A “Sweet” Heart Supper

“This year, Valentine’s Day was a celebration of the heart in the truest sense. With bypass surgery behind and my husband’s continued speedy recovery, I was in the perfect position to go all in with the meal prep.

The table is set at Hodge Podge Lodge The table is set at Hodge Podge Lodge

“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love”- Craig Claiborne

The lady’s cocktail for the evening was a French 75 with a welcome twist…..made with Vodka instead Gin. Fresh squeezed lemon juice is a must as far as I’m concerned and only the tiniest bit of superfine sugar. I used Prosecco as the bubbly but Cava works just as well.

I love my French 75 Cocktail I love my French 75 Cocktail

The Salad I chose to make is called Italian Salad. Recipe can be found at one of my favorite sites: http://fandw.me/1A0v840.

So easy and very delicious So easy and very delicious

The Main Course: Filet Mignon with Peppercorn-Mustard Sauce (p 29 of “Special Edition: The Best of Cooking Light” published in 2000), Poached Mahi-Mahi with Lemon-Herb Sauce (p 34 of “Cooking Light Annual Recipes 2012”) on a bed of Jasmine Rice and Haricot Vert.

The published fish recipe calls for Halibut. The Mahi-Mahi worked just as well...I've tried both. The published fish recipe calls for Halibut. The Mahi-Mahi worked just as well…I’ve tried both.

The Dessert: A Sampler from the local bakery with a Red Velvet Whoopie Pie as the highlight.

No credit to me here. I just did the plating. No credit to me here. I just did the plating.

The first anniversary of “Musing about Eating and Boozing” is fast approaching in April. I appreciate all your support these past months and look forward to taking the blog back on the road once Spring is in the air. I’d love it if you’d browse through my previous posts and I’d be especially interested in feedback. If you’re interested in short snippets about food and a sundry of other things please visit my facebook page “Mygro Tips” once in a while.   Ta-Ta for now.

 

If You Can’t Eat the Dish You Love, Love the Dish You Make!

Chicken Vegetable Soup ala Cooking Light Annual Recipes 2009

Chicken Vegetable Soup ala Cooking Light Annual Recipes 2009

My family has been struck with Heart Disease which has necessitated a rather slight change in meal prep for me. Typically, sodium has not been a nutrition factoid that I’ve dwelled on when choosing recipes to try or adapt, but that changed after bypass surgery for my love became a reality. Being relegated as a caregiver for the week or two after surgery was nothing new for me and the idea of having all day to make meals was almost exciting. I love to cook (have I said that before?)! With a new focus on low sodium, I set out on my familiar exercise of pouring through Cooking Light Annual Recipe Cookbooks to find the perfect recipe. As usual CL did not disappoint. I found perfection in nutrition, taste and presentation. Behold….Chicken Vegetable Soup from Cooking Light 2009 page 27.
Simmered a whole chicken skinned myself then cut in half

Simmered a whole chicken skinned myself then cut in half


I say the key was the addition of parsnip and turnip.

I say the key was the addition of parsnip and turnip.


This recipe is readily available on line. In order to get a beautifully clear broth, cook the noodles separately and add to the bowl when serving.

“Cooking is like love. It should be entered into with abandon or not at all”-Harriet van Horne

Seize the Day!

New Year's Day Pot 'o Tea

New Year’s Day Pot ‘o Tea


Typically, after a whirlwind of cooking and entertaining during the Season, my New Year’s Eve Celebration is fairly low-key. This year will only be slightly different in that due to an especially stressful week past, I’ve decided to “own” New Year’s Eve this year and make it all about me. Still limited to my rather small town surroundings, I’ve planned a day that may rival the celebrations (in culinary terms) of big cities everywhere!

6:45AM- Day drinking begins with the consumption of an entire pot of Constant Comment Tea…in my mind, one of the best everyday tea available. Sipping was especially comforting while watching “The Paper Chase”. Checkout the Bigelow tea website at http://www.bigelowtea.com for some amazing facts and tips (beauty tips…who knew?)

