Cocktails and a Spa Day in Berkeley and a Summer Frittata Recipe

Have you ever had those days when you are so distracted that you get nothing done? That’s what kind of day I’m having today. Maybe it’s because it’s Monday, but I’m not sure. In any case, I need to write more and get some of my travel experiences recorded, yet I see a recipe and want to make it. Scottish shortbread was heavily on the list and so was a sticky toffee pudding recipe that I would have substituted dried figs for instead of the dates. Don’t those sound yummy? Ever since Queen Elizabeth II of England died last week, there have been Instagram and Facebook posts of the Royal family and their favorite foods. Chef Darren McGrady was a personal chef for Queen Elizabeth, Princess Diana, and the Princes’ of Whales, William and Harry for fifteen years. I want to try his Scottish shortbread recipe.

I found these gorgeous figs at Rick and Ann’s Restaurant and shop in Berkeley a few weeks ago while celebrating my sister Sue’s birthday. I surprised her by including her niece Gavan who happened to be still home from college for a few days. My sister was surprised and we had a nice breakfast together. There is usually a wait at Rick and Ann’s, so get there early. You won’t be disappointed. Did I mention I hosted our family of 20 people and had a party for my sister the day before? It was a last minute change of venue, but I was happy to do it. I had been in Wyoming with my husband and his family the previous 10 days, so it was a big deal to pull it off. I tend to like working under pressure to get things done.

The Claremont Club & Spa. A Fairmont Hotel

Next, after saying goodbye to Gavan, on a whim my sister and I called the world famous The Fairmont Spa at Claremont Hotel to see if they had any luxurious massage appointments available. We were parked right in front of the hotel after all, so it couldn’t hurt to take a chance. (Rick and Ann’s Restaurant is around the corner.)Our original plan was to go on a hike in the Berkeley hills and stop by a nursery on the way home. You can imagine our surprise when we learned they had two openings for us! Sue asked for the 80 min treatment and I wanted the 50 min one. Quickly we turned back around and drove into the hotel parking lot. Parking is free if you get your card validated at the restaurant.

This place is special to me because my husband and I spent the night of our honeymoon here over 33 years ago. It’s a historic place that has been around since 1915. I even have a photo of my grandparents there when they were a young couple. My sister and I haven’t had any body treatments there for many years, but had taken our mother there for a day on Mother’s Day. If it seems like an extravagant birthday present, it was. Since our birthdays are exactly a month apart, we always celebrate them together and make a big deal about them. Here is a peek at the last time I was at Limewood Bar with my sons Curtis and Andrew and husband Ken.

My sister and I in our robes at the Claremont Spa in Berkeley with our champagne

gorgeous flowers on the tables

Another incredible arrangement

We walked all over the hotel before our appointments to see what was going on there. We wandered into the dining hall called East Bay Provisions where there was a party going on. There were beautiful flower arrangements on every table, so of course I had to take a photo of all of them. 

My sister “the birthday girl” Sue and I at the Claremont Spa at the Fairmont Hotel

We found the spa on the lower level and looked at the fun items in the gift shop before signing in at the counter. My sister treated me to a new silk eye mask to help me sleep better. (That’s what we do. We spoil each other.)I mentioned we were there to celebrate my sister’s birthday and they immediately made sure we had complimentary champagne flutes filled to the brim put into our hands the moment we put our robes on. How fun is that? We sat in the quiet lounge and read magazines and sat in the jacuzzi tub to relax our muscles before we were taken in for our therapeutic massages. It’s nice to be pampered. It was heaven to have a day away without any chores or responsibilities.

Dinner and Drinks with Sue at Limewood Bar and Restaurant in Berkeley at Fairmont Hotel

After showering and cleaning up a little, we met at the Limewood Bar and Restaurant for a drink and dinner upstairs. The hostess was able to secure us a spot on the terrace overlooking the breathtaking views of the San Francisco Bay. The bartender made me a fun cocktail called the Oakland Bramble: Hendricks Gin, St.-Germain, lemon juice, muddled blackberries, soda water and mint. So yummy. Sue had a class of La Crema, Sparkling Brut Rose from Napa. We shared the kale and strawberry salad with ricotta salata and the rib eye steak with scalloped potatoes, confit of allium (garlic) and a demi glaze and Sue picked up the tab. How generous is that? 

The Oakland Bramble Cocktail served at Limewood Bar at Claremont Hotel in Berkeley

We met two new lady friends and asked them to join us. One of the ladies lived in Washington, and was in town to celebrate her girlfriends’ 60th birthday. We thought it was surreal that my sister had also turned 60 and we compared stories for the next hour or so. It couldn’t have been a more perfect day.

Here is the Frittata Recipe I promised.

