Jodi Jackson’s Hollywood

There are not many dining establishments that I could actually say are an aphrodisiac, but BoBo in San Francisco, will make more then just your mouth water. Everything is pleasurable, from the music, to the food and colors and lighting. The name Bobo comes from boboquivari (bo-bo-kwee-var-ee) the Venetian court jester of comedy, embodied in a popular Italian marionette. There is lots of humor here, but the food is very serious, and sexy.

The interior is very amusing; there are hand blown fixtures, very fun, very SF. Good nuvo European music, fun fabrics and a friendly bar. Green glass waves over the bar, and a lively jester harlequin theme. There are 3 floors, 2nd floor has a private room, and 3rd floor is a small sexy dining room. With its seductive red interior, and funny pictures on the wall that are all not hanging straight on purpose, this place promised to be an amazing experience. Executive Chef Andrea Froncillo likes all of his frames off balance, a customer once tried to straighten them, he said no.

Executive Chef Andrea Froncillo is originally from a small seaside town outside of Naples, Italy. You could mistake him for a young Anthony Quinn; yes he is that handsome. He was taught to cook by his Nonna Carmela, who passed on a deep passion for food and life to her grandson. She did not know how to read and write so Andrea could never get any recipes from Nonna because she had memorized all of them.
From the beginning Andrea would experiment with food and developed an appreciation for the sensuality of texture, presentation and fragrance. His formal culinary training started in the early seventies and graduated with honors from the E.N.A.L.C., in Trieste, Italy, followed by a six-month internship at the Hotel Foresta in Genoa, Italy. Andrea also worked on a luxury cruise liner, and then made his way to the US in 1978. His resume ranges from a post as captain and sommelier at the landmark Ernie’s restaurant to opening a dozen acclaimed venues in Nevada, Alaska and California.

In the 80’s, Andrea and his friends and co-workers lived in North Beach. People like; Juliano Serrano, Mario Ascione and Giovanni Scala, a group of accomplished chefs in there own right. They all went on to open their own well known restaurants. Giovanni opened Piatti, Table 29, Scala’s Bistro and Bistro Don Giovanni. Mario opened Café Macaroni, and Juliano, after opening Sutter 500 with Hubert Keller, took over Masa’s in Union Square and later opened Picasso at the Bellagio in Las Vegas. Andrea went on to become the Executive Chef of Calzone’s, The Stinking Rose, the Crab House at Pier 39, The Dead Fish, Bobo’s, the Franciscan at Fisherman’s Wharf, The Old Clam House and Salito’s in Sausalito.They have all stayed in touch throughout these restaurant incarnations and still enjoy cooking together when time permits.

Andrea has made many appearances on national and local news channels and cooking shows, including Now You’re Cooking (NBC), Woman 2 Woman (CBS), Good Day L.A. (FOX), La Cocina (LA Univision) as well as radio shows including Merrill Shindler’s Restaurant Show on 97.1 in Los Angeles; Dining Around with Gene Burns on KGO, and appearances on KABL, KMEL and K101 in San Francisco. He has also been featured in several Bay Area newspaper articles. His personality is very engaging, and charismatic, he seems to be a natural entertainer.

Here’s what I tried:

Bread – Calamati Olives, capers, sour dough, garlic, olive oil. This bread is so beautiful, and the flavor is incredible.

Bone-in filet mignon (when available). What a steak, dry-aged, perfect crust, spectacular seasoning, this is the steak to have.

Yellowtail carpaccio with diced chilies and olive oil ponzu sauce. Kind of Italian, kind of Japanese, either way it’s delicious.

Dungeness crab crostini with smoked salmon & avocado served with burrata. Wow, wow, wow, what else can I say, but order this as a starter.

Twice-baked potato, so rich so fluffy, just melts in your mouth.

Swiss chard, with garlic and olive oil. Simply great, a nice addition to the main course.

Here are the drinks I had:

Vodka Martini, perfectly balanced and shaken till icy. Good way to begin a fantastic meal.

Cabernet Sauvignon, Groth, Oakville Napa, of course this would be the perfect pair with the filet mignon.

Chardonnay Stuhlmuller Alexander Valley, was an excellent match with the Yellowtail carpaccio and the crab crostini.

Zinfandel, Brazin, Lodi, another good pair with the steak.

Syrah Green and Red Tip Top vineyard estate. This rich full-bodied wine was another home run with the steak.

Desert:
Mango panna cotta with mango créme anglaise, talk about delectable, this desert is something you need to save room for.

Dunce cap cones – four cones filled with dark chocolate mousse
over ancho chili pepper chocolate sauce. Very decadent, like little upside down clowns, this desert was made with a good sense of humor.

Andrea lives in the thick of North Beach, he travels to his homeland, Italy, several times a year, just to get an idea of new trends in food there. His web site, http://www.boboquivaris.com/chef.htmle Kitchen is filled with recipes for two and recommendations for romantic travel and dining throughout the world. He also has a newsletter; “Love Notes”, which is Andrea’s highly personal newsletter, containing news and tidbits about his travels, appearances and thoughts about life.

Andrea is a man of many words, his favorite is about his grandfather and growing up in Napoli, “My grandfather was a feisty old man,” he recalls. “I’ll never forget what he told me: ‘sex is like pizza,’ he said, ‘when it’s good, it’s very, very good; but even when it’s bad, it’s still pretty good!'” Andrea shakes his head and laughs. “And you know what? He was right!”

Eighty-five percent of Bobo’s clientele are local. There was a 30 something group behind me that really liked to eat slow and savor their meal. Well known for The Steak and The Crab, you can tell that people are coming here for the full dining experience. All due to the dry aged steak that is off the charts. Next time you want a sort of surf and turf come to Bobo’s and enjoy that sexiness of this remarkable cuisine.

BoBo’s
1450 Lombard St
SF, CA 94123
(415) 441-8880
boboquivaris.com

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How do you say the best Puerto Rican food on the planet. I would say that Sol Food has got to be the sure fire winner of this title.

The real story here is about Sol, the owner. I did not meet her, but was told about her journey.  Sol Hernandez is a Marin County girl thru and thru. She attended Davidson Middle School, and San Rafael High School. By trade she was a hair stylist, with a booming career.  She took a trip to Puerto Rico for 9 months at the age of 20 and met a man who became her boyfriend. He taught her how to cook fresh Puerto Rican fare. Even though her father is Puerto Rican, she did not know how to cook her father’s cultural foods.

Upon returning to Marin County, the place of her birth, Sol started cooking this new food for friends and family. She opened up a stand at the Thursday Farmers market in San Rafael. No sooner did she open, her food get very popular, and she began to sell out way before the farmers market was over. So after that she opened her now  famous restaurants in San Rafael.  I went to their new location in Mill Valley, but there are three locations in San Rafael, all on the same block and more or less connected.

