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

How to combine a raw food diet with chocolate chip cookies without the guilt....is it possible?

In the beginning.....there was the RAW......


My Raw n' Wild Chop Chop Salad all DRESSED UP and everywhere to go.....


raw n’ wild chop chop salad
recipe by ©2008 Ingar Brunnett

4 ears of corn, trimmed off cob
2 cups fresh green beans, ends trimmed and sliced 1”
3 carrots, finely sliced into rounds
½ white onion, finely shredded
1” knob fresh ginger, skin peeled and minced
½ cup fresh basil, minced
2 tablespoons flat leaf parsley, minced

dressing
1/3 cup good olive oil
1 teasp. soy sauce


In a large bowl combine all the vegetables. In a small bowl whisk the olive oil and soy sauce until creamy. Toss dressing with vegetables.

Serve immediately or cover and refrigerate.


Health-IER - LOW FAT - LOW BUTTER - LOW REFINED SUGAR - LESS MILK - WHOLE WHEAT Chocolate Chip cookies with half the guilt and poundage......you think so?

Yes.....I have a Dell.....


Can't stop biting......

Chocolate Chip Cookies with Less the Guilt
recipe ©2008 Ingar Brunnett

1 3/4 cup whole wheat flour
1/2 cup unbleached flour
1 teasp. baking soda
1/2 teasp. Kosher salt
1 stick unsalted butter
½ cup good olive oil
½ cup maple sugar*
¾ cup light brown sugar
*Substitute another ½ cup of white sugar if maple sugar is not available for now (I am still experimenting!)
2 teasp. vanilla extract
2 pasteurized eggs (if you like to nibble on the cookie dough)
2 cups Ghirardelli Chocolate Chips (60% Cacao Bittersweet chocolate – good stuff: this is the stuff that TRUFFLES can be made with!)

Set oven to 375 F.

In a small bowl, combine flour with baking soda and salt.

In a large bowl, beat the butter, oil and sugar(s) at low speed until creamy. Then add the vanilla and eggs while mixing at a low speed until well combined.

Slowly blend in dry mixture until the entire mixture becomes creamy. Stir in the chocolate chips. Use a tablespoon to drop heaping tablespoons of batter. Make sure they are at least 1 ½ inches apart as these cookies will spread when baking.

Bake for 12 minutes until golden brown and enjoy the CHOCOLATE & CHEWY ABYSS....

This post will confirm my yin & yang personality. Confirm my dualism approach to everything?

Perhaps.

Confirm I am a Gemini? Is this bi-polarism?

Most probably confirm that most likely I don't know what I want....

Yes; I have succumbed to RAW FOODISM and I have been loving it. Loving the recipes, loving the viewpoint and loving the exercise of chopping.

That's as far as the exercise portion will go.......the chopping board.

I am used to chopping; but this entails some REAL TIME chopping.

Yet all in all - I can't seem to do the RAW FOOD thing ALL DAY - I tried for a couple weeks and the end result.......I needed chocolate....pizza....sushi....tacos....and the unslightly thought of tacos from TACO BELL!!! It had to stop!

So rather that live the life of extreme (hah!) - I have found (or rather derived) another (excues of a...)balance perhaps....well, let's see how long this lasts.

In the midst of DUALISTIC feeding activities...etc. etc...: I have developed two AWESOME recipes in the meanwhile.

The Raw n' Wild Chop Chop Salad is my mainstay for the week. I make a huge tub of this to have on hand to accompany my avocado-alfalfa sprouts & ezekial bread sandwiches which is absolutely: RAVISHING

This type of lunch menu works out when I know I plan to eat something decadent for dinner or even lunch later in the week.

The LOWFAT LOW BUTTER SANS REFINED SUGAR WHOLE WHEAT (aka Chocolate Chip Cookies with Less the Guilt- yes I have a Dell and I'm Catholic too) cookies I literally baked TODAY and guess what???

They came out delicious.

My kids and plus the neighbor kids gobbled them up. I didn't tell them they were made with olive oil, maple sugar, whole wheat flour, unsalted butter and 60% cacao bittersweet chocolate (which is minus the mega dairy). Basically less of the artery clogging, less of the Gut binding, thigh building stuff that we could do without.

I also use Kosher Salt. PURE salt. Did you know that TABLE SALT has ANTI-CAKING SOLUTION that can be up to 40% anti-caking solution vs. the salt? Now that is some gut binding stuff.

