Peaceful Immersion Yoga Series

A Week of Wellness

May 2013

Auberge du Soleil features Peaceful Immersion Yoga Series.

Elizabeth Denison – resident trainer specializing in Integral Hatha, Iyengar, Ashtanga,  Anusara, Restorative, Meditative and Nada Yoga teachings as well as many therapeutic  disciplines, including, Polarity Therapy, Craniosacral Therapy, Watsu Water Massage,  Aromatherapy, Thai Massage and Sacred Temple Lomilomi. Using her experience and  intuition Elizabeth has created deeply nurturing and unique experiences for each class.

Join Elizabeth for one or all of the following complimentary class offerings.

Wednesday May 29

9-10:30am                    Yoga: Celebrating through Movement

4-5:30pm                      Yoga: Youthful Spine/Peaceful Mind

9-10:30am                   Yoga: Strong Core/ Open Heart

4-5:30pm                     Yoga: Free Your Hips & Shoulders

Thursday May 30

Friday May 31

9-10:30am                 Yoga: Moving towards Balance

4-5:30pm                 Yoga: The Restorative Practices

Saturday June 1

9 – 10:30am Yoga: Inversions/A New Way of Seeing

4 – 5:50pm                  Awaken the Senses:  Meditative Garden Walk & Wine Tasting

Sunday June 2

9-10:30am                  Yoga: An Energetic Tune-Up

4-5:30pm                   Yoga: Exploring the Chakra

Space is limited.  Please contact the spa at x159 to reserve a spot.

Culinary Demonstration: “Poolside BBQ with Chef Curry”

On Thursday, we held our first Culinary Demonstration with Executive Chef Robert Curry.  The theme of the demonstration was ‘Poolside BBQ’   Guests were invited to a poolside “backyard” barbecue at La Plage.  Chef Curry brought his home style cooking “a la Auberge du Soleil” to our Cabana, with a barbecue demo and food sampling.  Wine Director Kris Margerum was also present and shared his favorite “poolside” wines he’d drink at home.

During this class, Chef Curry prepared:

• Grilled Shrimp, Prosciutto, Romaine, Pickled Mustard Seed Vinaigrette
• Grilled Quail, CousCous, Spice, Tapenade
• Korean Short Ribs, Butter Lettuce, Cucumber Quick Pickles

The classes are demonstration style and are the third Thursday of each month and are scheduled from 4-5:30pm.  Demos are free of charge to hotel guests and include wine or spirit sampling and food samples, RSVP’s are required due to high demand and limited space.

Please call Kara Adamson at (707) 967-3105 to make arrangements, or for additional information.

Poolside BBQ May 16, 2013 - photography by Jenna Powers

Grilled Wild Shrimp, Little Gem, Prosciutto, Picked Mustard Seed Vinaigrette

Serves 4 as a first course

Ingredients:

12        each                  Wild Shrimp, peeled and deveined

1          tablespoon         Grape Seed Oil

8          ounces              Sliced Prosciutto

2          heads                Little Gem Lettuce, quartered, washed and drained

to taste                          Salt

to taste                          Whole Black Pepper, freshly ground

1          recipe               Lemon Vinaigrette

1          recipe               Pickled Red Onion

1          recipe               Pickled Mustard Seed Vinaigrette

Method:

• Prepare in advance Lemon Vinaigrette, Pickled Red Onions and Pickled Mustard Seed Vinaigrette.
• Light barbeque.
• Season the shrimp with salt, pepper and coat lightly in grape seed oil.
• In a bowl coat the lettuce with the lemon vinaigrette and season with salt and pepper.
• Grill the shrimp and lettuce.
• Plate lettuce, prosciutto, shrimp, red onion and sauce with the mustard seed vinaigrette.

Lemon Vinaigrette

Yields: 1½ cups

Ingredients:

½         cup                   Lemon Juice

1          teaspoon           Dijon Mustard

1          cup                   Pure Olive Oil

to taste                          Salt

to taste                          Black Pepper, freshly ground

Method:

• Place the lemon juice and mustard in a blender.
• Season with salt and pepper.
• Slowly add the olive oil while the blender is running.
• Alternatively you can use a mixing bowl and whisk.
• Reserve refrigerated.

Pickled Red Onion

Ingredients:

½         each                  Red Onion, peeled and sliced

½         cup                   White Balsamic Vinegar

¼         cup                   Sugar

¼         cup                   Water

2          teaspoons          Salt

Method:

• Bring the vinegar, sugar, water and salt to a boil.
• Pour over sliced onion.
• Cool to room temperature.
• Reserve refrigerated.

