Tango teacher Daniel Rodriguez from Buenos Aires commandeered the grill.

And the meat was amazing…

Amy Lincoln & Santiago Croce demonstrated the “Cadena” as I read about it. They got dizzy, but everyone loved the 3-D element of the reading.

Dancers hit the floor after the reading, and pulled in a few newcomers to tango. (That’s me in the corner, getting wine maker Peter Mathis to try tango.) Anything that happens in the Weller House Inn ballroom is pure magic.

Santiago Croce & Amy Lincoln are getting ready to make their way south to Buenos Aires for the winter and Coastal California will miss them. They have been giving lessons, dancing demos, and inspiring tangueros for the past six months. They helped me with the book tour tremendously, giving a great class in Half Moon Bay, dancing a demonstration at the book event at the Weller House Inn, and they event demonstrated steps as I read, creating a “Spoken Word” feel. We will all miss them and wish them well on their journey. Here are a few questions that I asked Santiago about tango & teaching. I decided to not edit this, as that might take away his Argentinean accent, and I’d never want to do that.

What advice can you give people who are considering learning to dance tango?
Take advantage of this dance being one that doesn’t require a dance background. It’s great for you health, is challenging for your brain and it lets you learn about life through dance. In the meantime you have a lot of fun meeting people while listening to the beautiful songs of Argentine tango.

What is your teaching philosophy?
To never forget that as teachers, we are students of our students. A teacher should let them selves be part of the learning process while having fun breaking down the walls that our shyness and lack of confidence build. Learning should be fun. A good teacher gives you tools that you need to reach the concepts that he/she presents during the class.

How can dancing tango change people and their lives?
Have you ever seen our video when we were teaching tango for the blind? I remember the first class when they all those had to walk upstairs to take the class. They were all taken by the hand. We gave the class and 1 hour later they went downstairs with such confidence and without any help. That was the day I understood your question.

Because of the intimacy of the embrace and the social aspects involved with Argentine tango, this particular dance provides a space where we can feel safe to interact with people and feel close without any fears or misconceptions getting in the way.

I am heading to beautiful Mendocino County for the Dancing Fools’ Tango Festival at the Weller House Inn . Tonight there’s going to be a milonga with live music by Hombres de Tango and tomorow, lessons with Valeria Carmel & Daniel Rodriguez as well as Santiago Croce and Amy Lincoln. All of this in the amazing redwood ballroom on the top floor of the Weller House Inn.

We are having a book party on Sunday, March 28th at 5 pm. From the crew involved in this event, it can only be great. The hosts of the Inn, Vivien LaMothe and Sonny (Jack) Moore are not only dedicated tangueros, but could not be more gracious. We are having a BBQ, and the Argentinean tango teachers are selecting the meats from Roundman’s Smokehouse, a Fort Bragg destination for meat lovers (I have actually been bribed with their bacon—I wasn’t proud, but happy.) Their motto is “We’ll Smoke Anything.” Ahhh, Mendocino.

Two of California’s top winemakers will be on hand pouring: Van Williamson, head winemaker at Edmeades, is also a tango dancer, and wild boar hunter. (Kind of a Mendocino Renaissance man). And Peter Mathis, head winemaker at Ravenswood has started his own Grenache label, Mathis Grenache, which he will have for us to try. He told me that he chose Grenache because of its versatility with food and because “it tastes like joy”. Perfect for a dance event. The tango teachers will be demonstrating their art, and Gallery Bookstore , a wonderful Indie located in Mendocino will be selling Hold Me Tight and Tango Me Home. It is free. The Pacific Ocean and redwood forests nearby. I am so excited.

Last night at the Capitola Book Cafe was loads of fun. Iris Mayo local tanguera and organizer of a popular milonga in Santa Cruz. (Visit Tango Mango for listings) helped bring out the dancers. Four couples danced through the bookshelves, wowing the onlookers. After the reading, tables were cleared and we had a mini-milonga in the cafe while Tamara, organizer of the event, poured the wonderful Santa Julia Malbec, generously donated by Familia Zuccardi Winery in Mendoza. We got a lot of converts to the tango last night and there were local teachers on hand to sign them up. (And Californians reluctantly agreed that this was really good wine, even if it wasn’t from California.)

