It is interesting to observe how restauranteurs and chefs are constantly expressing themselves while connecting with their diners through carefully crafted ambiance/vibe, their staff and of course the presentation of their food. Constantly innovating, constantly adapting to the current trends… each establishment is trying to address a need. Be … Continue Reading ››
A recent week-long vacation to two historic European cities was filled with great memories (with friends and family), loads of laughs, tons of food, gallons of beer and gorgeous views. It was interesting to discover Prague and Vienna to be such melting pots of cultures and cuisines. While Prague … Continue Reading ››
A food blogger’s job is never done! Thanks to the ever-evolving food scene in Fairfield county CT and beyond…. there are always new places to try and write about.
People ask me all the time, “Just how many meals do you eat out in a week to … Continue Reading ››
Are you ready for this? OK! Here goes….
-1 part tavern (as in ambiance and menu portions) -1 part new-American menu which practically sings an ode to seasonal and local produce -1 part familiar, warm and friendly faces that are always eager to greet you and pamper you and… -1 … Continue Reading ››
Magician Matt! The sorcerer who, from his teeny-tiny kitchen inside a food truck, turns the everyday ordinary ingredient, named egg, into many creative and finger-licking dishes.
For weeks I have been strategizing on ways to get there! So I pitched the idea to friends and fellow-foodies. Sadly, it didn’t seem to appeal to any of them. One by one I heard all the reasons and excuses of why they cannot or will not join … Continue Reading ››
The weather is warming up and I am looking forward to summer! To me, summer is all about warm sun, cool beaches, chilled drinks, BBQ meats and seafood…. LOTS of seafood! Ah! Is there anything better than a hot buttered lobster roll? For many summers past, I … Continue Reading ››
“Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. The result? New and innovative dining experiences.” (a quote from http://www.molecularrecipes.com/molecular-gastronomy/)