Last February I went to San Francisco to judge the “Elevate a Classic Dessert with Scharffen Berger Chocolate” contest, and as usual it was an afternoon filled with some amazing recipes and great company. I loved participating for the 3^rd year in a row as a judge, and this year’s theme really worked it out: how do you improve on a classic? Rather then finding far-fetched dessert ideas, this year’s contest challenged participants to take a classic, add their take, yet keep it delicious and true to the essence of the dish. I’m happy to say that while all the finalists were good, the top 3 really stood out.

Here are the winners from this year! Congrats to everyone!

The Grand Prize (and $10,000!) went to Jennifer Daskevich for her Indulgent Chocolate Lovers’ Whoopie Pie with Coconut Pecan Filling and Ganache Drizzle. While it sounds over the top (IT WAS!), it was balanced and elegant, and surprisingly not too sweet. If there’s anything I dislike more it’s sugar for sugar’s sake. Not so with this winner. Congrats, Jennifer!

Second prize was a Malted Chocolate Ice Cream with Pretzel Bark. Oh jeez was this fantastic.

Third place went to Linda Wang for her Tall, Dark, and Sophisticated S’Mores recipe which was not only beautiful but fun to eat. I loved that they looked like ‘lil burgers.

Thanks to all the wonderful folks at Scharffen Burger for including me again this year as a judge, and a special thanks to my fellow judges John Scharffenberger, Alice Medrich (looooooove this woman), the amazing Chef Elizabeth Falkner, and Babette Pepaj of Bakespace.com.

You can find more information and the recipes for the winning entries at Scharffenberger.com.

This post is part of an ongoing discussion sponsored by San Pellegrino and their “delicious conversations” series as seen through the lens of food. I chose to participate because the idea of delicious moments with friends and family and food conversations that generate chatter interest me. Plus I was able to pick the topic and interview some of my favorite people. For my first post I’ve decided to write about something I hold close and dear – cooking with someone you love.

As a guy who has always known his way around a kitchen and been comfortable cooking at an early age, I’ve always known importance of cooking for myself. Spending my early 20’s in Chicago and then San Francisco, I didn’t always have the means to dine out daily and found the simple act of cooking for myself or roommates necessary. Soon the necessity became a pleasure as my access to stellar ingredients and unique global flavors incorporated themselves into my cooking.  I felt like a whole new world opened up to me, thanks much in part to the abundance of California fruits and vegetables and the numerous farmers’ markets practically in my backyard.

No matter how enjoyable I found cooking for myself, it really wasn’t until I hitched up with my better half and found myself with more space and resources (who says getting old always has to suck?) as well as the ability to step back and take my time with cooking. While this may seem like a luxury (All! That! Time! To! Cook!), it wasn’t necessarily so; it was a mandate, a requirement that bettered my relationship, my palate and my pocketbook – not to mention my soul.

So what is it specifically about cooking with someone you love that I, well, love? For starters, togetherness. In an era where we spend time commuting and computing (neither with much actual face time, I’ll add), being in the kitchen together unites us emotionally and physically. Hey, we have to eat, we have to cook, why not do it together? And as any cook will tell you, there are those moments where you’re so focused on the food that it’s easy to let the stress of the day take a backseat for just a moment. In our case, cooking means music & wine (sometimes more wine than music, if I’m being honest), and the act of putting food on the table isn’t a chore as much as a moment of therapy and reflection.

When we are in the kitchen together it just feels right. We file into our respective roles: me doing prep, clean-up and side dishes, the food stylist doing the main. However, if we’re talking pizza or grilling I usually step up to the plate, leaving more nuanced things like the precise world of baking to someone who actually reads measurements. Don’t look at me.

All in all, we have our routine. It works and usually yields some delicious results. But don’t assume all is glittery and happy in Kitchenville; we still have our disagreements but remarkably they never happen when we’re cooking together. Thank goodness considering there are fires and knives, that’s all I’m sayin’.

I decided to ask my neighbors, the lovely Wade and Brittany (that’s them up above), what it’s like when they cook together. As some of our most dearest friends, we’ve bonded over meals, cooked together, dined out, gabbed over ingredients and forged a wonderful friendship with two super cool peeps. I knew they cooked together several nights a week, but I wanted to find out why.

“Because we have to and our place is really small!” Wade said. “And also because we enjoy spending time together. He loves to cook, I love to eat” added Brittany, zeroing in on exactly what motivates me to cook with my partner. I imagine it’s also what motivates others.

