June 2-3, 2012

Transcription

June 2-3, 2012

June 2-3, 2012
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Table of Contents
Celebrity chefs and cooking stage demonstrations........................................................................2-27
Jeff Anderson, Executive Chef, Safeway Inc.
Asian peanut noodle salad...........................................................................................................................2
Charlie Ayers, Chef/Owner, Calafia Café & Market A-Go-Go, Culinary Consultant and Author
Calafia crimson quinoa salad with citrus basil vinaigrette....................................................................4
David Bazirgan, Executive Chef, Fifth Floor Restaurant
Spring vegetable salad with miner’s lettuce, Meyer lemon vinaigrette,
and shaved parmesan....................................................................................................................................6
Chris Cosentino, Executive Chef, Incanto and Cocreator, Boccalone Salumeria
Spring lamb, anchovy, and mint.................................................................................................................8
Stephanie Dean, Test Kitchen Manager, Sunset
Awesome ways to deck your dog this summer......................................................................................10
Tom Douglas, Chef/Author/Restaurateur
Rub with Love pan-fried crab cakes; crab potato pancakes...............................................................12
Guy Fieri, Chef/Author/Entrepreneur
Grilled ‘Dr Pepper®’ pork flatbread............................................................................................................14
Elaine Johnson, Associate Food Editor, Sunset
Easy backyard entertaining.......................................................................................................................16
Amy Machnak, Recipe Editor, Sunset
Grilled Mediterranean vegetable sandwiches; mango chicken over rice........................................18
Yigit Pura, Chef/Owner, Tout Sweet Pâtisserie
The love of chocolate.................................................................................................................................20
Jamie Purviance, Corporate Chef for Weber Grills and Author of Weber’s Smoke™
Best-on-the-block baby back ribs............................................................................................................22
Margo True, Food Editor, Sunset
Pimm’s cup; grilled salmon with herbed cucumber salad;
blackberry-hazelnut honey crisp..............................................................................................................24
Joy Wilson, Baking Blogger and Cookbook Author
Joy Wilson’s brunch.....................................................................................................................................26
Garden & Outdoor Living stage presenters....................................................................................28-37
Home stage presenters.......................................................................................................................38-43
Travel stage presenters.......................................................................................................................44-45
Special Exhibits…..................................................................................................................................46-53
Celebration Weekend exhibitors......................................................................................................54-59
1
cooking & entertaining
Chef Jeff Anderson is excited to be back at Celebration Weekend
for his fourth year in a row. “It’s an absolute pleasure to be at
Sunset. They do things right and with a huge degree of ‘Wow!’
It’s great to be around such enthusiasm.”
Jeffrey Anderson
Executive Chef,
Safeway Inc.
safeway.com
Growing up as he did in a family of chefs, food retailers, and
cooks, it was natural for Anderson to pursue a professional career
in cooking by attending the prestigious Culinary Institute of
America in Hyde Park, New York. After graduation, he focused on
the newly emerging American cuisine, working at Campton Place
Hotel, The Mansion on Turtle Creek, Postrio, and The Cypress
Club. In his role as corporate executive chef for Gordon Biersch
Brewing Co., Anderson developed several signature items and
opened many new properties. As owner of the widely recognized
Black Crow Grill and Taproom and The Rawbar Restaurant and
Sushi, in Chico, California, he garnered further accolades. He
also took an active role in the food community there, teaching and
training students, interns, and novice home cooks.
In his current role as Executive Chef for Safeway, Anderson
educates consumers about the company’s Ingredients for Life
campaign, as well as how best to use its Private Label items. He is
always eager to share his extensive culinary knowledge in order to
help consumers create better home-cooked meals and is proud to
showcase products at special events, such as this one. z
Asian peanut noodle salad
Notes:
sERvEs 2
For a lighter version of this salad, substitute
shredded cabbage (coleslaw cut) for the
linguine.
Pair this Asian-accented dish with Dry Creek
Sauvignon Blanc or Pine Ridge Chenin Blanc
+ Viognier
V cup Open Nature™ Crunchy Peanut Butter
V cup Open Nature™ Asian Sesame Ginger
Dressing
1 grilled or roasted chicken breast
1 cup Open Nature™ Linguine, cooked
and cooled
V cup Eating Right® Broccoli Slaw
W cup red and yellow peppers, julienned
1W cups cabbage slaw
W cup cilantro, minced
W cup scallions, finely sliced
1 tsp. toasted sesame seeds
1. Prepare dressing by whisking together
peanut butter and sesame ginger dressing
until smooth.
2. Cut chicken breast in half lengthwise, then
slice thinly across the grain. Measure
V cup chicken slices and reserve remaining
for another use.
3. Combine cooked linguine, broccoli
slaw, chicken, red and yellow peppers, and
cabbage in a large bowl. Add dressing and
mix well to coat all ingredients.
4. Transfer salad to serving bowl and top
with cilantro, scallions, and sesame seeds. z
2
3
Charlie Ayers
Chef/Owner of Calafia
Café & Market A-Go-Go,
Culinary Consultant
and Author
Palo Alto, California
chefcharlieayers.com
Though he grew up in New England, attended Johnson & Wales
culinary school, and cooked at several Providence and Boston area
restaurants, Charlie Ayers made his mark in California as the first
executive chef for Google. In a scenario familiar to Chopped and
Top Chef viewers, Ayers won the job in a 1999 cook-off judged by the
company’s then-40 employees. Capitalizing on the bounty of clean,
sustainable foods available in California, Chef Ayers took the “feed
their brains” directive given by the company and ran with it. He
toured the information superhighway with Google for six years
and by the time of his departure, he and his staff were serving
4,000 daily lunches and dinners in 10 cafés at the company’s
headquarters.
Moving on to a much smaller venture, Chef Ayers realized a longstanding dream by opening Calafia Café & Market A-Go-Go
in Palo Alto in 2009. A community favorite among vegetarians and
organic fanatics, Calafia is the embodiment of Ayers’ belief that
everyone should be able to eat delicious, innovative, fast cuisine
that is healthful, good for the community, and good for the earth.
Chef Ayers spreads Calafia’s “slow food served fast” message
in other ways. As a consultant to high-tech companies eager to
replicate the Google model, he creates corporate cafeterias, hires
chefs, and develops employee-dining programs. As the author of
Food 2.0: Secrets from the Chef that Fed Google (DK Publishing, 2008),
he shares the same quick-fix, productivity-boosting meals that
have enamored diners at his restaurant, among them the late
Steve Jobs. And as a philanthropist, Chef Ayers continues to serve
on the board of and support such charities as Rock the Earth and
Adolescent Counseling Services. z
Calafia citrus basil vinaigrette
1. Blanch basil by dropping rinsed leaves in
boiling water for 30 seconds. Remove leaves
and immediately plunge into ice-cold water.
Drain and squeeze dry.
MakEs 5V Cups
3 bunches basil
1 cup olive oil
2 cups canola oil
1 cup Champagne vinegar
2 tbsp. Dijon mustard
1 shallot, minced
Zest, segments, and juice from 6 oranges
Zest of 2 lemons
Salt and pepper
2. Whisk together olive and canola oil to
form olive-oil blend; reserve.
3. Whirl vinegar, mustard, and shallot in a
large blender. Slowly drizzle in olive-oil blend.
Add blanched basil; orange zest, segments,
and juice; and lemon zest. Whirl to combine.
Add salt and pepper to taste. z
4
Calafia crimson quinoa salad
7. Fill a measuring cup with quinoa beet
salad. Place over arugula, invert, and tap
sharply to release quinoa salad onto arugula.
If desired, garnish plate with 1V tbsp. of
vinaigrette. Repeat process for remaining
plates. z
sERvEs 6
4 large red beets, scrubbed and trimmed
W cup organic apple juice
1 cup quinoa, well rinsed and drained
V tsp. cumin
1 bunch celery, end trimmed
V cup dried currants
1 tbsp. lemon zest
V cup chopped flat-leaf parsley
V red onion, minced
Handful of arugula (about 4 oz.),
rinsed and dried
Citrus basil vinaigrette (recipe on page 4)
Notes:
1. Place beets in a roasting pan. Fill pan
V-inch deep with water. Roast beets in a
350° oven for 1V to 2 hours, until beets are
tender when pierced. Set aside to cool. Very
thinly slice 1 beet for serving and dice 2
beets to mix with quinoa.
2. Slice 1 cooled, roasted beet thickly,
then purée it in a blender with apple juice;
reserve.
3. Bring quinoa, cumin, and 2 cups water
to a boil over high heat. Reduce heat, cover,
and simmer until liquid is absorbed, about
15 minutes. Transfer to a large mixing bowl
to cool.
4. Blanch trimmed celery by dropping in
boiling water for 2 minutes, then removing
and immediately plunging into ice bath.
Drain. Chop and measure 1 cup; reserve
remaining celery for another use.
5. Add cooled, roasted, diced beets; beet
purée; 1 cup celery; currants; and lemon
zest to cooled quinoa and stir to combine.
Chill, covered, at least 1 hour. Remove from
refrigerator and stir in parsley and onion.
6. Arrange 3 beet slices per plate in
triangular design. Toss arugula with 1 tbsp.
citrus basil vinaigrette. Divide equally among
plates, creating mounds on sliced beets.
5
Culinary star David Bazirgan may have begun as a humble
dishwasher back in Newburyport, Massachusetts, but he was off to
a great start when, at age 20, he enrolled at the Cambridge School
of the Culinary Arts in Boston. There, he quickly picked up French
technique and caught the attention of Chef Barbara Lynch, winner
of Boston Magazine’s “Top 10 Best New Chefs,” who started him at
the prestigious Galleria Italiana.
David Bazirgan
Executive Chef,
Fifth Floor Restaurant
San Francisco, California
fifthfloorrestaurant.com
After a stint with Chef Todd English at Olives Restaurant in
Charlestown, Bazirgan boomeranged back to Lynch in 1998
for the opening of No. 9 Park in Boston’s historic Beacon Hill.
Serving as her chef de cuisine, he meticulously crafted seven- to
nine-course seasonal tasting menus and helped her win the James
Beard Award for “Best Chef Northeast” in 2003.
Bazirgan then headed west to San Francisco, where he worked first
at Elisabeth Daniel and then at the acclaimed Baraka in Potrero
Hill. At Baraka, he successfully married his French sensibilities to
the restaurant’s Moroccan and Spanish flavors and earned a nod
as one of the San Francisco Chronicle’s 2005 “Rising Star Chefs.”
A stint as Executive Chef at Chez Papa Resto in Mint Plaza gave
Bazirgan a chance to show off his flair for la cuisine Provençale,
and to earn his second 3-star rating from the Chronicle. Now as
Executive Chef for Fifth Floor Restaurant, he has finessed New
American cuisine with Mediterranean influences, and elevated the
restaurant to a coveted 3.5-star review and a spot on the Chronicle’s
‘Top 100 Best Restaurants in the Bay Area’ list. z
Notes:
6
Spring vegetable salad
with miner’s lettuce, Meyer lemon vinaigrette,
and shaved parmesan
1. Make vinaigrette by whisking together
lemon juice and oil.
sERvEs 6
Miner’s lettuce (Montia perfoliata) got its
name from the gold miners who sought
its freshness in their limited diet. The mild
green grows wild in moderate climates
throughout the Western United States,
though you can also find it at farmers’
markets from late winter to early spring.
2. Shave 3 spears of raw asparagus using a
vegetable peeler; reserve. Blanch remaining
spears and the fresh peas in boiling water
for 30 seconds then immediately plunge into
ice-cold water. Drain, cool, and cut asparagus
into 2-inch pieces; reserve peas.
Meyer lemon vinaigrette
3. Blanch favas and snap peas in boiling
water for 1 to 2 minutes then immediately
plunge into ice-cold water. Drain and cool.
Remove and discard tough outer coating
from favas.
Juice of 2 Meyer lemons
W cup good-quality olive oil
Spring vegetable salad
4. Toss shaved asparagus, peas, favas, and
onion with vinaigrette and arrange on
serving plates. Garnish with miner’s lettuce
and shaved parmesan, and season with salt
and pepper. z
1 bunch large asparagus, trimmed
and peeled at base
1 cup fresh peas, shelled
1 cup fava beans, shelled
1 cup snap peas in pods
1 Walla Walla or Vidalia onion, peeled
and cut into slices
1 cup miner’s lettuce or baby spinach,
stems on, washed, and spun dry
12 shavings of Parmigiano-reggiano cheese
Salt and pepper to taste
7
Growing up in Newport, Rhode Island’s Italian-American
community, Chris Cosentino spent his time clamming,
commercial fishing, and cranking the pasta machine in his
grandmother’s kitchen, developing an early affinity for great
ingredients and hard work. He graduated from Johnson &
Wales, then went on to such notable restaurants as Red Sage in
Washington, D.C., and Rubicon and Chez Panisse in the Bay Area.
He joined Incanto as executive chef in 2002 and his innovative
interpretations of rustic Italian fare promptly earned the
Chris Cosentino
restaurant its first 3-star San Francisco Chronicle review. Since then,
Executive Chef, Incanto
Cosentino has gained national acclaim as a leading proponent of
and Cocreator, Boccalone offal cookery. His gutsy approach stems from a belief that no part
Salumeria
of an animal slaughtered for food should go to waste. From beef
tendon to duck tongue to fish spine, he has demonstrated that the
incanto.biz
“fifth quarter” offers an untapped array of flavors and textures—
offalgood.com
and can make for elegant, mouthwatering dishes.
In addition to serving as Incanto’s executive chef, Cosentino
is cocreator of Boccalone, an artisanal salumeria. He was a
contestant on the first season of the Food Network’s Next Iron Chef
America, and can now be seen on the network’s Chefs vs. City show.
