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viCARIous: March 2012
http://www.cari-vicarious.com/2012_03_01_archive.html
Friday, March 30, 2012. The making of a Legend. Imagine it. You purchase a ticket to a dinner event, not knowing the menu. Not knowing the location. Not knowing the entertainment. Knowing only the date and the time and the chefs involved. Good thing you have a healthy sense of adventure! And Scotty and my other chef buddies (more on them soon). But preparations had been taking place months in advance. You know how Restaurant Wars is one of the hardest challenges for contestants of Top Chef? For future ev...
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viCARIous: December 2011
http://www.cari-vicarious.com/2011_12_01_archive.html
Monday, December 26, 2011. Txikiteo in San Sebastian. The most epic food adventure of the trip took us to three of San Sebastian’s most well-reviewed pintxos bars. They showed us why San Sebastian is regarded as the culinary capital of the Iberian peninsula, how the local cuisine holds on to tradition while not being limited by it, takes inspiration from the sea and the mountains, looks forward and abroad for inspiration but manages to remain undeniably Basque. We were so impressed with the small pintxo-...
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viCARIous: May 2010
http://www.cari-vicarious.com/2010_05_01_archive.html
Thursday, May 20, 2010. How to eat well on the road. The American highway isn’t exactly the place for fresh and exciting gastronomic discoveries. The lack of appealing highway food options may seem obvious to anyone who has ever taken a road trip in the USA – and that’s probably most Americans, seeing as long-distance driving is practically a necessity in order to get anywhere in our vast country. I decided to take control. I would be the decider of my culinary fate! The book reviews a treasure trove of ...
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viCARIous: January 2012
http://www.cari-vicarious.com/2012_01_01_archive.html
Monday, January 9, 2012. Our Spanish adventure ended where it began. In culinary terms, our trip had come full circle. We had spanned time and geography, eating classic dishes like tortilla and jamon that are found in nearly every city in Spain. We had also looked to the future with modern interpretations of these classics and dishes that drew inspiration from around the globe. We also had a few montaditos (open-faced sandwiches) with fresh cheese, tomato, smoked salmon and pepper relish. After resting o...
cari-vicarious.com
viCARIous: The making of a Legend
http://www.cari-vicarious.com/2012/03/making-of-legend.html
Friday, March 30, 2012. The making of a Legend. Imagine it. You purchase a ticket to a dinner event, not knowing the menu. Not knowing the location. Not knowing the entertainment. Knowing only the date and the time and the chefs involved. Good thing you have a healthy sense of adventure! And Scotty and my other chef buddies (more on them soon). But preparations had been taking place months in advance. You know how Restaurant Wars is one of the hardest challenges for contestants of Top Chef? For future ev...
cari-vicarious.com
viCARIous: Madrid
http://www.cari-vicarious.com/2012/01/madrid.html
Monday, January 9, 2012. Our Spanish adventure ended where it began. In culinary terms, our trip had come full circle. We had spanned time and geography, eating classic dishes like tortilla and jamon that are found in nearly every city in Spain. We had also looked to the future with modern interpretations of these classics and dishes that drew inspiration from around the globe. We also had a few montaditos (open-faced sandwiches) with fresh cheese, tomato, smoked salmon and pepper relish. After resting o...
cari-vicarious.com
viCARIous: October 2010
http://www.cari-vicarious.com/2010_10_01_archive.html
Saturday, October 23, 2010. Autumn is easily my favorite season in New England: changing leaves, crisp days, chilly nights, cozy sweaters, and… warm, sugar-dipped apple cider donuts. I think I’m getting ahead of myself a bit. But I just couldn’t wait to tell you about those donuts, which I devoured at Honey Pot Hill Orchards. In Stow, Massachusetts. There’s a quaint little shop where you can purchase jellies, jams, preserves, butters, and sauces made from produce grown at Honey Pot Hill. We always loved ...
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viCARIous: January 2011
http://www.cari-vicarious.com/2011_01_01_archive.html
Sunday, January 23, 2011. Florida’s growing seasons sometimes doesn’t make sense to ‘town. 8217;s Executive Chef Scott Ostrander, who grew up on a farm in New York. But you won’t hear him complain about the availability of heirloom tomatoes in winter. Chef Scott celebrated the area’s wintertime agricultural bounty at the first Cooking in Season. Class last Saturday at his restaurant in Avondale. Classes will include cooking demonstrations and culinary tips from the some of the area’s top chefs. He then d...
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viCARIous: February 2011
http://www.cari-vicarious.com/2011_02_01_archive.html
Wednesday, February 9, 2011. Intuition Ale Works beer dinner at Chew. It’s taken me forever to write this, but I really can’t NOT post about the Intuition Ale Works beer-pairing dinner I attended at Chew Restaurant. A few weeks ago. The dinner was well over 90% locally sourced! That’s not often accomplished at fancy dinners here in Northeast Florida since the growing seasons are wonky and we don’t have much of a, ahem, wine industry here. The citrus-smoked Appalachicola oyster provided a nice counterpoin...
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viCARIous: November 2011
http://www.cari-vicarious.com/2011_11_01_archive.html
Monday, November 28, 2011. Debbie and Don's Herradura double barrel tequila dinner at TacoLu. A five course tequila-pairing dinner. On a Monday night. Sound like a bad idea? Herradura is an institution in Mexico. The company’s El Jimador is the #1 selling brand of tequila in the country and accounts for 40% of the entire spirits industry of Mexico! Plus it’s the only tequila in the country that can call itself 100% natural. It’s kind of a big deal. The first course was ceviche verde with sheepshead, serr...
