Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
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 […]
Tucked in the notes of Chef G, Ii came across a pearl. Weaving a bit of reference into a culinary narrative it is four deceptively simple steps that reveal the back bone of milling wheat. A closer look, and they unfold into a philosophy of […]
Notes from Chef G The accompany that pulls together – what makes the Tropical Fruit Salad more than a fruit bowl – is the sweet-sour curry dressing. Turmeric and just the right amount of warmth. A tang of lemon juice, a hint of sweet and […]
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 […]
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 […]
