style balsamic dressing. This one I had with the grilled salmon. They don’t give you a huge piece of Salmon, its cut thin, but really mouth watering.

Bossa Nova Sandwich with boneless chicken breast, melted Monterey jack, lettuce, mayo and their own salsa on toasted Italian bread. This sandwich is very juicy, and is simple, but really terrific.

Churrasquinho no Pao Skirt Steak Sandwich, charbroiled skirt steak with Monterey jack, romaine lettuce, tomatoes, mayo, on toasted Italian bread. I ordered the steak rare, and it was so amazingly tender, this would be my stand by sandwich.

BBQ Bacon Burger, charbroiled half-pound patty, Monterey jack, bacon, red onions, lettuce, homemade style BBQ Sauce on a hamburger bun. It is sweet due to the red onions and BBQ sauce, but I’m all about sweet and savory, so this burger is high on my list!

Cristiane’s Favorite Tornedor Grilled Filet Mignon Medallions wrapped in bacon topped with Madeira sauce and served with mushroom cream risotto, and charbroiled asparagus. Order these on the rare side and you will be very happy, but the real jewel of this dish is the risotto!

Pink Seafood Risotto with homemade style pink sauce risotto with sautéed shrimps and scallops. So the pink sauce is a tomato based sauce, but very light. The scallops popped in my mouth, and the risotto is cooked al dente, what an accomplishment.

Manuella’s Special Pasta with shrimp, chicken breast, prosciutto, onions with their own Cajun cream sauce topped with parmesan. I had this one with fettuccini, if you like spicy then this is the pasta to order, it is very tasty.

Dessert:

Colossal Chocolate Grande Cake, more then 14 oz. per slice. This cake is oozing with pure chocolate heaven, really a treat!

Here are the Wine’s I tried:

Chardonnay, CK Mondavi, CA. Any dish that has shrimp in it works well with this wine, there were so many shrimp dishes that it is hard for me to pick out just one.

Chardonnay, Irony, Napa CA. I would recommend this wine to pair with the pink seafood risotto, well-balanced fruit adds to the comforting ingredients in this amazing dish.

Red Blend, Hahn, GSM, Central Coast, CA. In Cristiane’s Favorite Tornedor there is so much earthy mushroom flavor, that the wine balances the rich nuances just perfectly.

Malbec, Las Moras, San Juan, Argentina. Absolutely hands down this is the wine to drink with the Churrasquinho no Pao Skirt Steak Sandwich. The meat is so tender and the wine is so fruit forward, it almost tenderizes the meat even more in your mouth.

Zinfandel, 4 Vines Old Vine, Sonoma, CA. I liked this wine with the BBQ bacon cheeseburger, the burger and its sauces are sweet, and the Zinfandel is very full bodied, so it stands up nicely to all of the burger tones.

Cocktails:

Caipirinha, Brazilian mojito with no mint, fresh lime, sugar, ice and sake. This little gem will make your entire troubles go bye bye, and will quench your thirst at the same time. All of this with no hard liquor, hard to imagine, but Sake does the trick in this very popular cocktail.

Passion Mimosa, with special passion fruit concentrate. Great drink for afternoon brunch, very light and refreshing.

Their outdoor patio sits almost on the street, but gets you very close to all of the action. The dining room is very casual with a kitchen in the middle. I suggested that they put the kitchen in the back when they renovate or have an open kitchen so that people can see the chef. Marco, my fantastic server and manager said that they plan to have the kitchen hidden away behind what was the dry cleaner. He says that they plan on doing full renovation that should modernize the place to keep up with all of the new restaurants coming in.

The vibe is very relaxed, with nice ambient new age music. A cleaver mural resides on the back wall and the dining room is eagerly awaiting its make over.

All things considered, I would choose this fantastic food over a lot of my many stand byes. There is just so much variety, and what they lack in other peoples standards they make up for in great food, and a fantastic attitude!

[Show as slideshow]

12►

Bossa Nova
685 N. Robertson
West Hollywood, CA. 90069
http://www.bossanovafood.com

Tucked away on a back street, a small distance from the craziness of Old Town Pasadena lies an oasis filled with good ole fashion Americana, but with a gourmet twist. Here you will find all of your favorite fast food dog and burger stand items. The difference is, all of their fare is a mix of fun and eclectic delights that you remember from your childhood and with very unique combinations. What can I say about the best designer hot dogs on the planet other than… try it! It is so worth the drive to Old Town Pasadena to satisfy your dog and burger craving. Their menu items are so astounding, they are all huge, so come hungry and you will leave super happy.

