Hands For Haiti Now.. month one down..

Working away with Regina Marston (Marketing Queen), Rose Watson (all around event babe) and Mindy Smith (good friend and event guru) on Hands For Haiti Now.
Planning is going great.. We are brainstorming details for the event/dinner, which kicks off in just a month at South Coast Winery in Temecula's wine country. Most the girls have left.. as its getting late, and of course Rose and I are gluttons for punishment, and have 2 other events under our thumbs that need attention. So we're hammering away, when little Miss G. Rose (my 7 year old daughter- who I think is sound asleep) comes striding up to the table in her little pink Briar Rose princess nightie. I'm ready to read her the riot act, because shes out of bed, when she calmly hands we her note pad and asks me to read. It is a letter she has penned for the head of her school. It goes a little something like this (and as its my brother in laws birthday today.. I dedicate this to him.. Uncle Jared Charney.. Happy Birthday!

Gabriells Letter to the Head of School

Mrs. Mannon,
I want permission to do art at lunch. I mean like kids from our school will come to the office (where I will be) and give me a picture of what they want me to draw for .25 cents.
Every Wednesday at lunch, in the office, I will be available.
This is because I want to raise money for Haiti and other places in need. No children should have to sleep on dirt floors, or have no roofs.

A student at hillcrest, which is me, Gigi Charney-Di Bernardo

p.s.
If you agree, I will either write a note to (her teacher) Mrs. Sablan or you can talk to her. Please come to my class and give me a talk or a note to let me know its okay.

Again, Gigi
(second grader-hillcrest academy)

OK.. I think that about says it all for us adults!

Signing out for the evening, and saluting all of our kids, who do the greatest things ever- they simple speak the truth, call things the way they see them, and take the most natural step in the world.. to lend a hand and help others!

Hope to see many of you at one of our 12 dinners over the course of this year.. more info coming later this week!

L. Delyte
A cook, an educator, and a very proud momma!

Wonder Womens Epic Cooking Adventure.. all for Haiti

People can be so rude....

This epic adventure that I am setting out on has so many beautiful highs... but also lows, and the recent lows are low.

I've poured my time and energy into planning out the cities, chefs and establishments for our year long commitment of fundraising for Haiti, all while cooking are way across the globe. We've had such a beautiful start with South Coast Winery, to La Boheme in L.A., and
recently, discussions with Northwest chefs and Cities. Crazy Excitement.

Until today.

I was on the phone with somebody I thought I looked up to (or actually this persons assistant). I was told, after a very passionate introduction from myself (in so many words) that I was really nobody and who did I think I was bothering his talent...when really, I am a nobody.

Pregnant pause...

I felt a little light headed, not sure what to say. Because who says this kind of stuff? It's like a bad dream. I did de-whimp (a bit) and say, "you do realize we are raising money for some of our world neighbors, who need it the most, and we all need to chip in".

Insert another pregnant pause

"You don't seem to understand what I just said to you Mssss. Dibernardo (he mispronounced my name.. dick head), what I am saying is NOT that it is NOT a good idea, but you are more then likely NOT (he totally had a fake English accent) the person to carry this kind of project out."

There are many things that goes through ones mind when somebody tells you, you are a nobody. Degradation, humiliation, questions regarding your self worth, not to mention cotton mouth. Then, if your Sicilian/American, you want to reach through the phone and punch that smug ass-fake English accent right out of his voice box!

Irked.. I am irked, and I know I should not be, right!?!

I think this- we all have the POWER to do or be anything in this life that we want, period. I am not the gal to cower, because that hot shot is not coming to the table. I am the girl who bounces back fighting, sticking up for the underdog, and willing to stick her neck out for the betterment of each of us. After all, this nobody watched wonder women while growing up, and I know all her moves! Sooo Mr. Fake English needs to watch his back...yah!

I was speaking to Beth from Cafe' Luna in Spokane Washington this evening. What a bitchen lady. She is one of the reasons I keep going. Why I keep calling, keep asking and keep negotiating with chefs across our kick ass, totally bitchen, we don't back down nation. Beth is cool.. and she should know that she saved me from a pity party tonight! Thank you Beth!

