If instead of a gem, or even a flower, we should cast the gift of a loving thought into the heart of a friend, that would be giving as the angels give.

George MacDonald

1824 – 1905

Scottish Poet & Novelist

What would be a better way to let them know you care than with a food gift from GourmetStation and a poem from George MacDonald.

Technorati Tags: Food_Gifts, Gourmet_Food_Gifts

There’s a time of year when outdoor colors are brighter, shadows are sharper and the air has a cool nip. It’s the time of year when we don’t melt away from heat or bundle up from cold. It’s fall. Doors flung open we let the outside in. Neighborhood festivals, hayrides, and corduroy pants are the deal.

Appetites change as well. Maybe we crave a little less ice cream. Maybe not. One thing for sure is that soup is back on the menu. All kinds of soup too…chile, bisque, cream base, stock base. Soups are fun to create and recreate. This recipe for Butternut Squash Bisque with Ginger & Lime is one of my favorites. The core ingredients of chicken stock and garlic make a great foundation and the ginger and lime provide the final accents. Enjoy.

If you don’t have time to batch up some squash bisque, or you’d like to give a gourmet gift, don’t forget the wonderful collection of GourmetStation food gifts including soup, baguettes and gourmet cookies.

Technorati Tags: Soup, Fall_Soup_Recipe, Butternut_Squash_Bisque, Soup_Gifts, Gourmet_Gifts

The weather is cooling. Ice cream has temporarily lost it’s appeal. So I’m off in search of the perfect cool weather dessert. Let’s see. I adore chocolate. I love coffee. And I wanted a dessert that could be served room temperature or warm. Those were the recipe parameters and off I went. After hours of searching I found perfection. And I’m happy to say that the end result was also perfect.

Kona Coffee Choco-Macadamia Bread Pudding Recipe. Now that’s a mouthful – figuratively and literally. The description spoke as if it knew me personally. “A rich, velvety chocolate-espresso tasting bread pudding. Made with sweet bread, macadamia nuts and coffee…all the best foods from Hawaii. Plus the always essential chocolate. Great warm, cold or with whipped cream on top. Wonderful for both coffee and chocolate lovers.”

If you’re not up for kitchen work, remember the GourmetStation collection of international cheesecakes, including Cappuccino Cheesecake and Coffee Brownie Cheesecake. Delicious!

Technorati Tags: Dessert, Coffee_Chocolate, Desserts, Hawaii

Occasionally a patron will share details of their romantic dinner experience. I have to share this one with you because it is so unique. Not only did Ira Jackson romance his wife; he included his two beautiful daughters in the dinner. No one was left out. Everyone felt special. Ira said GourmetStation made him “look good.” Mission accomplished. Any date-challenged, idea-challenged, or kitchen-challenged man should take notes from Ira’s account.

Amidst the hectic, often tragic, but still wonderful world we live in; I found myself wanting this valentines day to be extra special. Special, for no other reason than I wanted to take advantage of the moment to let my lovely wife and two incredible daughters know how very much they mean to me. So it was that I sent a chauffeured limousine to pick my wife up after a busy day; and then my daughters from school. From Girl Scouts, to gymnastics, to a leisurely drive around the city, they arrived home, where I greeted them in my tuxedo with roses in hand. As they entered the immaculately cleaned house (if I must say so myself) they were greeted with the wonderful sounds of music, and delightful aromas of mushroom and sherry soup; tomato basil soup; chicken Normandy with beurre blanc sauce and lamb shank with rosemary mint sauce. I knew the night would be one to remember when my youngest bound upstairs, to return in her favorite dress. My oldest and Wife followed suit and amidst the candle lights and dancing, a treasured memory was made. I am no cook. I am habitually time starved. Patience is a virtue I continue to seek. And, so it is that I tip my proverbial cap to you and your team at GourmetStation. You made it easy. Thanks for making me look good; and for making the most important ladies in my life feel as special they are. Ira Jackson, Atlanta, GA.

