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| Bacon Cod Fritters |
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| Fresh Garlic Growing in our Garden |
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| Steeping Mango Black Tea |
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| National Grilled Cheese Day: Purple Grain Bread, Sheep's Milk Cheese, Mozzarella, Blistered Tomatoes, Pancetta, and Dried Olives |
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| Pretzel and Mustard Crusted Sirloin |
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| Chorizo and Mussels with a Cabbage Mango Slaw |
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| The first supper club was a huge success! I had a blast! Our inspiration came from the Harlem Renaissance, and the rent parties that took place. They would throw parties and invite jazz players, and charge a cover at the door as a way to make rent money. In addition to that we also spent a year and a half in Harlem. I can't even tell you how many places we tried for good soul food. You can check out my previous post on the yummy places we found! It went off amazing, and the hosts were gracious. We ended up with 12 people. I love this type of event because people come together that don't know each other and leave as new friends! Myself included! It was a great success and I could't have had a better partner at my side, my husband Tom who was a fantastic sous chef and server! I love him and couldn't have done it without him! |
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| Amuse Bouche Gumbo Style Whitefish and Heirloom Tomato Ceviche |
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| Second Course |
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| Third Course
Glazed Chicken Lollipop, Thinly sliced Breast of Chicken, Caramelized Onion Corn Cake with Maple Jus and Sauteed Collard Greens
Digestive
Mint Julep Granita |
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Fourth Course
Sweet Potato Beignets with Bourbon Brown Butter Ice Cream |
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| I've definitely learned a lot from this experience, and will use my knowledge towards the second supper club which will be coming up in May! Check back often! |
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| There is nothing like a little get away. I love to escape with my sweet every now and then. He is the best and brightest part of my life. We have so much fun together! This weekend we escaped to Bristol, Rhode Island. It's not too far from us, only an hour and a half or so. It's such a cute little town! There are all sorts of little shops and restaurants and you can walk to almost everything. We stayed at the William's Grant Inn Bed & Breakfast. It was fantastic. The Inn was super homey and lived in. I love that feeling. The breakfast was great and all homemade right down to the granola. The best food of the whole trip was at the B&B! They made French Toast one morning from Portuguese bread homemade at a little bakery down the street. Ugh!!!! It was so great and a much needed get away! |
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| We love to eat while we are away. If I had it my way, I would stop at every restaurant and just eat all day! I love to try other peoples food! There is obviously a plus and minus to that as well because very rarely do I feel completely satisfied with a meal. Meaning as a fellow chef I am always critiquing the plates brought to me. I will save those for my own thoughts! The pate was delightful, and the company even more so! |
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| We walked nearly every where! The water front was my favorite spot! Our favorite shop was The Knotty Dog, they make homemade soaps, and with our room we received two free bars, and bought plenty more! Oh to get away! It rejuvenates my body and soul! |
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| When it's time to escape where do you go? |
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| Ever since I was a little girl potatoes have been one of my favorite foods. To this day I could eat potatoes any way, any time. Now that I am a chef I am always trying to find ways to reinvent how I prepare potatoes. There are tons of the usual potato preparations but I wanted to do something special this time. I've been checking out various vegetable cookbooks to inspire my veg side dishes. I don't want to do the same old thing you know? As well as cookbooks I have been visiting with my old dear friend, The Flavor Bible. I love that book! It is such a help to new and old chefs alike. It's a useful tool for home cooks as well. It really highlights great food parings as well as describes the texture and temperature of food. This dish was not just about the potatoes, but the lamb as well. |
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| The lamb at the meat counter has been calling my name lately! You know Mary, you REALLY could have a little lamb....... Creepy I know but it's so true!!! I just wanted a little lamb in my life! So I purchased a beautiful rack and set out to create something new. I am always on the look out for new preparations. I want to continually push myself, I want to be the best that I can be. I want to always remain inspired. I don't want to become stagnant. I also decided to make a Harissa Sauce to go with my lamb. It is a tunisian hot chili sauce. It's made with Serrano chilies, cumin, cayenne, and paprika. I put it with the lamb because the chilies will pair nicely with the gaminess of the lamb, and the lemon caper potatoes will cool the heat of the chilies. It's all about balancing the whole dish. It's a beautiful thing when all of the elements marry together in perfect harmony, it's like a beautiful painting or perfectly conducted symphony. This was a great dish and I was pleased with how it turned out, I think with a few tweaks it could be that perfectly conducted symphony. Like I said it's all about moving forward! |
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| Last but not least the next episode of Hell's Kitchen will be on Tuesday night at 8pm. I can't stress how grateful I am for all the love and support! THANK YOU!!!! Love, Mary |
