Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
Social distancing is literally dining in a bubble at My Brothers Bar. The burgers are top of the line. Ambience, Food on the plate, hospitality and presentation 5 out of 5. Life & Culture Denver Post Article August 12,2020 states in the Coronavirus Survival in […]
SNOW! Just days after Labor day ~ You know what the killing frost does for local Summer produce. Yikes cover those tomatoes!
The week before Labor Day is turning out to be a quiet one. Another Social Distanced week that is consisting of smoky overhang from the mountain fires and the heat is still at record highs. My first week of social distanced high school is behind us, and right now we’re ready to get cookin’.
In the paper: Rocky Mountain News has the issue of Life & Culture a good writing of restaurant revivals – even though they are still mostly outside seating and in the smoke and weather. Then there is a story all about french fries (spoiler alert, they’re not actually french). Though today my story is about refuge from all these crazy things (aka fires, Corona, heat, etc, etc.) I found this refuge at Spinellis Market.
This afternoon, to hit off yet another week of distance learning, I took a trip to the best little Market in Denver: Spinellis. Here they are equipped with everything from ice cream, to sandwiches (the best around, especially the Rosemary Ham sandwich), to Italian Cream Sodas. This little place (quite literally a slice of Heaven – for they have pizza and pie, too) is my refuge for this week. All is good here… aside from everything else.
All over again, summer is ending and the last hurrah for 2020 summer is upon us. Covid Weeks of summer are game changers. The impact to our industry is devastating and changed the industry. Hope keeps us looking forward. It is summers last Hurrah.
This week is the third Sunday of the month. This is the day we cook with Aunties and Uncles – Via Zoom. Uncle Dan recommends “whatever casserole”. Meaning lets not sweat the small stuff . Lets cook with what we have and get together.
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
Fruit and Berries ~ with Sherbet or Low Fat Cottage Cheese, Low Sodium, Sweet and Sour Curry Dressing
Hawaiian Seafood And Papaya Salad ~ with Shrimp, Crab meat, Scallops and Tuna fish
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 is what we made! In memory of our beloved Market closing, we made their original spring cake. Though we didn’t win, it was the thought that counted, and the Market’s memory lives on.
Today, to go with our Hawaiian chicken brochettes, we made a Sweet & Sour Mango Chutney. Now, I love mangoes! Their tangy-ness, fibrous seed, and rich flesh make for a perfect fruit. Though, in this chutney, the mixture of onion, vinegar, mango, and sugar just […]