There is a lot of wine at the end… and start… and middle… of that rainbow! J. and I just returned from five days in the Napa Valley, and we loved every minute of it.
Wine-wise, we did a cave tour and tasting at Schramsberg Vineyards, which uses méthode champenoise (the French way of making champagne) to make its line of sparkling wine; a tour of the bottling line at Francis Coppola Winery, which makes our favorite claret; and a great tasting at St. Supéry (so good we shipped a mixed case of wine back home), a winery recommended by an old camp friend of mine. We also spent a day on a Platypus Wine Tour, and our guide Scott took us and four other couples to Ballentine, Tudal, Madrigal, and Summers Estate. By the time we hit the third winery, I’d hit a wall on being able to notice much of a difference in the wines, other than “like” or “don’t like.” Thankfully, J. kept tasting for us both and found a nice muscat that we liked at our final stop.
Everything we ate on this trip was fresh and fantastic. Whether it was grabbing burgers outside at Gott’s Roadside in St. Helena (I had the most moist, flavorful turkey burger ever), or sitting down to a three-hour tasting menu with a wine pairing at the Restaurant at Meadowood (and we got a kitchen tour, and met super-chef Christopher Kostow!), the food almost universally made us murmur through a full mouth, “this is sooo good.” We also had a chance to eat at Redd (foie gras meatballs? yes, please!), Mustards Grill (which has a sign outside apologizing, “Sorry everything is delicious”), Brix (where we drank a cabernet made from the vines we were looking at), Rustic (a side of Asian-style slaw was the real stand out), and Michael Chiarello’s Bottega (“polenta under glass” set my heart aflutter).
Now that we’re back, I’m shell-shocked that there’s no menu to order from at each meal. Wait, I have to plan the meal, cook it, and clean up? I want to go back on vacation.
If you Like Chick in the Kitchen on Facebook (go head, click Like, I’ll wait…), you know I was in Maui on vacation for a week. My sister, who is living in Australia, met me and my parents there to celebrate my dad’s birthday. Believe it or not, Hawaii is pretty much a half-way point between New York and Brisbane. It was a heck of a long flight, but even if Maui wasn’t enough of a draw, spending a week with my sister was! It was fun to have my nuclear family together again — we laugh a lot.
“Practice Aloha” is a slogan created by Mark Ellman, a Maui chef. We ate at one of his restaurants, Mala Ocean Tavern, and in terms of creativity and flavor it was by far our favorite restaurant on the island. Our waiter, Jeremiah, definitely had the aloha vibe down. Practicing aloha is open to interpretation, but it essentially means putting a positive vibe out into the world by treating everything around you with love and respect. That includes people, animals, and our environment. Mala’s menu reflects this, and we especially loved the Stir Fried Brussels Sprouts with Sesame Seeds, Fresh Mint & Crispy Wontons.
We also had a chance to eat at Aloha Mixed Plate (my favorite for laid-back island vibe, great drinks, and delicious chicken, all on an outdoor patio overlooking the ocean); Cane & Taro (my dad had some rockin’ huevos rancheros); Leilani’s On The Beach (we had coupons for free Hula Pie — “This is what the sailors swam to shore for in Lahaina” — Oreo cookie crust, macadamia nut ice cream, fudge topping, macadamia nuts sprinkled on top, and whipped cream FTW!). Hula Grill and Roy’s – Kahana Bar & Grill were just OK.
We did spend a full day driving the Road to Hana, which is a 1.5-lane wide road traversing the north side of Maui in a series of blind curves and switchbacks. It is not a drive for the faint of heart, and my dad did a fantastic job keeping us safe. The Twin Falls farm stand photo above is taken just at the start of the trip. We’d packed a picnic lunch from Safeway the night before, as there is not much in the way gas stations or food along the drive. And as far as waterfalls, well, the four of us are a little jaded. We’ve spent a lot of time in Ithaca, NY after all, and there are some spectacular waterfalls there too.
