#Gribiche Sandwich | Explore Tumblr Posts and Blogs

vitabenedetta-blog · 6 years

Text

Vita Benedetta’s Guide to Madison

MadTown. A city characterized by badger red, brats, burgers, and beer (at least that is what I used to think). Moving away from college made me realize just how much I love this city and inspired me to explore. Through downtown areas, Willy Street, and adjacent small towns I discovered an entirely new meaning to Madison. This is my guide to Madison to show you all of the grub goodness and hideaways in unfamiliar places.

The Guide

$: least expensive

$$$: most expensive

Grub Goodness

The reality today is that social settings revolve around food. Want to grab a coffee? Want to meet for drinks after work? This is practically inevitable. It is important not to settle for boring, overly pasteurized crap that will make you feel like a** in the morning. I mean really, who wants to feel gassy, post cheeseburger when on a first date? Not I. There are so many places in Madison deciding to serve up food that will make you feel bomb. This does not mean you will be eating lettuce and drinking water for a meal. Trust me. Oh and the aesthetics are totally worth the visit.

Gotham Bagels $

Bae-goals let me tell you. Gotham bagels is located directly off the square downtown Madison and is serving up some banging bagels. The line is always out the door on weekends. You can put about anything in the galaxy on your bagel and customize it just how you like it. The atmosphere is very downtown Boston like. The owner adds a little spunk to the joint since he graduated with his PhD and decided he would rather just run a bagel joint. RAD.

My go-to: YELLOW C.A.B.

Cheddar, Bacon, Avocado, Lettuce, Tomato, Mayo Add Egg & Vegetable Cream Cheese On Egg Bagel

Bowl of Heaven $$$

Bowl of Heaven is about as close to California as Madison can get. This quaint bar creates the most awe-worthy bowls and smoothies. The bowls are a bit pricy, but worth a try. It’s the only place in Madison where I have found a yummy açaí bowl. All of the ingredients are real and will make you feel good about your choice.

My go-to: PEANUT BUTTER BOWL

Organic Açaí, Bananas, Strawberries, Peanut Butter, Chocolate Almond Milk Topped with Organic Hemp Flax Seeds, Granola, Fresh Banana, and Honey

Novanta Pizza $

Because you cannot forget about the ZAA. This stone fired pizza is something to brag about, with all ingredients sourced from Italy. You can build your own pizza, grab a wine and sit outside on the patio (during Madison’s 3 months of warmth). You will never see much of a wait at Novanta, which makes it great for grab and go because Novanta means 90 in Italian. All of their pizzas are ready in 90 seconds. The pizzas are personally sized so you won’t feel sluggish from overeating.

My go-to: PESTO

Mozzarella, Pesto, Cherry Tomatoes, Pecorino Romano

Marigold Kitchen $$

What is better than a boozy brunch after a walk around the farmers market? Be prepared for about an hour wait. Mimosas, pancakes, breakfast sammies, oh my! Marigold Kitchen won “Best Breakfast” in Madison and your taste buds will tell you why. Even better, the customer service is phenomenal. I could not pick a favorite, so here are my best picks.

CITRUS RICOTTA BUCKWHEAT PANCAKES

Orange Almond Butter, Fresh Strawberries, Whipped Butter

MARIGOLD BREAKFAST SANDWICH

Fried Egg, Cheddar Spiked Boursin, Bacon, Tomato, Green Onion, Toasted Ciabatta

Miko Poke $

This spot is goals-AF. For someone who loves sushi as much as me, this place is a win. With the perfect location on Monroe Street you will leave wanting to come back. I am salivating just thinking about it. Poke is comprised of raw fish (tuna, salmon, scallops) on top of baby greens, topped with veggies, and all the good sauces! These bowls are truly Instagram worthy.

My go-to: HAWAII STYLE

Smashed Avocado, Cucumbers, Edamame, Poke Sauce, Spicy Aioli, Scallions, White Black Sesame Seeds

Bloom Bake Shop $$

You are what you eat, so be sweet. This cute little bakeshop is tucked away on Monroe Street. The focus is all about good food. All grub is made from locally sourced and organic ingredients. The price tag reflects this, but you are doing something good by sending dollars back into the community. Grab a coffee, some brunch, and hella baked goods and be sweet.

My go-to: WISCONSIN SANDWICH

Classic Bacon, Egg, Cheese, Stoneground Mustard, Flakey Buttermilk Biscuit

SWEET POTATO DONUT

CINNAMON ROLL

VANILLA CHAI TEA LATTE

Ancora Coffee Roasters $$$

If you are looking for some coffee to keep you awake on these food adventures, look no further. Ancora has bomb lattes and even better outdoor seating. Their mission is to serve the best beans in the world. So you can drink that amazing cup knowing you can be proud of everything that went into it.

My go-to: ICED HONEY ALMOND ZOMBIE

White Espresso, Almond, Honey, Almond Milk

Gloria’s Mexican $

Wasted away again in Margaritaville (literally). You cannot go wrong with any of Gloria’s margs! The restaurant is hella authentic; the only thing missing is sand underneath your toes. During happy hour, margs are only $2! DANGER. Just make sure you have an Uber ride home. My absolute favorite is their house margarita. ¡Olé!

Saints Juice Co. $$$

Pressed juice in Madison is hard to come by. Actually, it was impossible before Saints Juice Co. opened this year. In my favorite neighborhood of Williamson Street, you can now grab a fresh pressed juice or mylk to go! The owners are always behind the counter and are extremely passionate about what they do. Feel free to ask questions about ingredients and the process, or just pick the prettiest color drink and go at it.

My go-to: PROPHE-SEE

Carrot, Apple, Lemon, Ginger

Tastes like a Capri Sun

Also tastes like you will never get sick again

Bassett Street Brunch Club $$

Avocado toast will always text you back. Bassett Street Brunch Club is a Madison Favorite. Make sure to make a reservation!! They are known for their wild donut flavors and their famous boozy brunch. Because brunch without booze is just a sad, late breakfast. Go check them out on Instagram to see what all the hype is about.

