TT: Your restaurant has been open for 52 years, which is quite an accomplishment.  To what do you attribute your success?

DY: My family has always believed that a restaurant is about the day-to-day. Making the right decisions everyday with your customers and keeping your food simple, honest and using the best ingredients. Being part of a profitable restaurant for over 50 years I think speaks to this.

TT: Nearly all of your menu items are made from scratch.  What item is made from scratch that might surprise your patrons?

DY: Our kitchen teams spend hours every day prepping meats and vegetables for our egg rolls and spring rolls. It’s like an army of cooks prepping and producing daily!

TT: Are there menu items that have been popular for decades and that you would never remove from the menu?  Conversely, do you add new items occasionally?

DY: Many of our most popular items were introduced early on in China Blossom’s history. Some of these items include egg rolls, spare ribs, egg drop soup, chow mein, our fried rice, China Blossom Steak, and many others. We’ve also introduced new items and new flavors following the shifting taste preference over time. One example is the Thai Spare Rib which has proved to be successful.

TT: Your Thai Style Spare Ribs were fabulous.  Can you tell me what ingredients are used to make the sauce?

DY: Our sauce, which we use to quickly wok-stir the Thai Ribs, uses Thai chili peppers, minced garlic, vinegar, sugar, and a hint of lemongrass. And that’s all you’ll get out of me.

TT: Do you see any changes in the future for China Blossom?

DY: We’ll be adding new menu items, and there are actually a ton of new things coming down the pipeline. We actually will be starting a cultural lecture series this Spring speaking to different elements of Chinese American culture, including lectures on Chinese food in America, the Chinese Zodiac and Feng Shui. We also are closing on details of hosting chefs from different restaurants in our kitchen for an evening. I think a chef getting to work on a Chinese line and vet their cooking through that filter is a really fun idea. I’m working on closing some of those deals now.

TT: What is the best part of running a family restaurant that has been around for this long?

DY: Working with wonderful people 364 days a year and serving generations of customers who have become like family. It’s pretty amazing to see families that call this restaurant home.

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 happily enjoying their meals.  We were provided with menus and water and given a moment to study our options.  We each chose a cocktail and were provided with complimentary chips and salsa.  It must be noted that this salsa was the most unique I’ve had.  It had a smoother texture than most and a hint of sweetness that I could not determine the source of.  Although I typically try to eat few chips to save room for the dishes I order, it was quite hard to do.

When the server returned with our drinks we ordered Guacamole En Mocajete.  This dish is the one item that left us conflicted.  I’ll start with the negative.  Although the menu describes the guacamole as being prepared table-side, that isn’t quite the case.  Our guacamole was made out of my sight, behind where I was seated.  The other negative was that we weren’t asked about preferences, as we have been at other table-side presentations, such as salt or not, lime juice or not.  The positive was that the guacamole was quite tasty as it was presented.

Olé offers two different dining styles:  tapas or entrées.  As both of us love tapas and the fact that eating tapas would allow us to sample more of the menu, we opted for that style.  Being ambitious eaters, we chose five different dishes.  While that may sound like a good amount of food, it probably was the perfect amount for us.

Our first tapas item to arrive was the Ceviche De Atun.  After eating quite a few chips, this dish was a nice change of pace.  Consisting of ahi tuna marinated in lime juice and accompanied by red onion, jalapenos, and olives, it was light and flavorful.  The tuna was tender and the contrast of crunchy onion to tender tuna was well-balanced.

For the next round of food, three of our tapas dishes were delivered together.  The Queso Fundido Con Hongos was a nice variation on the queso that you find at typical Mexican restaurants.  This dish consisted of goat cheese served with adobe marinated shiitake and crimini mushrooms with tomatilla salsa.  The queso was presented with miniature corn tortillas to scoop the melty cheese and mushroom combination.  The meaty nature of the mushrooms made this queso a heartier dish with a great bite from the goat cheese.

