Photos courtesy of Colleen Duffley

This month’s Veranda Magazine includes a beautifully photographed (Colleen Duffley) article focused on a selection of my cocktails from The Backyard Bartender.  There’s an interview with me,too. It is sooo  gorgeous— Veranda really made me feel like  star.

You may download the PDF to read the article, featuring 11 of my summer sippers.

Click the photo to download the article. PDF courtesy of Veranda Magazine.

Teaching at Sur La Table

Book signing at Crate & Barrel

More than 20 years of experiences as a successful catering entrepreneur and food product manufacturer, combined with study through the internationally regarded Coaches Training Institute, provides the foundation for my coaching consultancy for food professionals. My experiences in publishing—3 books and hundreds of magazine articles—provides an additional dimension to the professional guidance I can offer. As a coach, I work with the “whole person”, bringing into balance the various aspects of life so clients not only reach their potential, but find deep satisfaction and joy.

Coaching is a remarkable process in which you can find clarity about what you authentically want to achieve with your life. We then work together to create a vision and get you into action. We create a plan (strategy + tactics) that leads you, in measurable steps, towards the life you envision and navigate the roadblocks together.

Often, clients are empowered to take smart, proactive steps that exceed their own expectations.

And I am still actively pursuing many of the career options you may want to explore. Feet on the stage, hands on the knife experience just can’t be replaced.

Coaching is done either in my office in Seattle, or over the phone (the most common method). I typically provide three, 50-minute sessions per month. I ask new clients to make a three-month commitment to the coaching relationship.

For more information, or a free introductory session, call 206-706-0800 or email me at nicole@nicolealoni.net.

Shooting a Spokesperson Video in Chicago

Escape to romantic Bali with a team of culinary experts and go through the kitchen door to experience the hidden treasures of this exotic island.

The harmonious beauty of its culture and the physical beauty of the landscape have merged to make Bali nearly synonymous with our image of relaxation and romance. Bali Hinduism, the peace-loving local religion, nurtures and encourages the arts. Bali’s stunning geographical landscape includes majestic volcanoes surrounded by terraced rice fields and spice plantations that gently spill into a clear, azure sea. Bali is also known for its remarkable hospitality.

But still, this is largely an undiscovered paradise. Beyond the high-rise tourist hype found at the resorts on the southern tip of the island, are back roads never traveled by the conventional tour bus. There are native villages, plantations and temples where a foreign face is still an unfamiliar sight; this private Bali is our focus. We begin our journey in a peaceful mountain village, surrounded by coffee and clove plantations. Our unique lodging in Munduk (Puri Lumbung Cottages, www.purilumbung.com) features a relaxing upcountry collection of beautiful and comfortable cottages where we begin to immerse ourselves in Bali’s culture, graciousness, and unique cuisine. We stay in equally charming and luxurious, local-style accommodations in our other destinations.

In addition to immersion in the exotic ingredients and recipes of the Balinese kitchen, participants will be offered seminars on a wide range of topics, from Indonesian language and politics, to sacred masks and their spirit sources. Bali’s spiritual richness is responsible for an abundance of elegantly carved temples, a proliferation of music and dance performances, and an astonishing array of arts and crafts. Due to the unique role of leader Made Surya, we will be able to visit temple ceremonies, private family compounds and the home-workshops of artists and artisans that most tourists will never see.

The cuisine of Bali is a beautiful blending of its cross-cultural past. The Dutch, Spanish, Chinese and East Indian visitors all contributed the best of their cuisine to the kitchens of Bali. The earliest settlers in Bali came from Indochina, and introduced the vegetables that form the backbone of the Balinese diet: cabbage, spinach and mustard greens, long beans, mung beans, bean sprouts and soy beans. The Chinese also introduced soy sauce, noodles, and wontons which the Balinese have re-invented in a wide array of fantastic dishes. From the Spanish explorers, Bali adopted chili peppers, peanuts, tomatoes, and corn. The Portuguese colonizers in Timor brought cassava and sweet potatoes, and the East Indian traders added eggplant, mangoes, and the numerous spices found in curries.

The Balinese kitchen includes a montage of these cultural influences, plus their unique addition of aromatic roots, grasses and leaves, shallots, garlic and ginger, liberal sprinklings of chilies, cumin, coriander and cardamom, all finished off with coconut milk. Balinese are notorious for their rice consumption, and no meal is complete without a steaming bowl as the centerpiece.

