My Favorite Food Things - Day #1 - Herbs

When it comes to herbs my favorites are tarragon and marjoram.

Tarragon is an underused herb in the US. This herb has a slightly bittersweet taste and smells much like anise (another favorite of mine). Fresh tarragon will kick up any chicken, pasta, egg, or vinegar dish without overbearing. The flavor is subtle, but significant. I also love nibbling on some fresh tarragon. The oils are a great breath cleanser. While native to Russia, tarragon today is predominantly produced in France. Speaking of France, tarragon is also one of the four major herbs in French cooking.

Marjoram, my second favorite herb is sometimes referred to as ‘Greek Oregano.’ It is true that marjoram is a type of oregano (in fact all marjorams are oreganos, but not all oreganos are marjorams). The marjoram that we use in the US is far superior to our oreganos. (In fact I do not like oregano, at all!) Part of the mint family…the minty flavoring is much more prominent in marjoram than oregano. Marjoram is also much sweeter and milder than oregano which can be too hot and overpowering. I love to dab a little marjoram in my lamb, veal, and soup dishes.

These two herbs – always underused in American kitchens – will bring your dishes to a more tasty level. Buy some and try nibbling the leaves, grind some up in a mortal with a pestle and lick the oils, then imagine smothering a lamb chop with marjoram or stuffing a chicken with tarragon and you’ll know what I’m talking about.

My Final Month

Today marks my last month before sailing off to Le Cordon Bleu and leaving the US.

To commemorate my final month I will explore my zest of all things epicurean. For the next 30 days I will post about my favorite food things, whether it is an ingredient, magazine, or chef. Each day will be a new and different item – always exploring my love for the culinary world.

So all you foodies, chefs, and eating enthusiasts get ready for a fun and explorative 30 days all in the passion of food!

Leo Buscaglia - The Art of Being Fully Human

I have always had an open soul that sought out stimulation. I often looked for the deeper answer to some of life’s presumably unanswerable questions like, “what is happiness?”

This active curiosity was a great binding force for me and my grandmother. Whenever I would visit her she always had a special book, pamphlet, or tape for me. Something that would spark my curiosity and make me think about my life, my emotions, and my future.

My favorite gift was when Grandma introduced me to Leo Buscaglia. I was quite young and just beginning to understand that I had a soulful side. Leo became a point of inspiration for me, as well as a warm laugh from time to time.

Leo and I have been through it all. He helped me fit into a seemingly ruthless world in adolescence. He brought me comfort in high school. In college, he showed me how to value life. And in adulthood, I was taught to live each day to the fullest.

One story in particular has stuck with me ever since I first heard it. It is the story that motivates me everyday and ultimately encouraged me to reach for Le Cordon Bleu.

It is a story of the loss of human potential – the greatest loss. A story about living life to the fullest, not because you have to, but because it is your right.

Listen here…(start at time 0:32)

The Calm Before the Storm

Many people are wondering what there is left to do for my departure. The answer is, other than packing, there really isn’t anything to do. At this point it is just waiting for my departure date and spending time with my friends and family.

Most people want to hear some more details, some more juicy drama of getting my ducks in a row. I am certain that these ‘quiet’ days will be my last. From the day of my departure forward, my life will be filled with drama, challenge, and life-full experiences.

This is the calm before the storm. All seems quiet and settled, but really the trepidation is brewing in the background.

My natural reaction to moments of calmness is to get antsy, fidgety, and uncomfortable…sometimes even depressed. I am trying to keep clear perspective and to remember that these ‘quiet’ days are actually precious…

…precious to have some unburdened free time,

…precious to spend quality time with my family and friends,

…precious to rest for the next to come.

These Are A Few Of My Favorite Things

As my time in the US winds down – T-minus 32 days – I am beginning to take note of those things that I will miss. These are items that either I will not be able to take with me or be able to find in Europe.

