tag:blogger.com,1999:blog-88743016150388376882024-03-19T01:03:26.622-04:00PhotoTalk-FoodThe Place,Taste and Face of FoodUnknownnoreply@blogger.comBlogger12125tag:blogger.com,1999:blog-8874301615038837688.post-28064041713780899752010-07-22T18:09:00.001-04:002010-07-24T10:42:48.380-04:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZRd3PLcGzDLsUr6NkPSLnES1s_SQPWdhT_LHsGmScY3KpDrNEltBRyxU9Ok1M5R4GK90VsOOaEV36OkZJkfJkZmiusG9qUFsK6KCG-Cl3SWi1XEpeiN_LZEl0M9ufiPiENIufszG6nTG/s1600/IMG0032.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 215px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZRd3PLcGzDLsUr6NkPSLnES1s_SQPWdhT_LHsGmScY3KpDrNEltBRyxU9Ok1M5R4GK90VsOOaEV36OkZJkfJkZmiusG9qUFsK6KCG-Cl3SWi1XEpeiN_LZEl0M9ufiPiENIufszG6nTG/s320/IMG0032.jpg" alt="" id="BLOGGER_PHOTO_ID_5497483185564798066" border="0" /></a><br /><span class="Apple-style-span" style="color: rgb(111, 60, 27); line-height: 20px;font-size:13px;" ><p><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></p><p><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Here's a<span class="Apple-style-span" style="font-style: italic;">funny story</span>that happened some years ago when I first started to shoot food.</span></p><div><br /></div><div>I was called on by an editor of some popular "rag sheets" that you find at the checkout counters in the supermarkets. They wanted to do a story about frog legs and asked if I had any in stock. I didn't but living here in South Florida at that time provided no problem .</div><div><br /></div><div>A local fish market had a supplier who hunted frogs in the Everglades, big ones too and that afternoon I got some of the best. I prepared them myself, some I had to eat of course...and photographed them as well. Sending up the film..<span class="Apple-style-span" style="font-style: italic;">(</span><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><span class="Apple-style-span" style="font-style: italic;">ah the good old film days when I wasn't in front of the computer all day for every thing I now do, when I dropped off my film,had lunch with others while we waited the 3 hours or so,had food,beer/wine and talked about everything, about being and having a HUMAN touch )</span></span>.. excuse me I digress... anyway, they selected this and a verticle shot as well to see how it would lay out.</div><div><br /></div><div>I had asked about the story but they were vague, she was simply the photo editor doing her research etc... about a month later I am in a local super market and I spot my shot very nicely reproduced with all appropriate bylines, and paid for of course, under the headline.. " Scientists have found why the French make such great lovers" semi quoted here...why ,the story asks..because they eat Frogs legs and frogs have been found to feed on flies, the aphrodisiac ones that they pass on in their meat.Since the French are known to eat them...<span class="Apple-style-span" style="font-style: italic;">VOILA..cum eere ma cheri</span>!!! Now I may be French and on occasion eat a couple, I always thought it was my <span class="Apple-style-span" style="font-style: italic;">je ne sait qua ... </span></div><div><br /></div><div>Now a couple of months go by and I am at the photo show in NYC at Javits. I go to a local market and there in another newspaper I see the shot again, this time..." Man sues famous restaurant in France over a heart attack, when his diner of frogs legs gets up and dances in his plate." wow...Fred Astair and Kermit rolled into one... </div><div><br /></div><div>Both stories in separate papers used this image, created in my kitchen supplied from the Everglades. Now, I know about freedom of the press and artistic license but this was absolute parody or should have been. </div><div><br /></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8874301615038837688.post-69670765484515628552009-09-15T23:48:00.003-04:002009-10-28T11:20:19.352-04:00Noodles for Breakfast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXCU0OgnqVZb22ppxLgaVE-FKymlYxcF44z12iHXR7n3-SOn7Wkd1XC4fWszgRuj8Fk76f2ZEaeYStYDijm9Sk5ppnsd0FnvC1xC24eahP7n8y7sGkSqsAkD_4zCTt_ah0NcEQVFaq4MPc/s1600-h/noodlesforbreakfast"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXCU0OgnqVZb22ppxLgaVE-FKymlYxcF44z12iHXR7n3-SOn7Wkd1XC4fWszgRuj8Fk76f2ZEaeYStYDijm9Sk5ppnsd0FnvC1xC24eahP7n8y7sGkSqsAkD_4zCTt_ah0NcEQVFaq4MPc/s320/noodlesforbreakfast" alt="" id="BLOGGER_PHOTO_ID_5356895890697355218" border="0" /></a><br />Like most of us, ham,eggs,pancakes,toast are bill of fare in the morning but that's here,not in China.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://matthewpace.com/people-in-places"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirE7Vk1BUpK0xrrUrosZiec2T02l7menoLQu9tLqhk1-1eahc6uRVZUf7cpMVQk5B5VrYLxzl7CLZewWm_jOvM5U9Wd18fy3F99R-fa9BJKdBVqwPQdmNM7cM-1p8m_xhsFzdr434gemyh/s200/_MG_0052-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5356896801278787650" border="0" /></a>I learned many things on my trip to Zhoushan that added to my life experiences but one of the best things that added to my palate was noodles for breakfast. <span style="font-style: italic;">Yes</span> it took a while to get used to it, but I learned of a new way to start the day and not only found energy but with accompanying side dishes of melons,fruits and other dishes, actually helped in the weight department.....