At the end of that day trip we stopped in a cool little town called Paia, where Mama’s Fish House is an institution. We had our second chance to sample poi here, which is a traditional, bland porridge made of pounded taro root. This version was thicker, described as “one-finger: by our waiter because you eat it by dipping just one finger inside. We’re previously eaten a much looser version at Aloha Mixed Plate. Really, there is nothing offensive about poi, since it barely has a flavor. My sister didn’t mind this second version though, and was the only one of us to finish the small sample they gave us. Here’s the poi, looking as pretty as it can look:
There were two more fun food highlights. First, we had an opportunity to tour the kitchen of the Sherton Maui, where we stayed. I love a good behind the scenes tour, plus I am fascinated by how restuarants can cook for such huge amounts of people. Conrad Aquino is the executive sous chef there, and he definitely exudes the idea of practicing aloha. He was incredibly good-natured, always with a smile on his face, and seemed really excited to show me, my mom, my sister, and one other guest around the inner workings of the kitchen. Look at the size of those whisks and dough hooks in the back corner! They dwarf my own KitchenAid many many times over. (They actually use an industrial-sized Hobart mixer.)
After the tour Conrad cut up several fruits for us to sample. We tried rambutan, guava (I didn’t care for it), and an apple banana (I wrote in my notes this was a “vanilla banana,” but I think I got it wrong). We also had a jambong, which is like a less-tart, enormous grapefruit:
My favorite new fruit, though, was the chiamito, or star apple. The flesh was lightly sweet and very soft, but not slimy (though I think it looks that way):
Conrad also made us a delicious upside-down tart in a pan. He layered the supremed (sliced) jambong and Granny Smith slices in a skillet, then sprinkled them with sugar and dotted them with butter (and not with a light hand, I must add!). The prepared puff pastry cut to size was placed on top, and allowed to cook. The finished dish was flipped out of the pan upside down, so the fruit — beautifully arranged — was on top and caramelized. Just to gild the lily, it was served with a scoop of vanilla and macadamia nut ice cream. Wow. It was delicious, and Conrad graciously gave us leftovers to bring out to my dad since it was his birthday that day. Although we never got a chance to eat in the resort’s dinner restaurant, we found both of their bar menus to be generously portioned, with plenty of lighter and vegetarian options. It was easy and pleasant to eat lunch at the resort — we didn’t even have to get out of our lounge chairs if we didn’t want to.
On one of our last days in Maui, we hit a local farmer’s market nearby. I have to use the term “local” loosely, since there were bananas from Ecuador for sale amongst the Hawaii coconuts. I did treat myself to a young coconut for $4. The gentleman you see here cut a hole in the top so I could stick a straw inside and drink the coconut water (it’s not cream at this point). Then when I was done he chopped the whole thing open so we could scrape out the meat. It was more fun than delicious — my sister says the coconuts she gets in Brisbane are infinitely better. We also bought a couple of coconut bagels (does that mean I can no longer call myself a New Yorker?), which were barely sweet plain bagels with a sprinkle of dessicated coconut on top. Not bad, actually. We also bought some local cheddar and made a breakfast out of all that, along with coffee and chai from the Bad Ass Coffee Co.
I used the word “paradise” a mind-numbingly large amount of times on this vacation. It was truly a vacation of a lifetime, and I’m thankful to my parents for helping my sister and I get out there with them. They deserve an enormous Hawaiian “mahalo” — thank you. There are so many pictures that could sum up the aloha I felt on the trip, but this one is a favorite. I’m going to keep trying to practice aloha, even now that I’m far from that island paradise.
We took the kids to try Rain Water Grill (19 Main St. in Hastings on Hudson, NY) Monday night, after learning that it had been opened by the parents of one of A.’s friends. We’re not familiar with Hastings (it looks like a cute town to walk through), but found the restaurant easily and were glad to see a municipal parking lot next door (25¢ per half hour, but not on Sundays or holidays).