Anyways - I mentioned TACO BELL previously since I am away from SoCal which houses a series of my favorite ROACH COACHES (aka MAGGOT WAGON - isn't that lovely?)famous for home made hand rolled carnitas in corn tortillas with lotsa cilantro, salsa fresca and fresh red radishes......

You can read about the GREAT L.A. TACO scene on one of my favorite blogs The Great Taco Hunt.

I could never ever be a vegetarian.....love the carnitas way to mucho!
I'll keep you posted as I refine the cookie recipe to be more body and heart friendly while remaining tasty.

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

wild meanderings, foraging recipes and another dining out venture: Heirlooms Bistro

weak in the knees with tuna tartare


duck ravioli reprised


swordfish and grits come hither


triage me lovely with crab cakes, beef tenderloin, potatoes and onion rings galore


a song of salmon, spinach and pasta


It was a Saturday evening and the boys were gone camping - so what's a girl to do other than *girls night out*: that's what!

Florida in October is the perfect month often reminding me of the perfect summer weather for this sfGirlbythebay back then and when: the sun's a shining - mellow warm with just enough heat and zippo-minus any humidity. Yes and that was what it was like that come hither evening in northeast Florida.

So we found ourselves walking about at the new Bartram Walk shopping center. Whenever I visit there or any other 'planned' Florida shop & walk sort of contraption it reminds me of a Ray Bradbury short read from Martian Chronicles.

'Ya know the idyllic setting sort of scenario, the perfect family in the 'burbs,the perfect evening out, with the perfect set of friends 'ya really have known forever and then...............

The only 'and then..............' scenario for me that evening didn't reveal in martian form or anything quite hideous other than my wallet that is still recovering from an expensive haircut, shopping, dining and dessert that was totally unnecessary. At the end of the day that becomes an exhausting effort for this Girl About Town, consultant, writer, critic and wandering forager of recipes vaulted soon to be released sort of girl that I am.

It's either the meanderings or excessive exercise on my part that is effecting my postings as of late. But I really think it has something to do with the surprises found here and there in northeast Florida tapping at my taste buds and challenging my motives.

Useless rant I know.

I'll blame it on the weather as my fixation for stews, dumplings and cobblers begin to intensify once the leaves start turning and my foraging instincts begin to prevail.

Heirlooms Bistro
104 Bartram Walk, Suite 101
Jacksonville, Florida

Tel 904.230.3999

You know when I ramble like this and bear not too specific that something went askew.

I have more chewi-licious pictures from OHIO soon to follow.

museum dining: cafe nola @ moca jacksonville

shrimp & grits: Mayport shrimp, white wine sauce, fresh wild mushrooms & bacon served with smoked cheddar grit cakes and sun dried tomato crostini dinner menu)

Last week was back to back dining adventures. I couldn't stop eating and had very little time to process my photos and post.

honey rolls with peach butter

I revisited Cafe Nola @ MOCA Jacksonville and enjoyed my meal as much as I did this past summer. Earlier this year the restaurant management had changed and I'm delighted to experience once again that Cafe Nola has not drifted into some sort of mundane fry me friendly bland expose know for this part of town and especially downtown J.

soft shell crab BLT: tempura soft shell crab, applewood smoked bacon, lettuce, tomato & avocado aioli on fresh baguette, house salad, balsamic vinaigrette (lunch menu)

I went to lunch with a gal pal soon to be *expecting*. I had forgotten what is was like to eat when you have a *bun in the oven*.

Her taste buds were as elevated as mine (and I'm not *expecting*); and I found it quite fun and refreshing to eat with someone that was as crazy about the visual antics of presentation as well as the savory taste of food.

chocolate mousse pyramid: sweet indulgements

Pregnancy has a way of heightening everything from your taste buds to your waist line; and since my hey day - my taste buds have never ever settled back to what they were before. It took me quite a while to shrink the state of my stomach too - but I think it has rubber banded back into that bottomless abyss recently: especially after the last two weeks of eating & wandering & eating from one place to another.

sweet potato crabcakes

For lunch, I ordered the soft shell crab BLT. Anytime it says BLT or bacon or avocado I am SOOOOO THERE! This was no exception - they make a tasty take on BLT and that crab was both crunchy and tender.

It was also definitely minus the heavy oil factor and the tempura batter was as delicate as a whisper.