Here’s were my favorites:

Haus Dogs:
The Cowboy with American cheese, smoked bacon, onion rings, BBQ sauce, crispy onions. The combination of BBQ sauce, bacon and onion rings really make this hot dog something special. All of their dogs, sausages, and burgers are served on sweet Hawaiian bread, which makes all the difference in the world.

Haus Burgers:
Freiburger, white American cheese, fries, haus, meaty and sweet, this burger was a huge hit!

Cheeseburger with American cheese, lettuce, onion tomatoes, and 1000 island dressing. The best cheeseburger ever. It oozes with juicy meat goodness and the 1000 dressing is one of my very guilty pleasures.

Haus Sausages:
Frickin Chicken, chicken sausage, hausmade marinara, melted mozzarella, and crispy basil. It’s very Italian, and very good.

Uber Corn Dog, uber kase sausage dipped in root beer batter, deep-fried with honey mustard. I really haven’t had a corn dog since I was a kid, so all of my good childhood memories came flooding back, and made for one delicious corndog experience.

Sides:

Tater tots, great little bit-size crispy potatoes, just like you remember but definitely not of the frozen kind.

Haus slaw, simple and direct but added a nice refreshing break from all of the big dog, sausage, and burger flavors.

Fresh cuts fries with Kennebec potatoes, these fries brought me back to a trip to London where I had the best fish and chips ever. There was some seasoning on those chips, like a mystery seasoning. I could never figure out what it was, I think these French fries had the same seasoning!.

The interior is very sleek, black walls, rolling bench type tables, with lots of red accents. Great rock and roll music enhances your dining experience.

The manager Tony was very accommodating, he instructed me on the best of the best menu items. Tony came from the corporate side of the restaurant world, working at TGI Fridays, he is brilliant at marketing, and Dog Haus has had some great eating contests to stimulate business. In 2013 he did a very fun July 4th hot dog eating contest, in January of 2014 they will have a slider contest, and when I had my tasting Tony did a promotion called “ Tater Tots for Toys.” You can tell that he is very passionate about his job, and the success of Dog Haus. The 3 partner owners of Dog Haus should be very proud!

Right now they only have 3 locations all in the Pasadena area, they are selling franchises, and I am sure it will go national very soon. What more can I say about this place, it boasts major accolades. So when you are craving a really great hot dog and hamburger, treat yourself and go to Dog Haus.

Dog Haus Biergarten
93 E Green St, Pasadena
(626) 683-0808
www.doghausdogs.com

[Show as slideshow]

Massage at Somatherapy – Nov. 20, 2013

I met Margaret Hines at the Women’s convention, where I got a mini chair massage. She was so nice and invited me to her school to experience the 1-hour treatment.

This is the best deal on the planet, $25.00 for an hour massage! This was not just any run of the mill massage, I have to say, it was one of the best ever. At the school, there is a very nice serene room, with quiet tranquil background music. Margaret is a master, she hit every pressure point and muscle and kept asking me if I was ok. I was better then ok, I was fabulous! I’m telling you, this massage will rejuvenate you, and for the price it really doesn’t get any better then this. So when you’re in the desert don’t get fooled by pricey spa type treatments, just call Margaret and she will make you feel like a king or queen.

Somatherapy
70225 Highway 111 Suite B&C
Rancho Mirage, CA. 92270
760-321-9214
www.somatherapy.com

Dinner at Lulu’s Nov. 20, 2013

Right in the heart of Downtown Palm Springs, it doesn’t get any cooler then this. Kind of like a throwback to Modernism but with a Disneyland twist. All the fantasies you would want in one place, very stylish, but upscale and funky at the same time.

There is a love story here, between manager Willie and his partner Albert Gonzales. Albert walked over to my table and said that the food was making him salivate. He is hysterical. Willie and Alberto met at a Circle K store 8 years ago and it was love at first sight. They manage to balance their busy social lives with work. The love between them really shines through and when you first meet both of them you can see hearts dancing all around them.