Here is the first tour of my most favorite things…

Movies with my husband
Sunday brunch...kid's waffle and two eggs scrambled
Not needing a converter for all my electronics

My bed

My large shower

Watching shows on DVDs

Listening to my husband sing and play piano

My automatic grind, fresh brewed coffee maker

Happy Thanksgiving

Comparing Histories

Carving Turkey - 2008

Thanksgiving Desserts from 2008 Dinner

Tomorrow is Thanksgiving in the United States. A national holiday supposedly commemorating the beginning of our country. I recognize that there were flaws with how America started, but I also realize that there was a great need for a new nation in the late 1700’s.

Thinking about my country’s history sort of makes me chuckle.

When I moved to Los Angeles I remember the local building preservation committee getting all up in arms about a ‘historic’ building that was about to be razed. They argued that this ‘historic’ building told a part of Los Angeles’ history and could not be torn down.

I inquired about the age of the ‘historic’ building and was floored to find out that it was built in the 1920’s! This was a ‘historic’ building?!!? My grandmother (who is still alive) was alive when this building was built. How could this possibly be ‘historic’?

Paris has buildings that were built in the 1400’s. There are walls that are still standing in the heart of Paris that date back to 1190. So how could a rather modern 1920’s building in Los Angeles be considered historic?

The perspective that I have on my young country’s history is just that, that of a young country.

After I gave our ‘historic’ LA building some more thought, I now realized why the building historic society was so concerned with razing that 1920’s building…one day it will be 900 years old and if we don’t protect it today, then it will never last. It’s not about today’s historical significance…it’s that of tomorrow’s.

There is a huge gap in America and Europe’s histories…but both tell a story worth listening to, a story of today.

The oldest building in Paris - home of Nicolas Flamel - built in 1407.

The wall of Philip Augustus used to fortify the right bank from 1190 to 1209.

TimeOut Travel Guide

TimeOut is the best travel guide in my opinion. For the past couple of weeks I have been reading TimeOut's Paris - 2009 guide. This is getting me filled with history facts of the city, the architecture styles, and of course, the best places to visit and experience.

While this video is not from TimeOut, it is a great snippet of the city we all are about to experience.

Charles Trenet - Boum

The Sections of Le Cordon Bleu

There are three levels at Le Cordon Bleu for the diplôme de cuisine; Basic, Intermediate, and Superior.

The start times of these sections is flexible, but must be predetermined before commencement. These sections can also be broken up over time. In fact, it is also possible to change locations for the different sections. For example, a sous chef in Utah went to Paris for Basic and Intermediate, but moved to London for Superior. This was mainly because she didn’t speak French (and didn’t want to learn it). While all three sections are taught in French, Basic and Intermediate are immediately translated to English; Superior is taught in French sans English translation.

I chose to place all three sections back to back working straight through. It was the easiest for me in terms of finding an apartment rental, making the trip to Europe, and I figured that once I was in the groove I would want to stay in the groove.

The start dates of my sections were also specifically and strategically chosen. I have heard that the winter in Paris can be a dark and lonely time, but often thaws quickly. The main reason however, for starting in January and ending by the end of August was because I would not miss any important dates. That is to say immediate family’s birthdays and the holidays. I love the Christmas holiday season and I think I would struggle exceptionally if I was in a foreign country alone during this time.

Calling all visitors! Calling all visitors -Paris, 2010!

Yes! I want and welcome visitors next year. Someone recently asked me if I would be happy if they visited. Of course I would be!

My time in Paris will have moments of loneliness…times when I will be yearning for ‘home.’ I have already heard from some family and friends that plan on passing through and that just excites me. I know that each of their visits will bring some much needed comfort.

Those of you that are unsure or still on the fence…now you know. Pack your bags, you’re going to Paris!!!

WSJ - Foreign Exchange Rates

I am a personality type-A, tracking type of a guy.

I have been tracking the US dollar to Euro exchange rate since August of 2008…that’s 460 days so far. I do this partly out of neurosis, but largely out of smarts.

