Sable Kitchen & Bar

We continue our Living Well 2013 conference with our progressive dinner, that started at the Sable Kitchen & Bar.  If you watched Top Chef Texas you may recognize the Chef of this restaurant, Heather Terlune.


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We were greeted with more wine – this time a petite sirah.  I wish I would have gotten the name of it because it was bold – Tony always teases me that I tend towards super mild, or in his eyes, tasteless, red wines.

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I liked this portion of the event because it was a chance for everyone to introduce themselves and talk about what there blog was about and what are a couple of their most popular posts.  This time of year?  My Buffalo Chicken Chili gets about 200 hits a day during football season.   My second most popular post is my Chicago Style Deep Dish Pizza.   Both of which I forgot to mention because I was a bit nervous having a microphone in my face. Open-mouthed smile

We did have a couple men in our group of 20!  This guy John has a blog called Stay at Stove Dad.  He is the main cook for his family and lives in New York.  

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And R.J. was a single dad for 13 years, but recently got remarried.  His blog is called Cook Like A Dad/Single Dad.  Both were very friendly in this sea of women!

I had fun talking to these two ladies – wish the picture was better – I asked the woman taking it if she knew how to use a lens that you had to manually focus, she said yes.  Apparently not.

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The woman in the middle, Karli, was the one who invited me to this event.  She is the Associate Director, Outreach and Engagement for the National Cattlemen’s Beef Association and is a contractor with the Beef Checkoff, the sponsor of the event.  Her role is to help consumers enjoy their favorite protein by working with the media and bloggers to provide access to beef experts and accurate information to their readers.  (I didn’t write that – it was in the handout!).

The woman on the far right is Meredith, who is a Director of Digital Stragegy for the National Cattlemen’s Beef Association and a contractor to the Beef Checkoff as well.  Her job is to direct all consumer-related online and social media initiatives including 

What I liked about these two women immediately is that they got my sense of humor, and didn’t flinch when I sometimes accidentally dropped the f-bomb.  They were wonderful hosts and I realized after the event on the train ride home how time consuming putting an event like this on was.  Thanks ladies!

We started with a cheese tray – um, I like cheese!  I loved the honeycomb next to the blue cheese.  I could literally have a cheese and meat tray for dinner with crackers every night and call it dinner!

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I also tried a beet salad and I have to say . . . I liked it! Not sure what kind of dressing was on it, but it was delicious.

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And on the side they had pulled beef sliders with a rootbeer glaze.  These were just okay in my opinion – they had them under a heat lamp and they kind of got dried out.

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We ended up leaving for dinner around 6:45 on Friday night – as we walked out of our private room in the back, the bar and every single table was packed.  If you thought it was a tough economy out there, you would never know it by all the packed restaurants we passed by!

So that is Part II of V – tomorrow we talk about Mastro’s Steakhouse and butchery!

I ended up making a breakfast burrito yesterday – 1/2 cup egg beaters, low carb wrap, baby spinach, an ounce of taco meat and 1/4 cup of black beans – with a generous pour of my tomatillo salsa.  The tangerine was one of several off the dollar rack of the store – still juicy and tasty!

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I had legs on my Week 4 of strength training – kind of bummed it’s the exact same exercises as last week, but whatevs.  I had planned on doing the stair master to warm up, but I actually felt like running!  I haven’t run in probably a month, so I was pretty happy with my one mile time.

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With my run, the legs routine and a few minutes stretching, it was a great 45 minute lunch time workout.

We ended our beef weekend at The Chopping Block – my favorite part of the whole weekend (details in Thursdays post!), but we were handed bags as we were leaving.  They were packaged snacks for our trip home.  I just put them in the refrigerator when I got home, and decided to have them for lunch yesterday.

It was a cold quinoa salad, it tasted gingery to me, so I added some sriracha to kick it up a notch.  It also had apple and walnuts in it – I emailed them to see if I could get a recipe for it.  On the side were fresh veggies and hummus, and I accessorized my lunch with 2 ounces of deli roast beef and grapes for dessert.

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I am not sure I’ve ever had a cold quinoa salad, but it won’t be my last – I ate every bite.

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I ended up buying baby back ribs because they were on sale for $3.49 a pound – I bought a whole rack for $5!  I baked them in the oven with a dry rub on Sunday – just wrapped and baked at 275 for 2 hours.  Once cooled, I just wrapped in foil and stuck them in the fridge – they would be fine for up to 3 days to grill later.

Super simple dinner – grilled ribs with Rudy’s Copycat BBQ sauce, grilled zucchini and canned baked beans.

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Super tender – but not immediately fall off the bone – Tony and I like our ribs to have a bit of bite to them. 