So Haiti.. we are here for you.. each of you. There are many that are super fabulous that care.. but there are also us.. the common woman, moms, daughters and artisan chefs. Each committed to a year of fundraising and educating, in different cities around the world. Celebrating and discovering the known and unknown chefs, big wine makers and small boutique growers. Each of us ready to create and pair our art at dinner events, around the world, raising money for you.

Amen..

Chef Leah.. a.k.a wonder women

Haiti Fundraising- Wine Paired Dinner's in So. Cal Wine Country

Met with the 5 star, dream team today. Plotting and planning our kick off dinner for "Hands For Haiti".

Five chefs
Five courses
5 Million

Five chefs and courses for each dinner, with 5 million being the years end goal! Not bad, eh!

Executive Chef Dean Thomas is taking the lead, sketching out and devising a menu that blends all of our chef talents. The Marketing team of Regina Marston of Ideation and Crystal Magon of South Coast Winery are two ladies on the move creating beauty and cutting edge whit. Definitely not to be messed with!


CHEFS...
We have e-mails, Linkedin, twitter & FB out to Chef Jackson of- The Lodge at Torrey Pines, Bernard Guilles of La Jolla Beach & Tennis Club and Jean Marie- Pastry Chef extraordinaire from Pechanga Resort and Casino. Ooh la, la.. I have the biggest culinary crush on Jean Marie- but he knows that.. and is going to have to deal with the high school girl (me) in the kitchen swooning at every flick of his whisk! I have to say, should these chefs all commit, that I will be one lucky girl cooking and hanging out in the kitchen. Just think of the food... delish!

SIDE BAR
I love writing while hopped up on caffeine and sugar. Being sick all week, I gave up all such things. However, while at South Coast Winery earlier today, they coffee and dessert-ed me! Now I am home, writing and feeling like a sugar ravaged toddler with my face stuck in the middle of a candy bowl. Do not blog while amped out of your brain. Also- just as a side note: DO NOT shoot tequila and text.. take it from me!

WINE...
All wine for this dinner is being sponsored by Southcoast.

Seeings they

won the Golden Bear award

two years in a row.. I do not think anyone is going to be disappointed for stellar wine! South Coast beat out more than 640 other wineries to capture the trophy, which in the past has gone to such well-known wineries as Kendall-Jackson and Geyser Peak. I little birdie told me there was going to be some very special items for auction.. hint, hint. Not to mention what is going to be on the table for one of the courses!

Such a tease.. but that's how we girlie chefs like to plate it up my sister and brothers!

Ticket Info..
Tickets can be purchased on line at http://www.brownpapertickets.com/event/97273
Sponsorship inquiries, please email Regina Marston at regina@ideationunlimited.com
To purchase a Table Package, please email Crystal Magon at cmagon@wineresort.com
Table Packages include a one night stay at South Coast, private wine tour and tasting, wine, food, dinner.. did I say wine!

Hands for Haiti.. Day 3

While Gigi and I are home sick with some lame viral infection.. my grand plans for our first "Hands for Haiti" dinner are rolling along with a fevered pitch. We are thinking funds should go directly to hope for haiti seems like they have their gig together... any thoughts on that, anyone?

South Coast Winery has confirmed a date for the 1st of the 12 fundraising dinners, on February 27th. Which is really exciting, especially when your high on Nyquil..! I mean, things really seem to get done... I think?

So we are on the prowl for the right chefs to join us- Exec. Chef Dean Thomas of SouthCoast, and Myself are the first on board. I wonder if I can pry Jeff Jackson of Torrey Pines away from his kitchen for the night? Maybe my Nyquil brownies will convince him.. heh, heh!

Right then, I'm off to start planning my menu... of which Nyquil will not be a part of, for the record.

Ms. L.D

Fundraising Dinner for Haiti at South Coast Winery in Temecula's Wine Country

This cook, mom, slow food supporter, educator and general intense lady who is out to change the world of food is Hosting A Dinner Event, each month of 2010, in different cities around the world.

We will blog
Cook
Film
Educate
and Feed guests
to raise money all year long for the children of Haiti.

Each dinner will be filmed from chefs foraging ingredients with local farmers, sassy cooks in the kitchen, conversations around the table, general mayhem with a dose of politics and such.

Kicking off in February at Southcoast Coast Winery in Temecula.. stay tuned for confirmed date and surprise guests at each dinner! Each dinner will be multiple courses paired with spirits and/or wine! Chefs will forage from local food artisians and farmers. We will be at wineries, restaurants and wharehouses...Sounds cool hue! I think so.. and do does very picky 7 year old of me casa.. Miss Gigi.

