Fine Dining Solutions

Recipe: Black Bean & Acorn Squash Empanadas

2011-04-23T15:45:00.000-04:00

Looking for a healthy version of empanadas?

This recipe is adapted from the very popular cookbook Veganomicon: The Ultimate Vegan Cookbook.

There are lots of ways to enjoy these and stay uber healthy…with some guacamole or a spicy lime cilantro sauce by just combining in a blender some lime juice, cilantro, serrano and fage 0% greek yogurt and add some water to thin it out for a nice drizzle sauce.

Recipe: Black Bean & Acorn Squash Empanadas

1 c. APF
1 c. Whole Pastry Flour
¼ c. cornmeal
2 T. sugar
½ t. baking powder
½ c. vegan shortening (chilled), chopped into small pieces (i like earth balance the best)
½ - ¾ c. cold water
1 T. apple cider vinegar
1 T. evoo
1 red bell pepper, seeded and brunoise
2 jalapenos, seeded and brunoise
2 smaller acorn squash, peeled, seeds removed and brunoise
¼ c. cilantro, chopped
1 T. oregano, chopped
1 T. cumin, ground
1 (16 oz.) can of black beans, drained, rinsed and mashed a few times with a whisk
juice and zest of 1 lime
2 T. maple syrup
1-3 t. red pepper flakes
salt to taste

To make the dough: In a food processor, pulse together APF, cornmeal, sugar, baking powder, salt until combined. Sprinkle in pieces of shortening, pulsing until dough just begins to form together. Sprinkle in apple cider and begin alternating between pulsing the processor a few times and a few tablespoons of water until the dough comes together. Remove from processor, wrap in plastic and refrigerate.
Prepare filling: In a saute pan over medium high heat, add the evoo, when it is hot, add the bell pepper, jalapeno and saute golden brown on edges (2-3 minutes), add acorn squash and continue to saute until squash is cooked through, but not mushy (3-4 minutes). Remove from heat and pour into a bowl. Stir in cilantro, oregano, cumin, black beans, lime juice, lime zest, maple syrup, red pepper flakes, salt and pepper to taste and let cool completely.
Prepare dough and fill empanadas: Remove dough from fridge, break into 3 pieces leaving 1 on your working surface and put the rest back in the fridge. This will make your life easier if the dough is chilled. Roll out your dough into a rectangle (about a 12x9 in size), cut it into 6 squares. Roll out each square a little thinner (about a 4x4 in size). Spoon about 2-3 T. of filling in lower left corner of each piece, fold the top right side over the bottom right filling, gently press together the ends, starting as close to the filling as you can, without breaking the dough. Then using a fork, press around the edges and clean up the edges with a knife (to form the empanada half moon shape). Place the finished empanada on a cookie sheet that has been sprayed with non-stick cooking spray, like the 100% canola or coconut oil. Finish rolling out to rectangle, then squares, filling and sealing empanadas with remaining 2 balls of dough (should make about 18 empanadas)
Bake on empanadas at 400 degrees until golden brown and warmed through (about 20 minutes).

Makes about 18 small Empanadas...which is about as much rolling as my carpal tunnel can handle:(

Ode to Curry Gold

2011-04-21T11:39:00.011-04:00

Ode to Curry Gold at Sweetgreen
Inspired by Maya Angelou's Phenomenal Women

Fast food joints wonder where your secret lies.
You’re not processed or built to suit a ‘value’ meals size
They think you're selling healthy lies.

I say,
It’s in the reach of my warriors
The span of my long run,
The stride in my fartlek,
The curl of my biceps.
You’re curry gold
Phenomenally.
Phenomenal curry gold.
That’s you.

I walk to where you are
Just as cool as the FroYo I see
And to the fast food man across the street,
That stands or
Falls down to his knees,
His media swarms around me,
Yet tired and clogged arteries are all I see.
I say,
It’s the curry in the dressing,
And the almonds toasted just right,
The spring in my spinach,
And the joy of cucumbers so light.
Your curry gold,
Phenomenally.
Phenomenally curry gold,
That’s you.

The man himself has wondered
What I see in you.
They try hard to live without a deep fryer
But sweetened injections can’t touch
Your simple roasted chicken
When I show them your ingredients there's no mystery
They say they still can’t see
I say,
It’s within this chefs clean eating habit,
The sun on your beets,
The spice of your curry,
My healthy lifestyle complete
Your curry gold
Phenomenally.
Phenomenal curry gold,
That’s you.

Now they understand
Just why there's always a line
You don’t shout or jump about
Although sometimes your stores' music is just plain too loud
When you see me passing
It ought to make you proud.
I say,
It’s in the beep of my Garmin,
The bend of my wheel,
The prayer at my hearts center,
My choice to care,
‘Cause your curry gold
Phenomenally.
Phenomenal curry gold,
That’s you.

Recipe: Mock Curry Gold

2 c. spinach
1 small chicken breast, roasted, small dice
1/4 c. cucumber, small dice
1/4 c. pineapple, peeled, small dice
1/4 c. beets, peeled, small dice
2 T. almonds, slivered, toasted
2 T. cranberries, dried, unsweetened
2 t. evoo
2 t. curry powder
salt and pepper to taste

In a large bowl, toss together spinach, chicken, cucumber, beets, pineapple, almonds, cranberries until combined.
In a small bowl, whisk together evoo, curry powder, salt, pepper and drizzle around edges of large bowl with salad. Gently fold and toss salad with tongs.

Article & Recipe: Quinoa...your Passover loophole?

2011-04-20T08:41:00.000-04:00

Going through grain withdrawal this passover?

Here is an interesting article about the historical basis of quinoa and how it may be a loophole to passover.

And here is one of my favorite side dishes for red quinoa:

Recipe: Red Quinoa with Swiss Chard & Toasted Chickpeas

1 c. red quinoa, gently rinsed
3 c. veggie stock
1 (16 oz.) can of chickpeas, drained and rinsed
1 bunch of red swiss chard, ribs removed, chiffonade
2-3 T. evoo
1/4 c. combo of garlic, onions, bell peppers, brunoise (based on your preferences)
1 T. oregano, minced
1-2 t. sherry vinegar
salt and pepper to taste

Fill a medium pot 3/4 with half water and half veggie stock, bring to boil and sprinkle with salt.
Bring another pot to a boil, filled 3/4 with water and generously sprinkled with salt.
Preheat oven to 400, when hot, place chickpeas in sided baking dish, spray with canola oil, sprinkle with salt, pepper and place in oven to bake until toasted and crispy (about 30 minutes).
Add quinoa to 1st pot of veggie stock-boiling water, turn down to 'gently' boil until grain just begins to sprout, about 10-15 minutes. Strain grain from liquid and set aside.
Prepare an ice bath in a large bowl with 1 part ice and 3 parts water, set aside.
Add swiss chard to 2nd boiling water pot to blanch (about 30 seconds to 1 minute), strain from pot and dump into ice bath until swiss chard is cooled (about 30 seconds), strain from ice bath, gently squeeze excess liquid from swiss chard and set aside.
In a saute pan over medium high heat, add about 1 T. evoo until hot and almost smoking, then stir in garlic, onions, bell peppers and saute until translucent and golden brown on edges (about 1-2 minutes) then stir in swiss chard, tossing to coat, remove from heat and dump into large bowl.
Add cooked quinoa to large bowl, gently toss with 1-2 T. evoo, oregano, vinegar, salt and pepper to taste.

Check out another one of our quinoa recipes here!

Restaurant: Cowboy Ciao

2010-10-12T14:00:00.036-04:00

Its fall and foodies everywhere begin to crave all kinds of slow foods, home-style dishes and basically anything baked, stewed, braised...so thankfully there is Cowboy Ciao, a downtown Scottsdale restaurant that excels at providing these 'cravings'.

Things do have a southwestern flare (it is in AZ), but with a slight contemporary twist and year-round it is heavy in fall/winter cooking style techniques (aka, braising, stewing).

Even though I am not a fan of southwestern flare decor (I know, it is AZ) or the smell of stale beer (it has a real nightlife!), it has been added to my will-eat-at-list when in the Valley of the Sun.

Truffled Braised Beef Short Rib Risotto

Fried Macaroni & Cheese
with Veggie Chili Dipping Sauce

Braised Beef (Short Rib Reuben Style) Sandwich with Au Jus &
Homemade Potato Chips

Restaurant: Elephant Jumps

2010-10-03T11:16:00.013-04:00

My new favorite restaurant is Elephant Jumps, a (relatively new) Thai restaurant near the VA intersection of route 50 and 495. Elephant Jumps is the only DC area Thai restaurant I have eaten at that serves the fresh and simple food I've enjoyed in my multiple trips to Thailand. And I am not the only one.

In the past few months, I have tried nearly 70% of the Elephant Jumps menu and enjoyed it all - eating there and take out too. One of my favorite dishes (pictured left - from take-out) is the Crispy Salmon with Ginger Sauce (although it can also come with mango sauce which I really like as well). I think my second favorite is the Cashew Chicken in Taro Nest or maybe its the Fried Papaya Salad?

You might want to take note, this restaurant has four levels of spice, mild, medium, hot and Thai hot - and this is the only Thai restaurant I've been to in the states that 'Thai Hot' actually means 'Thai Hot', yet the taste isn't lost in the heat, it just adds another layer of flavor.

Never fear though, if you are someone who loves Thai, but has a co-diner that doesn't so much...they have an East meets West menu, which includes a great Burrito Satay Chicken stuffed with rice, chicken and sweet style peanut sauce...a very yummy Chipotle-style Thai Burrito.

Williams-Sonoma FREE Demonstrations

2010-10-01T08:02:00.001-04:00

Fall has arrived and it is time to start thinking about all those delicious upcoming holiday dishes and treats! Get some new ideas (while watching your wallet) at your local Williams-Sonoma FREE demonstration classes throughout the month of October. Click here for schedule and call your local Williams-Sonoma store to RSVP.

Event: FREE dessert day!

2010-09-15T09:15:00.001-04:00

Photo from my culinary school days
at L'Academie de Cuisine

Today only! Book your reservation through opentable at any of these participating restaurants and you'll receive a FREE Dessert! (with just a minimum purchase of 1 entree).

Event: Cooking Class at Ceiba

2010-09-13T08:01:00.001-04:00

Ceiba Restaurant (one of my favorites!) is having a cooking class on Saturday, September 25th from 11am to 1pm ($75/pp). I've been to their classes before and they are great...entertaining, interesting dishes and they do all the work, so you can just sit back and enjoy their delicious dishes and their wine.

The Menu
Crab Meat Causa Rellena
Tiradito de Pescado
Aroz Con Pato
Picarones
(Includes Wine Pairing)
Can't attend? No worries, this time around they'll be featuring this menu during dinner service from September 25th to October 2nd.

To reserve your spot, contact Jillian Zins at 202.408.0201 or via email at jillian@passionfoodhospitality.com

Recipe: Yakima Valley Featured Product

2010-09-11T14:15:00.001-04:00

What a surprise to get this e-recipe, via vegetarian times that pays a little homage to my homeland, the Yakima Valley. The recipe is from Cafe Flora, a vegetarian restaurant in Seattle that features this cherry-polenta dish, crafted from ingredients provided by a Yakima farmer, Merv Dykstra.

I don't know Merv, but it sounds like he's been doing pretty well for a while now, supplying ingredients to many Seattle area restaurants.

The recipe is great...sweet, savory...good for an appetizer, an unusual dessert or an interesting substitute for a cheese course. When I prepared it for myself, I even bought the cherries from the Old Town Alexandria Whole Foods, which are from Selah, my hometown in the Yakima Valley.

Urban Myth: Airline Food is Bad

2010-09-09T08:15:00.000-04:00

A recent CNN article brings to light the amazing fare of fine-dining dishes that are available to you in first class. It got me thinking about all the wonderful airline meals (yes...I said AIRLINE!) I've enjoyed in the last few years.

Myth: Everyone uses plastic sporks.

Each airline has its own china style set and sets your table (aka, tray) one passenger at a time. (US domestic flights first class carriers excluded.) Photo from the Tahiti based airline, Air Tahiti Nui.

Myth: Food isn't Good

If I am on an Asian Airline, 9 times out of 10, I will get the Asian menu option. This is still the best, most flavorful and well prepared Bim Bam Bop I have ever had! Photo from South Korean based airline, Asiana.

Myth: Will it be Chicken or Fish for your entree?

Another Asian meal option selection, where I got to enjoy tons of things that I could never possibly find in an any Asian resturant in the DC metro area. Pictured beginning from left and going clockwise: steamed rice, shark fin pudding, marinated beef and veggie stir fry, pickled veggies, etc., miso soup (in the black covered container) and braised seafood and veggies. And this was just my main course, from a 5 course dinner. Photo from Japanese based airline, All Nippon Airlines.

Myth: The only difference between first class and couch, is that the seat is bigger.

I never buy caviar. I fully admit it is the cost vs. joy. Plus everytime we fly internationally (on a non-domestic carrier) I eat so much caviar, I cannot stomach more for about 6 months. Can you see the amount of caviar on the plate? Insane! And sometimes I ask (and always get if I request) seconds. Photo from German based airline, Lufthansa Airlines.

Myth: If you don't want to go hungry, always bring some snacks for your flight.

People that don't fly internationally or on non-domestic carriers are generally surprised when I tell them I never go hungry on a plane. I always tell them they really should save up their airline miles, because a 5+ multi-course on board dinner, that doesn't include the welcome on board snack (pictured here), the snack menu or the 2nd meal service (usually a mere 3 courses) really ROCKS for foodies like me. Photo from Hong Kong based Cathay Pacific Airlines.

Travel: Texas BBQ

2010-08-20T09:01:00.002-04:00

My husband and I have been known to travel for food. Be it flying to Barcelona for the weekend to eat at El Bulli or stopping in London (on the way home from China) to eat at the Fat Duck.

So in September, we will head to Texas for a long weekend to taste some fantasic BBQ. Currently our list contains 9 locations, each noted from our research (from friends, websites, etc.) for a meal that is sure to be special. We'll only have 48 hours, so we may have to stop eating several days before we go!

This is only our first part of our BBQ tasting trips. We do plan on visiting Kansas and Tennessee separately. If you have a suggestion for any of these areas, please let me know. And of course, I will post lots of pictures after our trip.

Our current San Antonio-Austin Area, Texas BBQ restaurant list (and the minimum we'll be tasting there!):

Kruez Market (lean brisket)
Gonzales Food Market ('candy-coated' brisket, sausage that perfectly 'snaps')
Novosad's Market (spare ribs)
Franklin BBQ (brisket, pork ribs)
Louis Mueller (beef ribs)
Fargo's Pit (perfect smoke and seasoning combo, meat regularly has 'sugar cookies')
Smitty's Market (sausage)
Black Barbecue (smoked turkey breast)
Luling City Market (the 'bark' on the brisket and ribs)

Recipe: Fueling Your Workout - Quinoa with Chickpeas, Roasted Veggies and Herbs

2010-07-06T14:00:00.054-04:00

Break out of your pasta-with-meat-sauce runners diet rut and fuel up with a delicious nutty-flavored grain: Quinoa. Pronounced Keen-waH, in just 1 cup, it packs over 100g carbs, 20g protein and 10g fiber. You can enjoy it warm or cold, so it is very versatile through the seasons.

This is a great dinner entree for vegetarians or a wonderful side dish to supplement a grill out. And here is a great little background from the Whole Foods blog with some other recipe ideas.

Quinoa with Chickpeas, Roasted Veggies and Herbs

1/2 c. dry Quinoa
2 asparagus spears, sliced into 1" pieces
1/4 red bell pepper, diced
1 artichoke, heart only, diced
1/4 spanish or red onion, diced
2 garlic cloves, minced
1/4 small zucchini, diced
1/2 c. cherry, grape or small heirloom tomatoes
1/2 c. chickpeas, from canned, drained and rinsed
1 T. minced herbs (parsley, oregano, basil, thyme, tarragon - whatever!)
2 T. evoo

Bring a medium pot to high heat, filled 1/2 way with water to a boil and sprinkle in a little salt.
Preheat oven to 425.
Add quinoa and turn down heat to a 'heavy simmer' or 'light boil' for 10-15 minutes until quinoa starts to 'sprout' and is al dente.
In the meantime, toss veggies and herbs in a bowl with 1 T. evoo and salt and pepper to taste. Place in oven to roast for 10-15 minutes until cooked through, remove from oven and set aside.
Strain quinoa from water and gently toss over sink in colander to remove excess water - then place in medium bowl.
Add veggies, remaining 1 T. evoo and chickpeas to quinoa and gently stir to combine. Ready to enjoy warm or at room temperature.

Servings: 1 very large entree or 2-4 as side dish

Nutritional Info:
Calories: 1400
Carbs: 218g
Fat: 48g
Protein: 42g
Fiber: 24g

Nutritional values are based on Prevention estimates

Recipe: This Weeks Favorite - Grilled Mahi Mahi Corn Tacos with Brazilian Collard Greens, Lime Scented Slaw and Avocado Salsa

2010-07-02T13:00:00.000-04:00

In a regular work week, I can prepare over 300 recipes - be it sauces, sides, salads, etc. This can make it difficult for me to motivate myself to prepare dinner for my family everynight. But without fail, there are some things that look and smell so good when I am preparing it for my client, that I'll think about it constantly until I can prepare it for myself!