Thank you is universal. Why? Because we all need each other. Sometimes when you least expect it, the least likely person will do something wonderful for you. Ah, the beauty of humanity. It feels good, doesn’t it? We want to experience it again, and we want to give that gift back to others. That’s why we say Thank You….in word & gift.

Saying Thank You is natural. Giving food as a Thank You Gift is natural. Think about it. Sharing the very thing that guarantees our existence is a powerful gesture. There are many gourmet food gift suppliers for you to choose from. GourmetStation believes we have the edge on heart. A little of ours goes out with each & ever order filled. Thank you for reading our blog!

Enjoy these sample translations of Thank You. We thank Jennifer at Jennifer’s Language Site for her hard work in gathering these translations:

Albania, Yugoslavia - Ju falem nderit

Alaska - Qaqaasakuq

Ethiopia, Israel, Egypt - Amesegunalhun

Morocco - Barak llahu fik

Bali - Matu suksama

Bosnia and Hercegovina - Hvala

Northern Pakistan- Juu na

Cantonese - Doh je

Netherlands, Belgium - Dank u

Egyptian - Dua Netjer en ek

Finland - Kiitti

Northern Italy - Graciis

German - Danke schön

Greek  - Efcharisto

Hawaiian  - Mahalo nui loa

Hebrew - Toda raba

Iceland - Takk

Nigeria - Dalu

Inuktitut (Canada) - Mutna

Japan - Arigato

Korea - Komapsumnida

Spain - Munchas gracias

Portugal - Obrigada

Scotland - Tapadh leat

Shanghai China - Sha ja non

Spain - Gracias

Sweden, Finland - Tack

Vietnam - Day fon

Turkey, Northern Cyprus -  Mersi

Vietnam - Cám ón

Wales - Diolch yn fawr

Zulu - Ngiyabonga

It’s rare that I hard sell GourmetStation’s products. Oh sure, I drop a hint and a link from time to time. Now I can’t help but share with you a real life experience on how our gourmet dinners came to the rescue of new parents. I’ve used our four course dinners as a Welcome New Baby Gift in the past and the feedback has been….well see for yourself.

We’ll call Mom Cathy for privacy, and we’ll call Dad John. Eric was their third child, and each time a new baby came into the house, Cathy and John thought the experience would be easier. Wrong again. Even though their routines were down pat, the responsibilities of the other two children exponentially increased the daily tasks.

No romance. Not enough sleep. No dining out.  This couple, like most new parents, was experience deprived. So I came to the rescue. No, GourmetStation's congratulations gifts came to the rescue. The deep-chilled dinner for two arrived on Friday and Cathy was ready. She pulled down her wedding china including a cloth tablecloth and lace napkins. The dinners were from our Parisian menu line, so Cathy went with a French theme including a CD form Edith Piaf and Bordeaux table wine – a perfect choice with the Chicken Montrachet.   Cathy had the children fed & in bed by 7:00 PM and actually had time to dress up with some Parisian style costume jewelry in the 30 minutes that the dinners were heating. John came home from work to a beautiful wife, French cuisine, and a little Heaven on earth.  End of story. Sweet success.

Try as you might, it’s not always easy to remember the traditional anniversary themes. So I’m going to make it easy for you. Bookmark this page and keep a handy reference. Future anniversary posts will take each theme and offer suggestions and helpful hints on anniversary gift giving. Of course I’ll always plant a little food idea with the other themes. Why not? Gourmet food gifts bring every occasion to life.

Anniversary Years & Themes:

1^st – Paper

2^nd – Cotton

3^rd – Leather

4^th – Flowers

5^th – Wood

6^th – Candy

7^th – Copper

8^th – Bronze

9^th – Pottery

10^th – Tin

15^th – Crystal

20^th – China

25^th – Silver

30^th – Pearl

35^th – Coral

40^th – Ruby

45^th – Sapphire

50^th – Gold

55^th – Emerald

60^th – Diamond

75^th - Diamond

Just between you and me I don’t understand why we have to wait until 60 and 70 to get diamonds. Seems like that theme should be in the earlier years. Wouldn’t you agree? And what’s with skipping years. Looks like someone needs to come up with more themes. I think I can take care of that!

