tag:blogger.com,1999:blog-45005375935985799802024-02-06T21:17:06.682-05:00FoodiesandFattiesFoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-4500537593598579980.post-42832467534199666782011-05-25T09:21:00.000-04:002011-05-25T09:21:53.759-04:00Oprah's Favs<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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I would be lying if I said I never watched <a href="http://www.oprah.com/">Oprah</a>. Just like virtually every American and millions more across the world, we have all been influenced by the Kosciusko, Mississippi born gab gifted lady. The 4pm ritual has become as guaranteed as her #1 time slot. And if you weren't fixated in front of the TV everyday, you were sure to hear about it at the water cooler the next day.<br />
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Oprah's magnetic hold can sink the the production of beef or help elect the first African American President. In addition to her many Oprah-isms, her infamous "Favorite Things" have become an annual event. In honor of her farewell episodes and 25 years; I thought I would recap her "Favorite Foods".<br />
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In, 2002 she debuted her Favorite Things. A perfected list of the things that make Oprah say "oohh" and use say "aahh".<br />
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Her inaugural food favorites were:<br />
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<div style="text-align: center;"><i><b>Key Lime Pie</b></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHZZ-S4DZYwaOtIH-S6__lM1r1Ar3155zoFuaw7Kblpw5Z5GA0TVpdTpCeBuRbetGxzx58t_dFzHycMpKpkCc4JFeuBv3L7kVr8jYkvIH2naCgHmPTqi9VUjp9Pmu2Dsms2ZA5LotQJYX2/s1600/batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
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<div style="text-align: center;"><b><i> Croissants</i></b></div><br />
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<div style="text-align: center;"> <b><i>Garrett's Popcorn</i></b></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3k63WzJM5I_fBZ1siu5gLwgekvRnFZrrJ0qghJk7Nei7w0UhMR2n_xIBuxSI5oREbGX7-aTIdBo8Wb80rDNQ2DAtq_bFBjSl2vKXfYW5UAt9_2r1pSZlz_AJw774MB9XzSi20qhLi0vcK/s1600/pop2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3k63WzJM5I_fBZ1siu5gLwgekvRnFZrrJ0qghJk7Nei7w0UhMR2n_xIBuxSI5oREbGX7-aTIdBo8Wb80rDNQ2DAtq_bFBjSl2vKXfYW5UAt9_2r1pSZlz_AJw774MB9XzSi20qhLi0vcK/s200/pop2.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxa-jBj4PBvZ0oGO6pr53JJWR9SJIvc8Y7v9WlaoooMtMTZ20phEc9ll8VRzjn_Gx8UhumietQI8JU2GjhKA3BZxC_lbBsMM_pgPYdPfmDPjc0iF_jLMtBWRMesVaweA50NfPnhoG3ZVrn/s1600/pop.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxa-jBj4PBvZ0oGO6pr53JJWR9SJIvc8Y7v9WlaoooMtMTZ20phEc9ll8VRzjn_Gx8UhumietQI8JU2GjhKA3BZxC_lbBsMM_pgPYdPfmDPjc0iF_jLMtBWRMesVaweA50NfPnhoG3ZVrn/s200/pop.jpg" width="200" /> </a></div><div style="text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3k63WzJM5I_fBZ1siu5gLwgekvRnFZrrJ0qghJk7Nei7w0UhMR2n_xIBuxSI5oREbGX7-aTIdBo8Wb80rDNQ2DAtq_bFBjSl2vKXfYW5UAt9_2r1pSZlz_AJw774MB9XzSi20qhLi0vcK/s1600/pop2.jpg" style="margin-left: 1em; margin-right: 1em;"></a>2003 saw a more exact list that included:<br />
<br />
<div style="text-align: center;"><i><b><br />
</b></i></div><div style="text-align: center;"><i><b> Greenburg Smoked Turkeys</b></i></div><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xiQ_bq3RFDJvdNAsAZLG4tQVErYqg4o4gOJ7u__QOOXKc7E9PFqLB_OjIpsAfKp73_kurBOQJeqpqV2fMe_NfCQE6uN6ojQ1ekeJQW3abkNaXSgF3UJekiNVwtMmgS5ppxpclhmuzFEX/s1600/greenburg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xiQ_bq3RFDJvdNAsAZLG4tQVErYqg4o4gOJ7u__QOOXKc7E9PFqLB_OjIpsAfKp73_kurBOQJeqpqV2fMe_NfCQE6uN6ojQ1ekeJQW3abkNaXSgF3UJekiNVwtMmgS5ppxpclhmuzFEX/s1600/greenburg.jpg" /></a></div><br />
<div style="text-align: center;"> <i><b>Melted Chocolate Cake Batter</b></i></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHZZ-S4DZYwaOtIH-S6__lM1r1Ar3155zoFuaw7Kblpw5Z5GA0TVpdTpCeBuRbetGxzx58t_dFzHycMpKpkCc4JFeuBv3L7kVr8jYkvIH2naCgHmPTqi9VUjp9Pmu2Dsms2ZA5LotQJYX2/s1600/batter.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHZZ-S4DZYwaOtIH-S6__lM1r1Ar3155zoFuaw7Kblpw5Z5GA0TVpdTpCeBuRbetGxzx58t_dFzHycMpKpkCc4JFeuBv3L7kVr8jYkvIH2naCgHmPTqi9VUjp9Pmu2Dsms2ZA5LotQJYX2/s1600/batter.jpg" /></a></div><br />
And though it wasn't food I had to mention she listed<br />
<i><b>Neiman Marcus Cookbook</b></i><br />
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2004 had a sole food item and perhaps a indicator that Oprah loves "Key Lime" when she picked<br />
<i><b>Gourmet Florida Key Lime Bundt Cake</b></i><br />
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2005 saw the return of <i><b>Garrett's</b></i> along with <i><b>Brownies from Moveable Feast Geneva</b></i> and <i><b>Oatmeal Cookie Dough</b></i>.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglfbUafvInWYX4n_spvmCgh9sucnmHDuaC4gLCfZzamc9WYValZq2pbIxOeH5pvmKobUmqybeQ3lp4Xx7k3b1Ky5ujOFT8gNuVdrpaBzVG8W0Bcm2xsUKmqnrz7IoA5gy-66jiumy5tJt7/s1600/brownies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="121" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglfbUafvInWYX4n_spvmCgh9sucnmHDuaC4gLCfZzamc9WYValZq2pbIxOeH5pvmKobUmqybeQ3lp4Xx7k3b1Ky5ujOFT8gNuVdrpaBzVG8W0Bcm2xsUKmqnrz7IoA5gy-66jiumy5tJt7/s200/brownies.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQWmz-NO6fLqYk3BR4Kw8goUjsCKzS0mjr4pP9U2ydIsijWV-OjLuV3AclFYNT-9qZi0xZpQqqAbfW1jxlkuQL8v-QOpnucuIQgPhouxlVv2JNkzlQ0hEJkgUV3i4yLR0Ax1iISrwRZQj/s1600/dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQWmz-NO6fLqYk3BR4Kw8goUjsCKzS0mjr4pP9U2ydIsijWV-OjLuV3AclFYNT-9qZi0xZpQqqAbfW1jxlkuQL8v-QOpnucuIQgPhouxlVv2JNkzlQ0hEJkgUV3i4yLR0Ax1iISrwRZQj/s200/dough.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiue4Xjulz-RAK9bgIKmdvSzg83L0iAvR5or05OjhnlCglkFnE7R4d_y8oZRQSJm0RwZJb7tkD978kOrwoSwIyh_jlH0O7AULH5vC7z3-6MLVTuYO43r9tNncD8-VLmB4xfHuYS8kuRqdqr/s1600/pop3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="153" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiue4Xjulz-RAK9bgIKmdvSzg83L0iAvR5or05OjhnlCglkFnE7R4d_y8oZRQSJm0RwZJb7tkD978kOrwoSwIyh_jlH0O7AULH5vC7z3-6MLVTuYO43r9tNncD8-VLmB4xfHuYS8kuRqdqr/s200/pop3.jpg" width="200" /></a></div><br />
For unexplained reasons Ms. Winfrey took a hiatus in 2006.<br />
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Catching the trend early, 2007 Oprah fell in love with <i><b>Perfect Endings Cupcakes from Williams and Sonoma.</b></i><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN2v8H7zbaiHeb89-UjZQj6x9A7slz7PQ6dawHPp1r5ncVgN3olcUo7o7YmJ5MTRwkBN7qgg8-0xhr88b2XnG51dM81brrneqSyeHCRESanr6oiJUTadvsYegPDONoateZFqO9enjIhbz-/s1600/cupcakes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN2v8H7zbaiHeb89-UjZQj6x9A7slz7PQ6dawHPp1r5ncVgN3olcUo7o7YmJ5MTRwkBN7qgg8-0xhr88b2XnG51dM81brrneqSyeHCRESanr6oiJUTadvsYegPDONoateZFqO9enjIhbz-/s320/cupcakes.jpg" width="320" /></a></div><br />
Due to the woes of the economy Oprah didn't do her favorite things in 2008 or 2009.<br />
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With such a long pause 2010 favorites were back with vengeance. The list began with the only company to get picked 3 times: Garrett's!<br />
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Oprah also picked: Beecher's "World's Best" Macaroni and Cheese and Chicken Pot Pie from Centerville Pie Company.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPHuiaYdk60l9j4udpDRIOZNIi8y75DNncoY_pOz9BXI_7_okUH3AD8KHKYtJsSBp1qRTf8GFlns-3wzAyRR7EsmGVMlQ2NUasCY439FAAQ4ItNoTTQxDPhFo42tIaPhmQRe_fzHhdHoY/s1600/mac.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPHuiaYdk60l9j4udpDRIOZNIi8y75DNncoY_pOz9BXI_7_okUH3AD8KHKYtJsSBp1qRTf8GFlns-3wzAyRR7EsmGVMlQ2NUasCY439FAAQ4ItNoTTQxDPhFo42tIaPhmQRe_fzHhdHoY/s1600/mac.jpg" /></a></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjybuaybNGSi22fTIj3Wu7g5bEkeXoj-s84tytGBKnqawvlNkMgvrlKyzpxdio6kGFhZ9Rym-rrE37RoRH7NCoeCV8nNZGeJVUnNCkVYeMhaVSyflsEVqzjx2BjfAEc_1VECkze8WMYQ7st/s1600/chix+pot.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjybuaybNGSi22fTIj3Wu7g5bEkeXoj-s84tytGBKnqawvlNkMgvrlKyzpxdio6kGFhZ9Rym-rrE37RoRH7NCoeCV8nNZGeJVUnNCkVYeMhaVSyflsEVqzjx2BjfAEc_1VECkze8WMYQ7st/s1600/chix+pot.jpg" /></a></div><br />
Mac and Cheese! Are you kidding?! My favorite! What better way to end this stroll down memory lane then with my own CHEESE and macaroni recipe.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilEiuqPZjv3XA7QRk3pfcMADBCWF_GSjFDzWnm75QuahyphenhyphenPQym5ltgdze27IwNclIHGri22fLP1-urWNNkrzOkfB-iIYgUC35AlLUEViygqit5FopkTS-BbqkSP79OmkeHx5GTgUyKEwwwR/s1600/079.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><ul><li class="ingredient">2 pounds elbow macaroni</li>
<li class="ingredient">9 eggs</li>
<li class="ingredient">1 cup cubed Velveeta cheese</li>
<li class="ingredient">1/2 pound (2 sticks) butter, melted</li>
<li class="ingredient">6 cups half-and-half, divided</li>
<li class="ingredient">4 cups grated sharp yellow Cheddar, divided</li>
<li class="ingredient">2 cups grated extra-sharp white Cheddar</li>
<li class="ingredient">1 1/2 cups grated Mozzarella</li>
<li class="ingredient">1 cup grated Asiago</li>
<li class="ingredient">1 cup grated Gruyere</li>
<li class="ingredient">1 cup grated Monterey Jack</li>
<li class="ingredient">1 cup grated Muenster</li>
<li class="ingredient">1/8 teaspoon salt</li>
<li class="ingredient">1 tablespoon black pepper</li>
</ul><h2>Directions</h2><div class="instruction">Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente. about 10 minutes. Drain and set aside to keep warm.</div>Whisk the eggs in a large bowl until frothy.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_48MX6V45kyV9zSYsYgSHQ8hcwSbK7wgq1J80H2phaKEeBxigZ7eCksuEYux_0WK1suTCnq15Cq5jqGg1kK8qNSchbdWAZ3uSW5SQFSEI2g-8e0Q4eRrE4VjP9g127PwHBuvUnCLEcojK/s1600/064.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_48MX6V45kyV9zSYsYgSHQ8hcwSbK7wgq1J80H2phaKEeBxigZ7eCksuEYux_0WK1suTCnq15Cq5jqGg1kK8qNSchbdWAZ3uSW5SQFSEI2g-8e0Q4eRrE4VjP9g127PwHBuvUnCLEcojK/s200/064.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNbKHk1rZ79nDsoZUirsv8zGtgV14G2hGlAESbNZTCcsbZQZLl5VQ9wm6wbN9CQv7DzfPcQiphUOt5EkCiSy5b0n_DBR-akdqHQ23hiXKPFPknJpmb13Z61q_l1JecMuTjjZAs_esl1sCi/s1600/065.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNbKHk1rZ79nDsoZUirsv8zGtgV14G2hGlAESbNZTCcsbZQZLl5VQ9wm6wbN9CQv7DzfPcQiphUOt5EkCiSy5b0n_DBR-akdqHQ23hiXKPFPknJpmb13Z61q_l1JecMuTjjZAs_esl1sCi/s200/065.jpg" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_48MX6V45kyV9zSYsYgSHQ8hcwSbK7wgq1J80H2phaKEeBxigZ7eCksuEYux_0WK1suTCnq15Cq5jqGg1kK8qNSchbdWAZ3uSW5SQFSEI2g-8e0Q4eRrE4VjP9g127PwHBuvUnCLEcojK/s1600/064.jpg" style="margin-left: 1em; margin-right: 1em;"></a>Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsbsvOpUhkcLEfG7SX5pFzDy0JLqErnxnRxPPS9LQ-4xyKxG5nOtHZHJYnPt2-_aS-rx3pNQNQvyaaldKgAqAVDKmUj8SkmAM2ZnVrwNLBmXrfQxMtK_wSK7xh56yPagunJDy7jNq0qJc_/s1600/068.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsbsvOpUhkcLEfG7SX5pFzDy0JLqErnxnRxPPS9LQ-4xyKxG5nOtHZHJYnPt2-_aS-rx3pNQNQvyaaldKgAqAVDKmUj8SkmAM2ZnVrwNLBmXrfQxMtK_wSK7xh56yPagunJDy7jNq0qJc_/s200/068.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9uYPeKZca8YSfpqMENwDaZP-z_5Jiw58kWvWdrVpZMgE1B7Nwzi-Hx9gR8aNy7y-mG-78VNPQ15_8yRGYZNmIJpOVnPMisNnro1w_xQ4o9cogLVVc-KgdfDjR1jbmUCKqim4X6YA5Nzp/s1600/069.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9uYPeKZca8YSfpqMENwDaZP-z_5Jiw58kWvWdrVpZMgE1B7Nwzi-Hx9gR8aNy7y-mG-78VNPQ15_8yRGYZNmIJpOVnPMisNnro1w_xQ4o9cogLVVc-KgdfDjR1jbmUCKqim4X6YA5Nzp/s200/069.jpg" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsbsvOpUhkcLEfG7SX5pFzDy0JLqErnxnRxPPS9LQ-4xyKxG5nOtHZHJYnPt2-_aS-rx3pNQNQvyaaldKgAqAVDKmUj8SkmAM2ZnVrwNLBmXrfQxMtK_wSK7xh56yPagunJDy7jNq0qJc_/s1600/068.jpg" style="margin-left: 1em; margin-right: 1em;"></a><br />
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</div><div class="separator" style="clear: both; text-align: left;">Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-psOMgCvXjsh0JOCcOjfpY7m1Q8-2GySD7hsfBPH48NV4YjD-1ky7beLRa9gDoHGf9OoY0a2ztxCwvpy1vrkZVcA-pOxIoh3prqh98v4chUfClPHTNKyepAqEAPQDlN8rjxeHiBorxpIr/s1600/mac2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-psOMgCvXjsh0JOCcOjfpY7m1Q8-2GySD7hsfBPH48NV4YjD-1ky7beLRa9gDoHGf9OoY0a2ztxCwvpy1vrkZVcA-pOxIoh3prqh98v4chUfClPHTNKyepAqEAPQDlN8rjxeHiBorxpIr/s200/mac2.jpg" width="200" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilEiuqPZjv3XA7QRk3pfcMADBCWF_GSjFDzWnm75QuahyphenhyphenPQym5ltgdze27IwNclIHGri22fLP1-urWNNkrzOkfB-iIYgUC35AlLUEViygqit5FopkTS-BbqkSP79OmkeHx5GTgUyKEwwwR/s1600/079.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilEiuqPZjv3XA7QRk3pfcMADBCWF_GSjFDzWnm75QuahyphenhyphenPQym5ltgdze27IwNclIHGri22fLP1-urWNNkrzOkfB-iIYgUC35AlLUEViygqit5FopkTS-BbqkSP79OmkeHx5GTgUyKEwwwR/s200/079.jpg" width="200" /></a></div><br />
Serve hot.<br />
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Bon Apetite!<br />
<br />
<i><b>Mr. Foodtastic</b></i><br />
<br />
<i><b>Like me on <a href="http://www.facebook.com/foodiesandfatties">facebook </a></b></i></div>FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com1tag:blogger.com,1999:blog-4500537593598579980.post-55167279382833252272011-04-21T01:43:00.000-04:002011-04-21T01:43:29.150-04:00Goo goo for Gaga<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_sS2sfB29G-OMBeb0bJMwFzJssbZf3QGFwfzjlAZYN9T_TxUbJJ7j4eCBEihqhaD1ChYuYW7x3ITFP4GbEsGN3y_r_D1fUkm39yavv1An5hSX4H1AmjmgNS3yp57fW-LxLITDkzK3hv2/s1600/gaga+tickets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitW0hZKP0SCRoTFMLYqdNhkmZxYWeEK6LyJW9JBUFuNmgLky2CkNrDikw4E_ezEMyLz9x_dhw2H6T_kP8QQkulmHQ5fR-fDgJ89n-EJJg-Lmyb3cCLebGRKnQMAbMEqm4I9YuHEjpULd20/s1600/IMG00792-20100823-2359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvgzYiehCRuddKkup_E37-ooktZOEHEx3eS6oPzyBivddazbv3yDLNLSpSrzR6gFb7ZuoMqoKNeeGR0t3lnC1rt8I6woz4sWqHgLSy7GmRnvDuAItXsSGGVTOIX0uH42LP3FJ1ThQFNRz/s1600/182.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvgzYiehCRuddKkup_E37-ooktZOEHEx3eS6oPzyBivddazbv3yDLNLSpSrzR6gFb7ZuoMqoKNeeGR0t3lnC1rt8I6woz4sWqHgLSy7GmRnvDuAItXsSGGVTOIX0uH42LP3FJ1ThQFNRz/s200/182.jpg" width="200" /></a><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mr0bA7_7rS_btPgYaRO8FCP5T4BYpTWL7s59EnM150iOCYvuqt-Hts-Fzhdkd6Olee9hKYihmmb8OQawxpQfm5Eie2BTCKivcfWzOnFQUoZSXdgEqfOPBX_9dBwcyZOLB-fHtHVaVwo-/s200/194.jpg" width="200" /> <img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitW0hZKP0SCRoTFMLYqdNhkmZxYWeEK6LyJW9JBUFuNmgLky2CkNrDikw4E_ezEMyLz9x_dhw2H6T_kP8QQkulmHQ5fR-fDgJ89n-EJJg-Lmyb3cCLebGRKnQMAbMEqm4I9YuHEjpULd20/s200/IMG00792-20100823-2359.jpg" width="200" /><br />
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</a>I have a secret: I am a <a href="http://www.facebook.com/ladygaga">Lady Gaga</a> fan. It is true; I am a "little monster." My musical tastes are eclectic but I never saw Gaga coming. Since the "Famed Monster" got downloaded, it has been a recurring selection. So when I heard Gaga was heading to the Big Apple, I was on the next thing smoking aka <i>Amtrak</i>.<br />
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I have had my fair share of Gaga vision. I have seen the concert more times than I can count.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_sS2sfB29G-OMBeb0bJMwFzJssbZf3QGFwfzjlAZYN9T_TxUbJJ7j4eCBEihqhaD1ChYuYW7x3ITFP4GbEsGN3y_r_D1fUkm39yavv1An5hSX4H1AmjmgNS3yp57fW-LxLITDkzK3hv2/s1600/gaga+tickets.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_sS2sfB29G-OMBeb0bJMwFzJssbZf3QGFwfzjlAZYN9T_TxUbJJ7j4eCBEihqhaD1ChYuYW7x3ITFP4GbEsGN3y_r_D1fUkm39yavv1An5hSX4H1AmjmgNS3yp57fW-LxLITDkzK3hv2/s200/gaga+tickets.jpg" width="150" /></a></div><br />
Thanks to my favorite "<a href="http://www.facebook.com/jumoke.jackson?ref=profile#%21/pages/Rashida-Jolley-The-Head-Banging-Harpist/165008506881453">Headbanging Harpist</a>", I have even made it back stage to see and meet her more than once.<br />
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</div><div style="text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxv1e2vc2z5gWt_WAaR2nXaoY12KMyJUi7SShtZ3oP8fqsBft7ESVC98KCcCte05I34WvMSuOIIZYFFbblhYg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br />
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The show is AMAZING. From a small two bus tour started in 2009, the tour will end next month with a corral of tour buses, a back stage staff of 100+ and one of the most profitable tours in years. Gaga is quickly approaching <a href="http://www.michaeljackson.com/us/home">MJ</a> status.<br />
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Hanging with the stars I became privy to a beatnik hangout that attracts the industry's elite. The unsuspecting <i>Cafeteria</i> hangs on the corner of 7th Ave and 17th in the Chelsea District. Initially the word "Cafeteria" conjured images of meatloaf and green jello mold from high school. But I soon would realize, this is not your "high school" restaurant.<br />
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The plain lettering sign out front does not entice you to come in but the energy inside spills out and grabs you through the window views.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOO7VeYCe0Pe8guxlul45roAT0bHVsGQZh0oRELy4keslK2gJh_Ig9fsAXgF3HwBJvw-3BdqZv2zzhBa-wEdWVV96FjRzL31_uq8ndCDakIa-9U3JBaFVTAcsjfI6eKO0N1x4XW5FdN81R/s1600/189.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOO7VeYCe0Pe8guxlul45roAT0bHVsGQZh0oRELy4keslK2gJh_Ig9fsAXgF3HwBJvw-3BdqZv2zzhBa-wEdWVV96FjRzL31_uq8ndCDakIa-9U3JBaFVTAcsjfI6eKO0N1x4XW5FdN81R/s200/189.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsNOQB7lomXSieBaw-eHBCHbRldtoDuBsqsyckjqE3HrK4xajQSi-wK92m5QbggDaKH10oBzBHn_SynhQ1gtgegFgh1G6i2JQhiwt8BFF7AMhMAQjUzowsD-sqI6Yx9zhJ0IDbwsh0Q8N/s1600/183.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsNOQB7lomXSieBaw-eHBCHbRldtoDuBsqsyckjqE3HrK4xajQSi-wK92m5QbggDaKH10oBzBHn_SynhQ1gtgegFgh1G6i2JQhiwt8BFF7AMhMAQjUzowsD-sqI6Yx9zhJ0IDbwsh0Q8N/s200/183.jpg" width="200" /></a></div><br />
The whitewash, art deco-designed eatery is a fashion statement in itself. You can walk the catwalk over to the black-marbled bar for a specialty cocktail or vogue in the open dining room or nestle in one of the secluded nooks. Unabashedly, I am a "people watcher" so I got a table in plain view.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWSoXpwrV3VzDHIgS9iU3oEAEv62tTDeGrY4V2XiaK1YK9rER-1nVi7S3GgMcNdS4uRSGtZoUx4q8Nunqrcl-CaXAsWwtHvt3OFcgOaXB6tiuKVG0ByWQX7bnOiPBScjZCIt4j8_FzWu5/s1600/188.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWSoXpwrV3VzDHIgS9iU3oEAEv62tTDeGrY4V2XiaK1YK9rER-1nVi7S3GgMcNdS4uRSGtZoUx4q8Nunqrcl-CaXAsWwtHvt3OFcgOaXB6tiuKVG0ByWQX7bnOiPBScjZCIt4j8_FzWu5/s320/188.jpg" width="320" /></a></div><br />
I heard rumors about the mac and cheese. Could there be one as good as mine? Let's just say, I forked through the ooey, gooey goodness in search of flaws and found very little wrong. I am rare to recommend a mac and cheese that didn't come out of someone's personal kitchen. The Cafeteria has been added to discriminating list.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDs9e_SM4rTFGHgienRVZZP01geUBk3XUKUA1lklotCUR_yptsQh5MpqdgsVHms4BrjtFC2aRV7p3D-yZumvhzEaM4KRBHjrfMz8AknNmqoI1XFrXI5sCGncjdlx9nXB9aIE1Vdhim_zIa/s1600/186.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDs9e_SM4rTFGHgienRVZZP01geUBk3XUKUA1lklotCUR_yptsQh5MpqdgsVHms4BrjtFC2aRV7p3D-yZumvhzEaM4KRBHjrfMz8AknNmqoI1XFrXI5sCGncjdlx9nXB9aIE1Vdhim_zIa/s320/186.jpg" width="320" /></a></div><br />
With all day, breakfast, lunch and dinner menus, the rotation keeps the comfort food selections plentiful. Try the distinctive <i>Croissant french toast</i> for a glimpse into the breakfast menu. Dip the <i>Cornmeal calamari</i> in the house made <i>Roasted tomato sauce</i> for lunch or dinner. And end your meal with a very different <i>Apple pie ravioli</i>.<br />
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I am a big "breakfast-for-dinner" type of guy. I sampled the whimsical Green Eggs and Ham. Honestly this dish needs a little help. I get that this is comfort food but the attention to detail just was not given to the entire plate. The scrambled eggs with a proper blend of pesto and goat cheese took a thoughtful hand. They nailed that! But the "slab" of grilled ham was just that - a slab! And do I need to explain my sorrow when I have a less than cared for piece of pork? The fresh baked biscuit was a great scooper and compliment to the eggs. With a little focus, this can be great, hint-hint.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDs9e_SM4rTFGHgienRVZZP01geUBk3XUKUA1lklotCUR_yptsQh5MpqdgsVHms4BrjtFC2aRV7p3D-yZumvhzEaM4KRBHjrfMz8AknNmqoI1XFrXI5sCGncjdlx9nXB9aIE1Vdhim_zIa/s1600/186.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQUMMPXwiM0FoDAWNgXiwZrZ3YHORw5B9meBz5mQ88qcrD0PeUNyZkT2AQqV0sY73EEuoBkFvTe_lyZ0IzvjCrJvvaGt8Ydks7NmpNx7QF9766UmaaWsu6oA4xXeDRk6-PuUtaHzFhf9U/s1600/185.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQUMMPXwiM0FoDAWNgXiwZrZ3YHORw5B9meBz5mQ88qcrD0PeUNyZkT2AQqV0sY73EEuoBkFvTe_lyZ0IzvjCrJvvaGt8Ydks7NmpNx7QF9766UmaaWsu6oA4xXeDRk6-PuUtaHzFhf9U/s320/185.jpg" width="320" /></a></div><br />
Wash those cafeteria memories of tater tots and hair nets with your own visit. You are. You eat -as the <i>Cafeteria </i>puts it.<br />
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Bon Apetite!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNvgzYiehCRuddKkup_E37-ooktZOEHEx3eS6oPzyBivddazbv3yDLNLSpSrzR6gFb7ZuoMqoKNeeGR0t3lnC1rt8I6woz4sWqHgLSy7GmRnvDuAItXsSGGVTOIX0uH42LP3FJ1ThQFNRz/s1600/182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><i>Mr. Foodtastic</i><br />
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</div>FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com0tag:blogger.com,1999:blog-4500537593598579980.post-11425372736231150922011-04-20T00:01:00.000-04:002011-04-20T00:01:25.658-04:00Books for Cooks<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFWQmw8IDTqbp2GOwjxMOJqdfnr0s7pQ4BILxHHcwkiwzWejm6BrY4Cg9IEzXByVIKaJowWfPbWoHOx6GrhRJo2GxlnI3xlY8CzUze5LZ-e8JipAkeDjStTyQ-ncnQchO7axG2iGcV4s9/s1600/IMG-20110416-01053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixRgylwW5i7Srx0o0qzy-8maOa1jnY9MjtIT1JedtLM1KCQCNHGDdH8QwaJAqvyWJzH_wJuqGgl4XEFouSoJqR-FoLrzig331u4CjtjYiEHpOYA-9RX8L95W6YgyhNCUxYQgT3fcw-whfg/s1600/Manhattan-20110416-01073.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixRgylwW5i7Srx0o0qzy-8maOa1jnY9MjtIT1JedtLM1KCQCNHGDdH8QwaJAqvyWJzH_wJuqGgl4XEFouSoJqR-FoLrzig331u4CjtjYiEHpOYA-9RX8L95W6YgyhNCUxYQgT3fcw-whfg/s200/Manhattan-20110416-01073.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmUw0ehloMdEdLHDWOZTjNTpIHsIL_EGZdJw2ye0o1Q_45dyxlf2dXgcmhKmVldUW5yXuqKfyLQb18s0uHw6bt00vn3RJi0accQbKMaDCRBxDGjkthAab854jxmmpxzLiAlwua5lbw3eX/s1600/Manhattan-20110416-01072.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmUw0ehloMdEdLHDWOZTjNTpIHsIL_EGZdJw2ye0o1Q_45dyxlf2dXgcmhKmVldUW5yXuqKfyLQb18s0uHw6bt00vn3RJi0accQbKMaDCRBxDGjkthAab854jxmmpxzLiAlwua5lbw3eX/s200/Manhattan-20110416-01072.jpg" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixRgylwW5i7Srx0o0qzy-8maOa1jnY9MjtIT1JedtLM1KCQCNHGDdH8QwaJAqvyWJzH_wJuqGgl4XEFouSoJqR-FoLrzig331u4CjtjYiEHpOYA-9RX8L95W6YgyhNCUxYQgT3fcw-whfg/s1600/Manhattan-20110416-01073.jpg" style="margin-left: 1em; margin-right: 1em;"></a><br />
I am do not like the title "chef". Call me a cook, taste maker, sultan of sauce, master of mixes or guru of the grill, but not chef. A chef is what I am striving to be. You see, I am self taught in the kitchen. I awarded myself my first toque. Every time I step into the kitchen, I am looking to learn something new which is probably why I have such a vast cookbook collection. So when I heard about the Bi-Annual Cookbook sale at the James Beard Foundation, I canceled my morning in preps for the rummage.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFWQmw8IDTqbp2GOwjxMOJqdfnr0s7pQ4BILxHHcwkiwzWejm6BrY4Cg9IEzXByVIKaJowWfPbWoHOx6GrhRJo2GxlnI3xlY8CzUze5LZ-e8JipAkeDjStTyQ-ncnQchO7axG2iGcV4s9/s1600/IMG-20110416-01053.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFWQmw8IDTqbp2GOwjxMOJqdfnr0s7pQ4BILxHHcwkiwzWejm6BrY4Cg9IEzXByVIKaJowWfPbWoHOx6GrhRJo2GxlnI3xlY8CzUze5LZ-e8JipAkeDjStTyQ-ncnQchO7axG2iGcV4s9/s200/IMG-20110416-01053.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Ppnfwc5yeQ_MVXXe3ip_MRQR0Roh_s-66S22GNERUG-GOQha1ZyBG0cvYw0GeoAvvR5nKlFl24_1t3KIrNf_bZxX85ySnf-9A3pDCpHhqAfV-UzsCwzex7O9YNc3mKY1Mb5glv8nvImW/s1600/IMG-20110416-01054.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Ppnfwc5yeQ_MVXXe3ip_MRQR0Roh_s-66S22GNERUG-GOQha1ZyBG0cvYw0GeoAvvR5nKlFl24_1t3KIrNf_bZxX85ySnf-9A3pDCpHhqAfV-UzsCwzex7O9YNc3mKY1Mb5glv8nvImW/s200/IMG-20110416-01054.jpg" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFWQmw8IDTqbp2GOwjxMOJqdfnr0s7pQ4BILxHHcwkiwzWejm6BrY4Cg9IEzXByVIKaJowWfPbWoHOx6GrhRJo2GxlnI3xlY8CzUze5LZ-e8JipAkeDjStTyQ-ncnQchO7axG2iGcV4s9/s1600/IMG-20110416-01053.jpg" style="margin-left: 1em; margin-right: 1em;"></a>Embarrassingly enough, the only thing I knew about <a href="http://www.jamesbeard.org/">The James Beard Foundation</a> before becoming a member was that it was a big deal to win an award from them. HA! This institution is a foodies' dream! There are classes, private dinners, lectures series, and a New York-block long list of monthly events with a staff of some of the keenest culinary minds.<br />
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The book diving began early Saturday morning. I hopped #2 express train to downtown - the only way to travel. Patting myself on the back, I walked past the long line outside to get in and flashed my membership card to get in - members do not wait - and I had a one-half hour head start.<br />
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<div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDjopfejP43rvK9QjrzMTnaJ_rc3dfX0OrNuz7GNiOL8y1XwlPSm8ZPNvSHuVw1kUaqtDy0r18Y4bXUXZcM_jyfneFcuoso5sbE5LkHv_2Jn1KFk_DoovsalGrSB2yTR_Q7ONBN3LRD3Co/s1600/Manhattan-20110416-01082.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDjopfejP43rvK9QjrzMTnaJ_rc3dfX0OrNuz7GNiOL8y1XwlPSm8ZPNvSHuVw1kUaqtDy0r18Y4bXUXZcM_jyfneFcuoso5sbE5LkHv_2Jn1KFk_DoovsalGrSB2yTR_Q7ONBN3LRD3Co/s320/Manhattan-20110416-01082.jpg" width="320" /></a></div><br />
Their Bi-Annual Cookbook sale is a lip-smacking delight of recipes in some of the world's best cookbook. Interested in classics? There's a book for that! <br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY7seNytvYHUYw16aAvHcbVibPlJ8W9KlPNLE4_-Ch-tJOYrchldbG9evKTKjFnuBimUQWPM9zEc2PSXjafZZP-8E6ywk4unDFf3kIZAXGEq8wcJwUsZg8dGsvjwPQZULLPMe8ws3mQ1bq/s1600/Manhattan-20110416-01074.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY7seNytvYHUYw16aAvHcbVibPlJ8W9KlPNLE4_-Ch-tJOYrchldbG9evKTKjFnuBimUQWPM9zEc2PSXjafZZP-8E6ywk4unDFf3kIZAXGEq8wcJwUsZg8dGsvjwPQZULLPMe8ws3mQ1bq/s200/Manhattan-20110416-01074.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ5UXXi7c4HNh9nnwPKJHkJZ0_XkkW81vG2I9MkqVAg_hgexwsOwIw61X93otRch-NP17ifWzElHNHfkQJwNLIQE9DXZeP47HAD88uC1sjm6XBPAG7WvW525rhxYlToiSiYAicE0SwEDj1/s1600/Manhattan-20110416-01068.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ5UXXi7c4HNh9nnwPKJHkJZ0_XkkW81vG2I9MkqVAg_hgexwsOwIw61X93otRch-NP17ifWzElHNHfkQJwNLIQE9DXZeP47HAD88uC1sjm6XBPAG7WvW525rhxYlToiSiYAicE0SwEDj1/s200/Manhattan-20110416-01068.jpg" width="200" /></a></div><br />
Want something uuuhh...different? There's a book for that! <br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4SxWWORyfAAGf0sqzmpWl3p0x-UmcgEY7prftfOhgsm_m5jsb0_jVdWmx7nSIvpitPRAlQSgeJ6mY5EFUM8foNEXQSUFzwd_XegTLFWGp2J2SRAJNbpw5cCScEQNipJd9pBumJZUmlFe/s1600/IMG-20110416-01056.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4SxWWORyfAAGf0sqzmpWl3p0x-UmcgEY7prftfOhgsm_m5jsb0_jVdWmx7nSIvpitPRAlQSgeJ6mY5EFUM8foNEXQSUFzwd_XegTLFWGp2J2SRAJNbpw5cCScEQNipJd9pBumJZUmlFe/s320/IMG-20110416-01056.jpg" width="320" /></a></div><br />
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Looking to get a bargain on recent best sellers? There's a book for that!<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiewCfORaDuOaibExN0X38J08mNgzaep4g6g94qhV2uS2MbIaoMJNLSs6WDLxa9ypz1RT_i9pDrdBL70JlV7em-N1e82rj7XukQe8B6gEv0Kv3MpUQZ3kqrWak7jxUVG-QMv1bL3M4PO2Z-/s1600/Manhattan-20110416-01070.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiewCfORaDuOaibExN0X38J08mNgzaep4g6g94qhV2uS2MbIaoMJNLSs6WDLxa9ypz1RT_i9pDrdBL70JlV7em-N1e82rj7XukQe8B6gEv0Kv3MpUQZ3kqrWak7jxUVG-QMv1bL3M4PO2Z-/s320/Manhattan-20110416-01070.jpg" width="320" /></a></div><br />
The elbow-to-elbow room had spiraling stacks of early prints and recent volumes. Priced from $1 to $20, these post-recession friendly prices got the best of me. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKftEzMAM9VITZZrOtRDY6aW734NBZTk8W5g0ANr7f7B5MKGVNGQP8nkyxj1yxrNkpolock4MzSstrKUUa6aPrcbYklrih1Lu8SyKQ_ZX0W78dz8QaL8vN5PKfa77JOCXqABCO-nxUAVaA/s1600/Manhattan-20110416-01069.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKftEzMAM9VITZZrOtRDY6aW734NBZTk8W5g0ANr7f7B5MKGVNGQP8nkyxj1yxrNkpolock4MzSstrKUUa6aPrcbYklrih1Lu8SyKQ_ZX0W78dz8QaL8vN5PKfa77JOCXqABCO-nxUAVaA/s200/Manhattan-20110416-01069.jpg" width="200" /></a><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjskBd8uS5IUobyoVhYfksOm8v4B7i-XU12XP1eOnzplG4a7nL1qBEHNFOVVQUQFn6PLIDnGyTfc3K9zH05qxa7ENyrDLKaQS5CSJ9hKt2Z9sUUhEKVm_QQNRmRsu1pyGS7WIuS923bcBY4/s200/Manhattan-20110416-01078.jpg" width="200" /></div> <br />
There was even a collection of "FREE" vintage food magazines.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkTzQ43KHemjxMnrkHqRXBFlS5RBquisnY-Alee4YTdvnehuvCo9z95bDyfDUo4ZttOhsiBRFKAeUXrl5YxZPB7IKXJS-ylbJnEqVcMIX2mzCGGkcAgQCUE2SBftaDrFh9TLj-X9bbyF2/s1600/IMG-20110416-01065.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkTzQ43KHemjxMnrkHqRXBFlS5RBquisnY-Alee4YTdvnehuvCo9z95bDyfDUo4ZttOhsiBRFKAeUXrl5YxZPB7IKXJS-ylbJnEqVcMIX2mzCGGkcAgQCUE2SBftaDrFh9TLj-X9bbyF2/s320/IMG-20110416-01065.jpg" width="320" /> </a></div><div style="text-align: center;"> </div>Before I left, I seriously contemplated some attractively priced silver and stemware.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_B7CfHgGCGVSZ_d3wyDLSCeoai-sp6NKPsPO9_gUt1Kc44znV1QRK5G55Brbg3UeJW8e_qrwWrpsGzSidmJKWBrUNjn8MBHFch1bEJSXyGDQJ14P2JjCuDH1sfVtiebv7tDHEB97ISHQ/s1600/IMG-20110416-01062.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge_B7CfHgGCGVSZ_d3wyDLSCeoai-sp6NKPsPO9_gUt1Kc44znV1QRK5G55Brbg3UeJW8e_qrwWrpsGzSidmJKWBrUNjn8MBHFch1bEJSXyGDQJ14P2JjCuDH1sfVtiebv7tDHEB97ISHQ/s320/IMG-20110416-01062.jpg" width="320" /></a></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUepNM68d_HQqq7lf04El-A6XKgbMOeRPpaxhwIZUV3cbY1zCPJJPL3ZYm-Wahvh7pWbAAmg3cXtfc_MUgjJbwUorzIFSZIyeh2FE6V5280t_l6Z3cdVGzezKWjYjAgbvHwWbHD_zIH92k/s1600/Manhattan-20110416-01071.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUepNM68d_HQqq7lf04El-A6XKgbMOeRPpaxhwIZUV3cbY1zCPJJPL3ZYm-Wahvh7pWbAAmg3cXtfc_MUgjJbwUorzIFSZIyeh2FE6V5280t_l6Z3cdVGzezKWjYjAgbvHwWbHD_zIH92k/s200/Manhattan-20110416-01071.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOiqfCn0mpLqAmaoN03V2LQkF7rVjoXzMorLYauYaYoW-EnrfUjrvVgSTBjcb_p7Qj40fWqVTw9QMMlMuwtpHyTU1q9NHKCZCvIpaIHcL49lPOCM-39tcHBcOSpOK-kvj2VNMd5C95qsag/s1600/IMG-20110416-01058.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOiqfCn0mpLqAmaoN03V2LQkF7rVjoXzMorLYauYaYoW-EnrfUjrvVgSTBjcb_p7Qj40fWqVTw9QMMlMuwtpHyTU1q9NHKCZCvIpaIHcL49lPOCM-39tcHBcOSpOK-kvj2VNMd5C95qsag/s200/IMG-20110416-01058.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscmj9Bf69qN9RAmf4ly9iM4c9p_NNISh-ptKCewUS1gTe_LoLAf8ZnsOFjmlTWOhtJU2ST_4c7JUCtT_SIFkFVTD2biVXB7HqODFGtd5DlMuRMMOGcIkBaV5UQ-421tn593Pzh6I69UVw/s1600/Manhattan-20110416-01067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKftEzMAM9VITZZrOtRDY6aW734NBZTk8W5g0ANr7f7B5MKGVNGQP8nkyxj1yxrNkpolock4MzSstrKUUa6aPrcbYklrih1Lu8SyKQ_ZX0W78dz8QaL8vN5PKfa77JOCXqABCO-nxUAVaA/s1600/Manhattan-20110416-01069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmUw0ehloMdEdLHDWOZTjNTpIHsIL_EGZdJw2ye0o1Q_45dyxlf2dXgcmhKmVldUW5yXuqKfyLQb18s0uHw6bt00vn3RJi0accQbKMaDCRBxDGjkthAab854jxmmpxzLiAlwua5lbw3eX/s1600/Manhattan-20110416-01072.jpg" style="margin-left: 1em; margin-right: 1em;"></a> <br />
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The end result? <br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCJIzkTBE5c2sQkC9EJP5oWwY-iUsR_ksKKBRBkkquQ5Sw8lKDP6aunO1ba7LPN5eeW3HDtniiXnC6VnHS-Z_2St9YKnaCEhyl5HOCn0FpX3g2LxenWYWxNDOUcSTDzVFG65Fp2TblW1G/s1600/IMG-20110416-01080.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCJIzkTBE5c2sQkC9EJP5oWwY-iUsR_ksKKBRBkkquQ5Sw8lKDP6aunO1ba7LPN5eeW3HDtniiXnC6VnHS-Z_2St9YKnaCEhyl5HOCn0FpX3g2LxenWYWxNDOUcSTDzVFG65Fp2TblW1G/s320/IMG-20110416-01080.jpg" width="320" /></a></div>Six (6) great finds:<br />
<b><i>Earth to Table</i></b> <br />
<i><b>The conscious cook</b></i><br />
<i><b>Taste buds and molecules</b></i><br />
<i><b>The new book of soups</b></i><br />
<i><b>Kitcho - Japan's Ultimate Dining Experience</b></i><br />
<i><b>Summer in a Jar</b></i><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1vkGd2Sf8PXy-4PmD-h00FlO250ltmf1JMQrMAniw3oyFeIA_cHee2sp0H4979dbhxSO1G5vYYFe0PRTFe2DOuuZYXz-jjFB41mh9rA6JV8ZSae74EwebDFFKV_f4LVnYgx2Ce0c-xHe/s1600/IMG-20110416-01095.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1vkGd2Sf8PXy-4PmD-h00FlO250ltmf1JMQrMAniw3oyFeIA_cHee2sp0H4979dbhxSO1G5vYYFe0PRTFe2DOuuZYXz-jjFB41mh9rA6JV8ZSae74EwebDFFKV_f4LVnYgx2Ce0c-xHe/s320/IMG-20110416-01095.jpg" width="320" /> </a></div><div style="text-align: center;"> </div>This is surely to keep me in the kitchen and inspired to recreate and deviate from the stack of composed recipes. Betty Crocker has nothing on me!<br />
