Eat, Drink & Be Merry Magazine

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CONTENTS 5. Editors Block

WINES & WINERIES 8. Three Rivers Wine Tasting Party 10. Discover Arizona Wine 14. Casa Rondeña Winery in Albuquerque 16. Sip & Savor Colorado’s Wine Country 26. Los Pinos Ranch Vineyards & Winery 28. Tasting Party at Courtyard Winery

TASTE OF PLACE 30. A Taste of England 36. Eat, Drink, Play in Rogue Valley 48. Dinner Party at The River Steakhouse 50. Louisiana’s Gas Station Eats Food Trail

COOKING & RECIPES 54. Seven Pots of Tea 57. Chocolate Peanut Butter Banana Smoothie 58. Palisade Peach Mimosas 59. Spiced Strawberry Bruchetta 60. Mike’s Mighty Mediterranean Chopped Salad 62. Spicy Chickpea-Rice Burgers with BBQ Sauce 64. Say Quiche! 68. French Toast Two Ways 70. Rosevine Inn Breakfast Recipes 73. Ruth’s Scones PAGE 3

CONTENTS Continued… TRAVEL & EVENTS PLANNER 74. Get a Taste of San Benito County, California 76. Willcox Wine Country in Southeast Arizona 78. Stay & Play in Yerington, Nevada 80. Brews & Baked Potatoes in Greeley, Colorado

FOOD/BEV & HOSPITALITY INDUSTRY 82. Les Dames d'Escoffier International in Phoenix 86. New Requirements for California Small Business 89. Positive Trust Culture in the Workplace

FUN & GAMES 90. Wine It Up Playlist & Puzzles


EDITORS BLOCK “Wine is bottled poetry.” Robert Louis Stevenson Welcome to the inaugural issue of Big Blend’s “Eat, Drink & Be Merry” Magazine! As we head through the dog days of summer and slowly step into the start of the fall season, it’s only fitting to turn our attention to wine. Every state in the US produces wine, and this issue features wines and wineries across the country from Southern Arizona to Northwest Colorado, and out to Erie, Pennsylvania. For some added ‘wine-tainment’ we’ve curated a wine-fused song list to pair with some online puzzle play. From England to Louisiana, Oregon to California, we also focus on regional cuisine and festive events that provide a taste of place and culture. Of course, there are plenty of recipes to try. There are light bites like chopped salad, strawberry bruschetta, and veggie burgers, as well as brunch favorites such as quiche and French toast, along with tasty drinks including a Sulaimani chai, Palisade peach mimosas, and a chocolate, peanut butter and banana smoothie. We also bring the food/beverage and hospitality industries into the mix with expert advice for small businesses, employees, and job seekers, as well as philanthropic endeavors such as the Phoenix, Arizona chapter of Les Dames d’ Escoffier International, an organization of women leaders who provide leadership, educational opportunities, and philanthropic events.

FRONT COVER IMAGE: Wine and a bite at Maison La Belle Vie in Palisade, Colorado. See story on Page 16.

BIG BLEND MISSION STATEMENT: Big Blend is a company based on the belief that education is the most formidable weapon that can be waged against fear, ignorance and prejudice. It is our belief that education starts at home and branches outward. Education leads to travel, and travel leads to understanding, acceptance, and appreciation of cultures and customs different to our own, and ultimately to world Keep Up With Us: peace. Our company is further based on the - Big Blend e-Newsletter principle that networking, communication, and - helping others to promote and market - themselves leads to financial stability; thus - Big Blend Facebook Page paving the way to better education, travel, and - Foodie Facebook Group the spirit of giving back to the community. This - Big Blend Community magazine is developed by Big Blend Magazine™, - Big Blend Pinterest copyrighted since 1997. No part of it may be - Big Blend Instagram reproduced for any reason, without written - Big Blend Twitter permission from Big Blend Magazine. Although every effort is made to be accurate, we cannot be Cheers! held responsible for inaccuracies or plagiarized Nancy J. Reid & Lisa D. Smith copy submitted to us by advertisers or Big Blend’s mother-daughter team in travel, contributors. radio, and publishing team PAGE 5

Three Rivers Wine Tasting Party

Listen to the wine tasting party podcast here in the YouTube player, or download it on PodBean.


This fun Big Blend Radio wine tasting party was recorded onsite at Totem Market & Gifts and Deli, located right near the entrance of Sequoia National Park in Three Rivers, California. Talking about wine, chocolate, art, and Three Rivers as a destination, featured guests include host Pam Lockhart - Totem Market & Gifts and Deli + Sequoia Pacific Holiday Homes, artist Susan Ardesch - Blue Heron Studio, chocolatier and confectioner Reni Underwood - Sequoia Goods. A gateway community of Sequoia and Kings Canyon National Parks, Three Rivers is a four season destination that hosts a full calendar of events and festivals, and a variety of seasonal and cultural activities. Boasting four gentle seasons, the area provides year-round opportunity to enjoy Three Rivers and Lake Kaweah, along with Sequoia and Kings Canyon National Parks and the Sequoia National Forest, which offer a number of recreational opportunities including camping, hiking, fishing, boating, mountain biking, horseback riding, birding and wildlife viewing, field tours and star gazing. Three Rivers celebrates the arts with a variety of art classes and events such as the 1st Saturday studio and gallery tour, and concerts presented by the Three Rivers Performing Arts Institute, the Sierra Traditional Jazz Club, and Tulare County Symphony. Three Rivers is also home to the Three Rivers Historical Society Museum, and the second smallest post office in the country which is over 120 years old and is still in operation. Learn more about California’s Sequoia Country at PAGE 9


LDV Vineyards Arizona wine, like other areas of Big Blend Radio: Cori Solomon discusses Arizona wines and the southwest, goes back to the wineries. Listen here in the YouTube player or download the 1600s and Spanish missions. podcast on PodBean. Arizona’s documentation was sketchier compared to states like New Mexico, Texas, and California. When silver and gold prospectors came to Arizona and mining towns started booming, the demand for beer, spirits, and wine increased. This influx of people saw grapes planted in areas around Phoenix and Verde Valley. Prohibition put a halt to this budding industry. By the 1970s and 1980s, wine production began increasing again. Arizona had stiff laws restricting wine production wineries. In 2014 a new regulation allowed winery tasting rooms off-site. Today many and sales, but in 1982, the Arizona Farm Winery Arizona wineries have tasting rooms both at the Act allowed wineries to sell to consumers. This winery and in the Phoenix or Scottsdale area. law opened the door for the first licensed PAGE 10

Arizona Wines

Arizona Wine Regions Arizona consists of three wine regions with two designated as AVAs. The third applied to become an AVA in 2020. Sonoita/Elgin lies in Southern Arizona, about an hour south of Tucson. The area sits at an elevation between 4500 and 5200 feet. Its location is surrounded by the Santa Rita, Mustang, Whetstone, and Huachuca Mountains making the soils a mixture of a thin and shallow reddish-brown gravely loam, forcing the vines to take longer to establish. In 1984, Sonoita/Elgin became the first AVA in Arizona.

prevail at higher elevations. The valleys contain sandy and clay loam soils with alluvial deposits. This area is considered lusher. Verde Valley is in the process of obtaining its AVA designation.

Arizona Wine Grape Varieties

The grape varieties cultivated in Arizona range from Spanish to French, encompassing a wide range of styles. Most wineries now lean towards the Mediterranean varieties. White grapes include Malvasia Bianca, Vermentino, Picpoul Blanc Marsanne, and Viognier. In the reds find Willcox obtained its AVA designation in 2016. The Sangiovese, Grenache, Mourvédre, Aglianico, Willcox region lies east of the Sonoita/Elgin AVA Syrah, Tempranillo, Petite Sirah and Graciano. and closer to the New Mexican border. The soils are alluvial, colluvial, and composed of loam consisting of sand, silt, and clay, which retain enough water to hydrate the vines. The diurnal Join me in discovering a selection of wineries variance can be as much as 50 degrees. producing some great Arizona wine.

Arizona Wineries

Verde Valley sits in the northwestern part of the state, two hours north of Phoenix. This area is known for its red rock formations. Volcanic soils PAGE 11

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Aridus Tasting Room, Willcox, AZ: Photo c Aridues Wine Co.

Aridus Wine Company: Scott and Joan Dahmer purchased 40 acres in Willcox in 2009 and started their winery in 2012. The 28 acres of vineyards consist of a mixture of loess and volcanic soils. With winemaker Lisa Strid at the helm, the winery produces about 3500 cases of wine. Lisa feels that the process of wine making revolves around a cycle, and along the way, there are surprises and challenges with each harvest, giving every vintage its unique character. Wine favorites: Sauvignon Blanc and Graciano. Caduceus Cellars and Merkin Vineyards: Many know Maynard Keenan from his rock band, but others know his quiet side, that of a winemaker. His musical background inspired him to create the music of wine. Merkin Vineyards and Caduceus Cellars are located in the Verde Valley, with vineyards both in the Verde Valley and Willcox. Here Maynard specializes in Italian and Spanish varieties. Wine favorites: Caduceus Mourvédre and the Merkin Jane Pink created from Monastrell.

Callaghan Vineyards: Kent Callaghan started his winery in the 1990s. He is considered one of the pioneers of Arizona wines and a mentor for many of the newer wineries. Today he cultivates 25 acres of grapes on his Buena Suerte Vineyard in the Sonoita region. The focus is Spanish and Rhone blends. Kent likens the terroir of his vineyard to a mini Paso Robles on the Eastside. Wine favorite: Claire's, a combination of primarily Mourévedre, Graciano, and Petit Verdot. Chateau Tumbleweed: Located in Valley Verde, Chateau Tumbleweed is a collaboration of four friends who worked for other wineries. Their first vintage was in 2011. Today they source grapes from 10 Arizona vineyards. Wine favorite: Cimarron Vineyard Mourvédre.


Dos Cabezas Tasting Room, Photo: c. Dos Cabezas Dos Cabezas WineWorks: The Winery has cultivated grapes since 1995 from two estate vineyards, Pronghorn Vineyard in Sonoita and Cimarron Vineyard in Willcox. Each vineyard produces different wines. Todd Bostock has been producing wines since 2006. Todd creates some unusual blends. Wine favorites: El Norte, a blend of Grenache, Syrah, Mourvédre, Counoise, Graciano, and Petite Sirah, or the Dos Cabezas White, a blend of Picpoul Blanc, Roussanne, Viognier, Malvasia, Garnacha Blanca, and Muscat. Garage-East: This urban wine bar and tasting room is part of Barnone, a commercial craftsman community in the town of Gilbert, and combines the talents of Todd and Kelly Bostock, owners of Dos Cabezas Wineworks and Brian, a retired fire chief, and Megan Ruffentine. They utilize grapes from Dos Cabezas vineyards in both Willcox and Sonoita/Elgin. Wine favorites: Red Blend, a tribute to Spain, France, and Italy with its more unusual blend of Montepulciano, Barbera, and Aglianico. LDV Winery: The main tasting room is located in Scottsdale and the vineyards in the Willcox region. LDV, which stands for Lawrence Dunham Vineyards, produces Rhone varieties, including Grenache, Syrah, and Viognier. They also produce Petite Sirah. LDV ties Curt and Peggy Dunham's vision of growing grapes in Arizona.