He has also worked with local company Cordarounds to design
a pair of “gluttony pants.” In his spare time, Cosentino enjoys
mountain biking around Northern California and spending time
with his family. z
Sheep farmer Don Watson has 3,000 sheep grazing on between
5,000 to 10,000 acres per year in Napa, Sonoma, Marin, and
Solano counties. His milk-fed lambs are the top choice of the
finest restaurants in the country and provide an environmentally
sensitive mowing service for vineyards and open lands from the
Pacific coast to the Rocky Mountains. z
Spring lamb, anchovy, and mint
1. Soak salt-packed anchovy in cold water
for 5 minutes, then drain, fillet, and rinse.
sERvEs 6
Serving roasted lamb in the spring is iconic,
and I like to keep the preparation simple.
Anchovy and mint are classic Italian pairings,
so I decided to combine them in a compound
butter that can be made in advance and put
on the meat at the last minute.
2. Combine it with butter, onion, white
anchovies, mint, and lemon zest in a stand
mixer fitted with the paddle attachment.
Beat on medium speed until well combined.
Season to taste with salt and pepper, mixing
well.
2 boneless lamb loins, about 1 lb. each,
trimmed of excess fat
Kosher salt and freshly ground black pepper
2 tbsp. olive oil
1 bunch mint
1 garlic head, split crosswise
6 tbsp. Anchovy butter (recipe below)
3. Divide flavored butter into portions,
place between 2 sheets of parchment paper,
and roll each portion into a cylinder. Wrap
cylinders separately in plastic wrap. They will
keep, refrigerated, for up to 6 days or up to
1 month in the freezer. z
Notes:
1. Preheat oven to 425°. Season loins with
salt and pepper. Heat a heavy cast-iron pan
over high heat until very hot, then add olive
oil. When oil is hot, add loins, mint, and
garlic. Sear lamb loins, basting with olive
oil and turning once, until they are golden
brown on both sides, about 5 minutes total.
2. Transfer pan to oven and roast for about
15 minutes. (An instant-read thermometer
inserted in the thickest part of a loin should
register 125° for medium-rare or 130° for
medium). Transfer loins to a cutting board,
tent with aluminum foil, and let rest for 10
minutes.
3. Slice loins against the grain and arrange
on warmed individual plates. Top each with a
slice of anchovy butter and serve right away.
If desired, serve with some of the roasted
mint and garlic.
Anchovy butter
MakEs aBOuT 1V Cups
1 salt-packed anchovy
1 cup (V lb.) unsalted butter, at room
temperature
V small yellow onion, finely diced
1 tbsp. finely chopped marinated white
anchovy fillets
2 tbsp. finely chopped mint leaves
Finely grated zest of V lemon
Kosher salt and freshly ground black pepper
8
9
Born and raised in San Jose, California, Stephanie Dean began
cooking early on. In high school, she translated this passion into
small-time catering for friends and family. Dean also developed an
interest in health and wellness and decided to pursue a bachelor’s
in nutrition at Cal Poly, San Luis Obispo. There, she worked at a
gourmet olive oil company and managed Cal Poly’s student-run
chocolate business. On trips back to San Jose, she catered for
Restaurant O in Campbell.
Stephanie Dean
Test Kitchen Manager,
Sunset Magazine
Menlo Park, California
sunset.com
A
After an internship at Mattson and Company, one of the foremost
food product development companies in the country, Dean landed
at Sunset. Here, she manages the test kitchen, answers reader
questions, and writes recipes. She lives in San Jose and spends
her free time cooking, singing, and playing the guitar. Dean has
her master’s in nutrition from San Jose State University and is
currently teaching food culture and hunger and environmental
nutrition classes there. z
Awesome ways to deck your dog this summer
The Cowboy
3. Spread buns with mayonnaise and drizzle
with mustard and barbecue sauce. Set hot
dogs in buns.
sERvEs 4 | 30 MinuTEs
This combo of bison hot dogs, bacon,
barbecue sauce, and caramelized onions
is hearty enough to fuel a day of roping
cattle out on the range.
4. Sprinkle cheese on top, followed by
caramelized onions and bacon. z
*Find bison hot dogs at some Whole Foods Markets or
at highplainsbison.com.
1 tbsp. olive oil
1 large yellow onion, cut into half moons
4 bison hot dogs*
4 potato hot dog buns
About 6 tbsp. mayonnaise
About 2 tbsp. spicy brown mustard,
such as Gulden’s
About 4 tbsp. barbecue sauce
V cup shredded white cheddar cheese
6 slices cooked bacon, crumbled
The Surfer
A day of catching waves requires plenty of
protein for sustenance, and with both meat
and shrimp, this dog delivers. Slivered nori
adds a little more ocean flavor to this supersatisfying combo.
4 beef-pork hot dogs
V lb. peeled, deveined medium shrimp
(20 to 24 per lb.), tails removed
1 tsp. olive oil
4 organic hot dog buns
1 avocado
1 green onion, thinly sliced
B⁄d cup mayonnaise
1 tbsp. Sriracha chili sauce
V sheet nori, cut into slivers (about 3 tbsp.)
1. Heat oil in a large frying pan over medium
heat, add onion, and cook until deep golden
and very tender, stirring frequently, about
20 minutes.
2. Meanwhile, heat grill to medium (350° to
450°). Grill hot dogs until slightly charred all
over, about 6 minutes, turning occasionally.
Add buns and grill, turning frequently,
until warmed and lightly charred, about
3 minutes.
10
1. Heat grill to medium (350° to 450°). Grill
hot dogs until slightly charred all over, about
6 minutes, turning occasionally.
2. Meanwhile, toss arugula and onion with
oil, lemon juice, salt, and pepper in a medium
bowl to lightly coat.
2. Toss shrimp with oil in a small bowl, then
grill, turning once, until cooked through,
about 3 minutes. Add buns and grill, turning
frequently, until warmed and lightly charred,
about 3 minutes.
3. Smear mustard and cheese on buns, tuck
in hot dogs, and top with arugula salad. z
*Find Kobe beef hot dogs at marxfoods.com. Cowgirl
Creamery's Red Hawk cheese is available from
cowgirlcreamery.com and some Whole Foods markets.
The Artisan
3. Meanwhile, smash avocado with a fork
in a small bowl and stir in onion. In another
small bowl, whisk together mayonnaise and
sriracha.
Everything about this dog is conscientiously
crafted by small producers, from the nitratefree dog to the artisan cheese, mustard, and
naturally cultured small-batch kraut.
4. Set dogs in buns and dollop with
avocado mixture, then drizzle generously
with Sriracha mayonnaise. Halve shrimp
lengthwise and divide among dogs. Sprinkle
with nori. z
4 locally made nitrate-free beef hot dogs
4 unsalted pretzel baguettes,* each about
6 in. long, or 2 pretzel baguettes cut on the
diagonal to make 4 rolls
V cup shredded cumin gouda cheese, such
as Willamette Valley Cheese Co.*, at room
temperature
4 tbsp. craft beer mustard, such as Sierra
Nevada Porter Spicy Brown Mustard
1 cup spicy sauerkraut, such as Farmhouse
Culture Smoked Jalapeño Kraut,* warmed
The Tech Billionaire
This is the kind of hot dog that a tech giant
might crave, right after cashing in on the
IPO: a luxury combo of kobe beef dogs; rich,
creamy cheese; and buttery brioche buns.
4 kobe beef* or all-beef hot dogs
4 brioche hot dog buns, sliced horizontally
partway through
3 cups baby arugula
W cup red onion slivers
1 tbsp. extra-virgin olive oil
2 tsp. lemon juice
W tsp. kosher salt
W tsp. pepper
2V tbsp. Dijon mustard
About V cup (4 oz.) Red Hawk cheese*
or any triple cream, washed-rind cheese*
6 minutes, turning occasionally.
2. Meanwhile, cut pretzel baguettes
partway through horizontally. Sprinkle
cheese into baguettes, dividing evenly; then
grill baguettes until warmed and lightly
charred (cheese has mostly melted), about
4 minutes.
3. Spread mustard inside buns, add dogs,
and top with sauerkraut. z
*Find pretzel baguettes and Farmhouse Culture Kraut
at Whole Foods Markets and other specialty grocery
stores. Farmhouse Culture Kraut is also available from
farmhouseculture.com. See wvcheeseco.com to find
Willamette Valley Cheese Co. cheeses near you.
4 minutes, turning occasionally. Add buns
and grill, turning frequently, until warmed
and lightly charred, about 2 minutes.
Find more of the awesome hot dog recipes online at sunset.com/cw
11
Almost 30 years ago, Chef Tom Douglas helped put Seattle on
the culinary map by cooking global cuisine using regional and
seasonal ingredients. It seems he just can’t stop experimenting.
He and his wife and business partner, Jackie Cross, now own 10
of the Emerald City’s most exciting restaurants: Dahlia Lounge;
Etta’s; Palace Kitchen; Lola; Serious Pie, with two locations;
Seatown Seabar & Rotisserie; Cuoco; Ting Momo; and Brave
Horse Tavern.
Tom Douglas
Chef/Author/
Restaurateur
Seattle, Washington
tomdouglas.com
Douglas also runs a retail bakery, Dahlia Bakery; a biscuit
sandwich bar, Serious Biscuit; a catering business, Tom Douglas’
Catering and Events; and an event space, Palace Ballroom.
Douglas’ culinary savoir-faire extends far beyond downtown
Seattle and the South Lake Union neighborhood, however. He
is the author of four cookbooks: Tom Douglas’ Seattle Kitchen
(Morrow, 2001); Tom’s Big Dinners (Morrow, 2003); I Love Crab Cakes
(Morrow, 2006); and The Dahlia Bakery Cookbook, due out this fall.
In addition, his specialty food line, including Rub with Love spice
rubs, and barbecue and teriyaki sauces, is sold nationwide. z
Rub with Love pan-fried crab cakes
1. Toss crab cake mix, crab meat, mayonnaise, egg yolk, hot sauce and V cup panko
in a large bowl until well combined. Divide
mixture into 8 cakes. Chill 1 hour or more.
sERvEs 4 TO 8
2 tbsp. Rub with Love crab cake mix
1 lb. crab meat, drained, picked clean
of shell, and lightly squeezed if wet
2. Dredge crab cakes in remaining panko,
patting off excess. Divide butter between
2 large nonstick skillets and melt over
medium heat, then add 4 cakes to each pan.
Slowly fry cakes, turning once, until golden
brown and hot through, about 5 min. per
side. Transfer cakes to plates and serve with
lemon wedges. z
C⁄d cup mayonnaise
1 egg yolk, beaten lightly
B⁄d tsp. of your favorite hot sauce
2V cups panko bread crumbs, divided
4 tbsp. butter
Lemon wedges for serving
12
Crab potato pancakes
2. Shake potato-onion mixture into a large
bowl. Stir in crab meat, eggs, bread crumbs,
salt, and pepper, mixing well. Using a V-cup
measure, scoop up a portion of batter and
pat it between your hands into a pancake
V-inch thick and 3-4 inches wide. Continue
until all pancakes are shaped. You should
have about 10 pancakes.
MakEs 10
Adding a little crabmeat to a batch of crusty,
golden potato pancakes makes for a glorious
brunch.
1V lbs. Yukon Gold or russet potatoes,
peeled
1 (6 oz.) onion, peeled
X lb. crab meat, drained, picked clean of
shell, and lightly squeezed if wet
3 large eggs, lightly beaten
4 tbsp. and 2 tsp. dried bread crumbs
1V tsp. kosher salt
X tsp. freshly ground black pepper
Peanut or canola oil, for frying
3. Place 2 large nonstick or cast-iron skillets
over medium-high heat and pour in enough
oil to coat pan bottoms (about B⁄i-in. oil).
When pans are hot, add as many pancakes
as will comfortably fit into each pan. Fry
until golden, turning once, about 5 minutes
per side. Reduce heat to medium as needed
so pancakes don’t burn before they’ve
cooked through.
1. Preheat oven to 200°. Grate potatoes and
onion, using a box grater or medium grating
blade of a food processor. Pour potato-onion
mixture over large piece of cheesecloth or
a clean dishcloth in a large bowl. Gather up
cloth edges into a tight bundle and wring
out as much liquid as possible. Discard liquid.
4. Transfer cooked pancakes to a papertowel-lined baking sheet and keep them
warm in the oven as you fry remaining
pancakes. (Wipe out burned bits from pan
and add more oil as needed.) When all the
pancakes are fried, transfer them to plates
and serve. z
One salmon, many ways (Sunday)
Join Chef Tom Douglas as he breaks down a whole salmon—just like he did on Iron Chef!
He will show several methods of preparing that salmon, including his world-famous Rub
with Love salmon rub.
Notes:
13
Guy Fieri, host of Food Network’s top-rated show Diners, DriveIns, and Dives, began his love affair with food at the age of ten,
selling soft pretzels from “The Awesome Pretzel,” a three-wheeled
bicycle cart he built with his father. By selling pretzels and washing
dishes, Fieri earned enough money in six years to study abroad
as an exchange student in Chantilly, France. There he gained a
profound appreciation for international cuisine and the lifestyle
associated with it. In 1996, Fieri launched his culinary career with
business partner Steve Gruber, opening Johnny Garlic’s, his first
restaurant, in hometown Santa Rosa, California.
Guy Fieri
Chef/Author/
Entrepreneur
Santa Rosa, California
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PRODUCTION ARTIST
Jacob White
PRODUCTION SUP
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ACCOUNT EXEC
CLIENT NAME
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Since the first Johnny Garlic’s, Fieri has gone on to create a
culinary empire as a popular TV host, chef of six acclaimed
restaurants, and New York Times best-selling cookbook author.
