We’re back…

I know, I know, I promised myself it wouldn’t happen and it did — I failed my blog. What can I say, I got busy and when I wanted to write I felt embarrassed that the new content just wouldn’t be good enough for my big “come back” post.

But that’s all changed…

It’s as if I enrolled in the 12 step program and I am now making amends, one of them being my blog. We’re still busy, don’t get me wrong, but I’ve realized that my posts don’t have to be epic novels of my adventures they can be what they are — blog posts.

As of last year, I began writing (on a very PT basis) for a national wine publication which has given me tremendous content but with a limited word count. This made me realize I need another outlet and that is when my aha moment came — a blog! Yes, it was brilliant😉

So anyways, I’m back and since I’m back we’re back. New stuff to come shortly, I just wanted to make sure we were all on the same page =)

Here’s some food porn you missed while we were gone. Enjoy!

We're on a bacon kick, thanks paleo!

We’re on a bacon kick, thanks paleo!

BaconCupcake

Bacon Cupcakes from Enjoy in Los Olivos, CA

BaconIceCream

Dulce de Leche ice cream with Bacon Brittle, Bacon Cobbler and Caramel from Succulent Cafe in Solvang, CA

cheesecake

Chocolate Cheesecake with Chocolate Cookie Crust from Louise’s Kitchen Table in Solvang, CA

CucumberGimlet

Cucumber Gimlet from Citizen Public House in Scottsdale, AZ

asparagus risotto

Asparagus Risotto created by Steve Clifton of Palmina Wines

Trattoria Grappolo – Where Only the Hungry Survive

Trattoria Grappolo is arguably the most popular restaurant in the Santa Ynez Valley. It is loved by both tourists and locals alike for its warm, casual ambiance, its vibrant atmosphere, delicious comfort food and gracious hosts. Truthfully though, I’m not here to tell you why Grappolo is a fabulous restaurant. Ask anyone in the Santa Ynez Valley and they will tell you just that. I want to tell you about our reunion, Grappolo and I that is. It’s been over two years since my lips were last brushed with the sweet custard of their panna cotta and everyday since I told myself it didn’t matter. The terms of my “divorce” prohibited me from crossing the wooden threshold, until greater circumstances allowed me to reserve a seat. Most people lose property after a breakup, I lost a restaurant. It’s time now for a new settlement. Yes, I’ve returned to my place at Grappolo, and it sure tastes good.

It’s barely 6 o’clock on a Tuesday night, and already the tables are filling up. The sweet aromas of roasted garlic and bread dough lift my senses making me feel instantly at home. After cheek kissing at the door – the best of all sobriety tests – we’re escorted to our table. We order splits of cava and the Carpaccio di Bue to start. Shaved raw beef with briny capers, parmesan and arugula pop with the crisp, tart sparkling wine. Salt and lemon juice stings on an open wound, but on raw beef it’s absolutely delicious.

Bubbles

Next, we order the Calamari alla Positano. The restaurant standard for calamari is battered and fried – fooling the public into believing it’s no different than an onion ring. Here, the calamari steaks are stuffed with prosciutto, mozzarella, garlic and parsley. They are then rolled, skewered, pan-seared and finished off in the wood burning oven. This melts the cheese and creates a nice crust on the flesh. As we cut into the swollen poppers, the filling begins to ooze onto the plate and we scramble to contain the rich yumminess.

Calamari alla Positano

Next, Chef Leonardo Curti sends out the Crostini alla Romano. The toasted ciabatta is topped with mozzarella and prosciutto then baked in the oven melting the cheese and crisping the meat. As if it’s not gluttonous enough, butter and sage is poured over the top. The guilt that comes with eating thousands of calories in one sitting quickly melts away as I rationalize what I am about to do. It’s been too long, I have no choice. Soft mozzarella and salty prosciutto on thick, buttery toast make me forget my offense as I baptize my sins with the silk of the Chardonnay.

Crostini alla Romano

Pizza is Grappolo’s specialty. My favorite part of any pizza is the crust and then of course the toppings. Their thin crusted pizzas have plenty of surface area and are baked in a wood burning oven to create a light flaky crust with crispy toppings. The Pizza Calabrese is ladened with spicy, garlicky salami and cheese. When it arrives, the aroma is overwhelming and it takes all my energy not to pick off the salami before snapping a photo. We quickly fold and devour our first slice. The fruit of the fatty, ripe Syrah is the perfect balance to the heat of the salami and the smokiness of the crust. Since leftovers are certainly in order, I selfishly hoard my share to eat again the next morning with a fried egg.

