The Chefs Table Life

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2011-01-30T11:57:00.001-08:00

2010 and 2011 food trends

2010-12-25T08:49:00.000-08:00

Pie Is the New Cupcake: Pie has been sitting back, gaining momentum for a while, waiting for cupcakes to get over themselves. We saw pie all over menus this year, well before Thanksgivingtime. Sweet and savory; minis and normal-sized; graham cracker, pretzel, butter and leaf lard crusts; in a milkshake or on a stick. At Blue Bonnet Cafe in Marble Falls, Texas, they have an afternoon pie happy hour where you can score a slice and a drink for $3. Hill Country Chicken, which opened this year in Manhattan, does it too. Over in Brooklyn, the pie shop Four and Twenty Blackbirds makes a double-crusted strawberry balsamic pie and grapefruit custard ones. Whether they're age-old recipes or newfangled ones, pie is always a happy-maker. Step off, cupcakes.

New Food TV Shows: Food Network launched a second cable channel in May called Cooking Channel that aimed to be the newer, edgier baby. The programs targeted a hipper crowd interested in the grassroots of food culture. Paula Deen, for one, does not have a time slot on the channel. But three young guys from Canada who build taco vending machines do (they're on a show called Food Jammers). We also tuned in to watch some of the many new shows: Indian Food Made Easy, Rachel Allen Bake!, and The Great Food Truck Race. We were also very fascinated by Jamie Oliver's Food Revolution miniseries this spring. He not only exposed the unhealthy state of West Virginia's school lunch program, but also dressed as a peapod.

Korean Tacos: Since the Kogi truck started roaming the streets of Los Angeles in early 2009, it has inspired a cult following. Many trucks across the country have adopted the Kogi model, including Marination Mobile in Seattle and KOi in Portland. The idea of Korean tacos isn't technically new—Koreans have been wrapping kalbi in lettuce leaves, in a taco-like fashion, for a while. But now people are actually calling them Korean tacos. Pork bulgogi and short rib topped with shredded cabbage and cilantro...they're popping up on menus all over, including non-trucks, like the brick-and-mortar Seoul Station in NYC.

Coffee Toys and Cuppings: Mr. Coffee and even his friend the French Press are getting pushed aside for brewing gadgets like the Aeropress (a pressurized space-age-looking tube), Clever Dripper (cone dripper that uses a gravity valve) and Chemex (stylish blown glass that uses the pourover method). We even hipped up and got a Chemex for the office! The coffee culture is expanding, looking more and more like that of wine. It's no longer just a caffeine delivery system, but something to savor and sip. Ooh, notes of cranberries and dank moss! (There are no wrong answers, right?) Coffee growers, traders, and roasters taste varieties side-by-side in a ritual known as cuppings, which even lay drinkers are getting into now and attending like wine tastings.

Miss Parloa's New Cook Book

Salt Swooning: Using salt is nothing new, of course. But using non-table-salts and showing them off as ingredients—salted caramel gelato, smoked salt on sardines, and just recently Wendy's introduced natural-cut fries with sea salt. This year, selmelier (pretty cool title, right?) Mark Bitterman came out with a book called Salted, a salt encyclopedia on its origins, customs, and recipes. Bitterman runs a shop with his wife in Portland, Oregon, called The Meadow that sells a library of finishing salts, and they just opened a sister shop in Manhattan. Are we turning into salt snobs? Or is it about time we started paying more attention to the pantry staple? And does pepper have a PR rep yet?

GIY: Grow it Yourself: Buying your tomatoes from a farm just 40 miles away, sure that's nice and all, but very 2009 of you. Grow them yourself! This year was marked by a GIY attitude. Being able to grow your own herbs and produce became trendy. It's good to see more people getting dirt under their fingernails and feeling closer to their food. It's as local as it gets.

Designer Ice Cubes: This trend is cool, literally. Sure it's just frozen water, but serious bartenders are hand-chipping ice to order with shiny chisels. It's becoming part of the behind-the-bar craftsmanship, right up there with the alcohol itself. Thad Vogler, the owner of Bar Agricole in the Bay Area, spent about $4,500 on a Kold-Draft machine, which makes about 650 pounds of one-inch cubes a day. The Kold-Draft forms bigger-than-normal cubes so the drink chills faster and dilutes less quickly. Vogler also purchased the Norlake ice crusher for about $2,000 to make those smaller pellets. Or you can just spend $13.95 on this bullet-shaped ice cube tray.

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Holiday Beer & Food pairings

2010-12-23T11:45:00.000-08:00

The holidays are upon us and that means multi-course, epic meals and countless opportunities to flex your beer and food pairing muscles. Ten years ago, hardly anyone was talking about how well the wide array of beers now available compliment different foods but the craft brewing renaissance has changed all of that. Foodies now know that craft beer has all of the distinction, diversity and food compatibility of wine and it has finally made it as an adult this holiday season. Light lager is refreshing and ubiquitous but rarely a great partner for flavor-forward foods. Craft beers have a lot more flavor and diversity. Yup, they will usually have a little higher calorie count then their light lager cousins but holidays are the time to relax and reward yourself. Suck it up and go for a jog or bike ride the next day but life's too short to resist treating yourself when so many great beer options are now available coast to coast.

First off, everyone's palate is different, that's why there are so many different kinds of beers and these suggestions should be taken as just that: suggestions, not mandates. The most sweeping wine analogy I can offer when considering beers to pair with food is this: ales tend to be more fruity and robust, like red wines, so they generally pair with foods in a similar way (e.g., steak, spaghetti & meatballs); lagers are similar to white wines, refined and mellow, so they pair better with more delicate foods (e.g., grilled fish, sushi).

So here are some suggestions for pairing beers with some common holiday food groups that your are bound to run into or are planning to cook up for guests yourself this season.

