I wanted to take a couple of minutes to celebrate one of my favorite veggies: Cauliflower!
Good quality cauliflower can be found nearly year round and locally has a 6-8 month season. Everything from gratins to a simple roast showcase the unique flavor. Here’s a recipe for my Warm Cauliflower Salad.
2 Heads Cauliflower
2 Tablespoons extra virgin olive oil
Preheat oven to 350 degrees. Cut cauliflower into florettes (de-stem the head until only about an inch of stem remains). Chop larger florettes in half so that all pieces are semi-uniform in size; place in bowl. Add olive oil and toss. Place pieces on baking sheet and roast in pre-heated oven for approximately 8 minutes. While roasting, make vinaigrette.
Whole Grain Mustard Vinaigrette
1/2 cup whole grain mustard
1 shallot, minced
2 Tablespoons champagne vinegar
1/2 cup extra virgin olive oil
Salt & pepper to taste
Place ingredients in jar and shake to incorporate. Set aside.
Combining and Plating
In sauté pan, heat 1 tablespoon of olive oil. Add the pre-roasted cauliflower and sauté over medium heat approximately 2-3 minutes, until lightly browned. Toss a large handful of wild, fresh arugula and sweat approximately 30 seconds, tossing continuously. At Nick’s Cove we also throw in shaved Serrano ham (or prosciutto if easier to find), but that is completely optional. Place the sautéed cauliflower and arugula (and ham, if using) down the center of a platter. Drip the vinaigrette over the top and garnish with fresh chopped parsley.
And, boy do we love their cars! It really is a treat to drive up to work and see such a fine selection of cars parked out front: Ferrari, Audi R8, Maserati, Porsche, Lamborghini, Mercedes. And it’s not just the new models. We love the classics, too!
Whenever the car clubs are here, guests come out from their tables: cameras in hand they start snapping up-close shots of those much-admired and so-far-out-of-reach exotics!
The lucky drivers and/or owners of those lovelies thoroughly enjoy the twists and turns of Highway One … and stopping to enjoy lunch at Nick’s Cove is a wonderful place for a mid-way stop!
Until next time …
The California Red Legged Frog is protected in British Columbia, Oregon and California. According to Wikipedia, they are considered a “real frog” who require “still waters” for breeding.
This species of frog lives in and around the creek that runs through our property at Nick’s Cove. Several years ago extensive riparian restoration efforts were made to ensure a safe haven for this native four-legged friend.
Recently, we decided to make our very own house-made, signature Hot Sauce. In a meeting to discuss label design, Executive Chef Austin Perkins jokingly said, “Let’s put a frog with flames coming off his legs…” Only I knew he was not entirely joking.
So, I sent the idea to our graphic designer and what came back was spot-on! Freshly made with fresno chilis, and signature Nick’s Cove spices, our House-Made Hot Sauce is a playful homage to the Red Legged Frog!
The weather at Nick’s Cove has been tremendous! The flowers are blooming, the winds are softening and the water is warming.
Just last weekend there were children swimming in the water at our beachfront, outdoor RAW BAR!! There are times when it’s hard to not day-dream while at work!
Take a drive out this way and enjoy the serenity of this natural resource that is literally … right in your back yard!
See you soon!
In an effort to provide ongoing training for our staff, Restaurant Manager Dean Castelli, organized a staff-field-trip to a Nick’s Cove favorite: RADIO-COUTEAU! We drove the beautiful, windy road through the little town of Occidental and ended up just East of town in what used to be an apple processing barn!
We were met by propietor and winemaker, Eric Sussman (second from the left) and his team: Davita, Matt, and Ross! Together, they provided us with an insider’s view of their entire operation.
They spoke of their wine, their process and their passion as we toured the winemaking lair!
We finished the tour with a tasting of the wines we currently have on our wine list.
Thank you Eric, Davita, Matt & Ross – We had a fantastic field trip!
In honor of our thriving artisan cheesemaking community in Sonoma and Marin Counties and to celebrate the 7th Annual California’s Artisan Cheese Festival, Nick’s Cove has a lot of cheesy-good-fun happening in Marshall!
To start, we will feature a weekly-changing dinner entree featuring a different local cheesemaker each week. And, we also have our Artisan Cheese, Please! cottage special, complete with the best cheese and wine basket around!
Point Reyes Farmstead Cheese Company
WOOD FIRED WAGYU BEEF
cauliflower, point reyes blue mornay, cippolini onions and wagyu demi
SEARED LIBERTY FARMS DUCK BREAST
grilled radicchio, shaved two rock goat cheese, sonoma balsamic and preserved kumquat
Nicasio Valley Cheese Company
NICASIO SQUARE STUFFED KURUBOTA PORK
celeraic, braised shallots, new potatoes and apple demi
March 24 – April 2
SEARED WAGYU BEEF SIRLOIN
bellwether carmody, cranberry asparagus, burgandy reduction & fennel puree
I do like a good vodka cocktail (shaken, not stirred) and well, some good healthy competition is good for everyone, right? If you add a good cause, like raising money for Literacy Works to the equation, it’s the trifecta of a good time!
Join me this Thursday, at the Petaluma Sheraton for Straight Up! A Charbay Vodka Cocktail Competition.
Our Nick’s Cove Crew will be there shaking up Charbay’s Green Tea Vodka in one of our signature cocktails for a good cause … and your votes!
We look forward to seeing you there!
Live music, casino games, costumes, good food, and fantastic cocktails - purchase tickets
I must admit that I have not been as diligent this year, as in years past, in my Academy-Award-nominee-movie-watching duties. But, that’s no reason not to celebrate the glamour and beauty of all things Hollywood! I will be at Nick’s Cove this Sunday to join in the festivities of our Nick’s Cove Oscar Night. Complete with red carpet, photos and complementary champagne the night is not-to-be-missed! Chef Austin is preparing a delicious menu for the evening and we will decorate our glass-decked patio and create theater-style seating for those who wish to enjoy the evening with us! Hope to see you there!
Some say Valentine’s Day is just a Hallmark holiday. Anyone who knows me knows I am a hopeless romantic; therefore I say, “So what?”
I love celebrating love and relish in the idea of a month-long excuse to spread the magic of Cupid’s Arrow. Apparently, I am not the only one who feels this way … During the Month of February our Nick’s Loves Love Package celebrates all things romantic: candle-lit dinners, handmade chocolates, relaxing bubble baths for two, warm crackling fires in our wood burning stoves, calm-inducing massages, delicious beds you won’t want to leave and breakfast delivered right to your bed each morning!
So, I say, bring on the romance and enjoy a quiet, romantic get-away with your loved one! http://www.nickscove.com/specialpackages.html
As the General Manager of one of the largest employers in West Marin, I believe it is my responsibility to contribute to the success of our community. Looking back at 2012, I am really proud that Nick’s Cove had the means to support several charitable organizations that help our community stay healthy. While I am most certainly committed to the success and health of Nick’s Cove, our employees and our guests I enjoy giving back to organizations that support so many who need it. Check out our “Giving Back” page on our website; I am certain the content will begin to fill in for 2013! Cheers! http://www.nickscove.com/givingback.html