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2
on: May 19, 2010, 08:25:27 PM
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Started by Heirloom Updates - Last post by Heirloom Updates
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Greetings from North Central Washington and Discover Heirloom Cuisine Guests… Spring Time Reflections….. The perfect example of delayed gratification, is ones garden, winter blues planned away with garden sketches, seed catalogs, and sipping on herbal memories. So how does the spring air spread hope throughout ones soul as you work the fields, feel the dirt through your hands, soak up the sun, and anticipate the satisfaction of a colorful summer harvest. Our gorgeous May days here in North Central Washington have primed the mental promises made to myself that this year would include more edible landscape to share in the visual pleasure alongside our taste buds. So, more grapes, onions, tomatoes, herbs, more of it all! Admittedly this week was the 2nd planting for our heirloom tomatoes, sweet basil and peppers. Wild winds thrashed the first so unsympathetically I was whispering my apologies throughout the afternoon while planting. Our new “Pesto Garden” now holds garlic alongside the sweet basil, harvest blends of olive oil, sea salt, and of course a teaspoon of sugar or two will make it complete. The sandwich grill and soup pot plan to show it off in Tomato Basil Soup….Pesto Chicken Panini and for those who dare to try the experimental personal pizza. The Salsa Garden, filled with red onions, sweet peppers, and heirloom tomatoes…then added to the best local fruit in the world, fresh pears, and apples, a salsa recipe to take home and certainly worth sharing with your favorite guests back home. Our Discover Heirloom Cuisine Harvest classes include Pesto, Salsa and Heirloom Apple Butter Make N” Take later in the summer….be sure to stay tuned… turn your discovery week into a private girls event, or family bonding time. We are happy to block out your personal private class dates for a group of 6# or more, any dates from August-November 2010. We look forward to the harvest, cooking creations, and visits to other artisan producers, chefs and special friends during the year....we welcome you to our Discover Heirloom Cuisine culinary vacation programs. Discover Heirloom Cuisine || Sustainable Adventures || Reservations www.discoverheirloomcuisine.com || 877.459.9686 |
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3
on: April 02, 2010, 10:51:50 AM
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Started by Heirloom Updates - Last post by Heirloom Updates
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May- Dec 2010 Program Details http://www.discoverheirloomcuisine.com/tours.htmSpring 2010 Week Program May 11-15, 2010 Spring 2010 Week Program May 18-22, 2010 Summer Tours 2010 Summer 2010 Week Program June 8–12, 2010 Summer 2010 Week Program June 15-19, 2010 Summer 2010 Week Program August 10-14, 2010 Summer 2010 Week Program August 17-21, 2010 Fall Tours 2010 Fall 2010 Week Program Sept 7-11, 2010 Fall 2010 Week Program Sept 14-18, 2010 Fall 2010 Week Program Sept 21-25, 2010 Fall 2010 Week Program October 5-9, 2010 Fall 2010 Week Program October 12-16 2010 Winter Tours Winter 2010 Week Program Dec 7-11 2010 Winter 2010 Week Program Dec 14-18 2010 Reservations: http://www.discoverheirloomcuisine.com/reservations4.htm |
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4
on: March 03, 2010, 07:12:09 PM
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Started by Heirloom Updates - Last post by Heirloom Updates
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Culinary Tourism happens to be the fastest growing travel segment worldwide. In Washington State, uniquely positioned to provide experiences to regional travelers with the flavor of inland cuisine. The State of Washington has begun a pilot program to teach, train, and market their valuable culinary, agriculture assets. Washington State Tourism promoters kicked off 2010 with rolling workshops, planning summits, during the months of Feb/March 2010 their training locations included Whidbey Island, Olympia, Leavenworth, Cashmere, Wenatchee Valley, Chelan Tri-Cities. The eastside portion of the Cascade Loop featured locations and producers that included, Sleeping Lady, Blue Star Packers, La Toscana, Nichelsons Orchard, Cashmere Cider Mill, Liberty Orchards, makers of Aplets & Cotlets, Alpine Sheep Cheese, River Walk