Pathfinder Chef Spotlight: Tim and Scott

As with our Pathfinders, the Chef finalists made it amply clear why they had made it so far in the competition. All three showed a level of enthusiasm and spirit beyond what we could have possibly hoped for, in addition to first class culinary skills. Fortunately for us, the incredibly difficult decision was in the hands of the judges with this one, and we did not envy their having to decide between three such remarkable competitors.

We wanted to take a moment to again thank our two runners-up, Tim Kirker and Scott Beale, for the incredible enthusiasm and skill they brought to the cookoff. Here are some short videos we put together of these amazing chefs in action.

Chef Tim Kirker
When Tim arrived in Solvang on that beautiful Central Californian Sunday, he was all smiles. Whether thrilled that the contest was finally upon us, or just excited to be off the plane and out of the 31-degrees-below-freezing Chicago winter, Chef Kirker's delight at being there was on full display. Once we arrived at the market, however, it was game time. And while his countenance clearly conveyed a focused intensity, the frequent reemergence of that warm smile and understated laugh was a subtle reminder that while the chef was certainly not taking the challenge lightly, he was undoubtedly enjoying every moment of it. In watching him explain the difference between a chive and a green onion to an El Rancho Market employee, or demonstrate the proper sizzle of a quinoa pancake in his role as patient mentor to his Pathfinder prep-chef Kim, Tim's deep passion for food was quite evident. His trail cooking experience was also clear from the cilantro-filled frisbees adorning his prep table and his intent to factor in the cool waters of the Rio Urubamba into his meal prep plan. We're extremely grateful to have had the chance to watch this passionate chef at work and sample his exquisite cuisine. Thanks Tim.


Chef Scott Beale
While Chef Scott Beale's infectious enthusiasm was clearly evident from the get-go, his gusto only amplified as the proceedings unfolded. A modest posse in tow, Scott took to the aisles of El Rancho Market like a man on a mission, methodically dispatching his accomplices to price-check mayo and procure armfuls of baguettes, yet never going long between jokes about the availability of hair-care products on the Inca Trail, or devising innovative methods of kicking things up a notch. This zeal didn't flag once the grills were fired up, and all that was needed to see Scott's eyes light up was to pose a question about those curiously flexible nonstick baking molds he employed. In fact, without those perpetually slick surfaces, Scott would likely not have even been present at the proceedings, as it was his development of this technology that led him from a career as a marine biologist, preventing zebra mussels from sticking to underwater pipelines, to his current calling as a chef, keeping filets from sticking to the grill. We'd like to take this moment to thank zebra mussels everywhere for their part in allowing this remarkable man to join us at the cookoff. And, of course, thank you Scott.

A Packable Olympic Stadium?

Have you ever considered London an eco-destination? As we collectively gear up for the Vancouver Winter Olympics, London is quietly and fervently preparing to host the 2012 games. Some of the first glances into their massive preparations are pretty remarkable. Namely, we’re super impressed with plans for the new Olympic Stadium, a prefab eco-marvel that could in theory be broken down and packed up for the next Olympic host. Wowzers! And we’re not done. Among a pool of other green features, there is one that ups its eco-cred to new levels. Inhabitat reported that the stadium will be constructed out of recycled guns and knives confiscated by the Metropolitan Police Department. The lot will be melted down into scrap metal and used to help build the stadium. Definitely a new take on recycling!

Coffee, Travel, 100% Organic

Coffee is one of the most ubiquitous beverages on the planet. From Turkish bizarres, to the hilltops of Columbia and the coffee houses of Vienna, this fine beverage is among standard morning operating procedures. We like ours with a little social responsibility, which is why we’re supremely fond of the roasted beans from Taylor Maid Farms in Sonoma County. For those of you outside the Bay Area, who may not be aware of their quality products and inspiring philosophy, now is the time to get acquainted. Founded by Mark Inman in 1993, Taylor Maid has spent the past fifteen years fighting the good fight for the environment, for people and above all for coffee. They have traveled to some of the most remote communities in the world to source the finest 100% organic, shade grown, and fair trade coffee produced by family farms. All that adds up to great tasting coffee and the fact that your purchase not only preserves rare varieties of coffee, but also helps preserve many endangered species, vital watersheds, rainforests, small communities and the survival of family farms. All that in a morning cup-a-joe.

