Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
As part of my culinary adventure through the city, I found myself seeking both a work refuge and a well cooked dinner. The Warrior hotel, a 1920 gem, turned out to be the perfect back drop for both. There is a soft jazz melody whispered […]
There is a point in the year where the spring hesitates and summer leans in. Currently spring winds have a cold bite. The days are getting longer and as iIam capturing notes from the garden, I crave color. The combination of tropical fruits is a […]
There is something deeply grounding about roasting vegetables, espically Brussel sprouts. Not bagged, trimmed, pre-halved. The Stalk- full, hearty, awkward and in its natural form.
Roasting Sprouts on the stalk is a favortie ritual when the weather cools. The Foil wrapped is a gift from the top shelf of the grill, steam escaping like a whisper. the sprouts crisp at the edges while still al dente inside, gently infused with maple syrup, olive oil and black pepper.
Lately I have been on the road traveling for work, chasing swim stories, and new flavors in places far from my kitchen. There is a calm being at my kitchen. a smooth rhythm after weeks of moving from place to place.
Sure Brussels sprouts are out of season tight now. Farmers markets are staking stalks. But thinking ahead and writing in the quiet on the road.
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 […]
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 […]
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.
tea at Stone havens coffee shop is proper for any event.
For Some, tinned sardines are a humble pantry staple. For others, they are a nostalgic nod to a bygone era- one where characters like Belker from Hill Street Blues unapologetically devoured sardine and onion sandwiches. Inspired – i set to try the world of tinned […]
Recipe from Chef G
The Anchor hotel is one of the many must stops in Johnshaven when in Scotland.