I was able to convert half of my money in March of this year and well compared to current rates (which are higher) I was able to hedge a 16.4% gain. That is to say my US dollars in today’s exchange are worth 16.4% less than they were in March. So, good news for the first half of my money – bad news for the second half.

Everyday at 3:15 p.m. MST the Wall Street Journal sends me an email with the day’s foreign exchange rates. I plop this figure into my trusty excel data analyzer sheet that I have created and weigh my options as to when I will exchange the money. Lately (and by lately I mean the past 4 months) the US dollar has lost considerable value against the Euro. So, now is not the time to exchange. I hope that the amount I have already converted to Euros will be enough to bridge me to a time when the US dollar gains its strength back.

Until then…everyday I sit by my email at 3:15 p.m. MST waiting for my WSJ email to come, hoping that it brings along good news.

The Pain Of It All

I have been down most of this morning with a migraine. Those little buggers. There is a lot of unknown still about the human brain and migraines, so it is always a shot in the dark why they come on. I have been able to drill down to some specific triggers, but still, like this morning, it seems like they pop up out of no where.

First I get an aura across my vision. Like a bright light that follows my gaze. As the aura gets brighter my peripheral vision goes dark, akin to large blind spots. The blind spots are obvious, but the aura is sometimes faint. I usually pick up a book to read as a test of how strong the aura is. If I can’t make out the words, then I know trouble is rumbling.

----------------------------Me Trying to Ignore a Migraine--------------------------

As my vision comes back into balance my right side goes numb. Numb from the top of my head, through my lips and teeth all the way to my finger tips. Because I am scared of migraines and try my best to ignore one coming on I will test my numbness. (I know full well that I am in the midst of getting a migraine, but I refuse to believe.) By biting my lips and fingertips I can tell when the numbness is true.

Short-term memory loss accompanies the numbness. I usually am unable to recall people’s names, or remember what I did yesterday, or if I sent that email or placed that call (thank god for sent/call logs!)

Finally, the vision is back in balance, and my body is no longer numb. Peace and stillness. For the 13 years that I have been struggling with migraines I always have hope in this moment. I have hope that the signals of the migraine will not manifest into pain. I have hope that I will not become nauseated and unable to meet light or sound. Never has this happened. The pain always follows.

Once the ‘calm before the storm’ passes, the pain settles in. It is at this point that nothing can be done. There is no medication, herbal remedies, or cool towels that can relieve the suffering. I find my way into a dark room. Lie down. Cover my self with a blanket up to my nose. Place another pillow on my forehead for some pressure. Then I just lie. I lie there waiting for the day to pass. It seems like no matter the time of the onset, the migraine will not pass until the next day.

The following day I usually feel like I have been run over by a train. No energy, no mental capacity for thought, and weariness about reentering the world.

There is obviously a physical reaction within the body during migraines, but the root cause, at least for me, has always been emotional. When there is dissidence within my heart my body reacts with migraines.

I have been suffering a grave deal from migraines these recent days and I have to consider why. I know that my emotional distress is wrapped up in this new, Paris adventure. I have had to go against so many people throughout this process, and that brings me guilt. The loneliness that my family will experience when I leave makes me second guess. Thoughts of entering into a new world, different in every aspect, gives birth to anxiety. Waiting 42 more days until my departure stirs a restlessness within me. All these emotions bound up inside are manifesting through migraines.

My last days will be difficult to pass through, emotionally and physically. At this point in the game I can only take one day at a time.

Le Cordon Bleu + Paris FAQ & You!

I am putting together a Frequently Asked Questions page and want your help. I have a pretty good list so far, but I think there are a lot more questions out there that I haven't thought about. So, please list your questions in the comment section, or email me and I'll compile them into a succinct posting. Merci!

How Will I Change?