La Caja China

Pigs. There seems to be a cultural and culinary revolution happening around our farm friends these days. A new product comes out every week. Bacon-themed wallets, bacon-flavored chocolate, and festivals celebrating heritage breeds. Then, there's the challenge of roasting an entire pig, which few brave souls actually attempt. The roasting process is a true art, mastered in various forms by various cultures across the globe. Living up to that tradition is a culinary feat! And in the darkest days of winter, one can't help but think about trying (or at least mustering up a winter BBQ). If you happen to be in this camp, one Miami-based company has shared its secret in the form of a box, La Caja China. This excuses you from digging a pit in your backyard, by the way. Developed for everyday use by Cuban American Roberto Guerra, La Caja China emulates the old world street food of Havana. It’s simply a large roasting box with the heat source on top (for easy additions of charcoal) and a grease trap on the bottom. Because the box is metal-lined, cooking times are generally cut in half. Don't let its simplicity fool you, the box was crafted with scientific precision to produce the right amount of heat in the right amount of space for the right amount of meat. Call a farmer, call a butcher, call some friends and get started. Oh, and let us know how it goes.

Travel Tools: Field Notes

2010: a new year full of new adventure. For every journey, there are the necessary tools, and sometimes we find that the simplest tools function as the best companion. Take the memo book for example; we all have our favorites. Whether traveling across the globe or across town, there is something profound about taking pen or pencil to a blank page, especially when bound in a tidy little booklet. We’re always on the lookout for new travel-esque books in prep for a trip or the adventures of daily life, so Chicago-based Field Notes caught our eye. In their words, they hope to offer “an honest memo book, worth fillin’ up with good information.” Pretty straightforward, right? Field Notes takes a very simple, yet scientific slant with its line of memo books and iconic documentation tools. The design, which summons The Royal Tenenbaums, could even make a grocery list exciting. Onward to the next expedition!

Pathfinder Spotlight: Kim and Chana

In whittling down the field in our Inca Trail contest from thousands of entries, to ten randomly drawn contestants, to three finalists, and finally to just one winner, the incredible degree of difficulty we faced in choosing a winning Pathfinder underscored just how fortunate we were to have had such an amazing group join us in Los Olivos for the final cookoff earlier this month. We were truly humbled by the kindness and enthusiasm of all three finalists, and as we could unfortunately pick only one winner, we wanted to take a moment to say thank you to our two runners-up.

Kim Kulchicki
Soon after her arrival in Solvang, CA, Kim Kulchycki found herself clarifying the pronunciation of her name, for what was surely the thousandth time, by explaining that you simply say "Cool Chickie."  Apparently, this nickname (is it still a nickname if it's pronounced the same as your proper name?) has stuck with her, and it's no wonder why. Whether coolly yet enthusiastically explaining the commotion of our frenzied shopping spree to confused bystanders at El Rancho Market with a flurry of exuberant hand gestures or patiently observing Chef Tim Kirker demonstrate the art of quinoa-pancake frying before proceeding to produce a gorgeous pile of golden-brown hotcakes, Kim brought to the cookoff a genuine warmth and understated charisma. It was a true pleasure indeed to have met Ms. Kulchycki, and we're incredibly fortunate to have had her as one of our Pathfinders.

Lotchana Sourivong
Despite a canceled flight which forced her to miss much of the first day, Chana arrived Sunday evening in typically high spirits and wasted no time getting herself into the swing of things. The following morning she proved a terrific addition to Team Rodelio, bringing an effervescent personality and warm smile to the table, as well as impressive culinary skills which belied her lack of formal training. She made quick work of the mountain of potatoes she had been tasked to slice, all the while laughing and chatting away with anyone fortunate enough to pause by her station and, of course, never breaking from that infectious smile. We're very lucky to have had Ms. Sourivong as one of our Pathfinders, and we'll definitely be keeping an eye out for her in the future, as she currently has plans to start a cooking blog in which she'll take over her friends' kitchens and elucidate them on the finer points Laos cuisine. Best of luck, Lotchana!

