The Elegance of Water’s Purest Form with "O" at the Bellagio

 
Edible Skinny was lucky enough to have recently attended a performance of Cirque du Soleil’s water ballet “O” at the Bellagio.
 
Playing off the sound of the French word for water (eau), “O” is a wonderment into the world of water with the entertainers performing in, on, and above a 1.5 million-gallon pool.  The show has been running exclusively at the Bellagio since its opening in 1998.  “O” was inspired by the concept of infinity and the elegance of water’s purest form.  The result is a breathtaking experience that’s a self-proclaimed aquatic tapestry of artistry, surrealism, and theatrical romance.   

This Cirque show really makes a splash with an international cast of world-class acrobats, synchronized swimmers, divers, and characters.  At any given time the cast 75-90 performers represent over 16 countries around the world.  Needing multitalented artists who can perform in both water and on land means the O has more Olympians in it that any other Cirque du Soleil production. 

Along with feats in human embodiment is the performance space itself, a magnificent theatre reminiscent of a European opera house.  “O” has quite literally plenty of liquid assets costing about $40 million to develop the show and $80 million to create the stage.

The show’s 25-foot-deep pool is kept at a comfortable 88 degrees. At its widest part the pool measures 150 feet by 100 feet. The water in the pool is cycled through a complex filtering system that takes six hours for all the water to pass through. The pool takes about 12 hours to fill, and it’s drained once a year for maintenance. When the pool is drained the water flows into the 22-million gallon lake at the front of the Bellagio, raising the water in the iconic aquatic feature about one inch.
 
Beneath the surface of the pool are seven hydraulic lifts that create a conventional stage surface or reshape the surface of the water. Measuring 53 feet by 90 feet, the performance space is constantly changing. The lifts enable the set to transform from an underwater spectacle to dry land in a matter of seconds.

The platforms that create the stage are covered with an athletic surfacing material called Mondo. In order for the platforms to be raised and submerged underwater without disrupting the surface of the pool, the show has the material sent to an outside company that drills thousands of holes in it. In just a four-foot by eight-foot piece there are about 5,200 holes.

Also at the bottom of the pool is more than a mile of perforated hose that produces air bubbles that hide underwater activity and the 14 scuba divers at work during every show. The entire cast is scuba certified and can utilize any of the 18 underwater breathing stations.

To learn more about the artistry and wonder of “O” you can check out the official documentary by Cirque du Soleil “Flow.” 

Here’s to life being delicious and celebrating the concept of the elegance of water’s purest form!

Late Night Ramen Craving with Misoya Tomi

There’s nothing like a late night ramen craving!   A steaming bowl of noodles, veggies, and meat (for those who are into that thing...) is a perfect nightcap to a neon light night on the town.    

Luckily Edible Skinny was able to do just that with some fabulous late night 

Las Vegas noodles at the fantastically awesome Misoya Tomi.  And all we can say is we’re twitterpated with Miso there!

The ambiance of Misoya Tomi is your classic mini mall divey Ramen joint.   The restaurant is scattered with piles of Manga (Japanese comics) for those looking to get literary with their noodles.   

 

And the ramen!  Each bowl was served steaming with awesomeness!   The portions are ginormous.  The noodles the perfect bite of chewiness.  The broth a mouthful of memories from that one crazy night in Okinawa.

For those just evolving past the world of Top Ramen, there are a plethora of styles and varieties of miso to be dabbled with in every bowl of noodles.  At Misoya Tomi they offer three different miso bases:

• Kome Miso, the more typical broth found in Tokyo, made from white rice and soybeans.

• Shiro Miso, the most common style of Miso overall.  This Kyoto style of broth which can range from light white to golden-colored and has a slight subtle sweetness.   

• Mame Miso, made from red miso paste.  The taste is darker, saltier, and more pungent than its white counterparts.

Our table spread the gamut on ours soybean choices.  None of us were disappointed.     

And as an added bonus if you check out Misoya Tomi late night style Monday through Thursday, you can take their chopstick challenge.  Successfully move all the fake plastic beans from one plate to a bowl with chopsticks within 60 seconds and your ramen is on Misoya Tomi.

So here’s to life being delicious and the perfect noodly nightcap to a neon night on the town!

Holman Ranch: The Best Organic Wines You're Not Drinking (But Can)

The integrity of a product normally hinges on the values of its creator. If a contractor rushes through the construction of a home, the whole thing could come down. If a programmer is not meticulous with code, the app might never work. The same mindset applies to wines.

