Annual Birthday Trip: Maui

Every year, I travel for my birthday. I started this tradition in 2018 because I just didn’t feel like hosting dinners anymore. Not that there’s anything wrong with hosting dinners, but it was starting to feel awkward as I got older because of combining different friend groups who don’t really mesh and not wanting to leave anyone out. In those situations, it’s difficult as a guest to mingle when you’re seated at a big table, stuck talking to the stranger sitting next to you. I always feel weird having my friends pay for me. My new tradition has been more fun because I get to pick a different destination every year. I’ve done a few yoga retreats on my birthday, and some of those have been enjoyable, but those are a week long and don’t give you as much flexibility for exploring, so I’ve stopped doing them. Sometimes friends have joined me on my trips, sometimes I’m solo. Either way, I’m exploring somewhere new and that’s always a great way to spend a birthday. This year, I chose Maui.

In the past, my birthday trips have been a week long. But I had just come back from traveling to Europe in Sept for a week, and didn’t feel like another week long commitment. I wanted a short relaxing escape. I decided on Maui because it’s not too far from LA. I could do a short, easy, low-planning 3-day trip. Plus, I had been before and had done all the touristy things. This time, I wouldn’t feel the pressure to see the whole island. I could spend more time relaxing. I knew that I wanted to base myself in Wailea this time because I hadn’t really explored that area before. It’s known for it’s luxury resorts. I am always hesitant to commit to a locations or hotel I’m unfamiliar with. Usually, when I travel, I’ll split my stay up at one budget-friendly area and then splurge on a nicer hotel. It makes staying at the nicer hotel that much sweeter.

For my first 2 nights, I stayed at Maui Coast Hotel in S. Kihei, which neighbors Wailea. This area is the more budget friendly for those who want to spend time in Wailea. It was decently priced and spacious. They have a pool, but I didn’t use it at all because I was out exploring. The room was the first one closest to the entrance on the first floor, so it was a bit loud. The back patio was a view of the parking lot. Not the best room! But I guess, you get what you pay for! Make sure you request an upper floor that doesn’t have a view of the parking lot or pay a little more for a better room. The receptionist made it sound like she gave me a complimentary upgrade because I was in the newer building, but the room location did not feel like an upgrade at all. However, this would not deter me from staying here again. Overall, the room was nice, clean, spacious, and comfortable. The room also had a fridge and a microwave. The hotel is located across the street from the beach and within walking distance of local restaurants. In addition, they offer free shuttle service and pick up within a 5 mile radius of the hotel. That was a nice benefit that I took full advantage of because I went to Wailea everyday. I didn’t spend much time at the hotel, which is why I’m glad I chose to stay at a budget friendly spot for the first two nights.

Straight from the airport, I headed to Sugar Beach Bake Shop because I wanted to try their famous malasadas, particularly the ube and coconut filled ones. Sadly, they sold out by the time I got there around 12:30pm. They say that I need to come before 10am, but I didn’t want to Uber/Lyft specifically there for a donut later because the donut would end up costing $30-$40 with the roundtrip car ride. The reason I had chosen to go straight from the airport was because it was on the way to the hotel, but too far out of the shuttle radius to go from the hotel on another day. I was disappointed, and instead went next door to the famous Ululani’s Hawaiian Shaved Ice and it was fantastic. I now get the hype of shaved ice. I didn’t understand what was so exciting about ice before. It’s so finely shaved that it tastes like ice cream with the house-made flavoring/syrup! I like the coconut and mango flavors with the snow cap (condensed milk) and mochi topping.

After checking into Maui Coast Hotel and freshening up, I took their shuttle to South Maui Gardens. I had never been before, but saw images of it on Tiktok and really wanted to try it out. It’s so cute! A zen garden with lots of buddha statues, giant life-size games, a tortoise sanctuary, live entertainment (including hula shows), picnic tables, play area, and a variety of food trucks. I specifically wanted to try Kitoko’s because of the images I had seen on Instagram and it did not disappoint! It’s a fancy food truck with creative flavors and beautiful presentation. I enjoyed their crispy pork belly with Japanese sweet potato gnocchi and their grilled shrimp with papaya salad. I wish I could have tried more of their menu because everything sounded appetizing and interesting. I loved the garden seating. It was such a relaxing and peaceful vibe. I definitely recommend checking out South Maui Gardens. Because they have hula shows and live entertainment, I think it’s a great affordable alternative to going to a luau.