I adore the way this restaurant is decorated — chocolate brown wood, slate blue walls, and just an overall comfortable but stylish vibe. There were some whimsical touches like these salt and pepper dishes (different on each table) as well. Upbeat jazz was playing in the background, causing G. to periodically dance in his seat. “It sounds like the music from The Princess and the Frog!,” he said. It’s the kind of place you feel comfortable taking the kids, yet the adults get a nice dinner as well. There were other tables of families and some of just adults (including a birthday dinner) while we were eating.
J. ordered a burger with caramelized onions and Gorgonzola (there are several gourmet combinations on the menu, or make your own), which was served on a brioche bun with hand-made french fries that were excellent. The burger passed muster with my tough critic as well — the basic, unadorned burger is 10 oz. and $11. I had a Pear Salad ($10) plus chicken, which was mixed greens, sliced grilled pear, dried cranberries, Gorgonzola, and candied nuts in a balsamic vinaigrette. The salad itself is an appetizer, and you can add chicken, shrimp, or steak for another $5. That’s literally what they did — they plopped a grilled, sliced chicken breast (perfectly cooked) on top of a smallish, starter-sized plate of salad. It was a little awkward to eat because the plate was crowded. I would have preferred that the +$5 turned the salad into a true entree, on a larger plate with a little more greens (the other ingredients were plentiful enough already, I thought).
We ordered plain pasta for the boys, but there was a miscommunication with the waiter and he brought two dishes of sauced pasta instead. He insisted, once, that that was indeed what I had ordered before he offered to bring out two corrected meals quickly. Which he did — they were out fast enough that the kids didn’t even have time to kvetch about it. He was really on his game, because when it came time for the kids’ sundaes (they came with the meal), he brought them each a shot glass of chocolate syrup that they could pour on themselves — very prescient of him, especially since one boy wanted it and one wasn’t sure. I was impressed that he thought to do that, and his attention to our kids’ needs (OK, strict preferences) made our meal easier and more pleasant. And amusing, when A. tried to convince J. to drink the chocolate syrup straight from the shot glass.
We all really enjoyed the dinner. The food was carefully prepared and very fresh, and I’m sorry Rain Water Grill isn’t closer to our home; it’s a place we would definitely choose again.
If you go, note that some of the prices on the online menu are slightly lower than the menu we were given in the restaurant on January 18.
Cravings Eats & Treats, at 549 North State Rd. in Briarcliff Manor, NY, was just opened by my friend Erica a couple of weeks ago, and already G. is hooked on the frozen yogurt. In fact, I’m sure it’s the yogurt that had everyone buzzing about Cravings before it even opened. Aside from baked goods, sandwiches, salads, and soups, they also offer up to 6 flavors of Frogurt at a time, including the elusive slightly-sour, slightly-sweet “plain” — the same kind Bloomingdale’s serves. A small yogurt, which is more than just a kid-sized portion, starts at $3, with a long list of toppings (melba sauce, M&Ms, dried cranberries, etc.) for 50 cents each or fresh fruit for a dollar.
I’m most interested in going back for the Hale and Hearty Soup — Cravings offers three kinds a day. The Sweet Corn Chowder (gluten free, surprisingly) smelled delicious, and I like that the soups are all-natural, with ingredients I’d use in my own kitchen. A 12 oz. portion starts at $3.95, going up to $9.50 for a quart.
There were a number of guys buying salads to go the last time I was in the store. You build your own, starting with a choice of iceberg, romaine, spinach or mixed greens. Then top it with everything from hearts of palm (a favorite of mine) to mushrooms to roasted red peppers. A small salad, which includes 2 toppings plus dressing, starts at $6.95. You can add some protein on top if you’d like: roasted turkey, chicken, and tuna are available. Unique sandwiches, like a Greek salad in a pita, and paninis round out the light meal offerings.
