Favorite Cambria Spot: Red Moose Cookie Company

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“Oh my Gosh!!!” exclaimed my five year old when he saw the Pumpkin Moose Pie being removed from the package.  That sentiment pretty much sums it up.  Red Moose Cookie Company does indeed make some seriously fantastic, unique cookies.

With names like Cinnful, Nutless Wonder, and Root Beer Float, it’s hard to pick your poison.  Not to worry, they are all simply delicious.  I’ve tried a few and plan to go back for the Root Beer Float cookies.  Customers are taking two  of these cookies, made with a root beer float reduction, and sticking a scoop of vanilla ice cream in the middle to get the full root beer float effect…yum!  A must try.

Here’s the low down on the three I have tried:

Peanut Butter Dream: Made with extra crunchy peanut butter and Reese’s Peanut Butter Cups, a peanut butter lover’s dream.  The cookies are BIG and full of yummy peanut butter goodness.   Soft and fresh baked.

Cinnful: The cookie that started it all.  An oatmeal cookie with cinnamon chips, toffee chips, and walnuts.  I thought it would be too sticky sweet, but the balance of the hearty oatmeal and the walnuts with the sweet chips is a genius concoction.

Pumpkin Moose Pie (this is a seasonal treat)- take two soft pumpkin spice cookies and smoosh them together with a decadent brown butter and vanilla bean cream.  Again, upon looking at, I thought it would be super rich and sweet.  But the creamy rich filling is perfectly off set by the spicy, doughy cookies.  A perfect match.

Getting your hands on these treats is not easy.  There is no website, but they do ship.  You can go to their Yelp page for phone number and information.  If you happen to be in Cambria, keep your eye out for their sandwich board signs around town.  The shop is located in the “Tin City” district, which is a bit removed from the main street area.   Red Moose does a great job leading you from Main Street to their little bakery via sign.  It’s reminiscent of a treasure hunt.  But, if you don’t see signs, you may be out of luck.  According to co-owner and baker, Roger Wall, they’ve had to take signs down several times this year due to sell out.

Get hold of these cookies and try for yourself! They will not disappoint.

The Simple Fun

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Over Labor Day weekend we took our boys to the annual Pinedorado celebration in Cambria.  The festival is a fundraising event put on by the Lions Club and has been going strong for 63 years.  It is a weekend full of small town fun: parade, vintage car show, food booths, games, and even two small rides for the tots.  We didn’t make it to the parade but wandered around the grounds on Saturday afternoon.  Our five year old tried his luck at a few games (my husband did as well) and our three year old had a blast riding the train and ringing the bell.  We had snow cones, walked around the vintage car show, and soaked up the celebratory vibe.

These yearly local events are one of the things I love so much about living on the Central Coast.  The simple fun.  It makes me feel like a kid again.

Are We There Yet?

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Every kid groans these words at one point during a seemingly endless journey.  I remember asking this when I was a child.  Now I find myself wondering exactly that as the winery construction moves towards completion.

It never fails.  The closer the goal, the further away it feels.  The last few weeks of construction have been a mind-numbing explosion of decision making; paint, floor finish, doors, windows, fixtures, tile, winery equipment, tasting room finishes, furniture, patio layout, landscaping, tasting glasses with logos or without?  Go, go, go.  Getting things done.

Now, all the decisions have been made, the supplies ordered.  We are left to wait for the professionals to put the finishing touches on our long awaited arrival.  I am impatient, especially when I can see the finish line glinting on the horizon.  Need me to paint?  Sure, I’ll grab a brush.  Want me to dig some holes for the new plants?  Point me to a shovel.  Let’s kick this up a notch!  Don’t get me wrong, the pros are moving fast.  The immediate gratification just isn’t there.

I am forced to wait.  “Patience is a virtue”.  The proverbial phrase coincidentally whispered to me by my yoga instructor last week during class.  I was struggling with half-moon and, apparently, visibly wishing we were on to the next pose.  Did I mention I was impatient?

So I wait, practicing my virtue.  I have since resorted to answering the “Are we there yet?” question bouncing around in my head with the sage words my father used many years before,

“Not yet, don’t ask again!”

Good-Bye and Welcome

On Tuesday I headed over to the vineyard to take some photos of the property before the construction begins next week. As I walked around the property, I felt a bit of a bitter sweet sadness come over me. The sun was shinning but the air was cool and breezy. It was silent and I was alone, except for Chet and Betty, our two goats, who watched me through the fence. I had the distinct feeling that things were going be very different, very soon . Don't get me wrong, I am beyond excited that we are finally beginning the next stage of this project. It has been so long in the making that I still have to remind myself that we really are breaking ground next week.

But along with the evolution of our winery and vineyard, we, as a family, have to say good-bye to something very special. This property has been a haven for us all over the past years. We come here to escape the craziness of our lives and enjoy the company of those close to us. We come here to unplug and reflect on the simple things. We come here to feel the earth, feel the history that surrounds us. It truly is an indescribably special place.

