Tuesday, October 15, 2013
Impact of Government Shutdown - Posts Suspended to Fed Well
Our household has been directly impacted by the government shutdown and Fed Well restaurant review posts will therefore by suspended until government employees begin receiving paychecks. Posts may be created featuring home made dinners and recipes. Thank you and please continue to check back or revisit your favorite posts.
Sunday, October 6, 2013
Monday Lunch Date with the Mr.
This was not just any Monday, this was the Mr.'s actual, calendar official birthday and so we decided to spend the day together and have a lunch date. The details aren't very exciting - he had a doctor's appointment for the late morning and I happened to have a gift certificate to Olive Garden and so a rendezvous was planned and I took the day off from work.
Part of my past life includes a 7 year stint working as a manager in a service industry that was part of a large retail corporate world. Planograms. District meetings. Goals. I left as the goals of others became an increasing part of my responsibility and yet, they were something I had the least amount of control to grow. However, that experience has certainly taught me many chapters in life lessons and has given me an appreciation for those who continue to work in that general outline. Chain restaurants such as Olive Garden seem to fall into the category.
I am certain management requires all restaurants have a shared decor and that each member of the chain follow guidelines. It's not that this is unreasonable, the diner's experience should meet expectations as they travel to a location outside of their neighborhood. After all, if you are a fan of a particular restaurant you want the same experience when you visit one in another geographical area.
Our server is well trained. We are greeted, offered specials, shown particular items on the special menu and brought drinks within moments.
I am overwhelmed. I have specials on a tent, on a stand up menu, and two fold out menus. When I have too many choices in life the first thing I tend to do is eliminate. I decide to NOT look at the tent or the specials standing on the table and focus on the traditional menus. Our attentive server returns and I apologize that I am not ready to order. Usually the Mr. is the one who reads and rereads but orders chicken. I struggle for a few minutes then finally decide.
A million years ago when we were new parents and our older son was to celebrate his first birthday, we held a family party at our home and I prepared baked ziti. It was my first time hosting everyone and I will never forget the moment my mother came in the kitchen to see if I needed help and when she saw the ziti edges had pasta that were not coated in sauce she said, "Ziti is supposed to be covered in sauce with no white pasta visible." This was not a dish my mother frequently prepared (though she does make an epic lasagna) and for this occasion it was too late, but I assumed everyone could either mix the ziti once it was on their plate or simply pile on more sauce if desired.
Now, when I see pasta that is presented like the one I received (it happens quite often) I think of that story. Food and cooking shows most times show the pasta being coated with sauce before being served. They talk about simply draining not rinsing so that the starch helps the sauce stick.
However, my linguini with grilled shrimp is presented with near precision plating appeal that must surely be on a laminated photo in the kitchen or part of a video or something. Planogrammed Plating 101. Not a criticism, just an observation.
The Mr.'s calzone is placed in front of him and we look at each other and communicate silently like a married couple of 26 years. My eyes say, "Wow, that's not very big. You are going to be hungry when you finish, but don't worry, I will supplement your meal with some of mine." And his say, "This is small." Even in eye language I am wordy and he is brief.
I can't take my eyes off of the placement of sauce on the calzone. It is stiff and nipple-like. I don't like it. A calzone should never remind someone of a fake breast. Sorry. So if any district managers, regional managers or other Olive Garden representatives who can initiate change ever read this review, my one take-away would be to either allow the sauce to gently cascade over the crispy crust or simply serve it naked with sauce on the side.
We talk about life; surgery that may be needed for his arm, the main floor bathroom remodel, and the required trip to the big box home improvement store. Yes, more corporate America. We enjoyed a simple lunch and once we paid the bill we were given the small aluminum foil wrapped chocolate mint candies and a website address for a survey I will never complete. Fed Well, we set off for the rest of our day and know Olive Garden will be waiting for us when we are ready to return. Which of us will be different?
Part of my past life includes a 7 year stint working as a manager in a service industry that was part of a large retail corporate world. Planograms. District meetings. Goals. I left as the goals of others became an increasing part of my responsibility and yet, they were something I had the least amount of control to grow. However, that experience has certainly taught me many chapters in life lessons and has given me an appreciation for those who continue to work in that general outline. Chain restaurants such as Olive Garden seem to fall into the category.
I am certain management requires all restaurants have a shared decor and that each member of the chain follow guidelines. It's not that this is unreasonable, the diner's experience should meet expectations as they travel to a location outside of their neighborhood. After all, if you are a fan of a particular restaurant you want the same experience when you visit one in another geographical area.
Our server is well trained. We are greeted, offered specials, shown particular items on the special menu and brought drinks within moments.
