Blood Moon Shine

Trinidad at Sunset

Trinidad is The classic NoCal surfer town. It's quaint, colorful and clean... this is the town all the other towns aspire to be. Haagen-Daz and Smuckers don't dominate shelves here. Homemade coconut-milk vegan ice creams and local jalapeno jellies lead. Even the little food shacks provide some of the best prepared and least expensive seafood in the area. Trinidad > all others.

Trees of Texture

The Redwoods of Lady Bird Johnson Grove and Skunk Cabbage Trail were full of movement and color. Each tree displayed its own pattern and personality. The barks of these giants ranged from a tough, sturdy wood to a more dry and crumbly surface, though none lacked an array of colors.  

Colors of Lady Bird

California Coast

Nuevo México Day Explorations

A horse, a sketchy white van and a dog. That's all you need to traverse the great state of New Mexico. Which really is great after a few monsoons uncover a earth full of life and color. There's grass, there's flowers, there's mosquitos. How perfect this place would be if these sinister flies weren't skillfully stalking my every move. It doesn't matter the time of day; if I collect the hen's eggs before the sunrise, walk five full steps to get to the van or just go to let the dogs in the house... it's a race against the clock.

Luckily, the deeper into the desert I went the buzz of flies died down and was replaced with the comforting sound of rattles. At least snakes don't have it out for people, sure they'll kill if need be, but they are far less irritating than packs of mosquitoes attacking my calves and neck.

With these slight annoyances noted, New Mexico is easily enjoyed from all walks.

From what I've noticed, horses rule the state. Domestic and wild, they are plentiful and welcomed everywhere. I borrowed a few and trotted down some trails, through neighborhoods, over bridges, alongside the Rio Grande, all over Albuquerque. People of all ages and backgrounds were seen walking and talking with them. I quickly found out my horse whispering skills were subpar, but I still managed to get the horse to comply (half the time).

For an unconditioned rider, once a week is plenty for my thighs, bum and core to hate me. For those seeking a little more comfort, there is a much easier and stylish way to get around. 

Thousands of great possibilities one can do with a sketchy white van. I headed Southwest for two hours and arrived at the El Malpais (meaning 'bad country') National Monument. Huge red cliffs lined the way to the park which opened up to fields of black lava rocks.  The horizon was dotted with hills that according to my brochure turned out to be a handful of volcanoes. So naturally we hiked to the top of the tallest one. Elevation reached over 8,000 ft, but the hike itself only took twenty minutes (my lanky strides could have made it in ten, but being polite I waited for the stragglers). 

Then we ascended into an ice cave that was booming with greens, blues, yellows and oranges. From the ice to the moss growing on the red stained walls, the cave was a spectrum of colors. This cave came equipped with stairs, but further into El Malpais are deep bat caves where training and tools are required to explore. But to keep the trek simple and safe, we opted for the hiking trails that weave in and out of the park. We strolled along the continental divide and found areas of land that disappear into sinks. So, you know, watch out. 

One hour north of Albuquerque took me to Tent Rocks National Monument. This was the most interesting site I went to, and strangely enough my non-Native American mom grew up on the Indian reservation land (pueblo) right next to it. To prepare for this trek a friend told me to "bring a gun- it is the wild wild west out there." To which I became frantic because I don't own a gun nor would I enjoy carrying one. Apparently the Rattlesnakes are always around, whether you see them or not. This friend said she could hear them everywhere, and for protection to have a lead bullet ready. I found a walking stick. Luckily, not a single rattle was heard or seen, and the stick was useful in variety of ways- including the handful of compliments that I received on my stick's behalf. 

The last thing I borrowed was a friend's dog, Pony Boy. He and I jumped into the sketchy white van and drove up to the Santa Fe ski basin. Trails are abundant but we were told to head for Lake Nambe, a four mile uphill battle (cue Miley). I never really considered the altitude at which we were climbing, but scaling a mountain above 11,000 ft makes you slow down. After a few hours of climbing over rocks and playing in streams, Pony Boy and I made our decent. The hardest part of the hike being the swarms of flies at every turn. Huge flies. Flies that you can't shoe away. So finally resorting to wearing a jacket for fear of becoming embedded with these little monsters, we made a run for it. 

