Friday, June 29, 2012

Planes, Trains and Traveling Chefs: Battle Portland vs. Seattle

The age old battle for foodie city supremacy in the Northwest took to the kitchen this spring.  Now if you don't live in either Portland or Seattle let us set the table for this epic battle.  Seattle is home of Starbucks and a coffee shop on each corner, grunge music, Eastside techies working at Microsoft or a wireless company (who keep Starbuck's in business), engineers building airplanes at Boeing and the iconic Space Needle.  Portland definitely gets the nod for advanced city transportation (something that Seattle can't seem to figure out), taking eco-friendly to an entirely new level, bikes, microbreweries, roses, kicked-up sneaks (home of Nike) and who can pass up the guilt-free no tax shopping.

With the recent spotlight being placed on Portland with the hit IFC series Portlandia (written by and starring Fred Armisen (SNL) and Carrie Brownstein (Wild Flag vocalist/guitarist)), Seattle had to up the anti. One of our favorite restaurants Matt's in the Market (who can beat the view overlooking the famed Pike Place Market) decided to throw down the proverbial gauntlet and challenge not only Portland, but the  entire I-5 corridor to a food throw down in Seattle. Actually it ended up being far friendlier than that with the head chef Chester "Chet" Gerl hosting and collaborating with six acclaimed chefs from California to Canada.



So what was the intent of such an interesting line-up for the "Planes, Trains and Traveling Chefs" series that was comprised of a Master Chef, Iron Chef, James Beard Award winners and cookbook authors? We asked Dan Bugge, owner of Matt's in the Market, just that very question during one of the dinners we attended.  

Dan Bugge, owner of Matt's in the Market
Dan explained that it really all came together when he and Chet were talking about their five years at the restaurant together and their wish list of whom they would love to have come cook as a guest chef to celebrate this milestone.  Apparently they had very diverse ideas and lists, but an all-star line-up none the less.  So they birthed the idea of the series by just starting to call and invite a bunch of these favorite chefs to come be guest stars in the restaurant.  He said they were surprised how willing these chefs were to participate in the series.

Andy Ricker and Chester "Chet" Gerl
View from Matt's in the Market
We were fortunate enough to go to two of the dinners in the line-up. The first was with James Beard award winner Andy Ricker of Pok Pok. He recently expanded his restaurant ownership outside of Portland by opening not one, but two new restaurants in New York City. In fact it seemed quite apropos that Andy flew in from NYC for the "planes" event and out the next day. Andy's food was an interesting use of Northwest ingredients fused with his Thai inspired techniques and sauces. Andy was recently featured in a Bon Appetite feature. If you want to try some of his recipes at home you can find them here.

Squid
The series of Planes, Trains, and Traveling Chefs offiically kicked off on April 16, 2012 with Gabriel Rucker, of Portland’s Le Pigeon and Little Bird restaurants. Rucker won the 2011 James Beard “Rising Star Chef of the Year” award and is the first Oregon chef to do so. We definitely plan to check out one of Gabriel's restaurant's next time we are in Portland since we missed him while he was in Seattle. 

The second dinner we were able to attend and last in the series was with Top Chef Master contestant  Naomi Pomeroy. FloJo was super excited as she's been a huge Naomi fan since eating at clarklewis (no longer owned by Naomi). FloJo is equally a fan of her much smaller and intimate restaurant in Portland called Beast.  Naomi is a strong female chef that clearly makes food her way and has handled a lot of responsibility and pressure throughout her career. She balances motherhood while running a restaurant and juggling other engagements like Top Chef Master and this guest appearance in Seattle. We loved hearing how Naomi and Chet went shopping at the local Ballard Farmer's market the day before and created the menu from the fresh ingredients they found there. 


The menu was as follows and A-mazing with a capital "A."
 