As expected of an island paradise, fresh fish and crustaceans are plentiful, caught-that-day fresh, and inexpensive. Free-range poultry, duck, goat, and the Balinese favorite, free range spit-roasted pork, are featured in an exotic array of dishes like pepes, balung nanka, ayam crancam, and tuna sambel matah. Vegetarians will not feel left out, as eggs and tofu are plentiful. And tempeh, which is an Indonesian creation, is available in numerous inventive and elegant preparations that never make it to the mainland..

Fruit lovers will be in paradise. Numerous tropical fruits are served every morning in sumptuous fruit salads, and our fruit tasting will include many rare and delicious varieties, such as jack fruit, salak, rambutan, passion fruit, durian, and sawu, as well as some of Bali’s 17 varieties of bananas.

Health and fitness are elements too often neglected in our everyday lives. The itinerary of this trip includes physical recreation in a paradise setting nearly every day, allowing participants to expand their bodies, minds,mand spirits, in an environment that nurtures all three elements simultaneously. The tour’s menu of activities leaves plenty of time for relaxing, slow wanders through the markets, yoga, outdoor massage and island trekking. This is a special spot that needs to be absorbed rather than traveled through.

Excursions will include most of Bali’s must-see sights, plus rice field, lake and waterfall treks, tours of coffee, cacao (chocolate) and clove plantations, picnic lunches, tours of coffee and soy sauce factories, aboriginal villages, palm wine making, several local markets, eel breeding farms, and tours of family compounds.

Cooking classes and demonstrations include numerous types of satay, gado-gado, pepes, jejurek, traditional cakes, making fermented rice and rice wine, desserts and sweets, betel nut tasting, several ristaffels (multi-dish deluxe banquets), tempeh making, brem tasting (local wine), krupuk (cracker) tasting, demonstration of the palm sugar process, and much more. In addition to breakfast, another sumptuous meal each day is included in the trip package.

Your hosts

Besides yours truly, participants will enjoy the company of your local guide Made Surya, (a celebrated cook whose recipes are featured in “Eat Smart Indonesia”) and other noted Balinese chefs. I will supply daily recipes and restaurant recommendations. You might like to read this story I wrote about the first time I tried the pork in Bali. It will give you a real taste of this trip.

2011 Itinerary for A Taste of Bali

Sunday & Monday February 6 & 7: Transit. BLD Depart USA aboard regularly scheduled Singapore Airlines. Your flight includes several meals, drinks and films by Singapore’s famed service staff. Cross international dateline and lose one day, which is made up on your return.

Tuesday, February 8: Munduk. BLD Arrive in Bali where you are met by your guide and transported to Munduk mountain village, where you will spend the next 6 nights at Puri Lumbung Cottages, www.purilumbung.com.

Wednesday,February 9: Munduk. BD Morning orientation, with focus on basic Indonesian language, manners & customs. Then we take a walk to Bali’s highest waterfall, through coffee and clove plantations. Chances along the way to sample cacao fruit and witness vanilla & nutmeg growing. Late afternoon the first of several cooking classes, beginning with an introduction to Bali ways with cooking implements, herbs and spices. Help locals making kelepon and other Balinese sweet production. After dinner, you’ll enjoy our earlier sweet creation.

Thursday,February 10: Munduk BD Morning orientation on Indonesian history and language revue, followed by a walk through rice fields to visit the “Rock That Grows”. Return to hotel, stopping at a coffee processing plant in town. Lunch and down time with an opportunity to observe a dance class by village children. Late afternoon we will cook choices of Balinese dishes for our dinner—a family-style meal together. And we have a banana tasting—a chance to sample some of Bali’s 17 varieties of bananas.

Friday,February 11: Munduk BL Very early departure for West Bali National Park for a world class snorkeling excursion at Menjangan island. After registering, we travel by boat with a park ranger to Terima Bay, where we dock at the island and snorkel along a fabulous coral reef, with myriad varieties of tropical fish, giant clams and corals. Lunch at local warung. Stop at important temple for guided tour. Tonight at dinner sample Balinese rice wine and arak, “Bali’s Fire Water”.

Saturday,February 12: Munduk BD Free day to enjoy massages and or Spa treatment, at Aramith Spa on the Hotel grounds. Late afternoon observe demonstration in fruit and flower arrangement followed by an outdoor cooking class.

