More from W.O.F.

Here is another short video from the Conference.

Worlds of Flavor Conference.

This video was shot as I perused the building during my break. It looks like a lot of activity was going on in the Ventura Center so I just focused the camera on what I thought looked interesting.John from Illy coffee was preparing an espresso for me as of everyone was buzzing with excitement over what Chef Bobby Chinn would be preparing and what trends from his French/Vietnamese palate would ensue.A lot of creative energy in the building was pushing things forward.Admittedly, I am not much of a videographer. All I know is to move the camera slowly and try not to be too jerky. The results are spontaneous and unplanned and it looks like it. I should prepare more ( like remembering to compress the videos before I upload them ).Another video will follow, so stay tuned !

Worlds of Flavor 09'

Today is the final day of our annual three day "Worlds of Flavor Conference." This week, this month, and past year just flew by. Like last year, we invited some really amazing chefs as presenters. One fellow I knew very little about was Bobby Chinn, who's Vietnamese/French Cuisine background provided the WOW factor that was second to none. We had iron Chefs' Marimoto (who, by the way will be opening a restaurant in Napa ) Cat Cora, Seamus Mullen and Tex-Mex impresario, Rick Bayless. Moroccan Chef Mourad Lahlou and Violet Oon were up there presenting their latest creations.The theme was "Street Food and World Comfort Food" of Asia, Latin America and the Mediterranean. Last night, the marketplace on the second level of the building was filled with people enjoying everything from Squid, Pork rolls, Baklava, Peanut Satay, Lobster tail, Sliced Avocados with anchovies on a crostini, and the list goes on. I couldn't sleep much last night after trying to digest all that strange and glorious food. Now, you may ask, does a smiling seal have anything to do with this blog post?

Chef Andrew's latest venture

I have created this logo following the directions given by Chef Andrew Wild and his supportive wife, Brenda. This image, I hope will bring much success to his catering business and his brand. Now that he is a proud poppa with a brand new son, I am certain that it is all systems go at this point. Perhaps one day, young Porter will be another talented chef in his own right... one never knows! Anyway, If you like this logo I am certain that you will enjoy the whole package that Andrew brings to the Culinary business.I wish him much success and prosperity.

My Blue-Haired Grandniece

Here I thought that it was only old ladys who had blue hair.This is Cooper,who is my niece Marian's child. (who coincidentally looks a lot like her mother did when she was her age).She posted this pic on Facebook, and now little Cooper is a star on the internet.

This Halloween was uneventful for me. I drove home from work at 6 PM only to find throngs of kids roaming the main drag in Calistoga after the costume parade. The thing I found so perplexing was why the kids were then loaded onto these large buses to be transported three blocks to the fairgrounds !! I can understand the idea of having a safe Halloween party in one location, but these "helicopter" parents and the school board need to cut the kids some slack.I mean, it used to be that Halloween was the one night that kids get to assert a little independence and throw a water balloon or two. Hey, what six-grader doesn't want to "TP" old man Baxter's house just for giggles? I can just see the mothers after the kids get home from their neighborhood rounds,rifling through their goodies to make sure no one tossed a tampered candy bar in their bag.It was kind of sad for me because I only had the next door neighbor kid drop by, and the lucky bastard got all the whole bowl of goodies !

Thinking outside the box

I have heard it said "That it is not what you don't know than can hurt you... It's what you DO know that just isn't so ! " More often than not, I have been forced to eat a piece of humble pie when I take the initiative to venture off in areas where I think I have confidence and skill. Lately, I must say that I pride myself on the quick and efficient way I can break down cardboard boxes. I think that If I were pitted against someone as to who would be the fastest to break down ten, average-sized cardboard boxes into a flat pile, I would win. This month I had to correct someone who was a teacher as to how I would like these empty boxes passed on to me, so that I could break them down correctly. This teacher brings students who want to gain community service hours in order to graduate from high school to a Food Distribution site every third Tuesday of the month. It is here that I confronted the teacher when he took his box cutter out, to slice upon boxes of canned fruit for the students to place inside pre-arranged paper sacks to be distributed.

It was just playing out all wrong. After slicing open the boxes, he would hand me the part that he cut out on the top, and then the empty boxes were handed to me to be broken down by the students after all the canned fruit was placed in the bags.This little gesture forced all the boxes to come apart in several separate pieces that did not stack well. After I told him how to open the boxes correctly without a box cutter, he just ignored me. He explained that it was an easier way for the students to get the cans out of the boxes. A long shot of an explanation if I had ever heard one. I demonstrated that all he had to do was pull the flaps on the end open, pull one can out, and the rest would come out easily. Again I was ignored and he just continued to open the boxes the way he wanted them open. This encounter could have easily escalated into a shouting match, but I bailed before it got too heated. To me, this was recovery. I am letting go of situations where I would normally have fought to the finish for the short lived satisfaction of being right and making someone else wrong. At times, it may seem worth it. These times have been growing shorter and shorter as I gain more maturity.

Wet and Muggy

This week has been an example of controlled chaos.The suprise storms have taken down two trees out front. Water has seeped into the building and has destroyed some of the merchandise at the Spice Island Marketplace, and yet the store will be moving thier new rolling gondola racks into the new retail space starting next week.

The campus store will be moving shortly, but not until the floors,doors,electrical,plumbing,ventilation and other preliminary procedures are complete. The air is humid and full of cement dust. The lady from our maintenance facility is running around dusting all the diplay cabinets and furniture.Most of the major work is done and yet the noise and dust is continual.Our weekends have still been very busy with wedding events, cooking classes and demos. This trend should continue right on through until the end of the Worlds of Flavor Conference.

We have learned through an email attachment that the president of the Culinary Institute is regretful that we won't be having our annual Holiday Party because of financial constrictions. We still are hosting a number of guests daily, and have visitors constantly.The picture above are a couple of my pals from the Campus Store. Maricella and Stephanie are very positive people who along with the other "Spice Girls" add charm and vitality to our retail space. The other people here are also a lot of fun to interact with on a daily basis. This is my extended family.