Finally...

Is it gross that I'm FINALLY eating the last of my very non-traditional Thanksgiving leftovers? Am I the only one? 

Don't worry, all of the desserts were gone the following morning.

Our menu: 

Apps: Neufchatel with Fischer & Wieser Raspberry Chipotle sauce, Neufchatel and smoked oysters ball covered in almonds, and an assortment of olives

Meat: Pork tenderloin with port and fig reduction

Pasta n' Cheese: Penne and brie with panko 

Mashed Potatoes: Baked mashed potatoes with pancetta, mozzarella and parsley

Salad: with feta, grapes, almonds, and a balsamic vinaigrette 

Veggies: Brussels sprouts with bacon

Sweets: Apple and Pumpkin pie with some good ole vanilla ice cream (these were bought, but made from scratch from a fantastic pasty chef!)

SFC Chef Series: Autumn Harvest at La Condesa

 Last year I had the pleasure of attending the Sustainable Food Center first ever Chef Series dinner at La Condesa. I missed the one they hosted in the Spring, but as soon as I saw tickets on sale for the Autumn Harvest, I jumped on it!


This year was different. We started in Malverde for passed hors d'oeuvres, courtesy of Chef Zach Northcutt and some awesome cocktails by Nate Wales and Bill Norris. It gave us a chance to chat with fellow diners as well as sample the fare of Mulberry and soon to open Haddington's. 

I was also excited for Paul Qui to take Tyson Cole's spot in the kitchen (nothing against Chef Cole, it's just a great chance for a young chef, you know?) and the menu seemed more playful and fun...oh, and I was seated at the wives' (and significant others) table!! So, before each course, the Chef would come out and explain the dish, what inspired it, and then swing by our table to give us some love.


We started with a Catfish Terrine by Jesse Griffiths. This thing was KILLER. He served it with crostinis and raw jalapeños. I literally almost stashed it in my purse...classy, eh?

Todd Duplechan gave us the 'surf and turf' as boar boudin topped with butterflied gulf shrimp and apple rosemary. 


Rene Ortiz served caramelized pork hock and crispy belly, beetroot chili mermelade, creme fraiche, watermelon radish and basil salad. The drink was a sort of sake concoction that was perfect against the bold flavors of the pork. 


James Holmes' creation was crispy braised lamb, bison bresaola, yaupon honey and turnip puree, garden greens and mustard tuile. 


For his first SFC Chef Series, Paul Qui gave us quail, fuyu persimmons, fried cashew miso, marigold. 


Shawn Cirkiel's dish was interesting...to say the least. He called it 'Season of the Witch'. Imagine all of the seasonal veggies on one plate. It was almost like an aerial view of a produce fairy land. 


 



To end the night, Laura Sawicki gave us a goat's milk marigold cremeux, apple and quince confit, marcona almond brittle, pedro jimenez sherry gastrique. 




This was a meal like no other. The diversity in the chef's taste, inspiration, technique, and play on Autumn flavors was so fun to experience. 

You should definitely go to this in the Spring! 
P.S. - sorry for the pic quality ... oops!

Lucky's Puccias

Italianini and I needed a quick bite one random weeknight... and decided to make a quick run to Lucky's Puccias. 

The tiny little trailer sits next to Tiniest Bar in Texas (totally no the tiniest! and, they just got real floor, and even a concrete wall to replace their wooden frence) houses a brick oven... yes, for your baked-to-order bread, a fridge full of goodies, and the two people who run this little operation. 

 

I had the Lucky's, which consists of your basic caprese, throw in some prosciutto and sundried tomato pesto. 

Italianini had the Contadina- Turkey, provolone, arugula, tomato, and olive tapanade.

The bread is good, but we had to wait quite a bit for this freshness. The sandwiches are tasty, but very simple. At $8 I could have had two slices and a soda at Home Slice, or a Banh Mi and spring rolls at Me So Hungry. To each their own. 

If you're in the neighborhood (W. 5th) and craving some Italian love between freshly baked bread, give them a shot.

http://www.facebook.com/LuckysPuccias

Outstanding in the Field: La Condesa

Listen, I can't lie and tell you I'm the super outdoorsy type; however, Chef Rene Ortiz cooking for Outstanding in the Field at Boggy Creek Farm can certainly get me to connect with nature!!!