<br /><br /><div style="text-align: center;">Boiling water...cup of Chicken Stock<br />about a quarter circumference size of Shanghai Noodles( in a way Chinese spaghetti but from rice)<br />a few slices of firm Tofu sauteed in peanut oil with a dash of Sesami oil<br />a few steamed Bok Choy<br />one egg<br />half a handful of dried seaweed<br /><br /><div style="text-align: left;">Drop dried seaweed in boiling water with chicken stock, 2 minutes, add noodles for 5 minutes , crack egg in water stir to break up egg, and continue 3 minutes...while all is cooking steam Bok Choy for 4-5minutes if small, larger ones chop up,either buy fried Tofu or slice up <span style="font-style: italic; font-weight: bold;">firm</span> Tofu and saute in pan 2-3minutes in peanut oil...(can be done ahead if time and stored in container for other dishes or salids).. drain noodles,add Tofu and Bok Choy and add a few drops of Sesami Oil to taste...mmmmm...<br /><br />You can also make a larger batch that can can be saved and nuked...just add the Tofu last after nuking...<br />for images of China..<a href="http://matthewpace.com/people-in-places">http://www.matthewpace.com/peopleinplaces</a><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8874301615038837688.post-53490296579338826762009-08-20T13:20:00.005-04:002009-08-20T13:34:59.809-04:00We all scream for ice cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuUj5MViyhOzNJFqT_JkBlFpQtp5FxzKk1nxwIzu6dZm4C6NRE8-uo4DRMJAC4pC-nma8oPQTMY79CdrX3HXhtqJVplJzJa0wcVzyDrYlTarQn3xzKtVOyGn6mf4uM2OEqGjzoMuCZBRI-/s1600-h/mootzs.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 215px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuUj5MViyhOzNJFqT_JkBlFpQtp5FxzKk1nxwIzu6dZm4C6NRE8-uo4DRMJAC4pC-nma8oPQTMY79CdrX3HXhtqJVplJzJa0wcVzyDrYlTarQn3xzKtVOyGn6mf4uM2OEqGjzoMuCZBRI-/s320/mootzs.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5372098031948549746" /></a><br /><div>I got a new client.He had a challenge, 50 flavors of Italian Ices. He said, " what can you do with ices? " The <i><b>real</b></i> trick however was that you had to shoot them within 2 hours before his store opened as well as bearing in mind that it is for his web/brochure and it would take some consistency. </div><div><br /></div><div>I love challenges. They have a way of bringing you up to new level or getting you hooked on aspirins and vodka! </div><div><br /></div><div>Step one ..establish an overall lighting setup on a neutral background. Step two...really believe this is going to work and not change course. Step three...aspirin and Vodka..</div><div><br /></div><div><div style="text-align: left;">Solution..PhotoShop=== </div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUoqpJnUypAkRFpLYyALWKfdwC_99KwVig2lGYEQ-R4jmTgjItJypfHu_TojNIyH-HREX4f0te-8T0qAhum11YCap-7O8RIqurRRpmmQ1GPwHXPJZ_F88YzXtadk-FO2YBqzulqRQji6w_/s320/_MG_3418retouchedlogo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5372100046171393586" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGpXTb2NY04U77Z6wVwI_VDlu7l5MPt104dsvWt0dP3VB_HrgE004IThVgPVlMgRg7oMveHU22Svpj7369yQcMkSOhXgigrEB7GPat2V2GuHMl0W1Xj_VpM4Bos7MSkMdWxDgBbLAjC6R/s1600-h/_MG_3418retouchedlogo.jpg"></a><br /><div> </div><div><br /></div><div><br /></div><div>Backdrop created,logo downloaded,colors blended,(changes of color optional) product added.. Vodka emptied...</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8874301615038837688.post-57003491371021677312009-08-14T12:53:00.004-04:002009-08-14T13:19:58.676-04:00Cookies..baking for a Cure<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhMq4IKV9e02bZ6znkcGrsIeBQCCDOVJwvy9OpETp0NwhtYVfUZgTz0If1Ijm6lrwjhhAe2DwU7eUkua4K33ByvgNj0lXvBB4MfbjGlT0CcLvFjUz1oyCCpA5pXbkJSxQPlLLqUXeryzt/s1600-h/jani_MG_2778.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 253px; height: 170px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhMq4IKV9e02bZ6znkcGrsIeBQCCDOVJwvy9OpETp0NwhtYVfUZgTz0If1Ijm6lrwjhhAe2DwU7eUkua4K33ByvgNj0lXvBB4MfbjGlT0CcLvFjUz1oyCCpA5pXbkJSxQPlLLqUXeryzt/s200/jani_MG_2778.jpg" alt="" id="BLOGGER_PHOTO_ID_5369863910349761186" border="0" /></a><br /><span style="font-style: italic;">Goodness</span> comes two ways...things we earn, things we're given....<br /><br /><span style="color: rgb(102, 102, 0);">Judy makes cookies.She didn't start that way.Her cousin, Jani got sick . She didn't start that way either. When Jani was diagnosed with cancer, Judy brought her homebaked cookies to the hospital for all the doctors and nurses and anyone else who needed the comfort and treat. Jani got cured. Judy launched a sucessful business. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis1I8q4XIwopmy_6pcOe8_nkefyGJkRpIW1k9TxIbA7vRz5_b3kWh4osCgGt7aqqCFVhx26sa91OQVgXfGcgeXTP0Qe4868-Xg9VDZciqgItDO30wOWkjA5in_3ZiwXMJ0ZXmM34Mx3cFD/s1600-h/jani_MG_2815.