Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
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 palate reset. The ripest fruits that can be found gets the spotlight.
This salad does not require much, just attention, sharp knife and willingness to eat with your hands. Best served cold.
a thought pulling it all together – what makes it more that a fruit bowl- is sweet -sour curry dressing. Golden tumeric and just the right amount of warmth draped over the fruit like sunshine.
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 […]
Tucked into Scotland’s rugged northeast coast, Stonehaven is a destination that captivates with its charm, history and breathtaking scenery. Whether arriving by train or taking the scenic drive from Aberdeen, visitors are greeted by a picturesque harbor, a warm sense of community, and bracing sea […]
Every culinary journey is, at its core, a search for the elusive holy grail – perfection, innovation and great service. Its about finding those places where tradition meets creativity, where local flavors are elevated with out loosing their soul. In St Louis that journey led me to Salt + Smoke, a standout in the city’s ball park village district and a must. Another xcellent recommendation from Diners, Drive-ins and Dives.
When in St. Louis, barbecue isn’t just a meal – its a culture and rite of passage. My order: half rack of ribs slathered in Salt + Smoke spicy sauce, side of vinegar based coleslaw, pickles, and deep flavored brisket chili. Each bite a kin to a jazz melody – listening and playing off each other. Each morsel a testament to the craft of slow-smoked meats, but the revelation of the meal was something unexpected- the popover.
A perfect popover is the mark of culinary basics done well. Get is right, and it signals a kitchen that understands the fundamentals of great cooking. This one is golden and crisp on the outside, impossibly airy on the inside, and a perfect companion to taste all the house sauces offered.
Salt + Smoke didn’t just serve up excellent barbecue – it captured the spirit of the city that takes its food seriously. A meal here is more than just a stop on culinary adventure; its a moment of discovery, proving once again the best adventures are the ones that suprise and delight.
Our journey west begins in Kaintuk, heading toward St. Louis, where culinary exploration meets proper boondoggle. While scouting for pools in preparation for the upcoming water polo tournament, mindful eating remains a not only a priority but an ethos – though my team, ever light […]
tea at Stone havens coffee shop is proper for any event.
For Some, tinned sardines are a humble pantry staple. For others, they are a nostalgic nod to a bygone era- one where characters like Belker from Hill Street Blues unapologetically devoured sardine and onion sandwiches. Inspired – i set to try the world of tinned sardines, testing different varieties to find my preference.
