"Zest" Kitchen

She asked me for a "big" favor since she was stuck without a car for a few hours. "I need flour" aunt Lois said, "I'm experimenting with my lemon cookies." My great grandmother- nanny-  was the pioneer of this family recipe. Aunt Lois was the one to grab hold of that recipe after her passing, so she could continue making them for what is now over thirty years. She told me she wanted to "experiment" in her "test kitchen" to see what the lemon cookies tasted like, by replacing the lemon with lime and orange zest. I was delighted to observe the making of these cookies, watching them transform into something slightly different than before. I was happy to receive a small baggie of zesty confections later that day! The results of her attempt to change up the flavor profile of the recipe came out as lime being our favorite. So does that mean lime is her new signature cookie?

Juniper Sunset

I would like to take a minute to appreciate the fact that we did experience some eighty degree weather this April. Although, I would rather be drenched in sweat than turning into a life form of an icicle, it was pretty darn hot the last few days! This Spring time, summer heatwave we may have experienced made me want to have a cocktail! Gin and tonic is a classic alcoholic combo, but mixed with Aperol things just get a little interesting. Back in March when I was in my front of house class at American Bounty my classmates and I had to pull a few different types of spirits and liquors out of a hat. We later used those options  to create a new cocktail concoction. I pulled Tanqueray Gin and Aperol and decided I wanted to make a spin off the classic Gin and Tonic. Tanqueray Gin was created by Charles Tanqueray after opening a distillery in London, England around the 1830s. Gin is made from juniper berries but Tanqueray Gin is also known for its "London dry" style with accents of coriander, angelica root, and licorice. Aperol was invented in 1919 and didn't gain its spotlight until World War II. It's currently processed by the Campari company and may deem similar characteristics to Campari as well. However, Aperol is lower in alcohol, less bitter, and lighter in color.

I created my drink to include gin and Aperol with rhubarb simple syrup, fresh squeezed blood orange, tonic, and rhubarb sugar on the rim. Aperol contains rhubarb so I wanted to accentuate those bitter sweet notes.

"Leeking" Purple

I didn't know how the purple potato would turn out in this dish with the idea I had in mind. In order to create the purple base of this plate in the manner I had previously imaged, I did a lot of tedious experimenting.  It took a mandolin, 1.5 inch round cutter, and lots of patience to re- create the shape I wanted the potato to become. Accompanying the purple starch is Sockeye Salmon, charred leeks, bacon leek puree, asparagus, and bacon broth. The salmon itself was pan seared and basted with bubbly brown butter. The branded leeks echo the flavor of the leek and bacon puree that glue the asparagus tip to the fish. And, to bring everything "full circle" a table- side pour of piping hot bacon broth is added right before consumption.

Breakfast or Dessert?

My intention was to create something sweet for breakfast, but it was so sweet it turned into dessert instead. Although, I don't think most people would mind dessert for breakfast, lunch, or dinner for that matter! I had angle food cake lying around the kitchen and wanted to put  it to use before it went stale. I decided to make angle food cake french toast with a mixed berry cream cheese filling; it was sort of like an inside out stuffed french toast. The berry syrup underneath the french toast was supposed to act as the sauce, but I wouldn't dare not to finish this without maple syrup, and of course it was the last addition to the dish! Hot tea and delicate strawberries complete the breakfast... or dessert?.  

A Teeny Weenie Pink Polka Dot Party!

Polka dots, pearls, and pot de creme is one way to keep a woman in her fifties feeling glamorous on her birthday! After a long weekend trip away for business, my mother returned home in time for a small "happy birthday" sing along before she went off to bed. Earlier in the week I asked if she either wanted her famous sour cream fudge cake or pot de creme to enjoy when she arrived home. And if I don't know my mother, she's always down for anything decadent with chocolate. But since I got no answer on either choice, I went with pot de creme in which I decided to top with whipped cream and rhubarb sugar. I admire the individual cupcake cups because they create consistent portion sizes and make way for easy cleanup. And when I clean up that just means my mom has to "clean up" after me, so I made it a bit easier on both our parts (haha)!