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis1I8q4XIwopmy_6pcOe8_nkefyGJkRpIW1k9TxIbA7vRz5_b3kWh4osCgGt7aqqCFVhx26sa91OQVgXfGcgeXTP0Qe4868-Xg9VDZciqgItDO30wOWkjA5in_3ZiwXMJ0ZXmM34Mx3cFD/s200/jani_MG_2815.jpg" alt="" id="BLOGGER_PHOTO_ID_5369866081067783810" border="0" /></a><a href="http://cookiesforjani.com">Cookies for Jani</a>, <span style="color: rgb(102, 102, 0);">is in the process of re-design on her website. After discussing several visuals and getting a feel of what she had, I proposed a bright and colorful approach to eye catch and show off her product. The worst part of this shoot is the amount of cookies I ate! Who could help it..too bad images couldn't have a scratch and sniff because besides the taste, my entire place was filled with delicious home-baked scents that warmed me as much as her story did.</span><br /><br /><span style="color: rgb(102, 102, 0);">Today, she donates a portion af every sale to the</span> <a href="http://sylvester.org">University of Miami for Cancer Research.</a> <br />It was a pleasure to have done work for her , both she and Jani have earned and received something good....<span style="font-style: italic; font-weight: bold;">real</span> good..Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8874301615038837688.post-73194409343518006782009-04-08T15:15:00.004-04:002009-04-08T16:01:23.169-04:00Cream of Wild Mushroom Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DUV0frBV3FSjr7SG5d-oJ_psrL1-Z9hp-WkFSMDnXaXidAtYNAqrXnRQYa2j_l37GgPszIIjDtxe7VtUo7t-hLr02N0P1v0op3JUiiIPrBs7fjanmNhIyQde8WtA8JY9KqqOvONJP3TH/s1600-h/FR6.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 128px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DUV0frBV3FSjr7SG5d-oJ_psrL1-Z9hp-WkFSMDnXaXidAtYNAqrXnRQYa2j_l37GgPszIIjDtxe7VtUo7t-hLr02N0P1v0op3JUiiIPrBs7fjanmNhIyQde8WtA8JY9KqqOvONJP3TH/s200/FR6.jpg" alt="" id="BLOGGER_PHOTO_ID_5322412133755523954" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8GTOQsmWrFcBGwIdChvONILgymeSBPCNbBC34Bj-r0iB1wVqczGoUf1DbvBGlYusFRgENMW3KebItQSF-T0ZLudb7de1sDvuNibIubeUW3WThUeITcL136nHXii1oAWUUPWR6PmHEsPQ/s1600-h/creamofmushroomsoup.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8GTOQsmWrFcBGwIdChvONILgymeSBPCNbBC34Bj-r0iB1wVqczGoUf1DbvBGlYusFRgENMW3KebItQSF-T0ZLudb7de1sDvuNibIubeUW3WThUeITcL136nHXii1oAWUUPWR6PmHEsPQ/s320/creamofmushroomsoup.jpg" alt="" id="BLOGGER_PHOTO_ID_5322401547580145698" border="0" /></a><br />These mushrooms might not make you high but you will surely heighten your gourmet experience from this recipe.<br /><br /><br />On my last visit to France, in a small town outside Paris, my wife and I stopped for a lunch in a small bistro. Knowing that we wanted to cover ground, we opted for a bowl of soup rather than the full course plat de jour. I love mushrooms, yeah I know but you can,t get those in France...<br /><br />Chock full of chopped mushrooms,thick and creamy,needless to say,I brought it home...<br /><br />*Half lb. chopped mushrooms(white)<br />*Quarter lb of chopped wild mushrooms (Whole Foods carries them)..<br />( you can substitute..an even mix of Shitaki/Oyster/BabyBell..if you can't find a wild mix)<br />*4-5 Tblsp. butter..<br />* 1 small sweet onion(Vidalia if available...) can also be made with half a Leek chopped<br />*3-4cups of Chicken Broth<br />( DON'T GET LAZY HERE--the can crap has way too much salt )<br />easy made chicken broth= quarter lb.chicken parts(necks or leg,backs etc...2 celery chopped,half onion quartered,2 sliced carrots,4oz white wine,quart of water,2 Tblsp butter, salt/pepper/crushed clove of garlic..garlic...set on low temp and cook till done...strain and save broth..you can double this amount or triple and save the rest for other recipes.)<br />* 1 cup of Heavy Cream<br />1 0z of dry Sherry<br />1/4cup flour<br />*1/8 tsp of nutmeg<br />salt and pepper to taste<br /><br />Warm Chicken Broth in pot....<br />Cut some of the white mushroom in slices and chop all of the rest . In a large saute pan,melt a little butter and saute the slices,set aside...melt rest of butter,add the onions and chopped mushrooms,stir and cook on medium,add Sherry and saute till done to a soft consistency,a light brown.<br /><br />Add Flour slowly to mix and stir until smooth.Add Broth while stirring, simmer until thickened and add Heavy Cream...simmer DO NOT BOIL,,,season with Nutmeg..salt and pepper to taste..<br /><br />If you want it thicker, mix a tsp of flour with 4-5 oz of warm water and add in slowly while stirring over warm heat..