“I cook every day,” he says,  “and because I’m health conscious and it’s hard to eat out everyday. And also I can use fresh ingredients. You can go out and spend lots of money on a meal that can disappoint. I can cook much better than many of the meals I’ll eat in a restaurant. But when we cook together, well, it’s beneficial because we both share a love of healthy eating and spending time together.”

I asked them if there’s a certain flow when they are in the kitchen together, and after a Lucille Ball joke made by Wade and a slap on his arm from his wife, I learned that they have certain tasks but that it all depends on the meal.

While a quick glimpse into their world showed me how similar we are, I decided to call in the big guns – my parents – who are celebrating 50 years of marriage this year. As food lovers, excellent cooks and the people who taught me to cook, I knew they’d be able to provide some insight as to what they get out of cooking together.

“We are together, for one thing. And we work well together and enjoy each other’s company” my dad says while my mom echoes his words.

“Plus I get to kiss your mother whenever I feel like it,” he adds.

I sure hope cooking, living and laughing together is the recipe for a life of happiness. I’m looking forward to 50 years with Adam…and then some!

 Ok folks, so let me ask you: do you cook with your wife/husband/bf or gf/significant other? What do you get out of it? Or must you make them go far away when you’re in the zone? I’d love to know.

Hi folks! Just a little quick post to tell you know about this month’s Everyday Food Magazine! I’ve got a quick little feature as well as a new favorite holiday side dish that I will be serving this year! It’s Sweet Potato Fries with Brown-Butter Marshmallow Sauce and you can find it on page 33 of the November issue!

There’s also a few extra questions in the ipad version of Everyday Food as well as the blog, You can read it here! As usual the magazine is filled with fantastic recipes appropriate for the season and I don’t know about you but I can’t wait to make the Turkey & Mashed Potato Potpie that is on the cover. Heck to the yes.

A very special thanks to Anna Last and Merritt Watts! And thank you to Monika Dalkin of Fifty One And A Half for the gorgeous handmade platter!

Hi friends! Color me giddy, thrilled and senselessly excited: I’m partnering up with the fine folks at Food & Wine, Travel + Leisure (American Express Publishing) and the Canadian Tourism Commission to announce a rather jam-packed event I’m participating in.  I am still putting the final details on everything but can finally announce it!

When I was asked by the great folks at Food & Wine Magazine if I’d like to sign on for a this project my answer was an immediate yes. As a traveler I am the first to sheepishly admit that I have never been to Canada.

Never.

Ok, I’m glad I got that off my chest. I’m embarrassed by the fact that I’ve been all over the world yet have never set foot in my neighbor’s country. Flown over countless times, stood right next to it, known and loved many of her inhabitants, and yet this boy has never taken the time to explore all it has to offer. I’m glad I have an opportunity to change that.

Here’s where the Canadian Tourism Commission and their new site Explore Canada Like A Local comes in.  I created my own list (I’m still adding to it as we speak!) on this new site of places I’d like to visit. I was given free reign and the option to pick any place in Canada. I decided on Vancouver for a few reasons (Chinese cuisine and sustainable seafood the two chief items) and then began to compile my list. It’s pretty thorough but me? I’m always up for a challenge. With camera and empty stomach in tow I’m going to work my way through them like a champion.

But here’s where things get really exciting. Not only will I be blogging about my trip to these fantastic places but you can actually enter the Explore Canada Like A Local Sweepstakes and win my trip! Of course you can select the two others bloggers participating if you’re more of the backpacking and adventure type but really, we’ve got some eating to do, right? The winner will receive an all-expenses paid trip to be as much of a glutton as I am, following my itinerary along the way.

And if you wanna check that out you can do so right here.

I’ll be heading to Vancouver mid-November to begin my exploration so check back to see the images, tweets, and reports on my visit. The sweepstakes is open now and ends December 15, 2011.

See you in Vancouver! (Kari, get ready. Please.)

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You guys know I’m on twitter right? You can also find me on Facebook where I tend to post embarrassing things about myself or worse, where people put photos of me caught off-guard or bent over looking fat on my Wall. God bless social media.

Calling all bakers! I am so happy to announce the Scharrfen Berger Elevate A Classic Dessert with Scharffen Berger Chocolate Contest! For the third year in a row I am returning as a judge for this fantastic contest and I must tell you that this year will be an amazing event, no doubt about it.  To be a part of it again is truly an honor!