Sunday,February 13: Munduk BD Trek to a (somewhat) nearby aboriginal village to watch the process of making palm sugar. Box lunch provided. Sample tuak palm beer. Sample betel nut, the Balinese drug of choice and discuss variations in betel practice throughout Asia. From here we travel back to Munduk, stopping along the way at the stunning Hot Springs in Banjar village. Family style dinner at our hotel, followed by amazing music and dance production by the local villagers.

Monday,February 14: Ubud BL Depart for Ubud, Bali’s cultural center. Stop along the way at Pura Ulun Danu, Bali’s most beautiful temple, and the nearby fruit, spice and flower market. Arrive in Kedewatan Ubud in time for lunch of Nasi Campur, the Balinese favorite dish at a famous local Warung (food stall). Dinner on your own at one of the many good restaurants within walking distance of our hotel.

Tuesday,February 15: Ubud. BL In the morning we will visit a local smoked duck maker to see the beginning of this day-long process. Then on to visit Sari Organik, a local purveyor to survey their organic farm and hear about their processes. Afterward a rice tasting, sampling some of the great varieties of Balinese rice. Then a delicious organic buffet lunch, prepared by their staff. In the afternoon we visit the homes/ studios of Ubud’s finest basket makers, wood carvers, mask makers, painters, and weavers, to photograph and watch them work, as well as make purchases at considerable savings.

Wednesday,February 16: Ubud BD Begin today’s 5-hour cooking class at Bumbu Restaurant with a trip to the Ubud market to purchase the items needed for our menu. Return to restaurant and begin learning to prepare an array of drinks and dishes, like Ayam Cerancam, Tempe manis, Opor ayam, Tuna sambel matah, eating along the way before you waddle back to your hotel. Evening performance of Legong classical dance.

Thursday,February 17: Ubud BD. Full Moon, A chance to see a unique Temple Festival at Pura Penataran Sasih, Pejeng. Morning visit to a master knife maker in Budulu village to watch him produce a wide variety of implements, ranging from agricultural tools to the ceremonial kris. Experience Ubud’s renowned massage treatments. Enjoy a smoked duck dinner (the finished product from the the specialty farm we visited earlier) followed by private performance of a shadow puppet show, a captivating display of teamwork and virtuosic skills.

Friday,February 18: Ubud B After breakfast, island tour to East Bali, stopping along the way to visit the aboriginal village of Tenganan, center of Bali’s textile art, to watch the double ikat weaving process (created only two places in the world), and a demonstration of Balinese lontar (palm leaf books) being made, Venture on to Tirtagangga, the last Raja’s Water Palace and an opportunity to swim in the olympic sized, natural, spring-fed pool. Lunch at spectacular view restaurant. Return to Ubud.

Saturday,February 19: Sanur BL Depart Ubud for the beach resort of Sanur. Stopping along the way for a visit to a tempeh and tofu factory. Lunch at popular Babi Guling (Roast Pork) Warung. Visit to the Big Market in Denpasar where we will purchase local spices, condiments, and tools for your home kitchen. Hit the beach, downtime. Choose from a huge variety of restaurants of every type in south Bali.

Sunday,February 20: Sanur BL Early visit to the fish market in Jimbaran. See all types of fish being loaded from outriggers on the beach, and the complex commercial and social interactions. Visit your guide Surya’s family compound, existing in the same location for 400 years. We take a tour and then join the family in preparations for our lunch, learn the traditional ways to make tum, banana leaf wrapped fish or meat, and much more. Back to Sanur in time to enjoy the beach and the diverse restaurants.

Monday,February 21: Sanur BD Winding up things and taking it easy or experience more of the wonderful variety of Balinese spa treatments. Evening excursion to the Night Market to enjoy a dinner of the delicious array of local street foods.

Tuesday,February 22: Travel Day. BLD Rest and relax before beginning your journey back to the real world, or‚…stay on for further adventures in Bali. Danu Tours is happy to help you plan further travels in Bali or other islands in Indonesia.

Trip Package Includes:

• Round-trip airfare from San Francisco, Los Angeles, or New York on Singapore Airlines with an open return and optional stopovers.
• 5 nights in Ubud Cultural Center
• 4 night in Sanur Beach
• 6 nights in Munduk Mountain Resort
• Full breakfasts and one other meal almost every day.
• Seminars in Indonesian language, local customs, Bali Hinduism, caste and social systems, offerings and temples, Indonesian history and politics, farming and irrigation systems, local dining customs, and more.
• At least 8 cooking classes in making local traditional dishes
• 3 live theater performances.
• Treks through local villages, coffee & clove plantations, tropical rain forests.
• Services of professional Balinese English-speaking guide Made Surya
• Pre-trip information, and printed recipes from each class. Restaurant guide in Ubud.
• Visits to important temples, fruit and flower market, Tenganan
  aboriginal village, royal palaces, family homes, artists, weavers, and carvers compounds.
• Food-related excursions to soy sauce factory, coffee production factory, palm sugar processing, and other food.
• Guided tour and visits to at least four different markets.
• Guidance to some of Bali’s great shopping opportunities.