Cheeses

This is the de facto way into many a holiday meal and, while wines may go pretty well with some cheeses, the carbonation and diversity in beer make it a better partner. The bubbles in beer exfoliate the tongue of the fatty weight of the cheese to prepare you for the next bite. Some great combinations:

•Fresh mozzarella and a nice bready, spicy white beer like Avery White Rascal or Allagash White.

•Sharp aged cheddar with a hoppy beer like Russian River's Pliney the Elder or Dogfish Head 90 Minute IPA.

•Roquefort or a big stinky bleu with a beer with some serious body and darker roasty grains, like Thomas Hardy's Ale or Deschutes Abyss.

Meats

•Sirloin steak is usually paired with dry, tannic red wines; however, this classic dish is a great partner for spicy beers like Saison du Pont or Chimay Red.

•A pork chop's lighter meat has more subtle flavors so you don't want to overpower it with too big of a bee so opt for a German bock, like Schneider Aventinus or an Amber Ale like New Belgium Fat Tire.

•Glazed ham is both sweet and salty, so it needs an earthy and fruity beer as a partner, like Theakston Old Peculiar Ale or Brooklyn Brown Ale.

Shellfish

•New England clam chowder is a thick, rich soup that has a lot of tongue-coating cream and a salty flavor, but it can be overwhelmed by too strong a beer. Opt for a stout, like Murphy's or Guinness.

•Lobster is a dish that goes really well with traditional lager, like Heineken or Yuengling Lager.

Seafood

•Grilled tuna (assuming it is lightly seasoned and unadorned with a heavy cream sauce) goes well with a mid-body lager, like Troeg's Troegenator or Sam Adams' Double Bock.

•Fried fish and chips needs a beer that is dry and bubbly enough to cut through the palate-coating batter. I recommend Bink Blonde Hoppy Golden Ale or Birra del Borgo ReAle.

Chocolate

•Whether it is pure chocolate bars and candy or rich chocolate cakes, I think the ultimate beer and food pairing is any type of chocolate and dark roasty imperial stout. Try Ten FIDY from Oskar Blues or Chicory Stout from Dogfish Head.

Healthy Thanksgiving Recipes, Menus and Cooking Tips , leftovers Vermont Cheddar Mashed Yukon Golds

2010-11-24T10:01:00.000-08:00

Thanksgiving is all about abundance or, often, overabundance. But it doesn’t have to be that way. With healthy updates to classic dishes, the recipes showcased here use high-impact flavors like fresh herbs, spices and seasonal fruits and vegetables to minimize the need for gobs of butter, cream and salt. Some dishes are healthy updates on classic dishes, while others are twists on traditional fare.

How to Roast Your Turkey

To prepare the turkey for roasting, first remove the giblets (and save for gravy or stuffing). Next, rinse the bird inside and out and pat dry with paper towels.

•If you are stuffing the bird, stuff it loosely, allowing about ½ to ¾ cup stuffing per pound of turkey.

•Brush the skin with melted butter or oil. Tie drumsticks together with string (for stuffed birds only).

•Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.

•Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.

•Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.

Weight of Bird

Roasting Time

(Unstuffed)

Roasting Time

(Stuffed)

10-18 lbs

3-3.5 hours

3.75-4.5 hours

18-22 lbs

3.5-4 hours

4.5-5 hours

22-24 lbs

4-4.5 hours

5-5.5 hours

24-29 lbs

4.5-5 hours

5.5-6.25 hours

•The turkey is done when the internal temperature reaches 165 degrees F (75 degrees C) at the thigh.

For the host, we’ve got menus and planners and budget-friendly wines, as well as new ways to use up all those turkey leftovers. If you’ve always felt daunted by the turkey carving process, our step-by-step photos illustrate simple instructions for success, plus other tips for a terrific stress-free holiday. If you’re not hosting this year, choose from our selection of healthy sides and scrumptious desserts. You’ll find nearly everything here to enjoy a delicious, healthy Thanksgiving.
Nutrition Profile

Maple-Roasted Sweet Potatoes

Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free

View Our Nutrition Guidelines » Ingredients

2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)

1/3 cup pure maple syrup

2 tablespoons butter, melted

1 tablespoon lemon juice

1/2 teaspoon salt

Freshly ground pepper, to taste

More Healthy Recipe Ideas

Easy Mashed Potato Recipes

Easy Apple Recipes

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Smashed Spiced Sweet Potatoes

Summer Potato Salad

Maple-Banana Topping

Apple-Maple Filling

Roasted Apple Butter

Preparation

1.Preheat oven to 400°F.

2.Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.

3.Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

NutritionPer serving: 96 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fiber; 118 mg sodium; 189 mg potassium.

Nutrition Bonus: Vitamin A (230% daily value), Vitamin C (15% dv)

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 fat

Vermont Cheddar Mashed Yukon Golds

Ingredients

3 pounds Yukon Gold potatoes, cut into 11/2-inch pieces

1 1/2 cups shredded extra-sharp Cheddar cheese, divided

3/4 cup nonfat buttermilk, (see Tip)

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 cup sliced fresh chives, divided

More Healthy Recipe Ideas

Delicious Recipes with Kale and More Healthy Winter Greens

Chile Pepper Recipes and Other Spicy Recipes

Cheese Recipes for Strong Bones

Easy Thanksgiving Side Dish Recipes

Easy Vegetarian Soup Recipes

You Might Also Like

Yukon Gold & Sweet Potato Mash

Cheddar-Ale Soup

Chipotle Cheddar Chard

Apple, Sauerkraut & Cheddar Quesadillas

Cheddar-Apple Melt

Preparation

1.Place potatoes in a large Dutch oven and add enough water to cover. Bring to a boil over high heat. Boil until very tender when pierced with a fork, 20 to 25 minutes. Remove from the heat. Drain and return the potatoes to the pot. Mash with a potato masher. Stir in 1 1/4 cups cheese until melted. Add buttermilk, salt and pepper and stir to combine. Gently fold in 3 tablespoons chives. Transfer to a serving dish and garnish with the remaining 1/4 cup cheese and 1 tablespoon chives.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days. To serve, reheat in a double boiler and garnish with cheese and chives.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

NutritionPer serving: 223 calories; 6 g fat (4 g sat, 0 g mono); 19 mg cholesterol; 31 g carbohydrates; 8 g protein; 2 g fiber; 425 mg sodium; 935 mg potassium.

