Baking and Breaking Bread with friends and family really.....

*The BE THE LOAF campaign began after Triumph the Church applied for a grant asking Panera Bread for day old bread to feed the children in their after school care program. They responded by offering one loaf a bread a month to feed the 50 or so children.......O K A Y.....


*"All children need some sort of after-school care," said Pastor Criswell, who has become known in his neighborhood for taking on thugs and street-sold drugs. "We have to break the cycle of poverty and crime through education. But growing children need an after-school snack."


*I'm wearing the green apron playing celeb chef making pretzels with the kids. So much excitement playing with dough.....mind you we worked with the pre-made Publix pizza dough to get the 'ball rolling'. First Coast News camera guy and all......


Once again, Publix pizza dough saved the day.....perfect for cinnamon rolls, pretzels (really!), flat bread pizza & I made pepperoni rolls.....give me a break ~ I am by no means a pastry chef....too much math involved. This got the job done deliciously.......


the girls admiring the flat bread pizza ~ just cooling down before snack time


*Moi~TasteMemory Girl gladly takes on the role of celebrity chef of the day with Triumph's awesome kids. Mucho Thanks Suzanne for inviting me to launch the baking campaign....!


*How fun is it to make your own chocolate chip cookies?


*Sheri Weitzner (left) came with her husband Jeffrey to share their all-time cookie recipe with the kids......


This was fantastic fun.

Rolling.....stretching......dusting.....mending.....lending and baking bread with these little ones was way too much fun.

The best part of it was they had a blast! They also gave me pointers about not too much salt or too much sugar. Very good nutritional advice from these savvy kids!

This was all part of the recently launched BE THE LOAF campaign in an effort to provide a safe haven and after-school care program for children in Jacksonville's troubled northside.

The brain child behind this campaign is Suzanne Yack.

btw: If you don't know her.....you definitely should.

Suzanne has a tried and true history that will outshine the brilliance of any newly buffed diamond as far as heaven sent integrity goes. Out of pure dust (a bit of flour and words of wisdom too) she has voluntarily pioneered a campaign that is reflective of the loaves and fishes miracle. BE THE LOAF has arisen with hope for the children at Triumph the Church's after-school care program lead by Pastor Moses Criswell and Suzanne's Yack's insight.

Last week, the program was not only amped with special coverage on First Coast News and the Florida Times Union, but the campaign received the honorary Points of Light Award from Florida Governor Charlie Crist. On February 27, Pastor Moses traveled to Tallahassee to the governor's mansion to receive the award from the governor.

Now that is a launch.....done well.........

An excerpt from their press release started simply by asking for a miracle:

"Triumph the Church offers a safe sanctuary and tutoring for children on Jacksonville's low-income northeast side is asking for the community of good usable bread-making machines, peanut butter, jelly and juice."

Well, you know what happened at the Sermon of the Mount don't you? To make the invitation wider to all our friends - perhaps the concept of stone soup mixes well too.....

Well.......It's been quite and outpouring of bread machines. After they maxed out on bread machines; donations are slowly trickling in to feed these children healthy after school snacks, a little money to pay the gas bill and maintain stability for this program.

The 'celebrity chef' baking program has morphed from baking pretzels, cinnamon rolls, pizza and now chocolate chip cookies to showing the children how to make nutritious meals using 5 ingredients is scheduled as well.

BE THE LOAF is still in it's infancy and asking for donations and community support to help build a strong and lasting foundation for these children. All contributions go directly to the BE THE LOAF campaign.

More will be posted on this program.....

For more details and/or would like to make a donation you may contact SuzanneYack@operamail.com

For details visit http://betheloaf.wordpress.com/

Triumph Community Development Corporation is a 501c3 at Triumph the Church. All donations are tax deductible to the extent allowed by law.

*photo credit © 2008 Suzanne Yack

Dining @ 1171 sure fire treat inspires hope ........

the bread of life was wrapped in linen cloth.......blessings to have found the bakery that saved Jacksonville upon my view

The waiter shows up with a pretty bundle of just warmed baguette peeking through the neatly made linens from none other French Pantry. Anyone that shows up at the door stoop with French Pantry in their pocket speaks eloquence......


Mussels Sevilla...imagine smoky, tender, slightly al denté with mystical memories of the eastern seaboard right down to the last chew.....

The broth held up the mussels which lent a smoother essence than expected with a good dose of sauve seasoning to justify Pavlov's theory and even Anna Pavlova's innate desires for dessert's sake.....


Blackened Salmon.....waiter, waiter there's a galette on my plate!


Scallop & Shrimp glazed over that comfort me like apples.....

I do prefer my scallop more seared, but this preparation was more reminiscent of a classical French approach. My shrimp was a tad slight over done.....yet overall I found the chef's cooking approach mysteriously sweet and rather quite sensitive to the female palate and sensibilites.

I'll be waiting for Thomas Keller making jet deliveries with cute boxes of macarons from Bouchon Bakery to Murray Hill.....well maybe in my dreams......ya never know.


now where did I land?

I finally went, dined and wined with much nudging from all corners of northeast FLA's food freaks "insisting" I must go! As always - mucho mucho thanks for the insight my friends.

1171 Restaurant & Lounge is located in that hidden alcove of a place on Edgewood Avenue in that little place has been 'up and coming' et that promised 'emerging scene' like forever. 1171 was a sure fire sweep upward for me and I did notice they have quite a following to support their endeavors.

Let's cross our legs, dot our 'i's and hold up a tier of swiftly stirred real gin Beefeater martini (the way the real martini's supposed to be) glass up with chants and praise to uplift hopes fer sure and to lush out that emerging scene that has ever so been promised....like forever.