Here’s what I tried:

Skewer of Peppered Filet Mignon with strips on a caramelized and grilled green apple, served with a Wasabi-mustard sauce. They use choice Filet in this appetizer and it shows, a great starter.

Skewer of Shrimp and Scallops on a grilled pineapple served with wasabi-Asian sauce. The scallops are seared and the shrimp is tender and light. There is also an Asian slaw underneath which really make this dish delightful.

Wild Mushroom Soup, with a touch of white truffle olive oil and chopped chives. The true test of a good restaurant is their soup. Seems simple enough but many chefs can screw it up. This soup was a masterpiece.

Corn Chowder Soup with a creamy and kernel-rich blend of great ingredients and fantastic corn flavors.

Iceberg Wedge with hickory smoked bacon and Roquefort cheese dressing. What I like about this salad is that the lettuce is served really cold, and the dressing was not too overpowering.

Pizza with Smoked Salmon with dill créme, onions and caviar. I have had this pizza at Spagos, and this one is right up there with
Wolfgangs creation, nice!

New England Lobster Roll, lobster meat with our homemade mayo, celery, chives and diced tomatoes, served over your choice of three New England rolls. You can also get this with romaine lettuce hearts, next time I would do that. I love the lobster but the bread was just a bit much for me.

Domestic Kobe Beef Burger American Kobe Beef, thousand island dressing with grilled red onion, fresh sliced tomato and lettuce, served with French fries and garnished with cornichons. You just can’t go wrong with a Kobe burger, they always take special care in delivering the best burger, and this one is just marvelous.

Lasagna Bolognese Arturo Style, topped with their kielbasa sausage, very hearty, and the sausage adds a great surprise.

Grilled Pork Chop, topped with maple syrup and baked apple glaze, served with mashed red skin potatoes and
fresh seasonal vegetables. The pork chop itself is so firm, yet tender, and the amazing sweet glaze just gives it a very positive lift.

BBQ Baby Back Ribs with Arturo’s secret sauce, served with mashed red skin potatoes and fresh seasonal vegetables. These ribs just fall off the bone; the secret sauce will blow your hair back.

Filet Mignon 10 oz. grilled filet mignon, served with a light roasted garlic topping, sautéed mushrooms, mashed red skin potatoes and fresh seasonal vegetables. So many steaks so little time. This is just one more of the best of the best steaks I have tried since I have been on this journey.

Desserts:
Flourless Triple Chocolate Cake, this was astounding, so rich, and so
much chocolate, wow.

Floating Island, just when I though all of my dreams had come true, out came my very fantastic server with an addition. Served in the largest margarita glass in history, comes this creamy decadence. Floating crème with a very mysterious center, all I can say is save room; I am not going to give the surprise away.

Here are the Cocktails I tried:
Key Lime Pie, Smirnoff Whipped Vodka, fresh pineapple juice, lime juice, and a splash of half and half. I loved the consistency of this cocktail, with all of its great froth.

Cadillac Margaritas, with 1800 Reposado, Cointreau, Daily’s Sweet & Sour and a float of Grand Marnier. Very high end and very drinkable.

Here are the wines I tried;

Sauvignon Blanc, Kenwood, Sonoma, this wine is always a crowd pleaser and went great with the New England lobster roll.

Chardonnay, Kendall Jackson Vintners Reserve, a great wine to pair with the skewer of shrimp and scallops, just the right amount of butter and vanilla flavors.

Chardonnay, St. Francis, Sonoma, a good pair with the pizza with smoked salmon

Cabernet Sauvignon Simi, Alexander Valley, good combination with the Filet Mignon, captured all of the berries and smokiness in the meat.

Zinfandel, 7 Deadly Zins, California, I liked this wine with the grilled pork chop; it enhanced the sweetness in the sauce.

Malbec, Dona Paula, Argentina, went great with the Kobe beef burger; with it’s natural built in flavors.

Shiraz, Greg Norman, Australia, this was a stellar pairing with the Lasagna Bolognese.

The chandeliers were left over from the Ritz Carlton when it closed not too long ago. The artwork has a confetti look to it, which adds fun to the Large black and white photos of Richard Gere and other notable Hollywood stars that adorn the walls. I sat in the big over stuffed white booths against the wall, which gives you a panoramic view of all the diners. It is Las Vegas meets the Jetsons!