Nutrition Bonus: Potassium (27% daily value), Calcium (15% dv).

2 Carbohydrate Serving

Exchanges: 2 starch, 1 fat

The all-important timing:

Now, this is important: Let's say you want to put dinner on the table around two o'clock in the afternoon and you are cooking a 20-pound unstuffed turkey. Do the math, and you'll see that your turkey should be in the oven no later than ten o'clock in the morning.

Okay, so your pies are all baked and you readied the bread for the dressing the day before. Here's the drill:

Set your table. It's more peaceful early, and you can enjoy handling your nice linens and the tableware you use on special occasions. Actually, you can do this the night before, but get it done early so when people start arriving they can admire your table.

If you haven't been successful in delegating the sweet potato or other casserole, make it and bake it now. You'll reheat it later.

Wash, dry and refrigerate any salad greens you will be using.

Start preheating your oven, get your turkey ready, and put it in.

Around noon, things start happening fast. You may have some guests that arrive early. If they are agreeable and handy in the kitchen, you may want to put them to work. In any case, have a glass of wine or whatever. Your house is beginning to smell really good.

Start assembling your dressing. Sauté the vegetables for the dressing (onion, celery and green pepper or what have you -- recipes follow) and mix them together with the crumbled bread.

Every hour or so, I check on the turkey. I know it supposedly increases the cooking time and pre-basted turkeys aren't supposed to need it, but I like to do it. I baste it with pan juices and the juice from the body cavity. The last hour or so, I usually have to put a piece of aluminum foil over the bird to keep it from getting too brown. See what you think.

Peel the potatoes and cover them with cold water.

If you're cooking the giblets separately, start them now.

Ready your rolls or whatever bread you will serving. Set them out on the baking pan.

Assemble the salads, green and/or fruit.

You'll need about a cup of drippings from the turkey for your dressing (use a turkey baster or ladle to remove them from the pan). Finish putting together the dressing.

The turkey is pronounced done, so let it trade places in the oven with your pan of dressing. Don't forget to turn up the heat to 375°F.

Remove the turkey from the pan, cover it loosely with aluminum foil and let it rest.

Start cooking the potatoes at this point. Start earlier for turnips.

Make the gravy (recipe follows) and keep it hot on the back of the stove.

Check on the dressing after 15 minutes, stir it around, away from the sides of the pan so it bakes evenly; then put it back in. If you have a sweet potato or other dish that was cooked earlier, pop it in with the dressing so it can reheat.

Get someone to fill up the cream pitcher and put butter on the table.

Pour yourself another glass of wine.

Mash the potatoes, cover and put them on the back of the stove.

Put the salads and cranberry sauce on the table.

Take the dressing out and make any seasoning adjustments. (Remove any other dishes, too.) When the dressing is done (you need about eight hands at this point), let it quickly trade places with the rolls. Get someone to watch the rolls for you while they bake. Don't forget to turn up the heat again.

Put the turkey on its platter and keep it covered.

Dish up the dressing, mashed potatoes, gravy, etc., and cover.

Remove the now golden-brown rolls, and put everything on the table.

Sound the dinner bell, although you probably won't have to -- people will have been edging toward the table for some time.

Dressing recipes:

Grandma's Cornbread Dressing & Giblet Gravy

Southwestern Cornbread Dressing

Turkey dinner side dishes:

Horseradish Mashed Trio of Potatoes

Bourbon-Laced Sweet Potatoes

Buttery Carrots and Rutabagas

Cranberry Orange Relish

Orange-Glazed Sweet Potatoes

Ruby Cranberry Mold

Holiday dessert recipes:

Pumpkin Pecan Pie

Jeanine's Pumpkin Pudding Cake

Pumpkin Marble Cheesecake

Holiday Cranberry Pie

Sweet Potato Pie

Sweet Potato Praline Pie

My, my. Only 26 easy steps. If this sounds exhausting, that's because it is a lot of work, especially during the last hour. The adrenaline surge will carry you through, however. Some accomplished extra hands in the kitchen can lighten your load considerably, so enlist aid if at all possible to avoid chaos.

Some cooks prefer to take full responsibility for preparing the meal in exchange for the cleanup by others. Don't feel shame if your kitchen looks like it has been shelled.

Turkey Dinner Buffet

If you have too many dishes for your table, set up a buffet so people can line up and help themselves. And (again, this isn't the way they do it in the movies) matters will be simplified enormously if you carve the turkey in the kitchen before it gets to the table. That way your family and guests don't have to sit around watching the carver perform while all the food gets cold.

Most every familys' holiday meal is a law unto itself. You may enjoy dishes that are unique to your table, and your meal preparation routine may differ in scope or scale to the one described above, but holiday meals are very special to all of us.

There are links below to two kinds of dressing -- my favorite Cornbread Dressing with Giblet Gravy, and an excellent Southwestern Cornbread Dressing

Halloween CupCakes

2010-10-30T17:11:00.000-07:00

If you are, then taking a quick trip across to the Cupcake Cauldron might be the answer for you. Ashley’s blog is a mix of her current creations with a few great cupcake recipes thrown into the cauldron so to speak! But it is Halloween that she does best, and here are two of her creations.Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat

These show how much magic you can create by just adding a topper! Of course the cupcake flavor choice is all important as well. Ashley has used vanilla cake with fudge frosting for Pumpkin and for Skull she used a devil’s food cake with a mini peanut butter cup on the inside and peanut butter frosting on top.

Can’t believe Halloween is now just over a week away!