Amuse-bouche: Prosecco with duck cracklin's and Komodo oysters with sea bean and red onion ice













1st Course: Chilled Pea Soup with uni, sugar snap peas and créme fraiche







2nd Course: Foi gras bon bon, duck liver tart, tête de cochon and pickled ramp









3rd Course: Duck and lamb with caramelized turnip (neither of us are turnip fans) with cherry-duck jus.
Ro enjoying the lamb like a cave woman



























4th Course:  Wagyu Ribeye with a soft poached quail egg , morels and lava bean puree


5th Course:  Salad with salt creek greens, sherry-bourbon vinaigrette
6th Course:  Cheese: St Hubris from Bainbridge Island, Dinah's from Kurtwood Farms Vashon Island and Meadow-foam honeyed walnuts
7th Course:  We actually made it through it all!  Panna cotta with black pepper and vanilla bean with lambic macerated strawberries
Chet and Naomi

For the record, the Planes, Trains and Traveling Chefs series line-up read like the American league starting line-up at the annual Major League Baseball All-Star game:
  • April 16: Gabriel Rucker – Le Pigeon / The Little Bird (Portland); 2011 James Beard “Rising Star Chef of the Year” Award-winner.  Check out some of his recipes here.
  • April 23: Vikram Vij – Vij’s (Vancouver BC); Vij is also co-writer of The Flavor Bible: The Essential Guide to Culinary Creativity. Watch for his new restaurant Shanik to open in Seattle.
  • April 30: Ryan Farr – 4505 Meats (San Francisco); Farr is the author of Whole Beast Butchery.
  • May 7: Andy Ricker – Pok Pok (Portland, New York); 2011 James Beard “Best Chef Northwest” Award-winner
  • May 14: Dominique Crenn – Atelier Crenn (San Francisco); 2009, 2010, and 2011 Michelin star chef, first female executive chef in Indonesia, Winner, “Iron Chef,” Esquire Magazine “Best Chef of the Year” 
  • June 11: Naomi Pomeroy – Beast (Portland); James Beard Award finalist; appeared on Top Chef Masters, Food & Wine's Best New Chef of 2009  *check out her cooking demo on A New Day NW while she was in Seattle here

To check out Matt's in the Market's website and the Planes, Trains and Traveling Chef's bios click here.   Leslie Kelly wrote a fun blog on this series as well.  We enjoyed reading it and added her blog (side bar) as one of our recommended blogs.



Aloha!  Live life with flavor and fun!

Matt's in the Market on Urbanspoon


Friday, June 22, 2012

Seattle Pride: LoveMore HateLess

LOVE MORE
It's PRIDE week in Seattle.  The rainbow flags are out and flying proudly.  The sun has made a few guest appearances.  The energy is starting to perculate and the party is about to start.  Recently, I commented that I love pride weekend.  It made me stop and contemplate the force behind the emotion I feel during this week.  For me it's the feeling of belonging to a community, a family of people that don't judge.  It's a time where it's ok to be you-- truly yourself.  Whatever that may mean.  How often in our lives are we allowed that gift?

I come from a very conservative state.  One, that although very religious, teaches that to belong and be accepted you have to look and act a certain way. It's a religion that has poured million of dollars from its members into the fight of Prop 8 (gay marriage) in California.   If you don't fit into that strict definition, you are rejected sometimes by parents and other family, friends, leaders and the people that you consider near and dear to you.  My personal journey included that type of rejection, most of it real and some of it only perceived.  Luckily, my immediate family was very supportive when I did come out.  Countless others in the LGBT community are not as lucky. 

As Americans, we are about to celebrate our land of the free during traditional July 4th festivities.  But, not all of us are truly free.  There is still such a thing as 2nd class citizens.  Although in my lifetime, I've seen great strides in civil rights, I still see discrimination based upon who you choose to love, skin color or culture. I personally am still discriminated at work because I'm a woman.  I'm also not allowed to marry the person I choose in this country.  Yes, progress is being made, but for many of us 2nd class citizens, we know the fight for equality must continue.  While we are not equally the land of the free, I can confirm that America is the home of the brave.  There as so many brave people willing to fight and make sacrifices everyday to ensure a vision of true equality is realized one day.

I've been very fortunate to travel quite a bit in my lifetime.  It's allowed me to see beyond the filters I've learned living in the U.S.  Our land of opportunity has many things to offer and we live in prosperity compared to other countries , but we can also learn lessons from other cultures. The lessons I've taken to heart personally are to work less, love and be with your family more. There is nothing more gratifying for me than gathering around a table sharing food and laughter with my family.  The definition of my family has evolved throughout my lifetime.  It's inclusive of the family I was born into, but it now includes dear friends who have supported me, role models who have inspired me with their bravery and people that have truly learned to love unconditionally.

