Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
The New York times. Wednesday February 28th, 2018 has a writeup on Row 7 Seed Company promotes and “sells seeds for new vegetable and grain varieties that might otherwise never find an audience“. Excellent. Flavors just getting started. Perhaps it is prepped and ready for […]
From Mama’s restaurant : “Sensational Salad Entree” Section. High Protein Salad ~ Fresh roasted Turkey and Monterey Jack on shredded Romaine with Mild Herbed Olive Dressing Lean Flank Steak Salad ‘ROLLEPOLSE’ ~ A Danish Beef Specialty with Horse Radish Sauce. Apple Star with Corn Salad […]
Appetizers / Soups Fresh Greens from Today’s Market – we recommend our Low Calorie Fresh Herb Dressing Sun Ripened Tomatoes – with chopped Shallots, Fresh Basil and Chives Japanese Cucumber Salad – Toasted Sesame Seeds, Rice Vinegar and Dill Garden Vegetable Caponata – Marinated Eggplant, […]
Roasted Turkey Oklahoma The head Chef brought this back from the 1980 US Culinary Olympic Team. it was archived in the garden book and added as an American Flavor Recipe
Above is a picture of the spring fling cake we made. Lemon Meringue batter, a cream cheese frosting, fresh fruit, candied pansies from our garden, and a colorful base of rainbow sprinkles. In light of recent events, my school hosted a virtual bake-off, and this […]
Mama’s Restaurant – or the restaurant that she was the sous chef is the Garden Pavilion. From the journal of my Mama whilst she was at the Garden Pavilion, there is everything from specials, to recipes, to interesting ideas that are one of a kind.