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YOSEMITE TO REQUIRE PERMIT TO CLIMB HALF DOME

Modbee.com
January 30, 2010

Climbing Yosemite’s Half Dome requires strength, stamina and a whole lot of bravery.

Come May, it will require a day-use permit.

With growing concerns about over-crowding and safety on one of the park’s most famous slabs of granite, park officials announced this morning an “interim” two-year plan that will place a cap on the number of climbers on Fridays, Saturdays, Sundays, and holidays.

Park officials estimated 84,000 people made the trek to the top of Half Dome, most using the cables necessary to negotiate the final, harrowing stages of the climb to the peak, which stands majestically at 8,842 feet above sea level.

Last summer, an average of about 850 made that climb on Saturdays and holidays, some having to wait an hour to use the cables, which are in place from May to October. On some peak days, more than 1,100 made the hike.

“This increase in use has also impacted the resources and has negatively affected the visitor experience,” the park service said in a statement.

Park officials also noted obvious safety concerns. On consecutive crowded weekends last summer, one person died and another suffered serious injuries.

Beginning in May, 400 permits will be issued per day, 300 of these will be day-use permits and 100 will be included in wilderness permits.

The permits are free, although there will be a $1.50 service charge per permit. Up to four permits may be obtained under one reservation.

The permits will be available starting March 1 through www.recreation.gov or by calling 1-877-444-6777. Each person climbing the Half Dome cables will be required to have their own permit.

Over the next two years, park officials will assess visitor use, safety and experience, and analyze the data. An environmental assessment process for a long-term plan for the cables will begin public scoping in spring 2010, the release stated.

Read more: http://www.modbee.com/local/story/1028158.html#ixzz0eIBuuadA

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25TH ANNUAL CHEFS’ HOLIDAYS BLEND FOODIES, FRIENDS AND FINE CHEFS

Ann Parker
SantaCruzSentinel.com
January 20, 2010

It’s a winning recipe. Take a generous handful of some of America’s most talented and engaging chefs. Stir in a hundred or so enthusiastic foodies. Let the mixture rise in one of the most spectacular winter settings in the world.

The delicious result: Chefs’ Holidays, a series of tasty three-day events hosted annually at the historic Ahwahnee Hotel in Yosemite National Park.

This year marks the 25th anniversary of Chefs’ Holidays, with eight sessions held between Jan. 10 and Feb. 4. I attended the first session with chefs David Kinch of Manresa in Los Gatos, Cal Stamenov of Bermardus Lodge in Carmel Valley and Matt Bolton from Pacific’s Edge, Carmel.

Participants attend interactive cooking demonstrations by culinary luminaries, sample recipes, tour the hotel’s 6,500-square-foot kitchen and schmooze with the chefs. The last evening of each session, a five-course dinner with wine pairings, is hosted in the magnificent Ahwahnee dining room.

The series’ two dozen chefs from across America reflect a wide range of culinary interests, from artisan cheeses to cutting-edge cuisine; Session Six features three contestants from the popular Bravo “Top Chef” television series: Carla Hall, Ariane Duarte and Ryan Scott.

The Ahwahnee: A savory setting

Martha Miller remembers all 25 Chefs’ Holidays. Ahwahnee special events coordinator and our official greeter, she’s dwarfed by one of the hotel’s immense fireplaces while delivering tidbits of
information about the stunning National Historic Landmark.

Built in 1927, the Ahwahnee combines grand scale with rustic elegance and Native American motifs, inside and out. It has hosted numerous celebrities, including U.S. presidents; when Queen Elizabeth and her retinue occupied the entire hotel in 1983, Miller oversaw her stay.

Chefs’ Holidays Coordinator Kathy Langley has worked with the event since its 1985 inception, taking charge as coordinator in 2001.

“We’re so excited about the 25th anniversary,” says Langley, who’s already considering next year’s chefs.

Cooking demonstrations take place in the Great Lounge, a massive stone room that inspired scenes in the film “The Shining.” There’s not a bad seat in the house: comfortable chairs are arranged for best visibility of the prep and cooking area, reflected by a huge horizontal mirror.

Throughout the event, attendees swapped Chefs’ Holiday stories, food ideas and restaurant tips. More than half are returning participants, mostly from California, says Langley. “But one woman comes every year from Dallas.”

Watsonville residents Lauren and Will Farr have attended nine times.

“We save for this “” it’s my Christmas and birthday,” Lauren beams. Will adds, “The food, the setting and the people are fantastic. I’d highly recommend it.”

Delicious demos

Session One’s cooking demonstrations began with Cal Stamenov, chef and culinary director of Bernardus Lodge in Carmel Valley, who prepared Day Boat Scallops with Chestnut Puree and Roasted Beets, as well as Carmelized Crepes with Pistachio Tuile and Creme Brulee.

Later, Executive Sous Chef Matt Bolton from Pacific’s Edge in Carmel created Butternut Squash Risotto with Big Sur Chanterelles, plus Duck Rillette with Organic Greens and Sherry-Shallot Vinaigrette.