Behold! a French 75 at Sidney Willoughby Run

Behold! a French 75 at Sidney Willoughby Run

2:30PM-An intimate lunch at Sidney Willoughby Run, one of my favorite restaurants! My French 75 paired perfectly with the ever so spicy-sweet Crispy Calamari Pizza with Jalapeno and Banana Peppers. The velvety Sidney Classic Pate was delicious with just the perfect amount of Yuzu Marmalade.

Spicy and Crispy Calamari Pizza

Spicy and Crispy Calamari Pizza

Classic Sidney Pate

Classic Sidney Pate


Read all about the Sidney locations at http://www.restaurantsidney.com and my previous post titled “My favorite Gettysburg Address”

4:30PM-“Into the Woods” at the Theater

By 7:30PM-home to ready-up for dinner and a glass of something Red.

Home at Hodgepodge Lodge

Home at Hodgepodge Lodge

9:00PM-the Main Event: dinner at the Boiling Springs Tavern. BST has been our NYE destination for at least the last 20 years with very little deviation and is without a doubt our home base restaurant. BST is unpretentious, doesn’t give into fads, but consistently serves wonderful food based on a stellar menu and a few nightly specials. In my opinion, the BST fish and seafood selections are the best in the area with the shrimp being especially succulent. The staff at BST is top-notch which explains why the vast number of “regulars” like us know them by name. Michael the bartender has been a BST staple for 20 years, while the manager Kevin arrived shortly thereafter which enables Geoff the owner of this fine establishment, to spend a good deal of time with his family in Florida. Longtime servers include: Erica who never steers me wrong with a menu suggestion and certainly knows her way behind the bar, Jen who not only has a great name, but is one of the friendliest servers I know, Dave who will always tell you what he thinks about everything and Stacy who is a fine example of hiring local in that she as many other BST employees got jobs while in or shortly after graduating from the local high school.

I like that BST is "old school" and will still serve a salad with entrees....nothing but the freshest greens here!

I like that BST is “old school” and will still serve a salad with entrees….nothing but the freshest greens here!

Cajun Shrimp with Basmati Rice....Scallops added

Cajun Shrimp with Basmati Rice….Scallops added

This night we were lucky to get a favorite server BA and the best seat in the house (a perk to small town living is that 9PM reservations are usually the last). I added Scallops to my Cajun Shrimp, while my husband added Shrimp to his Mediterranean Scallops (he also swapped rice for pasta….yes, BST will do that). What perfect meals to end 2014!
See their website: http://www.boilingspringstavern.net

By the fire. Best seat in the house!

By the fire. Best seat in the house!

Coconut Tart. Kevin, the manager of BST makes most of the desserts

Coconut Tart. Kevin, the manager of BST makes most of the desserts

Resolved: For 2015 I shall follow a “Meatless Monday” regimen. In doing so, on that one day of the week I will look for guidance and inspiration from a book I gave myself…”Simple Recipes for Joy” BY Sharon Gannon

Gallery

Online Art Exhibit: Edible Landscaped Splendor

As late autumn sets in and my flowers dwindle in the garden, it makes me want to take one last look at this past season when edibles and blooms collided. Please enjoy:

Jen Blen Begins

Jen Blen Begins


A Sensory Haven

A Sensory Haven


A Garden Friend

A Garden Friend


Peppers, Nasturtium and Kale Dance among the Flowers

Peppers, Nasturtium and Kale Dance among the Flowers


Chives and Chard and Other Things

Chives and Chard and Other Things


The Hedgehog scurries among the Mint

The Hedgehog scurries among the Mint


Eggplant and Cucumbers mingle with the flowers

Eggplant and Cucumbers mingle with the flowers


My Koi hidden in the reflection

My Koi hidden in the reflection


The first Foodie Buddy

The first Foodie Buddy

Late Summer Harvest poses for one last picture

Late Summer Harvest poses for one last picture

DIY with Edibles

I’ve waited all summer season to write this post for here is where I’ll just scrape the surface of where Edible Gardening can take you in the creative realm. Better yet, everything I’ll share this evening is do-able without growing anything yourself…it’s up to the foodie in you! First up: Nasturtium Infused Vodka