Next, I decided to have drinks at The Andaz Hotel. I had read that it has a great view from their Lehua Lounge. While it does have a great view, Lehua Lounge is just a poolside bar. Very casual and very average drinks. Great unobstructed panoramic view though! You could also get a great view from Miromoto’s at The Andaz if you dined there and got a table outside. But I didn’t want to eat there and the bar area of the restaurant does not face the view. Instead, I decided to go to Monkeypod for dinner and sat at the bar, and wow, was it packed and lively at 6:30pm! It was so fun though! A man sitting next to me was celebrating his birthday solo that night so we bonded over our shared November birthday week and both got free pie for dessert. I would recommend Monkeypod for dinner one night and skip out on Lehua Lounge. Monkeypod doesn’t have a view though, but it would be a fun casual dinner spot for after sunset. The food and cocktails were pretty good.

On day two, I woke up early and took the shuttle to Island Gourmet Market at The Shops at Wailea. It’s right behind The Marriott hotel. Picked up an iced matcha latte and walked the Wailea Beach coastal path by cutting through The Marriott Hotel. It’s such a beautiful walk and you pass by all the luxury resorts. I walked through some of the hotels and they are quite overwhelming. You could get lost in them! Wailea beach was so nice and the water was so warm and calming. I live in Los Angeles, but I never go to the beach. I don’t consider myself a beach person, but a beach on vacay just hits differently, ya know? I didn’t think about work once. I didn’t think about anything stressful. I felt so at peace. Afterwards, I walked back to The Shops at Wailea. I wanted to get another iced matcha at the Maui Matcha stand, but didn’t feel like waiting in line. I had expected more places to carry good matcha options because Hawaii is closer to Japan, but it wasn’t on a lot of menus. I went back to Island Gourmet Market because my sister wanted me to pick up Piaca Pineapple Shortbread Cookie with fruit filling. I love grocery stores and this place has so many goodies! You can pick up pre-made packaged food (salads, sushi, rice bowls) or made-to-order food, as well as charcuterie and fresh fruit for a picnic on the beach or to bring back to your hotel. They also carry souvenirs and alcohol.

That second night, I went on the most magical Sunset Dinner Cruise with Kai Kanani Sailing. They do hotel pick up from most hotels in Wailea or can pick you up from their office in Wailea. This tour group is a great option for those staying in Wailea. If you’re staying in West Maui, it’s better to look for a different tour group so you don’t have to drive far. Kai Kanani provides van transportation for everyone to Maluaka Beach close by, where we board a catamaran. It’s a 2 hour cruise where they serve you cocktails and dinner. On our cruise, we were surrounded by at least a dozen whales swimming around us. It was a bit early for whale season and this wasn’t even a whale watching tour, so this was the best surprise! On the last supermoon of the year too! I don’t think I’ve ever been a whale person, but I was probably the most excited person on the boat! It was so beautiful to see these large creatures swimming as the sun was setting over the water. What an unforgettable experience! You’ll have to watch my videos on Instagram of the whales and of my whole trip. I have a dedicated highlight for Maui in my Instagram bio.

After the cruise, I stopped at The Birdcage for drinks. It’s located in Hotel Wailea and is basically their lobby lounge. It is shaped as a birdcage and lovebirds (actual birds) do come into the open-air bar and sing. But since I got there closer to 6:30pm after the sun had just set, most of them had gone to bed. This bar would have been the perfect option to watch the sunset. The view is not as unobstructed as The Andaz, but definitely a better vibe with better cocktails. I just loved the idea of sitting with lovebirds singing around you as you watch the sunset.

On my 3rd day, my last day and my birthday, I treated myself to a stay at The Four Seasons Hotel. Because I’ve heard of so many people going to Maui and staying at The Four Seasons, I had to try it for myself. They offer complimentary activities and shuttle service as well. I intentionally checked into the hotel super early at 7:30am so that I could join their beach yoga class. My room wasn’t ready, but that was okay because I wanted to take full advantage of their amenities. I got lei-d as soon as I arrived. After yoga, I changed into my swimsuit, picked up an iced matcha latte, and headed back to the beach. The Four Seasons offer beach chairs to their guests. Though I didn’t really need a chair because I spent the entire time in the ocean! It was so lovely! Then at the last minute, there was a cancellation for their last outrigger canoe tour of the day. I just happened to run into them getting ready to embark. This complimentary activity was listed on their schedule, but it mistakenly said Mon-Fri only. I was lucky to catch them when I did! It was so fun! We rowed around the coast, saw some sea turtles swim by us, and then stopped to snorkel. One of the guides, played ukulele and sang to us. I love ukulele. It’s so romantic.

