Forage – Cambridge, MA in my overalls… #fobstyle

Oh hai!  It’s been awhile since Yeah I wore overalls, made me feel like a forager lol jk… totally didn’t do it just to dress for the restaurant.

So the night of the big fight on Saturday… Mayweather vs McGregor (FYI where was Bieber? Ha!) I first headed to Forage in Cambridge to grab a quick snack to eat… I say snack because we all know that house parties and any sports game will be plenty of beer, booze, and of course delicious fat-inducing food… which sadly I didn’t take any pictures of. But let’s just say I was pupu-sa’d out from ha! Pupu was, fried shrimp and wings, chicken and beef tacos, etc… the list goes on.

So first off.. Forage is hidden in the middle of a residential area in Harvard Sq. You have to walk down into the basement of what looks to be an apartment complex. The interior is very homey and it looks pretty much like it was an apartment turned restaurant. An inviting bar as soon as you walk in, they have a crazy cocktail list…. but Narrow ways to walk through to get to the bathroom and kitchen…. I was bumping into people just to go pee.

They had gorgeous mushroom artwork like this, which was next to our table, all over.  Wait for staff was a little slow… but being for a Saturday night at least we were seated immediately with no reservations. We were finally given two cherry tomatoes, one each… and salt to dip it in.

I felt like Oliver Twist but I found myself wanting to ask for more. Hungry. Slow wait staff. Waa. When are you gonna take our order?

When we finally got our order taken, btw, not hating, they were super gracious and even apologized straight off for being slow….. we got the bread!!!  They had amazing fresh baked bread… screw my gluten allergy. I eat what I want. They, also simply, just serve it with some delicious extra virgin olive oil… poured right in front of you. Crunchy crust (my favorite!) and a fluffy soft interior… yummy.

We finally got our orders in and the food came out really fast. We ordered three appetizers to share… didn’t realize the portions. “This is what he feeds me when he takes me out on a date!” Haha jk! But I joked about instagram-ing that phrase so I figure better here than nowhere.

This was actually a pretty tasty dish. But the name is definitely not what I thought I’d get. “Cured Fish Plate”

Cured Fish Plate
Cured Trout, Lacto Carrots, Clam Ice Cream, Whipped Brookford Cottage Cheese and Scented Geranium

What made me want this dish was the clam ice cream [duh!] you guys know me too well!  And it was AMAZING!!!!…  I was also curious about what was “lacto carrots” because I just think of lactose, am I right?!?!?!… But seriously. It was ONE piece of trout.  And it didn’t taste like anything, let alone fish or smoked.  Fail.

Anyways next up was the highly antisipating “Confit Lobster Mushrooms”  I love mushrooms… remember when I went on that rage and just ate as many different mushrooms as I possibly could from the farmers market?!…. It was like like 30+ kinds but still :]  So here it is……

DUN DUN DUN *cue music* — oh wait I already started it

Confit Lobster Mushrooms
Cantalope, Blackberries, Salt Brittle

Concept was good.  Execution, not so much.  First of all, the mushrooms were overpowered by everything else, and everything was overpowered by the brittle [which was, btw, not salted]  I felt like this needed some green and some acid to really round up the dish.  Each part on it’s own was great – but come on, it was cut up cantaloupe and blackberries on plate.  Not sure how they did the mushrooms, but definitely not the taste of lobster mushrooms when I’ve cooked it myself.  The texture was meaty but it needed a mushroom taste.. I say add some lemon-y herbs and have a variety of mushrooms to amp up the plate.

And here it comes, what D was coming for — the “Cured Beef Plate”

Cured Beef Plate
Jerky, Biltong, Bresaola, Dried Liver, Mustard, Pickles & Toast

The Biltong was definitely missing from this dish but instead we had a delicious Beef sort of Paté with a big thick disc of beet in it [didn’t really have much taste to it though…. so definitely not pickled].  Yeah I suck at descriptions about this because I couldn’t hear the waiter well.  The Bresaola was tasty, a bit too salty for me, but tasty…. and the Jerky was chewy and full of that good packed in beef condensed flavor.  Gnaw gnaw gnaw.

