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We would like to thank our good friends Jim and Carleen for their wonderful hospitality on a recent evening. Carleen was a master chef in the kitchen and prepared the most wonderful crostinis. They are a quick & easy appetizer to make on the fly with a group of hungry guests.
This recipe brings together big flavors ― crispy, smokey flavor of caramelized onions with a hint of sweetness, balanced with walnuts and complimented by nutty, semi-sweet flavor of Asiago cheese.
Heat the butter and olive oil in a large skillet over medium heat. Add the onions and cook until crispy almost burnt, about 20 minutes.
While the onions are cooking, slice the baguette, then coat each slice with a thin layer of butter and place on a cookie sheet. Place in the oven and bake for 5-7 minutes or until golden brown.
Next, chop the walnuts and shred the cheese.
After the onions are finished cooking you will then top each baguette slice with a bit of crispy caramelized onions, walnuts and shredded Asiago. You will then place the Crostini’s back in the oven for about 1 to 2 minutes or until cheese is melted.
From Hotel Frank’s ritzy interior, to the bubbly vip reception, and the live jazz, this party will be the cat’s meow. So all you dames and daddies, be sure to don your spiffed up cocktail best.
Pow.wow Network and Oasis for Girls share the mission to build community around, support, and foster women (and girls) in business. Last year, the Swank event raised over $5000 for Oasis and their Future Fund Scholarships. Join us this year to keep up the support and have a fabulous evening of cocktails and dancing.
Ode Magazine, EcoMom.com, Magnanimus Wine Group & Clarus Institute Present
The Optimists Opportunity
Featuring conversations with… Ode Magazine’s Editor-In-Chief: Jurriaan Kamp EcoMom.com’s Founder:
Kimberly Danek Pinkson Clarus Institute’s Founder:
Robert O. Williams
An Invitation and Opportunity…
For wellness/fitness professionals, homebased business owners, stay at home moms and dads, and for the Intelligent Optimist in all of us:
* To connect with like-minded people and make new friends.
* To learn about advocacy and how to make a positive difference.
* To activate your power as a global citizen to do good and to do well financially.
If you’re looking for a classic seasonal dish to pair with one of our wines – conider this simple yet elegant Chanterelle Fettuccine Alfredo & our 2008 Ukiah Cellars Chardonnay!
Serving Size: 4
Preparation Time: 30 minutes
Ingredients
½ pound fettuccine
1 teaspoon olive oil
1 cup fresh Chanterelle mushrooms
1 tablespoon unsalted butter
1 tablespoon flour, all-purpose
¾ cup heavy cream
1½ cup mushroom stock (or chicken, veggie, etc.)
½ tablespoon olive oil
1 tablespoon shallots minced
¼ tsp oregano, dried
1 pinch thyme, dried
½ cup Parmesan cheese shredded
gray sea salt
fresh ground black pepper
Preparation
1.Cook the pasta in boiling, salted, water (should taste like the Adriatic Sea ) for 7 minutes. Rinse in warm water, toss with a teaspoon of olive oil, and set aside.
2. In a skillet, melt 1 tablespoon butter and extra-virgin olive oil over medium-low heat. Meanwhile, cut any particularly large mushrooms in half. Add chantrelles to the skillet and saute with the shallots and herbs in olive oil, stirring frequently, about 5 minutes. Set aside.
3.Make a light roux with the butter and flour and break it (correct culinary term!) with the heavy cream by adding it all at once. Cook a bit over medium and add the mushroom stock. Continue cooking until the desired consistency is achieved. A slurry of flour mixed with water can be added through a strainer if a thicker sauce is desired but be mindful that cheese will be added later.
4.Take the chanterelles and add this mixture to the cream sauce, cook a few minutes, and add the cheese and mix everything with the pasta. Add salt and pepper to taste.
On Wednesday, Nov. 11 at 7 p.m., three stunning concert halls at the San Francisco Conservatory of Music will be turned over to an extraordinary, genre-bending lineup of local favorites and SFCM grads, faculty, and friends — all in the name of benefitting current scholarship students at the Conservatory.
Called TUNED IN, this first annual benefit concert aims to showcase the wide variety of genres in which classically trained musicians often work. While many San Francisco Conservatory students go straight to the top of the classical music world, others leave the old masters behind and thrive on the cutting edge of indie rock, jazz, bluegrass, ambient and alternative classical.
Performers will include The Magik*Magik Orchestra, an alternative orchestra known internationally for its collaborations with Sting, Radiohead’s Jonny Greenwood and indie savant John Vanderslice; indie rock innovators Birds and Batteries; and prize-winning bluegrass virtuosos 49 Special, along with many others.
The Saturday Nite Live program at Sip Mendocino in Hopland highlights unique wineries from Mendocino County. On Saturday November 7th from 6pm to 9pm the evening is hosted by Magnanimus Wine Group and the wines from 3 of their wine brands: Mendocino Farms, Ukiah Cellars and Talmage Collection.