My go-to: TOASTEST WITH THE MOSTEST

Thick Cut 8 Grain Toast, Avocado Mash, Corn, Black Bean Salsa, Queso Fresco, Pickled Red Onion, and Cilantro

Café Hollander $$

Because who doesn’t want to feel like they are drinking a bloody marry on the rooftop of a Chicago bar. VIBES. This is the #1 restaurant atmosphere in Madison, hands down. You will never want to leave and your phone battery will die from all the pictures taken. The bloody mary and mimosa selection is remarkable. It is a perfect stop for a late brunch after walking through the Hilldale farmers market. Don’t leave without ordering frites with your choice of dipping sides—basil aioli, siracha mayonnaise, Korean BBQ!!

My go-to: AMERICANA

Two Eggs, Hollander Potatoes, Multigrain Toast, Breakfast Sausage Links

BERRY BLAST MIMOSA

New Amsterdam Berry Vodka, Champagne, Pineapple Juice

Everly $$

Brussel sprouts are misunderstood—probably because people do not know how to cook them properly. Everly takes brussels to a whole new meaning. MUST TRY. This natural lit space is easily the cutest craft cocktail bar in Madison. You will feel 10x richer, classier, and straight out of New York. You might even catch your pinky in the air while sipping on a fantabulous spritzer.

My go-to: ROASTED BRUSSEL SPROUTS

Gribiche/Shallots/Lemon

HOUSE BURGER

Sharp Cheddar, Pickles, Red Onions, Butter Lettuce, Garlic Aioli

Canteen $$

Destination→Mexico. A vibrant, fast paced Mexican kitchen & bar, serving up some famous margaritas that will make you want to shake your booty. I can only vouch for the margs since I have not stayed to try the grub. It is in a great location off the square to grab a few after class or work.

Pho Nam Noodle House $

Serving up authentic Vietnamese that will make your taste buds go crazy! It does not look like much from the outside of the building, but the food is something to talk about. The prices are unbeatable.

My go-to: EGG NOODLE AND WONTON SOUP WITH BBQ PORK

Finale

I hope my guide to Madison provides you with some inspiration to get out and explore the city. The summer is the best time to do so since just about everything is in walking or biking distance. Madison has Red Bikes placed around the city that you can rent for $6 dollars/day. Get out of your comfort zone and do something extraordinary. Try something new. Eat some grub that won’t make your body want to cry the next day. I promise, you won’t regret it.

If you make it out to any of these places make sure to tag #vitabenedetta and let me know how your experience went! Hopefully your experiences will be filled with good grub, aesthetic vibes, and hella Instagram photos.

Until next time, Madison. Where are some of your favorite spots in Madison? Comment below.

#mkt400uwl

10 notes · View notes

lepetitlugourmand · 4 years

Text

D’une ferme sud-africaine à la Riviera… Jan-Hendrik van der Westhuizen est un jeune chef étoilé, entrepreneur aux multi-talents et au parcours atypique. Né, “là où le soleil se lève” dans la région de Mpumalanga en Afrique du Sud, il a grandi dans un environnement de partage, de générosité et d’hospitalité; très jeune, il observe et reproduit les gestes de sa mère et de sa grand-mère en cuisine. C’est au Cap qu’il développe ses talents artistiques et culinaires : entre études de cuisine et d’Arts appliqués ( photographie, peinture, graphisme… ), la photographie lui fera parcourir les grandes régions viticoles du pays et le fera entrer dans le monde et la passion du vin, puis en 2006, il travaille en tant que journaliste et photographe culinaire pour le magazine ELLE – South Africa et rejoint très rapidement les équipes de ELLE à Paris.

On retrouve Jan en tant que chef privé sur un yacht à Monaco, d’où il va parcourir le monde en cuisinant, mais aussi en photographiant et mettant en scène ses aventures et son univers culinaire sur les réseaux sociaux… une amie, subjuguée par son talent, le met en relation avec un éditeur qui le publie en 2013. Le chef gère tout de son livre “The French Affair, Table of Loves” : stylisme, photographie et, bien évidement, les recettes qui font références à son héritage familial et culturel.

JAN PORTRAIT C

Peu de temps après, sa bonne étoile et la providence lui font rencontrer un homme d’affaires qui va lui permettre de vivre son rêve de petit garçon ( Il se souvient alors, quand il transformait le salon familial en salle de restaurant et servait sa famille ) : ouvrir son propre établissement. En 2013, le restaurant Jan ouvre ses portes dans le bouillonnant quartier du port de Nice, une ville et une région au passé riche et cosmopolite ouverte sur le monde, que le chef affectionne et qui correspond parfaitement tant à son enthousiasme qu’à son ambition. En 2016, il devient le 1er chef Sud-Africain à obtenir une étoile au Guide Michelin.

Entrée Jan ©lepetitlugourmand

Le restaurant Jan est le véritable ADN du chef : on y retrouve toute son identité et tout ce qui lui est cher. C’est dans une idée de partage et de transmission rendant hommage à “Maria”, sa grand mère, que le chef a créé une ambiance chaleureuse et hors du temps : tableaux anciens, portraits, bougies, lumières tamisées et chaudes, meubles et bibelots chinés, murs de couleurs sombres contrastant à la blancheur de la pierre apparente, donnent une atmosphère et une ambiance baroques, raffinées et réconfortantes à la fois. A peine après avoir franchi la porte, le temps disparait comme par magie et l’on se retrouve transporté bien loin de Nice et du tumulte du port. Un lieu à part et feutré, un véritable retour dans un passé où le chic et l’élégance étaient de mise. Pascal, le directeur vous accueille avec délicatesse et attention. La blancheur immaculée des tables nappées et mises en lumière par un faisceau discret donne une profondeur et un clair-obscur contemporain, sobre et bien vu avec le reste de la salle.

Détail salle ©lepetitlugourmand

Détail décoration restaurant Jan ©lepetitlugourmand

©lepetitlugourmand

La salle Jan ©lepetitlugourmand

Hester Maria Ferreira – Grand-mère du Chef Jan-Hendrick van der Westhuisen

Détail salle ©lepetitlugourmand

Une fois installé, on vous apporte un joli broc de toilettes en porcelaine ancienne rempli d’eau infusée aux herbes et rooibos et on vous invite à vous rincer les mains avec cette eau aromatique, tel un rituel d’avant repas ( comme cela pouvait se faire dans les campagnes chez nos grands-mères ). Une petite serviette en éponge repose sur un petit caisson de bois accompagné d’une carte qui vous raconte en quelques lignes l’histoire des différentes influences culinaires d’Afrique du Sud : venues de l’Europe, elles ont évoluées avec le temps et l’arrivée du commerce avec l’Asie. Aujourd’hui, la cuisine Sud-Africaine a sa propre “identité” et c’est ce que le chef souhaite nous faire découvrir au travers de son menu dégustation, tout en travaillant les produits locaux issus de l’agriculture biologique de petits producteurs de la Côte d’Azur.

