Take Me to Apple Hill

Over Thanksgiving weekend, I had the opportunity to explore Apple Hill, nestled away in the high Sierra Foothills. It couldn’t have been a more beautiful November day that simply screamed of fall with all of the vivid yellow, orange and red hues highlighting the apple trees and vineyards.

It was the perfect fall outing spending the day visiting apple farms and wineries and was a refreshing change of scenery being surrounded by the rustic charm and beauty. I was like a little kid in a candy shop with every stop we made. From the endless apple orchards, to the pies baking at the roadside stands {you have to try the apple crisp & hot apple cider at Kids Inc.}, to the quaint tasting rooms scattered throughout area.

This is unquestionably a fun playground not only for kids but for adults too. Did I mention there's also a micro-brewery? Umm, yes please! You’re never too old to love going to Apple Hill and I will now make it a yearly fall tradition. 

P.S. What traditions do you have during the holidays?

Postcards from Puerto Vallarta

Oh hello, Thanksgiving week! I just came back from spending 10 glorious days in Puerto Vallarta.  This was no ordinary trip and in fact I was there for work (yes, work) promoting Ceja Vineyards wines at the Festival Gourmet International at The Grand Mayan Resort. It was quite the honor to participate considering my mom was the invited chef at Tramonto Restaurant. I also acted as her Sous Chef and we both joined forces to heavily promote our wines during the winemaker dinners every evening.

I had been to Puerto Vallarta once before as a kid but now I could really appreciate the lush landscape, the vibrant culture and the beautiful beaches. We had a strict agenda most of the time but during the day we had a few hours to escape and explore the quaint colonial town, eat fresh fish on the beach and catch some rays with a refreshing Paloma in hand.

Here are a few highlights of the trip - both working & relaxing. 

Every night I was floored by the reactions that the guests had of the delicious food, the wines and the overall dinning experience. We couldn’t have done it without the help of such an amazing and cohesive team at the Grand Mayan Resort. From the talented chefs, to the sommeliers, to the servers at the restaurant, everyone collaborated as a unit and made it a 5 star experience – both unique and unforgettable. I can’t wait to go back and do it all over again!

Chefs: Cassandra, Felipe, Amelia & me in Tramonto's kitchen

Grilled Chile Relleno

Tortilleria "tortilla bakery." They make over 50,000 tortillas a day for the entire resort

Testing our recipes with the chefs

Lobster + Ceja Chardonnay

Inside the test kitchen

Inside the restaurant, working the floor

Dia de los Muertos

If you cannot get rid of the family skeleton, you may as well make it dance. - G.B. Shaw

Oh, hello November. October has come and gone in such a rapid sweep (Go SF Giants!), that I have officially welcomed fall and all of its autumn glory. This is unquestionably one of my favorite times of the year, which begins the holiday season with Dia de los Muertos – Day of the Dead. In my culture this is an honored holiday that celebrates and remembers the lives of passed loved ones.

It sounds a bit more morbid that it really is but this national Mexican holiday celebrates death and welcomes the departed spirits home. One of the most important symbols is the calavera, which stand for “skull” in Spanish. Raging from the calaveras de azúcar “sugar skulls” to artwork, these colorful skulls are used to adorn the altars for the dead.

Recently the popularity of calaveras has developed into a highly artistic style of make-up design, combining stunning and elaborate face-paint with various flowers and beads. Here are a few beautiful examples of Mexican skull make-up art, fashion and color that took my breath away…

Brunch Date

It’s not brunch with the girls unless one of us is in our clothes from the night before… 

This past week has been extraordinarily busy filled with work meetings, events and a gorgeous dinner party. I even managed to squeeze in some much needed gym time, which has undoubtedly helped relieve some unnecessary stress {located right above my shoulders – yelp}. To celebrate this week's triumphs, Sunday brunch is definitely in order with my favorite gals.

Brunch is unquestionably one of my favorite meals of the week. There is something so satisfying about waking up lazily {after a long night of errr… socializing}, throwing on a comfy maxi dress, slipping on some shades to cover the lack of sleep and joining your favorite people for some mimosas and some soul-satisfying food.

Here are my top 5 places to brunch it up in Napa and Sonoma. Now, go get your brunch on! 

• Boon Fly Café - Carneros
• Fremont Diner – Sonoma
• Brix Buffet Brunch – Napa
• Redd - Yountville
• El Dorado Kitchen – Sonoma

Here’s a peek of some of my favorite brunch dishes. My mouth is watering already…

Photo Diary: Ceja Vineyards 2012 Harvest

Wednesday, September 5, 2012 - 6:08am

I woke up hearing tractors drive near my window while the faint glow of the crisp morning light started to peek in my room. Harvest had started! The campesinos {vineyard workers} had actually been picking since 2am. Feeling the excitement in the air, I didn't even bother to hit the snooze button - I was up. The morning was damp, overcast and perfect for harvesting. Dressed in warm gym attire, I walked to the back of our Carneros property where they were already  busily picking Pinot Noir grapes.

I was greeted by my uncle Armando Ceja (our winemaker) who was tasting and sampling different clusters of fruit in a nearby bin. "It's perfect," he stated and then started to sort out leaves, twigs and fallen debri from a huge white bin. He was right, the fruit was juicy, plump and so sweet. I knew then that our 2012 vintage would be stellar! The crew was hard at work, moving fast, precise and skillful with the sharp knives in their hands. I couldn't help but gawk in wonder and admire their hard work with nothing but the deepest respect.

As soon as I started snapping pictures, I got in a zone and remembered my childhood during harvest. I can recall following after the crews picking up clusters left on the vines and on the ground. My family went from picking grapes to award winning vintners and it's because of the contribution of the Mexican labor force that makes it possible for Napa Valley wines to be enjoyed all over the world.

I couldn't have asked for a more inspiring morning in our vineyards. Happy Harvest y'all! Ole!