Tag Archives: California

Fast Food…With A Difference

Linda in Site News

Neither Ron nor I are lovers of fast food, but we do make one exception when we’re in California: In–N-Out Burger (check out their full story at www.in-n-outburger.com). Ron introduced me to this regional chain three years ago and we look forward to a visit on every trip back to California for one very good reason – they do fast food REALLY well. Several renowned chefs are huge fans of the chain including Mario Batali, Antony Bourdain (who I ran into in Schmidt’s Market in Southampton, New York last summer) and Gordon Ramsay.

This chain was founded back in 1948 by Harry and Esther Snyder with a simple philosophy that lives on today: “Give customers the freshest, highest quality foods you can buy and provide them with friendly service in a sparkling clean environment.” Their first location was in Baldwin Park, California and In-N-Out Burger can now be found in 281 locations in Arizona, California, Nevada, Texas and Utah. No location is situated more than a day’s drive from one of their regional distribution centers as they own and operate their own burger patty-making facilities in California and Texas. The burgers are made from fresh, 100% pure beef that is free of additives, fillers or preservatives of any kind and the patties are never frozen or pre-packaged. Every burger is cooked fresh to order, one at a time.

In-N-Out’s commitment to quality doesn’t stop at the burger patties. They bake their own buns and cut their own fries in every location, use real ice cream in their shakes and every burger is dressed with the finest and freshest lettuce, tomatoes and onions. They are an example of doing food right the old-fashioned way and NEVER compromising on quality.

Service is also a very important part of the In-N-Out Burger experience. Their staff is clean-cut, polite and very efficient. They are one of the few fast food chains to pay their employees significantly more than minimum wage and their staff reflects a very high standard.

On our way out to New York last spring, Ron picked up a great black t-shirt with the In-N-Out logo on the front and a classic vintage design on the back. It seems that everyone in the east (and throughout the USA) knows about this fast food chain and commented on the restaurant and the shirt itself.

In-N-Out have done something that few other chains have ever done – they’ve stayed true to their initial commitment and never compromised, despite their growth. Still family and privately owned, we sincerely hope that they never waiver from the standard they have set and firmly maintained since the restaurant chain was founded in 1948. Some things should never change.

Moab, Utah and Ely, Nevada

Linda in Site News

When Ron and I left Santa Fe, we drove though southern Colorado to reach Moab, Utah for the night. We wanted to get an early start so that we could explore as much of Utah’s National Parks and natural beauty as possible before heading on to Nevada and ultimately California. Stretch and Mary had warned us that there were some bad storms in the area and we here a bit concerned about how the roads would be along the way.

When we checked in to our motel for the night, we knew that we were in the right place. On the wall was a picture entitled “Fire and Ice”, which of course was the title of my first cookbook. I treat coincidences and synchronicity like this as an inspired message to confirm that I’m on the right path. My Mom thinks that I should write a book on the many situations like this that have and continue to happen in my life. Maybe I’ll just write about it here instead.

To beat the storms, we decided that we needed to get to California and over the tallest passes as quickly as possible, so only took a brief tour through Arches National Park. The formations and color of the rock in this area are truly spectacular – we were awed and amazed!

We hurried on to stay ahead of the weather and quickly passed through Ely, Nevada where we’d stopped at so many times before on our way east or west. We just nicely got about twenty miles west of Ely and it started to snow. Ron’s not used to driving in snow and neither is the BMW, but I didn’t think it was anything to be concerned with initially (being an optimistic Canadian who has always dealt with snow). We continued west and within fifteen more miles, the snow became a whiteout and we definitely decided to head back to Ely for the night.

We drove through Alpine, Nevada and had breakfast at one of our favorite little diners the next day. They’d endured storms all the day and night before and had a serious amount of snow to contend with – about eighteen inches. We were so glad that we’d headed back to Ely the night before – we never would have made it over the high summits.

Santa Fe, New Mexico

Linda in Site News

We had originally planned to head up to Glenwood Springs, Colorado to see our dear friends, Tony and Sue. Turns out that they are away and are in Cabo San Lucas, of all places! We’re really sorry to miss them as they are two of our favorite people. It’s a real highlight to stop and see them on the way to New York every year and, whenever possible, on our way back to California in the fall. Hopefully we’ll see them before next May, but we’ll pick up exactly where we left off regardless.

We took a different route and headed to Santa Fe, New Mexico instead. Both Ron and I had been there previously, but it had been well over a decade since either of us had visited. We couldn’t have arrived at a better time as the sun was just setting and the colors and the landscape were absolutely breathtaking.

Our friend, Mary, was originally from Santa Fe and she and Stretch had just come back from a recent visit there, so we looked to them for some recommendations as to where to eat and stay.