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Bon Apetite!<br />
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<i>Mr. Foodtastic</i></div>FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com0tag:blogger.com,1999:blog-4500537593598579980.post-43817873127747625962011-04-19T08:24:00.000-04:002011-04-19T08:24:01.185-04:00Restaurant Rewind - Asia Dog<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLSUYHaTRZlIbl-EhcKNLY2s1Qw3Ey_rk1OAFj4qEnwC_epnwXah0en4APvHADesi17mOXZ4yhaR7kruoggfjCAw4pg1-pkTgvAyewh214SHl02zZw7mP5grief-cMiHhqk961cMql1R4/s1600/hot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW289925uTJ9etZcBhoZ6u1fBJMzgbl54IW6mecYfhV75xVIH8wHLrarbrYTqIOmr5TA0aFQdGILrI6fthe3T0fgEjflWJeLSPVjnjBuEIgh7OkfMpvZZpTii-Xj9oVpE8OIfBr1bRK1a9/s1600/joey-chestnut-nathans-hot-dog1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGPKOR7UdcWL7IHBehWgY8AEsmApe59pEVw1rwzHn-K5qlA-4lqhNwKziIwZfCCrGHGv8VspeXYagpTFK_0hyphenhyphenR_O2Ktu0uLWpmJ4KSrn1nWd2pMqDqZHzWJt1Y_0rFzkRGWJRBhbUsEoEa/s1600/Asia+Dog+-+logo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGPKOR7UdcWL7IHBehWgY8AEsmApe59pEVw1rwzHn-K5qlA-4lqhNwKziIwZfCCrGHGv8VspeXYagpTFK_0hyphenhyphenR_O2Ktu0uLWpmJ4KSrn1nWd2pMqDqZHzWJt1Y_0rFzkRGWJRBhbUsEoEa/s320/Asia+Dog+-+logo.jpg" width="320" /></a></div><br />
You don't have to take me out to the ballgame for me to want one of the most American foods next to apple pie: HOT DOGS! Don't scoff when I call myself a connoisseur of the frankfurter. Great hot dogs are an amazing balance of select ground meats and seasoning encased in the perfect capsule that rarely needs ketchup or mustard. So when I heard there was another wiener hideaway in New York I simply had to check it out.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLSUYHaTRZlIbl-EhcKNLY2s1Qw3Ey_rk1OAFj4qEnwC_epnwXah0en4APvHADesi17mOXZ4yhaR7kruoggfjCAw4pg1-pkTgvAyewh214SHl02zZw7mP5grief-cMiHhqk961cMql1R4/s1600/hot.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTLSUYHaTRZlIbl-EhcKNLY2s1Qw3Ey_rk1OAFj4qEnwC_epnwXah0en4APvHADesi17mOXZ4yhaR7kruoggfjCAw4pg1-pkTgvAyewh214SHl02zZw7mP5grief-cMiHhqk961cMql1R4/s320/hot.jpg" width="320" /> </a></div><div style="text-align: center;"></div>There is no shortage of selection when it comes to hot dogs in NYC. A couple of my favorite hot dogs in the country are there.<br />
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There is the recession friendly Gray's Papaya Dogs.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh8ugUbSJGitt7vcut4cAv-EwKCEoJ4ICYmzrQewjEzqBkABNGLRIBtb2CXTH2Pp1yuHJtSN40b06EEV3oNg_ffmBkal0V6r6E6kH1p_5T8UBfvOtsrrJVyNu8NL3kmYoF2OLuFX9-fxyC/s1600/grays+papaya.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh8ugUbSJGitt7vcut4cAv-EwKCEoJ4ICYmzrQewjEzqBkABNGLRIBtb2CXTH2Pp1yuHJtSN40b06EEV3oNg_ffmBkal0V6r6E6kH1p_5T8UBfvOtsrrJVyNu8NL3kmYoF2OLuFX9-fxyC/s1600/grays+papaya.jpg" /></a></div><br />
And the contest worthy Nathan's hot dog stands.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW289925uTJ9etZcBhoZ6u1fBJMzgbl54IW6mecYfhV75xVIH8wHLrarbrYTqIOmr5TA0aFQdGILrI6fthe3T0fgEjflWJeLSPVjnjBuEIgh7OkfMpvZZpTii-Xj9oVpE8OIfBr1bRK1a9/s1600/joey-chestnut-nathans-hot-dog1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW289925uTJ9etZcBhoZ6u1fBJMzgbl54IW6mecYfhV75xVIH8wHLrarbrYTqIOmr5TA0aFQdGILrI6fthe3T0fgEjflWJeLSPVjnjBuEIgh7OkfMpvZZpTii-Xj9oVpE8OIfBr1bRK1a9/s320/joey-chestnut-nathans-hot-dog1.jpg" width="320" /></a></div><br />
But if you want a more sophisticated hot dog; ones with a nouveau look, you have to add <b><i>ASIA DOG</i></b> to your short list for a hot dog fix. Tucked away between Mott and Elizabeth Streets right off Bowery, Asia Dog just opened their doors for business. The 4X4 walk-in 6 seater has funky charm and a friendly staff to match.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvhohF7GlbSuaPRFrPjZI02Hs6lVJRpLDJ9x8eU5LrX6g2MXLRobRRxdKzXFRWhuLVG6YBybQXQGto9Kc79tQRcepjNyjLO5M9GAgDcQSZS0ru0R6cE2rFuZnTb4GvAgbWYWH_wF2g076/s1600/Manhattan-20110415-01037.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvhohF7GlbSuaPRFrPjZI02Hs6lVJRpLDJ9x8eU5LrX6g2MXLRobRRxdKzXFRWhuLVG6YBybQXQGto9Kc79tQRcepjNyjLO5M9GAgDcQSZS0ru0R6cE2rFuZnTb4GvAgbWYWH_wF2g076/s200/Manhattan-20110415-01037.jpg" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0YH9VwiFdPMJGf2-pJd4-1BF8ilcAYYheKSTgsiZoxwM9TT-CKArk2Bfh-HoVbFsAbAbry6gFAeWO30zg3sjLw9FKX75pNiKFY-2p5aSCrp0swcZkG5JhxHqTKlt-xglb2qd9IdqV1cH/s1600/Asia+Dog+-+image.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0YH9VwiFdPMJGf2-pJd4-1BF8ilcAYYheKSTgsiZoxwM9TT-CKArk2Bfh-HoVbFsAbAbry6gFAeWO30zg3sjLw9FKX75pNiKFY-2p5aSCrp0swcZkG5JhxHqTKlt-xglb2qd9IdqV1cH/s200/Asia+Dog+-+image.jpg" width="200" /></a></div>I'll admit it, I'm a fatty. So when it was time to order I decided all the "Specials" was the best choice. You know, so I could give my "expert" opinion *wink*<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SXeq-ZWX40gaw8mokw1HvTnLooAjWUU-bpwyPFKFKx8_mdXa7nF_fs3_U6ZMd3qJ-DuxBkGcOQ0Hv2ac7yaFM3iEvE8e4W9t-xgUB8fcPcSBjW-vrQhvKrY4uAz_Ft-tVktxhPVd6jPR/s1600/Asia+Dog+-+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SXeq-ZWX40gaw8mokw1HvTnLooAjWUU-bpwyPFKFKx8_mdXa7nF_fs3_U6ZMd3qJ-DuxBkGcOQ0Hv2ac7yaFM3iEvE8e4W9t-xgUB8fcPcSBjW-vrQhvKrY4uAz_Ft-tVktxhPVd6jPR/s320/Asia+Dog+-+2.jpg" width="320" /></a></div><br />
<i><b>The Dog</b></i> is a taste bud awakening. Crisp wasabi slaw with edadame and a yuzu dressing is a reminder that these dogs have the orient influence all the way through them. I actually felt like I was eating healthy.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOStTIAUdKGMo4JX7wn8djrfjm7qxfn5rQMKqIn70gDkV7Pr9hegfglMpHeSEZ3MeR3QPsqKTvUTBBbh9KQHzN6pbTPAI8hJ8Vzg8ecF0CfKXupP2zcmWwjtIFT3SLkulYVma9kYc4jG5R/s1600/Asia+Dog+-+close+up.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOStTIAUdKGMo4JX7wn8djrfjm7qxfn5rQMKqIn70gDkV7Pr9hegfglMpHeSEZ3MeR3QPsqKTvUTBBbh9KQHzN6pbTPAI8hJ8Vzg8ecF0CfKXupP2zcmWwjtIFT3SLkulYVma9kYc4jG5R/s320/Asia+Dog+-+close+up.jpg" width="320" /></a></div>I really really really wanted to try their rendition of <i><b>The Corndog</b></i>, but apparently I was not the only one. They were sold out :( So, I had the runner up, <b><i>The Kimchi Pancake Corndog</i></b>. Throw out your thoughts of a typical corn dog batter. The coating is actually tender with a sweet finish. Coupled with the "mystery sauce" that is similar to a mild siracha, it is a "nice" interpretation of the traditional.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3-K9Y9oLTnPienia0qzZ3NdlXdwWAnHRcyrNEMabrSZTpWmKhkh_kcVKOjSWHBUSwvEhY-9J7wMkAkURdFEL6w7CBjDf5LV-fqnBXplZ_NF0GXs_M0DLYECQp0iJSI6jqp6rRFp4UM0F/s1600/Manhattan-20110415-01043.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3-K9Y9oLTnPienia0qzZ3NdlXdwWAnHRcyrNEMabrSZTpWmKhkh_kcVKOjSWHBUSwvEhY-9J7wMkAkURdFEL6w7CBjDf5LV-fqnBXplZ_NF0GXs_M0DLYECQp0iJSI6jqp6rRFp4UM0F/s200/Manhattan-20110415-01043.jpg" width="200" /></a><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXmPN7lB9YWMiRau7R9j9mEy7AgS7UPTq8XP-w47yuu-BhXLxRyaboX2DyxCsJuLLj6trja1p9qTuUzNaqwFkg11_zhvXfQSogL2NehZz-S-jHlelayZahhAlCKU8NKUMxBANt1JbcASvI/s200/Asia+Dog+-+kitchen.jpg" width="200" /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXmPN7lB9YWMiRau7R9j9mEy7AgS7UPTq8XP-w47yuu-BhXLxRyaboX2DyxCsJuLLj6trja1p9qTuUzNaqwFkg11_zhvXfQSogL2NehZz-S-jHlelayZahhAlCKU8NKUMxBANt1JbcASvI/s1600/Asia+Dog+-+kitchen.jpg" style="margin-left: 1em; margin-right: 1em;"><br />
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I saved the best for last. You could have guessed that I love pork and anything. But when you take pork and beef burger and mend them into a juice dripping "hot dog" you are my new best friend. This sexy bite doesn't leave you feeling gluttonous because it's layered with diakon and pickled carrots for a clean finish. Add a drizzle of their "special sauce" that tastes like a revamped Big Mac sauce and your grin grows with every chew. <br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6jj4x7aD9l9EBqPhojNCDl7rM0eJxCeGV3bUhm-gHZAVQ5GN8Lry1XUR2nfm_gEjKQgLs1Tgjm-2FWHzu56nJifXHgwVDHP7d0NrYct29wrF6rR_wrPMXHJZ53YS2A8YIL1qe-TR462tS/s1600/Manhattan-20110415-01040.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6jj4x7aD9l9EBqPhojNCDl7rM0eJxCeGV3bUhm-gHZAVQ5GN8Lry1XUR2nfm_gEjKQgLs1Tgjm-2FWHzu56nJifXHgwVDHP7d0NrYct29wrF6rR_wrPMXHJZ53YS2A8YIL1qe-TR462tS/s200/Manhattan-20110415-01040.jpg" width="200" /></a><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkwniiLnhgWqgN7yfNQCCYvJwKMUgA4BnUXJvBtesk_xhrvujFCmm8Y6DQNTEA26B24i2PXyur2JKjbqL8tujXjW7wZupPUC2TmqKM07o4KVij9ED2ZMORM7DMjIQYotYDmQ0rV9k05tv/s200/Manhattan-20110415-01042.jpg" width="200" /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkwniiLnhgWqgN7yfNQCCYvJwKMUgA4BnUXJvBtesk_xhrvujFCmm8Y6DQNTEA26B24i2PXyur2JKjbqL8tujXjW7wZupPUC2TmqKM07o4KVij9ED2ZMORM7DMjIQYotYDmQ0rV9k05tv/s1600/Manhattan-20110415-01042.jpg" style="margin-left: 1em; margin-right: 1em;"><br />
</a>Vegetarians are welcome also. You can choose from beef, chicken or veggie dogs. Make sure to get your ruffig with their mixed green salad or enjoy the wasabi potato salad. Wash it down with a house made Limeade soda and you will leave with satisfaction in your stomach while bowing and saying "xie xie" ("thank you" in Chinese).<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcuAIMG-BW8cxAgFdRPSFvpluC-jMk8lY6GGv_w59UoBoKMVRGz08HwHMYeKoO6KQrX-1dSJ_yT-IQCdo0REgUEqL0bccLkoDJh5g7aq2y9E8hjv1GhEIIjZglry3YsmqAtjOlEobWP6MN/s1600/IMG-20110415-01047.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcuAIMG-BW8cxAgFdRPSFvpluC-jMk8lY6GGv_w59UoBoKMVRGz08HwHMYeKoO6KQrX-1dSJ_yT-IQCdo0REgUEqL0bccLkoDJh5g7aq2y9E8hjv1GhEIIjZglry3YsmqAtjOlEobWP6MN/s320/IMG-20110415-01047.jpg" width="320" /></a></div>Meiwei! (Delicious!)<br />
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P.S. - Bring cash if you want to eat. I found out the hard way they don't accept cards yet. Come on <b><i>Asia Dog</i></b>, get it together *smile*<br />
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</div>FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com0tag:blogger.com,1999:blog-4500537593598579980.post-87147919279314764862011-04-18T00:17:00.001-04:002011-04-18T15:27:32.224-04:00SUNDAY DRIVE....by foot<div dir="ltr" style="text-align: left;" trbidi="on">Though I do not think I could ever call myself a "New Yorker," I have been there enough times that I can safely say, I know my way around. This food mecca of the east coast is a carnival of options for foodies and fatties. While in town, I decided to take my normal "Sunday drive" by foot in the Big Apple.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXxY4klopS5vTJoKwio_8RkepoBNwZKjgua4kCKSpztcO0NMAol-cByPPwM0Es0I4h6_3M52RcIJbhXaeu-w3c_4SDVx5tzHUQUkM5sf_3_GIWqsS7itjPd1txRfb4Ax449lCazZIiMDb/s1600/manhattan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXxY4klopS5vTJoKwio_8RkepoBNwZKjgua4kCKSpztcO0NMAol-cByPPwM0Es0I4h6_3M52RcIJbhXaeu-w3c_4SDVx5tzHUQUkM5sf_3_GIWqsS7itjPd1txRfb4Ax449lCazZIiMDb/s1600/manhattan.jpg" /></a> </div><div style="text-align: left;"><br />
</div><a href="http://en.wikipedia.org/wiki/Manhattan" rel="nofollow" target="_blank">Manhattan</a> is only about 20 square miles, but with a population of over a million, the sardine-packed island bursts at the seams with "block specific" themes inspired by food. I always come into town via Penn. Station at 33rd and 7th Ave. This entry is just a stone's throw away from Times Square and with a cheap cab ride to The Village and a healthy walk to Union Square, I have every food alternative at my finger tips.<br />
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</a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhna6aTSWMA13LsZih5tVUtHr77aNeu2PCpYOHkjkdNMSwRl9IT-09LSWfTy4lGjOpjpuycyV7XAw2o9Tbcyf35qaiNrTYqK05o0rrfqXsYxuxEKQ6nmq0LzxsygoOTpg7-ZlNQo8rY5sVb/s1600/Hell%2527s+Kitchen+-+sign.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhna6aTSWMA13LsZih5tVUtHr77aNeu2PCpYOHkjkdNMSwRl9IT-09LSWfTy4lGjOpjpuycyV7XAw2o9Tbcyf35qaiNrTYqK05o0rrfqXsYxuxEKQ6nmq0LzxsygoOTpg7-ZlNQo8rY5sVb/s320/Hell%2527s+Kitchen+-+sign.jpg" width="320" /></a></div>For every block in Manhattan, there are markets lined with organic produce and eclectic odds and ends. I jumped into the hottest market around: Hell's Kitchen. A junkyard collection of antique pottery and flatware litters one of the most legendary markets in New York. No two vendors are alike in Hell's Kitchen. Only here can I find a pristine violin or a collection of vintage china.<br />
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<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7s99sQU-ctrFgoed-WeqUmjQ3Ou39VG9aa3lJUiI4Yp5lZVMxEZfjOTNRysoSsFIDnQ7d188Qt6lEVxcLnSvkEK6-pOa4vPJAJYwjwrOpeZxqcqQeOZHoQkFWrW9X2FS9GSlDr8Xp_Vaw/s1600/hells+kitchen+flea+market+-+instruments.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7s99sQU-ctrFgoed-WeqUmjQ3Ou39VG9aa3lJUiI4Yp5lZVMxEZfjOTNRysoSsFIDnQ7d188Qt6lEVxcLnSvkEK6-pOa4vPJAJYwjwrOpeZxqcqQeOZHoQkFWrW9X2FS9GSlDr8Xp_Vaw/s200/hells+kitchen+flea+market+-+instruments.jpg" width="200" /></a><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPX6oGu2L51UpY624uUG-ZuQw43MsWo6umOQcXQYk2wO3CQ7Uh3kdypQxwayCs1SdQpkRpy4kFV1PrVTVuz_f-V_JfbVRe2UHamKL5TB-xy7koZY17SDetRX-nWvOllQgfyylwbWs6JfdY/s200/Hell%2527s+Kitchen+-+kitchen+items.jpg" width="200" /> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSXFlwMqVoJdsUaSgPWmkPxtfud1ZvOHLt535w9QDN6rvWoOP6Fm_tkmxuAtpwVmGWN6VV_hDAWIdROeqc6Z9VvmhhWdlVQds3kVz3kYepgQfoBLn1lGQLvpp5I0snXRZP9VwYmAH_OUd/s1600/hells+kitchen+flea+market+-+artichoke.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSXFlwMqVoJdsUaSgPWmkPxtfud1ZvOHLt535w9QDN6rvWoOP6Fm_tkmxuAtpwVmGWN6VV_hDAWIdROeqc6Z9VvmhhWdlVQds3kVz3kYepgQfoBLn1lGQLvpp5I0snXRZP9VwYmAH_OUd/s320/hells+kitchen+flea+market+-+artichoke.jpg" width="320" /></a></div></div>I had skipped breakfast and the rumble in my stomach was a sign I was not going to make it to lunch. Thank GOD they invented brunch, my second favorite meal of the day. I found my way to the Flatiron District and Park Ave. I could virtually put a blindfold on a pick a place to eat. There are more quality restaurants here than most towns have. I flipped a coin and wound up at <i>Barbounia</i> at the corner of 20th and Park.<br />
<div class="im"><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGw5Ozr65AUgsFYa3z75gAO2gij8tbwtROy4EImncCH3MDzkwSdIxg-BuJPuKmClXfaz3laOqYJGCkcCjZQoOJ9UvWQkAQKCTl_oPt4bYRmGZOyPBQwdkxsrkgMqfsjj4PcSdNpjLGPFd/s1600/Barbounia.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGw5Ozr65AUgsFYa3z75gAO2gij8tbwtROy4EImncCH3MDzkwSdIxg-BuJPuKmClXfaz3laOqYJGCkcCjZQoOJ9UvWQkAQKCTl_oPt4bYRmGZOyPBQwdkxsrkgMqfsjj4PcSdNpjLGPFd/s320/Barbounia.jpg" width="320" /> </a></div><div style="text-align: center;"></div>The Mediterranean-influenced spot charms the locals and wows the tourist. Lit archways and sunburst drapery provide an inviting warmth. I lucked into a table next to Keenan Thompson. Apparently his night job at <a href="http://www.nbc.com/saturday-night-live/">SNL</a> didn't keep him getting up to enjoy brunch.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho8mUyZEDk_w0n9Q8WVpK4n48Vc7GAY3ehkp2hynAamORzxLN8igDjq-32YWTUI-O45GLYGoeJkwU0l8tGT_UcT28utmcRBhlDayrvS-doSoDFp-N1p-ucLXBRVYxTXZj7xacISEJV3KQ4/s1600/Barbounia+-+Keenan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho8mUyZEDk_w0n9Q8WVpK4n48Vc7GAY3ehkp2hynAamORzxLN8igDjq-32YWTUI-O45GLYGoeJkwU0l8tGT_UcT28utmcRBhlDayrvS-doSoDFp-N1p-ucLXBRVYxTXZj7xacISEJV3KQ4/s320/Barbounia+-+Keenan.jpg" width="320" /></a></div><br />
Beyond hungry I doubled up on entrees. First a thick cut Challah bread with creme fraiche and reduced blueberries. Admittedly I am a sucker for carbs. But this Challah did not have the texture I'm use to. I found myself trying to mask the overly dense bread with the berries and creme fraiche.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYAtrJDM-gFScvoeIGlNXuCBUvVNVD9-GZF5b0Nfh3WmItz2F2-eV6VQpBIDfM9enuGw7ZHUtaO4gH60Ka9scRaW4KBbsLW0jjbwc0UZFZOu9dh1EUcdS6hHrnova_owTzpo8aMoTFwKZi/s1600/Barbounia+-+French+toast.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYAtrJDM-gFScvoeIGlNXuCBUvVNVD9-GZF5b0Nfh3WmItz2F2-eV6VQpBIDfM9enuGw7ZHUtaO4gH60Ka9scRaW4KBbsLW0jjbwc0UZFZOu9dh1EUcdS6hHrnova_owTzpo8aMoTFwKZi/s200/Barbounia+-+French+toast.jpg" width="200" /></a><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmW1p4P5tjenuRrpfttsGIdAlj6xp7dVAx1Y2ifzG2kQn9PrCgTCT8wsrIrP-572-XXLB_gtw9xPYHy30GxpWXv9KgTzuxpspCRep1ajeZKYXf1EBvdLs9uqJVdT8jb-GRs-KVPRfmv5mg/s200/Barbounia+-+French+toast+%25282%2529.jpg" width="200" /></div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmW1p4P5tjenuRrpfttsGIdAlj6xp7dVAx1Y2ifzG2kQn9PrCgTCT8wsrIrP-572-XXLB_gtw9xPYHy30GxpWXv9KgTzuxpspCRep1ajeZKYXf1EBvdLs9uqJVdT8jb-GRs-KVPRfmv5mg/s1600/Barbounia+-+French+toast+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><br />
</a><br />
<div class="im"> I cut that sweetness with a spicy dish called Moroccan eggs. Is there anything sexier sunny side up eggs? I added heavily spiced lamb that bathed in a paprika highlighted tomato sauce. There is a fine line between spicy and burn your tastes bud. Fortunately <i>Barbounia</i> does not fall on the wrong side of the fence with this dish. EN FUEGO!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTgc0sc24K-OQhqAu_Gmv_qyl_OS1qRxGNinWO-CmCJQnIXVHfCObmP9ss5F5UkzP9_pAkjwuycxvzYSUxS91Fg7I7fVko-SXf-6xrGEeQ27mg5XYnvsXT3fFhayTnW90KMavtzDeT5hv/s1600/IMG-20110215-00154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFXxY4klopS5vTJoKwio_8RkepoBNwZKjgua4kCKSpztcO0NMAol-cByPPwM0Es0I4h6_3M52RcIJbhXaeu-w3c_4SDVx5tzHUQUkM5sf_3_GIWqsS7itjPd1txRfb4Ax449lCazZIiMDb/s1600/manhattan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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I had to walk off those spices so I perused another flea market. The Showtime Market did not quite offer the raw aesthetic that Hell's Kitchen market had, but it is worth a mention. Housed in a 3-story building, Showtime has a directory of vendors with everything from gaudy jewelry to restored silverware. After leaving I did manage to resist the "Hot Tamales" stand out front.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexZRbQoZpV8KQFZsZhOAOoVvs4R1CZA6at2sk4p80yRpm8VVE9g8LA8yKjKpFTDynq9HRMI28YIvQVrgH4ihRL0Mf5NyRBGcw-pIH01WcdiUNzVFk36DfOKQYNiYw6J1uJ1DZTmVwXz9z/s1600/showplace+-+plates.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexZRbQoZpV8KQFZsZhOAOoVvs4R1CZA6at2sk4p80yRpm8VVE9g8LA8yKjKpFTDynq9HRMI28YIvQVrgH4ihRL0Mf5NyRBGcw-pIH01WcdiUNzVFk36DfOKQYNiYw6J1uJ1DZTmVwXz9z/s320/showplace+-+plates.jpg" width="320" /></a></div>My internal compass led me further downtown to a zany shop called "NutBox". You can scoop some of the the most diverse shelled, shucked and seasoned nuts around. There are floor to ceiling display of spices, walls of grains and even fresh gelato.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQVRqewLd-_E3AY2ZXvdkThM-9g3w2NwKUj7vzADO57xxjw7Z9OsSuum70U3CPCPK1AYhXcCakQfsNV22biPXbllTExGuUnitr7I2cLOrG8PMmzeso9iA1viUNRGA2Y3rsFgXcSMfI1KH/s1600/291.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQVRqewLd-_E3AY2ZXvdkThM-9g3w2NwKUj7vzADO57xxjw7Z9OsSuum70U3CPCPK1AYhXcCakQfsNV22biPXbllTExGuUnitr7I2cLOrG8PMmzeso9iA1viUNRGA2Y3rsFgXcSMfI1KH/s200/291.jpg" width="200" /></a><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNJwUHZkgnTDqySnhfRaZzjEDnitE7Pi2Y-Z3b-d4QVOnrjUTt4BDGFN5gIq8bSKyfyhjsJTFuTf6RqQgF99JFz-_LChyG-OT-BvbEKRUswLERSDRhpHRMBnFyts4AC6b6IM1NMbfX1Oe/s200/292.jpg" width="200" /></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Curry cashews, Turkish apricots, white mulberries and adzuki beans were just some of the specialties attractively packaged for retail.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlniIuSW232hFfMlSEco9zfV9AYqV0srXUB5rhF6d0ps69AIEWlQe0Ceu4DO3cwTNxaibu2qoHCs3BqzJsV1QIZfZuCq6PIlgRIuxv8g6ZJHA1fpY7uKsSiekE4BsAzqDtq2Hc4I5QTzCM/s1600/294.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlniIuSW232hFfMlSEco9zfV9AYqV0srXUB5rhF6d0ps69AIEWlQe0Ceu4DO3cwTNxaibu2qoHCs3BqzJsV1QIZfZuCq6PIlgRIuxv8g6ZJHA1fpY7uKsSiekE4BsAzqDtq2Hc4I5QTzCM/s200/294.jpg" width="200" /></a></div></div><div class="im"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNJwUHZkgnTDqySnhfRaZzjEDnitE7Pi2Y-Z3b-d4QVOnrjUTt4BDGFN5gIq8bSKyfyhjsJTFuTf6RqQgF99JFz-_LChyG-OT-BvbEKRUswLERSDRhpHRMBnFyts4AC6b6IM1NMbfX1Oe/s1600/292.jpg" style="margin-left: 1em; margin-right: 1em;"></a><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22PjGewRbquW0KQ3LrbUEBw1zcLP_I0TCrXiYjjHT5r_qEvzwycnoDh7vzRhj3Uug3oDISZVmMD9PFLu4yYui3Cd2neUhyxzb8I0-YUXeEniY-h3vPJbpTNjSu1oO85bBl1dOEJhQffXG/s1600/308.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22PjGewRbquW0KQ3LrbUEBw1zcLP_I0TCrXiYjjHT5r_qEvzwycnoDh7vzRhj3Uug3oDISZVmMD9PFLu4yYui3Cd2neUhyxzb8I0-YUXeEniY-h3vPJbpTNjSu1oO85bBl1dOEJhQffXG/s200/308.jpg" width="200" /></a></div>My fuel tank was have now half empty and I needed a boost. As I came out the NutBox a subtle scent of "home" grabbed me. <i>Mom's Cooking</i>, right next door had the door wedged open as an invitation.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie22j2kGjoALify31ZckdV7AdVMNsH-_0qj9DC7EYrXUtQ2jlATCfCi-HPVPTz6mzfcxSbQ6bKhqmCYnYHsAqvvUs1RGIIcmwDMMR0sUXDl3fDiEivWOzKOPyq_e4z_dqb_SD-MsvdWmUf/s1600/305.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie22j2kGjoALify31ZckdV7AdVMNsH-_0qj9DC7EYrXUtQ2jlATCfCi-HPVPTz6mzfcxSbQ6bKhqmCYnYHsAqvvUs1RGIIcmwDMMR0sUXDl3fDiEivWOzKOPyq_e4z_dqb_SD-MsvdWmUf/s200/305.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5JzhDMhanGc67MKiarcv_S963W05ANK-VB8w75Bougg-9hUqr2hvVHO_GwyOT5HcMmjGEFJr_KvwheFW5xaHdZ6wRHp9ERNICY4itjQ_nSqNgt8CqXHajXi_wwUTmvmrp_Nvw6uattwZ/s1600/297.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC5JzhDMhanGc67MKiarcv_S963W05ANK-VB8w75Bougg-9hUqr2hvVHO_GwyOT5HcMmjGEFJr_KvwheFW5xaHdZ6wRHp9ERNICY4itjQ_nSqNgt8CqXHajXi_wwUTmvmrp_Nvw6uattwZ/s200/297.jpg" width="200" /></a></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqtYJ8_pZOJFDxstjTS2IoiCcWXoDBpoVMVh5Cw86Dhi3_oMrUL-XhmnCeKhf2Y-rcnTFSI1_b8GugTfku1J_FHK5asVlNPTMQbDXQVbiXpFBFveeATJQ7kTKUkgQ7EaqEmigZ99gHlyB/s1600/302.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqtYJ8_pZOJFDxstjTS2IoiCcWXoDBpoVMVh5Cw86Dhi3_oMrUL-XhmnCeKhf2Y-rcnTFSI1_b8GugTfku1J_FHK5asVlNPTMQbDXQVbiXpFBFveeATJQ7kTKUkgQ7EaqEmigZ99gHlyB/s200/302.jpg" width="200" /></a><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6z9uNaLoQ9V5RxwzUpNnDWn8Em882uwuk8GOnhD_UT9SX-p-cMe21n8AQeBPFBVmjiKv2YnwaW5DtrzGHIgv8ZTIf9IT4IgVASiAbgFr9ySLwhCwU0gNYhWe8gIiop3uqGhhEBYIj6ce/s200/303.jpg" width="200" /></div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6z9uNaLoQ9V5RxwzUpNnDWn8Em882uwuk8GOnhD_UT9SX-p-cMe21n8AQeBPFBVmjiKv2YnwaW5DtrzGHIgv8ZTIf9IT4IgVASiAbgFr9ySLwhCwU0gNYhWe8gIiop3uqGhhEBYIj6ce/s1600/303.jpg" style="margin-left: 1em; margin-right: 1em;"><br />
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<div class="im">As big as your mom's kitchen might actually be, the only thing that lets you know they are in business for profit is the cash register. There are a fortress of black kettles bubbling with house made fresh soups and stews.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_YboMfzvvgPcBJS4BnCGOZ4sC08OZfbbfsQFAXd1JPNefwGW4WWjMmScQgQJRgjAhVKZjkMNC2gynMjNAPgvd-Dy6YQY4Kz1AqL0gq0WPo9Ns5wD9RcIW3JwA02h50YUvorHAr4R9nIvw/s1600/300.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_YboMfzvvgPcBJS4BnCGOZ4sC08OZfbbfsQFAXd1JPNefwGW4WWjMmScQgQJRgjAhVKZjkMNC2gynMjNAPgvd-Dy6YQY4Kz1AqL0gq0WPo9Ns5wD9RcIW3JwA02h50YUvorHAr4R9nIvw/s200/300.jpg" width="200" /></a></div><br />
I had a bowl of the mushroom meatball soup with an order of the greek favorite boreka. Every spoonful of the soup was like a thoughtful gift of love. Boreka, which is a filled pastry was a savory pocket of minced sausage and turkey. At some point I know I closed my eyes with a grin and I reminisced on times in the kitchen with mom.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGsvgL8rYLfQn8cly_Z3Nt-LRW-luBTLcYmSkOhmuWTcanRo1YjlsQLSaPCWzZVXNPiolTEzLt-l-qBefye5x1IsZTfHosQO2VsUbifnTgwuVeHL-raKgpAybgfEDZtO1sOsOZ2qbbv_wQ/s1600/296.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGsvgL8rYLfQn8cly_Z3Nt-LRW-luBTLcYmSkOhmuWTcanRo1YjlsQLSaPCWzZVXNPiolTEzLt-l-qBefye5x1IsZTfHosQO2VsUbifnTgwuVeHL-raKgpAybgfEDZtO1sOsOZ2qbbv_wQ/s200/296.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVK-5vc60Yvci1MvmkfT9OCPbAecnwKuIFIOx3rX42pq2fYrBYgNh__Hka_wU3FdImezL7OxUPt5njMcw0TnnDaaWXTZTLF33aDUgh2sIKqVk4xeYlGlIA1HCOmXDWGvTkte1vhIKABPg/s1600/301.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVK-5vc60Yvci1MvmkfT9OCPbAecnwKuIFIOx3rX42pq2fYrBYgNh__Hka_wU3FdImezL7OxUPt5njMcw0TnnDaaWXTZTLF33aDUgh2sIKqVk4xeYlGlIA1HCOmXDWGvTkte1vhIKABPg/s200/301.jpg" width="200" /></a></div></div><div class="im"><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT4ehX2SViNf3QitorzAPBiJSzVz3ZzPAZHaND31wYJkinhSXO-hCptF0n00VS3FKDeqk6zBgXbJh2mYxr9qDs54hj8OXomrR5Aq9z602WQ-gupY96E8RJhGJF7-ZN8CCPrBhzRx7KhGuv/s1600/299.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT4ehX2SViNf3QitorzAPBiJSzVz3ZzPAZHaND31wYJkinhSXO-hCptF0n00VS3FKDeqk6zBgXbJh2mYxr9qDs54hj8OXomrR5Aq9z602WQ-gupY96E8RJhGJF7-ZN8CCPrBhzRx7KhGuv/s320/299.jpg" width="320" /></a></div>With the sunset eminent I headed back to the electric lights of Times Square. No matter how many times you see it, there is always something new to make you stare. Where better than to skyrocket up for a bird's eye view than <i>The View</i> in the Marquis Hotel. The 360 degree view is enough risen to bury your fear of heights.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufMfORBL9skYrcOU5W_UXwkB51VeGOEfO8gAHeHW0VOQ0mpVODjerIQBJQlzC2PzrZpS-ji1EVSBQiXG8KBwFhKYIOS0SuBA23sUNetQkABWSRV02bNMpzw_UcS4VmMoQR_5je2KFHr7v/s1600/315.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufMfORBL9skYrcOU5W_UXwkB51VeGOEfO8gAHeHW0VOQ0mpVODjerIQBJQlzC2PzrZpS-ji1EVSBQiXG8KBwFhKYIOS0SuBA23sUNetQkABWSRV02bNMpzw_UcS4VmMoQR_5je2KFHr7v/s320/315.jpg" width="240" /></a></div><br />
One of the few rotating hotels left in the country, guests are treated to an ever changing view of Times Square and it's surroundings. And the view isn't where the treating stops. There is a dessert buffet that any fatty would enjoy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_YboMfzvvgPcBJS4BnCGOZ4sC08OZfbbfsQFAXd1JPNefwGW4WWjMmScQgQJRgjAhVKZjkMNC2gynMjNAPgvd-Dy6YQY4Kz1AqL0gq0WPo9Ns5wD9RcIW3JwA02h50YUvorHAr4R9nIvw/s1600/300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4A2rLQ6WRE8Eg67oEw9dLLLbGyZTgtz0x2hj09x9IRxJV6Jg5IiieLsgl0HGADpfWUv5PVH-R7j-9KR2FN2Guy02rknPup1poCyWETUPFRp7gMLYk7zrTkycp35veb6-Q2SugWhDN58q/s1600/311.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc4A2rLQ6WRE8Eg67oEw9dLLLbGyZTgtz0x2hj09x9IRxJV6Jg5IiieLsgl0HGADpfWUv5PVH-R7j-9KR2FN2Guy02rknPup1poCyWETUPFRp7gMLYk7zrTkycp35veb6-Q2SugWhDN58q/s320/311.jpg" width="240" /></a></div><br />
Still full from <i>Mom's Cooking</i> I decided to wet my palate with one of their signature drinks instead. <i>The View Fizz</i> combines a tropical stimulant of mango puree, mango schapps, lime juice, vodka and a splash of clinton vineyard cassis for just the right amount of sweetness.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbGf0xvTjz7l-RMdXqRcNH88BjOujnir1wsFzkic2y8t7shQMto4cHFqCxOFbibNGx8tebXa_vY5i9pxD7zrXWXkJOwWeVuCl8vbrrULDlvJRvsVHEV1TeA_pABFAeSrOxFz83j6Uv2iX9/s1600/313.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbGf0xvTjz7l-RMdXqRcNH88BjOujnir1wsFzkic2y8t7shQMto4cHFqCxOFbibNGx8tebXa_vY5i9pxD7zrXWXkJOwWeVuCl8vbrrULDlvJRvsVHEV1TeA_pABFAeSrOxFz83j6Uv2iX9/s200/313.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fj_Mxz180zLXVgI2SBVLG8XEpMNqmGIvX9BTsmfexpCu3B_g05BItEItNO7VVYKYxST5FrpvFSXOMagtHhjrlNQG9hXqUZIXUipB7PJH5bhJc4RDlH7Lc_ewVqjQNT2Tp8rX54INCl99/s1600/310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fj_Mxz180zLXVgI2SBVLG8XEpMNqmGIvX9BTsmfexpCu3B_g05BItEItNO7VVYKYxST5FrpvFSXOMagtHhjrlNQG9hXqUZIXUipB7PJH5bhJc4RDlH7Lc_ewVqjQNT2Tp8rX54INCl99/s200/310.jpg" width="150" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGw5Ozr65AUgsFYa3z75gAO2gij8tbwtROy4EImncCH3MDzkwSdIxg-BuJPuKmClXfaz3laOqYJGCkcCjZQoOJ9UvWQkAQKCTl_oPt4bYRmGZOyPBQwdkxsrkgMqfsjj4PcSdNpjLGPFd/s1600/Barbounia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Cheers!!</div></div>FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com0tag:blogger.com,1999:blog-4500537593598579980.post-13467096041942737712011-03-20T17:03:00.000-04:002011-03-20T17:03:03.599-04:00SUNDAY DRIVE....Holiday Edition<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGeW8CSpaJKw9eVukI92h6imV3oGGPaELJJwNgredDA_GdM2TZ96LYf6jygPPQroCzM79Zp21ddM9UTe-2C2zYKh9HKKfmatEdSC1UYMOAZAOknpzHONhot5LMIhg6TXRdlkoTk-80acpd/s1600/gumbo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>So I am a little late with this one, but I still recall this "extended" Sunday drive as if it were yesterday. The NFL lockout reminded me that I never finished writing it..LOL!<br />
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Like most men, I am an avid football fan. My colors of choice: Burgundy and Gold. Every Sunday it's "GO SKINS!" I have a lot of friends I jaw with week in and week out. I just so happen to have a cousin who is as loyal to his Black and Red as I am to my team's colors. His weekly tailgate in Atlanta, Georgia has been touted to me as a "must see". Sports and good food... Is there anything better? Done with the holiday catering season, I exchanged presents with family and friends and on Christmas night, I put the car on cruise control heading for everything southern.<br />
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With the Washington monument in my rear view, I pulled onto 95 south for the 10-hour trek. I skipped the traditional fixings I was used to at Christmas dinner and opted to give a roadside restaurant a try. With slim to no options, I selected Trevo's in Richmond, VA. I am generally not a fan of hotel restaurants but beggars cannot be picky.<br />
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I expected a lackluster staff forced to work on Christmas, but I was pleasantly surprised with a warm "Merry Christmas" greeting. The modern Italian eatery was nicely appointed with wood features and halogen lighting.<br />
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It was snowing outside and I needed warmth. The hot chocolate hit the spot!<br />
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The menu offered your typical "Italian fare" so I went with the classics: Caesar salad and spaghetti and meatballs. I nibbled on freshly-warmed bread, roasted garlic and compound butter. Warm bread is always a plus for me.<br />
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The meal: simple salad, good sauce and slightly overcooked noodles. Trevo delivered AT expectation on food and ABOVE expectation in service. Thanks to Tirissa and the team at Trevo for making my Christmas dinner at a hotel a delightful road stop...ho-ho-ho!<br />
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I forged on through the snow storm that was now crippling the highway. At 50 mph, I could tell it was going to be a nice long ride. I pulled into South Carolina early morning to visit family before moving on to meet my cousin for his legendary tailgate.<br />
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After a Sunday of more gift exchanging and family bonding, we needed to get out and have a nice "post- Christmas" meal. Charleston may be the capital of South Carolina, but this metropolitan still has a small community feel with southern charm. We headed downtown to one of my family's favorite spots: Hall's Chophouse.<br />
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I loved the pianist's melodies that flooded my ears as I entered. I was happy to see a full restaurant; always a good sign that at least the food is good. The 2-level steakhouse had a great atmosphere: flat screens at the 12-stool bar, a plush lounge and a polished staff. Our party of 10 was accommodated nicely upstairs in a private room.</div>Hall's is a solid steak house with quality meats and great sides. <br />
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Red meat is like a sleeping pill for me. The "itis" sets in quickly. After my brief slumber, I hopped back on the road at the crack of dawn to make my way to the ATL. There is something peaceful about the open road just as the sun begins to emerge.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv7gHBDT5sD5MqMsAaeYdLh_qDempY5fKn8ha99AtLGJtEZltgRhhi7mSHRECsslKDoc_tz7UO3GGSKAk0FLoCRfbWBm2HbaaP0bWNsrznjXWUmy1nclFB4K4crky-RBODwSVYQYuBkqPc/s1600/misc-1+106.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv7gHBDT5sD5MqMsAaeYdLh_qDempY5fKn8ha99AtLGJtEZltgRhhi7mSHRECsslKDoc_tz7UO3GGSKAk0FLoCRfbWBm2HbaaP0bWNsrznjXWUmy1nclFB4K4crky-RBODwSVYQYuBkqPc/s320/misc-1+106.JPG" width="320" /></a></div> <br />
<div class="im">I pulled into Atlanta primed for a day of football debates, dishes and music. My cousin had premium parking in the trail wagon of SUVs stocked with their homemade sauces, seasoned meats and dockered-up side dishes.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVBMuVSPwl2bJj1D8LDQeTwB5edFurosepGg2D6v363hFGRYILifcrJupiVPnR0ya_LSZXvUxYHpZLtk3DXrH7dkx-aBc3uoIgbfRj5MaZ5QKstnJMbnzYvsZx7hxAJizQ16q1BeXPKGLq/s1600/misc-1+138.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVBMuVSPwl2bJj1D8LDQeTwB5edFurosepGg2D6v363hFGRYILifcrJupiVPnR0ya_LSZXvUxYHpZLtk3DXrH7dkx-aBc3uoIgbfRj5MaZ5QKstnJMbnzYvsZx7hxAJizQ16q1BeXPKGLq/s320/misc-1+138.JPG" width="320" /> </a></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoPAxU2voXzku18KP5ViNHYLudJbL1qdJavqQDGMr1aDoL0lgPNyLiny5dteka2WElZebjDqScXNuZsomTwNnR1E4HglQZ_oF47zPdMjd13T8KRXt1CiiIXr2XCsDgkuwxH0jdRWEm-hR/s1600/misc-1+002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoPAxU2voXzku18KP5ViNHYLudJbL1qdJavqQDGMr1aDoL0lgPNyLiny5dteka2WElZebjDqScXNuZsomTwNnR1E4HglQZ_oF47zPdMjd13T8KRXt1CiiIXr2XCsDgkuwxH0jdRWEm-hR/s320/misc-1+002.JPG" width="320" /></a></div><br />