This is pure, authentic Puerto Rican food at its best. Sol says, “It’s the cheapest vacation you’re ever going to take.”

Sol Food has had great praise in The Pacific Sun and NY Times, as well as Guy Fieri’s Triple D’s mention of the bistec sandwich. Guys coined this great phrase about the steak bistec sandwich, “The Bistec is no Mictec”

Sol Food makes their own incredible vinegar based hot sauce with an assortment of different chiles. They don’t serve alcohol, but the food is so freaking good, you really don’t miss it.

My guide through this experience is marketing gal Tina Ford, who has been working at Sol for a long time. She made a lot of menu suggestions that were right on.

Here are the drinks I tried:

Te Heado – orange mango iced tea. It is served in a jar, which makes you feel like you are sitting out on someone’s porch, so refreshing and filled with sweet mango flavor.

Limonada Fresca fresh limeade. Also served in a jar, very tangy and sour, but thirst quenching.

Here’s what I tried:

Caldo De Pollo – chicken soup, handmade chicken broth, chicken, carrots, potatoes and noodles. Very similar to my grandmothers chicken soup, also known as s Jewish penicillin. Lots of vegetables and very large chunks of chicken, this is a very healing soup.

Pollo Rostizado free range chicken rotisserie chicken with rice, black beans, and plantain. The chicken is a perfect blend of their remarkable seasoning, very tender and moist, the best rotisserie chicken ever.

Nino Pbre the Puerto Rican “po” boy plantain fried prawns, iceberg lettuce, tomatoes and cilantro-lime mayonnaise on toasted French bread and butter, flat pressed. Wow, this one made me smile. It is kind of like what you would find in New Orleans, but the best is pressed which ads a whole other dimension.

Bistec, thinly sliced steak, sautéed onions, avocado, Swiss cheese, garlic mayo. This sandwich the bread is pressed as well, the flavors in the bold combination are really terrific, this one is a keeper.

Desert:

Tembleque – creamy coconut pudding with mango sauce and cinnamon, wheat free, vegan. This desert is very light and satisfying, everyone needs to try this one.

Sol Food does a great take-out business, and you can see why. If at the end of a long work day you don’t feel like going home and cooking, here you can bring home delicious Puerto Rican food. The staff seems very proud of the work they do here, everyone had very fun upbeat attitudes. As for the food, the flavors were unique and vibrant. Not one dish tasted like another, each had its own kick. The decor is rustic, creative, and true to the culture. The environment is vibrant and inviting and with “family style” seating, you could end up sharing a table with total strangers. Which is good because after a few glasses of ponche, you will most likely end up with some new friends!

Be prepared for a line though, the wait can be long but the food is great and well worth it.  So go for the food, but enjoy this authentic Puerto Rican environment, once you try it, you will be hooked!

Sol Food

401 Miller Ave
Mill Valley, CA 94941

(415) 380-1986

http://www.solfoodrestaurant.com

901 Lincoln Ave
San Rafael, CA 94901

(415) 451-4765

http://www.solfoodrestaurant.com/

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Nothing like spending a lazy day chugging through the Napa Valley, on the Napa Valley Wine Train. Just kicking back, and enjoying the great food and breathtaking scenery out the window, makes me want to do this as much as possible. Now this is the kind of life style I could get used to.

You are given single glass of complementary wine in the beginning of your travels, however there is a gift store in the building that has wine so you can get some before you board the train. And the prices were surprisingly cheap, no serious price gouging here.

Executive Chef Kelly MacDonald is a very hard working guy. He has to prepare a lot of his menu items off the train, and then do some other prep in his 3 kitchens on board. The main kitchen has windows so guests can watch the grill fire from 3 feet away! He prides himself on using only fresh and sustainable foods; which guarantees that they are getting the best produce ripened at its peak, or in the case of meat and fish, at its freshest. Kelly has practiced for years to be able to present a fabulous gourmet meal, the equal of any at Napa’s other great restaurants, on a moving train. How he can maintain this kind of quality and consistency I have no idea, but he does. Chef Kelly MacDonald has asked me to come back and join him in the kitchen for one of my cooking segments, stay tuned for that. The Napa Valley Wine train offers guests great regional food and fabulous, hard-to-find wines. The Napa Valley Wine Train is one of the most unique restaurants that you will have the pleasure of experiencing.

You have many choices on the menu, but this is what I went for:

An Appetizer platter, of cheese, shrimps, and fruit is just simple and a perfect way to start you lunch.

Their bread is delightful; it comes from a local Napa bakery Sciambra-Passini, and is baked daily.

Baby Lettuce with Candied Walnuts and smoked goat cheese on a honey cider vinaigrette. The ideal grouping, with great freshness.

Roasted Beef Tenderloin on black truffle potato cake, with parsnip and cambozola cheese. For meat eaters this is the entrée to order, the preparation is nicely executed.

Grilled Pork Tenderloin on rosemary polenta topped with pork pate toast in a port reduction sauce. I saw the pork tenderloin being grilled earlier in the main kitchen onboard. It is cooked exactly the way it should be cooked and the reduction sauce is excellent.

I was also able to sample baby back ribs from the new BBQ car, which was moist and succulent. These ribs could stand up to any major BBQ chef or restaurant. This train package, a BBQ menu, is a cheaper way to go, if you just want to be able to ride the rails here in Napa Valley.

Desert:
Crème Brulee – light, creamy, totally delicious.
The Napa Valley Wine Train is rich with history. San Francisco’s first millionaire, Samuel Brannan, to transport visitors to his spa resort of “Calistoga”, built the rail line in 1864. Eventually though, Brannan had some financial issues and had to sell the train to California Pacific Railroad. In1885, Southern Pacific bought the Napa Valley Railroad. The railroad played a vital role in the economic and agricultural development of the Napa Valley, and provided regular passenger service to the communities of the valley.

When the automobile became popular the train became less traveled, and passenger service was discontinued in the 1930s. In 1960, Southern Pacific abandoned the right of way between St. Helena and Calistoga, and eventually, Southern Pacific was running only one freight train a week on the remaining tracks. In an effort to make a profit on the faltering rail line, Southern Pacific decided to abandon the line and sell the property in 1984. Most folks in Napa Valley did not want the train to be lost, so Lou Schuyler formed a group called, “The Society for the Preservation of the Napa Valley Railroad,” and went on a quest to put a rail saving measure on the Napa county ballot.