Bakery, Ivy Wild Bed & Breakfast & Catering, and more. Cascade Foothills Farmland Association sponsored a working lunch @ Cashmere Cider Mill, invitations given to culinary providers by the Wenatchee Visitor Bureau of Wenatchee, Leavenworth Chamber, Chelan Chamber, & Cascade Loop Association. There were 80 registrants in attendance for day long workshop and lunch at Sleeping Lady Resort. Chef Ken McDonald and his staff prepared all you eat, locally grown ingredients. Menus for both lunch days follows to share just how mouth watering it was! Both menus committed to local farmers, by using products sourced from Washington State & Pacific Northwest. Cashmere Cider Mill Tasting Rooms Salmon Chowder with Garlic Ciabatta Breads, Lavender Thyme Bread Spread: Chicken Satay with Peanut Sauce, Emmer Farro Heirloom Salad, Salmon Cheese with Huckleberry Pepper Jelly Mt Cashmere Mudslide Brownies, Caramelized Bosc Pears over Brie with Rosemary Crackers Sleeping Lady Kingfisher Dining Lodge Assorted Salads, Sandwiches, Leek & Potato soup, Vegetarian Quiche Grilled Afghan Spiced Organic Free Range Chicken, Sauteed winter greens, Braised Field Beans Assorted Cookies, poached hothouse rhubarb, summer frozen berry compote The afternooon segment was a time to roll up your sleeves and collaborate with regional partners to create culinary itenearies for traveling foodies...there were many amazing ideas that were put together. The first ever International Culinary Tourism Summit will be held in Nova Scotia, September 201, exciting progress on Culinary Tourism front. More details coming up! http://www.culinarytourism.org/?page=WorldSummitSample Itenaries Pet & Family Friendly; Step back in time at the Stutzman Ranch -Old time packing shed to view the past... Summer pick your own cherries, fall apples and thrill to the sound of the exploding pumpkin canon sunday afternoons 2PM...mosy on up to Cashmere Cider Mill for afternoon live music 2-4 PM, tour and tasting their artisan ciders in 10 blends of non alcoholic wine alternative choices...be sure to get their famous apple butter milkshakes for the kids...worth a days drive just to experience one! Adults: Washingtons newest hard cider in the Wenatchee Valley, visit Snowdrift Cider, tasting by appointment, next stop not to miss, Tiny's Organics where you can choose your dinner ingredients, take to chef Richard Kitos @ Ivy Wild B& B who will create a personalized dinner...sleep well in this Historic Registered Lodging..wake up to the smell of breakfast... and swing down for a 10 AM morning coffee roasting tour @ Cafe Mela on Wenatchee Ave.... walk/bike/roller blade 11 mile river front park at whatever pace you may choose..enjoy evening dinner At Smokeblossom or Inna's Cuisine Heirloom Cuisine ...heirloom apple picking @ Fiels Pioneer Orchards...bring them to Cashmere Cider Mill for Heirloom cider tasting tour w/lunch.. join a cooking class with Lady Blush while making your own batch of apple butter, learn about herbs..specicalty grains, bread making tips or a batch of herbs de province... checking into lodging @ Cascade Valley Inn B& B for personal attention or at Sleeping Lady Resort under the care of chef Ken Mc Donald for the best of inland dinner cuisine. Morning breakfast, the heritage site of Cashmere Pioneer Village offers time period furnishings in true pioneer homes on site, geo cache your way around Cashmere or check out the 3 antique malls. Devils Gulch Bike Trail ...Be sure to pick up picnic lunch @ a local fruit stand...enjoy your bike adventure afternoon ....return and time to harvest pesto supplies and create your own make and take batch at the Cashmere Cider Mill....maybe take in painting instruction from Paula Frederick as she paints by the creek at the Cashmere Cider Milll...relax by Mission Creek sipping Artisan Cider...smell the apple wood smoked pizza on the grill featuring your very own batch of pesto....complete with fresh apple pie baked onsite using regional grown fruit...topped with french vanilla ice cream. |
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5
on: February 10, 2010, 10:24:15 AM
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Started by Heirloom Updates - Last post by Heirloom Updates