And then… ” Where is the liver?”

But alas, regretfully, I found it in the parsley and onion salad.  Super condensed, rich flavored liver, dried out and grated onto the salad.  It. Was. INTENSE.

I don’t like liver, aside from foie gras, so this was just eye-twitching for me.  Just a few small flakes packed SO MUCH PUNCH… Now I know why they paired it with the onions and parsley, the mellowed it out a ton — but once I had that liver taste in my mouth I couldn’t get it out.

It was all paired with a great fresh house-made mustard, tons of horseradish in it.  I liked it.  D, not so much haha. MORE FOR ME :]

And for dessert, we got complimentary Tomato Sorbet…. and then two savory ice creams.  A Gochuchang ice cream with Kimchi and a Cilantro ice cream, both with a sprinkling of black sesame seeds.  My taste buds were confused, but apparently the highlights of the night for me were all ice creams.  The sorbet

Me: So how does it taste?
D: Tomato-y
Me: Really? That’s a great description….
D: You try it…
Me: *takes a bite*
D: So how does it taste?
Me: Super tomato-y

This was literally a tomato bomb in your mouth!  Refreshing, smooth, and absolutely amazing!

I had a bite of the kimichi and it was a cauliflower.  They gave just the right amount to balance the sweetness… the gochuchang was seriously ridiculously mind-blowing MIND-F.  Like what is going on?!  Slightly spicy, salty and a good amount of sweetness.  The cilantro I loved… and actually would’ve paired great with the mushroom dish we had above.

So pretty.  All in all, it wasn’t a bad meal, it wasn’t a great meal.  Not sure whether or not I would go back, but then again I only had some appetizers.  XXXOOO

Trout and Green Beans, Two Ways – East Meets West

After church and a nice brunch, I headed to Whole Foods got a few trouts and decided to make it for dinner.  Since we ate so late and so much we decided to eat late that night… so we took Didi for a walk….

I don’t get it….

Chinese Sausage, Red Onion, Garlic and Chestnuts….

Add in steamed green Beans…

Trout asian style: Garlic, Ginger, Cherry Tomatoes, Scallions, Rice Wine, S&P

The other style— “Mediterranean” Style:
Spicy Green Beans… And the trout was made with cherry tomatoes, shallots, garlic, meyer lemon, s&p, rice wine and sprinkled with chives before serving.

I sprinkled some freshly cut scallions on top of the asian style before serving.

SOOOOO GOOOD, Fresh and FILLING!!!!

I. LOVE. Trout.

Healthy Baked Rainbow Trouth w/ Succotash

After a nice brunch….. and a nice shopping spree at Burberry with my Gaga hair bow ;D… I headed to H-Mart for some protein and eats to cook tonight – I wanted to be in the area since I left my car at my bestie/sister’s Katy‘s house again.

I found a beautiful fresh rainbow trout… de-gutted, de-scaled but otherwise kept whole… I LOVE trout, I remember fishing for it in lakes with my daddy growing up in New Mexico.. I went on SO many camping trips in the mountains and had my own fishing rod.. trout it SO tender and is TOTALLY under-appreciated.

I usually just do a light pan fry with trout. easy, simple etc.. but I wanted to go a different route…

Healthy Rainbow Trout with Rainbow Succotash

1 Whole Trout, de-gutted, de-scaled, de-finned
6 Cloves of Garlic
1/2 Red Onion Chopped
1 Orange Pepper, Chopped
20 Chopped/Split Cherry Tomatoes
1/2 Carton of Frozen Corn
A Few Mushrooms, Chopped
[All veggies are to taste]
Add Salt & Pepper & Paprika to the succotash

A few slices of lemon
Scallions, half chopped and half cut into long lengths

Orange peppers & Tomatoes

Tsp of Grapeseed Oil, Red Onion & Pepper

I added the Tomatoes, Peppers, Corn, Mushrooms and some Sea Salt

When it was cooked I added some beer/lager and scallions

Here’s the cleaned beautiful FATASS thick trout <3

I stuffed it with lemon slices and long pieces of scallion

And then stuffed it with the “succotash” I made, and all around it.. salt & pepper and more beer

For a side dish while the fish baked at 450 degrees for about a half hour – 20 min in foil, 10+ minutes with the top foil off
Baby Gai Lan with rice wine… basically oil and garlic… then add the vegg…. then right before you turn off the heat to serve, add as much rice wine as you want – a few glugs :]

YUM!