The following day, David Kinch, chef/owner of Manresa in Los Gatos and a Santa Cruz resident, prepared Beef and Oyster Tartare and a Creamy Mushroom and Black Truffles Soup.

Each chef urged using all five senses in cooking — from choosing the freshest-looking produce to hearing the right sizzle. We learned about Sonoma’s Pekin ducks from Chef Bolton, who spoke poetically of layering a dish’s foundation with seasoning.

Chef Stamenov praised sweeter, later-harvested olive oil and warned against too-rigid, “Mercedes emblem” plating. First-time presenter Chef Kinch related his “rule of thumb” “” “salt very little and salt often” “” and gave a quick discourse on umami, the “fifth flavor.”

After each demonstration, moderated by Izabela Wojcik from the James Beard Foundation, we tasted samples of one featured dish. Stamenov’s crepes charmed and surprised, crisp tuille a distinct counterpoint to velvety creme brulee filling.

The duck rillette created by Bolton was both delicate and full-flavored, begging for pinot noir pairing. And Kinch’s earthy but sophisticated cream soup, studded with wild mushroom and truffle bits, created a lavishly lingering impression.

The kitchen, from inside out

One of the most popular parts of each session, says Langley, is the kitchen tour. Led by Martha Miller, our 10-person tour dodged bustling kitchen staff as she pointed out the 38-foot ceilings, a gargantuan dishwasher and two original icebox doors.

Ahwahnee Executive Chef Percy Whatley, a semi-finalist in the 2010 prestigious Bocuse d’Or USA competition, joined us to explain his favorite area, the spacious bakeshop.

Each session ends with a formal five-course dinner. Ours was unusual in that each guest chef cooked one course, plus a course by Chef Whatley and dessert by Ahwahnee’s pastry chef, Paul Padua.

“We wanted to do something special for our 25th year,” says Langley.

And special it was.

Sipping beautifully matched wines with each course, we began with Whatley’s succulently cool Wild-Caught Yellowtail Crudo and progressed to velvety, perfectly seared Diver Scallops by Chef Stamenov. Kinch’s flavor-forward Breast of Squab and ingenious stuffed cabbage came next, followed by Bolton’s handsome Venison Chop with Big Sur chanterelles. Dessert, Padua’s Fruit Cache, showcased layered green apple bocage and praline cream.

The dazzling beauty of Yosemite in winter, Ahwahnee’s comfy luxury and friendly staff, the many outstanding dishes we learned about and tasted, our talented and spirited chefs: all the ingredients meshed. It was a feast in every sense, for all the senses.

These recipes were demonstrated at the Ahwahnee Lodge. More recipes from the chefs can be found on our Web site at http://www.santacruzsentinel.com/

This recipe for caramelized crepes stuffed with creme brulee, strawberries and covered by a pistachio tuile is from Chef Cal Stamenov of Bernardus Lodge in Carmel Valley.

Caramelized CrEpes

Crepes

Yields 16 crepes

1 cup all-purpose flour

1 Tbsp. sugar

1 1/3 cups milk, at room temperature

2 eggs

2 ozs. unsalted butter

From the crepe batter, mix the flour and sugar in a large bowl. Whisk in about 1/3 cup of milk or enough to make a thick, smooth paste. Gradually whisk in the remaining milk. Whisk in the eggs and stir until smooth. Strain through a fine sieve if any lumps remain. Let rest at room temperature for at least 1 hour.

Melt the butter in a 6 or 7-inch crepe pan or nonstick skillet. Pour into a small glass and let cool to tepid. Spoon off the surface foam. Whisk 1 tablespoon of the butter into the batter.

Heat the crepe pan over medium-high heat. Remove from heat and brush lightly with melted butter. Working quickly, ladle about 3 tablespoons of batter into the corner of the pan. Tilt the pan until the bottom is covered with a thin layer of batter; pour any excess batter back into the bowl.

Return the crepe pan to medium-high heat. Cook several seconds or until the bottom is brown, releasing the crepe from the pan with a small metal spatula. Flip the crepe or turn it over using the a spatula. Cook until the second side is brown. Slide out into a plate. Repeat with the remaining batter, stacking the crepes. Stir the batter occasionally and brush the pan with butter between every 1 or 2 crepes as necessary.

Creme Brulee

Yields 2½ cups

½ cup milk

2 cups heavy cream

½ cup sugar

1-2 vanilla beans, slit lengthwise

9 room temperature eggs “” blended with fork

Place the milk, cream and sugar in a heavy medium saucepan. Scrape the seeds from the vanilla beans into the milk mixture. Add the beans and bring to a boil over medium-high heat. Remove from heat and let beans steep for at least 1 hour or until the mixture cools to room temperature. Discard beans.

Preheat the oven to 300 degrees.

Whisk the egg yolks into the cooled custard mixture. Strain through a fine sieve into a 9×13-inch baking dish. Place the baking dish in a large baking pan. Pour enough water into the large pan to come ¾ of the way up the sides of the baking dish. Bake until the custard is set and knife inserted into the center comes out dry, about 45 minutes to an hour. Remove the baking dish from the water bath. Cool, cover and refrigerate until 15 minutes before assembling the crepes.

