Hotel Yountville - Staycation

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[quote]Once in a blue moon it feels great to pack an overnight bag, stay at a fabulous hotel and unwind from a hectic week at work...[/quote]

I welcomed this idea with open arms and happily left the endless emails and task lists at home. This mini staycation took place at the luxurious Hotel Yountville {located a hop, skip and jump away from the city of Napa}.  As soon as we walked through the gorgeous European styled lobby, I knew that we were in for a truly memorable experience.

The vibe: In the picturesque little town of Yountville, you get a taste of ultra chic and luxurious comfort at your beck and call.

Our itinerary was simple - relax, enjoy a bottle of bubbles while sitting around the outdoor fire pits, take a leisurely stroll and grab a bite to eat at Bistro Jeanty {the tomato soup soufflé is to die for!}. The evening ended underneath the stars with a refreshing night swim in the heated pool. After this relaxing, stress free day, climbing into the four poster "Dream Bed" with its cool, luxurious Italian linens, was an ideal ending to a perfect day.

Overall, I was impressed and blown away with the attention to detail and, most importantly, with the gracious and welcoming staff.  It was the ideal mini getaway that was filled with pampering, relaxation and indulgence. It was truly perfect! Ole!

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{A lovely and delicious welcome gift}

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{Long patterned sexy maxi dress, courtesy of BLING by Brenda}

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{Heated cypress-lined pool. Amazing}

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{Take a stroll in the peaceful outdoor gardens}

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{Relax & read a book next to the outdoor fire pits}

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{Beautiful black feathered earnings, courtesy of BLING by Brenda}

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{Gorgeous European styled lobby}

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{Sit by the fire place & enjoy a glass of Ceja Vineyards "Vino de Casa" blends}

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{Cruise over to the in-house restaurant, Hopper Creek Kitchen, for breakfast. We devoured the most exquisite meal of Brioche French Toast and a Chanterelle Mushroom Omelet}

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{A truly memorable, romantic and exciting destination resort...}

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Mexican Fruit Salad

[typography font="Homemade Apple" size="22" size_format="px"]I don’t know about you, but the warm summer weather makes me crave the refreshing taste of fruit![/typography]

I’m fortunate to live close to many fresh fruit stands, and on my way home yesterday I bought the freshest, sweetest assortment of white peaches, nectarines, papayas, mangos and cucumbers. At home, with my bag of goodies, I decided to make my version of the ultimate Mexican fruit salad. The inspiration for this refreshingly delicious snack comes from the outdoor Mexican fruit stands, or "puestos de frutas", that serve fresh fruit with a pinch of chili powder, salt and lime juice {my favorite snack when visiting Mexico!}.

If you’re tired of the “standard fruit salad” {with melon, watermelon, grapes and bananas} then this recipe is for you. I’ve made this salad several times, with various fruit combinations, and it never fails to please. It’s a truly sublime concoction. You get the exotic sweetness from the seasonal fruits {papaya & white peaches}, the crunchiness from the cucumbers, the subtle spiciness from the chili powder and the acidity from the lime juice.

{Fresh Papaya}

{I love the color combination of the chopped fruit & my handmade tablecloth from Mexico}

{My grandmother's chile powder: chili flakes, cayenne pepper & chile ancho powder}

It’s a healthy snack alternative and I love that it’s so easy to make! Be prepared to share with everyone and watch it disappear! If you want some for yourself, make extra. That way you can still have fruit salad for breakfast {maybe with a warm slice of banana bread and a big, steaming cup of tea?}. Yes, please!

Mexican Fruit Salad

Ingredients: Serves 4 people

• 1 Papaya
• 2 Mangos
• 4 White Peaches
• 1 Cucumber
• 3 Nectarines
• Lime juice
• Salt to taste
• *2 pinches of chili powder
• Optional: a splash of Tapatio sauce

*You can find the chile powder at most supermarkets & Latino stores

Directions:

Prepare the fruit. Slice up the fruits and cucumber into semi-big pieces and spears— {In Mexico this is street food, often eaten with your fingers}. You can make the salad ahead, up to this point, and chill the fruit until you’re ready to serve.

Assemble the salad. Place the fruit in a large bowl. Squeeze the juice {of one lime} over it and season generously with salt and chili powder. Stir gently and keep adding, stirring and tasting until you pick up the flavor of the chili powder and a little heat. Add as much chili powder as you and your dinner guests can comfortably take—that’s a key part of this salad’s charm. Serve immediately and enjoy! Ole!

Berrylicious Pie

[quote]Blackberries, raspberries & blueberries, oh my! Keep your fork, there’s pie![/quote] When I was a little girl, my brothers and I would take advantage of our summer break and find any excuse to wander the endless Carneros area {where we grew up}. Minutes away from our parent's house was a creek that happened to host hundreds of plentiful wild blackberry bushes.

I remember digging my way into the thorny bushes eager to pick the sweetest and juiciest blackberries. Our teeth and clothes would be stained purple as we ate to our heart's content {oh, to be a kid again.. it brings back such nostalgic feelings}. We could never bring back enough berries for my mom to make a pie, and I’ve always longed to make my very own, from scratch. So here it goes… my mouth is watering already!

