American Institute of Wine & Food

To quote Julia Child, “Cooking is like love; it should be entered into with abandon or not at all.”

Speaking of the one and only Julia Child, there is an organization near and dear to my heart that she helped create that not everyone is aware of. This non-profit organization and public charity is the American Institute of Wine & Food (also known as AIWF), and it was started in 1981 by Julia, Robert Mondavi, Richard Graff and others with the goal of providing a forum for the study and enjoyment of gastronomy.

I have belonged to the San Diego Chapter now for the past three years and I am also a two time Scholarship recipient. The scholarships have given me the opportunities to attend classes with Master Tim Gaiser at The Culinary Institute of America at Greystone and to continue my WSET Diploma studies with Master Peter Neptune. Along with scholarships the AIWF has a fantastic program called "Days of Taste". "Days of Taste" provides a hands on experience for fourth and fifth graders with local chefs providing them with knowledge and appreciation of fresh food and local ingredients...from farm to table.

My favorite, not to be missed AIWF event each year in San Diego is part of the San Diego Bay Wine & Food Festival. It is the Celebrity Chef Luncheon and AIWF Big Bottle Auction (this year it is Sunday, November 20). It is a six course luncheon and wine pairing. This luncheon is not only a deliciously fantastic experience for attendees, but the auction proceeds benefit the scholarship program. This year as well as fifteen wineries, Master Joseph Spellman (from Justin Vineyard & Winery) and Chef Gale Gand (one of my favorite celebrity Chefs) of Tru in Chicago, will be in attendance.

Membership does indeed have its privileges...as well as year round discounts to local businesses, magazine subscriptions, and dinners one receives invitations to exclusive member only parties and events showcasing the best and brightest in the world of wine and food.

Today the organization has 24 Chapters (including San Diego, LA, Chicago, Boston...) with over 3,000 members all over the country. For membership information and chapter locations visit AIWF and enhance your gastronomic knowledge and experiences!

The world according to Julia....

"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients"
-Julia Child

After having watched Julie & Julia now for the second time I felt compelled to blog about the film, Julia and her recipes...all of which I adore!

Before my first viewing of the movie I found myself wondering; how would they weave Julia and Julie's stories together? How would Meryl perform as Julia? Would the film capture Julia's spirit? How would the food look?

My answers? The movie parallels the lives of these two leading ladies and their quest for happiness which leads them to the same place...cooking, wonderfully!

And Meryl?? As an actress myself I've grown up admiring her and once again she has absolutely blown me away with her performance. Although she has Julia's voice down what always impresses me the most are the little things...the sly glance, the sigh, or funny little gestures. Indeed Julia is alive in this film and captures her spirit!

Now...the food...warning!!! Do not, I repeat, do not go to this movie without immediate dinner plans afterward! Scene after scene is filled with heavenly dishes...chocolate mousse pie, butter, bruschetta, butter, duck, and did I mention...butter!? Not to mention you will be terribly parched from all the wine and martinis in every other scene! One of the main dishes the film focuses on is Julia's Boef Bourguignon. My humble suggestion is to plan a night of Julia...make the Boef the day before (it's always better after a day!) and plan to eat immediately, and with a glass of Burgundy after the film as I did. This is proof that simple, fresh ingredients can themselves make a masterpiece! I have yet to get the cookbook, shamefully. However, I did find the recipes from her book on her publisher's website:

(Be sure to follow the recipe for the mushrooms and onions as well!)

And in tribute to Julia...enjoy the film and "Bon Appetit!"

Passionate for Paella!

There is something to be said about the power of suggestion. The force was strong last night indeed! I was watching "Spain...On The Road Again" on PBS, a food and travel show with Claudia Bassols, Mario Batali, Mark Bittman, and Gwyneth Paltrow. In the series the four travel all around Spain sampling the best wines and foods the country has to offer. In last night's episode Mario and Gwyneth traveled to Valencia to experience their infamous paella. They had it cooked for them on an outdoor grill over wood from orange trees. As Mario and Gwyneth articulated on the smoky flavor, texture of the dish and how delicious the crispy bits from the bottom of the pan (the best part!) were my mouth was watering and I knew I had to make it for dinner tonight! Enjoy my version of paella!

Ingredients:
2 tbsp extra virgin olive oil
1 lb large shrimp (cleaned and deveined)
2 hot turkey sausages removed from their casings
1 yellow onion finely chopped
4-5 chopped garlic cloves
1 jar of diced or whole pimentos (dice them if they come whole)
1/2 cup chopped fresh grape tomatoes
1 tsp smoked paprika (add more if you want more smoky flavor)
1 tsp saffron
1 tsp salt
1 cup homemade lobster stock (or store bought fish stock)
1/2-1 cup chicken stock
2 cups rice (white, or I used basmati)

Shrimp marinade:
Juice of 1 lime
2 tbsp extra virgin olive oil
1 tbsp sweet paprika
1 tbsp onion powder
1 tbsp dried thyme
1 tsp cayenne pepper

Directions:
Add all the shrimp marinade ingredients together and let shrimp sit in it while you prepare the other ingredients (about ten minutes)
Put 2 tbsp oil in large pan/paella pan over medium high heat. Add marinated shrimp once pan is heated, cook shrimp 2-3 minutes per side, remove from pan and set aside for later. Add diced onion and cook for about 5 minutes, add garlic and turkey sausage and brown sausage. Next add tomatoes and pimentos for about 3 minutes. Add salt, saffron, smoked paprika and cook for another 5 minutes. Next add the lobster/fish stock, bring to a boil and cook for 5 minutes, add the rice and stir well to distibute it all evenly. Cook without stirring for 10 minutes. Reintroduce shrimp to the paella, stirring in, add more salt if so needed and more smoked paprika if you desire if you so desire (to replicate the outdoor grilled flavor) Add 1/2- 1 cup chicken stock now depending on how dry the paella is. Now cook again without stirring for 10-15 minutes more or until all the liquid is almost completely absorbed and you hear the pan make a crackling noise (it's a good thing!) Remove from heat and let it rest before serving.
Tip: When serving give everyone a few bits of the bottom of the pan goodness!

Wine Pairing Suggestion:
2003 Rincon del Baron Double Blanc
A Mexican wine that my friend Robin Mackenzie gave me, it's crisp with a hint of sweetness that was perfect with the heat from the paella spices