The crabcakes were definitely pretty to the punch. But I am a hard-lined crabcake eater and have only come across ONE set of crabcakes that settled to be the amuse croquette they might have been contrived to be.

I was at a wedding YEARS ago in Boothbay Maine. The reception was catered in the bride's family summer home overlooking Boothbay Harbor.

The crabcakes were formed to the size of a dollar coin and about three quarters of an inch thick. With one fell swoop it was crispy on the outside. To the bite its resistance was perhaps a reminder of biting into the graphite of center earth (but sweeter with that savory taste memory crab meat always provides to linger): very whole crab meat driven, thick and packed with a sockdolager finesse.

No mush factor at all.

To this day: I have not met a crabcake that could stand up to that experience.

Meanwhile, back in Jacksonville Floria at Cafe Nola - I did find their dinner menu of exception as well.

Last summer we dined there with the kids on opening night for dinner. The wait staff were quite pleasant with the kids and the white craft paper on the table was a perfect palette for them while the adults lounged over a glass of wine prior dinner.

I ordered the shrimp & grits reluctantly - only because I love Mayport shrimp to support the local shrimpers; yet grits are not the california girl thing.

Yet, as a food blogger I make myself adamant about trying things at LEAST a dozen times; because you never know!

The shrimp and the grits were graciously combined. I found the dish savory, soothing and sultry enough for recent dreams of returning for more.

'ommercial break and tasteless ranting: check out my updated ABOUT TASTEMEMORY page with photo insert of yes: MOI.

I was thinking not to include the entire big head photo and maybe just the smile but that looked kinda creepy. As I know not all food bloggers want to be via front page type photo - but this is what I'll start with for now.

contemporary caesar salad: we asked for the cheese and dressing on the side since this was an order for the kids. Check out the greens: so gorgeous, clean and not a wilt in sight! The chef has an awesome inspection program down!

fresh tuna & hearts of palm: this one had issues.....


flat bread with cheese: perfect.....

I did try calling Cafe Nola to get the facts straight about some of the dishes and details for this post but found it a slight conversation from the other end. I tried to get titles and details about their succulent rolls and savory butters they serve upon seating. Well; it must be a guarded 'name & ingredients' type of thing as I just wanted details details details of what everything was and it ended up being a bit difficult. I'm a details girl btw though 'tis the best I have!

hmmmmm....I may have called when they were pulling their greens from the garden. With that said; everything there is so *fresh*

Cafe Nola
MOCA Jacksonville
333 N. Laura Street
Jacksonville Florida
Tel 904.366.6911 x2311

www.mocajacksonville.org/cafe

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

FLAVORS Essence of India

The Buffet Lunch: Squash Fry (green veggies at 6 o'clock then go clockwise) this was my repeated favorite, Aloo Ghobi (alongside relishes), Basmati rice, Sambar, Chicken Curry and Veg Pakora.


Vegetable Pakora: come forth


SAMBAR-Y save me!!!


First off - sorry about the crazy issues on the 'header art' & other art this past week. Having some major technical issues and hopefully it should get resolved in the next week.

For now; please enjoy the stark Bauhaus look of my header title with fonts only!

If you would have asked me five years ago to Indian food on a weekly basis I would have walked away. As Indian food was often an 'exotic twice a year treat' for my palate that I wasn't too accustomed to.

I was in a cooking class awhile back ago and indulged in a dish we prepared that day. I recall it was the chilled lemongrass soup which included the following delicate yet intense ingredients that punctuated the tasting:

- milk
- vanilla beans
- fresh lemongrass chopped
- sugar of course
- papaya diced
- dollop of coconut ice cream

Now of course; the milk, vanilla beans (split lengthwise to diffuse its *essence*), chopped lemongrass and sugar was brought to a low swimmer to fuse and heighten the flavors.

The final result was a taste sensation that included a myriad of Thai-Indochine spices and ingredients. I remarked “it tastes beautiful” and some one charged at me laughing and perhaps my remark was hokey.

I'm sure it was a hokey remark....yet...

Well, it did taste b e a u t i f u l to me.

Sweet sour lemony funky and slightly deranged. It was a complex confusion of flavors you often don't wake up to eat to.

Yes it was different.

An enjoyable challenge to eat something different. Though I'm not as brave as Anthony Bourdain trekking the Sahara's eating something bbq'd in dung & other questionable ingredients - I do love to try things that are out of the ordinary.