Seasonal Food Calendar / Spring Summer Fall Winter Fruit & Vegetables

2010-09-25T13:27:00.000-07:00

Seasonal Food Calendar

Spring Summer Fall Winter

VEGETABLES

• artichoke

• asparagus

• avocado, hass

• beans, fava

• beans, green

• beets

• broccoli

• cabbages

• carrots

• cauliflower

• celeriac/celery root

• celery

• chard

• collards

• corn

• fennel

• garlic, green

• kale

• leek

• mushrooms

• morels

• onions, spring

• peas, edible pods

• peas, english, shelling

• potatoes, new

• radish

• ramps

• squash, zucchini

• sorrel

• spinach

• sunchokes • basil

• beans, green

• beans, fresh shelling such as craberrry, black-eyed pea

• beets

• carrots

• corn

• cucumber

• garlic

• eggplant

• greens-kale

• lettuce

• onions, vidalia, walla walla, red

• okra

• peas, english shelling

• peppers, sweet/bell

• potatoes

• squash, summer

• tomatillo

• tomatoes • artichokes

• avocado hass, fuerte, zutano

• beans, fresh shelling

• beans, green

• beets

• bok choy

• broccoli

• cabbages

• carrots

• celeriac/celery root

• celery

• chard

• cucumber

• daikon

• eggplant

• kohlrabi

• leek

• parsnip

• pepper, bell, chile

• potatoes

• potatoes, sweet

• pumpkin

• radish

• rutabaga

• spinach

• sunchoke

• squash, summer winter

• tomatillos

• tomatoes

• turnips

• yams • artichoke

• asparagus

• avocado, fuerte, haas,zutano

• broccoli

• cabbages, bok choy, green, napa

• savoy

• carrots

• cauliflower

• celery

• celeriac/celery root

• chard

• collards

• daikon

• fennel

• greens, turnip watercress

• kale

• leeks

• mushrooms, wild

• onions, green

• parsleys

• parsnip

• potatoes, red russet white, sweet/yams

• radish

• rutabaga

• spinach

• squash, butternut

• squash, winter

• sunchoke

• turnips

–
Seasonal Food Calendar

Spring Summer Fall Winter

FRUITS

• apricots

• blackberries

• raspberries

• strawberries

• cantalope

• cherimoya

• cherries

• grapefruit

• honeydew

• kiwi

• kumquat

• lemon, meyer

• lime, key

• orange, navel

• peaches

• rhubarb

• tangerine

• watermelon • apples

• apricots

• berries, blackberries, blueberries, boysenberries, loganberries, olallieberries, raspberries, strawberries, gooseberries

• cherries

• currants

• figs, black mission, calimyrna adriatic brown turkey kadota

• grapes, red flame thompson seedless

• limes

• melons, cantaloupe honeydew watermelon

• nectarines

• oranges, valencia

• peaches

• pears: asian bartlett french butter

• pineapple

• plums • almonds

• apples

• berries, cranberries, raspberries huckleberries

• chestnuts

• figs

• grapes

• guava, pineapple

• kumquat\

• lemons

• mandarins

• melons

• orange, valencia navel

• pears, asian, bartlett, bosc, comice

• pecans

• persimmons fuyu hachiya

• pistachios

• plums

• pomegranate

• quince

• tangerines

• walnut • berries, cranberries raspberries strawberries

• chestnuts, fresh water

• cherimoya

• currants, red

• dates, fresh

• grapefruit

• kiwi

• kumquat

• lemon

• mandarins/tangerines

• nuts, walnuts, chestnuts

• oranges, navel, blood,

• pears, anjou, bopsc, comice

• pummelo

• quince

• rhubarb, hothouse

buy food free delivery

2010-08-30T08:37:00.001-07:00

FOX. MASTERCHEF by Chef Gordon Ramsay

2010-07-26T16:39:00.000-07:00

Famed chef Gordon Ramsay is bringing MASTERCHEF, a new culinary competition series based on the smash hit U.K. and Australian format, to FOX. MASTERCHEF conducted a nationwide search for the best home cooks in America, and through a series of exciting elimination rounds, will turn one of them into a culinary master.

MasterChef conducted a nationwide search for the best home cooks in America.

Contestants on MASTERCHEF will be judged and mentored by Chef Gordon Ramsay, famed for his international empire of Michelin-starred restaurants and television series HELL'S KITCHEN and KITCHEN NIGHTMARES. Joining him on the judging panel are restaurateur and wine maker Joe Bastianich, owner of some of the most-celebrated Italian restaurants across the country; and Graham Elliot, the youngest four-star chef in the U.S. and mastermind behind Chicago's first "bistronomic" restaurant.

MASTERCHEF contestants will be put through their paces in a series of challenges designed to test their palate, food knowledge, passion and culinary skills both inside and outside the kitchen. As they're whittled down, they'll face increasing pressure, from being asked to slice and dice a truckload of onions to creating incredible gourmet dishes from boxes full of random ingredients to providing an all-American send-off meal for hundreds of U.S. Marines to catering a high-end wedding.

The winner will walk away with a quarter of a million dollars.

The series will serve as a unique platform for people from all walks of life who want to make a big change and follow their dream of becoming a culinary legend. The winner of America's first-ever MASTERCHEF will also walk away with a quarter of a million dollars and will publish his or her own cookbook.

MASTERCHEF is produced by Reveille, Shine TV and One Potato Two Potato and is based on a format created by Franc Roddam and Shine TV. Shine International handles distribution for the MASTERCHEF format. Elisabeth Murdoch, Franc Roddam, Mark Koops, Howard T. Owens, Gordon Ramsay, Adeline Ramage Rooney, Pat Llewellyn, J.D. Roth and Todd Nelson serve as executive producers.

Top USA Comfort food recipes - Braised BBQ Beef Sandwich & Buttermilk Fried Chicken

2010-07-05T14:40:00.000-07:00

Many recipes I found seemed to be rather dated as they called for frying the chicken in vegetable shortening. Most shortenings on the market have transfats in them, which we now know are very bad for us. We do our frying, of anything, in grape seed oil, which as the name implies, comes from the seeds of grapes. It is a high smoke-point oil, which means that you can get it pretty hot before it begins to burn, making it perfect for deep frying. It also has many known health benefits (see the Wikipedia citation). The recipes also called for frying the chicken in a cast iron frying pan. We love our cast iron pans, but they tend to be quite heavy, and retain heat so well, that if you have a problem and have to lower the heat rapidly, you won't be able to do it. Anodized aluminum can also take the heat without warping, but will be more responsive for heating and cooling.

