tag:blogger.com,1999:blog-106799302024-02-10T09:33:24.886-05:00Earthy DelightsPostings by JT Hoagland as he discovers foods and cooking techniques.
Currently residing in NW Michigan, outside of Traverse City, with sojourns abroad from time to time to learn what he can about food and fine dining. To paraphrase Jim Harrison - food is life...Unknownnoreply@blogger.comBlogger168125tag:blogger.com,1999:blog-10679930.post-83807577640515507452011-09-14T22:29:00.000-04:002011-09-14T22:29:43.498-04:00Back to something simpleSummer season winding down, time to get back to some of our haunts<br />
<a href="http://artsglenarbor.com/">Art's </a><br />
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Wed. is ... chicken jalapeno soup day<br />
Presentation is unpretentious<br />
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flavor is great, esp. when you can get a bowl late in the day, when the jalapeno's have infused the broth<br />
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Burger on the side (they grind their own) topped with bacon and bleu cheese sauce, chased with Bell's Oberon.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-53008272244521728142011-08-29T10:20:00.003-04:002011-09-14T22:36:38.753-04:00Nova ScotiaIt's been a while, sorry, pretty busy<br />
May go back and "fill in the blanks"<br />
For now, wrapping up trip to Nova Scotia and a post on ... Lobster<br />
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As a committed (sorta) Locavore, we try to go for what is local on the menu.<br />
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We'll start with the <a href="http://thepressgang.net/">Press Gang</a> with family<br />
Went for the Lobster Duo (iPhone photo)<br />
Started with<br />
<span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px;">Nova Scotia Mussels<br />
Dragons Breath cheese and leek (no photo)</span><br />
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Champagne butter poached claws with caper and garlic basted tail, parsnip and creamed leek puree, dried cherry couscous </span><br />
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;">Good food, great service, ancient house (stables I believe) </span></span><br />
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;">On the list </span></span><br />
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;">Next up : <a href="http://bicyclethief.ca/food-wine">The Bicycle Thief</a></span></span><br />
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<span class="Apple-style-span" style="color: #333333;">Charcuterie plate (no photo) worth consideration, then </span><br />
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<span class="Apple-style-span" style="color: #333333;"><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Handmade Ravioloni stuffed with Fresh Lobster, mascarpone, chives, shelled Lobster garnish, Parmigiano fonduta, dusted with crispy crumbs - YES</div><div style="font: 13.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpYEiMyG4rFEbl3Zb8BhZ-9hOWTvYq44koEquhnkyMFjZg0KQwIHq_M45qoVEvlw8NRXt9_RrRtS2H69TfHmexvOGaWestrxy962vaRRlnibe5FSr9cpIbLocvtVh2G6GrkUoBxg/s1600/IMG_0301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpYEiMyG4rFEbl3Zb8BhZ-9hOWTvYq44koEquhnkyMFjZg0KQwIHq_M45qoVEvlw8NRXt9_RrRtS2H69TfHmexvOGaWestrxy962vaRRlnibe5FSr9cpIbLocvtVh2G6GrkUoBxg/s320/IMG_0301.JPG" width="238" /></a></div><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;"><br />
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;"><div style="font: 20.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">A tavola non si invecchia</div><div style="font: 14.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">At the table with good friends and family you do not become old.</div></span></span><br />
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;">How to maintain the lobster a day? </span></span><br />
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;">Why with Lobster Mac&Cheese at <a href="http://saltshakerdeli.com/">Salt Shaker Deli</a> in Lunenberg (SWest Coast)</span></span><br />
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;">Then there's always Chow-da</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzCRj6SI3h3dQ-ZrqnG1zCmn2fc640SBKREZxLKWBxTutNWH2NpX54KPm8XNl-ENIiwHTQCsokAq8QHUHrKY3duyltE72JuTSECn78t6nocZbKdR06SmNgzJz1llPcEEfw9xVUOw/s1600/IMG_0693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzCRj6SI3h3dQ-ZrqnG1zCmn2fc640SBKREZxLKWBxTutNWH2NpX54KPm8XNl-ENIiwHTQCsokAq8QHUHrKY3duyltE72JuTSECn78t6nocZbKdR06SmNgzJz1llPcEEfw9xVUOw/s320/IMG_0693.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRJSBbn4BYhYnlaUM-s5UaaN433FWYv5lzZfvP4aaZqSFhU7TjWO1cE__lAs3YhPDba42SocZVHqh_nKDKuAZUPXbm8QX0a1mUqrhKRgBZvGH0RhuHJmDd1ipt4rj2G4IFYvxyw/s1600/IMG_0315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRJSBbn4BYhYnlaUM-s5UaaN433FWYv5lzZfvP4aaZqSFhU7TjWO1cE__lAs3YhPDba42SocZVHqh_nKDKuAZUPXbm8QX0a1mUqrhKRgBZvGH0RhuHJmDd1ipt4rj2G4IFYvxyw/s320/IMG_0315.JPG" width="238" /></a></div><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;"><br />
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;">or just start the day with Eggs Benedict - Nova Scotia Style</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mK_h4RGU1ugCkMmmW7IRtihEfCNKPSWeUec24MysOG9aw0fasTAMK8jrZvgJRFARq4bueRRHSEfFkgtwSJooh2hz1-RZxijVeDz8kc4l5zTbpxq7DgoMYjr3hGKa9ox7sIq4Mg/s1600/IMG_0309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1mK_h4RGU1ugCkMmmW7IRtihEfCNKPSWeUec24MysOG9aw0fasTAMK8jrZvgJRFARq4bueRRHSEfFkgtwSJooh2hz1-RZxijVeDz8kc4l5zTbpxq7DgoMYjr3hGKa9ox7sIq4Mg/s320/IMG_0309.JPG" width="238" /></a></div><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;"><br />
