Ah, the start of a great veg season!

The CSA from Mary Anne's Freehome Gardens has started and we are so excited. No more bagged salads! No more shriveled Kroger lettuce leaves! You really don't appreciate the veg from Mary Anne until you go an entire winter season without them.



So, this feels right.

The first week brings swiss chard, green Royal Oak lettuce, Yugoslavian Red Butterhead lettuce, spinach, Black Seeded Simpson lettuce, amaranth, Red Russian & Lacinata kale, mustard greens, Hakurei turnips, baby carrots, baby garlic.

Meals seem so much more complete now.

Ribs at Spiced Right

These were amazing bones! Smoky, tender, chewy, and tasty! Someone definitely knows what they're doing.

Spiced right

Oh this is good

Santa Lucia Highlands: Scheid

We continue our journey south and figure to start at the southern-most winery: Scheid.

These folks had the best tasting room, and winery set up, we came across during our trip. Even a walk through their demonstration vines. These little buds are the superstars of harvest come September and October.
Scheid outsources 95% of their grape, but 5% is retained that they bottle under their own label. The chunks of granite in their soils are massive, which could be why I found these wines to be stellar. Especially their chard and sauvignon blanc.

Unfortunately, they do not sell in Georgia. In fact, they do not even sell outside of Monterey County, but I will have my ways to get more bottles into my cellar.

Santa Lucia Highlands: Pessagno

So, this is the place.

The grapes out of this region, well I consider the best. Gravel. Granite. A mineral fleck to each glass. Cool weather and crisp morning breezes from the pacific settle in between these two hills of the Salinas valley and create something magical.

In the valley, grows the spinach, the strawberries, the romaine, the lettuces we bring on our tables everyday. This is the salad bowl of America, quite literally. The soils are rich. Fragrant. And its on these hills that surround the vast miles of tender greens, its these hills that grow some of (what I consider) the best grapes in the world.


Most of the wineries are private. Or boutique. So, touring them, or even finding a tasting room, is a challenge. We concentrate our efforts on the ones that are open for visitors rather than stalk the production houses of the wineries that don't allow gauking tourists.


We first stop at Pessagno and fell in love with their port. Well, honestly, their Four Brothers Pinot was wonderful too, but that port, ohmygosh. 2002 Hames Valley Vineyard. An intimate winery. And they have a great two bedroom cute cottage in back that you can rent out (maybe next trip!) and be as close to the vines as one could get.

Santa Cruz wineries: Testarossa & Bonny Doon

We left San Fran for California wine country. Specifically, the area I love to call my favorite: Santa Lucia Highlands in Monterey County. As we meander our way down to that area (with a rad convertible) we stop in a couple of wineries.

First off is Testarossa, which was an impressive stone fortress, almost like a hilltop monestary.


We sampled a couple of great reds, and then we were off through the forest of California redwoods to... Bonny Doon.



The wine at Bonny Doon? Eh. But the scenery is worth the trip. These trees are truly remarkable.

And our southerly journey continues to Santa Lucia AVA south of Salinas.

Saturday Morning at the Ferry Building

So, on Saturday mornings, apparently all local farmers and growers set up shop outside and encircling the Ferry Building where you can stroll and find any type of fruit, veg, cheese, meat, or flowers you so desire.



We needed fuel up before we began. First up: coffee. Blue Bottle was highly recommended by Suzanne and Marshall - and it did not disappoint. A slight acid cut with local, foamy organic milk. It is worth the 20 minute wait as your coffee is custom-made. Grounds and all.


Next stop along the Embarcadero was a breakfast plate from Rose Pistola was farm fresh eggs, pressed prosciutto, fresh California spinach, and fontina cheese. A side of crispy potatoes. Oh, a good morning it is.


Energized, we trot through the crowd. Fresh chickens, organics, dried fruits, Indian spices, goat cheeses, wild mushrooms, tamales. Literally every table was worth stopping, observing, salivating, and then regretting we had no kitchen nor ability to take any tender items home with us.





I don't think we've had a more visually-stimulating Saturday morning.

Vietnamese... organic, sustainable

Some folks are well aware that Eric and I love the Vietnamese cuisine. And we really don't get enough comparable restaurants here in Atlanta. We knew when we originally planned to go to San Fran that it was an absolute, nothing-holding-us-back, no iota of hesitation to go to the nationally-acclaimed Slanted Door.



