Kate's Kitchen

Hemisphere Restaurant

2009-12-08T15:24:00.012-05:00

Picture this:
Friday night.
I'm gussied up: dress, heels, tiny purse.
I stare at the pouring rain from the backseat of a cab.
Anxiety is building as I am heading to one of my most dreaded destinations.
I've been invited to a holiday party....at the airport!

Atop the Hyatt Regency at the Orlando Airport lies what can only be described as a tiny culinary gem of Orlando. I understand if some of you are confused or bewildered at the thought of this. When I first saw the dinner menu for the holiday party at Hemisphere, I felt exactly as you do now. How could an airport hotel restaurant possible provide such a fun and interesting menu? And more importantly, how could I ever feel relaxed in a dining environment while watching planes take off and land??

I don't have any pictures...but here's some of what we dined on:

*Goat Cheese Lollipops dusted with Pistachios with a Raspberry Gelee
*Lobster Risotto Spheres with a Citrus Aioli
*Bacon Wrapped Scallops with Rosemary Maple Syrup
*Oysters on the Half Shell with Pink Grapefruit Salsa
*Canaveral Royal Red Shrimp Cocktail with Orange Fennel Remoulade

*Bay and Citrus Roasted Turkey with Farro Butternut Squash Risotto
*Seared Sea Bass with Three Cheese Polenta and Tomato Vinaigrette
*Petite Filet Mignon with Cognac Cream Sauce, Puff Pastry, Roasted Shiitake and Oyster Mushrooms with a Foie Gras Butter

Multiple desserts with my favorite being:
*Petite Four Brandy Snap Basket filled with Orange Ganache

Yes, I sampled all of the above. All were outstanding but I had one favorite from each course. The Goat Cheese Lollipops were perfect with the creamy cheese, slight crunch of the Pistachios and sweetness of the Gelee. The Sea Bass stood out for it's creamy and cheesy Polenta with the flavorful Tomato Vinaigrette. And lastly, the Orange Ganache was almost over the top but a perfect pairing for the Chardonnay.

And yes, the view was amazing. Surprising I kept my cool about being at the airport and, well, near planes. The hotel and restaurant are so insulated that you can't even hear them! While the food was excellent I do have to comment that this was a private party with passed hor d'oeuvres and stations. The servers were all pleasant, but there was no sit down service.

Realistically, I know it's a pain to even think about driving out to this restaurant and dealing with airport traffic. Plus, I just read on their website that they do not have dinner service on Saturdays and Sundays. But the next time your flight is delayed, head on up and grab a bite while you're waiting!

Check out their menu here:
http://www.hyatt.com/hyatt/images/hotels/orlan/ORLAN_Hemisphere_Dinner_Menu_073009.pdf

Adriatico Trattoria Italiana

2009-11-30T15:50:00.006-05:00

I've probably been to Adriatico a half dozen times since it opened a few years ago. So this one is long overdue.

Thinking about this restaurant brings two things to my mind: fantastic food and great wine. We had family dinner at Adriatico last week a few days before the holiday to get ready for the mass amount of food we were about to consume over the next few days.

Sitting down we were immediately presented with three apps: Bruschetta al Pomodoro, Calamari alla Napoletana and Mozzarella Caprese. Sounds like your standard fare of Italian apps, right? But the first bite will make you realize why Adriatico stands above the rest. It's all about the seasoning. Anyone can make bruschetta: bread, olive oil, tomatoes, garlic and basil. Same goes with Caprese. But what I find in restaurants is that most are afraid to season. In my mind, salt and pepper do not belong on a table because, well, guests should not have to use them to season food. Most people do not realize that salt should not be utilized to make food more salty, but to enhance and accentuate the flavors already present in the food. It's the same with acidity in wine: too much can be overwhelming, but not enough will lead to a flat and one dimensional wine.

Point being, the apps popped with flavor and were delicious. And it's probably worth the trip just to try the Neapolitan sauce that is served with the Calamari.

I ordered the Filet with Artichokes and Barolo reduction for my entree. (See above.) And you know what? They also cook a great steak! Perfectly medium rare in another flavorful sauce, I literally ate everything on my plate. My only negative comment is the inconsistent knife cuts that made the carrots look odd and the potatoes either over or undercooked.