July made for the perfect weather to explore New Mexico. Even when it was in the 90s, and closer to the sun, there was always a refreshing breeze or cold cave to counteract. The rain brought vegetation everywhere, unfortunately that was followed by the hatching of flies, still the scenery was beautiful from every direction we drove/rode/hiked in.  Go to New Mexico in the summer (and again for fall events), but make sure to have bug spray and a walking stick at hand... pistols are optional? 

LaRue est Très Belle

It’s more than putting out a dish. More than satisfying a hunger. More than avoiding a dirty kitchen. Every piece of LaRue has been built for the experience, and enjoying the food is just the beginning. 

French for “the street” La Rue’s Owner and Chef Trey Bell has actually given the nomenclature as an ode to his wife. You’ll find out the entire story, however, upon walking in the restaurant. Bell and his staff employ a genuine welcoming to literally every person who enters.  Transparency in the food industry is becoming a stipulation and having an owner and staff who want to get to know their customers and more importantly, who want to be as open as possible with themselves is vital. 

When you work with the best ingredients, what’s to hide? Fresh is the standard, as Bell will point out the one small freezer in LaRue is only because they have started making ice cream. No buying in bulk, no prepackaging, no simple ingredients that can’t be found locally, no waste and even.. no gluten. Striving to serve all possible, the menu is designed with allergies in mind. Enjoy the best piece of crispy banana cornbread you’ve ever had and don’t think twice about the ingredients. Even the reductions and sauces used in the recipes are prepared using gluten-free components. 

Banana Cornbread

Bell and his staff are progressive in their style and manner. The menu changes every month based on seasonal and available ingredients along with ideas pitched by the sous chefs. Truly a collaborative effort, Bell even holds a tasting dinner for friends asking for feedback and suggestions. Not a whole lot chefs work this way, especially those skilled in French cuisine. It is obvious that the team works hard, constantly changing recipes and looking to be better, a magnifique treat for those looking for high quality food executed divinely. 

For instance, the sweet, maple Cheshire pork is paired with ‘life changing’ Parisienne potatoes, as one guest put it. Then on a spicier side there is Elk with a strong, flavor-packed whiskey-mustard sauce. As impressive as the main proteins are, Bell is able to make simple side veggies the real staple. The freshness is apparent, but to go above and beyond, Bell tends to forage the mushrooms, roots and other vegetables himself out on farms in Summerfield.

Cheshire Pork with 'life changing' Parisienne Potatoes

Like many of the downtown restaurants, the space LaRue works with is quite limited. The narrow building makes you feel squished, but a relaxing ambiance makes up for the space. An outside patio area offers more room when the weather is approving. The interior design itself is a little confusing, a contemporary feel meets notes of antiquity. Yet again, LaRue’s personality shines through. The tables were built by the manager, the wood paneling was found and put back to use, and the kitchen is open, once again adding to their transparency.  Guests can sit at the sushi-like bar and watch their meals be prepared and perfected. And if you stay late enough, you can enjoy very unique cocktails with an authentic Korean pho noodle bar.

LaRue does not have an extensive menu, it has a well-crafted one. American cuisine doesn't need more options, it needs better options. Bell has captured just that, a list of dishes with purpose, taste and even though most are smaller than expected, still enough to leave you feeling satisfied. The unusual cocktails (one had oil in it) are paired with each dish and truly complement the food. The wine and beer list does, however, give lots of choices. The wine is high-quality as well, as all good food deserves to be enjoyed with, though I found the bottle wine $20 over-priced. 

Halibut

Elk Ribeye

Give LaRue a try. And then another in July, and once more in August. Greensboro needs to continue to encourage this kind of expression. Eat seasonal foods, promote local farms and expect quality that should be the standard in every meal you sit down to.

The Details:
Laruenc.com

313 S Greene St.

Greensboro, NC 27401

336.252.2253

Hours:

MTW: 12 p.m. - 10 p.m.

RFS: 12 p.m. - 10 p.m. Late Night: 10:30 p.m. - 12 a.m.

SUN: 12 p.m. - 4 p.m. Bloody Mary Bar and Finger Food