In the past I’ve joined judges John Scharffenberger, Chef Elizabeth Faulkner and the amazing Alice Medrich to taste such amazing creations using adventure ingredients as well as cupcakes. This year the theme is all about taking a classic dessert and elevating it to extraordinary heights using Scharrfen Berger chocolate. And it’s this year I’m so amped up over because I have no doubt there will be creative, unique and delicious entries from all over the place. Cakes, cookies, pies, you name it…with the category being classic desserts the sky is the limit!

The extraordinary Chef Elizabeth Falkner toasts some sweets at last year's Scharffen Berger contest.

Now here’s what you really want to know, I’m sure of this: the first prize is $10,000 and a collection of Scharffen Berger Chocolates as well some amazing books. The winning recipe will also be featured on Scharffen Berger‘s website and I’m pretty sure I’ll be blogging about it, too. And can I tell you that judging this contest literally takes everything out of me? You have no idea how brilliant and phenomenal the entries are and when something is fantastic there’s a look everyone gets on their faces and we all agree. Of course there’s always an underdog during judging but believe me when I tell you eating chocolate is a very serious job. Ok, I’ll stop smiling now

Oh, and there’s also a fantastic $7000 2nd Place Prize as well as a 3rd Place Prize of $3000.  Those recipes will also be featured on Scharffen Berger’s website.

What’s this all mean for you? It means I hope you hurry and get into that kitchen to start creating your own masterpiece. Head over the website to find out more about the contest and all the official rules. You have until January 2, 2012 to enter. Do not delay, I am looking forward to tasting your creation!

If you tried texting, calling or emailing me last week chances are you a) never heard back from me or b) reached my voicemail. This was fully intentional as I took some time to head to Palm Springs with the hubby and 3 of the world’s greatest women who just also happen to be our best friends. I purposely unplugged as much as possible, recharged my spirit and spent 5 days just being a lazysonofagun. It’s been exactly 1 year ago since the last time I did anything like this, and I’m continually amazed how a few days with people you love – I mean truly madly love – can erase the crazy from 12 months of everyday life.

Something magical happened when we were together. While my housemates all happen to be powerhouses of blogging and writing, there was an effort made to relax and have fun. We fell into a very relaxed vibe that touched on shoptalk, motivation, sharing dreams and experiences, and aligning goals for the future. No, this wasn’t the booze talking, quite the opposite. We were in a space where dreams were allowed to bubble up to the surface, a place where ideas intersected and became actions. In a sense, we created a salon, to borrow the lovely Brooke Burton’s idea of what our trip became. It also involved wigs. But more on that much later

My re-entry into reality was not only smooth but welcomed, and that’s how you know it went well. I felt as if I learned about my friends and myself this past week as new ideas swirling around and found a home.  As I began to assemble my photo collage I thought I would share the things I learned and am still learning. While it’s not exactly food related I still think it’s worth sharing. I hope you agree!

10.  Have your own salon
While you’re correct in thinking curlers and perms, I’m referring to the old 17th century term as an event where people gathered to learn more about each other. Sure, they were fussy and ornate and a tad pretentious, but no other word seemed to come to mind for our trip, and trust me, there was nothing fussy nor pretentious about our gathering. But it made me realize how wonderful it felt to be with other food bloggers discussing our craft without limits– no tracks, no panel on ethics or paid posts, no corporate sponsors, no seminars or entry fees. It was a good old-fashioned get-together, something I think should happen much more often. Go for it, I say. Call up your friends and enjoy each other. You’ll learn so much.

9. Silliness Is An Asset
I’m the first to admit I’m silly, loud, obnoxious. But there’s something so refreshing, so liberating about being able to just be silly with your friends. There’s photographic evidence that will most likely surface one day, but here’s an example.

Kids shouldn’t be the only ones who get to play dress up. Are you with me?

8. Make A Non-Agenda. Let it Be.
Step back and take a look at how micro-managed our lives are. Playdates, meetings, errands, deadlines, conferences, book proposals, travel, 9-to-5’s, I could go on. And while we need structure to keep things orderly we can certainly unplug from that grid now and then. And when we do it’s miraculous. Restorative. So give yourself a day, an hour, whatever you can spare to do nothing, to just be. Do that with friends and family and it gets even better.