Eau infusée aux herbes et rooibos ©lepetitlugourmand

Coupe de toilettes en porcelaine ancienne ©lepetitlugourmand

Le menu “Diamant” en 7 plats débute par une élégante coupe de MCC ( Méthode Cap Classique, tradition viticole acquise des 1ers Huguenots installés au 17ème siècle ) à la bulle fine, vive et à la robe cristal, idéal pour débuter de façon stylée le repas et en accord parfait avec les quatre étonnants amuses-bouches proposés : le sandwich comme un macaron cuit et fumé sur le braai ( barbecue sud africain ) croustillant et moelleux à la fois, le délicieux Mieliepap ( sorte de bouillie à base de polenta ) à la douceur suave est rehaussé de tomate en fond et relevé de curcuma, l’incroyable bouchée Biltong ( viande séchée marinée et épicée, une tradition de 400 ans servie le plus souvent à l’apéritif en lamelles ) à la consistance sèche et dense au fumet prononcé vous transporte instantanément dans la région natale du chef. Le cigare crème de champignons cacao bio : sorte de très légère pastilla au goût affirmé de cacao s’allie à merveille à la saveur sous-bois des champignons. Un très belle mise en avant du menu : tout autant captivant que surprenant.

Méthode Cap Classique ( tradition viticole acquise des 1ers Huguenots installés au 17ème siècle ) ©lepetitlugourmand

Quatre étonnants amuses-bouches : le sandwich ( comme un macaron ) cuit et fumé sur le braai, le Mieliepap, le Biltong et le cigare crème de champignons cacao bio ©lepetitlugourmand

Le Crabe, concombre et caviar posé tel un nuage dans l’assiette est d’une virtuosité rare, les saveurs virevoltent délicatement entre le citronné et le torréfié, une douceur caressante et une texture apportée par le riz soufflé. Une assiette simple de prime abord qui se révèle complexe au fur et à mesure de la dégustation. On rentre véritablement dans “le vif du menu” : une expérience qui nous emporte loin et nous attire inlassablement vers l’univers du chef.

Crabe, concombre et caviar ©lepetitlugourmand

La très gourmande présentation du beurre salé fermier de la maison Beillevaire est au summum du raffinement et du détail : nacré, fleuri et posé en volutes sur le couteau à beurre, il accompagne le très aromatique Mosbolletjies ( pain brioché, importé également par les Huguenots français, fait à base de jus de raisin fermenté et d’anis ).

Beurre salé fermier de la maison Beillevaire : au summum du raffinement et du détail ©lepetitlugourmand

Beurre salé fermier de la maison Beillevaire accompagne le Mosbolletjies ©lepetitlugourmand

Pomme, chorizo, haddock et Tête de Moine – une élégante présentation en hommage à la fleur préférée de la grand-mère du chef. A peine posé sur la table, les effluves jouent de leur identité et apportent une grande gourmandise, telle une carbonara qui stimule les sens. Puis arrive le temps de la dégustation et la découverte des jeux de textures et de température des différents éléments : le haddock est agréablement présent de son iode, assoupli du voile d’acidité pimpant de la pomme, le chorizo vient rebondir de son piquant en harmonie. La Tête de Moine en crème et en copeaux lie le tout en plaisir d’aise.

Pomme, chorizo, haddock et Tête de Moine ©lepetitlugourmand

Saint-Jacques, fleur d’oranger, rooibos et aneth : comment ne pas résister à cette efficacité visuelle et essentielle qui donne une envie insatiable de piocher et de découvrir cette prometteuse Saint-Jacques à la nacre parfaite, qui semble raconter tant de choses. Elle est brillamment soutenue en vivacité marine par les algues et le citron de Menton. Le bouillon chaud du savoureux trio roobois-canelle-soja mène la cadence suave et péchu des bouillons qui soignent et réconfortent. Les carottes accordent de leurs camaïeux jaune-orangé à l’assiette et sont bien assorties de leur condiment algue, tel une sauce gribiche de la mer.

Présentation Saint-Jacques, fleur d’oranger, rooibos et aneth ©lepetitlugourmand

Saint-Jacques, fleur d’oranger, rooibos et aneth ©lepetitlugourmand

Canard, orange, orge et poire : l’épure de cette assiette est plaisante, le canard à l’orange est revisité et saupoudré de sésame noir. La réduction orange encourage “l’essence” du canard soutenu par la cuisson maitrisée. La poire à cru et cuite flatte les arômes, la salade de chou et orge travaillés comme un risotto est l’accent frais et gourmand à la fois.

Canard, orange, orge et poire ©lepetitlugourmand

Visite de notre salle des fromages et délices : voilà une invitation hors du commun que de venir découvrir la salle des fromages qui se situe de l’autre côté de la rue! Une pause quelque peu surprenante et inhabituelle, mais intrigante et amusante à la fois. Quel délice, en effet, de découvrir cette extraordinaire et fantasmagorique salle des fromages. Un “décor” et non une décoration de designer “proprette” et académique, mais un lieu à part et flamboyant qui vous transporte dans une atmosphère Fellinienne : entre opulence et générosité décomplexée. On est de suite happé et subjugué par ce moment atypique et lumineux. Les yeux virevoltent partout pour tenter de dénicher les détails nombreux et inimaginables, le cristal étincelle de sa splendeur par des bougies posées de-ci de-là et par une superposition de luminaires à pampilles. Les meubles anciens, les compositions florales, tout comme les nombreux portraits de femmes ( où l’on reconnait aisément Maria, la grand-mère, si importante aux yeux et au coeur du Chef), authentifient les lieux. La grande table centrale est dressée en abondance de fromages de toutes sortes et origines. Les accompagnements, les fruits secs et frais, les marmelades ou confitures dans des jarres, les carafes de vins doux ou cuits et autres alcools… sont à disposition pour accompagner en grandeur l’un des plus incroyables “plateau de fromages”. Quelques tables en intimité vous accueillent comme par magie et sans gêne dans la famille et l’histoire sublimée du chef.