Considering the love, ambition, dedication, and care you put into your life, I hope the next year is fabulous like you. Happy Birthday to my queen!

Veggie Lasagna on a Snowy Day

Today I reminisced of a food memory  I had of a best friend a few years ago. At the time I was having her over for dinner and wanted to make something appropriate for a vegetarian that she was at the time. I ended up making a white lasagna, which has a contrasting flavor profile from the  classic one with tomato sauce and ricotta. I remember how sweet and garlicky the filling tasted. Everyone enjoyed it including my brother who probably licked the pan clean. So, while cooped up in the house today I had the idea of recreating my white lasagna in which I included spinach, a bechamel of Parmesan cheese, and mozzarella cheese sliced between the layers. I took it out of the oven, let it set, and decided it needed some camera attention. My mouth watered as I cut into the tender, stringy layers and placed it on the plate. It took me far longer to take this picture than it did to eat the thing!

Pizzocheri

If I could live in a world that revolved around pasta I would be the luckiest gal! I discovered this recipe while in the Italian restaurant at the Culinary Institute of America, Caterina D' Medici. Pizzoccheri is its name, a pasta that originates in Lombardy, Italy, consisting of buckwheat tagliatelle folded with savoy cabbage, sprinkled with diced russet potato, layered with fontina cheese and drizzled with garlic and sage brown butter. The tender noodles, soft potato, earthy cabbage, crunchy sage, and pungent, creamy, stringy cheese create a melody in my mouth. The only thing different about my version of Pizzoccheri is the type of pasta I used. Although the recipe calls for buckwheat tagliatelle, I couldn't stop myself from using my favorite white carb instead.

Killing it with Cocktails!

Alcohol has a history all its own. From cocktails like the Cosmopolitan, to aperitifs like brandy and liqueurs like Fernet Branca, alcohol has been known to soothe the soul and warm the heart. The word “cocktail” has many derivatives. An article in Saveur magazine mentions that the word originated in the Hudson Valley region or somewhere amongst NYC, Boston and Albany. Another story states that the term originated in New Orleans, where a beverage mixed with brandy was served in a French egg cup called a coquetier. Eventually the nickname cocktay gave way to what we now know as cocktail. Today, alcohol is served everywhere. From bars to restaurants to concert halls and stadiums, it is threaded into American life. However, it wasn’t always simple to have a cocktail, or any alcoholic beverage for that matter. In the 1920’s and 1930’s there was prohibition. During this time, any establishment that sold alcohol unlawfully was referred to as a speakeasy. One of the oldest speakeasies in America, the 21 Club in New York, opened at the tail end of prohibition in 1930. Dozens of famous people have dined at the 21 Club throughout the years and are known to dine at the same tables upon return. The wine cellar is located underneath the building next door; which was its secret hiding spot during prohibition. Camouflaged doors and revolving bars have also helped keep the club undercover in the past. The wine cellar stores wine like Montrachet 1898 and Romanee- Conti 1880. Signature cocktails offered include Into the Woods made with Laphroaig scotch, black pepper, and peach and Changing Thymes made with Greenhook Gin, Aperol, grapefruit juice, and thyme. One classical drink offered is called the‘21’ Perfect Martini created with sweet and dry vermouth, bitters, and either Makers Mark or Bulleit Rye. They also named one of their beers on tap, Speakeasy Prohibition Ale.

If you are continuing out on the town, stop by the Blacktail, a Cuban themed bar inspired by the prohibition era. During the prohibition, some Americas escaped to Cuba for a cocktail getaway. According to the New York Times the Blacktail’s signature drink is a blend of many kinds of rum: Cana Brava, Bacardi Heritage, Banks 5 Island Blend Rum and Barbancourt white rum. And of course the Cuban themed bar offers a cocktail list including a minty mojito or strawberry daiquiri. Jack McGarry and Sean Muldoon who also own America’s best rated bar, The Dead Rabbit, located in NY City’s financial district, own Blacktail. The Dead Rabbit is a sophisticated Irish Tavern. Accolades for this bar include, World’s Best Bar, Best Bar in North America, World’s Best Cocktail Bar, Worlds Best Cocktail Menu, International Bartender of the Year, and more. The Dead Rabbit has three levels: the Taproom, the Parlor, and the Occasional. If you are looking for an all-night adventure, the Taproom is open from eleven am until four am every day of the week. One of their famous offerings is a drink called Pop-Inns which is liquor mixed with beer. They are also famous for their vast collection of whiskey. Published in their alcoholic beverage manual include some drinks like Irish coffee made with Irish whiskey, heavy cream, and Demerara sugar which is said to taste like molasses and caramel. They also offer Maiden’s Blush consisting of raspberry cordial, lemon, absinthe and gin.

