Hudson Valley Restaurant Week Launch - Part I of 4

Link to Hudson Valley Restaurant Week 2013

As a blogger, a community columnist and a lover of food, I simply cannot express the level of excitement I felt when I opened my invitation to the launch of Hudson Valley Restaurant Week 2013 at the Culinary Institute of America.

Janet Crawshaw, found of Hudson Valley Restaurant Week and Publisher of Valley Table magazine (Link to Valley Table) would be speaking as well as Dr. Tim Ryan, President of the Culinary Institute of America (CIA).

Upon arrival, press and guests were offered tours of the CIA's newest restaurant, "Bocuse" and for a preview, please visit the 4th post in this series.

In the Ecolab Theater, more press, sponsors, chefs, advisory board members and guests assembled.

First to speak was Dr. Tim Ryan who shared a few facts and thoughts about Hudson Valley Restaurant Week (HVRW) and the restaurant business in general.  For example, the audience was asked what the second largest private employer in the nation is and yes, the answer was restaurants.  Though the largest employer is the Federal government, the largest private employer is the healthcare field.

Dr. Ryan also explained, "restaurants have a vibrant multiplier effect..." and can be considered the economic backbone of a location due to their impact on agriculture, tourism and lodging.  

A bit of background was shared about Chef Paul Bocuse and the new CIA restaurant. Though Chef Bocuse was praised for his truffle soup in 1975, when asked about the inspiration behind his dish, the Chef shared nothing is really new and that he was thinking of chicken pot pie and the crust when he topped his creation with puff pastry.  The award Dr. Ryan presented to Chef Peter X. Kelly, Co-Chair of Hudson Valley Restaurant Week's Advisory Board and restaurateur, was based on the appearance of that infamous dish.

Janet Crawshaw also shared facts and figures about HVRW.  The entire geographical area is approximately a 5 hour drive, 7 counties, 175 participating restaurants and contains about 2,500 farms. 

"Farm to Table" awards were presented to Dr. Sam Simon who after retiring as a notable orthopedic surgeon, grew a non-profit dairy farm co-op to Hudson Valley Fresh (Link to Hudson Valley Fresh here) which will soon include 10 farms in Dutchess, Columbia and Ulster counties as well as Chef/Owner John Novi of Canal House.  While Chef Novi smiled during his acceptance speech and claimed he was "a hippy in shorts and sandals" when he started, his career has resulted in about 300 externs launching their own professional lives.

(Left to right: Janet Crawshaw, John Novi and Dr. Sam Simon)

   
Dutchess County Executive Marcus Molinaro also reminded the audience of the local representation of the Hudson Valley at this year's presidential inauguration.  In addition, Putnam County Executive, Mary Ellen O'Dell was on hand to support HVRW.

At the close of the press conference, participating chefs posed for a group photograph.

The story continues...

I know though some are hungry to see a sample of the tasty treats served at the CIA and so, a peek at my plate.  Be sure to visit the upcoming additional posts to this series for more fabulous plates and dishes.

All of the contents on this fabulous plate were delicious without a doubt.  I wonder if you can tell which was element was surprisingly my favorite?  I confess, it was not this delicious assortment of fine foods that left me feeling Fed Well, it was being a part of such a spectacular event.  

To answer the question - my favorite was the simple slice of blood orange on the left hand side of the plate.  I wondered if some one's sole purpose was to guard the fruit tree and pick the citrus at the exact moment it would be simply perfect to eat.

Fajita Night

What to cook when you are tired and bored with your same old recipes, but are not in a good place for learning something new?  I can compare the feeling with wanting a new hairstyle but not willing to really have too much length cut off or change the color.  Pretty tough order.

Instead, I reach for the less frequently made but still relatively simple.  Fajita night.  "Can we have fresh salsa with it," my younger son requested.  Certainly and easy enough.  Chopped tomatoes, fresh garlic, fresh parsley, a sprinkle of Goya seasoning and fresh cilantro.

Fresh ingredients really do create the best dishes and I prefer to keep things relatively simple with a short list of seasonings as well.

I'm finding out I love not only the look and taste of food, but reading, learning and of course writing and photographing my food.  I now have an Instagram account as well so I can post food photos and maybe find others who share my passion.  The beer and salsa shot is on Instagram.

 

Simply sauteed peppers and onions... necessary and a huge component of the smellosphere.

My son and I talked about the benefits of using some beautiful and tender sirloin sliced relatively thin for the beef fajitas.  I also sliced some strips of chicken breast in a separate pan.  How to season? 

 

Irony is knowing you prefer simple and fresh seasonings yet hold on to the belief you need prepackaged "fajita" mix for the chicken.  While it was flavorful, next time it will be skipped.

 

It was nice to have my younger son not only home, but in the kitchen with me.  The joy of this meal carried over when he took some of the leftovers to work and then again the next day after that when he called me at work to find out how to duplicate the salsa.  Knowing my family enjoys the foods I prepare or we prepare together certainly leaves me feeling Fed Well.