Here’s how the fish turned out ;D Sexy

I sprinkled cilantro on top for that added crunch/freshness.. if you don’t like cilantro you could always add just more fresh scallion!

I decided to pop some bubbly since it’s been awhile since I cooked something significant and out of the blue…. :D

YUM!

And I even got served first.. how sweet.. the fish was SO tender… just too many bones – ugh to trout and their bones, next time I’m totally buying fillets – but it was DELICIOUS!

LOVE from here <3 Trout Fish Head Says Hi!

Sel de la Terre: Wine Tuesday – “Summer of Riesling”

It’s been awhile… in blogging and in wine tastings at SDLT… my “local” little hangout… :]  I use local in quotes since it’s a pretty well known restaurant.. just really near my home in the middle of the woods :] TEEHEE…

Wine Tasting Dinner
“Summer of Riesling”

* * * * * * *

First Course

2007 Trimbach, Fiesling, Alsace, France

This was my favorite riesling of the bunch, mostly because it was the least sweet out of all of them… my favorite :] So much so, dinner date gave me their’s after a few sips of their own :D TEEHEE…

Smoked Salmon with Pea Tendrils, Celery Root and Roasted Fennel Puree

SO amazing – you could tell this was totally in-house smoked salmon. SUCH great soft creamy texture with just the right amount of chew to it.  The puree was SO creamy and delicious…. the little pea tendril salad was delishhhh… and no bread necessary [altho a lot of the guests did eat it with the bread basket]

* * * * * * *

Second Course

2008 Mt Difficulty, “Roaring Meg”, Riesling, Central Otago, New Zealand

Grilled Trout with Swiss Chard, Herbed Spaetzle and Grilled Scallions

Seperately I wasn’t too into the wine but paired with the trout, delicious. I wish the skin had been de-scaled since I had some nibbles of it and it was good… MMM…. the meat was sooo delicious – SUCH fresh and straight up trout… if you love the natural taste of trout like I do – I just like to lightly panfry it with salt and pepper and a squeeze of lemon at home – this is perfect. The spaetzle was SO good, especially the toasted crunchity parts… delicious not overcooked swiss chard – one of my fav veggies.. – and a yum scallion :D more please!!!!

* * * * * * *

Main Course

2008 Weins-Prum, Riesling, Graacher Domprobst Kabinett, Mosel, Germany

Herb Roasted Chicken with Grilled Peach, Ricotta, Asparagus and Red Bliss Potatoes

This was delicious!!!!…. Chicken breast, cooked perfectly.. amazing crispity skin, just enough fattiness on it but not overwhlemingly so… so I still felt super svelte and healthy TEEHEE… asparagus had a light buttery taste to them… and I loooved the grilled peach with the ricotta. YUM!

* * * * * * *

Cheese Course

2008 Reuscher, Riesling, Piesporter Goldtropfchen Kabinett, Mosel-Saar-Ruwer, Germany

The pairing was supposed to be a Goat Cheese, Humboldt Fog, California

but I asked for a Cow’s milk cheese and they gave me a delicious hard cheese :]

My date wasn’t too into the cheese, had some but gave me the rest since I LOOOOOVED IT.. gnaw gnaw gnaw, emptied out half the bread basket too :] YUM!