Not Included: Extra drinks at meals (bottled water only provided), Some meals, laundry services, extra baggage and overweight charges, passport fees, single room supplement, tips and airport taxes.

Price: $4400.00 based on two people sharing a room with twin beds and a private bath. The price includes land arrangements and air, based on current prices. Excessive raises in air fare may affect tour price. Minimum 8, maximum 16 participants.

A $350.00 deposit is required to secure space. Registration/Release forms may be downloaded at www.danutours.com. Final payments due June 15, 2010.

Cancellations and Refunds:
After tickets are issued, refunds for air fares will be governed by regulations listed in flight contract. For the land portion, a cancellation fee of $75.00 is charged until time of departure. There will be no refunds after departure.

Single Supplement:
Those traveling as singles may choose roommates from among the group. If no roommate is available, the client will be advised before departure, and must pay a single supplement.

Airlines:
Singapore Air, the world’s foremost airline, flies to Bali from San Francisco, New York and Los Angeles. Connecting flights from your home town are offered at a discount, return stopover in Singapore is offered for free.

Passport, Visa and Health: A passport, valid six months from date of entry with proof of onward transportation. An Indonesian visa will be issued on arrival, with payment of $25.00. No inoculations are suggested or required.

Early Registration:
As soon as you know you want to join us, send in your deposit. Early sign ups get the best flights and the best rooms. We expect that this trip will fill up early–don’t be left out or have to pay extra fees for signing up late! We are traveling at the height of High Season, and everything fills up quickly. For further information, contact Danu Tours via email or call toll free 888-476-0543.

Trip Organizer/Leader:

Madé Surya B.S. is a professional tour organizer who has been leading study tours in Bali for 25 years. Surya was a research assistant for Eat Smart Indonesia and his recipes appear there as well as in several esteemed restaurants. He has catered meals for groups, in Italian, Mexican, Greek, and Continental cuisine. This is Surya’s fifth Culinary tour in Bali.

Itinerary may change subject to unplanned opportunities. Although no one is required to attend any activities, there will be no refunds for missed activities. Anyone who leaves the tour at any time, for any reason, is on their own.

I am absolutely passionate about entertaining and cooking with a mindful approach to global sustainability, and as I’ve taken the time to go back and update past recipes with this approach, I felt they needed a home of their own.

On nicolealoni.net, I’ll continue to blog and share my experiences as a food writer and spokesperson. You can also turn here for the scoop on upcoming tours, media appearances, and when I might be visiting your town for a class or talk. If you’d like to keep up with me on this site, please consider subscribing via RSS or email.

Nicole partnered with Debi Lily (Oprah’s event planner) to discuss Cooking Clubs, the collaborative strategy for families to get great meals on the table for less money. More than 16 television stations from around the country taped the duo for live interviews.

Cooking Solutions for Tough Times

I’m happy to introduce a series of recipes from the Komo TV News feature Tactics for Tough Times with KOMO reporter Elisa Jaffe. These features started to air Friday, March 6th, 2009.

View the recipes »

The companies and products listed below can form the backbone of your kitchen support group. While especially comforting for the novice, the finished dishes or ingredients included here will help anyone round out a menu. Not only are these products delicious, they are from “somewhere else”, and by definition exotic and interesting.

This is one of the best aspects of our new global shopping access. You can browse the wide array of ethnic, artisan and specialty products online, place them in your checkout cart and have them shipped to your home. How exciting to get next day delivery of Maine lobsters, Cinderella slippers in white chocolate, or crisp bing cherries from California?

These reputable companies generally operate on a “satisfaction guaranteed” basis. As someone who made and shipped tens of thousands of refrigerated products, I can assure you that the satisfaction level on quality food shipping is extremely high. My company averaged less than one question in 1000 orders placed.

Whether planning a vacation, or looking to try a new restaurant in your town, the following websites will help you learn about, link to, and read reviews for restaurants all over the country.