Today the US is facing a decline not only in the quality of food, but our wines as well. In fact, Edible Skinny recently learned on a Bulletproof podcast that many Californian wines are not allowed to be sold in Europe because of the toxic additives deemed unsafe for European consumption. In the United States, many vineyards are using more and more additives and pesticides, as well as increasing the about of chemicals to improve taste and mask other impurities. In this day and age it is important to know what’s in your wine and how its made. Choosing an organic wine is just as important as choosing grass fed meat or organic veggies: quality food contributes to quality health.

Holman Ranch, a 400-acre, family-owned, vineyard in Carmel Valley is Edible Skinny’s favorite for high quality organic wine at an affordable price. Producing three different labels: Holman Ranch, Jarman and Will’s Fargo, Holman Ranch showcases a consistent commitment to quality- treating each individual bottle from start to finish with craft and care. Holman uses a number of green practices that allow them to operate with ethical and ecological integrity.

One of the most impressive things about Holman Ranch is that their vineyard has received a Sustainability in Practice (SIP) certification. SIP is a rigorous sustainable vineyard and wine certification with meticulous, non-negotiable requirements. Achieving this title is no easy feat. SIP standards require a commitment to standards based on science and expert input, independent verification, transparency, and absence of conflict of interest. It makes sure that vineyard practices and procedures from growing to distribution are earth friendly and non-harmful to consumer health. In short, healthier wine for healthy living.

Holman Ranch is small enough that they can control quality, but large enough that they have a variety of offerings. Producing 3,000-5,000 cases annually the winery has a number of different labels to fit any palate or preference. All of Holman Ranch labels are made with 100% estate grapes meaning everything comes from the Holman Property, including their watering source, recycled rain water, as well as their natural cooling source- underground wine caves. All Holman’s grapes are hand picked with love and care to make sure each and every part, no matter how small is of the highest quality.

Holman’s first of three labels is Holman Ranch wines. These wines follow a more European approach, and as always are earth friendly and use sustainable practices. The Holman label highlights the favorite varietals of the area, showcases the vineyard staple the Pinot grape. The Holman label hosts rich velvety Pinot Noirs as well as lighter bodied Pinot Grigio and everything in between. These wines are great for a hot summer day or a casual picnic. An Edible Skinny favorite from the Holman Label is their Brix, a white blend that is subtle and sophisticated, that has beautiful accents but won't overpower a meal.

Jarman, Holman’s higher-end label, drinks more like our traditional Californian wines. From Chardonnays to Pinot Noirs, the fruit use with this label is a little more manipulated or influenced. Many of the Jarman wines are bigger, with more Tannins and fuller bodies. The Jarman Chardonnay got two thumbs up from Edible Skinny. It had the personality of a creamy Californian chardonnay without a hint of buttery notes that don’t overpower.

Holman’s final label is named after the Holman Ranch’s newly purchased restaurant Will’s Fargo. This label, which makes a great Pinot Noir can be found at local restaurants or in lodgings like the adorable Hofsas House.

So how do our readers across the country (and globe) try Holman’s delicious wine? The best way is to join their wine club. And this isn’t just any wine club, the perks are through the roof. Members of the wine club receive the following benefits. First members received two shipments per year of 6 bottle that they can hand pick. They also receive complimentary tastings for them. and up to three guests (maximum of four people) They get exclusive access to "Wine Club Only" and new release wines as well as our Estate Olive Oil. They receive complimentary VIP tours of the Holman Ranch Vineyard and Winery, by appointment, as well as two free tickets to Holman Ranch's annual Fiesta de los Amigos, a huge party they throw every year. Lastly, they also get preferred reservation status to any wine education or hospitality event. In the past wine club members were also offered one free nights stay per year on Holman’s beautiful vineyard grounds, that play host to many parties and weddings. And that is only the wine club.

Holman Ranch does it all. There is so much more than wine. With a stunning 400-acre family-owned, property includes a fully restored historic stone hacienda, overnight guest rooms, vineyards and wine caves, olive grove, horse stables and two tasting rooms where guests can sample wines, Holman Ranch is the your one-stop shop to experience the fruits of nature and the finest Carmel Valley has to offer.