I am overwhelmed. I have specials on a tent, on a stand up menu, and two fold out menus. When I have too many choices in life the first thing I tend to do is eliminate. I decide to NOT look at the tent or the specials standing on the table and focus on the traditional menus. Our attentive server returns and I apologize that I am not ready to order. Usually the Mr. is the one who reads and rereads but orders chicken. I struggle for a few minutes then finally decide.
Part of the comfort in eating at a chain is the familiar tastes. I see the bread stick basket and I am happy. Warm, soft and perfectly sized. Who doesn't love a bread stick?
The Mr. and I order the same soup. This never happens. Since Olive Garden offers the large bowl of salad, one of us usually orders that and the other has soup and then we share. So cute. So practical. Not today.
Today is a day for Zuppa Toscana and it is exactly what I expect. Sausage, potatoes and kale in a not really creamy, but not completely thin broth. The Mr. leaves behind about half a cup of potatoes. I try to avoid a few of the hot/spicy sausage crumbles. I wonder what the residents of Tuscany would say about the soup?
Now, when I see pasta that is presented like the one I received (it happens quite often) I think of that story. Food and cooking shows most times show the pasta being coated with sauce before being served. They talk about simply draining not rinsing so that the starch helps the sauce stick.
However, my linguini with grilled shrimp is presented with near precision plating appeal that must surely be on a laminated photo in the kitchen or part of a video or something. Planogrammed Plating 101. Not a criticism, just an observation.
The Mr.'s calzone is placed in front of him and we look at each other and communicate silently like a married couple of 26 years. My eyes say, "Wow, that's not very big. You are going to be hungry when you finish, but don't worry, I will supplement your meal with some of mine." And his say, "This is small." Even in eye language I am wordy and he is brief.
I can't take my eyes off of the placement of sauce on the calzone. It is stiff and nipple-like. I don't like it. A calzone should never remind someone of a fake breast. Sorry. So if any district managers, regional managers or other Olive Garden representatives who can initiate change ever read this review, my one take-away would be to either allow the sauce to gently cascade over the crispy crust or simply serve it naked with sauce on the side.
We talk about life; surgery that may be needed for his arm, the main floor bathroom remodel, and the required trip to the big box home improvement store. Yes, more corporate America. We enjoyed a simple lunch and once we paid the bill we were given the small aluminum foil wrapped chocolate mint candies and a website address for a survey I will never complete. Fed Well, we set off for the rest of our day and know Olive Garden will be waiting for us when we are ready to return. Which of us will be different?
Thursday, October 3, 2013
Back to Mountain View - Mother and Son
A night out with just my younger son. We need time to decompress, catch up, simply eat and relax. Life gets busy, schedules are filled and crazy. I commute and work Monday through Friday as well as hold a second job that can require few or many hours per week - demand varies. He attends college full-time and holds a 3/4 time retail job. Chatting can be hit or miss and so this hour or so of face time is quite valuable.
Some days are for dressing up, or down, formal or comfortable. The same rules can apply to food. Meals do not have to be formal or trendy to be just what we crave. Not a new concept by any means since food writers referenced "comfort foods" probably since words were put together about what we eat.
Restaurants can also be categorized this way and it doesn't necessarily have to have anything to do with price. Just as designer jeans can be at the opposite end of the spectrum as practical denim work pants, Moules Frites may sound super fancy, but simply find a decent local place that serves mussels and french fries and voila - modern spin.
Here are my plates:
My son may sometimes hate to admit how like his father, but it can be exhibited by a newly noticed trait. Though the Mr. prefers Chicken Marsala as a rule, I notice our younger son tends to order chicken Cesar salads as his "go to" and on this night he simply ordered it in a wrap. The other variation was the chicken was grilled rather than fried. We almost cleaned our plates and were only stopped by full bellies under protest.
We are in casual clothes and a comfortable family restaurant. No pretense or fussiness. We talk about school and work and cars and of course, the food. We talk about upcoming weekend plans. We talk about life and family. We talk. We are just a mom and a son in a local restaurant having dinner and we are Fed Well.
Some days are for dressing up, or down, formal or comfortable. The same rules can apply to food. Meals do not have to be formal or trendy to be just what we crave. Not a new concept by any means since food writers referenced "comfort foods" probably since words were put together about what we eat.
Restaurants can also be categorized this way and it doesn't necessarily have to have anything to do with price. Just as designer jeans can be at the opposite end of the spectrum as practical denim work pants, Moules Frites may sound super fancy, but simply find a decent local place that serves mussels and french fries and voila - modern spin.