Pistachio Lace Tuiles

yields 6 dozen tuiles

3 ozs. unsalted butter

1¼ cups shelled pistachios

7/8 cup 3/4 cup plus 2 Tbsps. sugar

¼ cup orange juice

2 Tbsps. Grand Marnier or other orange liquor

For the cookie dough, melt the butter and cool until tepid or barely warm to the touch, for about 40 minutes.

Grind the pistachios and sugar in a food processor, pulsing on/off until the nuts are coarsely chopped. Blend the flour and the pistachio/sugar mixture using an electric mixer. Add the tepid butter, orange juice and Garn Marnier and mix just until evenly moistened. The dough will be wet and sticky. Spread the dough out into a 1-inch wide log on a sheet of plastic wrap. Using the wrap as an aid, roll the dough up in the plastic. Refrigerate or freeze until firm, for about 6 hours.

To bake, preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper. Slice the dough into 1/8-inch thick coins. Arrange on the prepared sheets, leaving 2 inches between the cookies. Bake the cookies until well browned, about 12 minutes. Let the cookies cool on parchment until firm enough to remove with a spatula. Cool completely or racks. Store in an airtight container.

Strawberry Sauce

1 basket strawberries “” cleaned and stemmed

½ cup sugar

Purée strawberries and sugar together in a blender. Strain through a fine sieve. Adjust sweetness if needed.

Assembly

Fill each crepe with a few spoonfuls of the creme brulee mixture. Roll each into a small parcel.

Place a spoonful of strawberry sauce in the center of the plate. Top with 2 rolled crepes. Place 1 pistachio tuile over the top of the crepes. Using a broiler or small torch, warm the cookie until it melts slightly over the crepes.

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Chef David Kinch prepared a Beef and Oyster Tartare using American Wagyu Beef Bavette similar to hangar, trimmed of all fat and cut into a fine dice and Pemaquid Oysters, shucked with juice reserved. You may substitute beef chuck or sirloin

Beef and Oyster Tartare

Dressing

Ketchup Heinz 125 gr.

Worcestershire 8 gr.

Cyrstal Hot Sauce 16 gr.

EVOO 80 gr. extra virgin olive oil

Lemon Juice 8 gr.

Orleans Mustard 35 gr. or substitute Dijon

Capers, chopped fine, to taste

Sea Salt, to taste

Italian Parsley, chopped, to taste

Horseradish Cream

Whipping Cream

Limes, for juice

Salt

Rice vinegar

Fresh horseradish root, or if in a jar, drained of the vinegar

Philadelphia brand Cream Cheese

1. Combine and whisk together the first six ingredients of the dressing. Set aside.

2. For the horseradish cream: beat the Cream Cheese in a mixer with the paddle attachment until it is light and soft. Season the cheese with lime juice salt and horseradish to taste. Add enough heavy cream to liquefy the cream cheese. Turn on the mixer on slow speed and beat the mixture into it slightly thickens to soft peak. Reserve and set aside.

3. Place approx. 2 oz. of beef per person in a bowl. Finely chop one oyster per person and its juice and add it to the beef. Season the beef with the dressing, adding your preferred amount. It is just about right when the beef holds it shape Add capers, salt and parsley to taste.

4. Mound the tartar into a decorative shape with two spoons. Mimic the same shape with the horseradish cream next to the beef.

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Chef Matt Bolton of Pacific’s Edge in Carmel offers this recipe for butternut squash prepared risotto style. You could substitute carrots, potato or cauliflower for the squash.

Butternut Squash Risotto & Big Sur Chanterelle

Butternut Squash Risotto

1 butternut squash, diced

1 med. yellow onion, diced

1 clove garlic, chopped

6 oz Parmigiano-Reggiano, grated

¼ lb. unsalted butter

1 qt. chicken stock

½ bunch parsley, chiffonade

Kosher salt and pepper

Melt butter in pot over medium high heat. Add onion and cook until translucent and soft. Add garlic and cook until golden. Add butternut squash. When squash is sizzling hot, add 1 ladle of chicken stock while stirring constantly. Reduce liquid, add more stock until squash is almost cooked through al dente. Finish with 2 Tbsps. butter, grated Parmesan and chiffonade parsley.

Big Sur Chanterelle

8 oz chanterelle, cleaned, stems removed

1 shallot

1 clove garlic

½ bunch thyme, picked

2 Tbsps. blended oil

1 Tbsp. butter

Kosher salt and pepper to taste

Heat saute pan over medium high. Add oil, chanterelles, Kosher salt and pepper. Once mushrooms have a glossy sheen about 1 minute, add butter thyme, garlic and shallot.

Serve risotto in warm bowls, with chanterelles and garnished with garden herbs.

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WINTER TRAVEL EXPERIENCES IN YOSEMITE NATIONAL PARK

Jamie Simons
PeterGreenberg.com
January 19, 2010

Last August, I had the bright idea that my family should move to Yosemite National Park.