</div>The Smorgasbord began from the moment I arrived. Feeling the effects of the low temps, I warmed myself on a delicious gumbo. The richness of spice warmed me as much as the temperature of it.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08fyY9yFIS99bcAeQJK6qLfJgTQyR2BCDKbGlklxpax1O74fnoqjofzS8BXpZYCdy7XKK0zZvLkh6ZA6OqNaD0DDHkWHkYjTbn-0NKC7lywY_0_UtJl6FDGZsXyfMze47FkgK-VtRcVyi/s1600/misc-1+128.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08fyY9yFIS99bcAeQJK6qLfJgTQyR2BCDKbGlklxpax1O74fnoqjofzS8BXpZYCdy7XKK0zZvLkh6ZA6OqNaD0DDHkWHkYjTbn-0NKC7lywY_0_UtJl6FDGZsXyfMze47FkgK-VtRcVyi/s320/misc-1+128.JPG" width="320" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8cba425TzEXO4YeBFvvZbiWEpz3d-mxsU3UtQi1cpvfXolIgF1Z5DycXlJFjZidqCw2kOuTREbB4EnBlUptN3VrwqZV3FKzTP4YVKA-p9-_4U5Zc2CRTbFVjpzPOEPjBFkxgzO3c0v1W/s1600/misc-1+130.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8cba425TzEXO4YeBFvvZbiWEpz3d-mxsU3UtQi1cpvfXolIgF1Z5DycXlJFjZidqCw2kOuTREbB4EnBlUptN3VrwqZV3FKzTP4YVKA-p9-_4U5Zc2CRTbFVjpzPOEPjBFkxgzO3c0v1W/s320/misc-1+130.JPG" width="320" /> </a></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGeW8CSpaJKw9eVukI92h6imV3oGGPaELJJwNgredDA_GdM2TZ96LYf6jygPPQroCzM79Zp21ddM9UTe-2C2zYKh9HKKfmatEdSC1UYMOAZAOknpzHONhot5LMIhg6TXRdlkoTk-80acpd/s1600/gumbo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGeW8CSpaJKw9eVukI92h6imV3oGGPaELJJwNgredDA_GdM2TZ96LYf6jygPPQroCzM79Zp21ddM9UTe-2C2zYKh9HKKfmatEdSC1UYMOAZAOknpzHONhot5LMIhg6TXRdlkoTk-80acpd/s320/gumbo.jpg" width="320" /></a></div><div class="im"><br />
Surveying the options, I continued down the line: Beef hot dogs, quarter pound hamburgers and anything else you can fit on a grill.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsKidI7Cv8HuoXORYFiprz5qlLMaCMdIMZm5pCjre8uucByiWbPzbvCyf10xwcCtlq-t-aHEp4bo_VixEZAGnfHKW93mKJAP4SYBrw28D8IiLPk1v1w9D57sJQWYxnTfihJfMt-c8jdzXg/s1600/misc-1+140.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsKidI7Cv8HuoXORYFiprz5qlLMaCMdIMZm5pCjre8uucByiWbPzbvCyf10xwcCtlq-t-aHEp4bo_VixEZAGnfHKW93mKJAP4SYBrw28D8IiLPk1v1w9D57sJQWYxnTfihJfMt-c8jdzXg/s320/misc-1+140.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXi_p-FvQ-Ky7l14O6eD4ppxgu4myFBinZ_Xlc1eACo0OhshrUVbznxAcWJZJ9oIw0lG0Hv7yI7FsWTdoHM8vxkn0y5oBzD5WOfBdn9h4VdfNP4nzV7QYHyFvJ0-8ouO7OpoXlAw5Ve-8l/s1600/misc-1+123.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXi_p-FvQ-Ky7l14O6eD4ppxgu4myFBinZ_Xlc1eACo0OhshrUVbznxAcWJZJ9oIw0lG0Hv7yI7FsWTdoHM8vxkn0y5oBzD5WOfBdn9h4VdfNP4nzV7QYHyFvJ0-8ouO7OpoXlAw5Ve-8l/s320/misc-1+123.JPG" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZ-4-XYbUM43Up-pSFi7ChORsTSDM0GN2MqFNIlAonZ16oHoGC7CoqhgN734AzwTjfRSUvcanPlFWyyfBdAM19aU8hUYq-eUq-WnWjmdUZG2Qh_dklwk9jO8XSiLPh2TYcKHhk7leG6SC/s1600/misc-1+135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="text-align: center;"></div>I was amazed to find fried turkeys coming out the vats of hot oil.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZ-4-XYbUM43Up-pSFi7ChORsTSDM0GN2MqFNIlAonZ16oHoGC7CoqhgN734AzwTjfRSUvcanPlFWyyfBdAM19aU8hUYq-eUq-WnWjmdUZG2Qh_dklwk9jO8XSiLPh2TYcKHhk7leG6SC/s1600/misc-1+135.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZ-4-XYbUM43Up-pSFi7ChORsTSDM0GN2MqFNIlAonZ16oHoGC7CoqhgN734AzwTjfRSUvcanPlFWyyfBdAM19aU8hUYq-eUq-WnWjmdUZG2Qh_dklwk9jO8XSiLPh2TYcKHhk7leG6SC/s320/misc-1+135.JPG" width="320" /></a></div><br />
There was fresh seafood galore.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLdjYgCk-Y7MYqgG_Z98k1IZxhV7wj0xtKEZ0ShknvLEdJgJlYAy4zE5DSS4KRbFsjOYoeolQN_pdO2iGwrx8SahiVkJaSC2QilcvoJsgnbdMH9sOrUqzyl0LgVJ079-jH-AjuCIMYmYcP/s1600/misc-1+132.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLdjYgCk-Y7MYqgG_Z98k1IZxhV7wj0xtKEZ0ShknvLEdJgJlYAy4zE5DSS4KRbFsjOYoeolQN_pdO2iGwrx8SahiVkJaSC2QilcvoJsgnbdMH9sOrUqzyl0LgVJ079-jH-AjuCIMYmYcP/s320/misc-1+132.JPG" width="320" /></a></div><br />
In between making plates, we danced some of the calories off with mobile dance floor and Electric Slide movement.<br />
<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyOIJFNOF8lm_ydqGtZQ_5Od95XhkuTT662GYngIR9M-Cq0ayQujYjoYtQJFN04zGVgkQh7sl4XaxzejgfDJcAaHpvWyZEQYIvgNuRo2L87fqA9TdUtzz-AYHOuJ5mP8jsJBWzhIzExSk/s1600/misc-1+139.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyOIJFNOF8lm_ydqGtZQ_5Od95XhkuTT662GYngIR9M-Cq0ayQujYjoYtQJFN04zGVgkQh7sl4XaxzejgfDJcAaHpvWyZEQYIvgNuRo2L87fqA9TdUtzz-AYHOuJ5mP8jsJBWzhIzExSk/s320/misc-1+139.JPG" width="320" /></a> </div><div style="text-align: center;"><br />
</div></div><div class="im">Guaranteed to bust a gut, I threw my hands up to signal a "touchdown" in flavor, fun and fullness. I came for the food, but there was also a game going on. The "dirty bird" Falcons lost. Better luck next year, Atlanta.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4J9-iRoG3KrNeOynurfEid197h5sw-0FoxpSv1OXo3qFrkzjYIEIwN_rhIGoDtj_CouVS84SlBaCdYTnOo671Vl0czZn5izEFlPbbHeCPmra5xN-BGL1_lSp3ATS9tnMqvrYTlLnnfB4/s1600/misc-1+112.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4J9-iRoG3KrNeOynurfEid197h5sw-0FoxpSv1OXo3qFrkzjYIEIwN_rhIGoDtj_CouVS84SlBaCdYTnOo671Vl0czZn5izEFlPbbHeCPmra5xN-BGL1_lSp3ATS9tnMqvrYTlLnnfB4/s320/misc-1+112.JPG" width="320" /></a></div><br />
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With half a wing in my mouth and a plate full of memories, I put the truck in reverse for DC. <br />
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I always make the most of a road trip, so on the way back to DC, I decided to stop at a couple of "must-see" spots in North Carolina. My first "pit-stop" was The Pit in Raleigh North Carolina. The barbecue spot is the creation of PitMaster and barbecue royalty Ed Mitchell. North Carolina barbecue starts and ends with his name.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTn1BQ4MzFJY4xmyYfW_FSYTj1FfEZl-3IbCeHLx5j6Dav87CKncasd3YMPInG0g1B2KMiW5cZSPtiw7846G_SXad9iCoLre7FUAiKj5V0EJfA9a9A_sZkK3huTPC2ti7rGwoFoDFdn8Jw/s1600/misc-1+025.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTn1BQ4MzFJY4xmyYfW_FSYTj1FfEZl-3IbCeHLx5j6Dav87CKncasd3YMPInG0g1B2KMiW5cZSPtiw7846G_SXad9iCoLre7FUAiKj5V0EJfA9a9A_sZkK3huTPC2ti7rGwoFoDFdn8Jw/s320/misc-1+025.JPG" width="320" /> </a></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeTmlP_77VF8TK0wzKaXwqQFRotEvOseU_XjNlGEZCot9u5OmeGwawTaYHTSGf8rrnbtSRcq5Tff8AVpRyiqeZQbcq1X2BNhzsfgEP8YaEd17Gy7Xu9R0mXXvWsJotNtFGN5GG2anFF5u/s1600/misc-1+018.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeTmlP_77VF8TK0wzKaXwqQFRotEvOseU_XjNlGEZCot9u5OmeGwawTaYHTSGf8rrnbtSRcq5Tff8AVpRyiqeZQbcq1X2BNhzsfgEP8YaEd17Gy7Xu9R0mXXvWsJotNtFGN5GG2anFF5u/s320/misc-1+018.JPG" width="320" /></a></div></div>I'm a barbecue purist, so I had a to-go order of pulled pork with complimenting sides. Barbecue is one of the few types of food I smell first before I look at presentation. With the approval of my nostrils, I dug into the famous vinegar-based barbecue. One word: OINK!<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGOYXJRNa6e0vQ4aBWRLcuy89Dj4dvXs2QogKVQBIHTU0LycGfUFMS8uLFAkAVnzR-VkQJNPNKsmhf-qzkAFeGuGtQeRK_OHR7n7C3fb2zsZtmGN8zNfVl27ziANziWb8wnao7I5uEvt8z/s1600/misc-1+020.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGOYXJRNa6e0vQ4aBWRLcuy89Dj4dvXs2QogKVQBIHTU0LycGfUFMS8uLFAkAVnzR-VkQJNPNKsmhf-qzkAFeGuGtQeRK_OHR7n7C3fb2zsZtmGN8zNfVl27ziANziWb8wnao7I5uEvt8z/s320/misc-1+020.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0nd1NqgT0BW8ITGTJwiDbOCNS05Uw9u-NPtzNA3HDDMJPRJSQdOxnK-Cxi12ULqX6CR6gsyW7oEQL1YtfHObIw9CTIXoBLNYUgc56pJLlUyhdq2CdQMVivRRYxGLIwv8f7aeAxncxAVbW/s1600/misc-1+022.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0nd1NqgT0BW8ITGTJwiDbOCNS05Uw9u-NPtzNA3HDDMJPRJSQdOxnK-Cxi12ULqX6CR6gsyW7oEQL1YtfHObIw9CTIXoBLNYUgc56pJLlUyhdq2CdQMVivRRYxGLIwv8f7aeAxncxAVbW/s320/misc-1+022.JPG" width="320" /> </a></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNn4HlPS_85XUzOnZkOJpt8sFrZ7YiJVuIZEI7KCAglVolgkMARJhLAJvr-Sp_3czkcIjpYCFfmbo5aOxCXXDo8MJDEyxqyPqFAanYoEQlYTuWcRLnJj1nNrrA6AWgvB4P8pPxfuwDe-L8/s1600/misc-1+026.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNn4HlPS_85XUzOnZkOJpt8sFrZ7YiJVuIZEI7KCAglVolgkMARJhLAJvr-Sp_3czkcIjpYCFfmbo5aOxCXXDo8MJDEyxqyPqFAanYoEQlYTuWcRLnJj1nNrrA6AWgvB4P8pPxfuwDe-L8/s320/misc-1+026.JPG" width="320" /></a></div><br />
Only a few miles away in Chapel Hill, UNC students take time out for TIME OUT! The popular college grub spot is known for filling the bellies of students cramming for finals with country classics. Their famous chicken biscuit was the sole purpose of my going there.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUetY3y3UwHYxc5wkunXFQYOUq5A0GgM4m3oo8V3OEdXEJ-xChi8TDm5ZXD6zhtKSYzpj0SZQXz-TU-oBIu8KHx60NqsMABbKFOimeXB1nhZE6iBjeet4p_hAU1qz5LUBrSpzx1hq6A5c/s1600/misc-1+036.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUetY3y3UwHYxc5wkunXFQYOUq5A0GgM4m3oo8V3OEdXEJ-xChi8TDm5ZXD6zhtKSYzpj0SZQXz-TU-oBIu8KHx60NqsMABbKFOimeXB1nhZE6iBjeet4p_hAU1qz5LUBrSpzx1hq6A5c/s320/misc-1+036.JPG" width="320" /></a></div><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1Z-9cKFIBBemvlR0BMSxRZ2yuyctSkImW0uxC1VBeP0DNk-B7attzzBIH_kv64giec_H9RhRdqwM2jcgk6ETXwYHfSVCQc3qYKzAqa-9ajTlkXhz2mcFb7YQPMpEm1LUl0BI60JSDB1D/s1600/misc-1+037.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1Z-9cKFIBBemvlR0BMSxRZ2yuyctSkImW0uxC1VBeP0DNk-B7attzzBIH_kv64giec_H9RhRdqwM2jcgk6ETXwYHfSVCQc3qYKzAqa-9ajTlkXhz2mcFb7YQPMpEm1LUl0BI60JSDB1D/s320/misc-1+037.JPG" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_8B8r6QXr8af0acsVfFScYGRkeqzXgmAy81JfUX89myKvEzZpR8EGy8ZQGkDt4X2vPaphcqxD591rHx5X7Nbaw7fwrL2srh0S9eNXvGvW4N4J2CoN9c2ns9Hd70edg8G-96OfgGiKypK/s1600/misc-1+042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu_8B8r6QXr8af0acsVfFScYGRkeqzXgmAy81JfUX89myKvEzZpR8EGy8ZQGkDt4X2vPaphcqxD591rHx5X7Nbaw7fwrL2srh0S9eNXvGvW4N4J2CoN9c2ns9Hd70edg8G-96OfgGiKypK/s320/misc-1+042.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4J9-iRoG3KrNeOynurfEid197h5sw-0FoxpSv1OXo3qFrkzjYIEIwN_rhIGoDtj_CouVS84SlBaCdYTnOo671Vl0czZn5izEFlPbbHeCPmra5xN-BGL1_lSp3ATS9tnMqvrYTlLnnfB4/s1600/misc-1+112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<div style="text-align: center;"></div>This Flintstone-sized square biscuit is glazed in melted butter and filled with a moist, generous portion of fried chicken. The biscuits are like well-seasoned clouds. The chicken is a masterful crisp outside and succulent inside cutlet. It quite simply is the perfect handheld meal to soak up any college night of drinking.<br />
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I had to lean back in my seat as I jumped back on the road. My belly was full like jelly :) But after a few hours my third stomach insisted I stop at the original roadside southern diner: The Waffle House. Personally, I never go down south without making one of my meals a "Double waffle with hash browns." That meal is truly for the fatty in me.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTUt9yHvtc7guAx5aspd17pcCNit58f3tdotpwvsm2tvMQKwU6kLo7pfMTvFVrikaVUIpeve2hFMHnEi5pUCIz5Fi6PlUHh8sVmbyyMwu3CUGsbpNZqg_61LwOOk4eQd7AkNGQSIJWbD9M/s1600/misc-1+004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTUt9yHvtc7guAx5aspd17pcCNit58f3tdotpwvsm2tvMQKwU6kLo7pfMTvFVrikaVUIpeve2hFMHnEi5pUCIz5Fi6PlUHh8sVmbyyMwu3CUGsbpNZqg_61LwOOk4eQd7AkNGQSIJWbD9M/s320/misc-1+004.JPG" width="320" /> </a></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEmySXL174bd3GU0hhm6w67931mI7wYFFt1P1xQT5KRsJhlpz5kUyOxn_aQ4IoL7Ac-Pg0h8xe1Glqh6GPTvFfwvL2vtjAa7DwT9UmuqvYQcVPEdj3CZtSWfjmY3wrOWrcLFrho2gqzy6/s1600/misc-1+011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSEmySXL174bd3GU0hhm6w67931mI7wYFFt1P1xQT5KRsJhlpz5kUyOxn_aQ4IoL7Ac-Pg0h8xe1Glqh6GPTvFfwvL2vtjAa7DwT9UmuqvYQcVPEdj3CZtSWfjmY3wrOWrcLFrho2gqzy6/s320/misc-1+011.JPG" width="320" /> </a></div><div style="text-align: center;"></div>Six pounds heavier and 10 hours later, I rolled back into town and up to my house. The southern comforts of hospitality and food were fresh in my mind and stomach as I unpacked the food wagon. A fitting end to a wonderful holiday season. On to 2011 and all the upcoming "Sunday drive" road trips.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD7l5Qo_TkpG4Q0KfWT9PFkd2axeyKuV1jMFkofGj1PrRfc8BxxeSNPatKj0KDykcN-U6T1GbAAfPfXNifJatNYFTBfpOzh-qADlQBIbimlx9btgq77ZBlZRXvLdEJ2UmqmnJGWUSTDQNx/s320/misc-1+001.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me and my fam!</td></tr>
</tbody></table><div style="text-align: center;"></div><div style="text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08fyY9yFIS99bcAeQJK6qLfJgTQyR2BCDKbGlklxpax1O74fnoqjofzS8BXpZYCdy7XKK0zZvLkh6ZA6OqNaD0DDHkWHkYjTbn-0NKC7lywY_0_UtJl6FDGZsXyfMze47FkgK-VtRcVyi/s1600/misc-1+128.JPG" style="margin-left: 1em; margin-right: 1em;"></a>Bon Apetite!</div>FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com0tag:blogger.com,1999:blog-4500537593598579980.post-55316514735370058962011-03-10T09:14:00.002-05:002011-03-10T14:54:00.873-05:00BOOK OF THE MONTH - America I AM - Pass it down Cookbook<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRf_L7nx4WuvDE-o0HefzbvUjnhdSDR0Ra3kzWV58jJui_zBCrnotawdzuKk7i9XLRHZdN8aXKRexoJegHbHOdKXkCE0GcOBgNT3igWeKjccVRJAYCESBLQcJYshLuom7ezZMkFao4ZR4A/s1600/pid-cornbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWHHV9Sew3_j8ZWL0G6isdhQwl7TvIoez-G0jLBXZonmSwuTRi0XANCvnOAVj7sT8BkUQucl2ZE3h-6NLpPtx5CeKSgig0rBLmLzKIBpy5gnHu8mEq0Ea6fGgCVc2zAkMDMZgkdV1KD-Zx/s1600/pid-cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWHHV9Sew3_j8ZWL0G6isdhQwl7TvIoez-G0jLBXZonmSwuTRi0XANCvnOAVj7sT8BkUQucl2ZE3h-6NLpPtx5CeKSgig0rBLmLzKIBpy5gnHu8mEq0Ea6fGgCVc2zAkMDMZgkdV1KD-Zx/s1600/pid-cover.jpg" /></a></div>Stacked in corners, propping tables up and even dogeared marked in the bathroom you will find my cookbook collection peaking out from every corner in my house. I decided to do a book of the month with the hopes of surpassing <a href="http://www.oprah.com/">Oprah</a>'s status ... joke! Since I have never been "formally" trained in cooking, I thought I would give you a glimpse of some of the reading materials that helped shape my "cooking style".<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-mAmH6rFSLkqgmzAXd0cm2IKAbH2NBYIlqURn51tkv5ovzVLQn_D1GPWTZXdxk-2licBBKURlyYuYK5Ke2msgGVYD8Ul77QzUFyvI_Cs4ugJlo86AeTCAKeg6G81-5u9472GHd66Zm_zV/s1600/pid-books2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-mAmH6rFSLkqgmzAXd0cm2IKAbH2NBYIlqURn51tkv5ovzVLQn_D1GPWTZXdxk-2licBBKURlyYuYK5Ke2msgGVYD8Ul77QzUFyvI_Cs4ugJlo86AeTCAKeg6G81-5u9472GHd66Zm_zV/s200/pid-books2.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCCVX8mglA3XV19w1cPqlDgfIMaNgfZWTB8AgWX9JcHNKBrbEV1iehTS92qyVGicIMTCEIzEKztzpfhHX4_dO7hyphenhyphen_3576JkxNHj-AuriKmr8BhFqgXE04O_DOD83VtzNEanDyuJDKjJ90/s1600/pid-books.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCCVX8mglA3XV19w1cPqlDgfIMaNgfZWTB8AgWX9JcHNKBrbEV1iehTS92qyVGicIMTCEIzEKztzpfhHX4_dO7hyphenhyphen_3576JkxNHj-AuriKmr8BhFqgXE04O_DOD83VtzNEanDyuJDKjJ90/s200/pid-books.jpg" width="150" /> </a></div><div style="text-align: center;"></div>This month's "book of the month" is: <i>America I AM - Pass it down Cookbook.</i><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqcsjPmshK0JMjXBcffPSyGNSk5fxxUNQhOnlXQy0buVyZ9GkQh3zg1vpL6AVdE6JFogGPhs1p9NaESosl8LOQs9TWnuDzw4CJ59_-o2rOAq2D_nJBThKpVLrRxeZd9nLZwuRXHINSUMl/s1600/pid+pic.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqcsjPmshK0JMjXBcffPSyGNSk5fxxUNQhOnlXQy0buVyZ9GkQh3zg1vpL6AVdE6JFogGPhs1p9NaESosl8LOQs9TWnuDzw4CJ59_-o2rOAq2D_nJBThKpVLrRxeZd9nLZwuRXHINSUMl/s320/pid+pic.jpg" width="320" /></a></div><br />
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I had the fortune to interview celebrity chef and <a href="http://www.foodnetwork.com/">Food Network</a> star Chef Jeff last month while he was in Washington, D.C. promoting his new book <i>AMERICA I AM: Pass it Down Cookbook.</i> Chef Jeff is extremely engaging and passionate about the effort that went into the book.<br />
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<div style="text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/4bhg6Dea1eA?feature=player_embedded' frameborder='0'></iframe></div><br />
The <i>Pass It Down</i> cookbook is a collection of African American influenced recipes that have been passed down from generation to generation. From <i>Stuffed Quail with Cranberry Glaze</i> to <i>Rufus Estes' Hominy Cake</i>, these rich-in-heritage recipes are as eclectic as they are delicious. They are joined by inspirational stories of up and coming chefs and a do-it-yourself menu sections where you can record your own recipes to pass down.<br />
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<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2d3n_Rc5oFfXGqE4ibxHbbydjyWdymIv0k__nPuGlSeyyzQ9m80kUiL_awBjzircKBm9uueWr9IxHWSDCP0ZD1z_1R9w1R9MK0LoxM5QOq3KDjW0KG_UjKxqgGZhYpLT_BFc7mswIbuP/s1600/pid-book.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2d3n_Rc5oFfXGqE4ibxHbbydjyWdymIv0k__nPuGlSeyyzQ9m80kUiL_awBjzircKBm9uueWr9IxHWSDCP0ZD1z_1R9w1R9MK0LoxM5QOq3KDjW0KG_UjKxqgGZhYpLT_BFc7mswIbuP/s320/pid-book.jpg" width="320" /> </a></div><div style="text-align: center;"><br />
</div>I love my family, but unless it's Thanksgiving, I rarely cook with them. <i>Pass It Down</i> inspired me to put "life" on pause and take time to reconnect with the most important thing in life: Family. We have our own "pass it down" recipes but we made a few of the recipes in the book.<br />
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We decided on a meal of:<br />
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<i>Ron Dupart's (A <a href="http://www.bravotv.com/top-chef">Top Chef</a> competitor) Jicama Slaw</i><br />
<i>Denise Pines' Spaghetti Creole</i><br />
<i>Aunt Unise's Crack Cornbread (Our family recipe)</i><br />
<i>Momma's Bread Pudding</i><br />
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The Jicama Slaw is a refreshing Haitian inspired cold salad. The crunch from the jicama, smooth twang from lime and taste bud refresh from cilantro all work well to explode a Caribbean sensation in your mouth.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdxy1BqKEkCb9aMExGh_ZiHzWcVxw75Ns4_WM20_GuLZwtZmm3HmHcwuZEPhWsq6e7L_AwH5FWnm2nWCo2vURfkYtLlZB20jtpZwhbLBSBfF5vweGJUPZ77htwVqAyLdfkE1DiuZZQJ5Y/s1600/pid-jicama+salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdxy1BqKEkCb9aMExGh_ZiHzWcVxw75Ns4_WM20_GuLZwtZmm3HmHcwuZEPhWsq6e7L_AwH5FWnm2nWCo2vURfkYtLlZB20jtpZwhbLBSBfF5vweGJUPZ77htwVqAyLdfkE1DiuZZQJ5Y/s320/pid-jicama+salad.jpg" width="320" /></a></div>The <i>Spaghetti Creole </i>is a very straight forward delightful dish. Denise Pines (the recipe author) professes her own "lack" of cooking skills. She is proof that it doesn't take a culinary degree to make good food. Her recipe is a savory blend of bayou origin ingredients.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETP2iqSVAs6rPn1Uq8tDlYHhLmnWYbG_nSnyGIN04k2bIVdl-QOh-3OGyy1nLqg2gcGBm3YCs7ACIVGRp0WDlQrDOguSPvudzqS9oQBNoLr5TvvWGxlAGdg6g79Hc1X1ifEytHoBaiOQR/s1600/pid-spaghetti.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETP2iqSVAs6rPn1Uq8tDlYHhLmnWYbG_nSnyGIN04k2bIVdl-QOh-3OGyy1nLqg2gcGBm3YCs7ACIVGRp0WDlQrDOguSPvudzqS9oQBNoLr5TvvWGxlAGdg6g79Hc1X1ifEytHoBaiOQR/s320/pid-spaghetti.jpg" width="320" /></a></div><br />
<i>Aunt Unise's "crack" cornbread </i>has been a coveted recipe for years. I am not sure if Aunt Unise would approve of me sharing her time tested recipe, but I am sure you will. Be prepared for the cult-like following that will ensue.<br />
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<b><br />
</b><br />
<b><i>Aunt Unise's Crack Cornbread</i></b><br />
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1/2 cup of vegetable oil<br />
4 eggs<br />
4 boxes of Jiffy cornbread mix<br />
1 (15 oz. can) creamed corn<br />
1 (14 oz, can) of condensed milk<br />
1 (8 oz.) container of sour cream<br />
1 (14 oz.) bag of shredded cheddar cheese<br />
1 stick of melted butter<br />
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Preheat oven to 325 degrees. Whisk together vegetable oil and eggs in large bowl. Add in the cornbread mix and stir until there are no lumps. Add melted butter and stir until blended. Add in corn, milk, sour cream and mix until you have a smooth mixture. Add in cheddar cheese and mix until blended.<br />
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Spoon cornbread mixture into greased muffin tins, iron skillet or loaf pan. Bake until knife inserted in center comes out clean. Top with a pat of butter and sprinkle with cinnamon-sugar.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_PxnPx0_ORBrcvWmq_S0g7Ex5EANb8j2jmzIWO_QDNiyZcRlGdte5Hh2TeNul8XwvjxiEN-_fLHdAroPA3tT8L4dCTvS1XwzOg4IsO6huxGiatc_hH9-KAaofLPHYRKyusqtFyQa_nb9/s1600/pid-cornbread+mix.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_PxnPx0_ORBrcvWmq_S0g7Ex5EANb8j2jmzIWO_QDNiyZcRlGdte5Hh2TeNul8XwvjxiEN-_fLHdAroPA3tT8L4dCTvS1XwzOg4IsO6huxGiatc_hH9-KAaofLPHYRKyusqtFyQa_nb9/s200/pid-cornbread+mix.jpg" width="200" /></a><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRf_L7nx4WuvDE-o0HefzbvUjnhdSDR0Ra3kzWV58jJui_zBCrnotawdzuKk7i9XLRHZdN8aXKRexoJegHbHOdKXkCE0GcOBgNT3igWeKjccVRJAYCESBLQcJYshLuom7ezZMkFao4ZR4A/s200/pid-cornbread.jpg" width="200" /></div>Dessert was a very tropical spin on traditional bread pudding called <i>Momma's Bread Pudding</i>. The great thing about <i>Pass It Down</i> is you can change recipes to your own personal preference. Personally, I do not like coconut, so I left it out of the pudding and added bourbon bananas. YUM!<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWOUwG0od3ieILfpee_EyhPoU7vNP_r7BR0YUi9jjcwTA73twpv44TlarCU8o4bNT_OqnjdHj8pQc47zRIsAZSxD0dqy1cyjSPCZu8B_0mc6J-8BiWjR_NsIRMK4FsNroXDoe1IaLC6kR/s1600/pid-buffet.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWOUwG0od3ieILfpee_EyhPoU7vNP_r7BR0YUi9jjcwTA73twpv44TlarCU8o4bNT_OqnjdHj8pQc47zRIsAZSxD0dqy1cyjSPCZu8B_0mc6J-8BiWjR_NsIRMK4FsNroXDoe1IaLC6kR/s320/pid-buffet.jpg" width="320" /> </a></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDcmXgYCwPQoi6491pVuuB7NTu1huE74LHGNoa2_PT-xW_TAXFwqw15BRDokzWh3nk1RuLj8IJRgcWEcvYs8ah_WGKvgnUoFXRdmXVy1wANZQQffwaHy6y7qz8gcbVU3WOQduDLAqGMtbz/s1600/pid-plate.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDcmXgYCwPQoi6491pVuuB7NTu1huE74LHGNoa2_PT-xW_TAXFwqw15BRDokzWh3nk1RuLj8IJRgcWEcvYs8ah_WGKvgnUoFXRdmXVy1wANZQQffwaHy6y7qz8gcbVU3WOQduDLAqGMtbz/s320/pid-plate.jpg" width="320" /></a></div><br />
For the full recipes and many more, pick up your copy of <i>Pass It Down</i> today.You can get your copy of <i>America I AM: Pass It Down Cookbook</i> at your local bookstore. They are also on Facebook under "America I AM - Pass it Down Cookbook - <a href="http://www.facebook.com/pages/America-I-AM-Pass-It-Down-Cookbook/191601527518226">http://www.facebook.com/pages/America-I-AM-Pass-It-Down-Cookbook/191601527518226</a><br />
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When you get your copy of the cookbook be sure to let us know which recipes you like the best. And share your stories here or on our<a href="http://www.facebook.com/foodiesanfatties"> facebook page </a><br />
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See you in the kitchen....Bon Apetite!</div>FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com1tag:blogger.com,1999:blog-4500537593598579980.post-24772136698741549922011-03-06T15:13:00.000-05:002011-03-06T15:13:23.730-05:00Ask the Foodie<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Y1jSSbs9IAzJIKotOp5u7_tWFDeRogeDNkFV2B6SGVtL5o1CDvwZh3vpF2QaO5CgMD26MB1DwSgyuAr3IsP6P94L8pt5yBwGR6COF0MHtxO0Y45rCJ9kF7ca9zol2WvUw2QUYQImk6wv/s1600/plate2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Y1jSSbs9IAzJIKotOp5u7_tWFDeRogeDNkFV2B6SGVtL5o1CDvwZh3vpF2QaO5CgMD26MB1DwSgyuAr3IsP6P94L8pt5yBwGR6COF0MHtxO0Y45rCJ9kF7ca9zol2WvUw2QUYQImk6wv/s1600/plate2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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</style> <![endif]--> <div align="center" class="MsoNormal" style="text-align: center;"><span style="font-family: "A Yummy Apology"; font-size: 48pt; line-height: 115%;">Ask the foodie</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Y1jSSbs9IAzJIKotOp5u7_tWFDeRogeDNkFV2B6SGVtL5o1CDvwZh3vpF2QaO5CgMD26MB1DwSgyuAr3IsP6P94L8pt5yBwGR6COF0MHtxO0Y45rCJ9kF7ca9zol2WvUw2QUYQImk6wv/s1600/plate2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Y1jSSbs9IAzJIKotOp5u7_tWFDeRogeDNkFV2B6SGVtL5o1CDvwZh3vpF2QaO5CgMD26MB1DwSgyuAr3IsP6P94L8pt5yBwGR6COF0MHtxO0Y45rCJ9kF7ca9zol2WvUw2QUYQImk6wv/s1600/plate2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I get asked on a regular basis: Where’s the best place to eat in (insert city or even country here)? How do I keep this chicken from drying out? What types of foods should I be eating to lose weight? Can you make me a meal? And all <span style="color: black;">except</span> that last one I gladly answer to family and friends. Then it hit me… I should be sharing this with my fellow foodies and fatties. Thus the creation of (drum roll please)<span style="font-style: italic; font-weight: bold;"> <span style="color: black;">“Ask the Foodie” (ATF).</span></span></div></div><div class="MsoNormal" style="color: black; text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">ATF (not the agency..lol<span style="font-family: Wingdings;">)</span> will be a place to bring me your toughest food related questions. As long as it <span style="color: #007f40;"><span style="font-weight: bold;">i</span></span>s related to food in some shape form or fashion<span style="font-weight: bold;"><span style="color: #007f40;">,</span></span> I will answer. Bring me your <span style="color: black;">burnt-on-the- outside, raw-in-the-center chicken, your “where and when” to eat questions and</span> your puzzled brains of wondering how in the world did they make that?</div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;">I am Mr. Foodtastic<span style="font-weight: bold;"><span style="color: #007f40;">! </span></span><span style="color: black;">Y</span>our on-call foodie..and fatty. <br />
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<b><i>Bon Apetite! </i></b><br />
<br />
<b><i>Mr. Foodtastic</i></b> </div></div>FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com2tag:blogger.com,1999:blog-4500537593598579980.post-21684987975453555042011-03-01T10:23:00.001-05:002011-03-01T10:58:51.668-05:00IN SEASON - Honey Bells<div dir="ltr" style="text-align: left;" trbidi="on"><br />
Admittedly I am a bit late with this post; but you can always plan for next year :)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrewxYF1jwoApAEYgKloE7sJ41qR45Ln6HiH1AcLuzuHh29IaugRlvOprBXAAZ-03FwmsljbMsI04GbSFOuJ7F0RZBfwHwjNx3mFLsRz2EI-dTDsPSK4pQuaxknyAby6BMkdL3cLm8FAdz/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
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</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRl-I3UhyphenhyphenAp3bYgkFi1pj4wCXhdObyqxWrcbP9ffD4nCmGcBDtrOdA7ee7t5uYYxhIWuvJg5zSu-6Yv4PqRkymGpfQTRT8u1ifVJ73ldFWn2BzYlFfz9QzugBcsBr7mPKYZHKCpubl47DE/s1600/Honey+bells.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRl-I3UhyphenhyphenAp3bYgkFi1pj4wCXhdObyqxWrcbP9ffD4nCmGcBDtrOdA7ee7t5uYYxhIWuvJg5zSu-6Yv4PqRkymGpfQTRT8u1ifVJ73ldFWn2BzYlFfz9QzugBcsBr7mPKYZHKCpubl47DE/s320/Honey+bells.png" width="320" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR5f17kUeHY1ACI9kDLS7l4w7uVw2cxjx7VqNd6NSByWuiq4jlbLYuF2MLAL-38Dx3AEV8tMTa3xSuKq5G81XbRrTIZAyN8uE9BkzcJ2zmP0jlr_wIcqfEbaDhm5VuSL8voeg2ajC3ijYd/s1600/Honey+bells.png" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiggmBA2eMr9lNizFcQA279jdoEqZ6diLr6ukrIJeA5c8tt6fT1Mb0XEhiN5zHNtngJWNljaQ_uQTTxSy3E4_r6NAIzl8o3jNdt9p4d2GPpOKbl7ink9Ksdqk-2tnAIV9yHhsbzN7KIZ6Et/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
There are a plethora of things Florida can be envied for: Disney World, palm trees, white sands, <a href="http://www.naoemiami.com/">The Restaurant </a>NAOE <span style="color: #bf005f;"><span style="font-weight: bold;"> </span></span>and mojitos (okay..maybe that last one was a stretch). In late January, the jealousy of the sunny state reached <span style="font-weight: bold;"><span style="color: #bf005f;"></span></span> a high with the season of the <b>HoneyBell</b>.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpkj1tBXfYdnXD8i1MGhiyd5mpL2eBJtwpwStTv2PAxzRiEabdelPxC6Yed4qDO5jk6KN-6gdBwWly7uLvPxJgJAgNd1ZmKqM36V_uhcTOSwsMfpWXTFGXPqs0MlZbez7e4q1kalk_o1b/s1600/028.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpkj1tBXfYdnXD8i1MGhiyd5mpL2eBJtwpwStTv2PAxzRiEabdelPxC6Yed4qDO5jk6KN-6gdBwWly7uLvPxJgJAgNd1ZmKqM36V_uhcTOSwsMfpWXTFGXPqs0MlZbez7e4q1kalk_o1b/s320/028.JPG" width="320" /></a></div><div class="im"><br />
What is a <b>HoneyBell</b> you ask? It is quite possibly the sweetest citrus on the planet. From first glance<span style="font-weight: bold;"><span style="color: #bf005f;">,</span></span> you would think it was an orange. To the contrary, this "bell<span style="font-weight: bold;"><span style="color: #bf005f;">-</span></span>shaped<span style="font-weight: bold;"><span style="color: #bf005f;">"</span></span> citrus fruit is a hybrid of the<i> Dancy</i> <i>Tangerine</i> and <i>Duncan Grapefruit</i>. It bursts with mouthfuls of juice as sweet as "honey".<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDbEDjKDve1E48eTdfnIXwh-LeW-w1i8J-KtbnRsI-vQBBPpwq9vzhAchCpUUdPU8PAPbKfPyZtPvKdbra8ZTcMScspK46rfWRAZ_jlN3uFktHz3ZE4pALcy4DL7x-JHesj8SLzjgSusEj/s1600/024.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDbEDjKDve1E48eTdfnIXwh-LeW-w1i8J-KtbnRsI-vQBBPpwq9vzhAchCpUUdPU8PAPbKfPyZtPvKdbra8ZTcMScspK46rfWRAZ_jlN3uFktHz3ZE4pALcy4DL7x-JHesj8SLzjgSusEj/s320/024.JPG" width="320" /></a></div><br />
The kicker is the coveted citrus is only available for a few precious weeks in late January and early February. So, you have missed out on this season but you have plenty of time to salivate and plan for next year.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4O-bqK4tlszGmDpFCa61Fx6dONpVtppK7GUzkuN_RWFLxJh-VWZKEar3IvN0UhDv78S_Ob9L2HKfaeeQTsh9sDyd1qJo4MOUlPQRGfYBDsjEiollMtT8D3UrryOCIEhJ4nVta96YvTvv/s1600/008.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4O-bqK4tlszGmDpFCa61Fx6dONpVtppK7GUzkuN_RWFLxJh-VWZKEar3IvN0UhDv78S_Ob9L2HKfaeeQTsh9sDyd1qJo4MOUlPQRGfYBDsjEiollMtT8D3UrryOCIEhJ4nVta96YvTvv/s320/008.JPG" width="320" /></a></div><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrewxYF1jwoApAEYgKloE7sJ41qR45Ln6HiH1AcLuzuHh29IaugRlvOprBXAAZ-03FwmsljbMsI04GbSFOuJ7F0RZBfwHwjNx3mFLsRz2EI-dTDsPSK4pQuaxknyAby6BMkdL3cLm8FAdz/s1600/006.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrewxYF1jwoApAEYgKloE7sJ41qR45Ln6HiH1AcLuzuHh29IaugRlvOprBXAAZ-03FwmsljbMsI04GbSFOuJ7F0RZBfwHwjNx3mFLsRz2EI-dTDsPSK4pQuaxknyAby6BMkdL3cLm8FAdz/s320/006.JPG" width="320" /></a> </div><br />
When my package arrived<span style="color: #bf005f;"><span style="font-weight: bold;">,</span></span> I had the same thrill of a Christmas gift that arrived late in the mail. "Florida Citrus.. A Gift of Sunshine"!! The package alone conjures up images of the aromatic groves down south.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzFVcAjCfMZlOupO1Li3YuWVKo_EVzB_aLGtmz0yK4ZTEtmxieHcXLDNX7k4j9J1a5bIiZfsh60QlPDtc_zB6ICY9zLxK6mPZFylro0TTK4_scPdeQLWJv-wxaHVuYTcd8QpfTSt3WeKH/s1600/007.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzFVcAjCfMZlOupO1Li3YuWVKo_EVzB_aLGtmz0yK4ZTEtmxieHcXLDNX7k4j9J1a5bIiZfsh60QlPDtc_zB6ICY9zLxK6mPZFylro0TTK4_scPdeQLWJv-wxaHVuYTcd8QpfTSt3WeKH/s320/007.JPG" width="320" /></a></div><br />
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</div>Th<span style="font-weight: bold;"><span style="color: #bf005f;">ese</span></span> "oranges" are no joking matter. Anytime you receive instructions on how to view a fruit, you know it is special. Armed with a bib, instruction manual and the freshest oranges you have ever seen, you have everything you need to feast on segments and pulp for days.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiggmBA2eMr9lNizFcQA279jdoEqZ6diLr6ukrIJeA5c8tt6fT1Mb0XEhiN5zHNtngJWNljaQ_uQTTxSy3E4_r6NAIzl8o3jNdt9p4d2GPpOKbl7ink9Ksdqk-2tnAIV9yHhsbzN7KIZ6Et/s1600/009.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiggmBA2eMr9lNizFcQA279jdoEqZ6diLr6ukrIJeA5c8tt6fT1Mb0XEhiN5zHNtngJWNljaQ_uQTTxSy3E4_r6NAIzl8o3jNdt9p4d2GPpOKbl7ink9Ksdqk-2tnAIV9yHhsbzN7KIZ6Et/s320/009.JPG" width="320" /></a></div>To really get to the crux of the enjoyment, I suggest squeezing for a fresh glass of juice. Team it up with grapefruit for a citrus explosion of flavors.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGjuTtSFDfh7hDbRBVrLhJLd4qDKq8WxbaksYtzAZmzI2CYPRma5Z9IzTlKmHo9cfY-VAEP-f4Y_cg2i3n-tPIFUxFEziKlVfmZzifwDHos-3cq6x8CZhR5_LqA_YFaj7v3OtDtunGiRU/s1600/022.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGjuTtSFDfh7hDbRBVrLhJLd4qDKq8WxbaksYtzAZmzI2CYPRma5Z9IzTlKmHo9cfY-VAEP-f4Y_cg2i3n-tPIFUxFEziKlVfmZzifwDHos-3cq6x8CZhR5_LqA_YFaj7v3OtDtunGiRU/s320/022.JPG" width="320" /> </a></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-3cfmIvmolOSpdfVwA0shyvlIlDdvEXLaeJ7-C20iJl7HJ9J4KiXLDdleNwIX9BxE6R3d9lemhdedjr-NmZs6Ix6Wg0go5Bv8m_nJVZpWs5OWuPPjgL0XlMrOIvmGhw84yDcPuO6IdX9/s1600/037.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-3cfmIvmolOSpdfVwA0shyvlIlDdvEXLaeJ7-C20iJl7HJ9J4KiXLDdleNwIX9BxE6R3d9lemhdedjr-NmZs6Ix6Wg0go5Bv8m_nJVZpWs5OWuPPjgL0XlMrOIvmGhw84yDcPuO6IdX9/s320/037.JPG" width="320" /></a></div><br />