Grilled Mahi Mahi Corn Tacos with Brazilian Collard Greens, Lime Scented Slaw and Avocado Salsa

Hard or soft shell corn tacos
8 oz (about 1/2 lb) mahi mahi filet (skin and center bone removed), cut into large, bite sized pieces (so they fit in your tacos)
2 1/2 T. ground cumin
1/2 T. ground coriander
2 t. cayenne or chili powder
1/4 c. cilantro, minced
2 T. parsley, minced
2 T. canola oil
1 small sweet yellow onion (1/4 of the onion is diced, the other 3/4 is thinly sliced)
1 head of garlic, minced
1 bunch of collard greens, stems/ribs removed, rolled longways (like a towel) and thinly sliced
1 small green cabbage, thinly sliced (outer edge - about 1" - only)
4 limes, juice and zest separated
1 avocado, smashed
1 plum tomato, diced
salt and pepper to taste

Bring a medium pot, filled 3/4 of water to a boil, generously add salt.
In a saute pan over medium high heat, add 1 T. canola oil, when hot, add about 3/4 of the thinly sliced sweet yellow onion and all the garlic (except about 1 t.). Saute onions and garlic until golden brown on edges, then deglaze the pan with chicken stock or water, bring to medium boil until au sec (pan is dry) and remove from heat.
Drop sliced collards into boiling water until bright green and slightly wilted (about 1 minute). Strain from water, stir in caramelized onion-garlic mixture, 1/2 t. cumin and 1 t. cayenne (or chili powder), set aside.
Heat your grill pan or outside grill.
In a medium bowl, add salt, pepper, 1 T. canola oil, mahi mahi, 1 T. cumin, 1/2 T. coriander, 1 t. cayenne (or chili powder), 1 T. cilantro and zest from 2 limes. Toss mixture and place on grill for about 2 minutes on each side, remove from grill and set aside.
(If you use soft corn tacos, heat then on the grill for about 2 minutes each side)
In a large bowl, toss together cabbage, remaining sliced onions, 2 T. cilantro, 1 T. parsley, juice from 3 limes, zest from 1 lime, salt and pepper to taste and set aside.
In a small bowl, combine mashed avocado, diced tomato, remaining diced onion, (about a teaspoon of) garlic, 1 T. cumin and 1 T. cilantro, salt and pepper to taste.
Build tacos with collards, mahi mahi, cabbage slaw and avocado salsa to enjoy!

Recipe: Fueling Your Workout - Fruit, Yogurt & Granola Breakfast

2010-06-29T10:01:00.014-04:00

Being a runner means you need a lot of carbs to fuel your energy. Most runners need a minimum of 300g/day. Having some protein in your pre or post workout meal is helpful too, when your run is particularly hard. And in this hot weather, you can't help but sweat!

So start your morning run off right with this great combo of fruit, greek yogurt and granola.

Fruit and Greek Yogurt Parfait with Granola

1 kiwi, peeled and chopped
1 small granny smith apple, chopped
1/2 c. green grapes
1/3 c. blueberries
1 pkg. Skyr Vanilla Yogurt
1/3 c. Bear Naked Peak Protein Granola

Place fruit in bowl, spoon over yogurt and spread over the top of the fruit. Sprinkle granola over to enjoy!

Calories: 550
Carbs: 90g
Fat: 11g
Protein: 28g
*Nutritional values are based on Prevention estimates

Events: Restaurant Unleashed Week: March 1-7

2010-03-04T11:02:00.001-05:00

The Restaurant Association of the Metropolitan Washington (RAMW) is running a "UNLEASHED" Restaurants! week - basically a week of discounted menu options at participating restaurants in the area (a.k.a., restaurant week).

The RAMW is advertising it under the guise that people are pent up, our desire for foodie camaraderie is runith over and we demand a fill-up (for a discount) at our local (RAMW member only) restaurant. According to the advertisement on the website:

“This will be a great way for patrons to ‘unleash’ the pent up dining passions that have been so constrained over this winter,” said Lynne Breaux, President of RAMW. “And it’s not just dining; this is also about social contact, conviviality, decompression and so much more that we tend not to think about until it is taken away. Think of our “Unleashed” week as an intense, really big, group therapy session.”

This could be true....there was a lot of snow for a while. But it could have something to do with low/poor restaurant sales in January and February. Normally bad months for restaurants, where made much, much worse by the snow.

So 'UNLEASH' your wallet and pick out some restaurants to visit from the participation list on opentable.

Celebrity Chef Thrown Out with the Cat

2010-02-18T06:37:00.001-05:00

An Italian celebrity chef really freaked out his viewers (and the hostess talking with him on the video) the other day when he talked about how to eat and enjoy cat as a dish.

You can watch the video here and read the UK piece that talks about how the celebrity chef's show has been dropped from government run Italian TV due to viewers complaints.

Event: Want to be a reality star?

2010-02-04T06:59:00.000-05:00

WASHINGTON DC OPEN CALL FOR 24 HOUR RESTAURANT BATTLE

Date: Monday, February 22, 2010
Time: 10am – 3pm
Location: Zentan Restaurant/Donovan House Hotel, 1155 14th Street NW, Washington, DC

We are looking for:

Two to five person teams with pre-existing relationships (brother and sister, mother and son, husband and wife, etc.) who would love the chance to prove that they can run a restaurant.
A dynamic front of house and back of house duo. One person on the team will run the front of the house and the other person on the team will be the chef and run the kitchen.
All levels of experience (culinary school trained to home cook, little or no restaurant experience to a lifelong career in restaurants) will be considered.
Lots of energy and charisma! We're seeking personalities that pop.

If you have any questions or need further information, please feel free to contact (jemasa@cbsnews.com) or visit the shows website at http://www.24hourrestaurantbattle.com/.

Events: Book Signing

2010-01-26T06:18:00.000-05:00

Author Nancy Tringali Piho is exploring an interesting subject about children's eating habits, how they develop and what impact having 'foodies' as parents can make.

Studies have shown that children must taste something at least 10 times to be able to know if they 'like it' or not, specifically due to their ever developing palate between the ages of 1-3. This also leads to a battle for the parents, attempting to get their children to try it 10 times!

Nancy Tringali Piho book, My Two Year Old Eats Octopus is taking on this subject and Citronelle is hosting a book party for her (Feb 10th at 6:30pm) with a price-fixed-dinner for the adults ($95/pp) and their children ($37).

To read more about the book, this event and about the author, visit her website: http://www.mytwoyearoldeatsoctopus.com/

Events: DC Coasts Annual Guys Cooking Class

2010-01-16T06:03:00.000-05:00

Want to surprise your lovely lady with those culinary skills that she (and perhaps you) didn't even know that you had? Sign up for DC Coasts annual cooking class for guys, which takes place about a week before V-Day, so you have a chance to see the chef in action and learn some new moves!

Stunt Veggies for White House

2010-01-15T07:39:00.005-05:00

Several weeks ago I was 'vegging out' in front of the television and caught an advertisement for a food network iron chef episode that would feature Michelle Obamas lovely white house garden as the food for the iron chef participants to use.

I was a little surprised to hear that the white house garden was going to be used in the episode because last I heard, the garden was infiltrated by bugs (a side effect of growing organic) and finding out that the place they made the garden was completely tainted by toxins (just because you plant organic plants there, doesn't make the soil organic) and therefore much of the food items were thought to possibly be inedible.

Was there a secret organic garden somewhere in an undisclosed location guarded by FBI agents?

No....It turns out I was correct.....the food network used different food ingredients from NYC - rather then the White House - as was claimed on the show (even Michelle Obamas uttered on the show "...your secret ingredient [silent pause] is anything from the white house garden...") and never disclosed that the white house garden has been deemed "polluted" from its toxic lead levels.

Since Michelle Obama (and the white house) claim that they feed food banks, white house events and themselves from this garden, they would have had to replace the dirt with different soil in order to produce anything that could be eaten.

Then there is the contriversy that the garden isn't really a garden at all. Some claim the items in the garden were transplanted from almost-mature plants in a nursey to the 'Victory Garden' (Michelle Obamas name pick, not mine) to grow for a week or two before a harvesting photo op at the white house.

Others claim that is silly...why would they do that? But no one can seem to find any pictures of seeds being planted or sprouts being attended too.

But there are lots of pictures of Michelle Obama and her shovel-ready organic gardening children (as well as staffers) preparing the garden for the next cycle or harvesting items.

For the children (and food banks)...I hope they changed the dirt.

Update: Bistro Lafayette Shares Thanksgiving Menu

2009-11-11T08:24:00.000-05:00

More DC Taxes on Restaurants

2009-11-10T10:41:00.004-05:00

So what new DC tax allows the government to scrape a little more success off the top of the restaurant industry? A valet parking permit.

The cost is $50 to file for the permit ($50 annual renewal) and then the city charges restaurants .50 cents per 20 feet curbside per hour the restaurant uses for valet parking. Doesn't sound like much, right?

But there may be additional fees associated with the permit based on the restaurants location - say - a restaurant has parking meters along the area where the valet is and therefore the restaurant will have to pay for the loss of parking meter income the city could have received along the valet permit area. This is weird, because many restaurants have public parking in front of their location and you just pull up, double-park and they come and take the car away right? No more. I assume this means that the city will actually take away those parking spots in the front of the restaurant and put up signs saying 'valet parking permit area only'. Oh, and the restaurant will have to pay for the cost, installation and upkeep of those signs in front of their restaurant.

Or lets say there is a bus stop in front of the restaurant, where the valet permit is issued and buses may be re-directed to another stop during the permitted valet hours. I am not in favor of more government fees, but if you have ever tried to valet at Zengo, during the dinner rush, where there is a bus stop and no curb access, you know my pain.

But are all valet locations really that valuable to the DC government? I mean, how much could the government make at a valet style restaurant?

Case in point.....I received an email from PS7 stating that because of this law, they would no longer offer valet service. This email is what got me interested in this new DC government permit and sought me to investigate and run the numbers. So here they are, generally thinking (because I am just guessing the numbers from experience, I have no idea who or how PS7 does its books) about what would effect PS7 over the course of 1 year:

$50: valet parking application fee (must be annually renewed)
$0: additional bus re-routing during valet permit hours (there is no bus stop in front of the restaurant so this doesn't apply);
$500: cost of new signage at valet location (I really have no idea how much this costs, but we are talking about DC city government, so whatever number you are thinking would be reasonable, times that by 10)
$5616: parking meter loss of income to the DC government: $18 (based on 2 parking meters in front of the restaurant, charging $2/hour for the 4.5 hours the city loses on the 2 meters)/6 days a week (the city doesn't charge on Sundays)/52 weeks a year (if the restaurant was open all year long)
$1274: the city charges .50 cents per 20 feet per hour of valet usage so thats ($3.50/7 hours (if PS7 offered valet from 5pm to 11pm)/7 days a week (if they where open 7 days a week)$24.50/52 weeks a year
Therefore the total cost to be in regulation is: $7440

So technically, the costs associated in providing valet service at PS7 would be an additional $20 per day (in the first year alone).

But how does this compare to what they are already spending on valet parking?

cost: $100,000/year - if they hired the nicest valet service in DC
cost: $16,400/year - if they only had 20 diners per day (this is a low estimate), 7 days a week, utilize their valet service. They may charge you $8 to park your car, but it only costs them $5 to park it in the garage (this is a high estimate, because restaurants usually get quite a deal on contract parking in garages)

So this is about an increase of 6.4% in costs associated in providing valet service at PS7. Now that is quite a tax hike!

And if the restaurant is only making $12/diner (based on the cost of 30/30/30 - 3 course menu - where the menu price is broken into thirds, where 1/3 goes to paying for the food, 1/3 goes toward paying for the staff, electricity, etc. and 1/3 is profit) that means that the restaurant now 'forks' over the profit from 1.5 diners a day to the DC government - just for offering valet parking between 5pm and 11pm 6 nights a week.

So by not offering valet service or even discounted garage parking, the restaurant has taken the costs associated with valet parking ($318/day) off their books completely.

Although I adore valet parking, but I praise the restaurant for watching their bottom line and not giving the DC government another outlet to overcharge the restaurant industry. I just hope that this new taxing idea doesn't spread to VA or MD. And I hope that restaurant patrons won't mind circling PS7 block for parking.

If you are interested in reading the regulation go here

Events: Thanksgiving at Bistrot Lafayette

2009-11-09T10:34:00.004-05:00

Don't feel like cooking on Thanksgiving? Want to go out? Its often hard to find a nice thanksgiving dinner at a restaurant that isn't a very pricing buffet spread.

No worries though, Bistrot Lafayette has you covered - they are offering a Thanksgiving 3-course menu (including turkey) for just $32/person from 12pm to 8pm on Thanksgiving day.

You might want to make reservations, as I didn't see this special occasion listed on the website.

Events: Hooked on Mad Men

2009-11-08T09:35:00.002-05:00

Hook Restaurant in georgetown is looking to bring you in to their restaurant - even if it means you don't eat the food, just drink and watch tv.

Event: Watch the season finale of Mad Men
Date: Tonite
Time: 8pm to closing (tvs in the bar will be turned to watch Mad Men at 10pm)
Showcasing: Serving appetizers and showcasing the drinks on the show (side cars, manhattans, etc.)

I enjoy Mad Men, but I am just into season 1 on netflicks, so I don't want to spoil it.

This event does seems slightly ironic in that a restaurant so clearly coming from a sustainable 'point of view' showcases a television show where an important basis of character development comes from red meat and smoking.

Products: Sausage

2009-10-09T08:01:00.003-04:00

Just so you know, the previous posts pictures were from King Ludwigs, one of the many restaurants serving German dishes in Leavenworth, WA.

Each restaurant in Leavenworth serves the same fare, but each restaurant has its own special sausage (Ludwigs is a spicy sausage), so you can go from restaurant to restaurant trying the different kinds (and eating at all the restaurants!)

Although the story around town is...that each restaurant in Leavenworth gets their 'house' sausage 'out of house' - shipped directly from a small, family-owned deli in Selah, WA (my hometown) at Jahrs European Sausage (sorry, no website, it is Selah you know) where is it made to order for the restaurant and then shipped back to them in Leavenworth.

Travel: Leavenworth Octoberfest

2009-10-08T18:30:00.000-04:00

Leavenworth is a little town near the Wenatchee National Forest in Washington state that celebrates its German hertiage. Last weekend I participated in their annual Octoberfest race, running in the Leavenworth Half Marathon.

So what does one do in a German inspired town during the month of October with 800 calories to make-up?

Well....by eating way too much goulash, sausage, cabbage, veal, spatzle and roast pork with family of course!

Events: Farm to Table Month in Arlington

2009-09-16T08:44:00.007-04:00

From September 15th-October 14th several restaurants in the Arlington area will be featuring a special one-night-only all local menu featuring local farmers for a special price. This is in celebration of Farm to Table Month in Arlington to celebrate local farms and local chefs.

The VA Cooperative Extension (the outfit running it) is also showing some movies about the farming and food industry. The True Cost of Food; The Garden; FRESH

Restaurant participating that you might want to take advantage of: Liberty Tavern and Williow.

Visit Virginia Cooperative Extension for a list of event times: Farm to Table Month in Arlington

Williams-Sonoma Culinary Demos

2009-09-03T17:32:00.000-04:00

During these slow economy times, we look for ways to save money - especially when it comes to entertainment.

Williams-Sonoma has released its September schedule for cooking demos. They used to make you rsvp, but now they are now FREE and open to public.

You can call your local store to find out the times or stop by to see the staff in action - you just might learn a new culinary trick - and get to taste its treat!

Click here to see the schedule.

Travel: Chiang Rai Tea Room Treats

2009-08-23T09:00:00.011-04:00

While in Chiang Rai we visited a tea house where we tasted about dozen local teas, brewed in the Chinese tradition. They served us several treats to enjoy while tasting - some dried, vinegar infused or candied fruits and nuts...and then there were some deep fried caterpillers sauteed in clarified butter right in front of us.

I am (most always) willing to try new things, which is quite unusual for a traveling through american (according to the locals). These are a delicacy and were quite good. I even thought of bringing some home to my brother (he has received chocolate covered grasshoppers before) until they told me the price.

On a Pho (not faux) Mission

2009-08-22T16:35:00.001-04:00

I totally admit that I have never liked pho. With most peoples food preferences, it stems back to my first experience that wasn't positive. It was in a dirty place in reston, eating flavorless soup, being young in my food eating experience I was confused over the process and if to use chopsticks or the spoon. Add to that the bad company I had the soup with and it is no surprise, years later, I wince when my husband asks me to lunch and suggests pho.

A few months ago, in my Asia travels, I spent some time in Vietnam. I learned that what I had years ago was more like faux then pho. I ate pho for every meal and enjoyed all the different add-ons you could enjoy at your table.

Now I am back in VA, when my husband suggests pho, I smile...but make him try a new pho place everytime in search of the elusive flavor and interesting add-ons I had in Vietnam. When I find a place, I'll post and let you know.

Here is a video showing one meal my husband and I had in a restaurant in the Saigon neighborhood of Ho Chi Minh City.

Pho Video

Appetite Stimulus Plan: November 17th thru 21st

2008-11-17T09:30:00.000-05:00

Only in DC would restaurants jump on the stimulus plan bandwagon!

Opentable is doing 2xs the points on special 'restaurant week style' 3-course menus at participating restaurants (Lunch=$24; Dinner=$34) between November 17th and November 21st.

Recipe: Fall Inspired Creme Brulee

2008-10-24T13:00:00.002-04:00

Butternut Squash Creme Brulee

6 egg yolks
1/3 c. granulated sugar
1 T. pumpkin pie spices
1 t. vanilla paste
1/2 c. organic butternut squash puree from Williams-Sonoma
2 cups heavy cream
4 tsp. granulated sugar + 1 Tbs. firmly packed light brown sugar (for brulee)

Preheat oven to 325.
In a medium bowl, combine until well mixed: 1/3 c. granulated sugar, egg yolks, butternut squash puree, pumpkin pie spices, vanilla paste, set aside.
In a medium pot over medium low heat, heat heavy cream until cream just starts to bubble up. Remove from heat.
Quickly whisk hot cream into sugar-butternut squash puree mixture until combined and emulisfied.
Using a ladle, pour mixture into creme brulee dishes, place in sided baking dish (cookie sheet or casserole dish) and place in oven. Carefully fill up a cup with warm water and carefully pour warm water into cookie sheet/casserole dish to create a water bath.
Bake for 30-45 minutes until custard is set.
Remove from oven, remove custard dishes from water bath and set aside to cool to room temperature.
In a small bowl combine 4 T. granulated sugar and 1 T. brown sugar. Sprinkle mixture over each custard and torch. Serve immediately.

This recipe is inspired by a Williams-Sonoma recipe I did at the Galleria Williams-Sonoma store in Tysons Corner (November 2006) to showcase their butternut squash puree - and the participants really enjoyed it!

Article: Culinary Show on Hilter's Favorite Foods

2008-10-24T08:06:00.000-04:00

Professional cook Jeroen Meus of the Belgian culinary show Plat Perefere (aka, Favorite Dish) will do a show on Hilters favorite foods. The show claims "Hitler, the man, will be put in the right context" (quoted Turkey Daily News).

Click here for the article via the AP

Products: Zagat T-Shirts

2008-10-23T14:08:00.000-04:00

Buy the t-shirt and you too can be Zagat rated!

Visit their website to purchase

Only $15 if you are a Zagat subscriber ($17 for non-subscribers) - you can even get a zagat logo chef jacket or apron.

