Copley's Summer Salmon Supper

I have always had an affinity for the historic Cary Grant Estate that is home to the award-winning Copley’s Palm Springs. As a child, I attended kindergarten there, in the days when the iconic building housed Mary’s Playhouse. The grounds, tucked intimately behind a gateway smack dab in the middle of downtown Palm Springs, maintain their intimate charm to this day. With dining tables dotted along the garden paths amongst trees and the glistening of the small lawn hearkening towards an atmosphere of slow eating beneath the elements, the restaurant has become a favorite for locals seeking quality meals in a relaxed yet elegant setting. Chef Andrew Copley does his magic in the kitchen while his wife, hostess with the mostess Juliana Manion-Copley graciously greets and seats guests, welcoming many of the regulars by name. During a recent trip to the restaurant, I was reminded of the serenity that comes from early morning suppers in the outdoor setting that offers views of the glorious San Jacintos while enjoying fine fare.

The new Hawaiian ahi taco appetizer is small but refreshing. Two miniature caramelized sesame miso shells host a tumbling sea of diced tuna tartare with bits of avocado and green onion. Topped with generous amounts of Tobiko caviar, they are the perfect ginger and soy spiked bite for the start of a meal. 

One of the menu’s longtime stars is the Beet and Warm Goat Cheese Salad which comes served atop micro greens, sprinkled with candied walnuts, and all over accented by a honey mustard dressing that warms up the dish and causes the flavors to mingle together deliciously. 

Although my taste buds were tempted to choose tried and true signature dishes like the rich and sinful “Oh My Lobster Pot Pie” or the Grilled Niman Ranch Pork Chop, I stuck with a summery selection of Cilantro Scented Scottish Salmon. The thick filet came served atop steamed basmati rice and sautéed broccolini covered in a tangy Thai curry sauce perfectly complemented by a salad of julienned carrot, mango and mint.

Of course I would be remiss if I didn’t extol the virtues of the exquisite basil ice cream for dessert—a perfect green dollop of refreshing herbal coolness to bring the palate down from a meal of so many textures and flavors!

VINO CHICK

As a rule of thumb, with the advent of summer comes lighter fare and drink. As a lover of red wine, I find myself yearning for something more in the middle, even when the mercury rises here in the desert. On a recent excursion to Copley's on Palm Canyon, I discovered a bit of both.

Lately, the restaurant has been touting its bright, dog-day inspired menu and there are certainly some standouts. For starters, I chose to pair a New Zealand Sauvignon Blanc with an appetizer of tuna tartare, avocado and roe. The 2009 vintage from Babich Wines was full of nectarine and passion fruit flavors. The menu's tasting notes also mention flavors of gooseberry...if I knew what a gooseberry was or what it tasted like, I could tell you if this description is accurate...alas, we may never know...that being said, the flinty quality of this wine melded quite well with the flavors of the sea.

My dining partner, food writer Unorthodox Foodie, ordered a cilantro-scented Scottish salmon in a curry sauce, which I paired with a 2007 Zaza Grenache Rose. This gorgeous wine hails from the Campo de Borja region of Spain, which has a knack for producing quality Garnachas (the Spanish name for this grape). The wine was scented with raspberry and strawberry, which stood up to the heat of the Thai-inspired sauce.

This may ruffle some feathers, but I would have married my entree if it were legal in California. I thoroughly enjoyed the fork-tender braised short ribs in a merlot reduction, topped with a beautifully grilled shrimp. In fact, I took such a liking to the reduction that I decided to pair it with a 2007 Camelot Merlot. The flavors matched amazingly well, with the wine a jammy blend of dark fruit, vanilla and spice in a glass.

Sure, it wasn't a traditional summer meal by definition, but its parts certainly equaled one sum of delicious dining.

Special thanks to Juliana Manion Copley and her terrific staff:

http://www.copleyspalmsprings.com/

Taste of Palm Springs Highlights Tried and True Gems and Newbies to the Scene

A week ago I attended my first Taste of Palm Springs at the Palm Springs Convention Center. The premise was simple—get any and all Palm Springs area restaurants together under one roof to offer their best culinary wares and raise money for AIDS Assistance Program in the process. I found it very fitting that the organization in our community that gives free food vouchers to those living with HIV should be a beneficiary of a food event. I had never been before so didn’t know what to expect for the $50 ticket fee and was pleasantly surprised to find that the price was an extreme deal that allowed one to try copious amounts of good food and four glasses of fine wines. 