Buttermilk Fried Chicken Recipe

Ingredients

1 (3 pound) fryer (see Wikipedia on the difference between broilers, fryers, and roasting birds), cut into pieces

1 # buter cubed
2 cups buttermilk

1 large onion, sliced

1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

2 cups flour

1/2 teaspoon fresh chopped garlic
1/2 teaspoon onion salt

1 teaspoon cayenne pepper

Salt and pepper

2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil

Method

1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)

2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by.

3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.

Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.

4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.

Serves 4.

Braised BBQ Beef Sandwich Recipe

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Ingredients

One 3-pound chuck roast, rinsed and dried

2 medium onions, chopped

3 EA. Star Anise
1 Tbsp olive oil

1 28-ounce can whole tomatoes (preferably plum tomatoes)

1 18-ounce bottle of your favorite barbecue sauce (or 2 1/4 cups of your favorite homemade barbecue sauce)

1 slice aged new england cheddar
Salt and freshly ground black pepper

12 sandwich or kaiser buns

Method

1 In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce, increase heat to medium high and simmer for 10 minutes. Add the chuck roast. Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.

2 Remove the meat from the pot. Use a fork and knife to separate the roast into small pieces. Set aside.

3 Increase the heat on the pot to medium/medium-high, uncover, and reduce the liquid until thick. Stir often to prevent burning.

4 Return the meat to the liquid in the pan. Warm both thoroughly. Add salt and pepper to taste.

Serve on buns. Makes approximately 12 sandwiches.

Cake Boss - Season 3 Premiere Preview ( TLC Cake Boss title “Governor, Giant Lisa & Good-bye Mama” ) cake boss marathon all day on TLC...

2010-05-31T06:29:00.000-07:00

RETURNING SERIES: "Cake Boss" (TLC at 9)

Buddy Valstro and his family come back for a third season of making cakes at their Hoboken, N.J.-based bakery; this season, the bakery turns 100, and everyone takes a trip to Italy. Last summer's breakout hit returns for a third season. Taking viewers inside the busy Hoboken, NJ-based Italian bakery run by Buddy Valstro alongside his mother, sisters, and other family, the series promises amazing cake creations and Valastro family hijinks. This season, the family celebrates the bakery's 100th anniversary and takes a vacation to visit Italy

In the premiere, Buddy and the crew are taking on one mother of a project: A life-sized cake of Buddy's wife who's turning 30. Of course, everyone in the bakery has an opinion and, as expected, the team can cross the line.he hit cable series about Carlo’s City Hall Bake Shop in Hoboken will air its season premiere this Monday, May 31 at 9 p.m., with a one-hour special featuring New Jersey Governor Chris Christie’s Inaugural Gala held at Newark’s Prudential Center in January.

Buddy Valastro, star of “Cake Boss,” was challenged to create a New Jersey-themed cake to run in line with the theme of the Inaugural Gala, a “Taste of New Jersey.”

The inaugural cake, complete with scenes from the Jersey shoreline, the New Jersey Turnpike, and replicas of both Prudential Center and Carlo’s City Hall Bake Shop, measured 8-ft. long by 4-ft. deep by 4-ft. high. Made up of multiple flavors, Valastro included a blueberry swirl portion, celebrating one of the state’s most well-known fruits. The cake was cut and offered to attendees of the Inaugural Gala, as well as to fans in attendance for the Devils’ game the following night against the Florida Panthers.

“We were thrilled when we heard such a well known, successful New Jersey business would take part in this historic event at the Rock,” said Jeff Vanderbeek, Chairman and Managing Partner of the Devils. “Buddy’s cake, and the presence of the ‘Cake Boss’ series, made the night even more memorable.”

“I was truly shocked to be asked to create the cake for the Governor’s Inauguration at Prudential Center,” Valastro said. “I consider myself a Jersey boy through and through and to do something for the highest ranking member in the state, at such a beautiful arena, was an honor and privilege.”

This will be the third season for “Cake Boss” on TLC. Carlos’ City Hall Bake Shop, known for its specialty cakes designed for events and occasions, has become a popular New Jersey tourist attraction. This is the first time the hit series has featured a political event or inauguration on an episode.

Cake Boss ( Large Van Cake )

2010-02-10T05:39:00.000-08:00

Cake Boss is a reality television show, airing on TLC, set at Carlo's Bake Shop in Hoboken, New Jersey. The show stars Buddy Valastro, the shop's owner, and his family, specifically his mother, four older sisters and three brothers-in-law.
Season one of the show premiered on April 19, 2009, and season two premiered on October 26, 2009.
The members of the cast appear as themselves.

Bartolo "Buddy" Valastro The only son of Buddy Sr. and Mary.
Mary Valastro Bought the bakery with her husband in 1964.
Lisa Valastro Buddy's wife.
Grace Faugno The eldest child of Buddy Sr. and Mary.
Joe Faugno Grace's husband.
Maddalena "Madeline" Castano The second eldest daughter of Buddy Sr. and Mary.
Mauro Castano Madeline's husband and Buddy's right hand man.
Mary Sciarrone The middle child of Buddy Sr. and Mary.
Lisa Gonzalez The youngest daughter of Buddy Sr. and Mary. In "Aquarium Adventures and an Announcement", it is announced that she is pregnant.
Remy Gonzalez Lisa's husband.
Frank Amato, Jr. Buddy's first cousin and the godfather of his son, Marco.
Danny Dragone An employee and close family friend.
Sal Picinich Started working at the bakery in 1964 and is one of Buddy's most trusted employees.
Stephanie "Sunshine" Fernandez Buddy's first intern and she was also the first woman to work upstairs.
Christine Campanelli The second woman to work upstairs.
Violet Valentin Buddy's third intern.
Daniella Storzillo An employee and close family friend.
Toni Walton An employee.
Kevin "Stretch" Krand The delivery boy, known for dropping/creating mass destruction to the cakes Buddy entrusts him with to deliver.
Cousin Anthony The delivery boy, episodes 8 - present
Tony Albanese Buddy's second intern, Season 1

Reindeer Food Recipe

2009-12-22T09:22:00.000-08:00

Many families leave cookies and milk for Santa, but what about his reindeer? Sprinkled on the lawn on Christmas Eve, Magic Reindeer Food leaves a glittering path--and a sweet snack--for Rudolph and friends.

