tag:blogger.com,1999:blog-50231153664082354332024-03-18T21:41:55.517-07:00Captain's LogRambles about food, travel, culture, & technology. But mostly food.William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-5023115366408235433.post-53814455717203779602015-11-03T14:01:00.001-08:002015-11-03T14:01:50.376-08:00Steel Balls Under a Desert Sun<div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaf8U4Syl_dNxbeuugzXqEoI7KEKynokTdPz2uTY3JSQ0dqWNK1BPRXTMwpYDl1pnH5jDEks0GhBFHQ_ayuFiC6c76QTiXIOyjuZCmTRXx1U1m6SmRW5HBnNs68xydQ4XS_dva_tVRQdY/s400/TheWinners.jpg" /><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color:;"><br /></span></span>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: ;">I like to play pétanque. </span></span><span style="background-color: ; font-family: Georgia, 'Times New Roman', serif;">Most of the time it's for fun, but on occasion I compete. This past Sunday I competed in the Palm Desert Open pétanque tournament (a stone's throw from the fabled Palm Springs).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: ;">My two French teammates and I all wore the jersey from "La Boule Tropezienne" -- the Saint Tropez pétanque club. I first received my jersey unexpectedly. I had beaten my cousin Didou in a friendly, if a bit serious game of </span></span><span style="background-color: ; font-family: Georgia, 'Times New Roman', serif;">pétanque </span><span style="background-color: ; font-family: Georgia, 'Times New Roman', serif;">while visiting family in St Tropez. That night at dinner, the extended family gathered round the table, Didou presented his personal club shirt to me with great ceremony. To say I was honored is an understatement. I honestly don't think I've ever had a polo shirt I cherish more. To be able to wear it as my team shirt in this tournament in the desert was a thrill</span><span style="background-color: ; font-family: Georgia, 'Times New Roman', serif;"> on its own.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: ;"><br /></span></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: ;">We played for almost 8 hours strait under the hot desert sun. Though at times we struggled against the fierce competition, we won every game we played. That is until in the early evening, playing in the final with all the other teams and spectators watching, we just couldn't quite muster what it took to beat the champions.</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /><span style="background-color: ;">Exhausted, dusty, with aching feet, we were still quite pleased with our second place finish and the intense competition and fellowship we experienced.</span></span><br />
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<span style="background-color: ; font-family: Georgia, 'Times New Roman', serif;">And of course, there's no question that we we're the best dressed team on the courts.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /><span style="background-color: ;"><i>A la prochaine,</i></span></span><br /><span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: ;">Le Capitaine </span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: ;"><br /></span></span>William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com0tag:blogger.com,1999:blog-5023115366408235433.post-1534522815639949322015-03-09T22:26:00.000-07:002015-03-09T22:27:16.257-07:00When it comes to wines... <div style="font-size: 12px;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt;">I believe one should always have a chilled bottle of rosé on hand, because it's an essential paring to any sunny day.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt;">One should also always have a serviceable bottle of chilled French white wine in the ice box, just to be ready for those moments when a white wine is called for, either by the food or the company.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt;">And one should never be without a chilled bottle of champagne or an exceptional crémant, because you never know when good news will hit at which point you'll need to celebrate. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt;">Of course, no house should be without, at a minimum, a small selection of delectable French reds, as an absence of them is for all intents culturally criminal in many circles.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt;">Snobbish? </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt;">Maybe. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt;">Can I offer you a glass? </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: 12pt;">Always.</span></div>
William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com2tag:blogger.com,1999:blog-5023115366408235433.post-66628023839742768022014-10-01T12:24:00.000-07:002014-10-01T12:24:20.344-07:00La Vie Rustic<img src="https://lavierustic.com/wp-content/uploads/2014/09/lvr-150.jpg" /><br />
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<span style="background-color: #d9ead3; font-family: Georgia, Times New Roman, serif;"><a class="profileLink" data-hovercard="/ajax/hovercard/user.php?id=713966227" href="http://georgeannebrennan.com/" style="color: #3b5998; cursor: pointer; font-size: 14px; line-height: 19.3199996948242px; text-decoration: none;">Georgeanne Brennan</a><span style="color: #141823; font-size: 14px; line-height: 19.3199996948242px;">'s new store La Vie Rustic, is now open. </span></span><br />
<span style="background-color: #d9ead3; font-family: Georgia, Times New Roman, serif;"><br style="color: #141823; font-size: 14px; line-height: 19.3199996948242px;" /><span style="color: #141823; font-size: 14px; line-height: 19.3199996948242px;">Think of it as a quasi-secret French village store. The kind that would open only when Madame was in the mood, is stocked with magical treasures sourced from the land the old fashion way, by hand, and is known mostly to the locals and those few tourists that stumble upon it. </span></span><br />
<span style="background-color: #d9ead3; font-family: Georgia, Times New Roman, serif;"><br style="color: #141823; font-size: 14px; line-height: 19.3199996948242px;" /><span style="color: #141823; font-size: 14px; line-height: 19.3199996948242px;">It's the type of place that would sit in the old barn on the ground floor of a 700 year old village house located in an off-the-beaten-path tow</span><span class="text_exposed_show" style="color: #141823; display: inline; font-size: 14px; line-height: 19.3199996948242px;">n settled before the Romans dropped in for an extended visit in the hinterlands of Provence. </span></span><br />
<span class="text_exposed_show" style="background-color: #d9ead3; color: #141823; display: inline; font-size: 14px; line-height: 19.3199996948242px;"><span style="font-family: Georgia, Times New Roman, serif;"><br />Well, it reminds me of a place like that.</span></span><br />
<span class="text_exposed_show" style="background-color: #d9ead3; color: #141823; display: inline; font-size: 14px; line-height: 19.3199996948242px;"><span style="font-family: Georgia, Times New Roman, serif;"><br />The difference of course is La Vie Rustic lives on the internet, so it's open 24 hours a day. </span></span><br />
<span class="text_exposed_show" style="background-color: #d9ead3; color: #141823; display: inline; font-size: 14px; line-height: 19.3199996948242px;"><span style="font-family: Georgia, Times New Roman, serif;"><br />The difference is much of what she has for sale she made herself, comes from her garden, or is made under her supervision.</span></span><br />
<span class="text_exposed_show" style="background-color: #d9ead3; color: #141823; display: inline; font-size: 14px; line-height: 19.3199996948242px;"><span style="font-family: Georgia, Times New Roman, serif;"><br />The difference is Madame in this case is the fabulous Georgeanne Brennan, so a bit of old Provence magic is included with every order.</span></span><br />
<span class="text_exposed_show" style="background-color: #d9ead3; color: #141823; display: inline; font-size: 14px; line-height: 19.3199996948242px;"><span style="font-family: Georgia, Times New Roman, serif;"><br />The shelves are still being stocked so I strongly recommend you sign up for her newsletter (more like a personal note) that way you'll know when something new arrives... before it sells out.</span></span><br />
<span class="text_exposed_show" style="background-color: #d9ead3; color: #141823; display: inline; font-size: 14px; line-height: 19.3199996948242px;"><span style="font-family: Georgia, Times New Roman, serif;"><br />But in the meantime, peruse. Take your time, nobody is in a hurry here.<br /><a href="http://www.lavierustic.com/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Www.LaVieRustic.com</a></span></span>William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com0tag:blogger.com,1999:blog-5023115366408235433.post-17038532169028799102013-06-28T18:25:00.001-07:002013-06-28T18:25:51.451-07:00A culinary trip through time from Paris to Provence<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6JFIM_UrD1t1nRnw8X7ATRImQnxe33Y1qeWIsI9D_f49eNqKPMXTFPUI9Y5iZlM3wYBJj6ndQJZlzcS6usFL6KqmJj_xeUOgk_eY2c-_28iw2lB_3Wi2Zd6O8manFuJU1xtduS0kHer8/s1600/P2P-mushroomcover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6JFIM_UrD1t1nRnw8X7ATRImQnxe33Y1qeWIsI9D_f49eNqKPMXTFPUI9Y5iZlM3wYBJj6ndQJZlzcS6usFL6KqmJj_xeUOgk_eY2c-_28iw2lB_3Wi2Zd6O8manFuJU1xtduS0kHer8/s320/P2P-mushroomcover.jpg" width="258" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I recently had the opportunity to write an article for <i>Gastonomique En Vogue</i> magazine about the memoir slash cookbook <i>Paris to Provence</i>. </span><span style="font-family: Georgia, 'Times New Roman', serif;">I don't do these types of articles very often, but</span><span style="font-family: Georgia, 'Times New Roman', serif;">...</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpClfW7OykRorqz8b5S3k-xsv4eteIBkXhu3uWAMLreCXVxXOiYruzzFeYDP-PWfpsB2SJHKmjDaWMsLjTe5CY-FoUKbDVEjetOz3nKo4BHgFMOcw3xRoxJcoV1YZUkJf18IHjP9KMA8/s1024/Remington_pg15_boyincar-1024x406.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-size: x-small;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpClfW7OykRorqz8b5S3k-xsv4eteIBkXhu3uWAMLreCXVxXOiYruzzFeYDP-PWfpsB2SJHKmjDaWMsLjTe5CY-FoUKbDVEjetOz3nKo4BHgFMOcw3xRoxJcoV1YZUkJf18IHjP9KMA8/s400/Remington_pg15_boyincar-1024x406.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; line-height: 17px;"><span style="color: #999999; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><i>Some of Sara Remington's beautiful images which are included in the book. (L-R) Charcuterie Plate on page 118, Boy in car on page 15 and Strawberries in Red Wine on page 66 of the book Paris to Provence.</i></span></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">I've been a fan of Georgeanne Brennan for years and consider myself privileged to be able to call her a friend, and so when she asked if I'd take a look at her daughter's manuscript for a book she'd been working on I said I'd be honored to. And I was.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">When Georgeanne's daughter Ethel sent over the manuscript, which included photographs by co-writer and photographer Sara Remington, I was hooked. In reading the manuscript I was struck time and again at some of the similarities in our experiences as children vacationing in France. Of course having recipes of childhood favorite dishes was a nice bonus! I told them the book was beautiful and gave them a quote to use for publicity that ended up on the back cover.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">And when, just after the book was released G<i>astronomique En Vogue</i> asked if I'd write a review, well, all I could think of was that good works by great people should be supported!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Please do give the article a read and let me know what you think...</span><br />