Ro and I started a blog about our food and travel adventures which is our way of sharing with our family those moments of joy, discovery and gathering around a virtual table to share experiences.  We are blessed to be surrounded by our "family" and consider our love sacrosanct regardless if we have a piece of paper or not.  However, we will continue to fight for equality and have a great chance to make a difference here in Washington state.  We will celebrate the day when we too can be married and have the same rights as other Americans.  Until then we are proud of our adopted family and send much love out to all of you during this weekend.  Be safe, enjoy the freedom to be you-- happy PRIDE!

Live life PROUDLY with flavor and fun!

Wednesday, June 20, 2012

Ballard Pizza Co.: Where's the Beef?

Ethan Stowell
As pseudo foodies, when we heard that Seattle restaurant heavy weight and Food and Wine’s 2008 Best New Chef, Ethan Stowell (owner of the former Union, Tavolata, Anchovies  and Olives, Staple and Fancy and How to Cook a Wolf) was going to expand his empire and lay claim to the title of King of Ballard, it was like anticipating the release of the summer’s new blockbuster movie (any good ones coming out this year?).  More exciting than a new restaurant offering was the humble nature of the concept at Ballard Pizza Company.  There was new found respect for an established chef and James Beard Nominee taking his self taught Italian cuisine to a more basic level, pizza and beer.  Simple= good.


After a few weeks of being open (we wanted to make sure some of the new kinks had been worked out) we ventured in on a Monday after work to check out the highly anticipated opening of the first of three new, basic concept restaurants Ethan is currently working on. 

We were overwhelmed with the menu board when we first walked in.  We were unsure of whether it was overwhelming itself or if we just had a case of the Mondays.  It became obvious this was not just a slice and suds.  The pizzas were laid out on the counter behind a glass partition (you can buy a giant slice or the entire pie) and they all looked great.  FloJo was immediately eyeing the asparagus pizza (it is spring/summerish in Seattle).  We took a few moments to try to absorb the menu and what our options were (remember we are “chewsy”).  We walked down the line to the cash register with our questions and a rough idea of what we wanted to order.  We were greeted by a young man that was nice, but did not know the menu or drink selections any better than we did.  Of course, he did explain that he drove six hours to rescue a co-worker that didn’t show up for a shift, so we have to give the guy an “E” for effort.  

Photo courtesy of Seattlemet.com
We were excited to see wine tapped (we love how environmentally friendly and economical for restaurants this option is -- they don’t have to waste a bottle that is opened and not consumed).  When asked what kind of wine it was, the young man said it was from CA and was a house red and white.  Upon checking with a co-worker it turned out to be Rock River Red from Rock Point Wines OR.  We ordered a glass of the red which is supposed to be a medium bodied blend, but fell flat upon tasting.  We suspect the amount of time it was in the keg played a little part in it, but could not confirm it.

Photo courtesy of Maui Brewing, Co.
The restaurant does have a good selection of beer, which is good considering it is fifty percent of the pizza and beer concept (bonus points for having Maui brewing represented).  We ordered the Hoedown Brown and it was a nice medium bodied beer sure to pair well with our food.  

Here is where the wheels started coming off of an already bumpy ride.  The special of the day was the meatball stromboli and per the menu board was to be comprised of mortadella, meatballs and peppers.  We weren’t quite sure what a stromboli was so we asked the young man fresh off his six hour road trip.  He described it as being similar to a calzone without the pizza sauce.  We love trying something new so we ordered the daily special, the meatball stromboli.  The young man questioned whether they made a meatball version of strombolis (foreshadowing).  However, upon checking yet again with the chefs down the line he came back and confirmed it was indeed on the menu as the special of the day.  We added a chopped salad and two $3 New York style slices (the aforementioned asparagus and a mushroom slice).  

The chopped salad came out with fresh romaine lettuce, olives, salami and chunks of cheese.  Ironically, it became the best menu item we ate that night.  4 thumbs up!  The pizza slices followed and they stayed true to the NY style, thin, crisp crust with a brick oven charring.  They were both good and definitely a bargain for the price.  Our thought, great place to come after a long Friday or Saturday night on the Ballard town.  And finally, the much anticipated stromboli arrived.  We divided it in half.  FloJo started right in on it, curious to see how this tasted.  We will now do our best to recount the comedy of errors that ensued.

FloJo: “Hey Ro…I don’t see a meatball in my half of the stromboli.”  
Ro: “No, that can’t be…maybe I got it all in my half. Let me check.  Hmm…I don’t see any either.”

After examining both pieces we called our waitress over to help identify the missing meatballs.  The waitress happily came over and described the meatballs to be sliced in half and brown and they most certainly should be in there.  Her line of reasoning, was because they were sliced in half, perhaps we weren’t expecting them as half moons and we possibly were looking just for the normal full moon variety.  

