2014 Redwood Empire Rose Society ROSE SHOW

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The perfect rose at the exact moment of judging is Queen of the Show.SAMSUNG CAMERA PICTURES  This year we doubted that we would have roses – let alone a perfect rose.  But as in every year, we were shown that nature provides.    This year was very special as Honora Connelly won Queen with Brandy – her very first Queen!  Phyllis Saccani had to settle for Princess with Falling in Love.   Nice of Phyllis to share the glory this year.

No matter what the date or the weather, preparing for a Rose Show is a lot of work.  There is the selection of the theme, the naming of the arrangements (yes, they are named!), gathering of the judges and the myriad of other activities.  I have not had roses to enter since I left my fabulous rose garden in Forestville over 4 years ago but I do my contribution by preparing the judges luncheon.  This year I decided to serve tri-tip as I know that people really like it.  But I don’t know that I have ever cooked it myself.

20140520_162848I definitely do not barbeque so I was wondering how I was going to get this done.  And then there is that thing that I do not eat beef. Researching things is still a large part of my life so I began my research of either buying it prepared or cooking it in the oven.  The first stop was to the grill at Fiesta Market.  While they sell a great tri-tip (so I am told) each weekend, they do not prepare it in time for me to serve it at noon on Saturday. The second stop was the deli at Oliver’s Market.  Same answer as the Fiesta crew.    The deli worker sent me over to the meat market where the tri-tips are actually prepared.  Stop three – the butcher at the meat counter.   He said that the way to guarantee a tender tri-tip is to use a rub  and then marinate it for as long as possible in beer.  That sounded okay but a week was definitely too long to have meat in a frig.  Oh, and anyone who has been to my kitchen knows that there is not room for two tri-tips in my frig.  So the next stop was the 20140517_122804meat counter at Fiesta (I do live across the street from Fiesta).  The butcher basically explained that a rub for flavor and alcohol for breaking down the tissue to have a tender cut of meat.  He said that I could cook them in the oven.  I purchased close to 6 lbs of tri-tip and rubbed them with the steak seasoning that came with a seasoning set.  I put a lot of rub on, slipped each into a gallon baggie and drove over to Phyllis’  with the steaks and a bottle of wine.  Poured half a bottle of wine into each baggie and asked Phyllis to turn the meat each time she went into the frig.  The morning of the Show, I let the beef come to room temperature and cooked in the oven at 350  degrees after being heated to 425 degrees.  30 minutes on one side and 15 minutes on the other and it was cooked to perfection.  Along with the tri-tip was Caesar Salad and chicken pasta salad (for those non steak eaters – of which I was the only one!)   Dessert was apple cake and vanilla ice cream.   Lunch, as always, was a huge success.

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My favorite part of the rose shows are the arrangements and bouquets.  Nothing is more lovely to me than a big vase of beautiful roses.   Once again, Martin Kooi won the best arrangement award.  But I loved Gail Lee’s arrangement and Phyllis’ bouquet of “left over” roses.  It was a great day and a beautiful show.

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