Pizza Calabrese

The tortellini was always one of my favorite dishes before my leave of absence. It was part of my dining ritual, and not one Grappolo experience passed without me ordering these pure pouches of joy. Call me sentimental, but I had to have them. The dish is subtle, it’s really about texture and aroma. Homemade tortellini stuffed with spinach and ricotta doesn’t need to be chewed as it melts in your mouth making it nearly effortless – unlike some relationships. Luckily, I still have enough Chardonnay to make the moment last, and the weight of the dish is a complement to the wine.

Tortellini with Ricotta and Spinach

As the meal comes to a close, I am reminded of the memories I shared with Grappolo. Chef Curti and his staff are always so gracious and never seem to forget you. It’s like visiting family (if my family spoke beautiful Italian and cooked) who welcome you into their kitchen and feed you until you are fat and happy.

Chef Leonardo Curti

Of course we are now stuffed, so obviously they must send out dessert. The funny thing is, I mustered the courage to annihilate the dish. It really wasn’t that difficult to do, you see, it was sweet, warm and small making it irresistible. The pastry crust was flaky and crisp. The apples were baked and gooey. The caramel sauce was rich and buttery. Evidently, it was delicious.

Crostata di Mele

It’s been too long since my last visit to Grappolo. As I say my goodbyes to the Chef and his staff, I know I’ll be back a lot sooner next time. Come January, we’ll be sure not to miss “Festo Al Vino” where local Italian varietals will be paired with Chef Curti’s most exquisite dishes. It’s a celebration of the marriage of wine and food inspired by Italy. This fantastic two part event will be hosted by the Santa Ynez Valley Wine Club and held in the Grappolo Wine Cellar on January 12th. But I may not be able to wait that long. I may just pitch a tent and “occupy” this parking lot until lunch tomorrow is served.

Trattoria Grappolo

Please note, my meal was provided by the Santa Ynez Valley Wine Club. However, as a great lover of food, I will never compromise my integrity by writing something that I myself do not believe to be true. Please keep this in mind when reading my posts. 

The Happiest City in America

Sometimes you just need to get away. To get far enough away that you’ve passed county lines, waved by zip codes, and couldn’t possibly be recognized at the local market. This week, I needed a serious change of scenery. I placed an order for a teleporter years ago to take care of this issue, but it still hasn’t come.

So I had to think local, since I didn’t want to drive all day to get to my happy place. If you’ve ever driven with Jeremy, you’d understand that our marriage would be over by now if we were stuck in the car together for hours on end. So for us, and many other SY Valley dwellers, this place is San Luis Obispo. Warmer than Santa Barbara, but still coastal, it has a bustling downtown without that Disneyland feel. Oh, and according to Oprah it’s “the happiest city in America.”

Petit Soleil B&BThis time, we decided to try something new and booked our reservations at the Petit Soleil B&B in SLO. While hotels provide only a room and an underwhelming continental breakfast (if you’re lucky), this gorgeous B&B made us feel completely at home (but without that creepy parental vibe).  Local wine and appetizers in the garden, truffles on our pillows, a full breakfast in the morning, and a cookie jar in the lobby. The “mother” inn spoiled us constantly preparing little treats and niblets in case we went hungry, and of course we’re always hungry.

The Courtyard

We felt like we were entering a whole other world...

Old world touches

Cruiser bikes available for SLO riding...

Van Gogh

Oh, and our room was named Van Gogh, after my great-great grandmother

Many B&B’s often have themes to their rooms. I feel this adds a sort of role playing effect. The rooms are quaint, so you’d better like your mate since there’s no escaping them. Let’s just say, Jeremy may have lost an ear. Every detail had been considered, and I explored the room as if I was with AAA making an inspection.

We settled into our room, cracked some bubbly and waited for afternoon appetizers. At five o’clock, the time had come…

Let me eat!

Let me eat, dammit!

Our Afternoon Wine and Appetizers

Wine? Yes, please. Appetizers? Oh, yes definitely.

We were served small bites on blue and yellow plates with little handles, and crimson napkins. Something about these primary, but subdued, colors made my appetite even more voracious. A long night of indulgence was already in the making.