Across the street was Moon River Pizza and I was already salivating in hopes for an after dinner pizza run....(in case I left 1171 a tad too hungry - which wasn't the case). We stepped inside the new dining establishment to be greeted by freshly scrubbed young pretty faces (20-something skin is always so lovely!) that promptly seated us to our window side table (and large clean & smooth windowsills too - I LOVE large windowsills.....very elegant - am I a freak or what?)

The ceilings scaled fairly high enough in the fresh modern black n' steel bar and lounge area, accented by natural cherry wood tones. The overall feel was upscale with your 'often frequented neighborhood relaxed mood' type of thing going on. There was a large communal table slightly off center in the dining room that anchored that upscale 'home' vibe immediately.

Oh - and don't forget the fresh cut flowers. I have a wretched thing about plastic flowers. Nice fresh cut flowers in a sexy stout vase @ la each table too.

I was heartbroken for new york and homesick for san fran my city by the bay....little did I realize just a short drive and I was reminded at least for that evening what it was like to be transfixed by culture.

This post is just a small dollop @ 1171: all the right touches in all the right places in the middle of historic Murray Hill......support local dining & the small businesses surrounding that abound.

You can read more details and see ample coverage on 1171 @ Jacksonville Confidential....great food stories there too.

I have promised the results of my melting pot recipes poll - and yes MANDU aka Korean dumplings were the on the spot winner......coming very soon @ how to make the best home spun Korean dumplings aka Mandu......

1171 Restaurant & Lounge
1171 Edgewood Avenue
Jacksonville, Florida

Tel.904.384.3160

Melting Pot Cooking and Korean American Recipes: Pavlov reactions?

homemade mandu inspired by my mom's recipe

I would LUV YOUR VOTE !

Today - I have launched a POLL to hear your 'interests' @ Melting Pot Cooking and also if there is interest in new Korean American cooking(you can read more about this at the bottom of this post).

I would LUV your feedback - the POLL is simple and located on the right of this blog page.

Here is the Poll's QUESTION & DESCRIPTIONS:

Which dish would you like to try the most?

1. curry shrimp ssam: shrimp marinated with curry, peppers, brown sugar, other savory spices, seared and served with fluffy white rice in tender bibb lettuce leaves....

2. mandu: Korean dumplings filled with ground meat and minced vegetable filling. The tightly bound stuffed dumpling are then either boiled, deep fried or prepared as puffy sticky potstickers and served with seasoned soy sauce stock full of fresh minced ginger, garlic, scallions, green chili peppers, dried pepper flakes and sesame oil. Can also be made into a comforting soup with chewy rice cakes. I like making the broth with chicken breasts and smoked ham bones. Add some kick to the soup with the seasoned soy sauce mentioned just recently and you've got comfort in a bowl.

3. a really really good recipe for Korean BBQ Beef aka Bulgogi: I've experimented and narrowed down a fragrant mix so it's got the right balance of salt, sweet, smokey, savory and of course the tenderness factor using really good cuts of beef.

4. clam, garlic & shitake mushroom pizza: this thin crust pizza is inspired by that pizza stand in Venice Beach, SoCal that is known for it's clam and garlic pizza. I knocked out a perfect system using store or pizzeria bought pizza dough that can be manipulated with lightweight effort into a thin, crispy & chewy resiliance. There are certain elements at play that make it work right. Don't forget the fresh minced basil & parsley with just enough cheese.....

5. avocado, tomato, prosciutto and alfalfa sprout sandwhich on sprouted wheat bread: this is melting pot at it's best from my San Francisco days. I also don't go wimpy on the avocado.....alfalfa sprouts & avocado are a winning combination. If you try to replace it with lettuce it doesn't work.

The poll is located on the right side of this blog. Do let me know as I have plugged Sunday, February 17 @ MIDNIGHT the LAST DAY to VOTE!

I am interested in reader response....taste interests....desires.....open to challenges?......prefer tradition?.....I am constantly refining my recipes!

*At the end of the poll I will post on the most popular response and perhaps more, depending on readership response.....

*Also - please feel free to comment if you'd like on what part of the world you are writing from; I appreciate that so much!

I have been on a Asian cooking quest as of late. For the most part it's prob' because I CANNOT find a digestable Chinese, Korean or Japanese restaurant in my neighborhood....let alone city....let alone all of northeast Florida.....actually the entire UPPER HALF of Florida......as always, totally OPEN to suggestions.....

I don't even have a standard neighborhood take-out!

If I get real desparate, I call for Indian or Thai take-out.....

So with your insight I can see if these recipes are inticing and inviting.....

It's specifically Asian Melting Pot Cooking....Specifically Korean cooking.

More specifically - let's cut to the chase: Korean-American cooking.

my version of Korean 'Kanjang': a dipping sauce....perhaps like pistou....my 'fresca' version


I add the word AMERICAN to describe what Korean food has evolved to TODAY in the STATES. I hate the word FUSION, and let's not use the word PAN-ASIAN.....maybe melting pot???....not modern or contemporary that sounds too dated.

No offense to the restaurateurs responsible in the northeast Florida vicinity....but a good portion of the traditional cooking has been watered down to a nothing-ness to please an extremely bland and fearful palate notable for this portion of the country. Great place for hush puppies, ribs, deep fried sweet potatoes and dill pickles - anything fried; you'll find in Jacksonville.

Now about Korean-American cooking: I am trying to describe a type of cooking that has retained it's fiery intensity yet is approachable MAKE and EAT. We're talking TIME while retaining the savory intensity of the ingredients. Anyone out there know HOW LONG IT REALLY TAKES to make EXCEPTIONALLY GREAT KOREAN FOOD? - it does take SOME TIME.....a GREAT DEAL OF TIME.