It is always fun to visit destinations with a lot of history behind. If you are seeking a timely adventure a few places to escape to for a night out with beer in one hand and an old fashion in the other would be 21 club of Nyc, Blacktail, and The Dead Rabbit.

Chika Hits A Homerun Experience At The Chikalicous Dessert Bar.

I ventured through the lower east side where I came across an all dessert bar. This Small, white walled space housing two tables and a counter with stools, is run by pastry chef Chika. The counter seats watch over the two chefs that assemble the desserts to order each day. Each dessert comes with an amuse bouche and a few mignardises. Dessert wines are paired with sweet entrees to the guest's discretion. 

After my Darjeeling tea gelee with a honey thyme sorbet, I selected the dessert shown above. Vanilla Semifreddo placed in the center of strawberry gazpacho with a tuile cookie and balsamic gelee cubes to garnish the plate. It was the right level of sweetness along with the pillowy semifreddo and gazpacho. 

I literally hopped, across the street a half hour later to Chika's other location. This one was a small take out dessert counter where they sell ice cream encased in churro cones and cream puffs filled to order.

It was nice to eat a cream puff filled to order. The pate choux maintained its crispy exterior and crunchy sugar coating, compared to cream puffs that are filled hours before eaten. I chose Boston Cream of course, due to its chocolate exterior and vanilla pudding center. I usually don't appeal to Boston Cream desserts but this was different. It was an airy creamy, silky chocolaty delightful pouch. So many sweets but so much satisfaction for my sweet tooth. Check out Chikalicous dessert bar in NYC!

Aphrodisiacs: The Valentine's Day Love Potion

Of course, most of us are like minded when it comes to the topic of aphrodisiacs, especially with Valentine’s Day a few days away. Many of us can’t help but snicker at the thought of their purpose. Aphrodisiacs like fruits, spices, or liquors that evoke sensual feelings present a fun diversion for adult couples. There are many interesting assertions surrounding this topic including the nutritious benefits aphrodisiacs offer and their potentially controversial side stories.

It is a common theory that if a food looks like a body part or organ then it must be beneficial to that body part. Culinary Institute of America’s Chef and Culinary science professor Jonathan Zearfoss has studied aphrodisiacs, and in his work mentioned a theory called the Doctrine of Signatures. This idea means if the plant or herb resembles human body parts or organs then it will positively help those body parts or organs. CIA’s chef William Philips notes how avocados look like the cervix of a female and therefore assist in the menstrual cycle along with the antioxidant vitamin E. Upon further research this idea of avocados and reproductive health is dated back to the time of the Aztecs.

As for males, oysters are alleged to be of assistance in reproductive organs. Chef Phillips also mentioned zinc and oysters being good for men's sexual health. Zinc was used as a supplement for male testosterone levels. Chef Zearfoss said that because oysters are usually eaten alive, the idea of “taking on a life force” may be a factor in why live oysters are seen as something more than just food. Saffron, the vibrant orange culinary delicacy is also essential for libido levels or sex drive. You can steep it in tea or do what Queen Cleopatra did, bathe in it.

There are also potentially harmful foods consumed for the perks that aphrodisiacs offer. Many of us in the culinary industry have heard about Fugu, the tetrodotoxin poison containing blowfish of Japan. To anyone’s surprise this malignant fish is considered an aphrodisiac because of the mouth numbing sensation it gives diners. Talk about taking risks! Yarsagumba found in Nepal is a fungus that grows on caterpillars and known for its amorous effects. Studies in Chinese medicine tell us that the fungus is boiled and consumed in forms of hot tea or soup.