We also enjoyed our favorite wine offered at Adriatico-the Zenato Ripassa. Quick wine lesson: Ripassa is from the Valpolicella region in Italy (near Verona). Translated as "re-passing", the wine is passed over the lees (solids) of a wine called Amarone. It leads to a very rich wine with stewed dark fruit flavors that really compliment full bodied Italian entrees.

So next time you're near College Park, I'd recommend that you drop by and have dinner. The restaurant itself is comfortable, non-pretentious and always dependable.

Caramelized Brussel Sprouts with Cranberries and Bacon

2009-11-29T20:48:00.004-05:00

Hope everyone had a great Thanksgiving!

Here's my favorite dish from the holiday:

4 pounds Brussels Sprouts, cooked
6 slices Bacon, minced
1 Red Onion, diced
4 Tbsp Butter
1/4 cup Red Wine Vinegar
2 Tbsp Brown Sugar
1 cup dried Cranberries

Heat medium saute pan on medium high. Add Bacon and cook until crisp. Remove Bacon and reserve.

Add Red Onion and butter to pan and saute until translucent. Add Red Wine Vinegar and deglaze pan. Add Brown Sugar and cook until mixture has slightly reduced.

Combine Bacon, Red Wine mixture, Brussels Sprouts and Cranberries.

*Adapted from Robert Irvine

TRP, RPG, The Pig or whatever you want to call it.

2009-11-23T12:54:00.015-05:00

Most call it The Ravenous Pig.

It had been so long since I last visited TRP that I think I was beginning to forget how much it, well, rocks.

Having recently completed my online mixology "certification", I was pleasantly surprised at the drink offerings. I keep saying that Orlando needs it own version of a Speakeasy....going back to classic cocktails with fresh house-made mixers. If I was ten years younger and made of money, I would totally quit my job and do so. (And yes, I've told my bosses this.) But, this certainly isn't a fantasy world and to be honest, I've had my fair share of good luck recently. So better to not temp the fates. Regardless, I was quite happy to sip my Sidecar as I perused the wine list and menu. (And yes, it was house-made sour mix.)

We started, as usual, with an order of the house-made soft Pretzels served with whole grain mustard and a Taggelio-porter fondue. It was perfect, and one of my dining mates suggested utilizing the fondue as the base for a soup! Which sounds a lot better that my proclamation that I would want to bathe in it.

I ordered what I had been thinking about all day-the Steak Frites. The Porcini marinated Flat Iron Steak was cooked perfectly and was extremely flavorful! And the Truffle Fries with the Aioli were really out of this world.

With dinner we had a bottle of the Viettie Barbera D'Asti "Tre Vigni" 2006. For those of you not familiar with the Barbera grape, it is consistently one of my favorites from Piedmont with typically a nice subtle blend of dark fruits and earthiness. This one did not fail at impressing, and really was a great balance with the earthy flavors of the Steak Frites.

We got dessert to go and stopped at ABC for a fun dessert pairing. I don't remember all of the specifics on the dessert (it was an impulse buy) but I do know that it was a Chocolate Torte with raspberry and a citrus Chantilly Cream. We decided to be wild and got a bottle of Blandy's five year Madeira to go with dessert. The burnt sugar flavors of the Madeira really complimented the citrus of the Chantilly Cream and slight berry flavor in the Torte. We literally ate it standing up in the kitchen!

I've already decided to become more of a regular at TRP. Everything there is really all in it's place: ambiance, service, food and drink.

Note: The picture above is my half eaten Steak Frites. I took the rest home and had it as a wrap for lunch the next day (with the leftover caramelized onions from one of my dining partner's Pub Burger). It was one good sammie!

Farro and Goat Cheese Salad

2009-11-22T17:35:00.003-05:00

The exploration of healthy grains continues! I am officially in love with Farro!

1 cup uncooked Farro
3 Tbsp Olive Oil
1 large Shallot, minced
2 cloves Garlic, minced
1 lb Green Beans
2 cups cooked Corn
1 Tbsp Dijon Mustard
2 oz Goat Cheese
2 Tbsp Green Onion, sliced
Salt and Pepper to taste

Soak Farro in water in the refrigerator for six to eight hours.