7. Cooking Together Strengthens You. It Saves Your Wallet.
When you put people that love to cook in one house for a few days you’re bound to create some memorable meals. And we did, all for a significant amount cheaper than dining out. And it was natural, fun, easy, but bonding in a way I wasn’t expecting. I cannot wait to cook again with my friends!

6. Laugh As If Your Life Depends On It. Cuz It Does.
We all know laughing is good for our bodies. And while this does relate to #2 it also goes much further. We laughed until we were cried and melted away the stress of everyday life. Easing blood pressure, increasing brain activity, boosting immunity, releasing endorphins, there’s a reason why they say laughter is the best medicine.

5. Wear Sunscreen
As a child of the 70s (we had bain de soleil commercials, for pete’s sake!) who is now on the precipice of middle age, I’m allowed to wave the finger and tell you to wear sunscreen. No, there are no exceptions. A little sun is fine  but too much? No bueno. Wear it.

4. Appreciate The Silence.
You’d think with all the laughing and silliness that there’d be no moment for peace and stillness. Not the case. You know you are in stellar company when you can just sit with others and read, play on a laptop, stare at the mountains, etc., all in silence. It’s pretty powerful.

3. Tell Your Friends How Much They Matter. Do It Now.
If you are reading this I’m issuing you an order: send an email, make a phone call, text a message, write a postcard — whatever! — to a friend and let them know how important they are to you. Without being morose let me just say that there have been plenty of great people around me lately who have left this planet for brighter pastures and yes, it’s inevitable. It’s life. Please don’t wait to tell someone what they mean to you. Do it today.

2. Close The Laptop. Play A Game.
Curiously enough, the internet went out the last day of our mini-vacation. For a group of connected bloggers this surely spelled frustration but you know what? We were fine. Totally fine. Because a) we had our phones which were mini-computers anyway and b) we made an effort to not spend so much time plastered to an LCD screen. We made sure to bring tons of games (Uno, anyone?) and realized two things:

1. Gaby Dalkin completely turns into an astute, savvy, and competitive card player you’ll be intimidated by. You’ve been warned.

2. No amount of tweeting, facebooking, or checking in will ever compare to sitting face to face at a table with people. Never. Ever. And I’m a social media hound so trust me when I say this. I mean it.

1. Cherish Your Friends. Most Importantly, Be A Friend.
I’ve already begged you to call someone and tell them you love them. But I’m closing out my list because I realized one little thing: to have friends you must be a friend. Make yourself available, listen, look into the eyes of your friend, and be there. Truly be there. You don’t have to say a word, just lend a hand and an ear. Quit talking about yourself, what you’re doing, where you’re going, how “blessed and honored and humbled” you are* and just be there for someone. The rewards are greater than anything else in this world.

*yes, I’m guilty of all of the above.

Can I confess something to you? Will you promise not to tell anyone?

I am a Closet Crafter.

That’s right. I’ve got drawers full of labels, paint, brushes, gluesticks, scissors and hole punchers for those moments when I feel the creative streak hit me. I even made my own label for a gift I gave Paula Deen back in May. But it’s not often that I get out the craft box as crafting does require a certain amount of time and effort and the only reason I keep my crafting status in the closet is because I’m no where near as good as so many of my crafting amigos.

As part of my involvement with Martha’s Circle I was thrilled when they reached out along with Avery Labels and asked if I’d be interested in creating something with their products. It was perfect timing: I had limoncello I made earlier in the year that was ready to give out as summer gifts as well as a batch of simple syrups I made to take to an afternoon cocktail party. Rather than just give blank bottles I said “yes!” to the opportunity to use a variety of Avery labels for my lil gifts. I knew they’d look professional, polished yet still retain a handmade feel.

I raided my prop closet for various bottles with lids that would fit the project. I knew I wanted oval labels for the front of my simple syrups bottles. These little bottles were filled with sugar, water and various fruit and herbs that were all cooked together and allowed to cool. Set on the bar, all you need is a splash of soda water, a spirit like vodka or gin or rum, a few teaspoons of simple syrup and lots of freshly cracked ice for a very easy simple drink.  Give it a stir and enjoy. I’m not one to fuss during the summer months, ya know.

I opened the word templates, saved as a PDF and then imported them into Adobe Illustrator where I would have more control over the design. But it's not necessary!