Pickled Mustard Seed Vinaigrette

Ingredients:

2          tablespoons       Pickled Mustard Seeds, see following recipe

1          teaspoon           Black Sesame Seeds, toasted

2          teaspoons          Shallots, minced

2          teaspoons          Chives, chopped

½         teaspoon           White Soy Sauce

1          teaspoon           Lime Juice

1          tablespoon         Extra Virgin Olive Oil

To taste                        Black Pepper, freshly ground

Method:

• Combine all ingredients.

Pickled Mustard Seeds

Ingredients:

1          cup                   Yellow Mustard Seeds

1 ½      cups                  Water

1 ½      cups                  Rice Wine Vinegar

½         cup                   Sugar

1          tablespoon         Salt

Method:

• Place all ingredients in a small pot.
• Simmer until mustard “pops” and is no longer crunchy, about 40 to 50 minutes.
• Add extra water as necessary to insure mustard is just covered with liquid.
• Cool to room temperature.
• Reserve refrigerated.

Executive Chef Robert Curry

Northwood Elementary School Carnival

Auberge du Soleil was happy to participate during a fundraiser for our adopted school, Northwood Elementary.  This year’s carnival theme was “Hawaiian.”

The Auberge team wore leis and cheerfully coordinated the beverage booth, which also included snowcones, a welcome addition considering the 90˚ weather!  Thank you to all the managers and associates who volunteered their time at the carnival.

This was such a fun event, but simply could not happen without community support.   Auberge du Soleil urges you to get involved and remain active within your own community.  Donating an hour of your time here or there can really make a big impact.

Northwood Elementary School California Native Landscaping

We will post updates as the landscaping fills in over the years to come.  We are delighted to have had the opportunity to enhance the entrance to our adopted school, which they will be able to enjoy every day and (hopefully!) for many generations.

Arbor Day at Auberge du Soleil

During Earth Month- the month of April- an olive tree, a symbol of peace, was displayed in the Auberge du Soleil courtyard.  Guests and Auberge du Soleil associates were encouraged to write a Sustainability Pledge on a “wish” tag to be tied on the tree.

We planted the olive tree in our sculpture garden on Arbor Day, April 26.  The Arbor Day Foundation began in 1972.  The mission of the foundation is to inspire people to plant, nurture, and celebrate trees.

Below is a collection of our favorite Sustainability Pledges for 2013.

• “Hug a tree sometimes because they have healing powers”
• “Respect the Earth and nature-it’s all we have”
• “Save water, drink champagne!”
• “Remember to LIVE and let LIVE, peace & blessings”
• “To hone my craft to perfection…and enjoy every minute of it”
• “Enjoy what you have, don’t wish anymore”
• “Teach everyone at home to recycle-Always!”
• “Walk and look at people and don’t look at your cell all the time!”
• “Buy local & seasonal foods.  Support local and farmer’s markets”
• “Achieve greatness through satisfaction”
• “Be grateful upon waking each day, it’s a gift!”
• “Purchase goods from local vendors instead of corporations!”
• “Eat one more vegetarian meal than I would each week”“Be flexible with yourself”
• “Be as nice to someone as you would want to be treated”
• “Save water, drink wine.  Practice gratitude for the Earth’s bounty”
• “Buy vintage!”
• “Eat clean, no preservatives”
• “Reduce my carbon footprint by acquiring a high mileage 2 wheeled motorcycle”
• “Compost at home and cut shower times in  half”
• “NEVER use plastic material”
• “Use as much natural light as possible to reduce wasting electricity”
• “Turn off power strips!”
• “I pledge to print double sided and use scrap paper when possible”
• “Eat more veggies, less meat”
• “Buy things that are unpackaged and buy cloth bags for bulk and produce”
• “Sip water like wine”
• “Recycle water bottles and turn off the lights if not needed”
• “Sustainability Pledge for 2013 and beyond!  To begin composting at home”
• “I pledge to do more with less”
• “Save more water and energy at home.  Keep recycling at work”
• “Use solar!”
• “My green pledge for 2013 is to use more local products to reduce my carbon footprint”
• “Think local, Support local, Buy local!”
• “Keep results earned through the Biggest Loser competition permanently”
• “Eat more fruits and vegetables”
• “Eat more grains”