Chanterelle Season at The Inn at Kristofer's

Early evening sun cast golden rays across Sister Bay, Door County, Wis., as we arrived for dinner at the The Inn at Kristofer's. Dark wood, linen and more stunning views of the water awaited us. As we ordered wine and perused the menu Executive Chef, Terri Milligan, proudly displayed a small tray of plump, fresh chanterelle mushrooms. Another chef had retrieved them during the brief summer growing season the area is sometimes blessed with - and sometimes not. Each spring, he also forages for morels and ramps.


On this evening the kitchen had used chanterelles in a dish made with fresh-caught whitefish, and a crepe with asparagus. Terri says these mushrooms have a softer flavor than morels do, and subtle mushroom flavor interspersed with bright green al dente asparagus in this delicate wrap. Other members of our party ordered Certified Angus Filet Mignon, Veal Napoleon with Wild Mushrooms and Risotto, and Rack of New Zealand Lamb.

We spent several hours at the table. As shadows lengthened and the moon sent silvery light dancing along the water's surface, we savored more wine, and coffee, paired with cheesecake, apple tatin and a thoroughly decadent Triple Chocolate Mousse Tower. Only a soft pillow and a comfortable mattress could make the evening any better.

Cranberry Walnut Truffles

If you've spent any time with me in my virtual kitchen, you already know what fun I have creating a new recipe, which uses ingredients that I have on hand. If you love really dark chocolate and surprises, try these low-sugar, low-fat, antioxidant-rich truffles.

Cranberry Walnut Truffles
Makes 16-18

3/4 cup fresh cranberries, washed and sorted
4 ounces low-fat cream cheese, softened
1/2 cup confectioner's sugar (add 1-2 tablespoons more for a slightly sweeter truffle)
1/2 cup cocoa
1/2 cup walnuts, grated fine

Place cranberries in a metal steamer and covered saucepan over high heat, about three minutes, until berries 'explode' and become very soft. Yield is approximately 1/4 cup. (VOE - turn off heat before opening pan to avoid additional explosions :)

Combine cream cheese, confectioner's sugar and cocoa thoroughly, and then stir in cranberries. Refrigerate 7-10 minutes, until slightly hardened. Pour walnuts into shallow pie or quiche pan, and line storage container with foil or waxed paper.

Remove truffle mixture from refrigerator and roll into balls with your fingers, approximately the size of a walnut. After you create each ball, roll it in crushed walnuts and place in container. (VOE - making truffles is messy business, but so worth the results) Do not stack truffles.

Return truffles to refrigerator for at least 1/2 hour before serving, perhaps with a glass of semi-sweet red wine or sherry. Keep refrigerated until they're gone. ENJOY!

Photo Shoot by the Bay

I had purchased my digital SLR camera only six weeks earlier, and San Francisco's sometimes fickle winter weather offered a gorgeous respite in early February. With less than 24 hours before I would leave Fisherman's Wharf I checked in to my hotel, and then began walking around the neighborhood with lens poised.

At Pier 39 I found a cornucopia of great images, from the dark mystery of Houdini's Magic Shop to The San Francisco Music Box Company, where tropical snow globes and Venetian jewelry boxes shared the shelves with hand-crank and Swan Lake music boxes. Diners filled the Crab House at Pier 39 and the Hard Rock Cafe; and Bubba Gump Shrimp offered patrons views of a massive Italian carousel where brightly painted horses pranced and thousands of lights twinkled.

Despite the calendar, a riotous rainbow of flowers decorated the boardwalk. But no place grabbed my attention more than this spot along the upper boardwalk, where the carousel's base disappeared, leaving only the 'roof' and it's intricately hand-painted images of the Golden Gate Bridge, Coit Tower, Chinatown and other popular San Francisco sites in clear view. I savored the sunshine and wrapped my jacket around me, as the Bay sparkled invitingly.

Getting Great Service

What makes restaurant service great? I appreciate a server who answers menu questions easily and/or knows how to find the answer for me, and mentions specials - or special options such as a buffet in the back room - before I order. Or quick changes of a food or beverage item when the first is unsatisfactory, and removal of the item from my bill before I ask.

I appreciate frequent refills of 'bottomless' beverages or bread, details remembered such as no salt on a margarita glass, quick clearing after courses, and bills that arrive soon after I finish eating. I like it when servers are easy to understand and understand me well, and when ethnic restaurants offer authentic preparations and atypical dishes - such as horchata or menudo in a Mexican restaurant.

