Merry Christmas!

Here in California, 70 degrees and sunny doesn’t exactly seem like the white Christmas’ I used to know as a young kid. However, many of the traditions remain regardless of snow levels or kids’ ages. I will always believe in Santa. Cinnamon rolls (Pillsbury in the house!) are served for breakfast, and Beef Wellington for dinner (this year had some issues and the filet mignon was grilled. Hey, it’s always grilling season out here).

The menu Christmas Eve of course included Dungeness crab. It’s not 7 fishes like they’d do in Italy. When you’ve got the best crustacean, you don’t need 6 more. Some fresh-baked baguette (kind of like sourdough, right?) and leftover homemade cheesecake baked for a recent birthday…now that’s a Christmas Eve dinner. And dark chocolate fudge left out for Santa’s early morning snack.

Christmas Eve Dinner
Christmas Eve Dinner


Well, yours truly has been busy working (which explains the clear lack of articles recently), but we’ll slowly work our way through past travels. However, we will immediately get going on the annual year end list of the most memorable bites, sips, experiences, and notes from 2013, with a fearless look ahead at 2014. As well, I’ll unveil my first ever definitive list of the 208 places to eat and drink in the San Francisco Bay Area. Yes, that’s what I’ve been busy doing. No, I wish I could take credit for making this magnificent gingerbread house on display at the Rosewood Sand Hill, a hotel in Menlo Park, CA. That credit goes to pastry chef Melissa Root and her elves. It’s 90 square feet and uses 800 (!) pounds of gingerbread. My house is about as big and not nearly as tasty. A steam engine locomotive even weaves it’s way around the icing mountains.


Thanks for all of your wonderful support and I wish you all a very Merry Christmas!!!



Published by trevsbistro

Exploring the globe in search of what gastronomy means in the homes, restaurants, wineries, breweries, and distilleries that help make each day a little brighter and delicious for us. What makes a certain dish or certain cafe particularly successful? What makes poutine an iconic dish of Québec and cioppino the same for San Francisco? À la santé! Let's learn, discover, and of course, enjoy some wonderful meals together!

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