The intuitive failed to pass, but the overwhelming public support of the railroad peaked the interest of a group of concerned Napa citizens. This group, founded by Dr. Alvin Lee Block was known as the Napa Valley Wine Train Inc. Their goal was to create a railroad that would preserve the transportation corridor for future use and reduce traffic congestion in the Valley. After looking for investors, San Francisco resident, Vincent De Domenico, inventor of Rice-A-Roni and former owner of Ghirardelli Chocolate and Golden Grain Pasta stepped up to the plate. De Domenico bought the whole operation and became the Wine Train’s President and CEO. With De Domenico involved, the Napa Valley Wine Train was finally able to buy the line from Southern Pacific and begin the transformation into the company that it is today. On September 16, 1989, the Napa Valley Wine Train took its inaugural passenger trip and has been steadily running through the Valley ever since.

In 2007, De Domenico lost his loving wife Mildred but the company is still run by his family. His son-in-Law, Greg McManus, took over as CEO until August 2012, when the family appointed Napa native and Wine Train employee of more than 20 years, Tony Giaccio, as the new CEO. The Napa Valley Wine Train has been improving their antique equipment for the last 22 years.

There is so much history to talk about with these fantastic antique cars, I took all of this info straight off The Napa Valley Wine Trains website:

1915-17 Pullman Cars: In 1915 the Northern Pacific Railway (NP) bought 33 new First Class Coaches from the Pullman Company. These cars, numbers 1200 through 1232, were put into service on the Northern Pacific’s premiere trains, the North Coast Limited and the Northern Pacific Express/Atlantic Express. The new cars were around 83 feet long and were built entirely out of steel. An all steel car offered significant improvements in safety to rail travelers. Wood cars were more likely to break up, burn, or be telescoped in an accident. The trade-off was that these newly built steel cars were heavy. Each weighed about 141,100 pounds and rode on six-wheel trucks. Other amenities of the newly built cars included electric lights, steam heat, and arched windows. Originally, a single car contained seating for up to eighty-four passengers.

In 1935, after 20 years of service that included the heavy traffic loads of World War I, the railroad began rebuilding the cars. The United States was in the middle of the Great Depression, and passenger traffic was down significantly from 20 years earlier. Competition among the railroads was great, each trying to outdo the others to attract a larger number of travelers. In order to remain competitive, the NP decided to install better seats, to give the passengers more room, and more significantly, to add air conditioning equipment. This was the general state of the cars in 1960, when the Denver and Rio Grande Western Railroad purchased eight of these cars for its Ski Train service from Denver to Winter Park. NP 1214, 1217, 1225, 1227, 1216, 1213,1210, and 1218 became D&RGW 1011-1018. In 1987, the Denver Ski Train began looking to update their train with modern lightweight cars. Around same time, the Wine Train began searching for vintage heavyweight cars. They contacted the Denver and Rio Grande, and were able to purchase 1011-1018. Today, we have 6 of the Denver and Rio Grande cars on our consist. 1011 is the Cabernet Sauvignon Lounge Car, 1013 is the Silverado Dining Car, 1014 is the Zinfandel Dessert and Wine Tasting Car, 1015 is the Le Petite Gourmet Dining Car, 1017 is the Merlot Dessert Car and 1018 is the Chardonnay Lounge Car.

The Napa Valley Wine Train began an extensive restoration project to restore and recreate the cars. Using the Orient Express, Andalusian Express, and other luxury railroads as a model, the train was furnished with Honduran mahogany paneling, brass accents, etched glass partitions, and velveteen fabric armchairs. Great effort was exerted to ensure that the interior of the railcars evoked the spirit of luxury rail travel at the beginning of the twentieth century.

Two of the Wine Train’s other 1915 Pullman Cars were originally built for the Southern Pacific Railroad and were used as heavyweight passenger coaches. They were purchased from the South Carolina Railroad museum. Today, car 1090 serves as the Napa Valley Wine Train’s ‘Chef de Cuisine’ kitchen car. Guests are invited to observe the chefs in action from the windows of a mahogany-paneled passageway that passes by our onboard kitchen.

Car 1052, is the Deli Car and is not attached to the main Wine Train. Instead, it is attached to Engine 62 and used for special trains like the Cheers Train during Cheers St Helena.

Car number 1100, or the Gourmet Express Dining car, was purchased from a private citizen in the late 1980s. This car, built in 1917, was originally a Pullman Sleeper Car, and was one of the first dining cars.

Vista Dome Car: Ten Dome Cars, numbered 50 through 59, were built in 1952 by Pullman Standard. These were the first “full domes” built and the first Pullman Standard domes with curved glass. They seated 68 above and 28 in a cafe downstairs and needed 16 tons of air to cool the cars. A 70hp diesel generator was included. The Dome car, number 52, went into service on the Olympian Hiawatha. It was then transferred and renamed several times, becoming Columbia and numbered CN 2405 by Columbia National, then named Mt. McKinley by Princess/Tour Alaska. Next used on the Princess California Express, it became Amtrak Auto Train number 9311 before finding its home at the Napa Valley Wine Train as the Champagne Vista Dome. This car’s exterior was rebuilt in the Ringling Brothers, Barnum and Bailey Circus train yard.

Locomotives:
FPA-4 Diesel Locomotives, What does FPA-4 mean? ‘F’ for Freight, ‘P’ for Steam Generator, and ‘A’ for Cab Unit. Diesel locomotive means that diesel engines drive an electric generator, which provides electricity to the traction motors that turn all four sets of wheels on the locomotives. The ALCO FA was a family of B-B (two identical trucks, or wheel assemblies under the locomotive) diesel locomotives designed to haul freight trains. The wine trains locomotives were built in Montreal Canada at Montreal Locomotive Works, the Canadian equivalent to the American Locomotive Company (ALCO). NVR70 was built in 1958 and 71,72 & 73 were built in 1959. They are dual passenger-freight versions of a Cab Unit design. Geared to operate at more than 90 mph, they were originally equipped with steam generators for heating passenger cars. The steam has been replaced by the Head End Power (HEP) units that provide electricity for the passenger cars. Newer mechanical design and models manufactured by General Motors Electro-Motive Division (EMD) and General Electric (GE) ultimately led to the retirement of the locomotive model from service. Several FPAs still exist in a preserved state in railroad museums. In addition to the operating FPAs, a few are in operational status for the Grand Canyon Railway.

Our four ALCO FA4 diesel locomotives were purchased from the Canadian National Railroad. Locomotive 73 (Compressed Natural Gas) The Napa Valley Wine Train started a program for the experimental conversion of a Napa Valley Wine Train ALCO locomotive to 60% natural gas and 40% diesel fuel mixture. In 1999 the conversion became permanent. A total conversion of locomotive 73 was completed and it was put into service using 100% Compressed Natural Gas on 5/14/08.

