Spring Sprung at the Diner

My coworkers and I have limited culinary adventures during the week; bring in food, cafeteria, Chinese or Mexican restaurants and a classic diner.  The diner of course offers the widest selection and the most colorful people watching.  They also decorate seasonally and are in the middle of a strong spring celebration.

While I am not really much for holiday decorating myself, I appreciate the time and effort others take when creating displays.  In fact, my home is only really ever trimmed at Christmas time and  each year the look is more and more streamlined.  

I can't imagine what it is like for those parts of the country who do not embrace the diner.  The north east is flooded with diners and I love them for the size of the menu, the reasonable price and the choice to have anything at anytime of day or night.  Lists of specials often rival a traditional restaurants daily offerings.

For my boss, a turkey avocado wrap. I have enjoyed this dish a few times myself.  The avocado creaminess and richness plays nicely with the turkey.

What looks like a classic cheeseburger is in fact a classic cheesy deluxe veggie burger.  

Spring holidays include Easter and Passover and so chocolate covered Matzo is available at the counter when you pay your bill.  I appreciate the thoughtfulness but pass on the sample.

One of the tricks to eating with coworkers and your boss is to keep the conversation away from work related topics.  We instead discuss celebrities, movies, food, weekend plans, vacation plans and whatever issue is foremost on our minds.  Some of our coworkers consistently eat at their desks - working or just surfing the internet, but I always enjoy the days we get out and I return to my work feeling Fed Well.  

Just Grillin'

This past winter we stored the grill in our garage instead of just covered on the back deck.  The result, yes, I believe we have extended the life expectancy of the grill, but oh how I missed grilled foods.  On the first sunny and warm Sunday of the warmer season (sometimes we slide directly from winter to summer, but it does seem to be spring), I grilled.  And grilled.

For lunch, classic burgers with toasted buns.  Fresh spinach and tomato topped mine.  I like raw onion, pickles, lettuce but please, no cheese.

Dinner.  Grilled chicken of course!  Served with left-over garlic string beans, sauteed summer squash which I could have grilled if I thought about it, mashed potatoes and guacamole in place of a sauce or dip.  Fresh avocado mashed with some newly ripe diced tomatoes, garlic, cilantro and a pinch of salt.  

The patio furniture is in place.  The grill has been broken in for the season.  The Christmas snowman has been removed from the porch.  Time for being Fed Well and grillin'!

Wedding Dinner at the Estate at Florentine Gardens

A wedding ceremony with a personal touch; references to the bride and groom as people, a pinch of caring, a scoop of thoughtful and a dash of humor.  The officiant made the I Do's quite memorable.  Next a lavish and flavorful cocktail hour.  What else can possibly be on the menu?

The ballroom was bathed in lavender light, the chandeliers sparkled and tea lights glowed in cherry tree limb branches as centerpieces.  Candles flickered on the fireplace mantle and in the windows.  The trees twinkled outside and an enchanted evening began for all.

Ambiance.  Atmosphere.  The Estate at Florentine Gardens made sure it was provided.

How lovely and welcoming the bride and groom's table was with chilled champagne ready just for them.

Yes, I saw more than one guest touch the centerpiece to decide if it was real.  Was I among them?

At one point in the evening, the photographer did ask the newlyweds to pose for a few romantic shots in the evening light of the courtyard.  I have seen a few of the photos and yes, they are gorgeous.

The evening's menu waited on the charger plates for the guests to decide on their entree.  Choices included:  Chateaubriand of Beef with wild mushroom red wine demi glace or chicken breast including spinach, fontina cheese with a black truffle and a red wine demi or mahi mahi with pineapple relish and coconut cream - all were served with marinated grilled asparagus spears, and roasted shallot and garlic whipped potatoes.

To start, everyone received a dish with lobster ravioli bathed in a pool of yellow tomato and lobster sauce over sauteed spinach.

I - ate - every - bite.  It did not matter in the least that I was full to my chin from a decadent cocktail hour.  I found the space.