Entrée de la salle des fromages et délices ©lepetitlugourmand

Salle des fromages et délices ©lepetitlugourmand

De retour, après cette expérience inédite et cette mini marche digestive, dans la lumière diffuse et tamisée du restaurant, tel un fantasme vécu empli de lueurs et de souvenirs, vous voilà prêt à découvrir les douceurs du menu.

Le Citron de Menton et fenouil est percutant et vous aide à vous remettre de votre voyage “spatio temporel”. Le citron accompagné du fenouil et du lait fermenté labné rafraîchissent parfaitement la bouche et remetttent en éveil les papilles, la rondeur des saveurs fleuries et caramel délivrent la gourmandise finale.

Citron de Menton et fenouil ©lepetitlugourmand

Le Sago pudding est le dessert traditionnel familial obtenu à partir de fécule de sagoutier ( sorte de palmier ) et de lait, ici tel une meringue farcie de coco fraîche et de fruits de la passion arrondis de vanille et subtilement saupoudrée de buchu ( plante aromatique aux huiles essentielles aux vertus digestives ). Une ingénieuse finale rafraichissante et structurée.

Le Sago pudding ©lepetitlugourmand

Le Sago pudding saupoudré de buchu ©lepetitlugourmand

Les Mignardises comme le fudge chocolat- beurre salé et les pâtes de fruits restent une douceur délicate et attendue. N’oubliez pas d’emporter votre petit cadeau ” The Big Dipper” parfait à tremper dans le thé pour un petit déjeuner typiquement Sud-Africain.

Les mignardises ©lepetitlugourmand

Restaurant Jan ©lepetitlugourmand

Le service est de haute volée et virevolte avec professionnalisme, gentillesse et générosité.

La carte des vins met en avant les références pointues de vignerons à l’identité aguerrie. N’hésitez pas à vous laissez guider de façon exemplaire par Michaël, le sommelier, qui saura vous emporter dans la richesse et la virtuosité des vignobles Sud-Africains pour déguster de belles découvertes.

Le chef à l’insatiable dynamisme, qui déborde de projets et d’activités, reste très attaché et disponible pour son établissement niçois, il est brillamment épaulé par son chef exécutif Rutger Eysvogel. En effet, Jan gère un magazine gastronomique ” Jan – the Journal” au graphisme glamour, et a ouvert récemment à Cape Town, le “Jan Innovation Studio”, un studio culinaire créatif et de formation ( ouvert au public certains soirs ), afin de developper et travailler sur de nouveaux plats, tout en exploitant le patrimoine culinaire Sud-Africain. Il travaille également sur l’ouverture de son nouveau restaurant “Klein Jan”, situé en plein désert du Kalahari au sein du “Tswalu”, l’une des plus vastes réserves privées d’Afrique du Sud, véritable sanctuaire animalier, qui dispose de deux luxueux et intimes lodges totalement respectueux et en parfaite harmonie de l’environnement.

Magazine Jan

Jan – Nice, n’est pas uniquement un restaurant étoilé, mais avant tout une expérience à part entière à vivre et à déguster : une cuisine identitaire, sincère et remarquablement réfléchie. Une adresse unique et rare dans la région à ne manquer sous aucun prétexte.

JAN ÉTÉ 2020

Nouvelle proposition pour l’été 2020 – Menu 5 plats – 85€ ou 130€ avec accord mets-vin.

Menu Cristal en 4 plats – 104€ ou 149€ avec accord mets-vin ( option visite salle des fromages +15€ ).

Menu Diamant en 7 plats et visite de la salle des fromages 139€ ou 194€ avec accord mets-vin.

Restaurant JAN

12 Rue Lascaris, Nice, 06300, France

Tel: +33 (0) 4 97 19 32 23

Ouvert du mardi au samedi 18h – 22h

Jan – Restaurant Nice D'une ferme sud-africaine à la Riviera... Jan-Hendrik van der Westhuizen est un jeune chef étoilé, entrepreneur aux multi-talents et au parcours atypique.

#Côte d&039;Azur #Chef #Etoilé Michelin #France #Gastronomie #Jan Hendrik Van Der Westhuizen #Jan restaurant #Michelin #Nice #Restaurant

0 notes

fishing-exposed · 4 years

Photo

@demarionunn: today’s sandwich: red mullet, crispy mullet skin, the last two fish fingers in the pack mashed in the pan, yuzu leaf and sansho gribiche, hot pickled chillis. haven’t got a name for this one yet but it needs one. https://t.co/MG0d4WLkZ5

#baffinbay #baffin bay #baffin_bay #Baffin Bay #baffin bay rod and gun #BaffinBayRodandGun #Baf

0 notes

mattbruck · 4 years

Photo

In a world full of overhyped fried chicken sandwiches, it’s nice to come across a genuinely good one. @oxbowtavern does theirs crispy but still juicy. They double it up, add sauce gribiche (egg, mustard, herbs) & raw onion, and serve with classic fries. Yum! . . . . . . . #chickensandwich #friedchickensandwich #friedchicken #sandwichesofinstagram #sandwichporn #nycfood #nycfoodie #eatingnyc #devourpower #dailyfood #cheatmeals #foodlovers #feedyoursoull #f52grams #goodeats #instafoods #diningnyc #eeeeeats #eatingfortheinsta #forkyeah #vscofood #yougottaeatthis #spoonfeed #bestfoodworld #foodnation #newforkcity #zagat #feastagram #topnycrestaurants (at Oxbow Tavern) https://www.instagram.com/p/B6HFUGNlXkt/?igshid=5t7jrmi0gep1

0 notes

chefjoseesoto · 4 years

Photo

Beer Braised Beef Tongue Sandwich, Horseradish Truffle Mayo Slaw & Gribiche #beeftongue #kosher #kosherfood #kosherfoodies #kosherfoodie #love #kosherworld #weknowthingsBeefTongue https://www.instagram.com/p/B6Gng8fljIo/?igshid=mxansb9uh6rw

#beeftongue #kosher #kosherfood #kosherfoodies #kosherfoodie #love #kosherworld #weknowthingsbeeftongue

0 notes

estherremo · 5 years

Photo

SALSA GRIBICHE. USOS: MARISCOS, PESCADOS HERVIDOS, HORTALIZAS, CANAPÉS, ENSALADAS Y SANDWICHS.- http://bit.ly/2WStczo

#Pinterest boards

0 notes

charlesccastill · 6 years

Text

Chef Tiffani Faison Opens Fool’s Errand Boston

Boston– Chef and restaurateur Tiffani Faison and wife/business partner Kelly Walsh will open an adult snack bar – Fool’s Errand – tomorrow, Thursday, August 16, 2018 in Boston.