Using Avery Easy Peel Print-to-the-edge Kraft Brown Round labels I created a template that I downloaded from them and modified my art in Adobe Illustrator. It’s moments like this where I’m glad I have a background in graphic design!

(But even still, it’s not difficult, trust me. Avery makes this so easy and it only took minutes!)

After I filled my bottles with the various simple syrups all I had to do was peel and stick. So easy. The most difficult part was making sure they were even but I got it pretty close.

The second part of my project involved bottling up some of the limoncello I made back in January. This Italian concoction is made from fresh lemon peel, vodka and sugar; it’s allowed to sit for several weeks (turning often), then strained and bottled. The sweet, lemony syrup is great over ice, in iced tea, cocktails, drizzled over ice cream, you name it! And like so many things it always tastes better when you make it yourself.  Because a little goes a long way, I didn’t need large containers for gifts. But I wanted to try a small hang tag to go around the neck of the bottle so I used Avery Printable Tags for Inkjet Printers. They were pre-cut and only required a simple feed through my color laser printer to make (I used a template I downloaded from Avery). Couldn’t have been easier!  I finished the bottles with decorative string and a round white blank label with a handwritten date that it was made on.

Everything came out great and it makes me happy to give them as gifts. Even if everyone will probably be too drunk to remember them. Oh well!

Thank you Avery Labels for letting my Inner Crafter come out and play!

Want to put your best brand forward and enter for a chance to win prizes from Avery? You can! Visit the Best Brand Forward Contest for details and how to enter. The 1st Prize winner will receive $5000 and your brand and product will appear in an upcoming issue of Martha Stewart Living. Pretty fantastic if you ask me! There are also 2nd and 3rd place prizes so get up on this y’all!

The Fine Print: Avery sent me the product of my choice for this project and I was compensated for designing, creating and photographing my creations. The concept, design, execution, and opinion of Avery Products is my own. Thankyouverymuch!

Over the past few weeks as I’ve been doing media and press for my book, On A Stick!, there’s one question that sometimes gets asked after the usual “why sticks?” People ask if I have any culinary or cooking background, to which I say “Are you kidding me? You think I’m masochistic enough to work in a kitchen?!?” Ok, I don’t really say that. I just answer that all my knowledge of cooking comes from a lifetime in the kitchen with family. My grandmother, my mother, my father, my chef friends, my farmer friends, you name it – if I can glean something from them I will.

Many lessons have been learned through trial and error which I suppose is a good way to learn. I’ve made many mistakes and continue to make many mistakes (you should have seen my Korean song pyeon I tried to make the other day, I don’t even wanna talk about it). I thought I’d begin a series of things I’ve learned along the way and subject you to some bad illustrations I painted. Sometimes you just have to step away from the camera and change things up a bit. Ladies and gentleman, I give you MattBites Kitchen Wisdom Volume 1.

Kitchen Thermometers Are Your Friends.

There was a time when I tried to wing everything. The result? Soggy fried foods, destroyed melted sugar gloop, burnt butter (which isn’t a bad thing exactly but you know what I’m saying). And since deep frying plays a big part of On A Stick!, it’s important to know your temperatures and know when you’re where you want to be. Kitchen thermometers help with this. And they also help with roasting and baking so that you know when things like turkey and chicken are ready. We keep a variety of them in the drawer next to the oven and I’m not picky. Yes, some work better than others but I wouldn’t dream of being without a few in our kitchen.

Don’t Cook In The Nude. Don’t Fry In The Nude, More Importantly.

My handlers and the team of mattbites advisors have advised that I remain silent on the experiences that led to #2 in this entry. Suffice it to say that frying and cooking in the nude is not recommended, no matter how tall or short you are.  Trust me on this one.

One Good Sharp Knife Helps Tremendously.

When I visit friends who don’t cook or fess up that they don’t enjoy cooking I always ask them about their knives. Inevitably they’ll pull out a cheap $6.99 knife or something from the dollar store and say it’s their main prep knife. I’ll then do one of two things: buy them a very nice knife as a gift or tell them where to get one. You need the proper tools to be successful in the kitchen and a very good knife is the perfect place to start. You can skimp on other things in my opinion but you must begin with a good knife. It’s even more important than #1.

A Sandwich Made By Someone Else Will Always Taste Better Than One You Make For Yourself. Accept This.