Dos Cabezas White Wine c. Cori Solomon variety has a different background color. Blue represents the sky, while brown the soil, and purple represent the soil's granite rock. Together the circles merge with the background creating harmony and balance and representing all parts of the wine making process. Wine favorites: Viognier and the Petit Sirah. Arizona wine depicts the arid climate, very much like Priorat in Spain or parts of Tuscany, which ultimately reflects the style of wine produced. A common thread through all these wineries is Mourvédre, which I call their workhorse wine.

Cori Solomon, an award-winning writer/photographer, based in Los Angeles, is often found traveling with her dogs in tow. Her blog, The Written Palette, features eclectic articles about her The label consists of three circles. The first circle experiences traveling, dining, discovering new represents nature, the second planting, and the wines, wineries, and wine regions, as well as topics third the making of wine. The words "Earth's fruit including art, history, and pets. Follow her comes full circle" unite the three circles. Each adventures at: PAGE 13


Cellar Room Casa Rondeña Winery was Recorded onsite, this episode of Big Blend Radio’s Eat, Drink & lovingly established in late 1995 Be Merry show features John Calvin, owner of the world-class as a family undertaking, with and award-winning Casa Rondeña Winery in the North Valley of the first plantings in 1990 at the Albuquerque, New Mexico. Listen here in the YouTube player or hands of vintner John Calvin. download the podcast on Podbean. The Tasting Room opened in August 1997 and a winery building, with a commemorative Tricentennial bell tower, was completed in the autumn of 2004. In 2008, a new barrel aging and storage facility, including the Founder's Rotunda, was built to expand the production capability of the winery and hold special events for winery members and special guests. The Tasting Room and winery are open to the public daily. Casa Rondeña Winery’s locally hand-crafted wines currently include Viognier, Merlot Rose; Serenade - an off-dry blend of Riesling and Viognier; La Copine – a table red made with Merlot and a hint of Viognier; Cabernet Franc; Meritage - a Bordeaux blend of Merlot, Cabernet Sauvignon and Cabernet Franc; 1629 – a fullbodied blend of Tempranillo, Syrah and

Cabernet Sauvignon; Syrah; and the decadent port-style Animante. Plan your wine tasting visit at: For more about Albuquerque, check out


Follow the Palisade Fruit & Wine Byway…

A Love Your Parks Tour Story by Lisa D. Smith and Nancy J. Reid PAGE 16

Colorado Grand Valley Wine Country Northwest Colorado’s Grand Valley region is part of the dramatic and rugged Colorado Plateau and is home to Colorado National Monument, Mount Garfield and the Book Cliff series of desert cliffs and mountains, and the Grand Mesa which is the largest flat-topped mountain in the world. The Colorado River runs through the valley, providing water for the local fruit orchards and vineyards, and connecting the communities of Fruita, Loma, Grand Junction, and Palisade. This spectacular area is a recreational paradise for outdoor enthusiasts, a destination for oenophiles, and a creative haven for those of artistic spirit.

The best way to experience the local wines is by following the Palisade Fruit & Wine Byway, which also happens to be part of the Barn Quilt Trail. You can drive the route yourself, but to truly enjoy the wine tasting adventure, we recommend renting or bringing your bicycle, or opt for a local transportation service such as Absolute Prestige Limo or Pali-Tours.

Most of the wineries have beautiful picnic areas where you can sip and savor your tasting experience. And if you want to get outdoors and soak up the spectacular riverside and rugged cliff and mountain views, there are plenty of local parks and trails to take your new favorite Winemaking is a craft unto its own, and most of Colorado wine for a picnic or a hike. Boasting the 25+ wineries in this area are award-winning, amazing scenery and rock formations, Colorado small-lot and family operated. The extraordinary National Monument is a spectacular park that’s wines produced in this Grand Valley are the known for its hiking and cycling, bird and result of the area’s fertile soil and diverse wildlife watching, and geology. The most micro-climates, as well as the talent, hard work, popular way to experience the park is on Rim and attention to detail given by the growers and Rock Drive…and you can do it by limo while vintners. enjoying your wine! Continued on Next Page… PAGE 17

Absolute Prestige offers Limos, Party Buses and Horse-Drawn Carriage transportation services. Colorado Continued… Offering a peaceful escape from the city, lodging choices range from charming Bed & Breakfast Inns like Dancing Moon, Vistas and Vineyards, and Castle Creek Manor, to vineyard AirBnB stays at Mesa Park Vineyards, and RV and tent camping at Palisade Basecamp. We visited Colorado’s Wine Country region last spring and were blown away by the quality of the wine, the striking scenery, charming towns,

and the warm and friendly welcome from all the great folks we met. If you enjoy nature and the outdoors, exceptional food and wine, along with art and culture, this is the destination for you! To help plan your Colorado wine tasting adventure, enjoy the following Big Blend Radio interviews featuring the six outstanding wineries we had the pleasure of visiting on the Palisade Fruit & Wine Byway.


Peachfork Orchards & Vineyard

Peachfork Orchards & Vineyard Owners Phil and Sue Patton specialize in raising high-quality fresh fruit and estate wines. Their Peachfork Plateau series invites you to discover the diversity of wines sourced from the soil remnants of geologic deposits millions of years old. Red Plateau wines include Chambourcin, Noiret, a Dry and a Sweet Red Blend. White Plateau wines include Riesling and Semi-sweet Traminette.

Plus, there’s a crisp Apple and Chambourcin Rose’ blended wine made from their orchard apples. Peach harvest time and u-pick orchard are usually in August. More: Listen to their Big Blend Radio interview here in the YouTube player or hear the podcast on Soundcloud. Continued on Next Page…


Maison La Belle Vie Winery

Colorado Continued…

Maison La Belle Vie Winery

Owned and operated by acclaimed regional winemaker John Barbier, Maison la Belle Vie is a 4.5-acre dry-farmed vineyard that was planted in 2002. Visit the tasting room to try several their wines including Merlot, Cabernet Sauvignon, Syrah, Rosé, and Muscat. Small batches of Reserve wines such as Merlot, Syrah, and Petit Verdot as well as the popular Vin de Peche are also available.

A new addition to their wine list is a handcrafted walnut wine fortified and aged for six years. Along with the winery tasting room, there’s also a restaurant where you can order a Charcuterie board, plus, an event venue. Listen to John Barbier’s Big Blend Radio interview here in the YouTube player or hear the podcast on Soundcloud.


Restoration Vineyards

Restoration Vineyards Owned and operated by Gary, Linda, and Stephanie Brauns, this family-owned vineyard and winery are located at East Orchard Mesa, above the Colorado River. The 10-acre property is surrounded by peach and cherry orchards with breathtaking views of the Grand Mesa and Bookcliff mountains. Their wines are made exclusively from grapes grown in their vineyard.

They have 6 varieties planted – Barbera, Cabernet Franc, Merlot, Chardonnay, Sauvignon Blanc, and Semillon. The name restoration was inspired by their passion for restoration projects – from homes to cars (vintage Mercedes Benz) to vineyards. Listen to their Big Blend Radio interview here in the YouTube player or hear the podcast on Soundcloud. Continued on Next Page…


Mesa Park Vineyards

Colorado Continued… Owned by Brandon and Laura Black, Mesa Park Vineyards is known for producing award winning estate-grown reds including Family Reserve Red, Barn Owl Red, Cabernet Franc, Merlot, and Cabernet Sauvignon, as well as Chardonnay, Riesling, Rosé and Finz Dessert Wine. All of their reds are estate grown, crushed, aged, and bottled.

Mesa Park Vineyards views of the Grand Mesa and Bookcliff range, the winery offers a beautiful and relaxed tasting experience. Ask about their on-site private AirBnB guest suite. Listen to Brandon & Laura’s Big Blend Radio interview here in the YouTube player or hear the podcast on Soundcloud.

Surrounded by vineyards and breathtaking


Vines 79 Wine Barn

Co-owned and operated by Juliann Adams, this award-winning winery's tasting room is located within a 100-year-old peach packing barn. The original peach orchard was recorded as “Section 79 of the Vinelands.” Hence the perfect name for their winery, Wine from Vines of Section 79 of the Vinelands - Vines 79 Wine Barn. Signature “wild west” wines include their KSW Viognier grape blend, Cowboy Cab, Franc N Bull, Silver

Vines 79 Wine Barn Star Syrah, and Outlaw Red blend of Cab, Syrah, and Tempranillo. Listen to Juliann’s Big Blend Radio interview here in the YouTube player or hear the podcast on Soundcloud.


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Graystone Winery

Colorado Continued…

Graystone Winery

Owned and operated by the Goebel family, Graystone is a small boutique winery that specializes in ruby red and white Ports. Founded in 2001 and producing quality, double-gold award-winning dessert Ports, Graystone is the only Porthouse in Colorado.

also a stop on the Barn Quilt Trail, to try their exceptionally smooth, quality port. Listen to Lynn’s Big Blend Radio interview here in the YouTube player or hear the podcast on Soundcloud.

Visit their Tuscan-style tasting room which is


A Visit to Los Pinos Ranch Vineyards & Winery


In the cellar This episode of Big Blend Radio was recorded onsite at award-winning Los Pinos Ranch Vineyards in Pittsburg and features Perry and Diane Wilson, plus, innkeeper Memori Reusing of Walker Manor Bed & Breakfast in nearby Gladewater, the “Antique Capital of East Texas.” Listen here in the YouTube player or download the podcast on PodBean. in west Texas. There are two varietals planted on Nestled up in the Pineywoods region of their winery property, Blanc Du Bois and Black northeast Texas, Los Pinos Ranch Vineyards & Spanish. These varieties grow well in east Texas, Winery features a beautiful 40-acre estate vineyard, winery, restaurant, and Tuscan Cottage as they are resistant to disease pressures, and are made into dry, semi-sweet, and sweet wines. vacation rental. It’s a destination to enjoy wine tastings, a full menu featuring weekly chef Plan your Los Pinos Ranch Vineyards & Winery specials, tours (by appointment), live music on experience at weekends, and special events. Los Pinos produces wines from grapes grown in their estate vineyards, as well as from three vineyards PAGE 27

Wine Tasting Party at Courtyard Winery

A Taste of Lake Erie’s Wine Country Courtyard Winery in Pennsylvania.