</div>Be sure to sa<span style="color: #bf005f;"><span style="font-weight: bold;">ve</span></span> the rind and boil in water for a cleverly<span style="font-weight: bold;"><span style="color: #bf005f;">-</span></span>made tea with additional spices.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RK4y4w4tUA-20quUz5guDOXqID60-e51jlLoSJvaxF1lWbydz48bgiWflVaA8_H1Owt6Vzv1aRpUKm7Y-49KUO7TszzVQTkhIfHsomS-ul7wsn8jv-ZRxjRGLDoYmYwETNe3idw5BZbJ/s1600/039.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RK4y4w4tUA-20quUz5guDOXqID60-e51jlLoSJvaxF1lWbydz48bgiWflVaA8_H1Owt6Vzv1aRpUKm7Y-49KUO7TszzVQTkhIfHsomS-ul7wsn8jv-ZRxjRGLDoYmYwETNe3idw5BZbJ/s320/039.JPG" width="320" /></a></div><br />
<div style="text-align: left;">ORANGE SPICED TEA</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Skin from (2) Honey Bell Oranges</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">2 cups of water</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">3 cinnamon sticks</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">A pinch of whole cloves</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">3 mint leaves</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Combine all ingredients in a small sauce pan and let simmer for 30 minutes. Sweeten with honey and enjoy!</div><br />
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Bon Apetite!<br />
Bon Apetite!</div>FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com0tag:blogger.com,1999:blog-4500537593598579980.post-86384210728800334682011-02-18T00:22:00.000-05:002011-02-18T00:22:08.535-05:00LET'S MOVE<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgup4ivtdmME7cb-W5BC5ZqiotRppb5hjxe-ZmrzcPm5ML6Qa5znTaVw390pJEGn9Dh3nXanEow05gInw5ep9vMuq2pKVeWpIzq73CpHuI8PbLxcAacmo7mCDZRRoAiPQPzRnbIEXDBrTqM/s1600/031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgup4ivtdmME7cb-W5BC5ZqiotRppb5hjxe-ZmrzcPm5ML6Qa5znTaVw390pJEGn9Dh3nXanEow05gInw5ep9vMuq2pKVeWpIzq73CpHuI8PbLxcAacmo7mCDZRRoAiPQPzRnbIEXDBrTqM/s320/031.JPG" width="320" /></a></div><br />
From time to time I will share with you a story about an event, client or behind-the-scenes look at my catering company <a href="http://www.entreemetropolitan.com/">Entree Metropolitan Catering and Event Planning</a>. Every client is important! But sometimes a client stands out. For all the great work they do, this blog is dedicated to the tireless efforts of the faculty and staff at <a href="http://www.friendshipschoolsorg.com/">Friendship Public Charter School</a>.<br />
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Inspired by Michelle Obama's initiative<a href="http://www.letsmove.gov/"> "Let's Move"</a>, I rekindled my long desire to provide nutritious meals to our youth. The fight to end childhood obesity is a great cause. With all the side effects of obesity such as diabetes and cancer; it is imperative we get a grip on this unnoticed epidemic.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkaRGaZwiQK6WiAiFcOryqlJbcjGNhWbb7jEGEbnH8CkShBE1XRPtCd_g6OHu7XiSFfg-M3up3-xqGgw-g1pPuNaU3c57e0Pw9xIJLaMaXhkoztiA3B5R3LJL77PNbUzPsVF_O7DZLS5iL/s1600/lets+move.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkaRGaZwiQK6WiAiFcOryqlJbcjGNhWbb7jEGEbnH8CkShBE1XRPtCd_g6OHu7XiSFfg-M3up3-xqGgw-g1pPuNaU3c57e0Pw9xIJLaMaXhkoztiA3B5R3LJL77PNbUzPsVF_O7DZLS5iL/s1600/lets+move.jpg" /></a> </div><br />
Obesity control begins with fresh and healthy food choices. We can no long turn a blind eye to frozen tater tots, honey buns, chips and soda. Vibrant vegetables, sweet fruit and whole grains are just some of the foods that can promote health and weight management for our children.<br />
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It's easy to make the subtle changes to everyday menus that cut out fats and processed foods. With a little planning you can create vitamin-rich meals that will strengthen the bones and minds of our next generation.<br />
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We recently did a lunch for Friendship Public Charter School's Chamberlain Campus that includes 7th to 12th graders. The lunch was to honor all the students with perfect attendance.<br />
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<i><b>Our menu:</b></i><br />
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We started with organic skinless chicken breast. Free of pesticides and fat from the skin is a clever way of knocking out fat.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwG5yMfESNKT8O7RxZfRJJOoU9x0s7h9z6cpu4fMtxiCg1DknTJc6OcfX_EO8YJiOHZPuTegsIwMcB1RTUe6VfiFjtzfZrB6ZdaRvBJ9eW1BL1pNQGSgYtp_CyuXYP503fvbxCarFXGqyJ/s1600/006.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwG5yMfESNKT8O7RxZfRJJOoU9x0s7h9z6cpu4fMtxiCg1DknTJc6OcfX_EO8YJiOHZPuTegsIwMcB1RTUe6VfiFjtzfZrB6ZdaRvBJ9eW1BL1pNQGSgYtp_CyuXYP503fvbxCarFXGqyJ/s320/006.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">To add flavor we created an original Cajun blend</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7MSO9DnQc8takTKF6B2NHHWI2-aU2RjVBjOeNZEi_LbxEszZXNc7I9fUpFFEqIDMWBMxNdXuNCuGuz7mpgJUZFi_Pf5sU4ek_faDuEr1LZL8DzmOkEi329oucFmnAPd1q3wn8KcuIIv22/s1600/024.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7MSO9DnQc8takTKF6B2NHHWI2-aU2RjVBjOeNZEi_LbxEszZXNc7I9fUpFFEqIDMWBMxNdXuNCuGuz7mpgJUZFi_Pf5sU4ek_faDuEr1LZL8DzmOkEi329oucFmnAPd1q3wn8KcuIIv22/s320/024.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We finished it with fresh citrus</td></tr>
</tbody></table><div style="text-align: center;"><br />
</div>Instead of frozen vegetables voided of vitamins, we opted from fresh. The vibrancy alone tells you it's not only good to the taste, but also good for you.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEIDQ4GSNHLmQ1zjqe7CYaxUAe32Jwnusee_O8EjP1rIOPrjdT5ev9HXzTQUVAz3z9FtehPhY2vPYKbP952uZB-acGaiofyLPW0OqqSe6E-MFlqcKyM4KjRMrTTShwtXgUJq8OxTuEg28/s1600/012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEIDQ4GSNHLmQ1zjqe7CYaxUAe32Jwnusee_O8EjP1rIOPrjdT5ev9HXzTQUVAz3z9FtehPhY2vPYKbP952uZB-acGaiofyLPW0OqqSe6E-MFlqcKyM4KjRMrTTShwtXgUJq8OxTuEg28/s320/012.JPG" width="320" /> </a></div><div style="text-align: center;"> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPswX8ofqUTl6WacMP4D-8qqmaEvC_tIeiJzfVuSHDxwNurYh9Xbzs21isJsM7sWH2UFQYa1luTMr7L9hr2PcxlUmm-j43gUFJcmj-X4jgf4CTkQEyaxxlK47AOGOD8IsuflQYm_AmQE6/s1600/015.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPswX8ofqUTl6WacMP4D-8qqmaEvC_tIeiJzfVuSHDxwNurYh9Xbzs21isJsM7sWH2UFQYa1luTMr7L9hr2PcxlUmm-j43gUFJcmj-X4jgf4CTkQEyaxxlK47AOGOD8IsuflQYm_AmQE6/s320/015.JPG" width="320" /> </a></div><div style="text-align: center;"> </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOYZhq1V6-Qaxi_Tp-kOb4iTilvIT-x4Lt7Z6Ym66cWGwCmU4DO-9GNoT6CvMKoj4w9-0kvfR4Pn9Ixo5YWMM1BKcqbfW-jKwA3HsjNlzn6P6z9aH_SPdq46SFxOmoNBvY-2wZ5F_UeMm/s1600/028.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOYZhq1V6-Qaxi_Tp-kOb4iTilvIT-x4Lt7Z6Ym66cWGwCmU4DO-9GNoT6CvMKoj4w9-0kvfR4Pn9Ixo5YWMM1BKcqbfW-jKwA3HsjNlzn6P6z9aH_SPdq46SFxOmoNBvY-2wZ5F_UeMm/s320/028.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use olive oil instead of butter</td></tr>
</tbody></table>A nice rice pilaf is a good replacement for white rice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8BOpopsTzPEv0OuCk65KiDkXu56CAtLlk1hrTUG86XvuPKstl3THYL11Cbq9A3Of_BSt7LcSLkwBTUUONka7ICB-osbyPWM3_9RBHwLcc19zpNBXbksWcont23dbqPACNr5ClhArvAJXe/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8BOpopsTzPEv0OuCk65KiDkXu56CAtLlk1hrTUG86XvuPKstl3THYL11Cbq9A3Of_BSt7LcSLkwBTUUONka7ICB-osbyPWM3_9RBHwLcc19zpNBXbksWcont23dbqPACNr5ClhArvAJXe/s320/010.JPG" width="320" /></a></div> <br />
<div style="text-align: center;"></div>A healthy salad is a ruffedge.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOYgVBSKoQK06ZJTql-AL_wXHYgnTSXsQ02BrRtZWw9Snq1WO7aVVXc8eTEGjdl0xz1NhEBCWTEfay1afXZhxS7WOQforaryoBhFm4wSxwH12uoluFnd1rFaozyAX4ZnyQ75A_rT0VSa9/s1600/021.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOYgVBSKoQK06ZJTql-AL_wXHYgnTSXsQ02BrRtZWw9Snq1WO7aVVXc8eTEGjdl0xz1NhEBCWTEfay1afXZhxS7WOQforaryoBhFm4wSxwH12uoluFnd1rFaozyAX4ZnyQ75A_rT0VSa9/s320/021.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWR4yHx_4171MQ7SEdIqNiOJG11EGXYkBhsb9dzNTY_pdg5cQvTyabi6hN9IKDNJcNdE85k8jM_5tE621BdvWBZ90gRzUNKcigkQNGHp3dqMwgWMi_DndGn5y9USPhEcO2ASvQg2T7w_tP/s1600/022.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWR4yHx_4171MQ7SEdIqNiOJG11EGXYkBhsb9dzNTY_pdg5cQvTyabi6hN9IKDNJcNdE85k8jM_5tE621BdvWBZ90gRzUNKcigkQNGHp3dqMwgWMi_DndGn5y9USPhEcO2ASvQg2T7w_tP/s320/022.JPG" width="320" /> </a></div><div style="text-align: center;"> </div>Get rid of white rolls and add multi-grain varieties of bread.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFPbphIaGPecCAk9PH55HjaNcBKsrNQ3ZHl-ddCbqRoV4RczHUtGp_MHJmGUl4Ctxm0xEkFEah4hachQmhXlaFlPpbfpwXzDyN4AZWjcX8CrsX6-e07IbKIqkt7F6cd4LKq3byRWzfvFn/s1600/019.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmFPbphIaGPecCAk9PH55HjaNcBKsrNQ3ZHl-ddCbqRoV4RczHUtGp_MHJmGUl4Ctxm0xEkFEah4hachQmhXlaFlPpbfpwXzDyN4AZWjcX8CrsX6-e07IbKIqkt7F6cd4LKq3byRWzfvFn/s320/019.JPG" width="320" /></a></div>Okay okay... So with all that effort you can have a cookie.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHEQmfrGfjSdthn16AshJKGc8h_-UjMK67r5SlC1FTl9SgR72yQBl59Ugb7JxLhvBIVQzfFjswEWwE6vTsKtSmmBoyzhDd8kgO8KuVprPTNJTKTrXwv9OAvCeBClhQX2L2yQ-k1e9G4jW/s1600/016.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHEQmfrGfjSdthn16AshJKGc8h_-UjMK67r5SlC1FTl9SgR72yQBl59Ugb7JxLhvBIVQzfFjswEWwE6vTsKtSmmBoyzhDd8kgO8KuVprPTNJTKTrXwv9OAvCeBClhQX2L2yQ-k1e9G4jW/s320/016.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We added fresh berries for anti-oxidants</td></tr>
</tbody></table><br />
Simple tips and easy execution. So the next time you're planning your child's meal, think about the quality as well as the quantity. Feel free to share your healthy tips and tricks for healthy eating.<br />
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Bon Apetite!<br />
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</div>FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com0tag:blogger.com,1999:blog-4500537593598579980.post-91727178731257289362011-02-10T19:22:00.000-05:002011-02-10T19:22:09.568-05:00New Meal Wheels (Washington, DC) - MEATHEAD<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXfX7-81ByB-TV4Z73ieTvsL-K_Tt4looLDOcgipZG2xrIPy3bcOnWjv3GYwAFX4bJthktH5cWDre4sUvzQgwh-xXGjAxjxNn8sm7jarmwJzR_RjWnWYGf_hMco7gogMbkBdWR3GWdtfM/s1600/Food+truck.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXfX7-81ByB-TV4Z73ieTvsL-K_Tt4looLDOcgipZG2xrIPy3bcOnWjv3GYwAFX4bJthktH5cWDre4sUvzQgwh-xXGjAxjxNn8sm7jarmwJzR_RjWnWYGf_hMco7gogMbkBdWR3GWdtfM/s320/Food+truck.jpg" width="320" /></a> </div><br />
I mentioned in my blog <a href="http://foodiesandfatties.blogspot.com/search?updated-max=2011-01-19T18%3A09%3A00-05%3A00&max-results=7">Food Predictions for 2011</a> that food trucks took us by storm in 2010. I also said that 2011 would bring a traffic jam of new truck concepts. Living in the Nation's Capitol makes me privy to some delicious walk up dining. Because I travel for good food, I have also sampled food trucks from Boston to Atlanta and Chicago to Los Angeles. My quest for mobile munchies inspired this blog segment I call: <i><b>New Meal Wheels.</b></i><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWQUKGhUBZAFtEmDpI2p_IxAg-oMkHrVLL8x4zI5L4NwftA2gWnViy5GESlcBFtlXR4wKjvhKFqLklJOzx80WkSe9PBXpdCY89qQdjS_8oBk15jnFdWTP4LvEWtiW_Ccx4j_fyJHApEpx/s1600/Meat+Head.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWQUKGhUBZAFtEmDpI2p_IxAg-oMkHrVLL8x4zI5L4NwftA2gWnViy5GESlcBFtlXR4wKjvhKFqLklJOzx80WkSe9PBXpdCY89qQdjS_8oBk15jnFdWTP4LvEWtiW_Ccx4j_fyJHApEpx/s320/Meat+Head.jpg" width="320" /></a></div><br />
Making my rounds in downtown DC today, I ran across the newest additional to the trail wagon of food trucks, <a href="http://www.meatheadme.com/">Meat Head</a>. The name alone got me to stop. You could say I'm a carnivore at heart and stomach. The newest member to the downtown lunch crowd has only been on the streets a few days.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1mJY3wXT1RjFvGiN9qMUFFQkIEelBi-iw_1g23Wnllu8Ub2AqWioUaMcBXMP23vkbH3PGisHINi7zXJu3cJqo7N-TbOXlBEccnygPYR_0Imi1seN-6c2KocX9rPoJ1ptfnYUiaQIQxYC/s1600/Meat+Head3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1mJY3wXT1RjFvGiN9qMUFFQkIEelBi-iw_1g23Wnllu8Ub2AqWioUaMcBXMP23vkbH3PGisHINi7zXJu3cJqo7N-TbOXlBEccnygPYR_0Imi1seN-6c2KocX9rPoJ1ptfnYUiaQIQxYC/s320/Meat+Head3.jpg" width="320" /> </a></div><div style="text-align: center;"> </div>Meat Head leaves the salads and appetizers off the menu and gets right to the point: MEAT! Accompanying chips and sodas are four (4) signature sandwiches: <i>MOO MOO (Beef), OINK OINK (Pig), CLUCK CLUCK (Chicken) </i>and<i> THE MEATHEAD (Beef, Pig and Chicken).</i> <br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jRO9w-A1XdXs2pz5huywGfvZhhCeXLlTwvueEoOLBuYHCRNARegr9xm3uYLOnXDSEHEln0NQlvQf_M9cWZ7T10EwIV27kymQJ8hY5rrDYwSHpt8LJE5g9Owcu2xNHg-TMjGkNEZf7EaG/s1600/Meat+Head5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jRO9w-A1XdXs2pz5huywGfvZhhCeXLlTwvueEoOLBuYHCRNARegr9xm3uYLOnXDSEHEln0NQlvQf_M9cWZ7T10EwIV27kymQJ8hY5rrDYwSHpt8LJE5g9Owcu2xNHg-TMjGkNEZf7EaG/s320/Meat+Head5.jpg" width="240" /> </a></div><div style="text-align: center;"> </div>The fatty in me selected <i>The Meathead</i> before I could think about my girlish figure (lol). A bit overpriced, <i>The Meathead</i> is still a good sandwich. The caramelized onions were properly prepared. The addition of coleslaw and sauces reminded of some 2 a.m. concoction I would enjoy. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCf30Cs3Jjwu0B-MwrLZ-_68jZClvclKrrmgU44Ijq1AXQR23rh_ap7-HWwoLoNLYYIERhmYmdDAyxFhxzfaxqReNhqzuNBhcX40AcKpPzp-4wdFzotcm233r7r9yGJdjdNjGW20HizdVu/s1600/Meat+Head4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCf30Cs3Jjwu0B-MwrLZ-_68jZClvclKrrmgU44Ijq1AXQR23rh_ap7-HWwoLoNLYYIERhmYmdDAyxFhxzfaxqReNhqzuNBhcX40AcKpPzp-4wdFzotcm233r7r9yGJdjdNjGW20HizdVu/s320/Meat+Head4.jpg" width="320" /></a></div><br />
I do have one complaint. It was not hot. Clearly posted, the sign ensured "a warm grilled bun." I am big on <i>delivering what's promised</i>. And where were my napkins? Come on Meathead, I want to love you.<br />
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Perhaps one day when I'm clamoring for my "meat fix", I'll give them another shot. For now, 2 forks up. You gotta nail down the details; its what will make you great!<br />
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Bon Apetite!<br />
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<i>Mr. Foodtastic</i></div>FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com2tag:blogger.com,1999:blog-4500537593598579980.post-4681455869815433202011-02-09T16:53:00.000-05:002011-02-09T16:53:31.341-05:00The greatest love story ever told...PB & J<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bWclQn83H06FOk6EUrzmENm1vHeQZJoiPbkcuPtiUAaRht6mNNFZ9NXBAj8W6P8pyg5n1F_Vxz-lfBxfXEUwNGmtlV9s9784nRzifYwPFFokSebOXTR7cUO95VdiPFrujohrLLqOf-CF/s1600/misc-1+170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Don't they make a cute couple?</i></td></tr>
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<i>"We could fight like Ike and Tina (melody) or give back like Bill and Camille (melody). Be rich like Oprah and Stedman (melody) or instead struggle like Flo and James Evans..." </i>I love my <a href="http://www.apple.com/">IPOD</a>! Well its that time of year, Valentine's Day. There are roses on every corner, nooget filled chocolates and every conceivable heart shaped gift you can imagine. I am a pretty private person, so I won't go into my love life, but I will tell you a love story. I consider it the greatest love story ever told...<i>Peanut Butter and Jelly</i>.<br />
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Did you know by high school the average American has eaten 1500 peanut butter and jelly sandwiches? There is nothing like the classic sandwich that gave peanuts, grapes and berries legendary status. On several occasions I have put my <a href="http://www.foodnetwork.com/alton-brown/index.html">Alton Brown</a> hat on in search of where this love story began.<br />
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From what I can tell, peanut butter and jelly met in World War II when GI's were given rations of peanut butter and jelly, individually. Fighting in a war together must make you close, because when the soldiers returned home, the consumption of peanut butter and jelly skyrocketed. Thus the honeymoon began and "PB&J" would go onto offspring a gooey collection of inspired creations.<br />
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I honestly can't recall my first peanut butter and jelly but I have loved PB & J for as long as I can remember. The smooth salty and crunchy texture of peanut butter. The sweet taste of your favorite fruit. To me, it is the original combination of savory and sweet.<br />
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Inspired to take my love for these condiments to the next level I created <i>The Elvis</i> a couple of years ago when I was developing my company's <a href="http://www.entreemetropolitan.com/_SRC/corporate%20brochure/entreemet_corporatebrochure.pdf">corporate lunch menus</a>. It's a fitting name for a sandwich the Memphis legend loved so much. What better way to start sharing my menus with the world than with one of my favs!?! Hope you enjoy it!<br />
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<b>THE ELVIS</b><br />
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<i>Ingredients</i><br />
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(2) Slices of your favorite bread (Personally I love Challah but I didn't have any for this entry. Taking a page from one of my favorite new foodies <a href="http://www.thegourmetpantry.blogspot.com/">http://www.thegourmetpantry.blogspot.com/ </a>I decided to use what was in my pantry :)<br />
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(1) ripe banana<br />
A jar of your favorite jelly or preserve<br />
A jar of your favorite peanut butter<br />
1 tbsp of butter <br />
1 egg <br />
1/2 cup of milk<br />
1 tsp of vanilla extract<br />
1 tbsp cinnamon<br />
1 tsp fresh ground nutmeg<br />
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1. Gather your ingredients. There is a saying in professional kitchens around the world: mise en place. It means "everything in place". There is nothing worse than scurrying around trying to find the next ingredient. Even though this is just a sandwich its a good habit to get going.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQathdKnGh7idsNauLoLHgu6SRk1Eh0acR14BvtfCjLyOeiijuEbUPEt6LNC05IA9b_-6HmY3iX35xrph-a6x4jXabVNsdp2fyp7xxTxry_6jCsyI03UsYuuIf8lD2EajjJPEz1DHvgt6n/s1600/misc-1+156.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQathdKnGh7idsNauLoLHgu6SRk1Eh0acR14BvtfCjLyOeiijuEbUPEt6LNC05IA9b_-6HmY3iX35xrph-a6x4jXabVNsdp2fyp7xxTxry_6jCsyI03UsYuuIf8lD2EajjJPEz1DHvgt6n/s320/misc-1+156.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mise en place!</td></tr>
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2. In a shallow bowl whisk together the milk, egg, cinnamon, vanilla and nutmeg. <i>Twist - swap the vanilla for almond extract and or use cinnamon sugar instead of just cinnamon.</i><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCvbpw-VzWB3JHgnkYBbrn5JPnjDuqY6L_mUG2ZdGZtqtrRYvd_5YTDA6joG70F05_Y2ihrr8KHwred5f2SRbY-bhoGVHiFMtp1qY73bEXs51o4hI7VJpdHk2U4bSbcLqK-nUlEZY-LXk/s1600/misc-1+164.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCvbpw-VzWB3JHgnkYBbrn5JPnjDuqY6L_mUG2ZdGZtqtrRYvd_5YTDA6joG70F05_Y2ihrr8KHwred5f2SRbY-bhoGVHiFMtp1qY73bEXs51o4hI7VJpdHk2U4bSbcLqK-nUlEZY-LXk/s320/misc-1+164.JPG" width="320" /></a></div><br />
3. Begin to melt the butter in the skillet over medium heat.<br />
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<i> </i><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZIuJPqD9YDfhFAiX3GTiTI7gmxgFhjsGbphiPc0iU30AQJIHFageSVbb9xnBidxRdyX0K7Fm7j4SDUUbGOnEGr8Z-SDYyqYn0R8jOP_ZiXnhiH2W2GaiMByNWqvV5yYhKcA9ego21WPI/s1600/misc-1+168.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZIuJPqD9YDfhFAiX3GTiTI7gmxgFhjsGbphiPc0iU30AQJIHFageSVbb9xnBidxRdyX0K7Fm7j4SDUUbGOnEGr8Z-SDYyqYn0R8jOP_ZiXnhiH2W2GaiMByNWqvV5yYhKcA9ego21WPI/s320/misc-1+168.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">FYI... I love butter</td></tr>
</tbody></table>4. Submerge (not dunk) your bread in the milk mixture. Let the bread get fully coated.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bWclQn83H06FOk6EUrzmENm1vHeQZJoiPbkcuPtiUAaRht6mNNFZ9NXBAj8W6P8pyg5n1F_Vxz-lfBxfXEUwNGmtlV9s9784nRzifYwPFFokSebOXTR7cUO95VdiPFrujohrLLqOf-CF/s1600/misc-1+170.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bWclQn83H06FOk6EUrzmENm1vHeQZJoiPbkcuPtiUAaRht6mNNFZ9NXBAj8W6P8pyg5n1F_Vxz-lfBxfXEUwNGmtlV9s9784nRzifYwPFFokSebOXTR7cUO95VdiPFrujohrLLqOf-CF/s320/misc-1+170.JPG" width="320" /> </a></div><div style="text-align: center;"> </div>5. Place (don't drop) both pieces of bread in the skillet.<br />
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6. Cook bread on each side for approx. 2 minutes or until brown. Some people like light toast and some like dark toast. Cook until you get the color you want.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXLH0K8-MiNX4Hf2tUvGAEqNdDWrssbWaNzqpQZa8BPPgdTq1FNh0IyjZH8TtGLrTP8Jq_rtAJucLU3O3DE0oPh8T8EDv6E11bZKoONbRlqG41mltOWnZmNTkgebcLGz3EcNVe8b9e9dK/s1600/misc-1+173.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXLH0K8-MiNX4Hf2tUvGAEqNdDWrssbWaNzqpQZa8BPPgdTq1FNh0IyjZH8TtGLrTP8Jq_rtAJucLU3O3DE0oPh8T8EDv6E11bZKoONbRlqG41mltOWnZmNTkgebcLGz3EcNVe8b9e9dK/s320/misc-1+173.JPG" width="320" /></a></div><br />
7. Let cooked french toast cool for a bit before handling.<br />
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8. Put peanut butter on one side of one piece of bread. Repeat with the jelly (as if you didn't know).<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiclsn6qWdn47FofOULOzSxYSiWpj7RSJUOM_HF9-V4NJhNayYFZLDR_dM98xkgYKYe6hljW6jh9levZ5C8re7PxKFDrA0u7EZpRbs6LJkXXNP5F5P53Z5xlR1N_Tsrh7qgyo8FCsUiE0VP/s1600/misc-1+176.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiclsn6qWdn47FofOULOzSxYSiWpj7RSJUOM_HF9-V4NJhNayYFZLDR_dM98xkgYKYe6hljW6jh9levZ5C8re7PxKFDrA0u7EZpRbs6LJkXXNP5F5P53Z5xlR1N_Tsrh7qgyo8FCsUiE0VP/s200/misc-1+176.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBD5ysHaHdmTE-5SGPfiAgwuKkijuHaHI34Mp6wpE4w91AAd5P4z0lNjKgmJM9SMj8r8CHgeCiu01Td8iK-oviM3wkdPHuv0ubqoOO6tM-8fNbp1u2X_wVCTbjEFeZVrAaAcxGhy_JZtZ/s1600/misc-1+177.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBD5ysHaHdmTE-5SGPfiAgwuKkijuHaHI34Mp6wpE4w91AAd5P4z0lNjKgmJM9SMj8r8CHgeCiu01Td8iK-oviM3wkdPHuv0ubqoOO6tM-8fNbp1u2X_wVCTbjEFeZVrAaAcxGhy_JZtZ/s200/misc-1+177.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiclsn6qWdn47FofOULOzSxYSiWpj7RSJUOM_HF9-V4NJhNayYFZLDR_dM98xkgYKYe6hljW6jh9levZ5C8re7PxKFDrA0u7EZpRbs6LJkXXNP5F5P53Z5xlR1N_Tsrh7qgyo8FCsUiE0VP/s1600/misc-1+176.JPG" style="margin-left: 1em; margin-right: 1em;"></a><br />
9. Peel the banana and slice down the middle lengthwise and then crosswise.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgA1O3VhqwrPOj2qUDDXZ6ROhbKZhSbSpGIqZJC-_r6dv6x3XBTPaarRIwSaXSS9rTwbJYG_gzTtnImNNZoE27LWKfhwj-fE1lhqh9hksUGxpAVe_ZTvqS11VsVPD1mR0SiP28xf_z-jR/s1600/misc-1+179.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjgA1O3VhqwrPOj2qUDDXZ6ROhbKZhSbSpGIqZJC-_r6dv6x3XBTPaarRIwSaXSS9rTwbJYG_gzTtnImNNZoE27LWKfhwj-fE1lhqh9hksUGxpAVe_ZTvqS11VsVPD1mR0SiP28xf_z-jR/s320/misc-1+179.JPG" width="320" /></a> </div><br />
10. Place two pieces of banana on the jelly side and cover with the peanut butter side down.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1AtdMyIPeqW8LvJO06YyOGUIt13ItMusYyX7L2mptp7bpci1OtEZxacCedgGSlCAU-Tr-tpgoVQk1nSVIukUvuTM7AZpTK0Q5pwqW_5zR0BuXZvUW-3T7Qk464Vf8zb8hn4qBIB5dQNRw/s1600/misc-1+182.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1AtdMyIPeqW8LvJO06YyOGUIt13ItMusYyX7L2mptp7bpci1OtEZxacCedgGSlCAU-Tr-tpgoVQk1nSVIukUvuTM7AZpTK0Q5pwqW_5zR0BuXZvUW-3T7Qk464Vf8zb8hn4qBIB5dQNRw/s320/misc-1+182.JPG" width="320" /></a></div><br />
11. Prepare yourself for an experience unlike no other.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0yjfCUWfaam-Y9GIBoqT8alSzFue7EZG1EW0nHx_PTHm58t0y5VkPlQR5CQ-me0EqU2Z_aEASrXzVVlgblCzKg1HP67-ssoajL7-hcaq4NtR3fUhVSaDsj6liXKDzKjBquvmAwlatJBF/s1600/pb+and+j2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfLqpM5LiKS0dVHxKXCbvgS0iKDpiXA4GToxDox_Vwb2ks0fxilXO6-i7n2Gk-Cdxjn0TGrKLSCIFgHapcXqt981ncjcDLjfGQf6iLQR3rURAM5hyphenhyphenhKegD8O94NEAaLe9MetYtZUNYjNn/s1600/misc-1+184.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfLqpM5LiKS0dVHxKXCbvgS0iKDpiXA4GToxDox_Vwb2ks0fxilXO6-i7n2Gk-Cdxjn0TGrKLSCIFgHapcXqt981ncjcDLjfGQf6iLQR3rURAM5hyphenhyphenhKegD8O94NEAaLe9MetYtZUNYjNn/s320/misc-1+184.JPG" width="320" /></a></div><br />
Bon Apetite.<br />
<br />
<br />
<i>Mr. Foodtastic</i><br />
<br />
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</div>FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com5tag:blogger.com,1999:blog-4500537593598579980.post-11866836895193835702011-02-08T16:28:00.000-05:002011-02-08T16:28:54.708-05:00It's Official... I'm a blogger!<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggaTCf8R_8Z1IswOdr5RjcqXPTyhAlCVrQ4EsEhj99O8lORODAf1ctVyQs-YUy8ltLPqL-ymZYArkuYlc0nDduM24cb4ljPy87CnpkBk6XMjFBCJJmpK_P4vQdvH8jjlk5LrzOSt8Wwjmv/s1600/How+to+Write+a+Food+Blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAG2FrAza7l9pZFK6Tl1bP4aEHAoWvaJ4KU-KjAQTmdaUNSWkRbJ4GBcdMDiwBv3XYThzWjtK0sXc4VAcxX-6TWuRpmPA1P8y1qlEqx2BqR9uKGjC2u3ce-lt4hRKUoIYilgffj2kYGWL_/s1600/Signature.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAG2FrAza7l9pZFK6Tl1bP4aEHAoWvaJ4KU-KjAQTmdaUNSWkRbJ4GBcdMDiwBv3XYThzWjtK0sXc4VAcxX-6TWuRpmPA1P8y1qlEqx2BqR9uKGjC2u3ce-lt4hRKUoIYilgffj2kYGWL_/s320/Signature.jpg" width="320" /></a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggaTCf8R_8Z1IswOdr5RjcqXPTyhAlCVrQ4EsEhj99O8lORODAf1ctVyQs-YUy8ltLPqL-ymZYArkuYlc0nDduM24cb4ljPy87CnpkBk6XMjFBCJJmpK_P4vQdvH8jjlk5LrzOSt8Wwjmv/s1600/How+to+Write+a+Food+Blog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XAV4LSK-1jhvagRZYzXVVmodiMQxVASScMVpaVhWG2S3U0Z2ZsGfxnRL-c3E_GiLDsJQvBqRlbDey0hNyutjtDWSnXhPmjwwzRIatSf1FUu5VsCGQMjFbKIdRLux8zBOeOZrYfxsmmva/s1600/ICE+Food+writing+class.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"></div>The life of a caterer is a hectic one; particularly when you are the heart and soul of the business. My company, <i>Entree Metropolitan </i><a href="http://www.entreemetropolitan.com/">http://www.entreemetropolitan.com </a>is my daily adventures in food. Through my trials, I realized my passion<i> </i>to<i> make my love for food contagious</i> would be served well if I started documenting my take on food and how it relates to life ... I call it Foodies and Fatties.<br />
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I started my blog in November 2010 with the same approach I had for my catering company: Just do it! I am not a trained chef, though it is my profession. I didn't graduate from school as an English major, but I now have a food blog. My philosophy has always been <i>If you have the passion, the rest will come</i>. I stepped out on faith with <i>Entree</i> and I used that same faith for <i>Foodies and Fatties</i>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIke3_CPt_H3nHQyKVSqBjGz3Pb9UV0lVSWd-1qUVcwX0x7vMeh3HgQfz7sOHz0uhF3RrmNCiyGcC2D6aTguwy5seI_9fqRiQXvT6QnuqUeHzsBN5AmqK6EWrsYu0oEdPwQ_M36isCQRQt/s1600/Resized+for+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>I may have only graduated from "The School of Hard Knocks" but my momma didn't raise no fool. If there is one thing I know, it is to constantly look to improve and learn. So when I received a "Food Writing" and "Food Blogging" class for the holidays, I was elated. I was finally going to get some "professional help." Thanks to the Institute of Culinary Education <a href="http://www.iceculinary.com/">http://www.iceculinary.com</a> I now call myself a blogger. Not that I wasn't before, but now I have a little <i>blog swagger</i>.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XAV4LSK-1jhvagRZYzXVVmodiMQxVASScMVpaVhWG2S3U0Z2ZsGfxnRL-c3E_GiLDsJQvBqRlbDey0hNyutjtDWSnXhPmjwwzRIatSf1FUu5VsCGQMjFbKIdRLux8zBOeOZrYfxsmmva/s1600/ICE+Food+writing+class.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XAV4LSK-1jhvagRZYzXVVmodiMQxVASScMVpaVhWG2S3U0Z2ZsGfxnRL-c3E_GiLDsJQvBqRlbDey0hNyutjtDWSnXhPmjwwzRIatSf1FUu5VsCGQMjFbKIdRLux8zBOeOZrYfxsmmva/s200/ICE+Food+writing+class.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggaTCf8R_8Z1IswOdr5RjcqXPTyhAlCVrQ4EsEhj99O8lORODAf1ctVyQs-YUy8ltLPqL-ymZYArkuYlc0nDduM24cb4ljPy87CnpkBk6XMjFBCJJmpK_P4vQdvH8jjlk5LrzOSt8Wwjmv/s1600/How+to+Write+a+Food+Blog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggaTCf8R_8Z1IswOdr5RjcqXPTyhAlCVrQ4EsEhj99O8lORODAf1ctVyQs-YUy8ltLPqL-ymZYArkuYlc0nDduM24cb4ljPy87CnpkBk6XMjFBCJJmpK_P4vQdvH8jjlk5LrzOSt8Wwjmv/s200/How+to+Write+a+Food+Blog.jpg" width="200" /></a></div><br />
<i>Foodies and Fatties</i> is about my life in food. Whether it is a feature I write called "Sunday Drive", a restaurant review at a 4 star restaurant or hole in the wall dive, a food eating contest I enter or a new recipe from my "Kitchen Workshop"; <i>F and F </i>gives you the world of food through my eyes and stomach.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIke3_CPt_H3nHQyKVSqBjGz3Pb9UV0lVSWd-1qUVcwX0x7vMeh3HgQfz7sOHz0uhF3RrmNCiyGcC2D6aTguwy5seI_9fqRiQXvT6QnuqUeHzsBN5AmqK6EWrsYu0oEdPwQ_M36isCQRQt/s1600/Resized+for+blog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIke3_CPt_H3nHQyKVSqBjGz3Pb9UV0lVSWd-1qUVcwX0x7vMeh3HgQfz7sOHz0uhF3RrmNCiyGcC2D6aTguwy5seI_9fqRiQXvT6QnuqUeHzsBN5AmqK6EWrsYu0oEdPwQ_M36isCQRQt/s320/Resized+for+blog.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAG2FrAza7l9pZFK6Tl1bP4aEHAoWvaJ4KU-KjAQTmdaUNSWkRbJ4GBcdMDiwBv3XYThzWjtK0sXc4VAcxX-6TWuRpmPA1P8y1qlEqx2BqR9uKGjC2u3ce-lt4hRKUoIYilgffj2kYGWL_/s1600/Signature.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Welcome (again) to Foodies and Fatties.<br />
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Bon Apetite!<br />
<i><br />
</i><br />
<i>Mr. Foodtastic</i><br />
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</div>FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com1tag:blogger.com,1999:blog-4500537593598579980.post-60507359064649604542011-02-07T18:32:00.001-05:002011-02-08T08:24:33.831-05:00Au revior to Restaurant Week DC and New York<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfd5Lawd_cuyC31ucWb5eLCfv786_L4JXjQuWhldUSU-upY6J7NCJDQ47Ma8tiIlT-lNNoS571PMi1uVD2Wpz6gogZpnDoWAKxvrniLjyNpfhqfEWBDMk759InefuhFRi7C3rdh98kceHU/s1600/Logo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfd5Lawd_cuyC31ucWb5eLCfv786_L4JXjQuWhldUSU-upY6J7NCJDQ47Ma8tiIlT-lNNoS571PMi1uVD2Wpz6gogZpnDoWAKxvrniLjyNpfhqfEWBDMk759InefuhFRi7C3rdh98kceHU/s1600/Logo.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52bHfbPJikVME0WgQ07SEgEGyQimw2hLP2hPITP6qORcxx_9P1Z_8ywGuGuBSBrNn1vrcVfrdavWU2nk_41u_ifxzAxO2zz2As_h1jFwoNqEGaQi6i_S13UBouL0UPP_rUeBn2qQfs8lG/s1600/Ajna+Bar+-+Scallops+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Living on the east coast, I could only take advantage of two of the top cities to enjoy during the Winter edition of Restaurant Week (<i>RW</i>). It was a gastric expanding experience to say the least. And, while there are still great cities to enjoy <i>RW</i> (like Chicago, Feb. 18th-27th), I decided to wrap it up and give my wallet and stomach a break!<br />
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I ended weeks of finger lickin' and belt loosing with an "under the radar" pick: <b>ANJA Bar</b> in the Meatpacking District of New York City. The "in-the-know" spot is easily overlooked due to its clandestine front. But once you step through the unmarked doors, the transformation begins.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROcEGHh8Nphzso6pIOHyTP7rEbWFHJLoMJm2KZEigRcLW8eV6dOyc9O1tFuahvFSbEX7IHwTLaVnv3YiKRb3BuhF8eD14qnyJQPvbBDMDMLMflDYGkBXNNvD4XDDkruy6z3gsBgo2SNgE/s1600/Ajna+Bar+-+menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0Lf92jBaeQMQStWtAd2jntadz3Hh5Xm7d4ee0O5RRHOUj9Daa9V5TTsQ3VdJwnwSg_GhHN7KPna7AFtfiG5L2oiCEicv7Iy8a9aFvstByNHiu0tRFq4VKhyphenhyphenAzRnKDpyEv6XsPHw2ahn5/s1600/Ajna+Bar+-+tea.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0Lf92jBaeQMQStWtAd2jntadz3Hh5Xm7d4ee0O5RRHOUj9Daa9V5TTsQ3VdJwnwSg_GhHN7KPna7AFtfiG5L2oiCEicv7Iy8a9aFvstByNHiu0tRFq4VKhyphenhyphenAzRnKDpyEv6XsPHw2ahn5/s320/Ajna+Bar+-+tea.jpg" width="320" /></a></div><br />