Barbara and Jerry Keller, who also own Aqua Pazza, have really struck gold here. The building has had a stormy history; first it was Muriel’s Supper club, then Atlas for 2 years then Kopycats for 3 years, then was abandoned for 5 years, and considered to be an eye sore in downtown Palm Springs.

On this night, the restaurant Kaiser Grille right across the street was empty, and Lulu’s was all a buzz. You really can’t find a more fun place in Downtown Palm Springs. Lively and full of great food, this place will rock your world!

[Show as slideshow]

12►

LuLu California Bistro
lulupalmsprings.com/contact.htm
200 S Palm Canyon Dr.,
Palm Springs · (760) 327-5858

Dinner Castelli’s Nov. 21, 2013

You would expect to see Tony Soprano or Joe Pesci in Casino at this authentic Italian restaurant, what a find. It has everything that you would expect from an old school, mob Italian style dinner house, right down to the piano bar. You could be somewhere in little Italy in New York with its wood paneled wainscoting walls. It’s got a green awning over the bar that says “ Bar Via Veneto”, with green table clothes and green carpet. I am hooked!

Most of the staff and owners are from St. Louis and they have been in business for 26 years, so its all one big happy family.

Since Palm Springs is very seasonal, they close from July 4th until the Thursday before Labor Day. So they are always closed in the heat of the summer for 6 ½ weeks.

Here’s what I tried:

Insalata di Caesar with crisp romaine lettuce tossed with their homemade, zesty dressing, sprinkled with imported Romano cheese. It does not get any more authentic then this, great rendition of this true classic.

Linguine alle Vongole with imported pasta prepared in a white clam sauce, extra virgin olive oil with garlic, green onions, basil and fresh Italian parsley. I love how all of the flavors melt together in this standard Italian dish, and this one really hit the spot, terrific.

Linguine alle Bolognese with imported pasta prepared in a sauce of diced tomatoes, red wine, ground beef, mushrooms and grated Parmigiana. It’s easy to ruin Bolognese but here at Castelli’s they cooked this sauce down to its utmost perfection.

Fettuccine Alfredo, specialty of the house. With imported pasta and cream, butter and freshly grated Parmigiana from Parma, Italy. Once again a dish that I have coveted throughout my whole life, starting at 19 when I first moved to the bay area. The restaurant called North Beach Restaurant was my favorite for this dish for a longtime, move over North beach Restaurant! This is the best ever, and is one of Castelli’s specialties.

Tortellini Romano, with beef stuffed pasta in a Romano cream sauce with Prosciutto, mushrooms, peas and freshly grated Parmigiana. This pasta is beyond good; no words can describe this fantastic creation.

Pranzo Del Padrino, The Godfather’s Dinner!
The Best of 3 Worlds! With tenderloin beef spiedini, shrimp scampi and Vitello alla Piccatina. I liked the dish but personally, I would just stick to the pasta’s here at Castelli’s

Wines I tried:

Chardonnay, William Hill, Central Coast, 2011. This wine went great with the Caesar salad, it had just the right amount of acid to perk up the anchovies, and cheese.

Chardonnay, Markham, Napa, 2011. No brainer, this one with the Linguine alle Vongole, nice fruity nuances, did not over power the garlic and clam sauce.

Chardonnay, Frank Family, Napa, 2012. The Fettuccine Alfredo was just the perfect creamy combination with the wines extra buttery consistency.

Oberon, M. Mondavi, Napa 2011, paired nicely with the Tortellini Romano.

Xyzin, Old Vine Zinfandel, Sonoma, CA 2011. Of course I would choose this one with the Linguine alle Bolognese, a perfect pair.

La Stonia, Trentadue, Alexander Valley, 2011. Great with the Pranzo Del Padrino, especially the filet.

Part of the fun of dining at Castelli’s is discovering Chef Brian Altman’s seasonal specials and having your dinner cooked exactly to order. I met Brian at The taste of the Valley and he invited me in to taste his wonderful creations. Owners Michael and John Castelli are there most nights, and will greet you upon arrival. There is seating in the intimate enclosed patio, and also in the well-known “Celebrity Room” where the walls are lined with photos of celebrities, or in one of their elegant private dining rooms.