Beautiful Nasturtium getting ready to be submerged in Vodka

Beautiful Nasturtium getting ready to be submerged in Vodka


Nasturtium soaking in Vodka

Nasturtium soaking in Vodka


This is so very easy. I scoured the Internet, but ended up using a hint from the “Cooking with Flowers” by Miche Bacher cookbook my lovely daughter gave me for my birthday. I simply added the Nasturtium flowers and a few leaves to 2 cups of Vodka ( in this case Penn 1681..I really like it …distilled in PA). For me, infusing one week in the refrigerator provided the flavor I was looking for. Nasturtium flowers and leaves are totally edible and possess a spicy peppery flavor reminiscent of radishes. In a Dirty Martini, the infused vodka was a complete and utter success. I’ve also made Chai infused Sweet Vermouth (my husband is a Manhattan drinker)in the past. That’s simple as well, 2 ounces of loose leaf Chai seeping in the contents of a small bottle of vermouth for an hour and a half, strain back into the bottle…done! The Internet is filled with all kinds of Infused Alcohol recipes with most being super simple.
Tomatillos grow in my garden

Tomatillos grow in my garden

Roasted Tomatillo Salsa

Roasted Tomatillo Salsa


I have to take this opportunity to brag about my Tomatillo plant. This is the first season I grew the green globes with a paper-like husk but it definitely won’t be my last. In fact, it might’ve been my most prolific edible with 20 of so already harvested and another 15 still coming. I’m also a novice cooking with Tomatillos so the picture you see above was my own made up concoction that turned out pretty darn good if I do say so myself.
Roasted Tomatillo Salsa
Chopped Tomatillos to taste
Chopped assorted Peppers to taste
Chopped tomato- only one medium (turns out too watery otherwise)
Chopped onion to taste
At least 4 unpeeled garlic cloves
Chopped fresh herbs such as parsley, cilantro and chive

Place on a foil lined baking sheet
Drizzle with Olive Oil ( I used Cilantro flavored Cottonseed Oil that came in my Hatchery Box https://hatchery.co/tasting-box/)
Sprinkle w/S and P and roast at 375 for 40 minutes or until you are happy with the results.

Use with absolutely anything you’d like

Compound Butter made with fresh herbs

Compound Butter made with fresh herbs


Last but not least, please try making compound butter with fresh herbs! So easy and so delicious! Just chose your herbs and add to softened butter.

My favorite Gettysburg Address

I had totally planned that my next post would be about a Jimmy Buffet Concert Tailgate (you may recall, I posted about a Bruce Springsteen tailgate earlier). While I could go on and on about the tailgate itself, it wouldn’t have much to do about eating and boozing but rather more about my visual experience. Full disclosure, I am a Jimmy Buffet Concert novice. The friends I attended with had told me all along that I would see some outrageous stuff and that certainly was the case! From shirtless men sporting coconut bras (women too, but the men were far more comical) to a fake parrot on every other shoulder, a JB tailgate is not so about the food and drink, but more about a homage to the Key West/Tropical Island life style. Don’t get me wrong, tailgaters (to include my own crew) put on a perfectly delicious spread of Cheeseburgers in Paradise and Tequila in many forms (thanks Amanda and Bri-on for the Papaya Infused Tequila Shots!), but fussiness in the culinary realm is surely lacking….which is a good thing at a Buffet Concert.