Most of my adult life I’ve lived along the palm-tree lined streets of Los Angeles.

When we settled here at the start of the school year, I felt like the luckiest person on earth.

Then the other day, we got a foot of snow.

So am I now longing for the sun and surf of Southern California? Not on your life. Having spent my childhood in the Midwest and my college years in New York, I’m not a fan of cold winters but I never experienced one in a national park before.

Imagine forests of snow-covered trees and the famous Yosemite spires and domes covered with their own delicious white frosting. If the views won’t do it, try this. Yosemite comes alive in winter. It may be its best season of all.

Learn what makes it special: Yosemite Rediscovered Through a Child’s Eyes.

For starters, the crowds are gone. It’s quiet and still and exquisite. And there is still a lot to do. If you are heading up Highway 41 from Southern California, think about making the Tenaya Lodge at Yosemite (2 miles outside the park) one of your first destinations.

Tenaya Lodge has winter packages that make the hotel more affordable than in the warmer months, and their daily schedule is chock-a-block with wintery things to do. Expect to find all the usual: guided snowshoe trips, an ice rink, a spa and indoor pool (the coldest spa and indoor pool I’ve ever been in; tell them to turn up the room heat), cross-country ski and snowshoe rentals, a kids’ club that features everything from igloo-building to arts and crafts. Then there are the more unusual: For my money, the horse-drawn sleigh ride is a must-do treat—45 minutes through the forest with warm drinks and blankets to help keep hands and toes warm.

If you choose to stay in the park itself, remember that in winter, only Yosemite Lodge at the Falls and The Ahwahnee are open for guests.

Learn more with The “Grand Dame” Hotels Of Our National Parks.

The ever-popular Curry Village and Wawona Hotel are closed this time of year. However, guests can still stay in Wawona at one of the many cabin rentals. (Just visit http://www.redwoodsinyosemite.com/ or call Martin Property Management at 209-375-6554).

In winter Yosemite offers the same stunning scenery and hiking trails it does in every other season (paved hiking trails are even plowed). But now the outdoor skating rink at Curry Village opens (where else can you glide along staring at Half Dome) and festivities at The Ahwahnee center on special events like the Bracebridge Dinner and January’s Chefs’ Holidays workshops.

All that said, for both locals and visitors alike, most of the action in the winter months centers on “the mountain.” That mountain is where you’ll find Badger Pass Ski Area as well as more than 100 miles of groomed cross-country ski trails and snow play areas for sledding and inner tubing.

Check out Family-Friendly Travel Adventures in Yosemite National Park.

I’m not a downhill skier myself, but the Badger Pass Ski School has garnered an international reputation as one of the best places in North America for teaching children and wanna-be shooshing adults. With more than 90 percent of the mountain dedicated to beginner and intermediate runs you won’t have to roll and tuck as the snowboarders roar by. This is one mountain where families rule.

As my daughter learns to ski and snowboard with the Badger Pass instructors, I’ll be indulging in my favorite winter activity: snowshoeing. If that’s your idea of fun or you’d like to try it just once, join a ranger from the park service on a free snowshoe hike during the day or at night on full moons. The snowshoes are included, although you’ll be asked to make a small donation toward their upkeep. Discover you love it and want to do more?

You can rent snowshoes and poles at the Nordic Center at Badger Pass and head out on your own.

Learn more our Off the Brochure Travel Guide: Yosemite National Park.

As for cross-country skiers, aficionados of the sport will tell you it is hard to beat the views on the way to Glacier Point or the miles and miles of perfectly groomed trails. Again, rentals are available at the Nordic Center where you can also sign up for lessons and guided trips including overnights.

Scenery. Snow. Skiing. Snowshoeing. Sledding. Skating. Yosemite has it all, plus this … winter wonderland memories that can’t be bought for any price.

Head down a trail with your kids and keep your eyes open for animal tracks. Build snowmen, women, children and dogs. Make snow angels. Make a few devils too. Put your tongue out and capture the flakes as they drift down from the trees. Come to Yosemite, be moved by its grandeur, have a great time and remember, many of winter’s best activities remain both free … and priceless.

For prices and information, check out www.nps.gov/yose, http://www.yosemitepark.com/ and http://www.tenayalodge.com/.

Caveats and information:

•The roads can be icy. Chains—even for four-wheel-drive vehicles—are often required.

•Drive about 25 miles an hour (if traffic and weather conditions permit) and try and keep from braking—that’s what makes you slide. Fill up the gas tank before you enter the park as there are no gas stations on the Valley floor.

•Highway 140 into the park rarely sees snow. Highway 41 and 120 are for the more daring.

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YOSEMITE RANGER’S FAME IS BUILDING

Mark Grossi
Modbee.Com
December 21, 2009
Step into Ranger Shelton Johnson’s outdoor theater. It was 19 degrees at snowy Ahwahnee Meadow recently, and he was speaking almost poetically about the stormy end of autumn.