Coupons are Worthless

All meals can be shared with friends and family.  Sunday breakfast with girlfriends (womanfriends/ladyfriends????) are a noteworthy star on the calendar.  It's not about time of day, but since we do not have adult beverages, we cannot officially call it brunch.

Three of us meet at a local chain that specializes in breakfast.  No free advertising here since their marketing performance was less than stellar.

We can be fairly predictable in our orders, but one of us had a slick paper of coupons ranging from 20% off the entire bill to certain dollars off based on total dollars spent.  The big feature on the page was a particular breakfast, let's just call it, "The Most Magnificent Breakfast" which she had been considering since TUESDAY.   

Our server, Christine, (I don't think it can hurt to tell you her name, just not that of one of the three chains in our area that specializes in breakfast - not IHOP), cheerily brought us our teas and coffee.  When the ordering began and my friend asked for "The Most Magnificent Breakfast," Christine's smile disappeared.  "I'm sorry, they took away our button on the computer for that and we are not offering that special."

?

The page of coupons clearly state an expiration date of March 1.  It is mid-February.  Ok, it is a holiday weekend, but no restrictions are expressed regarding timing of using the coupon.  The button is no longer on the computer?  Ummm, does the kitchen still have the ingredients?  Eggs, pancakes, potatoes, breakfast meats, etc?  

I can feel the prickly-ness (yes, I use this word and so does my family regardless of it's lack of dictionary listing) radiating out of my friend.  I almost ask for the manager myself when I see her give up with a sigh.

"We need more time then."

We are able to laugh it off, recover and find other things to order.  For one, it is her stand-by French Toast but instead of breakfast potatoes she tries the hash brown which she is not likely to order again.

When Christine brought our food, by the way, she did apologize again for the lack of computer button and inconvenience.  She identified the syrup flavors for my friend with the French Toast.

I opt for something different and have two eggs over easy, biscuits topped with sausage gravy and the breakfast potatoes that are the entire reason for coming to the chain.  They are crisp on the outside and tender inside.  Yum.  I bother Christine for an orange juice and she remains calm.

Instead of a magnificent breakfast, my friend goes for a classic with scrambled, bacon, potatoes and a side order of fruit.  Unfortunately, you cannot see the hair stuck to the piece of melon from this angle.  If you look very closely at the highest peak of orange cantaloupe you may make out some foreign matter.  Oh, Christine...

The offending fruit is removed and replaced with a corn muffin in a to-go bag.  She tried.  Really, she did and we laugh at this point and wonder if she is convinced she will not be receiving much of a gratuity.  Well, what she does not realize is though we found some of the experience truly frustrating, we have all worked for tips and simply could never take that away from someone for reasons that have nothing to do with service.  We spent time together talking about life and our families and so we still felt quite Fed Well.  Christine still received a fair 20% and we were able to use the coupon for 20% off of our total bill.

Lunch at Hacienda de Don Manuel - Meet Some VIP's in my Life

Hacienda's Link

Lunches with coworkers fall into three general categories: those we eat in our department's conference room and the food is either brought from home or purchased in our cafeteria, the Chinese restaurant or the Mexican restaurant.  Sometimes we break the rules and head to the diner or one of the pizza places.  Rarer still is fast food from either Wendy's or McDonald's. 

On a fairly sunny Friday afternoon, four of us walked to Hacienda de Don Manuel and my mouth was wishing for fresh and table side prepared guacamole.

We could be considered an eclectic blend of women.  One has been with the company for 25 years, one is a newlywed and looking at us I believe the range of ages may span about 30 years.  Our life experiences, backgrounds and interests are all over the map and that is partially what makes going out to lunch together so interesting and fun.

The newlywed will be celebrating the Chinese New Year this weekend with her inlaws.  They will be staying at her house, preparing and eating traditional foods and perhaps a shopping excursion or two.  She has a warm smile, easy laugh and sincerity that radiates from within.  For her, the Devil's Pork Chops.

 

My vegetarian friend also works a part-time job on Saturday and will look forward to a day of rest on Sunday.  She shares her home with a husband and three beloved kitties.  She is a woman with no time for BS, has a wicked sense of humor and outstanding with comedy movie quotes, is impatient with women who depend on men and if you are looking for an honest opinion, she will give it to you.  However, she will not intrude nor try to impose her thoughts on others unsolicited.  The quesadilias prima vera (or veggie quesadilias) are her request.

Going through some turbulent times, this woman also finds joy in volunteering, giving back, the beach, butterflies and her senior kitty.  She is compassionate and a true people person with a love of the shrimp quesadilias.

Me?  Well, I love food, my sons, the Mr. and my family.  I miss the beach terribly and was worried when my emotional yellow Lab, Maddy, recently had some stomach issues which seem to have passed.  I love to play loud music while I clean my house which sometimes turns into a full blown concert/dance event instead.  Today, soft steak tacos.

Life is a buffet - though sometimes we take what we want and sometimes we are served some "icky" things.  We need those VIP's to help get us through and keep us feeling Fed Well.