<br /><br />Spoon into bowls, top with sliced mushrooms ...and of course a hearty French or Italian Bread<br />(coated with rich butter,maybe sprinkled with a little parmesan..who cares about fat anyway,if you really do then just lick it)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8874301615038837688.post-16165911719905586842009-02-11T16:24:00.023-05:002009-02-13T12:00:59.976-05:00Mussels (not the one from Brussels)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWjAeZXNQa4OqXpqYdpzidQ5C5f6ph1qOlyYwLa3A8BBNGdCw3oYOG4I3KGggr-nVYfGzDNWnf7i20r8iimGBu40JKy3wijfb50J-qTbk3j3z4LwkXZI9hncg87CM8JRmd3lrTsSxetFHw/s1600-h/Honfluerst007.jpg++"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 222px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWjAeZXNQa4OqXpqYdpzidQ5C5f6ph1qOlyYwLa3A8BBNGdCw3oYOG4I3KGggr-nVYfGzDNWnf7i20r8iimGBu40JKy3wijfb50J-qTbk3j3z4LwkXZI9hncg87CM8JRmd3lrTsSxetFHw/s320/Honfluerst007.jpg++" alt="" id="BLOGGER_PHOTO_ID_5301662551018073922" border="0" /></a>We know all about the "Muscles from Brussels" but these mussels are from the ocean where in <a href="http://en.wikipedia.org/wiki/Honfleur">Honfleur France</a> I learned two ways to make them..... filling myself as much as possible, <span style="font-style: italic;">making sure I would'nt forget them</span>..<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ039BOAZUYkeJFLkp0lj5GnK-812dr1DuXN_qb3inGjWa2bujcVItI7I3YhGWvZo4kUFkljHaI_0-BCGgzdRB3soCBru1ak7KsYKOTblzlSFBmKZfEyE4aTqFGBpa5BgIoDH5cVjgVzsL/s1600-h/FD17.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ039BOAZUYkeJFLkp0lj5GnK-812dr1DuXN_qb3inGjWa2bujcVItI7I3YhGWvZo4kUFkljHaI_0-BCGgzdRB3soCBru1ak7KsYKOTblzlSFBmKZfEyE4aTqFGBpa5BgIoDH5cVjgVzsL/s320/FD17.jpg" alt="" id="BLOGGER_PHOTO_ID_5301662757537606226" border="0" /></a><span style="color: rgb(102, 102, 0);"><br /><br /></span><span style="color: rgb(102, 102, 0);">Moules </span><span style="color: rgb(102, 102, 0);">Mariniere..the classic </span><br /><br /><div style="text-align: center;"><span style="color: rgb(102, 102, 0);">2-3 tbls. butt</span><span style="color: rgb(102, 102, 0);">er..unsalted</span><br /><span style="color: rgb(102, 102, 0);">1-2 tbls. olive oil..EVO</span><br /><span style="color: rgb(102, 102, 0);">1 yellow onion chopped</span><br /><span style="color: rgb(102, 102, 0);">1-2 cloves garlic..minced</span><br /><br /><br /><span style="color: rgb(102, 102, 0);"><br />4-6lbs of shiny<br />mussels,debearded..any open discard.</span><br /><span style="color: rgb(102, 102, 0);">2 cups of a decent white wine(Charddonay does well)</span><br /><span style="color: rgb(102, 102, 0);">2-3 tbls chopped parsley</span><br /></div><span style="color: rgb(102, 102, 0);">pepper to taste</span><br /><br />..heat butter and olive oil. When hot add onions to a nice translucent color,add garlic,pepper,mussels ,wine and parsley.Turn down heat to low, cover and cook for about 10 min. uncover to be sure all are now open,stir and serve with a great French or Italian crusty bread.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghaFLI3dPDo_RiIDW7R-S8OyeUzdgzZCmxwFk5H0u4xyuwlFAvcpcAc-U0MVh2HsK4sN830DuxaB3qGDHYJ_85h3TOHSAAaX9hfC8gYNRB_DOdNqbqIGFM1uy_hTUvNwnNHbOFGCD8N6c3/s1600-h/cidershot+3x5.jpg"> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGLgrwaLtSZyNN-4ikbajLOzPFkbWvSJ0EwfPEKy58pQYBXhmXl3UxO2eVxQetm83YWNiVtkmi9GfNmTHF2CwCmpmkBTbpS9EpZc0pMy9tSCsOem0Q6D3Qc27EwYL0yeh84zwvI-USqLE/s1600-h/cidershot+3x5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 131px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwGLgrwaLtSZyNN-4ikbajLOzPFkbWvSJ0EwfPEKy58pQYBXhmXl3UxO2eVxQetm83YWNiVtkmi9GfNmTHF2CwCmpmkBTbpS9EpZc0pMy9tSCsOem0Q6D3Qc27EwYL0yeh84zwvI-USqLE/s200/cidershot+3x5.jpg" alt="" id="BLOGGER_PHOTO_ID_5302015138386430050" border="0" /></a><br />These are normally served and made with white wine, BUT I had it with Cider that came from the region as well......mmmmmm!!!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzUbOdr3kR73qQg7sdMg04ARUnTWz1Z7YQ_AAHV1Is0psuc1R5N0oRfFgKd1FrMgDPKCdY36VAROic6FD4kP3e44epj3O_XMhPrTU0x-QKp72qtfosT-nOBE-GKB3qfHelO5YsZK13NZqm/s1600-h/moules+ala+creme.jpg"> </a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJJKfiKhAg_wAX_wE1Yjrpma57f7NBVgoK5Cp-MlZr4882IK9eANGLVw3QGb2V82MMBM9jyX54kPHhzMZo9NOOTxPgunb628mEYZn6sdeLbp2zk5uJNtPT0C8haBBTXUgZdqrfaXQ9v0x/s1600-h/moules+ala+creme.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 140px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJJKfiKhAg_wAX_wE1Yjrpma57f7NBVgoK5Cp-MlZr4882IK9eANGLVw3QGb2V82MMBM9jyX54kPHhzMZo9NOOTxPgunb628mEYZn6sdeLbp2zk5uJNtPT0C8haBBTXUgZdqrfaXQ9v0x/s200/moules+ala+creme.jpg" alt="" id="BLOGGER_PHOTO_ID_5302327845157198530" border="0" /></a><br />Now My<span style="font-style: italic;"> favorite</span> is:</div><div style="text-align: center;"><div style="text-align: center;"><span style="color: rgb(102, 102, 0);">Moules a la Creme..</span><br /><span style="color: rgb(102, 102, 0);">Normandy Style</span><br /></div><div style="text-align: left;"><div style="text-align: center;"><span style="color: rgb(102, 102, 0);">2-3 tbls. butter..unsalted</span><br /><span style="color: rgb(102, 102, 0);">1-2 tbls. olive oil..EVO</span><br /><span style="color: rgb(102, 102, 0);">1 yellow onion chopped</span><br /><span style="color: rgb(102, 102, 0);">1 cloves garlic..crushed</span><br /><span style="color: rgb(102, 102, 0);">pepper to taste</span><br /><span style="color: rgb(102, 102, 0);">1 zucchini chopped</span><br /><span style="color: rgb(102, 102, 0);">1 carrot chopped</span><br /><span style="color: rgb(102, 102, 0);">1 large leek sliced thin</span><br /><span style="color: rgb(102, 102, 0);">4-6lbs of shiny mussels,debearded..any open discard</span><br /><span style="color: rgb(102, 102, 0);">2-3 tbls chopped parsley</span><br /><span style="color: rgb(102, 102, 0);">2 cups of a decent white wine(Charddonay does well).