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;">and lest we forget ... Seafood Fettuccine </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFdS2XiNxo0xCd8fNh2LZuAZmC9UEPeXCSeKzSmvGDoCDT5nW0SaHVM8kS6LA-uHhoLKZeLW8pwTGSXA5MYR4UuAgRaWqY_UqrAeZmiSPw0MWooWt685necr6ADhzxjsdAnRFXHg/s1600/IMG_0329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFdS2XiNxo0xCd8fNh2LZuAZmC9UEPeXCSeKzSmvGDoCDT5nW0SaHVM8kS6LA-uHhoLKZeLW8pwTGSXA5MYR4UuAgRaWqY_UqrAeZmiSPw0MWooWt685necr6ADhzxjsdAnRFXHg/s320/IMG_0329.JPG" width="238" /></a></div><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-16941085346967399842011-05-21T17:16:00.001-04:002011-05-21T18:05:14.512-04:00Yum<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2gBpn1xbgNv_U46P4Dm0uDBXi6RlCjxCPMiwRV_3wawEZivMzUGbcqyGzuPdTu4ZnsKSVqDZ0Qf8Y-j9jFp4UX5VMe0_Smzcz_lLOcV0x3nreqksKAv2Dmwpbr3kwGsVpkFrDQ/s1600/IMG_0185.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
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</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2gBpn1xbgNv_U46P4Dm0uDBXi6RlCjxCPMiwRV_3wawEZivMzUGbcqyGzuPdTu4ZnsKSVqDZ0Qf8Y-j9jFp4UX5VMe0_Smzcz_lLOcV0x3nreqksKAv2Dmwpbr3kwGsVpkFrDQ/s1600/IMG_0185.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2gBpn1xbgNv_U46P4Dm0uDBXi6RlCjxCPMiwRV_3wawEZivMzUGbcqyGzuPdTu4ZnsKSVqDZ0Qf8Y-j9jFp4UX5VMe0_Smzcz_lLOcV0x3nreqksKAv2Dmwpbr3kwGsVpkFrDQ/s320/IMG_0185.JPG" width="238" /></a></div>Long week, so we went to one of our local favorites<br />
<a href="http://www.restaurantlabecasse.com/">La Be'casse</a><br />
Chef Guillaume Hazaek Massieux cooks "country french", sometimes with a Caribbean twist<br />
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On last night's special's list for appetizers was this Foie Gras - Creme Brule'e ... decadent<br />
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Photo is with a couple bites taken.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-87942017573397665682011-05-15T11:33:00.002-04:002011-05-15T13:17:25.218-04:00It's time - Asparagus<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><a href="http://www.nytimes.com/2011/05/01/magazine/mag-01Eat-t.html?scp=5&sq=asparagus&st=cse">Mark Bittman’s Asparagus Recipe Flow-Chart - NYTimes.com</a>: <i>"It takes effort to maintain a sense of seasonality with asparagus, given that it has become a year-round product. But right now even the stuff in supermarkets may come from a local source — so that the stalks snap rather than bend when you apply pressure and the aroma and flavor are fresh rather than simply strong."</i><img alt="" border="0" height="308" src="http://graphics8.nytimes.com/images/2011/05/01/magazine/01Eat/01Eat-articleLarge.jpg" width="400" /></div><br />
<div>I will admit to using asparagus year round, but now is the time for fresh and local product. </div><div><br />
</div><div>Asparagus Festival next week in Empire (MI), and we're moving fresh local product from Cherry Capital Foods</div><div><br />
</div><div>Mark catalogs many ways to prepare it.</div><div><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-84115255802692568642011-05-03T19:48:00.030-04:002011-05-15T14:12:49.099-04:00The TatesLast day of our visit, we took in "The Tate's"<br />
<a href="http://www.tate.org.uk/britain/">Tate Britain</a> in the morning, the the river ferry to the <a href="http://www.tate.org.uk/modern/">Tate Modern</a> with lunch at the Modern's <a href="http://www.tate.org.uk/modern/eatanddrink/restaurant.htm">Restaurant</a><br />
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Very nice for this sort of venue<br />
We had to sample the pork belly<br />
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slow roasted, with pea shoots and a black pepper honey vinaigrette<br />
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the girls both chose the potato-leek and wild garlic soup<br />
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For the main, and because we had not had a chance to try yet - Fish & Chips<br />
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All washed down with a nice ale - <a href="http://www.fullers.co.uk/rte.asp?id=47">London Pride</a> - quite fitting<br />
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Next day we were up and out early, catching our plane homeUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-42393419080364015092011-05-02T09:48:00.000-04:002011-05-15T13:10:53.566-04:00BreakiesBrief post from London<br />
Breakfast : Italian Prosciutto Crudo, bit of mild cheese Organic "Wholemeal Seeded Bloomer" (toast) and Orange Juice ...Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-62444217583764978332011-05-01T12:53:00.018-04:002011-05-15T13:09:33.853-04:00Sunday RoastWe survived the wedding and were off to Sunday "Roast" a british tradition at the local pub.<br />
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<a href="http://www.havelocktavern.com/">The Havelock</a><br />
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<table class="uiInfoTable mts profileInfoTable pageInfoTable noBorder" id="197668070269273" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-bottom-width: 0px; border-collapse: collapse; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; margin-top: 5px; width: 483px;"><tbody>