Thus, my current affection for Indian food.

We went to Flavors Essence of India Indian restaurant for lunch the other day.

Yes - in another Jacksonville strip mall located off Baymeadows Road.

It was formerly Souper Salad - which was one our *FAVORITE ORDINARY TRIED & TRUE* haunts for Sunday brunch.

Flavors has only been open for about a month and garnishes food from various regions of India. Regional cooking from southern to northern India; as well as 'Indochine' variants as mentioned by one of the restaurant partners Venkata (Venny) Koganti inspire many of their dishes. They specialize in the use of fresh traditional Indian produce, spices and ingredients that bring a power punch in their *flavors* - literally!

We enjoyed their weekly lunch buffet at only $7.99 per person! A regular dining menu is also available. You can visit their website for dining details.

A variety of chicken, goat & vegetarian dishes included curries, masalas were supplemented with fragrant offerings of Basmati rice.

There were also sweet, sour, spicy relishes to compliment your dish. Some lovely relishes included the mint chutney, tamarind spice and nutty coconut chutney.

During our lunch we enjoyed the Vegetable Pakora made with spinach and onions that were rolled in delicate spices with a light chickpea flour batter then deep fried to delectable madness.

There was also the usual Chicken Tandoori that is often served too dry and bland for my taste. Yet Flavors opted to present a tender, moist and extremely well seasoned version of this traditional clay oven dish.

We also enjoyed the creamy Chicken Curry, Goat Masala, Palak Paneer (spinach blended with delicate cheese and spices) and also the Channa Masala (chickpeas).

Some of my favorites include: The Sambar which is a very light stew made of vegetables which is another Indian staple. Another repeat for me was the Squash Fry they had that day. The first bite is delicate but keep going and you'll taste the curry leaves I was talking about during my rant about Cilantro Indian Cuisine weeks back.

The welcoming wait staff brought us baskets of chewy nan to go with our buffet lunch.

Flavors also has a full dinner menu which I'm sure will please timid and adventurous diner.

What I enjoyed so much about the restaurant FIRST is service & cleanliness; which is often an after thought in many places.

Yet alongside - I enjoyed their use of FRESH & HIGH QUALITY INGREDIENTS.

This is so essential in cooking that I cannot fathom why restaurants opt to go beneath the food chain often times to make an extra buck by use of questionable ingredients.

Another stand out for Flavors is their cooking is quite traditional.

I was immediately drawn towards their refreshing yet exact use of seeds. Yes seeds: coriander, cumin, fenugreek and mustard seeds to be exact!

Gone are the goodness sake awful bland and FLAT flavors to treat the American palate. What is noticeable is the outspoken blend of delicate with feisty spices that accentuate the broad colors of Indian cuisine.

which one....which one???


Bought a handful of these babes via top shelf: my replacement for lean cuisine to spice up the daily grind


More babies....


After our feast we walked a few doors down and visited their grocery store Flavors Indian Grocery.

You see top ramen (bottom left) in this mix!!??


Support your local grocer - says this *girl about town*


I love supporting local ethnic grocery stores. This is a small one but their inventory is growing and you can pick up many items there that are extremely reasonably priced.

We left with a semi-contentness that Jacksonville's dining is slightly escalating away from it's sorry unidentifiable deep fried haze of a state to a hopeful directional route to something inspiring.

As I was signing the restaurant's guest book upon leaving; I met 'Venny' and mentioned to him not to change a thing.

Restaurants in Jacksonville have a tendency to OPEN with a punch then fall to the side of mundane to please bland palate's (*yawn*) that fear anything different or spicy . What's wrong with a little tongue tingle?

Anyhow, I left with a smile as well as a bag of fresh curry leaves.

Flavors
Essence of India (restaurant)
Tel 904.733.1525

Flavors Indian Grocery
Tel 904.733.1523

9550 Baymeadows Road
Jacksonville, Florida 32256

www.jaxflavors.com

a pretty dress a pretty face: Giovanni's Restaurant

Tuna Tower: *bless my soul* diced sushi grade tuna layered with lump crab and surrounded with fresh avocado. Alongside wasabi aioli & dressed with Atlantic caviar.


Insalata Alla Sicilian: *disguised to cross the asian border* big bites of roasted eggplant, red peppers, fresh mozzarella; lovingly blanketed with arugula & our dear friend prosciutto.