</span><br /></div><div style="color: rgb(102, 102, 0); text-align: center;">16 oz. of heavy cream or less ..3/4cup grated gruyere cheese or swiss<br /></div><br /><div style="text-align: center;">Saute all the veges together in butter and oil first.remove half.. add wine,parsley and mussels,cover 10-min. on low heat till all are open...in a separate sauce pan bring cream with half the veges to almost boil add cheese stir till melted and add to mussels...stir let sit 1-2 min.<br />serve with a crusty bread any who cares...try serving it with the cider<br />FEAST!!!!!<br /></div> </div><div style="text-align: left;">*Here is great way to clean mussels...in a pot of cold water enough to cover them, stir in 3 tbls of mustard or dry powder mustard. Swish them around and let them site for 10 minutes...Rinse and pull off the beards,( those stringy things hanging out of the shell)..dscard open ones.<br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8874301615038837688.post-13607723526395756102008-11-20T12:07:00.000-05:002008-11-20T12:28:37.092-05:00Rosy's Corner ..Cranberries<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFV2cXVf_hWiffoa0P0Xk4tiKmaEHxIsCVgtjRYKgOJHjbUa_0HzsnZ6uqs-Nv88d_GGHRVVlNKiIe1VeBldizUl4QwwRIIXZwzr9KFezgjYN17jyVk5gj1eX4fU2cSiUlzHquHF51lrD2/s1600-h/_MG_5631.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFV2cXVf_hWiffoa0P0Xk4tiKmaEHxIsCVgtjRYKgOJHjbUa_0HzsnZ6uqs-Nv88d_GGHRVVlNKiIe1VeBldizUl4QwwRIIXZwzr9KFezgjYN17jyVk5gj1eX4fU2cSiUlzHquHF51lrD2/s200/_MG_5631.jpg" alt="" id="BLOGGER_PHOTO_ID_5270790358188478002" border="0" /></a><br />From their farms to your table, cranberries can be used for more than just turkey. Here is one idea from "Rosy's Corner"....<br /><br />and for more coverage on cranberries...<a href="http://www.matthewpacephoto.blogspot.com/">http://www.matthewpacephoto.blogspot.com</a><br /><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3lE9H8kytsa3jqT-nLYT0TqXNmN2rt_cS5rCR8zbIu5Thfv_Twb_U0L-BWtZLy_PPq6A6CODVposDNlCbEJhDWBKxd0pOhVOBPC7OLOc-ojd3_jpmVtSFKrYn8hztLgM95meGJMtij74V/s1600-h/_MG_6355webfinal.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3lE9H8kytsa3jqT-nLYT0TqXNmN2rt_cS5rCR8zbIu5Thfv_Twb_U0L-BWtZLy_PPq6A6CODVposDNlCbEJhDWBKxd0pOhVOBPC7OLOc-ojd3_jpmVtSFKrYn8hztLgM95meGJMtij74V/s320/_MG_6355webfinal.jpg" alt="" id="BLOGGER_PHOTO_ID_5270791493314564754" border="0" /></a><br />Cranberry Pastry<br /><br />Frozen Pastry shells baked according to directions<br />blend<br />1 bar of soft cream cheese<br />1) cup of chopped frozen cranberries<br />3) tablespoons of sugar (more if sweeter desired)<br />pinch of orange zest<br /><br />top with some chopped cranberries<br /><br /><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8874301615038837688.post-1092332237805671392008-05-12T10:11:00.005-04:002008-05-29T12:08:13.733-04:00Wine a Question of Price?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3QbNFK3A7DbL5_W2zD9cvskd1YREzRUTmqlg8GAxIg9_RGZKXeGvP-Pp9G_tAHFgfTofrCS4g3-iTg6PDOBTmPwb_BX0Gz8hOMd3TJ2e4VDbzZI6fuF1s_HfNhW2hoaE9-WQ5Q7b3Bwjs/s1600-h/IMG_0276wine2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3QbNFK3A7DbL5_W2zD9cvskd1YREzRUTmqlg8GAxIg9_RGZKXeGvP-Pp9G_tAHFgfTofrCS4g3-iTg6PDOBTmPwb_BX0Gz8hOMd3TJ2e4VDbzZI6fuF1s_HfNhW2hoaE9-WQ5Q7b3Bwjs/s320/IMG_0276wine2.jpg" alt="" id="BLOGGER_PHOTO_ID_5199497166563867330" border="0"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFR58PBre3DYZ0oyVOwSnQwJfpsDs-m11CnTB-bFn0obygrjgHuK1ivtn8UGhN6eDLgnH0Rz54ajxZQ26ihikgaLuhf9XLJvBmIdVTXia8kwFdnI6k5VgyE2_JZzStwwaE1HXpYwWmcWc_/s1600-h/winrroad+copy.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFR58PBre3DYZ0oyVOwSnQwJfpsDs-m11CnTB-bFn0obygrjgHuK1ivtn8UGhN6eDLgnH0Rz54ajxZQ26ihikgaLuhf9XLJvBmIdVTXia8kwFdnI6k5VgyE2_JZzStwwaE1HXpYwWmcWc_/s320/winrroad+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5199494177266629298" border="0"></a>Think you have to spend a whole lot of bucks or Euros for a good bottle of wine? Not so mon amis!<br /><br />The French have been drinking what they call table wine or Vin de Table, I know because I have had my share, and everywhere I have been the Vin de Table they are talking about is made from a collection of the same grapes that grow in the same region you are in. They just aren't one grape or from one vineyard picked at one time in one region and bottled by one chateaus etc etc...<br /><br />Yes there may be no consistency nor year, although current since they don't age well if at all, but in France they run around $2.00-5.00 and here you can find them for under $8.00 with some shopping. The trick is to chill them first then decant them, let them come up to room temperature unless you are in the tropics of course, and drink! Now I know that the wine aficionados taste buds are curling but table wine is a staple there and for most very good with dinner.