<tr><td class="data" style="font-size: 11px; line-height: 15px; padding-bottom: 1px; padding-left: 0px; padding-right: 0px; padding-top: 3px; text-align: left; vertical-align: top;"><div class="data_field" style="width: 350px;">Opened in 1996 the Havelock Tavern is one of London's original gastro pubs. Unlike many others that have come and gone since, we have changed very little over that time. Rather than become a restaurant in an old pub building, we focus on being a pub that serves really good food. The atmosphere is lively and informal so that anyone can eat, drink and feel at home. We don't take bookings and orders are placed at the bar. We are not trying to be sophisticated, but aim to provide you with a good, relaxing time.</div><div class="data_field" style="width: 350px;"><br />
</div><div class="data_field" style="width: 350px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Menu changes daily, but I suspect that they always have a roast beef ...</span></span></div><div class="data_field" style="width: 350px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="data_field" style="width: 350px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">I started with smoked salmon on some beets - nice</span></span></div><div class="data_field" style="width: 350px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5KTNUzbyULGhWloT5qljO2waP11XEWi9n8lscG0TBDrKG6-80HnLVED6K9T5TZ-tnT-b_u679Ogt-oMQb__Fuyd4Aq5Ja0fGR1Kd-DoFMlQf5PCRKDc7CXbD8eEuN7fdsmFwOAA/s1600/IMG_0149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5KTNUzbyULGhWloT5qljO2waP11XEWi9n8lscG0TBDrKG6-80HnLVED6K9T5TZ-tnT-b_u679Ogt-oMQb__Fuyd4Aq5Ja0fGR1Kd-DoFMlQf5PCRKDc7CXbD8eEuN7fdsmFwOAA/s320/IMG_0149.JPG" width="238" /></a></div><div class="data_field" style="width: 350px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
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</span></span></div><div class="data_field" style="width: 350px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">and the Roast</span></span></div><div class="data_field" style="width: 350px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0eZrtypF-KXAX8htkVuSiVWiegc5jFKBKYcsuAIln5sZq9gvo9XfJz8pldyKuDPo4jgxBdOq2qXmhDNwo68JVlnMeSx62p8qnrt3AN1VAZI3NufHm9X_lM6JeFqenmwGiv988Q/s1600/IMG_0154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0eZrtypF-KXAX8htkVuSiVWiegc5jFKBKYcsuAIln5sZq9gvo9XfJz8pldyKuDPo4jgxBdOq2qXmhDNwo68JVlnMeSx62p8qnrt3AN1VAZI3NufHm9X_lM6JeFqenmwGiv988Q/s320/IMG_0154.JPG" width="238" /></a></div><div class="data_field" style="width: 350px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="data_field" style="width: 350px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">good dollop of horseradish ... of course</span></span></div><div class="data_field" style="width: 350px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></div><div class="data_field" style="width: 350px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">all chased with a couple pints - sorry, no notes taken on the ale</span></span></div></td></tr>
</tbody></table>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-15216220770330894632011-04-29T11:35:00.003-04:002011-05-15T12:47:07.212-04:00London recap<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Back from visit with our daughter and her husband who now live in London.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">They have access to a nice variety of cuisines within short walks.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Arriving early AM (about 8) after a red-eye flight, we settled in and went for breakfast</span><br />
<a href="http://www.caferouge.co.uk/menu/breakfast-menu/petit-dejeuner"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cafe Rouge</span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> which had the look and feel of a neighborhood bistro, until I started this post, I didn't know that it was a national chain. Very nice.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The next day ... </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Light lunch while doing some grocery shopping with our daughter - Jamie Oliver's "</span><a href="http://www.jamieoliver.com/italian/food-menu/pasta"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Jamie's Italian</span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">"</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I was looking forward to the "</span><strong><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-weight: normal;">English wild boar salam</span>i - </span></strong><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">From the Cotswolds" ...</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> alas, they were out,</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">settled for the "seasonal cured meat plank" </span><br />
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<strong><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-weight: normal;">Main was bucatini Carbonara </span>"</span></strong><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Tubular spaghetti with crispy fried smoked pancetta and ribbons of leek, tossed with eggs, thyme and Parmesan cheese" while the women picked other pastas (sorry, I forget which). </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">We had to try the Posh Chips (we consider them french fries) with "Insanely good truffle oil and parmesan" ... had to send those back for the truffle oil - sorry.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Our daughter chose </span><span class="Apple-style-span" style="font-family: verdana, arial, sans-serif; font-size: 11px;"><strong>MONTEPULCIANO D'ABRUZZO </strong></span><span class="Apple-style-span" style="font-family: verdana, arial, sans-serif; font-size: 11px;"><strong>2009 GRAN SASSO </strong><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">for our wine - nice.</span></span></span><br />