<a href="http://gevmag.com/2013/06/28/a-memorable-trip-from-paris-to-provence/#respond"><span style="font-family: Georgia, Times New Roman, serif;">http://gevmag.com/2013/06/28/a-memorable-trip-from-paris-to-provence/#respond</span></a><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<i><span style="font-family: Georgia, Times New Roman, serif;">bon apetit</span></i><br />
<span style="font-family: Georgia, Times New Roman, serif;">Le Capitaine</span><br />
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<br />William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com0tag:blogger.com,1999:blog-5023115366408235433.post-67734257748840904162013-03-22T10:59:00.000-07:002013-03-22T10:59:04.614-07:00France & Moi<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Did a fun interview in the France & Moi series with the delightful Jaqueline Brown of The French Village Diaries. </span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Enjoy!</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><br />
<a href="http://www.frenchvillagediaries.com/2013/03/france-et-moi-with-author-william.html">France & Moi - The French Village Diaries</a><br />
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Very best,<br />
<i>Le Capitaine</i>William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com0tag:blogger.com,1999:blog-5023115366408235433.post-34654694974357765012012-10-26T16:40:00.000-07:002012-11-01T10:46:07.712-07:00A vermouth above all others<br />
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A couple years ago, while sitting at the bar of a small restaurant
called Rocker Oysterfeller’s in the tiny town of Valley Ford about forty five minutes’
drive north of San Francisco, I drank what at the time was the best Negroni I’d
ever had. It had a smokiness, complexity, depth and hint of burnt orange that
just took things to a whole other level.<o:p></o:p></div>
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To ensure that it wasn’t a fluke, a few months later I went
back to Rocker Oysterfeller’s and ordered another one, and sure enough it was
spectacular.<o:p></o:p></div>
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Now a Negroni is just not that complicated – equal parts
gin, Campari and sweet vermouth. OK, some people prefer a little more gin and a
little less Campari and vermouth, but this is the basic recipe. Wait, I forgot, you need to add your
choice of orange slice or strip orange peel. But here’s my point, this means the only
real big variables here are the gin and the vermouth, because there’s only one
Campari. And what was different here was not the gin.<o:p></o:p></div>
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So, I asked the barmaid, who also happened to be the owner
of the restaurant, which by the way is surprisingly good for being in the
middle of a beautiful nowhere, what made her Negroni so good. She smiled, as
knowing barmaids are wont to do, and said “It’s the vermouth. I use the best
there is.” And proceeded to show me a slightly over sized, kind of fat bottle
with an old fashion looking label. Stuff was called “Antica Formula.” I had a 3
second glimpse, and it was gone.<o:p></o:p></div>
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Shortly after that life got in the way. Homes were packed
and unpacked. Jobs were changed. Latitudes shifted. You get the idea.<o:p></o:p></div>
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Then, while looking at some bottles of wine at a Whole Foods,
what do I see but that slightly over sized, kind of fat bottle with the old
fashion label. Oh yes, this was coming home with me!<o:p></o:p></div>
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Antica Formula is now my house standard. It is, hands down,
the best vermouth I've ever had and a spectacular mixer.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYwxuVNY50qp8J2Dg4jealtgKUGHlIkl5vwTg-QP16wGQ1pYxOemubFFIViwKih8U6vDzYqxhWsFPPbpXagRl-F-c1y6I7VzETVXn09y9fKln_7YKxMjIr04SAupJLkiYnaJ6C05WaHY/s1600/group_antica.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYwxuVNY50qp8J2Dg4jealtgKUGHlIkl5vwTg-QP16wGQ1pYxOemubFFIViwKih8U6vDzYqxhWsFPPbpXagRl-F-c1y6I7VzETVXn09y9fKln_7YKxMjIr04SAupJLkiYnaJ6C05WaHY/s640/group_antica.jpg" width="377" /></a></div>
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Antica Formula’s distributor describes it as follows:<o:p></o:p></div>
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<i>Antica Formula is a red vermouth made from an original
recipe by Antonio Benedetto Carpano, the man credited with creating modern
vermouth in Turin in 1786. Carpano originally developed vermouth by mixing
herbs with a base wine and then sweetening it by adding spirit. His new drink
proved so popular that soon his shop had to stay open 24 hours a day to satisfy
demand.<o:p></o:p></i></div>
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<i>Carpano had been inspired by a German aromatised wine and
was a fan of German poetry. As a result, he named his new product after the
German word for wormwood, wermut, which was frequently used to flavour wine at
the time.<o:p></o:p></i></div>
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<i>Antica Formula is richer and more complex than most red
vermouths and will make an excellent Bronx, Manhattan or Negroni.</i><o:p></o:p></div>
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<o:p><br /></o:p></div>
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And there you have it.<o:p></o:p></div>
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<i>Santé,<o:p></o:p></i></div>
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<i>Le Capitaine</i><o:p></o:p></div>
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William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com0tag:blogger.com,1999:blog-5023115366408235433.post-70208062203360091152012-09-14T18:17:00.000-07:002012-09-14T18:17:01.111-07:00Part 2<br />
And here's Part 2 of the Author Showcase interview.<br />
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http://youtu.be/qJ86e4E_bnM<br />
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Enjoy!<br />
Le CapitaineWilliam Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com0tag:blogger.com,1999:blog-5023115366408235433.post-58550015863173984772012-09-07T17:11:00.000-07:002012-09-07T17:11:19.766-07:00Part 1 - Author Showcase interviewLast week I did an Author Showcase interview with host Jacob Morris. Part 1 was just released. Can you tell we had fun?<br />
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<a href="http://youtu.be/gXvX7RkbnIQ">http://youtu.be/gXvX7RkbnIQ</a><br />
<br />
Very best,<br />
Le CapitaineWilliam Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com0tag:blogger.com,1999:blog-5023115366408235433.post-66699009942867883202012-07-18T11:53:00.000-07:002012-07-18T11:53:28.688-07:00Les Voiles de Saint-Tropez<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7EPloqCu9P9ErGx20oBbiqxyAJ_-I9Z0N9CozQD14M6YHKRq-8sst614CFyE4JzjelRQn0vXY5MjVgkpXr8TCaVQm5ou1zP7QLad202D6QZvWUibBBaO1ej_V6vI3eV99x5scT78_OoM/s1600/Phoebus+II%252C+a+3+tonner+built+in+1903+sailing+in+the+Voile+de+Saint-Tropez+event..jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7EPloqCu9P9ErGx20oBbiqxyAJ_-I9Z0N9CozQD14M6YHKRq-8sst614CFyE4JzjelRQn0vXY5MjVgkpXr8TCaVQm5ou1zP7QLad202D6QZvWUibBBaO1ej_V6vI3eV99x5scT78_OoM/s400/Phoebus+II%252C+a+3+tonner+built+in+1903+sailing+in+the+Voile+de+Saint-Tropez+event..jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Phoebus II, a 3 tonner built in 1903 sailing in the Voile de Saint-Tropez event.</i></b></td></tr>
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<h3>
<b>The Spirit of Yesteryear Comes to Saint-Tropez</b></h3>
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Les Voiles de Saint-Tropez, organized by the Société Nautique de Saint-Tropez, aspires to maintain the spirit of yesteryear. Mixing vessels from the past with those from the present is a key feature of their approach. It has proved highly successful, as participants throughout the fleet share a genuine camaraderie and esprit de corps that is rarely found in modern competitive sports. Rolex has been part of this landscape since 2006, supporting the Rolex Trophy: a competition within the Tradition division for classic yachts over 16 metres in length “on deck”.
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The 2012 Les Voiles de Saint-Tropez will be held between 29 September and 7 October. It is open to both modern and traditional yachts over 9 metres in length, with a limit of 300 entries. Racing, usually in the form of coastal courses the length of which depends upon the prevailing wind conditions, takes place on the bay of Saint-Tropez. To watch the bay during this event is to see a magical canvas of sails and classic sailboats painted on the blue of the bay.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMzcKSqC3P2iP1O84dmZMxzPEPfHR20VgcN3OrczGsl5OPpY9cl2UQFQtEQdRU7sOrGdKMXr7b1RDoEYgksvPnlRz8bBhDsMqY_Enc-eP7H1hexNtivx0qlwyYjcK0KUBKeLTgMsCEtE/s1600/Mariska%252C+a+15+meter+built+in+1908+sails+in+the+Voile+de+Saint-Tropez+event.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMzcKSqC3P2iP1O84dmZMxzPEPfHR20VgcN3OrczGsl5OPpY9cl2UQFQtEQdRU7sOrGdKMXr7b1RDoEYgksvPnlRz8bBhDsMqY_Enc-eP7H1hexNtivx0qlwyYjcK0KUBKeLTgMsCEtE/s320/Mariska%252C+a+15+meter+built+in+1908+sails+in+the+Voile+de+Saint-Tropez+event.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Mariska, a 15 meter built in 1908 </i></b></td></tr>
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Modern yachts race over five days, while the classics race over four days. In the middle of the competition, a day is reserved for private challenges, where enthusiastic owners remember the origins of the regatta.
