All posts tagged: Hudson Valley

My Mental Health Day at Pangea

The trend in the food world these days seems to be pop ups — places that set up at selected spots at a limited time, with a theme and specific menu. In recent years, established restaurants have also done pop ups, bringing their food closer to people other than those living in their own cities. This weekend my boyfriend and I had the opportunity to go to one of these pop ups — the Culinary Institute’s Pangea. We had learned that the director of Pangea was given limited resources to come up with a concept, turn one of the students’ former dining rooms (if you are not familiar with the Culinary Institute, it is where arguably, the best chefs are trained) into a restaurant, a menu befitting the CIA’s reputation and a specific deadline. What they have come up with is very impressive, an “earth-conscious” menu that takes into consideration the way we “produce and harvest” the food we eat, drawing into it many cultural and culinary techniques while remaining true to the ingredients. Aside …

On Serenity

In the middle of crowds and chaos, I am learning to tune out noise and aspire for calm. There, in the in between, in the just-arrived and not-there-yet; the I can come in and choose to stay an observer; twinkling lights, fun and merry-go-rounds against a soft picturesque as-if-it-was-painted backdrop; the middle of the day and night, the light still but not quite dark — is serenity. Picture taken of Warwick’s 4th of July Carnival, 2014, Warwick, NY using my iPhone Weekly Photo Challenge: Serenity

Our Culinary Institute Experience: Bocuse

It was one of those work days when it was one stressful event after another, and my boyfriend said he had a surprise for me. To cheer me up, he had made a reservation to the Culinary Institute of America’s French restaurant, Bocuse, the weekend coming up, to remind me once again of the reason why we have our day jobs. We do our best with our work, hopefully in a profession that we love, so we could live the life we love, live each moment and savor it — and that weekend, savor it we did. The Culinary Institute, CIA, is located in Hyde Park, NY. Restaurants here are used to train their students to be ready for the real world, and it has been a training ground for chefs renowned in the culinary world such as Grant Achatz, Anthony Bourdain, Michael Simon, to name a few. I have written about it before here, but this time I would like focus on the time we had the best dish both he and I have …

Crepes: Philly, Warwick and While Sailing the Open Seas

If you have a sweet tooth like I do, you have eaten as many crepes as I have. So when my boyfriend and I went on our Philly food tour last year and saw online that Alton Brown was on Best Thing I Ever Ate talking about Beau Monde‘s crepes, we had to add it on our list of places to visit. In the episode “Under Wraps,” Alton named two crepes, one savory, one sweet, as the best things he ever ate that are wrapped. If you like pears, you would like the dessert crepe, which is pear, chocolate and chestnut creme. The pear wasn’t overcooked, the chocolate and chestnut creme were a good combination and complimented the sourness/sweetness of the pear very well, but I did not like it because of the texture and grittiness of pears. This, however, is personal preference. The savory crepe, mushroom, swiss and almond, was perfectly cooked. They chose the right cheese for the crepe and the almond provided a crunch — it’s just the textural element that it …

Let’s Talk Ice Cream

I have had a lot of good ice cream in my travels, and the best ones are the unexpected ones. Those that came from nowhere. You take a bite and you say, wait, this one’s for the books. Being a chocoholic, I do go for the usual chocolate or peanut butter flavors, and like my ice cream with texture. When at home, I like my ice cream not too frozen, pop it in the microwave for a little bit so it’s just the right consistency. So during a recent trip to Hyde Park, it was Bocuse’s table-side lavender ice cream that blew my boyfriend and I away: Lavender Ice Cream, Sablé, Wild Blueberry Sauce Yuzu-Lime Baba, Mascarpone Cheese and Mixed Berry “Mirror” Green Tea-Red Bean and Jasmine Rice Pudding Gâteaux Canelé de Bordeaux Warm Mixed Berry Pound Cake Lavender is not a flavor one would think for ice cream — and when we put it in our mouths, it was refreshing, and the contrast between the ice cream and the texture of the sable was perfect. …