Petite Chou

PART ONE: We braved Petite Chou for dinner 12/13, the night of their highly anticipated re-opening after spring flooding demanded a complete remodel. I would not typically even consider patronizing a restaurant on day one (unless I'm supporting a friend, of course), but in this case we were just too tired of waiting and decided to chance it. Not surprisingly, the Martha Hoover Patachou machine was working like beautiful Swiss clockwork and producing simple, fresh, French-inspired food that is scrumptious.

Warm Quinoa Salad

As soon as we walked in I knew we had made a good decision (why had I doubted?). Though I confess I like the old decor better (the new décor is more subtle), the new layout works much better. No, you won't really recognize it, as the whole thing has been gutted with different walls and seating patterns.

We ordered a lovely bottle of Crémant and started on what felt like a celebratory dinner for no particular reason other than cravable French food is once again in Broad Ripple Village. C'est magnifique!

Chicaken Paillard (split)

We commenced with the warm quinoa salad of edamame, zucchini, corn, tomatoes, olive oil and rice wine vinegar. What seemed like a summer salad was more hearty served warm, and it was delightful. My dinner guests hadn't wanted to order it (said it sounded boring), and he ended up scarfing down most of it and raving that it would be the perfect lunch with the little side of dressed field greens that served as its accompaniment.

Warmed Beets with Goat Cheese

We next indulged in the chicken paillard for which the Petite Chou has become famous. No matter how much I will myself to try something else, I just cannot do it. My mouth forgets how to say anything different when it comes time to order. I also order both sauces, mustard and lemon, because I love them both so much. We shared sides of pommes puree and warmed beets with goat cheese. Every last bite was gone in seconds. 

Chocolate Pot de Créme

We ended the meal with another simple classic, chocolate pot de créme. It was rich, unctuous, and no slouch of a dessert. I was thrilled to find that the homemade chantilly cream was lightly dusted with crunchy sea salt, a fabulous addition. 

PART TWO: Saturday morning we decided to pop in for breakfast at 9am. Apparently the word had not yet traveled that they were open again, because we sat right away. The breakfast menu has some tempting new additions (like the crépe with mushroom duxelle, spinach and goat cheese that I devoured), but mostly it's wonderfully familiar. We also enjoyed the Overachiever omelet with white cheddar, bacon, sour cream and horseradish. Breakfast is on the pricier side but the portions are big enough that I don't mind.

Crépe

Overacheiver Omelet

I have already given Petite Chou fabulous marks, but their re-emergence as one of Broad Ripple Village's best dinner locales warranted a reminder. Breakfast and lunch are also a good bet. Cheers!

Master Sommelier Tim Gaiser on Tasting...

This article was posted by Master Sommelier Tim Gaiser.  Click here for more on this true wine expert.

As a brief forward, I would like to note that fewer than 200 people in the world earn the title of Master Sommelier. It is a title that is as rigorous as it is prestigious. Click here to learn more. For those of you interested in being more proficient students, this article does a fantastic job of introducing wine and its many flavor profiles. Happy reading (and happier tasting)...

Tim Gaiser, Master Sommelier

To a linguistics specialist life is filled with conditional sentences or “if - then” clauses.  For the rest of us that translates as “if X is true then Y must also be true.”  The “if - then” clause also applies to tasting.  I can’t tell you how many times I’ve sat across a table from a student in a coaching session or in an exam and watched them describe a wine completely, eloquently, perfectly and then, in the words of the all-knowing Bugs Bunny, take a left turn and go to Albuquerque with the conclusion as in the completely wrong place.  It’s as if they either didn’t listen to themselves while tasting or for some reason they can’t connect the dots to come up with a conclusion that makes sense given the information they found in the glass.  Ultimately the sensory evaluation sequence where one gathers as much information about a wine’s appearance, aroma and palate is only half the equation.  What’s equally important, arguably even more important, is that the taster be able to make sense out of all the information to come up with a logical conclusion.

Why Wait?

Dig Into Your Wine Cellar NOW.... What are you waiting for? All of these reasons are good but #5 is the best (and the one I use most often). Salut!

Life is short. Drink the good wine now.

(Thank you Wine Enthusiast.)

