Sunday, September 30, 2012
Tuesday, April 19, 2011
Jersey Shore Restaurant Week
APRIL 1-10, 2011
David Burke Fromagerie
26 Ridge Road Rumson
732-842-8088
A 3 course Pre-fixe menu was prepared for the week long event
Beverages are not included in the pre-fixe menu but are a must to start
Amose Boushe
Seafood Pate on a Brioche with a drizzle of Mustard Oil
Classic at Fromagerie are the Cheddar Cheese Popovers served as the bread course
Our server Rob was awesome and very knowledgeable of the restaurant and the menu. He told us that David Burke had introduced to Fromagerie a dry aged steak menu as he has at his Chicago Steakhouse Primehouse. At Primehouse they utilize a pink Himalayan rock salt in the steak vault that aids in the dry aging process. At Fromagerie they installed the same kind of Steak vault as Primehouse and the steaks are dry aged for 45 days. This is a very unique process and the steaks have a very different taste and texture then other dry aged steaks. Having heard this we absolutely had to try a steak so we opted to order from both the pre-fixe menu and the steak menu.
From the pre-fixe menu - Grilled Marinated Octopus on a Bed of Diced Fingerling Potatoes with Green Pea Puree, Pancetta and finished with Angry Sauce
From the Dinner Menu - Spinach and Poached Egg Raviolo with Garlic and Parmesan in an Herb Garlic Oil finished with Smokey Bacon
From the Pre-Fixe Menu - Cornmeal Crusted Skate Wing with Baby Artichokes and Trumpet Mushrooms in a Caper Brown Butter Sauce
From the Steak Menu - 45 Day Dry Aged Kansas City Bone In Sirloin with Beef Love and topped Buttermilk Chive Onion Rings
Also from the Dinner Menu - Potato Frites with Shaved Truffles, Parsley and drizzled with Truffle Oil
Creamed Spinach finished with Parmesan
Being that one meal was on the pre-fixe and one wasn't the dessert course gave us the opportunity to order s dessert that David Burke is famous for creating. But before we splurged on a decedent treat we had some coffee to digest what we had just finished.
A single espresso and a cappuccino
Now on to the dessert but first we'll show the pre-fixe dessert.
Fromage Blanc - A tangy cheese custard reminiscent of creme brulee in texture topped with a Peach Sorbet, Blackberries and a Vanilla Sugar Wafer
What you are going to see now is not to be believed but is a must to experience. In fact this dessert was feature on Food Network's The Best Thing I Ever Ate - Remaking Classics.
Cheesecake Lolli Pops with Fresh Raspberries and Bubble Gum Whipped Cream
They came in three flavors:
Cherry Pink Cashmere - Cheesecake, white chocolate coating, red coloring, dipped in pistachio crunchies, ground green pistachios and sun dried cherries
Three Chocolate Tuxedo: Cheesecake, white chocolate, milk chocolate and dark chocolate coatings, dipped in peanut crunchies and Reeses Peanut Butter Pieces.
Toffee Top Hat: Cheesecake, milk chocolate coating dipped in dark chocolate crunchies and ground Score Bars
BTW, you can purchase them online at the following URL:
Gourmet Pops or you can take a box home from Fromagerie after you have dinner there.
We highly recommend that you experience a visit here and until the next BITE...Get out and enjoy the food
Thanks for reading and share us with others.
Tuesday, April 5, 2011
L'Ecole - Bouquet Garni of New Life
The front of the house and bar area
Maitre D' Station and entrance
Back of the house, server's station and kitchen entrance
(BTW, the young lady in white is an FCI Graduate)
Amuse-bouche - Lamb Sausage - Sundried Tomato
Tuna Tartare with Pickled Daikon and Smoked Uni Cream
Tartare de Thon, Crème D’Oursin Fumé et Daikon
Gnocchi Parisienne with Asparagus, Prosciutto and Lemon-Chicken Velouté
Gnocchi Parisienne, Asperge, Jambon Cru et Velouté de Poulet au Citron
Pan-Seared Branzino with Roasted Mushrooms, Sautéed Spinach and Smoked Tomato Vinaigrette Filet de Loup Mer Poêlé, Champignons Roti et Épinards, Vinaigrette a la Tomate Fumé
Seared Duck Breast and Confit Duck Leg, Potato Terrine, Creamed Kale and Sweet & Sour Sauce Sauté de Magret de Canard et sa Cuisse Confite Gâteau de Pomme de Terre, Kale et Sauce Aigre-Doux
Orange and Lemon Tart with Raspberry Coulis
Tarte aux Citron et Orange et Coulis de Framboise
Chocolate-Orange Parfait
Parfait Chocolat et Orange
Chocolate angel food cake with white chocolate ice cream and raspberries
The entire dessert service
Orange and Lemon Tart with Raspberry Coulis
Chocolate-Orange Parfait
Chocolate angel food cake
Lui and Jacques
The entire experience was incredible. The food at lunch topped by seeing Jacques Pepin work his skills in the kitchen. The French Culinary Institute and the restuarant L' Ecole are truly training the best in the industry. Located at 462 Broadway New York City 212 219 3300.