Events: 2941 - Halloween Inspired Menu

2008-10-23T07:35:00.004-04:00

It's good know that a fine-dining restaurant can still have a little fun with their menu. Starting Saturday through halloween, you can order a 'eye scream dessert' that looks like scary eye-balls, but is really made of white chocolate, pistachio mousse and raspberry-lychee coulis.

On another note, they are advertising a 4-course fall wine dinner for $395/person.

I don't believe it is part of their 'scary' halloween celebration - but that sure send a chill up my spine!

Article: Am I Alone in Hating Baking?

2008-10-21T06:35:00.003-04:00

The author discusses her feelings in relation to the cultural insinuation of being a 'baker' in the face of baking a cake for her kids birthday.

From Anna Maxted at the Telegraph (10/21/08)

I think my favorite quote is in relation to the picture in the article of the happy, perfect 50's wife and below the picture it says "Baking tools: whisk, mixing bowl, self-satisfied grin".

$5 Off - Whole Food Printable Coupon

2008-10-17T10:08:00.001-04:00

Hey, it may be dubbed 'Whole Paycheck', but we still love it - so every little bit helps.

Click here to read about their new 'Whole Deals' and print the coupon.

And remember you can print it over and over and use it at every check-out between now and October 22nd.

Events: Wolfgang Puck Dinner at the Source

2008-10-17T06:59:00.003-04:00

This sounds pretty good - too bad it is more expensive than the Inn at Little Washington, rivals City Zen and (even with the exchange rate) is just slightly under a meal at El Bulli. If you have been to the Source and had their $60 filet choice (which is I think is the highest in town) the price won't surprise you.

But the menu sound pretty good....and you get to see Wolfgang Puck, right? I've heard the restaurant has gone down hill since the opening staff left - so if you haven't been yet, you might want to go when Chef Puck is in the kitchen.

____________

Wolfgang Puck to Host Grgich Hills Estate Wine Dinner at The Source

Wine and dine with Wolfgang Puck at The Source, the Master Chefs fine dining restaurant located at the Newseum. The celebrity chef and restaurant will host a special five-course dinner on Wednesday, November 12th at 6:30 pm paired with the exceptional organic and biodynamic wines of Napa Valley's Grgich Hills Estate. In addition to Chef Puck, Mike Grgich, founder of Grgich Hills Estate, also will attend the dinner.

Priced at $220 per person (inclusive of tax and tip), Chef Puck, along with The Source's Executive Chef Scott Drewno, will offer guests a range of Asian-inspired dishes including Shanghai lobster risotto with ginger and crispy spinach and Grilled Mongolian lamb chops with stir-fried eggplant and a mint-cilantro vinaigrette. Guests will start the dinner with an extensive selection of hors doeuvres such as Tuna Tartare in sesame-miso cones, Steak Tartare on crostini as well as Pucks famed Smoked Salmon Pizza. Ending the meal will be the signature Ginger Crhme Brulee with apricot marmalade and spice-caramel ice cream.
For the wine pairings, guests will enjoy eight exceptional vintages from the Grgich Hills Estate.

To make reservations for the wine dinner, call The Source at (202) 637-6100. Charges will be added to credit cards the day of the dinner.

The Source by Wolfgang Puck is located at:

575 Pennsylvania Ave NW
Washington, DC 20001
Phone: 202.637.6100
Fax: 202.261.6101

For more information (dress code, parking, map, etc.) or to make reservations at The Source by Wolfgang Puck: http://www.opentable.com/restaurant_profile.asp?ID=14461&restref=14461

Events: Morton's Argentinean Wine Dinner

2008-10-17T06:52:00.003-04:00

A four course wine dinner featuring classic American dishes from Morton’s The Steakhouse paired alongside fine wines from Argentina. Salud!

Reception: Petite Lamb Chops & Tenderloin on Crostini, Luigi Bosca Reserva, Merlot
First Course: Spinach Salad with Grilled Shrimp, Goat Cheese & Olive Oil, Bodega 900, White Blend
Second Course: Sliced Whole Tenderloin with Caramelized Onions and Sautéed Garlic Green Beans, Viña Alicia Paso de Piedra, Cabernet Sauvignon
Third Course: Mixed Seasonal Berries with Sabayon Sauce, Luigi Bosca, Late Harvest Gewürztraminer

Where: Morton's The Steakhouse, Crystal City 1750 Crystal Drive Arlington, VA 22202

When: Friday, November 7, 2008, 6:30 pm Reception 7:00 pm Dinner

Price: $130 per person (inclusive of tax and gratuity)

RSVP: Required – Call Karleen Kourkel at (703) 418-1444 or cm.mar@mortons.com

Great Deal: Farrah Olivia by Marou

2007-06-15T06:11:00.000-04:00

$39 - 3-Course Dinner with Complimentary Wine Pairings

Farrah Olivia Restaurant is a great new fine dining restaurant in Old Town Alexandria. The food is 'downtown' style interesting, modern and tastes good. Therefore is always great to have good food at a great price - and you can sit out on their patio and evening the summer evenings!

Farrah Olivia Restaurant
600 Franklin St.(Corner of Washington and Franklin - just inside Balducci's)
Alexandria, VA, 22314
703.778.2233

Upcoming WCR Local Events: A Cheese Primer

2007-06-07T17:15:00.000-04:00

A Cheese Primer

Monday, June 25, 2007
2:00pm - 4:00pm
Cheesetique2403 Mt. Vernon Avenue
Alexandria, VA 22301

To register: http://www.womenchefs.org/cde.cfm?event=170720

Cheesetique will open its doors on Monday, June 25 to WCR members for a tasting & seminar on specialty cheeses. Owner and new WCR member, Jill Erber, better known as the Cheese Lady, states that Cheesetique’s mission is “to encourage and expand the appreciation of specialty cheeses through education, experimentation, and excellent service…”

Join Jill for a description of cheese-making techniques and a guided tasting of some artisanal cheeses.

Located in the DelRay section of Alexandria, Cheesetique has been serving the cheese-loving community at large for 3 years and has received numerous awards including being named “Best Cheese Shop in Washington, DC” by WUSA 9 and “Alexandria’s Retail Business of the Year” (both in 2006).

Of particular interest to WCR members will be the Chefs’ Program Jill offers. This program is designed for area restaurants, caterers & personal chefs to provide them with specialty cheeses to enhance their businesses. Professional discounts and delivery are available.

Seating at this event is very limited and will be on a ‘first come, first served basis.’ So don’t hesitate, register today!

Please visit http://www.cheesetique.com/ for driving directions.

Event: The Southern Food and Beverage Museum Benefit

2007-05-18T07:31:00.000-04:00

I will be definetly be attending this. Not only is it an interesting idea to have a food based museum - I believe it will be buffet and passed hor d'oeuvres - so they might as well put 'ALL YOU CAN EAT BUFFET & BAR' on the invitation as I don't plan on eating the entire day beforehand.

The only issue is that since their is a disclosure at the bottom of the invitation "All proceeds go directly to the museum..." that means no chef is making any money - so you can bet that the dishes won't be that 'expensive' to the chefs and may be things that they already offer on their restaurant menus - to keep their costs down.

INVITATION TO THE SOUTHERN TABLE

Jeff Tunks, Gus DiMillo and David Wizenberg of Passion Food Hospitality invite you to join them:

Sunday, June 10, 2007 - 6pm until 9 pm
ACADIANA RESTAURANT (901 New York Avenue)

Washington, DC is the First City to Host a Much Celebrated Fundraiser to Help Benefit the Opening of THE SOUTHERN FOOD AND BEVERAGE MUSEUM in New Orleans, Louisiana Representing the Cuisine and Culture of Sixteen Southern States

Participating Restaurants & Chefs:
Acadiana Restaurant, Washington, DC - Jeff Tunks, David Guas
Cashion's Eat Place and Johnny's Half Shell, Washington, DC - Ann Cashion
Louis at Pawley's, Pawley's Island, South Carolina - Louis Osteen
Restaurant Eugene, Atlanta, Georgia - Linton Hopkins
Vidalia, Washington, DC - Jeff Buben

$100 per person(Minimum donation)- A Selection of Southern Dishes, Open Bar and Signature Southern Drinks

For reservations or information:202. 222. 0987 or sofab@acadianarestaurant.com
For Reservations or Donations On-Line:www.acadianarestaurant.com/sofab.htm

All proceeds from this June 10, 2007, event will go directly to the Museum, whose New Orleans home is scheduled to open this fall.

Hypocrisy: Local Sustainable Wonks Chez Panisse 'Snubs' Bottled Water but not Wine?

2007-04-28T07:00:00.000-04:00

Evian Crimimals: The New Snob Appeal of Tap Water

by Daniel Gross

April, 26th 2007

http://www.slate.com/id/2165124/

Upcoming WCR Events: Sous-Vide Tour, Ann Cooper Comes to DC & OctoberFest

2006-09-14T09:56:00.000-04:00

I am a volunteer for the Women Chefs & Restauranteurs, a non-profit organization that supports women in the restaurant industry. I volunteer as a local exchange coordinator for the DC area, planning events, book tours, educational tours, dine-arounds, etc. for members and non-members to participant in the restaurant and food industry. I have a planned a few events that are coming up in September and October and I hope that you'll join me, WCR and the event hosts!

CUISINE SOLUTIONS TOUR
To Register Online Click Here
Cost: $15 WCR Members & Students (w/ID); $20 non-members
Cuisine Solutions will provide a catered tour of their manufacturing plant on Wheeler Avenue where they have become a pioneer for the United States Sous-Vide cooking method, utilizing their proprietary technology and ‘secret’ recipes for more then 200 products, enjoyed worldwide for passenger rail service, airlines, retail, military and even available at your local Wegmans.

ANN COOPER BOOK TOUR STOP AT RESTAURANT NORA
To Register Online Click Here
Cost: $40 WCR Members & Students (w/ID); $45 non-members - REGISTRATION FEE INCLUDES A BOOK!
Nationally acclaimed ‘renegade lunch-lady’, chef and cookbook author Ann Cooper latest release of Lunch Lessons: Changing the Way We Feed our Children at a special WCR book party at Restaurant Nora

OCTOBERFEST BEER TASTING AT CAP CITY BREWERY
To Register Online Click Here
Cost: $25 WCR Members & Students (w/ID); $30 non-members - REGISTRATION INCLUDES A CAP CITY BREWERY PINT GLASS!
Celebrate October Fest with WCR at Capital City Brewery in Shirlington. We’ll enjoy a tour of the brewery by Head Brewer Mike McCarthy as well as a lecture/tasting of 4 styles of brews. Light appetizers will be served. Each attendee receives a complementary Capital City Brewery Pint Glass.

Wine & Food Pairing: Wine Vocabulary and Buzz Words

2006-09-11T08:57:00.000-04:00

If you have every been to one of my cooking classes, you know that I put together a little packet that includes some'kitchen vocabulary', words that line cooks and chefs use in the kitchen, as well as some more 'definition' oriented cooking terms, techniques, etc. that are directly related to the class.

Well, for this Easy Pasta Dinners Williams-Sonoma Cooking Class series, I am also going to comment in class on how to do food and wine pairings. I won't be recommending bottles, prices, regions, etc. It'll be more helpful, a set of beginners rules on how to match food to wine, to find complementary and interesting combinations. It will allow you the knowledge to start matching, tasting and picking your own regional, $$$ limits and styles. Isn't that what learning in a 'class' is all about?

So just to share, for the classes I also put together a wine and food pairing packet that includes some 'wine vocabulary'. Just some basic definitions or buzz words that will help you feel confident the next time you walk into that wine shop and are challenged by the wine retailer.

Wine & Food Pairing Vocabulary & Buzza Words

acid
Used as an adjective to describe sharp, tart or sour flavors. A cool area (Germany) produces wines high in acidity and a warm area produces wines that are low in acidity (California).

age
Wine is a food item that gets better with age. Each type of grape has a different science to aging it in order to produce the most complex wine possible. Some everyday wines don’t need any aging and can be drunk right away, other wines, such as port, can age for decades before it comes to its drinking age.

balance
The trilogy of basic wine tasting, smelling or describing: tannin, fruit and acid.

barrel fermentation
When the grape juice is fermented in oak barrels to add more complex, buttery, oak flavor to the wine.

body
Tasting term to describe a style of wine, full bodied or light bodied. Full bodied has a weight in the mouth, tastes of alcohol and lots of extract or extract flavor and light bodied wines are completely the opposite.

bouquet
The smell of wine, referring to all the complexities.

breathe
When wine is exposed in the bottle or while decanted to air for a period of time before drinking; allowing it to express its complexities more fully.

buttery
Usually referring to barrel-fermented wine describing the rich, creamy characteristic flavor of the wine.

cult wines
A wine that is very trendy, very scare and therefore usually very expensive.

decanting
When wine is poured out of its stored container into another container to breathe before serving and help remove sediments in the wine.

extract
Usually referring to red wines that have a thickness to them that coats your mouth. The wines can also be highly extracted or over extracted that exponentially describes their thick factor.

fermentation
The process where all the yeast eats up sugar in the grape juice extracted from the grapes and excretes alcohol, turning grape juice into wine. See YEAST.

fortified
A wine that has spirits added to it, like port or sherry.

fruity
The fruit smell or flavor in wine.

glass type
The type of glass that the wine is served in says a lot about the wine that is being served. The material it is made of, the stem length, the bowl shape, size, range, where you grab the glass and if it is hand washed or machine washed.

late harvest
A wine that was made with grapes that were harvested much later then normal, usually producing a much sweeter wine because the grapes where in the sun much, much longer.

New World
When a wine is produced in the new world. Basically, a non-European area.

nose
Another term for the bouquet or smell of the wine; What is notable used to smell wine.

nutty
A term usually referring to whites, which expel a flavor or nuts.

oaky
The word referring to the level of oak in the wine. See BARREL FERMENTATION.

Old World
When a wine is produced in the old world. Basically, most European regions.

oxidized
When a wine is overexposed to oxygen (perhaps not stored well – too hot in the cellar, broken cork, etc.), which eventually turns the alcohol to vinegar.

parkerization
Robert J. Parker is the utmost respected and end-all critic of wine and therefore people refer to his descriptions, ratings, etc. almost as a separate part of rating, describing or referring to a wine. Read about his contributions, best selling books and uber-world famous wine rating system that literally affects the world wine market at http://en.wikipedia.org/wiki/Robert_M._Parker,_Jr.

residual sugar
The amount of sugar leftover after fermentation.

show wine
A term that describes the critics positive response to the wine.

structure
A tasting term that refers to the tannins and acidity of the wine.

tannin
The bitter skin of the grapes and can be used as an adjective that refers to that bitter, tooth-coating, dry sensation you get in red wine. It is a vital component in referring to red wine.

yeast
A living organism used in the production of bread and beer. Yeast, in the environment of sugar, produces carbon dioxide and alcohol. This process is called fermentation.

New Williams-Sonoma Class Theme Starts Today

2006-09-11T08:34:00.000-04:00

At Fair Oaks Mall and the Galleria this week, I'll be attacking the Easy Pasta Dinners Cooking Class Series for September.

Here are the recipes:

Anelletti with Winter Tomato Sauce
Baked Rigatoni with Sausage & Broccoli Rabe
Bucatini all' Amatriciana
Penne with Cauliflower & Capers
Quick Tomato Sauce with Black Olives & Cream
Strawberries with Giusti Balsamic Vinegar (and we are going to make some vanilla ice cream to go with it!)

Just remember that Fair Oaks classes are demonstration and at the Galleria they are partial participation. Yeap, I am going to make those Galleria attendees make their own pasta - so if you always wanted to learn - visit my work website for registration and schedule information.

Red Robin's Birthday Burger

2006-08-27T08:17:00.000-04:00

I'm a big fan of the Teriyaki Chicken Burger at Red Robin. So a little over a year ago, I was happy to learn that when you sign up for their eClub you get a free birthday burger - whatever burger you want - vaild a week before to a week after your birthday.

Since the closest Red Robin to my house is about 25 minutes away, it seems like the only time I get to eat their Teriyaki Chicken Burger - but I'm not the only one!

Recipe: Seared Lamb Double Chops with Gruyere Gratin, Green Beans & Balsamic Reduction

2006-08-17T08:02:00.000-04:00

3 T. evoo

1 half rack of lamb (8 ribs)

2 T. rosemary, chopped to dust

1/2 T. thyme leaves, chopped to dust

2 T. parsley, finely chopped

1 c. heavy creme

2 T. unsalted butter, brunoise

3 russet potatoes

3 oz. gruyere

1 T. parmesan

2 small handfuls of green beans

2 T. unsalted butter

2 T. shallots, brunoise

1 c. balsamic vinegar

2 T. honey

2 sprigs of rosemary

Preheat oven to 400 degrees.
In a small bread pan, cover pan with foil, fold over sides of pan. Spray foil with non-stick cooking spray and set aside. Pour crème into small bowl and set aside. Cut up butter into ‘pea’ size pieces and set aside. Peel potatoes and place in large bowl filled with water. Put mandoline on thinnest setting possible and lay over crème filled bowl. Remove 1 potato at a time from the water bowl and slice potato through mandoline into crème. Carefully flip slices in bowl around to make sure each is coated with crème. Place gratin dish in front of you and make the first layer of potato overlapping each piece by half, from left to right, then a second layer with top to bottom. Sprinkle lightly with pepper, salt, 3 pieces of butter and using a zester, cover layer of potatoes with about 1 T. gruyere. Continue layers of potatoes. Use a zester to finish on top with a parmesan-gruyere mixture. Place gratin dish on a sided cookie sheet and place in oven to bake for 30-45 minutes. If gratin becomes too dark for you, cover with foil. To check doneness: Remove from oven and run butter knife through center of gratin; if it slips through with little to no resistance, gratin is ready. When done, remove from oven, and let cool about 15 minutes.
Bring a pot to a boil, add 2 T. salt. Drop in green beans to blanch. In a saute pan, add butter until golden brown, add shallots and saute until translucent. Add green beans, toss to coat and remove from heat.
Add balsamic to a small pot and bring to a boil. Whisk in honey and let reduce by 3/4. Balsamic will turn into a thick (and very yummy and sweet) syrup.
Cut lamb rack in half, place in bowl with rosemary, thyme, evoo and toss to coat. Place rack on roasting rack in cookie sheet with tenderloin down and rack up and place in oven to bake for 10-15 minutes (rare); 15-20 minutes (medium); 20-25 minutes (well). Remove from heat and let rest at least 1/3 of the cooking time.

To Serve: Place gratin in center right of plate, lamb rack in center left and green beans in between to enjoy. Drizzle balsamic reduction around edges of plate to enjoy. Garnish with 1 sprig of rosemary laid on top of gratin or stuck in green beans to enjoy.

