Vegetarians and Carnivores

I wonder if humans are the only vegetarians and carnivores that can share meal times together?  If you think about the dinosaurs, maybe if they could have learned to live side by side and respect each others eating habits they wouldn't be extinct.  Couldn't the carnivores have found something else to eat than their own species?  Does that also make them cannibals?  Too deep for a food blog?  Moving on....

When I have lunch with my good friend, "the vegetarian" (I try not to name names in my blog - but she is much more to me than a plant eater) I still carefully observe her choices and adaptations.  Fast food is fairly easy, she will order "cheeseburger with no meat" which always makes me laugh or salads.  Funny thing this time was we went to the drive through where a salad was ordered minus the chicken.  Good thing she checked before we pulled away as the chicken was included.  When she handed it back to the employee, the woman frowned as if she could not understand why someone would order such a thing then ask for it without the poultry.  The world is a big, wide place with varying dietary needs, thoughts, allergies, opinions....customizing is required.

For me, a favorite combo - chili with no cheese and french fries!  French Fries I say!!

Forks for french fry dipping or fingers?

For the Vegetarian, a picture perfect baked potato with butter and sour cream...

and the custom order salad.

Still looks quite fabulous even without the meat wouldn't you say?

Being able to order exactly what you need keeps many of us feeling Fed Well.  Talking about life with a friend while sharing a meal sustains the soul.

Colin's Pork Chops

Teaching my sons how to cook has been an ongoing process from the time they were old enough to have an opinion about how their food is prepared.  One of the first dinners they both learned how to cook was chicken cutlets.  I am always asked questions when grilling steaks (how long per side), and my younger son, Colin, has certainly shown a solid interest in Spanish influenced dishes.

The best way to learn, is to do and so Colin gathered his ingredients for the chops.  He wanted bone in chops though I already had some boneless in the freezer so I asked he purchase only a small package of bone-in and use up the meat on hand.  I understood his theory, but I really have a harder time with food waste.

He marinated the chops a day ahead of time and I stayed out of the kitchen.  I do know he used my garlic press and had to purchase some Goya products.  Other than that, I will leave the secret recipe for him to disclose.  He let them go in a medium hot pan on the stove and he knew he wanted "that brown color" on each side before turning.  He then place the chops in the oven while the next batch carmelized.

I stayed in the family room, which is close enough if he wants to talk to me, but far enough that I cannot see his every move.  I did offer to make a salad and he agreed this was a good idea.

The rest of the meal sides were Goya prepared either frozen or boxed; rice with pigeon peas, plantains and tostones.  All was quite delicious.  I needed some freshness and juice so I diced up a tomatoe with no other seasonings and simply spooned it over the chop.   

It was not the food that filled me with feeling of being Fed Well, it was of course my son in the kitchen, preparing dinner for his family.  Learning which stove burner heats slower than the others, the meat will take the longest amount of time, and if you do not remove a pot from an electric stove top, the food will continue to cook as the hot coil takes take to cool.  I look forward to the next cooking adventure and wonder if it may be from my older son?  He tends to make Sunday morning breakfasts -  a fabulous way to share and be Fed Well.

Hudson Valley Restaurant Week Launch - Bocuse - Part 4 of 4

The Culinary Institute of America hosted the launch of Hudson Valley Restaurant Week at a very exciting time for the CIA.  Just one week earlier, their newest restaurant, Bocuse was opened with 87 year old Chef Paul Bocuse in attendance. My group was the first to tour with Stephen Hengst, Marketing Director of the CIA, as our knowledgeable and affably entertaining guide.  

A partial glimpse of the collage of photos including Chef Bocuse.  I am quite drawn to the one with the life size rat, seemingly from Ratatouille.  A wonderful movie by the way, but I confess to never having had the dish.

Each one of the photos do convey the feeling of a life with many chapters within an epic story.

The private dining room's portrait features Chef Bocuse's infamous truffle soup with puff pastry topping and a meaningful nod is also shown by using soupieres (are these very different from tureens? I am such a beginner.) in the chandelier.  The chairs somehow remind me of the 1970's and I have the same glasses.  I confess, mine were quite inexpensive.

Bocuse features more table side services from cocktails to ice cream.  No more pesky ice crystals and a creamier, denser ice cream are the explained benefits, but imagine the feelings of decadence when ice cream is blended just for you.  Though I have yet to experience it, I am sure the visual show provided by flaming cocktails or the addition of liquid nitrogen to the dessert must certainly add to the dining experience.

