Margaret McSweeney's Blog, page 3

Little River Inn: Local Flavors and Majestic Views of Mendocino Coast

This episode of “Kitchen Chat” embarks on a journey to the enchanting Mendocino Coast, where we will explore the legendary Little River Inn, perched on a hillside with sweeping views of the Pacific Ocean. The tranquility, beauty and hospitality of Little River Inn have welcomed guests for nearly a century. It doesn’t matter if you are traveling solo, as a couple or with a family, Little River Inn can customize all that Mendocino Coast has to offer you such as outdoor excursions and culinary adventures.

Here’s our video chat:

Join Margaret McSweeney as she learns about the inn’s history from the gracious Cally Coombs-Dym, the fifth generation of the Coombs family and twice-great granddaughter of Silas Coombs, who built the main house in 1863.

Discover how generations of the family have nurtured the inn’s legacy, meticulously preserving its timeless charm while embracing contemporary comforts. Relax in a rocking chair overlooking the majestic Pacific Ocean and sip a crafted cocktail featuring Mendocino Spirits partnership with Little River Inn that even includes Cally’s pickled produce from her organic kitchen garden.

Savor the local flavors with dishes created by Executive Chef Marc Dym, a graduate of the esteemed Culinary Institute of America and his Chef de Cuisine, Sebastian Kaplan.

Expand your palate and participate in one of the food festivals hosted by Little River Inn, including the Mendocino Coast Purple Urchin Festival. Executive Chef Dym collaborates with local chefs to create dishes with purple sea urchins which are destroying the kelp forests. Little River Inn also hosts a special tasting of foraged mushrooms with beer. From the freshest seafood to the finest wines, each dish is a celebration of Mendocino’s bounty and the family’s Finnish and Golden State traditions, reflected in signatures like Ole’s Hot Cakes, which offer the “miner 49-er Spirit.”

Beyond the culinary delights, guests can Indulge in rejuvenating spa treatments, unwind on the pristine beach, embark on a scenic hike through the redwood forests, and even play on the property’s golf course which is designated as an Audubon Certified Sanctuary. Whether you’re seeking an intimate escape or a memorable family vacation, Little River Inn promises an unforgettable sojourn on the captivating Mendocino coast.

Savor the Day and Savor the Sip!

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Lula Cellars: Savor the Sip

Get ready for a captivating journey to the heart of Mendocino Wine Country for a very special Kitchen Chat and Wine Tasting! Join Host Margaret McSweeney as she travels to the picturesque vineyards of Lula Cellars, a boutique winery nestled in the acclaimed “Deep End” of the Anderson Valley. This isn’t just any visit; it’s the 2024 harvest, a time of vibrant energy and anticipation, and Margaret is joining Hospitality Manager Kim Badenhop for a truly delicious and convivial experience amid the glorious ripe vines.

Lula Cellars has garnered well-deserved praise for its handcrafted Pinot Noir wines, cultivating a dedicated following along the way. Their focus is laser-sharp: producing world-class Pinot Noirs sourced from their estate vineyards and other carefully selected sites within the Anderson Valley and the broader Mendocino County. Recognizing the diverse tastes of today’s wine lovers, Lula also crafts a range of other wines to complement their flagship Pinot Noirs.

The driving force behind Lula Cellars is the shared vision of Proprietor Ken Avery and Winemaker Matt Parish. Their goal is simple yet profound: to create wines that are both approachable and unforgettable, wines that invite you in and leave a lasting impression. This customer-centric philosophy is woven into the very fabric of their business.

Join Margaret as she sits down in the vineyard with Lula Cellars’ Hospitality Manager, Kim Badenhop amidst the bustling activity of the harvest. They’ll explore the compelling story of Lula Cellars, delve into the artistry of their winemaking process, and, of course, savor a tasting of their exceptional wines. You can hear the virtual “Bells of Friendship” ring as Margaret and Kim clink glasses in the final tasting on this rare Kitchen Chat and Wine Tasting which offers an enriching and delightful experience for any wine enthusiast. Also, check out the Lula Cellars Wine Club which is managed by Ken Avery’s wife, Joni. Thank you, Chalkboard Communications for this delightful and delicious opportunity to savor the sip at Lula Cellars. Here is a look at our chat:

This content is only intended for people legal drinking age.