Summer Vegetable Frittata

Ingredients:

6 Large Eggs

1 T Chopped Fresh Parsley

1 t dried Basil

¼ t Salt

¼ t Black Pepper

⅛ C Olive Oil

1 med size zucchini halved lengthwise and crosswise into ¼ in thick slices

5 Swiss Chard leaves (1 ½ C) finely chopped, stems discarded

6 Green onions finely chopped

¾ C finely grated Parmigiano Reggiano

1 T fresh chopped chives (To add for decoration after baked)

Preheat oven to 350 degrees

Instructions:

In a 12 inch ovenproof nonstick skillet over moderate heat, saute chard and zucchini until tender about eight minutes. Add scallions to the pan and set aside to cool.

In a large bowl, add eggs,olive oil, herbs, cooled vegetables, spices and Parmigiano Reggiano. Stir until combined. Pour into a 12 inch skillet or buttered glass baking dish and bake for 40 minutes until a knife comes out clean. Sprinkle with fresh chives and serve along a green salad.

Should I make the sticky toffee pudding now? This wasn’t the plan to write about Berkeley today, but now that I have, I’m glad I did. Time to feed the chickens more grubs that I’ve discovered are in my compost bin. They love grubs! And I need to make a risotto for dinner because my younger son Andrew is coming for dinner. He wants to learn how to use the bread maker. Maybe he will want to help with the Sticky toffee pudding recipe, or the shortbread. Which should we try first? I will keep you posted and updated with recipes and photos.

Thanks for reading and hopefully signing up to receive more blogs and recipes. I will try to stay focused and next time write about the vacation in the Grand Tetons, Yellowstone, and Jackson Hole Wyoming. It’s been a fun filled summer and I’m grateful for how fortunate I am every day.

 

Measurable Thrill in Oakland and a Blackberry Pie you Won’t Forget

Our family celebrated my son Curtis’ 34th birthday in the Berkeley Oakland area last month and we had a ton of fun. We ate and drank at Limewood, Mad Oak Bar, and at Mua Restaurant all evening long and truly enjoyed spending time together. It’s rare my husband and I get to take our boys Curtis and Andrew 27 out on a Friday night, so we took advantage of the opportunity. I’m hoping today’s blog will inspire you to check out Oakland and all it has to offer. Plus I will include my recipe for my home made Blackberry Pie.

Our Hansome men Curtis and Andrew out celebrating Curtis’ 34th birthday at Limewood Bar Claremont Hotel Berkeley

 

I always do a ton of research before exploring a new area, yet trying to make reservations online isn’t my cup of tea. I never want to box myself into a time in case our plans change last minute. That’s why we started off at the Claremont Hotel and their Limewood Bar. Also Curtis didn’t wanted to miss the Warriors  game, so we were happy we could keep track of the score while eating dinner.

 

The Claremont is a special place because my husband and I stayed there on our wedding night over 29 years ago. It is a gorgeous historic place and I knew my boys would love experiencing the food and nightlife there.

 

My husband Ken was our designated driver so Curtis, and Andrew and I could enjoy ourselves and imbibe in fancy libations, but we first had to eat. We ordered the crispy Brussel sprouts made with fish sauce caramel, peanuts and cilantro, olives, ahi tuna with potato chips, the roasted chicken and lentils and their braised beef cheek in tagliatelle. The food was presented nicely and everything was delicious.

Me and my number one son Curtis at Mua Restaurant checking out the art. My dad named him Montana since he was born on superbowl sunday 1985.

 

Andrew ordered a Guinness beer, Curtis had a cocktail and I had a glass of Cabernet. We asked the bartender where he suggested we go next and he recommended the Penthouse Bar Mad Oak. This place was very hip and popular. They had a rooftop bar that was packed with a fun crowd. They also had the Warriors basketball game showing on a large wall. We found a spot to sit at the roof top bar and enjoyed our drinks. Curtis had the vodka cocktail that was on special, while Andrew and I stuck with our beer and wine. We weren’t hungry yet, so we sat and talked and enjoyed the clear night and open air bar.

 

Next we went to Mua Restaurant not far from the last stop. We were lucky to find parking close by and an available table. We ordered more drinks, guacamole and chips, the half pound burger with fries, the “Mac n Cheese” made with butternut squash and cream and who knows what else. The night is a blurr and I can hardly remember much else. All I know is that we didn’t get home until 1:30 AM after dropping off our boys.

Cool art at Mua Restaurant

Mad Oak roof top Bar in Oakland

Mad Oak roof top Bar in Oakland

 

I can’t remember the last time we partied like this with our kids. It doesn’t happen on a regular basis, but we are excited to spend time with them, especially around their birthdays. I highly recommend spending the evening in Oakland and checking out the Limewood Restaurant and Bar, the Mad Oak Bar and Mua Restaurant.