With an irreverent menu and an intimate, standing-room only experience, Fool’s Errand crosses into new dining terrain. It neighbors Faison and Walsh’s critically acclaimed Sweet Cheeks Q and Tiger Mama on Boylston Street in the Fenway: 1377 Boylston Street Boston MA 02215.

Fool’s Errand is exactly like nowhere else in the United States, and perhaps a bit like some of Faison and Walsh’s favorite European tapas bars found in Paris, Madrid and Barcelona. In Faison style, it will place fun and delicious at the forefront of the guest experience and let everything else follow suit.

“Fool’s Errand is providing a fresh perspective; we’re doing things a little bit differently than we do in the States; and asking that our guests let down their hair, break bread with strangers, and snack to their heart’s content — whether that be a quick bite or the entire night. I am excited by the conviviality and fun of Fool’s; it’s just the right balance of relaxed and raucous, and the kind of evening that Kelly and I crave,” says Faison, Chef, Restaurateur and Co-Owner.

Standing room only — this is a snack bar after all, Fool’s Errand can accommodate 20-30. It is charming and quaint on first take, then witty and playful on closer review. Enter through French country-esque, dark grey doors to find a petite space that is at once homey and full of spirit. Vintage-style crystal chandeliers, cheeky French country wallpaper, and humorous surprises deck out the space. Guests can gather around a wooden bar and watch the kitchen at work, or opt to snack from a small countertop, facing Boylston Street and boasting a retractable window. An al fresco experience is also offered on the patio. Here, while overlooking the Fenway’s ever-changing landscape, guests can snack and mingle at a marble high top table that is made complete with a stainless steel moat stocked with chilled wine and champagne.

Faison and Chef de Cuisine Ellie Roycroft, previously of Tiger Mama, will oversee the menu from a small open kitchen. “It’s as intimate as being in my own house, cooking for friends,” says Faison.

The menu, inscribed on an oversized mirror, works with top quality, even luxurious, ingredients to deliver irreverent bites.

House bread arrives wrapped in butcher paper, but those who adore gluten as much as Faison can take it one step further on the Fancy Finger Sammies and Croquettes sections of the menu. Simple pleasures served in sandwich form include Ham & Butter, Raclette & Summer Truffle, Butter & Gruyere and Seeded Pastrami Salmon & Brillat Savarin. Savory indulgences come in the way of Smoked Beef Tongue, Raclette & House Hots and Crushed Lays. Similarly, Croquettes offer approachable and original options; there is the Italian with Pepperoni, Mozzarella, Shreddy Letty and Italian Vin, the Ham & Cheese with Raclette and Ham Cradle Scraps,and the Pilgrim Cake with Brandade and Gribiche.

Bites & Snacks, served on small, mismatched gold and crystal plates, are purely original and true to Faison’s style. Influences can be traced to her many travels and inspirations, be it classic American, French, Creole, or Southern. The Crispy Potato Mille Feuille is cooked until crispy, and enjoyed with Raclette & Truffle, Lobster Gravy & Uni, or even more decadent accoutrements such as Sour Cream & Royal Imperial Caviar. Ham & Jam on Ritz is a play on salty & sweet in which Benton’s Ham is married with Strawberry Jam and Bailey Hazen Blue. Guests will also enjoy Artichokes in a Jar with Olives & Celery and Sour Cream and Labneh served with crudité.

The Ocean Friends section of the menu is a simple and luxurious experience. You will find New School Caviar Service, a showstopper even before the first bite — a black cake stand houses a pot of caviar, a dollop of sour cream and a bag of Lay’s. Savor the Baja-Style King Crab Mini Tostada with Charred Onion, Cabbage and Lime Crema, Chilled Mussels with Fennel & Burnt Lemon, and Champagne Vinaigrette, and a Lobster Skewer with Crushed Garlic Bread.

Daniel Motsinger serves as Beverage and Hospitality Director; a longtime veteran in Boston, he first worked with Faison over a decade ago at Pigalle before honing his craft at Radius, Sam’s and Giulia. Classic American cocktails, done beautifully and with care, will join a rotating list of thoughtfully sourced wines, fortified wines, and apéritifs. Bubbles and apéritifs may even arrive in crystal glasses that Faison and her mother collected while living in Germany in the 80s.

A few cocktails at the top of Motsinger’s list include the Ill-Repute, a tangy, bitter spritz featuring Evan Williams 86, Wolfberger Wolfamer, fresh apricot, lemon, and chocolate bitters; Mirror, Mirror, a julep made with Calvados, Cyril Zangs “00” eau de vie de cidre, fresh mint, and a dash of Eric Bordelet extra old Calvados, and Heart of an Artichoke (inspired by a famous line delivered by Bette Davis in “All About Eve”), a dry, citrusy martini featuring Motsinger’s favorite Malfy Gin con Limone, La Guita Manzanilla, vodka, vermouth bianco, and a splash of lemon and then garnished with a house preserved artichoke. For those who enjoy sipping on drinks infused with hints of floral, Painted Ladies features Short Path Rosid Rum, egg white, rhubarb shrub, grapefruit and lime juices, and garnished with an edible flower.

Faison opens Fool’s Errand on the heels of several recent career milestones – including a 2018 James Beard nomination for Best Chef: Northeast and numerous appearances as judge on Food Network’s “Chopped.”