Lisa James with Mormonchic has done all the work for us. There’s no excuse not to have a fall dinner party – nope / none at all. Lisa starts out with the basic planning list. How many people can comfortably fit into your house? How many can you serve? Do you want the affair to be families with kids, couples, or just the girls?

Lisa goes on to talk about planning the recipe and setting the mood with candles and music. All this is important. I’d like to add something here – incorporate an international theme. Give your party some global pizzazz. That’s what we’ve done at GourmetStation. Our cuisine isn’t just food in a box, it’s an international culinary experience with our Parisian, Tuscan, Cajun & Fusion menus. You can do the same thing with your dinner party.

Lisa’ suggested menu is on the mark. Apple Cheese Ball made with cream cheese and diced apples for the appetizer. A Fall Fruit Salad featuring pears and Swiss cheese. Pumpkin Stew featuring chopped beef for the main dish. And Chocolate Turtle Cheesecake with fudge topping for dessert. Congrats Lisa – a beautiful menu.

Now if you’d like to have an international dinner party and you don’t have time to pull off Lisa’s menu, remember GourmetStation. We’ll do the work and you can just be your elegant, beautiful self.

If you have writers block about a funny (or serious) message to include with your birthday card or gift, consider the following:

The best birthdays of all are those that haven’t arrived yet.

Robert Orben

To me, old age is always 15 years older than I am.

Bernard Baruch

When I was younger, I could remember anything, whether it happened or not.

Mark Twain

A diplomat is a man who remembers a woman’s birthday

But never remembers her age.

Robert Frost

If you have buyers block about a unique or interesting gourmet gift to go with your quote, consider GourmetStation!

I just discovered a sake expert. Spend a little time with me now and get to know John Gauntner, former author of a semi-monthly column on sake for The Japan Times, Japan's leading English newspaper. John currently publishes a free monthly Sake World email newsletter. Mr. Gauntner not only knows sake, he has a passion for Japanese culture.

Sake is fermented from rice, is not carbonated, and contains between 15% and 17% alcohol. For the most part sake is not aged and has a shelf life of six months if kept in a cool dark environment after purchase. There are some varieties, however, that are deliberately aged, but in the sake world, there are no vintage years.  How interesting. How to serve sake…never hot, sometimes warm, mostly cool.

Mr. Gauntner’s top pick of “Super Sake Favorites” from about 1600 sake breweries in Japan is Yamagata, brand name Juyondai, described as elegant, fruity, and fragrant. For a sake enthusiast you might enjoy Mr. Gauntner’s books, The Sake Handbook or The Sake Companion. 

Now for the practical application, sake with a Japanese dinner party. Here are a few recipes to wet your appetite: Cucumber Ribbon Salad, Roasted Salmon with Wasabi Cream and Japanese Style Cheesecake. If you’re like me, a little too busy to pull this dinner party together in the kitchen, remember GourmetStation'scollection of Fusion dinners and entrees. Bon appetit.

The next several posts will be on Cajun icons. Since I’m a dog lover, the first and obvious salute is to George Rodrigue and Tiffany, better known as Blue Dog. In 1994 I lost a beloved pet, Dmitri. To help with my grieving, a friend introduced me to Blue Dog and presented me with a little book – a journey, so to speak, as Blue Dog makes her way through the cosmos searching for truth. “To find her you must lose her. The Blue Dog knows the way.” Others had found peace and solace in Blue Dog – like Whoopie Goldberg, “It’s nice to know that when I get to the other side, Tiffany will be there waiting to impart all that she knows. She is my fave.” 

