Seeking A Culinary Identity
It is very common for younger generations to question their future endeavors. Many college graduates and adults, well into their late twenties, are still finding their place in the workforce, what they want to spend forty to fifty hours a week doing. There are those who even go to…
Wine and Dine
I was really feeling a pasta night, although I feel that most nights. I decided to make linguine and bolengaise which is most likely my favorite pasta dish! It is a meat sauce taken up 10 notches, with the addition of mirepoix, extra garlic, and a “splash”red wine to make…
A Dinner Date Starring Hydrangeas
First off, I have to explain the story behind the hydrangeas. Aren’t they so beautiful and lush? Hydraingas are one of my absolute favorite types of flowers! My neighbor has a hydrangea bush that’s at least 7 feet tall, running down the side of their house. Every year…
La Langosta del Dia
Butter poached lobster, and seared scallops basted in brown butter; a beautiful seafood entrée, complemented by lobster agnolotti, brown butter crumbs, and glazed veggie. Newport Rhode Island, the perfect spot to have a lobster dinner, right beside the ocean! Me? am I getting to eat this, no. But, I am getting to help create it…
Course One: Tallulah’s, RI
Although I work behind the scenes in a fine dining restaurant, I had never before dined out as a guest in one. The very day I started working I wondered what it’d be like to be on the receiving end of a restaurant that serves four course meals and chefs tasting menus. Whether in Rhode…
Boru RI
The food culture influences of Eastern Asia are incredible. I mean, it’s so amazing that it has me fantasizing about ramen noodles at 1 AM. This is true, the thought of ramen noodles and steamed pork buns kept me from getting a good nights sleep last night. And instead of going to bed at a…
VODKA: How it’s made
I had the urge to rent four books from the food filled library at my school last week. I am intrigued with each book, and what it has to offer an avid reader. The one that I decided to read first, is all about Vodka; history, different brands, recipes…
Where the Wild things Grow
Looks like a whip, tastes like garlic, and grows where the wild things live. Garlic scapes are a member of the allium family along with shallots, chives, rakkyo, and onions. Its more common to see the scape during the summer season. Fine dining restaurants love to play around with this ingredient, making it a seasonal…
Jumbo Ravioli
FullSizeRender (32).jpg This is a throwback to an item on the spring menu where I work! Since we are now into the summer season, the restaurant where I work has decided to change the menu. I want to reflect on a past dish of that menu, which was always a popular hit on the hot…