 

Next you will find my favorite Blackberry Pie recipe. It’s the perfect dessert to go with your Valentine’s day dinner. It’s my husband’s favorite pie, so I had to have my friends over today and show them how to make it. We had a blast and you will too.

 

Be sure to share this blog with your family and friends on Twitter, Pinterest, Facebook or via email to a friend. And follow me for more fun recipes and travel posts.

 

Blackberry Filling for Pie

 Ingredients: 

6 Cups of Frozen Blackberries (3 bags of O Organics from Safeway or fresh if in season)

1 Cup granulated sugar

Juice and zest of 1 orange

½ t grated nutmeg

Pinch of Maldon Salt Flakes

 

¼ C Hanson’s Sonoma Organic Vodka Mandarin Flavored

2 T Cornstarch

 

3 T Tapioca Flour

3 T Unsalted Butter cut into chunks

 

1 whisked whole egg (used to brush on top of pastry)

 

1 T granulated sugar

1 T demerara sugar

 

Directions: 

Pour 6 Cups of blackberries into a heavy medium sized pot. Add sugar, nutmeg, orange juice and zest and salt and cook until bubbly.

Mix mandarin vodka and cornstarch in a small bowl and add to the pot of boiling blackberries. Cool.

Make pastry. Check out my previous post here: pastry recipe .

 

This is Nancy’s blackberry pie. She chose to use fresh blackberries and bake them without cooking first. Looks so pretty

After mixture is cooled and pastry is rolled out and placed into pie dish, mix 3 T of Tapioca Flour into blackberries and pour into pastry lined pie dish. Dot with chunks of butter. Top with remaining rolled out pastry, crimp sides with your thumb and pointed finger to make a nice edge. Cut out a tiny whoel (I made a heart shape) in center of pie.

 

Brush with egg and sprinkle with both sugars.

 

Preheat oven to 400 degrees. Place filled blackberry pie onto a sheet pan and bake for 1 hour or so until crust is golden brown.

 

Let pie cool completely so that blackberries have time to gell and set. This is the hardest part. Serve at room temperature with vanilla ice cream.

Enjoy!

Teri:)

 

 

 

Reasons why you should visit Oakland’s Insanely Good Food Scene

 

Beautiful graffiti art in West Oakland

Had a fabulous day last Friday exploring Tanya Holland’s Oakland’s Brown Sugar Kitchen Restaurant with my friend Sandra. We also took a walk through of the historic Claremont Hotel in Berkeley, one of my favorite places. We shared stories and got caught up while sipping on Peet’s Coffee and nibbling on treats from Fournee Bakery. All this on a rainy March afternoon, so I can’t wait to tell you all about it.

The view outside Brown Sugar Kitchen in West Oakland

Firstly, If you haven’t checked out Bravo’s Top Chef competition, it’s a must. I’ve been watching since the beginning and I’m hooked. Of course I love learning as much as I can about cooking and I follow the chefs on Instagram to see what they are up to. Tanya Holland owns an Oakland restaurant called Brown Sugar Kitchen. This place is off the beaten path so lucky I had a Google map to find my way there.

Sandra and I were excited to sit at the counter alongside Tanya herself cooking during the lunch rush. The place was packed, but we were happy to sit and watch the chef making her famous soul food recipes like her Buttermilk Fried Chicken & Cornmeal Waffle served w brown sugar butter and apple cider syrup. Yum. Obviously she was teaching her sous chef a few things because I’m sure she is needed in other areas promoting her cookbook written in 2014 and getting other restaurants up and running. Last September she announced she would be opening a BSKC Brown Sugar Kitchen Counter at the San Francisco Ferry Building, and hopes to expand her brand to the Warriors new Chase Center.

The food was exciting, flavorful and soulful. I ordered the Blackened Catfish served on top of rice with roasted red pepper sauce and pickled vegetables. It was good old fashioned comfort food and a huge portion of which I packed up to bring home for later. Sandra ordered the Creole BBQ Shrimp, basmati rice and baby spinach. She kept going back for more of the spicy dish and we shared the garlic green beans. Sadly, I couldn’t find collard greens on the menu, but loved the perfectly seared green beans.

We didn’t stay for dessert, but I got a close up photo of a banana cake w caramel ganache, a red velvet cake and sticky buns with pecans. This place serves my kind of food and it isn’t stuffy like other East Bay restaurants. The drink menu was limited, but I was happy with Drake’s Hefeweizen and fresh lemon. Sandra went for the Urban Cellars California Viognier. And just today I realized Tanya has teamed up with Humphry Slocombes and is making a brown sugar ice-cream with apple jam and a cornmeal cookie. Delicious!