Almonds with chili flakes, salt, honey and fennel. Moist, buttery puff pastry with sun-dried tomatoes, and goat cheese. The almonds buzzed in my mouth, and the wine acted as the perfect mate to my salty-sweet tastebuds.

Tasty niblets

That night, we enjoyed a fabulous dinner at Meze Wine Cafe & Market and returned to find house-made chocolate truffles at our bedside. We woke the next morning from our food coma, forced ourselves out of bed for a quick morning jog, and returned “home” to fill our bellies once again.

Breakfast Buffet

Raisin Buttermilk Coffee Cake

Raisin Buttermilk Coffee Cake with Butter

The bar was set with an amazing spread of ripe melons, berries, yogurt, granola, and house-made breads including buttery lemon poppy-seed scones and moist raisin buttermilk coffee cake. Despite their richness, I added a pad of butter to each. I just can’t get enough fat really, and so far my cholesterol is maintaining. We gathered our goodies at the bar, and waited at the table for our hot breakfast specials to arrive from the kitchen.

Spreading the Butter

Lemon Coconut Pancake with Warm Syrup

Asparagus and Parmesan Estrada

The lemon-coconut pancakes were light and airy off the griddle and served with warm maple syrup and powdered sugar.  I spread them with butter and drizzled the sweet liquid on top. I started with dessert first then moved on to the asparagus and Parmesan strata. This savory egg dish was layered with puff pastry, cheese, asparagus, whipped eggs, more cheese then baked in the oven to create a crispy cheese crust on top and fluffy eggs inside.

We sat for quite some time after that, completely immobilized sucking down coffee for fuel. Then sadly checked out with only full bellies and photographs to remind us of this little piece of Provence in downtown SLO. I can’t wait to return, and having been completely spoiled, may never be able to stay at another “hotel” again.

MEZE: Re-Teaching us How to Eat

In-N-Out Burgerlook! there it is! ooh … 3×3 animal style. oh yes, YES. or I’ll just save calories and go for the Flying Dutchman. or both, one for later. maybe fries too. oh my god yes. yes! let’s just use the drive-thru, I don’t want to get up…

55 minutes later in the parking lot : F*%# YEAH! i’ve been waiting for this, oh my god, oh-mmm…

3 minutes later: aww man, that was good. i wish it wasn’t over. maybe I’ll have just one more…

2 hours later: oh S%#* F*%# me, why did i do it? why, oh god why… i wish i was dead.

The way we eat is often like watching two lions mate. It’s instantly amusing and you need to stop to watch. Then, it’s over before you (or her) have even had a chance to get excited and realize what just happened. What’s worse is the Catholic guilt that settles in later, as you writhe in pain and wish it had never even happened. Hell, you can’t even remember why you wanted it in the first place.

Fast food has turned eating into something worse than padding your account at the local sperm bank. Where’s the excitement, the lust, the hunger to really enjoy food? Most of the time we eat alone against the backdrop of our offices, ours cars, at a desk in front of our computers. We eat just to get it done. While this is sometimes due to necessity and time, I ask, where the hell is the foreplay?!

Well, we decided to get the night started off right at Meze Wine Cafe & Market in San Luis Obispo. The idea is to create a full sensory experience by creating a menu of small plates that serve “to complement and enhance the taste of the drink and to provide the backdrop for a social gathering.”

Meze Wine Cafe & Market

How can you not love a place with salamis hanging from the ceiling?

One portion of the menu is zoned “Cheese+Charcuterie.” We chose France – NOT because we’re snobs – no obviously because:

(liver+butter+truffles)(cheese)²=LUST

French Charcuterie & Cheese

Truffle mousse paté – silky, indulgent and sublime spread like butter on toast.
Black pepper country paté – meaty and coarse, laden with spicy dijon and cornichon condiments.
Chaubier – a tome style goat/cow cheese semi-firm nutty and smooth.
Explorateur – a sensuous triple cream drizzled with honey and fennel pollen.

Almost finished!

The combination of rough and silky textures; the flavors from sweet and sensuous to salty and tangy; the interplay of tasting partnerships. All this created a dish that was playful, seductive and always new.

Quinoa PanoplyAfter overindulging in fats and fighting my husband off for the last few scrapes, the quinoa arrived to mediate.  The impressive panoply of finely diced apricots, parsley, green onions, peppers and almonds partnered with the quinoa to create a flavor party in our mouths. Although I tried to recreate at home, my knife skills in no way matched Chef Michael Reyes, and the texture was an integral component of this dish.