SoBro Cafe

Check presentation

I had heard very mixed reviews of SoBro Cafe through the Indy grapevine, so I could not wait to see what was this tucked-away little eatery was all about. Walking in, it is very casual. It has a very Broad Ripple, "we want it to be nice but we aren't into trying too hard" kind of feel. It's pleasant and sunny, with live plants and local art. Bohemian-not-so-chic, but if it were more chic and it would not blend as nicely with its eclectic SoBro neighborhood.

I am writing this review after 4 separate experiences here.  Breakfast (2), lunch (1), and dinner. Just like former Gubernatorial candidate Jimmy McMillan (from The Rent Is Too Damn High Party) would've liked it. That's as political as this blog is going to get. Breakfast, lunch and dinner! (If you haven't watched the Saturday Night Live skit, click here. It makes me laugh out loud each and every time). Back to So Bro...

The highlight of the menu is the Pannekoeken selection. This Dutch/Belgian pancake is somewhere between a crepe and an American breakfast pancake in texture. Fluffy and delicious with both sweet and savory filling options, these are sure to satisfy. Please note, they are on the small side. You will notice that they are very reasonably priced ($4-7), and I believe that is because you are meant to order several. I could easily put down three, though the servers would probably shoot me awkward glances, as they thought it was a little weird when I ordered two. My favorites are spinach, mushroom and Swiss and Nutella with strawberries. You can also create your own.

Pannekoeken

The rest of the food is pretty good. Nothing stand-out, I will admit, but nothing remotely unacceptable. Everything is homemade and there are a lot of interesting cultural influences on the menu, from Middle Eastern to Mediterranean to Asian. I had a lovely salmon salad with tzatziki vinaigrette (it was a daily special), a tasty chicken entree, a nice omelet and breakfast sandwich, well... you get the idea. All good, not amazing. It is priced very well though, and very vegan, vegetarian, gluten-free friendly (much appreciated).

The service is where it gets a little spotty. I've experienced great, attentive, personable service. I've also suffered through space cadet, half-the-orders-are-wrong, forgot-the-check-for-30-minutes service. It's a crap shoot to say the least. Everyone is always friendly, however, and eager to resolve issues.

So Bro Cafe offers a nice local craft beer and wine selection. Their wines by the glass are the most interesting, most affordable I've seen in a long time. Ask and someone will be happy to tell you which bottles they are pouring that day (they don't print the menu).

To sum up, my feelings are mixed. Will I go regularly? Absolutely. The pannekoeken are crave-worthy. I also really want So Bro Cafe to do well, as it's good for the neighborhood. Will I go there for another business lunch? Probably not. I really like the neighborhood feel; the guests already seem like regulars, and it's an easy place to be. I would encourage you to try it, but don't be shocked if the service is hit or miss. 3/5 total. The Hulk Hogan check presenters edge them just above average. Cheers to SoBro!

Roadtrip to Portland, OR

Portland, Oregon is a pioneer of sustainable urban culture and farm-to-table dining. It's also renowned for craft breweries, food trucks, coffee, and its proximity to the Willamette and Columbia Valley wine regions. In short, it a food-lover's paradise. 

For a long time, Portland has claimed more restaurants, bars, and breweries per capita than anywhere else. While this is oft repeated but largely unsubstantiated, I did get the impression that a year of continually eating and drinking would barely put a dent into the check-off list. I was so excited to travel there and experience everything I had read about. It certainly did not disappoint. Portland is lush and green, with a walkable downtown and user-friendly mass transit that make its distinctive neighborhoods and districts very accessible. While I did my best in the few days I had, obviously this is the tip of the iceberg when it comes to the Portland food scene.

Chef Leather Storrs on his rooftop garden

Before I get to the food though, The Nines, a luxury boutique hotel under the Starwood Luxury label, deserves some serious credit. A gleaming example of how sustainability can succeed in an industry that seems functionally opposed to environmentalism, The Nines redefines luxury in a way that works to enhance the guest experience while honoring its historic building and thriving downtown location. It was the most enjoyable hotel experience I have had in recent memory.

Here's a quick run-down of the food and drink scene:

Noble Rot
Executive Chef Leather Storrs created a space that may just be as bold as his name. The rooftop garden is an urban wonder of horticulture and creative sustainability. Read more here, as there is no way to do this justice in a brief blurb. Everything that is not literally garden-to-table is locally sourced from purveyors and artisans nearby. The food is stunningly simple, fresh and not overwrought. The atmosphere on the fourth floor dining room is cozy and warm; the view of the city is panoramic and pristine. The whole experience was a delight.

