A sampling of my inner dialogue:

“What if it tastes like dog food? What if I get laughed out of there?”

“Jeez Jordan just have fun with it and ENTER! It’s chili for cryinoutloud!”

Done. Convincing myself to try new things is getting easier I went with an old favorite for the recipe, as it had been tested and tried numerous times with good reviews.  I love chili, and as I was making mine I was getting excited to see how others make theirs.  I feel like chili is a recipe that everyone has on hand, and everyone has a version they enjoy.  You can adjust pretty much whatever goes in to it and it still falls under the same name..the possibilities are endless!

The Scene

The entry fee was a $5 donation to the local women’s shelter, so we got to support a local charity through participation, bonus! There were 16 pots in all. 

Official

Like a Crock Pot Showroom

I’m over there at the end of the line- I brought a grinder of toasted cumin as a topper and I also brought some Tostitos lime chips.  A guilty pleasure, and a crowd pleaser, so I figured why not serve with some accessories

Almost time...

People arrived and filled in all the gaps with their crock pots.  I chit chatted with some of the participants in the bar area while we waited to get the go ahead…

Awesome name/label

…and I got a beer too, shocker right? I had never heard of this and it was actually really good.  Smooth and easy drinkin’.  I kept trying to get D to reenact the scene on the can with me but he wouldn’t.  Something about flying through the air and chest bumping in public places. Boooo

Bar Area

Clearly we got there early

Let the tasting begin!

Chili frenzy

We grabbed some real estate in the bar area to serve as a meeting area to share opinions on what we tried.  We also made a mess.

Some of the Samples

You think you’re getting these teeny cups, but after 16 samples, it catches up to you! There were so many different combinations to sample.  Flavors all over the place; such creativity with the recipes from all the participants!

One of the entrants had won the last 5 years in a row! He’s from Texas and said for ‘real chili’ you have to A. Use NO beans (oops) and B: Chop everything up so you can’t tell what is in it (double oops, I’m from PA ok?!).  His chili was my favorite, but others were really good as well.  It seemed like everyone’s favorites were across the board, and that’s what made it so fun. Since it was anonymous, I got to eavesdrop on a few conversations about #6′s chili being really good! Sweet! The pot was empty at the end so that made me happy, D notsomuch. 

D goes back forseconds, thirds, fourths, fifths...

I realize the pics are pretty lame, so the next time I enter some kind of food event, I’ll make it up to you then, k?

All in all, it was a great experience.  We got to hang out with friends, sample all kinds of different chilis, meet neighbors, support a charity and a local business.  I’m already excited for next year. 

Have you entered a food competition? What’s your signature dish that you would enter if given the chance?

Last night, D and I went to a raw vegan prix fixe dinner at Great Sage in Clarksville.  The dinner courses were created for and paired with a specific chakra in mind.  Food and feelings, I get.  Chakras and food? Foreign to me, I’ll let them explain…

…an evening of six courses of gourmet living foods (all vegan) & Chakra balancing with Ty Ford!  Intention is very powerful. Come to this special event knowing that our chef and everyone at Great Sage has specifically intended this meal to be enjoyed and absorbed by you. You can multiply the power of that intent yourself, simply by intending to consciously consume the meal in a way that improves your health and vitality.

In an effort to create the most positive environment for this special event, textural soundscapes keyed to each of the seven chakras will be played in order from first to seventh as you eat, in an effort to open blockages that might otherwise reduce the effectiveness and benefit of the meal. After each of the seven soundscapes have played, the final soundscape, a combination of all seven, is intended as an audio dessert.

 

 

I’ll admit, I was intrigued and also a bit intimidated, but all around excited!  I thought it was very cool that the concept goes beyond – go to restaurant. order. eat. leave.  And I had gotten take out from Great Sage, and thought it was so cozy inside I couldn’t wait to go back. D was also looking forward to it all.  He has some learning experiences with chakra healing and study, so I knew he could walk me through anything unfamiliar.  The menu was enough to get me there!  So let’s get to it.