Following an in-person tour of the vineyards in Lake Erie’s Wine Country, this episode of Big Blend Radio’s “Eat, Drink & Be Merry” show was recorded on-site at Courtyard Winery, which is located right on Route 20 in the historic town of North East, Pennsylvania. Featured guests on this lively wine tasting conversation include Courtyard Winery winemakers/owners Randy & Laura Graham, along with Spencer House B&B innkeepers/owners Steve & Lisa Freysz. Listen here in the YouTube player or download the podcast on PodBean.

crafted award-winning wines. Their beautiful tasting room offers two separate tasting bars where you can try their two distinct lines of wine - LaCourette and Barjo Bons - in a relaxed and fun atmosphere. Private tours and winery picnics are offered too.

Randy and Laura have been grape growers in the More at and Lake Erie region for more than 25 years and expanded into the winery business starting in 2009. The winery specializes in small lot, handPAGE 28

The Un-Even Keel, port/style wine. Keep calm and drink wine at Courtyard Winery.


A Taste of England By Glynn Burrows, owner of Norfolk Tours UK


Fish & Chips What is the first thing to pop into GLYNN BURROWS ON BIG BLEND RADIO: Watch here in the your head when you read the YouTube player or download the podcast on title of this article? I would bet that it is either fish & chips or roast beef and Yorkshire pudding. Am I right? Us Brits are well known for our fish & chips and, when I was a youngster, they were served in newspaper. The flavour was so much better than today and I reckon that the reaction between the grease, the vinegar, and the newspaper print had something to do with it. These days, they are served in pristine white paper or even in little polystyrene boxes! Terrible!

special. Eating a dressed crab on a plate with side-salad and nicely cut bread and butter has nothing, compared to picking out all the meat from inside the shell and sucking out the legs of the crab, alongside a thick slice of rough granary bread, spread thickly with real butter.

That has really brought up a very important point: It isn't as much about the food, but it is about where you eat it. Fish & chips in a posh restaurant probably tastes very similar to fish & chips on Wells-next-the-Sea Quayside, but it is the whole package that makes that meal so PAGE 31

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England Continued… The other thing is, about what it triggers in the memory. Whenever I eat a tomato sandwich, I am taken back to being a five-year-old, sitting in the harvest field with my mum, dad and sister, because during the Summer, the only time we saw my dad was when we took our tea to the field to eat it with him. The harvest was a very important time for the farm and he worked from before we got up until way after we went to bed. Although I don't eat sugar anymore, seeing an apple crumble always reminds me of my nanny, as she made amazing apple crumble, while my other nanny made gorgeous ginger cake. Just think about what tastes trigger in your own memory and it is amazing to think how that part of our brains work. Taste, smell, and sound are fantastic triggers for the memory and it would make a great study for anyone looking into dementia.

The Tea Shop was just a Sunday, but that was because of financial constraints as well as work pressures. Today, the cost of a chicken or a piece of pork is so cheap, we can have a roast every day of the week if we want. Beef and lamb are still quite expensive, so they are eaten less, but the taste of a roast rib of beef and all the trimmings really is a classic and must be tried when you visit England. We have accompaniments with our meats too, so it is Yorkshire pudding and horseradish sauce with beef, mint sauce with lamb, and apple sauce with pork. We also use English mustard with meat and that is to be treated with great caution. It may look like American mustard, but it will blow your head off if you put on more than a tiny dot!

All roasts are served with rich roast gravy which is made from the juices of the meat and we also have roast potatoes alongside any other vegetables in season. The Yorkshire pudding is Anyway, where did I get to? Oh yes, fish & chips, made from a batter, similar to pancake batter and roast beef, and Yorkshire pudding! Yes, us Brits do enjoy a roast, but these days, it is just as and it is cooked in the oven, usually in little bun tins with a knob of lard or dripping. It is likely to be during the week too. In the past, it PAGE 32

Freshly Baked Bread & Local Cheeses

Cheese Scones & Sausage Rolls

imperative to have the fat in the oven to get sizzling hot before you add the batter and then to quickly put the tin back in the oven to cook for about twenty minutes.

dishes there are and try them if you can. Every area has their own delicacies and whenever I am on holiday, I search for them to get a taste of the area I am in. What's the use of going to the North Norfolk coast and eating a McDonald's every day?

Other food which I recommend you to try has to include homemade cakes, scones and especially cheese scones, (see my wife Diane’s Cheese Scone recipe on the next page.). The UK has lots of independent tea shops and they are THE places to go. Don't use the chain coffee shops, as you will just be eating factory food. Use the little places, where the people behind the counter are the ones who do the baking. (That goes for everywhere, not just the UK.) Not only will you taste REAL food, but the people behind the counter will also know what goes into the food and how it is cooked. They may even give you the recipe! That is also an important point for any place you may visit - pubs, restaurants, shops, cafes, etc., etc. Always visit the independent ones because not only will you be supporting the local economy, you will also get a much better feel for the area you are in. A chain cafe, pub, hotel, etc., will be the same as the same chain establishment wherever you go, but independents are all different, depending on where they are. Other food which I always search for is local dishes. In Norfolk we have Cromer crabs, which are only caught off the North Norfolk coast. We have samphire, which is a type of sea asparagus, gathered from the marshes, we have Brancaster Mussels, again, caught off the coast at


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England Continued… Straight from Norfolk, England, this mouthwatering scone recipe yields about 25 small scones. The recipe is from Diane Burrows, wife of historian, family history buff, and tour guide Glynn Burrows, owner of Norfolk Tours. Ingredients: 1lb self-raising flour 4 oz. margarine 1 teaspoon of baking powder 8 oz. cheese (Cheddar is good for this.) 1 teaspoon mustard Salt and pepper Milk to form a firm dough Method: Put the flour, mustard, baking powder, salt and pepper into a large mixing bowl. Rub in the margarine to make a fine breadcrumb texture. Grate and add cheese, mix thoroughly.

Turn out onto a lightly floured board and roll out thickly (about half an inch to three-quarters of an inch thick). Cut out using a small cutter and place on a baking tray. Brush with egg and milk mixture. Bake at 160 degrees C for about 15-20 minutes or till they are golden brown and sound hollow when tapped on the bottom. Put on a cooling wire and leave to cool, (if you can!). Best eaten warm with lashings of butter....................yummmmmmmmmmm!

Glynn Burrows is the owner of Norfolk Tours in England. For help or advice about tracing your family history, or if you are thinking about taking a vacation to England visit

Add the milk a little at a time to make a firm but soft dough, don’t make it too wet. PAGE 34


by Debbie Stone


The Rogue River I began falling in love with the Rogue Valley years ago, when I first went to the Oregon Shakespeare Festival in Ashland, then later when I returned to explore Crater Lake National Park and again, to do a multi-day rafting trip down the Rogue River. After my most recent visit, I confess I’m now completely besotted with the place.

Debbie Stone on Big Blend Radio: Watch here in the YouTube player or download the podcast on PodBean.

This vibrant Southern Oregon locale has it all. It’s a mecca for outdoor recreationists, nirvana for wine enthusiasts, paradise for foodies, and a magnet for arts aficionados. And I could wax rhapsodic about the picturesque landscape, which is so very easy on the eyes. Wine takes center stage in the Rogue Valley and you’ll find it wherever you go. Toss a stone and invariably it’ll land in a vineyard, winery, or tasting room. The area has become a top global

destination due to its distinctive climate and soil, which provide ideal growing conditions for over seventy varieties of wine. It’s home to more than 150 wineries representing four different regions: Ashland and Medford, Upper Rogue, Applegate AVA, and Jacksonville.


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Rogue Valley Continued…

Irvine & Roberts Vineyard

The Ashland and Medford region, which is in the southern area of the valley, is known for sophisticated Pinot noirs and sun-drenched Malbecs. In the Upper Rogue, the river soil, low elevations, and warm climate are ideal for Zinfandel, Bordeaux, Pinot Gris, Sauvignon Blanc and Chardonnay wines. Along the Applegate River is the Applegate AVA. With a relatively short growing season, as well as cold nights, this area is good for grapes that ripen quickly. Varietals such as Merlot, Cab Sauvignon, and Syrah shine here. In Jacksonville, all types of wine thrive. It also happens to be a charming, 1850s Gold Rush town that’s on the registry of National Historic Landmarks. Vineyard hopping along the pastoral country backroads is a beloved pastime for many locals and wine-focused visitors to the Rogue Valley. Even if wine’s not your thing, though, it’s hard not to appreciate the often magical settings of these wineries.

One of the most stunning locations is Irvine & Roberts Vineyards in Ashland. Situated on eighty acres, at the confluence of the Siskiyou and Southern Cascade Ranges, this higher elevation winery is widely recognized for its elegant and well-balanced Pinot noirs. The wines are characterized by an austere style, long finish, bright acidic structure, and beautiful fruit expression. In addition to the Pinot Noirs, the winery’s Chardonnay program is steadily gaining strength. The tasting room at this family estate winery offers breathtaking, panoramic vistas of the terraced vineyards and surrounding mountains. Sit on the patio if the weather permits and get hopelessly lost in the views. I did a curated pairing to taste a few limited production wines alongside a selection of focused food pairing bites. The wines included a 2018 Ascendance Chardonnay, 2018 Convergence Pinot Noir, and 2018 Clandestine Pinot Noir. My favorite was the


Halibut Parmesan at Porters Convergence for its smooth meld of tart cherry/cranberry/spice elements, medium body, and graceful finish. The wine’s name has a twofold meaning. It’s a nod towards the confluence geography of the winery, as well as an intention to bring people together to drink wine in a place that feels like an extension of home.

There’s also Oregonzola Blue, Crater Lake Blue, Caveman, and Brutal Blue, to name a few. They are aged three months to one year and produced using old-fashioned cheese making equipment on site. Then there are the cheddars, containing such interesting ingredients like lavender, chocolate stout, and jalapeños. And let’s not forget the cheese curds!