In 2006, Fieri premiered his first show, Guy’s Big Bite, on Food
Network. Today, this “culinary rock star” also hosts top-rated Diners,
Drive-Ins, and Dives, as well as the special series Tailgate Warriors,
and guest judges on Next Food Network Star. He also collaborates
with Rachael Ray in the star-studded competition series, Rachael
Vs. Guy Celebrity Cook-off, which premiered January 1, 2012 on
Food Network. z
Grilled ‘Dr Pepper®’ pork flatbread
with crispy Asian slaw
W cup rice vinegar
W cup soy sauce
2 tbsp. honey
3 cloves garlic, minced
1 tbsp. grated fresh ginger
B⁄d cup light brown sugar
Pinch cayenne pepper
sERvEs 4 TO 6 | 2 V HOuRs
Braised pork belly
1 slab of pork belly (4–5 lbs.), rind removed
Kosher salt and freshly cracked black pepper
2 tbsp. canola oil
1 yellow onion, quartered
4 cloves garlic, peeled, lightly bashed
1-inch piece of ginger, peeled and lightly
bashed
2 bay leaves
2 (12 oz.) cans Dr Pepper®
1 qt. low-sodium chicken broth
W cup hoisin sauce
V cup soy sauce
Crispy Asian slaw
1 tbsp. soy sauce
2 tsp. sesame oil
2 tsp. apple cider vinegar
1W cups thinly sliced green cabbage
W cup thinly sliced red cabbage
B⁄d cup thinly shaved red onion
1 carrot, peeled and julienned
Kosher salt and freshly cracked black pepper
B⁄d cup fresh cilantro leaves
1 orange, peeled, cut into segments,
and white membrane removed
Asian-style Dr Pepper® BBQ sauce
1V cans Dr Pepper® (18 fl. oz. total)
V cup hoisin sauce
1V tbsp. tomato paste
14
Flatbreads
5. Assemble: While breads are still warm,
lightly brush with Asian BBQ sauce. Top
with slices of grilled pork belly, then add
crispy Asian slaw (Drain excess liquid before
adding slaw to breads). Garnish with toasted
sesame seeds and sliced scallions. Slice and
serve while hot! z
4 to 6 flatbreads (about 7-in. in diameter)
Extra-virgin olive oil
2 tbsp. sesame seeds, toasted
2 tbsp. black sesame seeds, toasted
W cup thinly sliced green onions
1. Braise: Cut pork into 2 or 3 long strips to
fit in a lidded 6- to 8-qt. pan and season all
over with salt and pepper. Add canola oil
and pork to pan and cook over high heat,
turning to brown evenly, 6–7 minutes. Stir in
onion, garlic, ginger, bay leaves, Dr Pepper,
broth, hoisin sauce, and soy sauce. Bring to
a boil then reduce heat. Cover and simmer
for 2 hours. When done, pork should be very
tender, but not quite falling apart. Remove
from heat and allow pork to cool in the
liquid. When cool, carefully transfer pork
pieces to a flat, rimmed dish so they lay flat.
Cover and chill dish.
Notes:
2. Make BBQ sauce: Combine Dr Pepper,
hoisin sauce, tomato paste, rice vinegar, soy
sauce, honey, garlic, ginger, brown sugar, and
cayenne in a small saucepan and bring to a
boil over medium-high heat. Lower heat and
simmer until sauce is reduced by half and
has the consistency of ketchup, about 20-25
minutes. Set aside to cool.
3. Prepare slaw: Whisk together soy sauce,
sesame oil, and vinegar in a large bowl.
Fold in green and red cabbages, red onion,
and carrot. Season with salt and pepper
then mix well; set aside to marinate for
10-12 minutes. Fold in cilantro and orange
segments, then cover and chill until ready
to serve.
4. Grill: Slice chilled pork crosswise into
W-inch-thick pieces. Lightly oil a flat-top
grill. Sear pieces of pork 2–3 minutes per
side over high heat until well browned and
caramelized. Set aside and keep warm.
Wipe grill clean and lightly oil again. Grill
flatbreads about 2–3 minutes per side until
crispy and lightly charred.
15
Elaine Johnson
Associate Food Editor,
Sunset Magazine
sunset.com
A
In her 20-plus years on and off at Sunset, Elaine Johnson has
covered just about everything—from growing and cooking
backyard produce to grilling a great steak and making s’mores
under the stars. As a writer, she produced January’s cover story on
craving greens, the April cover story on garden chicken salads,
and the June story on the healthiest ways to grill. As an editor, she
fine-tunes recipes for stories such as Mexico’s Moment (March), and
the June backyard-entertaining story, as well as monthly columns
including Fast & Fresh, Feel-Good Foods, In Season, and Dinner
with Friends. Johnson contributed to The Sunset Cookbook and
The One-Block Feast, and is part of the team for Sunset’s Outdoor
Cookbook, to be published in 2013.
In between time at Sunset, Johnson has worked as a freelance
writer, editor, and recipe developer for magazines and cookbooks,
contributing to publications such as British House & Garden,
Safeway’s Every Season, Weber’s Charcoal Grilling, and Weber’s Way to
Grill. She has also worked in catering and at restaurants, and has
taught cooking to children of all ages. At home in Palo Alto, she
enjoys growing her own food and cooking with her husband and
twin teenage boys. z
Easy backyard entertaining
St-Germain sparkling sangria
Olive and pistachio bruschetta
Here’s our favorite excuse to sip St-Germain,
a liqueur that’s infused with freshly picked,
fragrant white elderflowers, and tastes of
lychee and pear.
This combo has everything we love in a great
appetizer—it’s salty, crunchy, savory, and just
a little decadent. If you’re doubling or tripling
the recipe for a party, you can set out the
toppings and the grilled toasts brushed with
olive oil, and let your guests build their own.
sERvEs 6 TO 8 | 10 MinuTEs
sERvEs 8 (MakEs 16) | 15 MinuTEs
1 cup thinly sliced halved strawberries
1 cup slivered apricots or peaches
1 cup chilled St-Germain liqueur
1 bottle chilled prosecco
X cup chopped pitted olives (mix of green
and black), rinsed
V cup coarsely chopped arugula
W cup chopped unsalted roasted pistachios
2 tbsp. extra-virgin olive oil
Pepper
16 baguette slices, brushed with olive oil
and grilled
Flat-leaf parsley sprigs
Put strawberries, apricots, and liqueur in a
pitcher. Add prosecco, stir gently, and pour
into champagne flutes. z
BLT bruschetta
Grilled meatball, halloumi,
and baby squash skewers
sERvEs 5 (MakEs 10) | 20 MinuTEs
sERvEs 6 | 25 MinuTEs,
pLus TiME TO sOak skEWERs
Watch these mini, open-faced BLT’s
disappear at your next party.
This colorful appetizer would also make a
great main dish—just double the recipe
so each person gets two skewers. Another
option: If you have vegetarian diners, you
can build some of the skewers with no
meatballs.
5 slices bacon
V cup cherry tomatoes
V cup shredded iceberg lettuce
1 tbsp. snipped chives
2 tbsp. mayonnaise
Salt and pepper
10 baguette slices, brushed with olive oil
and grilled
Fresh za’atar rub
V lb. ground lamb or beef
About 4 oz. halloumi cheese (buy extra in
case some splits when skewered), cut into
6 cubes
V lb. mixed baby squash (pattypan and
zucchini)
1 tbsp. olive oil
Cut bacon slices in half and cook until
crisp. Halve or quarter tomatoes. Combine
tomatoes in a bowl with lettuce, chives, and
mayonnaise. Season to taste with salt and
pepper. Spread some tomato mixture on
each baguette toast and top each with
a slice of bacon. z
Fresh za’atar rub
1. Soak 12 (10-in.) bamboo skewers in water
about 30 minutes. Heat grill to medium
(about 350°).
Here’s an easy, savory-tart rub that’s great
as a seasoning for grilled meatball, halloumi,
and baby squash skewer, or to use with
grilled chicken breasts, lamb chops, or steak
(just brush them first with oil, then coat
with the rub).
2. Combine half the rub with lamb in a bowl
and shape into 12 balls. Brush cheese and
squashes with oil, then coat with remaining
rub. Thread meatballs, cheese, and squash
onto 6 double sets of skewers, holding
skewers slightly apart and alternating
ingredients.
MakEs V Cup | 10 MinuTEs
3. Grill, turning once, until meat is mediumrare, 7 to 8 minutes total. z
W cup chopped fresh thyme leaves
2 tbsp. chopped fresh oregano leaves
1 tbsp. sesame seeds
1 tbsp. ground sumac*
V tsp. kosher salt
Combine all ingredients in a bowl. z
*Find sumac, an edible tart dried berry, in the spice aisle or
at worldspice.com
Combine olives, arugula, pistachios, and oil
in a bowl and season to taste with pepper.
Spread a heaping tbsp. of olive mixture on
each baguette toast. Garnish with parsley. z
16
17
Amy Machnak
Recipe Editor,
Sunset Magazine
sunset.com
A
Amy Machnak grew up in the suburbs of Detroit in a family of
avid hunters and gardeners who instilled the foraging and farmto-table philosophy in her, long before it was trendy. Drawn to
the restaurant business at the age of 12, she worked numerous
positions in both the front and back of the house before finishing
high school. After graduating from Schoolcraft Culinary College,
Amy worked as a pastry chef for almost a decade at some of the
best restaurants in the country including Tribute, just outside
Detroit; Mako in Beverly Hills; and Boulevard in San Francisco.
She left professional kitchens to earn a degree in journalism at San
Francisco State University in 2006. She currently works as recipe
editor at Sunset, where she develops original recipes, writes foodrelated stories, and contributed to Sunset’s cookbook. Amy won a
James Beard Foundation Award in 2009 for her work on Sunset’s
One-Block Diet blog. z
Grilled Mediterranean vegetable sandwiches
1. Heat a grill to high (450° to 550°).
Meanwhile, mix mayonnaise, garlic, and
lemon juice together; set aside.
Rebecca Jansen, Huntington Beach, CA
W cup mayonnaise
2 garlic cloves, minced
V tsp. lemon juice
2 small zucchini, sliced thinly lengthwise
2 portabella mushrooms, sliced W-in. thick
1 eggplant (14 oz.), sliced W-in. thick
2 tbsp. olive oil
1 tsp. kosher salt
X of a 1-lb. ciabatta loaf, split horizontally
2 ripe medium tomatoes, sliced
2 oz. feta cheese, crumbled (V cup)
2 cups baby arugula
2. Brush zucchini, mushrooms, and eggplant
with oil and sprinkle with salt. Grill, turning
once, until softened and grill marks appear,
about 3 minutes.
Mango chicken over rice
Barbara Triplett, Pacific City, OR
1 tbsp. olive oil
1 lb. boned, skinned chicken thighs, halved
W tsp. each turmeric, cayenne, and white
pepper
1 large ripe mango, cut into 1-in. chunks
3 tbsp. each lime juice and Thai or
Vietnamese fish sauce
4 green onions, sliced diagonally, divided
Steamed rice
2 tbsp. thinly sliced fresh basil leaves
1. Heat a wok or large frying pan over high
heat. Add oil and swirl to coat pan. Cook
chicken with spices until browned, about
5 minutes. Add mango, lime juice, fish sauce,
and half the onions and cook, stirring often,
until mango starts to soften and release
juices, about 3 minutes.
2. Serve over rice with remaining onions and
basil sprinkled on top. z
3. Grill bread halves just until toasted and
grill marks start to appear, about 2 minutes.
4. Cut each bread half into 4 pieces. Spread
bottom pieces with mayo and smear top
pieces with cheese. Layer grilled vegetables
and tomato slices over mayo. Cover with
arugula and tops of bread. z
18
19
Notes:
Yigit Pura began his training in the pastry arts at The Meetinghouse in San Francisco, and gained further experience at such
other local meccas as Postrio and Gary Danko. He moved to
Manhattan in 2003 and worked at Le Cirque 2000 and the Four
Seasons Hotel, both under executive pastry chef Luis RobledoRichards. Under the tutelage of renowned chef/owner Daniel
Boulud, Pura served at both Restaurant Daniel as pastry sous chef,
and at Daniel Boulud in Las Vegas as executive pastry chef.
Yigit Pura
Chef/Owner,
Tout Sweet Pâtisserie
tastecatering.com
Pura joined Taste Catering & Event Planning as Executive Pastry
Chef in Spring 2007, and is currently consulting for them while
focusing most of his attention on their new retail pastry venture,
Tout Sweet Pâtisserie. Scheduled to open in San Francisco’s Union
Square in the spring, Tout Sweet will infuse traditional American
flavors and extensive French technique with a young, fresh
perspective.
But this is just the beginning. The winner and fan favorite of the
first season of BRAVO’s Top Chef Just Desserts aims to expand
nationally, as well as into China and Japan. And he’s at work on his
first cookbook, Sweet Alchemy for Chronicle Books, due out in 2013. z
The love of chocolate
3. Warm cream in a small saucepan over
low heat. Once it is warm to the touch just
before boiling, about 3 minutes, add tea
leaves. Cover and steep for no more than 10
minutes. Strain out leaves and rescale cream
(i.e., reweigh, adding additional cream, if
needed, to reach original weight.) Return
cream to pan and rewarm until just before
boiling, about 3 minutes.
Chef Pura weighs all of his ingredients on a
metric scale for increased accuracy.
Chocolate tempering
500g 70% Valrhona chocolate
Bowl of ice water
Plastic sheet/transfer
Tea-infused butter ganache truffles
MakEs aBOuT 40
4. Pour B⁄d of the cream over reserved melted
chocolate just as cream comes to a boil.
Gently stir to combine, being careful not to
add any air bubbles. Once cream mixture has
combined with chocolate, add another third
to the chocolate mixture. Combine again,
then pour in remaining cream.
100g unsalted butter
556g 40% Valrhona milk chocolate
278g heavy cream, plus more for rescaling
21g Earl Grey tea leaves
Dutch-processed cocoa powder (optional)
1. Dice butter into small cubes and let come
to room temperature.
5. Stir gently until mixture is completely
emulsified (well combined, so fat doesn’t
separate out). Let mixture cool to 40°C
(104°F), stirring occasionally to avoid a skin
forming. When mixture has cooled
2. Warm milk chocolate gently in a double
boiler over low heat. When it is almost
completely melted, about 5 minutes, remove
pan from heat and set aside.
