Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
Zaidy’s. One of those places where the clatter of plates and smell of coffee makes you feel at home – at the diner. the corned beef sand is as it should be: Tender, stacked high enough to make the conversation stop. On the quest for […]
Wheels Roll, Knives Whisper, Grill Sizzles -art meets the street, Wagyu finds the flame.
Collage of travelers made its way to The Golden Bee at The Broadmoor in Colorado Springs — a place where time seems to linger a little longer, wrapped in brass, wood, and the low hum of conversation. From the moment we arrived, the reception was gracious, the kind of welcome The Broadmoor has perfected — warm, polished, and unhurried.
Lunch carried that same quiet elegance. Yet amid the formality, there was also fun — how to eat the oversized pretzel, grand enough to share, arrived with ceremony as a centerpiece, soft and golden with just the right salt crunch. Then came a parade entrees and flavors: Osso Bucco, rich and tender; chicken tikka skewers, spiced and bright with color; and the timeless comfort of a perfectly cooked hamburger.
After three water polo matches successfully done and two to go – days of competition, the varsity legacy team was running on adrenaline and empty stomachs — that blend of exhaustion and hunger that makes any good meal taste even better. Parked on the front […]
Sweet taffy stretches, Mountains rise beyond the glass – we are kids again. There’s something transporting about a sweet shop — and The Taffy Shoppe captures that magic perfectly. From the moment you look through the window, one sees the rhythmic pull of taffy and […]
The Armadillo in Ladle, Colorado — a place where the welcome feels genuine and the pace unhurried. The staff greeted us with easy smiles, the kind that make you feel like this is where you were meant to end up for the evening.
For the family, this stop held a bit of nostalgia. It’s a place remembered for its fried ice cream, a dessert that seems to carry its own kind of joy. Bringing new family members along gave the night an upbeat spark — though, quietly, there was a touch of melancholy that not everyone could be there to share it.
The table chatter soon gave way to contented silence as plates arrived. The chicken quesadilla drew the evening’s highest praise — “the best I’ve ever had,” declared, and no one disagreed. Crisp edges, tender chicken, and a balance of cheese that hit just right.
At The Armadillo, it wasn’t just dinner; it was a moment of comfort, connection, and continuity — a reminder that hospitality can taste like memory.
We partook in the amenities of Denver’s River North — better known as RiNo, a neighborhood where music is alive, art spills from the walls and flavor fills the air. It’s a place where creativity hums from murals to menus. we are drawn into Mister […]
Sometimes dining out isn’t about the meal itself — it’s about how you’re made to feel. At Ocean Prime in Larimer Square, the evening began the moment we stepped through the door. We were greeted not as guests, but as old friends — the kind […]
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 during that same era. At the time of my culinary apprenticeship in Beverly Hills, Charlie Trotter’s name rarely came up in the hotel kitchens nor apprentices, even though gastronaut dining circles celebrate as “Worlds 50 Best”. Conversations centered instead on Culinary Olympics the celebrity event of the moment — and the masters who anchored our training.
French Style cook book of Paul Bocuse was studied for recipes and style. Escoffier’s cookbook was required reading, the blueprint for discipline and precision. The focus was on technique, not philosophy; execution, not theory.
Looking back, I see now that while Trotter was redefining American fine dining through ideas and aesthetics, we were perfecting the fundamentals — two distinct but parallel paths toward excellence. a great read, excellent photographs by Tim Turner captures the 74 recipes … captured in time for timeless inspiration. Next the 2021 documentary of Love, Charlie
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 […]