* * * * * * *

Dessert Course
Chocolate Mousse with Coconut Macaroons

If people are interested in a rendevoux with me sometime at Sel de la Terre, Natick [or any other wine tastings/pairings/dinners in the Boston area] just let me know – I’m SO down! But for SDLT I’ll SO be there – just let me know!!! You can even guest blog on here :D woo

A Celebration at Bouley

Finally after a year of wanting to eat here and several reservations and cancelled ones… I made it here… hard to find and slightly hidden… made it there a little bit early… APPLES!!! It smelled SOOO GOOD.. yep as soon as you walked into Bouley all you see is a WALL OF APPLES!!! I want a wall of apples — who wouldn’t?!

Can’t wait til apple picking in the fall now :] I wonder how often they change out their fabulous apples!!!

Gorgeous, very old school, elegant interior. I got a little giggly because they ended up playing some sorts of asian style music…. soothing… haha like the kind from the historical dramas or freaking Crouching Tiger, Hidden Dragon style… hahahaha people flying from trees and rooftops [you get the point] JUST LIKE HOME hahah jk

After a short wait we were sitted at a gorgeous, large, table for four… it was just the two of us so we both sat on the couch/booth portion and stared out at the crowd. I definitely felt a little out of place – everyone here looked straight out of a country club… and there I was in a little flaming red mini dress and matching 6″ heels…

Flax Seed Bread & Raisin Bread

The raisin bread was slightly sweet and really fluffy and soft – while the flax bread was chewy and had a nice crunchy flaxseed-y exterior. YUM!

Olive Bread

I’m a sucker for olive bread.. but rarely, actually NEVER have, gotten a sliced piece at a restaurant before.  Olive rolls = <3 As are olive breadsticks… MMMM…. *daydreams about bread*

Amuse Bouche: Pumpkin Soup with Sheep Ricotta and Pinenuts
I ADORE pumpkin soup.. and I’ve noticed all the restaurants in Taiwan love it too hahah, just a random side note there, but this is definitely one of my favorites.  Light, airy.. the sheep ricotta wasn’t gamey at all [which soemtiems I find sheep’s milk to be] OH it was DIVINE!!!!… pine nuts are just SO tasty.. I love the way they chew in my mouth and the flavor explosion.  The crisp on the side was a sugary spun light pine nut delight. Z said it was like popcorn, I still say it was pine-nutty. Irregardless.. delish!

Fresh Malibu Sea Urchin Terrine with Russian Golden Oscetra Caviar

This. Was. Orgasmic.  Fatty, creamy, delightful, cooling in my mouth and just melted into my tongue and left me in a state of bliss. Dinner could be over right now and I would’ve left SO freaking happy and satisfied.

Carpaccio of Kampachi, Young Big Eye Tuna and Striped Amber Jack – Prepared in a Mediterranean Manner
Fresh and simple.  Nothing beats fresh fish.   But.. confused. Three different fish, four different pieces… hahahahah I think I was just silly and not really paying attention to what was what.. to be honest I was distracted by the Uni dish – I loved the mediterranean take on the carpaccio.. as much as it’s good, I’m getting bored of the usual Asian takes on crudos, carpaccios and tartares lately… REFRESHING to have it different :D

Complimentary Dish from the Chef: Trout

Have I yet expressed my love for trout?  I remember growing up in New Mexico and going fishing in the mountains with my dad and friends for trout. MMM, nothing beats delicious fresh trout.  Simple grilled or seared.  My mom still makes it every year for at least Chinese New Years [tradition is to make fish the night before and eat the leftover untouched fish the next day to carry over fortune]

ONWARDS. So trout. It was a rutabaga puree which tasted like Christmas to me. No, literally, I said it tasted like Christmas :] The trout was tender, cooked to perfection and just a solid solid piece of fish! And look.. more pinenuts!!! Definitely seemed to be everywhere in this meal!!!… My belly was definitely happy for the surprise dish!