Andina
In the heart of the now-bustling Pearl District lies Andina, a champion of Peruvian comfort food at its best. One of the diners described her experience as "extremely sensual and almost out-of-body" in nature. A must-do for any visitor; as it lives up to the strong press it is receiving from critics everywhere.

Urban Farmer
Inside The Nines, Urban Farmer defies the blah hotel restaurant stereotype. Doing their version of the farm-to-table concept, it earned rave reviews from the group. I had one well-traveled executive tell me that it was by far the best steak he had ever had. Hailing from a city with a bevy of amazing steak options, à la St. Elmo, that indeed is high praise.

Cacao Drink Chocolate

Wildwood 
A great craft beer selection, a huge whiskey line-up and a truly Pacific Northwest inspired menu make this a must-do on any tour of Portland as well. Executive Chef Dustin Clark works with local artisanal food purveyors to create seasonal fare that impresses. The ambiance is rustic and casual and makes a great backdrop for the evocative dishes he creates.

Food trucks! 
Wow. There are pods of dozens of food trucks all over Portland. Literally hundreds (thousands?) of options to eat on the street to your stomach's content. I had a shrimp Pad Thai that was unbelievably good for $6, but the options were literally endless. Pan-Asian food rules the street food scene, but you can get anything you crave in a matter of minutes and for a reasonable price. Let's just say that if I lived in Portland I probably would not be brown-bagging it during the day.

Rooftop Garden at Noble Rot

Cacao Drink Chocolate
I stumbled into this anomaly by happy accident, finding myself in a chocolate store set-up like a fine wine shop. Single origins, blends, and pretty much anything dipped, covered, or involving chocolate lines their shelves. You can taste anything in the store (anything) at their tasting bar. They are committed to the chocolate experience and chocolate education in every way. Thesetting is beautiful to boot. Be prepared though, I learned the hard way that fine chocolate is going to cost you.

Henry's Twelfth Street Tavern
With over 100 draft beers (many local), this is a neighborhood joint with an urban-industrial feel and and all-American menu.

Cassidy's
I didn't spot any tourists, which immediately told me I was in the right place. A friend and I shared a wonderful macaroni and cheese and a beautifully fresh salad. Cassidy's features an eclectic wine list with lots of affordable and conversation-worthy glass pours. I particularly enjoyed the French section of their list.

Jake's Famous Crawfish 
Apparently Jake's is famous for more than crawfish, as we were heavily encouraged to try the Irish Coffee. It lived up the hype, complete with the pomp of the old-school presentation. Over a century old, Jake's feels like the kind of place where the Rat Pack raised cane and lived out a lot of their debauchery. Who knows?

Susan Sokol telling her story at her winery

Sokol-Blosser Winery
Among the first to plant Pinot Noir in the region, Susan Sokol and Bill Blosser were part of the amazing transformation that has made Willamette Valley one of the more prestigious producers of Pinot Noir, Pinot Gris and Pinot Blanc in the world. The winery is beautiful and pastoral, and the staff are lively and cheerful. The 2010 Dundee Hills Pinot Noir is a delicious splurge. Surprisingly good was the 2011 Rose of Pinot Noir, my favorite of the night. It was crisp and refreshing but had a beautiful structure and light oak. 

How can a traveler sum up Portland? It has friendly people, a sustainable ad green downtown, and easy access to skiing, wine country, and the ocean? Well, it basically speaks for itself. Suffice to say I'll look forward to more time spent there in the near future. Cheers!

Fall Favorites

Bonfire In a Mug

(two servings)
1 c apple cider
small pinch of nutmeg (it's really strong!)
1 cinnamon stick
splash of orange juice
2-3 oz great non-spiced rum (Rhum Clement from Martinique is my favorite)
splash of Grand Marnier

Heat all non-alcoholic ingredients in a sauce pan until simmering. Divide into 2 mugs or rocks glasses. Add half of each liquor to each. Garnish with an extra cinnamon stick if you have one. And thank you Libertine Liquor Bar for naming this on Twitter!