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Formerly known as La Nioulargue, Les Voiles de Saint-Tropez was born of a challenge between two passionate sailors. In 1981, Jean Laurain, the owner of the 12-Metre design Ikra, and American Dick Jason, the owner of a Swan 44, Pride, agreed to race between Saint-Tropez and the restaurant Club 55 at Pampelonne, using as a turning mark La Nioulargue, a buoy marking the Nioulargo shallows some five nautical miles east-north-east off Cap Camarat. Ikra beat Pride, and following the enthusiastic embrace of Patrice de Colmont, the restaurant’s owner, the Club 55 Cup and La Nioulargue regatta were born. In 1995, a tragic accident led to a cessation of the event. The regatta returned in 1999 with a new name and revitalized spirit.
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl9laG5sjyCCzDzPBacFjsIDJlB90WBn5oDXKgYX4sKPYjtq2jpb_c4lYm2vwl67YDHuQDNK-r8GEX7G4dEyC5573uAqbH8xGeQX7VtV9RWIXLB2Xc7ZDzL9e6mO_44IElhF4mhgYz9Pk/s1600/The+Lady+Anne%252C+15+meter+built+in+1912.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl9laG5sjyCCzDzPBacFjsIDJlB90WBn5oDXKgYX4sKPYjtq2jpb_c4lYm2vwl67YDHuQDNK-r8GEX7G4dEyC5573uAqbH8xGeQX7VtV9RWIXLB2Xc7ZDzL9e6mO_44IElhF4mhgYz9Pk/s320/The+Lady+Anne%252C+15+meter+built+in+1912.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>The Lady Anne, 15 meter built in 1912</b></i></td></tr>
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Les Voiles is a popular end to the Mediterranean inshore yacht-racing season. The harbor of Saint-Tropez fills with yachts, carbon-fibre sitting happily alongside varnished wood. The town brims with people, as crews and spectators mix together. The bay is a sea of sails, as synthetic fibres contrast with more natural materials.
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The week of competition closes, appropriately, with a prize-giving at the 16th-century Citadelle overlooking the old port.
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As Rolex is the sponsor, among the many prizes presented, the winner of the Rolex trophy will be awarded a Rolex timepiece. Nice.
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Fair winds,<br />
<i>Le Capitaine</i><br />
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<i>P.S. Here's a fantastic video of the 2010 VOiles de Saint-Tropez. I recommend playing it full screen.</i><br />
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<iframe allowfullscreen="" frameborder="0" height="281" mozallowfullscreen="" src="http://player.vimeo.com/video/8451943" webkitallowfullscreen="" width="500"></iframe> <br />
<a href="http://vimeo.com/8451943">Les Voiles de Saint-Tropez</a> from <a href="http://vimeo.com/kaaps">kaaps || spaako</a> on <a href="http://vimeo.com/">Vimeo</a>.William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com0tag:blogger.com,1999:blog-5023115366408235433.post-70521521485950279292012-04-30T17:37:00.001-07:002012-04-30T17:37:19.889-07:00<br />
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<span style="color: #202122; font-family: Georgia, 'Times New Roman', serif;"><b>Pamplemousse Rosé</b></span></h2>
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<span style="color: #202122; font-family: Georgia, 'Times New Roman', serif;">(This has come up twice in the last 2 days, so decided I’d drop a note here and share.)</span></div>
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<span style="color: #202122; font-family: Georgia, 'Times New Roman', serif;">Here’s a simple and very refreshing after lunch summer dessert.</span></div>
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<span style="color: #202122; font-family: Georgia, 'Times New Roman', serif;">Take a pamplemousse (grapefruit), peel and chop into 1 inch cubes. Freeze or chill. Place 3-5 cubes in class then fill glass with chilled rosé.</span></div>
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<span style="color: #202122; font-family: Georgia, 'Times New Roman', serif;">Makes for a wonderfully refreshing after lunch treat on a hot day.</span></div>
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<span style="color: #202122; font-family: Georgia, 'Times New Roman', serif;">I picked this up in Provence at some point but don’t remember exactly where.</span></div>
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<span style="color: #202122; font-family: Georgia, 'Times New Roman', serif;">Enjoy,</span></div>
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<span style="color: #202122; font-family: Georgia, 'Times New Roman', serif;"><i>Le Capitaine</i></span></div>
<br />William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com0tag:blogger.com,1999:blog-5023115366408235433.post-64122713746430007062012-02-29T16:44:00.000-08:002012-02-29T16:44:05.042-08:00Cheating at homemade pizzas<div class="MsoNormal"><span style="background: white; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span></div><div class="MsoNormal"><span style="background: white; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Georgia, 'Times New Roman', serif;">I make a lot of pizzas, and often post about them on my facebook page. Recently a friend asked me how I make my dough as she was not satisfied with hers.<o:p></o:p></span></span></div><div class="MsoNormal"><span style="background: white; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Georgia, 'Times New Roman', serif;"></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9NojUPELQuyrPYz6Xu07rLuM5uDsyc-TX-bi7VnXKLv9nCMTapQtW9a5oezRUNWGNb7mXw0NA4hlYG1__mKdt_3flYDMwZYihIO3XdR8baQRyVcNhcLbEkwGkoeD2wFX41hHqF4Qqx1Y/s1600/pizza+sauce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9NojUPELQuyrPYz6Xu07rLuM5uDsyc-TX-bi7VnXKLv9nCMTapQtW9a5oezRUNWGNb7mXw0NA4hlYG1__mKdt_3flYDMwZYihIO3XdR8baQRyVcNhcLbEkwGkoeD2wFX41hHqF4Qqx1Y/s400/pizza+sauce.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #666666; font-size: small;"><i><b>My homemade pizza sauce: tomato paste, harissa, garlic, olive oil, and oregano. Hmmm!</b></i></span></td></tr>
</tbody></table><div class="MsoNormal"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background: white; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br />
</span></span></div><div class="MsoNormal"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background: white; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">And I had to admit that I cheat. Well, sort of.<span class="apple-converted-space"><span style="color: #333333;"> </span></span></span><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br />
</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> <span style="background: white;">In an attempt to stay health I actually do not make pizza dough but instead use an organic "Ezekiel" sprouted grain tortilla. This type of tortilla is high in protein and fiber and much lower in carbs than traditional dough.<span class="apple-converted-space"><span style="color: #333333;"> </span><o:p></o:p></span></span></span></span></div><div class="MsoNormal"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="background: white;"><span class="apple-converted-space"><span style="color: #333333;"><br />
</span></span></span></span></span></div><div class="MsoNormal"><span style="font-family: Georgia, 'Times New Roman', serif;"><strong><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-size: 12pt; font-weight: normal; line-height: 115%;">Ezekiel tortilla ingredients</span></strong><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-size: 12pt; line-height: 115%;">: Organic Sprouted Whole Wheat, Filtered Water, Organic Unhulled Sesame Seeds, Organic Sprouted Whole Soybeans, Organic Sprouted Whole Barley, Organic Sprouted Whole Millet, Organic Sprouted Whole Lentils, Organic Sprouted Whole Spelt, Sea Salt. </span></span></div><div class="MsoNormal"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 18px;"><br />
</span></span></div><div class="MsoNormal"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 18px;">H</span></span><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-size: 12pt; line-height: 115%;">ey, t</span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Georgia, 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">hat’s all </span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Georgia, 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">good stuff!</span></div><div class="MsoNormal"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"><br />
</span></div><div class="MsoNormal"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">I toast the tortilla in the oven first until it is a golden color. This makes it stiff. You could skip this step, but I've found the stiffness and accompanying crunchiness to be a better experience. After toasting I layer on my toppings and put it back in the preheated oven at 450 degrees for about 6-8 minutes. The result is all the goodness of pizza without the heavy carbs of traditional pizza dough.</span><span class="apple-converted-space" style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 12pt; line-height: 115%;"><span style="color: #333333;"> </span></span></div><div class="MsoNormal"><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> <span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-size: 12pt; line-height: 115%;">The Ezekiel tortillas are available at Whole Foods and Trader Joe's. <o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; font-size: 12pt; line-height: 115%;"></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYzFDdmYp7J3IjyeXxzAtOg8X1oO4fEA1MFaxT6r6STl-wqlzH76dLD7Nxlh4RRbMkIuxUuwyv5Fo6v8JPDOmH98M3tzJVSL5Zb8aY8sgBfskG-r55dctWfjngYz-6wmzSDDXikKRuzJY/s1600/pizzas.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYzFDdmYp7J3IjyeXxzAtOg8X1oO4fEA1MFaxT6r6STl-wqlzH76dLD7Nxlh4RRbMkIuxUuwyv5Fo6v8JPDOmH98M3tzJVSL5Zb8aY8sgBfskG-r55dctWfjngYz-6wmzSDDXikKRuzJY/s400/pizzas.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="color: #666666; font-size: small;"><b>Two small pizzas ready for the oven!</b></span></i></td></tr>