The small plates accompanying the wine, which included fresh burrata and local heirloom tomatoes, and flatbread with Chardonnay roasted mushrooms, sautéed cherries, and arugula were delicious. They served to complement and enhance the experience of these expressive varietals. Food plays a prominent role in the Valley, with restaurants, cafes, food trucks, farm stands, and shops specializing in local, organic, sustainable, and seasonable offerings. Rogue Creamery Cheese Shop is a treat for dairy lovers. For over eighty years, this acclaimed business has been creating handcrafted cheeses, producing a whopping half million pounds annually. Blue cheeses are its piece de resistance, with its Rogue River Blue a World Cheese Champion in 2019-2020. PAGE 39

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Rogue Creamery

Rogue Creamery Cheddars

Rogue Creamery Blue Cheese

Rogue Valley Continued… I wasn’t a real fan of blue cheese when I entered the store, but I emerged a convert of the Smokey Blue. On my next visit, I want to visit the Rogue Creamery Dairy and Farm Stand in Grants Pass to see the pasture and herd that creates the milk for these prized cheeses. I also want to meet Charlie and Matilda, the milking robots and watch the cows milk themselves. From the Creamery, head over to Lille Belle Chocolates, another Rogue Valley favorite. The place has been in the business of making its own chocolates for the past twenty years. Think decadent bon-bons and ganache, swoon-worthy caramels, rich truffles, and unique bean-to-bars. Owner and chocolatier Jeff Shepherd is a colorful, bigger-than-life character, who is passionate about all things chocolate and can talk your ear off on the subject.

or you’ll regret that you didn’t later. And while you’re at it, add one of the handcrafted ice cream sandwiches to your stash. The Harry and David Country Store is also a popular spot for visitors. All the products you’ve come to know and love from this company are here in one place. It’s easy to lose track of time, as you peruse the aisles chockfull of gourmet food and gift items, and naturally, wine.

When it comes to restaurants, start your day at Over Easy in downtown Medford with one of Chef Braden Hitt’s eclectic breakfast/brunch creations. The menu, which changes weekly, may include frittatas and other egg dishes, biscuits and gravy, cinnamon-oat, apple, and whole wheat pancakes, and more. I fueled up with a tasty mushroom omelet, complete with pea shoots and asparagus on a potato cake with You’ll want to try the award-winning lavender sea lime crème Fraiche. Give your morning an extra salt caramels and the smokey blue cheese boost with an Elderflower Meyer Lemon or truffles (are you sensing a pattern here?), as well Prickly Pear Lime mimosa. as “The Most Awesome Chocolate Bar Ever!” This Put Truffle Pig on your list when it’s time for concoction is the perfect balance of creamy, sweet, salty, nutty, and crunchy. Get a few to go, lunch. This food truck can be found in several PAGE 40

Sublime Avocado Toast from The Truffle

Pomodori Bistro

places around Medford and has a reputation for its gourmet interpretation of food truck fare. On Wednesdays and Fridays, it’s stationed in the parking lot of the Fry Family Farm. The farm is a destination in itself because of its well-known farm store, which offers organic produce, plants, fresh-baked pies, preserves, pickles, and more. I opted for Truffle Pig’s avocado toast and in my humble opinion, it was hands-down the best avo toast I’ve eaten, and I’ve had my fair share over the years. Maybe it was the ultra-creamy avocado, the edible flowers, the fermented honey, the feta, the artisan bread…It was a work of art – almost too pretty to eat. I am truly spoiled now, as the bar for future avo toasts has been set stratospherically high. Pomodori Bistro and Porters are two good options for dinner. Italian reigns supreme at popular Pomodori’s, where entrees include such dishes as Chicken Parmesan, Salmon Picatta, Lobster Fettuccine, Veal Marsala, and Meatballs Bolognese. Portions are large and easy to split between two. And there’s a good selection of craft cocktails from the bar. The atmosphere is casual and upbeat in this hip establishment. At Porters, you’ll dine in a renovated railroad depot that’s been designated as a National Historic Landmark. Numerous original features of the old building still exist, from the red roof tiles and massive wooden beams to the golden painted radiators and hand-hewn brickwork. There’s even the original railway Passenger Ticket Counter – now part of the bar. Continued on Next Page… PAGE 41

Salmon Piccata at Pomodori’s Mushroom Omelet at Over Easy

Rogue Valley Continued…

Oregon Shakespeare Festival, photo Travel Medford

The cuisine is classic American, featuring Columbia River steelhead, Alaskan halibut, rib eye, fillet mignon, lamb, crab cakes, and more. Save room for the Pot de Crème S’more, which might make you nostalgic for your campfire days. The arts scene in the Rogue Valley is alive and well. There are theaters, art centers, galleries, and museums, and the area is a hotbed for artisans and crafters. First and foremost is the famed Oregon Shakespeare Festival in Ashland. Known for its productions of classic and modern works, this professional, non-profit theater has a worldwide reputation. Shows occur in three different performance spaces; two indoor and one large, outdoor venue with seating for over a thousand. This summer and fall, the outdoor Allen Elizabethan Theatre will play host to a series of music and dance concerts, as well as one main theatrical production.

Oregon University in Ashland if you have time. The museum has a rotating slate of exhibitions, primarily contemporary art by national and international artists. Its permanent collection focuses on twentieth-century art, with such notables as Alexander Calder, Andy Warhol and Mark Tobey. When I visited the museum there was an interesting exhibit of Cuban art from the Jordan Schnitzer Museum of Art at the University of Oregon in Eugene. Also on display was an exhibit interweaving the practice of collecting with the collectible, featuring works by Noah Breuer. Breuer took his hobby of collecting baseball cards and combined it with his desire to make art. Eclectic collages and paintings evoked a vintage feel. It reminded me of my sons’ various collections when they were growing up.

For more free art, stroll downtown Medford. You won’t be able to miss the Vogel Plaza Mural. This colorful, bold piece of work is a visual feast. It celebrates the city’s past and present, its Check out the Schneider Museum of Art agricultural roots, traditions and culture. (admission is free) on the campus of Southern PAGE 42

Artwork at Vogel Plaza Pear and apple blossoms, the main crops in the orchards around Medford, feature prominently. Other elements include birds and plants native to Oregon and historic buildings in the area. Sit on one of the benches with a cup of Joe from Cultivate Coffee + Tea while you take it all in. Medford is also home to the Craterian, an historic theater. Back in the days, it was a hot vaudeville spot. Ginger Rogers once graced the stage. Today, this state -of-the-art performance venue offers a wide range of productions and concerts, classes and workshops, and has become a gathering hub for the community.

The Natural Bridge, photo Travel Medford It doesn’t get much better than the Rogue Valley if you want to commune with nature. The area boasts over 200 days of sunshine a year. You


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Avenue of Boulders, photo Travel Medford Rogue Valley Continued… can hike, bike, raft, golf, fish, paddle, go ziplining, even take a hot air balloon ride, all within easy reach. The gem of the region is Crater Lake National Park, about two hours from Medford, and is a must for first-time visitors to the region. Getting out on the Rogue River is also a highlight, whether you raft, kayak or take a jet boat down this wild and scenic marvel.

takes you first to Mill, then Barr Creek Falls, the taller of the two. Another trail takes you to The Avenue of the Boulders. Here’s where you’ll see the result of ginormous rocks heaved all the way from Mt. Mazama (more than twenty miles) when it erupted thousands of years ago. On a hot day, it was fun traversing the boulders and dipping my feet in the river.

On this trip, I chose to explore a few places new to me. Less than twenty minutes from Medford are the Table Rocks. There are two trails, Upper and Lower. I did Upper Table Rock, a moderate hike, which afforded views of landmarks such as Mount McLoughlin and Mount Ashland, and wild lilacs along the way. The valley is also known for its waterfalls. Popular are Mill Creek and Barr Creek, located in Prospect State Scenic Viewpoint, a small State Park off of Crater Lake Highway. A short trail PAGE 44

Wild Lilacs on Upper Table Rock Trail

Orchard Home’s Historical Main House.

Orchard Home Bed & Breakfast

Just up the road a way is the Natural Bridge, an ecological wonder. Here, the Upper Rogue plays hide-and-seek. Basically, it disappears underground into a lava tube, forming a natural land bridge, then reappears further afoot. An easy loop trail provides the best views. Accommodations are plentiful in the Rogue Valley, from amenity-rich hotels and lodges to quaint inns and cozy B&Bs. And if you prefer to set up a tent, there are dozens of sites with scenic backdrops.

A bed fit for a king at Orchard Home’s Bed & Breakfast. poster bed, an extra-large jacuzzi for two, fireplace and comfy sitting area. Each suite has its own entrance.

Make sure you’re hungry in the morning for the farm-fresh breakfast at the historical main house. We were treated to omelets with eggs from the couple’s chickens, homemade Orchard Home Bed & Breakfast served as blueberry muffins, and a fruit salad. While we basecamp during my stay. This lovely, 15-acre ate, Jeanie and Russ told us about their 1913 property is conveniently located in Medford, home and property. Russ, a landscape designer, close to many attractions, yet it feels a world away as soon as you drive up the pear tree-lined is credited for the lush setting. Jeanie, an event planner, takes the reins when it comes to dealing driveway. Owners Jeanie and Russ Payne have created a heavenly oasis set amid fruit orchards, with the many weddings and special occasions that occur on the grounds. They told us that gardens, ponds and fountains. There are two operating Orchard Home has been a labor of private suites available for guests – the Royal love. They do it because they really enjoy King and the Vintage Queen. My husband and I meeting people from all over the country and stayed in the Royal King, which was extremely around the world. Continued on Next Page… spacious and boasted a fit-for-royalty fourPAGE 45

Rogue Valley Continued…

Rogue Valley Continued…

Orchard Home’s grounds are lush.

It was obvious to me why the Paynes have been so successful at their business for the past several decades. They are the host and hostess with the mostest – warm, welcoming and hospitable – intent on ensuring their guests have a memorable stay and hopefully return again in the future. I assured them I’ll be back! Debbie Stone is an established travel writer and enthusiasm for places, culture, food, history, columnist, and regular contributor for Big Blend nature, outdoor adventure, wellness and more. Her Radio and Big Blend Magazines, who crosses the travels have taken her to nearly 100 countries and globe in search of unique destinations and to all seven continents. experiences to share with her readers and listeners. She’s an avid explorer who welcomes new opportunities to increase awareness and PAGE 46

Eagle Mountain Casino in California’s Sequoia Country Recorded onsite at The River Steakhouse at Eagle Mountain Casino in California's Sequoia Country, this episode of Big Blend Radio features Ador Cardenas and Chef Manuel "Patrick" Carbajal. Hear about the casino's dining and gaming options, concerts, and upcoming expansion and relocation within the Porterville community. Listen here in the YouTube player or download the podcast from Podbean.

teriyaki glaze, and Dungeness Crab and Artichoke Dip.

Served with three sides, their sizzling entrees from the butcher block are cooked to order and Contemporary in design, the River Steakhouse include Slow Roasted Prime Rib, Tender Prime menu features mouth-watering steaks, Rib, Hand-cut Rib-Eye, Petite or Grand Grilled delectable fish, and handcrafted desserts. Filet Mignon, New York Strip, Flat Iron Steak, Appetizer favorites include tender Steak Bites, Grilled Pork Chop, and Grilled Chicken Breast. chilled Shrimp Cocktail seasoned and cooked in For seafood lovers, the menu features Sautéed white wine, stuffed cheesy Potato Skins, Steakor Skewered Tiger Prawns, BBQ Salmon Fillet, Wrapped Asparagus drizzled in a homemade PAGE 48

and Shrimp Scampi. And if you go for pasta, try their hearty Chicken Fettuccini Alfredo. Be sure to leave room for their delicious signature cakes and desserts!