Fool’s Errand is open seven days a week from 5pm-1am; the snack bar is standing room only, no reservations.

from boston condos ford realtor https://bostonrealestatetimes.com/chef-tiffani-faison-opens-fools-errand-boston/

#boston #condos #boston condos #boston luxury condo #boston condominium #boston rentals #boston condo

0 notes

instantdeerlover · 4 years

Text

GREEK QUINOA SALAD added to Google Docs

GREEK QUINOA SALAD .lst-kix_list_1-3 > li:before{content:"■ "}.lst-kix_list_1-4 > li:before{content:"■ "}ul.lst-kix_list_1-0{list-style-type:none}.lst-kix_list_1-7 > li:before{content:"■ "}.lst-kix_list_1-5 > li:before{content:"■ "}.lst-kix_list_1-6 > li:before{content:"■ "}ul.lst-kix_list_1-3{list-style-type:none}.lst-kix_list_1-0 > li:before{content:"● "}ul.lst-kix_list_1-4{list-style-type:none}.lst-kix_list_1-8 > li:before{content:"■ "}ul.lst-kix_list_1-1{list-style-type:none}ul.lst-kix_list_1-2{list-style-type:none}ul.lst-kix_list_1-7{list-style-type:none}.lst-kix_list_1-1 > li:before{content:"○ "}.lst-kix_list_1-2 > li:before{content:"■ "}ul.lst-kix_list_1-8{list-style-type:none}ul.lst-kix_list_1-5{list-style-type:none}ul.lst-kix_list_1-6{list-style-type:none}

Phew. I used to use this space as a public journal, like old school blogger days plus a recipe, but I still don’t have words yet. That is ok. Most mornings I wake up in the morning, Hugh brings me coffee so I can check my emails and read the news, which as of late, isn’t a great way to start the day. I do it anyway, and sometimes I just cry. I cry for people who are loosing loved ones and not even getting to say goodbye, for medical professionals who do not have the gear they need - who are also getting sick and have to go to work scared of such risk. I cry about SO many who have lost jobs, who cannot work at home with their kids there full time better yet homeschool them, or those who are uncomfortable at home even on good days, who have had retirements wiped out or are in the midst of chemo or pregnant and scared to death of catching the virus. This is all BIG, and I feel so much in the span of a day, I can’t pin it down to paper. Day at a time. Hour by hour. Check in on your people. Send cards or a text or a funny meme. Drink in the good moments and get outside when things feel like too much a try to wait until 3pm for happy hour. That is how we take the days so far.

Most of my work is focused on dinner plans. I always make more than we need, and since my husband and I work from home, we usually eat leftovers for lunches. Due to current circumstances, I’m getting lots of questions from you all about lunch ideas. Everyone is home and everyone is eating allllllll day long! I made this quinoa dish last week and thought I’d put notes here. I’ve written similar things before and it’s super easy, but it doesn’t sound like many of us have the bandwidth or grocery trips to get fussy right now.

A week of lunches

Eggs Gribiche

On asparagus as written, on toast, plain with crackers, smashed between a tender bun etc.

Fried Egg Sandwiches

Toasted English muffin, fried egg, crispy bacon or not, arugula, avocado sauce

Chicken Tender Tacos

Hoping you have crispy chicken tenders or fish sticks in your freezer? We have some simple homemade ones in SK Little Sprouts! A swipe of refried beans, hot sauce, and another reason to make the aforementioned avocado sauce!

Tortellini with Creamy Spinach Sauce

Reheats easily. Add some cooked chicken sausage if you want more protein, or baby tomatoes if your people are into that.

Roasted Vegetable Orzo

This includes more summery vegetables but I think you could riff with springy things - peas, leeks, asparagus.

Heidi’s Quinoa Patties

This recipe makes SO many. Halve it or freeze some. You can sub in half cauli rice for the quinoa yield and they still work, or add in some thawed, frozen spinach into the mixture to get in some extra greens. You can eat them plain with a sauce or put them on hawaiian rolls for the kiddos.

Beach Day Tuna Salad

Packed with herbs and golden raisins and lots of mustard from our first cookbook. Obv I think you should buy our cookbook (which feels vintage at this point) but riffed and revised because I love you:

2 (5-ounce) cans water-packed tuna, drained + ¼ cup golden raisins + 2 celery stalks, tiny dice + 1/4 cup finely chopped flat-leaf parsley + 1 tablespoon whole grain mustard + 1 tablespoon Dijon mustard + 2 tablespoons freshly squeezed lemon juice + 3 tablespoons extra-virgin olive oil or good-quality mayonnaise + generous season of salt and freshly ground pepper

Sturdy whole grain crackers, for dipping

Goodness Wraps

This does sound like a few steps, but make batches of the insides then you can repeat them many times! Also great in bowl form.

Snack Plates!

Yes, that is an exclamation. Breathe life into what is chopped things on a plate. My kids love things arranged in color coordinated groups and I like to take a meal off. We love the Simple Mills Almond Crackers, (also at costco), hummus or guacamole, thin coins of cucumber and carrots, berries, nuts, raisins, cheese and salami for those who want it. It’s a meal!

GREEK QUINOA SALAD WITH OLIVE DRESSING

Serves 4-6

*For perfect quinoa, rinse it in a mesh strainer. 1 cup quinoa to 1.5 cups broth or seasoned water. Bring it to a simmer. Cover, turn the heat to low and cook for 15 minutes until the liquid is mostly absorbed. Fluff it with a fork. Turn off the heat, leave the cover ajar and let it sit in there for another 10 minutes to finish fluffing, or uncover and cool down completely for the salad below.

The dressing is thick from all the olives, but once it’s distributed in the quinoa, it works out. Add a splash more oil and vinegar if you prefer. The whole situation will absorb the dressing as it sits in the fridge.

Directions

Cook and cool your quinoa. Chop all your vegetables and herbs. Put everything, besides the cheese, in a large mixing bowl.

Stir the dressing ingredients together. Pour them over the salad and toss everything to mix. Season to taste. Add the cheese, give it all one more stir.

Store the salad in the fridge for up to five days. Serve it over greens, alone, with chicken or fish etc.

