Just a few of the chef biggies you'll be joining

Michelin Food & Travel’s www.michelinfoodandtravel.com/  star laden weekend opens with a bang Thursday, April 7^th with a Champagne and caviar tasting at Petrossian, the world’s premier buyer and importer of Russian caviar. Lucky guests will then retire to the chic Surrey Hotel on Manhattan’s Upper East Side,  their home for the weekend’s events, and rest up (show a little restraint and try ordering lightly from room service- even if it is provided by Michelin-starred Daniel Boulud) before the gourmand extravaganza unfolds in earnest.

This is one schedule I’d love to follow:

FRIDAY: Guests will begin the day sampling François Payard’s French Easter Savouries and Pastries during a private shopping event at Vera Wang’s Soho boutique. Soon after, foodies will move on to David Bouley’s “culinary laboratory,” where they will discover the secrets to his multi-Michelin-starred cuisine through an afternoon of hands-on cooking and tasting. On Friday evening, gourmets will enjoy a private dinner at Eric Ripert’s three Michelin-starred restaurant, Le Bernardin, where they will indulge in a tasting menu expertly paired with wines chosen personally by Chef Ripert.

SATURDAY: Guests will hit the famous Union Square Farmer’s Market with Dan Kluger, executive chef at Jean-Georges Vongerichten’s new ABC Kitchen, before returning to the restaurant for a meal personally prepared by the chef using the freshest, local ingredients. This evening is a true affair with James Beard award winner and Michelin-starred Chef Michael White. Starting with drinks at the chic Raw Bar at Marea and followed by a feast at White’s heralded Ai Fiori, this is an event not to be missed by any devoted epicure.

SUNDAY:The weekend closes in style as Michelin Food & Travel tackles the popular New York tradition of Sunday brunch with an all-imported Italian spread at SD-26.

Pricing for this exclusive New York event begins at $5940, including accommodations. To book this space-limited event, please call (877) 304-2051. For additional information, please visit http://www.michelinfoodandtravel.com/.

***Michelin Food & Travel seeks to introduce travellers to the cultures of the world through food and drink.  Michelin Food & Travel gives travellers the chance to experience unique interactions with Michelin-Starred chefs, their kitchens and their restaurants. From start to finish, these experiences are custom-made to provide travellers with the utmost in comfort, luxury, and discovery. Michelin Food & Travel is presented by Roadtrips Inc.. To learn more about Michelin Food & Travel, please visit the website at www.michelinfoodandtravel.com

TIKKR talk

Some trips just don’t call for packing the diamond Rolex. When you’re planning a last-minute, casual getaway TIKKR is the way to roll.

Fun, fashionable, waterproof watches ensure you arrive at the airport on time and in style. Choose the original classic “White Collar” white-on-white or perhaps you lean towards the edgier “Black Market”.

If your moods go through more changes than the “The Faces of Eve”, you’re in luck. At these cheapy prices you can load up on extra interchangeable rubber bands with a quick Snap, Presto, Chango.  Choose from over twenty zingy colors such as: Anti-establish Mint, Navy Seal, Olive You, or America the Bluetiful.  www.tikkrwatch.com

Color coordinate

P.S.  If it’s crunch time and your  sweetie’s  stocking isn’t full, you can still look good by buying a TIKKR gift certificate.

If you’ve got the skills, you can even play it off like you PLANNED it this way with a:

“Honey, I wasn’t sure exactly what color you’d  like so this way you can pick out your own.”

Watch by Tikkr, $65 Extra quick change bands, $20

Perfect one-size fits all prezzie

Chef Frank's frank truffle talk

This weekend at the inaugural Napa Truffle Festival held at the Westin Verasa Hotel, it became clear that the world neatly divides into two distinct camps: those who would gladly trade their first born for their weight in truffles and the rest of the population. For two magical days, I was surrounded by the first–a group of spellbound gourmands who never tired of cooking, sniffing, tasting and learning about this highly treasured culinary product. It was a weekend filled with superb food and wine as we hobnobbed with Michelin chef heavyweights from California to NYC in loving celebration of the coveted truffle.