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</span></span></div><div class="MsoNormal"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 12pt; line-height: 115%;">By not having to make the dough I save time, which I spend on fresh pesto or on my amazing pizza sauce or on preparing inventive toppings!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="background: white; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Georgia, 'Times New Roman', serif;">Bon appetit!<o:p></o:p></span></span></div><div class="MsoNormal"><span style="background: white; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i>Le Capitaine</i></span></span><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><o:p></o:p></span></div><div class="MsoNormal"><span style="background: white; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></span></div>William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com0tag:blogger.com,1999:blog-5023115366408235433.post-74333729111318529852012-02-06T12:58:00.000-08:002012-02-06T18:09:05.288-08:00The Tavern’s Vault serves up the Bards of Mystic<div class="MsoNormal"><br />
</div><div class="MsoNormal">The Tavern’s Vault, a magazine of fantasy literature, did a nice review of Traveler’s Tales, the first CD by the Bards of Mystic. </div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOrbNHt0F4GOBvh2UN6d25q8UlKhAOOz14Hha9o7KmdOWdwxNU4lkLQr-NnKTRTMqTFi5rk8rIChn0wOuG30wbuyOOMbBbvSsQMcRdMR1cx3O7Q8Q-M67kghcNm_J1WBUG1v5YgrRScw/s1600/COVERv2lowrez.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOrbNHt0F4GOBvh2UN6d25q8UlKhAOOz14Hha9o7KmdOWdwxNU4lkLQr-NnKTRTMqTFi5rk8rIChn0wOuG30wbuyOOMbBbvSsQMcRdMR1cx3O7Q8Q-M67kghcNm_J1WBUG1v5YgrRScw/s320/COVERv2lowrez.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><i style="background-color: white;"><span style="color: #62635d; font-size: 16px; text-align: -webkit-auto;">"You will be left in awe <br />
as this modern show of minstrels <br />
entertains your soul and provides a threshold for a listener to enter, temporarily leaving the stresses of our own realities."</span><span style="color: #62635d; font-size: 16px; text-align: -webkit-auto;"> </span></i></b> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white;"><span style="color: #62635d; font-size: 16px; text-align: -webkit-auto;">- The Tavern's Vault</span></span></span></td></tr>
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</div><div class="MsoNormal">Do you like to sit back and listen to somebody tell you a good story? Then give this review a read. You might find yourself on the road to a new reality.<o:p></o:p></div><div class="MsoNormal"><span style="font-family: Wingdings;"><br />
</span></div><div class="MsoNormal"><a href="http://tavernsvault.com/Review__Bards_of_Mystic.html">http://tavernsvault.com/Review__Bards_of_Mystic.html</a><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>Bon voyage,</i></div><div class="MsoNormal"><i>Le Capitaine</i></div><div class="MsoNormal"><i><br />
</i></div><div class="MsoNormal">P.S. You can pick up a copy of Traveler's Tales on<a href="http://itunes.apple.com/us/album/travelers-tales/id485994964"> iTunes</a> or at <a href="http://www.amazon.com/Travelers-Tales/dp/B006HP6VSM/ref=sr_shvl_album_1?ie=UTF8&qid=1327112606&sr=301-1">Amazon.com</a></div><div class="MsoNormal"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 14px;"><br />
</span></span></div>William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com0tag:blogger.com,1999:blog-5023115366408235433.post-55198076943592768092012-01-29T16:58:00.000-08:002012-01-29T18:24:19.240-08:00Madame Chou Chou - petits délices gastronomiques éclectiques<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5f0Z0QiMNaZ7hC0_-DiVMChyphenhyphenAhEBOKosSLFuNFfOQuUG59r30zsuyO7t6WzVBgt-KyklNQngSAACnsVpfeI-mi51-RfYOrX7jx8Ijvr_0O53AdcPnYzoZlufsSGjIrfE3f62G0x5Ut8I/s1600/Madame1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5f0Z0QiMNaZ7hC0_-DiVMChyphenhyphenAhEBOKosSLFuNFfOQuUG59r30zsuyO7t6WzVBgt-KyklNQngSAACnsVpfeI-mi51-RfYOrX7jx8Ijvr_0O53AdcPnYzoZlufsSGjIrfE3f62G0x5Ut8I/s400/Madame1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The main dinning room. Oui, c'est petit.</i></td></tr>
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Madame Chou Chou is a very special place. <br />
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It is, in so many ways, very French. For Americans unused to the way things can be in a small French café, this can be both good and bad.<br />
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Le service: I’ve been several times now and Madame was there every time and either served us or checked in on us to make sure things were going well. She is a character, but in the best of ways. She is the heart and soul of this small resto. Now, the flip side is, things do not necessarily move at a rapid pace. Do not come here if you are in a hurry. And the atmosphere is small casual French, so the service from the one waiter I’ve ever seen is,well, casual. Quite pleasant mind you, and the wine he recommended was fantastic while very reasonably priced (the white Entre Deux Mer), but he may forget an order or if you complain show a hint of that French bad boy attitude.So, just be willing to just go with the flow. Think of it as authentic French.<br />
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Où s'asseoir (where to sit): Personally I like to sit in the main room. There’s a very cute patio in back, which is where most patrons like to sit, but for me the quieter, more traditional space, though a bit gothic,inside works better. Outside is livelier & noisier, inside; darker and more intimate… that is if it isn’t too crowded.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqS6R0qwseQOu69tPxILJNDJfBjz1aJCj__CpdaeV3s4PNKU58ESasapD_IiZT7mlFhv4eRUQfcs5AUFWhl8NX3ssCKx8DqTsKEmvBD0ncsvw3AEIqgesCDHFzjwl8NXPeYYGsn6iH0EA/s1600/Madame2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqS6R0qwseQOu69tPxILJNDJfBjz1aJCj__CpdaeV3s4PNKU58ESasapD_IiZT7mlFhv4eRUQfcs5AUFWhl8NX3ssCKx8DqTsKEmvBD0ncsvw3AEIqgesCDHFzjwl8NXPeYYGsn6iH0EA/s640/Madame2.jpg" width="640" /></a></div>Le repas: I’ve tried multiple menu items at this point and have not had anything bad. The fish was not to my liking, but it wasn’t bad. It just was a style of preparation that didn’t suit me, but suited my companion quite well. Now the lamb shank, that was good, and one night they had a duck confit special that was astounding. Slightly off the traditional path in that the chef made a confit from a smoked duck, but oh my, did it work well. We practically licked our plates. Everything is reasonably priced, too. If I had a complaint it would be that the menu is a little too limited and the classic French staple of Steak Frite is missing. Please Madame Chou Chou, add a nice steak frite. Please.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2n2qUNFkDKENG4VQBOaaffVweJ6ztu7hFWOdwTOxkuQNzAYunL29KS-Eq3dO53gBvG6cubrodsCfGHXdyg_wB9AQ0ZcViYU4GSrTqe3gAWlHi3vD17UstXxZZPRBbrt8lO0lmI75ZYj8/s1600/Madame3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2n2qUNFkDKENG4VQBOaaffVweJ6ztu7hFWOdwTOxkuQNzAYunL29KS-Eq3dO53gBvG6cubrodsCfGHXdyg_wB9AQ0ZcViYU4GSrTqe3gAWlHi3vD17UstXxZZPRBbrt8lO0lmI75ZYj8/s400/Madame3.jpg" width="400" /></a>Les desserts: OMG. Everything is good, and the fig and goat cheese tart is fantastic – alone worth the trip.<br />
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Bottom line: For a mini trip to France, an eclectic off the beaten path France that is, one full of characters, a bit of adventure, and plenty of good tastes, you can’t beat Madame Chou Chou.<br />
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Bon apetit!<br />
<i>Le Capitaine</i><br />
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Website: http://www.madamechouchou.comWilliam Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com1tag:blogger.com,1999:blog-5023115366408235433.post-37568608622679011812012-01-24T16:14:00.000-08:002012-07-18T12:19:35.570-07:00La Cachette Bistro: Great food but a generic upscale environment<div class="MsoNormal">
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<span style="background-color: white; color: #5b4b3e; line-height: 115%;"><span style="font-family: Georgia, 'Times New Roman', serif;">I’ve been to La Cachette Bistro a few times now. </span></span></div>
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<span style="background-color: white; color: #5b4b3e; line-height: 115%;"><span style="font-family: Georgia, 'Times New Roman', serif;">The food is quite good. The chef, J.F. Meteigner definitely knows what he is doing in the kitchen. On one of my visits I had the homemade <i>fromage de tete</i> with a gribiche sause and it was as good as you get in France. In fact, many of his appetizers are exceptional. <o:p></o:p></span></span></div>
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<span style="background-color: white; color: #5b4b3e; line-height: 115%;"><span style="font-family: Georgia, 'Times New Roman', serif;">The dishes run from California-French to traditional French, and the prices are in the $30 to $50 per person for a multi-course meal, not including wine or cocktails.</span></span></div>
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<span style="background-color: white; color: #5b4b3e; line-height: 115%;"><span style="font-family: Georgia, 'Times New Roman', serif;">I hear the lunch menu is more forgiving on your pocketbook, but have yet to try it.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #5b4b3e;"><span style="line-height: 115%;">The service was of quality as well. </span></span><span style="color: #5b4b3e;"><span style="line-height: 21px;">Unfortunately</span></span><span style="color: #5b4b3e;"><span style="line-height: 115%;"> not a French waiter, but still one who knew his business well enough.<o:p></o:p></span></span></span></span></div>
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<span style="background-color: white; color: #5b4b3e; line-height: 115%;"><span style="font-family: Georgia, 'Times New Roman', serif;">My only complaint, and it is one that many may brush aside, is that while the decor is quite nice, it is generic. It's as if the owners asked the decorators for a generic upscale restaurant. And while that may be fine for many, I would guess that the discerning dinner will be put off by the lack of personality. <o:p></o:p></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #5b4b3e; line-height: 115%;">I would love to see this excellent chef in a kitchen of a restaurant that looked like it has been serving to the literary greats of Paris for the last 150 years - a place where when you step in you are immediately transported, putting you in the frame of mind for the excellent French meal that follows. Now that would create a memorable experience with a strong desire to return again!</span><o:p></o:p></span></div>
