Bacon or Bust: Yummy #34 from Food Network Magazine

Moving on to the next Bacon or Bust recipe in the 50 Things to Make with Bacon from the Food Network Magazine.

#34. Bacon Brussels Sprouts Cook 6 ounces diced slab bacon in a skillet; drain. Separate 1 pound Brussels sprouts into leaves; stir-fry in the drippings. Add 1 minced garlic clove, 2 tablespoons each teriyaki sauce and water, a pinch each of sugar and red pepper flakes, and the bacon.


I didn't spend the time to tear each sprout into leaves. I did tear off quite a few leaves but then just gave the rest a rough chop to make sure that everything would cook evenly. This recipe took only a few minutes to prep. Between

San Juan Islands: Wine, Dine & Art

I know we have had a sudden switch in the weather from sort of summer right into blustery weather of fall. The San Juan Islands are a great place to visit any time of year. 


Savor the San Juans: A Medley of Food, Art & Culture During October

Please join us in October for our fourth annual, month-long movable feast for the senses in the San Juan Islands.  "Savor the San Juans" is the theme for autumn festivals, winemaker's dinners, dining out specials of "3 Courses/$30 or $35", art gallery happenings, theater performances and presentations all month.  There will be a veritable medley of culinary and cultural choices on Lopez, Orcas and San Juan Islands! Lodging specials and packages are an important part of "Savor the San Juans" and can be browsed online.

Check out the special festival section of the San Juan Islands Visitors Bureau website at www.VisitSanJuans.com/savor for links to participating B&Bs, inns and hotels plus new additions to the calendar and for details on all events.  The online calendar will be updated almost daily as events and specials are added.  Activities include:

Saturday Farmers' Markets on Orcas and San Juan Islands; farm tours and classes; harvests at Lopez Island Vineyards and San Juan Vineyards (both vineyard dates are tentative due to ripening of grapes).  

October 1 - 2     

Artstock:  5th Annual San Juan Island Fall Festival of the Arts

October 8 

Oktoberfest, San Juan Island

Copperleaf Restaurant Executive Chef: Going to NYC Lamb Jam Masters

NOTHING TO BE SHEEPISH ABOUT, MARK BODINET TO REPRESENT SEATTLE IN LAMB JAM MASTERS COMPETITION

Copperleaf Restaurant’s executive chef defends local title, seeks to win national awards

Copperleaf Restaurant Executive Chef Mark Bodinet

SEATTLE – (Sept. 20, 2011) – Defending his title for Best Lamb Shoulder, Best Lamb/Wine Pairing and Best of Show in the 2010 Seattle Lamb Jam, Copperleaf Restaurant Executive Chef Mark Bodinet will represent Seattle at the 2011 Lamb Jam Masters competition on September 25th at City Winery in New York City.

            Bodinet dominated his competition in last year’s Seattle event against 20 local chefs, presenting Lamb Shoulder Confit with preserved huckleberries and creamy parsnips paired with 2007 Columbia Rediviva from Buty Winery of Walla Walla, Wash.

Yakima Valley: Farms, Food and Wineries

A great article on why you should visit Yakima Valley at harvest time from the Seattle Times. The focus is on promoting the fruit and vegetable harvests and markets, winemaker dinners and wine festivals. Makes me want to plan a road trip.

Walla Walla: Wine Tourism Promotion with Alaska Air

I love seeing that organizations can work together to promote their best interests while giving some great opportunities to the public. Washington state recently eliminated all funding for tourism promotion so I hope we will see more cooperation like this.

WALLA WALLA, WA-  The Walla Walla Valley Wine Alliance, along with the Power House Theatre, the Wine Valley Golf Club, and Alaska Airlines, announced the launch of a major promotion designed to increase visitation to the Walla Walla Valley through January 31, 2012.  The four organizations are each providing incentives to visit Walla Walla in coming months.  The incentives include Alaska Airline ticket discounts for Walla Walla flights originating elsewhere, tasting fee waivers at over 55 Valley wineries , Two-for-the-Price-of-One tickets to the Power House Theatre’s October (Marilyn: Forever Blonde) and December (Truman Capote’s- A Christmas Memory) productions, and waived golf cart fees at Wine Valley Golf Club.

Bacon or Bust: 48 More Recipes to Go

Well, on to my second recipe from the Food Network Magazine insert of 50 Things to do with Bacon. I did #13 Stuffed Mushrooms. Easy even though I scrapped off some skin from my fingers with my zester trying to get the half cup of Parmesan cheese.

13. Stuffed Mushrooms Mix 1/2 cup each grated Parmesan and breadcrumbs, 4 slices crumbled cooked bacon and 2 tablespoons each parsley and olive oil. Stuff into mushroom caps, drizzle with olive oil and bake at 350 degrees F, 20 minutes.

Wine Pairing: Patit Creek Cellars 2005 Merlot 


This recipe was pretty easy to prepare and cook. One thing I have started

Taste of Tulalip: November 11th & 12th

THIRD ANNUAL TASTE OF TULALIP PAIRS ALL STAR LINE-UP WITH WINE AND FOOD THAT WILL LEAVE GUESTS STARRY-EYED

Carla Hall, Leslie Sbrocco and Kathy Casey Take Center Stage at Two-Day Event

Tulalip, Washington – Tulalip Resort Casino’s award-winning food and wine aficionado event “Taste of Tulalip” will take place on November 11 & 12, 2011.  Sporting an all-star line-up of both national and local celebs, Executive Chef Perry Mascitti and Sommelier Tommy Thompson have spent the last year preparing an amazing line-up, celebrating food, wine and tradition.  Joining the two hosts will be Top Chef Contender and ABC television host Carla Hall, author/wine consultant and television phenomena “Thirsty Girl” Leslie Sbrocco, and nationally acclaimed libation expert Kathy Casey.  This annual event has become one of Washington’s show-stoppers.

Bacon or Bust: 1 Down 49 More to Go

OK, one down forty nine recipes to go on Bacon or Bust from 50 Things to Make with Bacon from Food Network magazine.

50 Things to Make with Bacon #3

#3 Warm Bacon Slaw Cook 6 slices thick-cut bacon in 1 tablespoon olive oil; drain and crumble. Add 1/2 sliced red onion, 1/4 cup each cider vinegar and water, 2 tablespoons brown sugar and 1/2 teaspoon celery seeds to the drippings. Toss with 6 cups shredded cabbage and the bacon.

Today: It's #CabernetDay

It's #CabernetDay if you have not received the memo. Rick Bakas created this social media event to promote and talk about Cabernet wines. It's a global event and you can participate by using #CabernetDay hashtag. All you need to do is gather some friends in your home or get out to your favorite wine bar or restaurant and start drinking some Cabernet. Then start using the #CabernetDay hashtag on Twitter, Facebook, FourSquare and YouTube. Cheers!