Cook Farro according to package.

Heat 1 Tbsp Olive Oil in a large saute pan. Add Shallot and cook for one minute. Add Garlic and cook until fragrant. Add Green Beans and cook until bright green but still al dente (about 5 minutes).

In a small bowl, combine Dijon Mustard and remaining 2 Tbsp of Olive Oil. Mix until ingredients are well combined.

Combine Farro, Green Bean Mixture and Dijon Mustard mixture. Add Goat Cheese and mix until incorporated and creamy.

Top with Green Onions.

Tip: I also added two poached and shredded Chicken Breasts for some protein.

Update

2009-11-22T16:32:00.000-05:00

Soups and Stews by Lea is now closed.

Downtown Food and Wine Festival

2009-11-15T20:01:00.002-05:00

Finally made it this afternoon to the Downtown Food and Wine Fest. And all I have to say is..."Eh".

I'd been looking forward to a beautiful afternoon of food and wine all week. And today all the cards were in play: great weather, freaky fantastic parking, the best company I could imagine, and well, I looked good. But the fest really lacked that "world-class culinary event" that I was promised on the brochure.

I won't bore you with details about the stalls I did not approach: PF Chang's, Pei Wei, Panera, Funky Monkey, etc. And the ones I did sample really did not blow me out of the water. The only highlights were Black Olive with a tasty Artichoke and Olive Crostini and Prima with their Arincini (fried balls of risotto). I haven't been to either restaurant but they are both officially on the list of places to go.

I'd also been soaking some Farro all day so I came home and went ahead and cooked the salad I'd been planning for the week. Had a few bites and realized it was better than anything I'd tried this afternoon! (Recipe to follow!)

At this point I probably won't go next year, but if for some reason my selective memory kicks in and I only remember Primo, I'll make sure to buy my ticket early and only pay $10.

Luma, redux

2009-11-11T20:36:00.003-05:00

A friend and I decided to be wild and crazy last weekend. So I got all dolled up, put on a dress, and headed to Luma for dinner.

Reading my last entry from Luma, I'm not surprised at all to have the same feelings about their food! Delicious, innovative and smart all come to mind. I had the Snake River Farms Flank Steak served with Farro, Fingerling Potatoes, pickled red onion and an onion ring. I did some quick research and found that Snake River Farms is home to the infamous American Wagyu Beef I referenced in my last entry. Long story short, they breed a hybrid of Japanese Wagyu and American Black Angus Beef.

My meal was fantastic. The flank was perfectly cooked and seasoned well. The earthiness of the Farro (an Italian grain) and potatoes were an excellent contrast to the mouth puckering pickled onion.

My dinner companion had the Maple Leaf Farms Duck with Forbidden Black Rice, Pineapple Marmalade and Passion Fruit Jus. Yet another quick search revealed that Maple Leaf Farms is located in Indiana and is known the "family owned company (that) dominates the North American duck market...". The meal was quite tasty and the sweetness of the marmalade and jus paired well with the tender duck.

For dessert we split a Chocolate Lava Cake served with Popcorn ice cream and homemade caramel popcorn. I'll admit we got it for the ice cream and I only wish there had been more on the plate!

We also had some great wines. I really appreciate the organization and creativity in the wine list. My favorite was a Melon de Bourgogne (ironically from Oregon) that surprised me with it's forward simplicity yet complex ending.

I love the fact that Luma has been consistently putting out great product for quite some time and I hope that they continue with their success.

http://www.lumaonpark.com/

I think I'm going to head to the Food and Wine Festival downtown this weekend. I skipped it last year, but haven't been to a fest for awhile so I think it's time!

www.orlandofoodandwinefest.com

Barley with Mushrooms and Green Beans

2009-11-09T20:53:00.003-05:00

Here's my beginning attempt to incorporate more (healthy) grains into my diet!

4 cups Barley, cooked
2 Tbsp Olive Oil
1 medium Shallot, minced
2 small Garlic cloves, minced
2 cups Portobello Mushrooms, sliced
1 lb Green Beans, snipped
2 cups Chicken Stock
¼ cup Parmesan Cheese
Salt and Pepper to Taste

Cook Barley al dente. Reserve.