Don't know about alot of you guys but I have a FULL PLATE re: my schedule & life overall.

But every so often....that spice is nice.....esp. in down home Korean Cooking....real Seoul food....(eckkkkhhh....doesn't that sound cliché? - can't stand that word cliché either)

Pretty sweet (savory, salty, spicy, hot too...) & simple.

Duk Mandu Soup: Rice Cake & Korean dumpling soup with a douse of my simple or "hurry-up kanjang"

© 2008 recipes & photos Ingar Brunnett @ TasteMemory.com

rolling out regal finds for food bloggers

'Her Royalness' aka The Leftover Queen*

Thanks to the royal food blogger herself; (also food critic and professional foodie extraordinaire to name just a few gallant roles) global food fanantics have been a-buzz and loop dee looped together with the launch of THE FOODIE BLOGROLL by The Leftover Queen aka Jenn. I have recently joined the 900 something other food, drink & eager to graze about the WORLDWIDE cyberspace in the stew of this savory blog roll.

So if you need a reference for more food finds check out THE FOODIE BLOGROLL on the right side of my blog. If you would like to broaden your own food related blog contact The Leftover Queen with your interest. Or just go to THE FOODIE BLOGROLL to the RIGHT and Click here to join for details. By joining you broaden your readership in just a few strokes via keyboard....so pass it on.

Her site is also packed with incredible recipes and insight on tantalizing cooking options. The photos alone are mouth watering and will ready you to trailblaze in earnest to the next farmer's market and fear not the contents of any tupperware thereafter! *photo credit The Leftover Queen @ www.theleftoverqueen.com

Late Night Korean Hot Pot.....actually a midnight snack

ban chan: kimchee in the middle surrounded by other marinated veggies - like radish, cucumbers, bell peppers with veggies....


Yukae Jang: Spicy Beef Soup - my favorite hot n' spicy soup; will kill any bug lingering in you.....


Rice dousing is necessary for this savory soup......


If you're viewing this for the first time; I know this might look frightening...but imagine the taste memory of beef stew yet spicy with shredded tender flank steak, chewy noodles, green onions, veggies in a spicy, salty, savory broth tempered with fluffy white rice: HEAVEN


Is it Kimchi Jjigae or Kimchi Jigae? Anyways....took a late night red eye for Kimchi Jjigae a.k.a. Kimchi Stew.....

We found this restaurant only a stone's throw away from Times Square. This was AFTER small bites(!) at Bobby Flay's Bolo (since December 31, 2007 has sinced closed after some 15 years or so :() - we were still hungry! I have to say since my return from nyc; I've been doing a raw foodist thing to get back to mormal. I'll post on that later.

WonJo Restaurant is located in New York's Korea Town area or Korea Way which is located between 5th Avenue and Broadway. It's a narrow passage full of restaurants, shops, Karoake Bars and a Korean grocery store stock full of everything I've missed since I left California.

I found their food hearty, extremely well prepared and close to Korean home cooking (this is hard to say because I come from an extremely versed family of incredible cooks).

After all that eating; I had this intense desire to check out their Karoake scene.
WHY YOU ask? I have no idea - but it was a desire for some reason.

Now the last time I went to Karoake it was probably some years ago when I lived in L.A. It's usually a restaurant/bar that has a Karoake stage for public viewing and participation right? Well we hit two Karoake bars on Korean Way and they only had PRIVATE Karoake ROOMS! What was that?

Basically, the patrons rented out a private room that had a flat screen with mic and their selections of music/videos. There were groups of really really young kids so I realized they probably didn't have their own place to do this. It wouldn't be cool to do this at home in your room while your parents were in the house right?

I realized this is their WAY (the kids) of having their own place with friends to hang out and Karoake.

Interesting.

I'm glad I have my own room.....whether to Karoake or not; but most likely to eat crackers and chocolate in bed :)


WonJo Restaurant
23 West 32nd Street
New York, NY 10001
Tel 212.695.5815

www.wonjo32.com

radically alive @ Momofuku's

steamed bun: shiitake mushrooms with crunchy marinated cucumbers hidden inside......

Hey I'm back and returning to write about more food news about town. My eating trip to New York was a well fed one - yes; it was awhile back ago (s/b December '07). I am ready to blast out savory posts as promised.

I am excited to tell about my anticipated lunch at Momofuku in the East Village.

When my love called and mentioned he was free for lunch that afternoon - I was literally munching on my late morning snack from the mega buffet at Whole Foods @ Union Square. We met up and grabbed a subway to 1st Avenue and found our way to 10th Street.

Once inside, it was alive with patrons hankering over bowls of ramen, steamed buns, gooksu, and roasted brussel sprouts - you gotta love it!

We started with the steamed buns with options of chicken, shiitake or pork. We went with the shiitake bun. We were seated bar side literally in full view overlooking the kitchen in live process. The buns were assembled fresh. First a light douse of their special sauce, thin sliced marinated cucumbers and then the chewy shiitakes before the entire bun was gently rolled over.

My first bite yielded the scent of yeast and rice wine that resonated from the dough. The tender mushrooms met well with the cucumbers that also held it's own. Between bites and a few profanities from the aggravated kitchen manager behind the bar; it was a fine moment that attested my senses.

pork neck ramen: braised neck meat, ramen noodles, scallions, bamboo shoots, roasted seaweed and poached egg

The ramen - it was time for the ramen.

This is what I was waiting for.

Anticipating.

Savoring about.

