Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
Saveur CookBook shares Stacey Adimando’s Piatti. Enticed from the cover of PIATTI – i had to have artichokes. Par boiled after trimmed up and then onto the grill for a bit of char. When the artichokes are cup side up a little herb butter into […]
Provisions is a cook book that is a departure from coursed meals ie: appetizers, entrees. Provisions reads as a culinary historical novel with intertwined thread being local Caribbean ingredients. The gift in these pages are the author’s grandmother recipes. Island greens with avocado, mint and […]
Maggianos is my go to for chicken piccata. good consistency and well flavored lemon caper butter sauce. Chicken is perfect golden brown. Service is a bitrushed – however hospitality is not forgotten. The back ground is Sanatra. Finish the evening with tiramisu, lemon cookies and cappuccino. restaurant graded on hospitality, food on the plate, atmosphere ~ Maggianos visit rated 4 of 5
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. […]
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.
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 […]
found Watermelon Raddish at Marzak’s Fine Foods in Denver inspired me to make the any day viet pickle. Delightfully the any day pickle held its own to BBQ.
WOW. i did something a bit different today. I had attended a presentation and signing of a cook book. It was fascinating. Not only the cook book but the experience of attending a book signing. the book signing reservation included culinary samples, not really appetizers, […]