I am working with a school youth on each menu. The first menu we will have a kid write one course, and have a chef interpret it, and name it for a child in Haiti.

We will post weekly.. So Here is to the beginning of a bitchen year of giving, learning and cooking!! Super COOL if we end up in Haiti for the last dinner.. Where do you think the last dinner will be?

Just a cook.. diggin' in the dirt for the betterment of each of us!
Ms. L. Delyte

Italian Pastry Recipes for The Holiday.. Zeppole!

The best part of the holidays for me is the memories.. baking alongside my aunt Rosalie when I was a wee sprout! Zeppole, Spingi, Struffoli! Soooo good, so easy and nothing like it in the world!







Also called "St. Joseph Day cakes," zeppoles are a part of the St. Joseph Day celebration on March 19th.

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Some say that the tradition of St. Joseph’s Day began in Sicily, during the Middle Ages. There was a severe drought. The people prayed for St. Joseph, their patron saint, to intervene. They promised him that, if he answered their prayers and brought rain, they would prepare a big feast in his honor.

Their prayers were answered and the rains came. True to their word, the people of Sicily prepared a banquet and placed huge banquet tables for the poor of the town to enjoy. The day is a day of generosity and kindness. It was not only a way for the people of Sicily to thank St. Joseph for answering their prayers, but a way to share their good fortune with the poor of the town.

My Families Recipe
Di Bernardo/ Colangelo Recipe- 3 generations passed down:

• 1 Tsp active dry yeast
• 3/4 cup warm water
  
• 2 cup all-purpose flour (NOT BLEACHED)
• 1/2 teaspoon salt (diamond crystal is best)
• 1 vanilla bean
• 1 large egg
  
• 2 tablespoons ground cinnamon
• Grapeseed Oil or Canola Oil for Frying ** YOU want an oil with a high smoke point, and one that is exceedingly neutral in flavor - so your zeppole does not come out tasting like olive oil.. or peanuts.. get it! Good. Now go make your zeppole! How's that for being a bossy Italian girl!
  

Directions

Add yeast to water- let stand for a few minutes 3-5. Let stand in warm place to rise. When dough has raised, beat down- then set aside in warm place to rise again.

Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds- set aside.

Mix sifted flour and salt with vanilla bean- set aside.

Once dough is ready- Beat in eggs, then flour mixture. Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Or use a home fryer. Canola oil is best.

Roll the dough out into long snake like tubes (kind of like what you did as a kid with play dough).. 10-15 inches long and 1/2 inch round. Then cut 1/2 inch pieces, give a quick roll in your hand to round them off, then fry. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Drizzle honey or agave then sprinkle with cinnamon or sprinkles! Arrange on a platter and serve!

Buona Fortuna! Get the kids in on this.. its super fun for them!

Au Revior Mon Bistro

We closed Small Bytes Bistro tonight. Funny how our heart string married so with the food, wine, clientele and staff. It all seemed rather straight forward, moving on to another venture with our catering company. Yet we had come together as a family unit, to split up was rather sad. So we all headed down to our local Irish Pub (because that is the only place one goes when a bit down in the dumps) and managed to drink our goodbyes away with a wee bit of guinness.

Stout beer like Guinness (as opposed to lager and other light beer) is high in the antioxidant compounds called flavonoids—similar to those found in red wine, tea and chocolate—that can reduce the risk of heart attack from blood clotting. Researchers at the University of Wisconsin carried out laboratory tests on dogs (Irish setters, I wonder?) with clogged arteries, comparing the effects of Guinness and Heineken. Only those dogs fed Guinness had reduced clotting.

So feeling quite good after my second stout, and knowing that the U of Wisconsin has managed to save the race of Irish Setters- and my bistro staff have all hugged, said their goodbyes and in good spirits went their own ways.. I wonder what experience is next. What is waiting behind curtain #3? What ever it is, I'm ready.. wooden spoons in one hand, meat cleaver in the other..! LOL (that means.. laughing out load for all you non-texter's).

Peace out.. See y'all next week when I am foraging winter squash and fennel- plus gotta find some seriously fresh snow crab claws for next Saturday. Can't wait to hit the markets!

Bon Appetite Mon Amies
Leah Delyte