One of the best highlights of the evening was the sheer scope of the food from convenient and quick restaurants like Chipotle to the upper echelon of fine dining establishments. A sampling of cuisines for every occasion and pocketbook presented itself in a wide array of booths and I enjoyed not only finding new wonders at already-beloved restaurants but being introduced to good eating from places I might not ordinarily try. In the true spirit of representing the diversity of our valley’s food, I will discuss what I consider the surprises and true treasures of the evening, with props to the chefs and restaurant staff who decided to go a little beyond the norm to provide a creative taste to us guests of this great event and to all for helping raise money for those who need to eat!

The Greek-owned restaurant JOHN’S has been a local favorite forever with its cheap food, no nonsense diner style atmosphere and an eclectic menu of things that never go out of style like huevos rancheros for breakfast and fried zucchini for late night appetites. What makes John’s different than the traditional diner are the customized special items like the spaghetti with the clove-spiked sauce and an amazing saltibonca chicken entrée that begs to make the restaurant a top of mind awareness spot for quick and easy comfort food dinners when you want to dine in jeans with no pretension.

On Arenas Road across from the bars where the boys come out to play, the old pizzeria Just Pizza used to sit where you would go after dancing for hours to refill the carbs with some greasy slices. Now, it’s a new place called Café Palette and they still serve pizza, but it is much better than it used to be and comes in thin crust versions with savory toppings like spicy, crumbled sausage. Could become a new, favorite stop in place on the way home on Sunday afternoons. 

For those who love short ribs, there were two standout versions at the event. One from MATCHBOX (which, along with Spaghetteria and Papa Dan’s has the best pizza in the valley) that was served falling apart tender on a mash of carrot puree (which I predict will be the next trend at all black tie galas). The other was served on top of faro with crispy onion curls from MR. PARKER’S.

Another normal pizza stop, CPK, handed out generous portions of tamale and corn ravioli which was so rich, sweet and filling I could only eat two pieces. Would be a great accompaniment to share with a BBQ chicken salad and a friend.

SISTERS CUPCAKES were doling out miniature versions of cupcakes in all flavors like cherry chocolate, red velvet and peanut butter but it was the crème brulee version that took the cake.

NEW LEAF CATERING served samples of their big fat pan seared scallop with coconut beurre blanc served atop a creamy polenta gory with cheese. 

RIVIERA RESORT dished out slices of lamb with an ancho raspberry sauce that was so perfectly cooked it made me want to actually dine at the restaurant at least once to overspend on this fine meat dish. 

But the highlight of the night was the molecular gastronomy experiment being orchestrated on hand at the PEAKS TOP OF THE TRAM RESTAURANT booth. Each visitor was handed a push up pop type ice cream contraption that contained brown sugar bacon and cinnamon ice cream. Sounds bizarre yes, and created an equally surreal experience in the mouth when the spicy cold cinnamon and vanilla melted on the tongue to produce remaining bits of crispy sweet bacon. I will definitely be trekking up to the tram to try this again. 

WINE SIDEBAR BY GUEST BLOG STAR VINO CHICK 

Call This Short Rib a Cab!


As a wine and food junkie, I look forward to the Taste of Palm Springs each year and to the pairing possibilities it undoubtedly affords. As in years past, the wine sponsor was Jacob's Creek, Australia's largest wine brand. That being said, this behemoth of the industry still offers easy drinking wines that are of great value and high quality.


After sipping the Chardonnay, Riesling, Cabernet and Shiraz, I determined the tobacco and blueberry-inflected 2006 Reserve Cab to be the most food friendly wine of the night. My decision was strongly influenced after tasting the incredibly tender braised short ribs with onion straws and mushroom risotto from Mr. Parker's. The meat was a great match for the Cab's smooth tannins, and I encountered more of the same with the Riviera's roasted lamb loin (cooked sous vide), which brought out the wine's subtle fruit.
   
One of my favorite dishes of the night was..you guessed it...a delectable morsel of short rib perched atop carrot puree courtesy of Matchbox Pizza. The beef flavors were intense and joined well with the hints of tobacco in the Cab. A return visit to this restaurant and its own wine list is in short order.


Dessert was a tiny morsel of a velvety chocolate cherry cupcake from Sisters Cupcakes by Design, followed by a sip of the subtly-oaked red. Not the most traditional of pairings, but why stick with the tried and true when you can step out of the box and still be delicious? If I have learned one thing about this smorgasbord of a night, it is just that.