A Discoveries Mixtape Pt. 1

No Kids - Another Song: A nursery rhyme for big kids. Warm-fuzzy lyrics about ghosts and angels narrate a cotton-stuffed scene in which two best friends, a treble-pounding toy piano and a brittle sea of distant guitar strums, dance arm in arm while a stern and insistent snare struggles to keep everybody in line and a joyous menagerie of flutes and horns playfully flit about without a worry in the world.

Still Flyin' - The Hott Chord is Struck: This massive (usually over a dozen members strong, many of whom are primarily responsible for backup singing, hand clapping, and general good-time having) bunch of BFFs is a hi-fiving, group-hugging, socks-on-a-linoleum-floor dance party of a band who could easily get by on sheer charisma, but then go and write ridiculously catchy numbers like this and instantly make themselves your new favorite band.

The Love Language - Lalita: It's nothing you haven't heard before. And it's not necessarily about making it sound new again. It's about hearing that which you've heard many times before, but bursting with so much good time rock 'n' roll shake the rafters and sing in the streets vim and vigor that you don't even care. You just want to kick your shoes off and dance.

Fool's Gold - Surprise Hotel - The spindly Afro-pop guitar line that kicks Surprise Hotel off like an outtake from Paul Simon's Graceland proves a fitting bellwether for the infectious cultural throwdown to come. And while Fool's Gold may come across as a post-modern pastiche of some purely imagined idea of a world music party jam, it turns out to be a pretty great idea.

The Sideways of Sashimi

During this week's sojourn in central California's wine country for a destiny-determining culinary showdown between three inspired chefs and three adventurous ladies, a stretch-Hummer limo, initially seen disembarking from the Firestone Winery parking lot, was later spotted lying in wait just outside the Hitching Post restaurant. Presumably, this comically massive vessel was providing transportation between the iconic locales of the 2004 film Sideways. Strange, the juxtaposition between a movie whose focus settles on the subtlety and beauty of wine appreciation, and a vehicle which could have been an extra in a Big Mac of a movie like Transformers or its supersized sequel. Sideways surely found an audience in many folks who might have otherwise considered such a passion for wine as our protagonist possesses to be mere snobbery; people who would find the exegesis of a well-crafted Pinot too rarified a subject were it not neatly nestled in a compelling narrative, like a veterinarian's prescription concealed in a slice of lunch meat.
    But as heartening as it was to see Sideways' winespeak-laden script succeed, try to imagine a world in which the film spawned a long-running television series, with each successive season set in a new growing region, and with each episode dedicated to detailing the finer points of a particular varietal. There would be a niche market for it, certainly. But it's tough to imagine any degree of mainstream success. However, if you substitute the art of Japanese cuisine for that of wine, and comic panels for moving pictures, you'd have something pretty close to the hugely popular (in Japan, at least) manga Oishinbo. Despite its elevated subject matter, the series has sold over 100 million copies of its 102 volumes since its inception in 1983. I'm not sure which is more delightfully shocking; that someone managed to successfully publish one hundred and two volumes of a comic detailing the intricacies of Japanese cuisine, from sake to vegetables to rice to gyoza, or that these seemingly esoteric tales sell like a Michael Bay film.

    Just as a mere glass of fermented grape juice might contain a whole universe of subtleties, the superficial simplicity of Japanese cuisine lends itself to an increased focus on the nuances. Take sashimi. Little more than simple hunks of raw fish, it is a dish capable of tremendous complexity, a fact which Tetsu Kariya, Oishinbo's author, goes to great length to convince you. If you're not sufficiently food-nerdy to be intrigued by the mere prospect of an in-depth exploration of preparing the perfect pot of rice, then have faith in the mighty power of story. By the time our protaganist Yamaoka Shiro, a culinary journalist who splits his time between developing the "Ultimate Menu" and working through some father issues, has emerged from his third or fourth cliffhanger cookoff or culinary showdown in which both honor and pleasure are on the line, you'll be calling in reservations to your nearest sushi restaurant to experience the food of Japan with a newfound appreciation and understanding.