Here are my plates:
The Fries
The Mussels
The french fries were absolutely perfect. Golden brown, crispy, tender centers and sprinkled with salt. They are my first food love.
The mussels were succulent with a touch of briny flavor and smothered in a creamy garlic sauce that was also perfect for swirling fries around in a savory swim.
My son may sometimes hate to admit how like his father, but it can be exhibited by a newly noticed trait. Though the Mr. prefers Chicken Marsala as a rule, I notice our younger son tends to order chicken Cesar salads as his "go to" and on this night he simply ordered it in a wrap. The other variation was the chicken was grilled rather than fried. We almost cleaned our plates and were only stopped by full bellies under protest.
We are in casual clothes and a comfortable family restaurant. No pretense or fussiness. We talk about school and work and cars and of course, the food. We talk about upcoming weekend plans. We talk about life and family. We talk. We are just a mom and a son in a local restaurant having dinner and we are Fed Well.
Monday, September 30, 2013
Buon Compleanno to the Mr. at Bella Luna in Washingtonville
Choosing a place for dinner, especially for a special occasion, can be a daunting task. Here are the two criteria I had to meet:
1. Someplace we have never been before and
2. Italian
Well, you may think the playing field is wide open, but we have tried MANY area Italian restaurants since that is the Mr.'s favorite. I also know his definition of Italian can be a bit restrictive. He prefers an old school or traditional style, no modern recreations and though he would be okay in a pizza place, I wanted something a bit more.
I have been holding on to a gift certificate to Bella Luna for quite some time and decided it was time. Sort of like holding on to the good dishes for just the right occasion. Silly. Just enjoy.
I called to make a reservation because I have learned it can be hard enough to get a table any where on a Friday or Saturday night, but with a party of 5, the chances are even slimmer. I also asked if wearing jeans would be acceptable and the hostess hesitated before replying, "well, nice jeans." I passed the word on to my older son and we had a bit of conversation about what the definition of "nice" is and for me, it wasn't so much about the jeans but the shirt. The nicer the shirt, the dressier the jeans become, true?
I digress. Off to Bella Luna..
We are greeted and brought to our table quite quickly. A bread basket appears and our drink orders are placed. The lighting designed for atmosphere does not yield the prettiest pictures and I never use flash so I apologize for quality.
I love a cocktail menu and decide on a Raspberry Wisp which is lemon vodka, Chambord, fresh lemon juice and simple syrup. Flavors I already know I love.
A brief discussion, well, me offering a few ideas, ensued and I ordered two appetizers for the table. Classic mozzarella sticks (for the kid in all of us)
The mozzarella sticks were what you would imagine, it was the sauce we loved. The Mr. said confidently, "I knew it. I just knew the sauce would be good here."
The antipasto platter was similar to what I prepare at home with thinly sliced prosciutto, marinated mushrooms (the Mr.'s favorite), mozzarella, red peppers and provolone. Ah, yum.
Salads for a few of us:
Word of caution: entrees were offered with a CHOICE of salad or pasta. This may work out wonderfully for some, but not always. The Mr.'s classic dish (as well as our older son's girlfriend) would be a crime or perhaps ridiculous without pasta, but he was not offered a salad. See what you think....
Main courses:
The Chicken Marsala (not ordered by the Mr. but by our younger son)
Able to do a bit of people watching, I saw men in jeans with printed advertising on their t-shirts being seated in the dining room and loved watching men greet each other with a hearty hug and a smooch while their wives smile and nod their heads at each other. Fun.
I asked around the table if everyone would return since to me that is the sign of happy diners and a good restaurant. All in favor, aye. We enjoyed celebrating the start of the Mr's. final year in his forties. We skip dessert and hold off on the singing until the following night when we are joined by his mother. I place the candles in a home made apple pie and we finish a weekend of happy birthday wishes by being Fed Well. Happy Birthday Mr.
1. Someplace we have never been before and
2. Italian
Well, you may think the playing field is wide open, but we have tried MANY area Italian restaurants since that is the Mr.'s favorite. I also know his definition of Italian can be a bit restrictive. He prefers an old school or traditional style, no modern recreations and though he would be okay in a pizza place, I wanted something a bit more.
I have been holding on to a gift certificate to Bella Luna for quite some time and decided it was time. Sort of like holding on to the good dishes for just the right occasion. Silly. Just enjoy.
I called to make a reservation because I have learned it can be hard enough to get a table any where on a Friday or Saturday night, but with a party of 5, the chances are even slimmer. I also asked if wearing jeans would be acceptable and the hostess hesitated before replying, "well, nice jeans." I passed the word on to my older son and we had a bit of conversation about what the definition of "nice" is and for me, it wasn't so much about the jeans but the shirt. The nicer the shirt, the dressier the jeans become, true?