What makes a great restaurant customer? I asked my older daughter who has served in three different chain restaurants in two cities, during the last six years.

"People forget what their parents taught them about manners when they go to a restaurant," she says. "Be gracious and treat us like we're hosting you at our home. If you're nice to us we'll go out of our way to do something nice for you" - such as when my server in a Kansas City-area restaurant artistically arranged the lemons I requested, on a small plate.

"Don't be rude, and interrupt me during my introduction. Don't snap at me, or act like it's the end of the world if something arrives 30 seconds after you want it." And good tipping is a must when 90 percent of a server's income is based on tips. That's why, "The standard should be no less than 15%, but 18-20% all the time, if service is good."

The next time you dine out, try thinking about service from both sides of the table. You - and your server - will be glad you did.

Year-Round Grill Guy

My husband is a 'grill guy' extraordinaire. Throughout the 18 1/2 years we have lived in this house, he has grilled every Sunday night during all seasons, unless there's a lot of precipitation or incredibly low temperatures. Sunday has always been one time when he knows his plate will feature an entire piece of meat versus meat cut in pieces as part of a larger dish - or a vegetarian entree. And, sometimes, he grills several times in a week.

By 7:30 last night our temperature stood at 23 degrees, but he fired up the grill to cook his ultimate burgers. We've long used a ground meat mixture that is one pound of turkey plus one pound of 85-90% lean beef so we don't need any fillers - which yields about six large burgers.

Seasoning/flavoring varies, depending on our mood, but always includes about a tablespoon, each, of minced garlic flakes, minced onion flakes and liquid smoke, plus liberal shakes of salt and pepper. Last evening we added a couple tablespoons of a cheese/herb blend from our last pizza delivery and we recently added green chile powder to another batch of burger meat.

These moist and juicy burgers hit the spot when paired with a slice of cheese (choose your favorite), ketchup, Vidalia onion mustard and a soft, fresh, whole grain bun. They also added a little taste of warmer days to a chilly winter night.

Kansas City's Plaza Lights

It's been almost 30 years since I visited the Kansas City area to interview for my first job. Although I knew only one person here beforehand, I immediately liked my potential supervisor. He then took me on a tour through some of the city's best known neighborhoods, and the Spanish-style Country Club Plaza shopping district immediately captured my heart.

But I discovered the Plaza's true magic during my first holiday season as a resident. Imagine a Spanish village replete with multiple hand-carved fountains, dozens of brightly painted ceramic wall murals and red tile roofs on every building - and then line them with thousands upon thousands of twinkling holiday lights. When I took a carriage ride with a friend as lazy little snowflakes dusted the street and buildings, the Plaza truly resembled a fairyland.

Each Thanksgiving eve since my first, a local celebrity has flipped a single switch so that 100,000 lights sparkle in the darkness as the holiday season begins. Then, as Plaza visitors buy holiday gifts and lift glasses of champagne at the New Year, the lights add magic to each moment.

Santa Fe Diner Food

Equal parts American diner, local hangout, visitors' favorite and culinary melting pot, Santa Fe's Plaza Cafe has operated continuously for 80+ years. We walked through the door and stepped back in time, as we viewed a wall covering of broken plates, red upholstered booths, a chalkboard 'specials' menu and a tin ceiling.

Dionysi Trazatos and Beneranda Saiz married and merged their Greek and Mexican culinary heritages with traditional New Mexican dishes and diner fare, when they purchased the restaurant. Today, son Andy still serves homemade Greek, Mexican, New Mexican and American cuisine.

One morning we chowed down on the Greek Canape - an English muffin with spinach, onion, tomato, a poached egg and feta hollandaise sauce, decadent; vanilla and cinnamon-flavored French toast made from challah bread encrusted with sweet cereal; and Enchiladas Divorciados, a corn tortilla stuffed with screambled eggs, avocado and cactus, and served atop spicy tomatillo and smoky Chipotle salsas.

We also tried Papas Fritas, a spicy deep fried potato topped with egg whites, homemade red chile sauce and cream and an awesome N.M. Chile Relleno - a Monterey Jack-stuffed New Mexico green chile cooked in egg batter and then topped with more green chile and cheese. The only problem with our breakfast feast was that, because we wouldn't return to our hotel anytime soon, we couldn't take 'doggie bags' with us. And we'd have to save a taste of Plaza Cafe's remaining menu for another day.