The highlight of the ramen bowl were the house made noodles - chewy & dense. The braised pork meat - tender and sweet. The poached egg was not an afterthought. It was a well bred poached egg that sweltered with just enough resistance when I broke its sack. Poached to its peak; it went on its merry way to join hands with the rest of the order to celebrate their assemblage.

I have had ramen many times over. I'm a noodle freak - love Japanese style noodles. This was different. It tamed away from the traditional and most often times commercially light cherry brightness of the former Japanese style noodle soups I have encountered. Momofuku Ramen had more of an earthy appeal in its broth. That was fine with me as it reminded me very well of the Japanese restaurants in the side skirted parts of town in West L.A. and Culver City California that served up Japanese homestyle cooking straight from mamasan's kitch.

There was a lotta testosterone behind the bar as we watched the kitchen staff in between our noodle slurps. The proprietor and innovator of it all, Chef David Chang was there and calmly churned out the prize winning fare with his staff.

I was duly impressed with the tight concept of the menu. Inspired by Japanese home cooking, yet harnessed with heavy Korean appeal sewn in between with southern fare like grits, ham, bacon and collard greens.

seasonal pickled vegetables platter: we ate this between bites of noodles and fanfare of pork

All is fair and happy on pork @ momofuku's.

They also offered pork belly with the noodles which I didn't order. I am an ardent fan of pork fat - I have to admit. But I prefer it roasted crisp. Perhaps like bacon with the dripping glazed over. I even love deep fried pork rinds and don't get me started on charcoal grilled pigs feet! The pork belly served up here appeared to be braised and came through with an ample amount of that underbelly fat still gelatinous. I'm sure to try it on my next return though. You've gotta at least try it once or you will never know what your missing.....and what you're missing could be really good.

Ginger Scallion: noodles below with scallions, cukes, collard greens, roasted cauliflower, bamboo shoots and a wedge of roasted nori.

What a combination!

But it all worked out in the end.

I'm glad I went - I didn't want to miss out on this opportunity.

Well.....I kept hearing the word about the chef - David Chang as 'radical' and 'innovative'....... He also garnered the 2007 James Beard Foundation Award for Rising Star Chef and also Bon Appetit's 2007 Chef of the Year Award.

Sounds too resplendent......hmmmm....I had to check it out. I can see why. The menu is tight. The concept is tight. The quality is tight. It was good.

Afterwards we walked about the neighborhood full of more restaurants, dumpling shops, sushi bars, Italian bistros, art galleries and wine bars. We finally stopped at an Italian bakery to graze over hand made cookies and latte.

momofuku noodle bar
171 First Avenue
New York, New York
Tel 212.777.7773
www.momofuku.com

Next post: My late night eating habit gives way at WONJO in Manhattan opening doors to down home Korean fare......

Bolo in Manhattan: definitely a tilt to tantalize

charcoal grilled octopus with grilled lemons, fresh oregano & garlic Oil

DEAR READERS,
Bummer news.....since this post, I recently found out that BOLO served it's last meal December 31, 2007 and has since closed it's doors after something like 15 years of service :( !!!

Yours truly,
Girl About Town

I was on a quest for tapas done right when we arrived to New York.

Often times, I found myself disappointed with what is identified as a TAPAS restaurant or TAPAS menu to be utterly nailed over the head with pre-game fixings (regarding NE Florida - not elsewhere)......

BOLO is located in the Flatiron District on 22nd Street. Once inside, it was as vibrant and becoming as I had imagined with an elegant ease. Service was relaxed, yet impeccable. The bar master was more than versed in the variety of Spanish wine offerings that rolled into an evening that became quite lush.

I had dined at MESA GRILL a couple of summers ago when shopping in the Union Square area. Thereafter, I found myself leaving with 'that' pretense of disappointment. Yet, at present no plans to go forward with a profile since my usual stance is to dine twice if the first try didn't hit the mark.

BOLO was a sensation that I was not expecting and I found myself not in any haste to leave.

The flavors were enlightening.

The visual presentation both keen and dimensional.

In entirety.....I found the evening to be blissful yet challenging to my senses.

The charcoal grilled octopus is a definite invite. When this appetizer arrived I was overwhelmed with its sight and well...........with its size.

I had never seen tentacles that large and intact.

Now I wanted to see the whole thing. You see..........it just NEVER STOPS for me!

It has been a while since I have had octopus as sweet and soft. The tenderness combined with the marinade alone would be enough to convince any person that is an 'anti-tentacles' type of eater to imbibe at least with one bite forward without toes curled or breath held back.......

The first bite down is pillow soft. Then to follow, is an amount of resistance that makes it fun to chew, plus amped with the citrus notes of the grilled lemon and fresh oregano; it was a treat alone to realize this just may be the last high note of our short stay.

But it wasn't.



Tentacles never looked so good



salmon tartare on crisp chickpea polenta cake with red pepper pesto & lemon-chive oil

Whenever I order salmon tartare; I leave the plate with my last bite thinking "Why the heck did I order this? I'll never order this again......."

I always do.

It's either boring - boring - boring - or something along the veins of; hey do you remember those tight jeans during the '70's that had that huge #$(*)%#$ rainbow stitched from the bottom of the cuff, then it arched all the way across your cr*tch area; then back down to the opposite cuff? Well; the salmon tartare appetizers remind me of something awfully contagious yet should be well forgotten.

It's okay to ask me WHAT ROCK, I've climbed from under........

Well, this one was not revived - it must have been re-invented, remade or just plain introduced to society.

Doesn't it look like a painting alone? It reminds me of Mondrian meets Chagall on a sunny day type thing.