The train itself has so many unique nuances, from the history of the cars. To the trains route; there is just so much to learn. This amazing collection of early 20th century railcars are pure Americana, at its best. At the end of this extraordinary experience you feel like this 25-miles of track in the heart of the Napa Valley just is not enough, you are left wanting more.

Next time you want to create some out of this world memories, book a lunch on The Napa Valley Wine train, and you too will be able to hear the engines, feel the subtle swaying motion, and yell All Aboard!

Napa Valley Wine Train
1275 McKinstry St.
Napa, CA 94559
(707) 253-2111
www.napavalleywinetrain.com

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Joanne Weirs new venture is fun, exciting, and very user friendly. Copita Tequileria y Comida, Located in the heart of downtown Sausalito, is a seasonal Mexican restaurant and tequila bar created by Joanne Weir and Larry Mindel.

I met Joanne in 2011 at The Best Chef’s in San Francisco; we talked and kept in contact since then. She told me last year that she was involved in this new project and wanted me to come in for a tasting, well I was not disappointed.

Joanne Weir is a real celebrity chef, having recently completed 39 episodes for her PBS cooking series, “Joanne Weir’s Cooking Confidence”, turning her home kitchen into the classroom, teaching students how to cook her way. The show is national, and is Joanne’s 7th season on PBS. No stranger to famous restaurants having work at Chez Panisse in 1985. Joanne’s first book, From Tapas to Meze (Crown, 1994) was selected by Julia Child as one of her 12 personal favorites out of 1000 cookbooks published that year. She was on the PBS show “Weir Cooking in the Wine Country”, shot on location in the Napa Valley. The companion book, “Weir’s More Cooking in the Wine Country” (Simon & Schuster, 2001) went on to get a James Beard Award nomination and an IACP Cookbook Award nomination. Joanne’s adopted hometown of San Francisco was the culinary setting for “Weir Cooking in the City”, her 26-part PBS series and companion book (Simon & Schuster, 2004) for which she received a James Beard Award for Best Cookbook. A completely revised version of From Tapas to Meze (Ten Speed Press, 2004) won the 2004 Gourmand World Cookbook Award for Best Mediterranean Cookbook. Joanne’s cookbook, Wine Country Cooking (Ten Speed Press, 2008) is the companion book to the most recent season of “Joanne Weir’s Cooking Class”. Joanne’s most recent book is an exciting all-in-one reference guide, TEQUILA: A Guide to Types, Flights, Cocktails and Bites (Ten Speed Press, 2009). And if all of that were not enough she has just started her own wine label. http://www.joanneweir.com/index.php _

Her partner Larry Mindel created Spectrum Foods, which opened 14 restaurants in Northern and Southern California, including Chianti, MacArthur Park, Harry’s Bar and American Grill, Prego and Guaymas. Larry has provided the overall management for the design, construction, opening, and successful operation for their sister restaurant Poggio also in Sausalito. Poggio has been a consistent three star restaurant and named a Top 100 Bay Area restaurant the last four years. I was invited to do a tasting there, I did not have enough time, will plan on doing next time.

Chef Gonzalo Rivera brings a rich culinary background and talent with him. Ranging from his grandmother’s kitchen to working with Michael Mina as he grew his empire and where he learned Mexican cooking. Born and raised in Gridley, California, he grew up with his parents and grandmother, all from Southern Mexico. He adds so much unique spirit with his creativity and fantastic kitchen style.
Dilsa Lugo, Sous-Chef and Head Gardener, born and raised in Cuernavaca, Mexico, from Copita’s garden they get corn, pumpkins, beans, lemons, mangoes, green beans, and chilies. Brian Basmajian is the general manager; Alberto Ruiz Negreteis the manager and Amy Svendberg is the managing partner to Copita and sister restaurant Poggio. Each person brings their own talent that makes Copita an outstanding new venture.
_
Here is the drink that I tried:
Copita’s Margarita with herradura blanco, fresh lime juice, agave nectar, rock salt. This margarita is very refreshing, it has a very sweet and sour taste, and the tequila is always welcomed in my palate.

Here’s what I tried:

Chips and Two Seasonal Salsas – fire roasted guajillo salsa; tomatillo avocado salsa cruda three tacos served on house-made corn tortillas. So much effort in making these chips and salsa perfect.

Guacamole – avocado, chile serrano, cilantro, onion green pumpkin seeds and mole. So delightful, especially with the chips and salsa.

Tortilla Soup with roasted chicken, zucchini, carrots, avocado,
cotija cheese and tortilla strips. If my grandmother Tillie were Mexican instead of Jewish this would have been her crowned jewel. So much homespun flavor, you think you’re in your Mexican grandmothers house.

Tacos with polenta crusted Point Reyes oysters, cilantro and
chile de arbol tartar sauce, cabbage salad. Well this one just blew my socks off, what a combination, absolutely a knock out.

Dilsa’s Trio of Tamales – chicken verde; pork adobo; spring asparagus. Each tamale had its special moments in my mouth, fantastic.

Taco Grilled Chile-Rubbed Lobster and Shrimp with
refried black beans, epazote, chile de arbol salsa. The lobster really adds an extra flavor to this upscale taco.

Sea Bass and Scallop Kummel cerviche with cumin liqueur, fresh lime juice, celery, serrano chile, toasted pepitas and cumin seeds fresco and crema. This is a very special ceviche, it has a nice tangy flavor and the pepitas are a great accompaniment.

Papas Bravas – Roasted and fried new potatoes, with fried jalapeños,
cumin-arbol chile dusted, fresh avocado crema. This one should be ordered when you’re having an egg dish with brunch, it needs that breakfast, brunch addition.

Maradol Papaya Salad with Sausalito watercress, Hass avocado, Salazar queso Oaxaca. So flavorful, so fresh, it just perks up your taste buds.

Located in the heart of downtown Sausalito, Copita serves lunch and dinner daily in the dining room, bar, and outdoor patio. On Sundays they have a very fun Hangover brunch menu, kind of hair of the dog with a nice savory twist. You could not have a more perfect location, the main part of Sausalito. It will have its 1-year anniversary in May and originally opened to be ready for Marin’s Cinco de Mayo revelers.

You don’t need any excuse to rush out to this happening new water hole, whether you just want great Mexican food, or simple chip salsa and margarita, the time is now. Joanne Weir has been known to make phantom visits, she would love to know your opinion, but please tell her I sent you.