My room was still not ready by noon, so I got a cabana by the pool and ordered lunch. My server was so wonderful and accommodating. I wanted to try everything, but it would be too much food. So he got me half portions. I wanted wings and their signature salad, but was also pondering their Wagyu Yasoba noodles with bok choy and shiitake mushrooms. My server said he can make anything half portion for me to try and he comped my whole meal because it was my birthday! I thought he meant he was going to comp one cocktail, but he comped the entire bill! What a sweetie! And there I was eating buffalo wings with my hands—probably the most unrefined thing to eat at a luxury resort! But that was what my belly wanted on my birthday: good bad food, if that makes any sense. With pina coladas, which were amazing! I was living the life! I have never been a resort girl, but staying at The Four Seasons resort in Maui is an entirely different experience. Although I’m sure it’s on par with it’s neighbors like The Andaz, The Grand Wailea, and The Fairmont, but I felt it was more manageable and not as overwhelmingly huge. That day, I decided I do like resorts and I love when cute men wait on me, ready to accommodate my every need. I could do this more often. I should do this more often. Side note: The Four Seasons has only 2 pools and the adult pool fills up fast. You need to reserve beds with shade in advance via a waitlist, otherwise there won’t be space. It was fully packed when I got there around 11:30am so I stayed in the main pool area where there were some kids. Not a big deal, but the adult pool had swim up bars and a view. I heard the Andaz has multiple infinity style pool options.

My room was not ready until 2pm, and by then, I was so exhausted from, you know, relaxing all morning. I just wanted to shower and curl up in bed. The Four Seasons gave me a complimentary upgrade from their Mountainside room to their Deluxe Garden-view. There was Hawaiian music playing in the bathroom when I entered. The room was spacious with a couch area and a balcony. I wish I could have stayed in the room longer, lounging in my robe, sitting on the balcony, but I only had enough time to shower and then had to get ready for a sunset cocktail pre-dinner.

I ordered an espresso martini at the bar at Ferraro’s (on their lower floor, closer to the beach) and it was probably one of the best I’ve had! I think because they topped it with cinnamon. I loved that they served olives and crispy chickpeas with their cocktails. The bar is facing away from the beach, so you have to turn to watch the sunset or eat dinner on their patio. I had debated having my birthday dinner at Ferraro’s, but had decided on Spago’s instead because I have enjoyed Wolfgang Puck’s other restaurants. I’m sure Ferraro’s is good, but I’m so particular about Italian food and I didn’t see anything on the menu that I felt drawn to. But I enjoyed my cocktail, snacks, and the vibe so much that it made me second-guess my decision.

Spago’s is located on their lobby level, which is technically their 2nd floor up from the beach. The bar area does not have a view. I think there could be a nice view at sunset if you dine al fresco and are seated on the beach-facing side of the restaurant. But the sun sets so early now at 5pm-5:30pm that it’s really hard to catch the sunset without eating dinner early because most bars are indoors and not facing the view. You can only get a good view if you are seated at a dinner table. My dinner resy was way after sunset and they sat me at a table on the side of the patio that faces the pool. The vibe didn’t feel as social as Ferraro’s. At Ferraro’s, as soon as you walk into the outdoor space, the lively bar is right there, upfront. At Spago’s, the bar area is sort of to the left and hidden. You bypass it entirely when you walk into the restaurant. The layout did not feel as cohesive or welcoming. I got a lychee martini and the martini didn’t even have a lychee in it! I was bit disappointed by the cocktail. I got a Lobster Ceviche with papaya salad, ahi tuna cones, and tagliatelle with local mushrooms. The lobster dish was my favorite. The cones were a bit sweet and the tagliatelle could have used more salt. It was good and I enjoyed my meal, but it wasn’t amazing. I prefer Wolfgang’s Merois in Los Angeles. I think that Ferraro’s would have been a more fun choice. Next time!