And yes - it was just as DIVINE.


from the top: seared sea scallop with hot cherry peppers, piquillo pepper stuffed with raw tuna salad, sauteed squid & bacon with garlic oil

These little tapas style dishes were from the tapas menu. The tapas menu invited the diner to choose 4 of the pretty plates from a selection 13 tapas. Other tapas mentioned: artichoke heart with quail egg & caviar, twelve layer potato with caramelized shallots as well as pan fried duck liver with sherry vinegar, honey & black pepper.


Lamb sausage on oven baked flatbread & black olives

Our dining buds ordered the flatbread. I think everyone; under the conditions of this evening; were being quite covetous about what we ordered. I didn't try this; but it did look inviting.......well essentially, my honey and I were *lambed* out. We scaled down Times Square the other night about midnight and found an all night gyro grub spot SAHARA GRILL and went crazy with a killer gyro.

They even had the audacity to allow fresh cucumber chunks and lettuce intervene....oh.....too welcome of a surprise.


milk chocolate, fig & hazelnut tart with vanilla fig ice cream


This was another dish I didn't try, but it sat coyly across from me saying 'hey girl......'

I just adore figs.

Figs remind me of California. Figs totally remind me of Northern California.

I have always had this fantasy of sitting under a fig tree and eating the figs off the tree right as they are falling off. Then I know I would be able to indulge in the merriest of figs.



frozen chocolate almond mousse & rioja cherries with marscarpone mousse



layers of delight



Check out momofuku and you'll see why i crazed: hot steamed buns with shitake mushrooms just got me going........

This is another story: Oh and momofuku is another must tell. We sat at the bar overlooking the kitchen....literally overlooking the prep work. These buns were coming out freshly packed.

I bit into my bun. Remember when you have a freshly made GOOD steamed bun the first combined scent & taste is of literally what? - - - rice wine..........remember?

momofuku is the next post.

DEAR READERS,
Bummer news.....since this post, I recently found out that BOLO served it's last meal December 31, 2007 and has since closed it's doors after something like 15 years of service :( !!!

Yours truly,
Girl About Town

BOLO
23 East 22nd Street
New York, New York
Tel 212.228.2200

eating in new york city: was it Prometheous....gluttony or the Greek template that set mundane taste buds free?

@ Rockefeller Center a tad touristy but had to see it.....

It was just a four day jaunt to one of my favorite cities. Alongside NYC is San Francisco my home base, but Manhattan will do just fine as my east coast stomping ground to revive my senses again.

I still haven't grown to the taste of 'sweet tea' since living in Florida. Something about syrup over ice: it just doesn't settle well. It's suppose to go well with anything fried. Been there, did that and it still doesn't make the mark for me.

Sort of like uni.

Before we left to New York, I had to map out exactly where, when and what I was going to eat. With the little time I had; I did a few Google searches, made a few phone calls and we were well on our way to extending our palate limitations. When traveling; especially short trips - I prefer to have some sort of general itinerary so I am not idling in confusion about my whereabouts. I have tried letting go and arriving with no destination in hand with more time wasted than enjoyed. Now don't get me wrong - I love spontaneity but I think any well managed traveler will tell you it doesn't hurt to have a few destinations in mind before setting foot. The thought of any organized tour in large hordes absolutely makes me shudder. I would be completely embarrassed to be in an organized tour of any sort. What I do prefer is meeting up with the locals or even a solo tour guide would do just fine.

We had been to Manhattan previously and I was abhorred with all the tourist traps. So this time around I did my darnedest to avoid places and especially dining destinations that housed tourists gratuitously.

This was a last minute trip and I frantically searched for a bed and breakfast or a short stay flat of sorts in the Union Square - Flat Iron district for our stay. Unfortunately to make a long story short we ended up in Times Square which is in the heart of tourist central. Eventually everything worked out and thank God for the subway that was literally next door to our hotel.

My first quest was to dine at one of Mario Batali's more than seeping handfuls of restaurants. I didn't realize how many restaurants he had in New York. I was ultimately grateful that they were not cookie cutter chains (oh so of course not!) and that each one had an intensely soulful identity of it's own. I am just saying this since I reside in chain restaurant haven. Actually, I heard Orlando Florida is the chain restaurant haven in the states, so Jacksonville may be second runner up.

As tried and trued as I could - and I even called a whole month in advanced....they were booked. Both BABBO and LUPA, my top honored choices to revel in his mastery were both: BOOKED.

By chance, and by sheer luck I was having one of those moments when everything just fell into place: I was able to getting dinner reservations at 7:00 o'clock in the evening at Bobby Flay's ever so smokey BOLO. There's more to read on that as I am slightly.....well more than slightly impressed with BOLO.


Farmer's Market @ Union Square Park

Also on my primary list was the Greenmarket at Union Square Park. I had anticipated going to this for so long since I missed the timely and abundant farmer's markets of California this was on top of my wish list during our short visit.

It was the first morning of our stay and I gladly took the subway leaving Times Square for Union Square Park.

I walked up from the subway and found the sun greeting me at the top of the stairs. I had arrived right in the middle of the Greenmarket as anticipated.....

There were rows of gallant apples and pears greeting me.

There were bakers and a glorious bread stalls with freshly baked loaves. More vegetables, hot apple cider, pastries and a rows of more stalls to follow.

Everything from hand sewn bags, to knock off designer duds, leather, gemstones, jewelry, toys, it was an infinite souk of delight.

There were fine artists and musicians.

It saddened me that very little of this is supported in the Jacksonville area that I live.

I was glad to be back in the city.


the sweetest carrots ever....


I bought a bunch that survived the trip home....my kids looked at me like; where are the souvenirs?