Capesante Veneziana ;- wake me up when we get there: Pan roasted scallops & orecchiette pasta tossed with cherry tomato, black olives and capers with fresh basil.


Chocolate Creme Brulee - a reflection of my past


Limoncello speak easy: now why did clooney & devito just kept going.....?


Living in both San Francisco and Cleveland gave me a deep appreciation for Italian food.

I moaned and complained about the eight months outta the year of black skies, snow, sleet, ice(is that the same as sleet?) and absolutely no sight of an ocean those bleak years in northeast Ohio.

I ate a lot too.

Cleveland's Little Italy was our safe box for date night and now I wonder why I didn't appreciate the brisk walks on Mayfield Road to Guarino's as the lake effects wind would slather my neck on those endearing January nights.

*btw* the historic Tremont district in Cleveland was another FAV enclave where suburbanites dared to go.

But here I was in the middle of the Midwest (not really the middle) but dying formidably for culture and my 'city' fix so with pioneering efforts I discovered refreshing hubs of areas like the historic Tremont district, Coventry, Little Italy and also the Warehouse District in Cleveland just baring their sole in art studios and offbeat fixings.

Which reminds of my first confrontation with limoncello.

My in-laws brought us a bottle back from their trip to Sicily and said, "THEY SAID to keep it in the freezer - keep it in the freezer".

So I kept it in the freezer.

One night after the house finally closed down; I decided to see what it was about.

It very well reminded me of sucking on fresh lemons (flesh & rind altogether)with sugar drenched atop when I was a kid.

Alas, with a shotgun stance: this had a strong aftermath that plunged through your throat and nostrils all at the same time.

Was that the sicilian kiss?

Giovanni's Restaurant
1161 Beach Blvd.
Jacksonville Beach, Florida
Tel 904.249.7787

www.giovannirestaurant.com

Jacksonville's first & only personalized food blogger reveals thyself....

Okay * * * * I'm flaunting somewhat

There are definitely lots of blog smiths extraordinaire in this town. Hey - any foodie and lushly culinary fanatics?

Let's join the party and get IT ALL GOING . . . . .

What the heck are we waiting for????

I'm lonely in the middle of this big WHITE PLATE - join me . . . .

Okay my darlings . . . . . . . . this week I'm gearing up for the beloved ART & WINEFEST which I must confess a la stiletto that TasteMemory.com is a gracious sponsor to amuse-gueule you tidy.

I feel love....love to luv ya bby

ABOUT TASTEMEMORY.COM

mid-week dinner woes to I WANT INDIAN: Cilantro's Indian Cuisine

Chicken Lolly pop goes with my lolly pop girls


One *SMASHING* looking chicken in chartreuse.....too eighties....?


Garlic Nan


Tika Chicken begin counting the ways.....

Since I'm lost for words to find that ULTIMATE neighborhood Chinese; I have surprised myself (again) and discovered a back up for 'those' kinda nights.

Cilantro Indian Cuisine on San Jose Blvd. in a recently revamped strip mall familiar to many Jacksonvillanese types will find this place homey with a suppertime feel alongside the vibe you are 'out for dinnah' Tuesday night.

That's what I need every so often with this glamorous life of dining and blogging which has jaded my taste buds and when I opt to return to the familiar.

But with moi; perhaps it's the familiar with a soulful mix of humm and throat tingling spices to save the day.

I do love Cilantro's dinner menu that plays also on northwestern Indian cuisine. The other night; the chef was delighted to go over the menu with us detailing a host of their dishes.

Forewarning us of some of the spices - "HOLD ON" I exclaimed - I'll GO for the HEAT and just bring it on!

It was an awesome dinner contrived of:

A glass (& two) of the Nobilio New Zealand Sauvignon Blanc.

Each sip had a nice bite. Reminded me of late summer northeast Ohio vine ripened grapes but not sweet - slight fruit forward and oak less with an ease of minerality in between.

Mulligatawny soup - a lovely delectable blend of softened ground lentils with lemon, peppers and faint spices.

I love this soup and always order with a side of their garlic nan studded with roasted garlic and fresh cilantro.

It is a savory mix of fresh, earthy and feisty resistance on the palate and proceeds deep throttle.

Chicken Madras - dolled up pieces of chicken cooked in creamy coconut curry that is tempered with mustard seeds, spices and my ultimate favorite: CURRY LEAVES.

Remember those afternoons eating sunflower seeds on the sidewalk?