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InterContinental Mark Hopkins: A Taste of Luxury, History and Hospitality

Welcome to a very special edition of Kitchen Chat: A Taste of History, Hospitality, and Luxury, broadcasting from the iconic InterContinental Mark Hopkins San Francisco.

Intercontinental Mark Hopkins Hotel – San Francisco, California. ©2024 Alan Blakely, All Rights Reserved.

Perched atop Nob Hill, the InterContinental Mark Hopkins has reigned as a San Francisco landmark for nearly a century, a beacon of elegance and a witness to the city’s vibrant and transformative history. From its breathtaking panoramic views to the legendary Top of the Mark lounge, this distinguished hotel has played host to a constellation of illustrious dignitaries, celebrated figures, and discerning travelers from around the globe.

Intercontinental Mark Hopkins Hotel – San Francisco, California. ©2024 Alan Blakely, All Rights Reserved.

Kitchen Chat had the distinct honor of sitting down with the exceptionally gracious Creative Director, Connie Wong Perez. Join us as we delve into the InterContinental Mark Hopkins San Francisco’s captivating past, along with its pivotal role in shaping San Francisco’s legendary social scene, and the exceptional and exquisite experiences it continues to offer guests today.

I was especially touched by the story of the Squadron Shot, a tradition that continues today. During World War II, soldiers would go to Top of the Mark for a shot of their favorite drink before shipping out and upon returning home. Families would watch the ships sail from the windows at Top of the Mark. Those who have served or who are serving are invited for a complimentary shot at Top of the Mark, an award winning sky lounge. And anyone can donate a bottle to continue this tradition. You can even write a personalized note to thank them for their service.

Thank you again to Chalkboard Communications for this delicious and delightful stay at InterContinental Mark Hopkins.

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The Balmoral and Brown’s Hotel: A Taste of Luxury, History and Hospitality

Let’s step into a realm of timeless elegance and culinary artistry in Edinburgh, Scotland and London, England at The Balmoral and Brown’s Hotel, where luxury, history and hospitality are brought to modern life as part of the Rocco Forte Hotels portfolio of extraordinary properties.  

The Balmoral, a majestic hotel that captures the spirit of Scotland is located in the heart of Edinburgh and overlooks Edinburgh Castle. The hotel’s iconic clock tower, a prominent feature of the city’s skyline, has become a beloved symbol of Edinburgh. The hotel’s elegant interiors adorned with bespoke
Balmoral tartan and inspired by the beauty of the Scottish Highlands, create a truly unforgettable experience.

Settle in for a dram of whisky in Scotch , the hotel’s world-class whisky bar.   Tasting experiences are also available. 

Brown’s Hotel is in the heart of London’s elegant Mayfair. Founded in 1832 by James and Sarah Brown, it’s one of London’s oldest luxury hotels and exudes traditional Victorian sophistication with modern amenities.

A true highlight at The Balmoral and Brown’s Hotel is experiencing Afternoon Tea, where you are transported to a bygone era to experience the luxurious traditions and intricacies of the quintessential tradition. It was a delightful honor to meet Chef Ross Sneddon, the Executive Pastry Chef at The Balmoral while my friend May Wong and I were having Afternoon Tea in the gorgeous Palm Court.

Chef Sneddon and I had our Kitchen Chat the following week at Brown’s where he was helping launch a special summer collaborative Afternoon Tea with Lock & Co in the opulent Drawing Room Drawing Room, a sumptuous space where royalty and luminaries have indulged in the exquisite pleasures of Afternoon Tea. Many of the pastries were inspired by Lock & Co hats.

Both May and I donned our hats, and she even brought along her precious rescue dog, Lulu who joined us for tea.

Chef Sneddon describes how The Balmoral and Brown’s have their own personalities and special traditions of Afternoon Tea. Both properties procure the finest loose leaf tea from The Rare Tea Company. The Balmoral features a ceremonial presentation where the teapot is held high above the table and poured in grand display. Omar, the manager at The Palm Court even creates and curates special tea offerings such as Chai and Bubble Tea, a modern twist to Afternoon Tea. Chef Sneddon enjoys including exquisite tea as a back note ingredient to enhance the depth of flavor of the pastries. The pastry with green matcha and Scottish strawberries was divine at The Balmoral.