For anyone looking for not only organic wines that have bright and rich flavors without added chemicals but a winery that will treat you like family and give the perks to prove it: look no further than Holman Ranch. 
For more information please visit: http://holmanranch.com/

Will Fargo’s: An Exceptional Eatery with Old-fashioned Integrity

By Kelly Grace Thomas

The best meals have the ability to take you back in time. And that’s exactly what Will’s Fargo, the steakhouse owned by Holman Ranch, aims to do,  remind people how amazing (and delicious) simplicity can be. 
Will’s Fargo, a rustic eatery in Carmel Valley, with its ranch-inspired ambiance and exceptional cuisine, whisks their customers back to a time where quality was key.  At Will’s Fargo food comes directly from the farm, or ranch, straight to the customers plate, and hospitality is always served with a smile. In a day and age where quantity is valued over quality, it is refreshing to see a restaurant that values preserving the integrity of the whole dining experience - from the first greeting to the last bite. It is no wonder Will’s Fargo is voted the Best Steakhouse in Carmel Valley, receiving numerous accolades by visitors and locals alike.

Edible Skinny was lucky enough to visit Will’s Fargo, owned by Holman Ranch, while staying on their gorgeous property. Holman Ranch is a local vineyard, and its jaw-dropping beauty and outstanding organic wines it has quickly become an Edible Skinny favorite. The owners of Holman Ranch used to be frequent visitors of Will’s Fargo, taking clients there for business lunches or after dinner drinks. Once the restaurant went up for sale Holman Ranch saw buying the restaurant as a natural extension of their service and offerings. Holman Ranch was already giving their guests breathtaking grounds to stay on, making exceptional wine at the highest standards, the only thing missing was a delicious meal to go with it.

And those meals come with some history. The Will’s building has actually been around since the 1920’s and served as a road house located on the “milk run” between Monterey and Tassajara. Later it became a dinner house named The Carousel before Will Fay established Will’s Fargo Restaurant in 1959. The name was inspired by what the then-owner called a “dressed up saloon” interior. The design merged the personalities of a Victorian parlor with a western “Fargo” way station to make customer feel like they in a past era, dining at the ranch.

Under the ownership of Holman Ranch the ambiance of Will’s Fargo has stayed the same but culinary creations and melt in your mouth meats has transformed their menu. Headed by Executive Chef Greg Karjala, Will’s Fargo seeks to strike a perfect balance between fresh flavorful concepts and honoring the traditional taste of Carmel Valley. Karjala emphasis the beauty of seasonal cooking using only the freshest ingredients and the finest detail.

Edible Skinny was blown away by Will’s Fargo. We were very impressed by not only the quality, but the ingenuity of simple dishes that combine one or two ingredients to create big flavors, flavors that compliment not overpower.
Edible Skinny started our meal with light appetizers that were refreshing and delicate. Our favorites were the sourdough crouton with paprika, a 6 minute egg, white anchovy, and arugula.

As well as the wedge salad trio, classic blue cheese, blue cheese vinaigrette, green goddess dressing placed perfectly in lettuce cups, with flavors that were bright and complex. For dinner we loved the braised short ribs that melted like butter in our mouths, which were served with goat cheese, polenta and pickled green tomatoes. 
Another standout was the rich and creamy, asparagus and asiago raviolis, with a soubise sauce and braised green, grana padano. We also enjoyed some of Will’s Fargo’s famous sides like their -sweet corn with cilantro and lime and roasted mushrooms, with tarragon butter and lemon. Ending the night on a sweet note, Will’s Fargo created simple and sweet desserts that are just the right portions for any sweet tooth. For dessert we enjoyed a white chocolate mousse with hazelnuts, brown butter, pineapple as well as roasted strawberries with pernod poached rhubarb, balsamic glaze, and sweet cream. Just remembering this meal makes our mouth water.

And no meal would be complete without an exceptional glass of wine. Especially when you have three outstanding Holman Ranch labels to choose from (more about that from Edible Skinny later this week.) Jarman, Holman Ranch’s, higher-end label has a tasting room next to Will’s Fargo, so dinner can sip on their various organic varietals while waiting for a table. Or they can enjoy one of Holman’s original label with a number a delicious options to choose from. Edible Skinny loved Jarman’s Chardonnay made from the finest local fruit, as well as Holman’s rich and velvety Pinot Noir. Will’s Fargo also has their very own label, featured at the Hofsas House, when guests get a wine and cheese plate upon check in.

Whether you want a great glass of red wine and steak so tender you could cut it with a spoon, or a glass of Chardonnay and wedge trio that is light and tangy, Will’s Fargo has something for all palettes passing through. Will’s Fargo, hands down one of the best, can’t-miss eateries in Carmel Valley, owned by an exceptional winery with uncompromised taste only offers the best service and most delicious dining, guaranteed to bring you back in time.

For more information about Will's Fargo visit http://wfrestaurant.com/