</div>Hallowed wind pipe instruments and calming background chants made me wonder: "Is this a restaurant or a cutting-edge day spa?" I made my way through the rounded hallway with sage Buddhas lined in rows. As I entered the dining room, I knew the atmosphere alone would make the evening pleasant. There were burnt oranges, funky red patterns and black-wood glistening in the low-lit dining room. The "great" wall of candles in the back invited all non-believers to chant: NAMASTE.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06eYSsyAYaASY0FnuWDxkk0qCOgJB9KNIq4oJCxcOu2ULo1IZ-SmFW-9zHnwiygX0fyW8_5jtDb7Lj3_pZzSDIl8j70XxJ2Apju0miEwsm9L85mTdM6pZLqkwlDa8yS2IJOdny2vWN8Wt/s1600/Ajna+Bar+-+beef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLL8KJEUBrLnwgMU_hVoGalzI3G-B77RODdDDorbj32QRV2GyXONnM4UJbc41ZSKuKzUAXwGtyrJsUq7awkSSehvoICrNdwjuCGrBT1dSPQoVMqghJd7qDUlKBdxWGwjFuGwCno_on1al/s1600/Ajna+Bar+-+back+drop+-+Copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLL8KJEUBrLnwgMU_hVoGalzI3G-B77RODdDDorbj32QRV2GyXONnM4UJbc41ZSKuKzUAXwGtyrJsUq7awkSSehvoICrNdwjuCGrBT1dSPQoVMqghJd7qDUlKBdxWGwjFuGwCno_on1al/s320/Ajna+Bar+-+back+drop+-+Copy.jpg" width="320" /></a></div>I would describe the menu as "Asian appropriate". A decent selection of traditional Asian options like steamed dumplings and duck dominate the menu. The three course <i>RW</i> menu gave you an appetizer, entree and dessert.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROcEGHh8Nphzso6pIOHyTP7rEbWFHJLoMJm2KZEigRcLW8eV6dOyc9O1tFuahvFSbEX7IHwTLaVnv3YiKRb3BuhF8eD14qnyJQPvbBDMDMLMflDYGkBXNNvD4XDDkruy6z3gsBgo2SNgE/s1600/Ajna+Bar+-+menu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROcEGHh8Nphzso6pIOHyTP7rEbWFHJLoMJm2KZEigRcLW8eV6dOyc9O1tFuahvFSbEX7IHwTLaVnv3YiKRb3BuhF8eD14qnyJQPvbBDMDMLMflDYGkBXNNvD4XDDkruy6z3gsBgo2SNgE/s320/Ajna+Bar+-+menu.jpg" width="320" /> </a></div><div style="text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKF2uAbdayPCPpEtmVVAcXehyphenhyphenZ895qt_Z5ObK4E2cNjofstyJQcntJQtOTMnR4cBKz9e-bTkiI3Um7v-nAGnsp2hTOZIgnY2eW5OYyiWJNkLqTi658XNcKUsuYXKnUfmYAb1u9FuB_HUDy/s1600/Morimoto+-+crab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfd5Lawd_cuyC31ucWb5eLCfv786_L4JXjQuWhldUSU-upY6J7NCJDQ47Ma8tiIlT-lNNoS571PMi1uVD2Wpz6gogZpnDoWAKxvrniLjyNpfhqfEWBDMk759InefuhFRi7C3rdh98kceHU/s1600/Logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>My first appetizer was a Teriyaki Scallop dish. It was a minimalist presentation of formed brown rice with <i>Honshimeji</i> (from East Asia) mushrooms and what appeared to be a petite scallop. Am I food snob because I didn't completely enjoy the size or finish of the scallop? For me, perfectly seared voluptuous scallops are one of the magical gifts of the sea. The good teriyaki sauce was lost on the teeny weeny scallops.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52bHfbPJikVME0WgQ07SEgEGyQimw2hLP2hPITP6qORcxx_9P1Z_8ywGuGuBSBrNn1vrcVfrdavWU2nk_41u_ifxzAxO2zz2As_h1jFwoNqEGaQi6i_S13UBouL0UPP_rUeBn2qQfs8lG/s1600/Ajna+Bar+-+Scallops+-+Copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52bHfbPJikVME0WgQ07SEgEGyQimw2hLP2hPITP6qORcxx_9P1Z_8ywGuGuBSBrNn1vrcVfrdavWU2nk_41u_ifxzAxO2zz2As_h1jFwoNqEGaQi6i_S13UBouL0UPP_rUeBn2qQfs8lG/s320/Ajna+Bar+-+Scallops+-+Copy.jpg" width="320" /></a></div>I moved on to Grilled Chicken Salad. Much better! A true representation of the restaurant, the pacific rim seasonings brimmed with flavor. The highlight for me was the slivers of fennel giving my mouth a burst of freshness with every bite. It was a delicate balance of green papaya, mint and peanut tossed in a vinegar based dressing. The strips of grilled chicken gave the salad great depth.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rYWnf6gQwpfIg66aHvypZV2jdpjKvdO8MM9Q5mo5TFcKMX3oByF5GnvAMoIhdLY-_fFg_BOIVAV0A0XZ5g7-rrk0QLTeAA8Qc49XxGo6JI7Q4cvEpSH5roJC02K1KTfLMjl-jt7tpNzt/s1600/Ajna+Bar+-+Chicken+Salad+-+Copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rYWnf6gQwpfIg66aHvypZV2jdpjKvdO8MM9Q5mo5TFcKMX3oByF5GnvAMoIhdLY-_fFg_BOIVAV0A0XZ5g7-rrk0QLTeAA8Qc49XxGo6JI7Q4cvEpSH5roJC02K1KTfLMjl-jt7tpNzt/s320/Ajna+Bar+-+Chicken+Salad+-+Copy.jpg" width="320" /></a></div><br />
Encouraged again, I prepped myself for the entree. A <i>slow cooked beef short rib</i> arrived to my delight. Holding true to the Asian theme cubed diakon and rutabaga replaced the typical potato starches that accompany the beef. Ordinarily, I spend my time picking through any beef dish, making sure it is fork tender and the sauce is well-developed. But, when I encountered the pearls of pickled mustard seed -- my routine was broken. The seeds burst in your mouth with the rich unique taste only mustard can provide. These blissful bursts gave this dish a whimsical edge. Not to mention the beef was perfectly cooked.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06eYSsyAYaASY0FnuWDxkk0qCOgJB9KNIq4oJCxcOu2ULo1IZ-SmFW-9zHnwiygX0fyW8_5jtDb7Lj3_pZzSDIl8j70XxJ2Apju0miEwsm9L85mTdM6pZLqkwlDa8yS2IJOdny2vWN8Wt/s1600/Ajna+Bar+-+beef.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi06eYSsyAYaASY0FnuWDxkk0qCOgJB9KNIq4oJCxcOu2ULo1IZ-SmFW-9zHnwiygX0fyW8_5jtDb7Lj3_pZzSDIl8j70XxJ2Apju0miEwsm9L85mTdM6pZLqkwlDa8yS2IJOdny2vWN8Wt/s320/Ajna+Bar+-+beef.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at the pickled mustard seeds on top...HEAVEN!</td></tr>
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My meal concluded with a <i>molten lava chocolate cake</i>. It should be well documented by now that I don't like dark chocolate. So, when a dessert based around dark chocolate impresses me, its worth noting. This isn't one of those times. Okay, maybe that was a bit harsh. But the cake was basic. The highlight was the homemade vanilla bean ice cream and the salted caramel drizzle. Personally, I could have had the ice cream and caramel without the cake.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvBDQ8cqYhyh_ZpEHlb5uvEpm8N60PTI43CNFF1Pv2FNg_b9oWxLJUvX8OFgMQNbl-a-1-NO4O15QSnS-E0nqS5eTd3-Py9Yeex55eH6-HKMKXqqwBAX67cGNIKAA38jXC9dBZzWcSaGW/s1600/Ajna+Bar+-+Molten+Chocolate+Cake+-+Copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvBDQ8cqYhyh_ZpEHlb5uvEpm8N60PTI43CNFF1Pv2FNg_b9oWxLJUvX8OFgMQNbl-a-1-NO4O15QSnS-E0nqS5eTd3-Py9Yeex55eH6-HKMKXqqwBAX67cGNIKAA38jXC9dBZzWcSaGW/s320/Ajna+Bar+-+Molten+Chocolate+Cake+-+Copy.jpg" width="320" /></a></div>Come for the food, stay for the ambiance...in that order. <b>ANJA</b> was a fitting end to the "Big Apple" bonanza of food frenzy. 4 forks up for the decor, 2 1/2 forks for the food. Now, if I can just burn off my self proclaimed "baby fat" in time for <i>RW</i> this summer.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-Mo6X7rxRlh83d2kVMiuTPKDFdFQah1RgL0QU32vAKt_0FR2EfinK8seIflwSGrJ1DbhX0d2z4y_zvTR5xr9q6b3cQUy6xMvNFXGOVQbRm8YCPRgKFFlktpETz4rW8kyMKn2Gsamv6gW/s1600/Ajna+Bar+-+conclusion+-+Copy.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-Mo6X7rxRlh83d2kVMiuTPKDFdFQah1RgL0QU32vAKt_0FR2EfinK8seIflwSGrJ1DbhX0d2z4y_zvTR5xr9q6b3cQUy6xMvNFXGOVQbRm8YCPRgKFFlktpETz4rW8kyMKn2Gsamv6gW/s320/Ajna+Bar+-+conclusion+-+Copy.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I did scrape the beef plate clean :)</td></tr>
</tbody></table></div><br />
To recap, I am going to list the restaurants I visited and my brief review on each.<br />
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<i><b>WASHINGTON D.C.</b></i><br />
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<b>Vidalia</b> - 3 1/2 forks up. Check out my full blog review.<br />
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<b>Jaleo</b> - One of few Spanish-themed restaurants that aren't "dives." The Washington, D.C. stable delivers fresh and vibrant ingredients with swift service. 3 forks up.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCeTRna96adyBZ0Odz21-nSoWkk_R8lGU0MvUucbLDbdsjTBdtfByF31Gz0mhpC7ezpaYKshuR1FhDCsyvFaoeSpBZjs9PKqRzjYmrP2fOiVANNr-xg0adqtBa9WUSCUkG0tP3bDKBCVcC/s1600/Jaleo+-+Vieiras+con+calabaza+y+clementinas.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCeTRna96adyBZ0Odz21-nSoWkk_R8lGU0MvUucbLDbdsjTBdtfByF31Gz0mhpC7ezpaYKshuR1FhDCsyvFaoeSpBZjs9PKqRzjYmrP2fOiVANNr-xg0adqtBa9WUSCUkG0tP3bDKBCVcC/s320/Jaleo+-+Vieiras+con+calabaza+y+clementinas.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vieiras con calabaza y clementinas <i>(Scallops)</i></td></tr>
</tbody></table><br />
<b>CoCo Sala</b> - 4 1/2 forks up. Check out my full blog review. A MUST.<br />
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<b>Farmers and Fishers</b> - Sister restaurant to the more popular <i>Founding Farmer's,</i> the locale is perfect. The food is eh...okay. The decor is fun and simplistic. I definitely prefer her big brother. 2 1/2 forks up.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3XXk6eUfK1-VnXioAxc1mUyHSJ1VhGuyeUetwr6elqMgyBUMVBB9MaCxou79eXSzL9_Nw-ROSKkTOLeUlwavlcX_LxQ8A9XBW6WvFfWkgRVTBFie2rrQ9oYM1Ns-sm6lRXHQuv2XMzQnQ/s1600/Farmers+and+Fishers+-+Roasted+chicken.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3XXk6eUfK1-VnXioAxc1mUyHSJ1VhGuyeUetwr6elqMgyBUMVBB9MaCxou79eXSzL9_Nw-ROSKkTOLeUlwavlcX_LxQ8A9XBW6WvFfWkgRVTBFie2rrQ9oYM1Ns-sm6lRXHQuv2XMzQnQ/s320/Farmers+and+Fishers+-+Roasted+chicken.jpg" width="320" /></a></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfaJlfwjiaM2-2Bl-dnZIE8O107b6fVY7Jr5yyOOt8dTlWAOpJ37VhVws2H66vx1iV8sZk5sexvGSp0yMIiPV8yXiC056JEMQJpJkoGTtasBw9nNI_u6TZC3tHQqZW8w-9uTUZIEWzezr/s1600/Farmers+and+Fishers+-+Sarsaparilla%2528ginger+ale+and+root+beer%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfaJlfwjiaM2-2Bl-dnZIE8O107b6fVY7Jr5yyOOt8dTlWAOpJ37VhVws2H66vx1iV8sZk5sexvGSp0yMIiPV8yXiC056JEMQJpJkoGTtasBw9nNI_u6TZC3tHQqZW8w-9uTUZIEWzezr/s320/Farmers+and+Fishers+-+Sarsaparilla%2528ginger+ale+and+root+beer%2529.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sassafras...NICE!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEMAklQFIaOcy4QzamdrzGtCAowHuNt52VoI2qk2syPoh8l8vMzYaaI3JamavDkvV2KWZNxZ1Z4DCTD95H8uyrBZh7PMfcwOsyvl3l0e9HWxzsyZpQLhq13fROYQZEuP1XE8zPJebu7LZ/s1600/IMG01193-20110128-1407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div></div><b>Birch and Barley</b> - Beer lovers will reel at the endless spout of beer options. The bread is disgustingly GOOD and can soak up all your "<i>ales"</i>. I enjoy kitchen theatrics, so the open air kitchen was fun.<br />
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<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6VedNvCFoFa10zIRZLBQjRprgla3QZEH2wSrEdTEI6BzJUCweX335hWJlofzJVBjU1tI0nJuRASuYR2ifqHbkPo18abbROgCxgkmBOQnnXQ6g_Z2Lfnlvu0bEnhW0I51zkbplwhP2MMsx/s320/Birch+and+Barley+-+Kalmata+olive+roll%252C+cornbread%252C+pretzel+bread%252C+beer+mustard.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kalamata Olive Roll, Cornbread, Pretzel, Beer Mustard</td></tr>
</tbody></table></div><div style="text-align: center;"></div><div style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCaCajqDYlsqScH7N0TnGTeRFV1yUdjmcxsvn517RFLdRg7b0JIbCoBitMtqUqSAuNk4JdDaRRYkafYSrVQiosISnkz5dUBwxgKZ9lRw7UWEfDXvP7uMCVI_JoPusafOrIUmPfqbZE9EZ0/s1600/birch+and+barley+-+truffled+herbed+mac+and+cheese.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCaCajqDYlsqScH7N0TnGTeRFV1yUdjmcxsvn517RFLdRg7b0JIbCoBitMtqUqSAuNk4JdDaRRYkafYSrVQiosISnkz5dUBwxgKZ9lRw7UWEfDXvP7uMCVI_JoPusafOrIUmPfqbZE9EZ0/s320/birch+and+barley+-+truffled+herbed+mac+and+cheese.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Truffled Macaroni and Cheese</td></tr>
</tbody></table></div><br />
<b>B. Smith's Union Station </b>- There are a few constants about Union Station: Photo snapping tourists, dashing commuters and in the East Hall: B. Smith's. With such a scarcity of upscale minority-owned restaurants, it's great to see B. Smith still at it. Good Southern with stand out service. 3 forks up.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRKKbnSMml98KtC7n3nicxRtpm4MfH4FexAG_fUCLP1h3Iigo6at7cttVpkMi6mvdnJlWMywS1ADn2Sf0FmJMErb978FcWzLKIJKvHOZb0m_-Gbk62buN7_7XOUOU-8zxTir9lqkzyKIr/s1600/B.+Smith+-+Fried+Green+Tomatoes.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRKKbnSMml98KtC7n3nicxRtpm4MfH4FexAG_fUCLP1h3Iigo6at7cttVpkMi6mvdnJlWMywS1ADn2Sf0FmJMErb978FcWzLKIJKvHOZb0m_-Gbk62buN7_7XOUOU-8zxTir9lqkzyKIr/s320/B.+Smith+-+Fried+Green+Tomatoes.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Green Tomatoes</td></tr>
</tbody></table></div><b>Oceanaire </b>- One word: consistent! Oceanaire is like Tim Duncan and Pete Sampras combined; a proven winner with no pizazz. It's the perfect place for a business lunch or dinner. 3 forks up.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0Lf92jBaeQMQStWtAd2jntadz3Hh5Xm7d4ee0O5RRHOUj9Daa9V5TTsQ3VdJwnwSg_GhHN7KPna7AFtfiG5L2oiCEicv7Iy8a9aFvstByNHiu0tRFq4VKhyphenhyphenAzRnKDpyEv6XsPHw2ahn5/s1600/Ajna+Bar+-+tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAru_BKHUW7EroZNrOm6hhFZMPvCOG1yaywNlthpdQqgilzWZOruUudV_gEmh3C13wAcxKkgibuPronf2numd-EtjgI-KdZ7-8pAWqouHWxtB57cSbBQ8MpTxGk6-UDK0KJSGjp4OhjTQA/s1600/Oceanaire+-Trout.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAru_BKHUW7EroZNrOm6hhFZMPvCOG1yaywNlthpdQqgilzWZOruUudV_gEmh3C13wAcxKkgibuPronf2numd-EtjgI-KdZ7-8pAWqouHWxtB57cSbBQ8MpTxGk6-UDK0KJSGjp4OhjTQA/s320/Oceanaire+-Trout.jpg" width="320" /></a></div><br />
<b>Cuba Libre</b> - Check out my full blog review. 3 forks up.<br />
<br />
<b>Divino </b>- Okay, this was technically part of <i>Bethesda Restaurant Week</i> but it was close enough. Flawed with food presentation issues and "the finish touch" <i>Divino</i> needs a little help. I enjoyed the warm-herbed bread and that was about it. 2 forks sideways<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEMAklQFIaOcy4QzamdrzGtCAowHuNt52VoI2qk2syPoh8l8vMzYaaI3JamavDkvV2KWZNxZ1Z4DCTD95H8uyrBZh7PMfcwOsyvl3l0e9HWxzsyZpQLhq13fROYQZEuP1XE8zPJebu7LZ/s1600/IMG01193-20110128-1407.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEMAklQFIaOcy4QzamdrzGtCAowHuNt52VoI2qk2syPoh8l8vMzYaaI3JamavDkvV2KWZNxZ1Z4DCTD95H8uyrBZh7PMfcwOsyvl3l0e9HWxzsyZpQLhq13fROYQZEuP1XE8zPJebu7LZ/s320/IMG01193-20110128-1407.jpg" width="320" /></a></div><br />
<i><b>NEW YORK CITY</b></i><br />
<br />
<b>Gotham Grille </b>- Check out my full blog review. 3 1/2 forks up<br />
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<i><b> </b></i><br />
<b>Cipriani Dolci </b>- BBBBOOOOOOOO!!!! Check out my full blog review. 2 forks of disappointment<br />
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<b>Red Rooster </b>- Marcus Samuelson is my hero! The rebirth of Harlem continues with the addition of <i>Red Rooster</i>. Sophisticated southern meets Samuelson's background. Leave the allure of down and mid-town and hop on the (2) express up to Harlem and see how they've changed. 3 1/2 forks up<br />
<br />
M<b>orimoto </b>- If I wasn't so busy, I would have given this restaurant its proper "full review". The famed Iron Chef delivers a zen-filled perfection of amazingly prepared Japanese traditional. From the decor, to the service, to the food, I found reason after reason to give them "brownie points." 4 forks up and 2 chopsticks on the side.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtYa0TvvecfTDNpHDUUuH3lpFo-Snl4QuUpsNkl-FMwSlCtkxZObfVzE1WJV169E6YyEQ9y5I_V4qqoWnl31CdtFlhC6Ziqgws8uzEl8927GOWXWZ6h2MOb8zwdGTfHideiPjiYndMVCd/s1600/Morimoto+-+Bento+box.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtYa0TvvecfTDNpHDUUuH3lpFo-Snl4QuUpsNkl-FMwSlCtkxZObfVzE1WJV169E6YyEQ9y5I_V4qqoWnl31CdtFlhC6Ziqgws8uzEl8927GOWXWZ6h2MOb8zwdGTfHideiPjiYndMVCd/s320/Morimoto+-+Bento+box.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bento Box</td></tr>
</tbody></table></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Ph90f69k2BkxU_sRIzpLgd6Jt0uzwKqczshlCCdEh_URmXfuiEBq0nBbPT9PBkiW_8BnO2J0tsR8zCEybmX7k-0BgMDCn5DNeWWNMdaZqNikzAnLzOHT3JxC78NwTI7WLP8mbbsqpbAH/s1600/Morimoto+-+Prep.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Ph90f69k2BkxU_sRIzpLgd6Jt0uzwKqczshlCCdEh_URmXfuiEBq0nBbPT9PBkiW_8BnO2J0tsR8zCEybmX7k-0BgMDCn5DNeWWNMdaZqNikzAnLzOHT3JxC78NwTI7WLP8mbbsqpbAH/s320/Morimoto+-+Prep.jpg" width="320" /> </a></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRKKbnSMml98KtC7n3nicxRtpm4MfH4FexAG_fUCLP1h3Iigo6at7cttVpkMi6mvdnJlWMywS1ADn2Sf0FmJMErb978FcWzLKIJKvHOZb0m_-Gbk62buN7_7XOUOU-8zxTir9lqkzyKIr/s1600/B.+Smith+-+Fried+Green+Tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOVfj-uMcxhsYzdmB0fYy2G7RlocxYz9v-Edwje5OyDUOBGaI5GbEHIVbeZpUFOU3EnR4cGyAuxNE7uxaFHr8GHfvTHYty_9XRb5lUE3tqhVuxEZk6pinpCCBNDqrTKrhqiQZplY3R5uY_/s1600/Farmers+and+Fishers+-+Sarsaparilla%2528ginger+ale+and+root+beer%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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</div><div style="text-align: left;">Bon Apetite! Make sure to check out of the photos from Restaurant Week on our facebook page: www.facebook.com/foodiesandfatties</div></div>FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com1tag:blogger.com,1999:blog-4500537593598579980.post-41918914113847016172011-01-28T09:20:00.000-05:002011-01-28T09:20:43.599-05:00Restaurant Week New York City 2011 - Cipriani Dolci<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-IZwt_faoFxEthC1jOy6rja1j5C0WTkXrS2zkCEB2OGWcqJw6kAvxrPmauuY45cvi6I4yDpkQKdR4YopXuR4Uyd_8w4awn0PTnkG-NGzxwrjPo7n8svEwg112OW9rzF-ZhtYx26xN5m5/s1600/Cipriani+Dolce+-+scene.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9h5RfFdVQQiKsVXhFv2_NpSES4OWpq2-1VPkvpAmy8KF1xo1O6sBI4ZeXL8ACn4YSjSvZMyYeA-nqI1dMs9vArcnziA2g_gpch9fqPILkjspk-WxGuIg2JoL14IihKd7jQnK1o9ULmTK/s1600/Logo.jpg" /></a> </div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: 12pt;">"Apple Pie" to America is what "Cipriani" is to New York City. As the Founder of Harry's Bar in Venice, Giuseppe Cipriani was a key figure in the pin-strip swag and pearl grace of the early New York City. As mandatory as is a Nathan's hot dog or a slice of Junior's Cheesecake, Cipriani is a must for food enthusiasts visiting Manhattan.</span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-IZwt_faoFxEthC1jOy6rja1j5C0WTkXrS2zkCEB2OGWcqJw6kAvxrPmauuY45cvi6I4yDpkQKdR4YopXuR4Uyd_8w4awn0PTnkG-NGzxwrjPo7n8svEwg112OW9rzF-ZhtYx26xN5m5/s1600/Cipriani+Dolce+-+scene.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-IZwt_faoFxEthC1jOy6rja1j5C0WTkXrS2zkCEB2OGWcqJw6kAvxrPmauuY45cvi6I4yDpkQKdR4YopXuR4Uyd_8w4awn0PTnkG-NGzxwrjPo7n8svEwg112OW9rzF-ZhtYx26xN5m5/s320/Cipriani+Dolce+-+scene.jpg" width="320" /> </a></div><div style="text-align: center;"> </div><div class="im"> <div class="MsoNormal" style="line-height: normal;"><span style="font-size: 12pt;">Personally I have never been to the famed restaurant. I vicariously live through the media reports of Jay-Z, Robert De Niro and the Wall Street elite eating great meals there. Because I didn't have time to get to the Wall Street Cipriani, I decided Cipriani Dolci in Grand Central would be a worthy substitute. After all, it is owned by the same people.</span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1o43k_zw8yP_WiDV5LR74jkEuFFuw6BJyRmji575wDPfMF6lauihjMSxW2eXW311i79HK-1TfYIB3s6n0pT0rxm0Lpo4nercohGWDAONTityidD0ou8IgvZIgBqovRz_0Yrk3hCUvC67T/s1600/Cipriani+Dolce+-+table.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1o43k_zw8yP_WiDV5LR74jkEuFFuw6BJyRmji575wDPfMF6lauihjMSxW2eXW311i79HK-1TfYIB3s6n0pT0rxm0Lpo4nercohGWDAONTityidD0ou8IgvZIgBqovRz_0Yrk3hCUvC67T/s320/Cipriani+Dolce+-+table.jpg" width="320" /> </a></div><div style="text-align: center;"> </div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: 12pt;">Dolci has its own memorable atmosphere with perfect views; it is elevated above the scurried feet of Grand Central. As I took my seat along the marbled wall, I awed at the beaux arts architecture. It may not be the original Cipriani, but this was going to be a close relative.</span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: 12pt;">I was not inspired by the pre fixe menu. To me, this was the opportunity to show off what your restaurant is all about. Maybe the simplicity of the menu meant each selection would be prepared with the love and care of a Sicilian grandmother....Sbagliato (wrong)!</span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5dgPewOsG-6a9ppj53OKdOqk2ZmfrN2V_3Iw-g7B1Jdr21uc6HkLYMs87PlzVAWHF4dzkfcF1WEF5r76kgJSiGDb3v7-EHjypprTmmb6gy6YXnqr4rUyVOoE-wZC9-jpMXWKcMtQKfgh/s1600/Cipriani+Dolce+-+bread.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5dgPewOsG-6a9ppj53OKdOqk2ZmfrN2V_3Iw-g7B1Jdr21uc6HkLYMs87PlzVAWHF4dzkfcF1WEF5r76kgJSiGDb3v7-EHjypprTmmb6gy6YXnqr4rUyVOoE-wZC9-jpMXWKcMtQKfgh/s320/Cipriani+Dolce+-+bread.jpg" width="320" /> </a></div><div style="text-align: center;"> </div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: 12pt;">Maybe my expectations were too much, but I expected fresh baked Italian bread. Instead I slathered as much butter as I could on day-old french bread. The bread sticks become a wand that I wished would magically start the night over.</span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkeT5S8jZigxtDGss4dnMUjrVLCN0WGvd8uHTgR99lUoOb26KUXGrm4w01bztvNXuyFuwseV71fdngHJxCWKhtwx4JJsl_XB-9q65QK1VWZkLrtyRniqxcLTnfeeLJDLSWa16guEWyIaqB/s1600/Cipriani+Dolce+-+proscuitto+cotto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkeT5S8jZigxtDGss4dnMUjrVLCN0WGvd8uHTgR99lUoOb26KUXGrm4w01bztvNXuyFuwseV71fdngHJxCWKhtwx4JJsl_XB-9q65QK1VWZkLrtyRniqxcLTnfeeLJDLSWa16guEWyIaqB/s320/Cipriani+Dolce+-+proscuitto+cotto.jpg" width="320" /></a></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: 12pt;">Our first course: <i>Proscuitto Cotto with Mozzarella de bufala </i>and <i>Burrata de bufala with Tomato and Basil</i>. I know Proscuitto is uncooked but the off-putting texture of this proscuitto was upsetting. Maybe the kid scrambled sauce on top was an attempt to mask a dull flavor. I grabbed another bread stick (hocus pocus give this meal some focus)!</span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div class="MsoNormal" style="line-height: normal; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlnpEkcFgSsc22q3dVLEK9uGzrzuD1m3w25JRiQpwQu9cA1S2mvdIiwQyS6C0ZFp3-afCC62ysnCtZI9OgtCoegebCjt7n0-axbN3wpdUWnCb5KMrWYchyphenhyphen4MihF-yjYhRDxo8l1sl3eeBh/s1600/Cipriani+Dolce+-+Tomato+Mozzarella.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlnpEkcFgSsc22q3dVLEK9uGzrzuD1m3w25JRiQpwQu9cA1S2mvdIiwQyS6C0ZFp3-afCC62ysnCtZI9OgtCoegebCjt7n0-axbN3wpdUWnCb5KMrWYchyphenhyphen4MihF-yjYhRDxo8l1sl3eeBh/s320/Cipriani+Dolce+-+Tomato+Mozzarella.jpg" width="320" /></a><span style="font-size: 12pt;"> </span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div></div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: 12pt;">Our next course should have been a walk in the park for an Italian restaurant. We chose the <i>Sea Bass</i> and <i>Lobster Risotto</i>. A beautifully grilled sea bass would have been delightful. Instead I got an over-smoked, bland piece of fish with nothing on the plate to save it. I know Northern Italian is more about quality than presentation, but can I get a sprig of parsley? A wedge of lemon? lime? orange? This fish needed beauty on the outside and inside. The accompanying <i>Broccoli Rabe</i> was like a bitter plate of "Oscar the Grouch"! Again I searched for any effort on presentation.</span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: 12pt;"><br />
</span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-aPpaqLlA6wc4WrZRR2kTJaXsLHdOcrpC1bSVFgzy-p_s-Kk_mZmboj75f_cM1Yt7a-MssPys1etHy6oMuWEqyZnn-I_GhxURPYfij9_SlliSoj92kt5JlMkoOhdPwz8Cupl6Xdh068pL/s1600/Cipriani+Dolce+-+Sea+bass.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-aPpaqLlA6wc4WrZRR2kTJaXsLHdOcrpC1bSVFgzy-p_s-Kk_mZmboj75f_cM1Yt7a-MssPys1etHy6oMuWEqyZnn-I_GhxURPYfij9_SlliSoj92kt5JlMkoOhdPwz8Cupl6Xdh068pL/s320/Cipriani+Dolce+-+Sea+bass.jpg" width="320" /></a></div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: 12pt;"><br />
</span></div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: 12pt;">Mama Mia! Was that risotto? Bite after bite, I milled the bland risotto around in my mouth as my taste buds searched for flavor. Cooked past done, the risotto took on a porridge-like consistency. Instead of succulent chunks of lobster, I got specks of crustacean. In my Gordon Ramsey voice "taste the risotto!" I grabbed another bread stick.</span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYqeWcFTIWlWuN5wlbo2CCP26UXCdEGC5dOU5JXfnoSnve0BXxtDV_qZP7ZsTU87vNsai0LPnpVeTomqu8ATqztisTEybIetp81MlhaQdR-uOn1Jpd9RKQrUdORM3qMkrMYII212srX85/s1600/Cipriani+Dolce+-+Broccoli+Rabe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYqeWcFTIWlWuN5wlbo2CCP26UXCdEGC5dOU5JXfnoSnve0BXxtDV_qZP7ZsTU87vNsai0LPnpVeTomqu8ATqztisTEybIetp81MlhaQdR-uOn1Jpd9RKQrUdORM3qMkrMYII212srX85/s320/Cipriani+Dolce+-+Broccoli+Rabe.jpg" width="320" /> </a></div><div style="text-align: center;"> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-CoV508Ut2V1eYzop1E7HozNtilim9IPE1o9KhvFJf7fymHfkgMJ1lahtAjd9JxjCemfiAtxUH0FfEHOT5rVQSF74QQLI1uAIvD8P_FO9pAQiEXM-gLC000k1kiaOaZTJquWKkuAxPgNN/s1600/Cipriani+Dolce+-+Risotto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-CoV508Ut2V1eYzop1E7HozNtilim9IPE1o9KhvFJf7fymHfkgMJ1lahtAjd9JxjCemfiAtxUH0FfEHOT5rVQSF74QQLI1uAIvD8P_FO9pAQiEXM-gLC000k1kiaOaZTJquWKkuAxPgNN/s320/Cipriani+Dolce+-+Risotto.jpg" width="320" /> </a></div><div style="text-align: center;"> </div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: 12pt;">It is saying a lot if I have no interest in dessert. The fact that I had to swivel my neck left and right to find my waiter did not help. Heartbroken from the mere sight of the cake, I closed my eyes and prayed it was not as dry as it looked. True to form the overly dense dark chocolate cake was too aggressive for me. I sipped the only highlight of the meal, my Bellini.</span></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ5RKAvKkfkwh8c3AKAF8XGEJaCtwYOXjcsVjSOGuymft7eItzG6952hOLVubfg_gs6MsieKtusZZBFgb5vB7YPQ9lKrEim3Ar0LD4rEHVOR2wayN_aqo4b8xhjztcsQ7SWo8FRE1wxbd7/s1600/Cipriani+Dolce+-+Chocolate+cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ5RKAvKkfkwh8c3AKAF8XGEJaCtwYOXjcsVjSOGuymft7eItzG6952hOLVubfg_gs6MsieKtusZZBFgb5vB7YPQ9lKrEim3Ar0LD4rEHVOR2wayN_aqo4b8xhjztcsQ7SWo8FRE1wxbd7/s320/Cipriani+Dolce+-+Chocolate+cake.jpg" width="320" /></a><span style="font-size: 12pt;"> </span></div><div style="text-align: center;"><span style="font-size: 12pt;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpqV6w2rzleV1mZFjo-a64k197bEcAvj_oipu5LrbhItuHbcYu_uYQG2ggHpHYU6UWIXO4W6Ou4wrDV7SiSPx58OPQor7PlH9Gc8qPdp-jwoImyDDf0xPXZ_8SBowABVDxbLpxDH1BXe2H/s1600/Cipriani+Dolce+-+bellini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRwk7wFVUr0O3AjFhrsa4wl-AdyVA-5nC8jQggf6m2SqYSdLvBcbVFwmWimyHs7KItpe0K1qdLVGFNOo1h8o45iyHxam-sBI5YFjDpRoo87Aw8Vhm2YOZqD1eQTMVyMZH5EkXOwrhRMjs/s1600/Cipriani+Dolce+-+Italian+cheesecake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvRwk7wFVUr0O3AjFhrsa4wl-AdyVA-5nC8jQggf6m2SqYSdLvBcbVFwmWimyHs7KItpe0K1qdLVGFNOo1h8o45iyHxam-sBI5YFjDpRoo87Aw8Vhm2YOZqD1eQTMVyMZH5EkXOwrhRMjs/s320/Cipriani+Dolce+-+Italian+cheesecake.jpg" width="320" /></a></div><div class="MsoNormal" style="line-height: normal;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpqV6w2rzleV1mZFjo-a64k197bEcAvj_oipu5LrbhItuHbcYu_uYQG2ggHpHYU6UWIXO4W6Ou4wrDV7SiSPx58OPQor7PlH9Gc8qPdp-jwoImyDDf0xPXZ_8SBowABVDxbLpxDH1BXe2H/s1600/Cipriani+Dolce+-+bellini.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpqV6w2rzleV1mZFjo-a64k197bEcAvj_oipu5LrbhItuHbcYu_uYQG2ggHpHYU6UWIXO4W6Ou4wrDV7SiSPx58OPQor7PlH9Gc8qPdp-jwoImyDDf0xPXZ_8SBowABVDxbLpxDH1BXe2H/s320/Cipriani+Dolce+-+bellini.jpg" width="240" /> </a></div><div style="text-align: center;"> </div><div class="MsoNormal" style="line-height: normal;"><span style="font-size: 12pt;">Realizing I had a visible frown on my face, I put on a poker face and managed a grin when asked about the meal. I rolled my eyes as I signed the check. Next time I'll take my Bellini and head upstairs to the bar/lounge, <i>The Campbell Apartment</i> for nuts and pretzels. 1 and 1/2 forks Cippy! </span></div><br clear="all" /><br />
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</div>FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com5tag:blogger.com,1999:blog-4500537593598579980.post-30330406149108358822011-01-26T16:38:00.000-05:002011-01-26T16:38:04.670-05:00Restaurant Week New York 2011 - Gotham Bar and Grill<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDPntZH78WkBsrj7lo2Zyo9uRWqERLPXz8JEVk7QlFlhkJIuaDsNT-bdOrR-eVQVgCi5LofpClWWVaMpSbrwL0BZr4MYZ5mnDNWKSPtMw_KvTW8_aNGU1L8XDeuz_UdmyB2n5-ArYaoatS/s1600/Gotham+Grille+-+sorbet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShhz6FfnX3SHPkIpy1kIdn1-JN1PJtsdpNUbaJQ8bn8fnNu4OjRKt23-ceJM5pkO2Soa7clA_EGTv3UwHpVlj1cQO4z5PBDrlWySMBIuyMBwlYCt0l6brI2sL3TGGcb4lT1KJv8WdtZzk/s1600/Gotham+Bar+and+Grille.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMEMdO4V59sPt4gyLuur8-lp-gqGDaUr_PYoLyNX3VfIz6vZNuza3IKSvULfM1OATBNPLql6OoL8rz_dzhfRiI9uBMCS0PPgufBwtpPgwoy3hYrI1jDgE2Whhml-9npJU3PYcj8Cr9NzB/s1600/Gotham+Grille+-+Mushroom+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
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</a></div>It was an amazing Restaurant Week in Washington, D.C. From the newcomers like Smith Commons to the ensconced Oceanaire the nation's capitol chefs showed off seasonal menus and local flavor. What a great way to wet my palette in the young year. Eager for more, I headed north up 95 for the restaurant mecca: New York City.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtugYY71vO4kU7cb2KopCBXKPMuEojfRCISKsAf3ELtNFwaTyrbT2gxLB9CRHZcuSa7EHABdFEghYlcZs0cdzZO3xFv4GTCIxQLFAmLdJie2e6s8RnGtsQSDSfp3uko5qm7b-9lZD0IMQ/s1600/Union+Square.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtugYY71vO4kU7cb2KopCBXKPMuEojfRCISKsAf3ELtNFwaTyrbT2gxLB9CRHZcuSa7EHABdFEghYlcZs0cdzZO3xFv4GTCIxQLFAmLdJie2e6s8RnGtsQSDSfp3uko5qm7b-9lZD0IMQ/s320/Union+Square.jpg" width="320" /></a></div><br />
Restaurant Week NYC has long been envied as "the week" to savor the assemblage of the Big Apple's most coveted plates. I licked my chops with anticipation. With literally hundreds of eateries within blocks, I determined a strategic approach may be best. I started in Greenwich with a New York old-hand -- <i>Gotham Bar and Grill</i>.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zIuFxwr7FMBZeZyzwZvK60yLqxsod8qpr5he6UE2kY8JivRqQALI2syWL8aPZ4BtxnKJ4bvpA4gcr1UyDgM53riCHrp6abL9fhUCn9bqXJ7HoNyR6tFIOVVtWU3bH-Bv8LWW1jmt5HrS/s1600/Gotham+Bar+-+Entrance.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zIuFxwr7FMBZeZyzwZvK60yLqxsod8qpr5he6UE2kY8JivRqQALI2syWL8aPZ4BtxnKJ4bvpA4gcr1UyDgM53riCHrp6abL9fhUCn9bqXJ7HoNyR6tFIOVVtWU3bH-Bv8LWW1jmt5HrS/s320/Gotham+Bar+-+Entrance.jpg" width="320" /> </a></div><div style="text-align: center;"></div>Escaping the statuesque buildings of Manhattan, 12 East 12th Street is an inviting destination with crystal clear windows broadcasting the warm pristine dining room of Gotham. I stepped out from the bustling of Broadway to the elegant flourishes of white-collared waitstaff. Positioned for a bird's eye view, I was given a table perched in the rear.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShhz6FfnX3SHPkIpy1kIdn1-JN1PJtsdpNUbaJQ8bn8fnNu4OjRKt23-ceJM5pkO2Soa7clA_EGTv3UwHpVlj1cQO4z5PBDrlWySMBIuyMBwlYCt0l6brI2sL3TGGcb4lT1KJv8WdtZzk/s1600/Gotham+Bar+and+Grille.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShhz6FfnX3SHPkIpy1kIdn1-JN1PJtsdpNUbaJQ8bn8fnNu4OjRKt23-ceJM5pkO2Soa7clA_EGTv3UwHpVlj1cQO4z5PBDrlWySMBIuyMBwlYCt0l6brI2sL3TGGcb4lT1KJv8WdtZzk/s320/Gotham+Bar+and+Grille.jpg" width="320" /></a></div><br />
A ghost-white neatened linen table cloth held polished silver cutlery and spotless stemware. I grinned at the ramekin of rock salt on the table. Sometimes it's the subtle touches that make a meal memorable. Though in jeans, I didn't feel a bit out of place in the semi-formal and casually dressed audience.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMEMdO4V59sPt4gyLuur8-lp-gqGDaUr_PYoLyNX3VfIz6vZNuza3IKSvULfM1OATBNPLql6OoL8rz_dzhfRiI9uBMCS0PPgufBwtpPgwoy3hYrI1jDgE2Whhml-9npJU3PYcj8Cr9NzB/s1600/Gotham+Grille+-+Mushroom+Salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMEMdO4V59sPt4gyLuur8-lp-gqGDaUr_PYoLyNX3VfIz6vZNuza3IKSvULfM1OATBNPLql6OoL8rz_dzhfRiI9uBMCS0PPgufBwtpPgwoy3hYrI1jDgE2Whhml-9npJU3PYcj8Cr9NzB/s320/Gotham+Grille+-+Mushroom+Salad.jpg" width="320" /></a></div><br />
Our first course, in a 3 course pre fixe menu was a soup or salad option. Having my fill of Clam Chowder and Mushroom Salad the previous week, I went with the other common choice of Baby Spinach Salad. Assembled with layers of baby spinach and paper thin poached pears, the pyramid shaped salad was jeweled with whole candied walnuts and chunks of roquefort cheese. Tossed in an apple vinaigrette the acidic dressing permeated my nose. In an effort to maintain my manners (and not wolf it down) I cut each fork full into manage bites. Simple, straight forward and delicious is everything this salad is.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ofmRmsOgBGJljOyUyz6Ewk56Fqn5-wGOftfshFDaUADemuUF5nPtubB77EcxgZCo1vlnZeTLFKPLlKqCtgon_7eiPjwra8RIn98lh4bJeWqX8ksRn1v6WPCT0Ug149nie_xNYY_sP6-V/s1600/Gotham+Grille+-+Baby+Spinach.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ofmRmsOgBGJljOyUyz6Ewk56Fqn5-wGOftfshFDaUADemuUF5nPtubB77EcxgZCo1vlnZeTLFKPLlKqCtgon_7eiPjwra8RIn98lh4bJeWqX8ksRn1v6WPCT0Ug149nie_xNYY_sP6-V/s320/Gotham+Grille+-+Baby+Spinach.jpg" width="320" /> </a></div><div style="text-align: center;"></div>Yearning for more, I didn't have to wait long for the next course. The symphony like movements of the staff at Gotham is as pleasing to watch as a Broadway production. Synchronized plate presentations, water replenished with the same grace as pouring a Chateau Margaux; food and service both hold the highest level standards.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrABvh5HgUCvkYUomzXlcnX83w7tg0lUPeHqgusmqgwQxzmS0Oc92tERW8UFgVu2AaOX9u4mWNiX7KjLPe4U6GW5qo_fKNR3k3bmW6ws_-z3r2BLxPNRQ28ITzkGfgqQqdJWSvHKAp35yh/s1600/Gotham+Grille-+Hangar+Steak.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrABvh5HgUCvkYUomzXlcnX83w7tg0lUPeHqgusmqgwQxzmS0Oc92tERW8UFgVu2AaOX9u4mWNiX7KjLPe4U6GW5qo_fKNR3k3bmW6ws_-z3r2BLxPNRQ28ITzkGfgqQqdJWSvHKAp35yh/s320/Gotham+Grille-+Hangar+Steak.jpg" width="320" /></a></div><br />