Chef Michael Reyes

Meze's food mentor: Chef Michael Reyes

Next, Jason brought out the Raclette which teased us at our table while we waited for our “utensils.” This stinky French cheese sat intoxicating our senses, and I was suddenly drooling all over again.

The Raclette "Grill"

The traditional accompaniments (or utensils) of boiled matchstick potatoes and cornichons were served along with chorizo and toast.

Our Utensils

This was food foreplay at it’s best: scraping, and drizzling the cheese onto our “spoons” or into our mouths was some of the most fun I’ve had playing with food in a restaurant.

Food Foreplay

I have now ordered my own Raclette grill because I cannot wait to do this at home (you can also pick one up in their market after dinner).

What could be a better palate cleanser after a pound of cheese?

Prosciutto and Melon

Sweet melon from that morning’s farmers market and salty prosciutto di Parma all drizzled with evoo. It was the perfect palate cleanser and should have been our dessert. Instead, the glutton inside us took hold, and we were forced over the edge by Jason who asked “Do you guys want to dive into a bread pudding next?” Seriously, who knew a simple question could be so deadly?

Bourbon Bread Pudding with Stone Fruits

Yes, you are right.  It really was really dripping with caramel. The bread really was soaked in bourbon. Oh, but it was filled with cherries to ensure my immune system was healthy enough to engage in this activity.

Meze: Part II 

Meze: Part II

So because we actually didn’t order everything on the menu as you may have thought, we went back the next day for lunch to finish the job.

I was in the mood for bubbles and salt.  So I started with a half bottle of the Gruet Brut Sparkling Rose that I found in their market. Meze has an incredible selection of both international and domestic wines that can be purchased at retail pricing with only an $8 service fee. Oh, and for those of you who throw up your hands at a “corkage”: get over it or stay home! Seriously.

The owners, Kari and Jason, have worked hard to create a casual environment focused entirely on the quality and flavors of both the food and wine they serve. The kitchen is the heart and literally the center of the restaurant, surrounded on one side by their pantry and on the other by their patrons. It’s a place you could visit every day and continue to be inspired by new culinary ideas.

Kari and Jason

Our gracious hosts: Kari and Jason

This time we ordered a meze of Marcona almonds with Idiazabel cheese served with a glass of amontillado sherry.

A Play on Flavors: almonds, cheese and sherry

Although simple, it was the perfect pairing of flavors and a valuable lesson in learning to appreciate sherry.  The sherry itself is slightly sweet and oxidized which gives it a nutty flavor, yet the alcohol is also quite apparent making it somewhat of a turnoff if you’re a wuss like me. Oh, but when it’s tasted with the salty almonds, the alcohol nearly disappears. Then, when tasted with the cheese, it becomes sweeter and the consistency almost oily.  Finally when tasted all together, it’s a beautiful posse of sweet, silky and salty flavors and textures.

Next, we munched on crostinis of manchgo, salsa verde and chorizo.

Manchego and Chorizo

The manchego and salsa verde had been whipped together so that it formed little pillows for the tasty slices of cured chorizo. Did I mention this was the best chorizo of my life? Soft, chewy and salty like a thick slice of salami, but with higher meat to fat ratios and more density. Oh, and the cheese was so silky and salty it had to be licked.

Chorizo + Cheese= Mmmm

The chorizo and cheese was followed by the panzanella salad with fresh mozzarella and housemade ricotta – because I hadn’t had enough cheese yet.

Chef Michael preparing the Panzanella Salad

As Chef Michael prepared the panzanella, and as Jeremy dutifully snapped away at his camera, I continued on to eat both shares of the cheese and chorizo. One of the best things about being married to a photographer (other than perfect head shots for FB) is that I am often left alone with the food – like a married woman being forced into an empty room with Daniel Craig. What else could I possibly do but eat?
The Panzanella

Amazing. Yes, that is the best word to describe it. The bread was crunchy, but soft. The tomatoes were ripe and tangy. The corn was smoky and sweet. The ingredients were thoughtfully diced. The flavors were well married, but the dish allowed for the expression of each individual flavor so that every single bite was new.

Finally, we had to try at least one sandwich and decided on the grilled prosciutto di Parma, 60% cream brie, and harvest song sour cherry jam.

