Ollies Slice Shop & Fletcher & Lu's

More reasons to love Kingston—somehow these spots got swept under my nose. Ollie’s slice shop is breaking out pizzas like caramelized onion with melted Italian hot pepper and a very pillowy Sicilian. I’m typically not a fan of the grandma style crushed tomato mound on top of cheese, but this was solid.

Fletcher & Lu’s—their sister spot selling house made, local & imported provisions to make your fantasy charcuterie board plus!; pate en croute, semolina sourdough pullman, and chix & pork sausages.

I went to Paris!

In paris you 

• melt over afternoon tea at @lemeuriceparis for its most fabulous pastry experience

  One of the best food experiences I’ve ever had. All of it! The ambiance of the 1700s, pops of gold, and panels of mirrors lining the walls. The tea set was exquisite, earl grey and rooibos poured from silver into French China. Cedric Grolet is amongst France’s top pastry chefs. His “fruit” designed desserts were the perfect example of modern-day haute pastry. He re-creates fruit in the form of chocolate mousse, puree, and chocolate. The scones stood tall and cylindrical, unlike a typical squat square mound. We are slathered with double cream and raspberry jam. The finger sandwiches included tuna tartar on a buttered brioche, turkey, and mustard rectangular cutout.

• roam le Marais for the best miche, brie gaperone & comté and have a picnic with it— invite the pigeons too

  Ina Garten wrote about Poilâne which meant we were going. I could barley get my words out in French so we settled with the pre-sliced miche sitting at the counter. It was moist and perfect. Fromagerie Laurent Dubois was also discussed on the web by reputable sources. We chose Brie, Comte, caperone. Something briny and stinky, semi- hard, and semi-hard with a little peppery crumble.

  Valentine’s Day at its best. Finding the best cheese and bread in the city. Having a picnic in the park. Grab salumi and prosciutto on the way.  During this you’ll discover a newfound love for cheese! Caperone is like cacio e pepe in a ball of cheese- so amazing.

• tear into warm baguette first thing

  As much as we wanted to finish the cheese spread we decided to save it for later. We set out for fresh, warm baguette the next morning right up the block from the airbnb. I nibbled on the way back and we had our cheese spread in peace!

• buy a bouquet of red hydrangeas

  Yes my guy is the sweetest of peas! He knows I love my flowers- and NOT just any. I am particular (I know…) but I love a flower that comes in chic fashion. We stopped by a plush shop on our way to our fromage picnic and I chose the red hydrangeas a pink ranunculus.

• do dinner at French bistro and choose a bowl of truffled roots over veal

  Benoit is the 1 michelin French bistro in Paris— the only. Alain Ducasse, the infamous culinary extraordinaire, leads the charge here. I wanted both an elevated and classic dining experience. Valentine’s day came with a pre- fix menu that included veal to which I had to exchange for vegetables. I love those calves too much!

• share hot chocolate at breakfast

  Another Ina rec! It felt a bit of a tourist trap but I think if you’re going to hit a popular joint at least once it’s ok to go here. Our waiter was great, the table mat was adorable, and the hot chocoalte with whipped cream was just right for a breakfast sip.

• give macaron and baba au rhum a second chance- you’ll be happy

  One of the oldest pastry shops in Paris known for baba and kougin amann. Of course the latter was sold out but the baba was great. I don’t like rum but I appreciated how plush the baba was and how fresh the syrup tasted.

  Pierre Herme is one of the most notable pastry chefs in France SO when we happened upon a satellite shop near the Eiffel tower we had to stop. Dillon picked out a chocolate and floral macaron that we were both pleased with. Just a couple bites- that’s all I needed. I gave both of these sweets a chance, ok!

No Need To Make Homemade Scallion Pancakes- I got you

Scallion pancake egg wrap/ roll-up with Chinese sausage, cheddar cheese, and that GOAT chili oil I won’t stop promoting— makes my tummy happy. I wish I could say these were homemade scallion pancakes although Chimei has me beat. They come frozen & raw so you get to pretend like you’re cooking them in real time. Only flakey scallion-esc. goodness happening here.

