Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
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 […]
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 simple set up: jars, crisp cucumbers, vinegar, hotwater and the spices. The result is an edible souvenir of the day.
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, […]
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 on this culinary adventure , where barbeque meets Omaha, slow and smoky.
It is the sides that sealed it. Cornbread arrived warm, golden crust – but it was the drizzle of honey that elevated it to memorable.
The sauce also hit the mark – sweet and tangy, balanced – working well with the ribs or the brisket. And the slaw, dressed in clean red wine vinegar, wasn’t just a side- it played a vital role , cutting through the richness and refreshing that palate with every bite.
If you find yourself near Papillion with a taste for the real thing, the Pit Lounge is worth the stop. This is barbeque with confidence – and heart to make you linger.
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 […]
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 […]
On the Move – where office is remote, the coffee is wherever one can find it, lunch is prepackaged, and the fridge is reusable Ice. Today’s on the road meal is Trader Joe’s Tuna Wrap with whole wheat tortilla, and while it may not make the highlight reel, it has its merits.
Start with the best part. Eye hungry. the appeal of the packaging is enough to procure. The color theory of the light brown tortilla is reminiscent of being lightly toasted. The wheat tortolla out of the package is sturdy with out being stiff and there’s a welcome spinach forward first bite. the color theory has this one correct also – as green is good.
The filling is safe. Not in a bad way, just ..fine. The tuna is mild, the seasoning restrained. With 500mg of sodium, one would expect a bit more zip., but this seasoning seems purposely cautious – likely to appeal to a wide audience.
Ultimately, this is food that fuels, in the world of grab and go – spinach forward will do.
I recently stopped by Breckenridge Brewery, and while the peach ale is excellent, it is the pickled deviled eggs that truly stole the show.. As someone who’s long admired the James Beard take on pickled eggs, I wasn’t expecting to be surprised – but these […]