The moment you enter the ele-gant and cozy San Antonio home Tanji Patton shares with Mike Patton, her husband of 27 years, the scent of “something cooking” immediately tantalizes your senses.
That’s not surprising, as the popular Emmy Award-winning, former WOAI-TV anchor (and original host and executive producer of the “San Antonio Living” lifestyle show) has a lot on her plate. Literally.
After 17 years in the news business (including a guest host appearance on the national “Live with Regis and Kathie Lee” TV show), Tanji opted to pursue a new adventure blending a lifelong love of fine foods, wines and travel with her professional media skills. “We are both very spiritual and feel direction from a higher power,” Tanji explains. “Then, it hit us one day. Why not figure out a way to use our skills with something we love?”
The result: www.goodtastewithtanji.com, a virtual cornucopia of everything delectable—and a collaborative effort with Mike doing the things they enjoy. The Web site features video shot in Tanji’s own kitchen, clips of her monthly guest appearances on “San Antonio Living” (she helped create it), and everything you could possibly want to know about food and wine, fine dining and living The Good Life.
“It’s been a fun transition,” says Tanji. “It’s a lot like going back to college. The hardest part has been having to learn about all of the digital technology and the Web.” The easy part for the Pattons has been following their passion and sharing it with their virtual visitors. In fact, they do it with the ease of hosting their own dinner parties.
When they travel, Tanji and Mike do their homework to ensure they capture the local flavor of their destinations. “We hit the books to do research on the venues, rely on word-of-mouth, and put technology to use with the Internet,” reveals Tanji. “And, we always look for more than one source when making our decisions.”
Their homework paid off during a two-week vacation at a vineyard in Tuscany, Italy. According to Tanji, Mike corresponded online with the owner, and when they arrived, they discovered that his house was part of the working vineyard.
 “Sausage was hanging on the walls, and the room had a fireplace and hearth and huge table,” Tanji recalls. “We had to taste all of the wines and enjoy the Tuscan sunset. It took hours.” In Italy, there’s “no rush,” she adds. “Work is something you do; [Italians] focus more on relationships and family. Here, many times our work is at the top of our lists and we fit in everything else around it.”
The Pattons have made relationships a priority throughout their lives, and Mike adds that he and Tanji have always enjoyed entertaining in their home. “We went from having dinner parties, when we were first married, to grilled cheeses when our son Cash (now 23) was born,” he explains with a laugh.
Now they are back to hosting parties for their friends, in person and online. Tanji says she and Mike “divide and conquer” when presenting an event. “I do the kitchen stuff and Mike gets the wine glasses and the house ready.”
Always a fresh food aficionado, Tanji shares that her son’s allergies made her reevaluate the ingredients she used to prepare her meals. “I’m really picky about fresh ingredients. I have a passion for organics and I will drive to Austin for organics, if need be.”
She adds that she frequents farmers markets and looks for locally grown produce whenever possible. Cash still prefers the wholesome stuff. “He’s all about pasta,” Tanji says, adding that he also enjoys a good burger. “I recommend a heart-healthy hamburger available at Bolner’s Meat Market in San Antonio. The meat is high in monounsaturated fats and low in the bad stuff.”
Whether it’s a hamburger or a five-course meal, Tanji truly finds joy in cooking. “I could stir for hours. But, for most cooks, it’s not only the act of creating that’s fun,” she says. “It’s the sharing of the final product.” She also tends to be drawn to food-focused films (such as Julie & Julia and Like Water for Chocolate) that people enjoy “even if they don’t cook.” Plus, she adds, the popularity of food-related shows on cable are at an all-time high.
 “Paula Deen is the ultimate purveyor of comfort food,” says Tanji, adding that she was thrilled when renowned chef Lidia Bastianich was in San Antonio. Tanji sent Bastianich’s “people” a link to her Web site and requested a cooking segment. Bastianich was impressed: She cooked two dishes and spent two hours on camera. For Tanji, the time they spent together was pure elation. “All I could think was, ‘I cannot believe Lydia Bastianich is in my kitchen!’”
Confucius said, “If you choose a job you love, you will never have to work a day in your life.” The former news anchor continues to learn and grow and loves to pass on what she’s learned to others through her “new” medium, as well as through her familiar stomping ground on “San Antonio Living.” Her life and her work have come full circle, and she is savoring every bite. Tanji hopes you’ll join her on her journey at www.goodtastewithtanji.com.
Tanji’s Recipes for a Delectable Dinner for Four