Dessert at Sidney...Double Chocolate Cake, Milk Chocolate Mousse and Dark Chocolate Mini-Milkshake

Dessert at Sidney…Double Chocolate Cake, Milk Chocolate Mousse and Dark Chocolate Mini-Milkshake


Alas, I feel I must make this post about something near and dear to my heart…the fact that “we” have not one, but two choices in Central Pennsylvania to experience the great culinary artistry of Chef Neil Annis. Neil’s first location, Restaurant Sidney, in East Berlin Pa opened several years ago. Newer still, is Sidney at Willoughby Run in Gettysburg PA. I love them both, but must say that the Gettysburg location has an edge due to it’s small plate format. Our most recent visit not only provided us with a superb meal but gave me the opportunity to re-connect with Chef Neil who truly, truly appreciates support from those of us who reside in Central PA. Please come if you’ve never been before. Both locations will provide culinary experience that can be as informal or upscale as you’d like to make it….just check out the website. You’ll be glad you did!
My meal. Pork Loin and Herbed Spaetzel

My meal. Pork Loin and Herbed Spaetzel


My husband's meal. A beautiful fish dish.

My husband’s meal. A beautiful fish dish.

Northern Neck Paradise

View from the Tides Inn Terrace

View from the Tides Inn Terrace


I love my home. I even like my day job. I gotta tell you though, leaving the Tides Inn and the beautiful views like you see above is always gut wrenching for me. The Tides Inn is a Virginian Paradise! Located in Irvington, part of Virginia’s Northern Neck, the Tides offers a perfect vacation spot….lovely setting, the perfect mix of activity and relaxation, but most important for me great food and libations. This trip had us eating dinner three out of six nights right at the Inn. Each meal was quite delicious with my favorite being a succulent duo of Beef Tenderloin and Sea Scallops.
Perfectly prepared Sea Scallops and Beef Tenderloin

Perfectly prepared Sea Scallops and Beef Tenderloin


While at the Tides, I was delighted to meet and talk with the very personable Chef David Schmidt, Executive Chef at Enchantment Resort in Sedona Arizona. It turns out the Tides Inn and Enchantment are sister resorts hence Chef Schmidt and family were on vacation. Upon meeting, I immediately googled Enchantment Resort and became, um…….enchanted! Consider it if ever staying in Arizona. I know I will. Checkout Chef David Schmidt’s Facebook page and the resort website http://enchantmentresort.com.
There’s other fun and tasty food choices in and around Irvington. A favorite is Merrior along the water in Topping, the restaurant at the home of Rappahannock River Oyster Company. This summer was my second visit and the second time I ate the least amount of oysters of anyone in my party. That being said, I find sipping on something cold and bubbly (the ladies in my group had a French Rose’) while eating an oyster or two a very pleasurable experience. Rest assured everyone else at my table will attest the Oysters at Merrior are very, very good. I believe Chef Schmidt thinks so as well since he told us that he gets Rappahannock Oysters for the restaurants at the Enchantment Resort…….who knew the Oysters from the Northern Neck area made it all the way to Arizona?
Something cold and bubbly, the very best with Oysters!

Something cold and bubbly, the very best with Oysters!


If you go and can’t embrace eating dozens of raw oysters like me, I’m happy to report there are lots of other delectable options. I recommend the Stuffin Muffin (just the right amount of oyster flavor mixed in a moist bread stuffing) or the Peel and Eat Shrimp with Spiced Vegetables not to mention the assorted specials they have each day. You can read all about the Rappahannock River Oyster Company at http://www.rroysters.com
Nate’s Trick Dog Cafe is another great eating establishment within walking distance from the Tides Inn. It’s only open for dinner and closed both Sunday and Monday, however. We’ve been there several times and have always enjoyed the food. This trip my entrée of a Pork Shank braised in coffee and cocoa with chorizo and spinach ravioli was superb. The favorite appetizer for the table was the Salmon Tartare. Make sure to call for reservations as this place fills up with vacationers and locals alike.
A loaded Bloody Mary at the Kilmarnock Inn