I read the little book faithfully – it was always by my bedside. In time the grieving turned to hope and the hope turned to peace. Now Blue Dog is helping others as George has engaged his art skills to help victims of Hurricane Katrini. The name of the piece is We Will Rise Again. This 28” X 20” silkscreen retails for $500 and sales will benefit the Louisiana Chapter of the Red Cross. The commission is open through September 30, 2006. Below is what George has to say about Katrini, this Blue Dog art…I think you can see how Blue Dog once again brings peace and solace to others.

“Those of us from South Louisiana grew up with the aftermaths of hurricanes Audrey, Betsy, Camille...and now Katrina. As with times before, "we will rise again." Tears and rising water threaten to drown us. But don't be deceived. The land may be under water, but the spirit of New Orleans and the culture of Louisiana hold their heads high.

We Will Rise Again shows the American flag covered with water. The blue dog is partly submerged, and its eyes, normally yellow, are red with a broken heart. Like a ship's S.O.S., the red cross on the dog's chest calls out for help.

Katrina hit me personally at Ground Zero. My immediate thought was for the safety of people I know, followed by the shock of seeing helicopters and boats alongside familiar street signs, as rescuers assisted people from rooftops and attics. For the second time in this young 21st century I sat at my easel weighted by personal sorrow and my desire to help, this time also reflecting on the devastation of my city and the suffering of my neighbors.

New Orleans has been home to my gallery and studio for sixteen years; it is where the Blue Dog was born. My wife is a third generation New Orleanian, and the Big Easy remains the 'big city' to my Cajun hometown of New Iberia. Wendy and I join thousands of New Orleans residents in our pledge to go HOME, to re-build our city, and to pay tribute to those who lost their lives with a commitment to care for our citizens, embrace our culture, and make the good times roll ... again.” George Rodrigue

Please welcome Susan Anderson back to Delicious Destinations with another fantastic wine review. This time Susan reviews news from Chalone Vineyards.

I have been a fan of Chalone Vineyard for many years, however they were always special occasion wines because they are above my everyday wine price of around ten dollars. By the way, Chalone Vineyard is the oldest producing vineyard in Monterey County. Well in mid September, they released a Monterey County selection that ranges between $10 to $15 dollars per bottle. The new wine selection includes a Cabernet Sauvignon, Chardonnay, Merlot and Pinot Noir.

Dan Karlsen, Chalone winemaker says, “I wanted to capture the flavors of Monterey Counties varied microclimates in the wines. Long hangtime on the vine gives the wine a rich, voluptuous taste.”  And rich and ripe they are. The Chardonnay has a tropical floral aroma with pear and tropical fruit flavors in the mouth, accented with spice and toasty vanilla oak. A wine with a lovely creamy texture and a long citrusy finish. Very well balanced fruit and oak. Rich is the best description for the Pinot Noir. Layers of red and black fruits, especially raspberry and strawberry. Well-balanced with a cranberry, cherry finish. Would be great with Thanksgiving dinner. The Merlot is an elegant wine with a velvety texture, with flavors of plum, black cherry and baked herbs, especially thyme and a medium-long finish. Would work well with pork tenderloin marinated in herbs and maybe a little of the Merlot. I haven’t tasted a Cabernet Sauvignon this jammy in a long time.  It has a bouquet  of cassis, blackberry and chocolate. I taste flavors of fresh berries, spice, chocolate and a little vanilla from the oak on the finish.

When I dream of Tuscany I dream of simplicity. How much more simple can Casa Bellavista be? The Pink Room, La camera Azzurr. The Green Room, La camera Verde. The Blue Room; all furnished in 18th century antiques. And breakfast is served at a single table.

Casa Bellavista is an inviting bed and breakfast in Tuscany. No I have not been there. Yes, I am going soon. Writing this blog has caused me to do much research on food and wine, and I find the most amazing travel opportunities. But none more amazing than this.