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</span></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-2774612100000738112011-04-26T18:15:00.004-04:002011-05-15T14:18:27.070-04:00more ... BACON<div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Bacon - Maple syrup sunday</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1cgkEDVcPoF6L0E8zOP-k1CWH1faSVnQbN7Q_qbByHDuWYoZ7f3f46eL4nLaMsuOdcmxpwtIxp2qSU-oM3nRi1Vc81r5PAYJvh94OADV5mKDIPPegRA_7Y5qf6jDvtYnscPcVA/s1600/IMG_0123_2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1cgkEDVcPoF6L0E8zOP-k1CWH1faSVnQbN7Q_qbByHDuWYoZ7f3f46eL4nLaMsuOdcmxpwtIxp2qSU-oM3nRi1Vc81r5PAYJvh94OADV5mKDIPPegRA_7Y5qf6jDvtYnscPcVA/s320/IMG_0123_2.JPG" width="282" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-43053737179085701382011-04-24T21:22:00.000-04:002011-04-24T21:22:35.039-04:00In season<a href="http://www.nytimes.com/2011/04/20/dining/20forage.html?src=dayp&pagewanted=all">When Digging for Ramps Goes Too Deep - NYTimes.com</a>: <div><br /></div><div><span class="Apple-style-span" style="font-family: georgia, 'times new roman', times, serif; font-size: 10px; color: rgb(51, 51, 51); line-height: 15px; "><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "><i>Long revered as a spring tonic — a nutritious green treat after months of dusty potatoes from the root cellar — ramps grow wild in the woods from Georgia to Quebec. In the South, ramp festivals have been held for generations.</i></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; font-size: 1.5em; line-height: 1.467em; color: rgb(0, 0, 0); "><i>But since the early 1990s, the garlicky allium, with a slender white bulb, dark red stem and succulent green leaves, has gone from a Southern belle to a big-city starlet, with breathless articles in glossy magazines, top billing on restaurant menus and a paparazzi-like reception when the first crates arrive at farmers’ markets in April. And while many people have never understood what the fuss was about, the local-food movement and a growing interest in wild and foraged plants have fueled demand and pushed prices as high as $12 a pound.</i></p><div><br /></div></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-57857418595247135742011-04-24T18:29:00.001-04:002011-04-24T18:30:35.613-04:00New place<div>Thanks to good friends, I got a chance to try a new place this past week</div><div><br />
</div><a href="http://www.ensonow.com/menu">Enso - East Lansing, MI</a><br />
<div><br />
</div><div>Although I only had a salad (wedge blt :<span class="Apple-style-span" style="font-family: inherit;">Crispy Wedge of Romaine, Smoked Bacon, Tomatoes, Gorgonzola Bleu Cheese Dressing) we'll be back ... when time allows.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Good to find someplace new here.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-27759614712901929022011-04-10T11:57:00.001-04:002011-04-10T12:01:36.260-04:00Some foodie "Apps"<div>We caught part of The Splendid Table yesterday</div><a href="http://splendidtable.publicradio.org/listings/110409/">April 9, 2011 : The Splendid Table with Lynne Rossetto Kasper</a><br />
<div><br />
</div><div>Always an enjoyable listen</div><div>The following caught our ear: iPhone apps<br />
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<span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px;"><a href="http://ruhlman.com/2010/03/ratio-smart-phone-app-video-demo.html">Ratio Smart Phone App: Video Demo | Michael Ruhlman</a></span><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px;">: </span><br />
<div style="font-family: Georgia, serif; font-size: 16px;"><br />
</div><div style="font-family: Georgia, serif; font-size: 16px;"><i>"This application will be of special value to anyone who works in a kitchen and to any and all culinary students. And you chefs, authors, and bloggers who develop your own recipes, this application provides the trunk from which a thousand variations branch off. I hope you’ll have a look!"</i></div><div style="font-family: Georgia, serif; font-size: 16px;"><i><br />
</i></div><div style="font-family: Georgia, serif; font-size: 16px;">and</div><div style="font-family: Georgia, serif; font-size: 16px;"><br />
</div><div style="font-family: Georgia, serif; font-size: 16px;"><a href="http://www.fooducate.com/blog/2010/11/06/check-out-the-new-fooducate-iphone-app/"> Fooducate</a>: <i>"We’ve recently launched an iPhone app, simply called Fooducate. The app lets shoppers make better, healthier choices at the supermarket. It empowers you with all the tips and tricks we’ve been writing about on this blog."</i></div><div style="font-family: Georgia, serif; font-size: 16px;"><i><br />