A loaded Bloody Mary at the Kilmarnock Inn


The only other meal I’m going to highlight in this post is lunch at the Kilmarnock Inn. This lovely Inn is a Presidential-themed Bed and Breakfast of sorts serving breakfast, lunch and dinner 7 days a week. If I didn’t suffer from my Tides Inn addiction, I’d be liable to stay here once in a while. Alas, that is not to be so I settled for lunch in the charming dining room. My husband ordered a Bloody Mary that could serve as an entire meal for someone with a small appetite. He found it delicious while I was more than pleased with my Roasted Tomato and Corn Chowder and Poached Salmon Salad. I will definitely try dinner at the Kilmarnock Inn next time I’m in the heavenly Northern Neck area.
I’ll close with just a few more recommendations. For food, try the relatively new Northern Neck Burger Company in Kilmarnock or drive a bit to Reedville for an incredibly reasonably priced meal at the Crazy Crab (get the Sugar Toads if they have’em in season!). For Winery visits, don’t miss the Dog and Oyster Vineyards (you can ride a bike from the Tides Inn) or Good Luck Cellars only a few miles away. For the best in scenic views, by all means go to the Tides Inn.
Just another day at the Tides Inn

Just another day at the Tides Inn

Call Peppa

Just one of the lovely areas used for entertaining in the 1960s at the Glen Burnie House and Gardens

Just one of the lovely areas used for entertaining in the 1960s at the Glen Burnie House and Gardens


http://themsv.org
My long-awaited summer vacation had arrived. This year my husband and I decided to meander down south to our beloved Tides Inn by way of Winchester and Culpeper Virginia (re-read the title to this post to get the proper pronunciation according to my dear friend born and raised in Roanoke). While in Winchester, I practiced my southern drawl by sweet talking my husband into stopping at the Museum of the Shenandoah Valley to get a glimpse of the gardens. Once we arrived we were told no admittance into the gardens without a ticket purchase for the whole museum, so we trudged up to the building to pay a whopping $8 each expecting to exit the building immediately and head back to the gardens. An hour and a half later we had yet to make it back outside! Turns out the MSV had one particular gallery that was right down my alley and tied in nicely with the gardens I would see later. Called the “Edible Feast”, the gallery is an interactive display chronicling the entertaining that went on at the Glen Burnie House (on the Museum property) during the 1960s while occupied by Julian Wood Glass Jr. and his partner R. Lee Taylor. Not only did I read about lavish menus and gaze upon tablescapes made of heirloom serving pieces but I got to play games too. What fun I had helping Alfred the Butler guess how to properly set the table for a formal dinner party in two minutes or less via video game! I suppose I should mention that the MSV has several other outstanding galleries as well it’s just that this one spoke to the foodie in me.
The wonderful café on MSV property is run by Bonnie Blue Southern Market and Bakery also in Winchester

The wonderful café on MSV property is run by Bonnie Blue Southern Market and Bakery also in Winchester

Gazpacho at Bonnie Blue Café

Gazpacho at Bonnie Blue Café


Speaking of food, after spending time looking at the great indoor galleries, we were hungry. To my delight, the café downstairs not only served wine (remember, I was on vacation) but had Gazpacho….my all time summer favorite. The gazpacho was of the smooth variety and came with a drizzle of basil oil on top. I also ordered a salad of mixed greens, candied walnuts and dried cranberries topped with a herb dressing. The goat cheese croutons that accompanied the salad were what I can only describe as two heavenly quarters of a toasted cheese Panini filled with gooey goat cheese. We were fortunate to be able to talk to Christian, one of the owners of Bonnie Blue (the café as well as the market, bakery and catering business), who shared a lot about the local produce and meats they use in the operation of their businesses. When in Winchester, definitely go the Museum of the Shenandoah Valley and Bonnie Blue. Check out the Bonnie Blue website at: http://www.bonnieblue.us On to the gardens……..
Marigolds used keep pests away from the grapes at Old House Vineyards

