Monday, February 25, 2013
Don't Forget!
At the end of each post is a Comment and Reactions section. It is greatly appreciated!
Happy Birthday Kurtis!
Last night we celebrated my older brothers 23rd birthday. He had celebrated it the day before at Disney with his wife Michelle, but last night was my gift. I planned with Mom to give them a tasting dinner with 6 courses and 3 different wines. Kurtis is a foodie in the terms that he will try and eat just about anything. Kurtis and Michelle however, have not ever experienced wine with food. So we food educated them last night.
Here's what we did:
The three wines I chose are >>>
From left to right is the order they were served.
The courses were as follows,
1. Cream of Mushroom Soup
2. Apple, Cranberry and Goat Cheese Salad
3. Tuna Tartare
4. Seared Scallops
5. Pork Roulade
6. Stuffed Crimini Mushroom
Cream of mushroom soup was made with crimini and portabello mushrooms. It had small dices of portabello mushroom in it, and the garnish was a celery leaf with a leak feather. Overall this was my favorite course. We paired this course with the Tour de Bonnet Sauvignon Blanc. The wine is very earthy, and has mushroom aromas. It is crisp and slightly acidic. The cream of the soup balances the acidity and allows the earthy tones of the wine to come out.
Second was the apple and goat cheese salad. It had crushed walnuts, dried cranberries, and we used gala apples because of the sweetness. The dressing was a raspberry vinaigrette. It was a very simple assemblage. This course was also served with the Sauvignon Blanc. However, different foods react differently to wines. Since this dish was very sweet by nature, it intensified the acidity and crisp finish to the wine. It contrasted in a good way, and the opposite of the course before it.
Third course was a classic Tuna Tartare. The tuna is served inside of a soy wrap, which I have had but haven't had a reason to use. The garnish is a sliced avocado, toasted sesame seeds, and crispy wontons. This course was paired with the Sangiovese from Italy. The acidity of the dish balanced the tannins in the wine, and created a less harsh red wine. However this wine is very smooth naturally. It is very well balanced.
Here's what the soy wrappers look like...
The fourth course is seared scallops with a beurre blanc sauce and scallions. The beurre blanc sauce really brings out the butter mouth feel and taste of the wine, which was strange to explain to those who didn't understand how wine can taste like butter. But it is true! This was my favorite pairing of the evening.
Fifth course was a pork roullade stuffed with apples. There is swiss cheese and carmelized apples on top of the dish. The sauce underneath is a creamy Dijon mustard sauce with parsley. This course was paired with the moscato. Moscato is very sweet and has flavors and aromas of apples and pears. This was a great pairing with the pork. The dish was sweet, but was balanced with the savory of the sauce. This made the wine even more sweet tasting when paired with it.
Last course was a Parmesan rice stuffed crimini mushroom. It was roasted with garlic and worcestershire sauce. Then stuffed with a parmesan rice. It was simple and not too heavy as a last course. The wine cut down on sweetness when paired with this dish and it was easier to taste some of the different fruit notes in it.
Overall, it was a great dinner. Kurtis and Michelle really enjoyed themselves, and I enjoyed making it. It really does make me happy to cook all day and see how happy my food makes those who eat it. Happy Birthday Kurtis!
Here's what we did:
From left to right is the order they were served.
The courses were as follows,
1. Cream of Mushroom Soup
2. Apple, Cranberry and Goat Cheese Salad
3. Tuna Tartare
4. Seared Scallops
5. Pork Roulade
6. Stuffed Crimini Mushroom
Here's what the soy wrappers look like...
The fourth course is seared scallops with a beurre blanc sauce and scallions. The beurre blanc sauce really brings out the butter mouth feel and taste of the wine, which was strange to explain to those who didn't understand how wine can taste like butter. But it is true! This was my favorite pairing of the evening.
Overall, it was a great dinner. Kurtis and Michelle really enjoyed themselves, and I enjoyed making it. It really does make me happy to cook all day and see how happy my food makes those who eat it. Happy Birthday Kurtis!
Sorry for the long pause between posts! But thank you to everyone who has still been coming on and checking out my blog. From my side, I can see exactly how many people visit the blog page per day, and what link they are using that I have posted on various sites.
Anyway, there has been a long pause in posts because last week was the final week of my winter trimester at school. I finished my last lab of my Culinary Arts Degree, which was Advanced Dining Procedures, went to an internship orientation, and moved out of the dorms until next school year!
I finished my Advanced Dining Procedures class with an A, securing my third trimester in a row achieving Dean's List!
My internship orientation was also just as exciting for Emma and myself. We received our insurance cards, just in case, our daily procedures and responsibilities, an explanation of what would happen if we get fired, which won't happen, and our homework assignment.
Our homework is a series of 28 journal entries that must be submitted throughout the three month internship. Since I have this wonderful blog, you all will be lucky enough to get to read those assignments as well. They will be posted on the pages section of the blog, upper right hand corner, in sequential order. The entries ask various questions about communication, collaboration, professionalism, cost management awareness, organizational skill, and safety and sanitation skills. It will be an additional low down of what I am doing everyday at the Burg Staufeneck.
