Avocado's Mexican-American Restaurant in Cornwall

Our older son is engaged, planning his wedding with his fiancee and at the same time looking for their own home.  Over this past weekend, we were invited to go along with them to an Open House and then meet her Mom and aunt at their proposed wedding venue site.  Very grown up.  Very special.  Very busy.

Typically when I am involved in any kind of field trip I am also planning around meal times, potential restaurant visits and food in general.  I'm not sure how this happened to me.  I only know that I enjoy celebrating with a nice meal and so when we concluded our business at the wedding venue site, I asked about the restaurant across the street and my older son remembered a nearby Mexican-American place, Avocado Restaurant.  Off we went.

Unassuming, not pretentious at all, bright and vibrant.  The photo does not fully display the avocado green paint of the building, but you would certainly appreciate it in person.

We are seated immediately and I simply love the festive colors and decor.  The peacock of restaurants.

The menu seemed endless and reminded me of the variety of dishes you can select from at a diner.  I have never been presented with so many choices at a Mexican restaurant.  If I didn't quickly eliminate dishes from my list of potential orders, I might still be sitting by the fireplace, not ready to order.

Our lovely server asks if we would like a drink and of course a Margarita is in order to maintain the celebratory feel and when ordering Mexican food, it just feels right.  Here is where the lunch really went from great to fabulous, she asked for my ID.  I thought she was joking and smiled, "Are you serious?"  She smiled and nodded.  I was glowing.  When I handed it to her, she took it and checked the date before saying, "Oh.Wow."  What she must not have realized is the two young men at the table who are over the legal drinking age are my sons.  I was flattered and if it were a ploy to increase her gratuity, I fell for it, but it felt quite sincere.

By the way, the Margarita was perfect.  I love a substantial amount of salt on the rim and prefer mine on the rocks rather than frozen.  Yum.

We began with an order of guacamole which was prepared table side and went through a number of baskets of nachos as well as 2 bowls of salsa.

For lunch we had:

Our future daughter-in-law tried a sampler appetizer platter as her entree.  Among the components were award winning avocado fries.  

The Mr. went out of his comfort zone again and ordered the Milanesa de Res.  A tender fried steak with salad and fries - familiar with a Mexican flair.

For me, Enchilladas del Mer.  

Listed on the menu as:

Corn tortillas filled with shrimp, fish and lobster meat, topped with a mild green tomatillo sauce, melted cheese and sour cream.  Served with rice and beans.

The filling was delicious and the portion size generous enough that I took home one tortilla with enough rice and beans to be an excellent lunch.

For my younger son:

 Mariscada

Described as:

A seafood casserole of fish, clams, mussels, and shrimp in a creamy tomato chipolte sauce served mild or spicy with a side of rice.

Either he missed asking about the mild option or no one asked, but his order was spicy.  He was able to eat it with an additional order of rice to take the edge off and once our server realized his order was too spicy, she removed one of his orders of beer from the bill.  A lovely gesture, no fault placed, no harm, no foul.  He enjoyed it despite the unexpected heat.

For my older son:

Carne Asada

Nothing more traditional than a perfectly prepared steak served with onions, rice, beans and more guacamole.  He is a happy member of the Clean Plate Club.

The meal was a grand success and yes, I was quite flattered to be asked for proper identification.  I look forward to my son's wedding and his launch into the world with his wife by his side.  My hope for them is that they continue to enjoy each other's company  for a lifetime, sharing meals and always feel Fed Well together.

DeStefano's Olde Eerie in Middletown, NY

Once again, I asked the Mr. on a Friday night where he wanted to go for dinner. This time he answered, "I want to go to the restaurant we were going to go to a few weeks ago that had the long wait time because of the show at the Paramount."

In marriage speak, he said he wanted to go to DeStefano's Olde Eerie.

This is simply another example of how people who are married for a long time can finish each other's sentences, stories, and sometimes, even their thoughts.

