Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
Some places just settle into rhythm with out asking. City park tavern is on of those for me. I’ve been before, and i’ll go again – because every time, it delivers what i expect: Good breakfast, great views, and kind service that make you feel […]
A thoughtful nod to tradition. Tucked in the heart of Louisville, casa Del Sol offers warm welcome and colorful plate. I stopped in and ordered the enchiladas – i dish i have come to judge with a cautious eye and hopeful palate. Flavor wise, they […]
Notes from Chef G
The name of Lebanese style cucumber salad – comes from thin skinned, crisp and sweet cucumbers. Profiles like lemon, garlic mint are across the cuisine.
Some recipes come with history. Others come with a name – and let you wonder. This one, no foot notes, No story. Just a title and a taste.
From Louisville to the Midwest, One Lap at a Time Leaving Louisville, Kentucky, and driving west, I carry more than just road miles—I carry the rhythm of the water. Each pool I’ve swum in has left its mark, each stroke part of a larger journey. […]
Scotland PreludeIt is a rainy day in Sioux City—a good day for reflection, with field coffee in hand. I stay somewhat dry as I stand in the rain, reminded that Scotland’s latitude is above Alaska’s. Long summer days, short winter nights. One does not go […]
Walking through the historic district of Sioux City expecting a quiet stroll to take in the architecture- I was surprised and delighted at the discovery of Rebo Grill off 4th Street. What followed left a big impression. I found tacos, really good tacos. The mid west hospitality is the start, however the Caribbean inspired carintas tacos were the star – and then the rhythm of conversation and music .
The carnitas? Absolutely perfect. Slow roasted until impossibly tender, then finished with bold Caribbean flavors, just the right amount of sweetness and a bit of char. No frills needed.
This is one spot that belongs on your list.
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 […]