“Last week, it looked like Vincent van Gogh had been here, painting the alders, Pacific dogwood, cottonwood and California black oak,” he said. “Then on Monday, poof, the trees are covered in white.

“Many of our birds hit the road for the Caribbean and the Dominican Republic. That sounds pretty good to me right now.”

Johnson, who grew up a city kid in Detroit, smiles at schoolchildren walking past him. They’re mesmerized by Johnson and a big buck mule deer lying on the snow.

It doesn’t matter if Johnson is describing a freezing storm or the history of national parks, he’s an artist and a crowd-pleaser, as Public Broadcasting Service viewers learned in the fall.

The 51-year-old Yosemite ranger was a featured speaker in Ken Burns’ acclaimed documentary “The National Parks: America’s Best Idea.” Johnson spoke eloquently about the concept of national parks, as well as Yosemite.

The students and other visitors at Yosemite on a Tuesday in early December didn’t recognize him. Nobody asked for his autograph. But they might have flocked around him if they knew all his achievements this year.

Johnson’s first book, “Glory- land,” was published in September by Sierra Club Books. It is a fictional memoir of a black man, born in 1863, who became a Buffalo Soldier stationed in Yosemite in 1903.

Black troops served in the Southwest and Great Plains after the Civil War. Indians named these troops Buffalo Soldiers, some say, because their hair resembled the buffalo’s coat.

In the fall, Johnson won the National Park Service’s coveted Freeman Tilden Award for excellence in interpretation.

Johnson’s higher profile has meant more travel time for book signings and a few interviews. He would like his book to be made into a film.

He wouldn’t mind getting on the talk show circuit, he said, and would like a greater opportunity to speak for nature and national parks.

He has come a long way to land in front of national audiences and schoolchildren in Yosemite. He was a shy youngster who played the clarinet in high school. He later joined the Peace Corps in Liberia, then came back to the United States, looking for his niche.

From concession to ranger

He found it in Yellowstone National Park, where he first worked for the concession, then became a park ranger in 1987. Seven years later, he moved to Yosemite, where he became fascinated with the history of Buffalo Soldiers, who worked at the park in the early 1900s.

He put together a historical presentation called “Yosemi- te Through the Eyes of a Buffalo Soldier, 1904,” in which he performs the role of a soldier from the time. His public persona was born.

In Yosemite earlier this month, he was just a park ranger, looking and sounding as if he were born to walk beneath the towering granite of Half Dome and El Capitan. He wasn’t leading a tour, just taking a morning stroll with a reporter. But he still attracted attention.

A schoolgirl interrupted him to point out the buck deer, resting near a bare tree in the meadow.

“It’s really beautiful,” she said.

“I’ve never met an ugly deer,” Johnson said. “That one looks particularly beautiful.”

The encounter gave him the opportunity to explain why the deer would be lounging on snow. The animal was soaking up sunshine and conserving energy, waiting until it needed “a salad” — vegetation sticking out of the snow.

Winter is the most beautiful season, he said, but it is also the most dangerous for animals. Many live on the edge of starvation because there’s a lack of vegetation to eat.

Bears avoid the issue by slipping into a state of leth- argy, Johnson said. They live on fat added to their bodies during the warmer months.

“Bears eat and eat and eat,” he said. “There’s never any guilt. Bears aren’t critical of each other putting on a little weight. They’re thrilled to get fat.”
Some use snow for warmth

But many creatures simply adapt to the winter, he said. Some rodents live just below the surface of snow in about a 1-inch space created by melting and freezing within the snowpack.

Johnson said the phenomenon gives the rodents two skies — a snow sky above their living area and the real sky. The snow provides insulation from cold weather.

“I know it doesn’t sound very warm, but the snowpack won’t get much below 32 degrees,” he said. “But when the ground is bare, it can become much colder. The snow acts like a blanket in winter.”

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CHEFS’ HOLIDAYS, YOSEMITE, CA, JANUARY 10-FEBRUARY 5, 2009

Where the Locals Eat.com
November 11, 2009

Yosemite’s Chefs’ Holidays® at The Ahwahnee®, held each year in January and February, feature some of the world’s most innovative and acclaimed chefs. These culinary adventures provide a showcase for the range of styles, personalities and trends that characterize the American cuisine scene.

Featured in each session:

-a “Meet the Chefs” reception
-Cooking classes and demonstrations
-Behind-the-scenes kitchen tours
-Five-course Chefs’ Holidays Gala Dinner, that includes 4 paired wines.
-Traci Des Jardins, Guest Chef for Session VIII, 2008, wrote this glowing report of her experiences at Chefs’ Holidays.  You can also listen to a piece from the California Report on 2008’s Session 6 – The Whole Hog.

2010 Chefs’ Holidays Sessions
This year, our 25th Annual Chefs’ Holidays at The Ahwahnee features a long list of top-name Chefs. Join us for fine dining in a spectacular location.