I left the festival packing a few prized fungi to practice my new moves on at home (as well as a couple extra pounds–a small price to pay for the ultimate gastronomic experience, a 13 Michelin starred truffle dinner hosted by Chef Ken Frank) and a head full of newly acquired truffle lore gathered from top mycologists, chefs, sommeliers, growers and hunters.

Here are some interesting Truffle tidbits I garnered from Michelin star Chef Ken Frank (La Toque Restaurant):

-Frank bought his first truffles back in 1976 when he paid about $65 per pound. He stored them in a plastic container with fresh eggs and the next morning he made himself a simple omelet with lots of butter, topped with a shaved a truffle. He’s been hooked ever since and now has about 4-5 kilos residing in La Toque’s walk-in during the season.

Frank prepares the world's best eggs

“Butter is really good with truffles, Frank explained during our cooking class. “Too much butter is never enough.”

When asked the best way to keep a truffle, Chef Ken curtly replied, “Don’t!”

He went on to say, “Truffles lose about 50% of their flavor within a few days out of the ground and then it’s downhill from there. Find your freshest source and use them as soon as you can.”  With complete disdain he added, “No matter what, don’t do something stupid like storing a truffle in raw rice. All it does is dry out the truffle.”

Truffle-infused cheese

-One deliciously easy way to showcase a truffle is to get a nice creamy cheese (Chef Frank recommends Mt. Tam from Cowgirl Creamery) and carefully cut it in three layers. Shave fresh truffles over each layer and then put back together. Be sure not to cover it completely or else the cheese layers won’t adhere. Wrap the cheese tightly in saran and let it marinate for 48 hours to infuse the flavor.

Handy homemade cheese slicer

Tip: Chef Frank showed us a handy lil’ gadget he made to cut the cheese. He wraps fishing line around two wine bottle corks and holds them firmly to slice even layers.

-His favorite truffle shaver is from German made and called a Gefu.

-If you have to store a truffle the best way is to put the shavings in a food processor with plenty of butter, blend and then freeze. Toss with hot pasta and cheese and the powerful perfume will come alive.

-Chef Frank is an avid proponent of local cultivated truffles. “I don’t give a rat’s ass if the truffle comes from France, Italy or Oregon. I just want them to taste good. I’m excited about our local orchards and believe that they can produce truffles every bit at good as their European counterparts.”

(If you’re all bummed now because you missed the truffle dinner, cheer up because you can still make a reservation this January to experience Chef Frank’s annual All-Truffle Menu.

Wine pairing tip by La Toque Wine Director Scott Tracy:
Fruity or earthy wines? Red or white? Young or old? Scott put together some very unique pairings for us all to debate. For all you home bodies, Scott says the traditional rule of thumb is:
“Try a Red Burgundy with black truffles and a Barolo with white truffles.”

Reminder: The minute you buy your 2011 calendar, turn to December and write yourself a reminder to go to the Napa Truffle Festival website and sign up for one of the few coveted spots for next year’s dinner.

nirvana wrapped in gold

Many years ago, when I was just a fledgling travel writer, I received an invitation to join a group of Italian journalists on an unbelievably wonderful truffle tour of Marche, Italy. For one unforgettable week we sniffed, cooked, banqueted on and hunted the fantastic fungi. It was an all too brief love affair that no mere man has ever measured up to.

Imagine my excitement when I heard that the American Truffle Company will be presenting the inaugural Napa Truffle Festival, December 10-12, 2010, featuring black truffles in all their glory, cultivation and culinary programs, leading truffle scientists, Michelin-star chefs, fabulous food and wine pairings, a truffle orchard excursion, epicurean market and so much more.

The luxurious Westin Verasa in downtown Napa will serve as the host venue and offers a special discount rate for the festival weekend. (Their signature Heavenly Beds® guarantee a restful night’s sleep, while visions of truffles dance in your head.)

Weekend offerings:

The Napa Truffle Festival weekend kicks off Friday evening with an opening reception at The Westin Verasa and organized dinners at select Napa restaurants.

