Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
We partook in the amenities of Denver’s River North — better known as RiNo, a neighborhood where music is alive, art spills from the walls and flavor fills the air. It’s a place where creativity hums from murals to menus. we are drawn into Mister […]
Sometimes dining out isn’t about the meal itself — it’s about how you’re made to feel. At Ocean Prime in Larimer Square, the evening began the moment we stepped through the door. We were greeted not as guests, but as old friends — the kind […]
Across my culinary feed came an article by Chicago journalist Aimee Levitt. Simply stated “unpacking Trotter’s life with cook books. It is painting a portrait of a culinary artist in love with the cook book”.
Reading Levitt’s reflection made me think about where I was during that same era. At the time of my culinary apprenticeship in Beverly Hills, Charlie Trotter’s name rarely came up in the hotel kitchens nor apprentices, even though gastronaut dining circles celebrate as “Worlds 50 Best”. Conversations centered instead on Culinary Olympics the celebrity event of the moment — and the masters who anchored our training.
French Style cook book of Paul Bocuse was studied for recipes and style. Escoffier’s cookbook was required reading, the blueprint for discipline and precision. The focus was on technique, not philosophy; execution, not theory.
Looking back, I see now that while Trotter was redefining American fine dining through ideas and aesthetics, we were perfecting the fundamentals — two distinct but parallel paths toward excellence. a great read, excellent photographs by Tim Turner captures the 74 recipes … captured in time for timeless inspiration. Next the 2021 documentary of Love, Charlie
Cereals write up come from Chef G’s Notes. when one hears the word cereal, what comes to mind first – is it breakfast bowl or grain field? Exactly. Some say that I take grains to seriously…but I can’t wheat to write about them. “The word […]
Recent travels took me to Omaha. During a delightful walk about in Old Town I came across a delightful farmer’s market. Among the stalls of fresh flowers, produce and bakery items, the true gem revealed itself. A kiosk of make your own refrigerator pickles. A […]
Late Lunch at SOHO: A tenderloin worth talking about
Good evening from a sleepless night, where reflection turns food – and today’s memory is a delicious one from Sioux City. I stopped in for lunch at American Kitchen and Bar, drawn in by its warm, relaxed atmosphere and confident menu.
Originally, i had my sights set on the Reuben – a reliable classic, and one ive been tracking from town to town. But as i chatted with the bartender and weighted options – he stated ‘you must be here for the tenderloin sandwich.
He was right.
what arrived at the table was more that just lunch. – it is a nod to Schnitzel, the kind Chef Hugo would have applauded. The breaded pork tenderloin was crispy, golden, and perfectly seasoned. The meat tender and full of flavor. No heavy sauce or distractions – just clean, careful cooking.
It’s always a joy when a recommendation turns into a standout. At SOHO recommendations are worth the detour.
Culinary Holy Grail is the pinnacle of culinary artistry because of its complexity, heritage and ceremonial use. The best Tamales are reserved for holidays, weddings and Dia de los Muertos. when made well with hand made masa, traditional fillings and careful wrapping – they become […]
Todays taste for barbeque led me straight to smoke – and the pit lounge in Papillion – delivered in all the right ways. Todays taste led me straight to smoke – and the Pit Lounge in Papillion delivered in all the right ways. Another stop […]
A journey brought me to Papillion, Nebraska – a town where the pace slows and local flavors shine. tucked among the neighborhood streets is a spot well worth the stop: Canigilia’s a Mano.
This unassuming local eatery delivers the kind of comfort and quality that only comes from doing things right. I ordered the Sicilian chef salad, thin crust sausage and peppers pizza, and it arrived exactly the way it should: salad fresh and pleasing with perfect dressing, Pizza – crisp-edged, hot, with perfectly balanced layers of savory sausage, sweet peppers and enough char.
There’s nothing flashy here – just hospitality done right, a warm welcome, and food that respects tradition. If you are any where near Papillion and craving something real, this is a table worth sitting at.
As a side note – I also ordered the Sicilian sub, saving it for the next day’s lunch – and it didn’t disappoint. hearty, well layered, and full of bold flavor. it held up beautifully overnight.
Sparkle and Spectacle of Las Vegas, where dining is as much about the atmosphere as it is the food. This time the venue is Pinky Vanderpump – a place that doesn’t just embrace drama, it choreographs it. Ordained in flamingo motifs, the room is dazzling […]