Heat Olive Oil in a large pot on medium high heat. Add Shallot and cook until translucent. Add Garlic and cook until fragrant. Add mushrooms and cook until soft, about five minutes. Season with Salt and Pepper.

Add Green Beans and Chicken Stock. Bring to a boil and reduce to a simmer. Simmer until liquid begins to reduce, about five minutes.

Add reserved Barley and continue cooking until some of the liquid is absorbed. Add Parmesan Cheese.

Salt and Pepper to taste.

Quick Tip: You can find Barley at Whole Foods or Fresh Market. I used the quick cooking kind to save on time. Make sure to cook it al dente as it will continue cooking after you add it to the Mushroom mixture. This dish is even better the next day!

Also, I served this with seared Sea Bass. It really added a fantastic richness to the Barley!

Soups and Stews by Lea

2009-11-03T20:26:00.005-05:00

I was really tired when I was at the grocery on Sunday afternoon. I spent last weekend in New Smyrna drinking Pina Coladas and Lemoncello between rumbling and tumbling in the surf. Exhausted and standing at the seafood counter deciding on a pre-packaged sushi dinner, I made the decision: I most likely won’t be cooking this week.

So on my way home from work the other night, I decided to do something I rarely do at all, none the less on a Monday evening. I stopped for takeout. I’ve driven by Soups and Stews by Lea numerous times since I moved to this side of town a few months ago. My impression at first glance was to make fun of the name. Kinda like the new Steak and Salad up on Mills. But after a few more drive bys, I started to appreciate the simplicity. Soups. Stews. Paninnis.

Midway through my day and after checking out their website, I decided that fresh soup and half of a paninni was definitely the cure for the Monday-after-a-weekend-at-the-beach blues.

The space itself is clean, well lit and seemingly comfortable although I ordered and received my food in a number of minutes.

I was offered samples of any of the daily soups and started with the Three Bean and Cabbage (which, ironically I had homemade at a friend’s house a few weeks ago). But it was bland and flat with some seriously undercooked beans. I ended up getting my second sample: Pumpkin Soup. I love the pumpkin time of year. Some of the best beers, soups and breads are available. This soup was definitely no exception. When I first sampled the soup I was struck by an unusual earthiness that accompanied the sweetness of the pumpkin. So much so that I asked about the ingredients. I was floored to learn that my arch enemy cilantro was the culprit! My favorite thing about the soup was the generous helping of black pepper. It really gave it a perfect sweet yet savory yet spicy flavor.

I’m a huge fan of the Panini and was pleasantly surprised by my options. I choose half of a Turkey Trot to go along with my soup. Again, simplicity: Turkey, Fontina, Argula, Pear. The freshness of the turkey was enhanced by the spiciness of the arugula and the creaminess of the Fontina cheese. The pears gave it just a touch of sweetness, which is why I originally ordered it with pumpkin soup. The sandwiches are pre-made and they simply press them to order. My only complaint is that the sandwich was very greasy from the butter on the Panini press. Next time I visit I’m going to try the vegetable wrap: Mascarpone cheese with dill, tomatoes, zucchini, red onion, artichokes and apples.

Check out their website at:

www.soupsandstewsbylea.com

Corn and Parmesan Risotto

2009-11-01T20:46:00.002-05:00

What this dish lacks in color and beauty, it makes up for in flavor! I served it with a spicy Jerk Chicken to balance the richness of the Risotto.

4 cups Chicken Stock or Broth
1 Tbsp Olive Oil
1 large Shallot, minced
3 cloves Garlic, minced
1 cup Arborio Rice
½ cup dry White Wine
2 cups Corn (fresh or canned, depending on season)
¼ cup Parmesan Cheese
1 Tbsp Butter
Salt and Pepper

(If using fresh Corn, remove kernels from cob with a sharp knife. Heat a large sauté pan on medium high and spray with pam. Add Corn and roast until al dente. Don’t forget to season with Salt and Pepper.)