We took her words to heart and conducted a second investigation into the case of the missing meatballs.  We became downright surgical at this point, as if doing an appendectomy on our stromboli.  Sadly, to no avail.  There was no brown, sliced meatball to be had.  We were left to ask the classic eighties Wendy's commercial catch phrase, "Where's the Beef?"



The waitress returned to see if our search had led us to the missing meatballs.  We notified her that after deconstruction of the entire stromboli (which looked completely unappetizing at this point) we really believed the meatball had escaped it’s fate and had indeed not made it into the stromboli.  On a side note, we later came to find out the table next to us was also questioning their gnocchi entree.  It didn’t come out as they expected and the head chef also paid a visit to their table.

Check out Pure Wow's stromboli recipe
Our deconstruction of the stromboli was enough to prompt the server to go check with her head chef, because she still denied that could be possible, but our effort seemed to warrant it.  The head chef, upon coming to the table, saw the stromboli corpse and immediately declared there was no meatball.  He was embarrassed that this could happen.  I mean really-- special of the day-- featuring one of the most popular Italian ingredients there is-- meatballs-- and ours was severely lacking.  He immediately blamed it on the guy that just left (whoa, what happened to the all for one, one for all philosophy the cashier exemplified?-- out the garage door that serves as the front of the restaurant).

The head chef that night initially offered us another glass of wine (which was horrible so we declined that offering).  He urgently asked if we could drink another beer because of the meatball mishap.  Well now he was talking our language because the Hoedown was something that would strum our pain away.  Curious though that he wouldn’t want to try making us another stromboli with the actual secret ingredient inside.  But, that is a mystery not to be solved that night.  After delivering the beer, the head chef returned to inform us that he hate texted the employee allegedly guilty for the mishap.  That seemed a little harsh, but we found comfort from brown meatball deprivation by drowning our sorrows with brown beer.  What can brown do for you?

Photo courtesy of dailycandy.com
We offer a simple suggestion Ethan, we don't expect this to be at the level of your more up scale affairs and we are all for expanding the empire.  But, basics must be mastered first (baby steps before walking or even running).  Meatball stromboli as your featured item of the day MUST (no exceptions) contain said meatball.  Pizza and beer sounded like a basic concept and had we just ordered those two items we would have been happy customers.  However, there are obviously still some kinks to be worked out.  Check this place out next time you are in Ballard during flour hour 3-5 and 10-11 pm M-TH for $2 slices.

Aloha! Live life with flavor and fun

Ro and  FloJo

Ballard Pizza Company on Urbanspoon

Sunday, June 17, 2012

Hugs & Shrugs 4 Manhattan Drugs


From time to time, and on occasion we can be a spontaneous couple and will randomly have "date night."  About us alert: We tend to go out quite a bit, but typically it's planned out a month in advance (one of us does do project management for a day job).  Checking-in on Facebook everywhere we go allows us to remember the eating trail (sort of like leaving bread crumbs). As our friend Julie Hash puts it, "Don't you guys ever just stay home?"  Because of that comment, we tag her sometimes even when she isn't physically with us.  We digress so back to the story - on a recent work day when we didn't have anything penciled in, and no groceries in the house, Ro suggested that we check out a SIFF  (Seattle International Film Festival) movie that was playing that evening.  Ro had acquired free SIFF tickets from Starbucks as part of their "we-love-you-fridays" so it was imperative that we use them.  The movie, Gayby (a comedy about a gay man and a straight woman who want to have a baby together and do it (pun not intended or is it?) the old fashioned way, was playing at the Egyptian Theatre on Capitol Hill at 7pm.  We decided to grab dinner beforehand in the burgeoning foodie neighborhood of Capitol Hill, but we didn't know what we were in the mood for.


Ro had just discovered earlier that week probably the best Monday happy hour deal in the city (a day when many restaurants are typically closed) .   Manhattan Drugs (MDkeeps us happy, happy all day on Monday (wish it were Sunday).  Beyond Monday's, the restaurant features a speciality drink each night for only $5.  In a city known for it's rain, a 1/2 off draft beer special every day it is raining is also something MD offers.  However, not everything was happy that night.  WARNING:  Fish tacos = bad.  The sea bass was extremely fishy and the salsa fell flat and had a very mushy consistency.  Big shrug.  Hugs and kisses to the beef sliders = good.  Two words is all it takes to describe the yumminess caramelized onions, oh yeah!