Chef Sneddon describes the sourcing of the luxurious Italian pistachios which are treasured by pastry chefs. The Bronte pistachios from Sicily are some of the world’s finest pistachios with their vibrant green nuts encased in royal purple. The pastries are traditional with a modern look.

Enjoy a Taste of Luxury, History and Hospitality at The Balmoral and Brown’s Hotel. I look forward to exploring additional Rocco Forte hotels in future travels. Always remember take a moment and Savor the day AND Savor the sip of Afternoon Tea!

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Foods That Matter with John Robert Sutton

John Robert Sutton is known as the Indiana Jones of Food. As an accomplished food archeologist and importer of food which has taken him to over 120 countries, Sutton hosts Foods that Matter on Curtco Media. He shares some fascinating history about food and some great food trends around the world that you should know about.

Check out our video chat here!

From a plant based perspective Sutton shares the following:

Honey will play a greater role as a natural binder in food bars. You see it already being used for sunflower seed bars. Cashew apples from Brazil are being used in ice cream. Sea buckthorn, bright orange berries which have the highest concentration of vitamin C are being used in teas and creams.Rosemary will play an important role in wellness, and more beverages will be infused with rosemary.Sprouted nuts will grow in popularity as they release nutrients and minerals.

From a luxury splurge, Caviar of Kalix is one of the best caviars in the world and is often served at royal dinners and at the Nobel prize dinners.

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Cameron House on Loch Lomond and Chef Rohan Wadke

Welcome to a very special edition of Kitchen Chat, where we meet an award-winning U.K. Master Chef and delve into his legendary world of luxury, history, and hospitality. I’m your host, Margaret McSweeney, and I’m delighted to take you on a spectacular journey to Loch Lomond, Scotland.

Today, we’re visiting Cameron House, a historic baronial stone castle nestled on the shores of Loch Lomond. This renowned resort has a rich history, hosting dignitaries and royalty over the centuries. Join me as we explore its luxurious amenities, appointments and ambiance from its award-winning spa to its exquisite dining options. My dear friend May Wong and her dogs joined me on this journey.

Our special guest today is the humble, remarkable, and passionate Chef Rohan Wadke. He has been instrumental in elevating Cameron House’s culinary offerings, earning the resort prestigious accolades, and drawing discerning guests from around the world. Chef Rohan, generously shares insights into his culinary journey, his innovative dishes, and the sustainability initiatives he’s championing at Cameron House.

Prepare to be captivated by the enchanting atmosphere of Cameron House and the culinary artistry of Chef Rohan. Let’s embark on this gastronomic adventure together.

Savor the day!

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Caryn Antonini and the Language of Food

“The table becomes the bridge to our cultures.” Caryn Antonini

My dear friend, Caryn Antonini is a culinary ambassador who reminds us that food is what connects us around a global table. Influenced by her father and worldwide travels, Caryn has launched Cultivated by Caryn, a podcast and radio show to share her love of cooking, dining and bridging cultures. She also did a TedX Talk about the Language of Food

After being introduced by our mutual friends, Max Tucci and Jennifer English, Caryn and I met in person last summer while we were both in the South of France. We explored the outdoor food markets in Saint Tropez, dined at the historic Cafe Senequier and met again in Palm Beach for a Kitchen Chat and a lunch at Cafe Boulud at The Brazilian Court with my friend, Nancy Davis, founder of Race to Erase MS.

Here’s a look at our video chat:

Caryn and I are both honoring our late fathers who made the world a little smaller through their global palates.

Caryn emphasizes the importance of sharing one’s heritage through family recipes and to make the time to sit down with others to share a meal.

Here is her family recipe for Springerle Cookies.

Springerle Cookies

These beautiful, traditional anise flavored cookies originated in Germany many centuries ago, made of a few simple ingredients and shaped with wooden or clay molds. My Danish grandmother used to make these cookies every year at Christmastime and send in large silver tins.    

Ingredients:

4 eggs

1 lb (about 4 cups) sifted confectioner’s sugar

20 drops anise oil

4 cups all-purpose flour, sifted

1 teaspoon baking soda

Crushed anise seeds

With a hand blender, beat eggs until light. Gradually add the sugar and continue to beat on high speed for about 15 minutes or until mixture resembles soft meringue. Add anise oil. 