</i></div><div style="font-family: Georgia, serif; font-size: 16px;"><i><span class="Apple-style-span" style="color: #555555; font-family: Verdana, 'BitStream vera Sans', Helvetica, sans-serif; font-size: 12px; font-style: normal; line-height: 17px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">With the Fooducate iPhone app, you can<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />- Automatically scan a product barcode<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />- See product highlights (both good & bad)<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />- Compare products<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />- Select better alternatives!!</div><div style="margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br class="blank" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">We’ve got over 160,000 products in our food database, and growing daily. When you scan a product, our software analyzes the information found in the nutrition panel and ingredient list, and comes up with a rating and a tidbit or two explaining the product.</div><div style="margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br class="blank" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />You get to see the stuff manufacturers don’t want you to notice, such as excessive sugar, tricky trans fats, various additives and preservatives, high fructose corn syrup, controversial food colorings, and more…</div></span></i></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-85742651394805825452011-03-20T21:23:00.002-04:002011-03-27T13:25:33.400-04:00Just for fun (and flavor !!!)One can never have too much<br />
<div><div>Money</div><div>Sex</div><div>Horsepower or </div><div><br />
</div><div>BACON<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="clear: left; float: left; margin-bottom: 1em; margin-left: 0px; margin-right: 1em; margin-top: 0px;"><a href="http://www.mensjournal.com/bacon-all-day">Bacon All Day : Men’s Journal</a></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.mensjournal.com/wp-content/uploads/m201bac09.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" class="size-full wp-image-19530" height="246" src="http://www.mensjournal.com/wp-content/uploads/m201bac09.jpg" title="m201bac09" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-79308196931677836862011-02-24T10:28:00.000-05:002011-02-24T10:28:47.324-05:00Sanibel Florida, culinary highs and "not so highs"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLSoeP5MoNgRtnclUHeezF6vEdlFs6HDVMrNpXEgdZqgTn45bnPr4do1GVHdSs5DP4s3vBCcvpcws3l0MOBg43eamQsdIRoG62ae0UgnPF0aqu93xnxi79Kdm9XpLLY-9el7K8LQ/s1600/IMG_0101.JPG" imageanchor="1" linkindex="232" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLSoeP5MoNgRtnclUHeezF6vEdlFs6HDVMrNpXEgdZqgTn45bnPr4do1GVHdSs5DP4s3vBCcvpcws3l0MOBg43eamQsdIRoG62ae0UgnPF0aqu93xnxi79Kdm9XpLLY-9el7K8LQ/s320/IMG_0101.JPG" width="240" /></a></div><br />
We've been coming to Sanibel for a couple of decades.<br />
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Notes on a few meals this year, omitting such culinary "experiences" like <a href="http://www.cheeburger.com/menu/main.asp" linkindex="233">Cheeseburger Cheeseburger</a> (with grandkids of course)<br />
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We try to make an annual stop at <a href="http://www.lazyflamingo.com/lf2_menu.htm" linkindex="234">Lazy Flamingo</a> mesquite grilled grouper sandwich and a beer. Their slogan "if our seafood was any fresher, we'd be serving it underwater" ... not great, but a tradition.<br />
<img border="0" height="137" src="http://www.lazyflamingo.com/images/logo_w_shadow_w140.gif" width="140" /><br />
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Another tradition, we've managed most every year is <a href="http://www.madhatterrestaurant.com/" linkindex="235">The Mad Hatter</a><br />
Always good, though after some other meals over the last decade or two, we've become a bit broader in our expectations.<br />
Shirley went with<br />
<span class="menuitem">Goat Cheese Pillows</span><span class="menudesc"> <i>"Crispy goat cheese pillows wrapped in phyllo with roasted green onion & spinach finished with a strawberry & port wine reduction"</i> while I tried the garlic roasted oysters </span><br />
We both went for the <span class="menuitem">Mad House Salad</span><br />
<i><span class="menudesc">"Mixed organic baby greens, sliced pear & candied walnuts tossed with our house shallot & red wine vinaigrette, garnished with raspberry coulis & crowned with tempura Gorgonzola"</span></i><br />
<span class="menudesc">For the Main, Shirley chose </span><br />
<div style="padding-left: 160px;"> </div><span class="menuitem">Grilled Filet Mignon</span><span class="menudesc"> <i>"Grilled Buckhead filet mignon with fresh Béarnaise sauce served with yukon mashed potatoes & grilled asparagus"</i> and I went with </span><span class="menuitem">Black Truffle Sea Scallops</span><br />
<i><span class="menudesc">"Pan seared panko & black truffle encrusted dayboat sea scallops finished with a caramelized shallot beurre blanc served atop whipped Yukon potatoes & julienned zucchini & squash</span>"</i><br />
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All with a nice bottle of Sonoma Coast Vineyards <a href="http://www.sonomacoastvineyards.com/index/page/product/product_id/1786/category_id/633/category_chain/633/product_name/2009+Sonoma+Coast+Vineyards+Chardonnay%2C+Gold+Ridge+Hills%2C+750ml" linkindex="236">Chardonnay</a> <br />
Very satisfying.<br />
No photos - have not been toting my camera, and iPhone doesn't really do justice. <br />
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Another on our list is <a href="http://www.iltesoro.net/networksolutions/Welcome.html" linkindex="237">IL Tesoro</a><br />