Special thanks to:
http://www.jacobscreek.com/
http://www.tasteofpalmsprings.com/

Slow Food Mountain Style

Forty five minutes away from my home town and up a mountain road resembling a snake sits the charming and quaint dell of Idyllwild. The mountain town is home to off beat artists, ordinary folk and reclusive millionaires, which makes for an eclectic mix. Last weekend I went up for the weekend to watch my good friend Nicky and her bandmate Alex sing great songs in a Mexican Restaurant, followed by a morning spent trekking the mountains to breathe in all that feel good air. Then the morning proceeded to to turn really lazy when we entered Cafe Aroma, a small place off the side of a sleet covered road where the sunlight glistens through the open windows taking away the coldness from the inside. The place is all about slow Saturday mornings: Duke Ellington on the sound system, artwork on the walls, big mugs of foaming coffee and food that takes a while to cook.

Not only is the food creative, it also tastes amazing.I love breakfast places that do new twists on the traditional fare, especially when authentic ingredients are used and made unique to the location. That is when the food that is memorable. The owner Frank came pulling up on his creamy blue Vespa while we were waiting and the wait was worth it. An omelette with melted gouda, linguisa sausage (with hints of Indian spices), mushrooms and thick whole grain bread and my "pizza for breakfast"--a 7 inch pie with egg and hearty sausages sliced and sprinkled with perfectly roasted Roma tomatoes and flat parsley.

As a guitar player began to strum, we embarked on the hike back to the cabin, and I had a hankering to cook something new as much as possible, enjoying the experience of communing with the food and the connection to that which sustains us.

Halloween Hangover Cure

Okay, I admit, now that I am in my mid thirties, I try to not find an occasion to need the almighty hangover cure remedy anymore. There simply are not enough hours in the day as it is, let alone, allowing myself the freedom to succumb to all night parties or long days after succumbing to the couch and the thudding headache. But every once in a while in life, it's time to cut a rug and what better than a holiday such as Halloween for an excuse to do so. Which is why this past haunted day, I danced too much and dipped into the dry ice boiling cauldron one too many times for the surprise bubbly punch. Thank goodness a gaggle of us ended up at a friend's house for coffee and breakfast in what became a deliciously simple yet luxe hangover meal that allowed me to be semi-productive the following day. I would prescribe this to all...go to Trader Joe's and stock the cupboard for anytime in the future you decide to go out and have a little too much fun!

Essential Ingredients:

Thick, maple wood smoked bacon, the kind you still have to tear off in meaty strips in order to fry.

Pumpkin spice waffle mix

Butter (no syrup)

Organic free trade coffee

Whip it all up in a matter of minutes and get out the guitar laying strewn in last night's corner and play a few renditions of Carly Simon and Stevie Nicks, the perfect accompaniment to the morning after voice!

P.S. If it's day lights savings time, try to remember the night before you wake up so you don't lose that extra hour of sleep!

You Can Take The Girl Out of Jersey…

Being a unorthodox foodie has its advantages, for example, I don’t need to follow any rules and I like to mix weird things together that normally wouldn’t pair well. For instance, classy pasta seafood meals with Major League Baseball—an unlikely combination that recently uncovered for me quite hearty results.

My friend Nicky is quite the cook and has been teasing me with the promise of Tunisian Harissa pasta for the past few months. Due to our dual PR lady careers, we’ve been typically too busy to get together and the only time that was a possibility for us (before the pasta went stale in her cupboard) was a night last week when she was committed to be home to watch her Philadelphia Phillies play an important game of the year.

Now, I am completely sports illiterate and sports on television has mostly always meant to me the background soundtrack to a feeling of childhood comfort when you know that your parents’ friends are all around the house, chilling and drinking beer and cursing at the television with tons of patties and weiners cooking somewhere on a grill. Nicky on the other hand is a Phillies freak and basically guaranteed me that if I was coming over for pasta, I would have to endure her own testosterone-emulated hoots and hollers at the screen.

I have to say there was something quite apt about the combination of the thick strips of spicy pasta, lovely carmelized shrimp, biting red wine and the stadium-worthy guttural screams emanating from my pint-sized friend in her cap and tee every time one of those cute boys in the white pants from the wrong team ran across the screen missing a home run ball hit by one her favorite team’s players.

Jersey Girl MLB Pasta

1 pound Pappardelle's brand of Tunisian Harissa pasta

4 tablespoons extra virgin or extra light olive oil

Several handfuls of crimini mushrooms

5 cloves of garlic, chopped

1 pound of Trader Joe's Argentinian red shrimp

Saute mushrooms in olive oil until semi-tender.

Add shrimp and garlic (let simmer for 20-25 minutes).

Cook pasta to al dente, then gently stir in with remaining ingredients.

Top with cayenne pepper, cracked black pepper, salt and grated parmesan to taste.

Serve with an organic 2008 Monastrell from the Jumilla region of Spain.