Session 1—Sunday, Monday, Tuesday, January 10 – 13
Cal Stamenov—Bernardus Lodge, Carmel Valley, CA
Matt Bolton—Pacific’s Edge, Carmel, CA
David Kinch—Manresa, Los Gatos, CA

Session 2—Wednesday, Thursday January 13 – 14
Bruce Sherman—North Pond, Chicago, IL
Peg Smith & Sue Conley—Cowgirl Creamery-Pt Reyes, CA
Elizabeth Falkner—Citizen Cake & Orson, San Francisco

Session 3—Sunday, Monday, Tuesday, January 17 – 20
Christopher Lee—Aureole, New York, NY
Hoss Zare—Zare at Flytrap, San Francisco
Douglas Keane—Cyrus, Healdsburg, CA
Session 4—Wednesday, Thursday January 20 – 21
Brad Farmerie—PUBLIC, New York, NY
Chris Cosentino—Incanto & Boccalone, San Francisco
Paul Virant—Vie, Western Springs, IL

Session 5—Sunday, Monday, Tuesday, January 24 – 27
Suzanne Goin—Lucques, Los Angeles
Duskie Estes & John Stewart—Zazu & Bovolo, Sonoma County
Jody Adams—Rialto, Boston, MA
Session 6—Wednesday, Thursday January 27 -  28
Bravo TV’s Top Chef Competitors
Ryan Scott—Ryan Scott 2 Go, San Francisco
Ariane Duarte—Culinariane, Montclair, NJ
Carla Hall, Alchemy Caterers, Wheaton, MD
Session 7—Sunday, Monday, Tuesday, January 31 – February 2
Ken Frank—La Toque, Napa Valley
Michelle Mah—Midi, San Francisco
Loretta Keller—Coco500, San Francisco

Session 8—Wednesday, Thursday February 3 – 4
moderated by Pam Wischkeamper, Culinary Consultant
Bernard Guillas & Ron Oliver—La Jolla Beach & Tennis Club
Jesse Cool—Flea street Cafe, Menlo Park
Annie Somerville—Greens, San Francisco, CA

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ESCAPE THE CROWDS, SPEND WINTER IN YOSEMITE

Deborah Abrams Kaplan San Jose Mercury News November 9, 2009

In the summer, Yosemite Valley bustles with lines of cars, campgrounds stuffed with tents and RVs, kids chasing each other around on bicycles and streams of climbers making their way up Nevada Falls. Beautiful? Yes. But not always peaceful. Two seasons later, the trees are covered dramatically in snow. Rock climbers no longer hang from El Capitan. The shuttle is one of the few vehicles on the road. And most hiking trails are empty. Welcome to Yosemite Valley in winter. Bear spotting With snow everywhere, and no television in our Curry Village cabin, we wondered whether our 5- and 7-year-old kids would be bored. The short answer: no. In the daytime, we stuck to a regimen of hiking and sledding. The most popular sledding spot is across the road from the No. 17 shuttle stop. It’s not a huge hill, but high enough for the kids to get a thrill. While we were taking a snack break, I saw a bear standing a hundred feet behind my family. “There’s a bear,” I said casually, pointing. When they turned to look, it hit me. This wasn’t the zoo. “BEAR!” I shouted. We grabbed the kids and the food and stood watching it, as it watched us. Nonchalantly, it padded off down the hill, crossing the road into the woods on the other side. I thought the bears were supposed to be hibernating. I was wrong. “Oh, they come out every so often,” our shuttle driver said. Fun and games Another day we brought our sleds on a hike to Mirror Lake (which, for the record, is not an actual lake, but rather a natural pool in Tenaya Creek). The bus dropped us off at the trailhead, and we took a leisurely uphill walk to the water. Surrounded by mountains, including Half Dome’s base, I thought, “What an amazing reflection of the mountains in the water.” D’oh! It’s called Mirror Lake for a reason. What goes up must come down. Fortunately, the downhill grade on the Mirror Lake trail made for our favorite impromptu sledding hill. When we tired of traditional sledding, we made up our own games, such as bumper sled. That’s when you grab the rope and whip the sled (with child on board) around until it crashes into another sled, depositing one kid into the snow. Or sledding shuffleboard, where you push one loaded sled down a gentle slope to see if you can hit another occupied sled — preferably one in your party. We also played skeeball snowball, where you stand by a river and throw snowballs at target rocks in the water. Hitting distant rocks scores the most points. Another favorite was giant splash, in which we dropped big rocks and massive snowballs from a bridge into the river to see which one made the biggest splash. Indoors and out After sledding and games, we hiked through the woods to the Ahwahnee, pulling the kids behind us on the sleds. Opened in 1927, the lodge is the grand dame of national park hotels, built to bring influential and wealthy patrons to the park so Yosemite would thrive. It worked. The Arts and Crafts style, high ceilings and massive fireplaces bring a feeling of warmth and grandeur. Even guests staying at Curry Village are welcome inside. We treated ourselves to $4 instant hot chocolate while warming up by the fireplace. Although we didn’t catch the presentation, the Ranger Service offers year-round Wee Wild Ones talks for kids 6 and under at the hotel. The lodge also has daily pre-dinner storytelling. Both events are free. Later we went ice skating. This wasn’t a new treat for our kids, but they had never tried it outdoors. Since 1930, Curry Village has sported an ice rink in the shadow of Half Dome. We joined in for a session, relaxing by the fire pit and roasting marshmallows when we were too cold and tired to continue. On our last day, we went to the visitor’s center (take the shuttle, because it’s a hike from the parking lot). The visitor’s center is large, with great displays on the history and geology making up Yosemite. For the kids, the free movie, “Spirit of Yosemite,” was a highlight. It explained some of the same concepts, but with gorgeous photography and an engaging narrative. The four days passed so quickly, we never made it to Badger Pass, the park’s alpine ski center. And while we planned to see the waterfalls, still flowing in the cold of winter, we had to put that on the list for a future visit. Even in the winter, Yosemite keeps its visitors, of all ages, entertained from morning to night. Getting Around: Take the free shuttle between the various villages. Two shuttle loops take you around, with pickups at shuttle stops every 20 minutes. Lines can sometimes be long, and shuttles crowded, so plan accordingly. Where to Stay: Yosemite offers a range of lodging options in the park, from unheated tent cabins to the AAA 4-diamond Ahwahnee. Here”s a guide to some peak/holiday season rates per night: Ahwahnee from $443, Yosemite Lodge at the Falls from $193, Curry Village $92 for unheated canvas tents and $140 for hard-sided cabins with a bath, Wawona Hotel from $145-$217, White Wolf Lodge $84 for heated canvas tents and $96 for cabins with bath, and Tuolumne Meadows Lodge $93. www.yosemitepark.com/Accommodations.aspx. Where to Eat: Curry Village Pizza Patio “” The wait was long, but the menu was fine. We brought our own appetizers and games to play while we waited in the recreation area. What to Do: Yosemite Guide “” Download a list of activities and schedule of events for the dates of your visit at www.nps.gov/yose/planyourvisit/guide.htm.

