Happy Valentine's Day!

First of all, I want to thank everyone who participated in the live chat last Monday night hosted by Java Junkie, Big Shamu, Miss Xa-Xa, Charlus & Miss Place! It was a festive whirlwind and I had an absolute blast. It was my virgin experience in a chat room so I want to thank everyone who participated for being so gentle!!

I want to wish you all a happy Valentine's day. The Hi-Life usually has fresh cut roses on every table and the granite topped bar, but this year I've decided to go retro. In Valentine's days of old, the traditional flower was the tulip. It represented new love as Spring was anticipated with new growth and rejuvination.

Tulips don't transport or last as long as roses do, so the shift was made to roses in the 1950's. So we have gone back to a simpler and more idealistic time, a time of youthful exhuberance and hope for the future.

Tonight we will be featuring a velvety, smokey Morel mushroom soup with a pastry heart, a Thai pepper glazed filet of salmon garnished with a butterflied shrimp shaped into a heart, a heart shaped chicken fried steak and a corazon shaped sweet cream cake with a zabaglione gelato. (Do you sense a theme here?)

Wishing you all much love your way on this Valentine's Day! Stay tuned...

I Need A Top Chef Fix!

Well folks, it's been one full week since the Top Chef finale. I've been dealing with my withdrawls by throwing myself into my work. Last night was the Seghesio wine dinner at Hi-Life Cafe with guest host Camille Seghesio. Seghesio is a sensational winery with the third and fourth generation Seghesio's at the helm. You can find out more about their wines at Seghesio.com. The dinner was beautiful and the pairings were spot on!

Camille let me know that she enjoyed all the pairings, but was absolutely blown away with the pairing of our flourless chocolate cake in a raspberry coulis with the Seghesio "Old Vine" Zinfandel. A huge risk, but this one really paid off. Generally it is a no-no trying to pair red wines with dessert, but I knew after trying the combination that it would be a real crowd pleaser.

Following is a copy of the entire menu with pairings. Hope you enjoy!!

Hi-Life Café
Presents

Seghesio Wine Dinner
Featuring Guest Speaker
Camille Seghesio

Wednesday February 7, 2007
6:30pm


Pass Arounds
Mixed Seafood Ceviche
Served in a Plantain Canapé
Grilled Vegetable Napoleon
Finished with Basil Pesto
Conch Fritters
SEGHESIO PINOT GRIGIO RUSSIAN RIVER/DRYCREEK VALLEY 2005


First Course
Caribbean Shrimp
Jumbo Shrimp prepared in a Florida Lobster Creole Sauce over “Nutty Rice”
SEGHESIO “OMAGGIO” CABERNET SAUVIGNON/SANGIOVESE 2003


Second Course
Cumin Dusted Pork Tenderloin
Oven Roasted and served with Savoy and Red Cabbage finished with a
Tunisian Yogurt Sauce
SEGHESIO SANGIOVESE ALEXANDER VALLEY 2004


Third Course
Blond Strip
A New York Strip Steak Seared to Medium-Rare served over Creamy Herbed Mashed Potatoes and topped with a Blond BBQ Sauce with a side of Homemade Corn Bread
SEGHESIO ZINFANDEL CORTINA DRY CREEK VALLEY 2004


Fourth Course
Flourless Chocolate Cake
With a Fresh Raspberry Coulis & Fresh Whipped Cream SEGHESIO ZINFANDEL OLD VINES ALEXANDER/DRY CREEK 2004

Stay tuned for more......

Top Chef Finale!

Wow.....what a great party we had here at Hi-Life Cafe last night! That is me dressed like Suyai, and Lee & Phil dressed as Betty & Marcel. The place was packed - the perfect conclusion to a fun ride! Thanks again for all of you who showed up.

Stay tuned......