There is controversy on the subject of aphrodisiacs, however. Chocolate is probably one of the best regarded to eat on any given day. And, because Valentine’s Day is only a few days from now it is interesting to bring about a controversial perspective some have on the topic. On the contrary of aphrodisiac history with chocolate, according to the New York Times article “The Claim: Chocolate is an Aphrodisiac” research found this to be a false assertion. Although chocolate contains tryptophan which induces serotonin and phenylethylamine a chemical released when you’re in love, there is not nearly enough of either in chocolate for it to have an effect on the body. This idea relates to other items people consume like spices and herbs. Although many herbs and spices offer health benefits they must be consumed in large amounts for them to have an effect on the body. Don’t let this research put a damper on your fun, but its good food for thought next time you consider eating colossal amounts of chocolate while watching romantic 1980s movies.

NYC Food And Wine Festival

A day well spent working the New York City Food and Wine Festival! I have always had a love for food television and was thrilled to be a part of an event that Food Network and the Cooking Channel were sponsors of; where all of the proceeds went to the NYC food bank and Share our Strengths Foundation. I was paired with a young female entrepreneur who was asked to run a booth at the event. Her idea of cornmeal crusted skate wing was definitely an item for adventurous eaters, as the common question of the day was "what is skate wing?" And to everyone's surprise, skate wing is classified as a sting ray, a cartilaginous bottom feeding fish. Its flaky and mild so it paired well with the red island beans, wild spinach, mustard greens, and cranberry coulis in the picture above. We must have pushed out over 1000 tastings!

Beautifully Nutritious

Sprout, micro, baby, mature; four vital stages in producing beautiful vegetables, fruits, and herbs. In recent years, scientists have found that micro greens are quite the super food, providing antioxidants and nutrients. In 2012, after studies from the United States Department of Agriculture were conducted, news was released stating that micro greens have increasingly higher nutritional value than that of the full grown plant. Apparently one of the best vitamins to gain in eating micros is vitamin C. For every 100 grams of micro greens, there are 20 milligrams of vitamin C. And, not to mention it’s more than twice the amount of vitamin C that would be found in tomatoes, our beloved summer fruit. Cabbage is surprisingly weighing in at 147 milligrams of vitamin C for every 100 grams of micro cabbage. And to compare that number of micros to 100 grams of full grown cabbage, there is 90 milligrams more vitamin C in the micros. Research also proved that the beta carotene (which reduces risk of eye disease) found in carrots is more nutrient dense in micro greens with 12 milligrams per 100 grams. Daikon radish micros are known for high levels of vitamin E; just a sprinkle over a salad will help you get the vitamins you need. Lastly, vitamin K produced during photosynthesis is abundant in amaranth greens, a vitamin that helps us maintain strong bones.

Who would think to place a micro green garden in the middleof the city of Poughkeepsie. The initial opening of his 100-acre space comprised of offices and gardens, was back in the Spring of 2015 when entrepreneur Brud Hodgkin’s decided to test the growth of hydroponic tomatoes and strawberries. The end result produced a bland product that was not sufficient for his gardening goals. So he decided to look into micro greens and found they value far more nutrients than expected. The idea of operating this nifty business on Maine Street Poughkeepsie is to increase commerce of the surrounding area, offer veterans and troubled youth with the opportunity to get a job, and to produce a product that has many nutritional benefits. Hodgkin’s invites camps and school groups to tour the facility and learn about the process of photosynthesis. The plants grow  under LED lights, in a compost produced by a company named McEnroe. The compost is a collection of food scraps that sits and cooks for three years before being put out on the market. The varietal of micros is grown in mesh containers covered in wet paper towel. The uncovered seeds are placed in a separate room to germinate at a temperature of 80 degrees and then he transports them under the LED lights to finish growth. The water used for the plants is sterilized by boiling and cooling, and noted not to affect thenutritional value. The cost to grow one flat of micro greens is about $10 and he sells them for $21 for an 8 oz. flat. Currently Hodgkin’s and his team produce 80-100 pounds of product weekly, with a goal to grow about 1000 pounds per week.

