Copy Cat

Last week my friends Kitchen M, CAL, and I went to Mustard's for dinner.  Since we all work in Napa we like to take the opportunity once a month or so to discover new restaurants in wine country.  The fact that all 3 of us are dietitians, foodies, and food bloggers,  makes for a photo-filled, nutritious, and giggly meal.

After a mishap at 'Go Fish', the three of us decided to dine at a restaurant that did not smell fishy - literally!  We figured we couldn't go wrong with a restaurant that's known for their 'Honest American Fare' - Mustards Grill.   

Per our usual dining experience, the three of us chose a bunch of appetizers, entrees, sides, and desserts that we MUST try.  One appetizer especially caught my eye as it included two of my all time favorite ingredients: garlic and goat cheese! 

Warm Cabecou Goat Cheese, sundried tomato relish, roasted garlic, grilled bread

The combination of these ingredients was fab.  I don't particularly like sundried tomatoes...although this dish may make me a convert.

It's been oddly warm here for February, but it has made for some beautiful sunsets.  Such a beautiful night for dinner with wonderful friends. 

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As every football - loving American is aware,  Sunday was the superbowl.  As you can see from many of my previous posts, I will do just about anything (even cook) to avoid watching football on a Sunday afternoon.  Well, this super Sunday was no different - It was time to cook.

I could not get the delicious appetizer from Mustard's off my mind, so during my 35 mile, 2.5 hour bike ride on Sunday morning I plotted how I could run to the store to collect the necessary ingredients to make the yummy appetizer before kickoff.

Ingredients:
2 heads of garlic
goat cheese
sundried tomatoes
1 loaf of bread (I prefer seedy bread)

Method:

Cut off the tops of each head of garlic to expose all garlic gloves

Wrap the garlic in foil and bake at 400* for 45 minutes.

Cut the loaf, plate the sundried tomatoes, goat cheese, and roasted garlic

Assemble and Enjoy!

This appetizer is SO easy to make and SO SO SO delicious.  The roasted garlic disappeared within minutes.  Next time I may have to purchase 3 heads! I think I'm enjoying sundried tomatoes more and more each time... or maybe I just like them with garlic and goat cheese, who knows.

The unfortunate part of this dish being so easy and quick to make was that I still had plenty of time to watch football... Thank goodness it was the Super Bowl.  No more football till next year!!  WOO HOO

Work For Food / Food For Work

* CAL - This post is for you!

I realize I have many posts about food I try to cook and food I enjoy at restaurants, but food is also a major part of my life from 8 - 5 Monday through Friday also.  

I currently work as a Patient Services Manager at an acute care hospital in Napa, CA.  Yes, I know what you are thinking... "What is a Patient Services Manager?" and "I thought she was an RD".  Yes, don't fret- I am a Registered Dietitian! Rather than having a traditional clinical job, I work in foodservice management.  It's my responsibility to manage all of the people and processes that are required to get the food from the pot it's made in to the patient in the bed, and then ensure that patients are satisfied with their dining experience.  

Now i REALLY know what you are thinking, "Blech!  Hospital food is gross!"  Well, think again my friend.  I am fortunate enough to work for an amazing company (yay Sodexo!) that makes my job quite a joy.  I am armed with a multitude of fresh ingredients, recipes, and talented chefs that make feeding ~120 patients 3 meals a day a sinch.  

There is quite a diverse group who work in our kitchen, which makes food that much more fun.  Below is an example of some of the fun we get to have.  Those are tongue tacos (they call them la lingue) with onions & cilantro and traditional matzo ball soup.  

You know how there's Asian fusion food?  Well, this is our version - Jewish Mexican fusion.  

I LOVE MY JOB!