Palm Springs has lots of throwback type restaurants, with Modernism being a big new draw there. If you want to go back to a time when men wore suits and big gold pinky rings, and smacked each other on the back to say hi, then Castelli’s is the place for you. Or if you want to eat really authentic terrific pasta, and be surrounded by family, Castelli’s will be your home away from home, either way it’s a real fun time!

[Show as slideshow]

Castelli’s
73098 Highway 111
Palm Desert · (760) 773-3365
www.castellis.cc

Bed and Breakfast Stay – Casa Cody Nov. 20 & 21, 2013

When you first get on the property you are stunned at how far down the street it goes, but the website is very misleading, it looks a lot smaller then the true layout. It is a sprawling compound filled with lots of nooks and crannies that takes up a whole city block. The hot tub is nettled in between two of the cottages, and is hard to find if you don’t ask someone.

There is so much history here, dating back to the 100 year old Francis Crocker Adobe on the property. Casa Cody’s founder Harriet Cody, came to Palm Springs in 1916. She arrived on a horse drawn gypsy wagon along with her health-seeking husband who was Buffalo Bill’s first cousin, the hotel opened in 1932. In the early 1900’s when few non-Indians inhabited Palm Springs, Harold Bryant Cody and his wife Harriet, came to find a new home in heart of the California Desert.

Many celebrities have stayed in the standing on its own cottage; Elke Sommer, John Phillips, Mickey Spillane. Montie Montana was a guest; trying out his rope tricks in the garden. Another very famous celebrity cowboy actor Tom Mix took shelter at Casa Cody as well. In the 40’s General Patton took over one of the wings as his office, and trained his troops for the North African Campaign. The property started out just being the Casa Cody house but by the 1980’s owner Frank Tysen bought the adjacent properties, one owned by actress Polly Bergen and another owned by Mrs. Winter. I stayed in the original Casa Cody property and then moved to the newly renovated Mrs. Winter house in a small studio. Frank Tysen wanted to always keep every thing at Casa Cody very authentic, to its original architecture.

There is a self-guided tour of Casa Cody, with the highlights being, the Adobe House, built in 1910, McCallum Era Irrigation Ditch, which got ruined in 1893, The Crocker Cottage, built in 1940. Then you have the Olympic Cottage built in 1932, The Apache Lodge built in 1950, and The Winter House, built in 1936.

Casa Cody is a romantic, historic hideaway nestled against the gorgeous San Jacinto Mountains in the middle of Palm Springs Village. Adobe hacienda architecture decor is inspired by Santa Fe and other desert cultures. They have managed to keep the original hacienda designs. The Winterhouse studio had a bit more of a modern flair. There were a few things that needed to be fixed overall in the Casa Cody large studio, but all and all it is a great find in Palm Springs. You know what they say: location, location, and location, right around the corner from the heart of downtown Palm Springs.

[Show as slideshow]

Lunch at Backstreet Bistro – Nov. 20, 2013

LaVane, the owner has he real message here, provide great food that will change your life, and in her situation it has. She lost 48 pounds in 4 months in the last year, and is talking the talk, and looking great walking the walk. Her method is “Fit 42”, and she even has a whole menu called “Get Fit”, dedicated to this weight reduction system. Their slogan is “Give us 42 days and we will change your body.” She wanted to provide an eating method for people that are already part of the diet, who won’t feel guilty about having a nice meal out.

Morgan Becker, my gracious server, is considered part of LaVanes family. She says that LaVane has taken her under her wing, and considers her one of her daughters. It shows, everything Morgan does is with pride, the kind that comes from pride of ownership, even though she does not own Backstreet Bistro. She has been well trained, and was a standout in my lunchtime experience.

All of their breads come from a local bakery Bosch Bakery, and most of their ingredients are from local products.

Here’s what I tried:

Spinach Shrimp Salad with fresh spinach, red onions, walnuts, black olives and Gorgonzola tossed in raspberry vinaigrette. This salad is packed with large tiger prawns, and the spinach is very fresh. A nice light lunch with few calories, exactly what the doctor ordered.

The President Salad with chopped romaine, turkey, Swiss cheese, dates, walnuts, grapefruit and Mandarin oranges tossed with a honey poppy seed dressing. It is so beautiful and rustic, with both citrus, and dates, and walnuts, this salad is a keeper.