Cozy (small) where we joined others at the "Chef's Table" next to the kitchen<br />
For Shirley it was <span class="style_4">Contadina di Pollo</span>: <i>"sautéed chicken with grilled eggplant, mushrooms, a touch of cream and roasted peppers in a Cognac sauce topped with mozzarella" </i>she felt it could use a bit more seasoning.<br />
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I started with Smoked Salmon Carpaccio: <i>"lemon caper vinaigrette, red onion, creme fraiche, wild arugla and roasted red pepper." </i>which met expectations.<br />
Then on to Veal Chop Piedmontese: "<i>porcini, black truffles, a touch of cream & white truffle oil over parpadelle pasta</i>" Excellent ... grilled to perfection, med-rare, I sliced it thin and savored with the pasta and sauce ...found the last piece of bread to polish the plate.<br />
I chose to pair it with <span id="search"><em>Ripasso Valpolicella </em></span> <br />
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Saved room for desert.<br />
Shirley had the "fruit cake" while I went with the orange sorbet<br />
The sorbet : a whole orange was hollowed out, filled with orange sorbet, then frozen - at first I couldn't get my spoon into the rind - then spotted that there was a "cap" and could scoop out the delicious treat.<br />
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They got my vote.<br />
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We'll skip family meals like carry out sandwiches and pizza - nothing to write about there<br />
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Finally for consideration is <a href="http://www.thistlelodge.com/menu_main.htm" linkindex="238">Thistle Lodge</a><br />
Shirley was pleased with Beefsteak Tomato & Mozzarella Salad "<i>Basil Puree, Extra Virgin Olive Oil, Balsamic Syrup</i>" but a bit disappointed with her bone in pork chop, while I was pleased with the<br />
Truffled Beef Bresaola Carpaccio "<i>Cured Shaved Beef Tenderloin, White Truffle Oil, Olive & Sun-Dried Tomato Tapenade</i>" delighted with the Seafood Trio: "<i>Seabass, Scallop, Prawns, Forbidden Rice, Brown Butter, Smoked Clam Buerre Blanc, Saffron Nage</i>"<br />
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Respective house red and white with our dinners, skipped desert.<br />
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<span class="menudesc"> </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-54848594998818236442011-01-30T12:23:00.000-05:002011-01-30T12:23:00.688-05:00Springtime dreaming<div>Mushroom dreams</div><div><br /></div><div>While we wait, shameless plug for <a href="http://www.earthy.com/Dried_Morel_Mushrooms_C193.cfm">Earthy.com</a></div><div><br /></div><a href="http://www.nytimes.com/2011/02/02/dining/02vege.html?_r=1&hpw">Mushrooms Fill in the Blanks for the Meat-Free - Temporary Vegetarian - NYTimes.com</a>: <div><br /></div><div>"<i>“The morels smell like fresh moss in the spring,” said Mr. Vongerichten, an owner of 28 restaurants in New York and around the world. “The chanterelles, for me, are like the field, like fresh grass, and slightly sweet. The shiitake, I would say, the bark of the woods. That’s where they grow.”<br /><br />“Mushrooms have memories for me,” he said.<br /><br />For vegetarians, mushrooms provide something much more substantial, a meaty succulence and satisfying texture that can be missing from a meat-free diet. They have a remarkable variety of forms and tastes, and take on deeper, richer flavors when saut�ed, steamed, roasted or grilled."</i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-32123690788438250052011-01-16T12:41:00.000-05:002011-01-16T12:41:21.410-05:00Yum<div>I try not to tout Earthy Products too much, but this one is great</div><div><br /></div><div>Our standard sunday breakfast - bacon&eggs shredded potatoes, but this time a drizzle of </div><a href="http://www.earthy.com/BLiS_Tahitian_Vanilla_Maple_Sy_P1770.cfm">BLiS Tahitian Vanilla Maple Syrup</a> on the potatoes <div><br /></div><div><a href="http://www.earthy.com/BLiS_Tahitian_Vanilla_Maple_Sy_P1770.cfm"></a>So nice<br /><div><br /></div><div><img src="http://www.earthy.com/images/Product_Images/SYRBLTAVA.jpg" border="0" alt="BLiS Tahitian Vanilla Maple Syrup - 375 ml" /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-24180949014965133982011-01-12T09:05:00.002-05:002011-01-12T09:07:52.996-05:00Trattoria Stella, Myles and pigs<span class="Apple-style-span" style="font-family: Verdana; font-size: 13px; "><div><span><b>Myles Anton:</b> I'd like to do a shout out. Basically, I had this idea that I wanted to do this whole animal thing this winter. And then Cherry Capitol Foods-which supplies local produce to restaurants-they had a class called "Pigstock" to teach local chefs about butchering. I was like, "Wow! This is perfect. That's what I want to do at the restaurant this winter." It was a three-day seminar this November. We went to a farm in Marion, which is where I got my first pig. We actually slaughtered the pig ourselves and cleaned them and processed them and learned how to do all these things with them. That kind of got me going. It was perfect timing. My first pig was a Mangalitsa heritage pig from that farm in Marion. The pig I got this past week: it was a different pig, a cross breed of Duroc and Yorkshire from Land of Goshen farms in Kaleva, near Arcadia in Benzie County.