Place Chicken Stock or Broth in a medium pot and bring to a boil. Reduce to a simmer.

Heat Olive Oil in a large pot on medium heat. Add Shallot and Garlic and sauté until soft, stirring often. Add Arborio Rice and stir to coat Rice with Oil.

Add White Wine. Keeping pot on medium heat, stir often. When all liquid has been absorbed, add another ½ cup of Chicken Stock. Repeat until all Chicken Stock has been used. Stir often to avoid sticking.

Remove from heat. Add Corn, Parmesan Cheese and Butter.

Add Salt and Pepper to taste.

I'm baaaack!

2009-07-12T21:19:00.007-04:00

It's been awhile. But I've truly been the most busy I have in my entire life. And, I finally realized the dream that I've had since my early twenties: I bought a house!

I also went up to Ohio for a few days!

And, I've been drinking a heck of a lot of wine.

Check back soon for some of my culinary adventures!

2009-02-11T20:32:00.002-05:00

The 2009 Food and Wine Festival at Baldwin Park is just around the corner!

I had a great time attending this event a few years ago-plus it benefits the Cystic Fibrosis Foundation of Florida!

Saturday March 7th
6-9pm

For more info and to buy your tickets:
http://www.cff.org/Chapters/orlando/index.cfm?id=8670

Strawberry Balsamic Pepper Jam

2009-02-08T17:37:00.003-05:00

As strawberry season is upon us, there are loads of recipes you can make.
Try this one with some older strawberries that might have gone forgotten in your fridge!

Strawberry Balsamic Pepper Jam
1 Quart Strawberries
1/4 cup Sugar
1/4 cup Balsamic Vinegar
1 tsp Cinnamon
1 tsp Salt
2 tsp Black Pepper

Easy money!
Stem and cut the strawberries then combine all ingredients into a saucepan. Bring to a boil, then reduce to a simmer. Simmer for about 20 minutes (or until desired consistency) stirring often. Remember that the jam will thicken when it cools.

This will certainly be on the peppery side....so remember you can always add more pepper....but you cannot take any away!

HUE

2009-01-30T18:02:00.004-05:00

So, since HUE saved the day last weekend after the Fifis debacle, I figure this is long overdue.

I remember a few years ago, when HUE was opening, it was really the talk of the town. I think I may have even made fun of it-there were rumors abound claiming the name was an acronym for "Hip Urban Environment". (I still have no idea if this is true!) And, quite honestly, I don't even remember the first time I went for a meal. I think it may have been for a birthday dinner. But it wasn't for another year that I became a (semi) regular for brunch.

While one can describe the restaurant as being Hip and Urban, those two words have never been used to describe me. Which is why I've always been so surprised that whenever I eat at HUE, I usually feel comfortable and well catered to. And yes, it is a great location for sitting outside and people watching; but at the same time the inside decor is a perfect combination of comfort and sophistication.

My favorite brunch item is the infamous HUE Scramble 2-scrambled eggs with ham, spinach and cheddar cheese served with a sweet potato hash. I can fully admit that the sweet potato hash was the item that initially sealed the deal on HUE being my favorite brunch. For those of us watching our consumption of carbs and refined sugar, sweet potatoes fair much better on the list. Not surprisingly, HUE was one of the very few restaurants in Orlando that was mentioned in the 2005 South Beach Diet Dining Guide. Regardless, the hash is a perfect not too sweet, not too salty side for brunch. And the sauteed mushrooms give the dish a fantastic element of earthiness.

This past week at brunch I broke tradition and had the turkey croissant sandwich. The ultra flakey yet not greasy pastry was filled with turkey, brie, brandy poached pears with a honey creole mustard sauce. I would highly recommend this sandwich...but hold the pile of fries and go for the sweet potato hash instead.

Lastly, with all good brunches come good drink deals. I usually do the flavored mimosas (peach being my favorite) but the Bloody Mary bar is also a big hit. It's hard to describe the giddiness I feel when faced with a buffet of drink mixers. And, let's face it, there really is nothing like being handed a glass with an inordinate amount of vodka in it at noon on a Sunday.