Marigolds used keep pests away from the grapes at Old House Vineyards


On the way to Culpeper (remember, say call peppa) the plan was to stop at the Old House Vineyard. Boy, am I glad we did! We had a delightful time tasting wine and talking with Alison, the owner of this very beautiful property. I’m especially fond of the Chambourcin called Wicked Bottom and the port-style dessert wine called Mutage. Many of the wine labels feature artwork that translate into local folklore. We were fortunate that Bill, quite a historian of the area, was there during our visit so we learned a lot. Proving once again it’s a small world, it turns out Bill was once the ROTC Instructor at Dickinson College in Carlisle Pennsylvania (where I spent most of my time growing up) and graduated from West Point in the late 50s when my dad was an instructor there. Who knows how many times our paths may have crossed! Old House Vineyard is a must see and taste destination.
http://www.oldhousevineyards.com
Next we checked into our lodgings for the night, the Suites at 249. I could go on and on about this place but as it doesn’t fit the Food and Drink category of my blog, I’ll just sum it up this way: GO….I recommend the Verde Suite. http://www.suitesat249.com
Dinner at Culpepper was at It’s about Thyme (thanks for the recommendation Alison). I know, I know, I had Gazpacho for lunch but I couldn’t resist ordering it again in the evening when I saw this version included baby shrimp. True to form that no gazpacho is alike, this one was chunky, had lots of baby shrimp and was equally delicious. My entrée of Veal Shank was superb as well, but alas was a special so won’t always be available.
It's About Thyme rendition of Gazpacho

It’s About Thyme rendition of Gazpacho

http://www.thymeinfo.com
We had such a grand time on our way down to the Tides Inn. Stay tuned for more musing….

Pizza with a Princess

Recipe for Smoked Chicken Pizza as it appears in Better Homes and Gardens Special Interest Publication: 30-Minute Dinners

Recipe for Smoked Chicken Pizza as it appears in Better Homes and Gardens Special Interest Publication: 30-Minute Dinners


Ingredients gathered to adapt the Smoked Chicken Recipe

Ingredients gathered to adapt the Smoked Chicken Recipe

Dear readers this post will be my first ever to not only promote a recipe and a food product or two, but to introduce a fabulous cooking piece that has me giddy! Any gal my age may remember the “Princess House” parties our moms or grandmas had bringing friends and family together to purchase crystal glasses and vases that were only used once a year or more often given as wedding gifts. The Princess House Company has endured, but let me tell you, fancy crystal is only a sliver of the type of products they now peddle. Still only available through home parties or direct order from your consultant, Princess House offers fabulous cookware that fits my “Foodie without Big Bucks” lifestyle perfectly.http://princesshouse.com
A few nights ago I adapted the above recipe to fit my need-for-speed, taste and most importantly my desire to use my “Ultimate Grill, Bake and Serve Stone” recently purchased from my dear friend and personal PH Consultant (thanks C!). This stone is as versatile as it gets….grill (gas or charcoal), bake, broil, chill or freeze…..it does it all. This night, after getting my ingredients together, every step of preparation was done on the stone atop my gas grill as shown in the pics below:


Besides using the grill, changes to the recipe for me included use of a deli-roasted chicken, one large whole wheat pizza crust and probably more like a 1 1/2 cups of smoked mozzarella. The smokiness of the cheese is what gave this pizza a rich and unique flavor. I substituted iceberg lettuce and my own tomatoes for the arugula because my guy likes the crunch of a fresh iceberg (no matter that it’s nutritional value is nil) and besides my edible landscaping is paying off in tomatoes and other veggies currently. As one might guess if you’ve read my previous post, I drizzled Gazebo Room Salad Dressing on the whole darn thing in lieu of plain old EVOO……yum.http://gazeboroom.com

Finished Product

Finished Product

Chow down in Chi-Town

A bit of the Bubbly on the 96th Floor at the Signature Lounge A bit of the Bubbly on the 96th Floor at the Signature Lounge

Since our daughter was doing a rotation in Chicago for work, my husband and I took the opportunity to visit her as well as the city for the first time. My daughter knows me well and is a bit of a foodie herself. She did an excellent job planning a long weekend packed with “touristy” stuff and a sampling of the fantastic restaurants Chicago is famous for. As with all my blog posts, this will pertain to the culinary portion of our visit!