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<span style="background-color: white; color: #5b4b3e; line-height: 115%;"><span style="font-family: Georgia, 'Times New Roman', serif;">Bottom line: Go for the food.</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #5b4b3e; line-height: 115%;">Website: </span><a href="http://www.lacachettebistro.com/">http://www.lacachettebistro.com/</a></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">P.S. Go ahead and valet - resistance is futile. What street parking there is, is limited and fought over.</span></div>
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</span></span></div>William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com1tag:blogger.com,1999:blog-5023115366408235433.post-18805041246679187372012-01-22T12:45:00.000-08:002012-01-22T12:46:50.719-08:00Notice<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="color: black;"><div style="color: black;"><br />
</div><div>Paullette Faucoup, known to many simply as “Mémé”, a longtime resident of St Tropez, will be buried Monday, January 23rd at 3pm in le Cimetière marin de St. Tropez.</div><div><br />
</div><div>Mme Faucoup moved to St Tropez in the 1930’s after getting married to naval engineer Louis Faucoup. A fixture and friend to all the old-time families of St Tropez, she also came to be known and loved by many around the world who read of her in the St Tropez based novel A Feast at the Beach.</div><div><br />
</div><div>She is survived by a sister, 1 son, 3 daughters, 6 grandchildren, multiple great grandchildren, cousins, and many friends. </div><div><br />
</div><div>~ ~ ~</div><div><br />
</div><div><span style="color: black;"><div><div class="ecxalmost_half_cell" id="ecxgt-res-content"><div dir="ltr"><span class="ecxhps">Paullette</span> <span class="ecxhps">Faucoup</span><span class="ecx">,</span> <span class="ecxhps">que beaucoup appelaient simplement</span><span class="ecxhps"> </span><span class="ecxhps ecxatn">"</span><span class="ecx">Mémé</span><span class="ecx">"</span><span class="ecx">,</span> <span class="ecxhps">une résident</span> <span class="ecxhps">de longue date de</span> <span class="ecxhps">St Tropez,</span> <span class="ecxhps ecxalt-edited">sera enterré</span> <span class="ecxhps ecxalt-edited">Lundi</span><span class="ecx">,</span> <span class="ecxhps">Janvier</span> <span class="ecxhps">23 à </span><span class="ecxhps">15 heures</span> <span class="ecxhps">dans</span> <span class="ecxhps">le Cimetière</span> <span class="ecxhps">Marin de</span> <span class="ecxhps ecxatn">Saint-</span><span class="ecx">Tropez</span><span class="ecx">.</span><br />
<br />
<span class="ecxhps">Mme</span> <span class="ecxhps">Faucoup</span> <span class="ecxhps">déménagé à</span> <span class="ecxhps">Saint-Tropez</span> <span class="ecxhps">dans les années 1930</span> <span class="ecxhps">après avoir</span> <span class="ecxhps">épousé</span> <span class="ecxhps">ingénieur naval</span> <span class="ecxhps">Louis</span> <span class="ecxhps">Faucoup</span><span class="ecx">.</span> <span class="ecxhps">Un montage</span> <span class="ecxhps">et un ami de</span><span class="ecxhps">toutes les familles</span> <span class="ecxhps">d'autrefois</span> <span class="ecxhps">de St Tropez</span><span class="ecx">, </span> <span class="ecx">elle a également</span> <span class="ecxhps">venu pour être connu</span> <span class="ecxhps">et aimé</span> <span class="ecxhps">par beaucoup</span> <span class="ecxhps">à travers le monde</span> <span class="ecxhps">qui ont lu</span> <span class="ecxhps">d'elle dans</span> <span class="ecxhps">le roman</span> <span class="ecxhps">acclamé</span> <span class="ecxhps">Une</span> <span class="ecxhps ecxalt-edited">Festin</span> <span class="ecxhps">à la Plage, qui </span><span class="ecxhps">prend</span> <span class="ecxhps">place a St Tropez.</span></div><div dir="ltr"><br />
<span class="ecxhps">Elle</span> <span class="ecxhps">laisse dans le deuil</span> <span class="ecxhps">une soeur,</span> <span class="ecxhps">1 fils</span><span class="ecx">,</span> <span class="ecxhps">3 filles</span><span class="ecx">, 6</span> <span class="ecxhps">petits-enfants, </span><span class="ecxhps">plusieurs</span> <span class="ecxhps">petits-petis-enfants,</span> <span class="ecxhps">cousins, cousines,</span> <span class="ecxhps">et de nombreux amis</span><span class="ecx">.</span> </div></div></div></span></div></span></span></div>William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com0tag:blogger.com,1999:blog-5023115366408235433.post-6425601387813691802012-01-19T17:55:00.000-08:002012-01-19T17:55:40.388-08:00One of the stars of St Tropez passed away yesterday.<span style="font-size: large;"><br />
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<div class="MsoNormal"><span style="font-size: large; line-height: 115%;">Paullette Foucoup, known to so many simply as <span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">Mémé</span>, </span><span style="font-size: large;">was a longtime resident, having moved to St Tropez in the 1930’s after getting married to naval engineer Louis Faucoup. </span></div><div class="MsoNormal"><span style="font-size: large;"><br />
</span></div><div class="MsoNormal"><span style="font-size: large;">While she was a fixture and friend to all the old time families of St Tropez, <span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">Mémé</span> also came to be known and loved by many around the world who read of <span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">her</span> in the St Tropez based novel A Feast at the Beach. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-size: large;"><br />
</span></div><div class="MsoNormal"><span style="font-size: large; line-height: 115%;">Today, St Tropez is crying at the loss of one of their own. </span></div><div class="MsoNormal"><span style="font-size: large; line-height: 115%;"><br />
</span></div><div class="MsoNormal"><span style="line-height: 115%;"><span style="font-size: large;">Rest in peace <span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">Mémé</span>, you are in our hearts forever.</span></span></div>William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com0tag:blogger.com,1999:blog-5023115366408235433.post-63829331894701827642011-11-20T13:02:00.000-08:002011-11-21T13:16:52.348-08:00Un Bon Vin Chaud<div class="MsoNormal"><br />
<i>I wrote this article for a magazine last year, and seeing as we are in the season again, I thought I'd share it here. --Le Capitaine</i></div><br />
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</div><div class="MsoNormal"><b>Warm the Soul</b></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXH1z5F_hM_PtJOQ7_G_p-fSbjpTQUrl9_TyjER-CeN3Y3a6NEinI-7PHgXPb5iuhilhmyN2amxxiL_B92lqx9tCRbAWnwLUqtlw_1byghCCJ3kg11Pmx0HHByhFg9irwZVX6LH9WtvyM/s1600/ColdChristmasInBeaune.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXH1z5F_hM_PtJOQ7_G_p-fSbjpTQUrl9_TyjER-CeN3Y3a6NEinI-7PHgXPb5iuhilhmyN2amxxiL_B92lqx9tCRbAWnwLUqtlw_1byghCCJ3kg11Pmx0HHByhFg9irwZVX6LH9WtvyM/s320/ColdChristmasInBeaune.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Christmas in Beaune. Photo: Tiaré Ferrari.</i></td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="MsoNormal"> By William Widmaier<br />
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A few years ago I was walking in the center of the old part of Beaune, France, heart of the Burgundy wine world. It was the middle of December and the cold was getting to me despite my long coat. The strong breeze that snaked through the narrow cobblestone streets drove the cold deep into me, sinking into my bones. As I walked past a café, there in the window was the hand scrawled sign I was hoping to see. I walked in, stepped up to the bar, “un vin chaud s'il vous plait.” Salvation was at hand.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">The first time I had vin chaud was at Yosemite. We went camping in those quasi-cabins they have there, where the walls are made of canvas and only enclose 3 sides plus a roof. It was early spring and much colder than we expected. Patches of old dusty snow were still on the ground here and there. I was around 7 years old. We loved going camping and Yosemite, back then, was a favorite, but this day I was cold. And the cold was sinking deeper. “Papa, j’ai froid.” My father turned to my mother, “Colette, et ci tu nous preparé un peu de vin chaud?” She made some on the camp stove, and when I drank my small half-cup the warmth spread throughout my little body, and I was happy.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">January in Paris –not a time that inspires love songs about the city of lights. Coming out of the subway it was so cold you had to watch your step to avoid patches of black ice. Paris is like New York in that you routinely walk, un-intimidated by distances that in other cities would demand a car or the calling of a taxi. But today it was cold and after a mile or so I began checking out the café windows, looking for that hand written sign or a plate-du-jour chalkboard with those two magic words. It didn’t take too long. This time I was reminded that not all vin chaud are created equal. “What the heck is this in my cup?” Whoever had prepared the vin chaud thought that corn starch was part of the recipe. No, I don’t think so. The thick sludge I encountered at the bottom of my cup did quick work to kill my joy. But at least I was warm.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Saint Remy de Provence. Home of Nostradamus, Van Gogh, a wonderful Provençal hand thrown pottery store in the heart of the old town, a fantastic candy and chocolate maker, an awesome take-out pizza joint, and a half dozen restaurants to languish in. It was Christmas and we’d been shopping at the farmer’s market, then in the multitude of shops among the small winding streets in the center of town. Sure, we were in Provence, but it still gets cold in the winter. And that cold eventually works its way from the cobblestones, through the soles of your shoes, to your tired feet. That’s when you know its time to call it a day. Then again, maybe it’s the perfect time for a nice vin chaud? We entered one of those great café restaurants. “Avez vous du vin chaud?” This time it was quite good, though with the dry edge of a southern French wine. I wondered, “Did he use a Cote du Rhone, or a Baux de Provence?” It didn’t matter. Sitting in the café, sipping away, warmth spreading out from my belly, all was right with the world once again. I held up my cup to the bartender, “Merci.” He gave me a knowing smile “Je vous en prie.”</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Los Angeles. A cold night – yes they do have them on occasion in Los Angeles. I’m at the Los Angeles Petanque Club playing against the young and very French sous-chef of L’Hermitage Beverly Hills. It’s not uncommon for club members to bring a little something to share amongst players during the night games. Tonight, my opponent brought a large thermos of vin chaud, and damned if it isn’t the best I’ve ever tasted. “Oh la, c’est bon!” There was that mischievous smile you get from chefs when they know they’ve got something good. Now, most chefs never give away their secrets, but seeing as he was beating me in the game at hand, I had the benefit of using both age and winner’s guilt. After some cajoling he gave up a secret or two.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Here’s my recipe, with a few of those secrets included. It never fails to cheer, especially when shared amongst friends.<br />