Tonight for dinner I made a red pepper flake, eggplant, Italian tomato, and fennel ragout that I let sweat for a long while on the stove. When the flavors pulled completely together I stuff some calamari tubes with the cooled ragout. After breading the calamari with Panko breadcrumbs I roasted them in a 400 degree oven.

The calamari was served over some more of the eggplant ragout and topped with a mirepoix of carrots, leeks, and red peppers. On the side were small morsels, almost risotto sized, pieces of russet and sweet potatoes that had been roasted for 15 minutes along with fresh sage and rosemary.

The dinner was good, almost tasty. I can not help to wonder while I am cooking and eating my food how my skill will develop throughout my time at Le Cordon Bleu. I ponder the growth that I experience.

How much will I change? What will I learn? Where will my skill be honed, and where will it remain the same?

I can not even begin to conceptualize what I am about to go through.

Timing

Tick. Tock.

The time until I leave for Paris is moving so slowly. It seems like I will never get there, away from this routine. The passion and readiness is so strong…I just can’t wait until I can get out there and make myself into something. I am ready to move on and move forward.

Tick. Tock.

The time until I leave for Paris is moving so quickly. Before I know it I will be working endlessly at Le Cordon Bleu in a foreign land. The anxiety and unpreparedness is swelling inside…I just don’t know if I am ready to leave my family, my comfortable life and start all over. I am scared to move on and move forward.

Tick. Tock.

A Short Website/Blog List

This is a website/blog list for all my foodies out there.

• http://www.gourmet.com/
• http://www.npr.org/templates/story/story.php?storyId=1053
• http://www.chow.com/
• http://www.nytimes.com/pages/dining/
• http://userealbutter.com/
• http://www.latartinegourmande.com/
• http://bcommebon.canalblog.com/

A Short Culinary Book List

For those of you that are thinking about attending Le Cordon Bleu, or any culinary school, here is a great list of books to read in preparation.

• On Food and Cooking by Harold McGee
• The Sharper Your Knife The Less You Cry by Kathleen Flinn
• Letters to a Young Chef by Daniel Boulud
• The Zuni Café Cookbook by Judy Rodgers
• Sacre Cordon Bleu by Michael Booth
• Chez Panisse Vegetables by Alice Waters
• Garlic and Sapphires by Ruth Reichl

The Sharper Your Knife The Less You Cry

After I made the decision to go to Le Cordon Bleu I started to do as much research as possible on the experience. One of my favorite books that I read was, The Sharper Your Knife The Less You Cry by Kathleen Flinn. Throughout her story she recounts the daily struggle through LCB.

The one part that stood out the most to me was when Kathleen talked about the day she cried. She illustrated the stress of the new program, of living in France, of being apart from her then boyfriend (now husband), and the pressure from the chefs. All of these added up finally made her snap and cry at school.

Ever since I read those words I realized that I too will come to a breaking point. I too will snap and emotionally fall apart at school. This THRILLS me! This excites me more than anything else…

I wonder everyday what will be the final straw that will make me dissolve in my own tears.

People usually think I am some sort of sick when they hear this, but it’s true. I anticipate the day I write telling you that I have hit rock bottom and when so and so yelled at me about such and such I lost it.

…ahh the truth about culinary school…

My Husband James

We all find strength from some where. Our source of courage and stability may come from some sort of an internal motivation, or from fear, or faith, or we may even find our foundation in someone we know. The need for support doesn’t change through time, just the source.

The resolve that I have felt throughout my Le Cordon Bleu journey would not be as strong and settled without James.

My number one fan is my husband. From our first date he was able to tell how important Paris is to me and his encouragement hasn’t wavered since. He has given me a safe place to build from.

James nudged me to go to the Le Cordon Bleu website. He ensured me that we would be able to logistically figure it out. He celebrated with me when I got into the school. He held my hand when I wanted to turn back. He loved me when it seemed as though my family didn’t. He kept me going, no matter what.

Most of all, James gave me space to dream and support to actually go out there.