On my last morning in Maui, I woke up early to take full advantage of the beach. I wanted to get my toes wet and walk on the sand one last time. I had breakfast at Duo’s, which is a seafood and steakhouse at The Four Seasons. They offer a breakfast buffet for $57, but I ordered a la carte. It’s worth it to do buffet if you want to order coffee, juice, or pastries because one entree is already $34 before you add on extras so you might as well pay $57 and get everything. I am not really a breakfast girl, but because I was flying out that afternoon, I needed to eat before heading to the airport. FYI. Maui airport is small and there’s no Delta Sky Club Lounge, so do not get there earlier than an hour. My flight was at 1:30pm and I got to the airport before 12pm and it felt like I was too early. Spend every last minute soaking in the beach vibes before you leave! Also, I want to note that Duo’s does not have a good bar area either. It’s a bit disappointing that The Four Season’s doesn’t have many fun bar area options on-site in Wailea, except for Ferraro’s, but that’s not enough space for a hotel of their size. They have the lobby lounge, but it’s usually busy and packed and you need to get on a waitlist.

I think a short trip to Maui is a great weekend escape. However, if you’ve never been before, you’d probably want to spend at least 5 days there, rent a car, and book an AirBnB. It can be a lot of driving, but there is so much beauty on the island. You’d want to dedicate a day to driving the road to Hana yourself or doing a tour, stopping at the bamboo forest, black sanded beach, and waterfalls along the way. I would also recommend going on a boat tour, either a day snorkeling tour or a sunset tour. Some people drive to the top of the volcano to watch the sunset, but it is a bit of an early drive so I have yet to experience it. Another day option would be to explore Paia town and beach. I remember it being beautiful because of it’s white sand, but the waves were strong and there was a dip from the sand into the water. It was quiet though and not as touristy, which was nice. I think experiencing a traditional luau is a must. It’s a little pricey, but it is a lovely Hawaiian experience with a buffet dinner, roasted pig, hula show, live music, and dancing. The one I attended years ago seated you at communal tables with strangers. As I mentioned earlier, South Maui Gardens is a great (budget friendly and commitment friendly) alternative to a luau because you can dine at the food trucks and still get a show.

I really loved my Maui trip. It was such a nice treat to give myself. Wish I could have stayed their longer. It was such a nice indulgence! Now, where should I go next?

Garlic Butter Shrimp

Who loves garlic butter shrimp? I do! It’s also a super easy dish to make with few ingredients. I always have frozen shrimp in my freezer so this was an easy go-to meal to make, especially after not having been to the grocery store in almost a week!

GARLIC BUTTER SHRIMP (serves 2-3)

Ingredients:

·       20 shrimps, deveined with tail on

·       4 tbsp butter, melted

·       ¼ cup olive oil

·       8 cloves of garlic, minced

·       ½ tsp salt

·       ½ tsp black pepper

·       1 tsp red pepper flakes

·       ½ lime or lemon, juiced + additional slices for serving

·       1 tomato diced (optional)

·       ¼ cup chopped cilantro (for garnishing)

Directions:

Preheat oven to 375 degrees.

Make a shallow cut on the back of the shrimp. Line an 8 or 10-inch cast iron skillet with shrimp. In a bowl, mix all of the ingredients together (except for the tomatoes and cilantro). Pour marinade over the shrimp. Add diced tomatoes on top.

Bake for roughly 15 minutes. Oven times vary so make sure you check the shrimp around 10-12 minutes in.

Serve over rice or pasta. Sprinkle with chopped cilantro and garnish with slices of lime or lemon.

Garlic Noodles with Parmesan

I only learned how to make garlic noodles recently after having it out at a restaurant and I was immediately hooked! I could not stop stuffing my face with noodles! The recipe only involves a few ingredients and is so simple to make. Garlic noodles is the perfect weeknight dinner or side dish. And it’s addictive. You won’t be able to stop making it. Sometimes I unintentionally end up making it because I run out of groceries and these ingredients are all I have on hand. Try it and let me know what you think! I have a reel up on Instagram if you want to see the video of the garlic noodles being made.