Our younger son was able to join us and off we went, no reservation and hoping the Paramount wasn't hosting another show.

We were seated immediately and the bar area was crowded.  Our server was friendly and helpful.  I asked if their were any drink specials (since the bar was packed, I thought they must have a cocktail selection) and was brought a cocktail menu.  I decided on the Lemontini.  Sometimes I wait until I know what I am eating and other times I simply stick with my favorite Cosmopolitan.

Next we had a discussion about appetizers.  Our younger son had recently asked if I could make fried ravioli at home and since they were on the menu I thought this would satisfy his craving and so we ordered them to share.

Turned out to be a brilliant idea all the way around.  The sauce was simply amazing and everything I know the Mr. craves in an authentic marinara.  He's right, it is absolutely impossible to find this in a jar though we keep trying.  The ravioli were crispy and finished with a sprinkle of fresh herbs that made the dish feel special.

Main Courses:

Pork Chops

Our younger son ordered these smothered pork chops and I feel bad you cannot really appreciate the thickness of these chops.   They had to have been cut at 2".  Ridiculous.  A huge, generous portion, and he had soup, salad and a side of pasta with this meal.  They should offer rewards to patrons who can eat all the food they are served.

Fried Calamari with Linguine

I was thinking about the calamari as an appetizer, but I am the only one that truly enjoys it out of the 3 of us soooo, why not have it as my main course? IT WAS HUGE. I think I may have had about 25% of the rings and a few twirls of pasta.  A friend recently asked why I am not 700 pounds and what I did not share is I often take food home.  I am fine with left-overs and will eat them just the way they are or sometimes transform them into a completely different dish/meal.

Chicken Marsala

Yes, this is what the Mr. was craving.  Another tremendous size plate (platter) of food that easily could have fed the three of us.  It was also served with a side of pasta smothered in marinara.  The chicken was tender and juicy in a semi-sweet Marsala sauce. Happy Mr.

When we were asked if we wanted our food wrapped, I laughed and said, "Yes, all of it.  The bread, everything!"  

We were given 3 large bags crammed with Styrofoam containers brimming with food.  If you are hungry, make sure you go to DeStefano's Old Eerie.  We were surely Fed Well and stuffed!  No room for dessert and no one even ordered it to go.

Dress up Pizza at Home

Pizza! Pizza!  

I love pizza on those nights when you get home from work, are just exhausted and have no idea what to do about dinner.  I usually love plain cheese.  Sometimes, we all want something different and on those nights, I hit the produce drawer and sautee veggies then add then on a person's slice once the pie is here.

On this particular night it was black olives (left over from holiday celebrating), sliced mushrooms and some onion.  

Heaven on a plate, little fussing and cheesey goodness!

What are some of your kitchen cheats to get you through a week night dinner?

Potato Waffles

What to do with holiday leftovers...At our house, a day or two after Thanksgiving means I will make Turkey Stew just like Grandpa Mac used to make - well, with less black pepper.  Basically, he took all of the holiday leftovers minus the cranberry sauce and dumped it into a pot, cooked dumplings on top and fed the family. I still mostly follow the same format, but this year I switched out the sinkers, I mean dumplings with re-purposed mashed potatoes.

I blended left over mashed potatoes with some garlic powder, onion powder, salt, pepper and a sprinkle of basil.  I spooned a generous palm size portion into the waffle iron and let it cook until browned.  The perfect new base for Grandpa's Turkey Stew.

You know left-overs are a win when your family wants you to prepare them on purpose.

We were Fed Well before, during and after the holidays this year.  Looking forward to a fabulous Christmas and Happy New Year!

Bernie's Holiday Restaurant

Billboard advertising is alive, well and effective.  If not for the huge road sign calling out Bernie's Holiday Restaurant on Route 17, I wonder if I would have ever suggested it to my family. Though it took a little while to get to it, we made it to Bernie's or BHR as it is also known.