Another destination was Whole Foods Market. It was located right across the street from the park. I made my way through the bazaar and enjoyed an awesome lunch there. The endless buffet was welcoming as hardly anything was fried. What a relief I thought to myself.


chicken and rice soup at Whole Foods Market

Pre-made soups always tend to be too salty. This chicken and rice soup was perfectly seasoned. An added plus were the shitake mushrooms.


greetings from the Whole Foods salad buffet o'rama.....

Sprouts, baby peas, sliced fennel bulb, red beets, chinese dumplings, hearts of palm, itty-baby octopus and calamari to name a few.

My *love just had to see Rockefeller Center. It was a perfect stroll at least to knock off some calories.

Prometheus greeted us at the Rock

Okay, I have to take a breath now. I wasn't expecting to be coiled in too deep by BOLO.....but it happened.

DEAR READERS,
Bummer news.....since this post, I recently found out that BOLO served it's last meal December 31, 2007 and has since closed it's doors after something like 15 years of service :( !!!

Yours truly,
Girl About Town

BOLO: oven baked flatbread with lamb sausage & kalamata olives was a plus....

We had dined at MESA GRILL a couple of summers ago and left slightly perplexed.

So I thought to give it a second try at BOLO, since I have been seeking tapas with that untimely twist anyways.....

Tapas that are eventful and something to 'walk about' for.

I was seeking tapas that were hot.

Tapas to write about.

Tapas that would delight into another incarnation of tastes perhaps.....

Well this was quite a becoming surprise.


BOLO: Charcoal grilled octopus with grilled lemons, fresh oregano & garlic oil

More words to follow about BOLO and about outrageous eating in New York in sucha short time.....

Bolo
23 East 22nd Street
New York, New York 10010

Tel. 212.228.2200

bb's.......always pretty & always good to chew: beyond the song & dance

a weekly habit: bb's tuna tartar.....extra horseradish on the side please....


a lunch time special: swordfish steak made us linger...


smokey sausage hangs well with shrimp and penne.....


bb's in San Marco has been my stand by restaurant when I just gotta get out and don't want to be disappointed or go home with a wretched stomach after gallant dining expeditions in the city of Jacksonville.

I have had on 'my never ending list' of places to post about; like forever......so finalement, here it is.

The occasion I arrived for dinner to cover this post - I left slightly miffed at the server. I did not leave miffed at the establishment or the other service that is for the most part highly well quipped as ever and applies fine dining with an ease filled elegance as if I am in my own dining room sans the wreckage of my great room of course.

Case in point:'the server' asked as soon as I sat down if I have ever been to bb's before. That's not what bothered me; since I am a regular there and this guy was obviously new. What annoyed me #*%#@ outta moi; was his arrogance as he served us. His suggestions off the menu were specifically what we needed to go by and if not; he made us feel it with a brush of silence and all the forget-me-nots a scorned woman may vibe off in slight utterances....

Anyhow, case in point again: At least they had my favorite cheese bread sticks available. At least they had my favorite tuna tartar. They also had decent Viogner by the glass; which made everything all right at the end.

Okay - so beyond this 'girl' moment I was having; bb's has been a main stay to local elegant dining in a relaxed setting. I always feel like I am at 'home' there and many of times and usually all of the time; the service, food and hospitality is a notch way above others.

I just came back from nyc.

I forgot what it was like to SAY WHAT YOU MEAN.

I forgot what it was like to go out 'dining'.

I have this 'thing' about customer service. Exceptional customer service was everywhere in nyc - and if it wasn't they TOLD IT LIKE IT WAS, and there's no second guessing. Man, I like that so much. Takes my brain energy away from nonchalance. When I worked in Bev Hills - yes I did; back when rental off Wilshire Blvd. in Beverly Hills the 90210 area was like $800 for a cool looking one bedroom apartment. I had an awesome apartment back then. Way better than Melrose Place. Not as dramatic goings on though.

Back to nyc stuff: The clients I worked with in the Bev Hills office were in nyc or from ny. Boy - they TOLD IT LIKE IT WAS.

Oh - nyc: the food.

That's my case in point for the next post: real food & nyc.

bb's
1019 Hendricks Avenue
Jacksonville, Florida
Tel 904.306.0100

ultimate pumpkin roll: bulging at the seams....literally

the ultimate pumpkin roll as if faint with pixie dust....it was THAT good.


It appears I am on 'blogger' hold or perhaps 'blogger's block'.

This can't be, thus true while I have a stock pile of photos and posts from dining about town and luscious moments of slicing, dicing and cooking as it should be an ultimate covert operation in my own kitchen alongside my laptop sashayed with brown sugar, hauntings of nutmeg, smudges of ginger and remnants of cinnamon as pixie dust.

Korean duk mandu soup: rice cakes n' dumplings......my very own recipe....refined


Well, with that said.......I so much appreciate your readership and patience. As I get through this moment of p a u s e to break for Thanksgiving.

My moments have been spent amplifying the half dozen and one hats I've committed myself to wear as well as my mode to perfect the feast of all feasts, relenting to this boggish weather, placid pale skin - gone is the tinge of sunkissed summer skin, elastic waist band pants will do just fine and thank you very much, pumpkin rolls, pumpkin pies, my mother's caraway seed stuffing, making the brine with purified water so the brown sugar and Kosher salt will dissolve in its own abyss, finding that neckbone in that frozen cavity of it all and leaving the gravy making for my beloved.

this was from LAST SUMMER: my FAVORITE tortilla soup....cali-girl style via mission district....


Can you tell it's been a long day....a long month?

I hope these little tastings from my library of 'to posts' are inviting enough.....that I will be back....for more postings & merry making that is.

Happy Thanksgiving everyone and I will see you next week.......

northeast ohio: apples, dining, insight

apples, more apples, apple cider, apple butter, a vast array of apple options...


indian corn too...


the freshest corn....ever....