Sift together flour and baking soda. Gradually blend into the sugar mixture on the lowest speed. 

Cover the bowl tightly with aluminum foil or plastic wrap for 15 minutes – this allows for easier handling.

Divide dough into thirds. On a lightly floured surface, roll each piece into an 8-inch square, a little more than ¼ inch thick. Let stand for 1 minute. Dust springerle rolling pin or mold with flour. Roll or press hard enough to make a clear design. With a sharp knife, cut the cookies apart at the seams. Place cookie shapes on lightly floured surfaces. Cover with a dishtowel and let stand overnight. 

Preheat oven to 350F

Grease cookie sheets and sprinkle each with 2 – 3 tablespoons crushed anise seeds. Brush excess flour off the bottom of cookies. With a finger, rub the underside of each cookie with cold water and place on cookie sheets. Bake at 300F for 20 minutes or until cookies become a light straw color. 

Enjoy!

What are some of your favorite family recipes?

Savor the day!

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Thaao Penghlis: How Kourabiedes (Greek Wedding Cookies) Changed His Life

Emmy Award Winning Actor and Daytime TV’s favorite villain,, recently released his cookbook: “Seducing Celebrities One Meal at a Time.” This Australian-born Renaissance Man has traveled the world and hosted memorable dinner parties in his Hollywood Hills home with high profile celebrities. While this cookbook imagines the perfect meals for celebrities he has met, his actress friend Doris Roberts once wrote a thank you note praising his meticulous detail to the ambiance, food, and presentation.

Kourabiedes literally changed his life. While Thaao was working as an apprentice at an art gallery in Manhattan, Jacqueline Kennedy knocked on the door. The gallery owner was out to lunch so Thaao invited then Mrs. Kennedy to have some tea and kourabiedes which he had baked. How ironic that the son of Greek immigrants would serve Greek wedding cookies to the future Mrs. Onassis. Of course the featured entree that Jacqueline Kennedy Onassis inspired was Thaao’s Moussaka. recipe (See below for recipe). He shares his delicious touches to this Greek dish including shiitake mushrooms and peeling the eggplants to remove any bitterness. Thaao also highlights delightful stories about other celebrities during our Kitchen Chat.

Thaao hosts a podcast called “Thaao Penghlis’ Lost Treasures,” a thrilling detective story-style exploration of Greece’s greatest contribution to the world’s literature, the poet Homer.

Here is Thaao’s great wisdom for life and success.

Never allow people to be the leaders of your life or tell you what’s next. I believe you plant your own seeds and trust.If someone’s not opening the door, it’s meant that you look elsewhere. Don’t let them be your dominant in the ways they’ve taken you away from something. Out create them.Make your life great. Don’t shortchange it. Don’t let people dismiss you. If they do it means that you have just been blessed by someone who has let you go onto another side of your track.Be the cause and not the effect.

Enjoy the great recipes and stories in Seducing Celebrities One Meal at a Time. Here is Thaao’s recipe for Moussaka in his cookbook.

INGREDIENTS

6 medium size eggplants 3 pounds ground beef 1 large onion salt and pepper 4 tablespoons Herb de Provence 2 large garlic clove, finely minced 1 pound canned sliced tomatoes 3⁄4 quarters cup tomato puree 1 pound sliced mushrooms 6 tablespoons flour white pepper 4 cups hot milk 6 eggs 3 cups grated Parmesan cheese 3 cinnamon sticks

 INSTRUCTIONS

Peel all the eggplants as I found the skin could be bitter. Slice thinly and pan fry lightly in olive oil. Set aside in a colander to drain the oil and cover. In a large pan brown the mincemeat in olive oil. When done, cover the meat so it does not dry. Take the chopped onion and garlic and lightly brown adding salt, pepper, pepper and salt. Stir and add the chopped mushrooms until done. Mix in the sliced tomatoes and the tomato purée. Cook together for ten minutes and finally add the mincemeat and sticks of cinnamon. Cover and slowly cook for an hour, stirring every fifteen minutes.