The Indoor Organic Gardens of Poughkeepsie sell over 14 varieties of micro greens to 70 local restaurants, food markets, and elementary schools. Hodgkin’s is running a test at a local elementary school to see how kids react to eating these healthful micro leaves. Krieger Elementary school is experimenting on fifth graders, having them consume 1/3 oz. micro cabbage every week in a smoothie. The same value of nutrition is found in 2.5 pounds of matured cabbage. The end result of this observation is to prove that kids and elderly people can become more nutritiously stable off many varieties of micros. So before you shove micro cabbage to the side of your plate, let yourself reap the benefits of all the nutrition it provides instead.

Not so Bubbly Anymore

               Weather is the first factor to consider when growing grapes for wine. Currently France is experiencing a climate change effecting the areas well known for wine such as Bordeaux, Languedoc, and Champagne. California is also dealing with the current drought.  Soil type and structure, grape type, climate, and history of the surrounding area in which grapes come from is what makes each one individually different from any other grape. Just like fruits and vegetables, climate change is vital to grape production, and will affect the soil in which the grape grows. These attributes are otherwise known as terroir; something that acquires flavor and ambiance through soil, ground, locality, or the place it comes from. How exactly will the weather patterns of France and California effect our future wine varieties.

Heavy rainfall, disease, and a delay of the spring and summer seasons caused the number of grapes picked to diminish. Wine makers in France noticed that high temperatures in recent years have caused low acidity levels and high sugar levels in their grapes. Wines like this tend to become more alcoholic with higher fruit notes; many claim that it’s not very tasteful. With over 300 million plus bottles sold from Europe, chefs, restaurateurs, and sommeliers alike are concerned about the depletion of certain wine grapes in years to come. Located above Paris, Champagne is the most northern of the wine regions in France. This sparkling wine is acclaimed for its beautiful bubbly succulence; a common drink on New Year’s Eve, wedding ceremonies, and graduations worldwide. Producers of Champagne think that this region of France is comprised of different influences making theirs so special. In the near future, region will lack a third of their product during harvest due to this negative weather decline.

Due to a cold spring and current summer heatwave in France, wine production will go down by 10% says BBC News. The grapes are high in sugar and without the capability to ripen properly. This is not the first time France has seen this weather outbreak, however in the 1990s, it was also a problem for wine producers. With recent hail storms, predictors say between 7000kg and 8000kg of grapes will result. With less champagne production there could possibly be a higher demand for it over the next few months with consumers knowing that it may run out fast. Champagne France experiences hot to warm climate from July thru October and sometimes spurts of cooler climate in the beginning of fall. When the weather is warm for an extended period of time, the Champagne producer can label it as a vintage wine because it is made up of grapes from that year within the same location. Non- vintage Champagnes are produced from a few varieties of grapes grown in the same or different areas of France. But, as for California they are also experiencing negative effects in viticulture (the cultivation of grapes for producing wines).

California’s struggle with viticulture is the current drought they are experiencing. This drought is the worst it has ever been in California in 1,200 years. According to Wiley Online Library the largest wine grape region in northern America contains 1.2 million hectares of land and 18000 hectares or vineyards. This region includes Lake, Marin, Mendocino, Napa, Solano, and Sonoma. California produces almost two thirds of the United States wine and offers about 82,000 careers around the US, says Huffington Post. Wine producers are encouraged to find better methods of growing grapes so that they are not so dependent on water and can handle warmer climate. Unlike wine in France, wines in California are sold by variety not by region. Perhaps they will start to consider selling wine by region, to make it easier for the consumer to identify a wine when it goes off the market.

The world’s best wine grapes are stressed out. Climate change and varying weather conditions are on the rise all over France and California. Grape growers will have to assimilate other agricultural methods so that their crops won’t die out completely. It may only be a matter of time until the storm passes.