Charles Phan has created an absolute gem of a restaurant. Combining all of the qualities of a traditional Vietnamese cuisine with sexy cocktails, organic and sustainable foods, and shared plates. Supposedly, 20 of his family members work all over the restaurant.

We began with wine (a Loire 2006 Pinon Vouvray) and beer (Belgium's Witkap-Pater). Delightful. Later, an interesting red German paired well (2005 Schloss Schonborn pinot, Rheingau, Germany).


We began with crispy vegetable imperial rolls with taro root, cabbage, cellophane noodles, and peanuts.


Next, chicken claypot baked with caramel sauce, chiles, and fresh ginger.


We shared the Niman Ranch shaking beef consisting of cubed filet with garlic, watercress, and red onions.


Lastly, a little sweet, a little tart: caramelized pineapple with creme fraiche on a bed of blanc mange and basil gelee.


This is the one place you must stop when in San Fran. It is worth the wait. These flavors will linger with us for a long time.

Recession-proof chocolate

Of course, we had to stop at Rechuitti at the Ferry Building in San Fran.


God love 'em. This chocolate is the type that you have to budget for, get what you need (not everything you want). Each piece. Each package. Each flavor. A true work of art. Recchiuti. We spent a ton on their chocolates at the NYC Chocolate Show some 18 months ago.

After a piece, you really never go back to regular store-bought chocolate.

And did I mention the marshmallows are amazing?! Their talents even spill over into non-chocolate products!!

San Francisco!

We are in the land of sea lions, sourdough (damn gluten), strong coffee, cable cars and Democrats. Yes, San Fran. Through creative use of Delta skymiles and Hilton points, we are able to see and do it all free. Well, that is excluding whatever goodies we come along upon.

We walked and walked and walked from Fisherman's Wharf to the Ferry Building to Chinatown and back to the Wharf.

Good thing the weather was totally cooperative... sunny and in the 60s.

Where's the chocolate bunnies?

Happy Easter!
We went to brunch at Muss & Turners today.
We were lured by their posted menu of meats, eats, and sweet treats.

Artisan Cheese & Charcuterie Display

Slow Roasted Berkshire Ham Brined with Coca Cola

Kippered Salmon with Traditional Garnish
Tilapia Ceviche with Lime, Cilantro, Red Onion and Jalapeño
Riverview Farm Truffled Grits (Eric's favorite)
Applewood Smoked Bacon

Scrambled Eggs with Extra Virgin Olive Oil
& Fresh Italian Herbs & Parmigiano
(this was ultimately my favorite offering of the day. I'm such an egg girl and you set out these perfectly scrambled buttery rich eggs, its heavenly. Ryan Turner is there to grate a fresh layer of Parmigiano)



White Cheddar Buttermilk Biscuits with Berkshire Sausage Gravy
Sweet Polenta Cakes with Balaton Cherries & Maple Syrup
Chilaquiles (‘Traditional Mexican Lasagna’)
Chicken Pozole Verde with Traditional Garnish
Organic Mixed Field Greens with Balsamic & Champagne Vinaigrette
Seasonal Fruit Salad
Vegetable Antipasto Platter
Really Serious…Like We’re Not Kidding Mac n Cheese
Buttermilk Fried Chicken
Melted Chocolate Bunny Tarts with Bacon Garnish
Pine Nut Tarts with Rosemary Whipped Cream
Assorted Cookies & Brownies

Sadly, no melted bunny tarts. No pine nut tarts. No rosemary whipped cream. The kitchen seemed hectic, so this could be the reason for the substitute of flour less ganache cake (which was whoa-so-rich) and a creamy key lime pie, whose acid cut right through whatever leftover bits you had on your tongue.

There was so much to choose from, and we were thankful the buffet style allowed us a smidge of just about everything. You had to feel bad for the folks who showed up dressed in their Easter finery, who had no reservations, only to be turned away from the door. We were truly thankful we were there. And got to celebrate a quiet Easter together.

Shaun's Restaurant... March Gluten Free Prix-Fixe

First Sunday of the month brings another wonderful gluten free prix-fixe menu at Shaun's in Inman Park. Dare I say that this month was better than last time?? And last time was simply stunning, but this blew me away.