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Discover Heirloom Cuisine Introductory Weekend Excursion Discover Heirloom Cuisine schedules seasonal programs for travelers desirous of the unique and unusual…their weekends are a breath of fresh air. Significant ingredients are grown or processed within a 40 mile radius. Personal interaction with small groups, weekly activities may slightly vary from July- November. Includes personal guide, 2 Days, 3 meals, & 1 overnight boutique lodging. Limited Time Introductory Price: $295 pp … Discover Heirloom Cuisine introduces their reality weekend excursions of food and fun in the sun! July: Cherry Picking Picnic in the rolling hills of North Central Washington...create cherry butter/chutney...join in a cheese class...taste fresh cherry cider.....grilled herb free range chicken….cherry sorbet..using artisan Lady Blush Cider from the Cashmere Cider Mill. August:...Lady Lavender Luncheon.. .harvest pesto supplies….create a batch and learn to preserve more in your home kitchen…sip cider creek side...smell apple wood smoked pizza on the grill. Stay an extra day to explore well known Devils Gulch bike trail or hike the canyon. September: Picnic lunch in the country orchard… Picking Pears & herbs…....Sip Pear Cider….visit to a simple art gallery...step back in time with artist Paula Frederick painting creekside, with an introductory painting lesson… Pear Slaw... Grilled Apple Butter BBQ herb Chicken ....Dessert: Asian Pear Clafoutis ...a dinner to remember because you helped to create it! October: Such bountiful harvest….create Fruit Salsa….we promise you will be hooked and go home to make it year around! Recipes included to personally explore artisan Lady Blush cider… share rosemary rubbed dinner….a perfect fall evening as you sip hot cider around the fire. November: ...Heirloom apple picking...make & take apple butter...Heirloom cider release served w/lunch.. harvest the herbs …make fresh bread rising with heirloom grains grown nearby…stay 2 nights to recreate hike/bike the canyon.. stir up a batch of herbs de province to share for holiday gifts… dinner prepared by local chef…using farmer grown ingredients.. boutique lodging overnight stay. Discover Heirloom Cuisine days are filled with personal health and well being in every bend of the road, as you share in the connection to the land with every bite you take….Put on your boots or tennis shoes…its time to come explore the country. With so many more things to do.. Geo Cache Sites, downtown Antique malls.. white water rafting…cooking with artisan cider… springtime hiking while discovering wildflower and bird trails…Come stay a week soon! www.discoverheirloomcuisine.com Culinary Class Reservations may be made by contacting, 877.459.9686 or email: info@discoverheirloomcuisine.com
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6
on: January 30, 2010, 09:59:21 AM
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Started by Heirloom Updates - Last post by Heirloom Updates
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Living the Snowbird Life in Costa Rica, Belize & South Florida Well, I thought it would be fun to at least sample the snowbird life since I have chosen to be in denial that winter has actually arrived here in North Central Washington. Always in search of new destinations and heart warming experiences, nourished by foods that touch the soul, shared with family and friends. Our holiday destination included Costa Rica pineapple, banana, coffee plantations, mountain meanderings, jungle cruise on Tortuguero Canals, coastal beaches, a backdrop by which the most is accomplished. Our personal guide from Euvangie's Tours gave us opportunity to personally hold a sloth driving the back roads, while creating a beautiful bouquet of flowers for our daughter. As we walked into the port searching for our “red umbrella guide”, having made our own personal arrangements, we were hopeful we had made a safe decision. Thankfully our personal guide Roy & tour planner/driver Eugenie were attentive country hosts. We were treated to a full tasting tour where 1400 acres of pineapples grew, stretching beyond our eyesight. A carefully tended demo garden provided visual education to the process from flowering to first & second year harvest from the same plant. The Costa Rica agriculture is plentiful and includes bananas, sugar cane, cacao beans (chocolate), cashews trees, multiple varieties of trees & flowers we pay hothouse prices back in Washington, grow wild, fuchsia, ficus, star fruit and more. The conveyors out in the banana fields cut large blue bags filled entirely with banana colonies from the tree to the processing plant. The Tortuguero Canals gave us insights to Costa Rican culture with private