Stretch and Mary called ahead and made a reservation for us at the Silver Saddle Motel, a classic vintage motor hotel with a western theme located on Cerrilos Road (www.santafesilversaddlemotel.com). The motel is owned by a great lady, Penny, that we met on our second morning and who has spent a great deal of her past in Mexico, including the early days of Cabo San Lucas and the Baja. The motel is being run day-to-day by Penny’s daughter, Dawn, and her boyfriend, Miguel, and, along with their night manager, Gene, they make their guests very welcome. We stayed in the Cowboy Room, decorated with Roy Rogers/cowboy/vintage paraphernalia, and couldn’t have been more homely. The room was very clean and comfortable and the complementary breakfasts were simple but fine. Special details like pumpkin butter and cranberry apple butter for the bagels were nice touches.

Santa Fe literally bursts with its own distinct flavor and the variety quality of their over 250 restaurants makes this city a foodie’s paradise. On Stretch and Mary’s recommendation, we ate at Tomasita’s, at the old railway station, on our first night for some classic New Mexican fare. We shared a salad, a Mexican combination plate so we could taste the famous red and green chile sauces and try their version of a relleno (we still think Pancho’s makes the very best!) and sopapillas with butter and New Mexican honey. Delicious! A mariachi band came in to play for a friend; four women including a trumpet player and they were phenomenal. After they left, a gentleman who appeared to be a guest at the neighboring table, got up and played the cello. He was truly a virtuoso and almost seemed out of place in this restaurant, but it was lovely that he played for his friend’s birthday celebration.

The next day we headed off towards Canyon Road and wandered through the endless galleries and then down to the central square to wander that area and take in the beautiful fall colors and beauty of Santa Fe. We had originally planned to be on the road that afternoon, but decided that we were having such a grand time in Santa Fe that we would stay another night and head out first thing the next morning.

We decided to have dinner at La Plazuela at La Fonda on the Plaza. La Fonda Hotel is a Santa Fe icon and the dining room was absolutely charming. Great food and wonderful service made this night very special.

Savannah, Georgia

Linda in Site News

We arrived in Savannah, GA in late afternoon and parked near the waterfront as that appeared to be where the action was. There’s a lot of history in the south, most of it good and, unfortunately, some of it bad, but it’s important to take in as much as we can to understand the past. It’s hard to imagine the ships bringing slaves to the harbors of this beautiful city and the horrid treatment of people.

We watched the sun set over the harbor and took a stroll down the historic marina area. We were feeling like listening to some live jazz, and were referred (by a lovely young woman in a gorgeous B&B we’d love to stay at on our next visit – see www.oldeharbourinn.com) to a nearby restaurant called Jazz’d (jazzdtapasbar.com) that serves tapas – perfect! We shared some fabulous dishes: She Crab Stew (a Savannah favorite cream based stew with chunks of blue crab and vegetables), Sauteed Mushroom Ratatouille, Fish Tacos “A La Plancha” and Chorizo Sliders with a glass of California pinot noir. A two-piece blues band called Bottles and Cans (Ray Lundy and Mike Walker) were playing and we thoroughly enjoyed them, despite that we were hoping to hear some jazz that night. Both musicians play guitar, but Ray’s voice is really unique; raspy and whisky-soaked.

The couple sitting at the adjacent table from Charlotte, North Carolina, Hillier and Yvonne, bought us a glass of wine to welcome us to the south and, before the end of the evening, we were able to buy them a glass of port to thank them and put a smooth finish to our conversation and evening. Hillier and Yvonne have only been seeing one another a few months and I think they would be close to our ages. Hillier commented that he couldn’t imagine travelling like we have and felt that, as a man of color, that it wouldn’t be possible. We struggled to understand his viewpoint, but respect that he has a right to that belief. Only he has walked in his shoes and lived in his skin. We thoroughly enjoyed meeting them and sharing some fine music and conversation and were grateful to have met them.

Peppering with Paprika!

Linda in Site News

Paprika is a spice made from the grinding of dried peppers. In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot and flavors also vary from country to country (my personal favorite is smoked paprika).

Paprika is produced in a number of places including Hungary, Spain and California and is used as an ingredient in a broad variety of dishes throughout the world. Paprika is primarily used to season and color rices, stews, and soups (such as Hungarian goulash), and in the preparation of sausages as an ingredient that is mixed with meat and other spices. In North America, paprika is frequently sprinkled on foods as a garnish, but the flavor is more effectively produced by heating it gently in oil.

Capsicum peppers used for paprika are unusually rich in vitamin C (contains more than is found in lemon juice by weight) and other antioxidants (about ten percent of the level found in acai berries).