Sandwich: prosciutto and brie

What could be better than crusty bread, prosciutto, buttery cheese and sour cherry jam? Blatant, unapologetic, pure comfort food.

Economics teaches us that utility, or the amount of happiness a person gets from consuming a product, decreases with each and every bite a person takes of the same product. Simply speaking, the last bite of your burger is never as good as your first bite.  So why then do we choose to supersize everything when we’re only getting more of the same? The idea behind Meze is to tease your palate. To keep it excited and always craving more. With each bite, comes new flavors, new textures, and new food discoveries. It’s re-teaching us how to eat and why we love food.

Personally though, I just couldn’t get enough of one thing…

Chorizo!

Chorizo! and I'm eating it with goat cheese right now.

A Body of Chardonnay

As a young wine drinker, I’ve generally preferred an oaked Chardonnay to an un-oaked Chardonnay.  However, since I consider myself to be a “vinumvore,” I try not to make pronouncements since I may be forced to drink my words.  I’m also lucky enough to practically bathe myself in Jesus-juice daily, and after a long, drunken day of Chardonnay I came to a few sobering, and subjective, realizations.

Our Panelists

The Panel:

The Symposium began early at 9:30 a.m. at Bien Nacido Vineyards in S&M.  The panel was set with six stylistically very different winemakers and their moderator, Steve Heimoff, all prepared to debate their views on oak and Chardonnay. Each entered two wines into evidence, as we the “consumer” sat back, listened and tasted. Regardless of personal opinions, the debate was not meant to draw a line in the sand to decide whose styles were right and whose were wrong. Instead, it demonstrated that like chicken there are many ways to cook it, but we can all agree it shouldn’t come in the form of pre-molded nuggets.

Warning: I may have difficulty summarizing since there’s so much I have to say on what went down that morning. Therefore, if you are only interested in getting to the point and seeing why statutory issues may occur with Chardonnay, then scroll down.

Greg Brewer (the man behind Diatom, Melville and Brewer-Clifton) started the event by waving a white flag at the panel and affirming his affinity for Chardonnay and the many different fashions in which the grape could be executed.  This was not a debate on whose styles were supreme, but rather a collaboration on differences and beauty. He’s adopted many of the Japanese ideals of transparency, precision and simplicity with regards to his winemaking style, and emphasizes that the fruit be the central element. Therefore, the fruit is “ferociously cold fermented” to retain its most primary attributes, oak is excluded and malolactic fermentation (ML) is inhibited so that the result is Chardonnay in its purest form.

Melville and Diatom

He brought two examples: 2010 Diatom, “Hamon” and 2003 Melville, “Inox.” The 2010 was lean, with gorgeous, racy acidity and a brininess that reminded me of sucking down a Kumamoto oyster straight off the half-shell. On the other hand, the 2003 was creamy, it had a caramel-like richness similar to that of an aged cognac, and if I wasn’t familiar with his MO, I would have sworn it had gone through partial ML.  Time had transformed this once bony 12 year-old girl, slapped on some fat, and given her some curves.

On a similar note, Dieter Cronje (of Presqu’ile Winery) employs both ML and oak, but in moderation.  As quoted, (and not perfectly since he has a thick
South African accent), “Oak is a universal flavor, terroir should be expressive because it’s unique.  It should be about that [the fruit] not about the oak forest or cooper or wherever the barrel itself came from.” Acidity is key.

Presqu'ile

Cronje brought two examples, that had the luxury of 24 hours of bottle age.  Identical fruit. One aged in concrete eggs, the other in 1 year-old barrels. A few months from now, these samples will be blended together to create a balance between acidity and weight. The concrete (which has been treated with tartaric acid to seal off any concrete flavor) is similar to stainless steel in that it’s completely neutral in character, however, it also allows for some oxygenation similar to what you would get when it’s aged in oak. Although we have not yet tasted the final product, both wines had great acidity and the integration of oak was not at all overwhelming. I can imagine that when they are blended together the combination will create a velvety mouthfeel without feeling as though someone had stuffed margarine down my throat.

