Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
The most important meal of the day is breakfast. My second favorite breakfast- right behind Eggy Bread ( made with a baguette and hole cut out of the center for the egg and toasted until the egg is medium ) .. are pancakes. Pancakes at […]
Slow Food nations welcomed the weekend with hors d’ oeuvres samplings. Tasty bites are whimsical, skilled, well seasoned and architecturally built. To consume you must carefully deconstruct. Most oeuvres are appropriately one bite. Plates, servings are artistic and branded as zero waste. Monitors are at […]
Good morning World! reading Saveur daily and i just had to comment. Today’s is Head On Shrimp with Chile Oil and Scallions reviewed from Hart’s in Brooklyn. the chefs is urfa biber and aleppo chile pepper to lend a smoky- spicy flavor to shrimp. Glorious.
the featured chefs forgot – or bent the rule – that everything on the plate should be edible. Experience dictates, customers will pass on the food on the plate that looks at you – whole fish, head on shrimp – well are in the same boat.
Just saying.
Slow Food Nation returns to Denver Colorado at Larimer Square this weekend 2019-07-20. Slow Food nation is a “global grass roots organization with its mission statement – to inspire individuals through food that is good, clean and fair for all”. What does this mean? Who […]
Chocolate Cherry Cupcakes made from scratch are inspired by Uncle Mark’s wedding and Martha S. The frosting is easy white butter cream frosting. I have added Chocolate Jimmies (never enough chocolate). I had to correct for high altitude and instead of sour cream – plain […]
Acres was a small day trip to Lafayette Colorado for a special event. We are surprised and delighted by the hidden venue!
Awesome back drop of the Colorado Rockies! Picture perfect day for a wedding.
WOW an what ciders! A pallet tantalizer..for my self not sweet was the key. The elixir that I was drawn to is “5 string banjo”. Smoky notes in the cider is what I pulled out. It is dry and aged 8 months..perhaps in whisky barrels Spot on.
The food was inspired fresh and table setting playful! For an easy 100 people the catering included rebel salad, sweet corn bread, charred eggplant with pomegranate molasses, sugar snap pea salad, and beef.
Catered food, ambiance, architecture, open kitchen rates 5 of 5. Acres should be on your list.
Heat of the day in Orlando lead us to the House of Blues. Samplings of southern inspired cuisine. Service at the house of Blues with Missy is efficient and friendly. The thought of BBQ during the heat of the day ~ even thought that is […]
Delightful dining at Morimoto Asia. The menu is Asia with many twists in what the waitress called Morimoto style. Inspiration is found in the pages of menu with many different Asia paths to go. Sushi rolls ~ from the rice to the presentation is very […]
The conversation at Eddies in denver colorado is the origin of mole sauce
Remembering Mort Rosenblum’s book “Chocolate a bitter sweet Saga of Dark and light”. Cooking “Mole” under a Mexican volcano.. additionally I like Culinarylore.com for my myth-buster threads. that being said – the culinary threads…
Most people associate mole ( Mexico’s most famous Culinary Preparation ) with in the colonial city of Puebla Mexico as the origin of mole poblano, the thick, rich, chocolate-tinged sauce. as the myth goes ~ 16th Century Dominican nuns from the Convent of Santa Rosa in Puebla de los Angeles, upon learning that the Archbishop was coming for a visit, went into a panic because they had nothing to serve him. They combined different types of chiles, nuts, a little chocolate and other ingredients together. Bon appetit Archbishop.
Diana Kennedy, the famous the cusines of Mexico cookbook author ISBN 0-06-181481-4 adds a third version in her book. It is Fray Pascual who was preparing the banquet at the convent where the archbishop was going to eat. A sudden gust of wind swept across the kitchen and mixed together the ingredients.
regardless of the debate, the combination of chilles and chocholate at D’ corazon Restaurant for the Mole Enchiladas is a really good mole sauce and with the chicken enchiladas is the spirit of mole poblano de Guajolote. Buena comida!
Hot , tasty during a lighting storm, the crust held up to the sauce. The Caesar Salad from Fuel is the perfect veggie accompaniment.