My need for love, support, courage, stability, and strength will only deepen as time presses on, but I am comforted to know that I have my husband.

James with his hand on my back

The Art of Cooking

"Cooking is at once one of the simplest and most gratifying of the arts..."

…expressed Craig Claiborne during his New York Times Food Critic days.

Cooking is an art and the chef is the artist. There lies deep within each great chef an unexplainable passion that burns bright. It is a passion that is only satisfied through the expression of food creation. The artistic desire can not be ignored or stifled. Painters must paint. Sculptors must sculpt. Architects must build. Chefs must cook.

There were moments in my life when I felt an internal struggle. I felt this pull from within that would always bring me into the kitchen. Sometimes I would cook for a crowd, other times just for myself. It took me some time to comprehend that the friction within was an artistic desire. It is an active tug that is not satisfied until I cook.

When I ignored my artistic core I would often find myself feeling lost, without direction. I would sense a vast disconnect between my heart and the world. I struggled to find excitement.

Once I untapped the artist within, I found an unwavering sense of motivation, the ability to find clarity and direction for my life, but most of all, I uncovered a joyous outlook on my purpose.

Here are some pictures of what happens when the artist within can not sleep anymore.

Paris (2009) Film

James and I went to see this film tonight. It was a great way to see some wonderful shots of Paris and to practice French. Long and some what disjointed movie (as most foreign films tend to be), but overall thought provoking and worth remembering that life is precious.

With English Subtitles

en français

French Tutor

Michele McRea

I have had two private tutors in my French learning quest. My first tutor, Catherine, was a France native that moved to Utah in the 1980’s. All I could get of her story was that she fell in love and the rest was history.

My second tutor, Michele, was a true godsend.

Michele and I were neighbors and became friends before tutor/student. Her sense of style, food, and outlook on life was a real draw to me. She accepted my plea of tutoring with grace and anticipation. She wouldn’t let me pay her, so instead I would show up to each visit with one or two dozen of organic eggs from my family farm. It was a trade system and it worked quite well.

Each summer Michele would live with her grandmother in France and for the entire visit she would live, speak, and eat French. Michele still has cousins overseas and gets to talk with them often.

I always looked forward to showing up at Michele’s house for our lessons. I loved going there because it almost made me feel like I was in France already. She would quickly whip up a pot of coffee with chicory for us to share while we chatted en français. Her gas range with stainless hood and clawed feet looked like it was transported from a French country side home. The lackadaisicalness of her cat seemed as though we were on Paris time - without rush. The smells of last night’s dinner seeped through the painted walls with a strong fresh herb-y-ness. Oh yes, France was all around me there.

It was a tastefully decorated home with modern appliances demonstrating Michele’s commanding forwarding thinking. Old pieces of furniture passed down from her mother underscoring Michele’s strong family values. A bowl of the freshest ingredients centered her dining table illustrating Michele’s love of food and amazing ability to cook it.

Our sessions were more like friends sharing a pot coffee than anything else. We would often get together and talk about each other’s menus that we had planned for some special event. We would share fresh fruits or breads as I would listen to Michele recount her time in France with similar ingredients. As for our French practice, we would just sit and read recipes in French and talk about the vocabulary and verbs and how hungry it was making us.

Michele was the most helpful to me because I enjoyed it so much, but also, because it was relevant. At Le Cordon Bleu I will need to know culinary French. This is not something that I learned at the University or through Rosetta Stone. It was Michele that gave me the true foundation that I am going to need.

Additionally, Michele taught me all about the city of Paris, French customs, and general pieces of info that I’ll need to know. Items like how to take the Metro, where to find the best oysters in France, and what type of wine to pair with particular French dishes.

Most of all, Michele expanded my passion for food and France. She opened my heart to so many more exciting ‘yet-to-comes.’ She also, helped me understand that life is beautiful, too beautiful to only dream…you’ve got to reach out, no matter how scary, and LIVE life.

