Office Field Trip to Crowne Plaza

Info about The Crowne Plaze in Suffern, NY 

I love field trips or working offsite or whatever the current acceptable phrase is for getting away from the daily routine while still being paid.  However, when I first learned where we were going, I had to laugh at an old memory.

In the late 1980's my first car was the Rustang.  A 1974 Mustang that had been on fire twice, the hood could randomly fly open, the hatch had to be propped open with a stick, the heat didn't work and was simply in a general state of constant disrepair, but it was mine and I loved it.  

My boyfriend and I (he's now been my husband for 25 years) decided to drive it approximately one hour to his aunt's house for Christmas Eve.  Yes, it broke down on the highway.  Yes, we had to walk to a payphone, in the lobby of the "hotel" my office was scheduled to hold their offsite event, to get help (imagine - no cell phones!) and we were stuck in the dark, on the side of an onramp on Christmas Eve.  For whatever reason, I assumed my boyfriend's father was coming to rescue us and was quite nervous when all of a sudden I noticed a very tall man's silhouette running toward us in the dark.  When I grabbed my boyfriend's arm in fear, (ok, I may have even shouted a little) he laughed - it was his sister's boyfriend (they have also been married forever now) who is closer to 7 than 6 feet tall rather than the 5'10" or so, stout, 50ish man I was expecting to see.  The rest is history.

My ride to the Crowne Plaza for this event was uneventful with a fabulous coworker.

We arrive with one of the Vice-President's who thinks it perfectly natural for me to be snapping photos of the frozen fountain with my cell phone.  Or does she?

Inside we are a little surprised to see a newly remodeled and modernized atrium.  Organizers of the event give us maps, agendas and we enter our names for a raffle.

The major disadvantage to taking photos with my camera phone is my camera phone.  After seeing some of the results I am convinced it is beyond time to upgrade.  Either that or we experienced a mild earthquake while I was taking pictures.

Though we did not utilize the restaurant space, one of the raffle prizes later in the day was a gift certificate for lunch for two.  Smart marketing.  Well played.

The Koi pond had a sign advising guests not to throw food or coin into the water.  The Koi made me realize they can be a bit scary themselves - sort of like clowns and mimes. They just seem a bit unnatural.

The back side of the Koi pond and plant wall stayed still long enough for me to get a little better image.

Lunch was already set up on either side of the room.  I wasn't necessarily hungry but wanted to see what we were being offered and take some photos while everything was still full.

The funny thing that happens when I photograph food, either I offer an explanation or someone I am with tells the servers or employees that I have a food blog or that I simply like taking pictures of food.  Is it socially acceptable now?  I love the idea of this large salad with the toppings sort of separated.

Potato salad for some reason screams summer and on this cool fall, almost winter day, it seems like breaking the rules, but I have to admit it made me want to try some and I was quite happy with my choice.

How do you dress up tuna for buffet presentation?  Well, I guess you have to try.  Do they offer hotel 101 classes for this very situation?  How do you think Crowne Plaza plated the tuna?

Honey Pepper Chicken is what I was told this dish was and though it was juicy and well prepared, I hate to admit I did not taste either honey or pepper.

I'm still not sure what the name of this cooled pasta dish could have been - Penne Prima Vera I guess.  I have an aversion to Parmesan cheese and so I was very careful to scoop this gently from the side only.  When I was ready to eat it, the pasta and vegetables were neither hot nor cold so I'm not sure what the intention was for diners.

The culinary star of the luncheon was the Seafood Chowder.  OH MY!  It was creamy, with a hint of silky sweetness, chunks of fish, seafood and potatoes.  The perfect balance of hearty and delicate.  If I could have taken a gallon to go, I certainly would have been willing.

Wraps.  The thing about wraps for our group is they are often offered as part of our cafeteria's regular lunch options and are ordered in when having a working lunch meeting so they may or may not have been a popular choice.

With full bellies we broke off into groups.  We were able to brainstorm with a number of different topics.  Some were led by peer facilitators, others worked independently.  I love again the attention to presentation by having "Mints Under Glass" on the conference room tables.  So cute.

Our next reward...Cocktail Hour.  Platters of cheeses, fruits and grilled vegetables were placed on the buffet.

Our bar included red/white wine, sodas and beer selections.

Winners of the raffles were announced with prizes that also included an overnight stay for 2 at the Crowne Plaza.  Love marketing.

As more of a mixed-drink-kind-of-gal, I always struggle at wine and beer time.  I like Riesling or Moscatto but those are never choices at grown up events.  I ask for a white wine spritzer, heavy on the spritz - sort of the Shirley Temple of wine drinks.

By now, I have a killer headache.  I enjoyed the blend of work, food and social time.  I sit for a moment and observe the large group of coworkers buzzing in the room and realize how lucky I am to be working full time in a job that will never allow me to complain of having too much money, but for the moment I can admit  I feel Fed Well at work.

What Would you Tell a 20 Year Old?

What is Cuchifrito?