48 hours "ish" in Frankfurt

In Germany you: 

• Kaespatzle 

Frankfurt might not be a hot spot, but we chose to stay a few days and made the most of it. As a kid, I was introduced to spaetzle as a side to braised short ribs. It’s so nostalgic and downright yummy- of course, hailing from a type of dumpling, pasta, noodle situation- so there was no way I was leaving without having spatzle on German turf. The restaurant was a bit of a tourist trap, but the spaetzle was unaware of that. It was a deep bowl of chunky noodles kissed with butter, coated in mountain cheese (semi-hard cheese similar to Swiss), and sprinkled with fried onions.

• Pork knuckle 

Beer hall dining at Adolf Wagner was a top hit in the area. People are sharing wooden benches in the cafeteria style. Ordering frankfurter schnitzel with a creamy, herby sauce was a priority. But so was pork knuckle. Eating it felt slightly barbaric in the best way. Tough pork braised until tender and deep-fried. The outer layer has this crackling situation going on that was bonkers. It’s super rich, so eat with a heavy appetite.

• Drink lemony radler beer

Never knew a beer I liked until this one. In the US it’s called a shandy. News to me…

• nibble on Frankfurter Kranz (crown cake) & Bethmännchen (cookies)

I was thrilled to see something so complex and timeless in a German cafe. Frankfurter Kranz is a vanilla cake with four layers of French buttercream, currant jam, and an outer layer of toasted hazelnuts. It was the nuts that drew me in!

Bethmännchen are these cute domed marzipan cookies made with rose water. The barista made a comment that these were the essence of Frankfurt wrapped in a cookie. I think some important info!

• take pics with good friends 

Wild getting to travel for pleasure but making a point to visit good friends who live far and abroad. Make a point of traveling to see friends or family living elsewhere. Maybe not your best friend or closest relative, but having this personal experience puts you all in a little bubble where some of the best experiences are had.

• seek out Turkish food when you’re tired or schnitzel 

We were indeed a little raw from pork heavy flavor. And to my curiosity Germany is home to many Turkish immigrants. It was fun to stop at a local fast casual spot for spread of inspired nibbles like chicken kebab, flatbread, and fried manti. Plus we were only charged on lattes and a brownie.

• Dine in Düsseldorf for Japanese 

It is one of the only few cities in the EU with a significant Japanese population that has its own little Japan. My friend and his wife don’t often eat ethnic cuisine beyond old-school classic German food in Münster. The Okonomiyaki or Japanese egg pancake had interesting flavor- never had before- and karaage or fried chicken on the soba noodles was crunchy, juicy, and sweet!

• chant at futbol games

The crowd roar from the trail leading up to the stadium was freaky. It made me feel like we were going to a Roman battlefield. But the singing and chanting was insane. If you weren’t smoking or juggling a dozen cups of beer, you may have missed the true experience. Everyone dressed in their team attire too, and I stood out just a bit. Half-time was a thing- people got up to take a snack break. The Pretzle was measly, but the orange Miranda soda was on par. No beer for us, just secondhand smoke.

Cheers oxo!

Strasbourg is a hidden gem

In Strasbourg, Alsace you

• stop for fancy gingerbread 

First patisserie was shoppe; red, quaint, and filled to brim with gingerbread this and that. I’m not a gingerbread gal, but I wanted to experience what seemed to be a popular and award-winning pleasure. Raspberry filled, reminding me of a linzer (I wish it was one!) and a little gingerbread chocolate orange pyramid.

• go antiquing or thrifting at least once 

It’s exactly what you’d fantasize. A tiny storefront with a path paved only for narrow walking. Antiques abound from who knows when. Dillon spotted a Madeline tin and from a region known for them it was definitely getting purchased. 

• walk the entire city stopping for pastry along the way — get chocolate Madelines

Sebastian cafe was absolutely adorable. Modern, chic, fun tiling around. Never had a chocolate Madeline and felt this was the right spot to do it. We tried little treats here and there as we walked and walked and walked. That was the trade-off!