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Ingredients:<br />
1 750ml bottle of French red wine, either on the lighter side, such as a Beaujolais Village or pinot noir, or for a dryer edgier feel go with a Cote du Rhone.<br />
1/8 cup orange liquor, preferably Grand Marnier<br />
1/8 cup Benedictine<br />
1 large orange<br />
1 tablespoon of honey<br />
1 tablespoon of brown sugar<br />
6 cloves<br />
3 teaspoons vanilla extract<br />
2 cinnamon sticks<br />
1/8 teaspoon of ground ginger<br />
3 shakes of aromatic bitters, such as Fee Brothers or Angostura Bitters<br />
<br />
Slice the orange into 1/4 inch thick slices, leaving the ends whole. Put slices into a large pot, squeeze all juice out of Orange ends into pot and discard ends. Add vanilla, honey, sugar, cloves and ginger. Muddle a bit to break up orange slices and get everything acquainted.<br />
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Add the bottle of wine, cinnamon sticks and the bitters. Turn heat on medium, stirring occasionally. Do not let it come to a boil.<br />
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Have a large thermos ready if you plan on transporting, or a big heat-resistant punch bowl or similar container if serving immediately.<br />
<br />
Put both the Grand Marnier and Benedictine in the thermos or punch bowl.<br />
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As soon as the wine mixture is too hot to touch, but before it boils, transfer it into the thermos or punch bowl, blending it with the Grand Marnier and Benedictine.<br />
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It is now ready to serve, and warm the soul.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVcVIVeE38OLFl8RtpZ4fCGj45NNTFvpgOJj1uxNDgRmXGQmLpx-fqeQ1Zj4CMsNqDSifJ7HUDtDVw5dgulFXzV-mZrXy5WlUdo4BCh7gUESh0KsyyUu2ZN4CpS_lDAH01F8JdE19UuBs/s1600/VinChaudSoldat.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVcVIVeE38OLFl8RtpZ4fCGj45NNTFvpgOJj1uxNDgRmXGQmLpx-fqeQ1Zj4CMsNqDSifJ7HUDtDVw5dgulFXzV-mZrXy5WlUdo4BCh7gUESh0KsyyUu2ZN4CpS_lDAH01F8JdE19UuBs/s400/VinChaudSoldat.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>January 3rd, 1940, vin chaud is being distributed free to French soldiers a few months before the Battle of France, where things go very poorly for La Belle France.</i></td></tr>
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</div>William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com0tag:blogger.com,1999:blog-5023115366408235433.post-19719199362390188162011-08-31T14:46:00.000-07:002011-08-31T14:46:55.384-07:00Kimberley Lovato: A Feast For Many Reasons<a href="http://perseuspromos.com/images/covers/medium/9780762437993.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://perseuspromos.com/images/covers/medium/9780762437993.jpg" /></a>I first met Kimberley when I asked her to sign her award winning cookbook <i>Walnut WIne & Truffle Groves</i>. Since then we have corresponded more than a few times -- kindred spirits in our love of Provence, food, writing and the good life.<br />
<br />
Today she wrote and article in her popular blog that is so much more than a review of my book <i>A Feast at the Beach</i> - it is a moving glimpse at her own childhood, grandparents and love of St. Tropez and Provence. I suggest you give it a read. I think you'll enjoy it.<br />
<br />
<a href="http://broadinbelgium.blogspot.com/2011/08/feast-for-many-reasons.html">A Feast for Many Reasons</a><br />
<br />
<i>A la votre,</i><br />
<i>Le Capitaine</i>William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com0tag:blogger.com,1999:blog-5023115366408235433.post-7631263367886187712011-07-25T12:52:00.000-07:002011-07-25T13:15:26.852-07:00A recipe through an Open WindowAs many of you know my book<i> A Feast at the Beach</i> was published late last year and has had, and continues to get (thankfully!) quite a few wonderful reviews.<br />
<br />
But recently I discovered a wonderful blog called <a href="http://open-window.typepad.com/blog/2011/06/lemon-olive-chicken-with-french-green-beans.html">Open Window</a> that posted one of the recipes (with multiple pictures) from the book and was tickled pink at how much they liked it, and have also enjoyed the comments from others who have tried the recipe as well or who plan to.<br />
<br />
Give it a read: <a href="http://open-window.typepad.com/blog/2011/06/lemon-olive-chicken-with-french-green-beans.html">Open Window</a><br />
<br />
<i>Bon appetit,</i><br />
<i>Le Capitaine</i>William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com2tag:blogger.com,1999:blog-5023115366408235433.post-26697953876534125402011-07-11T16:52:00.000-07:002011-07-11T16:52:02.646-07:00Provençal Style Sandwich<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTmrWAKH_AHupOMC_0gzNmpRYXBjWRRmry8G7oqp9qriDpMNH_G_BJhlFTGTqb7c3a5YXWHdqdqfb4zREvgPUT1tOpe1w-Qcf_FeFV3dat8Xbo0j-PkVXUeiMA5KcvtoPfTe1H9KPHQeg/s1600/WWpicbyFerrari.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTmrWAKH_AHupOMC_0gzNmpRYXBjWRRmry8G7oqp9qriDpMNH_G_BJhlFTGTqb7c3a5YXWHdqdqfb4zREvgPUT1tOpe1w-Qcf_FeFV3dat8Xbo0j-PkVXUeiMA5KcvtoPfTe1H9KPHQeg/s320/WWpicbyFerrari.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Photo by Tiare Ferrari</i></td></tr>
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<div class="MsoNormal">I’ve been thinking about a Provençal style sandwich I made on the fourth. It was quite good. You might want to give it a try. It’s not hard…<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Provençal Style Sandwich</b><o:p></o:p></div><div class="MsoNormal">I’ve left the exact proportions out because this is not complicated and you should be able to adjust depending on how many people you are feeding, but for purposes of shopping you can figure loosely, per-person you will need: <o:p></o:p></div><div class="MsoNormal">1 sausage, 1/2 a red bell pepper, 1/2 a small hot red pepper, a quarter sweet yellow onion, and a tablespoon of Provençal aioli. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Alor, la preparation:<o:p></o:p></div><div class="MsoNormal">Slice the large red bell peppers into wide strips, taking the seeds out.<o:p></o:p></div><div class="MsoNormal">Do the same with the small, ripe, hot red peppers.<o:p></o:p></div><div class="MsoNormal">Follow with slicing the onion into big fat slices.<o:p></o:p></div><div class="MsoNormal">In separate bowls marinate each in just balsamic vinegar and olive oil – basically a very simple vinaigrette drizzled over them. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">While they marinate, whip up a bowl of Provençal aioli. You can find this recipe in my book <i><a href="http://www.amazon.com/Feast-at-Beach-William-Widmaier/dp/0615384145/ref=pd_rhf_p_t_1">A Feast at the Beach</a></i>.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Lay the peppers (large and small) and the onion slices on the BBQ grill. Reserve the marinating bowls and the vinaigrette left in the bowls. <o:p></o:p></div><div class="MsoNormal">Roast the peppers until they blacken about 30% on both sides (yes, you will need to flip them).</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal">Grill the onions, flipping and stirring as needed, until they soften and start to brown.<o:p></o:p></div><div class="MsoNormal">Return each ingredient into its original bowl and toss them lightly with the leftover vinaigrette.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Put some fat sausages on the grill. On the fourth I made a variety for the different guests, including mild chicken Italian, hot pork Italian, and a pork bratwurst. I liked the bratwurst best, but all were good.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">When the sausages are ready, slice open a baguette length wise four fifths of the way through so that it makes a V. <span style="mso-spacerun: yes;"> </span>Slather both sides of the cut bread with aioli, drop a sausage into it then stuff with some of the sweet roasted bell peppers, a couple slices of the roasted hot peppers, and good bunch of the grilled onions.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Eat accompanied with your favorite Rhone or Provençal wine (red or rose).<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Warning, it may be a bit messy, but in a good way.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">If you give it a try, tell me what you thought.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>Bon apetit,</i></div><div class="MsoNormal"><i>Le Capitaine</i></div>William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com0tag:blogger.com,1999:blog-5023115366408235433.post-15292913162345527232011-04-23T20:52:00.000-07:002011-04-23T20:52:07.951-07:00Exquisite Tastes<style>
