Culinary Institute of America in Southern California Wine Country

CIA was here in our beautiful wine country region of southern California, just two weeks ago. It poured rain the entire time they were here.. and today it is a balmy 75.. poor saps. Despite the weather, they ate like queens and kings. We fed them braised boneless short ribs in a fennel & mission fig reduction over pureed parsnips and Yukon's gold potatoes. Served with Nic Palumbos Sangiovese, perfect for the cold weather. Then we topped it off with warm chocolate pudding and a shot of champagne chambord with a fat red raspberry!

It's amazing at 7:30pm, that my eyes are already blurred with fatigue. I hear the wee 6 year old up stairs.. splashing around in the tub like a soon to be snagged little yellow fin tuna.. yum.. I must go bite her! She insists she is the best cooker in town, and she's probable not to far off. She has a French toast recipe that she will be posting over the weekend.. so stay tuned, it will knock your socks off.

Back to my point.. CIA students, temecula, wine, food, inspiring... As I see it, we chefs have an obligation to those we cook for. To feed the masses good clean food, and to boycott the conventional growers/vendors. Maybe then they will get the message that we are sick of being sick. This is what I spoke about with the students.. mind you the topic of conversation was inspired by them. They asked all the right questions (as far as I was concerned) and seemed sincerely interested in acquiring the knowledge that many of us veterans have in our organic souls. How to forage local organic faire.. and serve it at a decent price point. Because after all, everyone deserves delicious, healthy & freshly prepared foods.

So much food, so little time..