Porcini Flan, Alaska Live Dungeness Crab, Black Truffle Dashi

I smelled truffle as SOON as I opened the lid. I love getting presented dishes like this. It’s like a birthday or, once again referencing Christmas, Christmas morning! [Although I haven’t celebrated  Christmas AT home in ages… I’ve been in Asia/Taiwan for the long whiles.. hehehe]

The crab meat was FRESH, tender, SO flavorful and a PLENTY.. SO much crab meat, and they were HUGE beautiful chunks.  Soft pieces of eggy plan and then the most delicious truffle broth embracing every spoonful.  I want to spa in this…. omg… truffle massage…

Chatham Day Lobster – Brown and White Honshimeji Mushrooms, Passion Fruit and Mango

After the sad lobster at Market back in Boston I’ve been trying to eat as much lobster, GOOD lobster, as possible, everywhere I go. And yes, unlike usual, I’m actually ordering lobster IN  NYC… I need to stop being biased just because I’m a New England girl [I travel to eat, I’ll even go to Maine JUST because I’m craving lobster!!!]  Two best lobsters in NYC… here and Marc Forgione’s Chili Lobster … NOM NOM QUADRUPLE NOM!

Organic Connecticut Farm Egg, Comte Foam – Steamed Polenta, Artichoke and Sunchoke

How could I refused a dish that has EGG, Polenta, EGG, Artichokes.. and did I mention EGGGGGG?!?!?!… And my head is exploding.. freaking COMTE FOAM?!?!?!?!… delicious!!!.. Absolutely delicious… OKAY, I have to admit, and I’ve brought this up before, while I’m still slightly “haha” about foams, I like to poke fun at how silly they are ever since Top Cheftestant Marcel V, they’re usually pretty freaking delicious!

Perfectly cooked egg.  Gooey, warm… the only thing that could’ve made it better is maybe some of that Texas Toast from Marc Forgione to spoon over.  Or maybe the croissants from Menton. Happiness in every lick and spoonful.

OK. Before I continue on, I just have to say – this is one of the BEST scallop dishes, nay, it’s THE best scallop dish I’ve EVER had! Are you ready? Ready to be blown away? I’m sad because words and pictures can’t do it justice.  This is last meal worthy. This is, take one bite and be killed worthy.

 This is THE perfect scallop.

Live Sea Scallops Prepared in a Tandori Manner with Spices Imported from a Friend’s Spice Shop in Paris, Curried Cauliflower Puree

First, just marvel at how pretty the dish is plated. *moment of silence*

The scallop is cut criss-cross style.. me thinks after it’s JUST bareeeeeeelly steamed. The inside is raw but the outside isn’t.. just a THIN thin layer of cooked-ness.  The spices, the curry, the scallop LITERALLY melted in my mouth.  And I melted…..

Oh and that’s a shrimp.  Also tasty, and a great counterpart to how melty the scallop was.  Ate the shrimp quickly but slowwwwwly savored each bite of that scallop.  I LOOOOVE raw scallops.. back in the day I remember going out and I’d be the only one ordering scallop sashimi – SO glad to see more and more people eating it raw!!!

Additional Dish, Tasting of New York State Foie Gras Roasted with Clementine, Tangerin, Mandarin Orange, Aged Balsamic and Celeriac Puree

This is my gorgeous piece.  Z actually got one that looked like a sliced cut of pie hahaha.  Tender, citrusy and they gave us a delicious anise bread that paired SO well with the fatty foie.  Usually seared foie isn’t that sauce-y and you guys know that I’m not a super sauce-y girl [haha SAUCYYYY] but this was delicious!!!

SO Unfortunately for their entrees, they were out of Venison [which I was most looking forward to trying!!!] but no worries… still a good two other choices :D

Organic Colorado Rack of Lamb – Soubise of Cippolini, Zucchini Mint Puree, Black Truffle Suace

Z thought it was too overcooked, so they quickly redid the dish and replaced it with a nice rare lamb. Z and I like eating our red meat right off the animal [haha] I had a nibble and it was pretty tasty. Not too lamby :]

Organic Long Island Duck Roasted with White Truffle Honey – Chanterelles, Pencil Asparagus, Porcini Puree

SOOOOOO delicious.  The duck just melted in my mouth.. super tender and cooked perfectly…. a great balance of veggies to foam and lots of slices of delicious duck!  While duck needs to be fatty, overly fatty is bad – this was PERFECT duck.  While I usually prefer crispy duck more than anything… sauce sauce sauce :] I’m starting to like sauce!

