I’ve always been a broccoli and green beans kind of gal, but as time passes the more whimsical I find myself. As such I started dabbling with sprouts. Alfalfa, Brussels, more Brussels. Damn those things are tasty boiled up in the comforts of my own home, where nobody would mock me for eating such an unglamorous veggie. Then as I frolicked about town, trying to be the taste of my town I noticed an odd movement in the restaurant world. One that involved (gasp!) Brussels sprouts. These went well beyond your average bake and boil varieties that I had been toying with. These were sexy and saucy sprouts. Buttery and basking in bacon in some instances. I am no longer a closeted sprout fan. I figure if they’re a semi-regular menu offering at such St. Helena culinary hot spots like Cook and Press I am safe to admit my addiction and I suggest you do the same. While you can find these delightful mini-heads of lettuce looking vegetables all over, these two varieties are my favorites. Cook is in the number one position with Press coming in as a close second. I don’t know what the heck they are actually doing in the kitchen with this stuff, I just pray it’s legal. Here’s what I taste. Cook’s variety: sliced and sautéed in butter and lots of garlic, then grilled in some type of contraption so that they are lightly crisp and toasty on the outside while not being mushy or overdone on the inside. Surely there are other spices and secrets rolling around in there, but I get so lost in the explosion in my mouth I loose my train of thought while eating. Press’s variety: almost as equally buttery, toasty brown, though not crisp like Cook’s. There are big chunks of bacon (sans all the fat, heavy on the pork) laced within, likely scored fresh off the bacon bar. I will tangent for a moment. I never thought I would live somewhere that ups the standard oyster and cheese bar ante for something like a bar full of piggy delights, who knew! Anyhow, either place you sample this oft overlooked veggie you’re in for a treat. I suggest you shovel some gushy spouts in the toddlers' mouths and get out there and score some of your own. Wacky WineSense Ratings: Cook: 4.9, Press: 4.7
LA artist Jason Lockyer is at it again. This time his work hits the road, so you don't have to. No longer are you relegated into a gallery to see his work you can view it from the comfort of your own car or sidewalk as he whizzes right on by. You too can wallpaper your car with some of his arty delights. That is if any of them are left after his latest exhibit, spawned from it's Germany-based rendition. Read more about it here.
Cari's Corner
Not that anybody seems to notice but I’m back to my slim, post-bud break fighting weight of a svelte 20.5 pounds. I’m tempted to drop down to 20 but that would require a major overhaul to my wine-swilling repertoire and I’m not ready to commit to such a change.
Columnist, novelist, food, wine, event critic, marketing and promotions. When someone recently told me to "get a life" I decided to get a "wineward" life instead. When I slurp wine, I feel fine, enough said. I intend to slurp and scribe as much as humanly possible. My background came of age slinging ads (interactive and traditional ad agencies) from the glamorous (Sony, ABC/Disney, WB), the cuddly (Purina), foodie (Kraft), techie (HP, Intel, AT&T, Apple), & publishing (Conde Nast, Time Inc., Hearst), film festival production, and the list goes on and on.
I’ve always been a broccoli and green beans kind of gal, but as time passes the more whimsical I find myself. As such I started dabbling with sprouts. Alfalfa, Brussels, more Brussels. Damn those things are tasty boiled up in the comforts of my own home, where nobody would mock me for eating such an unglamorous veggie. Then as I frolicked about town, trying to be the taste of my town I noticed an odd movement in the restaurant world. One that involved (gasp!) Brussels sprouts. These went well beyond your average bake and boil varieties that I had been toying with. These were sexy and saucy sprouts. Buttery and basking in bacon in some instances. I am no longer a closeted sprout fan. I figure if they’re a semi-regular menu offering at such St. Helena culinary hot spots like Cook and Press I am safe to admit my addiction and I suggest you do the same. While you can find these delightful mini-heads of lettuce looking vegetables all over, these two varieties are my favorites. Cook is in the number one position with Press coming in as a close second. I don’t know what the heck they are actually doing in the kitchen with this stuff, I just pray it’s legal. Here’s what I taste. Cook’s variety: sliced and sautéed in butt
er and lots of garlic, then grilled in some type of contraption so that they are lightly crisp and toasty on the outside while not being mushy or overdone on the inside. Surely there are other spices and secrets rolling around in there, but I get so lost in the explosion in my mouth I loose my train of thought while eating. Press’s variety: almost as equally buttery, toasty brown, though not crisp like Cook’s. There are big chunks of bacon (sans all the fat, heavy on the pork) laced within, likely scored fresh off the bacon bar. I will tangent for a moment. I never thought I would live somewhere that ups the standard oyster and cheese bar ante for something like a bar full of piggy delights, who knew! Anyhow, either place you sample this oft overlooked veggie you’re in for a treat. I suggest you shovel some gushy spouts in the toddlers' mouths and get out there and score some of your own. Wacky WineSense Ratings: Cook: 4.9, Press: 4.7
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