<br /><br />The bottle shown in this image is a perfect example. Under $7.00 at <a href="http://www.totalwine.com">TotalWines </a><br />It taste very much like a beaujolais and a lot like the wines I had in various caves in France(except the grand masters of course). Now I am not saying that you will fool someone into thinking this is a Grand Margaux or Chateau Lafite Rothchild, but then again you will have some change left from that ten spot to buy some cheese and you won't have to wait for your tongue to try to distinguish all those fruits they talk about.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8874301615038837688.post-20335764659479025012008-05-10T21:23:00.005-04:002008-05-29T12:07:42.609-04:00Rosy's Corner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuStWVx-kY7WoenwBtXqeKfSTvdemq66-zzq8go0T6jXcTb05DqhuYU6pt5q2u_5ZmJP7OVWopCpZJ1WbBx3YQGP_jgMXwcIEYeBUIClnECNAwhcS1pKjmkiIGKgNOVGJlwkH0zieTor3c/s1600-h/IMG_0298.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuStWVx-kY7WoenwBtXqeKfSTvdemq66-zzq8go0T6jXcTb05DqhuYU6pt5q2u_5ZmJP7OVWopCpZJ1WbBx3YQGP_jgMXwcIEYeBUIClnECNAwhcS1pKjmkiIGKgNOVGJlwkH0zieTor3c/s320/IMG_0298.jpg" alt="" id="BLOGGER_PHOTO_ID_5198926031612203042" border="0" /></a><br /><br /><br /><br /><div style="text-align: center; color: rgb(51, 51, 0);"><span style="color: rgb(153, 102, 51);font-size:130%;" >Thai Chicken and Jasmine Rice</span><br /></div><br /><span style="color: rgb(102, 102, 0);">1 lb of chicken breast cut in to 1 inch pieces (you can also use chicken thighs)</span><br /><span style="color: rgb(102, 102, 0);">1/2 small package of mushrooms (your choice)</span><br /><span style="color: rgb(102, 102, 0);">1 small red pepper cut in to 1 inch pieces</span><br /><span style="color: rgb(102, 102, 0);">1 small can of Geisha bamboo shoots</span><br /><span style="color: rgb(102, 102, 0);">1 large clove of garlic minced</span><br /><span style="color: rgb(102, 102, 0);">1 inch slice of onion chopped</span><br /><span style="color: rgb(102, 102, 0);">1 can of coconut milk (Goya)</span><br /><span style="color: rgb(102, 102, 0);">1/2 tsp of red curry </span><a style="color: rgb(102, 102, 0);" href="http://www,mccormick.com/">(McCormick)</a><br /><span style="color: rgb(102, 102, 0);">1/2 Tumeric </span><a style="color: rgb(102, 102, 0);" href="http://www.mccormick.com/">(McCormick) </a><br /><span style="color: rgb(102, 102, 0);">1/2 tsp salt</span><br /><span style="color: rgb(102, 102, 0);">1/2 tsp pepper</span><br /><span style="color: rgb(102, 102, 0);">1 tablespoon of Wesson peanut oil</span><br /><span style="color: rgb(102, 102, 0);">1 tablespoon of </span><a style="color: rgb(102, 102, 0);" href="http://www.worldfinder.com/">Tyling Naturals </a><span style="color: rgb(102, 102, 0);">sesame oil</span><br /><span style="color: rgb(102, 102, 0);">1 tablespoon of chopped fresh ginger</span><br /><span style="color: rgb(102, 102, 0);">1/2 can of Lesueur peas</span><br /><br /><br /><span style="color: rgb(102, 102, 0);">Saute the onion, garlic, red pepper, ginger, bamboo shoots in the peanut and sesame oil.</span><br /><span style="color: rgb(102, 102, 0);">Once the onion is clear in color then add the mushrooms, red curry and Tumeric.</span><br /><span style="color: rgb(102, 102, 0);">Let it boil then bring temperature down to medium until sauce gets thick. Set aside.</span><br /><span style="color: rgb(102, 102, 0);">In the same pan, add the 1/2 tablespoon of sesame and peanut oil and fry the chicken</span><br /><span style="color: rgb(102, 102, 0);">until golden brown. Once chicken is golden brown, add the sauce that was set aside.</span><br /><br /><br /><span style="color: rgb(102, 102, 0);">For Jasmine rice</span><br /><br /><span style="color: rgb(102, 102, 0);">1 cup of Mahatma Jasmine rice</span><br /><span style="color: rgb(102, 102, 0);">1/2 teaspoon of sesame oil</span><br /><span style="color: rgb(102, 102, 0);">salt and pepper to taste</span><br /><br /><span style="color: rgb(102, 102, 0);">Take 2 cups of water, add a pinch of salt and a pinch of pepper and a teaspoon of sesame oil.</span><br /><span style="color: rgb(102, 102, 0);">Bring water to a boil, add 1 cup of rice and cover. Once the water has evaporated, lower</span><br /><span style="color: rgb(102, 102, 0);">temperature to low and cook for about five (5 minutes) then turn the rice around and cook</span><br /><span style="color: rgb(102, 102, 0);">for another five (5) minutes.</span><br /><br /><span style="color: rgb(102, 102, 0);">This dish feeds about four (4) people as a main course, but (6) people as an appetizer shown here</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8874301615038837688.post-1282224966150906952008-04-19T11:47:00.007-04:002008-04-19T12:15:52.108-04:00Rosy's Corner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKbYD7wuEmLeRDBmfLMOwxnPpzGEZN1oUfZysRmbXHxfQna7ryKqTnXQB4tEPexWdx4Jfe4SWSs7OlOqstlxnQtKpTx7cfGzbnfRgNmBjhhZuzZkwljyCfTlooq1LiW3E1ahcfHQ1hQSq/s1600-h/IMG_0135.