by TT on February 2nd, 2012 | Restaurant News
On an evening without kids in our company, what better way is there to spend the evening than a leisurely dinner for two at a restaurant? With last Friday being one of those nights, I graciously accepted the offer to dine at
Olé Mexican Grill. Not only would it be a romantic dinner for two, but it also would allow us to try a new-to-us restaurant.
We arrived at Olé about 30 minutes prior to our reservation. However, we were able to be seated promptly. The restaurant was packed but well-staffed, which seemed to keep all of the patrons
by TT on October 28th, 2011 | Restaurant News
Our final Harvest Dinner event is not simply one event but an entire week of dining. Hosted by the
SJ Hot Chefs (AKA South Jersey Independent Restaurant Association),
Fall Harvest Week will take place from October 30th through November 4th. With more than thirty independently owned restaurants participating, it is sure to be an amazing week of food.
Each restaurant that participates will serve a four-course dinner, which will include a variety of locally sourced ingredients. Some of the menu items available from these restaurants include:
- Stuffed Bell Pepper- sweet sausage, fontina cheese, roasted tomato
- Fall Harvest Vegetable Misto Fritti- mushrooms, eggplant
by TT on October 21st, 2011 | Restaurant News
Through our
Harvest Dinner series, we have met many great chefs who are hosting dinners at restaurants and festivals. This week we are pleased to feature another chef who is serving dinner in a different location.
Elise Johnson will be hosting dinner at her home for eighteen lucky dinner guests as part of the
Guess Who's Coming to Dinner fundraiser that benefits the United Arts' Artists in the Schools program. Elise is one of fifteen hosts to be chosen in Wake County, North Carolina.
Although the location is different, the theme of Locally Sustainable makes this dinner a perfect fit for
by TT on October 14th, 2011 | Restaurant News
In this Harvest Dinner series, we've traveled from Nebraska to Georgia to Florida. Our next stop is Santa Rosa, California, which is the home to
ZAZU Restaurant & Farm. Co-owners and chefs,
Duskie Estes and
John Stewart, opened the restaurant in 2001 and have been busy earning accolades ever since.
Like many of the other restaurants in this series, ZAZU provides meals created from locally sourced ingredients. What makes ZAZU unique is that their harvest dinners happen on a weekly basis. Every Monday from the end of May until the end of December a 3-course dinner is served to
by TT on October 10th, 2011 | Restaurant News
I was invited to dinner at Ithaki last week. Bringing my husband for company, we made the hour drive in hopes of finding a tasty meal ahead. Much to our delight, we enjoyed a delicious three-course meal that was filled with great food, excellent service, and pleasant atmosphere.
Dining at
Ithaki on a Thursday night, we were 15 minutes early for our reservations but were able to be seated early. We were offered seats in the bar area near the evening's musical performer. Asked if this location would be acceptable, we agreed. The acoustic guitar made for great background
by TT on May 26th, 2010 | Equipment Reviews
At our house, there is a general feeling of love toward good sandwiches. When it is make-your-own-sandwich dinner night at our house, creativity surges. Interesting combinations of meats, cheeses, veggies, and spreads are commonplace.
Although a well-filled sandwich is delightful, a well-filled sandwich that also includes hot, melted cheese is enthralling. While we could make these sandwiches in the tried and true manner of grilling in a frying pan, the idea of having a panini press was pretty exciting. We could make toasty sandwiches that would be well compacted and have nice grill marks.
Thus began the journey to find the
by TT on May 24th, 2010 | Recipes, Sandwiches
With the arrival of beautiful weather comes the start of grilling season. We enjoy grilling all sorts of things, including burgers. And while you can't go wrong with a perfectly cooked burger topped with your favorite condiments, it is fun to think outside the box sometimes.
So, last week I decided that we would have burgers, just not the sort made with beef; that seemed too mundane. I wanted a sandwich that looked like a burger but had its own unique taste. Ground chicken seemed like the perfect vehicle for this quest. Unlike ground veal or pork, which some might confuse
by TT on May 21st, 2010 | Recipes, Spreads & Sauces
As I sat here, mentally preparing this post, I had an internal debate:
Is making a balsamic reduction a recipe, or should I create a helpful hint category?
The part of my brain that thought
recipe won the debate, though by no means was it a firm and final decision. All that you need to make the reduction is one ingredient and time. So, I don't think that makes it a recipe. However, if you're seeking a delicious topping for vegetables, meat, and more, this "recipe" will give the ultimate finishing touch.
Besides being a delicious addition to a meal, it
by TT on May 19th, 2010 | Healthy Cooking, Main Dishes, Recipes
Sometimes simple is what you are seeking in food. Sure, I enjoy making sauces, sautéing vegetables, and creating new flavor combinations. However, it also is nice to enjoy food that is less complicated.
This was the case on a recent Sunday. That Sunday was a day of indulgence. We had no plans that required leaving the house, and the weather was crummy. So, we spent the entire day in pjs, cooking, reading, watching tv, and enjoying a couple meals. After making a batch of
homemade cinnamon rolls for breakfast, there was no need for lunch. After spending hours on breakfast,