GARLIC NOODLES WITH PARMESAN (serves 4):

Ingredients:

1 lb thin spaghetti pasta

4 tbsp olive oil

12 cloves of garlic, minced

4 tbsp unsalted butter

4 tsp soy sauce

4 tsp sugar

3½ tbsp oyster sauce

3 cups of sliced scallions

¾ cup Parmesan

Directions:

Heat olive oil in a large pan over medium heat. Add garlic and butter. Lightly toast. Add sugar and oyster sauce and mix. Lower heat. Throw in sliced scallions and lightly cook. Toss in cooked pasta, coating it with the sauce. Add soy sauce. Turn off heat. Sprinkle Parmesan cheese in layers directly in the pan and toss again. Garnish with additional fresh scallions and more cheese.

Pan-Seared Steak with Mushrooms & Asparagus

Sponsored by Aspen Ridge® Natural Angus Beef

I love a good steak and I especially love making it myself because it is super easy to do. It makes me feel kind of fancy and it looks really impressive too. I have partnered with Aspen Ridge® Natural Angus Beef to show you how to make a beautiful steak dinner at home. Their beef is Certified Humane®, has no added hormones, and no antibiotics ever. Because of its high quality, USDA Prime beef is generally sold in hotels and restaurants, but Aspen Ridge Prime beef is now available at your local Pavilions in Southern California!

I prefer a NY Strip cut and I like to cook my steak in a cast iron skillet to create a nice outside crust. It takes less than 10 minutes to cook the perfect steak at home! This is so much easier, more satisfying, and less expensive than dining out. Using Aspen Ridge Beef, you can create a delicious meal for that perfect date night in, special occasion, or celebration. In my case, it was a nice little weekend treat all for myself. My neighbor happened to walk past my door as I was cooking, and he immediately texted me to ask what I was making because he could smell my steak from outside and he thought it smelled so good! Even though I appreciated the compliment, I didn’t share my steak with him. I ate it entirely by myself! It was so delicious!

I paired my steak with a couple easy side vegetable dishes—sauteed garlic butter mushrooms and grilled asparagus. They cook quickly and complement the steak. If you have another vegetable you prefer or enjoy your steak with crispy roasted potatoes instead, that’s fine too. Pair your steak with whatever your belly craves.

Pan-Seared Steak with Garlic Butter Mushrooms & Asparagus (serves 2)

Steak Ingredients:

• 1 lb. of Aspen Ridge® Natural Angus Beef NY Strip, about 1¼ inch thick

• 2-3 cloves of garlic, crushed

• 2 sprigs of fresh Rosemary

• 2 tbsp butter

• 1 tbsp vegetable oil

• salt

• pepper

Garlic Butter Mushrooms:

• 12 oz of mixed mushrooms (I use a combo of crimini + shiitake), stems removed and thinly sliced

• 2 cloves of garlic, diced

• 2 tbsp parsley, chopped

• 2 tbsp extra virgin olive oil

• ·¼ tsp ground black pepper

• ¼ - ½ Tsp sea salt

• 1 tbsp butter

• 2-3 lemon wedges

Asparagus Ingredients:

• ½ lb of skinny asparagus spears, bottom stems trimmed

• 1 tbsp olive oil

• salt

Directions:

Place NY strip on a plate. Pat dry. Season generously with salt and pepper. Preheat oven to 400 degrees. You may not need to finish the steak in the oven if your cut is no thicker than 1¼ inch and/or if you prefer your steak on the medium to medium-rare side. I like to have the oven on just in case the steak is thicker than I expected, or if the outside of the steak has already developed a perfectly brown crust but the inside is still not cooked to my desired temperature. Finishing the steak in the oven allows the steak to continue cooking without burning the outside.

Heat up a cast iron skillet over medium high heat with vegetable oil for about 5 minutes or until it starts smoking.

Place the steak gently on the hot skillet. Sear the steak for about 3-4 minutes on the first side, creating a deep brown crust.

Using tongs, flip the steak over and cook the other side for another 3 minutes. Add butter, garlic, and Rosemary to the skillet. Cook for another minute, tilting your skillet back and forth, so that the seasoned oil and butter fully coat the bottom of the steak. Turn steak onto its sides and sear all the edges as well. Flip the steak over a couple times. Repeatedly spoon the sauce over the top of the steak as it cooks.

Transfer steak to a cutting board and let it rest for 5 minutes, loosely covered with aluminum foil, before cutting into it. This stove-top cooking method should yield a medium-rare to medium cooked steak.