Dinner for most of us at my table was the Chateaubriand.  The culinary lessons continued as my son asked what the purple cabbage (Raddichio - not cabbage, but learning about food) was doing on the plate.  A pop of color.  Plates are designed like rooms to feature textures for mouth feel, colors for the eye, aroma (from the Rosemary) and this one was difficult to find fault.  When the server took my order, I did specify medium-rare and yes, I was quite pleased with the result.

In addition to a trendy and beautiful ombre tiered cake, guests were offered creme brulee or Oreo cheesecake.

Though the food has long since been cleared and the tastes have faded, the memory of a fairy tale wedding remain.  Guests, family and friends have all been Fed Well.

The link for the Estate at Florentine Gardens

Wedding Cocktail Hour at the Estate at Florentine Gardens

Weddings are no longer held in a set format.  A ceremony does not have to be held in a house of worship.  A reception can be personalized to make any statement the couple would like with many of the details customizable, upgradeable, or disposable.

Gone are the days of bouquet tossing and garter throwing.  For many, the thought is "good riddance" while others hold on to the traditions they knew and loved.

Brides may wear a gown of color, shoes of color, and have attendants in varying colors or the same color dresses in various styles.  Nothing is taken for granted and guests have learned to not be surprised by the continually evolving and modernizing of weddings and receptions.

I loved the recent wedding we attended in which guests were offered a choice of champagnes with either raspberries or blueberries or still or sparkling water.  Lovely.  Further changes in the future may even offer guests small amuse bouche pre-ceremony.  Although, feeding folks increases the chances of stained formal attire.  Everyone would be disappointed that all the pictures of Aunt Mabel include a tomato sauce stain on her chest or some such tragedy.   

After a lovely, funny and personalized ceremony, the bridal party and family were immediately whisked away.  Guests were directed to cocktail hour and I did miss offering the happy couple a few words of congratulations but understand every husband and wife write their own script.

The room filled quickly and guests dispersed to either immediately have a drink, sample the appetizers or simply save a seat at a table.  The selections were vast and seemingly limitless.

While I could never be considered a wine drinker (I only indulge in an occasional holiday or special event glass), I do appreciate a pretty and thoughtful display.

Some of the first foods I saw were a beautiful paella,

the saffron colored rice was loaded with clams and chorizzo.  I believe it was one of the first things I tried.  After scooping a serving into a bowl I added a spoonful of mussels and calamari.  I could have easily stopped and been satisfied until dinner, but with such decadence all around, one must of course conduct further investigation.

A large buffet in the center of the room is quite striking in color, placement and overall design.  Small square plates which are both functional and easy to carry as well as eye catching contain layers of geometry and flavors.  Tomato and mozzarella (one of my absolute favorite pairings) can be found with  roasted red pepper or tomato with Parmesan shaving and capers...I am sure to skip an ingredient, but you can see for yourself.

I chose the bottom one.

A touch of gourmet.  My sons (and a few of their cousins) were drawn to foods they have not yet experienced and I have to admit, I enjoyed watching their expressions, fielding their food questions and  sharing the cuisine portion of the journey.

It could have easily turned into a game.  Name that food....

We also enjoy the music accompaniment of two young ladies while perusing more dishes and tables and tables of food.

While trying to pay attention to my surroundings, select treats for myself and snap a few photos, I notice not one, but two ice sculptures.

I will almost always speak with staff at events.  It's how I learn the behind the scenes details.  The mold for the above sculpture is property of the Estate and so it can be made on site.

Like a movie broken into scenes, I move from one frame to the next and find myself in a seafood lover's paradise.  Scallops to order, seafood salad and iced trays of shrimp and oysters (shucked before your eyes) are now a top priority.

Prefer to have your seafood in a mixed salad, no problem.

Thinking ceviche, in a spoon...

Here are those oysters...

For something on the traditional side, but quite updated in presentation, the cheese board.  Hard and soft presented with crackers, grapes and of course salty cured meats are hard to pass by.

Guests and staff pause for a moment when they see me coming with my camera and though I try to be less noticeable with my phone, I am never truly incognito.  Some family members know exactly what I am up to.  Once I explain myself to a few staff members, they are quite helpful and let me know what else is on the food agenda for the evening.