A side of Fried Plantains also was part of this course.  This dish was ordered with my husband in mind, as he loves both fried food and plantains.  In order to provide a thorough review of the dinner, I did sample one of the plantains and was pleased to find that it was not greasy, and also had a crisp exterior and creamy interior.  A drizzle of crema added a nice bit of flavor to the dish.

The final item of this course was the Falda Asada Con Mole.  Skirt steak marinated in adobo and cooked until medium rare, it was presented with haricots vert on red mole.  This dish was delicious.  The steak was well-cooked and also quite tender.  Although it was served with more of the mini corn tortillas, I opted to skip them so as not to interfere with the delicious flavors in the steak and haricots vert.

Our fifth tapas item was the Tacos de Pescado, which our server had recommended.  Taken straight from the menu, this dish is “beer battered haddock in homemade corn tortillas topped with cabbage slaw, cilantro pesto, chipotle mayonnaise and black sesame seeds”.  Again, fried foods fall quite low on my list of favorites.  However, the batter was crispy, not greasy, and light, and the fish was flaky.  The combination of toppings worked well together and provided a mixture of crunch, sweetness, and spice.

If you’re a regular reader, you know that although this was a filling meal, neither my husband nor I quit before dessert.  So, with the goal of reviewing the meal from beginning to end, we studied the dessert menu.  We each found a sweet treat to our liking and placed our orders.

My husband definitely chose the better of the two desserts.  I order the Tres Leches Cake.  The cake itself was tender, but it seemed to be lacking the tres leches.  As its name indicates, this is a cake made with three milks, which produces an incredibly moist cake.  While my cake wasn’t dry, there also was no moistness to it.  Additionally, it was to have been topped with Kahlua whipped cream.  Try as I might, I could not find a hint of coffee flavor to the whipped cream.

My husband ordered the Crepas De Cajeta, which were fabulous.  (In fact, I should have asked that we switch plates.)  These crepes were filled with candied pecans, topped with a goat milk caramel sauce, and served with a scoop of vanilla ice cream.  The most amazing part of this dish was the caramel.  It was delightfully sweet but also had the trademark, savory flavor from the goat milk.  The pecans had a nice sugary taste that was tempered by the crepes.  A perfect way for one of us to end the meal.

The service at the restaurant was excellent.  At our table and all of the surrounding tables, glasses were kept full, plates were cleared in a timely manner, and patrons’ needs were checked in a reasonable manner.  The only caveat to dining at Olé is that as it is a smaller dining area, it can be loud.  Intimate conversation is difficult, but there is a vibrant atmosphere.  If you’re in Cambridge and seeking some tasty Mexican food, Olé Mexican Grill is a good choice.

Editor’s note:  Our evening of dining was provided at no cost to my husband and myself.  That being said, this review accurately reflects the quality of our experience at Olé Mexican Grill.

We arrived shortly before our reservation time of 7:00.  The restaurant was busy, with most of the tables full.  We were able to be seated early and were given a booth.  We had the option of ordering off the menu or partaking in the buffet, and we chose the menu.  Within moments, we were greeted by our waiter who provided water and took our drink order.

When our waiter returned with our drinks, he asked if we had made any decisions on appetizers or if we needed any suggestions.  I told him that we wanted to start with sushi, and he recommended the Spicy Salmon Maki.  We also chose the Eel & Cucumber Maki.  Putting the menu down, as I thought the first round of ordering was done, the waiter asked what appetizer we would want, as sushi was just part of the first course.  Again, I asked what he would recommend.  I appreciated his honesty when he told us that most people ask for the boneless spare ribs or the chicken fingers but that he suggested the Thai Style Spare Ribs.

The first part of the appetizer round, the sushi, arrived within a few minutes.  Both maki were well prepared with a generous portion of the star ingredients: salmon, eel, cucumber.  The rice used as the packaging for the sushi was perfectly sticky and in a proper proportion that didn’t overwhelm the filling.