Saturday includes cultivation and culinary seminars, cooking classes, and a truffle orchard tour excursion.

Sunday concludes the festival with a Champagne Truffle Breakfast, followed by the Epicurean Marketplace.

The highlight of the Festival will be Saturday night’s Grand Truffle Banquet, a six course truffle dinner and wine pairing hosted by Michelin-star Chef Ken Frank of La Toque restaurant and prepared by the culinary equivalent of the SF Giants. Each course will be prepared by a different Michelin Chef including Josiah Citrin of Mélisse, Santa Monica, CA; David Kinch of Manresa, Los Gatos, CA; Gabriel Kreuther of The Modern, New York, NY; Nancy Oakes of Boulevard, San Francisco, CA; and Sylvain Portay of Le Louis XV (Monte Carlo), Mix (Las Vegas) and Adour (NY), totaling an amazing 13 stars between them.

For tickets and more information visit www.napatrufflefestival.com.

About American Truffle Company, ATC was founded on the principle of applying significant scientific advances in the cultivation of truffles.

And there’s no need to feel guilty while you’re pigging out ( a little truffle pun) since ATC will contribute a portion of the proceeds from the event to the Hunger Project and Feeding America.

Enter through the Golden Door

I was a bit worried when I received my invite to spend a week at California’s famed Golden Door Spa. This grand dame of the spa world has been around for over 50 years and I  wasn’t sure how it would hold up in comparison to all the new, fancier, state-of-the-art spas.

After experiencing seven days of sheer, unadulterated, pampered bliss at the Golden Door (referred to by those in the spa-know as “The Door”) I can honestly report that it still holds firm as  “leader of the pack.”  Sure, it may be a wee bit frayed around the edges and it might not have all the latest exercise gadgetry but you won’t find a more  gracious, caring staff, or tastier food, or comfier rooms, or better exercise classes, massages,  lectures, etc.etc.etc.   In other words, I’m a BIG fan!

Located on 377 acres of rolling hills in Escondido, a 45 minute drive from San Diego, this Japanese inspired retreat is generously decorated with colorful koi ponds, wooden bridges, flowering camellia, avocado and citrus trees, sandy zen gardens and Asian antiques, such as the early Edo-period temple gong that serves as the 6:15 dinner bell

These were my toughest decisions of the week :

1. Should I order the Spice Crusted Bison Strip Steak or the Pan Seared Tasmanian Salmon for dinner?

2. Did I feel like having a tranquility facial today or should I go for the peach paraffin body masque instead?

3. My real quandary of the day, do I want deep or soft pressure for my afternoon massage? (Oops, can’t forget I have my pedicure scheduled right before so I have to make sure my toesies are dry, particularly my left big toe that the talented manicurist, Theresa, had decorated with a special Golden Door logo. She also creates other toe-art canvasses such as flowers, bamboo trees, etc.).  No prob, my considerate masseur, Daniel, knows all about these girly problems. The minute he entered my room he sniffed and said, “Did you just get a mani/pedi? Please be careful getting onto the table.” Then he delicately draped the sheet over my toes to avoid smudging.

How could you not love a place whose mantra is “Just Ask” with a staff to guest ratio of 4:1 (40 guests max).  There was always someone readily available to grant your every wish. Sometimes, you don’t even have to ask. The first evening when the server removed my dinner plate, she saw that I had neatly piled all the celery (from the stir-fry veggies) under my knife. She asked if anything was wrong with it. When I replied that I disdain cooked celery, she immediately noted that on my card and it never darkened my plate again. Another day, when I was getting ready to snuggle in my feather bed for a lazy afternoon read, my Kindle was frozen on a page and wouldn’t work. Exasperated and unhappy, I dropped it off with the concierge, who fixed the problem with Amazon and delivered it an hour later to my room. Priceless.

To plan your week of rest, relaxation and renewal or for more information visit the website at TheGoldenDoor.com, e-mail reservations@goldendoor.com,
or call Debby at 800-424-0777 or 760-744-5777.

the lovely Japanese inspired grounds