Recipe: 5-Spice Seared Scallops with Garlicky Broccolini, Golden Raisins & Pine Nuts with Pan Sauce

2006-08-08T06:44:00.001-04:00

I went to dinner at Ceiba with my husband and some of his friends from out of town. I was in a bad mood when I arrived because I was about an hour late (attempting to drive from Potomac, MD to 14th and F at 5:45pm on a Tuesday), not to mention arriving to find that it was an all male dinner and they politely waited for my arrival. I felt terribly guilty. But all my paranoia and frustration went away when I saw the combination of seared scallops, 5-spice, Broccolini and golden raisins. It was a mood lifter and hopefully when I make my 5-Spice Seared Scallops with Garlicky Broccolini, Golden Raisin & Pine Nut Saute with Pan Sauce for my clients – it gives them a little positive breeze as well.
On a side note: Ceiba has really great (and most importantly FRESH) Ceviche – it is only number two in my mind to Zengo – which is more interesting in flavors (due to their Asian-Latin fusion thingy). If you like Ceviche or if you have been scared to eat raw fish cooked with citrus juices – these are the two places to ensure a delicious and safe meal.
5-Spice Seared Scallops with Garlicky Broccolini, Golden Raisin & Pine Nuts Saute with Pan Sauce
(serves 2)

10 Sea Scallops, fresh with muscles still on the side
4 T. 5-Spice
4 T. unsalted butter
2 T. canola oil
5 gloves of garlic, roughly chopped (or subsitute spanish onions if you don't like garlic - as pictured above)
1 bunch of Broccolini
1/4-1/2 c. golden raisins
1 c. chicken stock
1/4 c. pine nuts
salt and pepper to taste.

Preheat oven to 400 degrees, place pine nuts on cookie sheet, spread them out and place in oven (middle rack or place them as close to the middle as possible)to bake for 5-10 minutes (depends on your oven) until toasted and golden brown. Make sure to remove them from the cookie sheet when golden brown and set them aside.
Bring a medium pot to a boil and add 1 T. salt. Cut the rubber bands from the Broccolini and drop them in the boiling water to boil for at least 1 minute until they are bright green and the stalks are partially cooked through. Strain from the water and plunge the Broccolini into an ice bath until cooked, then remove and set aside.
Place the scallops in a bowl, remove the side muscle and sprinkle over salt, pepper, 5-spice, toss to coat. Heat a saute pan to high heat until almost smoking, drop in 2 T. butter and 2 T. canola oil until melted and crackling, carefully drop in scallops and sear until golden brown and caramelized (do not touch once you place them in the pan - let them caramelize!) about 2 minutes, then flip and caramelize/sear the remaining side (about 2 minutes). Remove saute pan from heat and take out scallops from the pan and place on cookie sheet, cover with foil to keep warm.
Using the same pan (as long as you didn't burn it up), add 2 T. butter and swirl the butter around to deglaze the pan a little, add the garlic, saute until starting to turn golden brown, add chicken stock, raisins, pine nuts to deglaze pan, while cooking the garlic through. Reduce the sauce by half, add salt, pepper and the broccolini to warm it (about 1-2 minutes), tossing it gently in the sauce.

To Serve: Using tongs, place broccoli in center of plate, vertically from top to bottom. Top with scallops in a line, vertically on top. Spoon garlic, raisin, pan sauce mixture over and around scallops to enjoy.
Want to add some spice? Add some chopped red thai chiles when you cook the garlic - it'll pack a punch!

Amazon Giving Peapod Some Competition

2006-08-07T14:43:00.000-04:00

Just an FYI that Amazon is now offering online grocery shopping, giving peapod a little competition.

Amazon is even running a deal when you spend $49 or more, enter GROCERY2 at check out and you’ll receive $10 off your order. Just remember to be tricky and work the system. Be sure to only buy $49 worth of stuff at a time, then if you have more to buy, start a new order.

Each order will then be $39 and there is free shipping on every grocery order. There is no limit to the amount of times you can use the coupon so Go grocery shopping at Amazon here!

Recipe: Aromatic Seared Tuna with Green Beans, Zucchini Pancakes & Mustard Pan Sauce

2006-08-06T08:04:00.000-04:00

One of my more popular summer-time dishes I offer to clients is my Aromatic Tuna with Green Beans, zucchini pancakes with mustard pan sauce. My clients seem to really enjoy the simplicity of this dish. By showcasing fresh, high quality ingredients you can’t go wrong. And it doesn’t hurt that this is definetly a less than 30 minute meal preparation.

Aromatic Tuna with Zucchini Pancakes, Green Beans & Mustard Pan Sauce
(serves 2)

1 lb. center cut tuna
zest of 1 lemon
3 T. finely chopped rosemary (almost like dust)
1 egg
3 T. APF
1 small zucchini, brunoise
2-3 T. of crème, stock or water
1 handful of green beans
2 T. unsalted butter
2 T. mustard (grainy dijon is good)
1 c. chicken stock
1 T. unsalted butter

Combine the lemon zest, rosemary and 3-5 T. canola oil in a bowl, set aside.
Remove the chain along the tuna center cut. Cutting away the ‘fatty, light pink’ portion and leaving about a 4 inch thick and 7 inch long piece of tuna tenderloin. Cut it in half, evenly, making 2 equal pieces (each piece as close to a perfect square as possible). Place each piece the lemon-rosemary-canola oil mixture, toss to coat and let sit.
In a medium bowl combine the egg, flour, zucchini, crème (or stock, water, e.g.), whisk together and salt and pepper to taste. It should be a slightly thick pancake-like batter. If not, adjust with more/less water or flour. Heat a saute pan on high, add 5-6 T. canola oil and let it get hot, using a ladle (just like pancakes), pour out some zucchini pancakes and let fry until golden brown. Using a spatula, carefully flip them over and fry other side until golden brown. Remove from saute pan and place on paper towels to absorb the excess oil. If you don’t think the pancakes are cooked all the way through, just microwave them for a minute or two or place them in the oven at 400 degrees for 8-10 minutes until cooked through.
Bring a small pot filled with water to a boil. Add 1 T. salt. Drop in green beans and let boil until they turn bring green and are partially cooked through (about 2 minutes). Strain water and beans from pot and place beans back in pot with 2 T. butter, remove from heat and let sit aside.
Pour out the remaining oil in your zucchini pancake saute pan and place back on the heat on high. Let pan get very hot, almost smoking. Grab your tuna, dust with salt and pepper and gently toss it in the canola oil-rosemary-lemon zest mixture. Shake them a bit to rid of excess oil, then place in saute pan and sear for 15 seconds, then using a fish spatula, carefully flip in pan and continue to sear all remaining sides in 15 second intervals. If pan starts to get too dark and look like it is going to burn up the ‘goodies’ falling of the tuna while searing, turn the pan down to medium heat. Once both steaks are seared, let them rest on a cookie rack on a cookie sheet.
Keep using the same saute pan (only if the pan doesn’t have burnt stuff in it), and turn the heat down to medium high (if you haven’t already), pour in the stock and allow it to reduce by half. Whisk in the mustard and allow to continue to reduce until there is only about ¼ cup in the pan. Remove it from the heat, whisk in the remaining 2 T. of butter until dissolved.

To serve: Warm the green beans in the pot with the butter, salt and pepper to taste. Place (1-2) zucchini pancakes in center left of the plate, 1 piled on the other, yet slightly the top slightly off center. Place the tuna in the center right of the plate, next the to pancakes. Place the green beans vertically in the center of the plate, in between the tuna and the pancakes. Drizzle the mustard pan sauce over and around the tuna to enjoy.

Restaurant Review: Burger Bar at Mandalay Bay (Las Vegas)

2006-08-01T09:53:00.000-04:00

Just returned from Las Vegas enjoying the sites, sounds and the fabulous ‘non-humid’ heat of 107 degrees. It was great. I ate my way around the strip and had a delicious uber-bling-Vegas burger at Burger Bar at Mandalay Bay Hotel & Casino.

Burger Bar is a build your own burger place, but with gourmet items. Therefore I had a...

...kobe beef burger on an onion roll with roasted asparagus, gruyere cheese, red wine reduction and caramelized shallots sauce, sautéed oyster mushrooms and of course...seared foie gras.

Although the burger was around $45 - it was awesome! And I even passed on the shaved truffle for an upcharge of $30.

I love Vegas - where else can you can get truffles, foie gras and american style kobe beef on your burger? Vegas baby - yeah!

New Class Theme Starts Today at Fair Oaks Mall Williams-Sonoma

2006-07-31T07:46:00.000-04:00

Starting a new menu for the Williams-Sonoma Cooking Class Series at Fair Oaks Mall today: Mediterranean Al Fresco Lunch. I am very excited about this menu because I am personally a BIG fan of Moroccan, Greek, Indian, and those fusion cuisines in between. So even though I had nothing to do with planning the menu - its still all about me!

Greek Feta Spread (Kopanisti
Tabbouleh with Chickpeas
Baba Ghanoush
Beet & Walnut Salad with Dill
Summer Fruit Salad with Sambuca

All the dates I am teaching this menu are the following:

Monday, July 31st (SOLD OUT)
Monday, August 7th (SOLD OUT)
Monday, August 14th
*Also at the Old Town store on Monday, August 21st!

Fair Oaks Mall: Williams-Sonoma Classes Scheduled thru February 2007

2006-07-27T07:44:00.000-04:00

Just thought I would note that my cooking classes at the Williams-Sonoma in Fair Oaks Mall have been scheduled from September (06) thru February (07). You can find the complete list of classes at my Fine Dining Solutions work website at http://www.finediningsolutions.com.

Just remember that you register for the class through the Williams-Sonoma Fair Oaks Store at 703-352-7162 and that you can only make reservations a month in advance. Many people know this and therefore call exactly 31 or 30 days before the class to register and the classes fill up in a day or so – so take note.

Women Chefs & Restauranteurs': Vinegar Tasting in Columbia, MD

2006-07-11T06:27:00.000-04:00

Our sister Baltimore chapter of Women Chefs' & Restauranteurs will be doing a vinegar tasting event at Fretz Corporation Kitchens in Columbia, MD.

Its called the Pucker Up! A Vinegar Seminar, Tasting & Luncheon and 4x Culinary Gold Metalist of Sysco, Certifed Master Chef Clay Anthony will discuss the history, process, science and trends of vinegar.

I do really wish I could attend this - but it on a Monday morning at 11am - and I have a job.

Dishes will be prepared reflecting the different vinegars by many Baltimore local members.

For more information and to register: visit the WCR registration page.

Recipe: Beet & Goat Cheese Napoleon

2006-06-24T10:41:00.001-04:00

Here is a aesthetically pleasing way of serving a beet and goat cheese salad - which can be prepared a few days ahead and chilled in tupperware before your next summer dinner party. But don't forget the plastic gloves! You do not want your guests joking over and over - "that you've been caught red handed". Just ask your meat department counter person at Whole Foods/Wegmens/Balducci's to give you two pairs, then you don't have to buy a full box from your local hardware store.
Beet & Goat Cheese Napoleon
(serves 4)

2 Golden Beets (largest you can find)
2 Red Beets (largest you can find)
4 oz. Goat Cheese
1/4 c. heavy cream
1/2 T. tarragon, chopped
1/2 T. parsley, chopped
1 t. cardamom, ground
1 beligan endive, green
1 beligan endive, purple
1/2 T. dijon
1/4 c. evoo
4 T. Red Wine Vinegar
salt and pepper to taste

Bring 2 medium pots, filled with water to a boil. Add 1 T. of salt and 3 T. of sugar to each. Trim beet greens and set greens aside. Carefully drop yellow beets in 1 pot and red beets in the other. Boil for 10-15 minutes until a paring knife slips through center of beet with little to no resistance. Strain beets from liquid and place gold beets in ice bath and red beets in another ice bath, until cooled (about 10 minutes). Put on plastic gloves and over a paper towel, carefully rub your gold beets, the skin will slide right off. Then change gloves and do the red beets.
Slice the beets on a mandoline and set aside. Using a circle mold that is small enough to cut circles in the beet slices (about 2 inches in diameter), pile the slices of red beets in piles of 4-5 and cut with circle mold to create perfect circles. Wash circle mold and continue with the same process for the yellow beets.
Combine goat cheese, creme, tarragon, parsley, cardamom, salt and pepper to taste and whisk until combined. Carefully roll goat cheese into little balls, about 1/2 inch in diameter and set aside.
Lay out 4 slices of red beets and top each with 1 goat cheese ball. Top goat cheese balls with 4 slices of yellow beets, then continue with goat cheese, red beet slices, goat cheese, yellow beet slices, goat cheese, red beet, finishing with goat cheese. Using a spatula, place beet and goat cheese napoleons in tupperware to refrigerate until serving.
Cut 1/2 inch of bottom of beligan endive and pile leaves (4-5 high) on the cutting board, vertically. Carefully slice in juliennes, then place in tupperware, fill tupperware with water and cover with a damp papertowel, then tupperware lid, place in refrigerator until service.
Combine mustard, vinegar, salt and pepper in a small bowl, whisk until salt is dissolved and then run in evoo while whisking to emulsify vinaigrette. Place in small tupperware and refrigerate until service.

To Serve: Remove napoleons, vinaigrette and endive from fridge at 15-30 minutes before you plan to serve the salad. In a medium bowl, toss julienned endive with mustard vinaigrette and lay in center of plate. Flatten down endive to create a little bed to sit the napoleon on. Using a spatula, remove napoleon from tupperware and place in center of plate, in center of endive. Sprinkle with sea salt and drizzle extra mustard vinaigrette around the edges of the endive, close to the edges of the plate to enjoy.

Recipe: Jumbo Lump Crab Thai Salad

2006-06-07T07:23:00.001-04:00

Recently I served this asian fusion appetizer at a bridal shower. It was actually a cooking demonstation, where they visited and I prepared their dinner. Although I made a variety of dishes, this was the best received as everyone at the party wanted the recipe - so I'll just post it here.
Jumbo Lump Crab Thai Salad
(Makes about 20 appetizers)

1 - 1lb. pkg. Fresh Jumbo Lump Chesapeake Crab Meat
1/4 c. coconut milk
2 t.-1 T. green curry paste (depending on how hot you want it)
2 Mangos, brunoise
1/3 c. cilantro, chopped
1/4 c. green onion, thinly sliced
1 - pkg wontons
salt and pepper to taste

Preheat oven to 400 degrees. Remove wontons from package and pile about 1/2 inch thick, cut with circle mold (1 1/2"-2" ring mold). Spray cookie sheet with non-stick cooking spray and lay out circle wontons, so they don't touch, place in oven and bake until golden brown - about 5-8 minutes.
In a large bowl, combine coconut milk, green curry paste, salt and pepper, whisk until combined.
Add crab meat, mango, cilantro, green onions to coconut milk-curry mixture and gently toss with spatula (careful not to break up the crab lump meat pieces).

To Serve: Place about 2 T. of salad mixture on each wonton and serve immediately.

Rammy Award Dinner on Saturday, June 25th, 2006

2006-06-04T09:52:00.000-04:00

If you aren't familiar with the RAMMY's, it is the annual place to see and be seen in the restaurant industry. It is 'technically' the RAMW's (Restaurant Assoc. of Metro Washington) Annual dinner celebrating their 'voted' picks of the best of the best restaurants, chefs, etc. in the DC Metro area. But it's really a who's who list of attendees and the chance for 'normal' restaurant diners to get a glimpse and rub elbows with the 'big' chefs and restaurateurs of the DC Metro area.

To see a list of nominees: visit the RAMW's website to get the pdf http://www.ramw.org/pdf/06nominee.pdf.

Not to brag too much, but my previous employers of Restaurant Eve, Maestro and Butterfield 9 were nominated for multiple awards, including 'Pastry Chef of the Year' (Butterfield 9) 'Chef of the Year' (Restaurant Eve),'Wine & Beverage Program of the Year' (Restaurant Eve) and Best 'Fine Dining Restaurant' (Maestro).

For ticket information - you actually have to call them at 202.331.5990.

Restaurant Review: Mez at Sheraton Pattaya, Thailand

2006-05-02T21:51:00.000-04:00

I had the pleasure of staying at the new (only open 8 months) Sheraton Resort in Pattaya. It was small resort on the water with several pools and a beautiful view from our gazebo balcony.

In my experience, it had been become almost a definite rule: "while on resort properties, the cost of the beautiful setting comes at the expense of a great meal".

But the Sheraton has done a fabulous job with Mez, an upscale modern restaurant, serving contemporary Thai cuisine.

I've listed below some of my favorites from the menu. Although I forgot to write down the dishes 'official' names, I have tried to remember their ingredients as much as possible:

Orange Glazed Crispy Duck Salad, over Arugula with Mung Beans: This salad was huge and there must have been 8 oz. of duck on it.

Seared Scallops, on some sort of a warm brunoise apple compote.

Lobster Tempura (1 tail, split in half), with tempura shiitakes, asparagus and a sweet ginger tomato compote and a sweet fruit aioli (mango or something similar).

And my personal favorite, Tofu Pumpkin, a flan type dish served with a lima bean, cilantro and sun-dried tomato compote. This dish I am looking forward to re-creating it for myself!

Event: Gourmet Gala in Potomac

2006-04-29T08:48:00.000-04:00

What to see the who's who of DC restaurants? You might want to get on the mailling list of this school. I've pasted their information below!

This is the event of the Gourmet Gala in Potomac Featuring Chef Michel Richard of Citronelle and chefs Robert Wiedmaier of Marcel's and Roberto Donna of Galileo.

The gala is being held to support the Churchill High School Drama Department's trip to Scotland this summer. Drama Department students, under the direction of Churchill Drama director Jessica Speck, have been invited to perform this August at the International Fringe Festival in Edinburgh, Scotland.

Saturday, May 13
6:00 PM Hors d'oeuvres
7:00 PM Dinner
To be held at the elegant Julia Bindeman Center
11810 Falls Road in Potomac, Maryland
$200 per person or $1750 for a table of 10

The Evening Features:

a full five-course meal designed by the celebrity chefs
a silent auction (which will include dinners at many top D.C. restaurants)
a live auction for a chef's table at Citronelle
a raffle for a 42" Plasma HDTV
a half-hour performance of Feiffer's People by the drama students from Churchill High School

To see more information about the event and to register, click here to download the PDF advertisement.