Front of the Restaurant

The other diners and Ty Ford

The menu

Ty walked around and talked with the diners, answering questions about chakra healing and the soundtrack he produced to accompany each course.  It was soft in the background and very peaceful.  I’ve said before that ambience/atmosphere are almost as important to me when dining out as the food, and I was as comfy as I could be.

First course: Root Chakra-- Root vegetable-onion tart with three-bean chipotle salsa

Great first course. The root vegetables had a light tangy taste to them (lime maybe?) and the raw tart shell tasted of flax and coconut.  The ‘salsa’ was more like chunky hummus and was delicious.  Smoky and a great compliment to the tart.  We were off to a great start!

Second Course: Sacral Chakra--Mango-strawberry smoothie with cinnamon-almond milk & scraped vanilla seed

This was delicious! The vanilla and cinnamon almond milk muted the sweetness of the mango and strawberries and the result was a creamy, rich smoothie.  This makes me want to get back to making my own nut milks again at home.  And maybe drop some $$$ for vanilla beans too

We were feeling festive, and Great Sage has an amazing wine/beer cocktail list with organic and sustainable options, so we couldn’t pass it up. 

Every Monday deserves some Pinot Gris

 This was a nice light selection and paired great with all of our dishes!

Bye Bye Sunlight

Third Course: Solar Plexus Chakra--Yellow bell pepper-quinoa tabouli with sunflower seed and chopped mint, spiced with cumin, coriander & cardamom

I think one of the best things about this dish was that you could taste every herb and spice so distinctly.  So clean tasting (if that makes sense).  The quinoa was kind of ‘al dente’ and chewy, and I loved it.  The one thing I would have liked would maybe have been a lemon wedge to squeeze over it, but it really was delicious as is. 

Warning: Flash pictures ahead!

Fourth Course: Heart Chakra-- Kale-spinach salad with English peas, avocado, sprouts and jalapeno-lime vinaigrette

Oh my, this was something special.  It had all my favorite ingredients so it wasn’t too much of a stretch, but it was wonderful.  The creamy dressing tasted more garlicky than jalapeno-y but that was even better as far as I was concerned.  I resisted going in with my hands and ’massaged’ the avocado into the salad with my fork.  I wish I had this right now. 

Fifth Course: Throat Chakra--Thai-spiced noodle bowl with wakame seaweed, coconut, lime, lemongrass and spicy peanuts

My happy dining companion (and birthday boy!)

Sixth Course: Third Eye Chakra-- Dark chocolate ganache tart with raspberry-zinfandel coulis

This was every bit as delicious as it sounds, and then some.  Nutty, creamy, rich, sweet- beautiful.  This is one of those dishes where you take a bite and close your eyes and just taste in sloooow motion.  I think I got the point across, no?

The final course was the Crown Chakra–Smudging with incense, sage, love and light, and a medley of all the sounds of the night combined into one, in perfect harmony.  Ty also stopped by our table to talk about healing with D.

Ty Ford and D

This was more than just dinner, it was an experience- a great one at that! I don’t know if it was the restaurant, the company, the food, the wine, the music or a combination of all of them, but we were all smiles for the entire evening.  We saw on the way out that they have live bands there on Thursday evenings, so we’re thinking of heading back out to check it out sometime. 

Have you had a unique dining experience that was more than just sit. eat. leave? This one ranks up there with our Sunday brunch farmer’s market cooking experience.

Latest ipod repeat.  Temper Trap “Sweet Disposition” (from 500 Days of Summer)

source

WEDDING SEASON!!!!!!!!!!!!!!!!

Spring was kicked off with the wedding of my friends Mike and Jodi.  The wedding was held right here in downtown Baltimore and everything was just beautiful.   

There was a table set up with wedding photos of both Mike and Jodi’s parents and grandparents. A really cool idea to include the family tributes.

The cocktail hour had a great spread of fruits and veggies and a mashed potato bar.  I didn’t know they even had those? The toppings were things like chili, bacon, shrimp, mushrooms, onions, cheese…so cool!

I had mushrooms, broccoli and shrimp in mine.  I couldn’t pass it up!

After some mingling it was on to the reception!

