Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
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 […]
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 well done. We sampled around the perimeter of the menu ~ Sushi rolls to spicy ramen continued through to orange chicken.
the ramen and broth is well seasoned with spicy chili paste ~ scallion garnish and hard boiled egg. the spicy chili paste gave the ramen dish a nice amount of heat with out overpowering. it is well worth the time to continue further into ramen side of the menu.
The orange chicken is tempura chicken with a light “sweet Florida”orange sauce. The orange sauce is kin to a marmalade with out becoming to sweet. best with steamed white rice and Chinese broccoli.
The mixologist crafted a Manhattan East that is a nice accompaniment to the dining experience.
The visit is to Morimoto Asia is perfect. Service is very hospitable, back ground noise of the restaurant was a buzz and the weather cooperated with a dramatic Orlando lightning storm. the architecture is splashy worthy of iron chef branding and food on the plate – well executed and warrants a deeper dive into the menu. 5 of 5.
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, restaurant samples..
The question: How does one execute a cater- out, not knowing the customers. remember the event is an evening with and edible beat. The short answer is you don’t. The foodies coming to the evening already know what they were in for.
Cook Book. well this needs-clarification also. What was presented were short essays in a graphic novel. Chefs’s perspective on food and mojo were share this evening – the idea of not just another cook book but samples of the restaurant .. well executed. The venue, in the basement – perhaps that is the space available. Perhaps it was the psychoanalytic theory of ID. Completely unconscious source of the energy of the evening.
fathers day at Capitol Grill off Larimer in Denver is always a delight. Pleasantly greeted and the usual table at the bar, the 4 top by the window. Shrimp Cocktail followed by a bone in fillet. Perfectly executed. rating : food on the plate, back […]
Spring time in Cherry Creek – is a delight as the best hot dog vendor returns. you can find on 3rd and Milwaukee.
Tonight is gathering of friends.
The gathering event is Scotch, Steak and Cigar. the location an evening on the DAC roof top. The Cigars are Eiroas – medium and full body Honduras. Both had a great even burn…even during the rain storm.
First course
Scottish Finnan Haddie with poached egg and leek chowder sauce. Paired with 12 year Glen Grant.
Second course slow cooked lamb shoulder over arugula salad with farmhouse cheddar, blistered onions, pomegranate molasses. Paired with Scapa Glansa
Third course Bone in new york strip sirloin steak with parsnips, grilled green beans roasted pepper and fingerling potato. Paired with 16 yr Aberlour
Traveling is an adventure. Traveling and visiting restaurants I look for consistency. The types of American barbecue sauces styles are various from Texas (moppy) to Carolinas’ (vinegar based) to Kansas City (sweet). Cuts of meat and slow cooking methods define the sauces. Barbecue sauce at […]