Veal Osso Bucco
Serves 4
 “I love slow-cooked dishes where the meat is so tender you can cut it with a fork. This is an easy dish to prepare; the secret is to not be in a hurry and to taste as you go. You can prepare this a day ahead of time. In fact, I love making more than I need so I can have leftovers the next day.” —Tanji

Ingredients:
    several slices thick bacon (Bolner’s is best)
    1 tablespoon butter
    2 carrots
    2 celery stalks
    1 medium onion
    several garlic cloves
    4 1½-2” thick veal shanks tied with string
    2 cups dry white wine
    2 cups chicken broth
    1 14-oz. can chopped Italian tomatoes (San Marzano is best)
    1 teaspoon fresh thyme
    2 bay leaves (fresh is best)
    ¼ cup flour
    salt and pepper
    1 cup red lentils

“Cook the bacon in a thick stewpot. Remove from pan. Salt and pepper the veal and dredge in flour. Shake off excess flour. Add butter to bacon drippings and heat on medium-high. Brown shanks on all sides. Remove from pan.
“Into pan, add the onion, celery and carrots,
and cook on medium-low heat about 5-7 minutes. Add garlic, bay leaves and thyme. Cook another 5 minutes. Add wine and stir while scraping the bottom of the pan. Next add tomatoes, chicken broth and lentils. Simmer on medium heat for a few minutes. Add shanks; cover and cook in a 350° oven for about 1 hour. Reduce heat to 250°. Cook about another 2 hours, tasting and testing every half hour or so.
“Now comes the fun part: degreasing. The easiest way, for me, is to use a degreaser you can buy that looks like a measuring cup. Your goal is to get rid of a lot of mire poix ingredients (veggies, thyme stems, etc.). Remove meat to a plate and then strain the sauce, then degrease. Or, if your degreaser has a strainer-like attachment, pour the sauce through it, and then put back the sauce into stewpot.
“Check sauce for thickness. If it needs thickening, mix a tablespoon of flour with about a few tablespoons of the sauce, then add it back into the pot while the pot is simmering. If it needs lightening, I like to use either wine or a bit of chicken stock.”

Sautéed Spinach With Shallots and Garlic
Serves 4
“The key to this dish is not to overcook the spinach. Work quickly and serve immediately.”  —Tanji

Ingredients:
    1 shallot, finely chopped
    1 garlic clove, thinly sliced
    1 lb. fresh spinach (organic, if available)
    1 tablespoon olive oil (or grapeseed oil)

“Heat oil and add shallots. Sauté for a couple of minutes, add garlic, and sauté 1 minute more. Toss in spinach and continually toss spinach in pan until coated with oil. Do not overcook. Remove once all spinach is heated through but still leafy. If you like, you can squeeze a bit of lemon on top just before serving.”   
Creamy, Cheesy Rosemary Polenta and Garlic
Serves 4
“Often you see baked polenta served with short ribs or other slow-cooked meats. I prefer this creamy version. Be patient; this takes at least 20 minutes of stirring fairly frequently.” —Tanji

Ingredients:
    3 cups water
    1 cup milk
    1 cup polenta
    ¼ cup butter
    1 cup parmesan cheese
    1 cup mascarpone cheese
    1 tablespoon chopped rosemary leaves

“Bring water and milk to a boil, and add polenta. Lower the heat. Stir often until mixture begins to thicken and get creamy. (Add water if mixture is too thick.) Add rosemary. Stir in butter a bit at a time until polenta begins to pull away from the sides. Add cheeses and continue stirring. You want a thick, creamy consistency.”

Chocolate Pots Du Créme
Serves 4
 “Chocolate lovers, this is the perfect recipe; rich, silky and so easy to make. Your guests (or that Significant Other) will be impressed!” —Tanji

Ingredients:
    1½ cup heavy whipping cream
    ½ cup mascarpone cheese
    2 tablespoons sugar
    pinch of salt
    3 oz. bittersweet or semi-sweet chocolate, chopped or chipped

“Lightly butter four 5-6 oz. ramekins. Bring the cream, mascarpone, sugar and salt just to a boil in a medium saucepan over medium heat. Remove from heat, add the chocolate, and whisk until smooth. Pour evenly into ramekins and let cool to room temperature. Refrigerate for at least 3 hours.
“You can serve with whipped cream on top (Tanji adds a little Chambord liqueur to the whipped cream) and a few fresh raspberries.”