We were about halfway through our sushi when the spare ribs arrived.  Served atop a bed of lettuce and delivered with extra napkins, I was ready to give them a try.  Typically I don’t order spare ribs when dining at a restaurant; the stickiness and mess tend not to be worth it.  However, these ribs were fabulous.  If there had been no more courses to the meal, I would have claimed the entire plate as mine.  With a sweet sauce that had a hint of spice and meat that was ridiculously tender, these ribs were my favorite part of the meal.

Finished with our appetizers, our waiter arrived to take our entrée order.  As he had done a fabulous job in advising us on our appetizer round, I decided to put the rest of my evening in his control.  After he understood our preferences, he suggested China Blossom Steak, Mixed Vegetables, and Young Chow (House) Fried Rice.

The China Blossom Steak was presented sliced with black mushroom and assorted vegetables.  Served in a hot dish, the sauce was sizzling when the dish was presented to us.  The steak was cooked medium, as we requested, and being tender had a nice contrast to the crunch of the vegetables.  The rice was delicious and filled with shrimp, pork, and ham.  This rice was pale tan in color, instead of the dark brown that one normally envisions.  The lightness in color equated to a lightness in flavor that allowed the taste of the rice and its ingredients to shine.  Our final dish on the second round, Mixed Vegetables, was quite pleasing.  Again the vegetables were crisp-tender and piping hot.  An assortment of bok choy, broccoli, peppers, pea pods, and mushrooms, it was a nice light dish.

Although we were quite full, our waiter offered dessert.  As we were guests, it felt impolite to say no.  We told the waiter that any dessert that he wanted to bring, except something chocolate, would be perfect.  He arrived with two dishes of ice cream, each containing a scoop of maple walnut, pistachio, and black raspberry.  While the ice cream was creamy and flavorful, it did seem to be an odd ending to the meal.  I am not quite certain what I was anticipating, but it wasn’t these three flavors.  Regardless, the ice cream was enjoyable.

Throughout the meal we received excellent service.  Our water glasses were kept full, we were provided extra napkins as needed, and empty dishes and plates were cleared appropriately.  Not only did we, as invited guests, receive this service, but I noted that all of the tables within my view received the same service.

Chinese food is not something I usually request when making plans for dinner.  However, I do believe I will be returning to China Blossom in the future.  When I do, I will be ordering the Thai Style Spare Ribs as my entrée.

Editor’s note:  Our evening of dining was provided at no cost to my husband and myself.  That being said, this review accurately reflects the quality of our experience at China Blossom.

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 & zucchini with parmesan dust & dipping sauce
• Blackbird romaine, parmesan tuille, fresh squeezed lemon
• Pumkin Risotto- creamy imported Vialone rice, roasted local pumpkin, braised boneless duck
• Brick-oven Baked Dorade- served with spaghetti squash tossed with Swiss chard, leeks and topped with marinated tomatoes
• Enchiladas de Pipian- tortillas stuffed with pulled chicken breast and topped in a pumpkin seed sauce
• Stuffed Poached Bartlett Pear with Bruled Vanilla Creme Anglaise and Minted Pear Salsa
• Hot Spiced Apple Cider & Made to Order Apple Cider Donuts

Besides being a culinary delight, the dinners also are a great value.  A Fall Harvest dinner is priced at thirty-five dollars.  However, at some restaurants, it is only twenty-five dollars for a fresh and delicious meal!  Plus, diners who complete a comment card after the meal will receive a ten dollar certificate that can be used at a future meal.

With such great menu items available at such an amazing price, this is sure to be another well attended event.  “Coming off of an extremely successful Farm to Fork Week, we are thrilled to bring the community yet another opportunity to discover everything that South Jersey has to offer in local dining,” said Fred Kellermann, president of the South Jersey Independent Restaurant Association and Chef/Owner of Elements Café in Haddon Heights, NJ.  “Autumn in South Jersey is a unique time for food and this gives us the chance to share some of our favorite seasonal specialties.”

To learn more about Fall Harvest Week, please visit the SJ Hot Chefs website.  The list of participating restaurants can be viewed here.

