The Eleventh Letter

It was months in the making but James and I FINALLY got the front yard landscaped...(YAAYYYY!!!!) It felt like we mulched University Ave while trying to get all 3 cu yrds of cypress to the house in a huge truck we rented from Home Depot, then I spent the whole weekend raking and dumping and spreading and planting and sweating and moving and pushing and piling and packing- but the outcome was TOTALLY worth it. We are so happy with it and it's great to finally be done. Special thanks goes out to my wonderful neighbors, Jeneen and Beth, for jumping right in to assist me with the project. Couldn't have finished it so quickly without them! :)

The house in August 2007...so many rocks!

bye bye big tree and bushes..

oh the mulch.. (it smelled so good!)

new front. yay!

My favorite part... the hanging petunias!

gotta keep it girlie....don't ya love my pink garden gloves! :)

I know you have been waiting... and now here they are: pictures (and video!!) from our wild night at the Greenbrier bar. And by wild night, I mean just 4 ladies and one adorable bar tender out in the West Virginia mountains with not a whole lot to do... so let's get to mix'n! It wasn't 10 minutes after we arrived at the hotel's beautiful new lobby bar that I was behind it- as the loyal and focused assistant to our evening's bartender, Mikey. 3 hours flew by as the Johns, Johns-Hupp and Colonna women got schooled in Bartending 101. Our fabulously entertaining host started us off with a southern favorite, the Mint Julep, which I believe was grandma's fav. We were also excited to sample his "Magnificent 7," a $28 margarita (yes, that is correct) made from Mikey's secret recipe that he would NOT reveal... Come on, after all, I AM the assistant... ;) My specialty was to make the martinis. For Amelia, a gin- up with olives, and myself -as always- extra dirty with vodka and blue cheese stuffed olives.. Mmmmmmm. We had so much fun on our girls night out!


We look pretty professional, don't you think? :)


Yes, by the night's end...I got the SECRET RECIPE for the Mag 7! :)

and it's time for bed... :-)

I have a whole new appreciation for sugar. You know those "ace of cakes" shows on The Food Network? Well, I got to watch one first hand- except instead of cake, this beautiful creation was made completely of SUGAR! Chef Frederic Monti, a past winner of The Food Networks "Sugar Challenge" demonstrated just how difficult and involved it is to produce a tower of sweetness... think I can try THIS at home?!?! :)

Turn your head to the left.
Sorry :)

Wow. Chefs really do heat things up! Sue Moats lead our group on a behinds the scenes tour of the newly renovated kitchen in Hemisphere, the hotels AMAZING restaurant, along with the full-length trip around the main kitchen, including the butcher!!(don't worry, I censored those pictures...). Needless to stay, we saw a LOT of stainless steel. It was quite interesting to learn about the cooking equipment used for massive meal prep- as well as the staffing! I hope some of these pictures inspire and amaze you like they did me... !


This is the chefs table in the back where before the night shift begins they all sit down for "family meal" and prepare whatever is around...



Chef Michael Voltaggio, who has hopes of opening a restaurant in South Beach one day...


Super oven.

chefs at work

The hot line!

I wanted to interject a special post among all this delicious food and vacation review... we were leaving the Greenbrier this afternoon and after flight cancellations (big surprise right?) we had to take a 2 hr bus ride to Roanoke, WV to catch another flight. When the hotel shuttle arrived at our location, we saw a nice-looking young man dressed in army gear, saying goodbye to what I assumed was his mother and father. It caught me a little off guard and I found myself wondering what his story was... he was on the bus with us so we did find out that we was heading to GA to fly out for his second tour in Iraq, for 14 months. My heart broke a little when his family drove by the bus waving to him through the window- I could see the sadness and fear in his mother's eyes. My mom, sister and I all thanked this soldier for his service and wished him well before we parted ways. Times like this make our war such a harsh reality. I'm not big on vocalizing my political opinions (this is NOT that kind of blog...) but I hope this story will cause you to take a minute to say a prayer, or just appreciate what the men and women overseas are sacrificing for us everyday.

...so to the brave young soldier on our bus today, who's name we did not catch, I wish you well. Thank you and we are proud of you.

The Greenbrier is full of colorful, vibrant floral patterns...on the walls, furniture, carpets, pictures...and in a BIG way. Dorothy Draper meant business with her designs- bold and beautiful? You decide.

Not that we aren't taking much pleasure in the Greenbrier's many luxuries, we are here on a mission: to become refined French Chefs. Well, sorta. :) The week long program is called La Varenne at the Greenbrier and is a five-day demonstration course featuring the art of French cuisine, taught by Anne Willan- one of the world's preeminent authorities on French cooking. She is such a sweet woman who truly knows her stuff! Our mornings are spent watching demonstrations by Anne and guest chefs like Michael Voltaggio from the hotel's 5-star restaurant, Hemispheres. Then we get to enjoy the magnificent and savory creations, usually paired with a wine or champagne tasting with the hotel's Sommelier- we even had a whiskey tasting with Mikey! Mmm. The program includes a tour of the property AND the kitchens (tomorrow.) We have a few dinners as well. Below are some shots of the dishes we are eager to test out on our own kitchens!

Chocolate Hazelnut Torte- I think this will be my first creation...

Pineapple-Coconut Sphere (made by Chef Fred Monti, the pastry chef who won The Food Network's Sugar Challenge!)

Quail Eggs. mmmm

A snap-shot with our Rose Sparkling Wine. Mmm

Says it all :)

Scottish Praws with avacado, popcorn puree, and frozen chorizo

The hand blown sugar balls!



Head Chef Michael Voltaggio of Hemispheres

Sue Moats, cooking school teacher, and Anne Willan

Roast Tuna with lettuce, onions and tomato

Tarte Flambe (soooo good!!)