I digress. Off to Bella Luna..
We are greeted and brought to our table quite quickly. A bread basket appears and our drink orders are placed. The lighting designed for atmosphere does not yield the prettiest pictures and I never use flash so I apologize for quality.
I love a cocktail menu and decide on a Raspberry Wisp which is lemon vodka, Chambord, fresh lemon juice and simple syrup. Flavors I already know I love.
A brief discussion, well, me offering a few ideas, ensued and I ordered two appetizers for the table. Classic mozzarella sticks (for the kid in all of us)
and the cold antipasto platter
The antipasto platter was similar to what I prepare at home with thinly sliced prosciutto, marinated mushrooms (the Mr.'s favorite), mozzarella, red peppers and provolone. Ah, yum.
Salads for a few of us:
Word of caution: entrees were offered with a CHOICE of salad or pasta. This may work out wonderfully for some, but not always. The Mr.'s classic dish (as well as our older son's girlfriend) would be a crime or perhaps ridiculous without pasta, but he was not offered a salad. See what you think....
Main courses:
The Chicken Marsala (not ordered by the Mr. but by our younger son)
Stuffed Shells (no salad)
Seafood Alla Carmela (per the menu listing) shrimp and clams over penne in a pink sauce
Menu name and description:
Chicken alla Jaclyn: breaded chicken topped with fresh tomato, roasted peppers, fresh mozzarella in a light pesto sauce
And last, but not least, the Mr.'s spaghetti and meatballs. No salad? He LOVED the flavor and amount of sauce. Happy man!
I asked around the table if everyone would return since to me that is the sign of happy diners and a good restaurant. All in favor, aye. We enjoyed celebrating the start of the Mr's. final year in his forties. We skip dessert and hold off on the singing until the following night when we are joined by his mother. I place the candles in a home made apple pie and we finish a weekend of happy birthday wishes by being Fed Well. Happy Birthday Mr.
Saturday, September 21, 2013
The Gold Fox - Gardiner, NY
Sometimes we schedule going out to dinner around special occasions or to simply try a new place. This time, I simply won a bet. The Mr. and I made a bet and if he won, I would have to do the dinner dishes for 4 days (typically, I cook, he does dishes) and if I won, we would go out to dinner. I had recently read about restaurants in Gardiner and remembered passing The Gold Fox a number of times but never actually stopped and tried it. Strange how a plan comes together. I won the bet and off we drove to Gardiner with our younger son.
We parked in the ample parking lot but this arrangement then has guests entering the bar area. I walked in first during an exciting moment in a football game and was almost tackled. Alright, slight embellishment for the sake of climactic reading, but truly the bar patron felt bad and I was a little disoriented about how to enter the dining area.
Once seated and given menus we placed our drink orders. The Mr. asked for a Corona and I had a standard Cosmopolitan while our younger son had iced tea. The beverages arrived and the beer had not been opened. When we pointed this out to our server, she brought it back to the bar to remove the cap then placed it back on the table. It was a light version and no lime. Not a deal breaker and if the Mr. is not going to mention it, I don't say anything.
Before we order, I ask our young server what most people order and she seems confused for a second. I rephrase, "What is the most popular thing on the menu?" "Well, people really like our pizzas. We make great pizzas. Or if you want a wrap, our Mediterranean Wrap is really popular." I smile and thank her. In addition to our meals, we order an appetizer and the meal begins.
The Mr. has a salad. Pretty standard. We are aware something is going on between the two waitresses. Ours has been taking care of us, yet another woman also stops and checks on us. Is our server new? Not trustworthy?
The dining room is broken into sections. The one we are seated in just had a large party leave, a family of four and their is a couple fairly close to us. I can hear people in the far dining room as well. It is about 7:30 on a Saturday night.
We soon overhear a conversation between the servers. It seems the younger one stayed past her shift to help out because it got busy. Now, having this information we feel responsible in some way even though we know it is not our fault.
Our steamed pork dumplings arrive and I am happy to see, smell and taste these first bites of food.
They are delicious and though I would probably normally leave the salad on the plate, I find myself finishing it once I check with the family that they have no interest in the dressed lettuce. Yum.
Time for the main courses. The Mr. asked for his Chicken Marsala to be served with a side of spaghetti with sauce and that is exactly what he received. His only complaint was the amount of sauce - he prefers a generous ladle on top of coated pasta.
For our younger son, a crispy chicken Caesar salad is his go to and exactly what he went with at the Gold Fox.