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THE BRACEBRIDGE DINNER

Edge San Francisco.Com
November 1, 2009

The magic and splendor of the holiday season come to vibrant life again this year with the 84th anniversary season of The Bracebridge Dinner at The Ahwahnee, a full-service, AAA Four-Diamond hotel located in the winter wonderland of Yosemite Valley. Under the roof of the grand lodge, which is surrounded by a stunning, natural setting of granite cliff faces and snowcapped incense cedars, this remarkable American theatrical tradition transforms the hotel into a 17th century English manor for an elaborate feast of food, song and mirth for eight performances, December 13 through 25.

The Bracebridge Dinner is recognized as one of the most sought-after holiday events in the U.S. In 2006 The Wall Street Journal reported, “Bracebridge is, without much doubt, the country’s, if not the world’s, premier Christmas dinner.” Decades earlier, The Bracebridge Dinner was featured in 1938 on the cover of Life magazine and acknowledged as an impressive and extravagant American holiday tradition.

Produced by San Francisco-based Andrea Fulton Productions, The Bracebridge Dinner is an evening celebration that transports guests to Old England, where more than 60 professional singers, court characters and other performers tell the story of a Christmas feast with Lord Merrick of Bracebridge and his household. During each performance, up to 300 guests enjoy a lavish, seven-course dinner inspired by elaborate Old English Christmas cuisine by The Ahwahnee’s Executive Chef Percy Whatley, with service meticulously choreographed as part of the show. The Ahwahnee Dining Room, with its 50-foot ceiling topped by massive log beams, serves as the Great Hall at Squire Bracebridge’s manor. The entire room is a stage, crowned by an elaborate Squire’s table and decked with elaborate holiday decorations, many of which are restored originals from the first productions in the late 1920s.

The 2009 performances of The Bracebridge Dinner at Yosemite take place December 13, 14, 16, 18, 20, 22, 24 and 25, at 6 p.m. One- and two-night lodging packages for two at The Ahwahnee, Yosemite Lodge at the Falls and the Wawona Hotel are available. The 2009 package rates range from $963 to $1,720 plus tax, and include lodging for two, two tickets to The Bracebridge Dinner, gratuity, a portrait sitting and shuttle service for non-Ahwahnee guests. Single tickets to The Bracebridge Dinner are available for $375 per person, including tax and gratuity.

Enhancing The Bracebridge Dinner experience at The Ahwahnee are five special concert presentations in the hotel’s Great Lounge by the Andrea Fulton Chorale and soloists. The concerts feature musical performances of holiday favorites, as well as pieces from the opera and Broadway repertoire. The concerts are open to the public, free of charge, and take place December 15, 17, 19, 21 at 8p.m., and on December 23 at 2p.m.