However, if your steak has already developed a dark brown crust on the outside but the inside is still too rare for your taste, you can transfer the entire skillet to the oven and cook for about 5 minutes more. This is to avoid burning the outside of the steak on the stovetop while continuing to cook the inside. After 5 minutes, remove the steak from the oven. Transfer to a cutting board, cover loosely with aluminum foil, and let it rest for about 5 minutes before cutting into it.

Meanwhile, in the same hot skillet, heat up 1 tbsp of olive oil over medium heat for a couple minutes. Add trimmed asparagus spears. Sprinkle with salt and cook for about 2-3 minutes, flipping over halfway through. Set aside.

Heat olive oil in a separate pan over medium high heat. Add mushrooms. Sprinkle with salt and pepper. Lightly cook for a minute. Drain excess liquid. Add butter and garlic. Cook for another minute. Toss in parsley. Turn off stove. When ready to serve, add freshly squeezed lemon juice and drizzle a little extra virgin olive oil.

Plate sliced steak with asparagus. Spoon over sauteed garlic butter mushrooms on top of the steak or serve on the side.

Note: According to foodsafety.gov, the minimum safe temperature is 145°F for steaks.

Braised White Wine & Soy Chicken Thighs with Mushrooms

In my early stages of learning how to cook, I made many meals from a cookbook that I think was called How to Cook Everything. It wasn’t mine. It belonged to my live-in boyfriend at the time and it was a huge book! Probably the size of a dictionary. From what I remember, it had some good recipes. It has been awhile, maybe 15 years since I’ve last seen that book but I remember making a chicken dish that I really liked that had white wine, soy sauce, and mushrooms. And that is really about all I remember from the recipe. This week, I wanted to try to recreate it. So I played around with some ingredients and came up with this recipe. I think it’s pretty good. It’s simple and easy to make and it only requires a few main ingredients.

BRAISED WHITE WINE & SOY CHICKEN THIGHS WITH MUSHROOMS (serves 2-4)

Ingredients:
• 1½ lbs chicken thighs (about 4 small, bone-in with skin)
• 10-16 oz of white button or crimini mushrooms, sliced (depending on how much you love mushrooms)
• 1 sweet yellow onion, diced
• 3 cloves of garlic, diced
• 4-5 sprigs of fresh thyme
• ½ cup of white wine
• 3 tbsp soy sauce
• ½ Tsp salt
• ½ Tsp ground black pepper
• 1 Tsp sugar
• 2 tbsp olive oil
• ½ cup of water
• parsley, chopped (optional)

Directions:

Season chicken w salt and pepper. In a braising pan, heat 1 tbsp of olive oil over medium high heat. Pan-sear chicken for a few minutes with skin side down, until golden brown. Then set aside.

Lower heat down to medium. Add another tbsp of olive oil. Brown onions and garlic. Add mushrooms and cook until they have shrunken.

Pour in wine and soy sauce. Add salt, pepper, sugar, and thyme and gently stir. Return chicken to the pan, skin side up. Cover pan, with lid slightly ajar, and cook for about 30 minutes.

Remove chicken and set aside.

Taste the sauce in the pan. It should be very flavorful and maybe even a bit salty. Add about ½ cup of water or less to dilute. Increase heat if need and let the sauce reduce and thicken for about 5 minutes.

Serve chicken over rice and spoon over a generous portion of mushrooms and sauce on top. Sprinkle w parsley.

Los Olivos Birthday Trip

For my last three birthdays, I’ve traveled abroad and went on yoga retreats and it has always brought me so much joy. Last year, I spent my entire birthday month in Cambodia and it was incredible. I’m very forunate to have been able to travel abroad as much as I have and explore the world, learn about different cultures, and connect with new people.

This year, my birthday is a little [a lot] different because of all the unexpected challenges of 2020. With all the challenges come new lessons and opportunity for growth. And there were definitely a lot this year! But it didn’t stop me from celebrating or going on my annual birthday adventure. While my adventure was a lot smaller this year, I’m so happy I was able to get away to Los Olivos in wine country for one day and one night with a friend. My birthday was a couple weeks ago in November but I hadn’t had a chance to sit down and share it with you until now.