Known locally as "The People's Casino," Eagle Mountain Casino is a full-service casino that's owned and operated by the Tule River Tribe. It features over 1200 slot machines, 10 table games, four award-winning dining options, concerts, The Summit Club, and more. Eagle Mountain Casino always supports the local community and is a short drive from cities and towns within Tulare and Kern Counties. More:


The No Man’s Land Gas Station Eats Food Trail, within an area in west Louisiana once known as the Neutral Strip, is a nod to roadside foods of all shapes and sizes. Anyone who travels to Louisiana knows food is a big attraction. Taking a trip along the Gas Station Eats Food Trail offers a slice of southern hospitality, tasty scenic landscapes, and several big bites of what visitors come here to experience.

One of the goals in establishing this new program was to highlight both our food and cultural scenes and to remind visitors that some of the most unassuming destinations hold the key to the most authentic experiences in our region.” Crunchy Cracklins

The Trail includes an introductory 21 stops in the seven parishes that make up No Man’s Land. Delicacies in these roadside stops include meat pies, tamales, salads, burgers, pies, cookies, boudin, smoked meats, ice cream, and much more. “From plate lunch specials to golden-fried delicacies, our food is part of our No Man’s Land story,” says Cane River National Heritage Area’s Executive Director Rebecca Blankenbaker. “It’s rooted in tradition and shared by the storytellers who own and operate the gas station eateries and corner groceries along the trail. PAGE 50

Meat Pies and Fried Delights at the French Market Express in Natchitoches Continued on Next Page… The list of stops can be found online at or by downloading the No Man’s Land app and selecting the Gas Station Eats option under Tours. In the app, trail stops can be selected and added to the My Plan itinerary builder. To visit all 21 locations, expect to travel about 450 miles along highways and byways through the western part of Louisiana, known as No Man’s Land. “No Man’s Land is home to a diverse crosssection of people, and our Gas Station Eats Food Trail samples those cultural legacies found in our food,” says Blankenbaker. “The trail highlights the best of our roadside foods in each of our seven parishes and encourages visitors to take the scenic route, explore our backroads and byways, and discover our traditional food and culture.” The Neutral Strip region, (a.k.a. No Man’s Land) draws its name from the area's brief stint as an official buffer zone between Spain and the United States following the Louisiana Purchase. PAGE 51

Boudin in Lake Charles, LA

Gas Station Trail Continued… When the United States purchased the territory from France; Spain and the U.S. were in conflict over the boundary south of Natchitoches. The region's use as an official buffer between Louisiana and Spanish Texas lasted roughly from 1806 until the 1819 Adams-Onis Treaty that established the Sabine River as the territory's western boundary.

Learn more about No Man’s Land by visiting and download the app through the app store on Apple and Android phones or by clicking “Plan Your Visit” on the No Man’s Land website.

Sometimes described as a place filled with an outlaw culture or as a region with a reputation for a tough and isolated place, the region is better understood as a stronghold for those cultural groups who wished to find a home where they could preserve a way of life, they cherished in Louisiana's No Man's Land. Today, No Man's Land is the place where the pirate met the cowboy, and where Native Americans, French, Spanish, Africans, Creoles, Cajuns, and American pioneers from the South and West met to build communities and a culture like no other. No Man's Land is a collaborative effort between the seven parishes that are historically tied to the geographic area of Louisiana's Final Frontier. Partner members include DeSoto Parish Tourist Bureau, Sabine Parish Tourist Commission, Natchitoches Parish Tourist Commission, Vernon Parish Tourism Commission, Beauregard Tourist Commission, and Allen Parish Tourist Commission. Visit Lake Charles and the Cane River National Heritage Area. PAGE 52

AN AYURVEDIC APPROACH TO SIPS & NOSH Review by Linda Kissam “Food, Wine & Shopping Diva”

There is something so gentle and inspiring about tea. I love the smell of it. I love the act of making it. I love taking time to really savor it as it glides effortlessly over my palate and down my throat. I fully understand why it is the second most consumed beverage in the world, after water.

NANDITA GODBOLE & LINDA KISSAM ON BIG BLEND RADIO: Listen here in the YouTube player or download the podcast on PodBean.

I’ve read many, many books on tea. But a new one, SEVEN POTS OF TEA: AN AYURVEDIC APPROACH TO SIPS & NOSH just out by Nandita Godbole, takes a holistic, health-centered lifestyle approach (Ayurveda) to enjoying and understanding this charmed drink and has caught my attention to such a degree that I wanted to share it with you.

The actual word and concept of Ayurveda is derived from ancient Indian texts. Its premise is simple. It offers guidelines for a holistic, healthcentered lifestyle – including food and beverages. It’s basically listening to what your PAGE 54

body needs and helping it through the right foods and self-care. Seasonal eating, staying in the moment, and mindfulness seem to be the keys to the Ayurveda existence. Seven Pots of Tea is the first cookbook of its kind allowing readers to explore Ayurveda through tea by way of dozens of simple recipes for the contemporary kitchen. It’s a thoughtful approach to “taking tea”. There’s a bit of history, holistic wisdom, and health goals found in this book. It’s presented in an easy, approachable format with lots of wonderful photos to guide the way. It highlights dozens of easy herbal teas, tisanes, brews and recipes to integrate into your regiment. The photos seem carefully chosen to engage and inform the reader. The first part of the book is an informative reference book chocked full of practical tips. It explains India’s historical relationship to medicinal beverages and its relationship to tea and chai; a primer on the principles of Ayurveda; and detailed notes on the Ayurvedic considerations of cooking with nearly a hundred fruits, herbs, and spices. It also includes a very important section on the concept of Rasa, the six essential flavors (sweet, sour, spicy, salty, bitter, and astringent) encouraging readers to explore the recipes through the transformative lens of flavor. The last half is full of fantastical recipes. The book is appropriate for beginners and aficionados, but especially for those looking for a substantive collection of Ayurvedic teas, brews, tisanes, and healthy snacks to pair with their cherished brews. In my tea-stained opinion, the recipes are the rock star of the book. Readers enjoy recipes for several dozen brews and tisanes along with many kinds of chai from India, as well as several dozen nosh recipes. Recipes are vegetarian. As a cookbook, it is designed to broaden a tea enthusiast’s appreciation beyond the tea leaves. It makes a great addition to any cookbook enthusiast’s collection.

For a very special treat for yourself or a friend, explore the author’s website,, to purchase both the book (Retail: $45.00, EBook : $35.00 ) and a unique individual-sized ceramic teapot ($35) Nandita Godbole is a native of India, an internationally known author, teacher, speaker, and entrepreneur. Nandita’s work is popular among global audiences because they offer technical know-how within a tangible tapestry of culinary knowledge and oral histories, delighting readers who welcome her illustrative style, photography and poignant narration. Her writing reflects her passion for sharing an immersive experience, telling a story while honoring her audience, and crafting holistic nourishment for both mind and body.


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Seven Pots Continued… She not only writes but also does all the photography, taking great pride in her no-gimmicks food styling and shooting preparations as they appear in an effect to encourage her loyal readers and suggest achievable results. She also does the publication design for each book, assembling skills learned in her past careers as a botanist, a lecturer, a landscape architect, and graphic designer to create singularly unique, and stunningly photographed cookbooks. She is an indie author with readers scattered across more than 30 countries. Nandita holds a Master’s degree in Landscape Architecture, a Bachelor’s & Masters’ in Botany, and is a lifelong student of Ayurveda (presently a student of the American Vedic Institute). She resides in a suburb of Metro Atlanta, Georgia with her small family. When she isn't a full-time parent, is not writing, cooking, or photographing her books - she may be painting, or dreaming of being at the beach.

RECIPE: Sulaimani Chai (Page 157) Makes: 2 cups Cook Time: 5-8 minutes A regional tea favored by the Muslim community in Southern India, this rich and fragrant tea combines the earthy flavors of black tea, cinnamon, and ginger, with delicate flavors from cardamom and saffron. It is aromatherapy in a cup. Ingredients 2 cup water 2 tsp black tea leaves 1 green cardamom pod 1” cinnamon stick ¼ tsp ginger, finely crushed 2 tsp palm sugar, to taste ½ tbsp lemon juice, optional 3-4 strands saffron, optional

TEA FLAVORS Tea, black: astringent, warming, increases Vata & Pitta, decreases Kapha Cardamom, green: sweet, pungent >> pungent, warming, increases Pitta**, decreases Vata & Kapha Cinnamon: astringent, sweet, pungent >> sweet, warming, increases Kapha, decreases Vata & Pitta Ginger, fresh: pungent, sweet >> sweet, warming, increases Pitta, decreases Kapha & Vata Lemon fruit: sour >> sour, warming, increases Pitta & Kapha, decreases Vata Sugar, raw: sweet >> sweet, cooling, increases Kapha, decreases Vata & Pitta Saffron: sweet, astringent, bitter>> sweet, warming, increases Pitta**, decreases Vata & Kapha** when used in excess

Method Add the water to a small saucepan with the tea leaves and all the spices except saffron and palm Linda Kissam ‘Food, Wine & Shopping Diva’ is a professional travel, food, and wine writer who sugar, bring to a boil. Stir in the palm sugar and specializes in easy, breezy destination stories lemon juice, if using, until the palm sugar sharing her favorite things about the places she dissolves. Strain into desired cups, add a few visits. Visit saffron strands to the beverage, and serve immediately. PAGE 56

Chocolate Peanut Butter Banana Smoothie This refreshing smoothie recipe is from Donna George, owner of The Peanut Patch in Yuma, Arizona. Listen to her Big Blend Radio interview here in the YouTube player or download the podcast on PodBean. Visit for more recipes and to shop online. 1 cup fat-free or lowfat (1%) chocolate milk 2 tablespoons creamy peanut butter ½ cup sliced ripe banana, frozen ¼ cup crushed ice (2 cubes) Combine milk and peanut butter in a blender. Process until smooth. Add frozen bananas and crushed ice. Process until blended. Makes approx. 1 2/3 cups (1-2 servings). Enjoy!


Palisade Peach Mimosas

Annette Lewis of Dancing Moon Bed & Breakfast In this recipe video, Annette Lewis shows how to make peach mimosas. Annette and her husband Trey are the innkeepers and owners of Dancing Moon Bed & Breakfast that’s located on a small farm on the Palisade Fruit & Wine Byway in Northwest Colorado’s Wine Country.

a quaint downtown with restaurants, one-of-akind shops, galleries, and public art installations. More about Dancing Moon B&B at

A town known for its juicy peaches, Palisade is nestled at the foot of Mount Garfield and boasts


By Chef Ivan Flowers Serves 4

CHEF IVAN FLOWERS ON BIG BLEND RADIO: Listen here in the YouTube player or download the podcast on PodBean.