Now, as read over this, I realize we don't have to say good-bye at all, but rather, welcome. It is time to share our special place with you. Time to create new memories that build on the old ones. Time to make some history of our own.

Pairing with a Top Chef

This past Sunday was a special evening for Stolo Family Winery.

A few months ago, I received a phone call from Charmaine Coimbra, the event coordinator for Friends of the Elephant Seals. She was putting together an auction item for their annual Grand Ole Soupabration Fundraiser and wanted to know if we were interested. The item consisted of a private dinner for 12 hosted at a Cambria beachfront manse. The private dinner included a 4 course meal prepared by Top Chef Texas contestant, Dakota Weiss. Would we be interested in pairing our wines with Executive Chef Weiss' creations? Heck Ya!!!

I arrived on Sunday evening to an unbelievable home located on the bluff of Cambria with stunning views of the ocean. I proceeded to get myself set up. Bringing in wine, chilling the Chardonnay, opening the reds, etc. All the while keeping one eye on Dakota working seamlessly in the kitchen doing her prep work. It took me approximately 10 minutes before I geeked out and told her how much of a huge fan I was of Top Chef. She was extremely gracious and we began talking about her experience on the show.

Quickly guest began to arrive to enjoy the sunset with a glass of bubbly and our little tete-a-tete ended. The guests were seated for dinner service after the sunset and the meal started off with a deconstructed plate of sweet potato blini, smoked salmon, deviled quail egg, and horseradish cream. It was like a build your own appetizer. We paired it with Stolo Family Vineyards 2009 Chardonnay. Fabulous match! The evening was off to a great start.

The second course came quickly. I barely had enough time to get the red wine glasses on the table. But when Dakota says it's go time, we go. The next dish was a tomato and white bean bisque topped with creme fraiche and little cheddar cheese madeleines. I poured the 2009 Stolo Family Vineyards Pinot Noir. Again, a really good fit. The tangy tomato and cheddar corn bread really brought out the subtle sweetness of the wine.

Third course, and I am already full, but looking forward to the beef tournedos atop a lobster and potato hash drizzled with black truffle jus. Good Lord! I poured the Stolo Family Vineyards 2009 Syrah. The guests really seemed to love this match up. I went through an extra bottle on this course.

Room for dessert? Always. The dessert was a version of a dish that Dakota prepared on Top Chef; a caramelized banana bread pudding topped with a bourbon hard sauce (think bourbon butter) and drizzled with brown sugar caramel. I was skeptical that our 2009 TreViti Zinfandel would work with this dish, but I was proven wrong. The sweetness of the dish was contrasted by the medium bodied red, giving balance and harmony.

What a fabulous evening. I felt a little guilty that I was "working" and really just enjoying talking about our wines and eating a 5 star meal while my husband was at home eating mac n' cheese with the boys. But Dakota packed up a little something for me to take home so the guilt quickly vanished.

Thanks to Charmaine, Dakota, Mark and Chris Landgreen, and Friends of the Elephant Seals for putting together such a wonderful evening. In advance, Yes, I would love to do another one!!

2012 So Far

2012 has started off with a bang, we've been busy! Treviti Wines poured at Red Wine and Gold again this January. The event is held by Rosary High School in Fullerton to raise funds to provide financial assistance to students. This year my sister, Breanna, and I poured at the event, both of us Rosary alumni. It's always a treat to return to your alma mater for a good cause!

Also in January, TreViti Wines took part in the Cambria Art and Wine Festival. This year, our 2008 Chardonnay was chosen to be paired with a dish for the sold out friday night kick-off dinner. Five local restaurants are chosen to create one course and choose one wine that will pair well with their dish. We were chosen by Robin's Restaurant in Cambria for the first course pairing, a fantastic crispy pancetta wrapped radicchio with pickled root vegetables and warm balsamic vinegar reduction. The Chardonnay complimented the dish beautifully.

Along with each pairing, the chef and winery are asked to speak about their dish/wine. Although public speaking is not my strong point, I think it went pretty well. I got a few laughs in the right places and applause at the end. Thank God. I keep telling myself, the more I do it, the easier it will become. Still waiting for the "easier" part.

The following day TreViti Wines poured its 2008 line up at the The Cambria Art and Wine Festival grand tasting along side 50 or so other wineries. We had many people stopping by the table to "retry" our Chardonnay from the kick-off dinner the night before and lots of fabulous comments on the wine. It is always a really fun local event.

Next Up: February we will be pouring our wine at a private dinner for 12 that was auctioned off by A Friends of the Elephant Seals Fundraiser Event this past winter. Chef Dakota Weiss from Top Chef Texas will be preparing the 5 course meal to pair with TreViti Wines. Another speaking engagement for me, but 12 people should be manageable. Looking forward to seeing how it comes together.