Well, I can sit all day chewing on curry leaves - not too sure what it will do to me; but I do love the texture and faintness of it.

Of course this is served with basmati rice; our fluffy & nutty confident.

I also recommend the Balti Baingan which is fresh eggplant precisely simmered with bell peppers, tomatoes, mushrooms, onions and balanced seasonally with ground spices.

The Balti reminds me very much of the sofrito in Spanish restaurants.

Cilantro Indian Cuisine is very popular for the Sunday buffet brunch as well as their lunch time buffett service.

But I highly recommend them as a dinner destination as I have found their dinner entrees handled with enticing loving care.

The buffet is generous and tasty; yet the taste memory itself of their dinner menu flaunts great care that I often return as I earlier mentioned when seeking comfort, an ease of service & excitement on my dulled palate!

Cilantro Indian Cuisine
9825 - #6 San Jose Boulevard
Jacksonville, Florida
Tel 904.262.9577

www.cilantrojax.com

Sensory Action: Part 1 of What is TasteMemory.com?

Herb Butter made with sweet cream unsalted butter, fresh basil, parsley, dill & slight hand o' sea salt laid over slices of fresh baguette a la radish on top.....

I grew up with this savory snack after I discovered the 'makings of it' in my parents old TIME-LIFE BOOKS series entitled The Cooking of Provincial France via 1968.

I recently discovered the book was written by M.F.K. Fisher THE FOOD WRITER of our century!!!

I have this sacred book in my kitchen bookshelf :)

As you know, I have this Magnificent Obsession for food.

I also have this infinite Magnificent Obsession for the concept of taste memory and food.

Consider taste memory a total recall or in other words a deja vu that delighted you in earlier years or perhaps in the recent span of a decade or so that stills your senses toward a minute moment of enthrallment....*sigh*

Portrait of my basil earlier this spring. A must have for anyone that enjoys her intoxicating scent.....at least for me; she reminds me I'm alive!!!


Also eloquently mentioned by James Beard himself about taste memory:

"The ability to recall a taste sensation, which I think of as "taste memory," is a God-given talent, akin to perfect pitch, which makes your life richer if you possess it. If you aren't born with it, you can never seem to acquire it....And naturally good chefs and cooks must depend upon memory when they season or when they are combining subtle flavors to create a new sauce or dish."

-- James Beard, excerpt from Delights and Prejudices, 1964

For so many reasons; I've entitled this website-blog TasteMemory.com to capture those moments I savor and perhaps many of you have as well.

One of my fondest taste memories is actually related to the sense of smell.

I grew up in San Francisco and in my early years my family owned a delicatessen in the heart of the Mission District.

To be exact it was at 24th and Potrero near San Francisco's General Hospital. If anyone out there remembers my family owned deli - it was called Purity Delicatessen. We were one of the first families to revitalize that part of the neighborhood during it's *slump*. Back then it was the undeveloped 'inner city' and today it's the city's hub of culinary excitement.

It was an exciting time during the Bay Area's food revolution and my family jump started scores of revitalization projects via culinary establishments throughout the Mission District, Haight-Ashbury & later the Castro District.

I feel my blood reviving just describing that time.

Going back to the sense of smell memory by taste memory has to do with my first encounter with San Francisco style french bread and sourdough bread.

Franco Bakery (I can't find them on the web and they may be retired/defunct as many of my old haunts have) would deliver the loaves still warm from the brick oven in giant paper grocery bags everyday except Wednesday. The bakery closed Wednesdays so my parents always ordered double the amount on Tuesdays.

The bread man arrived first thing in the morning when the deli opened and I would wait for him (at a distance)to come through the front door.

He was a real crusty looking guy too; kinda like Popeye the Sailor but scarier.

I never got too close to him as I would always wait for him to leave so I could stake out my claim without him getting too close or asking me any weird questions.

Garlic & Olive drenched toast points made from Jacksonville bread


The Franco Bakery 'loaf' itself was about 3 feet long with two slits equally apart; thus recognizing three rolls of bread one ft. long each.

My parents deli specialized in sandwiches - real sandwiches that fought back with every bite; yet you just wanted more. Think meat, think sweet, savory, fresh; think love and fog while trying drive in the sun in pleasure....hmmmm.

Anyways, often times during the lunch hour; there would be a line of people streaming from the sandwich counter all the way out door to the corner of the sidewalk on 23rd Street......just waiting for a personalized sandwich to be made!