Copita Tequileria y Comida
www.copitarestaurant.com/‎
739 Bridgeway Sausalito, CA 94965
(415) 331-7400

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Picture a perfect backdrop, on the cliffs high above Dana Point with the sun just about to set, and the most fabulous wine and food to be tasted. This is what the Sunset Rare and Reserve Tasting – Friday, April 19, 2013 is all about. The crowds really got big, and so did the appetites, for all things delicious and rare. What a luxury once again to be a part of this fantastic event. Feeling so blessed and happy; I am in the zone. But I am not the only one. Everyone here is having a blast, like one great big amusement park for adults. You could tell that this was a wine connoisseur’s gathering. No one was really out of control, but with these great wines how could you not do a little over imbibing. Some of my favorite wines were the Old Vines Zinfandels; Sextant wines had a stellar one. The regions were varied and eclectic, some of which I had never tried, like Livermore Valley, and Lodi, who knew that these areas could produce such outstanding wines. That is the one thing I love about this job, I am always learning new things. The food was a perfect pairing; the oysters from Harbor Grill were fresh and lovely. The smoked salmon from Gemmells was another great addition. As the sun set you were cradled in the magic of this wondrous Cliffside area, and astounded at the fact that you could be able to enjoy all of this great bounty.

Sunset Rare & Reserve Tasting – Friday, April 19, 2013

Food/Restaurants:

Harbor Grill

Horizon Sales Corp

Icelandic Glacial

Kerrygold Irish Dairy

Monterey Chocolate Company

Sadie Rose Baking Co.

Wine BIstro

Azucar Bakery

Billotti’s Catering

Butterfly Brittle

Carlsbad Aquafarm

Cabot Creamery Cooperative

Chef DJ Seals – Louisana Gumbo

Gemmell’s Restaurant

GG’s Gourmet Toffee, Inc

Grace & i

Harbor Grill

Horizon Sales Corp

Icelandic Glacial

Kerrygold Irish Dairy

Monterey Chocolate Company

Sadie Rose Baking Co.

Wine BIstro

Azucar Bakery

Billotti’s Catering

Butterfly Brittle

Carlsbad Aquafarm

Cabot Creamery Cooperative

Chef DJ Seals – Louisana Gumbo

Gemmell’s Restaurant

GG’s Gourmet Toffee, Inc

Grace & i

Wines:

Lorimar Winery

Macchia

Malibu Rocky Oaks Estate Winery

McCay Cellars

Michael-David Winery

Nevarez Vineyard

Nicora

Nottingham Cellars

Oak Ridge Winery

Orange Coast Winery

Peltier Station

Perrymoore

Pomar Junction

Prager Winery & Port Works

Quigley Fine Wines

Ritual

Rugg Family Wines

Rutherford Wine Company

Sextant Wines & 10knots Cellars

Tercero Wines

Vena Vineyards

VineMark Cellars

Willamette Valley Vineyards

Wilson Creek Winery

Ahnfeldt Winery

Alexander Valley Vineyards

Barlow Vineyards

Bel Vino

Borra Vineyards

Bracey Vineyards

Callaway Vineyard & Winery

Cannonball Wine Company

Carlo Rossi

Carol Shelton Wines

Cass Winery

Claiborne & Churchill

Coastal Wine Brands

Falkner Winery

Fess Parker Winery & Vineyard

Grgich Hills Estate Winery

Handley Cellars

Harney Lane Winery

Hook & Ladder

Houdinihttps://www.frogmorecreek.com/

Huge Bear Wines

Inception Wines

Ironstone Vineyards

Keyways Vineyard & Winery

King Frosch

Klinker Brick Winery

LangeTwins Family Winery

Location, Elevation & Slope

Beachside Wine Festival – Saturday, April 20, 2013

I came here 2 years ago and was not able to spend the night in the area, this time around I made sure that I had close digs and enjoyed being able to imbibe and not have to worry about driving. The early part of this event is great because you get to sample all of the goodness without having the general public’s long lines. When they did open the gates at 1pm I was surprised that the normal number of attendees was really not that large. So the lines never got bad and you were really able to get around without any problems. The Reggae band was a nice respite in the running around the area and making new friend with new wineries. There was a lot of great food, near the entrance there were 2 different tacos from 2 different vendors, they both were delicious. Mahe restaurant had some very nice sushi. Harbor Grill had chicken wings and their signature St. Louis ribs, very yummy. I tried just to drink Chardonnays and lighter white wines, after all you have to start tasting at noon, how do you say pace yourself! By the end of the day I was pooped and had lost all of my taste buds. I loved the fast variety of food and wine, and once again the carefree vibe made it easy to understand why there are so many new wine lovers.

Food/Restaurants:

Mahe’

Monterey Chocolate Company

Nan’s Gourmet Good Pastamore

The Point Restaurant & Bar

Rubio’s

Sadie Rose Baking Co

San Luis Obispo Condiment Company

The Melting Pot

Azucar Cafe Bakery

Butterfly Brittle

Carlsbad Aquafarm

Chef DJ Seals – Louisana Gumbo

Chelas Mexican Grill

Gemmell’s Restaurant

GG’s Gourmet Toffee, Inc

Grace & i

Icelandic Glacial

Kerrygold Irish Dairy

LunaOlivo

Wines:

Lorimar Winery

Macchia

Malibu Rocky Oaks Estate Winery

McCay Cellars

Michael-David Winery

Nevarez Vineyard

Nicora

Nottingham Cellars

Oak Ridge Winery

Orange Coast Winery

Peltier Station

Perrymoore

Pomar Junction

Prager Winery & Port Works

Quigley Fine Wines

Ritual

Rugg Family Wines

Rutherford Wine Company

Sextant Wines & 10knots Cellars

Tercero Wines

Vena Vineyards

VineMark Cellars

Willamette Valley Vineyards

Wilson Creek Winery

Ahnfeldt Winery

Alexander Valley Vineyards

Barlow Vineyards

Bel Vino

Borra Vineyards

Bracey Vineyards

Callaway Vineyard & Winery

Cannonball Wine Company

Carlo Rossi

Carol Shelton Wines

Cass Winery

Claiborne & Churchill

Coastal Wine Brands

Falkner Winery

Fess Parker Winery & Vineyard

Grgich Hills Estate Winery

Handley Cellars

Harney Lane Winery

Hook & Ladder

Houdinihttps://www.frogmorecreek.com/

Huge Bear Wines

Inception Wines

Ironstone Vineyards

Keyways Vineyard & Winery

King Frosch

Klinker Brick Winery

LangeTwins Family Winery

Location, Elevation & Slope

www.californiawinefestival.com/

Sunday April 21, 2013 Lunch – Brunch at Gemmell’s

What a charming find in Dana Point. If you close the front door and listen to the soothing French music, and taste the Parisian flavors you could be somewhere in Paris. Really! French food that is so authentic, you need not get on a flight and travel 12 hours across the world to eat good. What Gemmell’s had to offer is old world French fare, with all the bells and whistles. Lots of perfect sauces, and fine rich nuances of Gay Paree.