Sages Apples in Chardon Ohio

Many loves about Ohio include the apples and corn that are grown lusciously there. Forget about the overwaxed dull supermarket apples - ever since we left Ohio we've been left to scrounge for styrofoam filled mounds disguised as the 'apple'.

*My love* went back for a recent trip out yonder to northeast Ohio for his grade school reunion. Who has a grade school reunion? It's absolutely unheard of where I come from - but actually it has been an often time tradition for *my love*'s grade school to catch up on each other's lives. And of course they always meet at the same spot......

Btw, the apples from Sages Apples are to write home about.

Hmmmm, that is so sweet.....: *My love*, the apples, grade school, grade school reunions, the midwest - back to grade school; how do you even remember names???

*my love* with childhood friend are 'off to the reunion'


The Cabin's mascot: The Cabin in Willowick Ohio has been the annual locale for THE grade school reunion*


The Guys, The Reunion, The Cabin....


I didn't attend this last one; but went to one about 8 or so years ago at The Cabin. I recall many of the wives/spouses were at this one and we all hit if off well. Yet I also recall the evening went into the wee hours and as the former classmates were still rocking the house; many of the spouses disappeared and their were a few of us sitting to the side twirling our drinks with a straw clockwise then counter clockwise: repeat. Well at least the boys were having a good time....!

*My love* mentioned this year he noticed less spouses in attendance or maybe he just didn't notice them at all in the midst of 'catch up' with his classmates and old teachers....

Of course the food - the food at The Cabin via their menu appears to be classic Continental steakhouse flair with a slight Italian twist. But it's definitely one of those places that have been there for years; loyal following and what you would call a neighborhood 'institution'. I didn't see it on their on-line menu; but I recall walleye perhaps on their specials during my first and only jaunt to The Cabin for the first reunion. I never heard of walleye until we moved to Cleveland and I recall their walleye hit the spot.....alongside their prime rib which is my usual staple anywhere they offer prime rib. And they offered the gallant sliver of standing roast with au jus, horseradish sauce AND grated horseradish much to my glee.

I recall my approximate five years of living in Cleveland; aside from the sweet memories of sleet slapping against my neck and my knuckles freezing to the bone while I pushed the baby stroller stock full of kids over an iced asphalt parking lot to the Great Lakes Mall just to get outta house. I do recall good food and dining experiences (outside of the mall that is). There were always those neighborhood 'institutions' and other off the beaten track finds especially in Tremont and Cleveland Heights.

I came across a great read from my often time visits to Cleveland based food writer and food blogger Michael Ruhlman's blog. He's a born and raised Cleveland-ite and for those of you that are watching Food Network show The Next Iron Chef; he's one of the judges as you prob know. Which btw you prob know ANOTHER Cleveland-er is in hot compete on the show is chef Michael Symon of Lola in downtown Cleveland and Lolita in the historic Tremont district.

Anyways; I came across a great read on Mr. Ruhlman's blog about THE BEST BAR IN THE WORLD aka The Velvet Tango Room located in historic Ohio City. The photos on this post are classic (there's sunlight)as well as the mention about the author's wife 'suffering' from living in Cleveland (which I can relate; yet do know there are aspects about the n.e. OHIO I cherish - that's why I've dedicated this post!); hence he would take her to The Velvet Tango Room. I had never been there; but perhaps because I was *expecting* the whole time I was living in Cleveland.......

After the reunion, *my love* ventured for dining in the 'burbs and came across NOOSA Bistro......good pix below for a newborn foodist:

located in the 'burbs on Mentor Ave.....

can't go wrong with the lure of Ginger Snap Crusted Calamari: a loving partner of lemon aioli, cilantro & marinara alongside

and mussels once alive alive - oh......


Soy-Ginger Glazed Salmon with asian slaw, toasted sesame seeds, tobiko aioli & sticky rice

don't yu luv when rice & soy sauce marry like that???

Another great find: *my love's* classmate makes pasta! Check out Ohio City Pasta....

a gem like**

find at**

Ohio City Pasta**

Sages Apples
11355 Chardon Rd.
Chardon, Ohio
Tel 440.286.3416
www.sagesapples.com

The Cabin
28810 Lakeshore Boulevard
Willowick, Ohio
Tel 440.943.5195
www.thecabinofwillowick.com

Noosa Bistro
7418 Mentor Avenue
Mentor, Ohio
Tel 440.953.1088
www.noosabistro.com

Ohio City Pasta
Stand E3
West Side Market
1979 West 25th Street
Cleveland, Ohio
Tel 216.696.3388
www.ohiocitypasta.com
check out other locations here

*photo courtesy of The Cabin of Willowick
**photo couresy of Ohio City Pasta

Carnivore at St. John's Town Center: Ted's Montana Grill

barbecue bison short ribs: I arrived famished as I just had a pear for breakfast all morning. I'm a pear freak and have been obsessed with the Forelle pears that have been available lately. But this morning I ran out of those and had a boring standby: the Bartlett. Spent the entire morning writing PR stuff about food and analyzing a recipe format on an empty stomach. Who ever heard of a food writer working on an empty stomach? I do that too often and end up eating half a cow before the end of the day. The short ribs hit the spot; although my recipe is better and a bit more outlandish than this one. Yet I found this dish quite acceptable. I liked the fact they were still on the bone and the one I was plated had the marrow looking right up at me. I love bone marrow; reminds me of southern France. Since living in the South (Florida!); I have finally become accustomed to overcooked-over salted green beans; which I ordered alongside the ribs. I actually crave it now. You could see how hungry I was by the mega bite on my biscuit (see left of this photo)


fresh pickling cukes arrive as you sit down


bleu creek burger aka bleu cheese burger shown here accosted by grilled onions AND deep fried onion rings


can't leave a place like this without an onion ring: thick slices of meaty white onions......did not come across any onion skins....a pet peeve of mine

I know....I know....this is a chain restaurant.....yet I had to think quick on my feet and find a place pronto for the 'girls' to lunch and this spot was middle ground to all of us. Plus I had been there several times prior and it will seem bizarre yet refreshing to let you know that Ted's Montana Grill in Jacksonville is probably ONE of the ONLY chain restaurants here in town that has decent service and sanitation since I've been.....