The original production of The Bracebridge Dinner was created by Garnet Holme, a California pageant director, who conceived the event for The Ahwahnee’s first Christmas in 1927. The inspiration for this yuletide ceremony was author Washington Irving’s The Sketch Book (1819) that described Squire Bracebridge and English Christmas traditions. After Holme’s death in 1929, Donald Tresidder, president of the Yosemite Park & Curry Company, asked world-famous photographer Ansel Adams to assume directorship. Adams, who was also a talented musician and pianist, worked with Ahwahnee interior designer Jeanette Dyer Spencer to improve the script, set and costumes. Adams continued directing and performing in The Bracebridge Dinner until his retirement from the production in 1973. Eugene Fulton, who took over the directorship from Adams, began as conductor of the Chorale in 1934, and served as musical director beginning in 1946 after a two-year production hiatus for World War II.

The current director and executive producer of The Bracebridge Dinner, Andrea Fulton, took over the role from her father after his death in 1978. Fulton grew up with Bracebridge, performing in the production since the age of five. She currently plays the role of Augusta Billingsly, Housekeeper of Bracebridge Hall. Margo McCarty, a performer in the Chorale for more than 20 years, was brought on by Fulton in 2004 to serve as co-executive producer. McCarty’s husband, Michael McCarty, is co-artistic producer with Fulton and performs the role of Lord Merrick, Squire of Bracebridge Hall.

Many of the cast members have been with the production for 20 to 25 years, maintaining a longstanding tradition and consistent mark of theatrical and musical excellence. When not in The Bracebridge Dinner, most perform with major opera companies and symphony orchestras throughout the world.

For more information or to make reservations, visit http://www.yosemitepark.com/bracebridge or call (801) 559-4949.

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YOSEMITE NATIONAL PARK 2010 HIGH SIERRA CAMP APPLICATIONS NOW ONLINE

Press Release
September 8, 2009

Technology will afford prospective guests of Yosemite’s High Sierra Camps the opportunity to apply for the annual lodging lottery on the Internet for the upcoming 2010 season.  Beginning September 1, applications are now available online for submission and will be accepted through November 1, 2009.

“We’re pleased to make this announcement, primarily because it will make the application process easier and more expedient for our guests,” said Dan Jensen, chief operating officer for concessioner DNC Parks & Resorts at Yosemite, Inc.  “For decades, the only way to enter the High Sierra Camp lottery was to submit a hard-copy application to our Fresno reservations office and wait for three months.  Those days are over.”

Applicants submitting by the November 1 deadline will receive notification 30 to 60 days faster than in previous years.  The simplified electronic medium will allow DNC’s central reservation office to process applications quicker, and return confirmations more rapidly than before.

Any canceled space will be filled by a second round lottery using applications which were not awarded during the first round.  Any available space not awarded during those first two rounds will be filled by phone inquiries on a first come, first served basis beginning February 9, 2010, nearly two full months earlier than this year’s April 1 date.

For further information regarding how to apply online for the upcoming 2010 High Sierra Camp Lottery, please visit www.yosemitepark.com/Accomodations_HighSierraCamps.aspx.  You may also email FresnoHighSierra@dncinc.com, or call 801.559.4909.

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NOW YOU CAN RESERVE YOSEMITE CAMPGROUNDS ONLINE

KGPE- CBS 47
September 11, 2009

Technology is making it easier to be able to go camping at Yosemite’s High Sierra Camps.

In the past, prospective guests had to enter the annual lodging lottery by submitting a hard-copy application at the reservations office in Fresno and then wait for three months for an answer. For the 2010 season, the internet will be used to take applications, which are available now through November 1st.

“We’re pleased to make this announcement, primarily because it will make the application process easier and more expedient for our guests,” said Dan Jensen, chief operating officer for concessioner DNC Parks & Resorts at Yosemite, Inc.

The new online system will process applications quicker and return confirmations 30 to 60 days faster than in previous years. Any canceled space will then be filled by a second round lottery, using applications which were not awarded in the first round.  Any unfilled spaces will then be available to phone inquiries on a first come, first served basis beginning on February 9th, rather than April 1st as in years past.

Click on the related link for more information. You can also email FresnoHighSierra@dncinc.com or call (801) 559-4909.

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YOSEMITE AHWAHNEE HOTEL EVACUATED

The Fresno Bee
August 26, 2009

Yosemite National Park’s majestic Ahwahnee Hotel will remain closed until at least noon Friday after tumbling boulders from the Royal Arches formation forced the evacuation of all 300 guests Wednesday.

Park spokesman Scott Gediman said a series of falling rocks, some as large as microwave ovens, tumbled at least 100 feet from the base of the cliff and into the valet parking lot about 1:30 p.m., damaging several cars. No injuries were reported.

The rocks fell from the Royal Arches area, a granite cliff about 200 feet from the Ahwahnee.

Dust from the avalanche, which started about noon, obscured views of Half Dome.

About 300 guests were staying at the historic 125-room hotel, but only about 70 were at the hotel when the rock falls happened. The guests were directed to the south lawn behind the hotel while geologists checked the stability and assessed the likelihood that more rocks would fall.

Guests were later taken by bus to other lodging facilities in the park and surrounding communities.

In October, park officials permanently closed one-third of Curry Village under Glacier Point after the equivalent of 570 dump trucks of rock hit 17 cabins and forced the evacuation of more than 150 youngsters on a field trip. No one was seriously injured.

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