Chef Gemmell was born in Guatemala, his ancestry is Scottish. He came to the United States in 1971, and worked as a bus boy at Disneyland. He worked there for 2 years, and went from busboy to assistant chef. After that he had many jobs honing his talents in the culinary world. His big break came when he worked for Jean Bertranou and Michele Blanchette at L’Ermitage, learning so much from these two masters. In 1978, at age 30 he opened his own restaurant, one in Dana Point, and then another in Newport Beach, and the rest was history. In 2000 he opened Gemmell’s in Dana Point, now rated #2 ZAGAT Best Continental restaurants in Orange County. Gemmell’s designs and bakes his own pastries, as well as his skillful sauces.

My server Vicky was very succinct, she did not mince words. When she said to try this you did and she was right by suggesting what she knows is good at Gemmell’s. I came there on Sunday, and got both the Bruch menu and Lunch menu, I picked most items off of the lunch menu. Vicky steered me in the right direction with my menu choices and wine pairings. What can I say, ask for Vicky, you will be a happy customer.

Here’s what I tried:
Traditional Onion Soup with a Gruyere Cheese
Blanket. Very much like traditional onion soup, with the melty cheese layed over a nice piece of bread and baked in the oven. I am a good judge of this soup, and this one ranks with the best of the best.

Lobster Bisque with Sherry Wine. Loads of sherry make this a powerful soup, I only wished it had pieces of lobster instead of being a straight puree.

Shrimp Scampi – Gulf shrimp sautéed in a lemon garlic buerre blanc. What a wonderful rich sauce that accompanied these little jewels.

Warm Spinach Salad with fresh baby spinach leaves tossed in traditional hot bacon dressing with a touch of brandy with scallops. Ok, I have to confess, by far the greatest spinach salad ever. These scallops are slightly breaded or egg battered, and adds so many flavors to the lovely sweet dressing.

Sand Dabs Meniere – with white wine, butter, parsley, and lemon. Vicky said this dish was very popular and I can see why. Thin pieces of fish with an egg batter, perfect light butter sauce, really marvelous.

Pork Loin with Madiera semi – glace sauce. This dish is also a keeper, terrific Madiera sauce to accompany this very tender pork loin.

Gemmell’s Bistrot Burger – Lean ground beef fresh baked nun with all the trimmings and French fries. Another good burger, but honestly, I would go straight for the shrimp, pork tenderloin, and sand dabs and skip the burger.

Desert Chocolate Mouse. Gluten Free. So delicious, a great mouse served in a parfait glass, how elegant.

Half Chocolate – half vanilla, Harlequin soufflé. With Grand Marnier this is Gemmell’s Signature dessert and is baked to order and served with a rich Crème Anglaise sauce. Wow, this desert harkens back to a time, when your waiter would have to ask you half way into your meal if you had any interest in a soufflé for desert. Anyone that knows anything about a soufflé knows it is a great culinary art form, and takes a lot of preparation. I was astonished and amazed; yes this desert is totally worth the calories.

Here are the wines I tried:
Champagne/Sparkling – Michael Servin, France. Nice effervecence bubbles, perfect starter for a great meal.

Chardonnay 14 Hands, Washington State. This is a very drinkable Chardonnay, and paired nicely with the Lobster Bisque and the shrimp scampi.

Chardonnay Rodney Strong, Sonoma. I like this with the spinach salad with scallops. This wine is not too over powering for this dish, it adds just the right amount of buttery flavor.

Chardonnay Cuvaison, Carneros. This wine was one of my favorites, with it’s great caramel, vanilla and butter taste; it went great with the mellow sand dabs.
Pinot Noir, Rodney Strong, Russian River Valley 2010. I like this wine with the pork loin, it was not too heavy and went great with the Madeira sauce.

Parducci, True Grit, Petite Sirah, Mendocino. I paired this one with the burger and of course the deserts. The chocolate and this wine was one big party in my mouth.
Everything I tried was truly a great experience, so much elegant fare; you really need to come here on an empty stomach. Such great presentation, artistry and the decadent flavors really will give you a lot of bang for your buck.

There is fantastic art on the walls, very Parisian oil paintings. The décor is right out of a bistro in the Champs-Élysées in Paris. The inside is very romantic and cozy, while the indoor patio is bright and airy. This is nouvelle cuisine at its finest. Even though it is a small, quiet restaurant, you can still have a relaxed conversation over good, consistent French food. You could have a pleasant dinner date or a casual friend meet here for a spectacular meal a la Francais. Either way you will leave very happy.
Gemmell’s Restaurant
34471 Golden Lantern
Dana Point, CA. 92629
949-234-0063
http://www.gemmellsrestaurant.com

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April 20, 2013 – Dinner at Harbor Grill in Dana Point

The Harbor Grill is a no nonsense seafood restaurant. Sitting in Dana Point Harbor with a nice view of the boats, this place offers very fresh seafood, with a lot of stellar choices. Since 1984 proprietors John, Wanda and Keegan Hicks have prided themselves on great quality and delicious food. Keegan Hicks took over from his parents as owner, and he decided not to change a thing. His folks have owned The Harbor Grill since 1984 when in 2003, Keegan stepped up to the plate and knocked it out of the park delivering flavorful, mouthwatering food.

Keegan graduated from Colorado State University with a degree in Resort and Restaurant Management and enhanced his culinary and cultural education with worldwide travel. Not much has changed here, even Cathy my server has been with The Harbor Grill since 1993, and the manager for 26 years. Why mess with perfection.

Executive Chef, Angel Fabian began his career with the Harbor Grill in 1986. He attended the Culinary Institute of America at Greystone in Napa Valley. Angel has also traveled extensively, visiting many places in South America. Angel’s sauces, salsas and unique flavored broths reflect an international influence including Latin America, Asia, Southwestern and Mediterranean.

There are some times when folks sitting next to me ask why I am trying so much food, they become overly curious and I have to spill the beans. With every new dish that came out their eyes were about to pop out of their heads. Philip and his wife Kerry started asking me about my job and if I was a food blogger, so we struck up a fun lively conversation. They told me of a relative of theirs who was doing the same thing in New York, but a little different from my story, this lucky nephew has been appearing on some celebrity chefs shows, like Anthony Bourdain. Maybe one day those chefs will come knocking on my door.

Here’s what I tried:
New England Clam Chowder, this is a wonderful version of a very popular soup.

Dungeness Crab Cocktail, very simple, just really good fresh crab, with great cocktail sauce

Fried Oysters w/ Spicy Cornicohn Tartar Sauce, this dish was a standout, with this luscious dipping sauce, and nice breaded oysters.

Steamed Clams, perfect broth, very fresh clams.

Smoked Halibut Salad, another standout, they smoke their halibut in house and the 2 dressings were terrific.