Event: American Institute of Wine & Food-I Love Crab Cakes

2006-04-28T00:18:00.000-04:00

The AIWF DC chapter is hosting an I love crab cakes event at Phillips restaurant. Apparently for this event, top area chefs will compete with their favorite crab cake recipes to see who wins as the crab cake king of the DC Metro region.

The interesting part about this event is that anyone can also go to the event and throw their favorite crab cake recipe gobblet into the mix. Sadly, I didn't post this earlier, because I just notice they put a deadline for novice entries on Monday, April 24th.

I have pasted the general event information below:

National Capital Area Chapter and Phillips Seafood present:
I LOVE CRAB CAKES! Competition and Celebration
Monday, May 15, 2006 from 6:30 – 9:00 p.m.
Phillips Flagship Restaurant900 Water St., SW, Washington, DC

Enjoy the region’s greatest crab cakes at an event you definitely won’t want to miss!!! The AIWF National Capital Area Chapter and Phillips Seafood have joined forces to host the first I Love Crab Cakes! competition and fundraiser to kick off our chapter’s new culinary internship program.

Five of our chapter members who also happen to be some of the best chefs in town will compete to win a $3,000 culinary internship:
Roberto Donna, Galileo
Greggory Hill, David Greggory
Jamie Leeds, Hank’s Oyster Bar
Jim Swenson, The Fourth Estate at the National Press Club
Geoff Tracy, Chef Geoff’s

To register click here.

Tokyo Disneyland

2006-04-23T06:00:00.000-04:00

I, myself, somehow made it through my childhood without visiting the magic kingdom that Walt Disney had hoped every child would. So I figured, what a better way to make a late start into the world of Walt, then to begin the journey at Tokyo Disney.

After making my way 3/4 of the way through the park, I needed an energy re-bout, so I stopped for a 'mickey shaped burger' (pictured). It was either that or corn soup, which is a staple menu item, served in all Japanese restaurants, just like our clam chowder or chicken noodle.

Did you know that Tokyo Disney is not owned and operated by Walt? And that is it is the most visited theme park out of the US? Some even say the world, but it depends on what survey you look at, as Florida's Celebration City is also listed as the most visited in the world.

Restaurant Review: Kozue at the Park Hyatt Tokyo

2006-04-23T05:13:00.000-04:00

On the 40th floor of the Lost in Translation famed hotel, the Tokyo Park Hyatt, is a peaceful, tranquil and where you will only find the best in Japanese cuisine.

I was lucky to dine here with my husband in our travels to Tokyo to experience the waitresses in traditional kimotos, the beautiful view of Tokyo's Shinjuku neighborhood and most importantly, quite a memorable meal.

Here are a few of my favorites from our luncheon:

Our first course consisted of several items, which is how most Japanese meals are served.

Kelp Flavored Snapper and Fresh Seaweed (top right) with Vinaigrette Soy Sauce (bottom right); Marinated Tofu, Konnyaku and Deep Fried Puffy Bread (right center); Simmered Short-neck Clam, Yachiazami and Fuki Greens (top left); Conger Eel and Seri Greens with Sesame Sauce (bottom left). Everything was delicious, although my personal favorite was the Eel and the Snapper.

Our main course was Grilled Yonezawa Sirloin and Seasonal Veggies Wrapped with Hoba Leaf (pictured left). The meat and veggies were actually inside the leaf, sliced in 1/2 inch thick and 4 inch long pieces. The meat was really good, more fatty then I would normally enjoy, but the fat added some amazing flavor. This type of meat is even more prized then Kobe beef, which is quite a delicacy in American-Asian-Fusion restaurants.

The most interesting part of this course was that it was served like the above picture. But they provided us with a little clay pot (see picture), that contained very hot, smoldering branches (of what kind, I don't know), which a wire, fence like top.

The waitress explained that the meat was prepared rare and if we would like it cooked further, please place the leaf bundle on the clay pot for a few minutes.

Of course she didn't say that much in english, but the picking up one leaf bundle and placing it on the pot was enough description for us.

Recipe: Ready to Grill - Herb Chicken & Baby Red Potatoes

2006-04-06T14:53:00.000-04:00

For some people, as soon as the first hot day arrives, acknowledging spring and soon to be summer, we light or 'push the button' to heat the grill to celebrate - with a quick and easy dinner.

Make your grilling life quick and easy and pre-marinate your foods. Please don't submerge them in those over potent marinates (that who knows what in them!)you get from the grocery. Just marinate them in canola oil with lemon wedges, a selection of herbs and some black peppercorns. After 24 hours in the fridge, you'll be amazed at the difference in juicy, fragrant and 'spring-herb' inspired dinner.

I love to do the same with asparagus, sweet potato wedges (that are peeled), and even red baby potatoes (which I skewer together for easy grilling.

Event: Michel Richard Cooking Class at Citronelle

2006-04-04T21:14:00.000-04:00

So I may be teaching a few cooking classes every month (click here for my current class list), but I love to be a participant in cooking classes as well. Recently, I took a class from Michel Richard at Citronelle where we drank champagne before 11:30am, watched him cook, then nag and squint in distrust at his executive chef and his new pastry chef (Heather Chittum)about their cooking. It was quite entertaining!

Here was the menu:
White Asparagus Soup
Vouvray Sec "La Coulee D'Argent" Vielles GVignes, Domaine Bourillon D'Orlean, 2002
Turkey Steak Au Poivre
Vosne Romanee, Domaine Daniel Roin, 2002
Apricot Tart
Quarts de Chamue, Grand Cru, Domaine de la Bergerie, 1997

Sadly, they didn't have white asparagus, so the soup was green. They poured so much wine...thankfully I had a DD. It is a real value though, 3 great recipes, all the champagne you can drink, Richard's demonstration of all three recipes (helped out of course by the exec. Chef and pastry chef), followed by a plated 3-course luncheon with wine (all you can drink of course!) in a closed-down Citronelle for about 5 hours with only you and the other participants (20 tops)for the bargain price of $130.

He only schedules about 3 classes a season and they sell out fast, so go online to their website and you can sign up for their email list, then you'll stay in the loop!

Recipe: Green Bean & Jumbo Lump Maryland Crab Salad

2006-04-03T20:15:00.000-04:00

Jumbo Lump crab meat makes everything good!

Green Bean and Jumbo Lump Maryland Crab Salad
(serves 2)

1 lb. jumbo lump crab meat
3 handfulls of green beans
1 c. corn, frozen or fresh
1 c. peas, frozen
1/4 c. green onions, thinly sliced, green parts only
1 c. creme fraiche
1 T. parsley
juice of 2 lemons
1/2 c. evoo
2 T. chives, sliced

Bring a pot to boil (with salt) to blanch the green beans. Once water is boiling, drop in green beans and leave for 1-2 minutes, until al dente and bright greens. Strain and shock (plunge into an ice bath).
Combine green beans, corn, peas and green onions. Carefully fold in jumbo lump crab meat to keep meat from breaking up.
Salt and pepper to taste and drizzle a little evoo over and around salad.
In a blender, combine creme fraiche, parsley, lemon juice and evoo until emulsified.
Zig-zag over crab salad when served and sprinkle chives over to enjoy!

As you can see by the picture, I didn't add green onions, the client I made this for, isn't a fan. So just torn up some basil and tossed it in to the salad.

Event: James Beard Greens - April 7th

2006-04-03T20:03:00.000-04:00

Another Greens event coming up. I've pasted the info below:

___________________

Fourth Annual James Beard Foundation Greens TAPAS CHALLENGE!

Join us on Sunday, April 9th, as last year’s winner, Laura Brennan of Caffe Umbra, defends her tapas title against Adam Halberg of Via Matta and Rene Michelena of Domani Bar & Trattoria. At this four course sit-down tasting, the 3 Boston Chefs will each prepare dishes that they will pair with wines they have chosen from the three varietal categories. The Greens will judge the pairings and choose this year’s tapas champion!

Menu
Passed Hors d’oeuvres and Selection of Sparkling Wines

Course One: Chardonnay
Grilled Octopus Salad with Fagiolini, Capers and Olive Oil Potatoes wine tba
Maine Lobster Crème Brûlée, Lettuce Pôtage, Chervil and Chives Dominique Derain ‘La Combe’ Bourgogne Blanc 2002
Steamed Flounder en Cartuccio with White Miso in Romaine Leaves, Crab Roe Broth Pojer and Sandri Chardonnay

Course Two: Pinot Noir
Ravioli Gnudi with Brown Butter, Pancetta and Sage wine tba
Cassoulet of Spring Vegetables: Morel Boudin Blanc, Flageolets & Favas, Black Radish & Red Sunchoke Dominique Derain St. Aubin Rouge ‘Le Ban’ Pinot Noir 2002
Quail Sausage with Grilled Oyster and Shiitake Mushroom Skewers, Prosciutto and Spiced Raspberry Vinaigrette Zimmer Pinto Nero

Course Three: Barbera
Lamb with Ricotta, Frico and Green Olive Peperonata Wine tba
Lamb Duet: Noisette & Ravioli with Artichoke Confit, Picholine Olive and Basil Plate Osvaldo Barberis ‘Brichat’ Barbera 2004
Ox Tongue and Hijiki-Potato "Lasagna", Fonduta with Soy Rosemary Glaze Rive Barbera

Family Style Dessert

The James Beard Foundation Greens Fourth Annual Tapas Challenge
Sunday, April 9, 2006
6:00pm Reception at
The James Beard House
167 West 12th Street (between 6th & 7th Aves.)
Members $75, non-members $100
For reservations call 212-627-2308 or 1-800-36-BEARD

Recipe: Garlicky Lamb Loin over Chickpea & Tomato Salad with Lemony Feta Rosemary Vinaigrette

2006-04-02T09:07:00.000-04:00

Use fad diets to help jump-start your healthy eating habits. Teaching you to combine really, really good for you things with not-so good for you things. Therefore, for this recipe, I have streched out the South Beach (salad with a small protein) meal model and combined it with a really good for you salad (chickpeas with tomatoes) with a fatty meat (but a lean cut no less) a dieter ought to have only semi-monthly (lamb).

A meal like this, once a week or semi-monthly, can sure diminsh the I'm on a diet blues and strengthen your I'm on a great diet! :) motivation.

Garlicky Lamb Loin over Chickpea & Tomato Salad with Lemony Feta Rosemary Vinaigrette:
(serves 2)

1 lamb loin, about 8 oz. (1/2 lb.)
salt and pepper to taste
2 large cloves of garlic, mashed
2 T. canola oil
1 can of chickpeas, strained & rinsed
1/2 c. grape or cherry tomatoes, sliced in half
4 c. mixed greens, mache mix or even spinach
juice of 1 lemon
zest of 1 lemon
1 T. rosemary, finely chopped
3 T. bulgarian feta cheese, fresh, broken up with your fingers
1/3 c. evoo or extra virgin olive oil (speaking of "evoo or extra virgin oilve oil", funny rachel ray slam site here)
salt and pepper to taste

Heat a saute pan to high heat, when hot, drizzle in 3 T. canola oil and drop in the 2 crushed garlic cloves. Let garlic saute until dark golden brown, then remove (we are just scenting the oil - infusing garlic). Add the lamb loin and sear, all four sides, only flipping loin to next side when the previous side is golden brown. Remove from pan from heat, and lamb from pan and let rest on paper towel (about 5 minutes).
Toss together chickpeas, grape tomatoes and set aside.
Whisk lemon juice and lemon zest, season, then whisk in evoo. Drop in feta and rosemary.
Slice (the bias - at a 45 degree angle) lamb into 8-10 slices.

To serve: Toss feta rosemary and lemon vinaigrette with greens and chickpea mixture and place in center of plate. Fan lamb slices vertically, from top to bottom over salad and enjoy!

Recipe: Zucchini, Tomato, Mozzarella & Basil Tart

2006-04-02T08:37:00.001-04:00

Spring is on its way - finally! So it is time to start utilizing those spring veggies and greens in your daily meals. These tarts can be great as a small appetizer on top of mixed greens with your favorite vinaigrette, or even as a side dish to a protein like seared filet mignon with some green beans or roasted chicken with some asparagus.
If you need to add some tart pans to your cooking utensil collection, here is a link that lists all the different kinds you can get to match whatever sweet or savory tart you make. Make a list and take it to your local Williams-Sonoma, each store has a quite a collection and can order you whatever you need.
Zucchini, Tomato, Mozzarella & Basil Tart
(makes 4 individual tarts)

Pillsbury Dough Pre-made Pie Shells
2 eggs
1 c. heavy creme
1 c. basil, loosely packed
1/2 mozzarella, fresh, preferribly marinated and not smoked
1/2 c. cherry or grape tomatoes, ultra-small
1 small zucchini, thinly sliced on mandoline

Spray tart pans with non-stick and using a paper towel, whipe our any excess spray.
Place tart shell dough in tart pans and pre-bake until just set and remove.
Whisk eggs, heavy cream and salt and pepper to taste.
Spoon into each tart shell about 3 T. of egg mixture.
Fan zucchini around tart, sprinkle about 1 T. chiffonade of basil, then garnish with 3 quarter pieces of tomato. Place 1-2 T. of mozzarella in the center and spoon another 3-4 T. of egg mixture over veggies and cheese.
Place in oven to bake at 350 for 10-15 minutes until almost set. Remove from oven and spoon over each tart another 2 T. of egg mixture and place back in oven to bake for another 5-7 minutes until set.
Remove from oven and enjoy warm or let cool slightly and serve at room temperature.

Television: Top Chef Reality Show on Bravo

2006-03-08T06:35:00.000-05:00

Are you an avid watcher of the Food Network? Perhaps you even watched Hells Kitchen on Fox or The Restaurant on NBC?

Here is another reality show - starting tonight at 9pm on Bravo - "Top Chef" (See the trailer here). Created by the people of Project Runway and Project Greenlight - contestants compete to be the 'Top Chef'. Read more about it here.

Event: James Beard Greens Event - March 7th

2006-03-06T20:57:00.000-05:00

From the James Beard GREENS event email list:

Join the James Beard Foundation Greens for a fun, fabulous evening of pizza and beer!

Brewmaster Garrett Oliver of Brooklyn Brewery has paired their award-winning beers
with celebrated chef Waldy Malouf’s delicious wood-fired pizzas.
This walk-around tasting will feature 6 of Waldy’s most irresistible pizzas masterfully matched with Brooklyn’s finest.

James Beard Foundation Greens Pizza and Beer Pairing
Tuesday, March 7th 2006 6:30 to 8:30pm at Waldy’s Wood-Fired Pizza & Penne
800 6th Avenue between 27th and 28th Streets

Menu
Chef Waldy Malouf of Waldy’s Wood-Fired Pizza and Penne and Beacon, NYC
Brewmaster Garrett Oliver of Brooklyn Brewery, NYC

Sweet & Hot Sausage with Roasted Peppers Pizza
Brooklyn Lager

Braised Lamb, Roasted Lemon, & Oregano Pizza
Brooklyn Brown Ale

Proscuitto, Roasted Asparagus, & Parmesan Pizza
Brooklyn Fortitude

White Pizza with Clam with Garlic, Crumbs, & Ricotta
Brooklyner Pilsner

Shrimp with Garlic & Lemon Pizza
Brooklyn East India Pale Ale

Roasted Eggplant, Zucchini, & Olive Pizza
Brooklyner Weisse

Waldy’s Mini Chocolate Truffle Cupcakes
Brooklyn Black Chocolate Stout

members $40, non-members $50

For Reservations, call 212-627-2308 or 1-800-36-BEARD.
Reservations must be made in advance and are non-refundable.

Please note: James Beard Foundation Greens is the junior committee of the Foundation and its purpose is to introduce people to the Foundation, provide them with events tailored to a younger audience, and fulfill the Foundation’s mission to celebrate, preserve, and nurture America's culinary heritage and diversity in order to elevate the appreciation of our culinary excellence.

The Greens is ONLY open to individuals age 21 to 40.
For other events please visit www.jamesbeard.org and click on events or call 212-627-2308 and speak to a reservationist

Restaurant Review: Grace - Los Angeles

2006-03-02T14:43:00.000-05:00

You may say, I have seen this post before...Yes, because I had posted this review of Grace and one person (apparently they have taken the anonymous internet to their interest for the sake of Grace and even took my mothers name in bad taste due to my review) posted some extremely inappropriate comment, simply because I was honest and shared how I didn't appreciate Graces food or their service.

If you happen to be in LA - Grace is one of those restaurants that is currently happening and where you want to be at.

Although my husband and I were able to get a reservation (about 3 weeks in advance), I wouldn't jump to get this place on your 'things to do' list. There were a few problems that made our check not necessary worth it.

First, when we walked into the restaurant, I didn't realize that my husbands shirt (under his jacket was maroon) and my blazer (since it was only in the 50's in LA) was maroon as well, the hostess said "how cute, it must be your anniversary - you both match!". I could get frustrated with this....but no...its just LA fashion.

During our entree, we realized that our waitress had 7 tables...yes...7. And this is a 'fine-dining' restaurant. You could watch her fill the water at the table next to us, then make it to our table and then hit the remaining 5 tables. This was a constant display, including bread, water and our entrees.

When the bus boy cleared our entrees, he actually took a table cleaner (those little metal things they sweep the crumbs off the table with) and swept them straight onto the floor. And it was quite apparent, that the floor, was where he intended them to go. Who does this? I admit, I have eaten in some really nice and some really okay restaurants and not all of them even use a crumb sweeper...But think about it...What would you do if you where in a restaurant that bothered to use the crumb sweeper...And then swapped them on the floor? On purpose? We might as well get peanuts and dispose our shells on the floor-at least then we are getting a really good 5-Guys burger.

Finally, the food...It was pretty good. Not bad. Not good.

If fact, my husbands foie gras was significantly burnt, not seared. I told him to return it, but he felt too bad, knowing that there was some line cook in the back that had screwed up, sent the burnt foie out anyways and hoping that it wasn't coming back. My husband answered his prayers. UNTIL I got my entree....And there was 2 pearl onions on my plate that were really burnt. Like they had put them on a really hot plate that was greased and let them in sit in the oven for 2 hours...It was gross. I didn't complain...Knowing that this is obviously a kitchen issue...But it must mean that the expediter is an idiot, or not the chef...And therefore the chef WAS NOT THERE AND THEREFORE THERE WAS NO ONE thinking about the reputation of the restaurant. And it was disappointing..