20
sufficiently, add softened butter and gently
stir to combine until ganache is completely
emulsified.
5. Add bloomed gelatin sheets to saucepan.
Stir to dissolve and then strain into a plastic
container and let cool slightly.
6. Place plastic wrap directly on top of
ganache and let crystallize at room
temperature overnight. For truffles, scoop
a small quantity of ganache with a spoon
and shape into small balls by hand, then roll
in cocoa powder, if desired. z
6. Pour 1/3 of the liquid gently over the
reserved melted chocolate. Gently stir to
combine, being careful not to add any air
bubbles. Once cream mixture has combined
with chocolate, add another third to the
chocolate mixture. Combine again, then
pour in remaining cream.
Chocolate cremeux
7. Stir gently until mixture is completely
emulsified (well combined, so fat doesn’t
separate out), and pour into a storage
container to set. Place plastic wrap directly
onto surface of cremeux and chill for at least
12 hours before use. z
MakEs aBOuT 25 QUENELLES
Serve a quenelle (oval scoop) of the cremeux
with some fragrant lemon olive oil and a
touch of Maldon sea salt. Alternately, you
can serve it as a trifle, topped with Chantilly
cream and some candied nuts.
* Find gelatin leaves at modernistpantry.com
19g cacao paste (100% chocolate), or
70% chocolate
228g 70% Valrhona chocolate
1V gelatin leaves, e.g. silver strength/
160 bloom*
77g egg yolks
32g sugar
321g whole milk
321g heavy cream
Notes:
1. Melt cacao paste and chocolate in a
double boiler over low heat for about 3
minutes. When almost completely melted,
remove from heat and set aside.
2. Bloom (i.e. soak) gelatin leaves in a small
metal bowl filled with ice water until they
are soft but not dissolved. Squeeze out any
excess water.
3. Whisk together egg yolks and sugar in a
medium metal bowl.
4. Warm milk and cream gently in a medium
saucepan over low heat. Just before it
comes to a boil, about 5 minutes, add a
small portion to egg mixture and whisk
well to temper it. Add whisked mixture back
to the saucepan and cook to 82°C (180°F),
being sure to constantly stir and scrape pan
bottom to prevent scorching. Remove pan
from heat when it reaches 82°C.
21
Jamie Purviance (pronounced purr-VIE-ance) graduated from
Stanford University and the Culinary Institute of America before
launching his career as a food writer for major publications such
as Sunset, Bon Appétit, Better Homes & Gardens, Fine Cooking, Town
& Country, and the Los Angeles Times. He has written several
cookbooks for iconic grill maker Weber, including Weber’s Way to
Grill ™, a James Beard Foundation Award nominee, and his latest
book Weber’s Smoke ™, dedicated to the art of smoke cooking.
Jamie Purviance
Corporate Chef for
Weber Grills and Author
of Weber’s Smoke™ :
A guide to smoke cooking for everyone and
any grill
Sacramento, California
weber.com
Purviance has appeared on top national television shows including
Today, The Early Show, Good Morning America, Fox & Friends, and
The Oprah Winfrey Show—as well as on PBS, CNN, the History
Channel, and the Food Network. As a regular contributor to
national newspapers and magazines, he has helped millions of
people grill like professionals. Purviance is also certified by the
Kansas City Barbecue Society and has judged many prestigious
grilling competitions, including the Memphis in May World
Championship Barbecue Cooking Contest.
Purviance lives in Sacramento with his wife and three children.
He cooks almost every day on at least one of his six grills. z
Best-on-the-block baby back ribs
Sauce
sERvEs 6 TO 8 | 3V HOuRs
4 slices bacon
1 cup ketchup
V cup unsweetened apple juice
W cup cider vinegar
1 tbsp. molasses
2 tsp. Worcestershire
V tsp. smoked paprika
V tsp. ground cumin
W tsp. kosher salt
W tsp. ground black pepper
For the greatest ease in grilling these, use
a rib rack and a small spray bottle.
Rub
2 tbsp. kosher salt
1 tbsp. smoked paprika
1 tbsp. granulated garlic
1 tbsp. chili powder
2 tsp. dry mustard
2 tsp. dried thyme
1 tsp. ground cumin
1 tsp. celery seed
1 tsp. ground black pepper
4 racks baby back ribs, 2V to 3 lbs. each
4 large handfuls hickory wood chips,
soaked in water for at least 30 minutes
Hot pepper sauce (optional)
Mop
V cup unsweetened apple juice
1 tbsp. cider vinegar
22
1. Make rub: Mix salt, paprika, garlic, chili
powder, mustard, thyme, cumin, celery seed,
and pepper in a small bowl. Slide tip of a
dull dinner knife under membrane covering
the back of each rack of ribs. Lift and loosen
membrane until it breaks, then grab a corner
with a paper towel and pull it off. Season
racks evenly with rub. Arrange meat in a rib
rack, with each rack standing upright and
facing in the same direction. Let racks stand
at room temperature for 30 minutes to 1
hour before cooking.
6. Cook meat until it has shrunk back from
most of the bones by W inch or more, about
2V hours. Remove rib rack from grill. Close
grill lid to maintain heat. Remove racks from
rib rack and lightly brush each rack with
sauce on both sides.
7. Return racks to grill over indirect low heat,
piling them one atop another or stack two
to a pile. Continue to cook, with lid closed,
until meat is tender and succulent, 15 to 30
minutes. They are done when you lift a rack,
bone side up, at one end with tongs and the
rack bends so much in the middle that the
meat tears easily. If the meat does not tear
easily, continue cooking until it does. Just
before serving, lightly brush racks with
sauce again. Cut racks into individual ribs
and serve warm. z
2. Prepare grill for indirect cooking over
low heat (300° to 350°). Brush cooking
grates clean. Drain wood chips and add
two handfuls to smoker box of a gas grill,
following manufacturer’s instructions,
and close lid. When wood begins to smoke,
cook racks over indirect low heat, with lid
closed, for 1 hour. Maintain grill temperature
between 300° and 350°.
Notes:
3. Meanwhile, cook bacon in a medium
frying pan over low heat until brown and
crispy, turning occasionally, about 10 to 15
minutes. Drain bacon on paper towels and
reserve for another use. Let bacon fat cool to
room temperature. Combine ketchup, apple
juice, vinegar, molasses, Worcestershire,
paprika, cumin, salt, and pepper in a medium
saucepan. Add 3 tsp. of bacon fat, whisk until
smooth, and cook over low heat for about
5 minutes. If you like a spicy sauce, season
with hot pepper sauce. Remove from heat.
4. Make mop: Combine apple juice and
vinegar in a small spray bottle or bowl. After
first hour of cooking, drain remaining wood
chips and add to smoker box. Lightly spray
or brush racks with mop, particularly drylooking areas. Close lid and cook for a second
hour. Maintain grill temperature between
300° and 350°.
5. Spray or brush racks lightly with mop
after second hour of cooking. If any racks
are cooking faster than the others or look
much darker, swap their positions. Cook
about 30 minutes more.
23
Margo True
Food Editor,
Sunset Magazine
sunset.com
Margo True has been the food editor at Sunset since 2006. Before
coming to Sunset, she was the executive editor at Saveur magazine,
and before that, a senior editor and writer at Gourmet. True has
won several honors for her writing, including four James Beard
journalism awards, and her pieces have been anthologized in the
Best Food Writing series. She edited The Sunset Cookbook (Oxmoor,
2010) and with several colleagues wrote The One-Block Feast
(Ten Speed Press, 2011), a backyard-farming book based on the
magazine’s James Beard Award-winning blog, oneblockdiet.com.
True also edited The Sunset Edible Garden Cookbook, published
this April. z
A
Pimm’s cup
Grilled salmon
In England, Pimm’s cup is a must at cricket
matches. This version, from West Coast food
stylist Valerie Aikman-Smith, is packed with
cucumbers and citrus, making it extra thirst
quenching and supremely summery.
with herbed cucumber salad
MakEs 8 DRinks | 20 MinuTEs
Having a garden stash of cukes allows you
to throw together an easy little salad like
this one at a moment’s notice. It’s terrific
with any grilled meat, but especially good
with salmon. The recipe comes from Maria
Hines, chef-owner of Tilth and Golden Beetle
restaurants in Seattle.
Ice
2 oranges, cut into rounds, then into
half-moons
2 lemons, cut into rounds, then into
half-moons
1 cucumber, sliced
2 cups Pimm’s No. 1
4 cups Sprite® or other lemon-lime soda
6 to 8 large sprigs mint, crushed gently,
plus a few loose leaves
Sauce
1 cup plain whole-milk yogurt
1 tbsp. each chopped fresh dill and
extra-virgin olive oil
2 tsp. lemon juice
W tsp. kosher salt
1/8 tsp. pepper
1. Fill 2 pitchers a quarter full with ice. To
each, add a layer of orange slices, a few
lemon slices, and a layer of cucumber slices.
Repeat the layering. Pour in the Pimm’s and
Sprite, dividing between pitchers, and mix
with a long-handled spoon. Poke mint sprigs
and leaves down into drink.
Cucumber salad
V lb. cucumbers, preferably English
or Persian
2 tsp. each chopped chives and flat-leaf
parsley
1V tsp. minced shallot
2 tsp. extra-virgin olive oil
X tsp. lemon juice
B⁄i tsp. each kosher salt and freshly
ground black pepper
2. Divide drink among 8 tall glasses, with
a few slices of fruit and cucumber in each
glass, along with some mint leaves. z
24
Blackberry-hazelnut
honey crisp
Salmon and serving
4 sockeye salmon fillets (each 5 to 6 oz.,
V- to 1-in. thick), with skin
1 tbsp. olive oil
W tsp. each kosher salt and freshly ground
black pepper
Fresh dill sprigs
sERvEs 8 | aBOuT 2 HOuRs
Blackberries and hazelnuts are delicious
together, but feel free to experiment with
other berry-nut combinations.
1. Make sauce: Combine all sauce ingredients in a bowl. Cover and chill until used.
36 oz. (2 qts.) fresh or frozen blackberries
3 tbsp. quick-cooking tapioca
W cup berry blossom or wildflower honey
W cup fresh lemon juice
X cup shelled hazelnuts
W cup each flour and sugar
V tsp. salt
V cup each butter and quick-cooking
rolled oats
2. Prepare a charcoal or gas grill for direct
medium-high heat (about 450°; you can
hold your hand 5 in. above cooking grate
only 4 to 5 seconds).
3. Make salad: Cut cucumbers lengthwise
into paper-thin strips, preferably with
a mandoline. Put in a bowl with chives,
parsley, and shallot; chill until used. In
another bowl, mix oil, lemon juice, salt,
and pepper; set dressing aside.
1. Preheat oven to 350°. Toss berries with
tapioca in a large bowl. Combine honey,
lemon juice, and 1 tbsp. boiling water in
a small bowl. Stir to dissolve honey. Add to
berries and toss to combine. Put mixture in
an 8- by 8-in. baking pan and set aside.
4. Prepare salmon: Rub all over with oil and
sprinkle all over with salt and pepper. Fold a
12- by 20-in. sheet of heavy-duty foil in half
crosswise. With a knife tip, poke dime-size
holes through foil about 2 in. apart. Oil one
side of foil.
2. Spread hazelnuts on a baking sheet and
toast in oven until medium golden brown,
10 to 15 minutes. Rub nuts in a kitchen towel
to remove skins; let nuts cool.
5. Set foil with oiled side up on cooking
grate. Set fillets slightly separated, skin
side down, on foil. Grill, covered, until fish
is barely cooked through, 7 to 12 minutes.
With a wide spatula, slide fish from skin
to a platter and tent with foil. If you want
crisp skin, continue to cook skin on foil until
crisp, 2 to 3 more minutes. Remove foil from
grill, then gently peel off skin, using your
fingers or a wide spatula (skin may break
into pieces).
3. Pulse nuts in a food processor until finely
ground. Add flour, sugar, and salt and pulse
to combine. Add butter and pulse until
mixture forms a thick dough. Stir in oats.
Drop in flattened 1-tsp. chunks over berries.
Bake until topping is brown and berries
are bubbling, about 1 hour. Let cool to set,
30 minutes. z
6. Set crisp skin, if using, on plates and set
salmon on top. Drain off any liquid from
cucumber mixture in bowl, then quickly toss
cucumbers with dressing and mound them
on fish. Garnish with fresh dill sprigs. Serve
immediately with yogurt sauce (salmon skin
will soften as it stands). z
25
Joy Wilson is a self-taught cook who grew up baking with her dad.
In 2006, she started a wedding cake and wholesale baking business
in Los Angeles. Two years later, she began the Joy the Baker blog,
which was named “Best Baking Blog” by Foodbuzz website in 2009.
It was further nominated for a “Best Food Blog” Bloggie in 2010
and garnered huge attention as one of the “Top 50 Food Blogs in
the World,” according to the London Times.
Joy Wilson
Baking Blogger and
Cookbook Author
Los Angeles, California
joythebaker.com
Wilson has been featured in Daily Candy, Taste of Home, Bust, and
Sunset. She is also the cofounder and producer of HomeFries
Media, an online platform for food and lifestyle audio and video
podcasts. z
Kale, spinach, banana, and peanut
butter smoothie
lightly floured counter and knead about 8 to
10 minutes, just to bring it together into a
1V-inch-thick circle.
MakEs OnE LaRGE OR TWO sMaLL
sMOOTHiEs
6. Cut biscuits into squares or use a 2V-inch
circle biscuit cutter to cut biscuits. Gather
dough scraps, knead lightly, and cut out
more biscuits until dough is gone. Place
biscuits on parchment-lined baking sheets.
