SEARCH: Tri-Tip Recipe

Braised Tri-Tip with Sherry-Mushroom Gravy
by Brian and Patricia Dake


Winter is a time for cozy meals and comfort food, a time to let the oven heat up the house while cooking a fabulous dish perfect for sharing with those we love. A tri-tip beef roast fits the criteria. Add in some sherry-mushroom gravy, and you have an ideal entrée for cold weather and stormy nights. We’ve spent years enjoying and refining this recipe, and it has become a much-requested favorite among our friends and family.

For side dishes to complement the main course, we recommend baked potatoes cooked until soft, then served with butter and sour cream. The addition of a green vegetable also makes for a pretty presentation, but since it is a time for enjoying cozy comforts, I would encourage you to choose your favorite vegetable regardless of color. Everything from old-style green beans to whole kernel corn, steamed broccoli to sweet cooked carrots will pair well with this dish. Combine with warm bread rolls to round out the meal…continue reading the Winter issue of SEARCH Magazine.



SEARCH: Our Food Story

Our Food Story
By Ashley Vrublevskiy

ASHLEYIn my early twenties, I ventured into the world of organic foods and slowly started making healthier choices for myself. I read book after book, loving all the information.

When I became pregnant with Zander, my first son, I vowed to only feed him organic, nutrient dense foods that nourished his body. When he got old enough to start expanding his food options beyond the mashed variety, we realized he was not on board with my food revolution ideas. I became desperate to get him to try new foods. This was the beginning of our long road of food battles. “He won’t even eat cookies! COOKIES!”

I remember saying to a friend to emphasize the severity of my then three-year-old’s eating restrictions. He truly only ate a handful of foods: pretzel sticks, squeezable baby food packs, raisins, and a few fruits, namely raspberries. My only saving grace was he absolutely loved soup. I made the most vegetable filled soups I could think of to be sure he would be getting some key nutrients in his diet. He would gag and refuse anything else. He wouldn’t touch a cookie, pizza, or pasta like most kids his age. I thought he was just picky, and if I kept trying, he would eventually eat more variety.

Around this time…read more in the Fall 2017 issue of SEARCH Magazine.

SEARCH: Chorizo Tamale Pie

Chorizo Tamale Pie
by Brian and Patricia Dake

TAMALE2Fall is a delightful time for entertaining. As sultry summer days give way to blustery afternoons and cooler evenings, we find ourselves heading  indoors for cozy gatherings and comfort foods. This month’s recipe features an entree ideal for dressing up in autumn colors and for autumn holidays.


  • Cut ends from onion and cut onion in half. Set aside 1/2. Peel off outside layers of dried onion skin and dice.
  • Cut the top 1/4 inch off the pepper removing the stem. Cut peppers in half length-wise.
  • Set aside 1/2 of each pepper for another use. Cut pepper halves again length-wise, cut out stems and remove the white ribs, membrane and all seeds.
  • Dice peppers.
  • Spray fry pan with cooking spray. …continue reading the Fall issue of SEARCH Magazine.

SEARCH: Slow Cooker Carnitas

Slow Cooker Carnitas
by Brian and Patricia Dake

Slow Cooker Carnitas

Summer is a time to enjoy a
more relaxed pace. Meals get
simpler and many of us often find
ourselves going for an inexpensive
option of prepared food.
Street tacos are particularly on
the rise.

Taco trucks have become increasingly popular in the greater Bay Area, making an easy way to snag dinner without needing to cook and heat the house up. Everything from pollo, carne asade to carnitas can be enjoyed, but if a taco truck isn’t handy to your neighborhood or you want to explore a twist on taco tradition, we have an idea for you.

This month we’re featuring two recipes that can be combined for epicurean perfection. If you want to stick with a traditional taco and do it at home, try out our slow cooker carnitas. Depending on the size of pork shoulder you select, this recipe is good for several meals. The meat is delicious served in either corn or flour tortillas with all the fixings. If you choose to venture into new territory, try using it as a topping for a white masa dinner waffle.

This waffle recipe is seasoned with cilantro and green chili. Topped with black beans, tomatoes, avocado, carnitas, green tomatillo sauce, and sour cream, it is ideal for lunch, dinner, or, my personal favorite, a lazy summer brunch…continue reading the Summer issue of SEARCH Magazine.