Wine, wine, everywhere.  

The colors, the pillows, the design scheme, oh my.

This antique silk spinning table houses roosters as a nod to Chef Bocuse and every aspect of the dining room either has meaning or distinct design reason behind it's use or placement.  Nothing is by chance or mere suggestion.

The wall sconces created are based on a classic chef's touque are topped by figurines of Chef Bocuse.

During the kitchen tour, Chef Bocuse was inclined to sign an area of wall tile next to a poster of his likeness.  This impromptu action has yet to be preserved by covering with glass to ensure the signature is not treated as vandalism.  It is noted with yellow sticky notes.

                                        

Simply peeking into the kitchen is a treat for me.  The students are busy with their tasks at hand and part of the training must include of course, how to work while under constant observations whether it is members of the press/media, prospective students, or visiting culinary professionals.  Every aspect of life in the food trenches must be touched on in their curriculum.

Post Hudson Valley Restaurant Week I will begin to plan my pilgrimage back to Bocuse as an enchanted diner.  I am looking forward to a magical meal leaving me feeling Fed Well.

Hudson Valley Restaurant Week Launch Part 3 of 4

Exploring the vendors and suppliers was next on the agenda.  Many not only brought samples of their wares, and knowledgeable representatives, but a few also included chefs preparing locally grown or raised culinary selections.  Chefs and other participants in the event were easily drawn to tables with items like cheese, 

Sprout Creek Farm

teas from Harney & Sons Fine Teas (I tried this Lingonberry Green for Chef Marcus Samuelsson and found though it could be called light, it smelled comforting, it tasted smooth and felt soothing),

Chef and Culinary Institute of America Graduate, Shawn Hubell (owner of Amuzae) gently and simply prepared mushrooms 

from Madura Farms in a pan with a splash of oil.  

The mushrooms had a soft, meaty texture and full bodied flavor with just a bit of salt for seasoning.

Jason Friedman from Lowland Farm in Warwick on left with Chef Jim Haurey (Chef Haurey will soon open The Grange in Warwick) offered guests a sample of pork confit.

The mushrooms and pork were among my standout favorites from the event (although I still dream about the blood orange...)

Learning about local products, trying local products and looking forward to sampling more during Hudson Valley Restaurant Week from March 11 - 24 all keeps me feeling Fed Well.  

Hudson Valley Restaurant Week Launch Part 2 of 4

CIA Restaurant Caterina de'Medici

Immediately following the group photograph of Chef's in attendance, everyone crossed over to the Culinary's Ristorante Caterina de'Medici for networking, questions/answers, and yes, a sampling of both vendor and CIA treats. 

I have to admit, I have a hard time with crowds and so I found the less congested second floor a great place to start so I could ease into the throng of excitement.

This platter of goodies was one of the first things I encountered.  Fresh mozzarella dusted with strawberry powder in a chocolate balsamic.  Who would have thought about this at home?

After watching one of the chef's try out one of the knife vendors wares, I headed downstairs and to the buffet line.  The CIA is not just about the food and presentation, it is also training people to have stellar manners.  It is refreshing enough to hear, "Excuse me," but it is quite a new sensation to hear, "Pardon me."  Something about utilizing the next level.

I also observed the platter exchange.  As foods were depleted, fresh was not simply added, instead the tray with less food was removed to the kitchen.   Here is just an idea of the food available on the buffet...

I confess, I did not try them all, but I was wildly happy with the bites I tried.  Delicate and tender meats, creamy risotto, and as I mentioned in the first post, the most succulent slice of blood orange. 

While taking a few moments to eat, I met Ellen Maher, Community Relations Manager for arcs (AIDS Related Community Services) and we discussed "Dining Out For Life."  the event is held Thursday, April 25 to raise forks and funds for HIV/AIDS.  For more information, please visit Dining Out For Life.

I was also happy to meet Hudson Valley GoodStuff's Vanessa Geneva Ahern and Happy Hudson Valley (and the Mid-Hudson Times) Stefanie Pearl. 

Feeling fueled well, I mean of course, Fed Well, I return my attention and focus back to the event and visit the sponsors and vendors (more about the experience in the next post).

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.