Ingredients

2 cups cooked quinoa*

2 Persian/1 english cucumbers, seeded, tiny dice

3 Tbsp. minced shallot

1 cup diced tomatoes

1 red bell pepper, cored, tiny dice

1 bundle of mint, chopped

1/2 bundle of parsley, chopped

3 ounces. crumbled feta cheese

for the Olive Dressing

2/3 cup olive tapenade or well chopped olives

1 garlic clove, grated

3 Tbsp. extra virgin olive oil

2 Tbsp. red wine vinegar

2 Tbsp. fresh lemon juice

dried oregano

salt and pepper

via Sprouted Kitchen https://www.sproutedkitchen.com/home/2020/3/29/a-week-of-lunches Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created April 8, 2020 at 11:27AM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

0 notes

zillowcondo · 6 years

Text

The Best Places To Eat And Drink At On Nantucket

Nantucket is believed to mean “far away island” in the language of the Wampanoag Native Americans and that is just what it is to most – a unique and beautiful vacation destination. While the island is, indeed, revered for it’s breathtaking beach vistas and rich American history, Nantucket is also home to a number of notable eateries and bars. Rather recently, the culinary scene there has evolved to be a prominent piece of the package, with more restaurants focusing their energies on both local and tastebud-friendly endeavors. These days, vacationers may even find the scallops and cocktails they enjoy at a local venue to be just as memorable as a day out on the fishing boat with friends. With this in mind, here are our top choices for dining and drinking on the island:

Cru Oyster Bar

1 Straight Wharf Nantucket, MA 02554

(508) 228-9278

Cru is the premier oyster bar on the island, offering casually elegant cuisine in a visually stunning waterfront setting on Nantucket harbor. Lunch items include crispy Calamari with Pickled Sweet & Hot Peppers & Harissa Aioli, fresh Nantucket Lobster Cocktail and Lobster Roll, Steamed Cape Cod Mussels, Soft Shell Crab Sliders and a wonderful Fried Chicken Sandwich. The dinner menu includes many of the same items plus some more robust fare, including Butter Poached Lobster, Grilled Atlantic Swordfish and Steak Frites. And of course, an assortment of east and west coast Oysters can be found on all three of their menus (brunch, lunch and dinner).

Straight Wharf

6 Harbor Square Nantucket, MA 02554

(508) 228-4499

At sustainability award-winning Straight Wharf, chefs Gabriel Frasca and Amanda Lydon use Nantucket-grown produce and local New England seafood to create brilliant, seasonal entrees that are mouth-watering, healthy and green. Enjoy views of the harbor and the restaurant’s own waterfront garden while enjoying local dayboat scallops with baby artichokes, fennel puree and green garlic salsa verde. The broiled Nantucket fluke with favas ramps asparagus, morels and sauce gribiche is also a savory creation.

FRESH

5 Salem Street Nantucket, MA 02554

(508) 825-2100

Before heading to the docks, stop by FRESH on Salem Street near the wharf to get lunch to-go. Friendly locals serve the best sandwiches on the island here. To indulge, go for a NYA Lobster Roll or meat-packed Carnivore. Or, go healthy with a Tree Hugger – a heaping compilation of fresh vegetables like cucumber, roasted peppers and carrots with hummus on multi-grain bread. FRESH also serves beer and wine, so grab a pack of Whale’s Tail Pale Ale to go with those deli delights.

Lobster Trap

23 Washington Street Nantucket, MA 02554

(508) 228-4200

Just down the road from FRESH, Lobster Trap is one of the best casual dining spots on the island, as well as one of the top bars. For dinner, come in the early evening and customize your lobster entrée in ¼ lb. increments. At night, enjoy an Elbow Bender, the Lobster Trap’s signature drink, while rubbing elbows with visitors and locals, alike, at the outdoor and indoor bar areas. If the rum and fruit juices of multiple Elbow Benders get to be too much, switch to tonic/soda with Triple 8 – Nantucket’s own vodka, distilled on Bartlett Farm Road.

Slip 14

14 Old South Wharf Nantucket, MA 02554

(508) 228-2033

Slip 14 is the place to enjoy specialty cocktails following the annual Figawi race over Memorial Day weekend. Enjoy Slip 14 signature drinks like the South Wharf Bloody Mary or Life’s a Peach! – made with Bacardi Peach Red and Nantucket Nectar’s Iced Tea, or their famous Dark n’ Stormy served in a glass jar. Slip 14 is also an excellent casual restaurant for lunch or dinner during any season. Stand-out beginners include the Tuckernuck lobster cake and mouth-watering artichoke and crab dip. The best entrees are the seared day boat scallops and the Berkshire pork chop Milanese.

Millie’s

326 Madaket Road Nantucket, MA 02554

(508) 228-8435

On the far east side of the island, Millie’s is a little piece of Nantucket history. The restaurant is named in memory of “Madaket Millie” Jewett, a friendly Nantucket resident who was dedicated to taking care of Nantucket’s beaches and natural environment and often patrolled the coastline for shipwrecks. Millie’s serves up six forms of New Orleans-inspired fish tacos, including tilapia, striped bass, tuna, salmon, scallops and shrimp. Millie’s is also well known for a curious cocktail, the Madaket Mystery. The ingredients to this punch concoction remain undisclosed.

This article was originally featured on GoodLife Report. Reprinted with permission.

The post The Best Places To Eat And Drink At On Nantucket appeared first on Pursuitist.

The Best Places To Eat And Drink At On Nantucket published first on http://bogouzunshang.tumblr.com/

0 notes

philmytummy · 7 years

Text

Every Philadelphian loves a summer weekend at the Jersey Shore. So we headed down to Long Beach Island, NJ to check out some of the great accommodations and restaurants beach-side. Fearless Restaurants not only has dining establishments in the Philadelphia area like White Dog Cafe, Moshulu, and Autograph Brasserie, but also on Long Beach Island, NJ. They’ve reinvented neighborhood favorites with Daddy O Hotel, Restaurant & Bar, Plantation Restaurant, and Tucker’s Tavern.

Daddy O Hotel, Restaurant & Bar

Daddy O is the perfect boutique hotel for your next getaway located just five doors from the ocean in Brant Beach on Long Beach Island. With only 22 rooms this hotel boasts a modern, urban chic interior decorated with vintage imagery. Daddy O has its own restaurant, bar, outdoor dining and even a rooftop bar, “O Bar”.