The food was fantastic. I went with the vegetarian option on a recommendation from the bride.  A tofu stuffed poblano pepper with quinoa.  But first,

SALADS!!

SPEECHES!

SNAPSHOTS!

Now it’s time…

The sauce it was served with was light and spicy, not heavy at all.  I need to try to make this at home…delicious!

Then it was on to dancing!  The bride provided flip flops for everyone for dancing. So cute! With comfy flips and an open dance floor, I couldn’t have that bulky point and shoot weighing me down so I abandoned it for the rest of the evening. 

I did pick it up for one parting shot with the bride!

It was a great way to end a busy day, celebrating friends and kicking off springtime. 

What’s the best food you’ve had at a wedding? Anything creative and interesting like the mashed potato station? I also have seen a crazy martini bar made of ice with 5 different types of martinis being chilled as they poured through the ice!

HAPPY SPRING!!!!!!!!

Last weekend I went to my first bloggers’ event, FitBloggin’, right here in Baltimore.  I was nervous and totally out of my comfort zone but could not be happier that I decided to go.  (Yes I’m aware I’m the caboose on the blogger train in writing about the weekend.)

After finding out that we live so close to each other, Ashley and I met up Friday to walk over to the cocktail reception, hosted by POM Wonderful.  The POMtinis were flowing and I was caught up being chatty and not quite ready to start snapping.  Luckily our chatting continued into dinner at one of my favorite local spots, Ryleigh’s.

Get ready for an eyeful of gorgeousness!

Here’s Ashley, Nicole, Jacqui, Whit, Jessica

and Kacy, Julie and Katharine

And the feasting begins! There’s the fabulous lovelies Abby and Caitlin on the right there.  Here’s what I quickly learned is the best thing about food bloggers- the sharing! Everyone ordered something delicious and plates and bites were being shared, and Caitlin got to try something new Head over to Ashley’s blog to see the video for yourself…

I had a busy day planned Saturday and bounded out of bed in the morning ready to check out that day’s lectures which included topics like: Search Engine Optimization, Evaluating Research, Hosting Your Own Blog, Making Money Off Your Blog, Pitching to Traditional Media,etc. SO many topics were covered and all of the insight was very helpful- from someone like me who feels like she’s still getting her feet wet, to the experts in the blogging game that have been at it for years.  Everyone was able to take away something useful.  I took a quick break mid morning and headed across the street to my gym for a workout, arriving back just in time for lunch…

A great veggie sandwich on focaccia with grilled veggies, beet/spinach salad and mushroom soup.  We chatted during lunch and I got to know the girls a bit better before it was time for the POM lecture.  The message was personal, focused on bloggers as a whole but still reached each of us in a different way.  It was definitely a highlight for me. You can check out the group pic here.  Clearly I’m the sore thumb that didn’t get the memo to look at the camera.

              I had to get moving late in the afternoon to get ready for my friend’s wedding that evening.  I am SO GLAD I got over my nerves and attended the conference.  I learned a whole lot more than what was covered at the lectures.  I learned I could put some of my introverted tendencies on the shelf and just enjoy meeting new wonderful people that are all part of a great community. I still can’t believe how easy it was getting along with everyone! One more picture for the road; it’s pretty obvious I’ve grown a bit attached to these girls

Guess who’s running a race in a few weeks in Pittsburgh and I’ll be there to greet her at the finish line? See below

What’ was your last ‘out of comfort zone’ experience?

Despite our late night Friday, the 3 of us rallied early to start our Saturday off the right way! Off to the gym… 

Seriously, this is the gym.  What a scene right? There was techno music playing while we were there, and a DJ setting up as we were getting ready to leave.  Walking in there it was easy to feel underdressed! BIG change from my gym at home.  We took a spinning class (complete with more techo/hard house tunes) and then headed to the weight room.  It can be daunting at first, but once you realize it’s all the same machines you’re used to, just a very different setting- all good! We had some fun with free weights, cable machines, BOSU and stability balls then headed out.  I just have to mention, there was a vodka sampling table on the way out…ha! 

Then it was off to Bliss Spa for some relaxation.  