Claremont Hotel in Berkeley, CA

One of the fabulous rooms to enjoy your tea in

Gorgeous art ojn display

Well,  if I haven’t convinced you to make a trip to the Oakland/Berkeley area yet then I will tell you about a few more places to visit. The Claremont Hotel and Spa happened to be on our way home and Sandra and I couldn’t help ourselves but to stop in for a look see. My husband and I have stayed here before and loved it. We actually spent the first night of our honeymoon there at the Claremont over 29 years ago. It’s historical because it opened in 1915. Even my grandparents frequented there back in the day. My mother and sister and I spent time at their spa getting massages and relaxing by the pool to celebrate Mother’s Day one year.  Their new bar Limewood looked fun and exciting, has a gorgeous view of San Francisco and features craft cocktails, small bites and afternoon tea.

Cool New Oyster Bar in Claremont Hotel

I just love taking pics of professional kitchens

Limewood Restaurant and a view of SF when looking out the window

Across from this gorgeous hotel sits Fournee Bakery where we purchased fresh fougasse and French baguettes for our Friday night supper. They sell seasonal desserts like trifles, a TCHO Chocolate salted caramel cake, tarte tatin, Valrhona chocolate mousse cake, and an orange flavored Basque cake.

Fougasse Bread from Fournee Bakery

Toasted bread, brie, almonds and my home made apricot jam

Lucky for us, Peet’s Coffee was located right next door to the bakery so we could have our favorite espresso mochas while chatting about our day. Overall, I can’t imagine a more fun way to spend a Friday. I loved catching up with Sandra and hearing about her favorite Greek recipes that her and her husband George whip up. They’ve lived near us for over 20 years and have raised their kids in the same neighborhood as us attending the same schools and swim team.

I’m blessed to have the greatest friends who love to have foodie days with me. I hope I’ve given enough reasons to visit the Oakland Berkeley area. I can’t wait to plan my next outing. Any takers? Leave me a comment below and tell me where you would like to go. But first check out this delicious savory tart which would be perfect served on Easter morning or on any occasion. I made it for my coffee group and the women raved about it and of course asked for the recipe. Here it is.

Fennel, Goat Cheese and Cardamom Tart

Pastry Dough Recipe

1 ½ C Unbleached Flour

¾ Stick (6T) cold unsalted butter cut into small cubes

¼ t Kosher salt

4 to 5 T Ice Cold H20

For Tart Filling

2 large fennel bulbs @ 2 ½ lbs

1 large leek

8 green cardamom pods (or 1 t cardamom spice powder)

¼ C white wine or champagne

¼ C H20

¼ C Olive Oil

1 t Kosher salt

½ t black pepper

2 T unsalted butter

2 eggs

1 large egg yolk

½ C heavy cream

½ C whole milk

¼ C goat cheese

3 Oz (½ C) Taleggio Cheese cut into extra small cubes

Make pastry dough for tart:

In a food processor, blend flour, salt and butter until blended. Or use pastry cutter or fingers just until most of  resembles coarse meal. Add cold water and blend until combined. Do not over mix or pastry will be tough.

Gather dough onto parchment paper or plastic wrap and make into a ball and flatten. Cover completely and let it rest in fridge to chill.

Directions for filling:

Cut off and discard fennel stalks and fronds. Cut out core and cut up fennel into ¼ in thick slices. Wash and cut leek into ¼ in slices using white parts only. Flatten cardamom pods with side of large heavy knife, then remove black seeds and discard pods. Crush seeds with side of knife and chop finely. Or sprinkle cardamom spice powder onto leeks and fennel in a 12 inch heavy skillet. Add wine, water, butter, salt and pepper and bring to a simmer, covered over moderately low heat stirring occasionally until tender about 20 to 25 min. Cool.

Preheat oven to 375 degrees and make sure rack is in center of oven.

Roll out dough into a 15 in round tart pan. I use plastic wrap to  prevent dough from sticking to rolling pin. Trim dough so that it is flush with rim of pan. Lightly prick dough with a fork, then chill for 30 min. Line shell with foil (I spray with Pam first)and fill with dry kidney beans, rice or pie weights.Bake on a large baking sheet for about 15 to 20 minutes. Remove foil and pie weights and bake 10 -15 min longer or until tart shell is golden brown. Remove from oven.

Whisk together eggs, yolk, until foamy and add milk, cream, goat cheese, salt and pepper. Transfer fennel and leek mixture into pastry shell spreading evenly, and dot with taleggio cheese. Pour custard into shell and bake until set about 20-25 minutes. Cool on a wire rack before serving. Serves 6-8 people