“O Bar” offers some of the best views on Long Beach Island, both the ocean and the bay. Guests can kick back, catch some rays, sip a martini and unwind. During the summer season they’re open daily on weekdays at 4 pm and 1 pm weekends serving Sushi weather permitting. Named one of the Top 10 Rooftop Bars in America by thedailymeal.com!

Inside the hotel interior you’ll find hallways with “runway” style wall mounted led light fixtures, flat screen televisions and wireless internet connections in each guest room, along with luxurious amenities including rain showers in the marble and natural wood decorated bathrooms. Outside, the vintage seashore architecture is visible in the cedar shingles, red roof, white board and batten-like, old-time construction with a wrap around porch. An outdoor secluded Garden Patio and Bar with umbrellas is the perfect place to relax or dine, and available for private parties and receptions.

Due to some rainy weather we missed out on the rooftop, but stopped by the bar inside the Daddy O bar where they offer contemporary American Cuisine and sushi.

We started off with the Mother of Dragons Fishbowl (51 oz.) filled to the brim with Jalapeño Infused Tequila, Q Ginger Beer, Muddled Cucumber, Strawberry, and Sprite. These boozy beverages are great for sharing and also available on the rooftop. They’re totally Insta-worthy and fun to drink with bright long bendy straws.

And of course we had to try some Spicy Mango Crunch Roll with spicy tuna, tempura crunch, mango topped with ponzu sauce and The 44 th St. Roll with shrimp tempura, wrapped with salmon and avocado topped with eel sauce from the sushi menu. Next time we’ll be sure to enjoy our sushi on the rooftop.

Other small plates we sampled at the bar included the Buffalo Wingless with spicy Thai chili sauce (almost like a General Tso’s sauce) with candied celery, and maytag bleu cheese crumbles and Ale Battered Wisconsin Cheddar Curds with a horseradish dill aioli for dipping. These plates were just the right size not to fill us up before dinner.

Plantation Restaurant

For dinner we stopped by Plantation Restaurant, located in heart of the borough of Harvey Cedars. They’re open year round for lunch, dinner, and as a popular happy hour destination. Chef Jeff Alberti crafts a contemporary American menu inspired by the flavors of the islands. They have live music throughout the week and acoustic artists on the weekends with a full service bar downstairs and their intimate Monkey Bar upstairs, as well as private rooms available for any celebration or catering a memorable meal.

The new interior of the restaurant features a bright inviting décor with vibrant colors and a hint of Miami Beach. They’ve added green and white frond leaf wallpaper, new lighting, flooring and playful artwork brighten up the space. One of the newest drink additions is the Water Tower, a 51oz rum punch cocktail served in an oversized fishbowl like glass with colorful straws, perfect for sharing with friends!

We started off our evening with a Dirty Blue Hog Martini with Ultimat Vodka, Bacon and Blue Cheese Stuffed Olives and The Angry Sombrero with Patrón Silver & Citronge, Watermelon, Fresh Lime Juice, Agave, and Muddled Jalapeño. Our specialty cocktails were the perfect accompaniment to starters of Short Rib Wontons with char siu sauce and the Soup of the Evening which was a creamy potato and bacon soup, perfect for a chilly rainy evening.

For the main course we sampled the Pacific Halibut with kale dumplings, farm stand vegetables, and gribiche,Centercut Filet with whipped potatoes, asparagus, and stone fruit steak sauce, and Mezzi Rigatoni Pasta with Italian sausage, broccoli rabe, charred tomato, garlic confit, and ricotta. At Plantation the menu changes seasonally, but you can always find plenty of fresh fish, vegetarian options, and something meaty for all you carnivores.

For us, the most stand out dish of the evening was most certainly dessert! We tried the Sandy Coconut, a half coconut shell filled with whipped coconut and chocolate mousse topped with toasted coconut shavings and sitting on a bed of crushed graham crackers. This dish was not only unique and flavorful, but a large enough portion to share!

Tucker’s Tavern

Tucker’s Tavern has re-opened after Hurricane Sandy with a restoration inspired by classic American taverns and English Pubs with a new Gastro-pub menu, raw bar, and ever-changing selection of craft beers. There are local music acts performing at the bar on weekends as well as a special Live Jazz Brunch on weekends at 10:30 am. Happy Hour is Sunday – Friday at the bar from 3 to 6 pm with specially priced Bar Bites, $3 select drafts, PBR cans and wine, $4 Well drinks and $5 select craft drafts.

With an outdoor deck overlooking the bay, we started our lunch with Tuckers Tikitini made with Ciroc Coconut and Pineapple Vodkas, Pineapple Juice, Toasted Coconut and a Strawberry Basil Mojito made with Rum, Fresh Muddled Strawberries, Torn Basil, Agave, Lime, and Club Soda. These drinks were very refreshing, especially accompanied by a dozen fresh shucked East Coast Oysters.

For our entrees we tried the infamous Tuckers Burger with a fresh Hereford burger topped with shredded short rib, aged cheddar, caramelized onion, garlic aioli, and a side of french fries. This burger was huge, but not as big as the Thick Cut Meatloaf Sandwich topped with crispy onions, portobello, and bleu cheese that could barely be contained inside its brioche roll. We chose to swap this side of french fries for the lager battered onion rings. And since sometimes we enjoy something healthy, we tried the Wood Fired Salmon Salad with quinoa, arugula, olives, artichoke, pickled red onion, feta, and herb vinaigrette. This salad is a great entree size for anyone who usually might not get filled up when ordering a salad.

For dessert we satisfied our sweet tooth with the Warm Chocolate Brownie Sundae that came with a scoop of vanilla ice cream, whipped cream, and a cherry. This was all we needed to wrap up our visit to Long Beach Island, NJ.

Whether you’re looking for a quick escape or weekend getaway its only a short drive from Philadelphia to find yourself relaxing at the beach or fishing on the bay and then dining in restaurants that offer the fine cuisine you’re accustomed to in the city. Forget that Labor Day is only days away, there is no excuse not to make a visit down to Daddy O Hotel, Restaurant & Bar, Plantation Restaurant, and Tucker’s Tavern in Long Beach Island, NJ.

Getaway: Long Beach Island, NJ Every Philadelphian loves a summer weekend at the Jersey Shore. So we headed down to Long Beach Island, NJ to check out some of the great accommodations and restaurants beach-side.

0 notes