You know what I’m talking about here. And I can’t figure out why and trust me, I’ve spent many sleepless nights thinking about it. But that doesn’t mean I won’t make a sandwich for myself when I’m home alone. In fact, ever since shooting The Encyclopedia Of Sandwiches I’ve learned to appreciate making them for myself. But it still doesn’t come close to having someone else do it. It just doesn’t.

Never Buy Premade Salad Dressings. There Are No Exceptions To This Rule.

You must pay taxes, death is certain, and bottled salad dressings are a waste of time and money. These are the absolutes of life. And at the risk of offending my fine friends in the food industry I really mean it when I say that there’s just no reason to ever buy a bottled salad dressing. EVER. Nope, convenience and lack of know-of is not an excuse. Because nothing comes close to putting a few simple ingredients in a jar, emulsifying them and seasoning it to your liking. And when you think about the costs involved you can’t help but skip the dressings aisle next time you’re at the supermarket. Keep a good olive oil on hand (not too strong), a few great mustards, some vinegars and herbs and spices and you’ll have salad dressing in about 45 seconds.

Okay folks, what about you? What have you learned to be your culinary truths in the kitchen? I would really love to know!

Earlier this week I returned home from a few days in Guanacaste, Costa Rica. As a guest of the Four Seasons Costa Rica in Peninsula Papagayo, I joined a small group to experience the resort as well as do a little bit of volunteer work and sight-seeing in one of the planet’s most beautiful locations.

It was my first time in Costa Rica, a country that left me speechless (even what little I saw of it!) Beautiful, safe, warm and loving, I understand why so many of my friends are repeat visitors to this Central American country. There’s an immediate dose of relaxation that hits you the moment you exit your plane in Costa Rica. It’s the kind of vibe that can only be made in a place such as this. It’s as if the natural beauty of the country flows through the veins of its citizens in a way you feel internally. And this city dweller was ready to absorb it, too.

I arrived in Guanacaste to wet heat, neither oppressive nor friendly. With my documents in order I slid through customs in record time and met a driver who graciously met me with a cool towel and a bottle of water before we drove the 40 miles in darkness. And by darkness I mean the thick black patches of night you can’t find in a city. Would the coastline be a few miles behind this dark swatch of night? Rolling pastures? Fields of sugar cane? Mountains in the distance? I guess I’d have to wait until morning to find out.

I assembled the mojito ingredients that were waiting for me in my room: ice, lime juice, Costa Rican Rum, freshly plucked mint leaves and a bamboo muddler and sugar cane swizzle stick. It was exactly what I needed after two flights and 1 delay and man oh man did those mojitos go down smoothly. I was pretty exhausted and climbed into the bed of my villa.

Remember when I said I arrived in the darkness of night? I had no idea what was beyond my deck but I could sense there was a hillside below. It just sounded that way.

Well folks, I woke up to this.

Yea. A crazy unbelievable view of the ocean and lush coastline with a few islands off in the distance. And I spent many moments just staring at the view, listening to the wildlife and realizing how beautiful this place is. And I went swimming.

Speaking of wildlife, I was surrounded by some beautiful creatures.

These little guys snuck into my room looking for food. They’re called Urracas (magpies) and they were loud. Yet beautiful.  And these capuchin monkeys were also outside my window one morning and started screeching after I laughed at something in my usual shrilly tone. Who knew?

The next morning we toured the property, getting to check out all the programs and amenities of the Four Seasons. It’s a gorgeous resort with beautiful rooms set in the hillside. Numerous restaurants, breathtaking views, with one of the best rooms I’ve ever stayed in (outdoor shower, hello!), it’s easy to see why this resort wins accolades and awards. The service? Perfection. And if you go, you must visit the spa. Promise me that. I also loved that it was so family friendly and included tons of activities for children and teens as well as really beautiful spots for the parents to get away. Not that parents need to get away from their children. Or maybe they do. I don’t know. Ask me in a few years.

After touring the resort we headed to the Witch’s Rock Canopy Tour in Guanacaste to go ziplining through the trees. Or to Face Fears And Death While Dangling Above A Waterfall. Friends, you should know that I got no joy out of this activity at all. In fact, I got stuck between two platforms because I was braking too much. And at that moment in time my worst fears came to life and I realized I would rather be in any other situation than where I was, period. I will never do it again. I didn’t enjoy it. I didn’t learn from it. It conquered no fears, crossed nothing off a proverbial bucket list. But I’m glad I tried it. There you have it.