The result was exactly what I hoped for in a summer pie.  The oozing berries, bursting with flavor, had just the right mix of tart and sweet. The crust was flaky, crisp and buttery. I'm already looking forward to eating it for breakfast the rest of the week, with a big, steaming cup of Earl Grey tea. Here’s to enjoying a delicious piece of berry pie and reliving your own childhood memories.

Berrylicious Pie

Ingredients: Serves 8 people

• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons quick-cooking tapioca
• 1/4 teaspoon salt
• 3 cups fresh blackberries
• 2 cups fresh raspberries
• 2 cups fresh blueberries
• 1 large egg, lightly beaten
• Pastry dough {click here for a simple & easy recipe}

*Special equipment: a 9-inch metal/glass pie plate & a pastry cutter

Preparation:

Preheat oven to 450°F.

Whisk together granulated sugar, cornstarch, tapioca, and salt, then toss with berries. Roll out 1 piece of dough {keep remaining piece chilled} on a lightly floured surface and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust, then use pastry cutter to make semi-thin strips of dough.

Spoon filling into shell, then layer dough strips to make a beautiful lattice pie crust. Trim crust with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp edge decoratively. Lastly, brush top of pie with beaten egg {to give it a glossy look}.

Place pie in the middle rack of the oven and bake for 15 minutes. Then reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 40 more minutes.

Cool pie for at least 2 hours before serving to allow juices to thicken slightly (filling will still be juicy). Enjoy eating a slice of this delicious pie with a spoonful of vanilla bean ice cream and you’ll be in dessert heaven! Ole!

Paso Robles in a Nutshell

I hope everyone had a happy and productive weekend!

Memorial Day weekend has come and gone but I wanted to share some highlights of our adventures! Together with a group of friends we decided to take a road trip down south on a mission to explore the breathtaking landscape of Paso Robles wine country. We spent 2 ½ days there and successfully managed to visit over eight wineries and one brewery. We also spent some much needed time relaxing, eating, drinking and vegging out in a cozy cottage set in the gently rolling hills of Peachy Canyon {thanks Drew!}. Considering we had a full house {and only one bathroom to share}, our daily routine was quite simple - get up early, make a huge breakfast and then hit the road for a day of wine tasting.

Some of my favorite wineries included Tablas Creek, Halter Ranch and Chronic Cellars. Each winery had its own allure, unique ambiance and stunning portfolio of wines. Our first stop set the benchmark for the rest of the trip. Halter Ranch Winery has so much history and charm, I felt like I was stepping back in time walking through the historic barns and stunning Victorian-era farmhouse. This was my type of experience, plus their wines were all surprisingly good {especially their Côtes de Paso- Grenache based blend).

Tablas Creek Winery was a priority on our list and we had the opportunity to check out their newly remodeled tasting room. Their wines stole the show and two of my favorites were the Côtes de Tablas red and white Rhone blends. Chronic Cellars was another favorite, with its funky bright and colorful décor and easy drinking, approachable wines. I’m a sucker for anything inspired by Dia de Los Muertos images {that’s on their label) and loved that their tasting room was hip and interactive with a pool table and horseshoe field outside.

For those of you who have never visited Paso Robles, I highly recommend a visit. It's rustic, quaint and just driving through the back roads exploring the scenic beauty is worth the trip! Ole!

{Historic barn at Halter Ranch Winery}

{So many wineries to choose from!}

{Halter Ranch tasting room}

{Justin Vineyards reception area & adorable vineyard dog, Buddy}

{Keeping it classy with my favorite pair of Aviator shades from Theory}

{Fun in the sun with my BF Adam at L'Aventure Winery}

{Beer tasting at Firestone Walker Brewery}

{Breakfast of champions: eggs with chorizo, bacon & watermelon slices}

{Chronic Cellars tasting room. Pool table + wine tasting = fun!}

Chefs Market Cooking Demo

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Cooking has always been a passion in my life {eating too!}. Ever since I was a little girl I've been in the kitchen, cooking alongside my mom, Amelia Ceja. I remember standing on a stool next to the stove, using both hands to stir the pot of Mexican hot chocolate, while sweet aromas of chocolate and cinnamon filled the kitchen. From that moment on I knew that food would always play an integral role in my life and now, more than twenty years later, I’m still cooking and learning from my mom.

Last week my mom and I had a wonderful opportunity to host the Chefs cooking demonstration at the Napa Downtown Chefs Market. This weekly event is what I consider to be the ultimate street party, with food trucks, wine/beer booths, crafts & cool art.

We decided to prepare one of my favorite dishes, “Camarones con Cebollitas Rojas y Ajo” {shrimp with shallots, garlic, lime juice & a dash of spice}. This recipe is simple to make and is a delicious appetizer to share at a fiesta! This particular day also marked the 2nd annual Chardonnay Day so we paired our Ceja Vineyards “Vino de Casa” Chardonnay blend with the dish. This flavorful and semi-spicy dish paired beautifully with the Chardonnay blend because the wine cut through the spice component of the shrimp leaving your taste buds begging for more!

Click here for the recipe and short cooking video. Ole!

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{My adorable niece Isa scoping out the scene}

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