Okay, now you'll see my escargo...With only 4 escargo...Pretty sad for $17 when I knew for sure (once I saw the escargo) that it was canned escargo from FRance that retails for barely $12 for 3 dozen. And then my entree, a filet (oven roasted so no yummy seared crust) with a beef short rib,(from which they gave me HALF a short rib....thats right....only HALF an inch of A beef short rib..for a mear (sarcastic laugh) or $32) that was only a quarter of a serving.

Therefore, save your money from Grace. It is just another 'flash in the pan' LA restaurant' - I would think of a nobody LA famous actor/actress, but you wouldn't know them anyways?

But be carefully though, as I have learned, some people are completely mean and selfish when it comes to admitting that their favorite restaurant may 'rip some people off'.

Recipes: Channel 9 - CBS - 9am NEWS at 9

2006-02-09T08:48:00.000-05:00

If you watched me on the local DC affiliate of CBS this morning and are looking for the Valentine-Inspired Recipes I prepared - I have pasted them all below in the link:

Orange Scented Dark Chocolate Truffles

Raspberry Champagne Gelees

Goat Cheese, Grape & Pistachio Truffles

Mascarpone Stuffed Dates

Please if you have any questions, please feel free to email me at info/at/finediningsolutions.com or visit my business website for more information at www.finediningsolutions.com.

Thanks for Watching!

Mascarpone Stuffed Dates: Previous Post
http://finediningsolutions.blogspot.com/2005/11/recipe-mascarpone-stuffed-dates.html

Goat Cheese, Grape & Pistachio Truffles

4 oz. Goat Cheese
2 Tablespoons of Crème
Salt and Pepper
6 Green Seedless Grapes
1/2 cup Shelled Pistachios, Medium Grind

Place grapes and pistachios near bowl. Put goat cheese in bowl. Add cream, salt and pepper and combine. Using hands mold grape in goat cheese and roll in pistachios. Set on display plate or tupperware

Raspberry Champagne Gelees:

1 Small Box of Raspberry Flavored Jello
3 Packages of Gelatin
1/2 cup Champagne (to substitute for 1/2 cup of water in jello recipe)
Whipped Cream
Raspberries

Put jello mix in bowl. Heat 2 cups water and pour into bowl. Whisk. Add 3 gelatin packets. Whisk. Add 1/2 cup champagne. Add 1/2 cup cold water. Ladle into small sheet tray and refrigerate. Cut mold and lay on serving platter. Spray with whipped cream and top with raspberry.

Orange Scented Dark Chocolate Truffles
Ingredients:

8 oz. Dark Chocolate
4 oz. Heavy Cream
Zest of 1 Orange
1/4 c. Coco Powder

Combine cream and orange zest and bring to boil; Remove from heat and let steep about 20 minutes. Chop chocolate and place in medium sized bowl (make sure it is non-reactive if metal).

Bring cream-orange zest mixture to a boil again, then remove from heat and pour over chocolate through a fine sieve (to remove orange zest), add grand mariner to mixture and let sit for 3-4 minutes; whisk until chocolate and milk is completely emulsified; let chocolate cool to room temperature, then place in refrigerator for 1 hour until ganache (chocolate-crème mixture) is set. Sieve coco powder into shallow, sided dish and set aside. Make an ice bath in a small bowl and set aside. Place some parchment paper in a shallow, wide tupperware and set aside. Remove ganache from fridge; Dip your hands in the ice bath for 3-4 seconds to chill your hands, then remove and pat them completely dry on a towel. Using your hands, immediately remove about 2 T. of ganache and roll into an even ball, drop in coco power; carefully shake coco powder dish – to roll truffle around the dish of coco power – evenly coated. Carefully remove from coco powder and place in parchment coated tupperware. Continue with remaining truffles. Place truffles in freezer for about 15 minutes, then remove from freezer to cover with parchment, seal with tupperware and place in fridge until service.

To Serve: Remove from fridge and leave in Tupperware about 30 minute before you plan to enjoy. Place on small dessert plate to share and enjoy.

Recipe: Carribean Salad with Mango Pineapple Garnish

2006-02-06T21:31:00.001-05:00

Carribean Salad with Mango Pineapple Garnish

A little bell pepper, green papaya, cilantro...what could be more refreshing. Toss it with some mache, top it with a grilled chicken breast and you have a very filling, very healthy dinner.

1/4 cup of chopped bell pepper (a little red, a little orange)
1 Jalapeno, seeded and brunoise
1/2 cup chopped jicama
1/4 cup loosely packed sprigs of cilantro
1 tablespoon of slivered green onions
juice of 1 lime
1 Tablespoon of canola oil
1/4 cup silvered carrots
butter lettuce

Garnish:

3 Tablespoons of chopped mango
4 Tablespoons of pineapple chunks
Extra jalapeno if you like

Prepare salad ingredients and combine.
Prepare garnish ingredients and combine.
Serve salad a top butter lettuce. Garnish with 'garnish'.

Restaurant Review: Inde Bleu

2006-02-03T21:45:00.000-05:00

If you haven't been to IndeBleu yet, you really ought to go. A fushion of Indian and French cuisine - it can be a nice meal. I visited recently and haven't been in almost a year - the restaurant only being open 13 months. The menu has significantly changed since my first visit, there used to be twice as much to choose from with a focus on first and second courses.

Now the menu is half the size, and half of it, is price-frix. It has also lost its intensive focus on marrying french style with Indian flavors. Now the indian side seems more like an accent - not necessarily even in every dish. Disappointing.

It is still quite a deal though, only $65 for 4 courses - so you can save your money for the 10% DC city tax you have to pay. A side note on the tax - when IndeBleu brings you your bill, it actually outlines what you got, then on a separate line says IRS Bullsh*t. Someone ought to let them know it IS NOT THE IRS - it is the Bullsh*t District of Columbia.

The first time I went to IndeBleu the entrees were quite disappointing and the appetizers had so much to offer. This meal was completely flipped. The entree made the trip worth it - otherwise I would say - save your money and visit this restaurant during restaurant week.

Here are some pic's that were noteworthy dishes:

Pomegranate Glazed Duck breast over Sweet Red Wine Braised Cabbage and a few Potato Gnocchis (actually 4 on my plate).

Lobster and Foie Gras Tortellini - could have been so impressive! But I only found 1 brunoise of foie in 1 of 3 tortellini's and then put about 2 cups of pea veloute in bowl, so I had to suck the sauce off the tortellini's just to get a taste of what they were.

Their signature dessert. Spagetti n Meatballs: They run saffron ice cream through a potato ricer and serve it next to mascerated ladyfingers.

Recipe: Starfruit & Pineapple Salad with Ginger Pineapple Vinaigrette

2006-02-01T21:12:00.001-05:00

Starfruit & Pineapple Salad with Ginger-Pineapple Vinaigrette
Utilize the exotic fruits that are coming up from South America - fruit is always in season somewhere in the world and we are lucky enough to live near a whole foods that provides us with this stuff!
There is no acid (lemon juice, vinegar) in this vinaigrette, because there is enough acid in the pineapple juice and the pineapple chunks to take the place of it.

1 Medium Sized Star Fruit
1 Cup of Chopped Pineapple
Danelion Greens
Watercress
1 Tablespoon of Minced Ginger
1 Cup of Pineapple Juice (Not from a can - get a good bottle of juice with pineapple in it)
6 Tablespoons of Evoo (Extra Virgin Olive Oil)

Place pineapple juice in pot and bring to a boil. Let boil until reduced at least by 3/4, creating a syrup'y - sauce consistancy. Remove from heat and let cool.
Chop ginger and add to cooled pineapple syrup.
Whisk in extra virgin olive oil to pineapple syrup and your vinaigrette is done.
Slice starfruit and combine with pineapple chunks.
Clean Dandelion greens and watercress and combine.
Toss greens and fruit in vinaigrette and serve.

Recipe: Caramelized Pineapple with Pomegranate Reduction

2006-01-27T17:56:00.001-05:00

Caramelized Pineapple with Pomegranate Reduction

Don't cut treats completely out of your life because you want to be on a diet. Just replace your nightly ice cream ritual with some fruit - or even dress it up with a brulee torch.

Pineapple, sliced in long strips (3-5 inches), 1/2 inch slices
2 Tablespoons of fine granulated sugar
1 cup of POM Juice

Pour your pomegrante juice in a small pot and bring to a boil. Reduce by 3/4 until it reaches sauce consistancy. Remove from heat and let cool.
Lay out pineapple slices on sided cookie sheet (you may want to cover it with foil if you are worried about removing the caramel later).
Get your torch ready and sprinkle sugar, very lightly over 1 pineapple slice, then torch that slice, continue with sugar, then torch on remaining pineapples. Let caramel cool enough to handle.
Place pineapple pieces on plate and drizzle pomegranate reduction over and around pineapple to serve.

When you are brulee'ing pineapple, you don't want to do more than 1 slice at a time because the juice in the pineapple will absorb the sugar and once sugar is wet, it becomes nearly impossible to caramelize.

Recipe: Asian Broccoli, Corn & Mushroom Stir Fry

2006-01-17T18:47:00.001-05:00

Asian Broccoli, Corn & Mushroom Stir Fry
(Serves 2)

A little asian marinates or oils can change a person who doesn't eat broccolini into someone that does.

1/2 bunch of broccolini, blanched
1/4 cup of fresh corn kernels (can be frozen)
1 portabella, top skin peeled and chopped in bite sized pieces
5-7 sugar snap peas
A few slices of onion (depending on your preference toward onions)
1 Tablespoon of chopped garlic
A shake or two of red pepper flakes
1 Tablespoon of sesame seed oil
Squeeze of lime

Heat a wok or saute pan to high, when really hot, add a Tablespoon of Canola oil until hot and 'running' around the pan.
Add the onions and saute until translucent, then add garlic and portabellas and saute until mushrooms have released most of their liquid.
Add broccolini, sugar snaps, corn kernels, until heated through, then remove pan from heat.
Dash in red pepper flakes, sesame seed oil and lime juice.

Recipe: Apple Quesadillas

2006-01-13T20:35:00.001-05:00

Apple Quesadillas:

A great healthy subsitute and fabulous on the indoor or outdoor grill.

Whole Wheat Flour Tortillas (2 per quesadilla)
2 Tablespoons of Light or Fat Free Sour Cream
1/2 cup of low fat shredded cheddar cheese or chipotle flavored
1/4 apple, thinly sliced
1 Tablespoon of parsley

Lay out tortilla and spread sour cream, 1 tablespoon per side.
Sprinkle cheddar on 1 side, then fan out apple slices.
Top with other side, making a sandwich.
Throw on grill for 4-5 minutes until cheese is melted and quesadillas are char-grilled.

And if you don't feel like going on a diet - subsitute the cheddar cheese for 4 oz. piece of brie, chopped up into small pieces and spread around the 1 side of quesadilla.

Restaurant Review: Mini Bar at Cafe Atlantico

2006-01-03T12:58:00.000-05:00

Wow. Wow. Wow! That is all I can say about Mini Bar in Cafe Atlantico (and you may note that the web developer of all of Jose Andres websites designed my new work site as well! Fine Dining Solutions). If you are a true 'foodie' and you love experimenting with food and trying new and different things and you HAVEN'T been to Mini-Bar - you are missing out.

Mini Bar is small set of 6 stools, behind a small bar of 2 line cooks. These guys do this 'show' every Friday and Saturday night at 6pm and 9pm, sadly the show is the same at both times and the restaurant only changes out 1 or 2 courses every 3 months or so, therefore it makes it difficult to come back and visit often (I guess a visit every 3 years or so will make it a new experience?) but 1 time is enough for a while and it really gives you the 'umf' that makes interesting and 'chemical' cooking really interesting. As you read on....you'll know what I mean.....

Do make your reservations asap - I've heard they only take 6 weeks of reservations at a time; then you give a non-refundable deposit; sign a contract you have to fax back to them promising you have no food allergies and that you will come....But IT IS WORTH IT...

32 'mini-courses' - all good - and most very interesting....Here are few highlights:

A Cesear salad - completely deconstructed and piled into sushi rolls.

A small bite of foie gras wrapped in cotton candy - sweet and delicious!

A lobster bite - They asked you put the whole piece of lobster tail in your mouth with the end of the plastic squeeze thing - then squeeze the roe end and you were injected with wonderful rowe while you chewed and swallowed a butter-poached piece of lobster tail.This was beyond cool - first they puree'd the peas and ran them through a chinois, then put them in syringe, where they make dropplettes of 'pea juice' into a calcium liquid mixture that naturally created a chemical reaction that creates a very light coating around the pea liquid, literally creating pea 'droplettes' or new peas -or what they called the dish: Pea Caviar.

This was my husbands favorite: Philly Cheesesteak. Thinly sliced Japanese Mishima beef on top of a pita, fried and in the shape of a cornacopia, that is filled with vermont cheddar-truffled pastry creme. This - did not suck.

Recipe: Truffled Gratin Potatoes

2006-01-03T12:40:00.001-05:00

I often tell clients that I would appreciate it if they limited their time to the kitchen while I am working. Although sometimes, I need a kitchen assistant and who could be better then a sweetheart like Baily as you see here helping me out in the kitchen the other night on New Years Eve. Baily is a great helper and it was really great having some company in the kitchen while I prepared his families New Years Eve dinner.
Here is a recipe from the event that I think you will enjoy. I also included some directions on how to prepare the gratin over 2 weeks ahead of time and then re-heat it 'personal chef' style - and believe me, no dinner party guest will ever be able to tell.
Truffled Gratin Potatoes:
(Serves 4-6)
Ingredients:

2 Cups Heavy Cream
2 Tablespoons of Unsalted Butter
8 Baking Potatoes, Skinned and Sliced on a Mandoline (Thinnest Setting Possible)
Salt and Pepper (to taste)
4 oz. Truffle Oil
6 oz. of Gruyere Cheese, Shredded
4 oz. of Parmesan Cheese, Shredded
2 Tablespoons, Finely Chopped Black Truffles (from a Can)

To Make Truffled Potato Gratin:

Preheat oven to 400 degrees.
Prepare gratin baking dish: For a tall gratin, use a bread pan. For a shallow gratin, use a 9”x9” square pan. Cover pan with 1 large piece of foil and fold over sides of pan. Spray foil with non-stick cooking spray, whip out any excess and set aside.
Pour crème into large bowl and set aside.
Cut up butter into ‘pea’ size pieces and set aside.
Peel potatoes and place in large bowl filled with water, so that potatoes are completely submerged.
Put mandoline on thinnest setting possible and lay over crème filled bowl. Remove 1 potato at a time from the water bowl and slice potato through mandoline into crème. Between each potato, carefully flip slices in bowl around to make sure each is coated with crème.
Pour truffle oil into a shallow bowl and set aside.
Place gratin dish in front of you and start to layer in potato slices. First fan slices, overlapping each by half, from left to right. Sprinkle lightly with pepper, salt and about 2 Tablespoons of gruyere.
Continue with next layer of gratin from top to bottom, followed by a light brushing of truffle oil over the potatoes and sprinkle 2 Tablespoons of shredded gruyere.
Every third layer of gratin, place 3 pea sized pieces of butter evenly over gratin and sprinkle about a tablespoon of chopped black truffle over gratin and gently press down on gratin to insure you are stacking the layers as tightly as possible.
Alternate gratin directions 7 and 8 until you finish with last of the potatoes or ½” from the top of the gratin dish, whatever comes first.
Top with parmesan and chopped black truffle, place gratin dish on a sided cookie sheet and place in oven to bake for 30-45 minutes.
To check doneness of gratin: Remove from oven and run butter knife through center of gratin; if knife slips through with little to no resistance, gratin is ready. If gratin is becoming too dark for you: Cover with foil and return to oven until cooked through.
Remove from oven, slice into desired pieces and lift out with spatula.

To Store Truffled Potato Gratin: Remove gratin from oven and let cool completely. Carefully ‘lift’ out foil from gratin pan – and place on cutting board. Using a slicer, carefully slice gratin in desired pieces and place in Tupperware. Sprinkle each piece with a little gruyere or parmesan and cover to refrigerate (for up to 5 days) or freeze (for up to 2 weeks).

To Serve Truffled Potato Gratin: If gratin has been frozen, please defrost it in the fridge at least 24 hours before you plan to re-heat it to enjoy. Remove Tupperware top and cover with a paper towel. Place in microwave to heat for 3-4 minutes until heated through and butter knife slips through center of gratin with little to no resistance.

DC Restaurant Week (Janurary 9th-15th)

2005-12-30T07:28:00.000-05:00

Another DC Restaurant Association Restaurant Week starts on January 9th and runs till the 15th. Restaurant week is a great way to (1) Visit expense restaurants for cheap (2) Try out a restaurant you aren't too sure about (3) or just go out to dinner really cheaply - $20.06 3-Course Lunches or $30.06 3-Course Dinners - to all your favorite restaurants!

Make your reservations ASAP because the good restaurants fill up fast.

Here are my reservations for this DC restaurant week:

Looking for some more information?

For more information from the DC Restaurant Assocation: www.washington.org/restaurantwk/
To make reservations and earn points doing it! Go to Opentable: www.opentable.com
To read the INSIDER VIEW of how restaurant week works at most fine dining restaurants, just click here to read my previous blog entry.

Recipe: Creme Brulee

2005-12-28T07:25:00.001-05:00

The creme brulee is probably the most popular dessert in Europe and America - simply because it is difficult to visit a fine dining establishment that does not offer a version of it on the menu. It is so popular simply because it has it all: yummy, rich custard, utlra creamy and tinted with whatever flavor you desire (usually vanilla); hidden under a layer of sweet, crunchy caramelized sugar (picture to left has brulees that have not been brulee'd yet), cutting and complimenting the richness of the custard. After writing this, I could have one right now....
Another thing you probably didn't know is that you can prepare creme brulees days in advance and just brulee (burn the tops) them right before you want to serve them. If you didn't know - 99% of all restaurants make their creme brulees like this. Some even brulee them hours before you order it and just stick it in the fridge. Sad but true. But then again, if they do it why can't you? Therefore I have added some storage and re-heating tips to this recipe.
Creme brulees are super impressive to serve at your next dinner party - and they are much easier to make than you think - really it is only about 15 minutes in kitchen time and then you can pop them in the oven and go on your way.
BUT - there are only a few things you must do to ensure that you make great creme brulees:

Take the temperature of your oven;
Place a thermometer in your oven and turn your oven to 300 degrees. Check it 20 minutes later and see if the thermometer says 300 degrees;
Then check the oven 40 minutes later and ensure that it still says 300 degrees.