In the end, thanks HUE. I'm sorry I used to make fun of your name. You have proven yourself to be a perfectly nonjudemental friend and are always there when a girl just needs some sweet potato hash. And a mimosa.

www.huerestaurant.com

Giraffe Cake

2009-01-26T18:59:00.003-05:00

How great is this?

I was at a baby shower this weekend weekend when a friend walked in with this cake!
It was so detailed that at first glance I thought it was a giraffe statue from Pier One. It was a chocolate cake with rice krispie treats to give it shape. The fondant was then airbrushed for color.

Cake Credit: Chef JR Kawczak

Snubbed at Fifis?

2009-01-26T18:18:00.003-05:00

Headed out to brunch with some friends on Sunday and a very interesting thing happened. I think we were snubbed at Fifis!

I've written about Fifis before and actually have had an enjoyable time there. But I was shocked when the hostess told us (after we had already waited 20 minutes) that the kitchen was backed up and they were no longer seating people for brunch. We offered to sit and order drinks and relax while the kitchen caught up, but that offer was turned down. On our way out, a quick look back at the restaurant confirmed our belief when we saw new customers taking a seat at an outside table.

And, for the record, we are certainly not the "Santuary" crowd that adorns the streets on Sunday afternoons. But we were all dressed very respectably, and lets face it, I go to the farmers market almost every weekend. I've read that Fifis will actually be closing soon to change it's concept, so maybe they were just really overwhelmed. And, maybe it's just as well that we did not spend our money there.

The brunch was not lost however. The good old standby brunch over at Hue welcomed us with open arms and two dollar mimosas.

Things have been sooo busy....

2009-01-26T18:14:00.002-05:00

That I actually left the house the other night wearing two different shoes.

As I tell my students when I try to help them pronounce "Trockenbeerenauslese", I can't make this stuff up!

Holidays 2008, A Few Weeks Overdue

2009-01-10T21:00:00.008-05:00

I went a bit crazy this past holiday season with my newly acquired glue gun.

Cork Tree, two Berry Trees, Cork Star and Cork Wreath

This was my favorite, the Cork Wreath that I gave to my Dad.

We also started a new holiday tradition: Ableskivers! Ableskivers are a Danish spherical pastry that are described as a hybrid between a pancake and a popover. My great uncle who recently passed had made these for years, and my Dad got a new pan this year to make them for us on Christmas morning.

Ableskivers are not overly sweet, but he filled them with either a berry jam or a chocolate espresso cream. They were served with both syrup or (my preferred) whipped cream.
Rich and decadent, they were the perfect start to the holiday!

2009-01-10T20:39:00.006-05:00

Answers to the pictures posted below:

1. Charleston, SC
Very cool place! Make sure you check out SNOB (Slightly North Of Broad) a fantastic restaurant downtown. I had the local Triggerfish with Farro and it was fantastic! Ok, not just fantastic. Amazing!

2. Boston, MA
Got stuck in Boston one night while trying to get to Bermuda. Instead of wallowing in my hotel room by the airport, I took a cab downtown and went to the infamous Union Oyster House where I had the perfect Boston meal: Clam Chowder (for the record, the best I've ever ever had!), Lobster and of course my fav Sam Adams.

3. After my brief stop on New England I finally made it to Bermuda for Luci's wedding!

Yes, it really is this beautiful!

And yes, this is the only picture you'll see of me in a bathing suit!

2008-11-21T16:49:00.003-05:00

Really, when did life get sooo busy?

Here's a game to tide you over:

Guess the 3 locations where I have spent time in the past few weeks!

Phew!

2008-10-21T18:48:00.003-04:00

Alrighty, now that I am officially a Certified Sommelier, I promise to get back into the swing of things on the blog!!

Thanks soooo much to everyone who helped me study!! Whether it was hours of quizzing me with endless flashcards or time spent at the Wine Room to work on blind tasting, I truly appreciate it!

Kudos?

2008-09-26T20:58:00.003-04:00

Kudos? to the Cafe at Nordstroms for having a line cook start over on my sandwich when I noticed she wasn't wearing gloves. Yuck!

The sandwich was delicious but I was definitely turned off to returning by the lack of good hygiene practice. Hopefully this was an isolated incident.