The meats are a particular favorite among my family.  I wonder, do guests eat more or less when left to their own devices at a buffet?  My eyes want everything, but I am very aware of the small plate and only taking a taste of the items I really can't resist.

The feeding frenzy slows.  Conversations resume.  The guests mingle and smile.  Music continues in the background.  We are calmer and looking forward to the rest of a fabulous evening.

The cocktail hour at the Estate at Florentine Gardens was a grand success.  With a wide spectrum of seemingly endless selections, all guests regardless of age and home zip code (guests were from across the country as well as Ireland) could find delectable, fresh and beautiful bites to eat.  We are Fed Well as we move on to the Grand Ballroom for the rest of the wedding reception...

Visit the Estate at the Floretine Gardens Here

Fresh Trout

It's trout season.  

The Mr. is always quite proud of himself, something to do I think with caveman hunter wiring and a subconscious impulse to provide, when he brings home dinner.  A simple meal consisting of crispy fries, fresh garlic string beans and freshly caught trout.  My favorite part may be thought of as a bit odd.... the tartar sauce.  I simply cut up dill pickles, add a pinch of fresh dill, pickle juice, mayonnaise and a light squirt of fresh lemon juice.  I use it like children would use ketchup;  I dip my fries in it, my fish and my beans.  LOVE it!

The fish was roasted with garlic, lemon, salt, pepper and parsley and we (the Mr. and I) removed the meat from the skin and bone before serving.  We were truly Fed Well.

Jade in Suffern - Geometry and Black Ties

I've watched Restaurant Impossible in the past and have always felt a little sorry for both the designers and the owners.  Decor is difficult and personal taste can arguably vary wider than what we agree is palette pleasing.

The Chinese restaurant I go to during the work week went through a major renovation within the last 18 months.  A week or so ago I went with a friend and the smiling ladies who always greet and seat us were missing.  

"Maybe it is their day off?  We always come in on a Friday..."

But, no.  The men on staff were dressed completely in black including black ties.  We were given huge, bulky menus and had a wonderful meal but knew something had happened.

We returned this week and found a few more small changes also took place in the dining room.  Circles.

A circle mirror mounted fairly high on the wall.

A lovely pink fish surrounded by whimsical circles...

The table setting never before included chop sticks.  Diners had to ask for the disposable utensil.

A small amount of reassurance...one of the ladies, dressed all in black complete with necktie, was our server.  I did not open my menu as I have my favorite appetizer, the scallion pancake and a favorite lunch special (one of the most important reasons I go to Jade for lunch) - shrimp with rice noodles. 

Guess what I was told?

"We no longer have the shrimp with rice noodles for lunch."

Um, excuse me?

I am broken hearted and panic stricken.  I believe it showed on my face.  This lovely lady who always brought me a spoon and extra napkin without my having to ask for it was now asking for a culinary divorce.  After all we've been through together.

Well, the scallion pancake arrives and I am quiet.  It is crisp and delicate as always though plated on a half round dish.  Plates are no longer circles you know.

 

My friend switches things up by ordering vegetable lo mein instead of General Tao's Tofu.  Square plates.

I am happy to say, my friend in the business was able to ask for my order and it was fabulous.  Also served on a square plate. She laughed when she saw me make sure all the shrimp were on top for their close up.

It's nice to see no matter how many changes are made to the interior of Jade, this lovely lady and the food remain and leave me feeling Fed Well.

Boboli when the Mr. was Away

Everyone has those quick fix meals when they are alone, right?  I admit I have a few guilty pleasure foods I may eat when left to my own devices and a prepared pizza crust is just one.  Sometimes I may saute peppers and onions as a topping, but this time, straight from the package, topped with jarred sauce and mozzarella.  No spices, no seasonings, no fuss.  I barely bothered to use a paper plate.  When have enjoying my "for one" meal, I also absolutely look forward to reading while eating.  I'm still finishing up a biography of Coco Chanel by Justine Picardie.  My mind and body are Fed Well.  What are your "only when I'm alone" meals?