<span id="GD__CURSOR"></span></span></div><div><span><br /></span></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-5518467133708437472011-01-11T12:00:00.000-05:002011-01-11T12:00:16.621-05:00Charcuterie<div>Brian was one of the presenters last Nov at PigStockTC</div><div><br /></div><a href="http://www.hourdetroit.com/Hour-Detroit/January-2011/High-on-the-Hog/">High on the Hog - Hour Detroit - January 2011 - Detroit, MI</a>: <div><br /></div><div><i>"In France, charcutiers have plied their trade since the 1400s, and salumi is a cornerstone of Italian cuisine. Only recently has it become a trend among American chefs. Offal offerings are now de rigueur for some of metro Detroit’s creative menus, with such spots as Detroit’s Angelina Italian Bistro and Novi’s Toasted Oak Grill & Market offering diners daily selections of in-house cured meats. At Forest Grill in Birmingham, chef-owner Brian Polcyn’s charcuterie expertise is evident in the offering of a Charcuterie Assortment Du Jour. Polcyn, who co-wrote Charcuterie: The Craft of Salting, Smoking, and Curing, teaches charcuterie at Schoolcraft College."</i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-71652467055083738662010-12-27T21:48:00.000-05:002010-12-27T21:48:53.246-05:00How Not to Wreck a Nonstick Pan - NYTimes.comPosted so that I have a reference<div><br /><div><a href="http://www.nytimes.com/2010/12/18/your-money/18shortcuts.html">How Not to Wreck a Nonstick Pan - NYTimes.com</a></div></div><div><br /></div><div>Good stuff in any case - on care and use of non-stick pans with a few things for yours truly to learn</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-43114675072570582242010-10-28T04:17:00.000-04:002010-10-28T04:17:54.585-04:00Michael Ruhlman on cooking<div>Just watch it</div><div><br /></div><a href="http://vimeo.com/16092198">Had Something to Say - Cooking on Vimeo</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-77093418549756979462010-10-09T20:50:00.000-04:002010-10-09T20:50:56.021-04:00On cooking<div>Excellent piece by our friend Eric Patterson (Cook's House)</div><div><br /></div><a href="http://thecookshouse.typepad.com/from_behind_the_stove/2010/10/advice-to-young-line-cooks.html">from behind the stove: Advice to young line cooks</a>: <div><br /></div><div><i>"the stove doesn't care who you are"</i></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-85958704773785176562010-10-09T11:35:00.000-04:002010-10-09T11:35:36.655-04:00Good Stuff<a href="http://www.huffingtonpost.com/2010/10/06/chefs-restaurant-food-trends_n_752735.html">Chefs Name Top Food & Restaurant Trends Of 2010</a><div><i><br /></i></div><div><span class="Apple-style-span" style="font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 12px; line-height: 16px; "><p style="list-style-type: none; list-style-position: initial; list-style-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 8px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; line-height: 18px; color: rgb(0, 0, 0); font-size: 13px; "><i>A National Restaurant Association's survey of more than 1,800 chefs at the end of 2009 found that (according to the 1,800 chefs), restaurants with gardens ("e.g. rooftop, back-yard, communal") would be the hottest restaurant trend of 2010. The gardens were followed in restaurant hotness by cooking classes/demonstrations and street food and mobile food trucks.</i></p><p style="list-style-type: none; list-style-position: initial; list-style-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 8px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; line-height: 18px; color: rgb(0, 0, 0); font-size: 13px; "><i>The chefs were also surveyed on what would be the hottest food trends overall in 2010, with locally grown produce, locally sourced meats and seafood, sustainability, bite-size/mini desserts and locally produced wine and beer rounding out the top 5.</i></p></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-40276184395956558042010-08-16T21:56:00.005-04:002010-08-16T22:29:33.041-04:00Mission Table - The TeamIt's been a while, but it's been a busy summer<div><br /></div><div>We're spoiled with 3 James Beard House nominees for Chef of the Year Great Lakes, two within a couple miles of us.</div><div><br /></div><div>When we need to get out, or to entertain, we have <a href="http://www.restaurantlabecasse.com/">La Becasse</a> and <a href="http://www.glenarborblu.com/">blu</a> nearby.</div><div>We're spoiled</div><div><br /></div><div>But last Wed, we had a treat.</div><div>After a day with co-owers of <a href="http://www.earthy.com/">Earth</a>y and <a href="http://cherrycapitalfoodsllc.blogspot.com/">Cherry Capital Foods</a> (started with breakfast at <a href="http://www.foothillsofglenlake.com/">Foothills Cafe</a> then off to staff meeting at CCF) ... we had reservations, joined by spouses at <a href="http://missiontable.net/">Mission Table</a></div><div><br /></div><div>Well, turns out that not only do we all supply chef Paul, but have gotten to know him over the last few months.</div><div><br /></div><div>Shall I say we were treated well - no, better than well.</div><div>A great evening, great friends, great food, great atmosphere.</div><div><br /></div><div>I doubt that I can cover all the dishes, we ended up turning the dinner into an extended tasting meal.