Where the Wild things Grow

Looks like a whip, tastes like garlic, and grows where the wild things live. Garlic scapes are a member of the allium family along with shallots, chives, rakkyo, and onions. Its more common to see the scape during the summer season. Fine dining restaurants love to play around with this ingredient, making it a seasonal guest on their sophisticated summer menus. I myself have had some experience cooking and plating it, as seen in the photograph above. At my current place of work, we use the garlic scape in two ways on our duck entree.First, I blanch the scapes and blend with salt and chicken stock to make the vibrant green puree, which we dot around the plate. The other way we use the scape is by grilling it and placing it whole on the plate, which acts as the final garnish.

Jumbo Ravioli

This is a throwback to an item on the spring menu where I work! Since we are now into the summer season, the restaurant where I work has decided to change the menu. I want to reflect on a past dish of that menu, which was always a popular hit on the hot apps station, and one of my favorites to plate. The Ravioli is filled with buratta cheese, which is a gooey creamier form of fresh mozzarella. The house made burrata raviolone oozes out the burrata once cut into and melds with all other flavors on the dish. Bright yellow egg yolk dots add color contrast next to green leeks, grilled ramps, and chives. The dots consist of a gel made from whisking egg yolk and olive oil together, thereafter being cooked in a hot water bath at 152 degrees for over an hour. Ramps are wild onions that grow in a short season during the year, and are featured with the Raviolone to make use of their wild character. We pickled the ramp bulb, and grilled the green leaf. The nude sauce around the plate is a frothy garlic bread emulsion, foamed inside a nitrogen charged bottle called an ISI. And for some crunch factor, roasted Marcona almonds are garnished on top .

La Langosta del Dia

Butter poached lobster, and seared scallops basted in brown butter; a beautiful seafood entrée, complemented by lobster agnolotti, brown butter crumbs, and glazed veggie. Newport Rhode Island, the perfect spot to have a lobster dinner, right beside the ocean! Me? am I getting to eat this, no. But, I am getting to help create it which makes me excited for the sophisticated diner who gets to devour it! The preparation to this elusive dish is extensive and extraordinary. I find that searing fish or meat, and finishing it with a basting of foamed butter, is one of the most satisfying ways to prepare food. Who wouldn't get excited over something that has been doused in warm, foamy butter? For this entree the lobster itself is actually boiled and then poached in buerre monte which is quite a lengthy process, due to the fact that the lobsters must all be broken down, skewered, and gently poached to order. A brown butter crumb made from melted butter and milk solids lines the side of the plate. The lobster agnolotti, sit four per dish, and contain mascarpone cheese and lobster bits inside their petite pillow like shape. Although they take much effort to make, it is quite satisfying to see those cute packages gleam on the white plate, up in the service window. Glazed Fine dining carrots- yellow and orange- fill in the gaps between the Agnos and dragon bean and sugar snap pea medley. Fine dining carrots are adorable; their micro size reminds me of food Barbie would serve in her doll house. The garnish are micro pea shoots that fall along the top of the fish, and a sherry gastrique which presents as a glossy, sweet, and acidic streak next to the langosta!

Course One: Tallulah's, RI

Although I work behind the scenes in a fine dining restaurant, I had never before dined out as a guest in one. The very day I started working I wondered what it'd be like to be on the receiving end of a restaurant that serves four course meals and chefs tasting menus. Whether in Rhode Island, San Francisco, Chicago, or New York, fine dining restaurants surround the public eye, inviting guests only for an evening affair to experience their wild and glorious menus. During Restaurant week in Newport Rhode Island I wanted to treat myself to a true culinary experience, knowing in that week dining out would go easy on my wallet. From my daily walks through the city, I came across a placed called Tallulah's. Curious about their menu, I asked some highly acclaimed chefs of Newport about its concept and was told to check it out. It took me about and hour to figure out what I was going to wear, and then I set out for my 5:30 dinner reservation. Once inside the acute dining room, hosting eight tables of two tops and four tops, I noticed the open kitchen, where three cooks stood before the executive chef. They were all wearing bandannas, which I thought was a rustic touch to the usual chefs attire. While watching the cooks pre- game for their first dinner ticket, two waitresses sat my friend NJ and I, giving us the restaurant week menu to browse over, and asking if we would like sparkling or distilled water. There were two routes to travel on the menu, I chose the first and NJ chose the second, so that we can see everything the kitchen was offering that evening. What I find very interesting about some fine dining experiences is that you are bombarded with intermezzos between each course; and there is never a time you are sitting without a utensil in hand.