The BEST Mashed Potatoes I have EVER eaten…

THIS WAS SOOOOOO GOOD.. creamy, buttery and just.. FLUFFY, and dissolves right in your mouth into creamy goodness.  We each got a little bowl and when we commented on how delicious it was, they even replaced us with NEW FRESH HOT steaming bowls.. yayyyy double the mashed potatoes, triple the waistline.  DOOD! I don’t really eat mashed potatoes unless they’re SMASHED [with skin] I think they’re just fatty carby filler food that’s usually mundane – the fact that I ate TOO bowls :] MUST COME BACK FOR MORE [and the venison]

Chilled Orange Soup with Organic Yogurt Sorbet

It was originally supposed to be a coconut soup, but this actually was even better.. nice, light and fruity.  The yogurt sorbet was SO good… frozen fage :] — which I’ve done before….

Sidenote: Make fage yogurt ice pops!!!

Hot Caramelized Anjou Pear with Valrhona Chocolate, Biscuit Breton, Hot Toffee Sauce, Lemon Verbena and Tahitian Vanilla Ice Creams

The lemon totally caught me off guard because it looked like a caramel or some sort of ice cream.. definitely not yellow or fruity.  The pears were cooked well, not too sweet and all the components together just paired so well together!

Hot Valrhona Chocolate Souffle – Vermont Maple and Vanilla Ice Creams, Chocolate Sorbet

Delicious. I haven’t had molten chocolate cake in FOREVER.  I used to be obsessed with Finale’s but now that every other restaurant and their mama serve a molten or lava cake, it started getting kinda old.  But hey, it’s been a few years!!!…

Dessert Tier of delicious cookies, crisps, chocolates, seasame cookies, etc…

Everything was SOOOO GOOD… the sweet caramel crisps.. they had these sesame cookie/crisps candies that reminded me of the chinese ones – and macarons. MACARONS!!!!! YAYYYYY

This has been one of the most amazing meals of my life, definitely one of the best in NYC… considering I’ve been to many of the greats, Per Se, Le Cirque and Le Bernardin, etc…

A week in Boston…

I’m behind and have a million things to blog about. I may blog less, but I certainly don’t eat any less… ;D So I was back in Boston for the past week, er well last week…. but I’ve been busy chowing down….

There was O Sushi at Copley with mommy :] One of our fav quickie lunch stops when we go on shopping sprees [and we DID spree… Jimmy Choo specifically]..

[L-R Top to Bottom]
Sake Kinutamaki – Sake, Avocado, Cucumber, Scallions & Tobiko wrapped in Daikon
Edamame
Soft Shell Crab served Tempura Style w/ Ponzu Sauce [for mommy]
Salmon Sashimi, Unagi Sashimi, Tako [octopus] Sashimi, Tuna Sashimi, Hotate [Scallop] Sashimi
Scorpian Roll [for mommy]

And then having a groupon certificate helped too :D We have 2 more to go ;D

AND THEN…. there was more birthday chowing down, at Oishii Too specifically… with two friends

Kin Zan Sake

salmon, truffle oil, chives, sesame seeds, yuzu wasabi, thinly sliced truffle
topped with caviar and 24k gold flake

Can’t find the name on the website but it’s crab salad in ponzu sauce in a tomato :] SO YUM!

Baby Hamachi Sashimi, White Tuna Sashimi, Hotate [scallop] Sashimi, Tuna Sashimi, Salmon Sashimi, Unagi Sashimi, Tako [octopus] Sashimi

There was also Hamachi Kama, Seaweed Salad, Edamame, Eggplant and other snackies :]

And then there was using another one of my Groupon certificates [I’m obsessed] for Sel De La Terre… one of my fav places to go, outside of Boston, when I’m at home.

