The following is part of a small series about working in a retirement home restaurant. Though my interest in the culinary world is relatively new, I was a waitress at an independent living home in Syracuse for much of my high school career.
Industry professionals Anthony Bourdain and Steve Dublanica have both dished about [read more ...]
I just received word that Michael Howell, one of my favorite chefs, has reason to celebrate! His restaurant Tempest has been named one of Canada’s healthiest restaurants, as ranked by Canada’s Best Health Magazine.
Tempest’s interest in and commitment to local ingredients is what first nabbed the public’s interest – and the incredible menu is what keeps it.
“We do [read more ...]
I like muffins a great deal, and this one is no exception. I’ve adapted the original recipe from Vegetarian Classics by Jeanne Lemlin slightly to include olive oil instead of vegetable oil. The result is, I think, a muffin equally suited for breakfast and dinner. It’s excellent smeared with orange marmalade at 8 A.M., and [read more ...]
As soon as I bit into the cabbage strudel, I knew I was going to have a problem. My friend had, after all, taken me to Andre’s for the sole purpose of pumping me with strudel and sending me on my way to write about it.
“Nora Ephron and Ruth Reichl have both written [read more ...]
Poppyseed strudel! All photos were taken by Ryan Brenizer – I owe him one for taking me to Andre’s for a food-writing themed dinner. (I should mention, though, that this strudel was purchased a week after my first strudel and consumed on-the-go … lucky for us all, Andre’s does take-out.)
Stay tuned for my thoughts on the [read more ...]
My street pants were loose and sat low on my hips, so when I unzipped them, they fell easily down to my feet. I felt momentarily sensual but quickly stepped out of them, leaving them in a pile on the floor. I stepped into the black and white checked pants and pulled them up around [read more ...]
It’s hard to believe, but I’ve oh-ficially been blogging for a year. For one whole year. What better way to celebrate than to begin the next step of my journey at the French Culinary Institute? I start orientation at the school tomorrow, and you can be sure I’ll keep you up-to-date. In the meantime, though, [read more ...]
The following is part of a small series about working in a retirement home restaurant. Though my interest in the culinary world is relatively new, I was a waitress at an independent living home in Syracuse for much of my high school career.
Industry professionals Anthony Bourdain and Steve Dublanica have both dished about life [read more ...]
In the interest of respecting Anthony Bourdain’s creativity – and the fact that I don’t want him to eat my face off – I’ve changed the name of this series from Retirement Home Confidential to Tales from a Retirement Home Restaurant. Original? No, not really. But not infringing on anyone’s copyright!
For part one, click [read more ...]
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