SEARCH: Spring Fresh Pea Soup

Spring Fresh Pea Soup
by Brian and Patricia Dake


Spring is the time of farmers’ markets and fresh vegetables. I love wandering up and down the aisles of an open market, reveling in the bright colors, textures, and scents of the produce.

Meeting the local growers is always a treat and what could be better than bringing food straight from their farm to my table? It’s sustainable, green, and the Northern California way.

If you reside in the greater Bay Area, farmers’ markets are plentiful on weekends from March to August. To find one close to where you live, search online for events in your area. It is good idea each year to check on the current location, as you may discover they have a new home with the new season.

If I pass one on my way to or from home, I’m likely to stop just for the fun of it. Without thinking, I find myself…continue reading the Spring issue of SEARCH Magazine.

SEARCH: Clove Studded Ham with Orange Glaze

Clove Studded Ham with Orange Glaze
by Brian and Patricia Dake

hamBaked ham is well-known as a traditional main course for the holidays. This year we invite you to dress it up with cloves and an orange glaze. The cloves add an extra special flavor to a familiar dish. With the sweet marmalade glaze, this ham is guaranteed to fire all your taste buds for unforgettable flavor. If you desire a celebratory flare, pair it with a rose cuvee in champagne glasses.


  1. Preheat oven to 325 degrees. Arrange oven racks to hold roasting pan with ham, leaving at least 1″ clearance.
  2. Assemble roasting pan with the rack.
  3. Using a paring knife, make a cut to the plastic wrapping on the ham and drain and…continue reading.

SEARCH: 5 Apps for Writers

5 Apps for Writers
by Dan Shaurette

Sometimes a writer needs help procrastinating… I mean gathering and organizing their research and story ideas. Here are my five go-to websites that are free and easy to use for all types of research.

pintrest1. Pinterest

No, seriously, Pinterest is more than just a place to pin your favorite cat photos. Looked at broadly, Pinterest provides the user with a way to collect and organize website bookmarks into groups. Thanks to “Pin It” applets for browsers, it is easy to pin any website and an associated image to a board. This makes it valuable for a writer as a reference bookmark keeper with thumbnail visual cues grouped together into whatever topic you need.

In addition to using it to keep reference links, I also keep boards with photos of actors I imagine could play one of my characters and boards with photos of locations, which helps me set a mood or get details right about a setting. When I have writer’s block, I find trolling other Pinterest boards can spark ideas….read more in the Fall issue of SEARCH Magazine.

SEARCH: Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
by Patricia and Brian Dake

What’s better on a blustery autumn day than a h20160424_183052ot bowl of soup, especially something indicative of the season? Butternut squash, a true delight of fall, makes a tasty menu choice at the end of a chilly day, and, as we all know, soup delivers that warm and cozy feeling of home.

This recipe for butternut squash soup is a fine complement to any meal. It is an ideal first course for four people or can serve as a meal for two. For that romantic touch, just add candles and a loaf of warm, crusty French bread with hot, melted butter. If you enjoy wine, we recommend pairing this soup with an oak-aged, buttery chardonnay… more in the Fall issue of SEARCH Magazine.

SEARCH: Dia de los Muertos

Dia de los Muertos
by Camellia Rains

20160710_165211The Mesoamerican tradition of Day of the Dead (Dia de los Muertos) is ubiquitous to all Central American countries. However, each country has its own slight variance on the celebration. My mother’s family is from Guatemala so I am quite familiar with this holiday, its traditions, and differences.

Let’s start with the similarities. Like other Meso-American countries, the tradition of Dia de los Muertos can be traced back to the indigenous cultures and their belief and practice of ancestor worship. Throughout Central America the desire is to not only respect the dead, but to revere them. Instead of thinking of them as being gone forever, the belief is they exist in a spiritual dimension, still watching us, still very much a part of our daily lives, and still exerting influence, love, and protection.

The holiday itself is celebrated over a three-day period. Starting on October 31st known as Dia de los Muertos, it then moves on to Dia de los Santos, Day of the Saints, on November 1st, and culminates on Dia de las Almas or All Souls Day on November 2nd….read more in the Fall issue of SEARCH Magazine.