• drink creamy melted chocolate with a side of whipped cream dressed up in choco pearls 

Same cafe with some of the best hot chocolate I’ve had in public. It’s very hard to find good hot chocolate or sipping chocolate beyond your own kitchen. It tasted REAL, melted chocolate coated my spoon at the bottom. This one came with a side of whipped cream. What a freaking dream. 

• ask local bookstore keeper for best breakfast rec— go each morning & have baguette with egg, jambon, assort. cheese & rooibos latte 

Cafe Bretelle was the best little Parisian breakfast spot. We went twice, and each had the same thing twice. I’m trying to avoid coffee, so tea lattes are my next favorite option. Chai and London's fogs get boring when that’s all you can find. This Roobois latte was an exciting find. It was so creamy, nutty, and forward.

• sip on cremant d'alsace with cheesy Kartoffelpfluten (potato dumpling)

I was told to get a glass in Alsace. I love white bubbly. Tart and just enough sweet! The potato dumpling was soft and cheesy. Kinda like a giant gnocchi in a fondu sauce. 

• dive into the choucroute garnie (sausages, pork belly, sauerkraut) 

If I didn’t confirm my love for pork on this trip… the infamous dish reigning from collided Franco Germanic culture. A mound of boiled everything- sauerkraut, pork sausages like TK, and pork belly, and potatoes. 

Chocolate "Everything" Season

It’s full-on chocolate “everything” season, and I love a good flourless chocolate cake. They’re easy to dress up or down, making it impressive for you or someone else. I’m also so intrigued by tahini- I could live on it- so I incorporated it into this for a result that’s pretty lovely.

French Toast Should...

French toast typically isn't my jam, but I'll occasionally make it for my people at home. I love a crispy Belgium waffle most, followed by a butter-slathered pancake short stack with the "fake" stuff/ syrup, as I say. I'm making a few rules for myself on this French toast state of mind, and I'll be more intrigued to make it again and again.

French toast should...

1. always be thick. Let's say at least 1 inch. Pre-cut is OK?

2. have bread origins from a local food establishment or bakery like @kingstonbread. This is the reason I was excited to make it!

3. contain cinnamon and brown sugar in the dairy & eggs

4. get doused in said "fake stuff" if on hand; otherwise, heat the "real stuff" until warm and swirl in butter. Fry the bread in butter, too.

5. Eat one piece at a time, like you would a chicken cutlet. No stacking! Tea on the side.

Lombardia is for family

My second leg of this trip brought me to Brescia where I visited Dario and Roberto at their Pasticceria Bosco. I put on my best outfit for the visit, sipped on freshly squeezed orange juice, and picked out a few pastry to munch on before my piadina. Some of the best people I’ve ever known and I hope to one day open my home to them across the pond. I wined and dined with them as I remember five years prior. And it was all just as delightful as I remembered. 

A quick left turn took me into Milan where I dropped my bags and headed out of the city to Oriana and Steffano’s flat for a meal provided by Pontremoli. Stuffed zucchini with mortadella, parmesan, and breadcrumb. Fresh bread with pressed olive oil from the source and chicken friccase. I wanted a home cooked meal that day. I wanted to be inside the home of family eating food I was familiar with. It was emulating to say the least. Again, some of the best people I’ve ever met. 

My first meal solo on this trip was at a modern Italian spot called O|nest. Spinach Nudi and pasta sfoglia with coffee crema. Holy goodness was this NY meets in Italy in every bite.

Pasta in Parma

As much as I live to be a pasta queen I can’t possibly remember them all. I certainly haven’t tried nearly a third of what exists. I lost track of a few things I knew after studying abroad in 2018. I hadn’t spent much time north nor had I ever visited Parma. When I found out we were taking a cooking glass instead of exploring a winery I had to guess it would be based in pasta language.

