Posts filed under 'Restaurants'
The team that brought Zolo, Centro and Jax (with Top Chef champion from Season 5, Hosea Rosenberg!) has opened another winner here in Boulder: The Happy Noodle House.
Brussell Sprout Fries - they change the greens featured but all 3 times I had these they were tasty, crispy perfection.
House pickled vegetables were superb. Choices included: Soy marinated daikon radish, classic kimchi, pickled beets and cucumbers. We also tried a Japanese Fava bean pickle which was very surprising and very good.
Villa Wolf Gewurztraminer was the perfect pairing, especially on a hot summer night. The noodles are all made in house so they are tender and delectable. Most combinations are inspired and well executed; they have a wonderful bar too with creative tipples. I hope they think of expanding on the idea into Denver and beyond.
July 2nd, 2009
Marco and I were out on a date last weekend and we stumbled upon a Papaya King, I immediately wondered if Papaya King could be related to Gray’s Papaya, a famed NYC hotdog/tropical drink establishment since 1973. I am familiar with Gray’s Papaya because one of the founders of Fresh Samantha loved Gray’s Papaya and often reminisced about his lunches there with his dad. They would nosh on hot dogs and coconut champagne, a non-alcoholic, icy coconut drink.
It turns out that Papaya King started it all back in 1932 and began franchising in 2005, you can now get Papaya King in LaGuardia airport, Clifton NJ and Portland, ME. Gray’s Papaya is a copy cat of Papaya King. You may recall Gray’s Papaya as the place Carrie Bradshaw of Sex and The City celebrated the launch of her first book, alone with a limo driver.
Papaya King’s arrival in Portland is good news for Old Port drunken revelers because it is open until 2AM on weekends!
April 23rd, 2009
So I’m sure the title of this post has everyone salivating for the next great thing to do with this much "loved" member of the brassica family. I think I can hear all of you running into the kitchen right now. Nutritionally, there are very good reasons to eat cauliflower. Not only does it contain folate, fiber and vitamin C. It also has the phytonutrient and cancer fighter, sulforphane, that is in broccoli and other members of the brassica family.
During a recent meal at Elevations in Aspen, Colorado I was introduced to cauliflower couscous. It was served with bacon wrapped sea scallops and was pretty tasty but not as good as the Carmelized Black Cod with Ginger Risotto, Tomato Sambal and Cashew Vinaigrette which I highly recommend.
When I mentioned the couscous to Kimberly she told me she had already published a recipe for it in her The Big Book of Low Carb Cooking. I made it with a few alterations. I used green cauliflower which is a little milder than the white. Served along with some grilled, grass-fed steak, it came out exceptionally well. Next time, I am going to add some toasted slivered almonds and some of the other "colored" cauliflowers.
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Green Cauliflower "Couscous"
1 medium head (about 2 pounds) broco-flower, cored and cut into 1/4 chunks
1/4 cup butter
1 roasted red bell pepper, diced
1/4 cup sliced scallions
1/4 chopped fresh parsley
salt and pepper, to taste
Grate cauliflower, either in a food processor or with a hand-held grater with large holes. I used a hand grater and it worked well. I just need to fnd something to do with the stems besides put them in the compost.
In a large skillet over medium heat, melt the butter. Saute the bell pepper and scallions. Add the cauliflower and cook, stirring frequently, until the cous cous is softened and cooked through, about 5 minutes. Season to taste with salt and pepper and stir in the parsely. Perfect anyplace where traditional couscous would be used.
February 27th, 2009
Andre Baranowski for Saveur
Last weekend, I snuck away for a visit with my friend and fellow flavorista, LJ, in Watertown, MA. We had a lovely visit and an even lovlier meal at 51 Lincoln in Newton Highlands. LJ and I have been eating out together for over 18 years; we’ve had many a memorable meal. LJ generously treated me to this meal for my upcoming birthday.
The menu at 51 Lincoln was appealing and varied. This restaurant recently made the cut in Boston Magazine’s "50 Best Restaurants." The chef/owner, Jeffrey Fournier, has an impressive resume and this restaurant demonstrates his talent and skill set. I started with an apple currant collins, an updated version of the sour lemon cocktail.
We had a simply, but fantastically prepared salad of butter lettuce, beets, candied nuts, whipped honey goat cheese and blood orange vinaigrette. The kitchen was nice enough to split the salad onto two plates for us because LJ and I tend to share plates. The bread basket offered moist cornbread, crispy baguette and delicious focaccia.
After consulting with our waiter, I opted for the "Famous Rigatoni Bolognaise." Saveur magazine recently offered a primer on Bolognese sauce written by Nancy Harmon Jenkins and I have had every intention of whipping up some authentic Bolognese, but seriously, there is no such thing as "whipping up" a Bolognese sauce. It is a slow cooked, authentic and richly flavored Italian meat sauce. Often, it calls for cuts of meat and ingredients (fresh lard, chicken livers) that I don’t have in my pantry. Simply, it is a dish that requires intention and I just haven’t gotten around to it.
The "Bolognaise" sauce (I am unsure about the French spelling) was superb. It caused me to take a few deep breaths and a few truly appreciative bites just to take it all in. It was deeply flavored, somehow creamy, velvety and "so good." The only thing that could have made it better was homemade pasta (tagliatelle maybe). LJ had a splendid plate of crispy, juicy duck breast with a cherry sauce and creamy parsnips.
For dessert, we shared a chocolate peanut butter cake which was very good but quite frankly, I was too stuffed from the Bolognaise to indulge in any more than a few bites. The decaf coffee was good, always a plus for the coffee obsessed. It is a big treat to find a city quality restaurant, technically in the burbs with easy parking and stellar fare.
January 16th, 2009
On a recent jaunt to the Bay Area, my flavorista friend, Terry, introduced me to the lovely Dona Savitsky who has 3 beautiful dining establishments in the East Bay. I made it to 2 and I am still savouring the best Mai Tai I’ve ever had at her newest estblishment, Flora in Oakland.
The secret ingredient is homemade orgeat syrup. This exlir is made from almonds, rose or orange water and sugar. At my mid-age, I can’t believe I am just learning about this wonderful syrup. Future possibilties abound. A recipe is available at artofdrink.com.
The next day I ran over to Berkekely to try her fish tacos and Mexican hot chocolate at Tacubaya. The food here was delicious, hand-crafted and made with tlc - tender loving care. I met Donna for a brief moment before I experiened her talent as a restuaranteur. She had great training with Reed Hearon who became famous in San Francisco for Cafe Marimba, Restaurant Lulu, The Stinking Rose and Rose Pistola - all wonderfully creative establishments. He is also a great cookbook author. I can’t wait to go back and thank her for her contribution to this Flavorista post.
December 28th, 2008
My foodie friends,Md and Jerome, have the distinct pleasure of living in Oakland, CA. On a recent visit, they shared a wonderful treat - Bakesale Betty. A husband and wife team started the small bakery that within months became a sensation. For lunch, they offer 1 sandwich: fried chicken with a crunchy, spicy cabbage salad on soft yummy bread. The place is teeming with workers, blaring music and fantastic baked goodies. Their strawberry shortcake is the perfect wrap up to a great sandwich. Be prepared to wait in line, but make sure to eat on their ironing boards.
December 10th, 2008
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