November 8 2010

Tempering and Temperance

When I took the job with Philips, I knew that it was going to be a big life change.  I’d been out of the corporate world for nearly six and a half years.  And while there have been adjustments, the majority of the experience has been positive.  Especially last Thursday.

Philips places a great deal of importance on Work/Life balance, and on Employee Engagement.  As such, team building “outings” aren’t uncommon.  Now, my team has been pretty damn busy since I started, so the first real outing we got to take came last week.

The view from our table at Le Garage.
The view from our table at Le Garage.

The four of us departed the Foster City office at 4:00 and drove up to Sausalito for dinner at Le Garage.  We started with a really nice Cline Carignane.  Big, fruity and tasty tasty tasty.

Learning About Chocolate!
Learning About Chocolate!

We splurged a bit because it was Shari’s birthday on Monday, so the appetizers were… indulgent.  A Brie Beignet and frisee salad with prosciutto, pumpkin seeds and a roasted walnut vinaigrette was followed by Black Mission Figs with fourme d’ambert, pistachios, mizuna, organic French prunes and a huckleberry vinaigrette, and finally a Filet Mignon beef tartare with quail egg, shallots, parsley, capers, ground mustard and grilled croutons.  The tartare was beyond amazing.  I could have eaten 3 orders of it for dinner.

Coco-luxe Chocolate Molds
Coco-luxe Chocolate Molds

We bolted from dinner and made our way over to the kitchen shared by Dragonfly Cakes and Coco-luxe for the team building part of the evening.  The awesome ladies at Coco-luxe were offering a two hour chocolate bar making class, and if there’s anything better than learning, it’s learning about chocolate. Continue reading