I am forever indebted to Michele, but she would never let me repay her with material possessions…so all I can do is live my life to the fullest filled with gratitude towards her.

Merci beaucoup mon ami, Michele.

My Itinerary

December 30, 2009
- Depart US for Paris

December 31, 2009
- Arrive Paris; New Year’s Eve in Paris; Move into Apartment

January 5, 2010
- Begin Le Cordon Bleu, Level 1: Basic Cuisine

March 19, 2010
- End Level 1: Basic Cuisine

March 22, 2010
- Begin Level 2: Intermediate Cuisine

June 4, 2010
- End Level 2: Intermediate Cuisine

June 5 – 13, 2010
- Break: TRAVEL TIME!

June 14, 2010
- Begin Level 3: Superior Cuisine (no more English translation)

August 26, 2010
- End Level 3: Superior Cuisine; Official Le Cordon Bleu Graduation

August 31, 2010
- Move out of Apartment; Depart Paris for US

I will be spending most of my free time during the program getting to know Paris and traveling to the surrounding French cities. I am looking forward to traveling to the nearby countries (Switzerland, Belgium, the Netherlands, and Germany) over long weekends or when my days off coincide in a row. I haven’t quite decided how I am going to spend my long break in June, but I am leaning towards Spain, Portugal, and Italy. As for the States, I am planning on meeting James in NYC in March to go apartment hunting.

James will be going with me in December/January to get me set up and drop me off. His only other visit to France will be in June some time after he graduates.

With whatever balance of free time I have in Paris I am planning on taking a language course, LCB’s wine pairing course, and volunteering with LCB for catering events. Plus I am sure when I get in the city and start to live my life new events, hobbies, and experiences will present themselves. Have you been thinking about a European trip? Next year is the time…I welcome many and all visitors. Please come and see me!

Edith Piaf and Theo Sarapo - A quoi ça sert l'amour?

Final Steps of a French Visa

To my surprise I received a package on Monday from the consulate. It was the FedEx package that I self-addressed in San Francisco.

I could feel my passport inside, but that was about it. From what I could tell there was no packet of information. I got nervous.

This visa thing has really thrown me through a loop. I have been so paranoid that it wasn’t going to work out. When I saw the packet on my desk it just sent me into a tizzy of all the bad news that could be inside.

I gathered my strength and opened the envelope. In addition to some, “Welcome to France” party gifts and my passport there was a single piece paper. I had filled out the top half of this form at the Consulate last Wednesday. The bottom half was still blank. The only alteration to the form was a small, single, red stamp. The stamp of the Consulate.

A small note was clipped to the top of the form. The note read, “The visa issued in your passport is a long stay visa equivalent to the ‘carte de séjour’ (resident card), you should get it stamped by Customs at the airport in France upon your arrival.”

At first I was a bit disappointed to think that that form was my visa, not an official document like a birth certificate. Then I reread the clipped note, “…issued in your passport…” I thought again. I began flipping through my passport and there it was, an official badge with the words, “Visa,” “France,” “Etudiant” and so on. My official visa was permanently placed in my passport as a record. I got it!

All the major hurdles, tasks, and problems have been figured out for my Le Cordon Bleu, Paris adventure. There is no turning back now. I am officially ready to go!

Music to Learn By

I have found that using music to learn French has been one of the best ways – and most fun ways!
Listen to this great song by Pink Martini (one of my favorite groups)…

The Language of Le Cordon Bleu

As most of you know I have been studying French for the past year in anticipation of my move.

My experience with the French has been positive. As long as you make the effort in French – not just expecting them to speak English – then they are kind and helpful. So, I want to have enough of a foundation of the language when I arrive that I can make that effort.

My main reason for learning French is for LCB…because I have to. The structure of my program is in three parts:

1. Basic
2. Intermediate
3. Superior

Every class at each of these three levels is taught in French. The Basic and Intermediate levels are immediately translated into English. The school only translates into English. The third level, Superior, however, is not translated. Yep, so that means that by the time I get to the Superior level I need to speak French, culinary French. The only way I can pass my program and get my diploma is by getting through this final level in French.