Don’t forget the bakery — I can give you a rundown though I haven’t sampled any of it yet. Cravings has muffins, cookies, brownies, cupcakes, scones, and more. Plus, they do special orders and seasonal items — they had honey cake for Rosh Hashanah, for example.
I like the vibe of this place, shabby chic but with crisp, clean edges. You’re instantly comfortable when you step inside:
That’s my little guy eating Frogurt at the back of the store (vanilla with rainbow sprinkles). You can see that in addition to all their food offerings, Cravings is something of a gift shop as well. What caught my eye were a range of cute baking kits from Sassafras. I’d never seen them before and thought they’d make an original birthday gift.
Cravings is really a take away cafe, although there are a couple of benches with small tables. They’re right across the street from Terra Rustica, and on the way to Club Fit — I expect they’ll get plenty of business from people going to and from the gym. You can reach Cravings Eats & Treats at 914-944-4622.
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more about me and CITK, and keep in touch:
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Moroccan Chicken Tajine: I recently had a chicken tajine dish at Fig & Olive in Scarsdale, and wanted to recreate something similar at home. This is an Ina Garten recipe, and she never fails me.
Conrad also made us a delicious upside-down tart in a pan. He layered the supremed (sliced) jambong and Granny Smith slices in a skillet, then sprinkled them with sugar and dotted them with butter (and not with a light hand, I must add!). The prepared puff pastry cut to size was placed on top, and allowed to cook. The finished dish was flipped out of the pan upside down, so the fruit — beautifully arranged — was on top and caramelized. Just to gild the lily, it was served with a scoop of vanilla and macadamia nut ice cream. Wow. It was delicious, and Conrad graciously gave us leftovers to bring out to my dad since it was his birthday that day. Although we never got a chance to eat in the resort’s dinner restaurant, we found both of their bar menus to be generously portioned, with plenty of lighter and vegetarian options. It was easy and pleasant to eat lunch at the resort — we didn’t even have to get out of our lounge chairs if we didn’t want to.
On one of our last days in Maui, we hit a local farmer’s market nearby. I have to use the term “local” loosely, since there were bananas from Ecuador for sale amongst the Hawaii coconuts. I did treat myself to a young coconut for $4. The gentleman you see here cut a hole in the top so I could stick a straw inside and drink the coconut water (it’s not cream at this point). Then when I was done he chopped the whole thing open so we could scrape out the meat. It was more fun than delicious — my sister says the coconuts she gets in Brisbane are infinitely better. We also bought a couple of coconut bagels (does that mean I can no longer call myself a New Yorker?), which were barely sweet plain bagels with a sprinkle of dessicated coconut on top. Not bad, actually. We also bought some local cheddar and made a breakfast out of all that, along with coffee and chai from the 
I adore the way this restaurant is decorated — chocolate brown wood, slate blue walls, and just an overall comfortable but stylish vibe. There were some whimsical touches like these salt and pepper dishes (different on each table) as well. Upbeat jazz was playing in the background, causing G. to periodically dance in his seat. “It sounds like the music from 
J. ordered a burger with caramelized onions and Gorgonzola (there are several gourmet combinations on the menu, or make your own), which was served on a brioche bun with hand-made french fries that were excellent. The burger passed muster with my tough critic as well — the basic, unadorned burger is 10 oz. and $11. I had a Pear Salad ($10) plus chicken, which was mixed greens, sliced grilled pear, dried cranberries, Gorgonzola, and candied nuts in a balsamic vinaigrette. The salad itself is an appetizer, and you can add chicken, shrimp, or steak for another $5. 
That’s literally what they did — they plopped a grilled, sliced chicken breast (perfectly cooked) on top of a smallish, starter-sized plate of salad. It was a little awkward to eat because the plate was crowded. I would have preferred that the +$5 turned the salad into a true entree, on a larger plate with a little more greens (the other ingredients were plentiful enough already, I thought).
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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