I know you think I am joking, but a oven that is 20 degrees too hot - and you will end up with scrambled eggs, floating on the top of warmed vanilla milk in your creme brulee dishes...and if your oven is 20 degrees too cold, you're brulees will take 5 hours to cook or may never even cook at all.

Makes about 8 Standard Individual Creme Brulees
Ingredients:

2 c. heavy crème
6 yolks
2.5 oz. sugar (about 3/4 c.)
4 T. vanilla (I like the paste, you get the seeds and the intense vanilla flavor of the extract)
liquor (optional - but a few tablespoons of grand mariner sure gives it an elegant punch)

Preheat oven to 300 degrees.
Lay out 8 brulee dishes in a sided, oven safe, casserole dish; then pour water into the casserole dish, making the water at least a 1/4 inch to a 1/2 inch deep.
In a bowl, whisk eggs, sugar and liquor together until combined. Set aside.
Warm creme on stove top until it starts to bubble over, remove from heat and let cool for a minute or so.
Wrap a towl around your egg-sugar mixture bowl and place it on the counter - simply to keep your bowl from moving around. Slowly pour the warm creme into the egg-sugar mixture while whisking the egg-sugar mixture, making sure that the creme is combining and emulsifying completely.
Using a wooden spoon, gently stir the custard for a minute or two - this will allow the air bubbles to rise to the top and pop, so you'll have smooth and creamy custard without air holes later.
Ladel custard into creme brulee containers, leaving only an 1/8 inch at the top.
Place in oven to bake for about 30 - 45 minutes until completely set and when touched in the center, the custard is 'springy'.
Remove from oven and let cool.
Wrap each individually in plastic wrap and refrigerate. These will be fine in the fridge for up to 4 days.
When you are ready to enjoy. Remove from fridge and sprinkle 2 Tablespoons of granulated white sugar on top of 1 brulee, spread out the sugar so it is evenly coated on the custard.
Start your torch and slowly move the torch (about 1 1/2 inches from the custard) in a circular motion around the brulee until all the sugar is crystalized.

Recipe: Smoked Trout & Apple Bite

2005-12-28T07:10:00.001-05:00

A very popular appetizer that takes 2 seconds to prepare and has quite a punch of flavor with the smoky trout and sour granny smith apple.
Makes 10-20 (depending on how big you make them)
Ingredients:

Smoked Trout (1 small fish)
zest from 1/2 lemon
picked parsley leaves (for garnish)
snipped chives (2 chives)
1 granny smith apple (quartered and thinly sliced on mandoline)
1 teaspoon of creme fraiche per bite (1 - 8oz. package of creme fraiche)
crackers (light and plain in flavor - I enjoy these starr ridge crackers, specifically olive oil flavor - they are mild with a great olive oil after taste)

Pile cracker, a few slices of apple, a little piece of smoked trout, a dollop of creme friache, a pinch of lemon zest; topped with 1 inch snip of chives. Garnish plate with parsley leaves. You're done!

Event: James Beard Greens Event

2005-12-02T10:35:00.000-05:00

If you are in NYC on December 11th, you might want to include their next Greens event on your calendar.

The greens are a sub-group within the James Beard Foundation, originally put together for young 'foodies', it has developed into an 'it' party for young foodies in NYC.

The menu sounds fabulous and you get a chance to taste a bit from some of the up and coming chefs are NYC for a limited price!

For more information and to purchase tickets, go online to James Beard Foundation Greens Event Page.

Here is the menu that they emailed me (and isn't it interesting that only 2 restaurants have a website - what is it with the restaurant industry? They just haven't realized the value of the internet I guess):

Saul Bolton, Saul, Brooklyn, Foie Gras Bon Bon with Toasted Hazelnut and Sauterne Jelly, Mini Veal Boudin Blanc with Pickled Cabbage, Sardine Escabeche
Heather Carlucci-Rodriguez, Lassi, NYC, Kala Chana Somosas with Boondi Raita, Kofte Saag (lamb meatballs with spinach puree), Cardamom Custards
Amanda Freitag, Sette Enoteca e Cucina, Brooklyn, Parmesan Fritters, Tuna Crostini, Pumpkin Ravolini, Swordfish Involtini
Jordy Lavanderos, Secretes, NYC, Chestnut Soup Shot Topped with Celery Root Foam and Caramelized Celery/Jamon Serrano Nibs, Roasted Butternut Squash Ravioli Stuffed with Smoke Shallots Puree, Orange/Ginger Duck Confit and Pickle Radish Brulee, Deconstructed Cheese Plate on Caramel Squares
Julie Taras and Tasha Garcia, Little Giant, NYC, Peppadew Peppers with Marinated Goat Cheese, Chicken Liver Mousse and Fig Onion Compote, Peppermint Whoopie Pies
Pichet Ong, Consulting Pastry Chef, Spice Market and 66 and future chef/owner P*ONG, NYC,Kabocha and Pear Walnut Crisp with Caramel Ice Cream, Banana Yogurt Cake with Chocolate Honey Buttercream
Michael Waterhouse, Master Mixologist of Dylan Prime and Devin Tavern (coming soon), NYC, The Big Apple, HO-HO Collins, Tiramisu Cake-tail

Wines and Beer:
2004 Bottega Vinaia Pinot Grigio (Trentino, Italy)
2004 Grove Mill Sauvignon Blanc (Marlborough, NZ)
2004 Feudi di San Gregorio Falaghina (Campania, Italy)
2004 Navarro Correas Malbec (Mendoza, Argentina)
2003 Faustino VII Rioja (Rioja, Spain)
2003 Jean Luc Colombo Cotes du Rhones Les Forots (Rhone Valley, France)
Wines courtesy of Palm Bay Imports
Bass, Stella Artois, Leffe and Hoegaarden Beers

Article: So You Want to be a Personal Chef?

2005-11-30T06:53:00.000-05:00

My personal advice to those considering a personal chef business:

1. Get certified. Get Educated.

If you want to be taken seriously by not only your customers, but your peers – get certified and educated.

Part I: A (personal service or catering) business license, appropriate (catering or personal chef) insurance, your local food safety management certification through the National Restaurant Association Educational Foundation and then of course, following the regulations and local city or county laws.

Educate yourself on local liquor laws, food transportation issues, etc. I would never hire or take seriously a caterer/personal chef that doesn’t carry insurance or tells me how they deliver their meals out of a cooler in their Pathfinders trunk. True stories!

Part II: If you don’t have a culinary degree or business experience, get some through your local community collegue, culinary school, culinary class outlet, local foodie clubs, associations and non-profits.

Listening to others experiences, gaining basic knowledge about accounting, business management or even cooking techniques. These gain you experience ‘in the field’ without even doing an actual ‘cook date’. They also help you build collegue references and give you an opportunity to ask all the questions you need answered about the ‘logistics’ of being the food business.

I will also insert into this section that it is probably important to join a personal chef association only if you have no idea how a daily personal chef business works. Most personal chef associations make you pay a horrible fee to be a member that allows you to get introductory information about the business and a listing on their website list of members. You need to decide for yourself if having an outline of what a day in the life of a personal chef is like is worth $500-$1500 for the first year and $150-$350 per year after that.

(Contine reading So You Wanna Be a Personal Chef?)

2. Figuring out ‘What you do’.

A good way to figure out what kind of cooking/service/product you want to provide is to first analyze your experience and then cross check that with what kind of client you want to cook for/service.

Middle-class, both parents work, with 2 or more kids? Fad dietiers? Young Professionals who want to eat in 2 minutes? Uber-rich busy people who don’t want a live-in private chef?

Everyone will say – of course – uber-rich people that will over pay me and I’ll be set for life! Be serious…99% of personal chefs across the nation serve the standard middle class, family of 4 with a bunch of freezer ready casseroles. I know one personal chef that makes 4 servings of 5 casseroles for $395, including groceries. Can you say – 90% profit!

This will help figure out not only your ‘service niche’, but your pricing, your demographics and that will lead to where you need to market – be it a local school board letter or just through your website.

3. Don’t quit your day job.

Sometimes it takes a while to build a client base, get your marketing going and just being ‘open for business’ with your website live and your phone on, just isn’t enough. For every person starting a new business there is a new path on how it happened or how it become to be a ‘full-time’ job.

One personal chef I know just starting cooking for a neighbor while they were recovering from chemo, the neighbor suggested they do this for a ‘job’ and through the clients referrals and the chemo-outpatient nurse, in 3 months they had a full time personal chef meal delivery service, niched for cancer treatment patients in out-patient. Another chef I know, after a year, never got more then 1 steady personal chef client. They tried to make ends meet by teaching cooking classes and barely a year after that they have flipped their business where 90% of it is teaching cooking classes and they will fill in a personal chef client when they have the time.

4. What are you willing to do to be famous?

It sounds like what a seedy holleywood studio manger would say to a young and beautiful, wanna-be starlet. Sadly, it is very translatable to the success of your personal business. And nothing is a guauntee.

Are you willing to work for next to nothing just to get your business name out there? Are you willing to negotiate your prices to keep that client? Are you willing to give discounts, donations to charities, etc.?

Some personal chefs I know are unwilling to do any of the above. Frankly, all of them are successful personal chefs that have been in the business for almost 10 years, as long as it has been around. I don’t truly think they understand what it takes to start a personal chef business today, now that there are over 300 personal chefs in my DC Metro area alone! You have to be competitive and sometimes, ‘discount’ yourself out.

When I started my personal chef business, I under priced everyone, trying to get any clients, even if they were cheap – and it was hard work. But I knew I had the focus and a product that would make this business successful. Therefore, as my business grew, so did my prices. In just a few years of service, I am making 3 times the amount I made when I started my business. And comparing myself others, my prices sit in the median-lower rang, so I still have room to grow – in fact, I can raise my prices at least 40% before I am in direct competition with some other expensive personal chefs in my area.

This is all up to you and how bad and hard you want to work to get your business started.

5. Marketing, marketing, marketing….marketing!

If you have ten clients a week or zero clients a week. Marketing needs to be a weekly shot into your business.

6. Do the basics:

Get a separate phone for your business. There is nothing worse then calling what you think is a business and there is some 3 year old on the answering machine saying ‘The Andy-sons ain’t home white now!” Would you leave a message? Then why would your customer. And with cheap cell phones, you can carry your business line with you all the time, ready to get that next client!

Get a website Be a million dollar site or a build it your self site for $10 with just your name, phone and email. I get 99% of my new business from my website and people always say “You have the best website” – “Your food on your website looked so good, I had to call you” – “Your menus are exactly what we want for our party”. The more information you provide on your website to your ‘niche’ (pictures, menus, faq’s) customer, the more you will weed out those that you don’t want to serve. My personal website advice – Don’t put your picture on your website unless your hot. Many a marketing researcher knows, people subconsciencly do not relate to unattractive people. And frankly, just keep your picture off your website altogether - whether you are hot or not – it is probably NOT a good idea. You might be putting yourself in danger, since you work mostly by yourself, in a strangers home - a pervert might figure this is a good way to get you alone in the ‘comfort of their home’.

Get an email account: Some people looking for caterers/personal chef will email you when they have time, meaning, it may be 2am after they have spent time with their significant other, after putting the kids to bed, after making dinner for family, after working until 8pm….come up with ‘auto-responses’ describing the basics of your business and some things that ‘hook’ a client into your niche. And for petes sake, please don’t use a personal account – like ‘MrsRobinson@aol.com or Drinkmorethanyou@hotmail.com’ – then you are advertising more than you would probably like to a potential customer.

Online listings: Get on any and all local and national website, email and business listings you can. Your goal…When someone googles your business name – you are the first listing that shows up. You want people to be bombarded with your business – because when you see a business advertised everywhere – don’t you think they must be a respected, well-known business…

Tip: De-Seed a Pomegranate

2005-11-28T16:19:00.000-05:00

Pomegrantes are the new 'haute' of cuisine, especially now that they are in season. You can easily drop $3 bucks on one of those snowman shapped juices and $8 bucks on the nuevo pomegranate molasses.

But can you get out those pretty little seeds without making a mess or loosing half the seeds to the juice on your cutting board gods?

Scaning over some pomegranate salad recipes for a client, I was horrified to learn that Nigella recommended cutting into your pomegranate with a knife, and just remove the seeds that weren't broken!?! That would be like cutting into an orange and then trying to remove the segments, without spilling any juice or wasting any segment?!? I started googling around found that most recommended this (even the site: http://www.pomegranate.org/nomess.html which I thought was a little funny).

Therefore I thought I would make the apparent top secret way to de-seed a pomegranate known.

I learned this trick from a persian chef who has probably been cooking with real pomegranates longer then I have known what a pomegranate even was.

First, using a sharp pairing knife, you want to cut a 'curly cue'. Like you are cutting away the peel and pith from an orange without getting the segments of juice - but all in one long curly cue line. from the top of the pomegranate to the bottom. You are only cutting in about an 1/8th inch, just through the pith, with the intention of not cutting into any seeds. Take your time, this is the most imporant part of the process and will decide if the rest of the process is 'juice free and easy' for you.
Carefully working around the pomegranate, loosen the cut you made, pulling the cut open about a 1/4 inch or so.
Now you can pull the pomegranate apart easily, into sections.
Take a section and hold it in one hand, you can run your thumb along the seeds, bending them back and forward gently to have them 'pop off' the pith.
If you run into a section that is covered with a lining of pith, just peel it away before popping off the seeds from that section.

Other tips:

You want to remove all the pith, even the little dots of it that stick to some of the seeds. It tastes like eating orange pith.
You don't need to wear gloves - you aren't going to make a mess right? And if you get a little juice on you, just wash your hands off and then return to pomegranate peeling bliss.

Recipe: Chocolate Covered Strawberries

2005-11-27T12:38:00.001-05:00

Talk about easy...impressive...and everyone loves them.
You cannot fail at these at long as you use good quality chocolate (here is a great website that explains everything you would ever want to know about chocolate and more importantly, quality chocolate), don't burn it and fresh strawberries that aren't over ripe.
I will not go into the 'tempering' of chocolate - as that is a whole article in itself. I'll just say that tempering chocolate is esstentially breaking down the chemical compond of chocolate with a varied degree of temperature in order to produce (melted) chocolate that will eventually harden, therefore producing the chocolate in a new 'chemical state' for the baking purpose you desire. Yeah, I think most pastry chefs study this stuff for weeks - then putting it in practice is a whole different thing! Here is a quick an easy few paragraphs to read if you are interested about tempering. I googled around for a more serious description, but most were more generalized them what I mentioned above. So I guess that gives me something to write an article about later.

Recipe: Chocolate Covered Strawberries

11 oz. or more (is enough to double-dip 8 medium sized strawberries)
8 Medium Sized Strawberries

Wash and dry your strawberries.
Set them on a sheet tray, covered with wax or partchment paper.
Place a sieve inside a medium sized pot. Fill up the water in the pot so that the water line sits just below the sieve.
Place the pot on the stove and bring to a boil.
Meanwhile, chop up chocolate into very small pieces - no larger than a tablespoon.
Place the chocolate in a metal bowl (that will fit nicely in the sieve).
When the water is boiling, place the chocolate filled bowl into the sieve and let the chocolate melt.
After a minute or two, gently stir the chocolate, moving it around the bowl, scraping the edges, helping it melt and circulating it, so that it doesn't burn.
When 90% of it melted, remove the bowl from the sieve and quickly dip the strawberries into bowl, covering 80%. When you pull out the strawberry, give it a little shake to remove any excess chocolate, then lay on sheet tray. Continue with remaining strawberries.
Let the strawberries sit at room temperature (around 65-70 degrees) until you plan to serve them (within 6 hours).

You are welcome to double-dip the strawberries. Just wait about 15 minutes after the first dip - while the first layer of chocolate starts harden. Then heat your chocolate again over the boiling water and do the process over again (steps 7-9).

Recipe: Mascarpone Stuffed Dates

2005-11-27T12:24:00.001-05:00

Recipe - Mascarpone Stuffed Dates
Ingredients:

6 Dates
6 Tablespoon of Mascarpone
Salt and Pepper
Chives, Chervil or even minced Candied Orange Peel for Garnish

Using a pairing knife, cut half way through the date, from tip to tip.
Pinch the ends of the date, so it opens up and you can easily remove the seed.
Prepare piping tip in bag and fill with mascarpone.
Fill dates from tip to tip with about 1 Tablespoon of Mascarpone per date.
Snip chives into ½ inch pieces.
Place chives on top of mascarpone, in an ‘X’ for garnish.

Refrigerate until about 1 hour before you plan to serve, then remove and let come to room temperature.

Other ideas for serving this?

Use a piping tip to change the shape of the mascarpone in the date.
De-seed dates, place in oven at 400 degrees for 8-10 minutes. Remove and let cool enough for handling. Fill with mascarpone and serve slightly warm.
Great as a petit four or on a cheese platter.

Recipe: Vanilla Bites

2005-11-27T12:11:00.001-05:00

This recipe is an adaption from the Book Amuse Bouche by Rick Tramonto. It really is a great example of combining all tastes (sweet, sour, bitter, salt) to form a perfectly flavored bite.
People either love it or hate it - and it is usually only loved at dinner parties where the eaters are adventurous - so you might want to take what can your guests are before serving this.
Recipe - Vanilla Bites:

1 ¼ cup crème
1 packet of gelatin
2 Tablespoons of Vanilla Paste
5 Medium Sized Mint Leaves
1 Teaspoon of Sea Salt
6 Larger Sized Purple Potato Chips (Plain or Ruffled)

Place large bowl on countertop, fill half way with ice, then fill a quarter of the way with water, creating an ice bath. Set aside.
Meanwhile, place a kitchen towel in a circle on the countertop. Place a medium sized bowl in center of circle, pushing towel just under bowl to keep bowl from moving.
Place ¼ cup of crème into bowl. Add gelatin powder into bowl, whisk until gelatin is almost completely dissolved.
Meanwhile, place ¾ cup crème in a small pot and whisk in 2 Tablespoons of Vanilla. Turn heat to high and bring crème to a boil. Remove from heat as soon as crème starts to rise up the sides of the pot. Whisk vigoriously to circulate vanilla and cool crème.
Slowly pour vanilla-crème mixture into gelatin-crème mixture, while whisking, until completely combined and gelatin is dissolved.
Place a sieve of chinois in a metal, medium sized bowl and slowly pour mixture through.
Immediately place strained liquid in the large bowl-ice bath, slowly and gently stirring until steam stops rising from the liquid. Immediately remove from ice bath, cover with plastic wrap and place in the fridge to refrigerate at least 2 hour before service.
45 minutes before you plan to enjoy the Vanilla Bites, remove the vanilla mixture from fridge, mashing with a whisk and gently stirring to break up the gelatin mixture into small pieces.
Drizzle in 1/8 cup crème, whisking until combined. Continue to drizzle remaining crème until vanilla mixture is a ‘fluffy’, ‘foamy’ mixture that is the consistency of ‘pudding’. Set aside.
Stack mint leaves on top of each other and roll up tightly together to slice off in ‘chiffonade’ pieces. Set aside.
Lay potato chips on cutting board and spoon out about 1 Tablespoon of vanilla foam mixture onto each chip, place chips on serving platter.
Sprinkle Sea Salt over bites and around edges of plate.
Sprinkle chiffonade of mint over bites and around edges of plate and serve.