Brush with buttermilk, sprinkle with coarse
sea salt, and bake for 12 to 15 minutes. z
V bunch curly leaf kale
3 oz. fresh spinach
1V cup soy, almond, or regular milk
1 frozen banana, cut into 2-inch chunks
2 tsp. honey
1 tbsp. natural peanut butter
Coffee bacon
1. Remove kale leaves from rough center
stalk and coarsely chop; discard stalk.
Rinse and dry chopped kale. Rinse and dry
spinach leaves thoroughly and remove any
thick stalks. Measure 1 heaping cup of both
kale and spinach leaves; reserve remaining
vegetables for another use.
MakEs 8 TO 12 sLiCEs
This recipe is divine with my Cornmeal
Molasses Pancakes and Warm Blackberry
Vanilla Sauce.
8 to 12 slices uncooked bacon
W cup fresh-ground coffee beans
W tsp. chili powder
2 tbsp. brown sugar
2 tbsp. molasses
Joy Wilson’s brunch
Cheddar, chive, and jalapeño biscuits
1. Place racks in center and upper thirds of
the oven and preheat oven to 425°.
MakEs 10 TO 12 BisCuiTs
2. Whisk flour, sugar, baking powder, cream
of tartar, and salt together in a large bowl.
In a small bowl, whisk together buttermilk
and egg.
Biscuits are best the day they’re made, but
these can be reheated and served the next
day as well.
3 cups all-purpose flour
1 tbsp. granulated sugar
4V tsp. baking powder
X tsp. cream of tartar
X tsp. salt
About X cup cold buttermilk
1 large egg
X cup cheddar cheese, cut into small cubes
1 jalapeño, seeds partially removed,
diced small
3 tbsp. diced chives
X cups (1V sticks) cold unsalted butter, cut
into small cubes
Buttermilk and coarse sea salt for topping
biscuits before baking
3. Toss together cheese cubes, jalapeño,
and chives. Set aside.
4. Add cold butter to flour mixture. With
your fingers or a pastry blender, work butter
into flour, breaking cubes into smaller bits.
Once butter is well incorporated, the flour
will resemble coarse meal. Some chunks will
be the size of small pebbles, other will be
even smaller. Add cheese mixture to bowl
and toss to combine.
5. Create a small well in center of flour in
large bowl and add buttermilk mixture all at
once. Toss together with a fork, moistening
all of the flour with buttermilk. Mixture
will be shaggy. Turn biscuit dough onto a
26
2. Whirl kale, spinach, and milk in a blender
until no large kale pieces remain, about
45 seconds. Add frozen banana, honey,
and peanut butter. Blend until banana is
thoroughly combined. Enjoy immediately
and feel super healthy. z
1. Remove bacon from package but do not
separate. If bacon comes separated, arrange
slice atop slice in staggered layers with fatty
side on top. Place bacon onto plastic wrap.
Notes:
2. Stir together ground coffee, chili powder,
brown sugar, molasses and 1 tbsp. water in
a small bowl. Spread marinade over bacon,
pressing in with back of a spoon. Wrap bacon
with plastic or butcher paper and let chill
2 hours or overnight.
3. Position rack in center of oven and
preheat oven to 375°. Arrange bacon slices
in a single layer on a parchment-lined baking
sheet. Wipe off some of the coffee grounds,
if desired, before baking. (The majority of
the coffee will only be on the top layer of the
bacon slice. )
4. Bake bacon until browned and crisp, about
14 to 17 minutes. Remove from oven and let
cool on sheet for 5 minutes, then remove
with tongs and serve immediately. z
27
garden & outdoor living
Landscape designer Ahmed Hassan discovered his love of
gardening and the outdoors at the young age of 10. To many
children, mowing lawns, trimming shrubs, and stacking wood
would be considered mundane chores. For Hassan, these activities
brought him closer to what he considers his purpose today:
teaching the importance of hard work and how to coexist with
nature.
Ahmed Hassan
Expert Landscape
Designer,
Orchard Supply
Hardware
osh.com
Kathleen
Norris Brenzel
Garden Editor,
Sunset Magazine
sunset.com
A
An accredited landscape designer and gardener, Hassan owns
and operates his own landscape design and installation firm in
Sacramento. Since 2008, he has hosted DIY Network’s Yard Crashers
and collaborated on many landscape and construction projects
across the country. Each week, his engaging personality, his love
of everything green, and his amazing backyard transformations
charm millions of viewers. Hassan has also served as a guest
contributor for the CBS Early Show, NBC’s Today Show, and HGTV
Magazine. The East Bay native currently resides in Sacramento
with his family. z
Kathleen Brenzel is garden editor of Sunset. Born in Santa Monica,
she spent summers in the Pacific Northwest and learned early
on to love the differences between the cool forests around Puget
Sound and balmy, palm-lined canyons of home. While overseeing
the magazine’s garden content, she edited Sunset’s Gardening
in the Northwest, California Top 10 Garden Guide, Gardening in the
Southwest, and the Western Garden Book of Edibles. Sunset’s Western
Landscaping Book, which she pitched, developed, and edited, led to
a nationwide franchise.
Along the way, Brenzel appeared regularly on TV gardening
programs, including the Grow-It series for HGTV, House Doctor
for ABC-7 in San Francisco, and The Victory Garden for public
television (for which she served one season as West Coast hostess).
She has lectured on gardening topics in Alaska (aboard the cruise
ship Crystal Symphony), Hawaii, and at garden shows in Los
Angeles, San Francisco, Seattle, Philadelphia, and Boston. In 2000,
Brenzel’s passion for Hawaii’s native and endemic plants, which
she wrote about in the magazine, earned her an Environmental
Journalism Fellowship at the National Tropical Botanical
Garden in Lawai, Kaua’i. In 2007, she received The American
Horticultural Society’s Horticultural Communication Award. This
ninth edition of the New Western Garden Book is her fourth as the
book’s editor. z
28
HOME BY SUNSET™ is a trademark of Sunset Publishing Corporation. Used under license.
Introducing the 2012 HOME BY SUNSET outdoor living
collection, exclusively at Orchard Supply Hardware.
™
We’ve designed a furniture collection ideally suited to the Sunset
lifestyle. Our dining and seating sets reflect a relaxed but classically
elegant style that will look great for years to come. The collection
has the look and touch of wood with the durability and strength
of aluminum. Extra touches, like built-in wicker drawers and
Sunbrella® fabric, are ideal for our California climate.
The Home by Sunset™ collection is in select stores or available online.
Visit us at www.osh.com, or call 888-SHOP-OSH for a store near you.
Ahmed Hassan, host
of Yard Crashers, on the
Home & Garden stages,
presented by Orchard
Visit us!
Boo1t0h
#2 tion
Celebra d
Weeken
Diane Leach
Novella Carpenter is an urban farmer and journalist based in
Oakland, California. She is also a truck driver, a biodiesel station
owner, and a biologist by training. Her work has appeared on
Salon.com, in Mother Jones, Food & Wine, and elsewhere.
Novella Carpenter
Willow Rosenthal is the founder of City Slicker Farm in Oakland,
California. She serves on the City Slicker Farms Board, teaches
children about urban gardening at Berkeley Rose School, and
consults with various groups to implement urban farming
strategies. z
Urban Farmer/Journalist,
Ghost Town Farm
Oakland, California
novellacarpenter.net
Baylor Chapman
Founder/Principal
Designer, Lila B. Design
lilabdesign.com
Willow Rosenthal
Founder, City Slicker
Farms/Garden Teacher
Oakland, California
cityslickerfarms.org
As Sunset’s senior garden editor, Julie Chai trawls Western
gardens seeking out inspiring designs, innovative solutions, and
impressive garden makeovers. She writes regularly about smallspace gardening, growing your own food, and outdoor decorating.
Chai is an avid do-it-yourselfer who enjoys helping new gardeners
get off to a great start. z
Julie Chai
Chapman is perpetually invested in envisioning things in new
ways, in using relationship and circumstance to showcase the
spectacular nature of both the ordinary and extraordinary. Her
approach is personal and her eye for combining living things in
arresting color combinations is impeccable. Her work has been
featured in publications such as Sunset, California Home + Design,
and Brides. z
Colby Eierman is a landscape designer, consultant, and the
author of Fruit Trees in Small Spaces: Abundant Harvests from Your
Own Backyard (Timber Press, 2012). He served as the director of
sustainable agriculture for Benziger Family Winery in Sonoma
County, and spent four years as director of gardens for COPIA:
The American Center for Wine, Food, and the Arts, in Napa.
Colby Eierman
Senior Garden Editor,
Sunset Magazine
sunset.com
As founder and principal designer for Lila B. Design, Baylor
Chapman brings more than ten years of experience and a
warm smile to the world of garden and floral design. Before
creating Lila B. Design in January 2007, she worked on a team of
talented gardeners at an ecologically minded private estate while
completing UC Berkeley Extension’s Garden Design Program.
Now, when Chapman is not knee-deep in flowers, listening to
clients, or translating ideas to designs, you can find her scouring
plant nurseries for new varieties to share.
Landscape Designer,
Consultant, Author
Napa, California
colbyeierman.com
Eierman has also grown fruits and vegetables for such
distinguished restaurants as Chez Panisse and, as an advocate
for kids’ gardening programs, he cofounded the School Garden
Project in Eugene, Oregon. Eierman received his bachelor’s
in landscape architecture from the University of Oregon and
a certificate in ecological horticulture from the University of
California, Santa Cruz. z
A
30
31
Emily Jane Freed
Regional Production
Manager, Jacobs Farm/
Del Cabo, Inc.
Santa Cruz, California
farmerfreed.wordpress.
com
She is a board member of UC Santa Cruz Friends for the Farm &
Garden, which is committed to promoting community outreach,
education, and organic agricultural practices on California's
Central Coast. Freed was raised in Sonoma County, received her
BA in Journalism and Spanish from the University of Oregon, and
currently lives in Santa Cruz’s Upper West Side neighborhood. z
Mary Grace Long
Emily Jane Freed is the Assistant Production Manager at Jacobs
Farm/Del Cabo, Inc., where she manages eight ranches and
greenhouses with more than 250 acres of organic culinary herbs
and edible flowers. She was the Chair of the 2009 Hazon Food
Conference and served on the 2008 Hazon Food Conference’s
Executive & Planning Committee. Freed was featured in Fortune’s
online article “Look Who’s Farming Now,” as well as in Mother
Nature Network’s “40 Farmers Under 40.”
Debra Prinzing
Garden Writer, Lecturer
Los Angeles, California
Seattle, Washington
debraprinzing.com
See page 16 for Amy Machnak’s bio.
Prinzing’s feature stories on architecture and design appear
regularly in the Home section of the Los Angeles Times. She also
contributes to Sunset, Better Homes & Gardens, Garden Design,
Organic Gardening, Horticulture, Fine Gardening, Cottages &
Bungalows, Metropolitan Home, Landscape Architecture, Alaska Airlines
Magazine, Old House Interiors, flower, Romantic Homes, and others.
Prinzing cofounded greatgardenspeakers.com and serves as
president of the Garden Writers Association. z
As associate garden editor and test garden guru at Sunset, Johanna
Silver designs and builds small-scale gardens for publication in
the magazine. She regularly writes about her adventures in the test
garden, including such topics as growing edibles, small backyard
projects, and a beginning gardener Q&A. In 2009, Silver won a
James Beard Award for her contributions to Sunset’s One-Block
Diet blog. At home, she can be found digging the dirt out from
underneath her nails and enjoying city life in San Francisco. z
Notes:
Amy Machnak
Johanna Silver
A
A
Recipe Editor,
Sunset Magazine
sunset.com
Debra Prinzing is a Seattle- and Los Angeles-based outdoor living
expert who writes and lectures on gardens and home design.
She has a background in textiles, journalism, landscape design,
and horticulture. A frequent speaker for botanical garden,
horticultural society, and flower show audiences, Prinzing is also
a regular radio and television guest. Her five books include The
50 Mile Bouquet (St. Lynn’s Press, 2012) with photographer David
Perry; Garden Writers Association gold-award–winning Stylish
Sheds and Elegant Hideaways (Clarkson-Potter/Random House,
2008); and The Abundant Garden (Thomas Nelson Press, 2005).
Associate Garden Editor,
Sunset Magazine
sunset.com
32
33
Coming from a line of experienced carpenters and woodcraftsmen, Atlanta native Chip Wade has building in his blood.
His education in carpentry and renovation began at an early age.
With a family project underway at any given time, he developed his
skill with hands-on learning. This interest developed into a passion
as he became proficient in both the design and execution of largescale remodels.
Chip Wade
Expert Craftsman,
Belgard Hardscapes
Belgard.biz
Wade graduated from Georgia Tech with a degree in mechanical
engineering and became certified in residential construction
while working as a structural engineer at a homebuilding firm.
He gained fame and recognition as the contractor on HGTV’s
Curb Appeal: The Block, and this year launched his own program,
Elbow Room, also on HGTV. On it, Wade rescues families whose
houses no longer suit them. In each episode, he updates and
customizes their homes with smart, eye-popping results.
Wade also shares insights with people across the country through
his Chip’s Tips column. Homeowners, contractors, and designers
can email their outdoor project questions to ChipsTips@oldcastle.
com and a new batch of answers will be posted quarterly on
the Belgard Hardscapes’ blog at http://belgardhardscapes.
wordpress.com z
Notes:
B E H O L D T H E P O W E R O F T H E PAV E R .
34
The power of Belgard® is undeniable. With the
widest selection of styles, shapes, colors and
textures in the industry, it’s easy to see why so
many are drawn to our paver and wall collections.
And, with Belgard’s innovative Colorgard technology, the color is guaranteed to last a lifetime.
For a free Idea Book or more information on
America’s best-selling brand of durable pavers,
scan the QR code or visit Belgard.biz.