"We have decided to open our home to those who wish to experience the simple rhythm of Tuscan county life." That's the home page invitation. There are typical activities such as day trips, tennis & golf, and bike trips. That's not what caught my eye. This atypical bed and breakfast offers the "Tuscan Food Experience"....cooking classes for those who wish to learn the art of true Tuscan cooking.

Watch for my upcoming blog from Casa Bellavista. In the meantime enjoy their website and dream a sunflower. Oh yes, GourmetStation's Tuscan cuisine selection may be viewed here.

Ivan Coute invited me to pull off the “communication super highway” for a moment and roam the back roads of the French countryside to discover regional French cuisine and the wonderful people of the past and present who are behind French cooking.  So we did and now I’m hooked. A. F. Touch Cuisine de France is more than a culinary site; it’s a culture site.  Without words you can pick up on the authenticity by gliding through the regions, wine recommendations, and local restaurant locations.

There are many online resources with French recipes and wine suggestions. This site integrates the elements into a true culture site. If you wish to bring a touch of France to your next dinner party, consider the combination of Browned Shells Saint-Jaques from their recipes section. Serve with a subtle, delicate Muscadet and learn the history of Muscadet from their wine section. Add a loaf of French bread with clarified butter and let the simplicity and warmth of the menu wrap around you like your favorite winter blanket. Bon appetit! Oh yes, GourmetStation has a line of Parisian cuisine for your next dinner party or gourmet food gift.

Please welcome guest writer Aliza Sherman Risdahl to Delicious Destinations. Aliza sees herself as a web pioneer, a writer, and a food lover. But I see her as much more. Writing about childhood food memories might make most of us feel vulnerable…a double edge sword so to speak.  But not Aliza. She writes with perspective and punch. Enjoy this short story about Aliza, Leah, and their goat experience. If you want to spend more time with Aliza, check out BabyFruit – her personal blog.  For the moment enjoy a little side trip to Spain.

Sometimes the thought of a particular dish or smell of food conjures up a place or time in my life or, alternatively, thinking of a distant locale brings a rush of taste sensations and aromas of a specific dish. Sense of smell and taste, not to mention the visual of a meal can be a visceral time machine into the past. So what do you think of when I say "goat?" Do you see the bearded billy goat from a childhood tale? Do you hear the gravely bleating of a goat at a petting zoo? Or were you farm-reared and see your 4-H goat as a prize-winner and food? When I say "goat," I immediately think "emotional food experience that thankfully did not ruin my love of experimenting with new foods."  In the mid 1970s, my family lived in Madrid, Spain. I was in my pre-pre-teen years and still uninitiated in the world of gourmet cuisine, although the lessons came quickly and constantly during our travels throughout the country and across Europe.

I remember a particular trip to the southern part of Spain. Our family weekend outings usually consisted of long drives through the Spanish countryside, exploring charming villages, sampling their trademark breads and cheeses or having a multi-course meal at a local restaurant. Spaniards know how to eat well, topping off their largest meal of the day with a luxurious siesta.

We stopped in one village for a meal and were treated to a sumptuous feast with a variety of dishes that were completely foreign to me and to my younger sister Leah. Our mother, who spoke Spanish fluently, ordered for us, and we gladly ate whatever she put in front of us. On this particular occasion, she kept asking my father and her two trusting daughters "How is it? How does it taste?"

We all smiled with full mouths and nodded to signify that everything tasted great to us. After the meal, as we drove down the dusty road in our Fiat station wagon with the afternoon sun blazing above us, my mother had an announcement to make.

"You know the dish you were eating – cabrito? Well, do you know what that means?" she grinned mischievously. We all chimed in that we didn't know but agreed that it was delicious. "It was baby goat," she said, triumphant.

There was a long pause in the car as all sorts of visuals from children's books passed before my eyes. Then Leah started wailing. I joined in a moment later, crying and screaming because I had been tricked into eating – in my mind - something akin to Bambi.

