copywrite 2017 by me

Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier

Month: March 2025

Winter in Stonehaven Scotland: A Gem Worth the Journey

Winter in Stonehaven Scotland: A Gem Worth the Journey

Tucked into Scotland’s rugged northeast coast, Stonehaven is a destination that captivates with its charm, history and breathtaking scenery. Whether arriving by train or taking the scenic drive from Aberdeen, visitors are greeted by a picturesque harbor, a warm sense of community, and bracing sea […]

Travelers Culinary Pilgrimage: St.Louis BBQ @ Salt + Smoke

Travelers Culinary Pilgrimage: St.Louis BBQ @ Salt + Smoke

Every culinary journey is, at its core, a search for the elusive holy grail – perfection, innovation and great service. Its about finding those places where tradition meets creativity, where local flavors are elevated with out loosing their soul. In St Louis that journey led […]

Travelers Culinary Adventure; Westward bound

Travelers Culinary Adventure; Westward bound

Our journey west begins in Kaintuk, heading toward St. Louis, where culinary exploration meets proper boondoggle. While scouting for pools in preparation for the upcoming water polo tournament, mindful eating remains a not only a priority but an ethos – though my team, ever light hearted, have their own take

Leaning into that Poseidon persona, i stopped at Grace Meat + Three, a Diners, drive-ins and dives spot known for bold southern flavors. With mindful eating in mind, i went in for crayfish and cornbread, paired with a side of gumbo. the restaurant was bustling, full of energy, yet dining a moment of introspection – thinking about the orgins of the ingredients, the craftsman ship in assembling each dish, and the balance of tradition and technique on the plate.

The Cray fish and cornbread leaned Creole in style on the menu. Rather what came out was a bechamel – based gratin. I picked my way through, appreciating the depth. The Gumbo was tight – an unmistakable sighn that the roux had been cooked through – but could have used adjustment. The real star? The three andouille sausages nested in the dark, rich flavor.

To Truly savor St. Louis means giving it another go. I’ll be back – for the catfish.