So I wrote on our Healthy for the Holidays FB page (you can still join – we are 103 women strong!  Just friend request me at Beth Hills Velatini) that I wanted a pumpkin beer.  I thought about it when I was grilling.  I thought about it when I was eating dinner and even thought about it while I was cleaning up the kitchen!

But I ended up doing 20 minutes of Taebo (Ignition Express – cheezy, but it got the heart rate going) and then doing Insanity’s Insane Abs for 33 minutes – holy shit that was hard – I was only able to do about 80% of that one.  I made some coffee and then told myself that the kitchen AND fridge were closed for the evening. Open-mouthed smile

Stats for the Day:

  • 1864 calories, 262 carbs, 96 protein, 54 fat, and 44 protein
  • (not pictured my 300 calorie granola snack)
  • 25% of calories from fat, 20% from protein and 54% from carbs (too high)
  • Calorie Count grade:  B+
  • 45 minute lunch time workout, legs for strength
  • 20 minutes Taebo
  • 33 minutes Insane Abs from Insanity

Alright, I have to get this show on the road – I have 15 minutes left to get ready for work – luckily I type fast!  Make it a great day!


28 thoughts on “Sable Kitchen & Bar

  1. I “know” Heather from The Atwood Cafe which we love but haven’t been to in awhile. I think she was the first chef there. Your post is delicious!!


  2. My favorite cold quinoa salad is one I make with chopped veggies and a lemon-tahini dressing. Just before eating you add chopped avocado to it – so good! I actually think I prefer cold quinoa salads over hot quinoa as a side dish.

    • Oh, that sounds good Helen – I never thought to make a cold quinoa salad before – doh! I also emailed them and asked for the recipe – I’ll let you know and share it with you because I think you might like it.

  3. Ahh, the jealousy continues! That beet salad looks amazing, as does the quinoa salad. I don’t eat a lot of quinoa anymore because it gave me a lot of tummy troubles, but it sure is delicious!

    I will have to try your method for ribs; I have a rack of baby backs in the freezer right now!

  4. It looks like you had an amazing weekend! Bravo for holding out on the beer. I know that must have been hard. One victory at a time, right?

  5. I (heart) you. This was such a sweet post! It really was my pleasure to get to know you–and I won’t ever flinch at an f-bomb. 🙂

  6. Wine, food, and friends, a lovely combination for a good time.

    • Indeed! Sending hugs your way – so sorry about the loss of your Dad. Mine has been gone for 15 years now and after the years the tears have turned into smiles when we think and talk about him. Hugs!

  7. Wow all of the dishes look delicious and stunning! I hope I would also have an amazing weekend like you did.

  8. Sounds like a once in a lifetime weekend, that would he fun to have once month! You are looking so fit and young, closing in on Hannah’s age ;-)..I am happy that bbq recipe turned out so well, too bad I didn’t link you up sooner. Keep up the dedication and hard work, you look great. L

    • Ah, thanks for the compliment Laura! I had to laugh because one of the women I asked if I had kids and I told her I had a 21 year old her jaw dropped – she thought I was 35! 😀

  9. Damn, I had to clean my keyboard. I love me some cheese and SOOOO jealous of your spread, again! Anyways since you are branching out into the world of cold quinoa salad you should try this: I don’t think it’s supposed to be ‘cold’ per say, but def not hot. My hubs, who isn’t a fan of quinoa or ‘healthy food’ actually liked it and said he’d eat more! Can’t wait for the rest of the updates.

    • At first I freaked out Renee – whenever I see “caramelized” I immediately think of onion. Whew! I’ll check it out – I love cauliflower. 😀

  10. That looks like so much fun!! That cheese platter – to die for! I could survive on cheese platters alone for the rest of my life. Oh, and wine of course! Cheers!

  11. So happy to hear how much you enjoyed your time with us. It was great getting to know you, f-bombs and all 🙂 I look forward to reading your blog more!

  12. Sounds like a super awesome weekend! I love any of the chefs who have been on Top Chef – so cool that you got to meet one that was on the TX episode!!

  13. Hey I recognize that girl! Awesome!

  14. Sounds like a great time!! 🙂

  15. I bet you were such a happy girl with the cheese plate. Without even reading your text, when I saw the plate I thought “she must have liked that” 🙂

    My first taste of quinoa was in a nearly cold salad and I liked it a lot.

    Always when I’m in the city in the shopping center or where the restaurants are I wonder if the recession really exists because it is always packed it seems.

  16. Awesome experience Biz! I love Top Chef and it would be fun to just eat at one of the chef’s restaurants let alone meet them. I love that you drop the F bomb, a great stress reliever in my opinion.

    I love quinoa salads and I think they are usually better cold the next day after the flavors have been able to really soak into the salad. I love a Greek quinoa salad with olives, cucumber, feta, artichoke hearts, spinach, roasted red pepper dressed in only lemon juice, salt, and pepper.

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