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

Author: Chef Francis Xavier

English Breakfast

English Breakfast

Writing about comfort food and specifically English Breakfast covers several aspects. English Breakfast is deeply rooted in British history and tradition. Its origins can be traced back to the early 13th century when the gentry enjoyed hearty breakfasts as part of hunting feasts. Over time, […]

Travelers Culinary Adventure. Castle Rock for a Ruben

Travelers Culinary Adventure. Castle Rock for a Ruben

Travel to Castle Rock to find Courtyard Social a delightful find.

Condimento di Vinaigrette

Condimento di Vinaigrette

made better by olive oil.

Vinaigrette

a splash of Olive oil
Course Salad
Cuisine Italian

Ingredients
  

  • 1/4 cup Red Wine Vinegar
  • 3/4 cup Olive Oli extra virgin
  • 2 tsp basil
  • salt and pepper to taste

Notes

Oil and Vinegar in classic Italian Proportions.
Like Olive Oil for it has no cholesterol
Keyword pantry setup
Start of Summer, meeting of friends  and the Awesome Crawfish Boil.

Start of Summer, meeting of friends and the Awesome Crawfish Boil.

Start of summer and the much anticipated crawfish boil: As the days grow longer and the suns warmth intensifies, the arrival of summertime is eagerly anticipated. One of the invites we look forward to is the gathering of friends at the Crawfish boil. all the […]

Humorous Culinary Postcard.

Humorous Culinary Postcard.

receiving a humorous culinary postcard is a delightful treat, akin to enjoying a classic bad dad joke. the post card received from Brandon featuring a cake that had quite an adventure in the kitchen. The cake and the oven did not get along, but at […]

Culinary Postcards

Culinary Postcards

Receiving culinary postcards from friends is a unique and heartwarming experience. Each postcard, adorned with images of beautifully crafted dishes, tells the story of shared experiences. I received such a post card from Brandon. The post card features pictures the assembly of a Hummingbird Cake, a dessert that embodies the richness of Southern hospitality and layers of raspberries and cream cheese frosting.

These culinary postcards are more that visual treats. They bridge the distance allowing friends to share their culinary adventures. They serve as a delightful surprise and reminder of past gatherings and the promise of future gatherings.

Garden – More lists from the Chef’s Notebook.

Garden – More lists from the Chef’s Notebook.

Discovering more culinary notes. These list appear to be more brainstorming ideas and track fish ideas. Being close to the coastal local source the notes from chef is a continued reflection of the vision and the Gardens Culinary identity. Wild caught Rex Sole with Salmon […]

Garden – Discovering lists from the Chef’s Notebook.

Garden – Discovering lists from the Chef’s Notebook.

Discovering more culinary lists and menus. these are tracking fish ideas reflecting chefs vision and the Gardens culinary identity. By examining the list one can understand the creative interplay of ingredients, the balance of flavors and the cultural influence. the Menu’s items hint at the […]

Menu from Augusta

Menu from Augusta

An old menu found is a treasure. whether it is for research, nostalgia or restoration reading the old menu is rewarding. The menu is not going into the detail of the recipes but a collection of ideas and flavors. the time line is important as the Augusta is from a fine dining area that is long gone by.

“Welcome to the award winning Augusta Restaurant. We are sure you will find our combination of fresh ingredients and displays from around the world pleasing to the palate”.

Starting the Day

  • Basket of fresh Danish, Croissants, Turnovers and Coffee Cake. served with Fresh, Warm Compotes and Syrups.
  • Country Sausage, Warm Cheese Blintz and Traditional Eggs Benedict
  • Selection of European Meats, Sausages, Pate and Cheeses with Gourmet Breads, Focaccia and Lavoch
  • Display of Coastal Seafood to include Chilled Shrimps, Clams, Mussels and Crab on Ice with sausages and Accompaniments
  • Traditional Antipasto with Smoked Fish, Marinated Artichokes, Calamata Olives, Plum Tomatoes and Pesto
  • Exotic Fruits, Berries, Yogurts and Granola
  • Array of Salads from Around the World to include Asian Greens, Middle Eastern Tabbouleh, Caribbean Ceviche in Coconuts and Fresh Buffalo Mozzarella with Cracked Pepper and Flavored Oils

Carved to order by Chef

  • Salmon and Crab Wellington with Chardonnay Dill Sauce
  • Smoked Striploin of Beef with Au Jus and Horseradish Cream
  • Display of Gourmet Rolls with Spreads

Sicilian Pasta and Caesar Salad

  • Fusilli Bolognese with Roasted Eggplant and Fresh Parmesan
  • Penne pasta Arrabiata with Chili Oils and Garlic Confit

Sushi Bar

  • Traditional Condiments

Dim Sum Station

  • Assorted Chinese Dim Sums served in Traditional Steamer Baskets with dipping sauces

Chefs Hot Entrée’ Selections

  • Ragout of veal and Wild Mushrooms with garlic Spätzle
  • Sautéed Trout Provencal on Baby Spinach Leaves
  • Fresh Steamed Asparagus Spears with Concasse of Plum Tomatoes, Pinenuts and Balsamic Vinaigrette

From Paris to Denver

  • a unique display of French Pastries, Truffles, Galette and Parfaits with warm Caramel and Exotic Fruit Sauces.
Notes from the Garden –

Notes from the Garden –

Garden Notes during the changing seasons is a delightful journey. Spring transitions into summer, tender greens yield to heartier vegetables. when it comes to cooking what’s on hand fosters resourcefulness and improvised delicious meals.