1 Pint Strawberries, thinly sliced lengthwise 1 Tbsp. Sriracha Juice and zest of 1 Lemon 1 Sourdough Baguette, cut into 1-inch slices 1 ½ Cups Part Skim Ricotta ¾ Tsp. Black Pepper 1 Tsp. Sea Salt Balsamic Glaze Toast Sourdough baguette slices, set aside. In a bowl combine ricotta with lemon juice, set aside. In a bowl combine strawberry slices, Sriracha & lemon zest. Assembly Spread baguette slices with ricotta cheese and top with strawberry slices. Sprinkle with black pepper and sea salt. Finally, drizzle with balsamic glaze.


Mike’s Mighty Mediterranean Chopped Salad By Shelley Whizin, as featured in Chapter 2 of her book “What Do You Bring to the Table? A Savory, Sensory and Inspirational Guide to Living a Yummy Delicious Life”.

SHELLEY WHIZIN ON BIG BLEND RADIO: Listen here in the YouTube player or download the podcast on PodBean.

My son in law, Mike, was a professional baseball player, so the whole family is very sports oriented and health conscious. Living in Israel for 2 ½ years, I learned to cook a lot of different recipes and one of my very favorite salads was a Mediterranean chopped salad. We called it, an “Israeli” salad, and it’s also called seeds, like flaxseeds, chia seeds and hemp seeds an “Arabic” salad, but it all comes from the are a great source of omega 3’s and minerals Mediterranean/Middle East, so whatever name like magnesium and zinc. Again, use your you call it, it’s good. Here’s a little different twist imagination. Whatever you add will taste great! on that salad, by adding another crunch factor, ENJOY! and it’s super nutritious! Mike loves it! Super PAGE 60

Serves 4-6 Prep time: 20 minutes Ingredients 10 Persian cucumbers (preferably Melissa’s organic) 4 Large Tomatoes on the vine or cherry tomatoes (preferably Melissa’s organic) 2 heads Romaine lettuce ½ bunch cilantro (yep, organic) ¼ cup slivered toasted almonds 1 tablespoon sesame seeds, tablespoon hemp seeds, tablespoon chia seeds ½ teaspoon Everything but the Bagel seasoning (from Trader Joes) ¼ teaspoon salt ¼ teaspoon garlic powder Pinch of pepper Remember to use any other ingredients that call to you. 3 tablespoons extra virgin olive oil 3 lemons (yes, preferably Melissa’s seedless, organic) Method Chop the cucumbers into ½ inch pieces. Dice the tomatoes into ½ inch pieces. Chop the romaine lettuce into ½ slices. Chop up cilantro into tiny bits. Add slivered toasted almonds, hemp seeds, flax seeds, chia seeds, sesame seeds, and, yes, you guessed it, everything but the Bagel seasoning, salt and pepper. Mix together. Cut the lemons in half and squeeze the juice of the lemon onto the salad. Pour the olive oil and mix together. Taste to see if it needs a pinch of salt, pepper, lemons or anything else you’d like. Use your instincts to get the salad just the way you like it. Remember these are the base ingredients. Feel free to add what inspires you. For more about “What Do You Bring to the Table? A Savory, Sensory and Inspirational Guide to Living a Yummy Delicious Life,” visit


Spicy Chickpea-Rice Burgers with BBQ Sauce

Recipe by Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures into the New Israeli Cuisine.” More at

Ruth Milstein on Big Blend Radio: Listen here in the YouTube player or download the podcast on PodBean.

You may use canned chickpeas. Drain the liquid, then wash and dry before mashing them. Makes 4 servings. 1 cup cooked chickpeas 1/3 cup cooked brown rice 1 small carrot, grated 1/4 cup red pepper, diced 1 tablespoon onion, diced 1 tablespoon parsley, minced 1 jalapeno pepper, seeded and diced (optional) 3 tablespoons breadcrumbs 1 ½ tablespoons sunflower seed, toasted 1 tablespoon BBQ sauce Salt and red pepper flakes to taste

Transfer the mixture to a medium-size bowl, then add the rest of the ingredients and mix gently.

If the mixture is not sticky enough, chill for 15 minutes or add more breadcrumbs. Divide the mixture into 4 parts to form 4 patties. Heat 1 tablespoon of extra virgin olive oil and 1 tablespoon sesame oil in a heavy skillet and With a potato ricer mash the chickpeas and the cook the burgers for 3-4 minutes per side. rice (it is easier when the rice is hot). Leave the * You can double the amount--wrap each Pattie chickpeas a bit chunky for texture. with plastic wrap and freeze for one week. PAGE 62


Two Innkeepers Share Their Quiche Recipes & Techniques Two Innkeepers Share Their Quiche Recipes & Techniques PAGE 64

Castle Creek Quiche This delicious breakfast recipe is from innkeeper Brenda Greene, who along with her husband Robb, owns and runs Castle Creek Manor Bed and Breakfast in Grand Junction, Colorado. Enjoy Brenda’s video below where she shows how to make the quiche. Learn more about the Inn at Ingredients 2 cups shredded hash brown potatoes, thawed 1 cup shredded mozzarella cheese, divided 2 tablespoons olive oil 3 garlic cloves, minced 1 cup grape tomatoes, halved 4 cups fresh baby spinach 4 eggs 1/4 cup milk 1/8 teaspoon ground nutmeg salt and fresh ground pepper

mozzarella and set aside. Heat olive oil in a skillet. Add garlic and cook for 30 seconds. Stir in tomatoes and continue to cook for a minute. Mix in the spinach and cook for 3 more minutes, or until wilted, stirring frequently. Remove from heat and spread over prepared hash browns.

In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper; whisk until thoroughly combined. Pour over spinach and tomatoes. Instructions Sprinkle the remaining shredded mozzarella Preheat oven to 375. Spray a quiche pan with over the pie. Bake for 35 minutes, or until top is cooking spray; press the hash browns down into golden brown. Let cool for 10 minutes before the pie plate. Bake for 9 minutes; remove from cutting and serving. oven, and top with ½ cup of shredded Continued on Next Page… PAGE 65

Tuxedo Park Quiche This delicious breakfast quiche recipe is from innkeeper Maureen Elliott who along with her husband Bill, owns and operates Tuxedo Park STL Bed & Breakfast Inn in Webster Groves, Missouri. Located just outside St. Louis, the B&B is housed in a beautiful former church that is listed on the National Register of Historic Places. More: 1 Pie Crust 1 ½ cup all-purpose flour ½ teaspoon plus 1/8 teaspoon salt 9 Tablespoons, plus 2 teaspoons, single fat or a blend of fats (fats should be very cold) Choice of fats: Unsalted butter (cut in ½ cubes)

or purified lard or vegetable shortening or palm shortening. Butter is always delicious. Lard makes the flakiest crust. Palm shortening would be soy-free. I have been using a lard and palm shortening blend. Pulse all ingredients in a food processor until fat is incorporated. You can do this by hand with a pastry blender or two forks, it just takes longer. At this stage the mix can be stored in the fridge or proceed to the next step. When ready to make a crust, add 5 Tablespoons of Ice Water. Mix with a fork just until the mix holds together. Form a ball. If the room is warm, chill crust in fridge for about 30 minutes. If your room is cool you can proceed with rolling.


Quiche 1 double crust (whichever is preferred). Homemade, refrigerator sheets or 1 pkg Jiffy mix pie crust. (Frozen crust in an aluminum pie pan are too small) 1 (10 oz.) package of chopped, frozen spinach; thawed 1 (6 oz) package of finely shredded Swiss cheese 5 eggs, beaten 2 cups of half-and-half ½ cup of whole milk 1 teaspoon salt ½ teaspoon pepper ¼ teaspoon nutmeg

well as ½ cup milk. Lightly beat to incorporate. Stir in salt, pepper, and nutmeg. Add spinach and stir so it is completely broken up in the egg mixture. Add cheese and stir. Pour into the prepared pie shell. Paint exposed edges with a bit of milk. Bake at 425 for 20 min. Add an aluminum crust shield or a ring of foil. Reduce temperature to 325 and bake for 30 more minutes. The quiche is fully cooked when the center is firm. Remove from the oven and let stand at least 10 minutes before cutting. Inside Tuxedo Park STL Bed & Breakfast, a beautiful and historic Inn

Preheat oven to 425 degrees Lightly spray an 11” x 1 ½ ” quiche pan. Roll out the crust in a 14-15” circle. Place it in the pan and crimp the edges. Crust should be slightly higher than the edge of the pan. In a sieve, drain spinach and lightly press to release as much water as possible. DO NOT SKIP THIS STEP! In a medium bowl (at least 10c capacity), beat all five eggs with a fork. Add 2 cups half and half as


French Toast Two Ways Serve It Up Bed & Breakfast Style….

WILD WISTERIA’S CROISSANT FRENCH TOAST Abby Printz shows how to make Croissant French Toast, a favorite served at Wild Wisteria Bed & Breakfast in Chadds Ford, in the heart of Pennsylvania’s Brandywine Valley. More at 2 eggs Add flour and baking powder, stirring to combine until there are no lumps. Heat a large skillet or griddle on medium high heat. While griddle is heating, take croissants from freezer and slice horizontally in half. Add butter to griddle. With tongs, dip each croissant half in the batter allowing excess to drip back into bowl. Arrange croissant halves in single layer on griddle. Cook until golden brown on one side then flip to finish cooking. For serving, place bottom half on plate and put Freeze croissants ahead of time. the top half on bottom half. In a large bowl, whisk together the milk, sugar, Sprinkle powdered sugar on top and serve with eggs, salt, and vanilla, until smooth. berries and a dollop of whipped cream. PAGE 68 2 cups milk 1/4 cup sugar 1/2 tsp vanilla extract 1/2 tsp salt 1 cup all-purpose flour 2 tsp baking powder 4 large croissants (I use Costco) Butter Powdered sugar Strawberries, raspberries, blueberries, blackberries Whipped cream

ALMOND STREUSEL FRENCH TOAST Serving 8, this delicious recipe is from Steve and Karen Wilson, owners and innkeepers of The Lion & The Rose Bed & Breakfast, a stunning pink lady in the Montford Historic District of Asheville, North Carolina. More: Ingredients: 1 stick of melted (salted) butter 2/3 cup brown sugar 1 1/2 tsp cinnamon 1/4 tsp nutmeg 1/3 cup sliced almonds 16 pieces of sliced bread with side crusts removed 6 large eggs 3 cups half & half

mixture, making sure they are well saturated. Fit pieces in the bottom of the dish. Brush with melted butter and generously sprinkle with the sugar mixture, then half of the almonds. Layer with the remaining dipped pieces of bread, brush with butter, sprinkle with almonds. Let set for half an hour. Sprinkle with more sugar mixture, bake at 350 degrees for 35-45 minutes or until golden and puffed. Cut between slices and serve with maple syrup. Garnish with fresh berries and powdered sugar if desired.