By the way, this is what it looks like right now in Germany. >>>>>
Lastly, the excitement of my week ended with packing up and moving out of the dorms. Mom drove down early Friday morning to pack everything up and put it in the car. My roommate April was very distraught that Emma and I were leaving. But she will not be forgotten, and the time will pass, then maybe we can be roommates again next year. As a nice little treat, Mom and I stopped for lunch before the 4.5 hour trip back home, to my new personal favorite restaurant, 100 Montaditos. We chose 10 tapas sandwiches and cut them in half to experience the most possible. Mom really enjoyed them. In fact, I am currently trying to convince her to buy a franchise and open it here on the beaches! I believe it would be a huge success!
Anyway, there has been a long pause in posts because last week was the final week of my winter trimester at school. I finished my last lab of my Culinary Arts Degree, which was Advanced Dining Procedures, went to an internship orientation, and moved out of the dorms until next school year!
I finished my Advanced Dining Procedures class with an A, securing my third trimester in a row achieving Dean's List!
My internship orientation was also just as exciting for Emma and myself. We received our insurance cards, just in case, our daily procedures and responsibilities, an explanation of what would happen if we get fired, which won't happen, and our homework assignment.
Our homework is a series of 28 journal entries that must be submitted throughout the three month internship. Since I have this wonderful blog, you all will be lucky enough to get to read those assignments as well. They will be posted on the pages section of the blog, upper right hand corner, in sequential order. The entries ask various questions about communication, collaboration, professionalism, cost management awareness, organizational skill, and safety and sanitation skills. It will be an additional low down of what I am doing everyday at the Burg Staufeneck.
By the way, this is what it looks like right now in Germany. >>>>>
Lastly, the excitement of my week ended with packing up and moving out of the dorms. Mom drove down early Friday morning to pack everything up and put it in the car. My roommate April was very distraught that Emma and I were leaving. But she will not be forgotten, and the time will pass, then maybe we can be roommates again next year. As a nice little treat, Mom and I stopped for lunch before the 4.5 hour trip back home, to my new personal favorite restaurant, 100 Montaditos. We chose 10 tapas sandwiches and cut them in half to experience the most possible. Mom really enjoyed them. In fact, I am currently trying to convince her to buy a franchise and open it here on the beaches! I believe it would be a huge success!
Sunday, February 17, 2013
100 Montaditos
Today my friends Emma, Celine, Nikolle and I ventured to a new restaurant. It was called 100 Montaditos. Now, I had never heard of a "montadito" nor did I know there was an entire restaurant dedicated to them. So lets get food educated!
Montadito - is a typical element of the Spanish culture and gastronomy. Is a unique tapa-sized bread roll produced with an exclusive bread formula and filled with the best high quality ingredients.
The restaurant, so appropriately named, offered 100 different montaditos all ranging in price from $1.00 to $2.50. Not bad right? The sandwiches are about 4 inches in length and filled with a variety of ingredients. For example, a few we ordered today were; pulled pork and guacamole, salmon with cream cheese and arugula, and iberico ham with mozzarella, tomato and pesto.
These were my montaditos. The special bread formula is imported in from Spain, and the bread is toasted with the company's logo. (not visible in photo)
As well as 100 montaditos, the restaurant also offers platters. This one is Iberico Ham, Manchego cheese, and green olives.
On Sundays, platters are buy one get one free! So as our second platter we chose fried calamari with a tomato sauce, and an aoli. Both were delicious.
Of course, as I want to give all opportunity to the people, places, and things I discuss in my blogs, websites are posted in my "Friendly Mentions" section of my blog on the lower right hand side. Check it out and see if one will be in an area near you soon.
Montadito - is a typical element of the Spanish culture and gastronomy. Is a unique tapa-sized bread roll produced with an exclusive bread formula and filled with the best high quality ingredients.
The restaurant, so appropriately named, offered 100 different montaditos all ranging in price from $1.00 to $2.50. Not bad right? The sandwiches are about 4 inches in length and filled with a variety of ingredients. For example, a few we ordered today were; pulled pork and guacamole, salmon with cream cheese and arugula, and iberico ham with mozzarella, tomato and pesto.
Of course, as I want to give all opportunity to the people, places, and things I discuss in my blogs, websites are posted in my "Friendly Mentions" section of my blog on the lower right hand side. Check it out and see if one will be in an area near you soon.
Saturday, February 16, 2013
The joint efforts of my best friend!
Emma, my best friend here at Johnson and Wales, my partner in crime, and traveling companion, has started another blog here on the world wide web as an electronic partner to our book, "Two Blondes and a Beer" The blog will allow readers to see more photos and read more captions of our daily adventures.
2blondesandabeer.blogspot.com
The link to Two Blondes and a Beer will be available at all times in my Friendly Mentions sections on the right side bar of my blog.