Photo provided by the instructors. I only LOOK like I'm enjoying it.

This is much more like it.

Pretty soon my travel mates and I were safely back on ground and ready for much safer activities.

Speaking of travel mates, have I introduced them? It was a great group of people, including Kelly Bensimon, Danny Seo, Bradley Irion, Emily Schuman of Cupcakes and Cashmere and blogger and writer Kristen Chase of Motherhood Uncensored.

And yea, if the name Kelly sounds familiar it’s because you might know her as a Real Housewife Of New York on Bravo.  God I love that woman.

I think the greatest highlight of the trip involved working with the Four Seasons and their program called Creciendo Juntos, or Growing Together. This program began in 2001 as a way of pairing up guests of the Four Seasons Costa Rica with locals in need. In an effort to create a more meaningful travel experience, Four Seasons and Peninsula Papagayo created custom-designed volunteer programs based on a visitor’s goals, budget and time schedule. For example, we headed to a small school outside the resort and painted a fence that surrounded the entire school. We were greeted by students and learned that the kids were bummed out that their modest school looked as if it has seen better days. If there’s anything about Costa Rica you should know it’s that there is almost a 96% literacy rate and education is king. It’s a right for all its citizens and they do not take it lightly. Knowing how important it is to everyone it made sense that the kids deserved a nice new paint job as they all love coming to school. They’re some of the brightest, most beautiful kids I’ve ever seen and it was an honor to participate in the program.

After covering ourselves in paint we spent a few minutes with the kids and I snapped away.

Kelly radiates positivity and as a mom she couldn’t help hugging and loving these beautiful girls.

Bradley, Kelly’s hairdresser as well as NYC stylist to the stars, created an ad hoc salon in the middle of the courtyard and braided one of the student’s gorgeous long locks. It was such a special moment in time and the feeling of love and reciprocity filled me  with overwhelming emotion. I had such a wonderful time!

And then there was food! Let me eat beans and rice everyday and I’m a happy man. And I think I did, actually, including a wonderful casado which consisted of fish and shrimp over cabbage with rice and beans, plantains and a cuajada cheese, a very mild-tasting salty cheese. And then there was the limon mandarina, a green round citrus fruit that resembled a very unripe orange with a yellow-orange flesh and bitter acidic taste. Limon Mandarinas are prized in ceviche making as it’s super acid flavor “cooks” the fish and imparts a flavor like nothing else. Man it was delicious.

I’m also happy to report that I did my share of Costa Rican coffee drinking, all of it excellent. The Four Seasons set up a small coffee tasting with Café Britt and we sampled their various roasts from their different product lines. Thanks to Carlos for the lesson!

Our last dinner before leaving involved a dinner from Chef Michael Brough, the Executive Chef who has been with Four Seasons for many years. Dedicated to procuring and using local ingredients, my mind was blown from the selection of fruits, vegetables and cheeses that we ate during a long leisurely dinner that was interrupted by some pesky moths who wouldn’t take no for an answer. But no matter, we were able to dine both inside and outside that evening – the best of both worlds.

Caracol, one of the resorts many restaurants, sits inside Bella Vista Clubhouse which is a quick shuttle ride from the main lobby. A garden is kept here for the restaurant where many herbs and vegetables are grown. The chef’s fresh flavors were impressive and knowing so much of it came from only a few feet away was splendid.

I didn’t want my stay to end but reality was calling. Even though I only saw the smallest portion of Costa Rica we cannot wait to return to explore more. It truly was an amazing experience and I look forward to returning and participating again with Four Season Costa Rica’s Growing Together program.

Special thanks to Four Seasons Resort Costa Rica at Peninsula Papagayo and to the people of Guanacaste, Costa Rica.

Well thank you so very much, LA Weekly! I must tell you that it’s quite an honor to be recognized by LA Weekly as Best Of The Web: Best Food Porn (Mom & Dad, it’s not what you think, call me and I’ll explain it).  You know what else I’m completely jazzed about? The winner of Best Food Blog is Bill Esparza of Street Gourmet LA, one of my all time favorite blogs on the entire planet! You’ll sometimes hear me randomly tweet my love for Bill and his blog, I’ve even gone so far as stating he needs a key to the city for his contribution to the world of food. I couldn’t be more honored to be in his company along with the colorful winners in such a variety of categories.

Thank you thank you thank you!