The big upside is that they served the best fries I've ever had. Awesome Parsley/Rosemary seasoning!

Roy's

2008-09-26T20:40:00.006-04:00

I continued to theme of Magical Dining and overindulgence (ah, don’t you just love September?) this past weekend and headed out to Roy’s over on Restaurant Row.

My friends and I had early reservations on Saturday and drove out with the intention of ordering off the Magical Menu. But here’s what happened. After we sat at our table (which, for the record, was our second-our first table was located directly next to a large group of high school students on their way to Homecoming! The hostess was very nice about moving us.), our server came over and sold us on the regular menu. I mean really sold us. Don’t get in a tizzy-we still didn’t pay full price-but rather ordered off the regular seasonal prix fixe menu! Who knew that for just a few more dollars ($35) you could have a larger selection of items to choose from? We decided to splurge and pay the extra $6 each for more options.

I started with the Nori charred Yellowfin Ahi Tuna appetizer. I was immediately impressed by the plate presentation and good size of the portion. This app could have easily been shared amongst two. But then again I happily ate the entire thing. It was also served with a Wasabi Ogo Salad that paired well with the sauce. FYI, Ogo is gourmet (translation: expensive) seaweed from Hawaii. The tuna was perfectly cooked and seasoned well.

I went with one of the signature dishes for my entrée-the Tender Braised Hawaii Kai Beef Short Ribs. And you know what- there’s really something to be said about eating meat that you don’t even need a knife to cut into. This beef was soooo tender and delicious it was practically falling apart as I maneuvered it from the plate into my mouth. Along with the meat, the braising sauce was flavorful and borderline too rich. The garlic-mashed potatoes were sub-par and served luke warm, but the perfectly cooked and bright green broccoli and bok choy made up for the spuds. Overall the dish was flavorful but very rich with a hefty size serving.

So here’s a question for you:
(Whether you want to regard it as culinary or philosophical is your choice).

What is the difference between Soufflé and Lava Cake??

Here’s what I know:
Soufflés are, well, light and fluffy. A combination of some sort of base mixed with egg whites. They are served in their original baking vessel. If made correctly they rise beautifully and are often served with crème anglaise, ice cream or Chantilly cream (or all of the above). Ok, I admit it; I’ve made several hundred soufflés back in my restaurant days.

Souffle?

Lava Cakes are, well, mini-cakes with a lava-like filling. Think of a warm individual size chocolate cake filled with chocolate ganache that comes oozing out as you break into it. They are served outside of their original baking vessel. And often served with ice cream. I have less experience making lava cakes but probably more experience eating them.

or Lava?

I’ve been noticing recently that restaurants are using the terms “Soufflé” and “Lava Cake” interchangeably. And I’m officially tired of it! So I asked around at work today, and I got a few insights into the dark world of rich desserts. Some say that restaurants are assuming that their guests are under-educated about the differences stated above and are just choosing to use the term Soufflé. Or maybe it’s about trends. As my fav pasty chef Victoria said, “What? Lava Cake? Hop into your Delorean and travel back to 1987!” Maybe they do this because people are more apt to buy a soufflé, or maybe they assume that the average guest simply cannot distinguish between the two.

But I can and here’s what’s bothering me: My entrée, while super tasty, was also super heavy. And I was already close to being full before dessert even got to the table. Yes, I know what you’re thinking-I could’ve stopped eating my entrée before I finished ¾ of it-but then again I thought I was getting a light and fluffy dessert-not another heavy and rich dish. Don’t get me wrong-I’m not complaining. The soufflé/lava cake was amazingly delicious with its lava-like center and ice cream. I guess I’m just tired of feeling fooled by the soufflé/lava cake forces above.

Besides the wholes dessert debacle, here’s the thing: I love this restaurant! The food was amazing and the service was impeccable (Kudos to Ryan!). They also have a great wine list with a good variety of price points (We had a $36 Pinot Noir from Australia that was perfect for all of our entrees). Plus, now that I know they offer a seasonal prix fixe menu I’m hoping to go back often.

Insider tip: Roy’s only offers reservations at or before 6pm or after 8pm. If you’re planning on being a walk in-go between those hours.

