Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
the north Sea whispers against the harbor. the Calm before Eowyn’s arrival. the worn yet resilient path way leads us to the oldest building in Stonenhaven. The salty breeze lifts the sounds of patrons inside the TolBooth. We venture to the second floor and were […]
Sheridans Cheese Monger is a delightful find in the heart of Dublin quick walk from St. Ann’s church in the hear of the city. Included duck confit, artisans pate, McCarhay’s Black Pudding to name a few. The Culinary Adventure find is the cheese shop itself. […]
Timing is everything in travel, and we wee fortunate enough to find ourselves in Scotland during one of its most cherished celebrations – Burns Night. Every year on January 25th, Scotland honors its national bard, Robert Burns with a feast steeped in poetry, tradition and, of course, a hearty meal. The Slate, celebrating Auntie’s birthday, felt like the perfect place to experience the occasion.
The guests partook of the shrimp salad sandwich, while Burns poem “Address to a Haggis” is the star of the table.
“But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He’ll make it whissle;
An’ legs, an’ arms, an’ heads will sned,
Like taps o’ thrissle.
Ye Pow’rs wha mak mankind your care,
And dish them out their bill o’ fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu’ prayer,
Gie her a Haggis!”
As the haggis came to the table – the only thing missing from the presentation is a piper playing the bagpipes. The Haggis comes table side is steaming and fragrant, rich and earthy. Haggis blend of minced meats, oats and spices wrapped in tradition as much as flavor. Served with “neeps and tatties” (turnips and potato) it is a rustic and satisfying dish that speaks to Scotland’s resilience and pride.
Travel has a way of drawing us back to familiar places where the comfort of a well prepared meal meets the charm of the unexpected. In Scotland our journey led us once again to the Ships inn, a place that feels as much as a […]
Dublin’s street hum with history. Our taxi cab driver id our guide and he offers places culinary of interest – more that pub offerings. Among the many dishes that describe Ireland’s culinary story, few are . as comforting as Shepherd’s Pie . The pie arrived […]
The Bustle of travel and catching connecting flights leaves little time for indulgence. Catching a quick bite on the run is typical for travel. But not today. Touching down in Dublin, the first stop had to be food on the fly food hall. It is a lively hub with window views – the view reminding that we are not in Ireland for the weather..
The star of the visit … The Full Irish Breakfast at the food court Marqette. The picture shows all, crisp Irish bacon, savory sausage, poached eggs and hearty baked beans. The irony is the app on the table did not work with a foreign phone number to set up the account and there is no wait staff. Hmm. Murphy’s Law. I guess that i have a new culinary grail to find. Full cooked breakfast while in Ireland.
Loved the marketing of a premium deep filled sandwich. Not sure what that is but at least it is takeaway.
from the notes of Chef G Boiling Menu Example method of cookery bouille ala anglaise, [salted silversider, boild beef, carrots and dumpling]. Bouille a la’ Francois [thick flank, not salted] [#Ton of Vegetable] carrot, leek, celery, 1/4 cabbage, potato, onion served with vegetable that it […]
from the notes of Chef G Poche’ — Poisson poche Passon Poche Béchamel / Mornay Florentine Waleska Cubat Wine Sauce Bercy Bonne Femme Boistelle Chatohat Cleopatra Galliers Veronique Yvetter Breval Poeler; Stewing, Etuvar, Boiling Etuver This is a method of stewing with minimum amount of […]
from the notes of Chef G
“Poeler: Cooking in butter and in it’s own juices
Type of food for Poeler: Beef Sirloin, Filet, lamb saddle, leg of veal, additionally game: pheasant partridge, duck
There is a moment in every food lover’s journey when you find the grail. One of my searches is a really good tamale at Supermercado Guanajuato. Now what. For me the tamale – soft masa cradling a filing that is humble and transcendent, infused with […]