The night we went, it seemed a flurry of activity was happening in the "other" room beyond the sliding partitioned door and guests continuously arriving caused a bit of a blustery commotion, but the inconvenience was temporary.  I happily sipped a well prepared Cosmopolitan and took in the decor.  I imagine a private party at Bernie's must be amazing.

We are brought out a bread basket and small bowl of dipping oil.

I don't know exactly what the bread pictured below was, other than to say it was delicious and eaten first.

Salads are presented with dressing on the side.  I go back and forth about being a fusspot in not wanting the dressing container (who knows where the bottom of it rested) being placed on my salad. I'm partly phobic I think, but the salad was crisp and chilled.

Next course was soup.  I had the New England Clam Chowder which is a frequent go-to for me.  It was a healthy portion that looks small in the oversized bowl.  It was delicious, hot and creamy.

At one point, I was able to speak with April, the owners wife, who was very friendly and helpful about the restaurant and surrounding shops and The Sullivan Hotel.  Lovely.

Main courses:

NY Strip Steak with smashed potatoes

Steak & Shrimp with rice

I sampled the steaks and they were delicious.

My own meal was ordered from the appetizer section of the menu.  

Lobster Au Gratin

It was a sizable portion for an appetizer and I have a healthy appetite so I can't imagine anyone needing much more to eat after finishing this deep dish serving.

We were Fed Well and happy to try someplace new. I strongly recommend the detour from the highway on your way to Monticello Raceway, Bethel Woods for a concert or any other Sullivan County destination.  BHR, we will return and I can't wait to try more of the menu.  It also looks like a great place to have a private party.  

Kiernan's Pub & Tavern in Pine Bush

It's official, I am one of those small town gals that has lived in the area long enough that I describe where the "new" place is by using the name of the "old" place as a reference.  For example, Kiernan's Pub & Tavern is in the old AJ's.  So, now you know exactly where it is, right?  Well, if you don't, it's actually 66 North Street in Pine Bush.  You know, the road to the Town Park, I mean, Castle Park. Ah, you'll find it.

So, my younger son and I thought we'd check it out.  Turns out, he knows one of the bartenders so I tried to order my latest favorite classic cocktail, the Sidecar.  Thankful for the modern age and the ability of a bartender to check cocktail recipes via Google, he and I were able to select 3 basic ingredients that must be shaken with ice then poured out into a martini or short glass.  His choice to garnish with orange was a nice touch.

Since we are new customers, I have a ton of questions for our server.  I feel bad now, but somethings I just like to know before I order anything.  For example, what's the soup? Lamb stew.  What's in the stew beside lamb?  Potatoes, carrots and celery.  Ok, I'll start with that please.

A generous portion of delicately tender lamb with a hearty amount of carrots and potatoes, the stew could be a dinner portion on it's own with some warm bread and butter.  Delicious and satisfying.  We are off to a great beginning.

Next up, main courses.  I decide on the 8 ounce pub burger without cheese prepared to just medium doneness. Keep in mind, Mr. Marty Kiernan is known for also owning Kiernan's Farm and I am anxious to try the much talked about grass fed beef.

The burger size is generous and as you can see, it is served with a healthy number of onion slices, lettuce and tomato. The pickle is crisp and dill.  The potatoes - they look amazing, don't they?  I wanted them to be better, maybe just slightly more cooked for the interior to just be a bit fluffier and softer.  But, the exterior was beautifully salted and overall, I was quite happy.

For my son, the shrimp skewers.

He cleared his plate and helped me finish my burger.  

I highly recommend the lamb stew if it is available and a burger.  The beef was tender, moist and lived up to my expectations.

I'm sure Kiernan's Pub & Tavern will be well received by the local community and my son and I both see a few familiar faces during our meal.  As long as they are Fed Well, most will likely return again and again. Good luck Kiernan's Pub & Tavern and welcome to the neighborhood.