Rueben Sandwich Classic Reuben on Rye. Thinly sliced pastrami, sauerkraut, Swiss cheese and Thousand Island dressing served on marble rye. Really terrific, what an amazing Reuben and I have had my share.

Sand Dabs, two fillets pan seared and topped with lemon caper piccata sauce, served with choice of sautéed spinach. Just about the best Sand Dabs ever, what an accomplishment.

Backstreet Bistro’s menu is completely different during evening hours, mostly Italian menu items. I did not have the opportunity to try this time around, but maybe on my next visit.

“Home” is what the locals call Backstreet Bistro, and you can see why. It is very comforting place. The have Live Jazz every Tuesday from 7pm to 10pm. Next time I am in the desert I will for sure come by and try the Italian food with some live Jazz to match. This place will be one of my regular stops.

Backstreet Bistro
72820 El Paseo,
Palm Desert · (760) 346-6393

http://backstreet-bistro.com/

[Show as slideshow]

With its intimate splendor this was Cary Grants old house and somewhere his dapper spirit lingers in the restaurant. From the outside you really don’t see this hidden charming gem, once inside you are bathed in luxurious splendor.

My waiter Victor, who said everyone calls him “Victa”, was very knowledgeable and fun. Before Palm Springs he spent time in San Francisco, Maui, and Los Angeles, he loves what he does and calls Palm Springs his home for now.

The interior is both sophisticated and provincial, kind of like a restful backdrop to what promised to be an eventful dining experience. There is light background music, with maple wood floors, a romantic atmosphere and a very upscale Palm Springs clientele. They pay attention to lots of little details, like their steak knives, which are a work of art unto themselves.

Here’s what I tried:

Diver Scallop, and Sweet Pea Ravioli, over creamy ginger corn, with fresh herb and chardonnay butter. Ok I will forever be thinking about this favorite scallop dish, especially the fragrant sweet pea ravioli.

Copley’s Seafood Sampler, Ahi Taco, Poached Jumbo Shrimp, Salmon & Caper Tartar. This was good, but it left me wanting more.

Slow Braised Veal Cheeks and Maine Lobster, over garlic potato, sautéed wild mushrooms, asparagus, and veal stock reduction. What a novel idea, so different. Seemed like the lobster was an after thought, but the veal cheeks are out of this world.

Lavender parsley Crusted Colorado Rack of Lamb, over root vegetable and goat’s cheese potato, carrots, baby spinach, and merlot reduction. Sometimes genius just lands on your plate from the chef gods, this is one of those dishes. So many lovely ingredients, with its great crust, this lamb is outstanding.

Dessert:
Chocolate Soufflé Cake topped with toasted marshmallows, served with salted caramel ice cream. Just oozing with chocolate goodness, wow!

Lemon and Lavender Scented Pound Cake, basil ice cream and lavender sauce. To me the basil ice cream is the winner of this desert.

Cocktails:

Pomegranate Martini with Seagram’s Extra Smooth Vodka, Orange Liquer, Pomegranate Juice. Quenched my thirst and was fun to drink.

Woodford Manhattan with Woodford Reserve Bourbon, Fee Bros West Indian Orange Bitters, with maraschino cherry. Not really my drug of choice, but was nice just the same.

Here is the wine I tried:

2010 Alexander Valley Vineyards (Alex.Valley) Merlot, a nice combination of dark rich cherry flavors, worked great with the lamb.

Executive Chef Andrew Copley has an extensive 20-year culinary background at five-star restaurants and hotels across the world and is known for innovative dishes. Juliana Manion Copley; wife, owner and business manager is an active member of the Coachella Valley business community, where she serves as the president of the Palm Springs Desert Resorts Restaurant Association and was one of the founders of Palm Springs Restaurant Week. In recognition of her efforts to grow the local culinary community, Juliana and her husband Chef Andrew Copley were recently named “Restaurateurs of the Year” by the Desert Resorts Convention and Visitors’ Authority.

Copley’s ranks up there with some of the best tastings, just plain good food! Well thought out, beautiful presentation, and very gracious surroundings. This place is a big winner!