Pacific Swordfish Marinated Japanese Style, Cathy suggested that I try this and she was very right, tender fresh fish with an amazing sweet marinade.

Bouillabaisse, Mediterranean Style Seafood Stew with Lobster, Crab, Shrimp, Clams and fresh fish. I have had this many times, but this one was really a winner. The lobster in it was a nice surprise, plump and super tender, excellent menu item.

Grilled Scallops with Angel Hair Pasta in Serrano Chile Sauce, wow what can I say about this dish. The Serrano Chile sauce on the angel hair pasta was so different, but in a really good way. The very large scallops had been seared, this one I will crave for a long time.

Cajun Blackened Rib eye, kind of spicy with an abundance of good seared crust, I liked this one too.

Here’s the wine that I tried:
Mers Soliel, Silver Chardonnay, Unoaked, Santa Lucia Highlands, Monterey 2011. This wine worked so well with the oysters, it had some oak, but not enough to drown out the nice clean flavor of the oysters.
Chamisal Chardonnay- Edna Valley 2008. I paired this great wine with the halibut salad; it had some caramel and some oak so it went good with the smokey aroma of the halibut.
Pine Ridge Chardonnay, Dijon Clone, Napa Valley. When in doubt Chardonnay with shellfish is a sure fire winner, this was a good match with the clams.
Zinfandel – Sonoma County 2009. The Bouillabaisse had lots of shellfish, but it also is made with a tomato base sauce, so this wine gathered those flavors and ran with it.
Tierra Secreta Malbec, Mendoza, Argentina 2010. The Cajun Steak was a great pair with this fine wine.

Deserts:
Bread Pudding with Kentucky Bourbon Sauce, a little too sweet for my tastes, and I was way to full to appreciate.

Dulce De leche with chocolate walnut brownie layered with chocolate mousse and a caramel glaze. As full as I was I had to indulge my senses, this desert was killer, so rich and full of wholesome chocolate flavor.

Thanks to Philip and Kerry I tried the Crème Brule, which was a true winner.

I have to admit, this place is very special, just plain great cuisine. And why not? After all, they just earned the People’s Choice award for best chowder.

Whether enjoying the cozy dining room or the colorful garden terrace, the view of harbor sails encourages a leisurely meal while a pianist adds the perfect background music each evening.

The open kitchen and round mesquite grill is worth noting. The Harbor Grill offers a delicious daily array of fresh seafood cooked in a variety of inventive styles, including Southwestern, Pacific Rim, Caribbean, Cajun and Mediterranean. I could go on and on about the atmosphere and the back story but honestly, I really can’t wait for my viewers to stop reading and get in your car and go to The Harbor Grill in Dana Point. Happy eating.

The Harbor Grill
34499 Golden Lantern
Dana Point, CA. 92629
949-240-1416
http://www.harborgrill.com

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April 19, 2013

Located in a small mini mall in Dana Point this place is not what you would expect. Kind of sports bar, kind of local flavor, but the real surprise is how this unassuming restaurant has such bold and unique…delicious food!

Peter Andriet, well known for opening up the first microbrewery in Orange County, really keeps himself and staff in perfect harmony with the customers. There is something in the air here, his employees are happy and carefree, and it shows. When asked how he picks such wonderful people he says that his staff just magically appear. He doesn’t do a lot of advertising to get them. They just walk through the door one day and he hires them. And let me tell you, Peter’s positive attitude, reflects in all of his workers, his executive chef Ronnie and The Points great food.

Christina Lomeli, our bartender, was so elegant and beautiful. She really could not have been sweeter. Coming from Fratello’s family restaurant in San Clemente, Christina says sometimes she has to act like the resident shrink for the bar, and sometimes the customers act like hers. Her favorite thing about the place though is the atmosphere, and that it is really one big family. Yes, this is my point; The Point is Orange County’s new “Cheers”, where everyone knows your name!

Here’s what I had:

Wedge Salad with blue cheese crumbles, bacon, diced tomatoes. This salad is very large, the iceberg wedge is very solid and crisp, and the accoutrements are all excellent.

Catalina Clam Chowder – Their version of the New England classic made fresh daily and served in an artisan bread bowl. When by the sea order the chowder, be prepared for all the extra herbs that are in this very filling soup.

California Burger with aged blue cheese, bacon, and California avocado. This one packs a punch, with its very big bacon strips and nice smokey flavor, a great burger.

Pepperoni Pizza – This would be considered a small pizza, done in their pizza oven, it a pizza lovers pizza.

St. Louis style BBQ Ribs – Slow roasted with tangy BBQ sauce with hand battered onion rings. Wow, these are so good, next time I would skip a lot of the other menu items and go straight for these wonderful ribs! They smoke them for 5 hours to get that fall off the bone smokey flavor. That said, the onion rings, I died and went to heaven, amazing!!

Seafood Paella – The Point style. Salmon, cod, clams, shrimp, sausage, bell pepper, onion in a saffron broth, over bed of rice. Lots of very fresh seafood, and good saffron flavors drizzled amongst the great fish broth.

Fry Bread Pastrami Sandwich – Indian fry bread wrapped around hot pastrami, mustard, pickles, pepperoncini, Swiss cheese, and with garlic fries. This one is a favorite, so different. Kind of blue collar, but also ethnic, with the Indian Fry bread, not something you would ever see served with juicy pastrami. The garlic fries were crispy with just the right among of garlic.
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3/5/7 Sliders with Hawaiian roll, French mayonnaise, pickle, aged cheddar cheese. Very simple, but wonderful, and the Hawaiian bread adds a sweetness that you would not get from a sesame seed bun.

Lumpia – Homemade Filipino egg rolls. Ground pork, shrimp, carrots, soy, sesame, water chestnuts and green onion. This would be a traditional Filipino Appetizer. Chef Ronnie got this recipe form his uncle Lito Badua, who is Filipino. This one I am totally hooked on. I just love a really good lumpia. These are very small almost cigar like, but they are so perfect. The sauce is just what you would expect with this Filipino treat.

Steamers – Steamed clams in a white wine, with citrus butter and cilantro sauce. This is a different version of this great dish, with there being a sauce not a broth. There are large sliced onions as well, a good balance of flavors.

The Wines I tried:

Chardonnay, Chateau St. Jean, Sonoma, CA. This wine went great with The Seafood paella, and the Lumpias, just the right amount of fruit and acidity to balance these 2 dishes.

Chardonnay, Parducci, Mendocino County, CA. One of my favorite wines, went great with The Steamers, added some nice notes to the garlic sauce.