* Soufflé Tip: When buttering your ramekins, use a pastry brush and make sure to use vertical strokes. This will cause vertical striations in the butter that will help propel the soufflé up and out of the ramekin.

Extra Pix:

Pineapple Upside-Down Cake

Prosciutto Wrapped Shrimp with Fried Egg Fried Rice

Le Coq Au Vin

2008-09-20T22:47:00.007-04:00

First off, I have to openly admit that I don’t go out for French food too often. I’ve even admitted to it being one of my least favorite cuisines. I think I’ve always had a pre-conceived notion of rich food with confusing names. Granted, I attended a French technique culinary school and also currently work at one. Don’t get me wrong; I appreciate the processes and details. But I think I was scared off as a kid-worried that all the dishes contained rabbits or frog’s legs.

In fact, I hadn’t been to Le Coq Au Vin in quite a few years. And when I say quite a few, I mean many, many years. Ok, fine, I was an angst-ridden teen last time I was there. I’ve thought often about going back, but as an adult was no longer scared by the possibility of bunny on my plate, but more by the possibility of spending an amount of money equivalent to my electricity bill.

So, with the ringing of the Magical Dining Month in my ears, I got a group of girls together to get gussied up and go eat some French food!

Considering I hadn’t been to Le Coq Au Vin in some time, I don’t think too terribly much has changed. Located in an odd location on Orange Ave. just south of Gatlin, the ambiance is quite unique and rather homey. Thoughtfully we had made reservations-the restaurant was absolutely slamming for a Sunday evening.

I started my three-course prix fixe ($29) dinner with the Tarte a L’ Oignon. (Here’s the other thing-while I even speak extensively about French wines, I often have to look up pronunciations. Growing up in Florida, I figured the key language to focus on in school was Spanish.)

Oh My Goodness. This was delicious. The Alsace style tart consisted of a bedding of puff pastry topped with caramelized onions, bacon, and goat and Boursin cheeses. When it comes to the region of Alsace (in northeast France, right on the Germany border) I feel very comfortable talking about their wines-highly regarded Pinot Gris, Gewurtztraminer and Riesling. (Also, FYI, the Lucien Albrecht Pinot Blanc has become a recent fav amongst my friends and I.) Plus, both my boss and another co-chef are from the region and I never fail to see the pride in their eyes when they speak of their hometown. I digress-point being-the tart was absolutely perfect with it’s buttery crust, sweet onions and herby cheese. Honestly, I plan on having this dish again! Soon!

For my second course I choose the Tournedos-seared beef tenderloin topped with crabmeat and a Béarnaise sauce. (Yep, I decided against the signature dish-really, the best Coq Au Vin I’ve had was in Paris.) The entrée was fantastic-perfectly cooked meat with one of the best Béarnaise I’ve had. It was served with a potato pancake that was unusual and tasty with large chunks of potatoes. The two other sides were perfectly cooked carrots and haricot verts.

Lastly, for dessert, I went against my instincts and got the Tarte ala Rhubarbe. I know that I’ve mentioned my Grandmother on this site-and what a fantastic chef she is. But I think I’ve left out her Rhubarb torte. We have it every summer when I go to Ohio to visit. And, quite frankly, there’s nothing like the fresh rhubarb from Ohio. So, while I was expecting the sour/tangy/sweetness of the rhubarb torte that I’m used to, I instead tasted a very blend and boring dessert. The only saving grace was a summery and creamy coconut ice cream. I’ll give my Grandma a call in the next few days and get her recipe-it literally runs circles around the one at Le Coq Au Vin.

As far as the wine list-I have to admit I was also disappointed. I was looking forward to sampling some hard to find French wines-but rather found a mundane list that had more American wines than French.

All in all I had a perfect time. The food was absolutely fantastic. And I also have to say that I think I’ve finally broken down my preconceptions of French food. Maybe it’s the culinary and life experience, but the menu no longer intimidates me. Although, thank goodness I had a high school French teacher with me to help with pronunciations!

PS For kicks and giggles-here's a pix of me in Paris eating Coq Au Vin. Sorry it's oddly small, I had to scan it and couldn't figure out how to enlarge it....