canoes trapping crabs to sell, multiple sloths sleeping soundly in the trees, blue herons , and many more bird varieties at home in the jungle. Savoring raw, unroasted coffee beans, much like the texture and similar taste of pomegranates, floating by raw sugar cane during our real jungle cruise, Roy showed us how to peel it with our teeth and sink into pure raw sugar; almond & cashew trees growing wild, star fruit shows up to brighten the sidewalks, where fuscias spread like weeds, and ficus trees last a lifetime. To contact a personal Costa Rica guide from Euvangie Tours www.euvangie.com or email: tours@euvangie.com ; Just be sure to watch for the red umbrella! The love of agriculture moved to Belize as I held an allspice leaf, a corner crushed to release the full scent, traveled past miles of Valencia orange & grapefruit groves, where small towns give way to villages, with herbs and spices not just a purchased addition to life but the absolute essence of lifestyle. Our guide reminded by our status, showed us the "Tourist Tree", with red, and always peeling bark. Crossing the river by a hand cranked government worker, a country in transition, from politics to private choices, independent from Great Brittan only since 1981, while being the youngest nation in Central America. Our hike to the top of the abandoned temple, we beheld their amazing Mayan Ruins, Xunantunich still partially overgrown by years of jungle growth. The view into Guatemala while looking down from a 10 story height, without hand rails gave a brand new perspective to the fear of heights. Back in the US, our family experienced kayaking the everglades termed as "true Florida" through John Mc Arthur Beach and Preserve; with such shallow water anyone would feel safe. We explored the secret canals of Munyan Island that gave way to white beaches, and secluded picnic grounds while observing frolicking dolphin pods. Compare all this nature to the lavish mansions and millionaire vacation getaways as we traveled by water taxi along Fort Lauderdale’s intercoastal version of Venice, the night holiday lights were such a contrast as was the exorbitant display of wealth. Our family pictures along the intercoastal beaches will make the memories live long, our time in 2009. So the return to Washington State comes with so much more perspective, the ongoing love of true cultivation of the land and soil, in this case comparing apples to oranges makes perfect sense. For all those interested in a Discover Heirloom Cuisine led and directed Costa Rican excusion, let us hear from you. info@discoverheirloomcuisine.com |
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7
on: November 19, 2009, 12:23:40 PM
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Started by Heirloom Updates - Last post by Heirloom Updates
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We share as we go through our seasons, spring, summer, fall, winter, rain or shine.
Our Discover Heirloom Cuisine program has many treasures from the season..be sure to enjoy our gallery photos, from cooking classes, to fresh herb harvest and tasting, to indulging in tree ripened apricots and peaches.
Just a few:
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8
on: October 29, 2009, 09:36:34 AM
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Started by Heirloom Updates - Last post by Heirloom Updates
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Discover Heirloom Cuisine finishes out the year with 2 more class sessions in December. The snow has arrived early, so the week will most likely include snowshoeing through the orchard winter wonderland. Smell fresh baked bread by you and your classmates, along with stirring your own batch of heirloom apple butter, and thats just the start of your amazing reality vacation with fun and memory making! Our chefs are looking forward to sharing their behind door secrets, our farmers have grown wonderful fruits, vegetables, cheeses, ciders and more. Come and dine, wonderful food, wine, and good times. Reservations: www.discoverheirloomcuisine.com |
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9
on: October 29, 2009, 09:29:28 AM
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Started by Heirloom Updates - Last post by Heirloom Updates
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Pressing an elixer of distinction once again the Cashmere Cider Mill presses rare heirloom apple varieties creating a blend reminisent of cider tastes 100 years ago.