Aroma Osteria

Aroma Osteria Link 

 
My husband and I delayed our Valentine's Day dinner by one day.  This year my husband decided to surprise me with a mystery reservation and we went to the Aroma Osteria.

Once inside we checked our coats and were immediately shown to our table.  The dining room lighting is dim to perhaps add to the atmosphere, but it was almost too dark.  I quickly glance through the cocktail and wine list and decide on a Limoncello based drink.

On the table is a small dish of olive oil with both Calamatta and green olives as well as a basket of bread.

The couple at the table next to us is preparing to leave and I ask the woman what she had for dinner and whether she enjoyed it.  I have done this in the past with my sons present and they were mortified.  They retell the story with shock and horror.  On this night, I am answered with enthusiasm that not only is everything on the menu just wonderful, but she had the fish stew and her husband enjoyed a pasta dish with broccoli rabe and sausage.  Fine sounding selections.

We are given a single page listing of specials and a regular menu and decide to begin with an antipasto for two.

The plate included 2 slices of prosciutto, marinated mushrooms, baby carrots, mozzarella, eggplant, zucchini and roasted red peppers.  I have to confess, this was my favorite part of the meal.  While we were eating, I noticed a number of camera flashes go off throughout the dining room.  I had recently read an article in the New York Times Dining section regarding the nuisance of flashes during dinner and how a number of NYC restaurants were trying to ban photography during meals.  I have not been using flash photography in public for two reasons; my family complains and it washes out the final image of the food.  Though it is distracting for a moment, I don't think I really mind when others use a flash.  We do talk about the possibility though of restaurants offering "Flash or No Flash" areas in the same manner hosts used to ask, "Smoking or non?"

A new couple is seated next to us and I can not help but notice the gentleman was given a magnifying glass with a light to read his menu.  While this is a thoughtful touch, I wonder if maybe the mood lighting isn't a bit too dark if this tool is necessary to read the choices.  I also can't help but laugh when the woman takes her husband's picture while he is using the lit magnifying glass.  "That's going on Facebook," we laugh.

Our main courses arrive.  For him, the fish stew our first dining neighbor recommended.

The broth is flavorful, fish is firm and the large prawn was sweet and tender.  The Mr. finished the stew and was watching me eat my dinner (which I always share with him anyway).

For me, a generous portion of the linguini with shrimp, scallops, clams, mussels and calamari.

"Would you care for some dessert tonight?"

Certainly.  We order coffee for him and tea for me.

After looking over the dessert menu, we are also told about the evening's final course specials.  I order the Limencello cake which arrives with a vanilla cream sauce, fresh raspberries and "the flower is edible," our server informs us.

Yes, I tried one of the petals.  Do you know what it tasted like?  A flower petal.

It was a wonderful date night.  The meal, the company, the conversation, the camera flashes all made if fabulous and left us feeling Fed Well.

Beef

My husband rarely orders beef in a restaurant, but loves it at home. Why? He trusts the ways I prepare it - well, I think that's a bit of my ego talking. In all fairness, he does prefer chicken but if he is going to eat beef, the dishes I prepare seem to make him happy.

Valentine's Day can be tricky in the restaurants. However, I didn't have time after work and before attending a Village Board Meeting tonight to make a lovely and fussy holiday menu. Instead, I bought seemingly good quality sirloin tips and instead of cooking slow and low, I went for fairly quick sear and well seasoned with mushrooms over simple egg noodles. I also used my stand by for easy gravy - Bisto granules from England.  (Read more about Bisto here)

 

The beef was tender, the mushroom browned and the noodles al dente.  What more could sweethearts, and well their sons, ask for on Valentine's Day or a Thursday night in February.  Dessert?  I enjoyed a few decadent caramels from my box of assorted chocolates!

 

We are truly Fed Well.

Setting the Scene

One of the first kitchen tasks I remember participating in and having my own sons carry out as little ones was setting the table.  I also recall as a young Girl Scout being shown the "proper" place setting - which by the way is not the method I use at home.

I would say I make sure my table is set 90% of the time when the entire family is going to sit down for a meal together.  I also use a cloth tablecloth on the dining room table at least 95% of the time when serving a meal in the dining room.

As a newly wed I did try cloth placemats for awhile.  I also know I had cloth napkins at some point.  I think I want them again.

Is it work?  A labor of love?  A habit? 

I think a set table matters visually and hope it says to the diner, "I care about you and the food experience you are about to have here."  

This was the table at my sister's house for my birthday last year - a casual taco meal was dressed up with a festive table and margarita glasses.  How fun and fabulous!

The setting below is a bit fancier, also at my sister's house for a holiday...

I've yet to learn how to fold the fancy cloth napkins like fans!

 Two heads of table chairs - side by side.  A laid back starter course for Thanksgiving.

Clusters of red carnations as a centerpiece with a second bunch at the other end of the table.

Cloth tablecloths are also brought along if we are going to eat in the park and I throw one on the patio table in the summer.  It adds to the whole experience for me.

I like to remember special event tables as well...

So, does a set table matter when it comes to feeling Fed Well?  Probably not really, but it does fancy things up a bit and tulips never hurt anyone!