Chile | Start Up Chile and Odfjell Vineyards

August 12, 2015  
We started the day by visiting the headquarters of Start Up Chile, a program of the Chilean Government that seeks to attract foreign, high-potential entrepreneurs to Chile.

It continued to lightly rain, but that didn’t take away from the modern beauty and lushness of Odfjell Vineyards.

Everything about this Norwegian family owned vineyard was exquisite, and we were pampered with great food and wine. Their passion for producing a good, affordable product and belief in sustainability over profit is admirable.

After a relaxing day, we partook in a leisurely dinner, Chilean style, at Liguria. I love how people eat later here (after 9 p.m.) and take their time with good conversation.

{three things}

Spring and snow. Only SHE is happy about this.

about last night … red, red wine

sizzlin’ shrimp. nomy nom nom.

lately

instagram @groovininthesun {Ren Reiske © All Rights Reserved} 

Well, hey sunshine…

I’m a big fan of Trader Joes and these cookies are my latest obsession. So delicious for guilt gluten-free chocolate chip cookies.

I enjoyed a pre-birthday dinner with my sister at Bristol Seafood Grill. I could show you the wonderful and healthy salmon entree I devoured, but I know you’d rather drool over the chocolate lava cake with raspberries. I did. The hazelnut gelato was melting … we could not eat it fast enough!

Red, red wine. divine.

Another pre-birthday meal with my good friend, Chris. Is there anything better than dinner and a movie? Especially if it’s delicious tapas {calamari, pita bread with cheese, hummus, fruit, caramelized pecans, and roasted garlic} at Sophias and Looper. Looper is a action-packed movie with Bruce Willis {no really, this one’s gooood}, Joseph Gordon-Levitt, and Emily Blunt. I love Blunt and will watch anything she’s in because she’s such a talent. Check it out.

Day 28. eat & love

Dinner at Sophia’s. The Chicken Mudega with Red Guitar wine was divine. {Ren Reiske © All Rights Reserved} aprilphotoaday instagram @groovininthesun

Rain is a four letter word. Work is a four letter word. Love… 
Raining. Working. Listening to jason mraz. LOVE. 
We got a lot to learn god knows we’re worth it... I had to learn what I got and what I’m not, and who I am...{i won’t give up}

Day 25. Italia

My better half is Italian-German. He’s also quite a chef, which is why I’ve lovingly referred to him as chef Matt. So tonight when he decided to make homemade lasagna, I was excited and hungry. What’s new? While he was preparing said dish, I made a plate of soft cheese, sausage and crackers – to whet the appetite, of course. 

Lasagna is not a difficult dish to make but it takes time to prepare. This I know because it happens to be the first dish I cooked for Matt on his 21st birthday. But I cheated and used Prego or Ragu and threw stuff in and miraculously, it was delicious and presentational. Chef Matt takes more care in the preparation of his dishes.

Pair with a favorite red wine {Gnarly Head}. Delicioso! {Ren Reiske © All Rights Reserved} 

Chef Matt’s lasagna:

1 1/2 lbs ground beef

1 lb ground italian sausage

1 onion

2 cloves garlic, minced

2 teaspoons ground oregano

1/4 cup fresh basil

1/4 teaspoon salt

1/4 teaspoon pepper

2 cans (14 oz) diced tomatoes with basil, garlic and oregano

1 can (15 oz) tomato sauce

1 can (6 oz) tomato paste

3 cups ricotta

1 (5 oz) package grated Parmigianno-Reggiano

2 tablespoons freshly chopped parsley leaves

2 large eggs, lightly beaten

1 – nine lasagna noodles (cook according to package)

4 (8 oz) packages of shredded mozzarella

Preheat oven to 350 degrees

Cook noodles and set aside. In a large saucepan, combine ground chuck, sausage, onion and garlic. Cook over medium heat until meat is browned and crumbled; drain. Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.

In a small bowl, combine ricotta, parmesan, parsley and eggs. Spoon 1/4 of sauce on the bottom of a 9 x13 x 2 inch baking pan. Place 3 lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese. Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly.Set for 10 minutes before serving. Serves 10-12. Enjoy!

Day 6. lunch {& dinner}

There was a time when I would get the inevitable eye-roll and groans at the table because I would have to get up and take a picture of my meal or food before everyone dug in. I learned to take pictures quickly and nonchalantly, because you know what? I don’t care if I make a spectacle of myself. I often remember travels and good moments from the places I have eaten. So yes, foodies unite!
I’ve been watchful of my diet this past week, trying to maintain the balance of good food with daily movement. Notice how I don’t say exercise? It was nice and brisk out so lunch at the patio of the Old Brick House Deli was perfect. I wish I could obtain the recipe for their salad dressing because I am addicted.

{Ren Reiske © All Rights Reserved} aprilphotoaday instagram @groovininthesun

Dinner at one of my favorite places, Sophias, consisted of Tuna en Croute — seared Ahi tuna with caramelized onion, feta cheese, toasted almonds and roasted garlic wrapped in a pastry. Paired with Red Guitar 2008 red wine — my first taste of Tempranillo — it was divine. Good Friday indeed!

Day 29. Feet

{Ren Reiske © All Rights Reserved} marchphotoaday instagram @groovininthesun

Hello sunshine!

It turned out to be a beautiful, sunny day, even though rain poured through the night. Even though I spent a good part of the day inside at work. When I got home, Chef Matt was trying out a new recipe — Mexican lasagna. As you know, I’m an expert food sampler and it was crazy good. Paired with Passion has Red Lips {red wine} by Some Young Punks {yes, I love cool labels and no, I didn’t make this up}, it was a perfect meal for this sunshiny day.