Parma Rotta is a restartuant that deserves Michelin map placement. We made TK a type of ravioli stuffed with either ricotta, spinach, and parmesan or zucca as I had later in the week at Ai Due Platani. It was a nice refresher learning how to make a batch of fresh pasta and I guess they approved? Gnocchi, stottapretti ( priest stranglers), and tagliatelle. The chef and his cooks dressed in jackets and tapered hats made me giggle. I appreciate the level of honor they expect. And in a place that reminded me of a boutique hotel, with roaring wood burning ovens, and a pristine line I’d say the honor is mine. 

Almost every place we dined offered a gelato and cart service with gelato churned on the spot and toppings poured on in heaps. At Parma Rotta the gelato was seriously the best I’ve ever experienced. The gelato was fluffy, white, and piled nearly 2 feet high. With zabaglione and chocolate sauce I must have been transported elsewhere. If you’ve never experienced zabaglione beyond tiramisu it’s a order for you to try. And, the chocolate sauce wasn’t pre-made giradelli (which I also love) but chocolate they had melted low and slow over a double boiler. My goodness I am salivating. 

Parma Rotta 

Ai Due Platani 

Lugano Lago, Switzerland

Spontaneous trips traveling solo are one of the best experiences you could have. I promise, take my advise. It helps you disconnect and cleanse a bit. No external banter, nagging, annoyances that could disrupt your peace. Just you on a little journey to find good food and be near rolling mountains studded with tiny brown buildings. I walked for awhile to scope out the food scene while also taking in the fall breeze, found a statue that had my bodily structure, scoped out a McDonalds hoping to find a mini bakery, and circled back to a spot that offered pizza. The menu was inscribed on a board with pictures— usually a sign that it’s just meh and feeds into the interest of tourists. But, I was damn hungry and I went for it. Completely satisfied I devoured the entire pizza of sausage and ricotta. It was my intention to leave no crumb behind. 

Culatello & then some

CULATELLO 

There’s an eerie feeling walking into a salumi dungeon. The smell of ammonium almost suffocating as the mold spores from the exterior soil wraps the culatello (think of it like terroir). They hang from the ceiling and taper down on chains waiting to be plucked for service. It’s a raw sight but one that’s so rich in tradition. Culatello like copper, prosciutto di parma, speck, guanciale, pancetta, and salami are all of my favorites all at once. I don’t really have a preference one of the other but I hope culatello becomes as popular as the majority some day. Only about 10% of Culatello is exported beyond Italy which means their eating their weight in it- good for them. 

---

Our lunch was a Michelin starred experience. I used to be obsessed with the concept of Michelin starred but now I just appreciate a place with great food sourced well and excellent reviews via word of mouth. This was a special spot, though and I was just in awe. Erbazzone or torta as I grew up calling it was placed in my hand deconstructed in the most modern way. Such a bizarre site, only because it’s something so regional and classic and rustic. To see my childhood matured in such a way through a course in the middle of parma was wild. Our main course was tortellini with drips of aged balsamic that reminded me of the chili oil I’d splash on pasta at home— no silly, this was much more exceptional. 

---

ACETO BALSAMICO DI MODENA

I prefer a balsamic tasting to a wine tasting— that’s cool, right? I’ve always heard about the Aceto balsamic and now I got some in my bag straight from the source. I expected a factory of tubes, and vats, and barrels for aging but instead a blue stuccoed home with a sprawling yard and a floor of barrels lining what could once have been bedrooms. Some large and some mini blanketed with a little doiley bonnet to allow for oxidation and pest control. Juniper, oak, cherry are a few of the wood types that saturate the aging grape must. My favorite was the balsamic aged for 25 years in cherry wood barrels— my gosh it was like a decadent cherry jam. 

Parmegiano Reggiano Day Trip

Writing this before I even step foot in the airport on the US side of things. Can I believe I’m heading to Italy? Yes, I guess?! But, I’m also not quite convinced it’s happening yet. Once the travel anxiety and baby butterflies flutter in my gut then I’ll know it’s happening.

It’s funny how life weaves you through its pattern. I was ready to jet set to France and Germany with Dillon for the first time, but the world said nope! Italy is back on the docket. And, so that trip is to come in the next few months. For now my attention is deep in parmigiano, vinegar of modena acetaia, and lot’s of apertivo hours, pasta pasta pasta, and hours with family and friends I look forward to visiting.