Get out and try this place. Until our next BITE...enjoy the food
Saturday, April 2, 2011
More Than Just Huevos - Distrito
In west Philadelphia, the heart of Drexel University is a culinary gem, Distrito, another establishment of Iron Chef Jose Garces.
The seconded course was;
The Fondito is servered with a basket of small tortillas that we spooned the lucious hot filling onto and then devowered. Each bite had then perfect blend of the three cheeses, the duck barbcoa and subtle heat of the poblanos.
No question that everyone will find something to enjoy here.
Distrito is located at 3945 Chestnut Street Philadelphia 215 222 1657
Get out and try this place and until our next BITE...enjoy the food
Distrito is a neighborhood place for great high end food and upscale variations on classic Mexican cuisine. Incredible food in a fun atmosphere with great service.
The decor complements modern and traditional design
with bright colors
offering price specials for brunch and happy hours
Not your typical Mexican restaurant in concept as you can choose to eat on the go
or stay and enjoy the wall of classic Mexican wrestling masks while you dine
We decided to go for the pre-fixe 2 course brunch menu for $20 per person including Jose Garces brand coffee. Its a great deal with a lot of menu choices that you can pair with a list of specialty beverages. Of course what's brunch without an elegant libation to start.
Distrito Bloody Mary
Choice of RÖkk Vodka or Jimador Blanco Tequila - fresh tomato–horseradish–lime–thyme
Distrito Margarita
Jimador Blanco Tequila - Lime - Orange
After enjoying our opening cocktails it was time order up the next two courses but the choices were difficult. So many wonderful items on the menu we justed want to say, "we'll have one of everything please". When faced with a challenge such as this we take a look at what everyone else is having and ask a lot of questions. Often people are more then happy to tell you what they think. So don't be afraid, make some friends.
With much discussion and advice we finally reached a decision. The first course would be;
Nachos Ignacio
Black Beans, Tomato,
Queso Mixto, Jalapeño,
Chile de Arbol,
Radish
Chilango Chop
Romaine, Baby Arugula,
Watercress, Green Apples,
Cranberries, Spiced Pecans,
Honey-Lime Vinaigrette
The seconded course was;
Torta de Huevos
Over easy egg, benton’s bacon, avocado, refried beans, queso modelo
Queso Fundido
Duck barbacoa, Poblano Rajas, Tres Quesos
No question that everyone will find something to enjoy here.
Distrito is located at 3945 Chestnut Street Philadelphia 215 222 1657
Get out and try this place and until our next BITE...enjoy the food
Wednesday, March 23, 2011
Chef Jose Garces - City's Best Philadelphia Interview
Jose Garces: From Grandma's Kitchen To 'Iron Chef'Mar 21st 2011 11:30AM / by Ptah Gabrie
Jose Garces is a busy man these days. He's opened seven restaurants in Philly and Chicago since 2005 and most recently opened a Mexican food truck in Center City named Guapos Tacos. His farm in Bucks County is gearing up for a new season of locally grown produce, he's the sixth chef to earn the title of Iron Chef America and Garces is a semifinalist for Best Chef in this year's James Beard Awards. His style of cooking blends family, ethnic tradition and a desire to push the boundaries of cooking. Garces follows a simple mantra: "Authentic and innovative are not contradictory."
How did your grandmother shape the way you cook?
My mamita amada, or beloved grandmother, was the first person to bring me into the kitchen, along with my mother. Cooking with her, making big meals for the family from her Ecuadorian recipes, intensified my interest in Latin cuisine, which is largely present throughout my restaurants.
What's one dish you serve that truly exemplifies your grandmother's cooking?
At Amada, we serve a variation on the first empanada she taught me to make. It's called Amada's Empanada -- green plantain dough stuffed with spinach and manchego cheese, served over an artichoke heart and piquillo pepper escabeche. It always takes me back to her kitchen in Chicago, where we'd roll out the dough, and I'd be covered in flour.
After opening so many prestigious restaurants, what made you decide to open Guapos Tacos?
Guapos Tacos was born after a trip to Mexico City. We ate such great street food, and I wanted to bring that back to Philly. It reinforces the fact that food should be fun.
Do you feel like Guapos Tacos lets you tap into a group of people who may not normally come into one of your other restaurants?