Sauvignon Blanc, Out Of Beer. This is a fun light fruity wine, great with The Wedge Salad as well as the Fry Bread Pastrami Sandwich.
North Coast, CA
Sauvignon, Silvertap, Sonoma County – Very drinkable, no heavy grapefruit, just good peachy flavors. This wine went great with the sweetness of The Sliders.
The atmosphere is fun and friendly, especially for kiddies. They have a kid’s cave, where children can enjoy their favorite movie, draw on a chalkboard, and eat off of the kid’s menu. It is very airy, clean, with great classic rock music. There is also an outside patio right off of Pacific Coat Highway. And who can forget Truman the 7-month-old Great Dane who greeted me at the door.

It has a 60’s beach vibe to it , but with sophistication. There are flat screen TV’s for the sports enthusiast, and a cool overhead industrial fan and charming hardwood floors. My favorite part was the 2 four tops tables that look out over the spectacular view of Dana Point and the Harbor. The Point is so relaxing and peaceful, what a way to spend an afternoon.

Peter the owner really knows his stuff; he previously owned 3 other bars specializing in beer, 1 in Newport Beach, Huntington, and Tustin. He took some time off and then saw this new opportunity for a fun, casual, change at a new bar in Blue Lantern Plaza. He prides himself on innovation, one being the premium wines on tap. He likes the idea of getting his wine right from the barrel to eliminate the middleman so his customers don’t have to pay and arm and a leg for good wine.

So check out this new fun spot with great food. A place where everyone will soon know your name.

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The Point Restaurant & Bar
34085 PCH
Dana Point, CA. 92629
949-464-5700
thepointrestaurantand bar.com

SATURDAY, MARCH 23, 2013

Food & Wine Festival Palm Desert™ Saturday Grand Tasting

This event included, grand tasting, celebrity chef demonstrations, wine tasting, wine seminars, and book signings. The chefs for this great event included: Deborah Scott, Jan Boydstun, Sara Moulton, Adam Gertler, Sean Kanan, Luciano Pellegrini, Alejandra Schrader, Chris Mitchum, Mark Peel, Martin Yan, Maria Sinskey.

I got to watch Luciano Pellegrini make fresh pasta and Martin Yan do stir-fry. I am a big Martin Yan fan, host of PBS Martin Yan’s China and the celebrated host of over 3,000 cooking shows. Martin Yan has written 30 cookbooks, including the award-winning Martin Yan’s Feast, Martin Yan’s Asian Favorites, Chinese Cooking for Dummies, Martin Yan’s Chinatown Cooking (intro by Julia Child), Martin Yan’s Quick & Easy, and his latest, Martin Yan’s China. He invited me to come in for a tasting at his modern new restaurant M.Y. China in San Francisco. He did some great demonstrations with his knife as well as boning a chicken in 18 seconds. With all of his slicing and dicing he always says “Cut, Cut, Cut, Cut, Cut, Cut”, about a thousand times over and over again. Chef Yan is super entertaining, and from what I tasted his Black Bean Chicken stir-fry was outstanding.

All of the food was spectacular; lots of yummy braised meat dishes, as well as some nice savory salads. The wines were nicely chosen, and a lot of them paired great with the food items served. My favorite dish was a braised beef with celery root puree, made by IW Club, by far the best thing there for me. Another great one was wild mushroom pasta, fantastically prepared by Sullivan’s, but sadly they ran out of it very quickly. So much lovely food and libations under one tent.

This was my first hopefully of many Food and Wine Events, the whole experience was very enlightening, and educational. It was very well organized, the only recommendation I would give the organizers was to air condition the large white tent, and it got just a little bit stuffy during the afternoon hours. Otherwise it was very enjoyable, to be able to taste and savor the great restaurants of this area. This really made me want to attend every Food & Wine event in every upcoming city! http://www.foodandwine.com/promo/events
www.palmdesertfoodandwine.com/

This is all of what was offered:
Products:
Stick Figure Salsa
Sweet Fire Jelly
Caesar’s Favorite

Restaurants:
Sullivan’s
Roy’s Hawaiian Fusion Cuisine
Mastro’s Steakhouse
Catalan Restaurant Mediterranean Cuisine
Campanile LAX International Cuisine
Island Prime
IW Club
3rd Corner Bistro
Zin

Wineries:
Callaway Vineyard & Winery
Clos Pegase
Gainey Vineyard
Grgich Hills Estate
Gundlach Bundschu
Hess Collection
JAQK Cellars
Kenwood
Laroche Wines
Liberty School
Ménage à Trois
Monte De Oro Winery & Vineyards
Napa Cellars
Peju
Seghesio Family Vineyards
Sequana
Sonoma-Cutrer
Stonegate Winery & Vineyards
Treana
Walt Wines
First Press
Folie à Deux

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Wow, so much memorabilia under one roof, and what an interesting roof it is. With it’s 3 hangers, and outdoor area, there is a ton of space for aeronautic displays. The Palm Springs Museum of Flying houses many artifacts and replicas of WW2 warplanes and naval vessels. A truly eye opening experience.

The Air Museum is home to one of the largest collections of flyable WWII aircraft in the world. Unlike many other museums, their air-conditioned hangars have no ropes to keep people from interacting with the exhibits. This museum allows visitors of all ages to gain a fresh perspective of World War II — the unparalleled event that shaped the world we live in. The museum is dedicated to the preservation, presentation and interpretation of the Air Power of World War Two.

The Bob Hope exhibit is housed in the Pond hanger, and the best part is seeing all of the lovely mementoes that belonged to Bob Hope, as well as all of the incredible ways he touched people’s lives. There is a rare and amazing history here; Bob Hope had a very full life. He also loved Palm Springs, with his iconic John Lautner-designed volcano home; look no further then the mountains right above Palm Springs to view it. Sadly, this house is now up for sale; for a cheap asking price of 50 million.

Back when Bob was still with us, I had the opportunity to go to the Bob Hope/Chrysler Classic, pro-am golf tournament held annually in Palm Springs. What a vision, seeing him ride around in his golf cart that looked like his famous ski slope nose. This hysterical golf chart is part of this exhibit; that alone is worth the price of admission.

Bob Hope always looked like he was engaged in the moment and having great fun. His love of golf and his wife Delores were a big part of this exhibit. Delores was a fantastic cook and her antipasti salad will become one of the staples in my potluck repertoire. It is so remarkable how many United Sates presidents that Bob Hope was able to share his game of golf with including; Gerald Ford, George Bush and Bill Clinton. But one can’t forget how active he was with The USO and performing for many troops worldwide.

This exhibit depicts a humanitarian, as well as an ever-ready jokester. The photos are spectacular; Bob was very handsome in his youth. His love of state and country is very evident, but the best part is his love for his wife Delores. What a great way to spend a few afternoon hours.

Palm Springs Air Museum of Flying
palmspringsairmuseum.org/
745 N Gene Autry Trail
Palm Springs, CA 92262
(760) 778-6262

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