I decided to challenge the kitchen by ordering the Flank as my next course. I consider it a rather brave move to put the generally tougher cut of beef on the menu. A picturesque plate of fanned medium cooked beef arrived with lengthwise cut fingerling potatoes. The aroma of broth smells drew me in. I took hold of fork and steak knife as my "inner carnivore" emerged. The first bite was a homage to cows everywhere. It was a perfect medium and sled down my throat like seasoned butter. I could actually taste the granules of pepper and salt. The bordelaise sauce complimented the beef brilliantly, adding depth from the red wine and shallots. The fingerling potatoes were great supporting actors. The crisp lightly seasoned skin encrusted a warm velvety potato flesh. I pulled short of using my fingers to lick the juices from an otherwise clean plate.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEklQGSa7_eG77Trm34ESw7dKLy-RKIDCNLrjsdAPg51hfRCw_EnHn22e_mfGRw5dYGT4uEb8d_7qhB4HtgP78QHKfio-uBgot-aEuk6XX21fFKT4BYM8lBzLqR-smbEFphtU3h_52Dzn_/s1600/Gotham+Bar+and+Grille+-+food.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEklQGSa7_eG77Trm34ESw7dKLy-RKIDCNLrjsdAPg51hfRCw_EnHn22e_mfGRw5dYGT4uEb8d_7qhB4HtgP78QHKfio-uBgot-aEuk6XX21fFKT4BYM8lBzLqR-smbEFphtU3h_52Dzn_/s320/Gotham+Bar+and+Grille+-+food.jpg" width="320" /></a></div><br />
Giggling from a full belly, I repositioned myself in my chair for the final course. I was wise to pick a light dessert. The trio of mango, guanabana and pear cassis were a tropical collection of gently sweet sorbet. Three flawless quenelles mounted in a pyramid evoked images of palm trees and summer time with each spoon full. The micro mint cleansed my palate as was the ideal end to a masterful meal.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDPntZH78WkBsrj7lo2Zyo9uRWqERLPXz8JEVk7QlFlhkJIuaDsNT-bdOrR-eVQVgCi5LofpClWWVaMpSbrwL0BZr4MYZ5mnDNWKSPtMw_KvTW8_aNGU1L8XDeuz_UdmyB2n5-ArYaoatS/s1600/Gotham+Grille+-+sorbet.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDPntZH78WkBsrj7lo2Zyo9uRWqERLPXz8JEVk7QlFlhkJIuaDsNT-bdOrR-eVQVgCi5LofpClWWVaMpSbrwL0BZr4MYZ5mnDNWKSPtMw_KvTW8_aNGU1L8XDeuz_UdmyB2n5-ArYaoatS/s320/Gotham+Grille+-+sorbet.jpg" width="320" /> </a></div><div style="text-align: center;"></div>Rarely am I pleased to pay the bill. But I whipped out the VISA with delight. A steal at the pre fixe price, I felt like I had the the same bargain prices of Canal Street. 4 forks up NYC Grill...aka Gotham Bar and Grill.<br />
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</div>FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com2tag:blogger.com,1999:blog-4500537593598579980.post-31746577410625001902011-01-24T17:19:00.000-05:002011-01-24T17:19:24.515-05:00Restaurant Week Washington DC 2011 - Cuba Libre<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5f7AE11ZIM5kfm77726iUD76nJSOApWM_qHkkXdhSf-7KjRcxTn9n6QdFPksj20WBsb0TWOa1aX7dACBzemoizWWSfbTDnB0n8lD_3tLE08_zkS8ytjT4towMZAPM2nKZg6m0p2Cp2Ecn/s1600/Cuba+Libre+-+torreja.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKTVkYgDf8Rso6cxs2hhqU4waI7SwksZY1WqOH0oVNUYZhJZJxLytB9UyGloYRZvEDBleZphe9sH58cHNLd_9x6MDYB-7yE8yJyKzsMm09ydiuBGTk_OCEi6yzjmWhkfhJBkTbnOeay1e/s1600/Logo.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKTVkYgDf8Rso6cxs2hhqU4waI7SwksZY1WqOH0oVNUYZhJZJxLytB9UyGloYRZvEDBleZphe9sH58cHNLd_9x6MDYB-7yE8yJyKzsMm09ydiuBGTk_OCEi6yzjmWhkfhJBkTbnOeay1e/s320/Logo.png" width="293" /></a></div>Born from a collision of America and Spain, the <span style="font-style: italic;">Cuba Libre </span>was concocted when Coke, rum and a lime wedge was crafted by a Havana bartender just after Cuba was freed. CUBA LIBRE!!! (Freedom for Cuba) was the chant. Now whether that was the inspiration for the restaurant or not, I am not sure. But the restaurant does ignite an <b><i>en fuego</i></b> of liberating citrus-rich and inspired flavors.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-i3lfHy-jhqXhiGzO7eVaBmI-6QuMJoWG-Jsh_H3p-suJ68e4_y_PiuZPaMfXMUudovuoWiQn4MYd7b_ZowxenuJxZTThp8VrPskLNvIWyJBOwYHIYg_VOb_8kbokYIuGzGUIpwD6AU6/s1600/Cuba+Libre+-+host+stand.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-i3lfHy-jhqXhiGzO7eVaBmI-6QuMJoWG-Jsh_H3p-suJ68e4_y_PiuZPaMfXMUudovuoWiQn4MYd7b_ZowxenuJxZTThp8VrPskLNvIWyJBOwYHIYg_VOb_8kbokYIuGzGUIpwD6AU6/s320/Cuba+Libre+-+host+stand.jpg" width="320" /></a> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJitSES5MLF6t2tJjEBZLgiRQOeUolxkOnRum7Gi8mwyCeroXx9d4ggsoratFg32RiT3HRvFPFxaiBngAZ387i3dWEtDxO7PobZnbQT2YMulawQsO_BAKDoWAekKvNNnQX8LEllPPJi3IX/s1600/Cuba+Libre+-+scene.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJitSES5MLF6t2tJjEBZLgiRQOeUolxkOnRum7Gi8mwyCeroXx9d4ggsoratFg32RiT3HRvFPFxaiBngAZ387i3dWEtDxO7PobZnbQT2YMulawQsO_BAKDoWAekKvNNnQX8LEllPPJi3IX/s320/Cuba+Libre+-+scene.jpg" width="320" /></a></div>Coming in from 20 degrees and whipping winds I melted into the perked Palm trees, Latin serenade and vibrant mosaic stain glass windows. True attention to ambiance will be your first impression as you scan the panoramic views.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPE2oXRBfdTX1MhoB7pnWy3iP-UQB0w9OqKqnBH0eel5Gk4Jsq4HAEBxvOqC-KeyfktgyQSat1GBYrQaY9VIorbhFk_i_qpct84IlW8sV8QuxNNXWqtlrkoHb8VPx9rLGefbFkZLqt3S1h/s1600/Cuba+Libre+-+mural.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPE2oXRBfdTX1MhoB7pnWy3iP-UQB0w9OqKqnBH0eel5Gk4Jsq4HAEBxvOqC-KeyfktgyQSat1GBYrQaY9VIorbhFk_i_qpct84IlW8sV8QuxNNXWqtlrkoHb8VPx9rLGefbFkZLqt3S1h/s320/Cuba+Libre+-+mural.jpg" width="320" /></a></div><br />
We stumbled upon a Restaurant Week brunch menu this Saturday afternoon. What a treat! I happen to love brunch and I was equally eager to see selections they proposed.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDnh5weZHo3xBEHDJVPUuhRUU5F5Xj52ywSWsb8n8c9Y9UilQ9uUIoPUKsknl6MfiBqLjwZfBombTxBEXHS4-RuWR4C6Q7z5wX-3n21nEc7NwqSr6X4tjSH4mktbgx03L8SeckuQiPEJot/s1600/Cuba+Libre+-+menu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDnh5weZHo3xBEHDJVPUuhRUU5F5Xj52ywSWsb8n8c9Y9UilQ9uUIoPUKsknl6MfiBqLjwZfBombTxBEXHS4-RuWR4C6Q7z5wX-3n21nEc7NwqSr6X4tjSH4mktbgx03L8SeckuQiPEJot/s320/Cuba+Libre+-+menu.jpg" width="320" /></a></div><br />
Still on a quest to find a quality preparation of duck during Restaurant Week I contemplated the <i>pato</i> <i>ahumado</i> (house cured duck). But with a suggestion from our knowledgeable waiter Evan, I selected <i>guacamole cubano</i> and<i> tostones</i> (twice fried green plantains).<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAu-0z9QeT8Wr7havtW7EcSLZWJJWaH6tiEUMhuABofZhktwnZms1OdJD4aZ6Z9icACHNOT9rqPp-xCOMTOoEslQ1E87Bim2_RvXTA1KcyBAZYzqKP53QWzCNOwABPfn8flb4PaQ6aD3i-/s1600/Cuba+Libre-tostones.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAu-0z9QeT8Wr7havtW7EcSLZWJJWaH6tiEUMhuABofZhktwnZms1OdJD4aZ6Z9icACHNOT9rqPp-xCOMTOoEslQ1E87Bim2_RvXTA1KcyBAZYzqKP53QWzCNOwABPfn8flb4PaQ6aD3i-/s320/Cuba+Libre-tostones.jpg" width="320" /></a></div>Dare Cube Libre challenge the best guacamole in town literally blocks away at Rosa Mexicano? Oh yes they did! The winner? Both! The guacamole cubano is truly unique. Fresh chunks of pineapple stun a vibrant mound of traditional guacamole which offers a great spin on the conventional.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCqqRTjRVSnRyWnPl8zn3Sosca_-80fNxK9KyiWqwKWPOsx4qUR2LHs4WpOz3z6LM5kXIIRm7080_q9r9MGKT3YzEFnVTwl1q63eI6aawmbTHJFkPdhkFCvOT6EznGSSS4XZ1KUxmkcpd/s1600/cuba+libre+-+guacamole-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCqqRTjRVSnRyWnPl8zn3Sosca_-80fNxK9KyiWqwKWPOsx4qUR2LHs4WpOz3z6LM5kXIIRm7080_q9r9MGKT3YzEFnVTwl1q63eI6aawmbTHJFkPdhkFCvOT6EznGSSS4XZ1KUxmkcpd/s320/cuba+libre+-+guacamole-1.jpg" width="320" /></a></div><br />
<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXek-9dV3R2ao1mA19JCwbLz3x3P6ob_BM3Lxvq97D3awBbrXWP_FHdCPIpDWpYOAgie6EYJXYGLDNmumniRC7uH5vIFT3PutGk0LGYzjL40q6epTGfTu4Z6ihVKmxuAGL5eZoLyk_11qz/s1600/cuba+libre+-+mushroom+salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXek-9dV3R2ao1mA19JCwbLz3x3P6ob_BM3Lxvq97D3awBbrXWP_FHdCPIpDWpYOAgie6EYJXYGLDNmumniRC7uH5vIFT3PutGk0LGYzjL40q6epTGfTu4Z6ihVKmxuAGL5eZoLyk_11qz/s320/cuba+libre+-+mushroom+salad.jpg" width="320" /></a></div><br />
Next up pulpo con berenjenas or truffle and citrus grilled baby octopus and escabeche de hongos, basically a mushroom salad.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqzuiiN9_TiFTFhnPafO_VRnCHGBVrpMPmTbz1XrVDYQLv9N36X4mGivWcu2ncNwDB6ZhZEHwx0A6WobS4RjwTSBxJFt32Ttni_wnakFIcjI6fkVSTQ4R0iKLXCzF7rPsKGpchHJZZkXcK/s1600/Cuba+Libre+-+pulpo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqzuiiN9_TiFTFhnPafO_VRnCHGBVrpMPmTbz1XrVDYQLv9N36X4mGivWcu2ncNwDB6ZhZEHwx0A6WobS4RjwTSBxJFt32Ttni_wnakFIcjI6fkVSTQ4R0iKLXCzF7rPsKGpchHJZZkXcK/s320/Cuba+Libre+-+pulpo.jpg" width="320" /></a></div>I fell in love with octopus last year when I visted Tokyo. Definitely a delicacy it is one of those dishes you must consume right away. Generous seasoning accentuate the octopus and team nicely with the citrus melody. I enjoyed every bite.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhohbvAl-bqGFZx8ho3zcFJubmgrHLH8l-RhOZasflXB7nARz2TjvF1Utk3zRVCTbm6tbKPw3wJen8T2Frwb_TIZGOVVsHzijyVpxKmHk-pJwhkAlMtAZjFAa9SOTEN7ZBzdNMxcVc7BS2-/s1600/cuba+libre+-+yuca+frita.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhohbvAl-bqGFZx8ho3zcFJubmgrHLH8l-RhOZasflXB7nARz2TjvF1Utk3zRVCTbm6tbKPw3wJen8T2Frwb_TIZGOVVsHzijyVpxKmHk-pJwhkAlMtAZjFAa9SOTEN7ZBzdNMxcVc7BS2-/s320/cuba+libre+-+yuca+frita.jpg" width="320" /></a></div><div class="MsoNormal">Truly inspired by their regular menu I ordered an additional tapa: the <i>yuka frita</i>. And as if the Food God's personally selected it, I was blessed with a brilliant selection. Perfection with starch has been reached: lightly- fried textured on the outside and pillowy clouds of yuka inside! After visiting the famous <i>FIET PALELS</i> in Antwerp, Belgium, I thought I would never find anything greater than a Belgium fry, until now. As if it needed a partner, they team the yuka with a cilantro-caper aioli sauce, a great development to the taste. They were the hands-down star of the meal.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF8Wet3onlUy87FtUm61QvXQEjBLaGZpXjFK4_8oYEy1xGH29OLvrFKX5quUlWfCLb6aZfQOa_3wSynGKx7s2XYHHZhkgmQGsZZg3CyYTwhWed1W-N9eh-6Gu88AcXrjBRGVMe6X8UCAXs/s1600/cuba+libre+-+spinach+and+manchego+cheese+puffs.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF8Wet3onlUy87FtUm61QvXQEjBLaGZpXjFK4_8oYEy1xGH29OLvrFKX5quUlWfCLb6aZfQOa_3wSynGKx7s2XYHHZhkgmQGsZZg3CyYTwhWed1W-N9eh-6Gu88AcXrjBRGVMe6X8UCAXs/s320/cuba+libre+-+spinach+and+manchego+cheese+puffs.jpg" width="320" /></a></div><div class="MsoNormal">We followed that with the<i> torreja</i> (french toast) and <i>pollo frito con panqueques</i> which are cornmeal pancakes with sliced chicken and a mango butter.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5f7AE11ZIM5kfm77726iUD76nJSOApWM_qHkkXdhSf-7KjRcxTn9n6QdFPksj20WBsb0TWOa1aX7dACBzemoizWWSfbTDnB0n8lD_3tLE08_zkS8ytjT4towMZAPM2nKZg6m0p2Cp2Ecn/s1600/Cuba+Libre+-+torreja.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5f7AE11ZIM5kfm77726iUD76nJSOApWM_qHkkXdhSf-7KjRcxTn9n6QdFPksj20WBsb0TWOa1aX7dACBzemoizWWSfbTDnB0n8lD_3tLE08_zkS8ytjT4towMZAPM2nKZg6m0p2Cp2Ecn/s320/Cuba+Libre+-+torreja.jpg" width="320" /></a></div></div><div class="MsoNormal">I am a sucker for challah bread french toast. The torreja delivers a interesting rendition that crusts the challah in crushed nut combination of almonds and walnuts, then stuffs it with a frangelico mascarpone cheese and drizzles a light honey over the top with a flourish of sliced strawberries. The fact that I did not request syrup reveals my love of the dish on its own.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_GgPjd8qDD7TOWHbSwNp7_qMieeq6KGYFychyphenhyphen9IfWwye3TlgHCaKs6-bcknF1G1vDIDSAfQKpQTzw8R_l5PSChe9erpcmwbLV_eamjjvOORjr8MFvSYmNQpCDCdu2_a7za16xkruD9Z6/s1600/Cuba+Libre+-+bevs.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_GgPjd8qDD7TOWHbSwNp7_qMieeq6KGYFychyphenhyphen9IfWwye3TlgHCaKs6-bcknF1G1vDIDSAfQKpQTzw8R_l5PSChe9erpcmwbLV_eamjjvOORjr8MFvSYmNQpCDCdu2_a7za16xkruD9Z6/s320/Cuba+Libre+-+bevs.jpg" width="320" /></a></div></div><div class="MsoNormal">Dessert was in the true Havana style: <i>tocino del cielo</i>, a petite cuban flan and <i>arroz con leche</i>, a classic cuban rice pudding. Personally I am not a true fan of coconut so I have to separate my taste buds from the juror and judge objectively. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN3l8tnIOxiBSJ1mr8E8A1QGr7hkMM-0N8UKXm21e_PWnOc2Qzx0n5NEQxE2h_368j9fNZPoQVi2wi3Cx0Hf26VzgXzn1QeRF1wCiwHJOTOpJnF_c2Fi-t3ZOYe1ZVn-Xwq1ndmoL_oz-G/s1600/cuba+libre-dessert.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN3l8tnIOxiBSJ1mr8E8A1QGr7hkMM-0N8UKXm21e_PWnOc2Qzx0n5NEQxE2h_368j9fNZPoQVi2wi3Cx0Hf26VzgXzn1QeRF1wCiwHJOTOpJnF_c2Fi-t3ZOYe1ZVn-Xwq1ndmoL_oz-G/s320/cuba+libre-dessert.jpg" width="320" /></a></div><div class="MsoNormal">The flans has heavenly texture and the rice pudding has a consistency that fairs well with your mouth. I don't recall Cuba ever being known for dessert, so the simplistic presentation is understandable.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7PklUWLCU9Mn_U70oV-KEnX0MMQZ4ILbyXcC0bzj4GhmynOBpKp8XwHXLZ_40gchO-Mfus4B2fmhmSPthAXAf5XZaocQy55H8N7UwxlEjQzyUr-HdhnuDPcO8Tbf5LQJyxxrXthM0zc65/s1600/Cuba+Libre+-+check.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTqwYmuGix9By6tSAERsI-3sKmPs4RUKmX9GXeS_VYsh-tUJtHrm33jRQF-7RzsbahqvKerGD6wRkIgvhRrTQkVkEv-EeyoHEUVWs1-J7231gqE6LNLkW874IY4DJpV0LU6k4gk7cRmwg/s1600/Cuba+Libre+-+Beet+and+basil+mojito.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTqwYmuGix9By6tSAERsI-3sKmPs4RUKmX9GXeS_VYsh-tUJtHrm33jRQF-7RzsbahqvKerGD6wRkIgvhRrTQkVkEv-EeyoHEUVWs1-J7231gqE6LNLkW874IY4DJpV0LU6k4gk7cRmwg/s320/Cuba+Libre+-+Beet+and+basil+mojito.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAu-0z9QeT8Wr7havtW7EcSLZWJJWaH6tiEUMhuABofZhktwnZms1OdJD4aZ6Z9icACHNOT9rqPp-xCOMTOoEslQ1E87Bim2_RvXTA1KcyBAZYzqKP53QWzCNOwABPfn8flb4PaQ6aD3i-/s1600/Cuba+Libre-tostones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIKTVkYgDf8Rso6cxs2hhqU4waI7SwksZY1WqOH0oVNUYZhJZJxLytB9UyGloYRZvEDBleZphe9sH58cHNLd_9x6MDYB-7yE8yJyKzsMm09ydiuBGTk_OCEi6yzjmWhkfhJBkTbnOeay1e/s1600/Logo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="MsoNormal">With an arm's length list of signature mojitos (like the beet and basil I had..yum), panama-outfitted waitstaff attentive and helpful you are sure to remember the visit. Not bad recien llegado....tres tenedor up!!</div><div class="MsoNormal"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7PklUWLCU9Mn_U70oV-KEnX0MMQZ4ILbyXcC0bzj4GhmynOBpKp8XwHXLZ_40gchO-Mfus4B2fmhmSPthAXAf5XZaocQy55H8N7UwxlEjQzyUr-HdhnuDPcO8Tbf5LQJyxxrXthM0zc65/s1600/Cuba+Libre+-+check.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7PklUWLCU9Mn_U70oV-KEnX0MMQZ4ILbyXcC0bzj4GhmynOBpKp8XwHXLZ_40gchO-Mfus4B2fmhmSPthAXAf5XZaocQy55H8N7UwxlEjQzyUr-HdhnuDPcO8Tbf5LQJyxxrXthM0zc65/s320/Cuba+Libre+-+check.jpg" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div></div>FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com1tag:blogger.com,1999:blog-4500537593598579980.post-27987428261059957492011-01-21T09:57:00.000-05:002011-01-24T15:49:53.406-05:00Restaurant Week Washington DC 2011 - CoCo Sala<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYaYCrYR5ecBAf9aln2yiWuaCmnVANjjB3lY7oIH_wncua01CkYY0ruHbgSTt0avjU7GL-pi4YRNKaKdeYscmPNaz1wAuKFvbz_4jcTyyuGX14XHYwq03lxyjUGgy2ex5yeROY2in4842/s1600/Logo.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 293px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYaYCrYR5ecBAf9aln2yiWuaCmnVANjjB3lY7oIH_wncua01CkYY0ruHbgSTt0avjU7GL-pi4YRNKaKdeYscmPNaz1wAuKFvbz_4jcTyyuGX14XHYwq03lxyjUGgy2ex5yeROY2in4842/s320/Logo.png" alt="" id="BLOGGER_PHOTO_ID_5564653865755454562" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">I am completely </span><strong style="color: rgb(0, 0, 0);">"</strong><span style="color: rgb(0, 0, 0);">coo coo</span><strong style="color: rgb(0, 0, 0);">"</strong><span style="color: rgb(0, 0, 0);"> for chocolate...that is</span><strong style="color: rgb(0, 0, 0);"></strong><span style="color: rgb(0, 0, 0);"> obvious. So when I was deciding on dinner during restaurant week, </span><strong style="color: rgb(0, 0, 0);"><em>Co Co Sala</em></strong><span style="color: rgb(0, 0, 0);">, the </span><span style="font-style: italic; color: rgb(0, 0, 0);">chocolatiers </span><span style="color: rgb(0, 0, 0);">destination was a no brainer. Just outside of Gallery Place the single-level</span><span style="color: rgb(0, 0, 0);"><strong></strong><strong></strong></span><span style="color: rgb(0, 0, 0);"> restaurant could be mistaken for a trendy nightclub. Red stanchions guard the entrance and direct you to everything</span><span style="color: rgb(0, 0, 0);"><strong></strong></span><span style="color: rgb(0, 0, 0);"> <span style="font-weight: bold;">CHOCOLATE</span>!<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdDQS4YzSlWjnVNi8ksgbBa7qVl24GPA8gSae0-KQBpJurd8YWOUjdJqz0aHDo5r_LU60DABtex8sN8VQwas1C75p2mvzJWSoOwl4kRUZER9z2bTjjHSxUIEmw1TPn7ahlvdUcG3vSsEr/s1600/CoCo+Sala+-+entrance.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdDQS4YzSlWjnVNi8ksgbBa7qVl24GPA8gSae0-KQBpJurd8YWOUjdJqz0aHDo5r_LU60DABtex8sN8VQwas1C75p2mvzJWSoOwl4kRUZER9z2bTjjHSxUIEmw1TPn7ahlvdUcG3vSsEr/s320/CoCo+Sala+-+entrance.jpg" alt="" id="BLOGGER_PHOTO_ID_5564653872522080930" border="0" /></a><br /><div style="color: rgb(0, 0, 0);font-family:georgia;font-size:12pt;"><br />I expected to be seduced with the aromas of white, milk and dark chocolates when I entered. Instead the <strong style="font-weight: normal;">chocolate</strong>-<strong style="font-weight: normal;">lab</strong> decor and <strong style="font-weight: normal;">fire</strong>-<strong style="font-weight: normal;">red</strong> accents gave me a <strong style="font-weight: normal;">visual</strong> sensory of what was to come. We were whisked <strong style="font-weight: normal;">past</strong> the <strong style="font-weight: normal;">metro</strong>-<strong style="font-weight: normal;">trendy</strong> bar/lounge and <strong style="font-weight: normal;">open</strong>-<strong style="font-weight: normal;">air</strong> kitchen to <strong style="font-weight: normal;">a</strong> tucked room in the back of the restaurant.</div> <div face="georgia" size="12pt" style="color: rgb(0, 0, 0);"><br />I took comfort on the oversized Red Velvet back booth as I perused the pre fixe menu. My dreams of chocolate drops and nibs were nearly here! We began with the <span style="font-style: italic;">Amuse Chocolat</span>. This decadent concoction was a perfect introduction of chocolate in liquid form. I generally do not<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span><strong></strong> enjoy the aggressive taste of dark chocolate, but I all but licked the<strong></strong> shot glass after I finished the <span style="font-weight: bold;"></span>delicious libation.</div> <div style="font-family: georgia; font-size: 12pt; color: rgb(0, 0, 0);"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPuf2frH9ce83UCxIfnk7PNffrstVLluTtUocE5hrrKwY3v9Pei1PLk34P9zQiL7__HHkO887PeMyqudAyy-ZFkfvmzpBMkuBtMDWZCEVzXQ92Drq0yRI2pveqY7EYDih7-qFa2QQAKpZ/s1600/CoCo+Sala+-+Tomato+Mozzarella.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPuf2frH9ce83UCxIfnk7PNffrstVLluTtUocE5hrrKwY3v9Pei1PLk34P9zQiL7__HHkO887PeMyqudAyy-ZFkfvmzpBMkuBtMDWZCEVzXQ92Drq0yRI2pveqY7EYDih7-qFa2QQAKpZ/s320/CoCo+Sala+-+Tomato+Mozzarella.jpg" alt="" id="BLOGGER_PHOTO_ID_5564654280485884370" border="0" /></a>The salad selections were: <span style="font-style: italic;">Tomato and Burrata </span>and <span style="font-style: italic;">Manchego and Baby Arugula</span>. I preferred the tomato and burrata. Burrata means "buttered" in Italian and that is exactly the texture you get from this cheese that is a combination of mozzarella and cream. I would have loved for the balsamic reduction to have been blended with a hint of chocolate but it was good nonetheless<strong></strong> Fresh heirloom tomatoes aligned the burrata and contributed quite well.</div><br /><span style="color: rgb(0, 0, 0);">Moving on </span><span style="font-style: italic; color: rgb(0, 0, 0);">Co Co bites</span><span style="color: rgb(0, 0, 0);"> were their</span><strong style="color: rgb(0, 0, 0);"></strong><span style="color: rgb(0, 0, 0);"> tapas selection of offerings. We selected: </span><span style="font-style: italic; color: rgb(0, 0, 0);">Lamb Sliders, Bacon Mac and Cheese, Creole Crab Cakes and Portobello Flatbread</span><span style="color: rgb(0, 0, 0);">.</span><div style="color: rgb(0, 0, 0);" class="im"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKixEz8XiXb7NlnofN11bj2sFmQ9SgK-ymeVg7XSLITgRzgTIVcNY6WfK34BJcoo9rLYrNmu0fIy69kruYyZ3PrX5DRh8CfIn8iYK2pfxHBciWJOrW046EsOER8zupZvldEIZ78ZijEye0/s1600/Coco+sala+-+lamb+sliders.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKixEz8XiXb7NlnofN11bj2sFmQ9SgK-ymeVg7XSLITgRzgTIVcNY6WfK34BJcoo9rLYrNmu0fIy69kruYyZ3PrX5DRh8CfIn8iYK2pfxHBciWJOrW046EsOER8zupZvldEIZ78ZijEye0/s320/Coco+sala+-+lamb+sliders.jpg" alt="" id="BLOGGER_PHOTO_ID_5564654125751087362" border="0" /></a>The lamb sliders were made with a blend of coconut and curry lamb and perfectly grilled to retain every conceivable ounce of moisture. Finished with a potato chutney and lime yogurt creme<strong>,</strong> it reminded me of a Persian samosa.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4AfMDBeMgDk4DuQKMfTd7J30vkNFwVGcyx2LqlBUA2mHpDtkCwTvOfIPey6_w0OZJgGWMz4xw82foZTfiBkSmppzmYmDEd6axkJTJE_pj4CuEr1BAwNsucEEeKt2HT8jm3MeY6B-iuZp/s1600/CoCo+Sala+-+Bacon+Mac.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4AfMDBeMgDk4DuQKMfTd7J30vkNFwVGcyx2LqlBUA2mHpDtkCwTvOfIPey6_w0OZJgGWMz4xw82foZTfiBkSmppzmYmDEd6axkJTJE_pj4CuEr1BAwNsucEEeKt2HT8jm3MeY6B-iuZp/s320/CoCo+Sala+-+Bacon+Mac.jpg" alt="" id="BLOGGER_PHOTO_ID_5564653890824151298" border="0" /></a><br />The bacon macaroni and cheese had a <strong style="font-weight: normal;">well</strong>-<strong style="font-weight: normal;">prepared</strong> roux that translated into a creamy noodle dish punched up with chopped bacon. A savory and sweet <strong style="font-weight: normal;">chocolate</strong>-<strong style="font-weight: normal;">dipped</strong> piece of bacon sat on top as a brilliant treat.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyqbVXkxmu0zz07sgw9jpan1dx94JXcyi6f_V0Fe65gpUmDiqiM9GbGsTQnTk6-n0LFwqqB9JYnV41ThgL9qE34xr0nGU6JFER3FVotfXZKmSZnqjuIW4uvEeIaCk2n1t3QWfqC_wUULG/s1600/CoCo+Sala+-+Crab+cake.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyqbVXkxmu0zz07sgw9jpan1dx94JXcyi6f_V0Fe65gpUmDiqiM9GbGsTQnTk6-n0LFwqqB9JYnV41ThgL9qE34xr0nGU6JFER3FVotfXZKmSZnqjuIW4uvEeIaCk2n1t3QWfqC_wUULG/s320/CoCo+Sala+-+Crab+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5564654116590312994" border="0" /></a><span style="color: rgb(0, 0, 0);">Honestly I have had better crab cakes, but this crab cake was a wondrous </span><strong style="color: rgb(0, 0, 0); font-weight: normal;">assemblage</strong><span style="color: rgb(0, 0, 0);"> of bayou seasonings. But what stood out was the avocado cilantro emulsion that softened and accentuated the crunch of the crisp cake. Couple that with the fresh mango salsa and you have a brilliant tango of tastes on your tongue.</span><br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9B43JqobDFcJkVIq4H7tEUR9nzxAhomw7Oql3pMq0RqLntIdrCt3pMe2QZTe6cmfzwx2vHaYhCmR4tjnvnHYBlOrNiXS4voRCHwp8ZMo6-RdjdRfhU_ALxxzt4SikhKDK0Z9gG4ld4eAO/s1600/Coco+Sala+-+Portabella+flatbread.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9B43JqobDFcJkVIq4H7tEUR9nzxAhomw7Oql3pMq0RqLntIdrCt3pMe2QZTe6cmfzwx2vHaYhCmR4tjnvnHYBlOrNiXS4voRCHwp8ZMo6-RdjdRfhU_ALxxzt4SikhKDK0Z9gG4ld4eAO/s320/Coco+Sala+-+Portabella+flatbread.jpg" alt="" id="BLOGGER_PHOTO_ID_5564654134350522306" border="0" /></a><span style="color: rgb(0, 0, 0);">I have never been floored by a "vegetarian" selection until today. The portobello flat bread was the hands down star of the show. The delicately roasted portobello, the properly prepared eggplant and the triage of peppers amount</span><strong style="color: rgb(0, 0, 0); font-weight: normal;">ed</strong><span style="color: rgb(0, 0, 0);"> to a perfectly roasted garden on a<span style="font-weight: bold;"> </span>house-made</span><span style="color: rgb(0, 0, 0);"><strong></strong></span> flat bread. The slightly warmed goat cheese and fig marmalade only <strong style="color: rgb(0, 0, 0); font-weight: normal;">gave</strong><span style="color: rgb(0, 0, 0);"> each bite the final painted stroke of a culinary masterpiece. I will return just for this </span><span style="font-style: italic; color: rgb(0, 0, 0);">bite</span><span style="color: rgb(0, 0, 0);">.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRx66tGNhSmFIV0M8QwAaqK3NukH-XJPxeSrdhztUv5Ylq-dRclglCdWPl5WDtt0ln0gqYyRC7xP-_7sR8f_jX1axXpTMIXrdawNmbCTr8rA7xHKp2d0kmyBoNj2xoNwdjbJr7P9EY73KZ/s1600/Coco+sala+-+sticky+situation.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRx66tGNhSmFIV0M8QwAaqK3NukH-XJPxeSrdhztUv5Ylq-dRclglCdWPl5WDtt0ln0gqYyRC7xP-_7sR8f_jX1axXpTMIXrdawNmbCTr8rA7xHKp2d0kmyBoNj2xoNwdjbJr7P9EY73KZ/s320/Coco+sala+-+sticky+situation.jpg" alt="" id="BLOGGER_PHOTO_ID_5564654280820978482" border="0" /></a><br />The <span style="font-style: italic;">Sweet Finale</span> was <span style="font-style: italic;">A Sticky Situation</span> and the <span style="font-style: italic;">Chocolate Onyx</span>. The Chocolate Onyx was the highlight of the two --<strong><span style="color: rgb(192, 0, 0);"> </span></strong>in particular the dark chocolate mousse. <span style="font-style: italic;">CoCo Sala </span>has again found a perfect balance of dark chocolate. Every sinful spoonful of this silken mousse creates a euphoric sensation of chocolate bliss.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjri_WfqCYt6ckB3XCw2UrN1gSXIjPqhkHeIroRt-le9HQnXlkULW9Lx42uLq02b1FL2MKWJYMwl61SRV0ypBVaZGO-reIjW88SUABkj99bbzB8vM2pWcIs5peVFOyNihsG6HFy-7tJfB7/s1600/Coco+sala+-+chocolate+onyx.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjri_WfqCYt6ckB3XCw2UrN1gSXIjPqhkHeIroRt-le9HQnXlkULW9Lx42uLq02b1FL2MKWJYMwl61SRV0ypBVaZGO-reIjW88SUABkj99bbzB8vM2pWcIs5peVFOyNihsG6HFy-7tJfB7/s320/Coco+sala+-+chocolate+onyx.jpg" alt="" id="BLOGGER_PHOTO_ID_5564654120118333122" border="0" /></a><span style="color: rgb(0, 0, 0);">The Beverage program is also worth your attention. I tried the </span><span style="font-style: italic; color: rgb(0, 0, 0);">Fetish Cocktail, Co Cojito & Wild Winter</span><span style="color: rgb(0, 0, 0);">. The Wild Winter created a nostalgia of the just passed holidays with apple cider aromas. You will</span><strong style="color: rgb(0, 0, 0);"></strong><span style="color: rgb(0, 0, 0);"> also enjoy the Cojito which is their</span><strong style="color: rgb(0, 0, 0);"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></strong><span style="color: rgb(0, 0, 0);"> chocolate spin on the classic mojito</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokFRW_ly6pa6SPfR0uPjeLOi_L5mH28iX7CtlcxS1lVhYaKOYQm3DX0MdL8DdqWYhLHXSxj0EPneqa1erE-z4RZGNWZo7x3PHxge9diyX7CrL7IOJhqpUAoI3ZGNDdF-WcJ2mJ0aNca0E/s1600/CoCo+Sala+-+Chocolate+Mojito.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokFRW_ly6pa6SPfR0uPjeLOi_L5mH28iX7CtlcxS1lVhYaKOYQm3DX0MdL8DdqWYhLHXSxj0EPneqa1erE-z4RZGNWZo7x3PHxge9diyX7CrL7IOJhqpUAoI3ZGNDdF-WcJ2mJ0aNca0E/s320/CoCo+Sala+-+Chocolate+Mojito.jpg" alt="" id="BLOGGER_PHOTO_ID_5564653888156153298" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpN0TiUQywrV5vlgJ3Y-6fSk6WpXZ6HrNsfPSZ5XIWbicAOgn8oOAJuyzj4zdhf1ajVY1erYAJzAlrYHUdE8Ek1WPmzHcU0B0jAa8kC1CpW3kQdEjIhyphenhyphenvyeYl4vKpZ2_gkuHgMHTKOYP81/s1600/CoCo+Sala+-+Chocolate+Drink.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpN0TiUQywrV5vlgJ3Y-6fSk6WpXZ6HrNsfPSZ5XIWbicAOgn8oOAJuyzj4zdhf1ajVY1erYAJzAlrYHUdE8Ek1WPmzHcU0B0jAa8kC1CpW3kQdEjIhyphenhyphenvyeYl4vKpZ2_gkuHgMHTKOYP81/s320/CoCo+Sala+-+Chocolate+Drink.jpg" alt="" id="BLOGGER_PHOTO_ID_5564653873928788178" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">Rivers of chocolate and savory samplings will keep you coming back for more...4 forks up CoCo Sala!!</span>FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com2tag:blogger.com,1999:blog-4500537593598579980.post-63699140165009772202011-01-19T18:09:00.000-05:002011-01-19T20:17:48.781-05:00Restaurant Week 2011 - Washington, D.C.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyqjRFkdPC4f3LdIV6qQPARGF6B_Q-XsNej6llukhlCWimkCwpacr5rnFntMwtjh6AmAUOLhs5zSW99jFcc2HyxCkKvotBtoXl_QaSYKglaawFRoR7h2U5ff49MOcb2HVBzlkw14_BdbGI/s1600/Logo.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 293px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyqjRFkdPC4f3LdIV6qQPARGF6B_Q-XsNej6llukhlCWimkCwpacr5rnFntMwtjh6AmAUOLhs5zSW99jFcc2HyxCkKvotBtoXl_QaSYKglaawFRoR7h2U5ff49MOcb2HVBzlkw14_BdbGI/s320/Logo.png" alt="" id="BLOGGER_PHOTO_ID_5564066497481501602" border="0" /></a><br />Is there anything better than being able to sample a city's best chefs and restaurants at an economical price? I think not! Thank God for whomever invited "Restaurant Week"! As a DC native, I am proud of the eclectic variety available in the nation's capitol. Smell, gaze and embrace my <span style="font-style: italic;">food reviews</span> during one of the best culinary weeks of the year. First up...<span style="font-style: italic;">Vidalia.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsK5tN3OJ3xis5rxh4R4PYy5vWqE4qSpg-9KGG_j7nOK3ZgG1xdlfjSN5mepm1Y9Mj5Oy7UlclCpB3hPiNl1vQs_BN6hE52qlCHyY-8j-KQsmt8Fx-FN21YZE-2FKLnFLQmUQwCTL4XGw/s1600/Vidalia+-+entrance.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsK5tN3OJ3xis5rxh4R4PYy5vWqE4qSpg-9KGG_j7nOK3ZgG1xdlfjSN5mepm1Y9Mj5Oy7UlclCpB3hPiNl1vQs_BN6hE52qlCHyY-8j-KQsmt8Fx-FN21YZE-2FKLnFLQmUQwCTL4XGw/s320/Vidalia+-+entrance.jpg" alt="" id="BLOGGER_PHOTO_ID_5564044877543116642" border="0" /></a><span style="font-style: italic;"><span style="font-style: italic;"><br /></span></span>As a veteran to the restaurant industry, Vidalia tackled a demanding downtown DC when it opened its doors in 1993. As a recipient of the James Beard award, Jeffrey Buben's approach with Vidalia is American traditional with flair. The split-level restaurant transforms you with waterfall-washed windows and zen-like fixtures.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyHO4MJTXchzw10ytcTfAlSdbEuZBSoWh8X0DwfrSFY51t-YmA4txLrKW7OUOpJocnSvE7ng9MWER-LYLgOuIVQjq29I6CtyDqRwxvQHnRn0HPxYQlZlqiGy9RcNWu_QkUOy8wG1thwKn/s1600/Vidalia+-+Menu.jpg"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWOKQZBNcx5hziiRxxhF_Xh8wlivN1ahQW3D81mR1pKFGApOCKf2Sr1xhbH80zpGZwvLoF333Py56phkD4POl8wsekGldCb7A8iG57rL1bs1UteAAI0CalLFoSGpybY0lFQtWzh-Fba8Dj/s1600/Vidalia+-+Menu2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWOKQZBNcx5hziiRxxhF_Xh8wlivN1ahQW3D81mR1pKFGApOCKf2Sr1xhbH80zpGZwvLoF333Py56phkD4POl8wsekGldCb7A8iG57rL1bs1UteAAI0CalLFoSGpybY0lFQtWzh-Fba8Dj/s320/Vidalia+-+Menu2.jpg" alt="" id="BLOGGER_PHOTO_ID_5564045597776007378" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihEum2nZ-MFgeP-ggr27YHbVk9nZWD6k0KxikGc5tCdbHJlZfEIcWyTJ2xENSny0qnpKsWHoAbAiKGbmKaL_szhB4aiJe3Yuicv0We6O1f3W-g5g3eT9NmPt26eF2GwlLYNzcms8gmH0l6/s1600/Vidalia+-+breads+with+onion+marlamade.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihEum2nZ-MFgeP-ggr27YHbVk9nZWD6k0KxikGc5tCdbHJlZfEIcWyTJ2xENSny0qnpKsWHoAbAiKGbmKaL_szhB4aiJe3Yuicv0We6O1f3W-g5g3eT9NmPt26eF2GwlLYNzcms8gmH0l6/s320/Vidalia+-+breads+with+onion+marlamade.jpg" alt="" id="BLOGGER_PHOTO_ID_5564044893476860674" border="0" /></a><br />The pre fixe menu offers a great sense of the restaurant's capabilities<span style="font-style: italic;">. </span>Naturally there is a central focus on the coveted vegetable: Vidalia onions. We were greeted with a bread basket of cornbread and focaccia onion bread and a ramekin of onion marmalade. A flattering introduction and usage of the garden great.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1VmC7orkpNNOunprGY7D6T_Zor0uCCWqG4F5PIzuN2sOD8FKQxuAIDT4S4xYsF7F4MtDYXOb96v0lgWagfrZNxtuLqWoLNAaTckzt2qp9fKUu4jE0eUbAEPkCRn44LqbH4o0a2AidoHxO/s1600/Vidalia+-+Pork+popose.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1VmC7orkpNNOunprGY7D6T_Zor0uCCWqG4F5PIzuN2sOD8FKQxuAIDT4S4xYsF7F4MtDYXOb96v0lgWagfrZNxtuLqWoLNAaTckzt2qp9fKUu4jE0eUbAEPkCRn44LqbH4o0a2AidoHxO/s320/Vidalia+-+Pork+popose.jpg" alt="" id="BLOGGER_PHOTO_ID_5564044976170303858" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_wsdhBs7AfWJGqTAaX5fjpW2Oa3mxRKQqMx1ldYNAUTkSgO3lsaIT_ACXL-zv2Jxf9hSGPL_rcXdYMToq2IE4HJsV89ez-mDCPA55uRHNwZXh5HP6JcxHUyA1WVZ9R29GZeF0DKSB26N/s1600/Vidalia+-+Five+Onion+Soup.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_wsdhBs7AfWJGqTAaX5fjpW2Oa3mxRKQqMx1ldYNAUTkSgO3lsaIT_ACXL-zv2Jxf9hSGPL_rcXdYMToq2IE4HJsV89ez-mDCPA55uRHNwZXh5HP6JcxHUyA1WVZ9R29GZeF0DKSB26N/s320/Vidalia+-+Five+Onion+Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5564044946404574690" border="0" /></a><br />We selected the <span style="font-style: italic;">Berkshire Pork Posole </span>and <span style="font-style: italic;">Five Onion Soup</span> as an appetizer. The posole garnered all the qualities of a well-balanced and well-developed stew. The roasted pulled pork was bathed in a red broth with tender white hominy. It was cleverly topped with shredded purple cabbage and fresh cilantro which offered texture contrast and bright flavor. The five-onion soup was a nice spin on the original. A cream base of white corn puree gave a silken residue of flavor on your tongue. The house-made amish cheddar puffs gave the soup just the crunch it needed.