Gina Wicker
Design and Creative
Director, Sunbrella®
Glen Raven Custom
Fabrics
Glen Raven,
North Carolina
sunbrella.com
L I V E FR E E STYL E
A self-described home décor and garden enthusiast, Wicker is
happiest when surrounded by beautiful fabrics and furnishings,
abundant plants and flowers, and friends and family. z
Notes:
Limits, compromise and worry are never in style.
Freedom always is.
Discover fabrics that stand up to real living.
See them come to life at sunbrella.com/bmx.
36
Bring this ad to life.
Sunbrella® is a registered trademark of Glen Raven, Inc.
Gina Wicker is the Design and Creative Director for Sunbrella®
fabrics with oversight of fabric design for the casual, residential,
contract, and catalog markets. With more than 20 years’
experience in the textile industry, Wicker manages the creative
elements related to the Sunbrella brand, including photography,
advertising, collateral, website design, and sampling. She earned
a BS in textiles with a concentration in design from NC State
University and an MBA from Duke University.
home
Tim Balon
home
After growing up in a household of what he calls “makers,” Tim
Balon traveled and studied art history and architecture. He also
worked at design and restoration firms in Chicago, experiences
that lend his subsequent work a bit of that city’s aesthetic. Later,
he earned a Master’s in Architecture from Washington University
in St. Louis, but he returned to crafts and interior design in order
to make things with his hands. Balon’s interior spaces reflect his
preference for patterned wall painting, color, furniture design,
and restoration. His work was featured in the January 2012 issue
of Sunset magazine. z
Paint & Design Expert
timbalon.com
See page 28 for Ahmed Hassan’s bio.
Notes:
Ahmed Hassan
Expert Landscape
Designer,
Orchard Supply
Hardware
osh.com
It’s Laurie Furber’s job—and passion—to look for ideas,
inspiration, and products to make America beautifully green,
one house at a time. Her lifelong love of home décor, great
design, and art has translated into a rewarding career in home
furnishings. After spending 12 years running the mail-order
division for Pottery Barn, she launched her own sustainable brand,
Greenhouse Design Studio, in September 2011.
Laurie Furber
Founder,
Greenhouse Design
Studio
greenhousedesignstudio.
com
With Greenhouse Design Studio, Furber worked to create a
company that provided beautiful, affordable, and sustainable
products for the home. She believes in buying products that are
handcrafted in small batches; in giving vintage items new life;
in using sustainable materials; and in engaging with socially
responsible companies that give back to their communities, all
while generating as little waste as possible.
Aaron Jones
With a degree in urban planning and a natural skill for
architecture and carpentry, Aaron Jones specializes in designbuild solutions and industrial design in the Bay Area. He’s a
regular projects contributor to Sunset magazine. Always juggling
multiple design jobs for his own home and for clients, Jones
finds creative ways to think outside the blueprint and the typical
inventory of materials—whether it be for a bathroom remodel or
a frame fabrication. Jones is also acclaimed as the brother of
Sunset’s style editor, Miranda Jones. z
Designer/Fabricator
aaronjonesdesigns.com
When not working in her home office, Furber is out sharing good
food with good friends, and enjoying her children while they are
still young. z
38
39
home
Miranda Jones
home
Miranda Jones is style editor for Sunset. She grew up in Missoula,
Montana, in a home with a Sunset subscription and a fabulous
cutting garden. Her parents named her after the destination of
their first road trip together (Miranda, California) and instilled
in her a love of Western living, from camping to gardening to
outdoor dinner parties. Jones is currently trying to cook her way
through Suzanne Goin’s Sunday Suppers at Lucques, and she admits
to an obsession with peonies and the Dahlia Dell in Golden Gate
Park. She also loves San Francisco’s Alemany Farmers’ Market—
and not just because she can walk there from her house. z
Style Editor,
Sunset Magazine
sunset.com
Debi Lilly
Nationally renowned entertaining and design expert Debi Lilly
is partnering with Safeway to provide customers with an exclusive
collection of inspired home décor, entertaining, and gifting
products. A frequent guest on The Oprah Winfrey Show and owner
of A Perfect Event in Chicago, Lilly truly believes that everyone
should be able to entertain and decorate affordably and with style.
You can find her line of beautiful floral arrangements, bouquets,
contemporary vases, and elegant scented candles in Safeway’s
floral department. z
Entertaining & Design
Expert for Safeway
safeway.com
A
Cathy Keyani and Lisa Fulker met when their kids became friends
at school. These kindred spirits quickly discovered that they both
loved to throw fabulous parties—everything from big soirées
to intimate dinners. Keyani and Fulker believe celebrations are
the best thing in life, and they will jump at the chance to throw
one. So it was only natural that with their strategy, catering, art
education, and design backgrounds, their entertaining passion
would soon become the ACME Party in a Box Company.
Will and Cara Meyers are the garden designers and horticulturists
responsible for this year’s installment of the Sunset Ultimate
Backyard Living Room. Together, they own two garden stores in
Santa Cruz County: DIG Gardens and Hidden Gardens Nursery.
They also do interior and exterior residential garden design and
installation.
In their designs, the Meyers love to mix natural and contemporary
styles, and they rely mostly on succulents and other droughttolerant plants. They try to use as many reclaimed and repurposed
materials as possible.
ACME’s motto, “Party. Rinse. Repeat,” is born out of Keyani and
Fulker’s mission to throw a no-trash party. You can forget hauling
out a huge wastebin after one of their bashes because all of
their party products are designed to be reusable, recyclable, and
sustainable. They are made by local artisans and craftspeople who
care about what they are producing.
Cathy Keyani
& Lisa Fulker
You’ve heard of the Slow Food Movement? Well, ACME Party
in a Box invites you to join what they’re calling the Slow Party
Movement, where you can experience easy, earth-friendly
celebrations you’ll be proud of. z
Cofounders,
Acme Party in a Box
Palo Alto, California
Acmepartybox.com
The Meyers are passionate about sharing their garden and design
knowledge with the community; they offer weekly classes and DIY
workshops at their nursery. z
Will & Cara
Meyers
Garden Designers,
DIG Gardens and Hidden
Gardens Nursery
Santa Cruz, California
Diggardensnursery.com
aptoshiddengardens.com
40
41
home
See page 34 for Chip Wade’s bio.
Notes:
Chip Wade
Expert Craftsman,
Belgard Hardscapes
Belgard.biz
Open for
tours in
August!
See page 36 for Gina Wicker’s bio.
Eco-luxury in Sonoma Wine Country
Notes:
The iconic Sunset Breezehouse® opens this summer in
Healdsburg. Built by Blu Homes, this modern pre-fab home
is factory-built and then assembled on-site at its beautiful
wine country location.
Gina Wicker
Design and Creative
Director, Sunbrella®
Glen Raven Custom
Fabrics
Glen Raven,
North Carolina
sunbrella.com
Watch us build at sunset.com/breezehouse
worldmarket.com
42
travel
Garrett Finney
Founder,
Cricket Trailer
crickettrailer.com
travel
As an accomplished residential and commercial architect,
professor, lecturer, blacksmith, and industrial designer, Garrett
Finney had long been fascinated with small environments,
especially ones where the rituals of daily life feel more directly
connected to the outside world. And then in 1999, he moved
to Houston to work at NASA’s International Space Station. His
mission: to revamp their “habitation module” (the place where
astronauts eat, sleep, bathe, and relax). It was exciting work, but
it left him wanting to design things that would actually get built in
his lifetime. He returned to Earth, not sure what would follow.
Life went on. Finney got married. He had kids. He wanted to share
his longstanding love of camping with this family. However, the
annual kindergarten campout demonstrated that camping with
small children in a tent was not what he (or rather, his wife) had
dreamed of. So, he combined his NASA experience with his love
of the outdoors and created a lightweight, compact, and flexible
environment in which to travel and explore the world. The result
is Cricket. z
Thomas J. Story
Thomas J. Story is a staff photographer at Sunset. He has spent
the past decade traveling around the West, documenting all the
wonders that make living out here so special. Some of his favorite
shoots have involved being in a WWI biplane, boating in the San
Juans, and hiking 13 miles through the snow in Yosemite. When
he is not traveling on a boat, train, or plane, or haunting one of
the many thrift stores he comes across in his travels, Story can be
found spending time with his ceramicist wife and their two small
children in Emeryville, California. z
Staff Photographer,
Sunset Magazine
sunset.com
A
See page 16 for Amy Machnak’s bio.
As a marketing client manager at the Sports Basement–Bryant
Street location, Ian Ballentine manages the triathlon, swim, and
run channels for the company and just loves her job! She swam
for San Jose State University and recently transitioned into doing
triathlons. She competed in her first Half-Ironman last year and
has her sights set on a full Ironman in 2013. When not working
at the Basement, Ballentine enjoys volunteering at the SPCA and
being outside, challenging herself. She lives life with passion and
embraces every single day.
Notes:
Amy Machnak
Recipe Editor,
Sunset Magazine
sunset.com
A
Ian Ballentine &
Danielle Gellis
Prior to working at the Sports Basement, Danielle Gellis spent five
years as a backpacking guide and outdoor educator for children
and adults. Among her favorite trips were a 14-day backpacking
trip through the Sierras; a 7-day canoe trip down the Colorado
River; and a thorough exploration of the Joshua Tree Wilderness.
Gellis is the queen of “glamping” at Sports Basement, a title she
attributes to the 3 years she spent camping at the Burning Man
festival. She can whip up some delicious backcountry meals and,
when not working, enjoys costume parties, reading, and hiking. z
Marketing Client
Manager and BackCountry Specialist,
Sports Basement
sportsbasement.com
44
45
special exhibits
Celebration Weekend
THE DREAM BEGINS HERE.
Fresh from the West
Come see the possibilities of Trex at the Ultimate Outdoor Living Room.
LIFE
DECKING
RAILING
LIGHTING
STEEL FRAMING
FURNITURE
PERGOLA
DESIGN
Bellomo Architects
TRUE
Sunset’s Ultimate Outdoor
Living Room
Backyard Farm
Urban homesteaders, unite! There’s a smallscale Backyard Farm revolution going on in the
West right now and One-Block Feast, Sunset’s
James Beard Award-winning blog and book, is
leading the charge. Join the One-Block experts
for an extensive Q & A, as well as practical and
inspirational demonstrations on everything from
beekeeping and canning to tending chickens.
This year, Sunset’s featured home exhibit for
Celebration Weekend takes the party outside.
With a near-perfect climate year-round, the
Western backyard has become a natural extension of our indoor living spaces. In our Ultimate
Outdoor Living Room, Sunset showcases lots
of fresh ideas for transforming deck and patio
spaces into stylish destinations for dining,
entertaining, relaxing, and play.
46
©2012 Trex Company, Inc.
The exhibit will also showcase the House Arc,
a flat-packed modular home designed by Bike
Arc. It is easy to construct and offers 150 square
feet of living space.
TREX.COM
Celebration Weekend
Activities
Get Out There:
Travel Stage and Demos
IKEA® Cooking Stage Tours
Explore, touch, and crawl your way through the
Get Out There: Travel Stage and Demonstration
area. All of the coolest luxury camping gear
from our friends at Sports Basement and Cricket
Trailers will leave you inspired to make the great
outdoors feel like home. Sunset’s travel editors
will be camped out to answer your questions
about the latest in Western travel.
This year’s main entertaining and cooking stage
features a fully equipped kitchen from IKEA®.
Celebration Weekend attendees are invited
to come on stage to tour the kitchen and to
learn more about IKEA products, including
the RAMSJÖ cabinets and fixtures.
Safeway Outdoor Kitchen
© Bimbo Bakeries USA, Inc. All rights reserved.
special exhibits
Hands-on Garden: Paint-A-Pot
Join Safeway chef Jeff Anderson and design
expert Debi Lilly as they show you how to
entertain like an expert. They will provide you
with tips on everything from meal preparation
to floral arrangements. Check out this dream
outdoor-entertaining area while enjoying celebrity chef-cooking demonstrations and sipping
Bloody Mary cocktails provided by Lea & Perrins.
This activity has become a Celebration Weekend
staple. Each year visitors stand in line early for
their chance at a ticket for the paint-a-pot project. Then, with the confidence of Picasso and an
array of acrylic paints, the amateur artists decorate their pots. Afterwards, courtesy of Proven
Winners, they receive a potted flower to plant in
their work of art. And to keep things clean while
the pots dry, the artists receive eco-friendly
natural rope handles with which to carry their
masterpieces around.
Test Kitchen Tours
Tour the Sunset Test Kitchen and learn about
the recipe development process while enjoying
freshly prepared food samples courtesy of
Best Foods, California Avocado Commission,
Dr Pepper, Oroweat, and Rancher’s Reserve.
Kids’ Zone
There’s something for everyone at Celebration
Weekend—including children! Be sure not to
miss the following:
Test Garden Tours
Walk through the Sunset Test Garden to see
what’s in bloom and soon to take root in the
pages of the magazine. You’ll also find one of
three Benjamin Moore Inspiration Stations near
the Tour entrance.
• “Master Bubble Maker” Sterling Johnson is
the premier bubble maker in the greater Bay
Area. He will be performing from 11 a.m. to
3 p.m. each day.
• Balloon artist “Woody the Cowboy” returns
to the Kids’ Zone for another year to amuse
attendees from 11 a.m. to 5 p.m. each day.
• Stilt Walker and Juggler Ben Johnson joins
Celebration Weekend for the first time. He will
be meeting kids on stilts starting at 11 a.m.
and will be juggling throughout the site until
5 p.m.
Bread that loves you back.
To sample fun, fresh recipes made with tasty
varieties of Oroweat bread, stop by Booth 107.
Get more recipe ideas at LoveYourBread.com or
Like us on Facebook.
48
special exhibits
Celebration Weekend
SAVOR the Central Coast Courtyard
We’ve gathered together in one courtyard some of the most popular presenters at our upcoming
event this fall. Take a sneak peak and see what the buzz is all about. During your visit to the SAVOR
the Central Coast courtyard, ask us about our Celebration Weekend special ticket offer!