First, set down in front of us was the amuse bouche (bite size appetizer), which was the Thai  inspired soup. I think the amuse bouche is a great way to ease the guest into the larger courses they get to experience next. And the great thing about intermezzos, is that every diner in the restaurant is receiving the same amuse or pre dessert as the other. The only room for a guests meal preference, is when choosing main courses.

After eating first course which was a beet salad (above) one of our two waitresses that evening brought us our focaccia. Some upscale restaurants have a bread service between meals, where a front of the house employee walks around with a tray of four or five varieties of bread to choose from. But at Tallullah's they pre- decided our choice of bread that night. I devoured the focaccia soaked in olive oil, and was so close to asking for another piece.

Depending on the place you eat at, front of the house will change your silverware between courses as well as crumb the table, if it has become a little messy. Something I also enjoy in fine dining, is synchronized service, when the waiters placed food in front of the guest simultaneously. When each course was brought to us, I got to experience this. Finally I received my entree, which was hanger steak, and most likely the best way I have ever eaten it. It was cooked perfectly, the chimichurri was course and spicy, and the sun-choke puree was so buttery.

After the main course, we were brought our pre- dessert. The role of a pre- dessert is to cleanse your palate after a savory meal, getting you ready for something sweet. For this reason, it will most likely be an acidic treat. The perfect melon balled scoop of grape fruit sorbet was just the right amount of tang, washing away any meaty, buttery, and salty flavors from my main entree. The dessert I experienced there after, was dark chocolate cremeaux, similar to a pastry cream. It sat on top of a chocolate smear and aside a pistachio ice cream quenelle. It is very common to see desserts in elegant restaurants plated this way; the main component in the middle of the plate, a spread of chocolate, caramel, or fruit puree beneath, a quenelle of sorbet or ice cream resting somewhere on the side, and a crumble around the dish that acts as garnish. Overall the evening spent at Tallulah's was spectacular, and am ecstatic about my first fine dining experience.

Boru RI

The food culture influences of Eastern Asia are incredible. I mean, it's so amazing that it has me fantasizing about ramen noodles at 1 AM. This is true, the thought of ramen noodles and steamed pork buns kept me from getting a good nights sleep last night. And instead of going to bed at a reasonable hour, I was researching Rhode Islands frequently talked about noodle bar, Boru. I figured, since I had the day off from my internship as a chef, I should take myself on a date to devour a meal that was long overdue. I had a carb filled, glorious afternoon, as I was poised on the wooden bar stool, chopsticks in hand, adjacent to my ramen and pork belly buns. Do I have regrets? No way! The meal put me at ease, and got me thinking deeply about Asian ingredients and techniques. I took some pictures while I sat alone; the owner must of thought something odd of me, but what he didn't know was that two hours in the latter, I would be writing a rather optimistic review about his food.

Technically I started with dessert first, and to me that is quite alright. I had tai iced tea, which is not like your usual Saturday afternoon run to Starbucks. Tai iced tea is a traditionally a combination of the ceylon tea leaf, but a more inexpensive type called bai miang is often used, and mixed with food coloring to create its vibrant orange color. It is then mixed with ice, condensed milk and sugar, and finished with splash of evaporated milk.  In Thailand however, the tea, condensed milk, and sugar are combined before the addition of ice; and finally finished off with evaporated milk. The Tai people were not joking around when they invented this sweet delicacy. And Boru chefs, played with the ingredients just as I imagined from prior experiences.

 Two was all I got. I wished and hoped for more! These steamed pork belly buns are renowned in our country; an insane treat that people drool over. Every ingredient plays a vital role in this dish, every single ingredient. Mantou or steamed bun, originated in northern China, making this dish a spin off of one of China's immaculate yeast dough's. Chinese chefs make make and stuff the buns a little differently than those above. Hoisin sauce which is a popular Asian condiment, is the background note in this musical of flavors. The rest of the ingredients make the dish more Americanized. I am not saying there is anything wrong with that! Pork, found in most of Eastern Asia's cuisine, is truly the star in these buns. Eating braised pork belly makes you feel victorious; cooks prize for its amazing aesthetic. Boru chefs add the radish and pickle for color, and to offset the rich flavor of the sauce and pork, creating an unimaginable tone in the whole dish.