Apple Street Farms heirloom tomato salad with Boston bibb lettuce, crumbled feta; harissa vinaigrette

Hearts of romaine with bosc pears, shaved red onion, Fourme D’ambert, candied nuts; sherry vinaigrette

Pan seared East Coast halibut, sweet corn grits, romaine fondue, confit cherry tomatoes

Grilled rainbow trout, eggplant caponata, wilted baby arugula; bacon vinaigrette

And then there was brunch before watching Eat, Pray, Love on Sunday :] Everyone should know by now that Brunch is my favorite meal of the day. We ate at Met Bar.

I had the L.A. Avocado / Tomato / Sprouts / Roasted Garlic Egg White Scramble

MEXICO Jack Cheese / Jalapenos / Guacamole / Cilantro Scramble

Daddy got the HAND-DIPPED BRIOCHE FRENCH TOAST
Strawberry Jam Filling / Maple Glazed Bananas

..and mommy went hardcore and got the huge COWBOY STEAK & EGG BURRITO
Sliced Skirt Steak / Scrambled Egg / Poblano Peppers / Pepper Jack / Charred Onions / Red Chimi Hollandaise / Extra Large Flour Tortilla

The movie, by the way, was sooo great. I’ve read the book before and I thoroughly enjoyed the movie as well. Is it just me or is Julia Roberts getting more and more gorgeous as she gets older?!… Not only that, it made me LONG for a trip back to La Bella Roma…. the pasta… the fresh food, the smells, the wines, the views, SIGH* Someone take me, please?!

That nite before I went back to the City, my mommy made a plethera of dishes, again, including spicy marinated cold seaweed salad… Halibut,, Ketchup Shrimp.. these things were as big as LOBSTER tails!!!… some Crispy Duck and of course lots of veggies :] NOM!
Tonite?!… I made a zesty blanced asparagus, heirloom tomato, vidalia onion balsamic dressed salad with garlicky baked potaters and a filet mignon for me [rare] and a nice big ribeye. I have onion breath, so you better find it sexy. If not. Too bad :D

BTW, I realize now that I STILL haven’t blogged about Yakitori Totto… *fail* tomorrow will be the day… as will my blogging about Agua Dulce, a few dishes I cooked at home and of course, the fantabulous LE BERNARDIN <3

feels good eating well…

The other day, bf and I went to…. *cue music* uncommon ground. (land of “the best chai latte ever” :] according to bf… i must agree, they are tasty!!!)

• Uncommon Ground is committed to purchasing seasonal, locally produced food for our menu whenever possible. Over the years we have developed many relationships with the farmers that we buy from. We make an effort to visit farms on a regular basis and we bring staff along to educate them as well.
• We consciously prefer to spend our food dollars with the families who are committed to growing produce and raising livestock in a humane, sustainable, environmentally responsible manner.
• Management and staff at uncommon ground are encouraged to find ways to reduce consumption and waste, and find products that are environmentally friendly.
• All of our paper towels and toilet paper come from recycled paper.
• We use unbleached paper products and items that are biodegradable from Natureworks, LLC and Bio-Pak.
• We have switched all of our cleaning supplies to be more Eco-friendly, using products from Eco-Lab and Schultz Supply Company.

I’ve talked about eating brunch here before :] But boyfriend had never eaten dinner here and we wanted to check out the little farmer’s market they have there on Fridays :] Read more facts about their garden and how green they are here…

Watermelon Agua Fresca *YUM* Tastes like candy….

Green City Market Chef’s BBQ – July 16 ’09

Okay.. I swear I’ll add more description and talking in this post later this weekend but I just got done matching descriptions to pictures and I’m exhausted… so.. enjoy the food porn first!!!

SO we got there early by cutting through Lincoln Park and we waited in line for almost an hour.. the smells… mmmm… I was feeling so malnourished the whole day I couldn’t wait to eat….

As soon as they opened it up we rushed to the first table to start making our way around…