Los Olivos is only a 2.5 hour drive from Los Angeles. We stayed at the Fess Parker Inn right in the middle of the cute town. Unfortunately because of Covid, the town was quiet and a lot of businesses were closed but I still enjoyed the short getaway. One night at The Fess Parker Inn includes a free bottle of wine in your suite and two free tastings at the Fess Parker Vineyard and Ephiphany Winery. Service at the Fess Parker Vineyard was amazing. They treated me to probably almost 10 wine tastings outdoors on their patio because of my birthday. Afterwards, we took a quick dip in the pool at the inn and enjoyed pre-dinner cocktails and a delicious shrimp appetizer by the fire.

That night, we dined at the new restaurant at the inn called Nella and it was absolutely fabulous. We started dinner with a truffle flatbread, an entire plate of mortadella (it’s my favorite charcuterie meat as well as my friend’s), and mussels. Then we shared a duck entree and ended my birthday dinner with profiteroles and an espresso martini. My belly was very happy and my experience at the Fess Parker Inn and Vineyard was so wonderful.

The next day, we drove through the rolling hills, had our last tasting at Ephiphany, and enjoyed an outdoor lunch at Los Olivos Wine Merchant Cafe before returning to Los Angeles. It was a more low-key birthday than my previous years, but I’m grateful that I was able to do something to bring me a little bit of joy, given the circumstances of the pandemic this year.

Tortilla Espanola

In Boston where I’m from, I had access to a lot of European food, particularly French, Spanish, and Italian seafood. In Los Angeles, I hardly go out for European food. Here, I often have tacos, sushi, Thai, and Middle Eastern food. Recently, I was thinking about a Spanish restaurant called Tapeo’s in Boston that I used to frequent. I loved ordering their tortilla espanola, patatas bravas, and gambas ajillo. These tapas dishes are simple and yet so delicious. Tapas are so versatile. They are great for a light meal, snack, or appetizer. It has been years since I’ve made a Tortilla Espanola or Spanish Omelette, but I gave it another try and I still love it just as much as I did in my college years!

Tortilla Espanola (makes about 6-8 slices)

Ingredients:

• 8 eggs

• 2 tbsp olive oil

• 1 tsp salt in eggs

• 1/2 tsp ground black pepper

• 1 small sweet onion diced

• 2 small Yukon potatoes thinly sliced

• 4 pearl tomatoes or 2 vine tomatoes thinly sliced

Directions:

Preheat oven to 375 degrees.

Over medium high heat, sauté onions with 1 tbsp of olive oil and set aside. Then add another 1 tbsp of olive oil and sauté potatoes. Add 1/2 tsp salt and 1/2 tsp pepper and cook until soft about 8-10 min.

Meanwhile, whisk eggs w 1/2 tsp salt. Line a 9.5 inch pie pan w olive oil. Spread a layer of potato slices in the pan. Sprinkle some diced onions. Pour in some of the whisked eggs. Then add another layer of potato slices and onions and pour in the rest of the egg mix. Add tomato slices on top.

Bake at 375 degrees for about 40-45 min. You can eat this warm or cold. and have it for breakfast, serve as a side for lunch or dinner, or have as a snack. I like to have mine with mixed greens.

Asparagus & Mushroom Stir-fry

Stir-fry is a great way to use leftover vegetables. You can throw in whatever protein or veggies you have in your fridge and then there ya go—instant meal. I don’t make stir-fry very often because I feel like I can never get the flavor just right. But this time, I really liked it! There’s a lot of flexibility w stir-fry recipes, but here is what I did below:

ASPARAGUS & MUSHROOM STIR-FRY (serves about 2-3 w rice)

Ingredients:

• a bundle of asparagus, trimmed and cut into diagonal 2 inch segments 

• 10 oz mushrooms, sliced

• 1 can of sliced bamboo

• 3-4 cloves of garlic, diced

• EVOO

• 1 tbsp vinegar

• 1 tbsp oyster sauce 

• 1-2 tbsp water

• 1 tsp sugar

• 1/2 tsp salt

• 1 tsp soy sauce

• 1/2 tsp black pepper

• 1/3 cup of scallions, chopped

Directions:

Heat a frying pan with olive oil. Sauté garlic until it is lightly toasted. Add asparagus and let It cook for a couple minutes. Add 1 tbsp water. Toss in mushrooms and bamboo shoots. Stir thoroughly. Sprinkle w salt and pepper. Sauté for a couple minutes. Pour in vinegar, oyster sauce, soy sauce, and sugar. Continue to cook. Add 1 tbsp water and mix. Sprinkle w chopped scallions and cook for one last minute. Serve w rice.