Although the location is different, the theme of Locally Sustainable makes this dinner a perfect fit for the Harvest Dinner series.  In addition to enjoying food that was sourced regionally, guests will be entertained by bluegrass music performed by Bill Leslie, a local news anchor.

The dinner will consist of multiple courses that should tantalize and delight:

Appetizer- This will be a group activity (perhaps making fondue?) using local cheeses, fruits, vegetables, and breads.  A sommelier will pair wines during this course.

Bread Basket- Both home-baked Sweet Buttery Cornbread and Wholegrain Pan Rolls will be served with homemade spiced honey butter.

Soup- The sit-down meal will begin with a  warm bowl of Butternut Squash Apple Soup.

Salad- The meal continues with a Harvest Salad, which will be filled with mixed greens, cranberries, pears, and spiced pecans and topped with honey dijon vinaigrette.

Entrée- Beef Brisket Boxty with Roasted Vegetables will be the centerpiece of the evening.  The slow cooked brisket will be served in a boxty (also known as a potato crépe) and enhanced with a rich pan gravy.

Dessert Table- Rather than one dessert, diners will have three from which to choose: Pumpkin Chocolate Cheesecake, Spiced Apple Cake with Brown Butter Icing, and Soft Ginger Cookies.

Elise is best known for “Cooking with Elise”, her own cooking website.  She can be seen on local programming, such as My Carolina Today.  To learn more about this dinner, please visit the Guess Who’s Coming to Dinner website.  (Tickets are still available!)

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 diners.  The idea for the Farm Suppers was based on Duskie’s travels in Europe.  Many restaurants there make only one menu for the night, meaning that patrons have no options except what is listed.  As Duskie explained, “You put yourself in the hands of a chef you trust.”

Having been open for nine years and earned the trust of many diners, Farm Suppers began in May 2010.  At this meal, the only choice diners have is whether they want a vegetarian menu or not.  A three-course dinner is provided for a mere thirty-nine dollars.  Ingredients for this dinner come from one of two sources.  The first source is MacBryde Farm, which is owned by the chefs.  The other source can be described as “know the face that feeds you”, which means that the ingredients come from no further than 50 miles away and is produced by farmers and purveyors that the chefs know.

This coming Monday, October 17th, has an Oktoberfest theme.  The menu will be:

• Backyard cucumber & beet salad with dill créme fraiche & pumpernickel croutons
• Juniper boar sausages with sauerkraut and Black Pig bacon potato salad
• Nussschnitten (hazelnut cake) with nutella gelato

This meal can be accompanied by beer pairings from Russian River Brewery for an additional fee.

In addition to running the restaurant, Duskie and John oversee MacBryde farm, on which they grow fruits and vegetables and raise livestock.  Chickens (raised as layers), turkeys, pig, rabbits, goats, and more can be found here.  In addition to farming and cooking, Duskie and John also run Black Pig Meat Co. and produce wines.

With two and a half months of Monday Night Farm Suppers ahead, there’s plenty of time to make a reservation and enjoy some deliciously cooked, locally sourced dishes.

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 music among the quiet conversations of other tables.  Once seated, we were given water, menus, and the evening’s specials lists.

Both my husband and I were hungry and wanted to sample as many items as possible to provide a thorough review.  I had decided to start the meal with two appetizers for us to split, but my husband added a third to round out our first course.

My first appetizer choice was the Pan Fried Jumbo Lump Crab & Lobster Cakes.  These cakes had a nice mix of crab, lobster, and breading.  The shellfish was prevalent with the bread just used to bind the ingredients.  Served with a grilled corn relish and cayenne sherry aioli, it had a nice mix of textures: tender, crunchy, and silky.

My second appetizer choice was the Rabbit Pâté.  Interestingly, rabbit has become a meat that I find more enjoyable every time I try it.  The pâté had a wonderful amount of flavor and was delicious served atop brioche toast points.  There was a tomato marinade served on the side, which I preferred to eat separately.  Although the marinade was delicious, I wanted to enjoy every flavor of the pâté on its own.  There also was a quail egg, which I let my husband enjoy in its entirety rather than trying to split it.