Eric and my mother ordered a varied charcuterie board with speck, bresoala, coppa, cornichons, and dijon mustard.

I started with English pea soup atop garlic flan and a tasty crispy strip of applewood smoked bacon. This was paired with Green's "Discovery" Amber Ale. That soup was really that green - fresh liquid pea. And the garlic flan, a savory creamy surprise, hidden underneath the soup, brought a great texture contrast to this silky soup.

Next was a scottish salmon with star anise oil and ginger under julienned asain pear and endive. This was paired with Green's "Quest" Tripel Blonde Ale. You wouldn't think all those go together, but once that beer hits your tongue after a forkfull of the salmon, it all makes sense. I love anise, and it translated well with this fish delicately prepared and its sweet crunchy pear neighbor.

My third course was duck leg confit with champagne sauerkraut paired with Green's "Endeavor" Dubbel Ale. Now, this is my favorite beer in the Green's GF line. And can I tell you this sauerkraut was simply the best I've ever had (Germany included). The champagne left a couple of bubbles between the kraut shreds and it really had moments it danced on your tongue. The Dubbel went well with the duck, but I just love that Dubbel with anything.


Mom had Chicken Liver Fettuccini with organic free range livers smothered under marsala wine sauce. She really enjoyed it. Eric had the braised brisket with farro, brussel sprouts, and sweetgrass dairy goat cheese. Mom snuck a taste of the sprouts and she must have a small bowl all to herself. It was that good. Especially with the creamy slightly-melted goat cheese on top.

My dessert was divine: vanilla sorbet with strawberries and cinnamon cream. Paired with a glass of Riondo Pink Prosecco. Light enough to top off the evening and I really don't think you could get a more genuine vanilla bean flavor infused that in sorbet. In a world of chocolate -vs- vanilla, I usually choose the former, however, this sorbet was quite the contender. Good thing both Eric and my Mom were too full to dip their gluten-laden silverware in my bowl for tastes - hee hee!

Tasty China

We've been meaning to go to this place for m..o..n..t..h..s and it finally took Chang to create the opportunity. Luckily, Wendy came along to navigate the menu and help us decipher the heat scales. You see, this is the restaurant for genuine Sichuan Chinese in Atlanta. Blogs are written about this place. Folks travel all of the State of Georgia for a dish. In a crappy stripmall off Franklin Road in Marietta, GA. Behind a Burger King. Next to a Latin danceclub. We probably would have missed it from the road without these details from Chang.


The menu is really dominated by your traditional Americanized Chinese food, but look past it. Turn a couple of pages until you find their specialties. Eric and I had our preferred dish lists in hand, as we had done some pre-dinner research on what was worth getting like three plates of. Keep in mind, if you get sold on a dish description online, pick out a plan b, plan c, etc. Some menus are marked through with items no longer offered. Some menus aren't. So be prepared to be flexible.

We started off with "hot and numbing beef" which is an appetizer portion of dried beef strips sauteed in the reddest chili sauce. Sprinkled with sesame seeds and put atop shredded raw cabbage, which soaks up any lingering liquid spice. This really is the dish worth ordering four of. We couldn't get enough. Each piece was even more spicy and more numbing than the last, yet you can't stop!


We also ordered the Sichuan Beef, Beef Hot Pot, Scallion Bread, Green Beans with Olives, and a fish dish with homemade tofu. The bread is absolute necessity (although I did not partake; I was all about the rice) for balancing the heat. Eric was sweating in parts he didn't know he had sweat glands. The bread (and rice) takes the edge off slightly. But you still sweat. The green beans were amazing, and definitely worth ordering again. Not hot at all, but a nice crisp green diversion from the flaming meats. The Sichuan beef had a slight breading coating, not necessarily fried, but enough to soak up even more heat than say the "hot and numbing beef".


This restaurant is definitely worth the trip - especially on one of those cold winter weekend nights when a cold front wedge has set up from the Appalachian mountains and settled in metro Atlanta. Anyone game for burning off their tastebuds? Just give us a call and we'll be there in a flash!

Tasty China
585 Franklin Road SE
Marietta, GA 30067
(770) 419-9849

They have no website, but click here for the unofficial blog on Tasty China