Advice

2005-11-21T16:22:00.000-05:00

A lot of people email me for recipes, jobs and even advice on how to be a chef or start their own Personal Chef business. So in the next few posts, I have put together some ideas on the matter.

Article: 10 Things Your Caterer Won't Tell You

2005-11-18T09:24:00.000-05:00

I love this article. It is so funny - and unfortunetly sometimes true.

Not for me of course;)

10 Things Your Caterer Won't Tell You
Written by Nancy Nall Deerington

Recipe: Sweet Potato Bisque

2005-11-17T07:59:00.001-05:00

This is a great fall style, sweet and holiday inspired soup that can be served with a dollop of marshmallow creme, honey sweetened yogurt or even mandarian oranges. This recipe serves 4-6.

3 Tablespoons of butter, unsalted
5 Sweet Potatoes, peeled and chopped into 2"x2" pieces
1 large Baking Potato, peeled and chopped into 2"x2" (to help with thickness)
5 cups low sodium chicken stock
3 cups of heavy creme
a sprig of thyme
a few bay leaves
salt and pepper to taste

Prep sweet potatoes.
Heat butter in large pot, add sweet potatoes, then chicken stock and herbs.
Boil potatoes on medium high heat until soft - about 30 minutes.
Restrain potatoes and robocoup until smooth. Add remaining heavy creme to help robocoup soup into a smooth, silky consistency.
Thin out soup to desired consistency with remaining heavy cream.
Re-heat in pot before serving.
Salt and Pepper to taste.

For some different sweentening ideas: Add 1/4 to 1/2 cup of honey to sweeten or thin out soup with freshly squeezed orange juice.

Restaurant Review: 2941

2005-11-17T06:58:00.000-05:00

Name: 2941
Chef: Jonathan Krinn
Location: Falls Church, VA
Cuisine: American-Mid Atlantic-French Contemporary
Stars: 4/5
Review: November 2005

Okay, I love 2941, so I am not going to say a lot about the details. If you haven't been, you must go. The food is exceptional and many believe that it is the best restaurant in DC, food wise, perhaps all of the DC area? The service is comfortable and helpful, not 'Inn at Washington Standards', but you'll never lack in water, clean silverware or a folded napkin at your seat after returning from the restroom.

The food is always perfectly seasoned and I have had several culinary school mates that have worked there, one told me that 5 people taste the food before it leaves the kitchen.

My husband and I eat here about every 3 months, once the entire menu changes over. The last time we were there, we ate outside, enjoying their spectacular deal and the view of Tapas on the Terrace. You can read that post here.

Here is our menu - we of course went for their 4 course for $87:

First Course: Duo of California Artisan Foie Gras, Saute & Torchon, Fall Veggies Confiture and Yuzu Flazed Figs

Second Course: Lobster Medallion and Mishima Beef Cheek Ravioli, Creamed Leeks, Red Wine Reduction and Main Lobster Emulsion - Seared Yellow Fin Tuna with Roasted Porcini Mushrooms, Fingerling Potatoes, Salsify and Porcini Sherry Emulsion

Third Course: New Zealand Venison Loin, Braised Red and White cabbage, Applewood Bacon, Chestnuts and Quince (pictured above)

Fourth Course:

Chocolate and Chocolate: Chestnus with Chocolate Chestnut Mousse, Cognac Sabayon, Chocolate Citrus Ganache and Chestnut Ice Cream

Chocolate Brownie Baked Alaska with Chocolate Chip Ice Cream & Chocolate Sauce

A few comments on the food, the Ravioli - AMAZING! Lobster emulsion...buttery goodness - one of the best dishes I have ever had! Duo of braised cabbage, so interested, each so different in taste, color...2941 has always had amazing desserts, the baked alaska tableside 'flambe' service was great and it was so good, I took several bites from my husband...although my chocolate and chocolate was disappointing...I got chocolate ice cream instead of chestnut, the sabayon had way too much cognac and overpowered the chestnut mousse, to where all I could taste was cognac and I had to stop eating it and drink some coffee for a while to get my taste back. The ganache didn't taste like anything but chocolate.

Although this is still one of my favorite restaurants of all time....we did have a few surprises about our experience last Friday...

First, they charged my credit card 130% of the bill, 10% higher then I left and signed for. Apparently they put a hold on that much and then after a few days, the actually amount will be charged to the card. When I called about, the operator/secretary (I assume) said this is standard. I asked why...she repeated, just because, it is standard. Weird. In all the times we have dined there, it has never been this way before?

Second, the price of the menu is about 20% higher then the last time we dined inside the restaurant (about 6 months) - this restaurant used to be the best food and the best value - now it is a little overpriced..the food is worth it, but the service is not. It is roughly the same as dining at Citronelle, including the 10% city of DC restaurant tax - which VA does not have....so it was a little disappointing.

Finally, Jonathan Krin was once known as the 'Duo' Man, serving 'Turf and Turf', 'Surf & Turf' and 'Surf & Surf' dishes on each menu - now it is all about the cotton candy....There was only 1 selection of Surf & Turf on the menu and the amount of cotton candy they gave us at the end of the meal was 4 times the amount we got 2 years ago when we dined there for the first time. I think they took the Washingtonian Article about being the "Cotton Can Man" a little too seriously.

I mean look at this, cotton candy for 2 people with petit fours? Look at this picture...the cotton candy is like 4 times taller then my coffee cup!

Recipe: White Veggie Salad with Castelmagno Cheese

2005-11-08T07:11:00.001-05:00

Recipe: Castelmagno - White Veggie Salad with Castelmagno Cheese (serves 1)

2 oz. Castelmagno cheese, slightly crumbled
2 t. White Wine Vinegar
2 T. Italian Parsley, rustic chop
1 Medium Parsnip, julienned
1/2 bulb of Fennel, shaved
1 Endive, julienned, centers removed
1 large Turnip, brunoise or 2 small peeled & thinly sliced
1 Leek, white only, sliced into circles
2 T. brunoise Vidalia Onion

Combine White Wine Vinegar, salt, pepper, evoo and parsley, emulsify, set aside.
Blanch and shock parsnip and turnip and combine.
Combine parsnip/turnip mixture with remaining ingredients and drizzle over then fold in gently dressing mixture.

Recipe: Poached Pears

2005-11-08T06:12:00.001-05:00

Simplicity is elegance when you serve poached pears with a cheese course or as a dessert. They are so easy to make and your guests/family will enjoy the sweet and fall spiced goodness.

4-6 bosc pears (this is my particular favorite pear, but you can use any pear you like)
1 cup white wine
simple syrup (1 part sugar: 2 parts water)
3-4 star anise
1 cup. sugar
6-8 black peppercorns
1 stick of cinnamon
10 cloves

Peel and cut about an 1/8 inch off the bottom, so they sit nicely in the pot and eventually, on the recipents plate.
Place remaining ingredients and bring to a boil.
Sit pears inside pot and turn down to a medium simmer.
Cover pot with a piece of foil or parchment paper and simmer for 20-30 minutes until pears are fully cooked through (test with pearing knife).

Serve hot (by microwaving for 2-3 minutes before you serve them if you made them earlier in the day) or chilled (straight from the fridge).
For an extra kick, strain the cooking liquid of the spices and return to medium high heat to simmer until reduced to a sauce consistency/very thick. You can drizzle the sauce over the pears before serving for extra sweetness.

Restaurant Review: Acadiana

2005-11-06T11:51:00.000-05:00

Name: Acadiana
Chef/Management: Jeff Tunks/Management Company that owns TehnPenn, Ceiba & DC Coast
Location: Downtown DC - Mt. Vernon Square
Cuisine: Cajun-Creole French Contemporary
Stars: 2/5
Review: September 2005

Acadiana is a new venture from the DC Coast, TehnPenn, Ceiba people. Jeff Trunks is listed as the chef in charge now, but I don't know who really is the chef cooking in the back? Compared to its sister restaurants, I find the food to be the most detailed, best tasting and presented - yet they do it all in the same price range as the other restaurants - which is relatively low for a nice restaurant.

Decor: The restaurant is very modern, located on the corner of Mt. Vernon square, K Street and 9th street it is corner of a new building - so when you walk in - the restaurant itself is long with an open kitchen through the center. Cool greens, modern contemporary decor, bamboo'ish placemates, with the oh so now popular 'specific dishes for specific dishes' - meaning a set of three cups to serve the trio of soups, a glass plate with 3 indentions to hold eggs, which served the deviled eggs. You'd be surprised how many chefs/managers shop at crate and barrel like purchasing places. Our hostess and waitstaff were very nice, attentive and casual, making the evening relaxing - with a feeling of 'being taken care of'.

Menu:The menu was full of buttery, oyster, creole goodness (which can be viewed here on their website) and it was very difficult to decide what to eat. So what my husband and I do in this situation is order multiple courses of appetizers. That way we have the opportunity to experience a lot more the menu - without being filled up too much on just an appetizer, entree, dessert evening.
First Course: Trio of Soups: Classic Turtle Soup, Gumbo, Oyster Rockafeller($9) & Trio of Deviled Eggs: Crabmeat Ravigote, Shrimp Remoulade & Lauoisana Choupique Caviar($7)

Second Course: Jambalaya Risotto
Third Course: Duo of Pies: Natchitoches Meat Pie with Black Pepper Butterlik Dipping Sauce and Louisiana Crawfish Pies($9) & Baked Oyster & Fresh Artichoke Gratin with Cured Country Ham, Parmesan and Brioche crumbs($11)
The soups were good, but the Turtle Soup was amazing. I know that I will come back to just have that soup. The deviled eggs were great, but the dish they were served on made it difficult to 'delicately' enjoy the eggs. The jambalaya risotto is actually a side dish, but we asked for it as an appetizer and they were happy to accomidate. It wasn't all that great - with an over abundance of gumbo file - and little to no meat, all I had was a strip of chicken meat in mine. We were too crazy about the 'pies' which were just deep fried dough, with some veggie filling, all of which were creole in tasting, but none of which tasted all that different from the others. One tasted like bell peppers, like creole flavored tomatoes with some crabfish in it. I think the lack of 'meat' in the pies was probably due to the fact that the appetizer was only $9. The gratin style oysters was fabulous! It was so rich with buttery, parmesan and brioche - it was amazing. And so cheap for what you got!! We were actually so full from the appetizers we did not have dessert. A poor decision in my opinion - but I can eat twice the amount of my husband and he was probably right to skip it. They were quite generous in their appetizer portions and made our multiple appetizer meal quite pleasant.

Highlight Experience: When we went the city apparently has not given them permission to have their valet on the south side of the restaurant - a most likely and good spot, considering it is the easiest way to get to the restaurant without having to drive about the block, dealing with all the one ways and such with Mt. Vernon square or the funky intersection of L, K, 10th, 9th, Massachusettes and New York Avenue. After driving around each of these streets we finally figured out how to get to the one way street traveling west on the north side of the restaurant were the valet was - making us about 15 minutes late for our reservation.

This is not the weird part though...when we left the restaurant and turned our valet ticket in for our car to be retrieved about 10 minutes went by and I heard a loud 'running' sound - you know the one that a car makes when it is in reverse and traveling well over 20 mph...yes, if you haven't guessed it already - it was the valet, driving our car in reverse down the long, high-modernist block from 10th street to 9th street, in front of the valent station - all at about 20-25 mph. We were horrified...and all we could do was laugh. I guess he didn't want to take the 15 minutes to drive around the one-way streets either.

But as you can tell this is not necessarily a nice 'fancy' restaurant to be comparted to the Inn at Little Washington, but a clean, pleasant restaurant to enjoy some good food and enjoy it with a pretty cheap bill. It is also near tons of clubs and nighlife, so it would be a great date or start the evening off spot, because the inside and out looks so impressive. I look forward to going back and having some more of that Turtle Soup and the Oyster Gratin.

Recipe: Butternut Squash & Hazelnut Lasagne

2005-11-06T11:15:00.001-05:00

Butternut Squash is in full swing as the 'it' ingredient for the fall. This lasagne is a great application of the fall gord with the added crunch of hazelnuts.

Lasagne Sheets - about 12
1 smaller butternut squash
1 cup hazelnuts, pre-shelled and roasted (and I fine crushed about 1/4 cup of hazelnuts just to spread over the top, making a dusting)
2 cups of creme
2 Tablespoons of butter
2 Tablespoons of APF (All Purprose Flour)
1 cup Parmesan, thinly grated
1 cup Ricotta
salt and pepper
1 egg yolk
1 package (about 2 cups) Part-Skim Mozzarella
About 1/4 cup Fontina
1 sprig and about 2 Tablespoons picked thyme leaves
2 bay leaves

Preheat over to 400 degrees.
Boil Lasagne strips in 'sea' flavored water with about 3 Tablespoons of evoo.
Heat Butter and flour in medium sized pot, creating a roux. Slowly add creme, whisking in about 1/4 cup at a time, whisking until absorbed before adding the next 1/4 cup. Add 2 bay leaves, a sprig of time and turn heat to low to 'cook out' the flour flavor.
Peel butternut squash, cutting off the neck and discarding the rest. Slice squash into 1/4 inch thick pieces, about 2 inches wide and 4 inches long. Reserve about 3 of these slices to cut into brunoise for the topping.
Combine ricotta, salt, pepper, egg, 1/4 of the mozzarella, 1/8 of the parmesan and about 2 Tablespoons of picked thyme leaves.
Build lasagne. Make sure to spray with non-stick your lasagne pan before building. Start with 2 sheets of lasagne, the about 4 slices of butternut squash, sprinkled mozzarella, salt, pepper, then lasagne, and same order. After 3rd layer of lasagne, spread in ricotta mixture, about 1/4-1/2 inch thick (however you like), then lasagne, butternut, etc. another 2 times. Top off lasagne with remaining parmesan and brunoise of butternut squash - spreading all over lasagne.
Bake for about 20-30 minutes until butter knife slips through center of lasagne with little to no resistance.
Remove from oven and sprinkle hazelnuts and fontina over top of lasagne. Return to oven for another 10 minutes or so until fontina just starts to melt.

Event: James Beard Event in DC

2005-11-05T09:41:00.000-05:00

Did Bill or Hillary ever invite you to the White House for dinner and you already had plans? Then Bush rolled in and your invitation got lost in the mail.

Thankfully for you, Mrs. Bush has recently 'changed' chefs (the new one being the first White House Women Chef Ever: Cristeta Comerford) and the old one (Walter Schieb, now with his own cookbook and business, dubbed The American Chef) is doing an event at the City Club on Saturday, November 17th.

For a description of the event, go online to The James Beard Foundation Website or for reservations, just call 202-347-0818.

So you wanna be a chef?

2005-11-03T12:09:00.000-05:00

Many a young child emails me on how they want to a chef....sadly, most 'children' today, don't realize just how much work it is.....

So here are a bit of random thoughts of what I have tried to piece together for people. It's about the process of how to look into this restaurant or other restaurants, and make sure that it is the ‘right’ kitchen job.

(Contine reading extended entry)

First, call the restaurant and ask for the chef, tell the chef that you are a student willing to work whenever doing whatever if they'll teach you about cooking. Ask them when you can come into work.
Call everyday until you talk to the chef, and if you can't get through after 3 days, just show up at the restaurant, even if it is closed to knock on the door and ask to talk to the chef. Bring your resume and references, as most chefs don’t have you fill out a ‘formal application’ until you are hired.
If you show up, always wear a chef jacket, chef pants and bring a good/sharp knife and a peeler, because there is an 80% chance that they will put you to work right then and there.
Never call or show up on Monday-Friday during their lunch (11am-2pm) or dinner (4pm-11pm) services or on Saturdays or Sundays. These are their busiest times and it will look badly upon your application.
Don't bother to talk to the restaurant manager or front of the house manager about seeking a job, good restaurants split their hiring decisions, front of the house manager hires waiters and hostesses, back of the house managers/chef hires cooks and dishwashers.

Working in restaurants in general…
Good restaurants will let you work or hire you for a few days to ‘check you out’. They want to make sure that you have the skills to fit into their needs. They will most likely make you do things like peel 100 lbs. of potatoes just to see if you crack or complain. After a few nights of work, they will tell you - you are ‘on the schedule’ permanently or they let you know that you are ‘not what they need right now’ - no worries, just find another restaurant and start the process over. If you really liked it there, just tell the chef, once you get some experience, you’ll come back and try out again.
If you work hard, show up on time and listen to the chef and sous chef, always answer “Yes, Chef” to anything they say or tell you to do and ALWAYS make friends with the dishwasher – There is a 99% chance they will offer you a job, no matter what your cooking skills.
Since you are just starting out ‘on the line’, which is what they call the stations each cook works in a kitchen, you will most likely start at the garde manger station (gar-mon-jay) were salads and cold items are prepared. As you learn about cooking and learn to execute the chefs preferences - you’ll ‘move up the line’, which may take months or even years. Frankly, if you are seriously considering a fine dining culinary education, I would not work at a restaurant that doesn’t call their salad station a ‘garde manger’ station.

Finally, some comments that others probably won’t tell you….
Restaurants can be ‘mentally tough’ places for you to work. Kitchens are usually a man’s place, and sexist comments and suggestions will fly without notice in many places. The most successful women chefs battle these injustices with their knives, pots and pans. Don’t get angry or frustrated, just show them in your cooking/hard work that you can not only keep up, but make them keep up with you and that will change the way people interact in the kitchen more than any complaint to the chef or manager will.
Restaurants usually entail physically or mentally exhausting work with a combination of long hours (14+ hr days), extreme heat and pockets of rush and then mayhem. Be it a silent kitchen (where the chef doesn’t allow talking) or a yelling chef (where they yell or scream at you and laugh if you cry), as you learn and grow in your cooking, you’ll find that every kitchen will teach you something about cooking, that has nothing to do with food.