You are currently browsing the daily archive for January 30th, 2009.
I am trying to remember to shoot whenever I have an inkling or the need whatever it may be. After a light shower last week, I found myself pulled over snapping away.
This past weekend, Chase got to take his Papa to Moster Jam. The tickets were his Christmas gift from my parents. So Papa treated him to a Grave Digger Boom-a-rang. So all week, Chase asked me to go play with it.
Monday:
Chase: ” Mom today can we…”
Me: “No. You have homework and karate. And we have errands to run.”
Tues:
Chase: ”Mom, PLEASE can we…”
Me: “Honey, you have to finish your homework and you have karate. Tomorrow. If you have all you homework done tonight. We’ll go to the park and you can play with it.”
Chase: “Pinkie Swear!?”
Me: “Pinkie swear.”
Wed:
Picking Chase up from school.
Chase: “Mom… YOU SAID TODAY…”
Me: “I know, I know. But we have to get home, grab Maddie and you only have about an hour.”
Chase: “What?!”
Me: “I forgot you orthodontist appointment.”
Chase: (puppy eyes and pouty lip)
Me: “And you have karate.”
Maddie just wanted to have a sucker and play on the playground. But I did keep my promise, even is it was actually only 40 minutes by the time Maddie put on her shoes. LOL
Noché Española paired together the cooking talents of Executive Chef Ruben Larrazolo, owner of Alebrijes Mexican Bistro in Lodi and the Lodi Spanish wine making skills of Bokisch Vineyards.
As guests dined on Spanish and Mexican inspired dishes, Jesse Christian Hendricks lightly ran his fingers across his guitar. The flamenco melodies added to the evenings ambiance.
Amongst the brightly colored walls, clinking glasses and laughter, Liz and Markus Bokisch made their way from table to table greeting and talking to guests about the food and wine.
The first course was Tomate Relleno de Ventresca de Bonito(tomato stuffed with tuna, garlic and cilantro) paired with Albariño. The Tortilla Española con Salsa de Bourbon (Potato tortilla with Bourbon Ancho Sauce) was served with Tempranillo, a red wine. The Bourbon sauce was sweet with a subtle heat. Graciano was poured with the tird dish of the evening, Paella a la Mexicana (traditional Spanish Paella with seafood and chorizo and a touch of saffron), was being served. A top a bead of bread, Montaditos de Puerco (New Mexican rubbed pork with roasted pepper relish and Asadero melted cheese) was presented with the Bokisch’s Garnacha. The fifth and final course was Queso de Cabra Frito con Miel de Chipotle (Fried goat cheese with Port Chipotle Caramel Sauce) and a smooth Port.
“The atmosphere was fun, festive and lively with Jesse’s classical guitar. I love the décor at Alebrijes – the colored walls and painted figurines make it feel cozy and authentic. The food was fantastic and Ruben did an amazing job combining traditional Spanish foods with a Latin flair. He brought out beautiful flavor combinations with our wines and paired them up perfectly with each course,” said Liz Bokisch. Her favorite food and wine combination of the night was the Garnacha with the Montaditos de Puerco and Roasted Pepper Relish. She says, “I think I’ll have to get the recipe!”
“It was a great night,” says Larrazolo. “The response from everyone has been great. I am a foodie! I love food. I love wine. I love watching people enjoy them both. It is my passion.”
Larrazolo is now planning his Valentine’s Day menu which will include quail in a rose petal sauce.
Alebrijes Mexican Bistro is located at 1301 W. Lockeford Street, in Lodi, CA. The telephone number is 209.368.1831.
