Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
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 […]
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.
the featured chefs forgot – or bent the rule – that everything on the plate should be edible. Experience dictates, customers will pass on the food on the plate that looks at you – whole fish, head on shrimp – well are in the same boat.
Just saying.
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 […]
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 culinary threads…
Most people associate mole ( Mexico’s most famous Culinary Preparation ) with in the colonial city of Puebla Mexico as the origin of mole poblano, the thick, rich, chocolate-tinged sauce. as the myth goes ~ 16th Century Dominican nuns from the Convent of Santa Rosa in Puebla de los Angeles, upon learning that the Archbishop was coming for a visit, went into a panic because they had nothing to serve him. They combined different types of chiles, nuts, a little chocolate and other ingredients together. Bon appetit Archbishop.
Diana Kennedy, the famous the cusines of Mexico cookbook author ISBN 0-06-181481-4 adds a third version in her book. It is Fray Pascual who was preparing the banquet at the convent where the archbishop was going to eat. A sudden gust of wind swept across the kitchen and mixed together the ingredients.
regardless of the debate, the combination of chilles and chocholate at D’ corazon Restaurant for the Mole Enchiladas is a really good mole sauce and with the chicken enchiladas is the spirit of mole poblano de Guajolote. Buena comida!
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, […]
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 ground noise and hospitality, the Capitol Grill gets 5 of 5.
Spring time in Cherry Creek – is a delight as the best hot dog vendor returns. you can find on 3rd and Milwaukee.