I've been there about three times and every time I've dined I am amazed that I have been served with eloquence and decency from the hostess to the wait staff.

The other thing I like is my arms don't stick to the table; but that might be because they have that rustic craft paper on all the tables but anyhow the last three visits have been sobering COMPARED to the other chains located in close proximity to this establishment. At THOSE places I felt like THEY WERE DOING ME A REAL FAVOR just by slapping me down on a greasy table and showing up to serve me food.

Plus I love the fact that their restaurant & MEATS are Eco-friendly, natural and hormone free. It's always good to minus the extra hormones; like women need any more of that....

Lately, I've been dining and eating more than I can POST.

So please be patient as I have a backlog of photos and posts of delectable dining adventures to share with you. At the same time trying to manage my treadmill and computer time while trying to eat (more than pears).

Tomorrow I'm going to favorite spot that changed ownership approx. 8 months ago. I have dined there once since and it was *smashing*.

It's an excuse to dine there twice to give them a proper profile. It's in downtown -I'll tell you about latr.....

I love the paper straws Ted's supplies with all their drinks. Do you remember paper straws?

We sat there with our ice teas while our straws bobbed against the glass. I noticed everyone had a different shade of lipstick on their straw. I kept holding myself back from wanting to get the tip of my straw really really wet so it would tear and shred. I remember doing that as a kid and I had to refrain myself from odd habits as that.

If you love meat, love potatoes and enjoy being served properly when dining out....Ted's is quaint visit and a good excuse chill at Sephora afterwards.

the bison short ribs can be found under their blue plate specials


I almost never made it there the first time due to the fact that I was with someone that couldn't stand Ted Turner and wouldn't dine there to support Ted Turner et al.

Well it worked out that day to my advantage because I am a girl and I wanted to eat meat THERE on THAT DAY; so he reluctantly gave in and to his amusement enjoyed himself immensely.

Ted's Montana Grill is located in St. John's Town Center as well a Orange Park. I have only dined at the St. John's Town Center location and have no idea if the OP location is comparable is service and so forth. The only issue I had was the 'plating' as I'm always about presentation. It does look pretty on their website as well pretty good going down.

Ted's Montana Grill
10281 Midtown Parkway, Suite 221 at St. John's Town Center
Jacksonville, Florida
Tel 904.998.0010

www.tedsmontanagrill.com

supermarket pizza dough?: Publix pizza dough to go

16 oz. of fun.....


a glorious sight for pizza fans


the kids favorite with boar's head pepperoni


pepperoni, black olive tapenade & scallions


my bite is bigger than my bark


sort of self-portrait: i just couldn't resist......



Who would have known my local supermarket here in Jacksonville carries pizza dough?

I always here about it on the t.v. food shows when the host exclaims 'just go to your local supermarket or pizzeria and pick up some fresh pizza dough....'

Well, I just never thought here?

I ACCIDENTALLY came across it when I was shopping at my neighborhood Publix supermarket and saw a man walking around with what appeared to be two bags of pizza dough as he was leaving the bakery section.

I was WATCHING the TWO bags of pizza DOUGH; mind you.

Anyways, then I came across it again at another Publix on the other side o' town as I was frantically trying to pick up dinner.

As I rushed through the bakery section I glanced from the corners of my eyes a series of tantalizing globes resting in the refrigerator section near some cream puffs I believe.

So I mentally arranged a pizza night at home with the kids.

It was easy so I picked up some pepperoni, shredded cheese, a jar of sauce and I figured I would throw on there what was in the fridge & pantry for myself.

One 16 oz. bag was a whopping one dollar and some change.

It's always fun making pizza at home and now I have an easy excuse to do this more often. Well aside from the carb factor; which I always say Sunday night and then when Monday rolls around its just another story. So I minus the beer. Even though the combined rhetorical sound of 'pizza & beer' sounds soooo good; it's better in my case to go one less carb and go solo with 'pizza'.

Another good reason to make homemade pizza: I cannot find edible PIZZA here. Some say I'm high maintenance. Any suggestions out there?(for pizza that is).

My gluttony with pizza began during my college years and I have forever been doomed since I ate at Zachary's Pizza when I was in art school in Oakland.

It was in between classes and we ran down College Avenue near the border of Oakland & Berkeley and ordered a basil, spinach & garlic pizza.

It was the FIRST TIME I had Chicago deep dish pizza and it blew me away. I don't know what frame of mind I was in as a twenty year old to order basil, spinach and garlic on my pizza but it was good. I remember a bottle of spunky fragrant beer too. After being seduced by garlic, yeast & German beer; I recall running through the fog and traffic to make it back to class in some sort of coherent fashion.

I was also spoiled further in my later years when we lived in northeast Ohio. Major pizza underbelly over there.

We came to Jacksonville and all I've come across is gloppy, cheesy, gooey and tasteless cardboard forum they call pizza. And have you noticed the sign that always reads "voted BEST pizza in Jacksonville" or "authentic New York style pizza". What the heck and who told them that???

Send me a sign someone.......

If you can't find the pizza dough in the fridg