The third appetizer, chosen by my husband, was the Salad Special that consisted of a bed of mixed greens topped with Turkish figs, candied walnuts, gorgonzola, crispy proscuitto, and vanilla vinaigrette.  I enjoyed all of the ingredients in this salad, except one.  For me the vinaigrette was too sweet, even in contrast to the salty proscuitto and tangy gorgonzola.  My husband thought the vinaigrette was a delightful topping for the salad, but he does prefer sweeter foods than I.

With three appetizers enjoyed, it was time for our entrées, both of which we chose from the regular dinner menu.  My dinner was Malfalda Pasta.  This pasta dish had a wonderful selection of ingredients: shrimp, Loukaniko sausage, and spinach mixed with a roasted garlic and light feta cream sauce.  I have to confess it was a heavy dish for my appetite, but it was extremely tasty.  To enjoy more of the dish, I opted to eat the shrimp, spinach, and sausage and leave the pasta.

My husband’s dish, Lamb Shank, was an impressive serving.  Brought to the table in a large bowl, the shank was of a Flintstone-esque size.  The lamb was incredibly tender; no need for a knife to cut a bite, it simply fell off the bone.  The lamb was braised in tomato sauce, which provided great flavor to the bed of orzo.  For added flavor the orzo was topped with mizithra cheese.  After sneaking a few bites, I returned this dish to my husband, who kept his status in the clean plate club.

Although we were full, we felt that dessert should be had.  I considered having an item from the special menu, but my waitress gently suggested trying the Galactobouriko.  As she pointed out, we were dining at a restaurant known for its Mediterranean cuisine, wouldn’t I want to try a dessert from that region?  Although I was skeptical of the dessert after reading its description, I was delighted with my choice.  Made of semolina custard packaged inside phyllo dough and served with a sour cherry sauce, this dessert had a fabulous contrast of sweet and tart.

My husband opted for a dessert that had a unique spin on a classic Greek recipe, Pistachio Baklava.  This baklava was wonderful.  The pistachios added a unique flavor to the tasty combination of honey, brown sugar, and cinnamon.  Served with pistachio ice cream, it was a pleasant way to end the meal.

Ithaki may be an hour drive for us, but it was well worth the time spent traveling to enjoy this meal.  Well-prepared food and attentive staff created a wonderful evening of dining for my husband and me.

Editor’s note:  Our evening of dining was provided at no cost to my husband and myself.  That being said, this review accurately reflects the quality of our experience at Ithaki.

The dinner will be held this evening, October 7th, at 6:30 p.m.  The evening will begin with a reception with the farmers.  During the reception passed hors d’oeuvres created by Chef de Cuisine of Café 4750, Garrett Gooch, will be served along with craft beer tastings.  The beer tastings are provided by Ben Davis, brewmaster of Intuition Brewery in Jacksonville.

Dinner will offer a variety of tempting foods.  This course will start with an appetizer bar that includes Mayport shrimp, smoked flounder, deep fried soft shell crab, local cheeses, breads, and Florida honey.  The meal will continue with Atlantic white shrimp in different presentations, Trigger fish, two selections of Florida beef, farm fresh vegetables, and house-made pasta.  For those interested, beer and wine pairings will be recommended.

To complete this evening of dining there will be several dessert options.  Prepared by Executive Pastry Chef Sheldon Millett, there will be a trio of sweets:  apple cinnamon beignets, chocolate mousse, and vanilla beer floats.

Prior to this event, Chef Gooch was able to visit some of the farms.  He noted, “The culinary team toured the fields and greenhouses to see the crops and learn about their farms and growing techniques. The pride, care and hard work that goes into Florida family farming is inspiring.”

The combination of fresh, locally sourced ingredients, talented chefs, and fabulous atmosphere will make this an event not to be missed.

