Deirdre Michalski
Freelance Writer & Travelista
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With thirty years of experience in marketing and public relations for resorts, restaurants and spas, Deirdre now is a freelance writer covering her travel and culinary adventures. Her web site is: www.TastesAndTravel.com . She writes about travel around the globe and local Southern California happenings and restaurants too. She finds her travels to “bucket list” destinations and oldest restaurants in key cities around the world are of particular interest to her audience. She enjoys interviewing chefs, writing about travel, history & finding the backstory and of course cuisine. For some trips she is on a cruise ship, others a river boat, by car and other trips involve living like a local.
She targets that “over 40 crowd” who have the funds to travel and the passion to explore exciting destinations. Recent international travels include: Bora Bora, Easter Island, epic Machu Picchu, The Great Wall of China and most recently to Stonehenge. Two favorite spots are France & Italy where she “lived like a local” in a Villa with visiting chefs. She also did a river cruise through the South of France and another from Budapest to Vienna and ending in Vilshofen, Germany. They then headed up to Prague. She recently took a month long Baltic ocean cruise. At the end of the trip they made arrangements to visit Stonehenge.
She is an active member of IFWTWA (International Food Wine and Travel Writers Association) and Women In Travel.
Your selection of premium loose leaf tea or iced tea, a freshly baked currant scone with raspberry preserves and Early California Cream, five assorted finger sandwiches, fresh fruit served with brown sugar and heavy cream, and petit fours Queen Mum’s Spring Salad First Course – choice of: Spring Salad – Roasted Striped Beets, Butternut Squash, Brussels Sprouts, Parsnips, Goat Cheese, Candied Walnuts, Baby Greens, Sherry Vinaigrette OR Roasted Butternut Squash Lobster Bisque – Crème Fraiche, Pomegranate Seeds, Brioche Croutons OR Romaine and Cheese Salad – California almonds, hot house tomatoes, champagne vinaigrette OR Chef’s Daily Bowl of Soup – heirloom tomato bisque, crispy olive oil croutons, fresh goat cheese Living” Boston lettuce hydroponically grown by Hollandia Farms tossed with pancetta, grated gruyere cheese, sour dough croutons, toasted pecans, black mustard seed vinaigrette OR Hearts of Romaine with Caesar Dressing – Ocean Mists Farms hearts of romaine tossed with our hand crafted Caesar dressing, toasted sourdough croutons, shaved Parmigiano-Reggiano OR Lobster Bisque Soup -Main
Here is just a sampling to wet your whistle: Imagine homemade butter biscuits and English muffins, flavored Granola, Hatch Green Chile Pecan Bars, Roasted Poblano Potato Soup with cornbread, Greek Beef Stew with yogurt, Harissa chicken meatballs with feta cheese, and so forth. Derek Sips Coffee is a local small batch coffee roaster and serves up 7 different blends in 12 ounce bags for purchase through Tracy’s shop. Hot Pepita & Cranberry Brittle which had the perfect balance of sweet, hot and yummy crunchy goodness -An a Master’s Degree in French from the University of Oklahoma -Moved to The Arizona Valley for her husband’s job.
For $159 the Valentine’s Menu includes: Choice of Liter “Love Potion Craft Cocktail” or Bottle of Taittinger Brut Champagne, Seasonal Mixed Green Salad for Two, Two Filet Mignon Steaks (6oz each), One-pound of Alaskan King Crab Legs and Champagne Butter, Scratch-made Mashed Potatoes, Heirloom Vegetables and Brussels Sprouts and Gourmet Triple Chocolate Melt to Share. The restaurant will offer a deluxe Valentine’s menu for two to-go February 13-14 as well as courtyard patio dining February 12-14, Valentine’s weekend. Outdoor dining: February 12-14, dinner only, starting at 5 p.m. Five-course menu, $175 per person; optional wine paring $75 per person, excluding tax and 23% service gratuity. Outdoor dining: February 11-13, 5-10pm, February 14, 4-9 p.m. Valentine’s Dinner for two, including a bottle of wine, $169, excluding tax and gratuity.
I want to whisk you away with me I want to whisk you away with me Chef Michael Rossi and his incredible culinary team are creating some delicious culinary creations. The restaurant has pivoted to offer three lovely patio venues for guests to enjoy dining outside, and they also have a quick and easy curbside “pick-up” program as well. The menu is available for dine-in and curbside pick-up Thursday, September 24 – In partnership with Skuna Bay Salmon & Santa Monica Seafood we will offer a five course tasting menu.