An inexpensive stocking stuffer, Magic Reindeer Food makes a great classroom or Secret Santa gift. Package this simple recipe in zipper food storage bags, and add a free printable gift tag to make Magic Reindeer Food easy to make--and to give.

Reindeers get hungry too! Mix up some oats, coconut, cranberries, and almonds as a healthy snack for Rudolph and the gang. Come on, he can only eat so many carrots!

Ingredients
2 cups uncooked, rolled oats

1/2 Cup unsalted butter, melted

1/4 Cup honey

1/2 Cup brown sugar

1 Teaspoon ground cinnamon

1/4 Cup dried cranberries

1/4 Cup sweetened, flaked coconut

1/4 Cup slivered almonds

Steps
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and lightly spray foil with a non-stick cooking spray. Add all ingredients into a mixing bowl and stir together until thoroughly combined.

Spread a thin layer of mixture on prepared sheet. Bake 10 minutes until oats or a golden brown. Cool to room temperature to allow oats to harden. Break into bits and enjoy.

Makes 3 cups

How to cook the perfect Turkey bird ? for thanksgiving dinner ?

2009-11-26T15:36:00.000-08:00

We were going to give you just 20 simple turkey-cooking tips, but we realized there are far too many turkey questions, so instead we created this comprehensive "Handbook for The Perfect Turkey." It's still very simple and easy to follow, but we think it addresses more of the complexities of why turkeys come out properly cooked, overcooked and unfortunately at times, undercooked (itself a health hazard). If you follow our advice, you'll end up with the best turkey you've ever eaten, no matter whose basic recipe you're following. Here are the chapters and questions you'll find included in The Global Gourmet's Perfect Turkey Handbook:For uniform cooking results, the USDA recommends cooking the stuffing outside of the bird. If you insist on stuffing the turkey, stuff loosely and follow the steps below.

1. Preheat oven to 325°F. Check the wrapper to see how much the turkey weighs and determine approximate cooking time (see chart below). Remove the giblet bag from the breast and remove the neck from the turkey cavity. Wash the turkey inside and out and pat skin dry with paper towels.

2. Mix stuffing and lightly fill cavity. Allow 1/2 to 3/4 cup stuffing per pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands during cooking. Refrigerate any leftover stuffing and bake in greased casserole during the last hour of turkey roasting time.

3. Place turkey breast side up on a rack in a shallow (about 2 inches deep) roasting pan. Insert meat thermometer in thigh (see Turkey Safety: Using a Thermometer). Add up to 1/2 cup water to the bottom of the pan, if desired.

4. Cover turkey loosely with a tent of heavy-duty aluminum foil. Cooking time takes longer for a stuffed turkey. For example, a 20 pound stuffed turkey will take 4 1/4 to 5 1/4 hours to cook. (See timetable below).

5. Remove the foil cover after about 1 to 1 1/2 hours of cooking to brown the skin. Brush with vegetable oil to enhance browning, if desired.

6. A whole turkey is done when the temperature in the innermost part of the thigh reaches a minimum internal temperature of 165°F as measured with a food thermometer. Check the temperature in the thickest part of the breast, the wing and the stuffing. The stuffing must reach 165°F or higher, if it is not, return it to the oven and continue cooking.

7. Check the internal temperature of the stuffing. Insert the thermometer through the cavity into the thickest part of the stuffing and leave it for 5 minutes. Or use an instant red thermometer which will register the temperature after 15 seconds. The stuffing temperature will rise a few degrees after the turkey is removed from the oven. If the center of the stuffing has not reached 165°F after stand time, return the turkey to the oven and continue cooking.

8. Allow turkey to set 20 minutes before removing stuffing and carving to allow juices to saturate the meat evenly.

USDA Roasting Timetable for Fresh or Thawed Turkey at 325°F.

These times are approximate and should always be used in conjunction with a properly placed thermometer.

Unstuffed
8 to 12 pounds 2 3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 pounds 4 1/2 to 5 hours
Stuffed
8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours

The USDA does not recommend cooking turkey in an oven set lower than 325°

Chapter 1. Buying a Turkey

What size turkey should I buy?
Is it better to buy one large turkey or two small ones?
Should I buy fresh or frozen?
What about turkeys that have been injected with fats and seasonings?
What about turkey parts and frozen stuffed turkeys?
Chapter 2. Storing an Uncooked Turkey

How long can a whole turkey be kept frozen?
How long can a fresh turkey be kept refrigerated?
Chapter 3. Thawing a Frozen Turkey

Thawing Rules
Thawing Methods
Turkey Thawing Charts
Chapter 4. Stuffing (or Not Stuffing) a Turkey

Is it best to cook the stuffing inside the bird, or separately in a baking dish?
If I do want to stuff the bird, what's the best way to do it?
How much stuffing do I need?
Do I need to close up the cavity after it has been stuffed?
Chapter 5: Preparing the Turkey for Roasting

Preparations Step-by-Step
Stuffing & Trussing
Do I need to truss the bird's legs, or can I just roast it the extra effort?
Chapter 6: Roasting the Turkey

Roasting Step-by-Step
How do I keep the breast meat moist when cooking?
Chapter 7: How to Tell When It's Done