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJmsDrgCq5DwphpYamAmRvTh_aTy7Z4kLfLlT86G6qIB2JYEbYnxLiPFO9S_4GL7Y25sZ3xcZwtqyIcXF7gGROIU8sOOLaXO_9GaZBH_2pl9DiJSaAxF1bIhcYKqjCm44GXr_ZuUpivOh/s1600/Vidalia+-+Shrimp+and+grits.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJmsDrgCq5DwphpYamAmRvTh_aTy7Z4kLfLlT86G6qIB2JYEbYnxLiPFO9S_4GL7Y25sZ3xcZwtqyIcXF7gGROIU8sOOLaXO_9GaZBH_2pl9DiJSaAxF1bIhcYKqjCm44GXr_ZuUpivOh/s320/Vidalia+-+Shrimp+and+grits.jpg" alt="" id="BLOGGER_PHOTO_ID_5564050932447231058" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6FHlD1mj688bn2zssoiCc_iVH-N5o_v6ZPwOxVm-9R4zqIx9foCoCIGjFRwcCAl26Bomsf5tmwiMY6M_rorMA3pgdq6GzMSNB5yClI4xDypIfcch_KuI5A47dX2IuopRmDESNHIDB1__/s1600/Vidalia+-+Atlantic+salmon%252C+shittake+mushrooms+and+lentils.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6FHlD1mj688bn2zssoiCc_iVH-N5o_v6ZPwOxVm-9R4zqIx9foCoCIGjFRwcCAl26Bomsf5tmwiMY6M_rorMA3pgdq6GzMSNB5yClI4xDypIfcch_KuI5A47dX2IuopRmDESNHIDB1__/s320/Vidalia+-+Atlantic+salmon%252C+shittake+mushrooms+and+lentils.jpg" alt="" id="BLOGGER_PHOTO_ID_5564050942435556322" border="0" /></a><br />Moving on to the entrees, we selected the <span style="font-style: italic;">Atlantic Salmon </span>and <span style="font-style: italic;">Shrimp and Grits</span>. It is so easy to overcook salmon when trying to create a seared skin. It was nice to have a properly cooked piece. The surprising star of the dish were the lentils basking in a foie gras butter. Atop the salmon were brillantly seasoned Maitake mushrooms and it was finished with a red wine jus. Shrimp and grits was my back up entree as they were out of the <span style="font-style: italic;">Duck leg confit</span>. I typically like a more grained grit but this puree of grits packed a composition of flavor notes and nicely seasoned shrimp. If they had induced more flavor into the shrimp, they could have eliminated the "sea after taste" with which I was left.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKPYx2ZdwAOIXuHKKhIrcdD5EOxEW5MMHD7tmmNuN-F6zTHSzo8tvtjhcL5pUtI_7f8mTmav_SsbvMZ9a-a0B4rzeidrFV9HkqmSLDrusnrM9ekRsZl-ZskN3CowIQunLWxfJWbxIJXLo-/s1600/Vidalia+-+Georgia+pecan+pie.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKPYx2ZdwAOIXuHKKhIrcdD5EOxEW5MMHD7tmmNuN-F6zTHSzo8tvtjhcL5pUtI_7f8mTmav_SsbvMZ9a-a0B4rzeidrFV9HkqmSLDrusnrM9ekRsZl-ZskN3CowIQunLWxfJWbxIJXLo-/s320/Vidalia+-+Georgia+pecan+pie.jpg" alt="" id="BLOGGER_PHOTO_ID_5564050948480589074" border="0" /></a><br />I finished with a southern staple: Georgia pecan pie and vanilla bean ice cream. Nothing to necessarily right home about, but it was delightful in texture, taste and decadence.<br /><br />Well done Vidalia... 3 forks up!FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com3tag:blogger.com,1999:blog-4500537593598579980.post-54763437594024849892011-01-03T12:19:00.000-05:002011-01-05T08:13:48.237-05:002011 FOOD PREDICTIONS<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFv_vTj6BBdm0Yc7CB3d2XDmIJJVJTDQHxBeLtOhJ0nSdwRQQ8efsYRrDbEGtFX3zCFlrUKgL38Q-Em3ouJnigyGEvWGgfkFDlOuknU9c00KCMXsABKRmxgnvRdZHOpq7eELk3X4BN4bS/s1600/kitchens.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSxhSFG40fu74dxMZNiDbMEba8svEDdp9dGv3nzYvYEtTKA1uiXOWM4DlUsInRFg6wsfpBWLHtFFysvSwuRQ8HYesnx5Ja55Wv6KX-7QvvlcYjJn_fNYaqnkPVAzNl9NDaRFntyyNluKQ/s1600/Food+predictions.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSxhSFG40fu74dxMZNiDbMEba8svEDdp9dGv3nzYvYEtTKA1uiXOWM4DlUsInRFg6wsfpBWLHtFFysvSwuRQ8HYesnx5Ja55Wv6KX-7QvvlcYjJn_fNYaqnkPVAzNl9NDaRFntyyNluKQ/s320/Food+predictions.jpg" alt="" id="BLOGGER_PHOTO_ID_5558033499182758850" border="0" /></a><br /><br />The year 2010 was a great cap to an exciting first decade of the new millennium. The McRib made a come back, the First Lady singlehandedly brought back sweet potatoes and the "other white meat" <span style="font-style: italic;">PIG</span> entered rock star status. If the first ten years is any indication of what is to come, I am going to grab a fork now and lick my lips in anticipation!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdrYnLDfvASUT4Uvv9UdV8FjEGUQRK1bInzv198deL1gTkqvE3w_iUNwiPN1aC4VEUdzxOKl9xFmUoxMdv3lJPhHXGok9hQVpdRjKHK_TAPRO1kDUBqfK2nE1gCP7cQHQhSds7Y5DjyBkG/s1600/Cupcake.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 139px; height: 104px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdrYnLDfvASUT4Uvv9UdV8FjEGUQRK1bInzv198deL1gTkqvE3w_iUNwiPN1aC4VEUdzxOKl9xFmUoxMdv3lJPhHXGok9hQVpdRjKHK_TAPRO1kDUBqfK2nE1gCP7cQHQhSds7Y5DjyBkG/s320/Cupcake.jpg" alt="" id="BLOGGER_PHOTO_ID_5558044313828118658" border="0" /></a><br />To recap the decade: The cupcake craze took us by storm when <span style="font-style: italic;">Carrie</span> from <span style="font-style: italic;">Sex in the City</span> made cupcakes a sheik item when she visited New York's <span style="font-style: italic;">Magnolia Bakery</span>. "Cupcakeries" popped up left and right and continue to create a coo of creative compilations.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZwH7QSkDlz-QFeNw1ZYMBxdNG9nAgSDYVPUDgurnyeK57RrbsTpVPzO_-dmRpWLosyKmmw7XqT4iinefukoP41SMcJhqz53FlK2QzbefJrEuRFnkgeCjBDqKjBFj8W-TkFgcve5q9b3x/s1600/Rachael+Ray.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 231px; height: 154px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZwH7QSkDlz-QFeNw1ZYMBxdNG9nAgSDYVPUDgurnyeK57RrbsTpVPzO_-dmRpWLosyKmmw7XqT4iinefukoP41SMcJhqz53FlK2QzbefJrEuRFnkgeCjBDqKjBFj8W-TkFgcve5q9b3x/s320/Rachael+Ray.jpg" alt="" id="BLOGGER_PHOTO_ID_5558033509453701042" border="0" /></a><br />Whether you are a fan of her bubbly approach to the kitchen and everything food, Rachael Ray is a food force. She graced the Food Network this past decade and immediately became a fixture on the culinary channel.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24ZkdQhROLaSj5NyDMSDIVLnnoc2QXcEzl5X4FUyCODRJDVOuDwcJqbVtRblCoB5bGZg25wz2VrMHQeH3lUAbSkDE0rSHziqoAtXqt5uyKuCMFe5Vb1HQQYfvp4RO0CXXeBMK8m4mvwCy/s1600/Organic.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 141px; height: 141px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh24ZkdQhROLaSj5NyDMSDIVLnnoc2QXcEzl5X4FUyCODRJDVOuDwcJqbVtRblCoB5bGZg25wz2VrMHQeH3lUAbSkDE0rSHziqoAtXqt5uyKuCMFe5Vb1HQQYfvp4RO0CXXeBMK8m4mvwCy/s320/Organic.jpg" alt="" id="BLOGGER_PHOTO_ID_5558044320853629794" border="0" /></a><br />The only labels we used to look for were "Fat free", "Fresh" or the expiration date. When "organic" hit the scene it was a label of authentication. Organic became assurance that the nutrition was not getting killed by the onslaught of pesticides that are increasingly present.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3ivEzWh443g3hrgsr-emB5gKhGXj6CHKa1A5cRTYEr6ekMrnglm6piHajH01RZ87zWI63qdmwidEzX4Mj1KAD-VL38GZabScYXwyoj6U2r_mzoo6A4YYRr6t4Dn8EyUHH_K0uv5DOcC3/s1600/Locavore.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 172px; height: 129px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3ivEzWh443g3hrgsr-emB5gKhGXj6CHKa1A5cRTYEr6ekMrnglm6piHajH01RZ87zWI63qdmwidEzX4Mj1KAD-VL38GZabScYXwyoj6U2r_mzoo6A4YYRr6t4Dn8EyUHH_K0uv5DOcC3/s320/Locavore.jpg" alt="" id="BLOGGER_PHOTO_ID_5558044320123079666" border="0" /></a><br />We were introduced to the word "locavore" around 2007. Unlike a carnivore, you will not have to "hunt" for this meal. The idea is "everything local" is better for you and the environment.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoYPU30tDwEPlpJFIRyR6D2WryIrYuSKnaDvoGn8JaRjCTSVoP01s8Uj8lE8aB2ipHTq_TR8AezTjQCzSb2rETz2TvdALMjXC3IsbODvC_nI8NlaSc2exG1L9GC3Ie-4zZHBqwmC3hUi1/s1600/Food+truck.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 249px; height: 140px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoYPU30tDwEPlpJFIRyR6D2WryIrYuSKnaDvoGn8JaRjCTSVoP01s8Uj8lE8aB2ipHTq_TR8AezTjQCzSb2rETz2TvdALMjXC3IsbODvC_nI8NlaSc2exG1L9GC3Ie-4zZHBqwmC3hUi1/s320/Food+truck.jpg" alt="" id="BLOGGER_PHOTO_ID_5558033503532093186" border="0" /></a><br />The wheels on the truck went round and round and made a permanent pit stop into our lunchtime, dinner time and late night routines. With everything from lobster rolls to sushi, food trucks shattered the notion that "fine dining" has not transportable.<br /><br />As we transition into the new decade we find our food possibilities limitless in flavor, innovation and presentation. Foodies and Fatties alike have taken stronger interest into production to plate and are steering the food truck of trends. From my eyes I see a handful of things to look for this year....<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC6Jz_6xsPEW5n1XsrFDuan9SBMzub3c3y6gKjSBGFF-F38-VxyZ-NKkt4qQzxFM0UQEhmOETqzJY1eOLiV4YO0yXdZFAhfLemSjVPP_9g4fZf2MHZEYv6FNKTWWc26yG54NNswsejheYQ/s1600/Pie.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 178px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC6Jz_6xsPEW5n1XsrFDuan9SBMzub3c3y6gKjSBGFF-F38-VxyZ-NKkt4qQzxFM0UQEhmOETqzJY1eOLiV4YO0yXdZFAhfLemSjVPP_9g4fZf2MHZEYv6FNKTWWc26yG54NNswsejheYQ/s320/Pie.jpg" alt="" id="BLOGGER_PHOTO_ID_5558133099019848194" border="0" /></a><br />1. <span style="font-weight: bold;">Oh my....pie!!</span><br />While cupcakes show no real sign of cooling their real-estate-boom-like rise, they are destined to at least level off. Don't get me wrong; I have crossed state borders and patiently camped in front of the hottest "cupcakeries" across the world and I will always love them. But just as the cupcakes emergence there is a veteran to the dessert game on the comeback...PIE!! The crust encased dessert will be reintroduced to us in delightful modern ways both sweet and savory.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKV6JzGm7_Nai8yYsAX5W_XfgJm_bAkMTU4PzaxLcVd9Tm3anirygSjzXQ5JMXls8bwmeFZTap7hN5X4C4Ew5YJtEi5-1VLqc-wdpEZxutexKe48hS6U3tQX6BUP1B9dPD2yFp943MZZDd/s1600/Gourmet+to+go.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 204px; height: 157px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKV6JzGm7_Nai8yYsAX5W_XfgJm_bAkMTU4PzaxLcVd9Tm3anirygSjzXQ5JMXls8bwmeFZTap7hN5X4C4Ew5YJtEi5-1VLqc-wdpEZxutexKe48hS6U3tQX6BUP1B9dPD2yFp943MZZDd/s320/Gourmet+to+go.jpg" alt="" id="BLOGGER_PHOTO_ID_5558133093245654770" border="0" /></a><br />2. <span style="font-weight: bold;">Gourmet to go<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span></span></span>When the first innovative food truck revved its engine and hit the street, the concept of "mobile meals" leaped pass that of pretzels and hot dogs. Now the quality of <span style="font-style: italic;">5th Avenue</span> cuisine can be found in the Boogey down Bronx. A continuation of that trend will be the under ground rise of "Pop-up kitchens" and secret dinner locations. These secret society events will continue to pop up all over the place. Unfortunately, only those "in the know" will be the recipients of these covert cooking cults.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg4k9_ZJbvsHaALwULd9K-Xk0IR0__EU4O83bNB6LTaXZXT0FzBeb2Eiv2e97Cq9PgRxleQUeCuqwXwJulUpa16gm1SqG8N8Niec6ohi9s9I0q1z_D2JuJYYeCpMhykhjHcHs2I3c1L19L/s1600/Food+app.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 216px; height: 144px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg4k9_ZJbvsHaALwULd9K-Xk0IR0__EU4O83bNB6LTaXZXT0FzBeb2Eiv2e97Cq9PgRxleQUeCuqwXwJulUpa16gm1SqG8N8Niec6ohi9s9I0q1z_D2JuJYYeCpMhykhjHcHs2I3c1L19L/s320/Food+app.jpg" alt="" id="BLOGGER_PHOTO_ID_5558133093124237586" border="0" /></a><br />3. <span style="font-weight: bold;">There's an "app" for that<br /></span>Technology has and will continue to push the food industry forward. From apps on cooking to complete menu selections, look for your smart phone to help you make some of the most brilliant meal ideas yet.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZoyyJU9XsIsMh-e4gkbg4r4g8fz8SkPpFgy4PK2CW-GZjRMB1bBm0R12dEbGCGFTc_sYfHuKoAJE0wxziqIssuKzowGIDmvCQ1CwO6VEAXhsP587Kas9CeFBGLzndCQ2t2LTlM5b7eOK/s1600/kid+table.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 150px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZoyyJU9XsIsMh-e4gkbg4r4g8fz8SkPpFgy4PK2CW-GZjRMB1bBm0R12dEbGCGFTc_sYfHuKoAJE0wxziqIssuKzowGIDmvCQ1CwO6VEAXhsP587Kas9CeFBGLzndCQ2t2LTlM5b7eOK/s320/kid+table.jpg" alt="" id="BLOGGER_PHOTO_ID_5558133097480021394" border="0" /></a><br />4. <span style="font-weight: bold;">The kiddie table</span><br />Far be it from me to complain about those simple foods I love oh so much: chicken tenders, waffle fries, mini pizza and sliders. But food sophistication is slowly leaving the adult table and making its way to the table of the under 5' feet. Look for a refinement of kiddie classics and an introduction of new "kid friendly" cuisine.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bUZN4urX8i4aycosMYqWgQMsc2JM-cjPpaHHTZp5PBLO0rjxCcDAH9vokZ3LIu-j9U9HFnFI9n177nXqlMlQmoQvZhd835SXFRYixW6Vk1b5x2opegWyZG1yb1vogyEP4C7YmuV0Vo8U/s1600/Spice+and+tease3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 239px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bUZN4urX8i4aycosMYqWgQMsc2JM-cjPpaHHTZp5PBLO0rjxCcDAH9vokZ3LIu-j9U9HFnFI9n177nXqlMlQmoQvZhd835SXFRYixW6Vk1b5x2opegWyZG1yb1vogyEP4C7YmuV0Vo8U/s320/Spice+and+tease3.jpg" alt="" id="BLOGGER_PHOTO_ID_5558492001319090850" border="0" /></a><br />5. <span style="font-weight: bold;">SPICY!!<br /></span>Orange pepper, Himalayan Pink peppercorns, Peruvian blend? If you are looking for good ol' Morton's table salt, you are definitely in the minority. 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While farmer's market are still the best place to seek out all of their aroma wonder, look for a mainstream embrace and a slow expansion in your grocery store spice isle.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lWA1zK8BgF4JdOLvlgNg7GdPS1XPL8QHYAAGGSfeWO5ed8AmEAmLIrpz7oD6OhexOFq0vlpuxeIZlj_3juXmBFU2Xj9ylkoFOBENfYexnMO85X9VkUhqJwGBoDPcqPBeH-ui9TloieYU/s1600/Side+dishes.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 237px; height: 161px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lWA1zK8BgF4JdOLvlgNg7GdPS1XPL8QHYAAGGSfeWO5ed8AmEAmLIrpz7oD6OhexOFq0vlpuxeIZlj_3juXmBFU2Xj9ylkoFOBENfYexnMO85X9VkUhqJwGBoDPcqPBeH-ui9TloieYU/s320/Side+dishes.jpg" alt="" id="BLOGGER_PHOTO_ID_5558491992732250978" border="0" /></a>6. <span style="font-weight: bold;">ETHNIC SIDES</span><p class="MsoNormal">In addition to ethnic spices becoming American mainstream, ethnic side dishes are being offered more in restaurants across the nation.<span style=""> </span>The mystique of Moroccan couscous and Tanzanian cauliflower can be decoded now at your favorite local restaurants.<span style=""> </span>Expect to find a love of tapas, appetizers and side dishes as they are spun 180 degrees and back with new flavor profiles.</p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQgspz2X3YX9wyjsG2fwqsdtiiNWObBtWloECJnDbp12nFGjcyi-euLKrR9aGpvik4dWChiBfplFHkuVD7nKAyAKtrvsqRt5fptFRj7fH3SonKhkq3hb3hmmhkEmgHrZKn-GSq5NZpKPw/s1600/breakfast+lunch+dinner.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 244px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglQgspz2X3YX9wyjsG2fwqsdtiiNWObBtWloECJnDbp12nFGjcyi-euLKrR9aGpvik4dWChiBfplFHkuVD7nKAyAKtrvsqRt5fptFRj7fH3SonKhkq3hb3hmmhkEmgHrZKn-GSq5NZpKPw/s320/breakfast+lunch+dinner.jpg" alt="" id="BLOGGER_PHOTO_ID_5558491986685440626" border="0" /></a><p class="MsoNormal">7. <b style="">B-L-INNER</b></p> <p class="MsoNormal">I don’t know about you, but I could eat breakfast: morning, noon, night and late night.<span style=""> </span>And while there has always been “24 hour breakfast” menus and the local IHOP, a trendy move has been to offer <i style="">Breakfast, Lunch and Dinner</i> simultaneously… I call it B-L-INNER (Bu-lin-er).<span style=""> </span>I see the Michelin star elite dabbling with the interplay of meal times.</p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFv_vTj6BBdm0Yc7CB3d2XDmIJJVJTDQHxBeLtOhJ0nSdwRQQ8efsYRrDbEGtFX3zCFlrUKgL38Q-Em3ouJnigyGEvWGgfkFDlOuknU9c00KCMXsABKRmxgnvRdZHOpq7eELk3X4BN4bS/s1600/kitchens.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 211px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFv_vTj6BBdm0Yc7CB3d2XDmIJJVJTDQHxBeLtOhJ0nSdwRQQ8efsYRrDbEGtFX3zCFlrUKgL38Q-Em3ouJnigyGEvWGgfkFDlOuknU9c00KCMXsABKRmxgnvRdZHOpq7eELk3X4BN4bS/s320/kitchens.jpg" alt="" id="BLOGGER_PHOTO_ID_5558493269869725954" border="0" /></a><p class="MsoNormal">8. <b style="">WE’RE BRINGING KITCHENS BACK</b></p> <p class="MsoNormal">As if they ever left, I see a return to the favorite room of the house.<span style=""> </span>The slow economy definitely caused a curtail of the “eating out” budget in the last year.<span style=""> </span>As a result people fell back in love with their kitchens and family meals.<span style=""> </span>People will continue to flock to the kitchen as everyone searches for their “inner chef”.<span style=""> </span>Food hasn’t been more fun than it is now.<span style=""> </span>Enjoy the art and process of a well crafted meal.</p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFO02SPdnoK6B4Ga4zFJlRNTBpSr38My69KqoRgONxqGSIzU5uGYurhZ18yE4lgfYtCPXCORsWGxDaUNxZvO2uQHCZfUK6weMW2wR04rnOuDORO7H0DSL_wA7x2Nou8XpFzw5AB6FEX-c/s1600/vegetable+garden.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 229px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQFO02SPdnoK6B4Ga4zFJlRNTBpSr38My69KqoRgONxqGSIzU5uGYurhZ18yE4lgfYtCPXCORsWGxDaUNxZvO2uQHCZfUK6weMW2wR04rnOuDORO7H0DSL_wA7x2Nou8XpFzw5AB6FEX-c/s320/vegetable+garden.jpg" alt="" id="BLOGGER_PHOTO_ID_5558491994357424418" border="0" /></a><p class="MsoNormal">9. <b style="">HOME GROWN</b></p> <p class="MsoNormal">When the First Lady broke ground on the first vegetable garden at the White House she started a movement.<span style=""> </span>Vine ripened tomatoes, robust sweet potatoes and vitamin rich greens got us all thinking of re-exploring our green thumb.<span style=""> </span>We will continue to roll up our sleeves and fertilize our grounds in hopes of knowing firsthand <i style="">How did that get on my plate?</i></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs4bdIMVK7k5SaP7ERt-nFe74BhizUepPj0A4XlEeC89B-OkP65zJ9QqPD6J33sc0KUnvalS9Q8ARA69LuVoCteafm3FYF_Uj-WxUBbNXPWQmwmEeAgju07QThmCEL2EJVqdRRoSnN2w5r/s1600/No+Meat.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs4bdIMVK7k5SaP7ERt-nFe74BhizUepPj0A4XlEeC89B-OkP65zJ9QqPD6J33sc0KUnvalS9Q8ARA69LuVoCteafm3FYF_Uj-WxUBbNXPWQmwmEeAgju07QThmCEL2EJVqdRRoSnN2w5r/s320/No+Meat.jpg" alt="" id="BLOGGER_PHOTO_ID_5558491993580809122" border="0" /></a><p class="MsoNormal">10. <b style="">SIDE to SIDE</b></p> <p class="MsoNormal">As it pains me to write this, I have to admit the trend of “less meat” is on the up swing.<span style=""> </span>There was a statistical drop in Americans eating meat and the like last year.<span style=""> </span>With the advent of <i style="">Meatless Monday </i>and other "anti-meat" food movements expect to see the portion sizes decrease in the protein and increase in their co-stars.</p><p class="MsoNormal"><br /></p><p class="MsoNormal">Here is to a year of delectable delights, innovative inceptions and tasteful treats. Bon Apetite!<br /></p><p class="MsoNormal"></p><p class="MsoNormal"> </p>FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com2tag:blogger.com,1999:blog-4500537593598579980.post-41959707348299987092010-12-13T21:14:00.000-05:002010-12-13T18:14:01.563-05:00SUNDAY DRIVE...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUkyBPuL2zSmB0lfpgj3iG-US9wP5KdWEOpPWoCMm7Gta9XLVXRmIwKNBDUNJDzmrBDQ35TPO8Ne55JTs0QxcrqdHibJlChWF70XeB6ha1KcpHVkLBPdSihw7ylLzDN1_6UG-9o_WStrG/s1600/Sunday+drive.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 278px; height: 181px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUkyBPuL2zSmB0lfpgj3iG-US9wP5KdWEOpPWoCMm7Gta9XLVXRmIwKNBDUNJDzmrBDQ35TPO8Ne55JTs0QxcrqdHibJlChWF70XeB6ha1KcpHVkLBPdSihw7ylLzDN1_6UG-9o_WStrG/s320/Sunday+drive.jpg" alt="" id="BLOGGER_PHOTO_ID_5549811139961394914" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZB-LyQt095KaabUlgzKlPpZZU8MkozZ1DGmtBz7ZVbOVE-KBcutv02kzjQp2sV608-yxVOKZvBi9rYV1RLAeatlCBwBWOB1rurELxVNU7GP46rY-xZXL5xPrakHuZTNx-DiqpCLgPmHp/s1600/Country+Kitchen+-+challah+french+toast.jpg"><br /></a>On occasion, I get the urge to the fill up the tank, put the truck in drive and let my stomach tell me when to stop. Being a caterer causes a hectic, unpredictable schedule but I usually get a chance to make this relaxing getaway on Sundays. I like to simply call it...."The Sunday Drive".<br /><br />New York City is definitely the place to be when you are looking for the mecca of food innovation and quality. But there are some hidden treasures to be found in Upstate New York as well. The thruways of I-87 led me to the gem known as <span style="font-style: italic;">Bread Alone</span>.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7wph1ydAJXBBJ7G_l0dvvQ4yQ40ijIP9f6mkgI78T11qKyyPCRABg4K21_wlgg-P_2w_MkKk8lMmge1ETOmoSTchBRBFYjqMMa5SarbhtKzQkLKRZAvKBCTA5IikuiZ2fvlYK_9Cu_DB/s1600/Bread+Alone+-Location1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7wph1ydAJXBBJ7G_l0dvvQ4yQ40ijIP9f6mkgI78T11qKyyPCRABg4K21_wlgg-P_2w_MkKk8lMmge1ETOmoSTchBRBFYjqMMa5SarbhtKzQkLKRZAvKBCTA5IikuiZ2fvlYK_9Cu_DB/s320/Bread+Alone+-Location1.jpg" alt="" id="BLOGGER_PHOTO_ID_5545183253055752434" border="0" /></a>Tucked on a winding road in the Catskill Mountains, this bread retreat slices up a long list of fresh baked breads, desserts, sandwiches and soups. True to his name, Dan Leader, owner, prides himself on wholesome goodness without the fuss of complication.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEO7qVOR3aGZQ5v98Z7yon0ytiYj2gMU_snipXQze1TcHfarAfcaMmxAcG66Uoz0yZVZpxsxkyVn6g2PVuH0-hccm6pO4qPt6nDAMp9HALxWAGh7NowsVPIwixiQm4qTOgdY8UwV3baSIb/s1600/Bread+Alone+-+Display2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEO7qVOR3aGZQ5v98Z7yon0ytiYj2gMU_snipXQze1TcHfarAfcaMmxAcG66Uoz0yZVZpxsxkyVn6g2PVuH0-hccm6pO4qPt6nDAMp9HALxWAGh7NowsVPIwixiQm4qTOgdY8UwV3baSIb/s320/Bread+Alone+-+Display2.jpg" alt="" id="BLOGGER_PHOTO_ID_5547265880388330946" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUcSwJ4vD_-bAO6jhTaWJJ1kALvu2VctQ9v6PtjmInyZSZJRA9nqsqAdogb3kXtXYep4GUiKl1f86nja1VseNy1QkL0-82IP9wgqWXdIWZgJr16Qe-AAy5LBFLeMD_mcHMPy0snPVqmQH/s1600/Bread+Alone+-+Window+display2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUcSwJ4vD_-bAO6jhTaWJJ1kALvu2VctQ9v6PtjmInyZSZJRA9nqsqAdogb3kXtXYep4GUiKl1f86nja1VseNy1QkL0-82IP9wgqWXdIWZgJr16Qe-AAy5LBFLeMD_mcHMPy0snPVqmQH/s320/Bread+Alone+-+Window+display2.jpg" alt="" id="BLOGGER_PHOTO_ID_5547265872621294210" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_8K2HR-GPiK69nC0V97neNKTNdK_GFOGw8l17tbZbdroSts6fJZ49hzSi0_GGhH0UNHBmErZplnN20t9Z6Gw-cyxki5qg4e5St5baz6GxrgUIkotK6VCPjepzAG3xOciiCX6dfNLvtyQ/s1600/Bread+Alone+-+Window+display.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_8K2HR-GPiK69nC0V97neNKTNdK_GFOGw8l17tbZbdroSts6fJZ49hzSi0_GGhH0UNHBmErZplnN20t9Z6Gw-cyxki5qg4e5St5baz6GxrgUIkotK6VCPjepzAG3xOciiCX6dfNLvtyQ/s320/Bread+Alone+-+Window+display.jpg" alt="" id="BLOGGER_PHOTO_ID_5545183256993490018" border="0" /></a><br /><br />On a mission to share their creations with the world, Bread Alone has baked up three (3) books covering bread and paninis. You can peruse all three when you visit their shop in the Catskills.<br />.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4tAkNWv89RmQD7j9Fgmx1PPwmkZSQn7ltwpdQtqgJFDwTasr7hKmKSLVp8JbYLZfHBihsagaHDC74paFE5s9jSxIHjXxfgrN09kXgHJpiMXxvHj2LAgLD330UPm6A90egUCwxrUwV0j9/s1600/bread+alone+-+books%257E+paninin+express%252C+local+breads%252C+bread+alone.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4tAkNWv89RmQD7j9Fgmx1PPwmkZSQn7ltwpdQtqgJFDwTasr7hKmKSLVp8JbYLZfHBihsagaHDC74paFE5s9jSxIHjXxfgrN09kXgHJpiMXxvHj2LAgLD330UPm6A90egUCwxrUwV0j9/s320/bread+alone+-+books%257E+paninin+express%252C+local+breads%252C+bread+alone.jpg" alt="" id="BLOGGER_PHOTO_ID_5545183262891140242" border="0" /></a>With such an array of hearth-baked goodness, I did not have to ponder what was good, rather what would I start with. I gave in to the earthy aroma of olive bread and the day's special: pumpkin soup. There is something about handmade that speaks to your taste buds.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72NH-02c4GcLwU_Iyy4EopGh68AM9530Re2vWbwjDXxDQzcCTuUjuZPpGxkyncLzYzz8EajnkArqYktQJZZEs6ur58tG4SJY9L2OUfklyYB8EEkGFnGaf5VVaFe_-5OyTdG13qEA9gTLx/s1600/Bread+Alone+-+Olive+bread.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72NH-02c4GcLwU_Iyy4EopGh68AM9530Re2vWbwjDXxDQzcCTuUjuZPpGxkyncLzYzz8EajnkArqYktQJZZEs6ur58tG4SJY9L2OUfklyYB8EEkGFnGaf5VVaFe_-5OyTdG13qEA9gTLx/s320/Bread+Alone+-+Olive+bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5547265876882328722" border="0" /></a><br /><span style="font-style: italic;">Bread Alone</span> stands alone in upstate New York. With over a dozen bread varieties, you cannot go wrong with any selection. Be sure to stop in for a loaf at one of their three (3) Hudson Valley locations and at select New York grocery stores.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOa-ETTghmBA4FCZNxFEYCaRxf-Ogi_QanCd95TeqtbdL5MetUMSCgAAUvsSsA6f71KuxY5e_ZJH3xU2Sm5a_8hJ33uYezJYOGhwS6T2waA2vgmm1Qe0iSQNqhearNAQ18fYuPkG6Oq9h/s1600/Bread+Alone+2nd+location.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOa-ETTghmBA4FCZNxFEYCaRxf-Ogi_QanCd95TeqtbdL5MetUMSCgAAUvsSsA6f71KuxY5e_ZJH3xU2Sm5a_8hJ33uYezJYOGhwS6T2waA2vgmm1Qe0iSQNqhearNAQ18fYuPkG6Oq9h/s320/Bread+Alone+2nd+location.jpg" alt="" id="BLOGGER_PHOTO_ID_5545183273061043618" border="0" /></a><br />Taking in the rich colors of fall, I also stumbled upon Woodstock. What a treat! I was a stone's throw from the infamous mosh pits that littered the sacred grounds of the famous 70's revolutionary concert. I was sure to find great eats here! And there it was: <span style="font-style: italic;">The Country Kitchen</span>! Their motto: <span style="font-style: italic;">Ordinary Name, Extraordinary Food</span>. Jackpot!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaychlhjiF83sJHsMTKOzUfSsPgsUm6VVQLseEOcnYyHJTkvGmTIy7HCszY0h8F-SYEHh5ccrvCRfdmbBoaqLPHGmcr4sEXYX3gddTIxqOwrGM1q6WWbTO84xS0ZEQNVPAQmmhyvfyenBx/s1600/Country+Kitchen+-+outside.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaychlhjiF83sJHsMTKOzUfSsPgsUm6VVQLseEOcnYyHJTkvGmTIy7HCszY0h8F-SYEHh5ccrvCRfdmbBoaqLPHGmcr4sEXYX3gddTIxqOwrGM1q6WWbTO84xS0ZEQNVPAQmmhyvfyenBx/s320/Country+Kitchen+-+outside.jpg" alt="" id="BLOGGER_PHOTO_ID_5547447721253136066" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGlWhhD0dn-mlm19FH11AyepexPjanidQrHEHomf4UgXD1GHTl8vUK4Ovpn2rDLb5Qdq74A-qJ54lUBjqJNPX_gQJ_HRasgD8QK2RaXxV-4ZnYheaGfgzhGFdXGYxB29-6dJai9rX0A0l/s1600/Country+Kitchen-menu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGlWhhD0dn-mlm19FH11AyepexPjanidQrHEHomf4UgXD1GHTl8vUK4Ovpn2rDLb5Qdq74A-qJ54lUBjqJNPX_gQJ_HRasgD8QK2RaXxV-4ZnYheaGfgzhGFdXGYxB29-6dJai9rX0A0l/s320/Country+Kitchen-menu.jpg" alt="" id="BLOGGER_PHOTO_ID_5547447725820729010" border="0" /></a><br />Not only was the funky pink siding intriguing, but there was the homey feel as you entered the house converted to a restaurant; it had all the appeals of home. Local art work accented the walls and gave you a glimpse of the quaint town's flavor.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-XPj8lgeAHKYdMBMZaU_ZQkjSvzbeybYedv9A3-6a3ZS4sDGuWsPgZ6qulN9n4Bt5CDgwLYZy7JqPzdgCwJD6c_fSdrghNFv9OslxzrOu6xUgeVd0Q1wZbwAc1eVX0gzD1k5wsxQIECf/s1600/Country+Kitchen+-+art+for+sale.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-XPj8lgeAHKYdMBMZaU_ZQkjSvzbeybYedv9A3-6a3ZS4sDGuWsPgZ6qulN9n4Bt5CDgwLYZy7JqPzdgCwJD6c_fSdrghNFv9OslxzrOu6xUgeVd0Q1wZbwAc1eVX0gzD1k5wsxQIECf/s320/Country+Kitchen+-+art+for+sale.jpg" alt="" id="BLOGGER_PHOTO_ID_5547447732323470626" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtSuZKjfScgYcmcD9dwlaI_rBGZ99C5yWYZ46mqoUm8BdlwI0ZOFs5LlOZrpFY7-JDla9gNh9EtcdqCINrlpTSLHQUMUAlkvZyHsPEN2X5h_ym3hw8DKrd0hSM1ydFFd3M83CzHpWgeb9/s1600/Country+Kitchen+-inside2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtSuZKjfScgYcmcD9dwlaI_rBGZ99C5yWYZ46mqoUm8BdlwI0ZOFs5LlOZrpFY7-JDla9gNh9EtcdqCINrlpTSLHQUMUAlkvZyHsPEN2X5h_ym3hw8DKrd0hSM1ydFFd3M83CzHpWgeb9/s320/Country+Kitchen+-inside2.jpg" alt="" id="BLOGGER_PHOTO_ID_5547447726349830578" border="0" /></a>Not particularly hungry, I decided to take advantage of their "breakfast all day" section. I went with the breakfast classic: french toast and bacon. Described as lovingly prepared on challah bread, I just knew this was a great selection. Crossing meal types, I also ordered a grilled cheese.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZB-LyQt095KaabUlgzKlPpZZU8MkozZ1DGmtBz7ZVbOVE-KBcutv02kzjQp2sV608-yxVOKZvBi9rYV1RLAeatlCBwBWOB1rurELxVNU7GP46rY-xZXL5xPrakHuZTNx-DiqpCLgPmHp/s1600/Country+Kitchen+-+challah+french+toast.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZB-LyQt095KaabUlgzKlPpZZU8MkozZ1DGmtBz7ZVbOVE-KBcutv02kzjQp2sV608-yxVOKZvBi9rYV1RLAeatlCBwBWOB1rurELxVNU7GP46rY-xZXL5xPrakHuZTNx-DiqpCLgPmHp/s320/Country+Kitchen+-+challah+french+toast.jpg" alt="" id="BLOGGER_PHOTO_ID_5549322621245529234" border="0" /></a><br />A pretty simple presentation was my initial thought. But as long as the taste would be all it promised to be, all would be forgiven with the plating. Unfortunately sometimes you <span style="font-weight: bold;">can</span> tell a book by its cover. Overly eggy and bland, I wondered if they <span style="font-style: italic;">only</span> used eggs in the dip. And was that really challah bread? I beg to differ. Tasteless and terrible is the telling truth. What would normally be a great compliment with the bacon only upset my taste buds more. Have you ever eaten something that tasted like it was microwaved? Well that was exactly how the bacon tasted.<br /><br />In a virtually unprecedented move, I pushed the plate away after only a couple of bites. Thumbs down!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-7pm2JINEhHa7mmOGSSNKzJMjjBJcMvo4F8QsMLSLIRAktEhbsNSebPgR3o-9BY5DGqxp1U3PVaJKw0Aqx8jiibhxo8RyfQ4OUpWGwJREDY1Et_7_veW-loZUjdkBZNBPogRx3LPsNka/s1600/Country+Kitchen+-+Thumbs+down.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-7pm2JINEhHa7mmOGSSNKzJMjjBJcMvo4F8QsMLSLIRAktEhbsNSebPgR3o-9BY5DGqxp1U3PVaJKw0Aqx8jiibhxo8RyfQ4OUpWGwJREDY1Et_7_veW-loZUjdkBZNBPogRx3LPsNka/s320/Country+Kitchen+-+Thumbs+down.jpg" alt="" id="BLOGGER_PHOTO_ID_5547451716326556786" border="0" /></a><br />Grasping for taste and nourishment, I turned to the grilled cheese. How could you possibly mess that up? Fortunately they did not. The white cheddar was a nice touch. Granted, it was nothing to write a blog about, but I did finish it.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVI_RbrXFmlaul3a0SvumHb7UmDnr0MQoF7_IEGLh0vO8e1PrDkyOcV6rqcCJfi4EFvOKrHUwJQxVZPaSbHn_LA3NBsc7ExqJEpT19WTgzERZAYOktxXZg2azhsuMIHaZwa3xwzgXCUI7j/s1600/Country+Kitchen+-grilled+cheese.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVI_RbrXFmlaul3a0SvumHb7UmDnr0MQoF7_IEGLh0vO8e1PrDkyOcV6rqcCJfi4EFvOKrHUwJQxVZPaSbHn_LA3NBsc7ExqJEpT19WTgzERZAYOktxXZg2azhsuMIHaZwa3xwzgXCUI7j/s320/Country+Kitchen+-grilled+cheese.jpg" alt="" id="BLOGGER_PHOTO_ID_5547451723021715058" border="0" /></a>I would place <span style="font-style: italic;">The Country Kitchen </span>in the category of false advertisement. You cannot claim "extraordinary" and deliver "bored-inary"! Sorry I felt the need to rhyme. Maybe the "extra" is in the lunch or dinner menu? Who knows? But if the breakfast was any indication of the kitchen's capability, I'll keep the car in drive and continue the ride.<br /><br />Bon Appetit!<br /><br />Check out all the pics on my facebook page: <span style="font-weight: bold; font-style: italic;">Foodies and Fatties</span>. Be sure to "like" the page..and please tell a friend :)FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com0tag:blogger.com,1999:blog-4500537593598579980.post-47646828201348270082010-12-09T09:59:00.000-05:002010-12-09T23:15:21.264-05:00Deep Fried Turkeys<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IqRcpmNlMuQiQcglJQmk7RwvQ5kKNv1eBfsRaaJHOfyhH5ctr5wry3M_Vm3ybFknThmW_lY7pFnbCYw4ltaJycLweUKCURsbehWW-tYsiEzrwPTAhEBp6kVWDlhb6m-jXLDMBen0PTi1/s1600/Turkey.gif"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IqRcpmNlMuQiQcglJQmk7RwvQ5kKNv1eBfsRaaJHOfyhH5ctr5wry3M_Vm3ybFknThmW_lY7pFnbCYw4ltaJycLweUKCURsbehWW-tYsiEzrwPTAhEBp6kVWDlhb6m-jXLDMBen0PTi1/s320/Turkey.gif" alt="" id="BLOGGER_PHOTO_ID_5548902354978779810" border="0" /></a><br /><br />It's debatable when and where the <span style="font-style: italic;">Deep Fried Turkey</span> originated but THANK GOD for whomever and from wherever and whenever it came. The crisp-seasoned skin and moist-oil- bathed meat has been gaining popularity for some time now.<br /><br />A few years ago, I took on the challenge of eliminating the night-long vigil required for baking your turkey and replacing it with a quick, hot-oil, deep bath. Risking a visit from the local fire house, I braved into the world of deep frying. Years later, I am happy to report my catering company has a reputation for our deep fried turkeys and not one visit from Station House #9.<br /><br />Eager to share my method with the world, I am doing a step-by-step tutorial.<br /><br />STEP #1<br /><br />Selecting a great turkey is key to me. I would stay away from <span style="font-style: italic;">store brands</span> and go with the top tier. I like <span style="font-style: italic;">Butterball</span> the best.