Though I have to say, I heard heartbreak stories from women in Capitola that I found shocking. Women Beware! There are scoundrels running around the Santa Cruz/Capitola area. Though I’m sure this doesn’t apply to the wonderful tango dancers. Total gentlemen, I’m sure…

Memoir explains how one woman used tango to transform her life

As anyone that has ever experienced the pain of heartbreak as the result of a shattered relationship knows, it can take months or even years to put the pieces of your life back together again. Memories as sharp and pointed as shards of glass litter the landscape of your life, cutting deep into your emotions. If you are not careful, such shards can slice into your psyche and cause permanent damage. But how does one begin the process of picking up the jagged pieces without cutting oneself on the excruciatingly serrated edges? For Maria Finn, a writer from New York City, the answer was tango.

Finn’s new memoir, “Hold Me Tight & Tango Me Home” perfectly captures the emotional devastation she experienced upon discovering her husband’s infidelity. But despite her painful divorce, Finn shows why the experience of learning how to dance the tango was able to piece her heart slowly back together again like an elaborate jigsaw puzzle. By learning about the art, history and passion encapsulated in this Argentine dance, Finn found herself stronger, more confident and able to make it through a terribly agonizing time in her life. This poignant memoir alternates between stories about the aftermath of Finn’s incontrovertible realization that her marriage was over, her experiences while learning to tango, and the history of the intrepid dance itself.

Finn finds a motley crew of kindred spirits amongst the fellow dancers that she meets at tango classes in New York City. It seems everyone she encounters at the practices and at milongas (tango dance parties) has a past to hide, and everyone—including Finn— does so by using the language of tango to mask their true emotions.

Tango is a sultry, steamy dance that is said to have originated on the docks and in the brothels of working class Argentina in the late 19th century. Although certain aspects of the dance are said to have been introduced by immigrants from Europe and even Africa, it eventually emerged as a product of Argentine culture and remains a prominent symbol of the second largest country in South America to this day.
This beautifully exotic dance involves two partners locked together and moving in a close embrace, virtually two hearts beating as one. Although tango has ridden the ebb and flow of popularity around the globe throughout the years (the high point being 1913 where, according to Finn, it was all the rage in Paris and New York City to have tango tea parties), Buenos Aires remains the world’s true tango capital. It is in this city, known as “The Paris of South America,” where the book culminates. Finn not only immerses herself in the local tango culture (including shopping for dazzling shoes at the famed tango shoe boutique Comme Il Faut—and let me tell you, once you’ve been there, shoe shopping will never be the same again), but meets a handsome man in the most unlikely (or shall we say likely) of places.

Intricate descriptions of the tango combined with the graceful prose and intriguing story of Finn’s life experience coalesce to make “Hold Me Tight & Tango Me Home” a compelling tome. Readers will cringe right along with Finn as she dances with lecherous old men and ear licking creeps, and will be equally joyful when she finally learns that although it does take two to tango, she doesn’t need another person’s validation in order to realize her true self worth.

Maria Finn will talk about her book, “Hold Me Tight & Tango Me,” at 7 p.m. Friday, March 26 at the Capitola Book Café, 1475 41st Ave., Capitola. Local tango dancers will be on hand to demonstrate the dance, and Malbec by Familia Zuccardi winery in Mendoza Argentina will be served to enhance the Argentine tango ambiance. For more information, call Capitola Book Café at 462-4415 or visit capitolabookcafe.com.

Bendrew Jong, freshly back from Buenos Aires, got the bookstore crowd up and dancing. I think he pulled a few new converts into the tango world!

Tracy and Jared left their tech jobs to pursue their dreams of becoming wine makers. They went to their favorite source, the Rhone region of France to train with the masters. Here they learned a deep respect of terroir, the art of making complex wines through organic growing methods and classic vintner technique. As well, they learned the reason why donkeys and goats are well paired. The donkey is a hard worker, but has a better temperament if th.ere is a goat nearby—hence Jared (donkey) and Tracy (goat). Though both are working very hard these days at their Berkeley-based winery, A Donkey and Goat.