The Gentle Genius Behind Neal Brown

L. Brown in Libertine

Neal Brown has cemented himself directly in the middle of the whirlwind also known as the Indy food scene. Many of us remember (and yearn for) his iconic but short-lived l'Explorateur. Indianapolis may not have been ready for such an ambitious culinary vision; it certainly was not the burgeoning mecca of eateries and drinkeries it is quickly becoming. Now known for Pizzology and Libertine, Neal Brown has emerged as a premier chef and a big (big!) personality championing the local food scene. Most recently, his DigINdiana efforts resulted in record-shattering attendance for the new event. He seems to be everywhere.

Pizzalogy specials men

Throughout the course of my various exploits, I ended up meeting Lindy Brown, his wife and a noted sommelier who spends most of her professional efforts with Libertine Liquor Bar. Hospitality insiders know Lindy as a sweet, honest, thoughtful woman who kicks the tail out of every wine list she touches. As one wine professional told me of her, "I find her to be incredibly kind and even more capable." She has a lot of industry respect, which is not always easy to come by in the foodie fishbowl of ego and bravado. On a related note, Brown's l'Explorateur wine list was my favorite of all time. Sigh...

kale-potato stew

1 med onion, sliced
1 bunch kale, chopped into 1-2" pieces
2 c of potatoes, chopped into 1" pieces (I only leave the skins on if they are thin)
6 c chicken stock (or vegetable stock for a vegan option)*
1/4 cup white wine vinegar
pinch of sugar (or 1/2 t. agave nectar)
3 T fresh herbs (thyme, rosemary, chives all work great)
1 t ground coriander
1 t garlic powder
1 t white pepper
salt to taste

GARNISH: roasted chicken (chopped or pulled) and boursin cheese

On the Road Again (Louisville!)

At 21C letters rain down on you while waiting for the elevator

A wedding of some dear friends took Jeff and I to Louisville in July. I have family in the area, but truthfully haven't had a chance to explore the food scene in the 'Ville yet because I'm always busy with family events. We booked at the Hotel 21C, and I knew we would have a great weekend. 21C Museum Hotel is truly my favorite place to stay. Not only is it affordable, but it is mind-blowing. The lobby and lower levels of the hotel are actually a free modern art museum with revolving exhibits and lots of interactive installations (think Floor 4 of the IMA). Its restaurant/bar, Proof on Main, is also a see-and-be-seen spot for the Louisville "it" crowd. The whole situation may just be the epicenter of hipster-nouveau-art chic. Beware: it's edgy! In my opinion, in the best possible way, but some may be offended by some of the art (for instance, the first time I went to Proof on Main, there was a huge photographic installation of a collection of breasts that was so tasteful it took awhile to realize what exactly you were viewing, so you get my drift).

Modern art gallery in the lobby of 21C

foodie rockstar DUO: Mandy + Carly from Just Pop In!

 

Carly and Mandy promoting their products

Mandy Selke and Carly Swift, the owners of Just Pop in! Gourmet Popcorn, are enigmatic. They are stunning, bubbly, and their positive energy and smiles are highly infectious!

I love a good snack as much as the next person, but I have been astounded at the growth of Just Pop In! over the years. It is everywhere! When I had the chance to meet the dynamic duo at an event in our Broad Ripple neighborhood, I just had to learn more about them and their well-carved popcorn niche. Upon meeting them, I knew they were special... they just have it. I finally got to sit down with them and chat it up for awhile. 

Here are a few things you should know about Mandy and Carly:

Food Fieldtrip to.... Tampa!

the bottle we drank at Catch 23

Tampa. Honestly, I've never thought of it as a food destination, a mecca of culinary amazement, or even a good place to eat. Tampa people, please accept my sincerest apology; I was wrong.... oh so very wrong! 

On the flight down to Tampa I had the rare experience of meeting a Tampa native (just recently and happily relocated to Indy). He wanted to know all about the Indy food scene. I think it's fair to say he got all he bargained for and more. His head was spinning after I rattled on and on (and on) about all my favorite Indy eateries and drinkeries.** The flip side of this was that he let me know all the best places in Tampa to eat on my whirlwind adventure.

For the sake of brevity, I will only highlight some of my experiences. I was in Tampa for a variety of missions, and I literally went all over the Bay area, so this list covers some serious geography:

quick favorites round up!