One of my favorite things about Philly is the diversity of our dining scene. My guests seem to come from all walks of life, and I love that about the city. Perhaps Guapos Tacos will help me to reach a different crowd, but more importantly, I think it will help me share my food with people in a different setting -- at their private events and even casually curbside -- rather than in a restaurant.
Why was opening JG Domestic important to you?
JG Domestic is the culmination of my career so far. The menu is proudly inspired by the rich, eclectic cuisines of our country and its harvests. It's a true celebration of the great products we've got right in our very own soil and it gets back to the roots of cooking -- letting the seasons tell you what to prepare, not the other way around.
What types of food will you get from your farm this year?
We're looking forward to fresh produce, especially lettuces, herbs and root vegetables, then squash and melons as the summer goes on. Come autumn, we'll have pumpkins, too.
Why is having this farm important to you?
I've always believed in top-quality ingredients, and the farm allows me complete access to those ingredients. I'll be able to monitor the growth of this produce from seed to plate, and I think that's an amazing way to be sure that we're serving the very best to our guests.
Why do you think you have been so successful on Food Network's "Iron Chef?"
"Iron Chef" has been a continuous learning experience for me. Each new ingredient forces me to dig deep into my culinary arsenal and come up with new and daring ways to prepare them. I think my willingness to adapt and my experience with varied cuisines has been a great asset.
Aside from Latin and Spanish cooking, what is your next favorite style?
I'm interested in all kinds of cuisines, from Peruvian Chifas, which incorporate indigenous South American ingredients into Cantonese cooking styles, to modern American dishes that take their inspiration from all over the world.
It seems like you are trying to push the boundaries with every place you open. Do you have any ideas or goals you would like to see come to fruition in the coming years?
I do have one more project coming up, Frohman's Wursthaus, a sausage and beer joint in Midtown Village in Philadelphia. But to be honest, I'm really enjoying everything that I have going on right now, from the restaurants to the farm to "Iron Chef." I'd love to be able to continue to spend time with my family as well, so once Frohman's is up and running, I'm planning to just sit back and enjoy it all for a while.
JG Domestic, 2929 Arch St.; 215-222-2363
Jose Garces is a busy man these days. He's opened seven restaurants in Philly and Chicago since 2005 and most recently opened a Mexican food truck in Center City named Guapos Tacos. His farm in Bucks County is gearing up for a new season of locally grown produce, he's the sixth chef to earn the title of Iron Chef America and Garces is a semifinalist for Best Chef in this year's James Beard Awards. His style of cooking blends family, ethnic tradition and a desire to push the boundaries of cooking. Garces follows a simple mantra: "Authentic and innovative are not contradictory."
How did your grandmother shape the way you cook?
My mamita amada, or beloved grandmother, was the first person to bring me into the kitchen, along with my mother. Cooking with her, making big meals for the family from her Ecuadorian recipes, intensified my interest in Latin cuisine, which is largely present throughout my restaurants.
What's one dish you serve that truly exemplifies your grandmother's cooking?
At Amada, we serve a variation on the first empanada she taught me to make. It's called Amada's Empanada -- green plantain dough stuffed with spinach and manchego cheese, served over an artichoke heart and piquillo pepper escabeche. It always takes me back to her kitchen in Chicago, where we'd roll out the dough, and I'd be covered in flour.
After opening so many prestigious restaurants, what made you decide to open Guapos Tacos?
Guapos Tacos was born after a trip to Mexico City. We ate such great street food, and I wanted to bring that back to Philly. It reinforces the fact that food should be fun.
Do you feel like Guapos Tacos lets you tap into a group of people who may not normally come into one of your other restaurants?
One of my favorite things about Philly is the diversity of our dining scene. My guests seem to come from all walks of life, and I love that about the city. Perhaps Guapos Tacos will help me to reach a different crowd, but more importantly, I think it will help me share my food with people in a different setting -- at their private events and even casually curbside -- rather than in a restaurant.
Why was opening JG Domestic important to you?
JG Domestic is the culmination of my career so far. The menu is proudly inspired by the rich, eclectic cuisines of our country and its harvests. It's a true celebration of the great products we've got right in our very own soil and it gets back to the roots of cooking -- letting the seasons tell you what to prepare, not the other way around.
What types of food will you get from your farm this year?
We're looking forward to fresh produce, especially lettuces, herbs and root vegetables, then squash and melons as the summer goes on. Come autumn, we'll have pumpkins, too.
Why is having this farm important to you?
I've always believed in top-quality ingredients, and the farm allows me complete access to those ingredients. I'll be able to monitor the growth of this produce from seed to plate, and I think that's an amazing way to be sure that we're serving the very best to our guests.
Why do you think you have been so successful on Food Network's "Iron Chef?"