The meal will begin with a reception at 6:30 pm consisting of passed hors d’oeurves.  The six-course meal will be served at 7:00, and each course will be paired with wines from Martinelli Winery.  The meal will consist of the following items:

• Caramelized ahi tuna, crispy tapioca, blue basil, salted coconut, sudachi vinaigrette
• Pork belly, smoked apples, fennel confit, brown buttered almonds, vanilla essence
• Veal fricassee, sunchokes, leeks, radishes
• Roasted pheasant, chestnut purée, Brussels leaves, poached cranberries, honey-thyme jus
• Riverview Farms poached beef ribeye, potato mousseline, horseradish
• Apple upside-down pie, walnut streusel, spiced ice cream

The Umstead has its own farm, which will supply radishes, mixed lettuce, baby bok choy, tatsoi, cabbage, baby carrots, arugula, and an assortment of potatoes for the dinner.  The other ingredients will be sourced from other producers in both North Carolina and Georgia.

The pairing of chefs separated by 400 miles is unique.  However, both chefs were part of the Charleston, South Carolina, culinary community in the early 2000s, and from there they developed a friendship and deep respect for each other’s cooking styles and skills.  This dinner will allow the two chefs to shine both individually and in tandem.  It is noted that diners will enjoy “Chef Hopkins’ rustic preparations which highlight the bold complexities yet simple flavors of ingredients with inflections of Chef Greene’s sophisticated and refined Southern approach.”

With a combination of culinary talent and fresh ingredients, it is sure to be a fabulous evening of dining in Atlanta.

Our first Harvest Dinner is taking place this Sunday, September 25th, at 5:30 p.m. at the Lucky Bucket Brewery in La Vista, Nebraska, in conjunction with The Food Localmotion (Sierra Club Omaha, Green Omaha Coalition, and Slow Food Omaha).  Preparing the food for this event will be Chef/Owner Nick Strawhecker of Dante Pizzeria.  As a member of the Slow Food Association, which is an organization that advocates the use of local meats and produce, Chef Strawhecker is the perfect choice to prepare this meal.

Most of the dishes that Chef Strawhecker will be preparing will be pizzas; however, the variety of toppings is quite amazing.  The mozzarella for the pizzas will be sourced from Branched Oak Farm in Raymond.  Rhizosphere Farm in Waterloo will be supplying the produce for the event.  The list of items being supplied by Rhizosphere is overwhelming.  It includes:

hot peppers (jalapeno, serrano, banana), chives, tomatoes, cherry tomatoes, La Ratte fingerlings, carrots, baby head lettuce, purple opal basil, Yellow of Parma onions, Ailsa Craig onions, sweet potatoes, Crimson Forest or He Shi Ko green onions, green peppers, Swiss Chard, parsley root, shallots, celeriac, thyme, oregano, sage, rosemary, dragoncello tarragon, lovage

Chef Strawhecker uses ingredients similar to these at Dante Pizzeria, a sophisticated, casual Italian restaurant and bar in Omaha.  The menu changes weekly, as only the freshest seasonal ingredients are featured.  In addition to sourcing local ingredients, Chef Strawhecker prepares his pizzas in a brick oven, in Neapolitan style using fresh mozzarella and dough that is made on premises daily.  In addition to pizza, you will find an array of Tuscan and Southern Italian entrées, small plates, and salads.

Explaining why he believes in the Slow Food movement, Chef Strawhecker explains, “I love working with local farmers. It is hard for me to describe how much better the product is compared to product shipped in from California or Mexico. I am a seasonal cook so I know what I get from the farmers is seasonal in Nebraska ¬which is the mantra of many Italian cooks as well¬ cook with what you can get your hands on locally.”

To partake in the Green Pizza and Beer Local Foods dinner, you will need to purchase a ticket.  The price of admission is twenty dollars and includes pizza, one 20-0unce beer, and a tour of the factory.  If you are interested in attending this events, you can find more information on the Sierra Club website.