 Summer is in full effect. Here are some of the things to love right now:

1. Homemade Caprese Salad

It doesn't get any better, simpler, or more quintessentially summer than sliced tomatoes, fresh mozzarella, and basil leaves. I like to use beefsteak and large heirloom varieties for this dish. Right before you serve, sprinkle on plenty of sea salt and course ground black pepper; drizzle with extra virgin olive oil and balsamic vinegar. I usually reduce the balsamic to thicken it up and intensify the flavor (just put 1/2 c. in a small sauce pan and simmer until reduced by half... it only takes a few minutes and it makes a huge difference!).

Seasons 52 (summer menu)

Seasons 52 is one of the few chains I like. That's right--this locavore, small business champion likes a chain. It may be a part of restaurant titan Darden, but it feels different. The Managing Partner and Chef Partner actually own part of the restaurant. They are committed to being part of our community (and have the chamber memberships to boot). Though they like to source foods locally and organically, their commitment to the quality and freshness of the food and wine they serve is paramount.

The fact that everything on the menu is 450 calories or less is a bonus. Those little "dessert shots" (as my brother calls them) are just plain evil. I am helpless to resist.

I'm going to highlight a few things on the summer menu that are noteworthy. First, the organic arugula with watermelon, pistachios, jicama, grilled golden beets and goat cheese is out of this world! The earthiness of the beets plays beautifully with the sweet, clean crunch of the watermelon, the salty pistachios, the tang of the goat cheese and the peppery arugula.

The summer vegetarian sampler feels nothing like the typical conglomerate of last-minute sides or bland veggie pasta dishes that most restaurants offer their vegetarian guests. It is truly a spotlight entree, something that I would order in a heartbeat as a proud meat-eater.The highlights for me were the chili relleno set to fresh Mediterranean flavors, the soft taco full of fresh veggies and guacamole, and the grains of life medley scented with orange and lots of herbs. The tofu was a little bland, but the spicy mango chutney helped it along. All in all, I would give this vegetarian option a darn-near perfect score, as it is a real meal fit for anyone with or without the Veg label. 

The shrimp and lobster spring rolls were as good as any I have had in an authentic Asian restaurant. I did find the mint to be a little overpowering, but other than that they were completely delicious. The dipping sauces each provided a nice counterpoint to the tender wrappers full of fresh vegetables, glass noodles and seafood.

I saved my favorite for last: organic Copper River Salmon with corn risotto, dill creme fraiche and grilled asparagus. This is simply the best piece of fish I have ever had. For that to happen in Indianapolis is just crazy (and awesome). The salmon was so fresh that it practically leapt off the plate and into my mouth. It was melt-in-your-mouth scrumptious with all those delicious omega-3 fatty acids creating a buttery mouth-feel and super-delicate flavor. The accompaniments were great, but the fish spoke for itself.

I give the Seasons 52 summer menu 4.5/5. Chain or not, it is just amazingly delicious food. I always find the service to be impeccable, as well as the wine pairings. Cheers to summer!

Eat Out For Less!

Other than the typical coupons, Groupons, happy hours, and early bird specials, there are ways you can reduce your bill in a restaurant.

1. Have a drink and an appetizer at home first. This has become a tradition for me and my friends. First of all, it's nice to have some time at home to relax before going out. Secondly, it's a nice way to build excitement for your dinner. It also means you can order less food and less wine or cocktails at dinner. It's also easy; I usually make a little board with 2-4 of the following: cheese, fresh fruit, raw veggies, hummus, nuts, dried fruit (dates and apricots are nice), wasabi peas, salami, etc. (You can also tailor it to you health or diet goals.) Added bonus: If you are in a group, this lets that one friend who's always late off the hook.

2. If you are drinking alcohol, skip the soft drinks, iced tea, or coffee. They add at least $5-7 to your bill for two people once you add tax and tip. 

3. Order a bottle of wine instead of glass pours. You will get more for your money. Many restaurants price their glasses as either a third or a fourth of the bottle cost to account for their spoilage liability. Typically you get 4 large or 5 medium glasses from 750ml. This is especially true for sparkling wine, as glass servings are smaller and you get much more.

4. Don't be afraid to ask your server for a budget-friendly recommendation! A great server will be happy to oblige. Just factor this in when you tip and give extra for the consideration (see my tipping note below).