Directions: Generously spray a large glass baking dish (10x15) with cooking spray. Note: This recipe can be made, covered and Whisk together the eggs and half & half. Mix refrigerated overnight but sprinkle sugar mixture together brown sugar, cinnamon and nutmeg. on top just before baking. Dip pieces of bread (one at a time) in the egg PAGE 69

ROSEVINE INN BREAKFAST RECIPES Frittata, Baking Powder Biscuits & Cinnamon Muffins These delicious breakfast recipes are from innkeeper Rebecca Powell, who along with her husband Bert, owns and runs The Rosevine Inn in Tyler, Texas, “The Rose Capital of America.”


ROSEVINE FRITTATA 10″ Iron Pan will serve 6-8 people Cook until crispy, shredded hash brown potatoes (enough to cover bottom of pan). Drain oil off. Cook vegetable mix. Use any you like – I use onions, bell peppers, and celery. If making a vegetarian frittata, I add yellow squash, zucchini, and mushrooms. Melt one tablespoon of butter – enough to cover bottom of pan. Then add enough fresh spinach leaves to cover your vegetable blend. As the vegetables cook turn so cooked vegetables are on top of spinach. Cook until spinach is cooked. Take out of pan and put in a bowl. Drain off any liquid back into pan. Add 1 link of Butterball turkey smoked sausage, diced up, to pan and cook until hot and juices are cooked out. Put in the bowl with vegetables. Beat 5 eggs, 3/4 cup milk, about a 1 ½ teaspoon of garlic salt – more or less to your taste – a teaspoon of dried basil, 1/2 teaspoon of oregano. Beat all these together.

Sprinkle cheese on top and put in a warm (170 degrees) oven for about 30 minutes to get eggs set. Put under broiler to brown cheese and serve. Enjoy!

ROSEVINE BAKING POWDER BISCUITS 2 cups flour (I use unbleached) ½ teaspoon salt 4 teaspoons baking powder 2 teaspoons sugar ½ cup butter (1 stick) 1 cup of milk

In the skillet, first put your hash browns, then the vegetables and meat on top of the potatoes. Pour eggs over and cook on medium heat until eggs are set.

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Mix dry ingredients. Add butter (slightly softened) and cut butter into fine crumbs. Make a well in the middle and add milk. Mix into a ball – do not over mix. Turn out onto floured surface, knead a few times then roll out and pat. Cut into rounds. Put on baking pan. Put a small pat of butter on top of each round. Bake at 450 degrees for 10 minutes. Makes about 8 biscuits. Serve immediately.


Cinnamon Muffins

Recipes Continued …

ROSEVINE CINNAMON MUFFINS 1 ½ cups flour ½ cup milk ½ cup sugar 1 egg, beaten ½ cup oil ( I use sunflower) ¼ cup brown sugar ½ teaspoon cinnamon ¼ teaspoon cinnamon extract 1/8 teaspoon vanilla extract 2 teaspoons baking powder ½ teaspoon salt

Sift together all the dry ingredients – salt, baking powder, flour, regular and brown sugars, cinnamon. In a separate bowl, combine the wet ingredients – milk, egg, oil, cinnamon and vanilla extracts. Stir wet ingredients into dry ingredients, just until moistened. Fill greased muffin tins 2/3 full. Sprinkle sugar on top. Bake at 350 degrees for 18 to 20 minutes.

Big Blend Radio: Rebecca Powell discusses her breakfast recipes. Listen here in the YouTube player below or download the podcast on PodBean.

Rosevine offers four themed guest rooms, namely Sports Legends, Hollywood Legends, Music Legends, and Texas Legends. Guests wake up to a delicious and legendary Rosevine breakfast featuring gourmet dishes like omelets, quiches, coffee cake, fruit, muffins, and more! Learn more about their Bed & Breakfast at PAGE 72

Scones This wonderful scone recipe is from Ruth Andrus on Big Blend Radio. Listen here in the Ruth Andrus, innkeeper of Leonard at YouTube player or download the podcast on PodBean. Logan House Bed & Breakfast located in the historic Heritage Hill neighborhood in Grand Rapids, Michigan. For more of Ruth’s recipes, follow her blog at BASE: 1 ½ cups flour ¾ cup rolled oats ¼ cup brown sugar 2 tsp. baking powder ½ tsp. salt 1 tsp. cinnamon ⅞ cup liquid (milk, cream, juice, espresso, etc.) ½ cup butter 1 tsp. vanilla, or other flavoring ¾ cup baking chips, and additional nuts if desired.

and shape into 2 circles, about ½ inch thick. Spray a large knife with baking spray and cut into 8 triangles, separating slightly. Bake for 18-20 minutes. Cool slightly, then glaze. The beauty of this recipe is that you can make so many combos of flavors!

GLAZE: 1 ½ cups powdered sugar Enough liquid to make it the desired consistency METHOD: Preheat oven to 350 degrees. Combine all dry ingredients. Cut in soft butter until you have crumbles. Add your liquid. Stir well, add in baking chips or other add-ins. Place on parchmentlined baking sheet into 2 piles. Wet your hands

Examples: Espresso-Chocolate: Use Espresso/milk combo for your liquid, add espresso-choco chips, glaze with vanilla frosting. Yum!

Orange-Cranberry: Use orange marmalade and OJ for your liquid, a little orange extract, and vanilla, glaze with frosting made with orange marmalade, juice, and cream. Add cranberries too! Have fun! PAGE 73

GET A TASTE OF SAN BENITO COUNTY, CA A Central California Food & Wine Adventure Awaits Less than 2 hours from San Francisco, San Benito County is the eastern gateway destination of Pinnacles National Park, and a popular getaway for nature lovers, outdoor adventurers, and history buffs. However, with its scenic wine tasting trail, fresh farm-to-table fare and multitude of dining options, San Benito County has also become a destination for food and wine enthusiasts.

Mark Your Calendar Aug. 21: Downtown Hollister Wine & Beer Stroll. Call: (831) 636-8406 Aug. 21 & Sept. 18: Hollister Concerts at Guerra Cellars. Call: (831) 902-9106 Learn more and check for event updates at

A temperate climate complete with a true central California setting of rolling hills, vast ranch country, farmlands and vineyards, it’s a beautiful area to explore, and have a picnic with local foods and wines.


Celebrate the Willcox Wine Country in Southeast Arizona! Willcox Wine Country is a region and association of Arizona Farm Wineries and Vineyards located in Cochise and Graham counties in far southeastern Arizona. The Willcox area leads Arizona wine grape production by growing 74% of the state’s wine grapes and is the source of the most highly rated Arizona wines by Wine Spectator, San Francisco Chronicle, and the Arizona Republic.

Mark Your Calendars for the Harvest Wineopoly and the Fall Wine Festival Harvest starts in August and can go through October. It is the one time a year when wines are produced. September 25th & 26th marks Harvest Wineopoly, a take on the classic game when guests can visit the local vineyards, wineries, and tasting rooms to gather Wineopoly pieces. At the vineyards, they can learn about the harvest process and taste grapes straight from the vines. The winners will be determined by the value of the pieces they collect. Fall Festival dates are October 16th & 17th. This is the 14th year Willcox has hosted a wine festival. There will be 14 wineries, food trucks, and over 25 craft and artisan vendors. Live music will include local talent and bands from Tucson and Phoenix. For more information and tickets visit


STAY & PLAY IN YERINGTON Get a Taste of Northwest Nevada’s Pony Express Country! Located in northwestern Nevada, just off the Pony Express National Historic Trail and on the California National Historic Trail, Yerington is the epitome of “Small Town America.” The historic downtown is a popular resting point for folks traveling Highway 95 between Las Vegas and Reno, and the entire region is a great getaway for nature lovers and history enthusiasts. Stay at Yerington Inn in the heart of Yerington’s charming and historic downtown district where you are in walking distance to boutique and antique shops, restaurants, and three casinos.

Dini’s Lucky Club across the street is the oldest family run casino in the state! Spend a few hours taking in the exhibits and artifacts at Lyon County Museum, and visit Yerington Theatre for the Arts to see the current art exhibits, and grab a quick bite. Other regional highlights include Fort Churchill and Buckland Station, Mason Valley Wildlife Management Area, Walker River, Walker Lake, and Wilson Canyon.



BREWS, BAKED POTATOES & MORE! Get a Taste of Greeley & Weld County, Colorado

Perfectly situated on the high plains with panoramic views of the Rocky Mountains, Greeley offers a small town feel with big city attractions and entertainment, and outdoor adventures. Throughout its history, this area has been known for growing sugar beets, corn, potatoes, and onion, among many other crops – all made possible on irrigated farmland. Along with its outdoor activities, historic sites and cultural attractions, the region boasts craft breweries and distilleries, all kinds of restaurant and lodging establishments, and a full calendar of annual festivals and live entertainment. In fact, the first Go-Cup District in Colorado exists in downtown Greeley! Check it all out at and

washing socks using a tub, washboard, and wringer. Food and drinks are sold by organizations, and of course, there are potatoes! Stuffed baked potatoes with your choice of toppings! Sept. 24 & 25: Greeley OktoBREWfest – Held at historic Lincoln Park in Downtown Greeley. Kickoff on Friday evening with some great beer, brats, games, and a free concert. Then prepare for a full day of fun on Saturday with music, a wide variety of specialty brews, food from more than a dozen vendors, a crafts area, and a children’s area. You can also compete in pie eating contests, stein lifting contests, life-size beer pong and more.

Mark Your Calendars: Sept. 11: Potato Day – Held at Centennial Village, enjoy multiple demonstrations, hands-on activities, entertainment, and food. You can learn about how people used to do things a long time ago such as rope making, butter churning, tortilla making, adobe making, and even PAGE 80

Go-Cup District in downtown Greeley!

By Linda Kissam, “Food, Wine & Shopping Diva”

Celebrating the Women of Food, Beverage, and Hospitality Giving Back to the Community Les Dames d'Escoffier International (LDEI) is an international organization of women leaders who provide leadership, educational opportunities, and philanthropic events for the larger Phoenix community. It is the only organization of its kind: a world society of professional women of high achievement in the fields of food, fine beverage and hospitality. Its purpose is to provide a system for communication and networking among its members.

Linda Kissam and Chef Candy Lesher on Big Blend Radio: Watch here in the YouTube player or listen to the podcast on PodBean.