Blu Mango Grill for Lunch - Hudson Valley Restaurant Week Fall 2014

New to Hudson Valley Restaurant Week (HVRW), new to Walden and newly added to our list of "go-to-top-of-mind" places.  My younger son and I decide to sneak in one last meal during HVRW and have lunch together at Blu Mango Grill.  Parking and the main entrance are in the rear of the building although you can enter from the plaza next to Dunkin Donuts.

We are seated in the modern main dining room featuring contemporary decorating touches including whimsical light fixtures and a fresh color scheme.  We are given both regular and HVRW menus and ask for green tea to begin.

I like that we are brought a pot and can refill at our own pace.

Next, we are given a food gift.  Lovely surprise.  Chicken Thai Chili Meatballs.  Amazing.  Tender, sweet and well, gone within seconds.

We both ordered the vegetable dumplings as appetizers.  The tender dough is filled with a medley of veggies and served piping hot with a choice of dipping sauces.

 Japanese Vegetable Gyoza

Our server is friendly and talks with us for a moment about upcoming special menu additions, holiday promotions and the ability for local businesses to receive lunch menus.  Unfortunately, I do not work in the Walden area during the week to benefit from this feature, but would highly recommend it for anyone in nearby towns.

Main course for me is the Ginger Tempura Shrimp as pictured above.  The panko crust was crisp and crunchy.  The shrimp were large and succulent and served with a spicy ginger sauce.  

For my son, the Eruption Roll which was described as, "Fried kani roll topped with shrimp, crabmeat and spicy island sauce."  Spicy, most definitely.  He thoroughly enjoyed and finished it.

We talk about his college education, my job, food and restaurants.  We exchange thoughts about our meals and Blu Mango.  I often ask my sons if they would return to a restaurant without me and when the answer is yes, I give the restaurant an additional favorable vote when thinking of writing a review.  So, 2 forks (or sets of chopsticks) up for Blu Mango Grill.

My son orders the fried banana dessert which I have had in the past.  The fruit is deep fried in a thin crepe like wrapping and filled with custard, topped with ice cream and whipped cream.  Delicious without being cloying.

I opt for the mango cheesecake.

The cake itself is mango flavored as well as being topped with fruit and is also served with both vanilla ice cream and whipped cream. Heavenly ending to a wonderful lunch.

I settle the bill and think how lucky we are to be Fed Well.  We visit area restaurants fairly regularly and it fulfills not only our appetite, but allows us to spend time together, talk it over and just be. 

Lunch at Wildfire Grill - Hudson Valley Restaurant Week Fall 2014

A beautiful fall Saturday is reason enough to go our for lunch, but being my sister's Birthday Eve, we had double cause for celebration.  We haven't had a "sister date" in quite some time and so we headed out to the Wildfire Grill in Montgomery.  We've both been here before and looked forward to our return.

While we peruse the Hudson Valley Restaurant Week menus, I also notice the cocktail specials on the blackboard behind the bar.  My sister and I decide on the Pumpkin Bellinis.  Seasonal and sparkly.

After just a few minutes we have made our decisions and yes, we ordered the same exact starters and main course with our only difference at dessert.

We start with the Lobster Bisque which included a lump crab meat patty...

The broth was delicate and while creamy, it was not overly thick in consistency.  The crab meat was sweet and along with the warm slices of herbed bread, served as a nice texture contrast while eating the soup.

We noticed a bridal shower taking place in one of  the dining rooms and hungrily watched as the guest plates were brought past our table.  Everything looked and smelled delicious.  I also hadn't thought of the Wildfire Grill before for private parties.  Great idea!

Our lunch arrives - the BBQ Pulled Pork Quesadillas with french fries!

I am a french fry junkie and know that I will not be able to finish my entire lunch (have to save room for dessert), but I will find a way to make sure I eat every last fry!  The pork is soft and sweetly sauced and we are happy ladies.

We talk of the upcoming holidays, holiday menus (we may try our own version of Pumpkin Bellinis), holiday shopping and seeing each other the next day for my sister's birthday celebration at our mother's house.  The restaurant is filled to capacity.