5. Split an appetizer, salad, and an entree. Portions are generally huge, so this is usually plenty of food for two. It also lets you try more than if you just ordered entrees. If you are worried about a split plate charge, you can just say "We're sharing everything, so an extra plate would be great." If you are still hungry just order a dessert...

6. Order several appetizers as dinner. This is one of my favorite things to do because I like to try as many things on the menu as possible. Appetizer portions are typically larger than I expect, so we order 3 and it's usually perfect.

7. Go home for dessert and a nightcap. Personally, I find dessert to be the most frequently disappointing aspect of a restaurant meal. Nothing is worse than a stale, dry chocolate cake or a mushy 5-day-old tiramisu. Sometimes it is fantastic, but I usually prefer dark chocolate, sorbet, or gelato (or a great port or limoncello) from my own stash.

8. Call ahead if you are celebrating something (birthday, anniversary, etc) and mention it. Restaurants who do nothing special (free dessert, etc) for a special occasion are just lame.


On a side note, please remember to tip your server well. I always tip a little extra if I am purposely trying to lighten up my bill. Developing a repoire with a great server is also a nice way to get a fantastic experience on a repeat visit. Many of us have served at one point or another, and it is not an easy job. Nothing is more frustrating that the patrons who drink water and split the cheapest sandwich on the menu. I don't fault anyone for what they order, but I hope they realize that servers live off tips, not their sub-living-wage hourly pay. As in any industry, providing great service really adds to the experience and should be rewarded. In the restaurant industry, that means tipping well. Cheers to getting more for less! 

Chancellor's

Hotel restaurants are frequently overlooked as good dining destinations because they are usually, well, unspectacular.  They have been many notable exceptions, however. Having worked in a hotel, I always felt for our hotel executive chef, because his ambition and talent far surpassed the credit he got in the "omelet station buffet" type of service, even this particular upscale hotel. Admittedly, I have a soft spot for hotel restaurants.

Banana-walnut Pancakes

I also have a soft spot for Chancellor's, which served my family many meals while we were seemingly permanent visitors in my father's cancer ward. The restaurant, in all it's modern splendor, was a welcome respite from fluorescent hallways, hand sanitizer, endless mechanical beeping and medical jargon. Even though that ache in the pit in your stomach when someone you love is approaching their earthly end never truly goes away, little things (like great meals) can make all the difference. We had many of them here, mostly late-night dinners (when Dad was trying to sleep) or late-afternoon lunch breaks when our visiting shifts would change.

Steel-cut Oats with Blueberries

I had not been back to Chancellor's in the 3 years since my dad passed, and never for breakfast. Mother's Day brunch seemed a great opportunity to try it again; we were ready. I'll try to be as objective as possible, but obviously there are emotions involved here. We chose Chancellor's because we forgot to make reservations until Saturday and wanted to avoid the typical Mother's Day brunch mayhem as much as possible. We also weren't up for an enormous buffet, so their menu looked great.


I'll get the bad stuff out of the way early. Service was pretty awful. There were only a few other tables in the whole restaurant, and everything was not only slow, but lacking in attention. For instance, we had to ask (three times) for refills. We needed to remind them about our side order, and we were long finished with our food and drinks before we could even find someone to ask for the check. If they were slammed or understaffed I'd get it, but that was not the case.

Omelet / Turkey Sage Sausage, Mushrooms, Cheddar and Hash Browns

The food, however, was great. There menu has a decidedly local, Indiana flavor with just enough twists to make everything interesting. I ordered steel-cut oatmeal (a steal at $3.50) with a side of Turkey & Sage Sausage, homemade on-site. The oatmeal came with fresh blueberries, brown sugar and raisins. The sausage, though a tiny bit dry, was bursting with flavor. It was awesome. The omelet that my mom ordered was also delicious. Perfectly prepared, with cage-free eggs, the perfect ratio of fillings to eggs, and not bathed in butter. The potatoes on the side were super crispy (Waffle House-style... if that offends anyone they are clearly missing out on the beauty of WaHo hash browns). My brother ordered the Banana Walnut Pancakes and raved about them (and the Applewood Bacon that came on the side). Jeff ordered a breakfast wrap and was not completely enthusiastic but enjoyed it. 