That’s the outdoor waiting area, not bad right? There were snacks in the indoor waiting area and movies playing where I had my pedi (sorry no pics). I missed most of it because a work crisis popped up at home and I was hard at work taking care of things on my phone.  I’m not complaining, if it was going to happen, then and there was the time! If you are in Miami, go to Bliss in the W Hotel! It was wonderful! 

Yeah yeah, but where’s the food right? Getting there… 

That night’s ‘activity’ was Wine Dine and Design- a progressive dinner held at 4 different restaurants in Miami’s developing Design District.  

“… you will enjoy a multi-course seated dinner as you roam from one hot spot to another, including Señora Martinez (Spanish tapas), Michael’s Genuine Food & Drink (contemporary American), Fratelli Lyon (Italian) and Pacific Time (Asian fusion). In each you will partake of one delicious course along with a perfectly paired wine.
 

Basically, delicious eats and fantastic wine in gorgeous spaces! 

First stop, 

The Restaurant: Fratelli Lyon 

I loved the modern, sleek, almost industrial feel of this space.  The floor to ceiling murals and lighting made it feel cozy. 

First Course: Stuffed Zucchini Blossoms w/Smoked Ricotta and a Spicy Tomato Coulis
Paired with: Guado al Tasso 2008 Vermentino, Bolgheri DOC 

This set the bar pretty high for the rest of the evening.  The wine was light with a hint of minerality that might not sound so good, but when matched with the lightly fried summer squash and the rich smoky creamy ricotta it rounded all the flavors out perfectly. 

Next stop: 

The Restaurant: Sra. Martinez 

Second Course: Roast fish and Arroz Cremoso; Candied Saffron-Shellfish nage
Paired with: Ribas del Cua mencia 2004, DO Bierzo 

I was surprised with a couple things about this place.  First, the fish dish was paired with a red wine and second, it was seriously lacking in the flavor department.  I can imagine cooking for a group is tough, but after reading the description of the course (candied saffron especially), to have the flavor land on the bland side was a bit disappointing.  On the upside, the wine was great and I ended up chatting with my table neighbor about vegetables for the entire time we spent at the restaurant.  We covered juicing, roasting, braising, raw, you name it, we covered it.  If you would have told me one day I’d carry on a 30 minute conversation with someone about vegetables and enjoy every minute of it, getting almost giddy at times, I’d have never believed you. 

On to… 

The Restaurant: Pacific Time 

Third Course: Char Grilled Natural Brandt Beef Rib-Eye with Mesquite Smoked Corn and Whole Grain Mustard Seed
Paired with: Stag’s Leap Wine Cellars 2006 ARTEMIS, Cabernet Sauvignon, Napa Valley   (yum)<–footnote from my Mom and she’s right!

This space was beautiful: the banquettes, the design of the space, loved it all.  My steak was perfectly cooked and just the right size.  The smoky, subtly spicy corn was a great compliment to the peppery steak. And the wine, oh my! We were making deals with the other folks in the group to get their bottles that had some left.  We’re a classy bunch  

And finally… 

The Restaurant: Michael’s Genuine Food & Drink
 

Fourth course: Florida Strawberry Consomme w/ Basil Panna Cotta, Lemon-Pistachio Biscotti
Paired with: Montenisa Brut NV Franciacorta DOCG

Oh my, delicious.  Some people weren’t too crazy about the sweet berries with the basil, I loved it.  The creamy panna cotta with the crunchy biscotti? yes please. With some bubbly? ok then…

Now that everyone was nice and loose we headed to the after party for…more dessert and dancing! 

Those poor desserts! They were gorgeous and were absolutely mauled! I guess it’s a good sign that after 4 courses people were devouring the desserts.  They really are that good! 

What a night! Another great evening.  We made the most of every minute and already started planning for next year.  There is so much to see and do! I had an early flight Sunday so I got up to take a walk on the beach before I left.  

Thank you Mom, Sis, Food Network and Miami for an amazing weekend!!! 

I’m wrapping this up quickly so I can get out of here and get to FitBloggin! So excited to meet everyone tonight! 

Enjoy your weekend!