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwghUnWew1a6jDs28ikTVe1t1iR-AMVSKlQvivNwlhIt1BlXZaGgl8pMOd0s3EQOQDR0bFq9WoAqffD7gUBETQ54RVlNP0HX_WIcIByfm0CVYr_zbNrNWUXI0y5PI2rAGNS0WvnJ6V4z9Q/s1600/087.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwghUnWew1a6jDs28ikTVe1t1iR-AMVSKlQvivNwlhIt1BlXZaGgl8pMOd0s3EQOQDR0bFq9WoAqffD7gUBETQ54RVlNP0HX_WIcIByfm0CVYr_zbNrNWUXI0y5PI2rAGNS0WvnJ6V4z9Q/s320/087.JPG" alt="" id="BLOGGER_PHOTO_ID_5548722553354999906" border="0" /></a>STEP#2<br /><br />A good brine goes a long way in plumping up your turkey for maximum moisture. Personally, I use a blend of ice water, vegetable stock, cloves, salt, 5 Blend Peppercorns and brown sugar. The typical time for a brine is 12-24 hours but even 8 hours helps. You can also find pre-made brines at some cookware and bakeware stores.<br /><br /><br />STEP #3<br /><br />After the brine, it is time to deep fry this puppy. The best oil to use for deep frying is peanut oil. Your goal temperature is 350 degrees; anything higher and the oil starts to burn. If you are doing this indoors, use a deep frying pot and be sure to only fill the oil to the "max" fill line. You can always add oil if the bird isn't fully covered when you submerge it. But taking oil out at 350 degrees when you have filled it too high is the number one cause of "deep frying" related fires.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVyedy1BLfzJ-p2lvYnC-1xMJ3srf5F7r5T8jMumXUNt7xze4F1ehIaTrRSuUpKzIwzgD4vm6BERKBWa0CEPIsJCtBaZ6NcI07Y7dhFpdubqxle3LVjX0VjGdBQtCpMFaH82uOZWQ-ai0/s1600/097.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVyedy1BLfzJ-p2lvYnC-1xMJ3srf5F7r5T8jMumXUNt7xze4F1ehIaTrRSuUpKzIwzgD4vm6BERKBWa0CEPIsJCtBaZ6NcI07Y7dhFpdubqxle3LVjX0VjGdBQtCpMFaH82uOZWQ-ai0/s320/097.JPG" alt="" id="BLOGGER_PHOTO_ID_5548738804837609890" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEgz7SrpYt7cz_Wb5P7Kg97GjPcg-WEgWhWXLt7VquGqU-qBGDXkycyr3SltIt7RLqLdVf1eTKvewp4GEGdnmCQe-2IXzfLYmtyxe5JSRvUm__gT69tAxccJ6bS1XOvNeEHXUAc3cwJdwE/s1600/101.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEgz7SrpYt7cz_Wb5P7Kg97GjPcg-WEgWhWXLt7VquGqU-qBGDXkycyr3SltIt7RLqLdVf1eTKvewp4GEGdnmCQe-2IXzfLYmtyxe5JSRvUm__gT69tAxccJ6bS1XOvNeEHXUAc3cwJdwE/s320/101.JPG" alt="" id="BLOGGER_PHOTO_ID_5548738812980612930" border="0" /></a><br />STEP #4<br /><br />The key ingredient to any deep fried turkey is "the injection". Because of the popularity of deep fried turkeys, a Baskin Robbins explosion of flavors are available these days. Everything from Cajun to Sweet Butter Pecan. You can make your own injection flavor or leave it up to the "pros".<br /><br />There are four (4) areas that are key to injection for a flavorful bird. They are: Breast, Wing, Drumstick and underneath.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh703EMko8JRftoX7UN5Dc3e58JIj7eucmdu-ROaOKCFrRGVzBEoEXqmZgzChW_EIDJluH_k8MiMuWFTZKxs8lt77IMFsCWtgL50HTpWHjq0TS-VW8r1rKPLw47EZfBjYANCycKdJov3mrL/s1600/088.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh703EMko8JRftoX7UN5Dc3e58JIj7eucmdu-ROaOKCFrRGVzBEoEXqmZgzChW_EIDJluH_k8MiMuWFTZKxs8lt77IMFsCWtgL50HTpWHjq0TS-VW8r1rKPLw47EZfBjYANCycKdJov3mrL/s320/088.JPG" alt="" id="BLOGGER_PHOTO_ID_5548722556418615346" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQsE0wAUCaJU8V5FNB5S9Rls5_oAFOdcmdftLg9cKnoPP0uiJgQCaLRLrLwpvIERYJsTuJRkFoebUFvMYe__TV30KKQtGOIYA-iG4eAMqGI-r1bzGIjZTsDoCZrCTzIPmNMPYQ19mt5FaT/s1600/089.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQsE0wAUCaJU8V5FNB5S9Rls5_oAFOdcmdftLg9cKnoPP0uiJgQCaLRLrLwpvIERYJsTuJRkFoebUFvMYe__TV30KKQtGOIYA-iG4eAMqGI-r1bzGIjZTsDoCZrCTzIPmNMPYQ19mt5FaT/s320/089.JPG" alt="" id="BLOGGER_PHOTO_ID_5548722575758238770" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj5xXNbp6bX87RMTcGeMdewVcO8_i_NBFzVwtqZPcsRYpbFOaOQlITqokaouJ6Y5MaP091rHPpijyHEZMWh-o_gvmJxn1Mv_cbz50fT5sYTaB4HmC3Q9bINeXLgmEgYkuA2SeH-5ng8-wc/s1600/090.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj5xXNbp6bX87RMTcGeMdewVcO8_i_NBFzVwtqZPcsRYpbFOaOQlITqokaouJ6Y5MaP091rHPpijyHEZMWh-o_gvmJxn1Mv_cbz50fT5sYTaB4HmC3Q9bINeXLgmEgYkuA2SeH-5ng8-wc/s320/090.JPG" alt="" id="BLOGGER_PHOTO_ID_5548722581543546802" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAv_FhK2kTuPpj18QvfxxXQbolqfOqgN6BzYO9BX1ooeSGlP69ssEJ7ESV393kiGKsKS1Ld7zyQSiO4Zi7ZhfeUZ4LoDV_i5KYYHl9Ddsmc5WjlBjCceZXRf-oKQ1MZzK0dpFJDG_7-BoR/s1600/091.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAv_FhK2kTuPpj18QvfxxXQbolqfOqgN6BzYO9BX1ooeSGlP69ssEJ7ESV393kiGKsKS1Ld7zyQSiO4Zi7ZhfeUZ4LoDV_i5KYYHl9Ddsmc5WjlBjCceZXRf-oKQ1MZzK0dpFJDG_7-BoR/s320/091.JPG" alt="" id="BLOGGER_PHOTO_ID_5548722589643339986" border="0" /></a><br />STEP #5<br /><br />Now that your bird is prepped, it is time to give this turkey a hot oil bath. Insert the turkey on the hook and raise above the pot. Using rubber gloves SLOWLY submerge the turkey into the oil. The slower you can do this, the better. Dropping the turkey in quickly causes boil over and could lead to a fire.<br /><br /><br /><br />The general rule of thumb is to cook your turkey for 3-5 minutes per pound.<br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwCylBSmWeLic7u-9-MTR8P_JnuX9eyNf8p355CbJXd2dYIKJJHToXhz9SiTlBWqPrMJKtGJZZBcIP6xEOv3Q' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /><br />When you think the turkey is done pull the turkey out and take its internal temperature. It should reach 165 degrees. The turkey should have a nice golden brown appearance.<br /><br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzF-8mF18D6vDWx33DCP6HhgnKYv-HNIcppumDBYPEO9N_ZhYkCVTF_OUVoDxi2py0Z-VNXoI-MIllOsSJMsw' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /><br />STEP #6<br /><br />The final step is applying a finishing glaze to a hot turkey. Doing this shortly after taking the turkey out will add a nice succulence to the skin and meat.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylALD2sf5ofUguEfb4un-E7Xu8vrx8UmVGxlh6tw9qIGQoNtEYDZJYaydFLdQqbery54MfFuBolOU_7ZfPXt7dkGwDZifXhy1lVO8qQ1ZsBilY_s12CPvwaT_48sg7h5jzAfspRgnO35T/s1600/106.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylALD2sf5ofUguEfb4un-E7Xu8vrx8UmVGxlh6tw9qIGQoNtEYDZJYaydFLdQqbery54MfFuBolOU_7ZfPXt7dkGwDZifXhy1lVO8qQ1ZsBilY_s12CPvwaT_48sg7h5jzAfspRgnO35T/s320/106.JPG" alt="" id="BLOGGER_PHOTO_ID_5548738826720950322" border="0" /></a><br />STEP #7<br /><br />It is time to reap the benefits of your efforts. Carve this golden carcass of perfection and plate it up.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOfooRIoE-O6JJikc3VMPpS4C2q3T41i1h2MBorRQdB1Kt7KW7UV6FSkWI3w4EcFbcUgiK8MVIoel183kYDJRtzDiwCrFBhy29N_Y5ByOxChJu5jivam6AmRRrWa_A5VBzWE9MiGkz_JCX/s1600/116.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOfooRIoE-O6JJikc3VMPpS4C2q3T41i1h2MBorRQdB1Kt7KW7UV6FSkWI3w4EcFbcUgiK8MVIoel183kYDJRtzDiwCrFBhy29N_Y5ByOxChJu5jivam6AmRRrWa_A5VBzWE9MiGkz_JCX/s320/116.JPG" alt="" id="BLOGGER_PHOTO_ID_5548738840685521938" border="0" /></a><br /><br />BON APETITE!FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com2tag:blogger.com,1999:blog-4500537593598579980.post-26550287528215847342010-11-14T10:39:00.000-05:002010-11-16T19:09:24.301-05:00Coo Coo for Chocolate<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnnvBSG3F4icBsbGhJIG-iDCXVKTIGSfglmCXkKSQQsmN4tacvNkqCeLxhBoRgs9UGCJpvBEiUnZ2MN9Mc5rY59yf5YQFUvmeB8-lp0nfLkVvAaSbPdU0NWKc9By0Nd2QRSBt6wb0PVoAZ/s1600/Poster.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnnvBSG3F4icBsbGhJIG-iDCXVKTIGSfglmCXkKSQQsmN4tacvNkqCeLxhBoRgs9UGCJpvBEiUnZ2MN9Mc5rY59yf5YQFUvmeB8-lp0nfLkVvAaSbPdU0NWKc9By0Nd2QRSBt6wb0PVoAZ/s320/Poster.jpg" alt="" id="BLOGGER_PHOTO_ID_5539562292024551794" border="0" /></a><br />Its decadence is unquestionable. Its richness is legendary. It weights in as an impressive Hershey kiss. The reigning sultan of sweet..CHOCOLATE! What better place to satisfy an insatiable sweet tooth than the <span style="font-style: italic;">13th annual New York Chocolate Show</span>.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOwmT8AGtKcV1BXUKn7aj2hl6uUHewEZfr3Cc_zdEmaCz5zXwLj6npKlOeXFBOoYapY0fbcoZYJ6RNUEKhIu5boBba2uitynWIEgQ4YSOPMGHRx8y65KxcaWjgWYwIM_GoPNwl-Lm73YFI/s1600/Chocolate+book2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOwmT8AGtKcV1BXUKn7aj2hl6uUHewEZfr3Cc_zdEmaCz5zXwLj6npKlOeXFBOoYapY0fbcoZYJ6RNUEKhIu5boBba2uitynWIEgQ4YSOPMGHRx8y65KxcaWjgWYwIM_GoPNwl-Lm73YFI/s320/Chocolate+book2.jpg" alt="" id="BLOGGER_PHOTO_ID_5539562298840095138" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4y-mcy2CHuZiLPFN0bEw9lteznT2WHgqdDCvl00Stn0C8ILN8Cz7AS2saXsojgogDSkjMHQrllC2rRVbr8FnA-xqdtmmvs7Gsjj4_mZR-YkoUeivv3f8Qz4hjOdGOk1wU_SZHiZf9r1Gl/s1600/Chocolate+display2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4y-mcy2CHuZiLPFN0bEw9lteznT2WHgqdDCvl00Stn0C8ILN8Cz7AS2saXsojgogDSkjMHQrllC2rRVbr8FnA-xqdtmmvs7Gsjj4_mZR-YkoUeivv3f8Qz4hjOdGOk1wU_SZHiZf9r1Gl/s320/Chocolate+display2.jpg" alt="" id="BLOGGER_PHOTO_ID_5540297578006562322" border="0" /></a><br /><br />Impressively housing more than 50 chocolatiers, companies, chefs and authors, the Chocolate Show offers a unique cutting-edge look into the world of chocolate. From their culinary theaters with live demonstrations to the Kids Zone hosted by the <span style="font-style: italic;">Young Chefs Acad</span>emy,<span style="font-style: italic;"> </span>there were endless ways to engage your chocolatey fix.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOwmT8AGtKcV1BXUKn7aj2hl6uUHewEZfr3Cc_zdEmaCz5zXwLj6npKlOeXFBOoYapY0fbcoZYJ6RNUEKhIu5boBba2uitynWIEgQ4YSOPMGHRx8y65KxcaWjgWYwIM_GoPNwl-Lm73YFI/s1600/Chocolate+book2.jpg"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTk0r6Fy4WlT5yKvQckBEkyd8u55wGD5SqlPDcKPCRT9AurMjB87geUtSfb3qhQWipCPQHnazxASID0U3fA30tvYorgwhNlbAMgnRGbmMgbQ3rGz_91wOhvxEUAOCM3mHWOdXvAPRywET/s1600/Chocolate+demonstration.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTk0r6Fy4WlT5yKvQckBEkyd8u55wGD5SqlPDcKPCRT9AurMjB87geUtSfb3qhQWipCPQHnazxASID0U3fA30tvYorgwhNlbAMgnRGbmMgbQ3rGz_91wOhvxEUAOCM3mHWOdXvAPRywET/s320/Chocolate+demonstration.jpg" alt="" id="BLOGGER_PHOTO_ID_5539562308013998354" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwcSPygeUDSBHDnQcC6jJ6cDNfceBM-Ao_HGVd6O_6s8WeamDenX8qfVRT7HBIyz8b24gJjvaSDBBRBNeDFWJ0_H1cNE-Kd0xHiPSNbnO689x3I0YdK__asxz0mFK9gv_5-F27NZAe0dh/s1600/Chef+teaching.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwcSPygeUDSBHDnQcC6jJ6cDNfceBM-Ao_HGVd6O_6s8WeamDenX8qfVRT7HBIyz8b24gJjvaSDBBRBNeDFWJ0_H1cNE-Kd0xHiPSNbnO689x3I0YdK__asxz0mFK9gv_5-F27NZAe0dh/s320/Chef+teaching.jpg" alt="" id="BLOGGER_PHOTO_ID_5540294999552227410" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibe2ynbbvmDHVw_BgEgLe44kfaZ6k3t27OU1cPtX6W-VGU6HFGEN6amGz1EcDxjOUmaVi7Y61o_f6DMRYsCHWjvEiPuqnKMajOb16_IJFcxP9kVHyo8tV_kF50krEWsRitmqGKX1RowqVm/s1600/Divine+Chocolate3.jpg"><br /></a><br />The destination: the neighborhood of Chelsea New York at the Metropolitan Pavilion. While I could not smell the chocolate from outside, the line wrapped around a New York block clued me that I was in the right place. Fortunately it was a perfect fall day in the Empire State. And as a token for my patience, I was greeted by complimentary bottles of <span style="font-style: italic;">Palmer's COCOA Butter</span>...cute.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLWvCQXNTQBf7eglBZMCDwQhiQyDmz7TJx15UX9CDGnQL6sbYr7HuM7yQtcG_78TiYXhi12ccnhkHG_mdr_G-5ADAN1LTR-e3AWSPy5LLlWRcGJppjPmR0imwhKcvtZ_x-08wO5ARAuG5/s1600/the+line.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLWvCQXNTQBf7eglBZMCDwQhiQyDmz7TJx15UX9CDGnQL6sbYr7HuM7yQtcG_78TiYXhi12ccnhkHG_mdr_G-5ADAN1LTR-e3AWSPy5LLlWRcGJppjPmR0imwhKcvtZ_x-08wO5ARAuG5/s320/the+line.jpg" alt="" id="BLOGGER_PHOTO_ID_5540296406870815122" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhOyD2f9X-3fq14d6OVPe9FdYysFSALNzvTg4XMTDY8QFTeMjF5QzW36bcCQljNwtx4IuidAXZRr5DFFjSnLz7jHgtFNaIo47oXjQdDF-jksByn9w_fOjN3JvFvt0Tx_bUzlxi9ks4-hG/s1600/samples.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhOyD2f9X-3fq14d6OVPe9FdYysFSALNzvTg4XMTDY8QFTeMjF5QzW36bcCQljNwtx4IuidAXZRr5DFFjSnLz7jHgtFNaIo47oXjQdDF-jksByn9w_fOjN3JvFvt0Tx_bUzlxi9ks4-hG/s320/samples.jpg" alt="" id="BLOGGER_PHOTO_ID_5540296395382366066" border="0" /></a><br /><br />Chocolate is versatile as I was immediately made aware of when I was greeted by statuesque mannequins made of pure chocolate and scaled landscapes. It wasn't long before I was engulfed in chocolate aromas of white, milk, dark and fashioned creations. There were a sea of smiles and ooey-gooey faces.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRc3IWcIbdq2O3ec7GUxjoYVCFMyqOMUTzl3opkn_HVsD7-U_UTsB8PwkOIIhn209iIbQlvinDwvzDOwfjmTQvF3VYbN5UJK7ZD7w3SfuajY2v3bmjO-AQweD-ugirClc2QxysEUrT3VM/s1600/Chocolate+model2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrRc3IWcIbdq2O3ec7GUxjoYVCFMyqOMUTzl3opkn_HVsD7-U_UTsB8PwkOIIhn209iIbQlvinDwvzDOwfjmTQvF3VYbN5UJK7ZD7w3SfuajY2v3bmjO-AQweD-ugirClc2QxysEUrT3VM/s320/Chocolate+model2.jpg" alt="" id="BLOGGER_PHOTO_ID_5540295018836806930" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWDqPaFIDrQlsmTXwJQRpdpp3talfp48iE4MWfSvYqaRdVo4ViRB0xjVN9nwgS7R9mmeGqvYs7WWhTalRapvQfqfQHYZ3YrB5CGc607tRBVFCxQMVIz3aY1sdIthnlHwZHTJtB_nBdA_N/s1600/Chocolate+diamond.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWDqPaFIDrQlsmTXwJQRpdpp3talfp48iE4MWfSvYqaRdVo4ViRB0xjVN9nwgS7R9mmeGqvYs7WWhTalRapvQfqfQHYZ3YrB5CGc607tRBVFCxQMVIz3aY1sdIthnlHwZHTJtB_nBdA_N/s320/Chocolate+diamond.jpg" alt="" id="BLOGGER_PHOTO_ID_5539563126846113186" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5ZOagmNqhRDxjjWNuXR_aiZmqhw9Fi_Bf8q1to3BzjHDt81AgkZ4FUCb9hRjbkhnfIib76jR_ngDM70TIf_aMH-xMVJ1SpVqB7sAFTjqoJ8lUQTg-GuBm_NCEoeix5QPigqV205nRSP5/s1600/Truffles+up+close.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix5ZOagmNqhRDxjjWNuXR_aiZmqhw9Fi_Bf8q1to3BzjHDt81AgkZ4FUCb9hRjbkhnfIib76jR_ngDM70TIf_aMH-xMVJ1SpVqB7sAFTjqoJ8lUQTg-GuBm_NCEoeix5QPigqV205nRSP5/s320/Truffles+up+close.jpg" alt="" id="BLOGGER_PHOTO_ID_5539563131250293602" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFPmqF9DrTKIX770Dg41sXcMt-70r-K3uBFYhXwv6RZi2rXkOM9P5qzw8vsZdsipxQhzkSifyAmHTwFCTOPY-dnbZ8kRo9TCDUleYqjQdcGjzowo0EiNLC29GViTMrNjJCau5fW44NbHe/s1600/Chocolate+wild++boar.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFPmqF9DrTKIX770Dg41sXcMt-70r-K3uBFYhXwv6RZi2rXkOM9P5qzw8vsZdsipxQhzkSifyAmHTwFCTOPY-dnbZ8kRo9TCDUleYqjQdcGjzowo0EiNLC29GViTMrNjJCau5fW44NbHe/s320/Chocolate+wild++boar.jpg" alt="" id="BLOGGER_PHOTO_ID_5540295074428472818" border="0" /></a><br /><br />One stand out was <span style="font-style: italic;">Divine Chocolate </span>which was the only company that has a near 50% ownership by farmers in Africa. This allows farmers a better deal and additional income to invest in their communities. I was also allowed to sample a trio of new chocolate flavors they are considering bringing to market in the United States: milk orange, chocolate coffee and 85% dark. I went with the crowd favorite: milk orange. You can find <span style="font-style: italic;">Divine </span>at Whole Foods Market.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibe2ynbbvmDHVw_BgEgLe44kfaZ6k3t27OU1cPtX6W-VGU6HFGEN6amGz1EcDxjOUmaVi7Y61o_f6DMRYsCHWjvEiPuqnKMajOb16_IJFcxP9kVHyo8tV_kF50krEWsRitmqGKX1RowqVm/s1600/Divine+Chocolate3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibe2ynbbvmDHVw_BgEgLe44kfaZ6k3t27OU1cPtX6W-VGU6HFGEN6amGz1EcDxjOUmaVi7Y61o_f6DMRYsCHWjvEiPuqnKMajOb16_IJFcxP9kVHyo8tV_kF50krEWsRitmqGKX1RowqVm/s320/Divine+Chocolate3.jpg" alt="" id="BLOGGER_PHOTO_ID_5540295083260714706" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1RtDsyA2qxijd4uzgePA1j6qAULDoM8qV2ZBALuJJEPuWU50bW1t2fUzS0nnO9I0uofA40I5Hlo1ZZR-PMWBbrgCyC05xgT-bwIVK97FQ2M1RVX9qqw8pcLGwRiwvxMxxmFI2M-Kdrnd-/s1600/Spices2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1RtDsyA2qxijd4uzgePA1j6qAULDoM8qV2ZBALuJJEPuWU50bW1t2fUzS0nnO9I0uofA40I5Hlo1ZZR-PMWBbrgCyC05xgT-bwIVK97FQ2M1RVX9qqw8pcLGwRiwvxMxxmFI2M-Kdrnd-/s320/Spices2.jpg" alt="" id="BLOGGER_PHOTO_ID_5539563159697568562" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDwQmS9-pxMaOQqLhQrf8mYIMnF0aB3v4f2XqOwGLND3WZA0bLz3Be5yb97NEmRsn-daBRFvb42wju2gnCEpVtD1siQBT5zBVDpnzm8Pw_kqgjppImJyfIVLVP3vPb8MzCMyNpyrJ5eRo/s1600/Choc-Au-Lait.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDwQmS9-pxMaOQqLhQrf8mYIMnF0aB3v4f2XqOwGLND3WZA0bLz3Be5yb97NEmRsn-daBRFvb42wju2gnCEpVtD1siQBT5zBVDpnzm8Pw_kqgjppImJyfIVLVP3vPb8MzCMyNpyrJ5eRo/s320/Choc-Au-Lait.jpg" alt="" id="BLOGGER_PHOTO_ID_5539563144052725058" border="0" /></a><br />Being a chocolate lover, I was thrilled to see Mr. Chocolate Jacque Torres with a booth dishing out samplings of his latest and greatest. I enjoyed a <span style="font-style: italic;">warm</span>, oversized chocolate chunk cookie. I ventured through the various other vendors as I licked my chocolate fingers clean.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOrnGv5UyXEBfuImeom4NI18cs_nJ1R7fzrlYoZbrnn_oJkHzoHpSz21ttQ_Gc0ByJD7Aqu-9n2C-CUv90WNjJStfbfADlsAPNgyJlH6hZlZiDqIgzqHxE5E1rTgDioYvB6Y4EMAdA5Ed/s1600/Sticky+fingers.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOrnGv5UyXEBfuImeom4NI18cs_nJ1R7fzrlYoZbrnn_oJkHzoHpSz21ttQ_Gc0ByJD7Aqu-9n2C-CUv90WNjJStfbfADlsAPNgyJlH6hZlZiDqIgzqHxE5E1rTgDioYvB6Y4EMAdA5Ed/s320/Sticky+fingers.jpg" alt="" id="BLOGGER_PHOTO_ID_5540297528775565634" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6X8mT7yTsddkYkPtN8ugrxbRzTGvCH4Fltv9BTgffpQSlqurvzkx8d-hway8sSHJHo04WlrgRtHKL4ry0NrmS5UB2EoMFmWvTq12UZfvQxMrLm7QzAGN7MyDqDC1bEwKGmjioh_svUbZ6/s1600/Chocolate+love.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6X8mT7yTsddkYkPtN8ugrxbRzTGvCH4Fltv9BTgffpQSlqurvzkx8d-hway8sSHJHo04WlrgRtHKL4ry0NrmS5UB2EoMFmWvTq12UZfvQxMrLm7QzAGN7MyDqDC1bEwKGmjioh_svUbZ6/s320/Chocolate+love.jpg" alt="" id="BLOGGER_PHOTO_ID_5539563150262402706" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ymJlZBMNcAEwwB9lUwyeqH-1-Tc7OY62ITKhjv8ulyT5GkDVGEnz1Qe7aE5em-YBBogp0OX5UHRWS95rfG0wLDJXKcjDLCy8NTepoYGXeY0oxVzBOpqAs1TUC39LpQ-agS5CiyWnXhFi/s1600/Truffle+pops.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ymJlZBMNcAEwwB9lUwyeqH-1-Tc7OY62ITKhjv8ulyT5GkDVGEnz1Qe7aE5em-YBBogp0OX5UHRWS95rfG0wLDJXKcjDLCy8NTepoYGXeY0oxVzBOpqAs1TUC39LpQ-agS5CiyWnXhFi/s320/Truffle+pops.jpg" alt="" id="BLOGGER_PHOTO_ID_5540296420671733218" border="0" /></a><br /><br />Hitting "coco" overload, I sipped a wonderful <span style="font-style: italic;">Limon</span> rum from <span style="font-style: italic;">Don Q</span> which probably wasn't the best decision. A chocolate high mixed with a rum buzz makes for a surreal trip. Last year's best- in-show <span style="font-style: italic;">Jer's</span> was back with another impressive collection of chocolate candies. FYI...their chocolate peanut cups put Reese's to shame.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinjDgtCi7nTxE3pJ8oBvhPYBmChUTMyR6F6dmx9mvQh9Sa45wRlmKZQwFnicyf3cn2857iaSW-lQptf2DPA41G0VqEhUKg6OEnw3yZ-uNrkpAj6N1B4BVyoIYi29jtfkL995KI6sm0DRSr/s1600/Rums.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinjDgtCi7nTxE3pJ8oBvhPYBmChUTMyR6F6dmx9mvQh9Sa45wRlmKZQwFnicyf3cn2857iaSW-lQptf2DPA41G0VqEhUKg6OEnw3yZ-uNrkpAj6N1B4BVyoIYi29jtfkL995KI6sm0DRSr/s320/Rums.jpg" alt="" id="BLOGGER_PHOTO_ID_5539562310869660338" border="0" /></a><br />You could say that the rest was a "Cloud 9" chocolate blur. Chocolate fountains streaming chocolate rivers, truffle pops on a stick, dessert wines by <span style="font-style: italic;">Quady</span> and destinations of vegan and organic chocolates every way I turned. The only thing missing were pearly gates and the strumming of an angel harpist in the background.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAn_9pRd-FuecPoDBEqqqS7MA0Qfhpp7RrV1-fUyHJqroqansgZhk0dvpAFisgAlkVav9D6Rrx7RyQ18szVX-V7jmig5HtvK6QI1zkCvNyhH4tq7lzXe0iFkvQobprHOqvGR20C4IftWBC/s1600/Chocolate+model.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAn_9pRd-FuecPoDBEqqqS7MA0Qfhpp7RrV1-fUyHJqroqansgZhk0dvpAFisgAlkVav9D6Rrx7RyQ18szVX-V7jmig5HtvK6QI1zkCvNyhH4tq7lzXe0iFkvQobprHOqvGR20C4IftWBC/s320/Chocolate+model.jpg" alt="" id="BLOGGER_PHOTO_ID_5539562314473350930" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zTIHgw5m8SYlkgW6j1Vt_MrpaDEHXw_uOaUK6UCAjcwyenMbxDP2c6ZQ-kBtyqPp2MOxZu13ydh1gQN0ql0TeqdNAN4ojsrxMiEzfsKizqqhoZl43DVawigjD3V5wtyYQP1QWEX7mquN/s1600/Mini+chef.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zTIHgw5m8SYlkgW6j1Vt_MrpaDEHXw_uOaUK6UCAjcwyenMbxDP2c6ZQ-kBtyqPp2MOxZu13ydh1gQN0ql0TeqdNAN4ojsrxMiEzfsKizqqhoZl43DVawigjD3V5wtyYQP1QWEX7mquN/s320/Mini+chef.jpg" alt="" id="BLOGGER_PHOTO_ID_5540297520531750946" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVG0e4EHzB9v_-d6v-muZT7hDtYH50tMKdQHJ1SfTCg9cZTRbtd0kYVA3Y7UVDg1fufNfCczqAudPvbc_5oSwttq59GVviBh2tUKqUkV4xsHbs7LEfrQkwkjvfdlpYrBKyTk_fdp10Nwk/s1600/Coco+train.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVG0e4EHzB9v_-d6v-muZT7hDtYH50tMKdQHJ1SfTCg9cZTRbtd0kYVA3Y7UVDg1fufNfCczqAudPvbc_5oSwttq59GVviBh2tUKqUkV4xsHbs7LEfrQkwkjvfdlpYrBKyTk_fdp10Nwk/s320/Coco+train.jpg" alt="" id="BLOGGER_PHOTO_ID_5540298867215002626" border="0" /></a>I exited the haven of coco with bottles dessert wine, the purest milk chocolate I've ever tasted and a revolving daydream of the sweetest thing I've ever known. The sugar strung out kids and amazingly serene adults carried out similar dreams. Pinch me if I'm dreaming.<br /><br />Bon Appetit!<br /><br />Check out all the pics on my facebook page: Foodies and Fatties. Be sure to "like" the page..and tell a friend :)FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com2tag:blogger.com,1999:blog-4500537593598579980.post-13409664007582901792010-11-05T01:01:00.000-04:002010-11-05T01:17:51.392-04:00Food Flows<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-t6p1PNDVrCEezcaVSZv_AgFFYBIbeGWogMBI0jKA790Gw07g9wUVQXCJbg-iraebDCC7Z87KP6BC1R7hwRgN1tjh11IcByWSKrWNku8dsnuNHsN2_xP33G5luqOqYlxLr_2_Syv5LR2/s1600/Food+Writer.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-t6p1PNDVrCEezcaVSZv_AgFFYBIbeGWogMBI0jKA790Gw07g9wUVQXCJbg-iraebDCC7Z87KP6BC1R7hwRgN1tjh11IcByWSKrWNku8dsnuNHsN2_xP33G5luqOqYlxLr_2_Syv5LR2/s320/Food+Writer.jpg" alt="" id="BLOGGER_PHOTO_ID_5535930293636546450" border="0" /></a><br /><br />It goes without saying that food is poetic. Food offers a rhythmic balance of taste, texture and smell. Periodically I will feature a "Foodie with flow" to express their love for food in word. This piece is from my dear friend Chelsea aka "Ambiance of Love"<br /><br />Bon Appetit!<br /><br /><h3 class="UIIntentionalStory_Message" ft="{"type":"msg"}"><span class="UIStory_Message">You parade around in my mind<br />Leaving me on cloud nine<br />Your scent lingers like a mask<br /><span class="text_exposed_hide">...</span><span class="text_exposed_show">I envision you all over my face<br />I can’t wait for that oooh wee decadent taste<br />Ever so gently you tickle my nose<br />I inhale your rich essence with so much joy<br />In hopes to savor that rich flavor<br />Sugar and spice <br />I’m so enticed<br />For you I have a never-ending appetite<br />Another whiff of your aromas sets in<br />And this hypnotic session<br />Starts all over again<br />Seasonings tempt me for no reason<br />Invading my thoughts<br />Committing mental treason<br />Decadent delight<br />Teasing me out of spite<br />Curry, cumin and chutney<br />Bring on uncontrollable gluttony<br />Look what you’ve done to me<br />You pour out your deliciousness<br />Marinate on my palate<br />Caress my naked lips...<br />Leaving trails of your bliss<br />I am left with this…<br /><br />Moist, Soft and Tender<br />Drizzled over my full lips<br />Treacle of your kiss<br /><br />~Ambiance of Love</span></span></h3>FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com4tag:blogger.com,1999:blog-4500537593598579980.post-82686535798851021652010-11-03T22:47:00.000-04:002010-11-09T00:18:09.745-05:00Joint vs Joint<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVOHvBgeB7xi_bv20fWWCUQEMzdUby9QI3ADxbnYLi-EguTEK1wq0MGSRC2RCNtTbk6yGcktx0_1rFe-ALm_7tLmvDeNEX0PHSKRknDLZyKZKFO1f3laQRtrPyr65G7Mv6iQIarX9LNKy1/s1600/The+Burger+Joint+-NYCtable.jpg"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwqU7rtfnzOUEYbF5QX0cD4fMJra3hczHW4Iru7b4i1ssvI7MfB2RHYcr-EasXU8L7VfTR6H8sWyUsKXcIAfOnafKC_0M-fiN7EP1tL0HISzUNxoBzgXo0-ddBKRaGpWbhJrkAGfZEFaT/s1600/Burger+Joint-NYC3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 195px; height: 147px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwqU7rtfnzOUEYbF5QX0cD4fMJra3hczHW4Iru7b4i1ssvI7MfB2RHYcr-EasXU8L7VfTR6H8sWyUsKXcIAfOnafKC_0M-fiN7EP1tL0HISzUNxoBzgXo0-ddBKRaGpWbhJrkAGfZEFaT/s320/Burger+Joint-NYC3.jpg" alt="" id="BLOGGER_PHOTO_ID_5536485834207902386" border="0" /></a><br />There are literally thousands of eateries across this great country and hundreds of thousands more across the world selling "it". What, you ask? Burgers! But there are two (2) worthy of my attention...lol. And they both happen to be named <span style="font-weight: bold; font-style: italic;">The Burger Joint</span>. One is a thriving chain with spots throughout the "DMV." The other is an inconspicuous dive in midtown Manhattan. In my search for the best "Burger Joint", I sampled them both.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76Qjgt2mTLV8U2rM0PZJA-WF3kqrm6YOWHzOURUJCakrcRKGxKjzXN14nOaKeDLryZGFLX-3x8AvrkEcJ_L1ckI87mkvIAK2rXcWxLGS7g9H_Bu0mKd3sw1wtt0VBCcSR-5eN_t3kNBFy/s1600/The+Burger+Joint-DC-Old+Town.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76Qjgt2mTLV8U2rM0PZJA-WF3kqrm6YOWHzOURUJCakrcRKGxKjzXN14nOaKeDLryZGFLX-3x8AvrkEcJ_L1ckI87mkvIAK2rXcWxLGS7g9H_Bu0mKd3sw1wtt0VBCcSR-5eN_t3kNBFy/s320/The+Burger+Joint-DC-Old+Town.jpg" alt="" id="BLOGGER_PHOTO_ID_5536460414900955282" border="0" /></a><br />Affectionately nicknamed "BGR", The Burger Joint in DC is a blitz of burger bonanza. With as many as a dozen burger varieties at a time, the options for meat are endless. Don't fret vegetarians; there are a few "burgers" designed just for you.<br /><br />My first sample was "The Cuban": a perfect duet of slow roasted pork and serrano ham mount a prime beef burger. Blanketed in swiss cheese and dijon mustard, the moist texture is brilliantly balanced with a crisp, sweet pickle. And because a sandwich starts and ends with the bread, BGR uses their fresh, daily-delivered Brioche bun on all of their signature sandwiches.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDxgbS0sUCHtQD82GSrcYRHbA-GJGdmv9jccRmYIWZf4dlK47QtmjMEmyXijccY6t3SsDkUUw2jEJBt2Lf9m8WYOh2w8vbV8FlFPq9TnZq3yhmVySpLU0Ooc9ehJTgCrBQPNM_00cEgXi/s1600/The+Burger+Joint+-+The+Cuban+%28up+close%29dc.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIDxgbS0sUCHtQD82GSrcYRHbA-GJGdmv9jccRmYIWZf4dlK47QtmjMEmyXijccY6t3SsDkUUw2jEJBt2Lf9m8WYOh2w8vbV8FlFPq9TnZq3yhmVySpLU0Ooc9ehJTgCrBQPNM_00cEgXi/s320/The+Burger+Joint+-+The+Cuban+%28up+close%29dc.jpg" alt="" id="BLOGGER_PHOTO_ID_5536471710570867186" border="0" /></a>Clearly the healthiest pick on the menu is "The Ahi Tuna". Busting with flavor, this "burger" won't leave you feeling guilty. Sushi-grade tuna, sweetened with grilled pineapple and teriyaki sauce are heightened with a pickled ginger -- take the "green standard" and add crisp, grilled asparagus, sprinkled with a sprinkling of parmesan cheese.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFniEYikKqZZ565VFx4KQun1WyZB6ZmSrP9URjOKdH274j489Gkb7ffgy9FFVvdGslKRachY8BwdHrQs-sb6yUZihAyHH_VGoi_yPtkWchUFJNXYxhGO1ViJNB9l15BrrKBYkMD7YaS8B1/s1600/The+Burger+Joint+-+Ahi+Tuni+2-dc.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFniEYikKqZZ565VFx4KQun1WyZB6ZmSrP9URjOKdH274j489Gkb7ffgy9FFVvdGslKRachY8BwdHrQs-sb6yUZihAyHH_VGoi_yPtkWchUFJNXYxhGO1ViJNB9l15BrrKBYkMD7YaS8B1/s320/The+Burger+Joint+-+Ahi+Tuni+2-dc.jpg" alt="" id="BLOGGER_PHOTO_ID_5536478287501578178" border="0" /></a>And, what is a burger without fries? At BGR "the standard" has three (3) parts: Golden; Orange; and, Green. Select crisp Yukon potatoes as "golden", thinly cut Idaho sweet potatoes as "orange" or fresh asparagus spears as "green." Season to perfection with your choice of rosemary, parmesan or roasted garlic. And, if fries aren't your thing, they also have delicious Vidalia onion rings.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlXCtsp_mD05Ydds6Np1hcq3e_vGTYnqDlFkR4mYYHhFtaEQkccuf7Se5dwU2zMlMUOjAJ3xd21guVcM69PSVL0S0UVYtPSCDshfg0fU242kDlkiMjCG5RKWkPxY_wpsYtBvrkYLRu5HYw/s1600/The+Burger+Joint-DC-prep.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlXCtsp_mD05Ydds6Np1hcq3e_vGTYnqDlFkR4mYYHhFtaEQkccuf7Se5dwU2zMlMUOjAJ3xd21guVcM69PSVL0S0UVYtPSCDshfg0fU242kDlkiMjCG5RKWkPxY_wpsYtBvrkYLRu5HYw/s320/The+Burger+Joint-DC-prep.jpg" alt="" id="BLOGGER_PHOTO_ID_5536679381260933554" border="0" /></a><br />A diamond in the rough sits right in the heart of midtown Manhattan and unless you're a native, you would probably never know it was there. This virtual "hole in the wall" has all the makings of a secret society, only privy to a select few. If it were not for the lines that spill outside the door and into the foray of <span style="font-weight: bold; font-style: italic;">LE PARKER MERIDIEN,</span> you would never know one of the best burgers you'll ever eat was within arm's reach.<br /><br />Slip through the glass revolving doors at Le Parker, head north through the marble lobby, hang a left through the passage just big enough for two and follow the pearl-illuminated light image of a burger and arrow.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdXcj43jVRGk3AsDwprYHi9DTRWcrFAr0QuSJPs5t4H4vmAJZmnwwwgoS6OnZuXjcU717Twyfrg9ix104qfv4GxNMhQb1jiIg7qrnYZh1PhTJhYmcuTPA3ORiYu9Ymy1TQJicHDSo8TqJ/s1600/Burger+Joint-NYC2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrdXcj43jVRGk3AsDwprYHi9DTRWcrFAr0QuSJPs5t4H4vmAJZmnwwwgoS6OnZuXjcU717Twyfrg9ix104qfv4GxNMhQb1jiIg7qrnYZh1PhTJhYmcuTPA3ORiYu9Ymy1TQJicHDSo8TqJ/s320/Burger+Joint-NYC2.jpg" alt="" id="BLOGGER_PHOTO_ID_5537282624535730386" border="0" /></a>If you made it this far you are in the clear. There is "love on a bun" just around the corner.<br /><br />Truly a dive, this<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"></span></span></span> Burger Joint</span> has the nostalgia of a college "joint". Marker-tattooed walls, handwritten menus and raucousness come with every order. And holding true to the adage that "simple is best", their menu centers around one thing: the meat.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjJfpOEneKbEZLdDzPenw7EL0spDPXjxaLho-vObzyaatzDFyUMgW5zDMh0n8_t1jNgABe-NdUFEGoc8WraBh1mwX9Rz2mJQ4NRw9-847rvclOiyGLgflm0pzi_hcwduO-YlM54kFD-PW/s1600/Burger+Joint-NYC-counter.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjJfpOEneKbEZLdDzPenw7EL0spDPXjxaLho-vObzyaatzDFyUMgW5zDMh0n8_t1jNgABe-NdUFEGoc8WraBh1mwX9Rz2mJQ4NRw9-847rvclOiyGLgflm0pzi_hcwduO-YlM54kFD-PW/s320/Burger+Joint-NYC-counter.jpg" alt="" id="BLOGGER_PHOTO_ID_5537390007990381842" border="0" /></a>Wanting to seem like a veteran, I quickly glanced at the 3-step process for ordering and got "The Works". To compliment my entree, I went with my staples: fries and Sprite. It was a beautiful sight: watching my burger being prepared! With the grill directly behind the cash register, you know exactly where your money is going.<br /><br />Good things come to those who wait, but I didn't have to wait long for my order. I grabbed a table and inhaled every saturated fat I could hold. The first clue this was something special was the speckled bag of grease spots that formed on my bag in under 2 minutes. I ripped open the bag and cocked both arms just in case I had to fend off predators.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoJOYavC2VP2i5BpgdwJzloT9TLCq1gyFPexTdV3uvsRbGXU2DwOsKLFG05Um-icchykxxuR5Nw0y-CgRswbFkTlk_fCxypXYSOcAM6tq8mQZnJv5AHG6qqbRkERCmTKl2k0zmsOZKj6Wu/s1600/The+Burger+Joint-NYCall.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoJOYavC2VP2i5BpgdwJzloT9TLCq1gyFPexTdV3uvsRbGXU2DwOsKLFG05Um-icchykxxuR5Nw0y-CgRswbFkTlk_fCxypXYSOcAM6tq8mQZnJv5AHG6qqbRkERCmTKl2k0zmsOZKj6Wu/s320/The+Burger+Joint-NYCall.jpg" alt="" id="BLOGGER_PHOTO_ID_5537396020307399426" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bTneUy2JJo7X00v0j5eiZ6-lTAsg6BSiuR-I8CfUgCvBonRCG2Qm7lHNDgXpiakbw168t1-2ud_ld6ZPQjP6kgJ-2jgPDFK27Qf60AM3cDGLHgJFmUwc5w4VLKISSamPbBkd2xJGZGvD/s1600/The+Burger+Joint-NYC-burger.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bTneUy2JJo7X00v0j5eiZ6-lTAsg6BSiuR-I8CfUgCvBonRCG2Qm7lHNDgXpiakbw168t1-2ud_ld6ZPQjP6kgJ-2jgPDFK27Qf60AM3cDGLHgJFmUwc5w4VLKISSamPbBkd2xJGZGvD/s320/The+Burger+Joint-NYC-burger.jpg" alt="" id="BLOGGER_PHOTO_ID_5537396008231255906" border="0" /></a><br /><br />Do you know the feeling you get when a food transports you? That was the exact feeling I got, except I had no clue where I was. Was this burger heaven? The juices from a medium burger, the melted cheese stretching from my mouth back to the bun and all the complimenting flavors were out of this world. I've eaten a LOT of burgers and this one was definitely in my top three (3) picks. Did I mention that the fries taste like the "old school" McDonald's fries? You know, back when McDonald's fries were good?<br /><br />In the battle of Joint vs. Joint: <span style="font-style: italic;">The Burger Joint</span> in New York wins on taste. <span style="font-style: italic;">BGR - Burger Joint</span> in DC is easily the more creative. Both do meat proud and are worth your stomachs.<br /><br />Bon Appetit!<br /><br />Check out all the pics on my facebook page: Foodies and Fatties. Be sure to "like" the page..and tell a friend :)FoodiesandFattieshttp://www.blogger.com/profile/05377893077921190583noreply@blogger.com3