The star of my lunch hour, came out after the tea was half gone, and the pork buns were devoured, and fingers licked clean. The bowl was massive, and I appreciate a chef who prepares good food in larger than average portions; it gives me a lot to look forward too. So, ramen noodles are a Japanese tradition, prepared many different ways, and in their own way at all different Asian inspired restaurants. Boru made me very happy, giving me the option to eat beef short ribs with my ramen. I could not possibly pass up this opportunity, fifteen dollars later. But like I said before, no regrets! Ramen noodles are a Chinese wheat noodle that the Japanese adapted and used in different variations of soup. Many times ramen noodles are seen in a pork or chicken based broth with pork, beef, boiled egg, mushrooms, scallions, menma (dried bamboo shoots), and nori (seaweed). The noodle bowl is so diverse that there are endless variations to choose from, all over the country. An interesting aspect of Boru's take on the dish, was its boiled egg. It tasted like the flavors of Asia had been saturated inside the egg; with a gooey and tacky texture. Every bite of this ramen, full filled my hankering for a bowl of soup.

Knead Stretch Pinch: "Mozzarella!"

              Perline, Chilegine,Bocconcini, Ovoline, and Rotundine as beautifully written, are the names of  Italy's mozzarella shapes. Perline is the smallest, working its way up to the larger, Rotundine. And interestingly enough, Bocca means mouth, with bocconcini symbolizing, the perfect ball of mozzarella to fit inside ones mouth. Whether we eat fresh mozzarella in a Caprese salad, or melt it into Pasta alla Norma, there are the many different sizes to choose from. To make mozzarella, the chef must gather milk (preferably whole), citric acid, and rennet (helps make the cheese sturdy); the ingredients are heated between 90- 105 degrees throughout the whole process. Once the milk mixture curdles forming a custard like consistency, it is nearly done. At this point you may start kneading the curd to form mozzarella and shape into its various sizes.  Some may use the whole ball and stretch it out for a roulade (see above); this method, known as pasta filata, means to stretch the curd. And the term Mozara, comes from a fisherman's term meaning to pinch the head off a fish. When making mozzarella, one must pinch the curd into the desired sizes and toss into an ice water bath. Buratta is a softer form of mozzarella, made in the same way as the delectable curd, with the addition of a few things. After forming the shape of the mozzarella, the chef takes a mixture of heavy cream and leftover mozzarella shards, and pours it inside the middle of the mozzarella.The ball is tied with a leek leave, securing its shape, and later removed once it has cooled. It can be served at room temp with EVOO, balsamic reduction/pesto, and crostini. The preparation of buratta came about, as a way to use the leftover pieces of mozzarella in the whey.

VODKA: How it's made

              I had the urge  to rent four books from the food filled library at my school last week. I am intrigued with each book, and what it has to offer an avid reader. The one that I decided to read first, is all about Vodka; history, different brands, recipes for disaster, and so on. Many people believe that this delectable spirit comes from potato, and although this is true, it does not only originate from this starch in nature. Vodka, like the famous Ciroc from France, is made with grape. Other labels such as Signature Vodka from Canada, are made with grains and herbs, and Romanoff Vodka from South Africa is made from Molasses. What's more interesting, are the countries where Vodka were first sought, like Russia, Poland, Ukraine, and Finland whom only believed to process the famous spirit from potato, grain, and molasses. Whereas in the western and southern parts of Europe- Italy, France, and England- they insist on creating Vodka from corn and fruits, like apple.

How it's made: Vodka is made by crushing the main starch, adding water, and heating it up to allow the starch to convert into sugar. Once this is done, a "Mash" is formed with the addition of yeast and thereafter, excess water and chemicals are removed from the ethanol, through distillation. During the distillation of the "Mash", alcohol vapor is caught in long tubes and then cooled down, so that it's compressed to alcohol.