Qupe

Later at lunch, we tried a series of knockout, sultry Chardonnays by Bob Lindquist (of Qupe) that were the antithesis to Brewer’s lean and racy ladies. Overall, these were some of the biggest wines of the day. Big fleshy stone fruit character, churned butter-like silkiness and a tartness like a summer peach. These were some of the best examples of oaked Chardonnay I’d tasted that day.  Yet the pinnacle was the 1997 Bien Nacido Vineyard, Reserve. This single block Chardonnay done in mostly new French oak barrels with full ML, was like the Kate Winslet of Chardonnays — in Titanic of course.   She was bodacious and rich, with big curly red hair, fleshy smooth skin, and jewelry to match.  This bodacious knockout had nothing minimal about it, I loved her and for different reasons.

NotesSo, conclusions? Although I love that fleshy, butteriness of a good oaked Chardonnay, I’ve found that some, at times, can create a mask of maturity.  It fools you into thinking that this 14 year-old girl is actually 18 and creates a statutory issue for both you and your palate.  Also, is she destined to crash and burn fast with all that fake tanning? That busty blonde cheerleader may look hot now, but how do you think she’ll hold up in 10 years? An un-oaked Chardonnay does nothing to fake it (and believe me some should). It can’t hide behind the makeup of oak, so the fruit had better be damn good. That lean, scrawny blonde is really a Freshman in high school and shouldn’t be touched for at least 5 years, and if you can wait (at least until you can buy her a drink), 10 years. With time, that stark acidity and salt-rock-licking minerality softens and unfolds to create a richness and creaminess like salted caramels.  It suddenly takes weight and grows big birthing hips, but never quite takes on that overt bustiness that the oaked Chardonnay has. It really comes down to T&A.  The bigger they are, the harder they’ll fall, but less will leave you with a nice perkiness for years to come.

P.S. I apologize there was no food porn in this post so this has no place except for pure enjoyment!To view more pictures from The Chardonnay Symposium, visit Bottle Branding‘s album on Facebook!!!

Dinner at Bradley’s

Marriage comes with certain expectations.  A marriage is built on a foundation of love, trust, compromise, commitment and most importantly (I think anyways) friendship.  As my husband waited for me at the end of the aisle, I knew there was one thing that was truly expected in our relationship.  We were going to spend the better part of our adult years making lots and lots of porn.

Explicit, unadulterated, raw and completely real – food porn. 

Now this isn’t as easy as you may think.  It’s taken a strong commitment and a lot of dedication as a wife to satisfy my husband with such requests.  As he sets up lights and fondles the silverware, I’m forced to step aside and hold a reflector lusting over what should already be caressing my taste buds.  Yeah, so you could say I’m glutton.

So you can understand why I was conflicted when Chef Bradley Ogden invited us to his home for dinner, right?  Not only is this an unforgettable experience sure to be savored by any foodie, it’s also a moment for my Ball to force me into a purgatory of patience as I wait, and sit, and drink, and drool before – well you get what I’m saying.

So here’s the porn:

Take 1

After sitting down to devour the first course, created by yours truly, Chef Ogden coaxed us into the kitchen for course two.  Liz took a little video of the meal in the making, but it’s a little too explicit to be shown in this post.

Mise en Place

Bradley said he had to get rid of some wheat pasta, which gave him the idea to create the ultimate savory stir fry for this evening’s festivities.

In my Belly

Being the fat kid that I am, I saw a plate of vegetables and thought Chef was trying to tell me something.  I mean I guess I’ve packed on a few since the honeymoon, but HEY it’s just a little more cushion for the pushing right? Well, even if that was the case the meal was absolutely dee-lish! The crunch of the bok choy and peppers were the perfect balance with the savoriness of the chicken and the sweetness of the summer corn and hoisin.  The medley of market vegetables danced in our mouths like tiny little circus freaks and the yolk of the egg acted as a surrogate for the fat that I so craved.

We indulged in the meal and paired it off with the 2008 Longoria Pinot Noir (Bien Nacido Vineyard).  If you’ve never had this wine and you are into dirty, then you are missing out.  The sweet strawberry texture is wrapped with this funky sweat-like spice that brings to mind an almost primal senstaion in your mouth.

The spice in the Pinot became even more perky when met with the sweet and savory stir-fry, obviously a match made only in the movies.

Welcome to SnapDrinkEat

Dear fellow food worshippers!!

We are thrilled that you have decided to join us as we eat and drink our way as far as our wallets will take us (thank goodness for credit)!  You will discover amazing photographs as well as many entertaining grammatical rants on palate-titillating subjects.

Please stay tuned!

Jeremy and I in Playa del Carmen, Mexico

Jeremy and I in Playa del Carmen, Mexico