Since then; my poor soul can be found at Publix grabbing a lean baguette in the bakery section.

I'm pretty much there every other day to buy a fresh baguette and if the kids aren't screaming too much I can make my way over to Fresh Market for a step up better baguette.

So if you see me there; I'm the crazy lady that's slowly cascading through the stack of baguettes (no one in their right mind in Jacksonville would careless for one over the other).

I'm also the same crazy lady that lifts the chosen loaf right under my nose to make sure it has THAT scent.

It's a certain scent that combines in the dough with the right enough snapf and smoke with air; but forthright enough that I'm somewhat assured that more than a fluff of Styrofoam awaits inside.

On a couple of occasions the guy behind the meat counter at Fresh Market caught me doing that. He just gave me a look like 'whatever your thing is lady' ; then went back into the kitchen I suppose to hack some meat.

The lady at the bakery counter at Publix saw me doing that too and gave me the same look.

I've seen euro-types and other cultures doing the same thing I do.

I have to admit I sometimes do it with melons too; even grapes (farm grapes from Ohio) & especially fresh chives.

A recent lovely 'take' from Bistro Aix here.

When we went out to dinner during the seventies, Yorkshire Pudding was the rage in San Francisco. They would always serve it at restaurants when you ordered a T-Bone Steak while Al Martino crooned in the background. Hey don't forget the short order of smith and wesson.....


What I've come across here hasn't been too similar to San Francisco style bread. The closest has been French Pantry off Powers Avenue near University Blvd.

My next adventure awaits.....hopefully something with a crust on top!

Botan Restaurant: This review no longer applies due to management change since original post

Do you recall ONE SIZE FITS ALL? This one absolute does.......


Can't stop raving.......ask Chef Andy for HEART SUSHI


My design professors at CCAC would love this divine presentation


Too sexy to......fry me amiable


photo courtesy *m*: guess what luv? this is what started it all........

Dear TasteMemory.com readers - ownership has changed since I have written this post earlier in August 2007. I returned to Botan in October 2007 to find the management had changed, the sushi chefs mentioned in this post have changed as well as a different menu.....

Hello darlings......

I'm actually out and about eating around far far and away from Jax'ville...........

Will report about that later (upon return from chain central....)

Here's a *close up* though on Botan Japanese Restaurant; hey.......ya think I'm obsessed about sushi?

I think I'm more into the challenge of it.

Kinda like biting into olives.

Have you been to those Manhattan delicatessens with like THE abundant 20 something some odd olive varieties?

I've always said "A man that won't bite into OLIVES; is afraid of RISKS......"

I guess it could apply to women too....but t'hink about that one......esp. if you know someone that will not BITE into an UNFAMILIAR olive.....hmmmmmm (perhaps I have too much time on my hands to think about things like this; but wanted to share this passionate insight with you).

Grocery story black olives and generic green olives need not apply.

I'm into exotic olive biters (another story).

Anyways; this place BOTAN floored me though - most of all because it was completely unexpected and *m* hauled me out; reminding me it would be a formal 'review' on my part.

Which meant I had to haul my camera equipement; and I COULD NOT eat in a relaxed state of mind realiSing I was AT WORK.

So with that last stoke: I AM OBSESSED and must go back THERE; so as I rouse back into Jax'ville......for the best RAW sushi in town.

Dear TasteMemory.com readers - ownership has changed since I have written this post earlier in August 2007. I returned to Botan in October 2007 to find the management had changed, the sushi chefs mentioned in this post have changed as well as a different menu.....

Botan Japanese Restaurant
4076 Belfort Rd. #9
Jacksonville, Florida 32216

Tel 904.296.0770

Botan Restaurant post #2: This review no longer applies due to management change since original post

My Heart goes out to you.....


A personalized Salmon Bake reminded me of pacific rim 'volcano' sushi but in pretty bites......


Sushi & Sashimi platter: a visual reminder that sushi is an art form as many try and not many achieve. Achieved beautifully here.....


Jalapeno Poppers - even if you don't like spicy; this one beckons......


Ice Chilled Organic Sake: you don't have to twist my arm


Dear TasteMemory.com readers - ownership has changed since I have written this post earlier in August 2007. I returned to Botan in October 2007 to find the management had changed, the sushi chefs mentioned in this post have changed as well as a different menu.....


I am convinced and my senses are finally stirred.

