Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
Sheridans Cheese Monger is a delightful find in the heart of Dublin quick walk from St. Ann’s church in the hear of the city. Included duck confit, artisans pate, McCarhay’s Black Pudding to name a few. The Culinary Adventure find is the cheese shop itself. […]
Timing is everything in travel, and we wee fortunate enough to find ourselves in Scotland during one of its most cherished celebrations – Burns Night. Every year on January 25th, Scotland honors its national bard, Robert Burns with a feast steeped in poetry, tradition and, […]
Travel has a way of drawing us back to familiar places where the comfort of a well prepared meal meets the charm of the unexpected. In Scotland our journey led us once again to the Ships inn, a place that feels as much as a part of the landscape as the North Sea itself.
From the white board menu above the fireplace – we began with a smoked salmon appetizer with pickled beet root and goat cheese. A true delight. the kind of start that makes one slow down, savoring each morsel, knowing the meal ahead will be just as rewarding.
Dublin’s street hum with history. Our taxi cab driver id our guide and he offers places culinary of interest – more that pub offerings. Among the many dishes that describe Ireland’s culinary story, few are . as comforting as Shepherd’s Pie . The pie arrived […]
The Bustle of travel and catching connecting flights leaves little time for indulgence. Catching a quick bite on the run is typical for travel. But not today. Touching down in Dublin, the first stop had to be food on the fly food hall. It is […]
from the notes of Chef G
Menu Example
Narrative:
Pease pudding, is known as pease porridge, is savoury made of split yellow peas, with water, salt and spice..
from the notes of Chef G Poche’ — Poisson poche Passon Poche Béchamel / Mornay Florentine Waleska Cubat Wine Sauce Bercy Bonne Femme Boistelle Chatohat Cleopatra Galliers Veronique Yvetter Breval Poeler; Stewing, Etuvar, Boiling Etuver This is a method of stewing with minimum amount of […]
from the notes of Chef G Meats for Poeler and Garnishes “Poeler: Cooking in butter and in it’s own juices Poulet en cocotte [#chicken in the pot] Champeaux. White wine sauce plus demi glace. Garnished with button onions and Pommes Noisette both cooked separately in […]
There is a moment in every food lover’s journey when you find the grail. One of my searches is a really good tamale at Supermercado Guanajuato.
Now what.
For me the tamale – soft masa cradling a filing that is humble and transcendent, infused with the flavors of tradition. So what’s next at local favorite == Eddies?
Enter fajitas.
There’s something special about the return visit to a place that feels like the second chance – when the first was great validates, delights the rediscovery. with the Irish Rover, the warm ambiance and hearty menu has a way of affirmation. the owner graciously visits […]