Chef camped out the night before in order to set up this AMAZING feast. Now, if you're vegetarian, vegan, or a super active member of PETA, stop reading now.

He chose to cook two whole pigs (raised specifically for this event by Richardson Farms) al asador which actually looked like he had crucified two pigs, butterflied them (cut them right down the middle), and taken the gross intestines and such out.

It was quite a sight. First, walking into the farm and seeing all the gorgeous vegetables, plants, chicken coop, the Outstanding in the Field bus and artistically simple table. Then, looking past the lush greens and seeing my swiney friends roasting in their last couple of hours before going straight into my belly.

I've traveled, but I'm not the most 'wordly' person per se...the only other time I have ever seen this cooking technique was on the No Reservations episode where Francis Mallman cooks an entire meal in this very primitive way in the countryside of Uruguay. It was awesome.

There's little I can say about the menu. You can imagine the freshness of all the ingredients involved and the combination of such amazing food with the creative mind of Chef Ortiz and Pastry Chef Sawicki.

Here it is:

Dewberry Farm chicken liver pate, tomato marmalade, house pullman bread

Eggplant, Waterroak Farm goat's milk ricotta, quinoa cracker, gause yaupon honey Boggy Creek turnips, White Mountain yogurt, Lightsey Farms persimmon vinaigrette

Deviled Lockhart quail eggs

2008 Furne Blanc, Pleasant Hill Winery

Mixed Boggy Creek Farm herbs & lettuces, five minute Soncrest Farm egg, quinoa, Pure Luck Farms feta & sorrel-garlic aioli

Colina Bianca, Pleasant Hill Winery

Roasted Richardson Farms whole hog, pickles, apple chutney & cornbread

Dad's Red Blend, Pleasant Hill Winery

Richardson Farms bone-in rib eye with oak-smoked Jenschke Farm butternut squash

2003 Cabernet Sauvignon, Pleasant Hill Winery

"Tubby J. Tupelo" honey pie: Boggy Creek Gause Yaupon honey, Pure Luck Farms Hopelessly Bleu cheese, roasted Fredericksburg golden apple compote

Blanc du Bois, Pleasant Hill Winery

New friends were made, all the wine was drunk, bugs were repelled (we were at a farm, hello!), and I was very happy.

If you're unfamiliar with Outstanding in the Field, check out the link. Also,  I've recently learned that Chef James Holmes of Olivia cooked for these guys two days later!

Blue Dhalia Bistro

I guess it had been about 4 years since the last time I had been to east 11th. Me and some LatinWork-ers had gone to Longbranch to grab a drink. I had no idea how much development had gone on since! 

I had a lazy sunday lunch with Morritow at Blue Dhalia Bistro, nestled between a super cool design studio, and an electronics store that made even me want to buy super cool headphones, or a real quality amp...I don't even l ike going to Best Buy!

The place is cute and VERY cozy (tight squeeeze). The ceiling is low and covered in wood paneling. Very french cafeteria. Large tables are shared with other parties, loud conversations, and a very loud accordion cross paths in this tiny eatery. 
There is a small patio out front, but the cutest and roomy patio is out back. 

The menu is extensive and has something for everyone. Morritow ordered the tuna salad sandwich, and I had the nicoise salad. While we waited for our order, a nice wooden board with pate (Duck), cornichons, and baguettes came to the table. It was beautiful, and really, who can turn down pate? So, I dug right in... then our server said, "sorry, they delivered it to the wrong table"... I've been taught that it's rude to spit out your food, so I finished the whole thing.

The Tuna Salad was served open-faced with basil, capers and sun dried tomatoes. It's a very generous serving...We totally could have shared. 


The Nicoise Salad with seared Ahi tuna was very filling, and I certainly felt like I got my veggies for the day; however, the flavors left much to be desired. 


Overall, you get what you pay for. The space is worth checking out and it's great for a simple little lunch.

http://www.bluedahliabistro.com/