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKbYD7wuEmLeRDBmfLMOwxnPpzGEZN1oUfZysRmbXHxfQna7ryKqTnXQB4tEPexWdx4Jfe4SWSs7OlOqstlxnQtKpTx7cfGzbnfRgNmBjhhZuzZkwljyCfTlooq1LiW3E1ahcfHQ1hQSq/s320/IMG_0135.jpg" alt="" id="BLOGGER_PHOTO_ID_5190984514052883250" border="0" /></a><br /><span style="color: rgb(204, 153, 51);"><br /><br /><span style="color: rgb(102, 102, 0);">Rosy's Mango Colada</span><br /><br /></span><span style="color: rgb(204, 153, 51);"><span style="color: rgb(153, 102, 51);">.................................................................</span><span style="font-style: italic; color: rgb(153, 102, 51);">recommended brands</span></span><br /><span style="color: rgb(204, 153, 51);"><span style="color: rgb(0, 0, 0);">1 cup mango juice</span><span style="color: rgb(153, 102, 51);"> </span><span style="color: rgb(153, 102, 51);"> ............................................(Looza)</span><span style="color: rgb(0, 0, 0);"><br />*the pulp of 2 large mangoes </span> <span style="color: rgb(0, 0, 0);"><br />1/4 cup dark rum</span> <span style="color: rgb(153, 102, 51);">.............................(Barcelo Anejo Dominican Rum)</span><span style="color: rgb(0, 0, 0);"><br />1 tsp of pure vanilla<span style="color: rgb(153, 102, 51);"> <span style="color: rgb(0, 0, 0);">extract</span>...............................(Nielsen Massey)</span></span><span style="color: rgb(0, 0, 0);"></span><span style="color: rgb(0, 0, 0);"><br />1/2 pint of mango ice cream<span style="color: rgb(153, 102, 51);">..............................(Hagen Dazs)</span></span><br /><span style="color: rgb(0, 0, 0);">3 cups of ice</span><span style="color: rgb(0, 0, 0);">.</span><br /><br /><span style="color: rgb(0, 0, 0);">In a blender mix all the ingredients except the ice.</span> <span style="color: rgb(0, 0, 0);"><br />* If the mangoes are not very sweet, you can add a little sugar.<br /></span> <span style="color: rgb(0, 0, 0);">Then add the ice little by little and blend until the mixture is frothy.</span><br /><br /><span style="color: rgb(0, 0, 0);">Pour and enjoy!</span><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8874301615038837688.post-5292508495659577622008-04-13T14:00:00.001-04:002008-04-19T12:19:04.697-04:00Rosy's Corner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5UW4BUYy6hqEIeenNS6gK99fccFyBzYyfP1DyLqgr8pDNeqM7fTkcd4NV5CuTb3RHHchodAMKllQaRH4VMEmdvqLxWHsr6Rvj18vvVNdJ5HaI-cBPT_cxu2KJnNbLDmg33Z3XAg4RoCfL/s1600-h/combo:shrimp:plantain.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5UW4BUYy6hqEIeenNS6gK99fccFyBzYyfP1DyLqgr8pDNeqM7fTkcd4NV5CuTb3RHHchodAMKllQaRH4VMEmdvqLxWHsr6Rvj18vvVNdJ5HaI-cBPT_cxu2KJnNbLDmg33Z3XAg4RoCfL/s320/combo:shrimp:plantain.jpg" alt="" id="BLOGGER_PHOTO_ID_5188819720743313346" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold; color: rgb(102, 102, 0);">Cilantro Shrimp in Plantain Cups</span><br /><br />For shrimp<br /><br />1 Lb shrimp<br />1 can tomato sauce<br />1/2 cup fresh cilantro<br />1/4 onion<br />2 small cloves of garlic<br />1 bay leaf<br />peanut oil<br />1/4 cup bitter orange<br />1 tbsp capers<br />salt and pepper to taste<br />1/2 small yellow pepper<br />1/2 small red pepper<br /><br />Clean shrimp and set aside. Meanwhile,saute onion, garlic on 12 tbsp of peanut oil. Once onion is pale, add red pepper and yellow pepper. Rinse capers under water for a minute so it is not too salty then add to the pan. Then add the tomato sauce. Once it is simmered, add the chopped cilantro and the shrimp. Cook for about 3 more minutes<br /><br />For plantain cups<br /><br />3 green plantains cut in to 1 1/2 inches<br />peanut oil to cover the plantains<br /><br />In a large pot or deep fryer, fry plantains until golden yellow. Set aside on paper towel until cooled. Once cooled place one plantain piece in to a small cup or jello mold. Take a pestle and press lightly until the desired cup shape. Take the cups and re-fry until golden brown. Once cups are done, take the desired amount of shrimp and sauce and add to cup<br /><br /><br />For rice<br /><br />1 cup of white rice<br />2 cups water<br />salt and pepper to taste<br /><br />Boil 2 cups of water, add salt and pepper and then the rice. Once the water is almost evaporated, cover rice and turn down heat to low. Cook for 7 minutes. Turn rice with spoon and cook for another 7 minutes.<br /><br />Serve the plantain filled cups and put over a spoon of rice.