Manhattan Drugs is the vision of power couple Laura Olson and fiancée Chris Pardo a force to be reckoned with.  They are also owners of Auto Battery, PoDog Grim's, part owners of The Social and are working on a new upcoming Scandinavian small-plate restaurant, Queen of Norway in Ballard (opening date undisclosed at blog time).  The name is in reference to Pardo's grandmother who in her twenties was the Queen of Norway in a Ballard parade.  Shout out to Grams!  Another tidbit, Chris Pardo is the co-founder of Pb elemental, which is an architecture firm focused on contemporary residential and commercial design (Ro is huge fan).  The culmination of their efforts in building this restaurant empire earned them the Seattle Magazine's Most Influential People of 2011.  But, just as with any good royal family, there is a fair amount of drama to be had.  As we did more research about the couple, we discovered that their connection with MD has since been severed citing "creative differences" as the reason for the split.  Hopefully the split is isolated to just the business side of things.  No matter, we look forward to venturing to their other establishments and of course blogging about those experiences.


James Bond Vesper
Cornbread with jalapeño butter
So much for the background and big build up, let's get to the food.  As we walked in (around 6:10pm) we noticed a decent sized bar along the wall, wood tables surrounded by tufted leather chairs in the middle and long executive booths along the other wall.  For the most part the asthetic is  on the dark side with red and gold wallpaper lining the walls and dark woods, which is typical of a steakhouse, but Manhattan does harbor more of a contemporary feel and atmosphere (surprise surprise), which is so opposite of the classic Seattle steakhouses we're used to (i.e. Metropolitan Grill and El Gaucho).  We'd be remiss not to mention what appears to have become the iconic symbol of MD, a large mount of a white ram with golden M16 guns for horns.  Dining with a stuffed armed goat was a little unexpected and definitely a first.


We started with drinks, Ro had her go to vesper martini.  While waiting for our order the waitress brought us cornbread served in a mini skillet with jalapeño butter.  The cornbread was warm enough to melt the jalapeño butter and our hearts.  It was amaze balls and free! 

Finally, our steak with mac and cheese on the side made an appearance and it looked so good.  We wasted no time diving into the creamy childhood favorite made with béchamel sauce and gruyere cheese (this was no Kraft mac and cheese).  Tip: this delicious comfort food is only $5 on the happy hour menu.  The filet mignon ($38), on the other foot, while it looked and tasted good, it didn't blow our socks off.  We ordered it medium, but it was medium rare at the thickest part and well done on the ends.  Not to be steak snobs, but if you are going to throw down $40 for a 10 oz steak, it should taste great and be cooked the way you asked for it (Burger King can do it for less).

We'll probably pass on another steak dinner at MD.  However, whether it be a manic Monday, rainy Tuesday, hump day Wednesday, impromptu Thursday or we love you Friday, the MD's happy hour (that comes with a bonus Ram sighting) is worth checking out.

Aloha! Live life with flavor and fun

Manhattan  on Urbanspoon

Saturday, June 9, 2012

Broke da Mouth: Mixed Plate Lunch




The first place we visited when we arrived in Oahu was Pearl Harbor.  Ro had never been, surprisingly as a native Hawaiian.  Ro reminded FloJo that not everyone who lives in the islands takes advantage and visits the historical sites in their own backyard.  We talked about how strange it was that the Japanese have such a big presence in the islands (those that live in the islands and those that are tourists) considering the damage they did to the harbor and the bitter conflict that ensued during World War II.

Although the damage was done and will forever remain one of the most memorable and iconic moments in American and Hawaiian histories, the Japanese have played a huge role in Hawai’i’s culture and especially the food.  One of the best meals we had on our trip to Hawai'i was what’s considered a basic hamburger and fries to the islanders-- the mixed plate lunch. A mixed plate can consist of many different kinds of protein, but the two scoops of rice and macaroni “mac” salad are mandatory.