American Lamb Board
Discover the best of our welcoming communities, from the breathtaking sunsets of Pismo
Beach and the bustling city center of downtown
San Luis Obispo, to the aquaculture of Morro
Bay and the food-and-wine renaissance underway in Paso Robles. Or connect with one of our
other unique communities, including Cambria,
Cayucos, Avila Beach, Arroyo Grande, and
Atascadero. sanluisobispocounty.com
Before it ever makes it to your table, American
lamb is raised by dedicated producers with a
shared connection to the land, the animals, and
the communities they serve. The folks raising
your food are first- to fourth-generation farmers
who care deeply about the final product they
deliver. This hands-on involvement from pasture
to plate ensures that American Lamb meets the
highest standards of flavor, tenderness, and
freshness. americanlamb.com
September
27–30, 2012
Central Coast artisanal culinary
products
Hosted midway
between Los Angeles
and San Francisco,
Sunset’s SAVOR the
Central Coast celebrates
the bounty of this
unspoiled coastal region
in an incredible fourday experience that includes outdoor
adventures, farm excursions, exclusive
winemaker dinners, and amazing culinary
showcases—all hosted by Sunset editors
and featuring the best Central Coast winemakers, chefs, and artisanal food producers.
Sample for yourself the incredible culinary
delights the Central Coast has to offer. Try sweet
and savory treats, handcrafted cheeses from a
variety of producers, and locally grown and
produced olive oils.
Central Coast wines
Central Coast wineries have been making
national and global headlines recently. To find
out why, join us in the courtyard to taste a
selection of their delicious vintages. There’s
never been a better time to experience the
diversity of Central Coast wines.
sunset & san luis obispo County
visitors and ConferenCe bureau presents
SAVOR
tHe CeNtrAL COASt
September 27-September 30 2012
main event at the historiC santa margarita ranCh
Schedule at a Glance
Paso Robles Wine Country Alliance
With more than 26,000 vineyard acres under
cultivation, Paso Robles is the fastest-growing
wine region in California. And together, we at
the Paso Robles Wine Country Alliance produce
more than 40 different wine grape varieties.
Everything from Spanish and Italian wines to
Bordeaux and Rhone wines grow here—and
don’t forget Zinfandel, the area’s heritage
variety. pasowine.com
Thursday, 9/27: VIP kickoff event at Hearst
Castle around the Neptune pool
San Luis Obispo County, or SLO County, is home
to the third annual Sunset SAVOR the Central
Coast and the heart of California’s Central Coast.
Sunday, 9/30: The Main Event at the
historic Santa Margarita Ranch including
the finals of the Lamb Jam culinary event
Friday, 9/28: SAVOR-exclusive culinary
tours throughout San Luis Obispo County,
followed by Sunset’s International Wine
Competition in Pismo Beach
Saturday, 9/29: The Main Event at the
historic Santa Margarita Ranch, followed
by special evening events in Paso Robles
and San Luis Obispo
SLO County
For more info visit savorcentralcoast.com
50
Celebrity Chefs, wine experts, parties, and the best food—
in the most breathtaking Central Coast setting! Join us
for four days to savor the Central Coast.
to register, visit SAvOrCeNtrALCOASt.COm
or Call 800.634.1414
special exhibits
Celebration Weekend
Wine seminars
Enjoy an informational wine-tasting experience at one of four daily Wine seminars held over the
course of Celebration Weekend. Refer to Celebration Weekend stage schedule for times.
Start the day with bubbles
Give (Washington) Merlot a chance
The word’s out: West Coast sparklers are some
of the most exciting wines we produce. What’s
less well known is that our sparkling wines are
great deals, and they’re better food partners
than most still wines. Join Eva Bertram of Gloria
Ferrer to find out how sparkling wine is made,
learn about grapes and styles, and taste bubblies from California, Oregon, New Mexico—
and beyond.
Poor Merlot took it on the chin with the
Sideways effect. But when it comes to
Washington Merlot, the movie’s anti-Merlot
message is so much nonsense. Not the flabby,
unremarkable, generic red that sometimes
characterizes the wine, Merlot from Washington
almost universally exhibits pure varietal character, eminently age-worthy structure, and
all-around “yumminess.” Join the Washington
Wine Commission to taste six wines from the
state that will change forever the way you think
about Merlot.
(Saturday & Sunday)
(Sunday only)
Taste the best from Mendocino
(Saturday & Sunday)
Discover the pure vibe of Mendocino County’s
award-wining wines. Taste six of the region’s
best, as judged by a group of world-renowned
tastemakers. Don’t be surprised if these winners
inspire you to experience for yourself one of the
most pristine places on earth.
Discover Temecula Valley,
Southern California wine country
(Sunday only)
With warm days cooled by Pacific Ocean
breezes in the late afternoon and evening,
Temecula Valley is ideally suited to a wide range
of grape varieties, from Cabernet Sauvignon
to Sangiovese. Over the past decade, this littleknown growing region has undergone nothing
less than a renaissance, and is now home to
more than 35 wineries. Come taste six of the
valley’s finest, and find out why Temecula is
joining the most exciting regions on California’s
wine map.
Oregon Chardonnay, the clear
alternative (Saturday only)
Are you in the ABC (Anything But Chardonnay)
camp because of the glut of over-oaked, sweet,
flabby Chards in the market? Look to Oregon
and rethink your bias. Chardonnay has undergone a rebirth in the state over the past 20
years, shedding the artificially built profile of
many warmer-climate Chards in favor of the
grape’s pure flavors: white peach, ripe melon,
and light minerality. Find out how—and taste
why Oregon Chardonnay stands in line with
steely Chablis, rich and structured Montrachet,
even white Burgundy.
Pinot Noir: Bring in the clones
(Saturday only)
Winemakers have many secrets, and one of
them is that for every grape variety there can
be multiple sub-varieties, known as “clones.”
Each clone can make a fine wine on its own, but
for Pinot Noir especially, winemakers can blend
them, using their differences—from subtle
to obvious—to build complexity into the final
wine. Join Davis Bynum to taste six clones that
are the building blocks for the final bottled wine.
or
Joinnfly
O
5*
$19.9
See What You’ve Been Missing!
Sign up at our booth and join us in the Sunset Wine Club Lounge.
Introductory Offer Special:
Three bottles of wine and a
bonus copy of the “Best of the
Sunset Cookbook” for only
$19.95*
(an $80 value)
It’s easy and 100% guaranteed:
• Select either an all red or a mixed
wine preference
• Enjoy monthly selections - Two wines,
recipes matching each wine, and wine
tasting notes. Plus, you’ll receive:
• A quarterly newsletter full of great tips
and travel ideas
• Invitations to join Sunset editors at
exclusive tasting events
• Reorder discounts on your favorite
club wines
Learn more at www.sunsetwineclub.com/cw or call 1-877-499-4637
*Special offer is for new members only. Shipping and handling will apply. By signing up for this trial offer you are joining the wine club with
the understanding that you will continue to receive two (2) bottles of wine monthly at the club price of $34.95 plus shipping, handling and
any applicable taxes. You may cancel and stop your service at anytime with no further obligation by mail or phone. Sunset Wine Club® is a
registered trademark of Sunset Publishing Corporation and is used by Vintage Wine Estates, Inc. under license. Vintage Wine Estates operates
the Sunset Wine Club and its web site, sells on its own behalf and ships wine to you. To ensure that the Sunset Wine Club satisfies the high
standards associated with the Sunset Wine Club name, Sunset Magazine editors select all wines for the Sunset Wine Club. Vintage Wine Estates,
as a licensed wine shipper, is responsible for all wine shipments in compliance with state and federal regulations. Credit cards will be charged
by Vintage Wine Estates, and local tax and shipping charges will be applied by region. Wine may be shipped only to adults 21 years of age or
older, in the following states: AK, AZ, CA, CO, CT, DC, FL, GA, HI, IA, ID, IL, IN, KS, LA, MA, ME, MI, MN, MO, NC, ND, NE, NV, NH, NJ, NM, NY, OH, OR,
RI, SC, TN, TX, VA, VT, WA, WI, WV, and WY.
52
exhibitors
exhibitors
Celebration Weekend
Celebration Weekend
Exhibitors
Exhibitors
Catalina Express
Catalina Island is the perfect Southern California
island escape. Enjoy an abundance of activities
or a relaxing getaway catalinaexpress.com
5 Feet from the Moon
Artisan concrete and metal
5feetfromthemoon.com
All Honey Apiary
Award-winning honey for everyone’s pleasure
(local and specialty honey)
Cattaneo Bros. Beef Jerky & Sausage Company
This family-owned and -operated San Luis Obispo
company offers gourmet beef jerky, turkey jerky,
and European-style sausages cattaneobros.com
Amador County Wine
California’s premier destination for well-crafted
wines, offering a tasting experience that caters to
all spectrums of wine enthusiasts renwood.com
Cedar Lake Garden Goods
Quality products for quality gardeners
cedarlakegardengoods.com
Armstrong Installation Service
The Bay Area’s oldest family owned-home
improvement company armstrong1234.com
Central Coast Tourism Council
Leave the cities of California behind and embark
on an unforgettable adventure as you explore the
Central Coast on “the original road trip” from Santa
Cruz County to Ventura County
centralcoast-tourism.com
Artha Handmade Soaps
Fine, handmade, essential oil—scented, artisan
soaps. Always 100% natural with many Californiasourced ingredients arthasoaps.com
City of Pismo Beach Conference & Visitors Bureau
Pismo Beach is a beach for all seasons, located on
Highway 101/Pacific Coast Highway
classiccalifornia.com
Asylum Down
Beautiful and sturdy handwoven baskets and hats
for the garden, batik sarongs for the spa
asylumdown.com
ClearView Retractable Screens
Patented No-SLAM retractable screens for French
doors, single doors, sliding doors, and windows
clearviewnorcal.com
Bath Simple
Complete custom bathrooms. Bath Simple is the new
and better way to remodel bathsimple.com
Bay Home & Window
Built-in organizational systems and plantation
shutters bayhomeandwindow.com
Codina Ceramics
Creating sophisticated whimsical ceramic sculptures
and pottery for indoor and outdoor spaces
lesliecodina.com
Beach House Hotel Half Moon Bay
Oceanfront boutique hotel with 54 guest room suites
in Half Moon Bay beach-house.com
Cook’s Warehouse Inc.
Pro-HG nonstick cookware, bakeware, cutlery,
utensil, sales, and demonstrations cookware.tv
exhibitors
Beyond Borders
Recycled steel drum garden art. Fair trade project
from Haiti itscactus.com
County of Lakes
Experience wine with altitude, spectacular beauty,
and unsurpassed recreation lakecounty.com
Bryce Canyon Country
Home to 3 national parks, 3 state parks, 2 national
scenic byways, Grand Staircase Escalante National
Monument, and much more
brycecanyoncountry.com
Cutco Cutlery
Cutco —the world’s finest cutlery cutco.com
Dahlia Blu
Handmade sterling silver and natural stone jewelry.
Expressive art that you can wear every day
dahliablu.com
Calaveras Visitors Bureau
Calaveras is your wine-country adventure land!
Wineries, caverns, ziplines, foodie tours, history,
and more gocalaveras.com
Danmer Custom Shutters
World’s finest custom-shutter provider. Made in
California danmer.com
Calaveras Winegrape Alliance
Promoting the wine region of Calaveras County
in the Sierra foothills calaveraswines.org
54
Decora Garden Home Designs
Wind-driven garden art gardenhomedesigns.com
FARMcurious
Classes, supplies, and demonstrations to educate,
inspire, and equip the urban homesteader
farmcurious.com
Destination Yosemite/Mariposa County
Tourism Bureau
Yosemite/Mariposa County Tourism Bureau provides
one-stop shopping for tour operators, meeting planners, and travel professionals interested in Yosemite
yosemiteexperience.com
Firestone Walker Brewing Co.
Mid-sized craft brewery from the heart of the
Central Coast firestonebeer.com
Florian Ratchet-Cut Tools
Florian Tools is an American-made line of
gardening tools that is a third-generation, familyowned business floriantools.com
Devil’s Canyon Brewing Company
Devil’s Canyon Brewing Company in Belmont, CA,
produces award winning craft beer made with
premium ingredients devilscanyon.com
Gilroy Visitors Bureau
Gilroy...a community with a spice for life
gilroyvisitor.org
Divine Elegance
Divine Elegance offers the largest selection of
authentic Swarovski crystals and simulated diamond
jewelry divineelegance-boutique.com
Due Vetro Studio
Blown-glass art for garden and home dvsglass.com
Gold Rush Nursery
Growers of plants that are water-wise and/or attract
birds, butterflies, and beneficial insects
goldrushnursery.com
Earthbound Farm
Bringing you delicious organic food for 28 years.
Visit our farm stand in Carmel Valley ebfarm.com
Gutter Helmet of the Bay Area, Inc.
We are the premier gutter-protection company in
the U.S. gutterhelmetca.com
EcoForms/Sweetwater Nursery
Producer of long-lasting, decorative, biodegradable
plant containers ecoforms.com
Locally grown, certified-organic vegetables, herbs,
and perennial plants sweetwaternursery.com
Habitat Design
Habitat Design helps you to design and furnish your
garden, all online and with professional guidance
habitatdesign.com
Half Moon Bay Brewing Company
Oceanfront California coastal cuisine, onsite brewery,
outdoor patio seating, live music, open 7 days a week
hmbbrewingco.com
Effie’s Heart
Classic women’s wear effiesheart.com
elizabethW San Francisco
Artisanal letterpress gifts for bath, body, and home,
handcrafted in San Francisco elizabethW.com
Juneau Convention & Visitors Bureau
Alaska’s capital city invites you to experience the
glaciers, wildlife, and wilderness of Alaska’s Inside
Passage traveljuneau.com
Elizabeth Shutters
American-made shutters elizabethshutters.com
K.C. Customs & Remodeling, Inc.