Use a Meat Thermometer
My turkey comes with a plastic pop-up timer. Can't I use that instead?
How accurate are "recommended cooking times"?
How can I tell when the turkey is done?
USDA Timetable for Turkey Roasted at 325 degrees F.
Chapter 8: Making the Gravy

Rules for Making Gravy
Making the Basic Gravy
Additions to Gravy
Chapter 9: Carving the Bird

Basic Carving steps
Removing the Thigh, Drumstick & Wings
Carving the breast
Chapter 10: Storing Leftovers & Food Safety After Cooking

Storing leftovers
Reheating leftovers

2009 food trends

2009-03-23T07:26:00.001-07:00

If you’re a homebody who enjoys making a big pan of macaroni and cheese, or eating a hearty, homemade stew instead of going to a fancy restaurant, congratulations: You are among the trendiest people in the country.
Comfort foods, simple meals, home cooking and recession-proof dining will be the buzzwords in the food world for 2009, according to trend-spotters and market experts. But fear not, foodies. The 2009 forecast isn’t all about meatloaf and mashed potatoes. The new year also will see the rise of Asian noodles, Peruvian dishes and drinks, ginger, cactus, certified fish, affordable wines, garam masala flavors, smoked flavors, maple syrup, organ meats and the growing use of eggs at lunch and dinner, not just as a morning staple.
Say farewell to molecular gastronomy, with its dehydrators and foams, and auf wiedersehen to elaborate restaurant concoctions that require five garnishes and three sauces. Even chefs will economize and embrace simpler, more cost-effective foods.
“There’s been a tendency among American chefs to pile as many ingredients on a plate (as possible), using the maximum number of cooking techniques. These showoff antics peak just before every economic collapse. In recessionary times, they’re now forced to cut back on both ingredient costs and the labor required to fabricate froufrou,” said Michael Whiteman of the Joseph Baum & Michael Whiteman Co., a food and restaurant consulting firm in New York.
“That’s one reason so-called comfort food starts appearing on menus and on home dinner tables. Another reason, of course, is that in stressful times, braised and baked items are more comforting to the soul than grilled-and-garnished dishes.”
Turning to comfort foods in a recession isn’t a new phenomenon. But this year’s culinary “cocooning” also is driven by the desire for simple pleasures.
“It’s driven partially by finances. But this time it’s more ‘I’m staying home not because I need to but because I want to,’ ” said Lynn Dornblaser, senior new-product expert for Mintel, which tracks consumer trends. “It’s more of a positive choice than a reaction or a feeling of fear: ‘I have my big TV, my gourmet kitchen, so I’m staying home.’ ”
And those who are staying home are looking to prepare satisfying, economical dishes, said Tanya Steel, editor in chief of Epicurious.com.
“The recession already has affected how we eat and feed our families. The search terms on Epicurious are skewing to common ingredients – pasta searches, chicken searches,” Steel said. “People are cooking at home. It’s the way to get the most value from your dollar.”
Steel also said that complicated, science-experiment food is out and simple food is in. “Intellectual ‘head food’ … is done,” she said. “It was an important revolution, gastronomically speaking, but at the end of the day people really want food they know and flavors they understand.”
So what are some foods, flavors and culinary trends we’ll see in 2009? Here are several, gleaned from a variety of trend reports:
• Breakfast: If you like eggs at any hour, you’re in luck. Look for more restaurants with all-day breakfast items. Fried or poached eggs on top of dishes (the classic French frisée salad, for example) also will be more popular.
• Asian noodles and soups: With raw-fish prices increasing, noodle bars are becoming the new sushi joints, sporting ramen, udon and soba noodle dishes. Noodles in broth, such as Vietnamese pho and Southeast Asian laksa, will grow in popularity.
• Certified fish: Concerns about overfishing have led restaurants and suppliers to buy from fisheries certified by the Marine Stewardship Council, a London-based non- profit that promotes sustainable fishing practices. Avoiding vulnerable species, such as bluefin tuna, Chilean sea bass and swordfish, is part of the effort. Walmart has pledged to make a full switch to certified fisheries by 2011, according to JWT, a trend and branding expert.
• Gluten-free products: Celiac disease, an autoimmune disorder triggered by gluten, a protein found in rye, wheat and barley, affects only about 1 percent of the population. But gluten-free products are now considered chic, said Ann Mack, director of trend-spotting for JWT. “It’s perceived as healthy,” she said. “You’re seeing more celebrities talking about it in the magazines.” Stars are using gluten-free products as diet aids, she added.
• New flavors: Look for lavender, persimmon, star fruit, garam masala and chimichurri flavors to crop up in food products and on menus. “We’re still looking for new things,” said Mintel’s Dornblaser. She added that cactus, in both food and drink, will make its way from the Latin market to the mainstream.
• Peru: It’s the next great foodie destination, according to Bon Appétit magazine. Peruvian cuisine’s flavors and ingredients will influence restaurant menus. Move over, caipirinha and mojito: The Pisco Sour, made with the Peruvian national spirit, is the hot new cocktail.
• Ginger drinks: Ginger beers and cocktails also are hot new sippers, according to Epicurious. Spirits become more popular in recessionary times, Steel said. “One of the areas people are not cutting back on is liquor,” she said. “People are drinking more. They’re spending less on the actual bottles, but they’re drinking more. Bars are not being hit like restaurants.”
Will these trends blast off like yesterday’s sun-dried tomatoes? That remains to be seen.
What is clear is how much the economy will affect the way we eat, shop and spend our restaurant dollars. Cheaper cuts of meat, pasta, beans and economical prepared meals from the supermarket are signs of our recessionary jitters. Supermarket sales are growing, as is traffic on their Web sites.
Steel said: “People are looking for coupons and using them.”
It’s not all doom and gloom for restaurants, though. Bi-stros boasting affordable, filling fare are making a comeback, Whiteman said. Menus featuring spaghetti and meatballs, macaroni and cheese, pad thai and rigatoni carbonara may escape the sting of the Dow.
Also look for more small, tapas-style plates, Whiteman added.
If there’s one exciting dining trend to emerge from our diminished dollars, it’s the “underground restaurant,” according to the Baum & Whiteman report.
These “black market” eateries are unlicensed, one-night-only dining ventures staged by skilled cooks in warehouses, garages, cellars, vacant nightclubs and personal dining rooms. They usually feature a set menu and are BYOB.
What Whiteman calls “gastronomic speakeasies,” they are mushrooming because they’re fun, usually affordable and offer a “sense of adventure,” he said.