Ironically, the plate lunch helped the haole (FloJo) understand a little more about the acceptance in the islands of many different cultures including the Japanese.  We ate our plate lunches right before we boarded the ferry to the island of Lana’i.  James Dole purchased much of the island (later to be known as the "Pineapple Island") in the late 1920's where it grew to be the largest pineapple plantation in the world.  The Dole company brought in large numbers of Japanese, Chinese, Koreans, Portuguese and Filipinos to work in the fields.  These workers brought with them the foods they were used to eating in their native homelands.  The Japanese laborers ate teriyaki beef with rice and soy sauce (shoyu if you are Hawaiian/Asian) and pickled vegetables. The Chinese brought noodle dishes and the Koreans kimchi and kalbi marinated ribs.  Working next to the them might be the Filipinos with their traditional adobo or pork stew.  The Portuguese might be eating their traditional spicy sausages (chorizo) and the native Hawaiians could be sharing kalua pig cooked in a underground oven (imu oven).  It didn’t take long (think back to lunch time in elementary school & swapping something your mom packed for something better someone else’s mom sent with them) for the workers to share and swap food with one another.  This is where the “mixed lunch plate” originated.  

Mixed plate lunches from Aloha Mixed Plate
We asked the locals where a good place was to get a good mixed plate and we were referred to Aloha Mixed Plate, which is settled right on the waterfront on Front Street in Lahaina.  We picked up our to go orders and ate our mixed plates on a bench waiting for the ferry and had several people stop and tell us how “ono” (delicious) they looked.  The white rice provided a canvas for the different colorful flavors to blend together.  Ro had pork steamed in a luau leaf wrapped up like a Christmas present.  This pretty dish is called lau lau and tastes even better than it looks.  She also had lomi lomi salmon (salt salmon, green onion and tomatoes) and kalua pig and cabbage along with the must have mac salad.  She also had poi (traditional Hawaiian dish made from taro root-- Ro LOVES it, Flojo does not) and haupia.  Flojo had teriyaki chicken, a kalbi rib and opu fish as the proteins in her mixed plate.  These mixed plates definitely "broke da mouth."."

As tasty as the mixed plates were while eating with the breathtaking Pacific Ocean and the Pineapple Island looming in front of us, it was just as incredible to taste the cultures and history mixed together and sharing one ono lunch plate.  Hopefully these cultures will continue to peacefully mix and co-habitate in the islands.

Aloha! Live life with flavor and fun


Wednesday, June 6, 2012

Aloha Kakou

Ro and FloJo
Aloha and welcome to our new blog, 50 Shades of Delicious: 2 Chewsy for the Catwalk.  You might be asking yourself, "Who are you and what the beeswax does your blog name mean?" Okay, no one uses beeswax anymore, but we want to keep the first blog G rated-- let’s see how well we do.  

About Us:
Our blog greeting today starts with Aloha (conveniently both hello and good-bye in Hawaiian).  We chose "aloha" because half of the writing staff (and by staff we mean unpaid, untrained bloggers who think blogging seems really fun) consists of a beautiful Hawaiian, Ro, transplanted to Seattle to attend Seattle U. Additionally, we just got back from a vacation to four Hawaiian islands (Oahu, Maui, Molokai and Lana'i).  A shout out to her co-worker Kim (coincidentally also from Hawaii) who recently started a blog, Vintage Modern and got us thinking about the idea.  The other half of the writing staff, FloJo (a nickname from high school and coincedentally rhymes with Ro), is a haole (but rather than white chocolate considers herself more of a milk to semi-sweet variety).  The home office is in West Seattle, but we are virtual and plan to post from wherever we are in the world. 
Where in the world is Waldo?
Our Blog Name:
Now that you have the answer to the first question, without further ado an attempted explanation of our blog name.  50 Shades of Delicious because no one knows what it means and it's provocative like the New York Times #1 best-selling erotic fiction by British author E. L. James.  Wait, we are about to lose our G rating.  In all seriousness, food can be sexy and it makes us happy (when paired with a nice glass or bottle of wine). 2 Chewsy (because we do have opinions, we are not snobs, but we know what we like and don’t like and are not afraid to say it).  4 the Catwalk is in reference to a recent morning when Ro was using a hair product of said name, and FloJo burst into the one hit wonder by Right Said Fred,  "I'm too Sexy".  Since we have thousands of such inside jokes and laugh pretty much all day long at each other, we thought it apropos to include one such moment in our blog name.  The numerals in place of alpha characters are in homage to Roen’s profession (CPA).

To "sum" it up we aim to share our love for fun, food, travel, and beverage with a woman’s view that is  honest, raw and passionate. Really, it's a cheap form of entertainment for us and we hope someone out there enjoys it too.

Aloha~ live life with flavor and fun


Ro and FloJo