The by-invitation membership, composed of Mexico, is highly diversified and reflects the over 2,300 members in 40 chapters in the United multifaceted fields of contemporary gastronomy States, Canada, the United Kingdom, and and hospitality. PAGE 82

LDEI Phoenix creates a supportive culture in their community to achieve excellence in the food, fine beverage, and hospitality fields. To make this vision a reality, LDEI members: Share knowledge, support members, provide leadership, create educational opportunities, and execute philanthropic events for the community at large.

restaurants — sometimes teas — all in support of female entrepreneurship. As of 2021, the chapter has a membership of more than 43 seasoned culinary professionals from across the state of Arizona, including cooking school teachers, food and wine writers, chefs, food and drink business owners, authors, winemakers, dietitians, and non-profit activists.

Founded in 1996 by Dames Barbara Pool Fenzl and Robyn Lee, the Phoenix Chapter began shortly after the two women were invited to a formal tea party in the home of one of the Philadelphia Dames. At that meeting, one of the members of the national board told Barbara and Robyn that the board wanted to have a chapter in Arizona and asked them if they would be willing to start one. Both heartily agreed and invited eight other notable food professionals from the Valley to join them. Ms. Lee was president the first year and Ms. Fenzl became the president the following year.

LDEI Phoenix offers several culinary webinars which are open to the public. They are open to the public and include subjects such as upscale chocolate tastings and culinary “Table Talk” classes. They also host an annual showcase food and wine event. This year the Harvest Moon event features dining, drinks, and entertainment under the full moon to benefit C-CAP (Careers through Culinary Arts Program) students in Arizona on Wednesday, October 20, 2021, 6:30 PM - 9:30 PM. This Big Block Party under the full moon outside of Tarbell’s, The Tavern, and The Wine Store in Phoenix, Arizona celebrates the 7th Harvest Moon Feast Fundraiser benefiting 9,000 kids from throughout the state.

Throughout the years, the women of LDEI Phoenix have gathered together in the community at members’ homes or in their

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Les Dames d'Escoffier Continued… Along with Chef Candy Lesher’s Recipe for Ultimate Black Bean Burgers, you can see more amazing recipes created by group leaders at

ULTIMATE BLACK BEAN BURGERS Inspired by Kenji's recipe at Serious Eats, this recipe by Chef Candy Lesher utilizes his base concept then amps it up a few more notches for the ultimate in healthy deliciousness!

Black Bean Burger (add more or less to your taste - adds a spicysmoky flavor) 3 Tbs mayonnaise or veganaise 1 Tbs Braggs Aminos (or coconut aminos) 3 large eggs, whisked OR vegan egg replacement* ½ cup rolled oats, dry toasted in a skillet until lightly browned then coarsely ground in a food processor 1/2 cup cilantro leaves, finely chopped

1. To get the best texture for your burger, place To make 8 burgers: 3 cans (15 oz) black beans, thoroughly rinsed and the drained beans on a lined baking sheet and bake at 350 for 20 minutes. Remove and cool. drained 2 tsp olive or avocado oil 2. Heat the oil in a skillet. Sauté the chopped ½ large onion, chopped onion until soft. Add the shallot and garlic then 1 medium shallot, chopped continue cooking until fragrant and softened. 3 cloves garlic, chopped 1 ½ tsp cumin seed, toasted and ground Add the ground cumin and cook just until ¾ cup fresh corn cut off the cob OR 1 cup fragrant. Remove from heat and cool briefly. defrosted corn ½ cup sunflower seeds, toasted 3. In a food processor, pulse the cooked onion ½ cup Feta cheese, crumbled (or if needed and the roasted beans until coarsely chopped. vegan cheese such as shredded cheddar or Jack) Add in and pulse together the remaining 1 ½ Tb chipotle chile (canned in adobo) pureed ingredients, Let the mixture sit briefly before PAGE 84

loosely forming into 1/2-cup patties. Mixture is firmer for handling if allowed to sit in the refrigerator for 1-2 hours uncovered before forming into patties. 4. Cook in a skillet over medium heat until browned on each side OR bake in a 325-degree oven for 20 minutes. If cooking on a grill, chill the patties in the refrigerator for 20 minutes to firm up, then cook over medium-low heat. No matter how you cook them, these taste fabulous with a little Havarti cheese melted on top! Note: This mixture also makes excellent black bean meatballs, which can be made small, then served in a sauce as an appetizer, or made fullsize and used to top a generous plate of cooked spaghetti squash or zucchini noodles. * In place of egg, whisk together 3 Tbs Bob's Red Mill Egg Replacer with 1/3-cup water. Let this sit for 5 minutes before stirring into the burger mixture. Candy Lesher is a veteran chef, instructor, speaker, writer, Arizona Culinary Hall of Fame inductee, former Editor-in-chief of Food & Life Magazine and simultaneously, host of Food & Life Television show. As a cancer survivor, she's a passionate advocate of nutritional wellness in the home kitchen. As a Culinary Wellness Coach, she transitions clients to sustainable lifestyles by developing culinary skills and nutritional mindfulness while supplying customized recipes that replace those “refuse to give up” foods. Candy has currently served 4 years as Vice President and 4 years as President for Les Dames d'Escoffier's Phoenix Chapter. More at Linda Kissam ‘Food, Wine & Shopping Diva’ is a professional travel, food, and wine writer who specializes in easy, breezy destination stories sharing her favorite things about the places she visits. Visit PAGE 85

By Ward Heinrichs Esq., San Diego Employment Attorney


Dramatic Expansion of California Family Rights Act (CFRA):

Ward Heinrichs on Big Blend Radio: Listen here in the YouTube player or download the podcast on Podbean.

The CFRA leave law had required businesses who employed 50 or more employees to provide up to 12 weeks of unpaid leave to eligible employees. Now, employers who employ as few as 5 employees must give 12 weeks of unpaid leave for the same reasons. Additionally, the CFRA expands coverage to include grandchildren, grandparents, siblings, and parents-in-law. The total amount of CFRA leave an employee may take in a 12-month period is 12 weeks. Employees are eligible for such leave only if they worked for their employers for at least 12 months and worked at least 1,250 hours in the past year. Eligible employees may take CFRA leave for the following reasons:

• The employee’s own serious health condition (not including disability due to pregnancy, childbirth or related conditions, for which up to four months of leave is allowed, separate from CFRA, under California’s Pregnancy Disability Leave law);


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Small business continued… • New child bonding leave within 12 months of birth, adoption, or foster care placement. (This leave is in addition to Pregnancy Disability Leave law); • To care for a child, parent, spouse, registered domestic partner, grandparent, grandchild, or sibling with a serious health condition; • Qualifying exigencies related to the “covered active duty or call to covered active duty” of an employee’s spouse, domestic partner, child, or parent in the Armed Forces of the United States. Sexual Harassment Training: California businesses with at least 5 employees must provide all employees with sexual harassment training by January 1, 2021. Supervisors and managers must get 2 hours of training, and all other employees must receive 1 hour of training. Employers must re-train their workers every two years and give new employees training within 6 months.

Child Abuse Reporting & Training for Businesses that Employ Minors: California has long required educational institutions, government service employees, medical and counseling agencies, etc. to be mandatory reporters of child abuse and neglect. Now, all Human Resource employees and supervisors of minors, who work for a private business that employs 5 or more workers, will have a mandatory duty to report child abuse and neglect. Further, those same HR employees and supervisors are required to receive 3-4 hours of child abuse and neglect training. The Office of Child Abuse Prevention in the California State Department of Social Services provides free, online training that satisfies the mandatory training requirements. Based in San Diego, California the Employment Law Office of Ward Heinrichs represents both employers and employees in almost all areas of labor law. He and his firm litigate cases that have been filed in many different parts of California. Visit


Big Blend Radio: Listen to Lea Brovedani’s interview here in The COVID-19 pandemic has the YouTube player or listen to the podcast on PodBean. changed the workplace. This Read her blog post about positive trust culture, here: episode of Big Blend Radio's Success Express show features Lea Brovedani "The Trust Architect" who discusses the changes in the workplace, as well as why it is important to find out about a company's trust culture before you apply to work there, or perhaps even continuing to work there. She also talks about how a company can build the necessary trust culture to create a positive and productive work environment. Lea Brovedani is the author of “TRUST Me – Restore Belief & Confidence in an Uncertain World” and “TRUSTED – Secret Lessons from an Inspired Leader,” and is a contributing author in four other books, and is a regular guest expert on Big Blend Radio.

She was recently awarded the lifetime achievement award as Top Thought Leader in Trust by Trust Across America. More at



Pour a Glass, Turn Up the Music, and Get Puzzlin’… MUSIC PLAYLIST: From rockin’ bluesy classics like “Spill that Wine” and “Champagne & Reefer” to soulful and contemplative pieces like “Lilac Wine,” and popular favorites like “Wine, Beer Whisky,” “Little Ole Wine Drinker, Me” and “Red Red Wine,” we’ve got over two hours of wine-infused music to enjoy during any wine occasion. WINE & CHEESE JIGSAW PUZZLE: Say Cheese and check out our Three Rivers Wine & Cheese Tasting Party podcast and online World of Wine Crossword Puzzle Test your wine knowledge with this online crossword puzzle that explores wine regions around the world from South Africa to America, Australia, France, and beyond, along with the different varietals, and all kinds of wine terms and pop culture factoids.


Articles inside

Wine It Up Playlist & Puzzles

pages 90-92

New Requirements for California Small Business

pages 86-88

Positive Trust Culture in the Workplace

page 89

Les Dames d'Escoffier International in Phoenix

pages 82-85

Stay & Play in Yerington, Nevada

pages 78-79

Brews & Baked Potatoes in Greeley, Colorado

pages 80-81

Willcox Wine Country in Southeast Arizona

pages 76-77

Get a Taste of San Benito County, California

pages 74-75

Ruth’s Scones

page 73

Say Quiche

pages 64-67

Rosevine Inn Breakfast Recipes

pages 70-72

Palisade Peach Mimosas

page 58

Spicy Chickpea-Rice Burgers with BBQ Sauce

pages 62-63

Mike’s Mighty Mediterranean Chopped Salad

pages 60-61

Seven Pots of Tea

pages 54-56

Louisiana’s Gas Station Eats Food Trail

pages 50-53

Dinner Party at The River Steakhouse

pages 48-49

Eat, Drink, Play in Rogue Valley

pages 36-47

A Taste of England

pages 30-35

Sip & Savor Colorado’s Wine Country

pages 16-25

Three Rivers Wine Tasting Party

pages 8-9

Tasting Party at Courtyard Winery

pages 28-29

Casa Rondeña Winery in Albuquerque

pages 14-15

Discover Arizona Wine

pages 10-13

Los Pinos Ranch Vineyards & Winery

pages 26-27

Editors Block

pages 5-7
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