Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
Garden Notes during the changing seasons is a delightful journey. Spring transitions into summer, tender greens yield to heartier vegetables. when it comes to cooking what’s on hand fosters resourcefulness and improvised delicious meals.
Marth sent and email on Blue Bird Cake for Easter. I am not sure that the Blue PEEPs blue Bird is really what she had in mind.
At the pastry shop, delicacy treats that are made from scratch never fail to surprise and delight. At the Broadmoor the display case showed the technical expertise of the pastry staff. all the delicacies are crafted with meticulous care. It is hard to choose just […]
French Onion Soup – is a staple of where i try the menu. According to my parents it is a classic. If one can do a good soup, the saucier and soup maker knows what they are doing. The tastes that i look for are […]
lists are invaluable tools for for efficient preparation. Starting out with Key items and breaking them down for clarity. This list is ingredients of productivity and preparation for service Fish Baked Bass with Cucumber and Cashew Sauce Baked Fish garden Style Orange Butter Sauce Asparagus […]
Note from the garden -Bean Sprout Salad. Bean Sprout salad is a light and refreshing dish that brings a crunchy texture and another garden nutritional benefit to the table. Packed with vitamins and minerals, beansprouts salad offers a crisp bite.
Quick notes from the Garden. Baked Halibut is a delectable dish that showcases the delicate flavor and flaky texture of this white fish. Seasoned with Chili powder and lemon, the halibut is then baked to perfection, creating a moist result. Served with watercress shrimp and […]
Inspired by YNW Mellow – I got burgers on my mind. I aint get to eat no food, I aint gettin lucky on the menu…and now at My Brother’s Bar, I am in for one more. Sitting at table 8 and having a double ralphie […]