BOTAN JAPANESE RESTAURANT has arrived to town and may be the ONE savior and sanctimony to Jacksonville's dining scene that needs *oh so much* to strategically define this city as a hopeful dining & cultural destination that is GLOBALLY SAVVY and someplace to come back too.....

It was Wednesday night and my scheduled girl's night out with a gal pal *m* had taken an unexpected turn (which I'm used to btw....). I had a rough week of dining profiles, unexpected darts thrown and recovering from some food experiences so was looking forward to a play date at a "tried and true" spot (defined by consistency, able to produce a quality dining experience with exceptional produce/product, savvy details and awesome client service); so this meant either crush, bistro aix or bb's.........but NOOOOOOOOO my pal *m* had another GREAT IDEA.

Apparently she had discovered the BEST SUSHI in Jacksonville "ahem* as well as northeast Florida according to her comment on my voicemail.

With ABSOLUTE reluctance and my stomach fearing in cringe (please understand I've been dragged to the "best sushi" excursions since living here on so many occasions - and understand I'm from San Francisco et SoCal and shed time in Hawaii for the BEST SUSHI and have been literally blown out of the water by pacific rim sushi masters; so what I've experience here in Jacksonville thus far is well.....never mind.....)

UNTIL I was introduced to BOTAN JAPANESE RESTAURANT.

If you have only tried sushi in Jacksonville and think you don't like sushi - think again and think outside of the box and sway over to BOTAN; esp. if you need a little tingle on the tongue and some excitement on that palate.

I had *m* try several things she said she normally does not like; and she tried it at BOTAN and experienced the fiery baptism of a new palate.

I am convinced if BOTAN continues to present and produce the finest they presented moi and *m* last Wednesday night - they will help launch a much needed food revolution required to elevate a standard & quality for not only sushi but the experience of 'dining' in ethnic cuisine to a high standard for this area.

I pray for consistency and longevity.

The master sushi chef at BOTAN is Andy Chen. Chef Andy is an artist and extremely gifted in the art of sushi. He has trained with SUSHI MASTERS on the California Coast, Las Vegas and Manhattan before making his arrival here.

His work is consumate, detailed and did I say FRESH?

YES FRESH!

To make a long story short: we did not order off the menu. To make a long story short Chef Andy created the dishes pictured here off the menu.

We gave him a list of our favorite items, typical girls stuff: maguro, yellowtail, salmon, roe & black caviar, etc.

I also challenged him with materials rare or not found in Jacksonville and I was shocked when he included: daikon, baby pickled carrots and white tuna.

Here's a brief descrip:

HEART SUSHI - lovely with tidbits of magura with finely diced daikon and japanese pickled carrots topped with delicate fish roe and black caviar

SALMON BAKE vs. THE VOLCANO - sweet baked salmon with delicate cream sauce, caviar and finely shredded scallions

SUSHI & SASHIMI platter - too pretty to eat but the damage has already been done

JALAPENO POPPERS - refined preGame eating; perfect for tailgating crowd

COLD SAKE - mild & wild in a globally blue chiller

There is also a full Japanese cuisine menu aside from the sushi menu.

The restaurant is located where the previous Lily Bistro hailed and right next to the former Sierra Grille. There is no website as of present yet details below.


Dear TasteMemory.com readers - ownership has changed since I have written this post earlier in August 2007. I returned to Botan in October 2007 to find the management had changed, the sushi chefs mentioned in this post have changed as well as a different menu.....


Please find and dine at:

Botan Japanese Restaurant
4076 Belfort Rd. #9
Jacksonville, Florida 32216

Tel 904.296.0770

Kings Head British Pub to St. Augustine & back!

remember this?

all so lushly displayed

black and tan: what were we waiting for?

darts n' me: the perfect side piece

pretty gateway too....

How many times have I driven by year after year thinking "they gotta at least have a good pint going...." The double decker red bus and old world style phone booth always seems to beckon the U.S. 1 traveler.....

Hmmmm.....so we finally stopped in the other day on the way to another day trip to St. Augustine for an old world culture fix.

They poured a regal black and tan as well as a meaty platter of English style 'chips' with malt vinegar just waiting in the wings.

Scraped the cyberspace for a website but no can do. Here's what I've found thus far with local link added.

Old world charm......

Kings Head British Pub
6460 U.S. Hwy 1 North
St. Augustine, Florida 32095

Tel 904.823.9787