Copley’s
621 N Palm Canyon Dr.,
Palm Springs · (760) 327-9555
www.copleyspalmsprings.com

[Show as slideshow]

Dinner at Le Donne Cucina Nov 19, 2013

Heather the owner can be very shy, she has such a gem in the heart of Palm Desert and by the look on her face she doesn’t know it. Constantly in motion you would think that she is a hired server then an owner, she oversees every glorious detail of this very fine food establishment.

The walls are covered in Best of Best awards, so may that I got lost in the shuffle. There was a huge rush around 7pm, so many customers, every table was full, and the wait staff was running from kitchen to table.

At Le Donne Cucina it’s all about the food, and the great fresh ingredients. You will taste the authentic flavors of Italy. Voted best Italian restaurant in Palm Desert three years running by the Desert Sun and Palm Springs Life. Pastas are made fresh everyday using old-world techniques.

Here’s what I tried:

Minestrone Soup, just like Italian penicillin, what a great rich broth.

Polenta Con Porcini E Parmigiana with homemade polenta topped with Porcinis and fresh shaved Parmigiana. This dish seems like your Italian chef made it form scratch, such marvelous goodness, makes me want to cry.

Tuna Carpaccio with thinly sliced raw tuna with shaved Parmigiana, lemon and olive oil. Oh those Italian are very sly, saying never use cheese with fish, well this dish the Parmigaina is all over the place, but somehow it really works.

Eggplant Parmigiana, with fresh eggplant topped with marinara Parmesan sauce. Served with Spinach. Great consistency, the eggplant was cooked tender, and the sauce was true perfection.

Tortellini Alla Penne, Tortellini filled with cheese or meat served in an Alfredo sauce with ham and peas. Loved this traditional dish, it has something special in it, must have been really good cheese.

Linguine With Clams And Mussels Fresh clams and mussels served in a White wine sauce. Good clam and mussels flavor, but just the right amount of seasoning made this dish simple and luscious.

Ravioli Al Radicchio Or Ragu Homemade ravioli stuffed with ricotta and spinach topped with radicchio cream sauce or topped with a meat sauce. In my case it came with both sauces, which added to my dining splendor.

Mare Caldo Salad with shrimp, calamari, clams, and mussels tossed with fresh garlic, lemon and olive oil. The seafood is served warm, and the garlic and lemon, olive oil combo is just the perfect delicate needed to bring out their lovely flavors.

Zuppa Livornese with clams, mussels, calamari and shrimp served in a red sauce. Sort of like bouillabaisse or cioppino, but seriously richer. The flavors roll around in your palate and make you want to scream, it’s that good!

Here are the wines I tried:

Pinot Grigio Da Vinci, Venezie, had just the right amount of sparkling fruit, went great with the Tuna Carpaccio.

Chardonnay William Hill, Central Coast, CA. A good oaky wine to go with linguine with clams and mussels.

Chardonnay, Rodney Strong, Sonoma, CA. This wine was just right with the mare caldo salad, and the zuppa livornese, with a good strong backbone, and just the right amount of fruit to work graciously with these 2 fish dishes.

Zinfandel, Leese-Fitch, Lodi. I loved this wine with the
polenta con porcini e parmigiana, the cherry vanilla flavors worked great with the musky porcini aroma.

Cabernet Sauvignon, William Hill, Central Coast, usually I would pair this wine with meat, but it enhanced the red sauce in the eggplant parmigiana.

Merlot, Canyon Road, CA. I like this wine with the meat part of the ravioli al radicchio, with its rich full-bodied flavors.

Chef Guillermo Cruz moved to Palm Desert in 1994 to take on his chef duties for the 3 women the originally owned Le Donne Cucina. Chef Guillermo orders his produce and meats always keeping an eye on quality control and costs. He says, “Freshness, and quality are my priorities”. He is a perfectionist and is so happy when his regular customers return week after week.

The interior is very simple, kind of an empty canvas, with the food being the main attraction. Every delectable dish is done with the utmost attention to detail, and come to your table piping hot, truly a feast for your eyes and stomach.

Le Donne Cucina is all about tempting their loyal customers palates with the best Northern, Southern and Central Italian Cuisine. This is high-styled, affordable Italian cuisine at its best. There are many Italian restaurants in the Coachella Valley, but Le Donne Cucina scores very high in my book.

Le Donne Cucina Italiana
72624 El Paseo Ste. C7
Palm Desert · (760) 773-9441
www.ledonnecucina.com

[Show as slideshow]