This is a tough rating to give. Great food, poor service. I'll go with 3/5, because the food is more important than the service. I hope the staff gets a little more enthusiastic about serving. I'll go back to Chancellors's for the healthy, seasonally-inspired food and reasonable prices regardless. Cheers!

Accidentally Vegan Salad

For all of you health nuts, this may be as good as it gets. This salad features wild rice, a great source of protein and fiber, avocado (chock-full of great fat), arugula (fiber and lots of vitamins), and pistachios for more protein and good fat. This was born out of leftovers and became a hit. In full disclosure, I was also "over guacamole'd" at the time. I know that's not proper grammar but it's entirely accurate.

Accidentally Vegan Salad

3 cups cooked wild rice

1 avocado, peeled and cubed

2 large handfuls of fresh baby arugula

1/2 c salted, roasted shelled pistachios

4 T extra virgin olive oil

2 T sherry vinegar

1 T balsamic vinegar 

1 t. dijon mustard

1/2 small onion or shallot, finely chopped

salt and pepper

Mix the last six ingredients together to create a vinaigrette. I usually put mine in an airtight container and just shake it. Put the rice, avocado and arugula into a large serving bowl and gently combine. Pour the vinaigrette over the mixture and combine. Top with the pistachios. Serves 4-6 as a side dish or 2-3 as a main dish. Cheers!

funny faux pas

I rarely share details of my life on this blog (frankly, I am not important enough to think that anyone really cares). This story, however, makes me laugh (usually at inappropriate times) at least once a week, so I think it may be worth sharing.

My husband has been on a very strict diet recently that has drastically decreased his consumption of beer and wine (though he was never more than a "pint or two after work" guy anyway). This story takes place in the beginning of the year, and during said time period wine was definitely a rare and special occasion beverage for him (sad but true). He had decided to have his very rare allotment of wine one day after work before our date might dinner. I happened to get home early. Knowing this would be a big deal for him, I wanted to open something special and decant it so it would be perfect when he got home.

I carefully selected the Terra Valentine Amore 2005, a SuperTuscan blend that is right up Jeff's alley. For him, bigger is better when it comes to red. [As you know by now, I am an equal-opportunity lover of all good wine.] Strangely enough, I cannot find our decanter anywhere. After driving myself bonkers searching high and low, I settle for a stainless steel pitcher that I used for a business cocktail event I hosted the week before. An unconventional choice, I quickly Google to make sure that it won't ruin my wine. Though I know wine is often aged in stainless steel barrels, I'm not taking a chance on this beauty. I'm in luck! All systems go. I pour it into the pitcher, leaving it on the kitchen counter, and then pour myself a small glass. I have a dorky habit of wanting to taste wine at several stages of "opening up." After a taste, I deem it scrumptious but cannot wait for it to mellow out.

I settle in to do chores, pay bills, and execute the other elements of domestic bliss until Jeff gets home. Like most women nowadays, I am a multitasking machine. In fact, I'm feeling pretty gosh darn proud of myself at this point. The next sequence of events still replays over and over again in my head:

For give the subpar grammar, but this is exactly how it happened: Husband arrives from work. Goes into the kitchen. Proceeds to make noise that sounds like he's doing dishes. ?? Comes into the tiny corner of our sun room that I call my "office" to say hello. Leans forward to give me a peck on the cheek: stops short, seeing my glass. Straightens up, saying cautiously "Where is the rest of that wine....?" and looks at me with pleading eyes.
With my eyebrows raised (why is he asking me this? Does he want some? What's wrong?), I start to say "In the-- (pitcher on the counter...)" but he stops me and says "Uh oh. I thought that punch looked too dark..." As his voice trails off I look at him, trying to convince myself he's not saying what I think he's saying. He poured out that gorgeous bottle? No!  Amazingly enough, I refrain from saying anything, instead just looking at him and waiting fot him to finish. He continues, "I poured it out thinking it was the leftover punch you served last week at the cocktail party." I take a deep breath as he adds "...it wasn't good stuff, was it?" (again, the pleading eyes). I mumble something under my breath and then do my best to say something reasonably reassuring (memory escapes me here). After a few minutes, when my heart rate slows to normal(ish), we both end up laughing VERY hard as I walk down to the basement and grab another (slightly less special) bottle to decant. C'est la vie!

Cheers to faux pas! I hope yours don't result in a beautiful wine casualty.