They source their organically grown grapes from rugged terrains of Northern California, and make wine in a warehouse in Berkeley. These wines are a classic European style: true to the varietal, complex, lovely.
Tracey writes… “We make our wines for the table not the cocktail glass. We make Rhône varietals in both colors plus an unusual Chardonnay. We (my husband and winemaking partner Jared and I) strive to make wine as naturally as possible. We’ve done so since day one. Of late, natural is fashionable, which we do of course appreciate, but the reality is we’ve done this from the start because we feel it makes a superior wine while aligning with our environmental objectives.

Come Sample Their Wines tonight at the book party for Hold Me Tight and Tango Me Home!
Books, Inc. Berkeley
1760 4th Street
Berkeley, CA 94710
(510) 525-7777
Beginner’s Tango Lesson 7PM
Wine Tasting & Empandas
Reading and Book Signing

Vanessa Barrington is the co-author of Heirloom Beans : Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsa, and much more from Rancho Gordo with Steve Sando and she has an upcoming book: DIY Delicious: Recipes and Ideas for Simple Food from
Scratch (Chronicle Books). Visit her blog vanessabarrington.com for great recipes and cooking tips. Vanessa is making empanadas for the book party on Thursday night, March 25th at Books, Inc in Berkeley. Start time 7 PM, bring your dancing shoes.

By Vanessa:

Empanadas have a culinary range throughout Latin America and Spain, and they are all so different. The doughs range from sturdy and thin to light and flaky. Some are fried and some are baked. Fillings can be beef, chicken, cheese, potatoes, mushrooms, or just about anything. Tiny ones are great for parties. Larger ones make a fabulous dinner with a salad.

They may seem complicated because the recipes have many steps, but are really quite easy to make. The dough is generally easy to work with the fillings can be as simple as you want. You can make your dough one day, refrigerate and then make the filling and assemble the next day. Empanadas are also great items to make ahead and freeze for quick dinners or unexpected cocktail gatherings. All you need to do is take them out about for about 10 minutes while you preheat the oven and then bake them.

I first learned to make empanadas when I was chef at the Jimtown Store in Healdsburg California. The dough is Carrie Brown’s recipe from The JImtown Store Cookbook. http://www.amazon.com/Jimtown-Store-Cookbook-Recipes-Favorite/dp/0060197021 I know she lived in Venezuela as a child but I don’t know if these are typical of Venezuelan empanadas. I do know they are the best I’ve had so I’ve been using and adapting this recipe for years. It’s the fat that makes them good. That and not overworking the dough. In fact, the first time I followed the recipe from the book, I had to call Carrie and see if the proportions were right because between the cream cheese and butter, the amount of fat seemed like a crazy amount. And it is. But that’s why they are good. The cornmeal also adds a nice touch, providing crunch and variation in texture. I have cut down the fat somewhat from the original recipe and the green dipping sauce is my invention. It works with many different types of fillings.

My favorite empanadas, besides those I make myself are El Porteno’s http://www.elportenosf.com/what_we_do.html

Here’s a link to a chicken version of the recipe below from my blog.

http://vanessabarrington.typepad.com/vanessa_barrington/2008/04/chicken-empanad.html

It’s the same as the one below, but with chicken filling.

Spinach Empanadas with Spicy Green Dipping Sauce

Recipe makes about 55 empanadas with extra salsa

For the Dough:
Start 2 to 3 hours ahead

1 1/2 cups unbleached all-purpose flour
1/2 cup cornmeal
1/4 teaspoon salt
3/4 cup unsalted butter, cut into 1/2 inch pieces
6 ounces cream cheese, cut into 1/2 inch pieces

In a food processor, combine the flour, cornmeal, and salt. Pulse to blend. Add the butter and cream cheese and process until the fat looks like small pebbles and the mixture comes together when pressed with your fingers. If the mixture remains crumbly, sprinkle a few drops of cold water on it and process for another few seconds. Don’t overprocess. Gather the dough into a ball, flatten slightly with your palms, wrap, and refrigerate for at least 2 hours and up to overnight.