I am not concerned about having to conduct business at the bank or even seeing a doctor in case of an emergency. I know that in these situations there will be someone that will speak English and can help me through. I am concerned about graduating from Le Cordon Bleu.

I have heard a lot of advice that immersion is the best way to learn a language. I am suspect, but trust that this is so. What do you think? Do you think that immersion is the best way of learning a language?

I guess all I can say is “Bon chance!”

A History of Le Cordon Bleu

Cross of the Holy Spirit that once hung from a cordon bleu.

LCB’s roots dig as deep as 1578. An elite group of knights would compete during royal dinners. Winners would be adorned with a Cross of the Holy Spirit which hung from a blue ribbon, “cordon bleu.”

The knights didn’t quite make it through the French Revolution and their group was disbanded. The ‘cordon bleu’ did however, become synonymous with excellence and was applied to cooking and food.

The name, La Cuisinière Cordon Bleu, was adopted in the late 19th century for a magazine. The magazine became so popular that a cooking school to supplement it was opened in 1895. This was the beginning of LCB as we know it today.

After a succession of owners the school is currently owned by André J. Cointreau, descendent of the liquor company.

LCB began and evolved in Paris, but since the mid-1930’s additional campuses have been opened around the world.

There are two types of LCB schools:

1. Schools built, managed, taught, and funded by LCB’s André J. Cointreau (the real deal).
2. Schools that have signed marketing agreements with LCB to include the LCB name on their programs. These schools actually have very little to do with the real LCB (far from the real thing).

So it is always important when someone says that they were trained at LCB to ask them as which campus. If it’s Portland, OR, for example, then ask them what the real name of their school was (Art Institute of Portland).

LCB has established credible campuses in the following world cities:

- Paris, France
- London, UK
- Ottawa, Canada
- Seoul, South Korea
- Kobe, Japan
- Tokyo, Japan
- Adelaide, Australia
- Sydney, Australia

The only method that LCB teaches is French. On occasion, there will be some incorporation of local ingredients or techniques for those programs taught outside Paris. In general though, the training is French.

As I have said before, if I am going to learn French cooking then I am going to learn it in France. It doesn’t make sense for me to go to London because they speak English, to Japan because I understand the culture and country, or even to Canada because it is closer to home. So for me there is no other place than LCB in Paris.

Croissants

St. Helena, Napa County, CA

Croissant Twist with Sun-Dried Tomatoes and Goat Cheese

One of the best things about traveling is the local fare. One of the worst things about traveling is the local fare.

I don’t mean this in terms of the good and bad foods of the world. I am referring to the spectacular foods that you just can’t get anywhere else, but try anyways.

I love croissants. Every time I go to Paris I try to consume as many as possible. For breakfast. On a morning stroll. After lunch. With coffee in the afternoon. A pre-dinner snack. As a dessert. There isn’t a less than perfect croissant in the city and I just can’t let them go by.

The problem with leaving Paris is that I crave a good croissant so badly that I will try any one that crosses my path. Being far from Paris I am usually greatly disappointed.

In my recent travels to Napa County I made a stop in St. Helena at the local café, The Model Bakery. Their croissant twist with sun-dried tomatoes and goat cheese was a very close second to Paris.

It is the airy texture of this bread that makes it spectacular. Croissants are made with a leavened puff pastry which is basically butter layered pastry. When the heat of the oven hits the butter it causes it to expand thus puffing up the bread.

If made correctly, the bread will be filled with butter covered pockets of air. Simply divine.

If made poorly then the bread, while usually still tasty, lacks in texture. The airiness is replaced with a dense, and even sometimes raw, dough and the buttered notes are masked by burntness.

You can guarantee that the moment I step off the plane in Charles de Gaulle I will be heading straight for a croissant.