Fried food in any language is simply yummier.  What is it about the crispy goodness of almost any food after it has been transformed by frying?

Trickier still, is trying to master cooking techniques and recipes that have been handed down from generation to generation within a culture.  I can admit, I am more than a little intimidated by the idea of preparing Puerto Rican dishes.  I currently have no mentor, no reference and my favorite dishes are limited to what I have sampled from my younger sons favorite take-out place. It must be difficult to master the true flavors of any region in which a person did not grow up or spend a substantial amount of time living.  The food I cook is all adapted to my palate and experience - nothing is authentic.  Maybe I cook authentic New York?

We are quite passionate about the pork chops and rice and he decides to celebrate his actual birthday with one of his favorite meals.  A simple night at home is followed by a Harry Potter movie and I hope all of his birthday wishes have or will come true.



But, what does this birthday mean to me?  Well, I am no longer the mom of a teenager.  He has turned 20 and is/has been well on his way through his own life path to adulthood.  At 20, I was married and pregnant - in fact I gave birth to my older son just 10 days before I turned 21.

What would I tell my 20 year old self now?  

Well, it would be a lengthy conversation about what really does and doesn't matter I'd say, but I know my 20 year old self would have simply assumed she knew better than some "old lady" and probably would have forged on ahead the same way all over again.  

And really, that isn't all a bad experience - my road has had a few bumps, but mostly I have enjoyed the journey so far.

Also, this side (or top) of the hill in life still has a high appreciation for fried food, the love of family and making sure to have some pajama days.

It is our own experiences, tastes and sense of self that also keep us feeling Fed Well.

When Breakfast Needs Dessert

Nothing screams holiday meal more loudly than a sweet and decadent dessert.  Why should dinner have all the fun?  When scouting around the kitchen for just the right post-breakfast treat, why not open the white bakery box and dig right into a slice of wonderful?

Who makes the culinary rules anyway?  Who says you can't have pie after eggs?  Grab a slice of freedom and make sure it is topped with home made whipped cream (sweetened with a drop of vanilla and sugar) and dance around the room.

* This post does not apply to those suffering from diabetes or other health risks, are underage/minors who must currently listen to their parents regarding dietary habits or elderly parents under their adult children's supervision.  Always check with your doctor before staring this or any other new health regimen :)

I hope you heard the disclaimer above in the speed reading voice featured in most new medicine television commercials.

The point is, if you want to indulge every now and then, it certainly adds to the gleeful joyousness of feeling Fed Well.

Thankful Breakfast

On the third Thursday of November, the country celebrates Thanksgiving.  At my house, it has long been a tradition to also go deer hunting.  Not for me, but my Dad hunted, my father-n-law was a hunter, my husband hunts alone or with his brother and nephews, and my sons have gone to humor their father in the past.  Part of their tradition used to seem disruptive while preparing to host a major holiday, but now, I have incorporated it into the holiday.

In planning the menu for the day and taking a step back even further, when grocery shopping, I consider what Thanksgiving Breakfast will include.  Past menus have been pancakes or french toast with sausage, various egg dishes with or without meat, toast and potatoes.  This year I decided to saute green peppers and onions with red potatoes, brown sausage links and since it would be my youngest niece (no nephews or sons) at the table with my brother-in-law and my hubby, custom order eggs would be fine.

While the men talk about deer, my niece and I chat a bit about school, school sports she is participating in and of course, Christmas.  

Keeping with holiday serving sizes, I overestimated on both the sausage and potatoes, but it worked out fine.  A treat for the long weekend included left-over breakfast on Friday morning with all ingredients, including eggs, are tossed together in my favorite non-stick skillet.

 

A second Thankful Breakfast is served on left-over holiday themed paper plates with 2 small slices of Italian bread from the day before that has been re-purposed by toasting and buttering. 

 

All food traditions and shared meals have their own memories.  Looking forward to next year's Thankful Breakfast, wonder who will be seated at the table and which stories of being Fed Well will be shared.

Black Friday Tradition

For many, Black Friday is about shopping for Christmas, mad and crazy crowds, lines and alleged deals.  For me, Black Friday is about seeing three friends I have known since elementary school for dinner.  A group of women has been getting together for Black Friday dinner for probably almost 20 years or so, but I have only joined in for the last maybe 7.  The ladies are a mix of some who have known each other for most of their lives to virtual strangers as each year a new guest is introduced or a sister joins in the merriment.

I very much look forward to having a meal with my friends and catching up.  Through the highs and lows we are there to listen, offer support or advice, buy a drink and lend a shoulder if necessary.  I was the needy one this past year as my life blindly crashed into a speed bump with the force of a runaway train.  I am currently in clean up and recovery mode.  While we all agree that any individual has to do what they think will make them happy in their own life, it is truly a comfort to share with friends (and at other time family) that unconditionally stand by you and your choices.  It is an amazing feeling to also know that if I change my mind and my course tomorrow, they may scratch their heads a bit, but, they would stand by me and offer encouragement.

