Category Archives: Gastronomy

Wine Event at Lavanda, in Downtown Palo Alto

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Lavanda, October 22, Wine Event

On Saturday 22nd, 2011, in downtown Palo Alto, Lavanda Restaurant opened its doors to a special wine tasting event hosted by “Tasting week”. There, a group of wine aficionados tasted and compared French and Californian wines paired with unique bites. The tasting was blind (wine is revealed at the end) and the organizers, Aurelia Setton, volunteer expert in wine, Rapahel Knapp, Wine importer from returntoterroir and Bruce Schmidt, Lavanda restaurant owner had set up this tasting to be tricky! First, they surprised us with a Picpoul (yes, this is a grape type), which was from France Languedoc region but tasted like a California Sauvignon Blanc! Then, we went on to tasting a Gewurztraminer from Anderson Valley, California. It was sweet and elegant, the majority of the group thought it was a French wine….The 2 reds where just as much of a surprise: the first one was a very nice 2005 Cabernet Sauvignon matched with a delicate chicken liver crostini. I don’t like chicken liver, but this tasted sweet and mild. Loved the pairing! The last wine was a Tannat (a French grape) from the South West of France. The truffled mushroom talagio cheese crostini was marvelous with it!

What a discovery for all of us! Even the Mayor of Palo Alto was there, ready to be surprised.

Tasting Week Continued on Tuesday, October 18

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Pastry Chef Cynthia Falatic at Terman

Tasting Week continued on Tuesday, October 18 with four excellent workshops at Terman Middle School and Gunn High School. Cynthia Falatic, Executive Pastry Chef at the Ritz Carlton, showed the middle school students of Ms Judy Salmon at Terman how to make apple crisp and chocolate mousse. She explained how to select the right apples for cooking and how to cook them so that they will be juicy but still crunchy. The chocolate mousse recipe Cynthia selected was very easy to make, with just whipping cream and chocolate, but so delicious. It helped that she made it out of Valhrona chocolate 64% – it really makes a difference when you use good chocolate…. The children were very engaged in the process and asked Chef Cynthia many questions, such as “do you sleep at the Ritz Carlton at night?” and “what was the strangest experience you ever had?”. Chef Cynthia answered every question in a poised manned and with a smile. After Terman, Cynthia went over to Gunn High School to conduct a great session with Ms Cindy Peters’ high school students, who were equally engaged.

Chef Bruno Ponsot at Terman

In the afternoon, Terman Middle school received the visit of Chef Bruno Ponsot, from the French Culinary Institute in Campbell. Chef Bruno focused his workshop on seasonal vegetables of the fall. He introduced the students to fennel, celeriac, turnips, butternut squash, which he presented to them both raw and cooked. They first smelled, then tasted the vegetables. Most of the vegetables received an overwhelming number of thumbs up. He then proceeded to introduce them to fresh herbs, from the most fine and rare chervil to the powerful tarragon. He even turned sorrel and watercress into delicate purees for all to enjoy. This session was a real discovery for the students who gave Chef Bruno a big round of applause.

October 17, Chef Emmanuel Robert, Sofitel, at ISTP

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Tasting Week had a strong start today with the visit of Emmanuel Robert, Executive Chef at the Sofitel, to the International School of the Peninsula.

Chef Robert gave two workshops for the classrooms of Ms Katia Belghadid (2nd grade) and Ms Hayat Saba (1st grade). Among the many samples he shared with the kids you could find olives, endives, pickles, grilled meat, asparagus, grapefruit, strawberries, marshmallows, apricots, dried bananas, ham, mint, chives, sugar and pepper. What a display!

He showed the kids the different ways to cook meat (seared vs well done) and taught them where chocolate comes from (cocoa beans, white chocolate and cocoa butter).The highlight of each workshop was when Chef Robert melted chocolate chips over a small burner and then let each child dip a fruit into the chocolate mix. This was so popular they went for seconds…and thirds. Chef Robert says he was quite impressed by the fact that all the children were able to name the vegetables he presented to them. When asked what he would put in a lunchbox, he said cold potato or pasta salads are quite popular and they lend themselves to introducing new foods to kids in small quantities.

Overall the kids were thrilled with their tasting experience today, as you can see from the photos. Thanks to Nazee Domiray-Sage from the Sofitel for providing the kids with the lovely chef hats!

What is flavor?

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My friend Michael recommended that I purchase the Flavor Bible, a great book by Karen Page and Andrew Dornenburg, which should be in every kitchen. This book is a guide rather than a cookbook. It allows you to cook more intuitively with ingredients by discovering which flavors have the strongest affinities with one another. In the very first chapter, the Flavor Bible defines what flavor really is.

FLAVOR = TASTE + MOUTHFEEL + AROMA + “THE X FACTOR”

What is flavor?

  • Taste = What is perceived by the taste buds
  • Mouthfeel = What is perceived by the rest of the mouth
  • Aroma = What is perceived by the nose
  • “The X Factor”= What is perceived by the other senses – plus the heart, mind and spirit.

In the few weeks leading to Palo Alto Tasting Week, I would encourage you to work with your children and friends on trying to sense all four components of flavor when trying out a new food. It’s fun and educational at the same time.