Our book which has finally come out of the draft stage is a raw German beer guide. Through our three month adventure we will be collecting beer labels and writing about each one we try. If you think this might be silly, Emma and I have been educated on beer tasting, what to look for, what to smell, and the entire beer brewing process.
This is the cover of our book. Some of you may be thinking.. "Hmm I don't know about Emma, but Kelsey is not blonde." My answer to that is, my hair is a light brown color and the title "A blonde, a light brown, and a beer" just does not flow well. Our solution is that no where in the book is our photos! If by chance it gets published and goes big, I will tell the publisher exactly what I just told you.
2blondesandabeer.blogspot.com
The link to Two Blondes and a Beer will be available at all times in my Friendly Mentions sections on the right side bar of my blog.
Our book which has finally come out of the draft stage is a raw German beer guide. Through our three month adventure we will be collecting beer labels and writing about each one we try. If you think this might be silly, Emma and I have been educated on beer tasting, what to look for, what to smell, and the entire beer brewing process.
German Lesson of the Day
Keeping on track!
Every morning I wake up, open my book and attempt the next chapter of German Made Simple! Today is translating simple sentences about Mr. Clark and his family.
Chapter 5 Wer ist Herr Clark?
Er ist vierzig Jahre alt. He is forty years old.
Die familie Clark wohnt in einem Vorort von New York. The Clark Family lives in a suburb of New York.
Herr und Frau Clark haben vier Kinder, zwei Jungen und zwei Madchen. Mr. and Mrs. Clark have four children, two boys and two girls.
So far, learning German has been interesting and difficult. The hardest pronunciations are the umlauts. Because the umlauts do not have any English equivalents, it is understood by lip placement and noises. Chef Wagner, who speaks German fluently has been attempting to help me with pronunciation, if I can stop laughing so much!
Every morning I wake up, open my book and attempt the next chapter of German Made Simple! Today is translating simple sentences about Mr. Clark and his family.
Chapter 5 Wer ist Herr Clark?
Er ist vierzig Jahre alt. He is forty years old.
Die familie Clark wohnt in einem Vorort von New York. The Clark Family lives in a suburb of New York.
Herr und Frau Clark haben vier Kinder, zwei Jungen und zwei Madchen. Mr. and Mrs. Clark have four children, two boys and two girls.
So far, learning German has been interesting and difficult. The hardest pronunciations are the umlauts. Because the umlauts do not have any English equivalents, it is understood by lip placement and noises. Chef Wagner, who speaks German fluently has been attempting to help me with pronunciation, if I can stop laughing so much!
Foodie Field Trip
Yesterday a group of nine culinary students, including myself, and the Dean of culinary arts, Bruce Ozga, went to the recently opened restaurant Khong River house. Khong is located near Lincoln road, in Miami. The restaurant on first impression was very well designed. The atmosphere of the restaurant made one feel as if they were in Thailand. Here is an interior view of the restaurant. Anyway, The food was spectacular! The executive chef of Khong came to the table to explain his thought of the restaurant, his muse, and his experiences. He explained that the dishes he serves in Khong are not traditional Thai dishes that one would casually see at other restaurants. All of the dishes come from his travels as a young man through various towns and villages along the river. He was extremely passionate while telling us his stories. He even wanted a photo of all of us and himself to hang up in the restaurant.
Here are some photos of the food we had, courtesy of Tracy, a friend and fellow culinary student. The style of the restaurant is "Family Style" Dishes come out of the kitchen as they are prepared. The dishes are placed int he center of the table and each individual has his or her own plate and everyone shares the dish.
 |
| Fried Eggplant Salad |
(We did not do this because some of us could not consume spicy dishes.)
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| Pork Belly |
Thursday, February 14, 2013
The countdown!
In 15 days, my best friend and I will be boarding AirBerlin in Miami international airport and flying to Munich, Germany! I honestly cannot believe it is coming up so fast. I'm afraid to blink because its going to be over so soon. I will be doing my Associate's degree practicum for 3 months at the Burg Staufeneck Resort in Salach, Germany. Burg Staufeneck is a castle ruin that was built in the 1200's. Some of the original castle still stands, but has been surrounded by the new and elegant hotel and restaurant. The hotel is 5 Stars, and the restaurant has just received their 2nd Michelin Star.
Please feel free to look up the resort and plan a trip there!
http://www.burg-staufeneck.de/html.php?lang=en
In lieu of the up coming trip, I have been taking German language lessons from the book "German Made Simple" by Arnold Leitner, Ph.D. This book and all other made simple books are found on Amazon. I got mine from my wonderful mother.
Thanks mom!
Please feel free to look up the resort and plan a trip there! http://www.burg-staufeneck.de/html.php?lang=en
In lieu of the up coming trip, I have been taking German language lessons from the book "German Made Simple" by Arnold Leitner, Ph.D. This book and all other made simple books are found on Amazon. I got mine from my wonderful mother.
Thanks mom!
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