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</div><div class="MsoNormal">At the corner of Bodega Highway and Bohemian Highway, in the tiny town of Freestone are two of my favorite stops in West Sonoma.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The first is a very small store called Enduring Comforts.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I don’t usually go for roadside nick-knack stores. Over perfumed gift shops filled with frilly things that often really have no use and despite the country location sport a Made in China sticker on the bottom.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Enduring Comforts is not like that at all. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">First off the owner has exquisite taste. I don’t say this lightly. She has rare and beautiful items that you’ll want to own crammed into her tiny store. Even better Enduring Comforts has the best collection of hats I’ve ever seen. The collection is so good that almost every time I’m in the neighborhood I stop in… and buy another hat. My collection at this point is made up almost exclusively of hats I’ve picked up there.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HRwFDybOVlcRdeoJlcobZ9sQ7NTVsruewyzPV7-Za6rKCvTEeLbFIgb9x86KymQu7yT0tU-Ampz06CKOkp4h5xaxmzxZlTFkhA0Lxd-AdL0WvVIDhlwfUzbJaW_lsiN_ntC17E0j-YM/s1600/Picture+1.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HRwFDybOVlcRdeoJlcobZ9sQ7NTVsruewyzPV7-Za6rKCvTEeLbFIgb9x86KymQu7yT0tU-Ampz06CKOkp4h5xaxmzxZlTFkhA0Lxd-AdL0WvVIDhlwfUzbJaW_lsiN_ntC17E0j-YM/s320/Picture+1.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yours truly, the owner and her son. Photo by Tiaré Ferrari.</td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"><br />
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And then there are all the items my Lady has picked up there too, from scarves to bonnets to earrings. You would think with all this shopping we would have spent a fortune. Nope. In addition to exquisite taste come reasonable prices. That doesn’t mean everything is cheap. Solid silver carving knives or hand carved bone corkscrews don’t come cheap, but nothing I saw was ever over priced.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The best thing about Enduring Comforts is the owner and her son, who helps run the shop. They are the nicest people you can hope to meet in a roadside store. They give solid advice – they won’t tell you a hat looks good on you if it doesn’t – and they’ll make you feel comfortable shopping. Never rushing you and willing to give you background on any item or just talk about the weather. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Stop in, tell them I sent you.</div><div class="MsoNormal"><br />
~~~<br />
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</div><div class="MsoNormal">Next door to Enduring Comforts is Wild Flour Bakery.</div><div class="MsoNormal"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLi8PiuPOTdcE2WpBNlhPqkAxBGg-LGCZOF3MoQOIRSrGSohur6kUGuFMya4Y8M3x3NEQSrvDk_dhPSe2F-HINnvpgk6hL3Wv1HyjV7WjMBffHYidVTCeT8iaQsmzuEQzE5Jhhp8WNsg/s1600/Picture+2.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLi8PiuPOTdcE2WpBNlhPqkAxBGg-LGCZOF3MoQOIRSrGSohur6kUGuFMya4Y8M3x3NEQSrvDk_dhPSe2F-HINnvpgk6hL3Wv1HyjV7WjMBffHYidVTCeT8iaQsmzuEQzE5Jhhp8WNsg/s200/Picture+2.png" width="138" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Young interns cuts butter the old fashion way.</td><td class="tr-caption" style="text-align: center;"><br />
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</div><div class="MsoNormal">They make great breads from scratch using organic flours, all hand kneaded out in the open and baked in a wood fired oven.</div><div class="MsoNormal"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWAPg8HDObXKcgFOSRpdYp5qirG_gafq1TAQ-xGjqr8f1UfytvTrsKxf2HjHz28WW2HwX84UFwpR5SP5nSgwT4d8eScMqnRrfb4UG3OgWQ4JENgQuywLxs2N_YHurhwUuqO3AdiboIx8/s1600/Picture+3.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpWAPg8HDObXKcgFOSRpdYp5qirG_gafq1TAQ-xGjqr8f1UfytvTrsKxf2HjHz28WW2HwX84UFwpR5SP5nSgwT4d8eScMqnRrfb4UG3OgWQ4JENgQuywLxs2N_YHurhwUuqO3AdiboIx8/s200/Picture+3.png" width="136" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An intern mixes dough by hand. </td><td class="tr-caption" style="text-align: center;"><br />
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</div><div class="MsoNormal">The ladies behind the counter at Wild Flour are always ready to smile, maybe tease you a bit, and load you up with delicious breads.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">As nice as all that is, it’s not the reason I stop in whenever I can. I go to Wild Flour for the biscotti. They make the absolute best biscotti I’ve ever had. My favorite being the hazelnut chocolate biscotti. Basically a bunch of hazelnuts held together with a little flour and some chocolate.<br />
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Good God are they good.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i><span class="short_text" id="result_box" lang="fr"><span class="hps" title="Click for alternate translations">Je</span> <span class="hps" title="Click for alternate translations">vous souhaite</span> <span class="hps" title="Click for alternate translations">de bonnes routes</span> <span class="hps" title="Click for alternate translations">et</span> <span class="hps" title="Click for alternate translations">le beau temps</span></span></i></div><div class="MsoNormal"><i>Le Capitaine</i></div><div class="MsoNormal"><br />
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</div>William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com1tag:blogger.com,1999:blog-5023115366408235433.post-24465216765575818692011-02-03T18:52:00.000-08:002011-05-17T10:33:41.936-07:00P30<script type="text/javascript">
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<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div>There’s this restaurant on a stretch of road called Bodega Highway, just as you head west out of Sebastopol, heading towards the ocean. I’d past it a couple times thinking it was some sort of coffee house because they had a sandwhichboard sign out front saying they had cappuccinos.<br />
<br />
Then some friends invited us to dinner there. <br />
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What a nice surprise!<br />
<br />
<a href="http://www.restaurantp30.com/resources/IMG_2842.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://www.restaurantp30.com/resources/IMG_2842.jpg" width="320" /></a>It’s small and intimate, and on a Friday or Saturday night you had better have reservations.<br />
The kitchen is open – always a good sign. The staff was quite friendly, not pretentious at all, and skewed young. Almost like they were playing at “fancy restaurant” but having too much fun to take it seriously.<br />
<br />
For appetizers we had beet salad (good) and these little cornbreads with rosemary butter that were inhaled quickly they were so good. <br />
<br />
We brought our own bottle of wine because when you are in this part of the country the chances of getting any French wine in a place are fairly slim – even in so called French restaurants. So along came a 2001 Croze Hermitage. The waitress happily decanted it without comment (I’ve had waiters in Northern California do the nose in air sniff of disdain when they see I’ve brought a bottle of French wine).<br />
<br />
The menu is eclectic and not very long. We had chicken and waffles, which I only sniffed (smelled very good) as my lady guarded them carefully. It was not a large portion, but no bigger then it really needed to be. I had steak frites because I was in the mood, and while the steak was well seasoned I have to admit it was a solid medium rather than the rare I’d asked for, but I was so distracted by the absolutely amazing frites that I failed to mention it. The frites are skin on and definitely have a little something added to the oil.<br />
<br />
For dessert we had a most interesting lemon pot au crème, and a very unusual caramel bacon ice crème cookie thingy that I had to try and could not make up my mind if I truly liked. It was good, but I kept finding myself with bacon bits in my mouth after a bite and wondering, “Do these belong here?” I was grateful for the opportunity to explore this unusual concept.<br />
<br />
The quality of food and service far exceeded the prices charged. <br />
<br />
Which may have lead to this…<br />
<br />
I was planning on returning again soon, until I discovered that they closed as of January 31st and are desperately seeking a buyer. So if you are looking for a turn key restaurant that has a name, menu, staff, its own private organic gardens, and built in following included take a look at the P30 website.<br />
<br />
You see, I want to go back and try the waffles and fried chicken!<br />
<br />
A bientôt,<br />
<i>Le Capitaine</i><br />
<br />
<a href="http://www.restaurantp30.com/">P30 Restaurant web site</a>William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com0tag:blogger.com,1999:blog-5023115366408235433.post-48974637529057400542010-12-17T18:19:00.000-08:002010-12-18T11:39:39.340-08:00A bit remiss...<br>Yes, I’ve been remiss updating this blog. Sorry. The thing is, a lot has been happening. <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEDGJc3fvODEmK0hm8LIf0yM-H-dwye8LuM5C46gaHCiM7n3zywok57qvnTIrrPHfB8DeAkofkTRElm6NgMlYiHnBCYW-w_mVwRZimQB89xJ6qtk4SudZrhlJjQUNdbM2veX01CAiNBY/s1600/Sharon%252BStone%252BWilliam%252BWidmaier%252BFeast%252BBeach%252B1C62bQOpyd3l.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEDGJc3fvODEmK0hm8LIf0yM-H-dwye8LuM5C46gaHCiM7n3zywok57qvnTIrrPHfB8DeAkofkTRElm6NgMlYiHnBCYW-w_mVwRZimQB89xJ6qtk4SudZrhlJjQUNdbM2veX01CAiNBY/s200/Sharon%252BStone%252BWilliam%252BWidmaier%252BFeast%252BBeach%252B1C62bQOpyd3l.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Sharon Stone wants her copy of the book signed, <br />
but first she'd like to discuss a few things...</i></td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4NCo9MeDvsTv7zPCl2ayXyvkA9y7aiW77vbaHP_FhNDgTHVAAn7OxydkJ8EpilIrTnhHqgWVqXT2-D8PCMclEymxenyxr3ItIHjZ6EJvL20pZ9vK59-U3PrGG-rKXo1CcuY1E5Q1aNXE/s1600/Author+William+Widmaier+and+Actress+Lisa+Kudrow.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4NCo9MeDvsTv7zPCl2ayXyvkA9y7aiW77vbaHP_FhNDgTHVAAn7OxydkJ8EpilIrTnhHqgWVqXT2-D8PCMclEymxenyxr3ItIHjZ6EJvL20pZ9vK59-U3PrGG-rKXo1CcuY1E5Q1aNXE/s200/Author+William+Widmaier+and+Actress+Lisa+Kudrow.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Gendarme, the wonderful Lisa Kudrow, </i><br />
<i>and yours truly at the Beverly Hills </i><br />