Design/build general contractor kccustomsinc.com
Elkhorn Gardens/The Garden Song
Dahlia farm and botanical gardens
elkhorngarden.com; thegardensong.com
Ketchikan Vistors Bureau
A tourism and destination-marketing organization
from Ketchikan, Alaska visit-ketchikan.com
Estilo Clothing
Original designs by Jerry Limon inspired by music’s
many rhythms estiloclothing.com
Kim Korringa Designs
Colorful and whimsical polymer clay jewelry
featuring floral and garden themes kimcreates.com
Fairfield Conference & Visitors Bureau
Fairfield, home of the Jelly Belly Candy Company
and gateway to Napa Valley visitfairfieldca.com
Konaloha Coffee Company/Diane’s Sweet Heat
Konaloha Coffee Company—Fresh, roasted 100%
Kona Coffee grown on a small family island farm
konaloha.com; dianessweetheat.com
55
exhibitors
exhibitors
Celebration Weekend
Celebration Weekend
Exhibitors
Exhibitors
Lagunitas Brewing Co.
Think globally and drink locally. Beer speaks, people
mumble. Word. lagunitas.com
Morro Bay
Discover an amazing part of the California Coast on
scenic Highway 1. Discover Morro Bay morrobay.org
Lake Tahoe Autumn Food & Wine Festival
The premier culinary and wine event in the Sierras
GoTahoeNorth.com
Natural Accents
Decorative home accessories including handpainted
address boards and wall vases naturalaccents.com
Lila B. Design
Making beautiful statements with living things in
a sustainable way lilabdesign.com
Pajaro Dunes Resort
pajarodunes.com
Palo Alto Int’l Film Festival
Palo Alto Int’l Film Festival is a 4-day festival that
celebrates art and technology in film paiff.net
Lively Linens & Lavender
Fine French table and kitchen linens, plus spa-type
products with CA-grown lavenders livelylinens.com
Paso Robles Wine and Hearst Castle Country
Learn about this award-winning food and wine
region located 45 minutes from Hearst Castle
travelpaso.com
LoCA – The Wines of Lodi California
Lodi’s 70+ wineries specialize in handmade wines
that are garnering major awards at domestic and
international wine competitions. Come discover
Lodi Wine Country today lodiwine.com
Port-A-Cool, LLC
Manufacturer of portable, evaporative cooling
units for decks, patios, and outdoor entertaining
port-a-cool.com
Lucero Olive Oil
Lucero Olive Oil is the result of three generations of
olive heritage in Tehama County lucerooliveoil.com
Rancho La Puerta Fitness Resort and Spa
A week at Rancho La Puerta Fitness Resort and Spa
is life-changing rancholapuerta.com
M.D. PROVENCE
Provençal décor, tablecloths, and accessories
Maples For All Seasons Nursery
Largest Japanese maple-only nursery in Bay Area;
arborist specializing in pruning japanese maples
maplesforallseasons.com
Redding CVB/Shasta Cascade
With glistening lakes and world-class rivers,
the Shasta Cascade region is the perfect escape
from fast-paced city life shastacascade.org;
visitredding.com
Marin Brewing Company
Brew Pub marinbrewing.com
Redi Shade, Inc.
Custom cordless window shades that install in
seconds; no drill, no screws, no brackets
simplefitcustomshades.com
Mark Concrete
Decorative concrete for indoor and outdoor use
markconcrete.com
Romarts Cabinets & Counters
Custom cabinets and countertops
romartskitchens.com
exhibitors
Marshall’s Farm Honey
Marshall’s Farm artisanally produces a varied
collection of California varietal and wild-flower
honeys marshallshoney.com
Rustiques
Hand-drawn and -cut rusted-steel silhouettes
for your home or garden, made in Humboldt
etsy.com/shop/rustiquesgardenart
Martin Resorts
Experience our small collection of premier hotels on
California’s scenic Central Coast martinresorts.com
Santa Cruz Sea Glass
We create unique, quality, handmade jewelry using
authentic sea glass and USA-recycled sterling silver
santacruzseaglass.com
Momiji Nursery, Japanese Maples
Exclusively growing and pruning Japanese maples
since 1979. Working diligently to broaden the
availability of distinctive, locally grown maples
momijinursery.com
Sinclair Sunwear
Finely hand-woven, artisan-dyed sunhats. Enjoy
the sun responsibly—in style. UV50+
56
Sky Chairs
Handcrafted hanging sky chairs skychairs.com
The Wildflower Seed and Tool Company
Unique garden tools, cut and hold pruners, hori
horis, ratchet tools, sharpeners, and more
wildflower-seed.com
Skylake Ranch Pomegranate Products
Pomegranate syrup, jelly, grenadine, balsamic
vinegar, and sauces from our family orchard
skylakeranch.com
The Willow’s Market and Sierra Nevada
1,000 craft beers to enjoy at your neighborhood
store in Menlo Park. Shop Local willowsmarket.com/
aboutus.html
SLO County Visitors and Conference Bureau
Home of Sunset SAVOR the Central Coast
sanluisobispocounty.com
Tom Douglas Rub with Love
Tom Douglas Rub with Love spice rubs and sauces
bring confidence to the kitchen of the home cook
tomdouglas.com
SMOKE Open Fire Cooking
Wine-country catering at its best; artisan-smoked
nuts smokeopenfire.com
Touch of Oranges
Touch of Oranges wood cleaning and preserving.
Bring It On cleaner for tough water stains
touchoforanges.com
Softub
Softub portable spas and hot tubs softub.com
Splendid Little Shoppe
A fresh and happy boutique filled with affordable
fashion for you and your home
splendidlittleshoppe.com
Tranquill Gardens
Talavera garden accessories for home and garden
tranquillgardens.com
Succulent Gardens
Retail and wholesale grower of succulent plants for
landscaping and container gardening sgplants.com
Travel Oregon
Oregon. Wine, food, stunning scenery, and tax-free
shopping. Come pick up your visitor guides
traveloregon.com
Sunday Afternoons Hat Company
Sun-protective hats and clothing for garden, travel,
health, and sport sundayafternoons.com
Très Classique Specialty Foods
Custom-infused balsamics tresclassique.com
Superior Paving Systems
Bay Area’s premier landscaping and hardscape
designer superiorpavingsystems.com
Tuffo, LLC
Unique and innovative water-resistant outdoor
blankets and kid rain gear tuffo.com
Tambino
Our children’s furniture is designed to be interactive,
intellectually stimulating, and engineered to last
tambino.com
Tupperware
Tupperware —systems and solutions to simplify
your life christinefetter.com
U.S. Geological Survey
The USGS provides impartial scientific information
to help monitor and manage the nation’s natural
resources usgs.gov
Terra Amico Salvaged Wood Furniture
Terra Amico breathes life into old materials creating
furnishings from salvaged and reclaimed treasures
terraamico.com
University Chiropractic
University Chiropractic provides advanced spinal correction utilizing state-of-the-art chiropractic
techniques universitychiroca.com
Terra Patio and Garden
Terra Patio offers a complete selection of the finest
outdoor furniture products in the Bay Area
terrapatioandgarden.com
Utah Office of Tourism
A world-class tourism destination for outdoor
enthusiasts visitutah.com
The California Redwood Company
The leading supplier of premium redwood outdoorlifestyle products californiaredwoodco.com
Valley Home Builders
Transforming houses into homes with remodels and
additions throughout San Mateo and Santa Clara
counties valleyhomebuildersca.com
The Davey Tree Expert Company
Full-service tree care, plant health, and pest and
disease management davey.com
57
exhibitors
Celebration Weekend
Exhibitors
Ventura Visitors & Convention Bureau
With world-class cuisine and a cool arts scene,
island breezes, and unique boutiques, Ventura offers
a relaxed escape in a spectacular coastal setting
ventura-usa.com
Vintage European Posters
Original vintage posters from Europe and the
United States vepca.com
Visalia Convention and Visitors Bureau
Gateway to Sequoia and Kings Canyon National
Parks visitvisalia.org
Visit Benicia
Spend a great day by the bay in Benicia
visitbenicia.org
Visit Humboldt County
Official travel information source for Humboldt
County, home of the world’s tallest trees
redwoods.info
Visit Mendocino County
Visit Mendocino County —land of wine, waves
and wilderness—a journey worth taking
visitmendocino.com
Visit Tri-Valley, California
The Tri-Valley CVB is the destination-marketing
organization for Pleasanton, Livermore, Dublin,
San Ramon, and Danville visittrivalleyca.com
Visit Santa Ynez Valley
Visit Santa Ynez Valley and see why many consider
it the hidden jewel of Santa Barbara County
visitthesantaynezvalley.com
exhibitors
WEMCO Landscapes
Full-service design and build landscape company—
ponds and pondless waterfalls. We are family-owned
and operated wemcolandscapes.com
West Sonoma Coast Vintners
Our association of wineries and growers is dedicated
to preserving and protecting the history, landscape,
and culture of the West Sonoma Coast, and to
promoting its wines to the media, trade, and public
westsonomacoast.com
Yosemite Sierra Visitors Bureau
A destination-marketing organization representing Madera County and the Southern Gateway to
Yosemite National Park yosemitethisyear.com
58
As seen on the IKEA Cooking Stage
© Inter IKEA Systems B.V. 2011
TY - LIMITE
ALI
D
QU
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RRA
WA
EVERYD
AY
®
YEAR
RAMSJÖ kitchen
Starting at
1999*
$
Based on 10'×10' kitchen.
Made by the many Emilys
Designed by IKEA
®
Culinary Lab. French Bakery. Home Ofﬁce. Emily uses her kitchen for a lot more than
cooking. From cabinets and countertops to appliances and accessories, IKEA has everything
she needs for a complete kitchen. Cook up your complete kitchen at planyourkitchen.com
The Life Improvement Store™
RAMSJÖ kitchen $6679 as shown Red-brown stained, clear lacquered solid beech/beech veneer. *The total price includes cabinets, fronts, interior
shelving, drawer and door dampers, hinges, toekicks, legs, visible moldings and panels. Your choice of countertop, sink, faucet, handles, appliances
and lighting are sold separately. See IKEA store for limited warranty, country of origin, and 10'×10' layout details. Valid in US IKEA stores only.
R e c l a i m e v e Ry s pac e
Engineered with an iconic design that awakens
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Find your color at
BenjaminMoore.com
Free Pint Color Sample*
For participating retailers visit
benjaminmoore.com/promo
Offer expires 08/31/2012
523906004182
523906004182
*Redeemable only at retailer listed above. Qualified Benjamin Moore premium interior paint
products: Aura, Aura Bath & Spa, ben, Natura and Regal Select. Certain exclusions apply.
Subject to availability. Retailer above reserves the right to cancel this offer at any time. Limit
one offer per customer. While supplies last. Only original offer will be honored – no photocopies or faxes will be allowed. © 2012 Benjamin Moore & Co. Benjamin Moore, Color Selection
Simplified and the triangle “M” symbol are registered trademarks licensed to Benjamin Moore & Co.
®Registered trademark/™Trademark of Whirlpool, U.S.A. ©2012 Whirlpool Corporation. All rights reserved. WPG13258
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Looking for a stunning way
to accessorize your garden
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Order yours today by visiting
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Available today in the Sunset Bookstore
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Plant Finder has gone mobile!
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©2012 Oxmoor House
Look for Proven Winners in our
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27TH ANNUAL
L A K E TA H O E
autumn food and wine
F E S T I VA L
SEPTEMBER 2-9
Northstar California Resort &
North Lake Tahoe, California
a week-long celebration of the senses
www.menloparkchamber.com
Every now and then, life conspires for a moment of near
perfection. Around here, we define that as blue skies, fine
July 21-22, 10am-6pm
Santa Cruz Avenue, Menlo Park
wine, the amazing creations of renowned chefs and
the first traces of autumn. This year’s event kicks off on
Labor Day weekend and continues all week throughout
North Lake Tahoe, including Tahoe City, Squaw Valley,
Kings Beach, and the West Shore. A grape stomp, classes,
tastings, music, art, wine, and a grand finale featuring
• Contemporary Fine Art & Crafts
• Fabulous Food & Wine
• Stellar Lineup of Rock’n Roll, Blues, Jazz
& Party Music
• Green Products Showcase
• Free Saturday After-Hours Concert
THE BIG DIG, Funk and R&B Band
5:30 – 8 p.m. in Fremont Park
• Artisan Specialty Food Purveyors
• Action-Packed Kids’ Fun Zone
• Health & Wellness Displays
• Radio Disney Road Crew Games,
Music and Prizes
• Home & Garden Exhibits
• Microbrew & Wine Tasting Tent
• The Popular Chefs’ Demo Tent
• Bicycle Parking in the Coldwell Banker Lot,
930 Santa Cruz Ave., Sponsored by the
a Culinary Competition and Grand Tasting at Northstar
California Resort ensure moments of absolute bliss. Make
plans for this eight-day spectacular today.
TahoeFoodandWine.com | 888.229.2193
WIN AN AUTUMN FOOD AND
WINE WEEKEND GETAWAY
Produced by the North Lake Tahoe Resort Association. A fundraiser for the Community
Fund of North Lake Tahoe, through the 501 © (3) Truckee Tahoe Community Foundation.
TahoeFoodandWine.com/giveaway
Thank you to all our 2012
Celebration Weekend sponsors
g
Come see a cookin
Chef
y
b
n
o
ti
a
tr
s
n
o
m
e
d
—GUY FIERI—
on Sunday,
June 3rd
presented by
er booth all
p
p
e
P
r
D
e
th
y
b
p
to
S
rilling offers
weekend for great g
.
l
ca
lo
r
u
o
y
t
a
good
DR PEPPER is a registered trademark of Dr Pepper/Seven Up, Inc. All rights reserved. ©2012 Dr Pepper/Seven Up, Inc. DP-14793

June 2-3, 2012

Transcription

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