"Iron Chef" has been a continuous learning experience for me. Each new ingredient forces me to dig deep into my culinary arsenal and come up with new and daring ways to prepare them. I think my willingness to adapt and my experience with varied cuisines has been a great asset.
Aside from Latin and Spanish cooking, what is your next favorite style?
I'm interested in all kinds of cuisines, from Peruvian Chifas, which incorporate indigenous South American ingredients into Cantonese cooking styles, to modern American dishes that take their inspiration from all over the world.
It seems like you are trying to push the boundaries with every place you open. Do you have any ideas or goals you would like to see come to fruition in the coming years?
I do have one more project coming up, Frohman's Wursthaus, a sausage and beer joint in Midtown Village in Philadelphia. But to be honest, I'm really enjoying everything that I have going on right now, from the restaurants to the farm to "Iron Chef." I'd love to be able to continue to spend time with my family as well, so once Frohman's is up and running, I'm planning to just sit back and enjoy it all for a while.
JG Domestic, 2929 Arch St.; 215-222-2363
Thursday, March 17, 2011
Happy St. Patrick's Day! Now let's eat...
Boxty Pancake
Ingredients
8 ounces (225 grams) freshly cooked potatoes
8 ounces (225 grams) peeled raw potatoes
8 ounces (225 grams/ generous 1 1/2 cups) white flour
1/4 American teaspoon baking powder (1/2 Irish teaspoon bread soda), sifted *see note
8 to 12 fluid ounces (225 to 300 millileters/1 to 1 1/2 cups) buttermilk
Pinch salt (optional)
Butter, for frying
*Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon
Directions
Peel the cooked potatoes while they are still hot, drop into a bowl and mash immediately. Grate the raw potatoes, add to the mashed potatoes with the flour and sifted bread soda. Mix well, and add enough buttermilk to make a stiff batter.
Heat a frying pan, grease with butter and cook large or small pancakes in the usual way. Eat them straight from the pan with butter, crispy rashers or pure Irish honey.
Sunday, March 13, 2011
Every Heard of BLT? - How About CLT?!?!
In our inner circle there is no secret that we are BIG fans of Food Network's Guy Fieri and Triple D, (Diners, Drive Ins and Dives) because Guy and the show take us each week to meet real people making real food in their own unique way.
On the January 3rd, 2011 episode, Guy takes us to a Philadlephia landmark building that houses the Memphis Taproom where we are introduced to a Vegan variation of the BLT sandwich, (Bacon, Lettuce and Tomato) call the Smoked Coconut Club or the "CLT". Having the good fortune of living halfway between New York City and Philadelphia, two incredible gastro-cities we are often pulled in either direction to experience great culinary works.
For this Bite, we have experienced the delight of this incredibly unique dish. Once tasted, you like us, will not be able to contain yourselves and will want to tell everyone about this place and in particular, this club sandwich. We were fortunate to be able to obtain this clip from the show that walks us through the making of this unique dish. See below:
Compliments of Food Network, Triple D, Guy Fieri and the Memphis Taproom.
An excerpt from the show
"This trip Guy Fieri is pulling in for pork and a little tofu in Philadelphia at the Memphis Taproom, a local favorite serving a vegan club sandwich with deep fried tofu and smoked coconut."
Memphis Taproom 2331 E. Cumberland St., Philadelphia, PA 19125
(215) 425-4460
http://www.memphistaproom.com/
Get out and try this this place. Until our next bite...Enjoy the experience of food
On the January 3rd, 2011 episode, Guy takes us to a Philadlephia landmark building that houses the Memphis Taproom where we are introduced to a Vegan variation of the BLT sandwich, (Bacon, Lettuce and Tomato) call the Smoked Coconut Club or the "CLT". Having the good fortune of living halfway between New York City and Philadelphia, two incredible gastro-cities we are often pulled in either direction to experience great culinary works.
For this Bite, we have experienced the delight of this incredibly unique dish. Once tasted, you like us, will not be able to contain yourselves and will want to tell everyone about this place and in particular, this club sandwich. We were fortunate to be able to obtain this clip from the show that walks us through the making of this unique dish. See below:
Compliments of Food Network, Triple D, Guy Fieri and the Memphis Taproom.
An excerpt from the show
"This trip Guy Fieri is pulling in for pork and a little tofu in Philadelphia at the Memphis Taproom, a local favorite serving a vegan club sandwich with deep fried tofu and smoked coconut."
Memphis Taproom 2331 E. Cumberland St., Philadelphia, PA 19125
(215) 425-4460
http://www.memphistaproom.com/
Get out and try this this place. Until our next bite...Enjoy the experience of food
Subscribe to:
Posts (Atom)