The Dominator misses Renato

2009-03-15T10:13:00.000-07:00

The World’s Top Chef, Ferran Adrià, at Documenta

2009-02-08T10:48:00.000-08:00

is one of the world‘s most important exhibitions of modern and contemporary art taking place every five years in Kassel, Germany. The twelfth edition of Documenta (from 6/16/07 – 9/23/07) will outsource “Pavilion G” to Ferran Adrià’s restaurant, El Bulli, in Catalonia, Spain. Two lucky exhibit goers are selected each day and flown to the restaurant to indulge in Adrià’s culinary art. Check out this amazing gallery of the chef's work from 1983 - 2005 (excluding 2002, which he took off to reflect on the previous 20 years).

Ferran Adrià began his culinary career as a dishwasher at the Hotel Playafels, in Catalonia. The chef de cuisine at this hotel taught him traditional Spanish cuisine. At 19 he was drafted into military service where he worked as a cook. In 1984, at the age of 22, Adrià joined the kitchen staff of El Bulli as a line cook. Eighteen months later he became the head chef.

El Bulli (the small bulldog) has 3 Michelin stars and is regarded as one of the best restaurants in the Western world. In 2005 it ranked second in the Restaurant Top 50. It was awarded the first place in 2006, displacing The Fat Duck in England. El Bulli has retained this title in 2007.

The restaurant has a limited season from April to September; bookings are taken on a single day in the previous October. It accommodates only 8,000 diners a season, with 800,000 people calling to try and book places - around 400 requests for every table. The average cost of a meal is €250 (US $340); the restaurant itself has operated at a loss since 2000, with operating profit coming from El Bulli-related books, and lectures from Adrià.

Adrià is often associated with "molecular gastronomy,"although the Spanish chef does not consider his cuisine to be of this category. Instead, he has referred to his cooking as deconstructivist. Adrià's stated goal is to "provide unexpected contrasts of flavour, temperature and texture. Nothing is what it seems. The idea is to provoke, surprise and delight the diner."

From The Guardian:

Deconstruction is one of the Adrià inventions that have changed the face of gastronomy. To understand how it works, let's look at what he does with a classic dish of his native land, tortilla española - Spanish omelette. First, he reduces the old-fashioned tortilla to its three component parts: eggs, potatoes and onions. Then he cooks each separately. The finished product, the deconstructed outcome, is one-part potato foam (food-foaming is another technique Adrià has given the world), one-part onion purée, one-part egg-white sabayon. One isolated component is served on top of the other in layers, and topped with crumbs of deep-fried potatoes. The dish, minuscule, comes inside a sherry glass. Adrià, with the playful irony that exists in practically everything he does, names this dish...tortilla española.

From Time:

For each of the 100 days of Documenta (it ends Sept. 23), Noack and director Roger Buergel select two people from the exhibit goers and fly them to dinner at Adrià's restaurant. For the lucky Charlies who win golden tickets to the Chocolate Factory, Adrià is an enthusiastic Willy Wonka. "This is the most beautiful thing I've done," he says about hosting the
Documenta visitors [...]

For the Flögels and El Bulli's 48 other customers that July night, the result of all that investigation and inspiration took the form of spherified olives that, when put in the mouth, exploded with a gush of intensely flavored olive oil. The liquid yolk of a quail's egg came wrapped in a hard, burnished shell tasting of candy. Citrus pulp turned into a tangy risotto.

If they hadn't been invited to El Bulli by Documenta, the Flögels would have been set back nearly $500 for dinner [...] They filed out after midnight with childlike smiles of wonder on their faces. For Adrià, their response only reinforces his core belief about cooking. "Food," he likes to say, "is happiness."

Lemonade Break Station

2008-12-10T06:01:00.000-08:00

Freshly squeeze lemonade stand with choice of organic berries

Poppy & Pinenut Parfait W/ Rhubarb Compote and Cranberry Oatmeal Ice cream Sandwich

2008-11-01T10:56:00.000-07:00

Poppy & Pinenut Parfait W/ Rhubarb Compote and Cranberry Oatmeal Ice cream Sandwich

Retro Candy Station

2008-11-01T08:07:00.000-07:00

Boston Baked Beans, Organic Granola Bars, M & M"s, Lemon Drops, Skittles, Nuts , And More !!

Deep Fried Green Beans Tossed With Habanero Chile , Lime Yogurt Sauce

2008-09-27T05:32:00.000-07:00

Deep Fried Green Beans Tossed With Habanero Chile , Lime Yogurt Sauce

Iceburg Wedge Salad & Tomato Basil Bread Salad

2008-09-27T05:23:00.000-07:00

Wedge Salad - Bacon,Blue cheese,Tomato, Chives , Ranch Dressing

Bread Salad - Mozz. Cheese , Cherry Tomato , Red Onion , Basil , Croutons, Oil , Red Wine , Sea Salt , Pepper , Maple Bacon , Arugula

Root Beer Float

2008-09-27T05:14:00.000-07:00

Mug Root Beer, Vanilla Ice Cream, Chocolate Chip Cookies

Chicken Pot Pie Served with CornBread

2008-09-27T05:11:00.000-07:00

2008-08-16T16:17:00.000-07:00

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Carolina Corn Flake crusted Trout

2008-07-31T11:50:00.000-07:00

Carolina Corn Flake Crusted Trout w/ Vanilla Lime Yogurt & Grilled Lime