<i>book release event.</i></td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZJYQAT0QvEZy91Qly4VUeS7bL9cSVswOzUjk0pUvZnOZzTGoipf1V9WFHgzENRTOFG4L3wCyVlm29WeCt6sFiW9XjRZuojki6nU2PkVACvW6-X5m0g2HD8d1zzOaHqDz-LX70JVC5_oA/s1600/Photo1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZJYQAT0QvEZy91Qly4VUeS7bL9cSVswOzUjk0pUvZnOZzTGoipf1V9WFHgzENRTOFG4L3wCyVlm29WeCt6sFiW9XjRZuojki6nU2PkVACvW6-X5m0g2HD8d1zzOaHqDz-LX70JVC5_oA/s200/Photo1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Doing a reading for an intimate audience <br />
at the Merryvale Winery, in St. Helena, <br />
Napa, California.</i></td></tr>
</tbody></table>For one, my novel <i>A Feast at the Beach</i> was published, with a wonderful celebrity filled release party, as well as print, radio and television interviews and the like.<br />
The release party was by invitation only, hosted by the Honorable David Martinon, Consul General of France at the official residence in Beverly Hills. There was live music, food prepared by 5 top French chefs, a bar hosted by St. Germain, speeches, an emotional reading, gifts bags, celebrities and diplomats and a lot of books signed.<br />
It has been quite an adventure, one that continues as I do signings and the book continues to get media exposure.<br />
I have been honored with some rather incredible reviews. Here are some links in case you’re interested:<br />
<a href="http://www.sanfranciscobookreview.com/featured/a-feast-in-two-cities/">San Francisco Book Review</a><br />
<a href="http://theprovencepost.blogspot.com/2010/11/st-tropez-back-in-day.html">The Provencal Post</a><br />
<a href="http://www.zimbio.com/pictures/WEISxK7C4Da/William+Widmaier+Feast+Beach+Book+Party+Hosted">Zimbio photo essay</a><br />
<a href="http://www.afeastatthebeach.com/">A Feast At The Beach reviews page</a><br />
<br />
Another thing that has taken some time and attention is that we’ve moved from the City of Lost Angels to the City by the Bay. The upside of this is a plethora of restaurants to investigate! I’ve already started, so you’ll see some reviews soon.<br />
<br />
Until then, may I suggest you pick up a copy of my book <i>A Feast at the Beach</i>. I do believe you will enjoy it. Just click here:<br />
<a href="http://www.amazon.com/Feast-at-Beach-William-Widmaier/dp/0615384145/ref=sr_1_1?ie=UTF8&s=books&qid=1292638307&sr=8-1">Amazon.com</a><br />
<br />
<i>A bientôt,</i><br />
Le CapitaineWilliam Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com0tag:blogger.com,1999:blog-5023115366408235433.post-64460813530020467322010-08-16T12:51:00.000-07:002010-08-16T13:04:02.107-07:00Church & State at Industrial & Mateo<script type="text/javascript">
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I went to Church & State with my good buddy BC to see and taste what the hype is all about and I must admit it was an experience. Church & State is a restaurant smack in the Los Angeles industrial/art loft/underbelly district East of Downtown by the river. Just getting there is an adventure. Heck wandering too far from the well-lit front of the place will cause you to shift into an alert defensive frame of mind. But the location can play into the adventure of the evening too. You’re not just going out to dinner; you are going to distant dark and potentially dangerous lands. OK, not really very dangerous, but work with me here.<br />
<br />
Church & State has its own quirky personality. It is trying very hard to have a New York hipster in-the-know vibe, which it does a good job of mimicking. It is a loud, well designed post industrial looking restaurant filled with young suits from downtown, girls in tight fitting dresses, the occasional apparently successful artist, and a good sprinkling of affluent out-of-town tourists there to have “the experience.”<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;"><b><i>Big, loud, post-industrial, crowded, and yes, kind of fun. </i></b></td></tr>
</tbody></table><br />
<br />
What’s French here? Just the menu. Nobody in this place speaks or seems to have any connection to France other than via food. (They are not even trying to pretend to be anything close to French, which I kind of like, because I really hate it when non-French staff speak with a fake accent then have to embarrass themselves when you talk to them in French and they have to admit they're from Texas and have no idea what you just said.) The lack of French ambiance is totally OK because the surprisingly impressive French menu has items you just don’t see very often, such as <i>Mœlle de Bœuf</i> (Roasted marrow bone) – the last time I had this was in Paris. We enjoined a number of appetizers including the <i>Mœlle</i>, <i>foie gras</i> served in a jar of duck fat with 3 different homemade jams (oooh yes), a delicate anchovy pastry (wow!), a well-varied <i>assiette de charcuterie</i>, and more. Too many appetizers really, and all of them were good to sublime. The disappointment only came when the entree we ordered and planed on sharing came. It was suppose to be a classic <i>choucroute d'alsace</i> and instead was some funky nouvelle cuisine thing with almost zero <i>choucroute</i> and mediocre associated meats. It was really the only thing we could complain about. Note: The menu changes regularly -- visit the website to see what’s serving this week.<br />
<br />
The service from the waiter was good though not extraordinary, but the host was quite pleasant, making sure we were happy, stopping by at just the right moments, recommending drinks and basically making us feel special – which really is the sign of a good host.<br />
<br />
This is not a cheap night out. Expect to easily spend $75 to $100 per person. And I recommend you do so by just ordering 3 or 4 great appetizers per person and sharing. Also, I suggest you get your reservations in early. When I went to make our reservations for a Saturday night 3 days before, everything between 6 and 8pm was already booked, and for the 3.5 hours we were there, rarely an empty table to be seen until after 11pm. Another plus: they held our table for us, which I appreciate. Some places consider a reservation simply to mean you get to go to the top of the list when you arrive.<br />
<br />
Church & State = a French Menu + New York atmosphere + industrial downtown Los Angeles location. Yeah, like I said, it’s an adventure, but a good one.<br />
<br />
<i>A vos amour,</i>Le Capitaine<br />
<br />
The restaurant's website: <a href="http://www.churchandstatebistro.com/">Church & State</a>William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com0tag:blogger.com,1999:blog-5023115366408235433.post-49697499930748887442010-07-08T16:13:00.000-07:002010-07-08T16:13:07.738-07:00Meet me at Meet, or maybe not.<script type="text/javascript">
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A friend of mine asked me if I’d gone to Meet French Bistro in Culver City, and I told him no I hadn’t. He then asked me if I would please go and write up a review, so that he could know ahead of time if it was a good place to take his wife for dinner… well, given the urgency of the matter I went. Twice!<br />
<br />
Meet is for the most part a good typical Franco-Californian French Bistro. The food ranges from mediocre to very good, the prices are not too outrageous, and the staff are quite pleasant. There’s indoor and outdoor seating, the expected items on the menu plus a variety of Moules Frites, including marinieres, a la crème d’ail, au roquefort, a la moutarde ancienne, provençales, marinara, curry and lastly ocean. I know of no other place with such a variety in Los Angeles. And according to my lady, they are quite good.<br />
<br />
If you are not into moules frite, the usual candidates of Americanized French food are on the menu. <br />
<br />
The only thing I can strongly recommend, aside for the moules, is to go to Meet between 5pm and 6pm for their prix-fix dinners. They are generous, including apero or digestive, appetizer, entrée and dessert for $29. The last time I went I had the prix-fix with steak frite and received a large, very well prepared hanger steak. Note, for $10 more per person they give you a bottle of wine; A cheap bottle of wine. Skip this and get the carafe of the house Côte du Rhone instead for $5 more.<br />
<br />
Look, it is not that Meet French Bistro is bad; it is just that it doesn’t call out to me. I really wish it did. So many of the pieces are there, but is without risk, without boldness, without authenticity, without adventure or surprise. You order something on the menu which should be fantastic -- like the saffron mussel soup, and it is bland, spiced not to offend. It should have been bold, deep in saffron, garlic, Mediterranean chilies, pureed tomatoes, maybe chunks of Spanish choriso such that you sweat a bit but can't stop yourself from eating or dipping your bread for every last drop. Or something like that. Instead, rather blah. But alas for most it is acceptable, but not extraordinary. Good, but not memorably great. Even the desserts were fair, with decent portions, but not great. I want desserts that are “Oh my god, you have to taste this!” good.<br />
<br />
My lady likes Meet more than I do, and we will probably go again because of that, and we’ll go between 5 pm and 6 pm because the prix-fix meal is a good deal. And maybe things will change…<br />
<br />
So, you go to Meet because you love the idea of a wide variety of moules frites, or you go because you are in Culver City between 5pm and 6pm and need a good place for dinner, without any high expectations.<br />
<br />
If your expectations are not too high, there is a very good chance Meet will beat them.<br />
<i><br />
Bon appetit,</i><br />
Le Capitaine<br />
<br />
<i>Our desserts that came with the prix-fix dinners... a good cheese plate, and acceptable profiteroles that looked better than they tasted.</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0K9BYwYeLjrA6A9jewHp2p6uNCTB3tPJkAmVvdjQK5lLqITqmBwh9nnXWlfjyMApl0-DXN_CNV3aXWNvAEpVAamcKk8JYST1AQ6Qc8sl6fIVBcQGFTORsBBF0IG6kEfObtYyfrnVP4M/s1600/IMG_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0K9BYwYeLjrA6A9jewHp2p6uNCTB3tPJkAmVvdjQK5lLqITqmBwh9nnXWlfjyMApl0-DXN_CNV3aXWNvAEpVAamcKk8JYST1AQ6Qc8sl6fIVBcQGFTORsBBF0IG6kEfObtYyfrnVP4M/s320/IMG_0027.JPG" /></a></div><br />
The website:<br />
http://www.meetrestaurantla.com/William Widmaierhttp://www.blogger.com/profile/16310989164002388959noreply@blogger.com0