———————————————————————————————————————————————————

I’ll be writing a more extensive piece for delish about my ultimate parmeggiano reggiano experience, but here we can chat a little too. We were lucky to have a tour with a woman who had the most extensive knowledge about the process. This petit ginger with vibrant lipstick and glassy green eyes spoke the truth about parmesan as her words glided from broken Italian to English.  I asked myself- is she a scientist or agricultural engineer? I was so fascinated by her and all she knew. She grew up in a family that manufactures parmegianno reggiano. She translated this somewhat complex and sustainable process to us at a beautifully designed facility right in Parma. Out of 303 facilities each with 303 cheese masters in all of Emilia Romagna this was one that had been curated by an interiors architect. It felt like I was at a cheese retreat entirely, not a factory per say. 

Benedetto, Alexandra, and Neil are all publicists that work in conjunction with Parmegiano Reginano to give us this cultured experience. Put me on a tour or in a classroom and my mind has wandered after the 5 minute introduction only bouncing back into conversation when I hear things that grab my attention— I’m an active listener (sort of). But, I was totally engaged here. I was taken aback by the pungent smell, the copper vats that needed to air dry overnight, the double miking of cows (one night and one morning), salt baths that looked like mini lap pools, and the parmesan nursery that housed the maturing wheels for at least 12 months. 

Parmesan cheese cannot be called parmesan unless it’s 12 months of age. At this point the DOP police knock on the wheel and crack it open for inspection. 

All Hail Tomatoes

I’d like to consider summers end when the final tomato crop drops from their toasty stems. From what I can tell that’s not anytime soon!

It’s truly the only time of year I pop these little rounds like I would blueberries. Especially sweet and lightly crisp.

Ways to make tomato perfection which I often crave around lunch time.

1. Lightly toasted country loaf + hellmans mayo + cracked black pepper + sliced tomato + kosher salt — open faced or sammie style.

2. Mesclun + toasted or garlic bread croutons + tomatoes + salt and vinegar pistachios + tahini, evoo, and lemon, smoked paprika, pepper, salt, made into a dressing.

3. Cherry tomatoes + cannellini beans + olive oil + white balsamic + grated garlic clove + cracked black pepper + salt

Franki X Aba Falafel

Aba’s Falafel is a business venture Cathy Nor never expected. From over saturated farmers market weekends to a hole in the wall establishment in Rhinebeck, NY there are ALWAYS lines of people waiting to devour falafel in pita or on Sabich platters.

Franki X Reconnect Food

This is one of those instances where I told myself- go for it. I love collaborations, and I love exploring food-related businesses and brands. David Cruz is a fellow CIA alum who started Reconnect Foods via a food truck in the Hudson Valley. I was thrilled when I saw the concept turn to brick and mortar.

He’s combing his Mexican roots with Japanese flavors through soy-marinated pork belly bao buns with salsa verde; hand pressed purple corn masa-turned tortillas with pulled chicken, and beefy ramen with hand-pulled noodles, jammy eggs, and the occasional foraged mushrooms.

Lunchtime Fashion Show

I wanted to eat my lunch in peace today, and Sundays are a good day to catch up on personal tasks before the work week washes over me. I was about to sit down to Tahini Panzanella that I threw together but took a pause. I ran to my room to get a few prop bowls and my camera and re-direct my attention to a little photoshoot. Content is king, and I always feel like I need MORE MORE MORE of it, so why not use my quirky lunch as the stand-in model? 

I have been completely obsessed with tahini lately, and salad is all too easy to throw together for lunch. So I tossed together one of my favorite proteins- chickpeas- tomatoes, cucs, and day-old sesame bread with a creamy tahini situation. It was a little revelation when I realized how well tahini works when soaked into homemade croutons. Give it a try— but please spare yourself the photoshoot and enjoy. 