For the Salsa:

1 pound tomatillos
3 garlic cloves, unpeeled
2 jalapenos
1/2 of a small white onion, sliced into 1/2 inch thick slices
1 avocado
3 tablespoons chopped fresh cilantro
Salt and Freshly ground pepper to taste

Bring a pot of water to a boil, husk the tomatillos and drop them into the water. Boil for 5 to 8 minutes, until they are soft. Drain and set aside.

In a medium dry skillet or comal, over medium heat, toast the whole unpeeled garlic cloves, whole jalapenos, and onion slices, turning occasionally, until browned, fragrant, and soft.

When the garlic is cool enough to handle, peel it. Remove the stems from the jalapenos and some, none, or all of the seeds, depending on how hot you want your salsa.

Transfer the drained tomatillos, peeled garlic, jalapenos, onion, and the flesh of the avocado to a blender or food processor. Process until smooth. Stir in the cilantro and salt and pepper.

For the Filling:

Filling
3 tablespoons extra-virgin olive oil
4 tablespoons yellow onion, cut into a tiny dice
2 garlic cloves, finely chopped
2 bunches spinach, washed
2 to 3 tablespoons freshly chopped herbs of your choice, such as dill, oregano, parsley, cilantro
Approximately 5 ounces ricotta cheese
Salt and Freshly ground black pepper
A touch of cayenne pepper if desired

Preheat the oven to 400 degrees F.

In a large, heavy skillet over medium heat, warm the oil. Add the onion and cook, stirring until soft and fragrant, about 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the spinach and a few pinches of salt and stir until it is wilted and cooked down. Add the herbs, stir, and continue to cook for 1 to 2 minutes. Transfer the spinach mixture to a colander set in the sink and drain for a few minutes, pushing down on it with the back of a wooden spoon to release excess moisture. Let cool and squeeze out any remaining moisture with your hands. Transfer the spinach mixture to a cutting board and chop coarsely. Transfer it to a bowl, add the cheese, and mix together until well blended, seasoning to taste with salt and pepper.

To assemble:
You’ll need one egg beaten with a little water

Preheat oven to 400 degrees F.

On a lightly floured surface, roll out the dough about 1/8 inch thick. Cut into rounds with a 2 1/2 inch biscuit cutter. Gather the dough scraps and roll out one more time. Place a scant 1 1/2 teaspoons of filling in the center of each round and brush the edges with beaten egg. Fold each one over to close, sealing the edges with the tines of a fork. Brush the tops with beaten egg and poke a couple of times with the fork to let the steam escape. Bake for 12 to 15 minutes, until golden brown and fragrant. Serve immediately or at room temperature with the salsa above for dipping.

Santiago Croce and Amy Lincoln will be teaching a beginner’s tango lesson and demonstrating the dance at the Enso Gallery in Half Moon Bay and at The Booksmith in San Francisco on Monday night. This couple is wildly popular—in part because of their beauty and charm, but also for the way they interact with each other and show tango at its very best. A conversation, an act of love, a way of life.

Here is how they described how they met through tango:
“We met in a traditional milonga in Buenos Aires back in 2004 when Amy was visiting the city to see a friend we have in common. Stumbling along together, Tango became a bond that was formed even before language, as neither of us spoke each others language. Soon it became the hearth for our passion and love…..and eventually, due to part of Tango’s nature, it became fertile ground for endless conflict. Thus, Tango became Tango, in all its mysterious ways.”

Come meet them at

Visit their website at Santiago & Amy

Sunday March 21st, 5 PM
The Gallery at Enso
131 Kelly Avenue
Half Moon Bay, CA 94019
Beginner’s Tango Lesson
Live Tango Music with Piano Liberation Front
Short Reading, Book Signing with Maria Finn author of Hold Me Tight and Tango Me Home
Tango Movie Trailer Screenings
Wine by Familia Zuccardi
$10.00

Monday, March 22, 7:30 PM
Booksmith
1644 Haight Street
San Francisco, CA 94117
Tango Lesson & Demonstration
Book Presentation and Wine Tasting With New World Wines
Free!

Watch them Dance! Santiago & Amy in Oakland, 2009