Our desserts arrive...

For my sister the pumpkin cheesecake

A perfectly sized portion placed over a swirl of maple syrup.

For me, the sweet potato waffle with ice cream also plated over maple syrup:

It was a joyous occasion to spend some time with my sister and enjoy a lovely lunch.  So decadent.

We were Fed Well by the delicious food and time alone to enjoy each other's company.

The Lakeview House for Hudson Valley Restaurant Week Fall 2014

During Hudson Valley Restaurant Week my family knows it is quite likely they will be invited to join me to try a new area restaurant and this past week was no exception.  The Mr. and I invited our sons to The Lakeview House on Orange Lake.  I was also quite motivated since one of my longtime friends works there and I completely trust her judgment about food.

We were seated in the glass walled dining room I imagine is even more lovely either for lunch or a warm summer night with the sunset in full view over the lake.  Included in our Hudson Valley Restaurant Week menu are suggested local wine, beer and a cocktail selection.  Our younger son asks a few questions before deciding on Keegan Ales Hurricane Kitty and I opt for a Sidecar.  Our drinks are wonderful and I even had a sip of the Hurricane Kitty though I know nothing about beer other than whether or not I like the taste.

First course for me is the artichoke bottom stuffed with crabmeat.

I am quite happy with the flavor, portion size, using the artichoke bottom for ease of eating with a fork and do take advantage of squeezing a bit of fresh lemon juice on top.  Delicious and easily identifiable as crabmeat rather than crab flavored stuffing.

The Mr. begins with one of his favorites - French Onion Soup.

He has probably eaten hundreds of crocks of French Onion soup to date and has strong opinions when it comes to variations and chef interpretations.  He enjoyed the Lakeview House's flavors and proclaimed it to be, "good and traditional."  High praise from a man who is our resident French Onion critic.

Our sons decided to order from the regular menu and so began with classic tossed salad:

The vegetables were crisp and fresh - the plates were left clean.

Main courses

Priest Chokers Pasta - or Strozzapreti with baby arugula, grape tomatoes, homemade meatballs...I have to say I hesitated ordering this dish but trusted my friend when she told us her favorite dishes were steaks and pastas.  I have been burned in the past when ordering pasta in any place other than an Italian restaurant.  In fact, I often think of the movie, "Goodfellas," and worry I will be served egg noodles and ketchup.

I was served a huge bowl of happy.  The serving size was enormous, the spiral tubes of pasta were al dente, the meatballs were tender and flavorful and the cheese melted into the dish with a few turns of the fork.  Sumptuous and satisfying.  

Chicken.  Those who know us know chicken is the way to the Mr.'s heart.  He ordered the Chicken Sevillia which was chicken breast stuffed with Serrano ham, manchego cheese and served with a red pepper coulis.

Another nice size portion meal, the chicken breast was oversized, with a crispy exterior and moist meat.  The Mr. enjoyed his entire entree which was served with rice pilaf and broccoli.

Our sons both opted for 12 ounce steaks:

The understanding we have when dining out together is to let Mom try your dish, "so she can blog about it."  Well, sometimes, I just want to try their food - don't tell them.  The steak was tender and well seasoned and again, the men cleared their plates.

Dessert - our older son ordered 2 servings of key lime pie to go so he may enjoy it at home with his girlfriend who could not join us.  I later found out they gave their review was 2 forks up.

The Mr. opted for the Mudd Pie:

Honestly, the 4 of us could have shared this tremendous dessert after our meal.  

I had the fresh strawberries in Grand Marnier Custard and though you can't see the berries at the bottom, trust me, they were plentiful, juicy and sweet.

We were well taken care of, enjoyed our meals and look forward to returning to the Lakeview House when we can appreciate the setting as well as the fabulous food and thoughtful, attentive service.  Leaving Fed Well, full and with enough Priest Choker Pasta for another meal, I was thankful for dinner out during Hudson Valley Restaurant Week.