Roasted Bone Marrow was just one of the exciting choices at the Purple Pig Roasted Bone Marrow was just one of the exciting choices at the Purple Pig

We arrived just before lunch so after a short walk along the river we found ourselves at our first restaurant….the Purple Pig. The subtitle on the menu is “Cheese, Swine and Wine”. I felt obligated try all three. One of my picks was the picture you see above. I was given instructions with this dish…slather the marrow on freshly baked bread, sprinkle with sea salt and top with herb salad. I followed the instructions to a tee and was rewarded with a taste like no other. A few of the other dishes we tried were Chorizo Stuffed Olives, Pigs Ear with Krispy Kale topped with a Fried Egg and Pork Secreto with Roasted Pepper, Leeks and Pickled Watermelon Rind. My first meal in Chicago was better than great!
Next up was a glass of Bubbly at Signature Lounge which was only ninety-six stories up…definitely a tourist trap but well worth the surprisingly short elevator ride to experience that view!
Dinner that night was at GT Fish and Oyster. Again, delicious food with my favorite being the Squash Blossom with Crab, Zucchini and Mozzarella. I also totally loved the Halibut Romesco with grilled peaches and scallions.

Who knew Chicken Thighs could be such an exciting lunch? Who knew Chicken Thighs could be such an exciting lunch?

My daughter and I had girl-time the next morning with breakfast at Xoco (a Rick Bayless place). We shared a Chorizo-Egg Torta and a wonderful Churro with Pistachio Glaze. I’m not much of a coffee drinker, but my daughter will attest to the Chocolate Cappuccino being excellent.
Lunch was at Eataly, a place which more sophisticated foodies than I will say is a bit touristy. Well call me a Country Bumpkin…I thought it was great! My lunch was Seared Chicken Thighs with Sundried Tomato Bread Salad of Kohlrabi, peppers, green onion and tomato vinaigrette. The Thighs were about as tender and juicy as I’ve ever had outside my own home. If you’ve never been, Eataly is like a Foodie Amusement Park. You can shop, get food to go, dine amidst the butcher, the baker and fish monger or go to one of the sit down restaurants. What’s really appealing is you can take your glass of wine or beer with you throughout the two-story establishment. I could’ve stayed for hours but eventually we had to leave to get ready for the ball game at Wrigley field….my chosen destination for a Chicago Hot Dog (oh, and the Cubs were playing the Nats). Chicago Hot Dogs Rock!
Brunch on Sunday was at Siena Tavern which resulted in another great meal. I ate light as I knew what was coming up for dinner that evening (spoiler alert-Beef), but couldn’t have been more satisfied with my Shrimp-topped Salad of Roasted Red, Yellow and Candied Striped Beets with Pickled Fennel, Toasted Hazelnuts, Creamy Nocetto (a sheep milk cheese)and pea shoots.
After a full day of seeing the sights we arrived at our dinner destination which was Bavettes Bar and Boeuf. A Classic Rib Eye-Chicago was shared with my daughter. We had them put maître d’butter on top…yum. The side dish I found most impressive was Elote style corn with chili, lime and parmesan.
I’ve just scratched the surface of the fantastic food we had while in Chi-town. I love being with my family and others who love to share food and sample a large variety. Chicago truly is a great city and while it’s not keeping with the title of my blog I just have to mention how beautifully the city is kept. The city and park gardens are in pristine condition. Some even have herbs and vegetables growing in them. I can’t wait to visit again.