In a large baking pan place a layer of eggplant until the base

is covered. Cover entire pan with the meat mixture and pour Parmesan cheese across the top. Repeat the process three times until the layer reaches almost the top of the pan.

The Béchamel sauce begins with melting a stick of butter and

at the same time heat the milk so it will be ready with the final stage of the sauce. Add salt and pepper along with the flour stirring constantly so the paste doesn’t stick. Slowly pour the hot milk into the mixture and keep stirring so it won’t curdle. Beat up the eggs and add one cup of the sauce into the eggs and mix it together thoroughly. Add the egg mixture into the sauce stirring quickly and then turn off the heat.

Add the Béchamel sauce over the top of the pan, covering the entire layer, and generously sprinkle over the Parmesan cheese.

Bake the Moussaka for an hour. When the top is golden brown remove and let stand for a minimum twenty minutes.

Sprinkle finely chopped parsley over the dish, cut in squares and serve. I sometimes will place the Moussaka over a helping of mashed potatoes with a Greek salad comprised of Arugula, sliced watermelon, Serves 11

Savor the day!

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Celebrity Chef Dave White Sets Sail with “Salted”

Celebrity Chef Dave White recently released his first cookbook “Salted:A Recipe Book with a Story to Tell.” This new book spotlights 50 of his favorite recipes and adventurous travels (photos included) around the world.

Check out our video chat below.

Before he was the chef on Bravo’s “Below Deck Mediterranean,” Chef White cooked in some of the finest kitchens in London and Paris and was a top competitor skier. In the book’s endorsement, Captain Sandy Yawn writes that Chef White “was the best chef on Below Deck Med.” With mountaintops and valleys in his life, Chef White shares how cooking saved him. He is a big advocate for mental health and openly speaks about his own challenges.

Having grown up near London, Chef White has a passion for Fish’n Chips and hopes to one day open a restaurant. Meanwhile, he continues his culinary adventures on land and sea. Recipes from his cookbook Salted: A Recipe Book with a Story to Tell include Grilled Salmon (pictured above), Charred Basque Octopus and many other tastes from around the world.

Here are Chef Dave’s top tips for the home chef:

When you are cooking, it needs to be fun. I never write lists when I go shopping. See what’s fresh and organic and what they brought in that morning. Then create something around that ingredient. Season fish and meat treating them both the same. Let it set out for an hour before you cook it.Bread doesn’t have to be complicated. Just get good flour, all purpose and some quick yeast. Put it together in one pot, warm water, rest and a tiny bit of sugar. Don’t overthink. Let it proof once and just bake it at a high heat. It really isn’t that complicated.

A bonus tip from Chef Dave White is to use Maldon Sea Salt from Cornwall.

What is your favorite salt?

Savor the day!

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Monica Rothgery: Lessons from the Drive Thru

Monica Rothgery, former COO of KFC US, part of Yum Brands, shares inspiring lessons about excellence along with surprising insights into fast food kitchens. Monica’s recent book, “Lessons from the Drive-Thru: Real Life Wisdom for Frontline Leaders” goes beyond optimal team management practices and provides great advice for everyone who is pursuing excellence in their lives.

A great tip to attract and retain loyal employees and to create an environment where team members feel valued is to invest both monetary and relationship capital. Engagement is essential. Take the time to learn about your team members and always show respect. The team members impact the customer experience. Monica’s advice to optimize customer service is to not overreact or take things personally. She taught her team members to respond to a frustrated customer by saying: “That shouldn’t have happened. Let me fix it for you.” That validating response can help diffuse emotions. Her customer service tip can be applied in many home or business life situations. She emphasized that frontline management greatly impacts people, not only the team members but also the customers. Many first jobs are at fast food restaurants. Management needs to realize that they have the power to positively change lives.

You may be surprised to learn about the time and effort KFC and Yum Brands take to innovate new flavors and offerings. The Food Innovation Team even studies trends in fine dining as part of their innovation and creation approach. Chicken and Waffles and Nashville Hot are examples of this practice.

Bottom line, Monica encourages everyone to increase the top line of life, i.e. finding and doing the things that bring joy. She recommends writing down what depletes you and what brings you joy and fulfillment and to focus always on the joy. Monica reminds us that abundance follows joy.

Savor the day!

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