Their Heritage Release event will be held along with a Holiday Open House November 15, 2009 2-4 PM in their tasting room. Free and family friendly @ 5420 Woodring Canyon Rd, Cashmere, WA 98815. 509.782.3564.
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10
on: October 14, 2009, 10:21:41 AM
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Started by Heirloom Updates - Last post by Heirloom Updates
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Media: Farm Feast Immediate Release North Central Washington Fires Up Fall Farm Feast Seattle WA- October 2009 Cascade Foothills Farmland Association (<http://www.visitwashingtonfarms.com/>www.visitwashingtonfarms.com), celebrates local harvest with their Farm Feast Dinner Series, a collaborative effort with regional chefs, Tony Davis and Amy Simonson from “The Seasonal Kitchen, seasonal intern students of Quillisascut Farm School in Rice, Washington. The chefs time spent on the farm shaped their views of local, seasonal, sustainable cooking, inspiring them to serve Pacific Northwest Events in Chelan County. Dinner menus feature local sustainable farmers, and artisan producers of cheese, gourmet cider, and wines, proceeds will benefit education & research in the area of culinary tourism for North Central Washington directed by Cascade Foothills Farmland Association. The travel industry is being revolutionized worldwide with culinary travel interest to become connected with the land, food sources, and their producers. Culinary tours have been designated as the fastest growing travel segment as it provides travelers a connection to authentic travel, and discover back roads to a unique personal experience. Farm Feast Harvest Dinners will be held at the Cashmere Cider Mill, centrally located between Bavarian Leavenworth Washington, the recreation rich Wenatchee Valley & Chelan Washington. The first Sunday evening of the month has been reserved for this North Central Washington Culinary Travel event. November 1st dinner celebrates seasonal Farm Feast produce, with monthly reservations through April 2010. Menus include local wine from La Toscana, Fielding Hills and Non alcoholic cider blends from Cashmere Cider Mill. Reservations & menu details available online @ www.visitwashingtonfarms.com or Cashmere Cider Mill Tasting Room 5420 Woodring Canyon Rd, Cashmere, WA 98815; www.washingtonapplecountry.com XX Media Contact Info Hank Manriquez 509-433-1054 info@visitwashingtonfarms.com Dec 6, 2009 6-9 PM $95pp Full course Farm Feast Dinner Series includes all beverages, regional wine, & artisan cider. Just to get you ready, we share a bit of the mystery menu...we believe in allowing the chefs to show off their freshest and best seasonal selections, with that in mind, the menu is subject to change. Menu: Lentil Flat Bread with Caramelized Onion, Pear, Walnuts, Alpine Lakes artisan cheese Fennel Rubbed Lamb Riblets with Heirloom Apple-Fennel Salad Slow-Cooked Beef Cheeks with Potato Gratin and Winter Vegetable Ragout Chocolate-Hazelnut Tart with Cashmere Cider Mill Heirloom Blend November 1, 2009 6-9 PM $95 pp. Dinner Reservations for future events also available, plan on 1st Sunday of each month through April 2010, excluding January. Full course Farm Feast Dinner Series includes all beverages, regional wine, & artisan cider. Just to get you ready, we share a bit of the mystery menu...we believe in allowing the chefs to show off their freshest and best seasonal selections, with that in mind, the menu is subject to change. Tierra Gardens and Filaree Farms will be featured. Menus include local wine from Nefarious, Martin- Scott , Benson, and non alcoholic cider blends from Cashmere Cider Mill. Creamy Parsnip Soup with Hazelnut Oil and Fresh Chives Salmon Cakes with Cider Beurre Blanc and Huckleberries Beef Short Ribs with Celery Root-Potato Mash Sweet Potato and Pumpkin Pie with Nutmeg Whipped Cream .
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