<br /><br />EnjoyUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8874301615038837688.post-4255514941067344612008-03-06T19:40:00.009-05:002008-03-07T11:18:32.391-05:00Let's talk service<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqjBlHh-8IQmPW9nkxkk75wuV6Hszh1E_gGRPaNQvW9d7dhHVB92psmgwgCCLAnAB15FQh9ifnsRYmw11vqpNlI4-AkfzuJVFKWz-fcMmSWWnqk-afSCVAFvtsclS8INmTcvSRvJhVOlBw/s1600-h/chezfelix1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqjBlHh-8IQmPW9nkxkk75wuV6Hszh1E_gGRPaNQvW9d7dhHVB92psmgwgCCLAnAB15FQh9ifnsRYmw11vqpNlI4-AkfzuJVFKWz-fcMmSWWnqk-afSCVAFvtsclS8INmTcvSRvJhVOlBw/s320/chezfelix1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5174804224491139810" /></a><br /><div> </div><div> </div><div> </div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);">About a year ago we were visiting Carcassonne, France. A fabulous place in itself almost perfectly preserved medieval walled fortress town; where the Knights Templars were. Cool as it was, the best part was below in the real town where the current folk live and work. </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);">There in the town square where restaurants share space with their colorful branded tables and matching chairs was "Chez Felix" a family run place as most bars,bistros and restaurants are in France. This is what the American bistro scene is so desperately trying to mimic through the vision of how our corporate homogenizing system is churning them out in malls across the country.</span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Where we go wrong and they get right is what this is all about...SERVICE.. intimate, professional, smooth. </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);">We sat at a table outside and away from the main bar among 20 other tables that were all served by one man, the one in this picture. Inside the bar tended by the owner, the kitchen by his wife and daughter and one more waiter an older man to care for the inside tables. Watching this operation and we did more than one day or night as well, was like watching a well rehearsed dance troupe onstage. They weren't running frantic, forgetting orders or parts of, didn't need a red flag waving to catch their attention. They weren't wearing some silly ass outfit with a colorful hat nor bringing us a balloon with Chez Felix on it. He didn't introduce himself with a big plastered grin , nor did he sit down next to me acting like my old buddy as he took my order. He didn't engage me in some dopey ass conversation with that marketing approach of " sell your personality" to make people feel the " XYZ Bistro" experience. He didn't try to entertain us every time he walked by. He wasn't there to make us like him.He was there to make us like the place we came to by offering us the most efficient,best and professional service and not getting in our way of enjoying each other. </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);">When we got the food, which over a few days we had it all, it was ace one as though my mother cooked it just for me and recently as well, not pre-made by a crew of zombies who on their own can't cut butter and slapped together by recent high school grads who were just trained in the kitchen one month ago and presto you're a chef. And when we finished, we sat there as long as we wished until we wanted something else,while all the time he had his attention on every table he had as he walked by, ready to serve whatever we wanted, a cognac,a coffee...he didn't asked every 2 minutes if we were done...which leads me to the real difference in service.</span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Good service is not coming over every time I put my hand down to rest and ask " May I take this away?" ...NO!!! go away and let me swallow... nor is it asking me every two minutes " Can I get you something else?...nor throwing down the bill as I drink my coffee or sip a drink..</span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);">NEVER MIND WIPING THE TABLE in between...rare here... </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Price...did someone mention that as a quality comparison? well the average check there was $20-25 with a glass of local wine and full meal.. </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Next time you are out in one of our bistros..count the servers...watch their actions..listen to their banter.. and ask yourself, why isn't there a waiter training course, that teaches sensitivity of patrons, not amusement, attention with a relaxed, not hustle mode. Make servers professional ones, invest in them for a better return and not making a better return by saving a few bucks on that end. If you have a young staff, great but be demanding on them and have one pro-server play watchdog.. </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);">The dance between the front of the house and the back of the house is delicate, and for those of us who sit in the middle, we can pass off " I think I ordered the wrong thing" easier than, " the service sucks." </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);">A bistro/cafe shouldn't be just a burger joint with the fastest service around. It should be place to go, when you have nothing in mind, just want to lay back, eat and talk to the ones at your table not the ones around it. </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Food? well we can get to that another time...</span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></div><div><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></div>Unknownnoreply@blogger.com3