</div><div><br /></div>I only got a few shots ... iPhone<div><br /></div><div>Starting with :<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQZY5AFWnyTE5KERCY8aFAMr8UnmBdYIoKKLMRFgKI4oTZbAcOcFqJGymfkbmjNlwfMUof1S4jb6sLbwDYU2n3lIPoRQb8Tx8cLn6h2juTxRQTIRJlnM66rB476-dwOmX-BZlPg/s1600/IMG_0105.JPG"><img style="cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQZY5AFWnyTE5KERCY8aFAMr8UnmBdYIoKKLMRFgKI4oTZbAcOcFqJGymfkbmjNlwfMUof1S4jb6sLbwDYU2n3lIPoRQb8Tx8cLn6h2juTxRQTIRJlnM66rB476-dwOmX-BZlPg/s320/IMG_0105.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506195215819019250" /></a></div><div><br /></div><div>A Diver Scallop on pork belly with chanterelle's (Earthy of course) and some fresh corn, asparagus puree ... every bite was wonderful.</div><div><br /></div><div><br />Next ... into the "appetizers" </div><div>I only caught one on camera ... we got too much into the conversation and food.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNbDGPYCWOZBJRJLTx64m5_9N8C-G0R2XQvSqmXfzESXu5kmOl5Wd5lItT-ABCcgLu_rmukRD-7xeelAZF4RZJSI3Eop8tAxirYK7qFN8CTSsnZAcLDFhXbGuHLvj7JU8smTlk5g/s1600/IMG_0108.JPG"><img style="cursor:pointer; cursor:hand;width: 262px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNbDGPYCWOZBJRJLTx64m5_9N8C-G0R2XQvSqmXfzESXu5kmOl5Wd5lItT-ABCcgLu_rmukRD-7xeelAZF4RZJSI3Eop8tAxirYK7qFN8CTSsnZAcLDFhXbGuHLvj7JU8smTlk5g/s320/IMG_0108.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506196563345404498" /></a></div><div><br /></div><div>Fresh tomato bisque' with goat cheese - a bit spicy and wonderful</div><div><br /></div><div>Other tastings - all shared</div><div><br /></div><div>A lamb chop, Chapman Farms Beek Cheek Taco (wow), pickled beets, Risotto with corn and truffle butter, asparagus with quail egg and ... BLT (Tempura fried applewood bacon, zenner farms tomatoes, Mike Werp greens, green apples)</div><div><br /></div><div>We then shared a Baker's Chicken, Walleye, Short Ribs, and a few I lost track of.</div><div><br /></div><div>Desert : well this was indeed special</div><div><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPochobXh664sOtcpxWaH2W1H74Nfe_ewr20wurHyqYQHUuhNu-saPwyFGQ3D41N1BxNxZcQVt1Xv5YEWUGhC4ucgpi_ogKE9vMf2AwGtBP2ooOx3bRe3jrmJqVxOffda5O1hyphenhypheng/s1600/IMG_0110.JPG"><img style="cursor:pointer; cursor:hand;width: 296px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPochobXh664sOtcpxWaH2W1H74Nfe_ewr20wurHyqYQHUuhNu-saPwyFGQ3D41N1BxNxZcQVt1Xv5YEWUGhC4ucgpi_ogKE9vMf2AwGtBP2ooOx3bRe3jrmJqVxOffda5O1hyphenhypheng/s320/IMG_0110.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506198988110017650" /></a><div><br /></div><div>Star Thistel Honey from Santucci Farms, for Honey Ice Cream, on a biscuit made with Mangalitsa Lard (light and flakey) with apricot preserves...</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-69147939462629391602010-06-22T08:42:00.000-04:002010-06-25T08:55:24.542-04:00Solstice dinnerWe had a late supper at blu<div><a href="http://www.glenarborblu.com/dinner.php">blu | Inspired Cuisine</a></div><div><br /></div><div>Amuse buche : tiny blintz with a dab of sour cream and freshwater american caviar</div><div>Amuse buche 2 : comped some fresh made sausage served warm on bed of pea shoots</div><div><br /></div><div>I went for the Pork Belly (of course) while Shirley tried the asparagus soup (end of season) :</div><div><br /></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">P</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">ork Belly, slow braised for six hours before skillet seared, mango-ginger glace, arborio patty and chive </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;">Asparagus Soup, vegetable stock veloute', asparagus puree, lavender sea salt and pea shoots </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div>Followed with: <span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Local Arugula, Bardenhagen Farm strawberries, blue cheese, toasted walnuts and Balsamic vinaigrette</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">We both chose the salmon</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Alaskan King Salmon, pan-seared, smoked bacon braised beet greens, roasted beets and turnips and polenta</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Randy shared technique with the salmon</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">While I cover the pan and add a splash of white wine to poach while searing, Randy goes with salt & pepper then only cook one side (light olive oil) : result a nice crisp salmon, that is soft and rare on the bottom (flipped to crisp side up when served).</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Dessert was: </span></span><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Fromage Plate, P'Tit Basque, Cambozola and Laura Chenel Chevre with honeycomb, nuts and lingonberries</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;">Dinner was accompanied by the excellent as usual Paul Hobbs Napa Chard.</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></div><div><span class="Apple-style-span" style=" ;font-family:Arial;font-size:x-small;"><br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-10679930.post-76605888300387622012010-05-17T02:47:00.000-04:002010-05-17T02:47:14.702-04:00Our namesake gets ink<div>Good coverage for our namesake company:</div><div><br /></div><a href="http://www.lansingstatejournal.com/article/20100514/NEWS01/5140324/-1/NLETTER01?source=nletter-news">Coveted morel mushrooms grow only in the wild ... and now they're in season! Lansing State Journal</a><div><br /></div><div>Note that Earthy supplies "backup" morels to the National Morel Festival in Boyne - to the tune of hundreds of pounds.</div>Unknownnoreply@blogger.com0