I am not a huge fan of wraps and was not going to order pizza, but since the vibe I received from our server seemed to lean toward more casual pub grub as crowd favorites, I went with a classic burger topped with a fried egg, fries and slaw. Perfect. The fries were crisp without feeling greasy, the egg was soft and runny and I was feeling happily Fed Well.
We parked in the ample parking lot but this arrangement then has guests entering the bar area. I walked in first during an exciting moment in a football game and was almost tackled. Alright, slight embellishment for the sake of climactic reading, but truly the bar patron felt bad and I was a little disoriented about how to enter the dining area.
Once seated and given menus we placed our drink orders. The Mr. asked for a Corona and I had a standard Cosmopolitan while our younger son had iced tea. The beverages arrived and the beer had not been opened. When we pointed this out to our server, she brought it back to the bar to remove the cap then placed it back on the table. It was a light version and no lime. Not a deal breaker and if the Mr. is not going to mention it, I don't say anything.
Before we order, I ask our young server what most people order and she seems confused for a second. I rephrase, "What is the most popular thing on the menu?" "Well, people really like our pizzas. We make great pizzas. Or if you want a wrap, our Mediterranean Wrap is really popular." I smile and thank her. In addition to our meals, we order an appetizer and the meal begins.
The Mr. has a salad. Pretty standard. We are aware something is going on between the two waitresses. Ours has been taking care of us, yet another woman also stops and checks on us. Is our server new? Not trustworthy?
The dining room is broken into sections. The one we are seated in just had a large party leave, a family of four and their is a couple fairly close to us. I can hear people in the far dining room as well. It is about 7:30 on a Saturday night.
We soon overhear a conversation between the servers. It seems the younger one stayed past her shift to help out because it got busy. Now, having this information we feel responsible in some way even though we know it is not our fault.
Our steamed pork dumplings arrive and I am happy to see, smell and taste these first bites of food.
They are delicious and though I would probably normally leave the salad on the plate, I find myself finishing it once I check with the family that they have no interest in the dressed lettuce. Yum.
Time for the main courses. The Mr. asked for his Chicken Marsala to be served with a side of spaghetti with sauce and that is exactly what he received. His only complaint was the amount of sauce - he prefers a generous ladle on top of coated pasta.
For our younger son, a crispy chicken Caesar salad is his go to and exactly what he went with at the Gold Fox.
I am not a huge fan of wraps and was not going to order pizza, but since the vibe I received from our server seemed to lean toward more casual pub grub as crowd favorites, I went with a classic burger topped with a fried egg, fries and slaw. Perfect. The fries were crisp without feeling greasy, the egg was soft and runny and I was feeling happily Fed Well.
The conversation was slow to start for the three of us as we do not spend enough time alone together. However, when our younger son found his topic (the Mr.'s 1967 Camaro and the condition of its current paint job) well, then the two of them were on a roll. I nodded and interjected at times, enjoying my burger minus the bun, dipping fries into yolk and just being in the moment.
Just before the check came, my younger son asked, "Why did we come here?" I didn't know if that was a bad sign, but I answered truthfully, "I'd been past here a million times and never ate here. I thought we could try it." I think he may have thought since I picked it as a destination it was going to be a 5 star dining experience rather than a casual place. The total bill was quite inexpensive.
The Mr. asked the server, "Did you stay just because of us?" She smiled and admitted, "Yes." Well, what would you have done? We added a few extra dollars to her tip.
The meal, as always was about more than the food. It was about creating time together for talking, connecting, feeling Fed Well and just being a family. Plus, after all, I won a bet and who doesn't love that?
Monday, September 16, 2013
Scenes from the Pine Bush Farmers Market 2013
The 2013 Market opened and I sincerely thought I would visit, take some photos and create a blog. Never happened. The season will end in a month or so and I am still going to the Pine Bush Farmers Market with cash, a cloth shopping bag and the camera from my phone. I wondered what I would tell you about the market... well, instead, this blog entry will simply be photos. More information can be found on their Facebook page.
I never took pictures of the people - the entertainers, the vendors, the crafters or the farmers. You'll have to go and meet them for yourself. Saturdays from 9 a.m. - 1:30 p.m. just behind the Cultural Center on Main Street in the municipal parking lot. See you there!
Flowers
Fruits
Garlic
Tomatoes - no one can argue I put them in the wrong category.
The Pine Bush Farmers Market will surely have something for every appetite and craving. Is it the freshness of the food, the flavors, the atmosphere or satisfaction at a higher level that leaves me feeling Fed Well after my visits? I'm not sure, but I know I have to return each week.
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