We were alternatively traumatized, angry and grieving throughout the rest of the car trip. Looking back, I think we all were caught up in the moment of shock, completely forgetting that we had, indeed, enjoyed the savory dish of baby goat.

If I've learned anything at all from this emotional dining experience, it is that parents should never trick their children into eating something by saying it is something else. I know it must seem like a good idea at the time – and since I'm not a parent, I'm sure someone could say I have no idea how hard it is to get a child to eat vegetables, much less exotic cuisine.

Would I have eaten cabrito back then if given full disclosure that it was, quite literally, kid? I can't be sure. Although the experience, thankfully, did not stop me from trying new foods in years to come, it did make me suspicious of what my mother served us from that moment on.

My sister Leah was a little more gullible for a few more years. Somehow, my mother convinced her that the lamb chops she got at the local "Mercado" and served at least once a month was pork and not lamb. Because God forbid my sister were to eat something belonging to Little Bo Peep.

OK – I’ve already said that cheesecake is my favorite dessert. For a moment I failed in my allegiance to chocolate. Maybe I can get on safe ground by saying my favorite dessert is chocolate cheesecake? Whatever.

A fellow blogger, Humanyms, has approached chocolate from an empirical, analytical perspective. Ah, a chocolate enthusiast that understands process. Chocolat Bonnat and Chocolate Comparisons is truly worth the read. Here are a few snippets.

“Let me explain chocolate in terms of fruit for those for whom chocolate is just another sweet. To me, M&Ms, Mars bars, Easter candies and Nestle boxed chocolates are the fruit equivalent of Jello or Koolaid, as far as “real chocolate” aka cocoa content, is concerned.” I love candor right out of the box. That’s the bottom end of the spectrum. Let’s see what they say about the other end.

Bonnat: “This is a chocolatier’s chocolate. It has only 3 ingredients, cocoa, sugar and cocoa butter. It has the source beans coming from 8 places and lists its qualities the way one would describe nuances of wine. It has a smoothness without any bitter aftertaste nor waxy coating. The flavor is balanced and delicate with a variety of depths.”

I’ll let you read the in-between. For now I’m working on an ample supply of Bonnat. If you wish to review GourmetStation's collection of desserts, including chocolate offerings, click here.

So what’s an appetizer to you? The beginning of a gastronomic delight? Small eats at a cocktail party? Or a little meal in itself?  Let’s see what the experts have to say about appetizers.

Epicurious says an appetizer is any bite-size food served before a meal to wet and excite the palate. Appetizer is also used synonymously with the term hors d’oeuvre, though this term more aptly describes finger food, whereas appetizer can also apply to a first course served at table. Glad we got that straight.

Clifford A. Wright approaches the history of the appetizer from the middle Eastern or Mediterranean perspective….mezze in Turkish and qimiyya in Alteria….little tidbits served on tiny plates bearing a resemblance to tapas.  However in the middle Eastern culture, the notion of a food needed to wet the appetite is foreign. Appetizers are seen to slow down the eating process, so Arabs simply start eating from a table full of food, much like the Scandinavian smorgasbord.

Mr. Wright goes on to clarify something I’ve found confusing – what’s the difference between an appetizer and tapa?  In Spain, an appetizer, called an entremése, is a complement to a meal while a tapa is something altogether different. Although an entremés can be the same little food that a tapa is, it is served differently. It is literally the appetizer coming before the first course. Tapas, on the other hand, are not appetizers. They are tiny plates of food served in bars all over Spain to accompany drinks. Tapas are not so much a kind of food as a Spanish way of eating.  I’m glad we got that straight – these little tapas bars are sprouting up everywhere. Now I get it.

Bet you didn’t know those little quiche Lorraine at your boss’s Christmas party had such a pedigree. So what’s the point? There are times when it is appropriate to gift food and naturally you want to send something impressive. If you’ve worn out baskets of food and chocolates and want to send a gourmet food gift on the lighter side with a great history, remember GourmetStation's international appetizer collection…bringing the world together with little eats.