And so we had a few drinks and I ordered the Eggplant Tower appetizer with a side of french fries from The Mountain View Bar & Restaurant which is sort of a second home for many of us.  Also on their table were a few steaks, a second Eggplant Tower and the Lobster Ravioli (which I have reviewed in the past - Mandatory Cosmopolitan post).  One friend is concerned when the plates are cleared that she did not see my take a picture of my food.  It is a comfort to be known and cared for with depth and understanding.

The restaurant began to empty and the bar began to fill.  An additional component to Black Friday is the informal gathering of high school friends.  This year, I just can't do it and give my friends big hugs.  I slip off into the darkness and home before I change my mind.  This is where I need to be right now and the time spent with my friends has certainly left me feeling Fed Well.

Thanksgiving Main Course and a Birthday in the House for Dessert

The main challenge for cooking a successful holiday dinner is ensuring all of the components are hot and ready at the same time without being dried out, over done or cooled off and under done.  This year, I made a beautifully flavored and silky gravy which was bubbling hot and my sister kindly ladled into a silver tureen.  

"Wow," she said, "This gravy is really hot."

Though the tureen had a rim to keep fingertips away from the heat generated through the metal and onto body parts, I grabbed it from the top and cried, "Holy Smokes!"

Immediately my sons began to make fun of and imitate me.

"Oh, is this hot?  Let me stick my thumb in it and check," they laughed.

"I didn't stick my thumb in it," I smiled but the fact of the matter remained, the gravy was smoking hot!

I prefer my vegetables and side dishes without heaviness or creaminess.  Green beans are simply sauteed, sometimes with a dose of olive oil, garlic, salt and pepper.

White corn with butter

Stuffing with bread, sausage, finely diced celery and onion (some don't care for it so I try to hide it by making it is tiny as possible), salt, pepper, and egg.

The mashed potatoes and sweet potatoes must have been camera shy.

One 21 pound roast turkey plus an additional turkey breast to ensure enough left over meat for all guest.

Homemade cranberry sauce - simply follow the directions for boiling sugar and water on the back of the package of fresh cranberries and you are a genius.  The first year I made it, I think my family missed the sliced cylinder rings of jellied cranberry, but now they are accustomed to the homemade version.

 

Carrots and parsnips are roasted simply with olive oil and salt & pepper until soft.

The family is quiet for the first few minutes as food is passed and plated.  Everyone finds their favorites and I make a plate with a spoonful of everything which creates a mini-platter of food but I manage to plow my way through it.

For dessert, this year we all went with store/bakery bought - apple, cherry and pecan pies.  Always a birthday celebration at dessert since my younger son was born on Thanksgiving and though the date of the holiday changes, we always honor his entrance into life.

 He gave me a bit of a hard time for putting the candles in the pecan pie when he has a reaction to some nuts but when I explained I could not place the candles in the flaky crusts of the other pies, I was forgiven.

Wonder what his wish was...hope it was for all of us to remain feeling Fed Well.

Thanksgiving Appetizers, Opening Bites & Caramel Apple Martini

I have surveyed my family of four to see what their favorite part of the Thanksgiving meal is and hands down it is the appetizers.  Through the years I have and will continue to morph the menu with a mix of items I know are crowd pleasers and then throw one or two new items in to see how they rate.  My favorite part of this year's "cocktail hour" was the actual featured cocktail - the Caramel Apple Martini (though I kept calling it a Candy Apple Martini - you get the idea).

One shot caramel flavored (or infused) vodka with apple cider - shaken with ice in a shaker and poured into a chilled martini glass!  Oh my!

 

 I visit the Famous Italian Delilicious Pork Store for many of our tasty bites.  Including:

 Marinated Mushrooms

 Mixed Olives

  

 The Sweet Capicolo on the left and the delicate Prosciutto on the right

 A hearty loaf of bread

and the fresh mozzarella for me to make these skewers - half with tomato and Genoa salami, the other half with just tomato, plus

 Zucchini Flower "Pancakes"

 and our all time classic favorite must-have every year - fried pumpkin!

Ok, yes, I do cook one or two components for the starter course. 

 Biscuits with cheddar and chives 

 

and "Red Tortellini Soup".  This year the soup was modified but the normal recipe is:

cheese tortellini - cooked

crumbled and cooked sausage

one can white beans of your choice

One large can of chicken broth or 1/2 gal. of homemade 

Approximately equal parts tomato sauce

The biscuits and soup are a classic combo and complimentary pairing of tomato and cheese.

I survey the table and see everyone has their particular favorite and know the groups preference is clearly the pumpkin since that is the first platter to empty.

The small talk starts slowly then builds.  I have included an activity this year with a Thankful Tree.  On the "tree" (a large stick found in the yard compliments of Superstorm Sandy), I have attached construction paper leaves with all of our names.  All family members are asked to write a reason why they are thankful for that person on the back.  This idea was morphed from a friend who has everyone write what they are thankful for on a leaf.  I skipped a step since most people say they are thankful for their family.  

 

After all, it is family that truly keeps us Fed Well.