Galentine's Day

I am all about this galentine’s day revolution! Of course, wine and dine with your partner, your man or woman, or spouse whoever they are to you- but! Girlfriends are major and spending this dedicated day with them is important. Even if you take a rain check or mail them a little piece of sister love here is some inspiration to get you planning a curated gals night in.

Photos & inspiration from pinterest

Montreal

(my guy with his guys)

I'’ve been wondering if Montreal has a monkier; Like NYC is known as the big apple, Charlotte as Queen City and NOLA as The Big Easy. Correct me if I’m wrong, but apparently Sin City takes shape for this not- so scandalous city. It’s old and new; food-filled, coffee soaked, and classic. A European home away from home. Any weekend well spent in Montreal should include a few gems like these.

HERE ARE SOME SPOTS TO HIT

for a more graphic experience hit the gram guide here.

Crew Collective Cafe: Vintage- bank turned cafe, lined with teller stations studded with holiday decor. The space reminicent of grand central station with less room to roam. The apple (apple butter?) filled croissant was INTENSE. heavy and decadent. The the scone sucree laced with chocolate felt so along with a bitter cappuccino.

Schwartz Deli: Said to be the oldest deli in Canada?!— pastrami on fluffy rye, sweet pickled bell peppers, and greasy crispy fries. No need to explain further, just go. Fairly affordable but don’t expect spicy mustard here :)

Juliet & Chocolate: If you really wanna heat the crepe, fondu, hot cocoa mark this is a good mid-day snack spot.

49 Parallel: Stop for a decadent Venezuelan coffee and chai latte alongside some extra large donuts. Chocolate frosted or bust!

Kinton Ramen: Pleasantly surprised by texture, flavors— mmmm so good! The Japanese fried chicken was juicy perfection especially with that creamy sauce to dip. I had the brisket ramen with thick noodles, seasoned eggs, and garlic oil; barley made it up for air until bowl was cleaned out (of noodles at least).

Place Carmin: The loveliest dinner spot to dine on New Years eve with a few things like:

drinks: Slovak Orange Grüner Veltliner + Amaretto Sour + Mezcal Negroni + All my own stunts (their bourbon, root beer, lime) cocktail

first course: octopus salad (my favorite), beets with blue and candied nuts, beef tartar with crouton and baby romaine, and scallop ceviche that tasted like key lime pie—freaking yumminess I tell you!

entree: sea bass, tiny flank with chimichuri and a mountain of fries, pork fillet with rosti and cabbage, fried brussels with bacon and labneh (I would have been content with only this).

dessert: lemon curd + chocolate tart with coffee whip + maple creme brulee + americano

Beijing Restaurant: We shared 1/2 order roasted duck which I had never before experienced. Highly recommend! The egg rolls were flatter than the spherical ones I’m used, but taste was everything! And the honey BBQ pork, chicken fried rice, beef ho fun noodles, and eggplant, pork, & tofu—ALL WINNERS. Such a good lunch outing!

Caffettiera Cafe Bar: I love me a cute little retro Italin cafe. I tried my first Negroni Sabliato with some bar snacks and will be back!

Afternoon Tea

One of my favorite places in the HV is Hudson NY. I love the architecture, the dining scene, and The Maker Hotel. The boutique vintage space is so cozy and eclectic with its infamous book collection and fire place, bakery lined with tainted mirrors, and gorgeous sunroom.

Ma and I are always looking for afternoon tea experiences this time of year outside of NYC. This tops it so far. This holiday afternoon tea was so beautifully curated that I feel like I have to use big fancy words to describe the experience— it deserves it. It should be on your list of to do next season round!

2022 Holiday Gift Guide

I know you aren’t still figuring out what to get your moms cat or best friends husband. But, maybe you are… I certainly am. If you need some ideas I’ve got you. Last minute gifting doesn’t mean you’re thoughtless it just means you needed some time to think. I love getting creative with my gift ideas and it makes me so happy to share some fun ways to make gifting memorable. If you’re not excited about it then they wont be either!

I’ve selected some of my favorite brands and items including aprons, cookbooks, pasta kits, and THEN curated gift ideas— if you wanna go the extra step. It’s fun and fabulous so dig in!