Opening Day at the Del Mar Racetrack in Sight

May 15th, 2012

Fancy Hats at Del Mar Race Track

By Merilee Kern

2012’s seven-week race season at Del Mar’s storied track kicks off July 18. Competing with the thoroughbreds for the crowd’s attention on Opening Day is the eagerly anticipated and never disappointing “One and Only Truly Fabulous Hat Contest”. Millinery masterpieces known for their artistic, inspired, whimsical, witty and sometimes downright obnoxious designs are rated on creativity, originality and style by the judging panel. A bit reminiscent of Dr. Seuss’s The 500 Hats of Bartholomew Cubbins, last year’s Opening Day crowd of over 45,000 celebrated hats, hats, and more hats, jauntily worn by men and women alike. An amazing 400 socialites, celebrities and fashionistas, all anxious to debut their most fabulous chapeau, wager on the horses, and otherwise see and be seen participated!

Hats aside, even horse racing newbies can enjoy the action like a pro as the Del Mar Racetrack hosts a Newcomer’s Seminar every day of the season one hour prior to each day’s first race. Instruction includes betting strategies, racing tips, money management, selections and more, with participants receiving free racing materials with attendance.  Those who sign up for the track’s Diamond Club also receive special membership privileges, such as half-off admission for any day of the season. Joining is free, and the perks are well worth it.

The Del Mar racetrack is also family friendly! A family of four, with two kids under 18, can spend a full day cheering on the horses for less than $10. Every Sunday is Family Day at the races with entertainment for the kids in the Infield including pony rides and inflatable bounce houses.

In all, the Del Mar Racetrack continues to be an essential ingredient of the Southern California summer entertainment scene, and Opening Day, with all of the regalia of the hat contest, is a not-to-be-missed seasonal ritual.

Learn more online at http://www.dmtc.com.




Carefree Resort & Conference Center – Relaxation as the Name Implies

May 15th, 2012

Carefree Resort

By Norman E. Hill & Maralyn D. Hill

Anticipation was high as we approached a resort with “carefree” in its name. We were up for an untroubled and relaxed get-away and this resort, less than an hour from Phoenix Sky Harbor Airport, delivered everything its name suggests.

Premier King Room

Carefree Resort & Conference Center, is nearing the end of an extensive renovation of its guest rooms and suites, as well as restaurants and bars. Four types of rooms are now available – Resort, Premier, Villa and Sonoran. The first three have been decorated in a comforting and restful Southwestern style, while Sonoran is more contemporary. Villas are part of a timesharing plan. In total, 234 larger than average rooms are available, with high season rates beginning at around $159 per night, and all include an extensive list of complimentary amenities. Near and dear to our personal taste was the exceptional quality of the mattresses, linens and pillows. A full service spa, five lighted tennis courts, with a tennis professional on property, heated serenity pool and 24 hour fitness facility added to the luxurious tempo of our stay.

Lariat Restaurant

Mirroring the soothing décor of the rooms, the laid back ambiance of the entire 20-acre property nurtured and promoted the carefree feeling we had anticipated. A true Sonoran Desert landscape has been maintained, and the property is grass free, consistent with the way the nearby town of Carefree itself is landscaped. The town was founded in the 1950s as a center for culture and art. Since then, the area has developed into a haven for artists and artisans who are inspired by the surrounding desert landscapes, spectacular sunsets and majestic rock formations.

Meals, restaurants and bars at Carefree were outstanding. The resort’s impressive entrance lobby features a fireplace that connects to the Lariat Restaurant. During summer months, Lariat opens its windows to provide de facto outdoor dining. A short distance away is the Red Horse Saloon – a large scale meeting room, complete with pool tables. In addition, Carefree offers The Opera House as a venue, where “Grand Ole Opry” roots have been reinterpreted to fit Carefree’s western character. We enjoyed first-rate meals at Lariat, which included Chilean Sea Bass, a 14-ounce pork chop, lobster bisque and a to-die-for carrot cake. The previous night, we dined al fresco, on the terrace adjoining the spa. The French onion soup, shrimp pasta, and quesadilla were all excellent.

An integral part of the renovation has been the retraining of staff. The pride, confidence and genuine hospitality shown by everyone working at Carefree was amazing to experience. Everyone really cared about our comfort while on property and actively made certain we were happy. We left Carefree Resort and Conference Center feeling fulfilled with exactly the kind of restful pampering we sought.


Kristin Fuhrmann-Simmons, Pastry Chef and Food Writer

May 15th, 2012
Kristin Simmons

Kristin F. Simmons

By Maralyn D. Hill, The Epicurean Explorer

Kristin Simmons is the owner and Head Baker in her company, Kristin F. Simmons, located in Kennebunkport, Maine. She is also a wife, mother, and home chef. She created her company as a way to bring together all of the passions in her life. She was trained as a chef by her father.

Our interview touched on many things near and dear to Kristin:

Maralyn D. Hill: What is your specialty in baking?

Kristin Simmons: I make custom cakes and pastries.

MDH: You will be participating again in the Kennebunkport Festival 2012. What is so special for you about this festival?

KW: The Kennebunkport Festival has been near and dear to me for 3 reasons: As a two-time participating chef, I have had the chance to serve my food to highly captivated guests. In addition, I have helped with coordinating volunteers for the past 3 years and have watched how the festival has grown. As a resident of Kennebunkport, I can see and feel the impact that it has on our town.

MDH: What has been your biggest Ah-ha moment in your career?

KW: This has actually occurred for me recently on assignment in Belize.  I have a distinct skill set that works for me in one capacity: I know how to cook continental and classic pastry. In the tropics, everything that I knew about cakes, crusts and fillings had to be adapted to what was available, local ingredients and the weather. For me, it was a chance to open up to local cooks and their expertise.

MDH: What is your favorite cooking utensil?

KW: I love my microplane for zest and chocolate. I wish I could have held it in my wedding bouquet! It is the best tool I own – a close second to my wooden spoon or my Japanese vegetable knife.

MDH: What are your hobbies outside of food?

KW: I have worked as a writer and photographer for the Seacoast Media Group for the past four years. I love to chronicle all aspects of the culinary world and have expanded to travel-for-food. I blog and record my stories of meeting with locals where we travel, cooks and food producers.

MDH: What recommendations do you have for those wanting to be chefs?

KW: Use every opportunity to learn and grow. Ask for the kind of training you want and put yourself out there. I just met two chefs who asked a local hotel in Belize to do an internship on their farm-to-table property. They get training in local food, agriculture and Belize, the kitchen staff gain outside expertise in pastry and cooking techniques. The hotel was excited and the two cooks will return home to Canada with a unique experience.

MDH: What will you bake for the Kennebunkport Festival this year?

KW: I will be making Belizean specialty desserts – Central American Vanilla Bean Cake, Kakaw Chocolate and Sesame Seed Clusters, and Traveler’s Rum Cake.

Click here for Kristin’s recipe for Belizean Chocolate Cake.


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