The evolution of Christmas traditions in Connecticut

My mother recently became a member of the Colonial Dames Society, and as such she invited me to be her guest at the Webb-Deane-Stevens Holiday Preview Party, a series of historic homes which have been run by the society since the 1950's. Each home featured live music, appetizers and wine. We began by touring the Silas Deane House. The home was built circa 1770, and due to the lingering Puritanial customs in New England they did not celebrate Christmas, but rather prepared for New Years's Day Calling. This tradition was when promiment gentlemen of the community would call on the lady of the household and was additionally a time for outstanding debts to be paid to families. Individuals were invited over and would meet privately with the head of the house to settle accounts, or make a resolution to do so in the New Year.   

Mrs. Deane welcoming guests to her home.

We also took time to tour the kitchen, upper bedrooms (those beds were certainly small and uncomfortable looking!) and to enjoy a glass of wine while we strolled through.

Next we traipsed back out into the cold winter night to the Isaac Stevens House. This museum was decorated to show the holiday celebrations of the middle-class from the early to mid-1800s, recognizable as many of the Christmas traditions known today in New England. My favorite was what awaited us in the best parlor. The room was laden down with historically accurate treats and fancy. I admit, it did make me yearn to have been able to attend a Christmas party in the 1860's.

I would have wanted to be a guest, certainly. Working in a kitchen from that time to prepare of that food is another story entirely.

The last house that we visited was the Joseph Webb House, typical of the early 20th century and prepared for a Christmas open house that was typical of the times. Apparently, "the culmination of several weeks’ work, the lavishness of the dessert and decorations could make or break the hostess’ reputation."

 If you are looking for an entertaining activity this month, I would suggest checking this museum out. While my photographs and experience was centered on the food and it's preparation, there are many other parts of the homes to discover.

TOURS AND OTHER INFO:
"From December 15 through January 6, 2013, public holiday tours at WDS demonstrate with fascinating detail how the American holiday season has evolved over the past three centuries. Designed to delight the senses and captivate the imagination, the 60-minute guided tours unfold throughout the museum’s three meticulously restored historic houses."

About the Webb-Deane-Stevens Museum

"Located in the heart of Connecticut’s largest historic district, the Museum consists of three authentically restored 18th-century homes that bring Wethersfield’s rich history to life, from the American Revolution to the early 20th century. The museum includes the 1752 Joseph Webb House, which served as George Washington’s Revolutionary War headquarters in May 1781, when he met with French General le comte de Rochambeau; the 1770 Silas Deane House, built for a delegate to the Continental Congress and America’s first diplomat to France; and the 1788 Isaac Stevens House, which depicts life in the 18th and 19th centuries through original family objects and includes a new children’s museum."

Three-house Tour (1 hour): $10 per adult; $9 per senior over 60, AAA member and active military; $5 per student and children (5-18), $25 per family (2 adults + children). Group rates are available.

Hours
December - Open for tours daily 10 a.m.-4 p.m. with the exception of Tuesday; Sunday, 1-4 p.m. Note - The museum closes at 2 p.m. on New Year’s Eve.

Event: Calling all gin aficionados!!!

I don't know what reception I'm at, but for God's sake give me a gin and tonic.

-Denis Thatcher

An exciting event taking place this Saturday at 116 Crown in New Haven. One of the co-owners of the brand, Martin Dawson will be visiting from 5-8pm and treating all attendees to a cocktail made with their Broker's Gin!


A bit of background about their gin that I found on their website: "Creators Martin and Andy Dawson chose the image of a bowler-hatted gentlemen - an archetypal stockbroker - to reflect the fact that historically England is the home of gin. Broker’s is a seriously good gin with a quirky marketing approach. Broker’s Gin is made in a 200-year-old distillery in the heart of England using a traditional copper pot-still. The recipe is as old as the distillery. A quadruple-distilled pure grain spirit made from English wheat is redistilled with ten traditional botanicals, creating a gin of outstanding flavour and smoothness. Broker’s Gin does not follow the modern trend of using weird and wonderful spirits and botanicals. There are no oddball ingredients in Broker’s Gin. We believe our forefathers did an unbeatable job perfecting gin recipes over many hundreds of years. Broker’s Gin has won more top awards in international competitions over the last ten years than any other gin."

It's that time again: gift ideas for the foodies in your life

EAU GOOD WATER BOTTLE WITH CHARCOAL FILTER $4.00 - $20.00

You may be surprised to know that most people in the industrialized world don't have access to high-quality drinking water. For those affected, the simple solution is to buy plastic bottles of fresh, filtered water, but unfortunately these innocuous bottles come with a price you won't pay at the checkout. Every year, over 22 billion single-use water bottles end up in a landfill. This is a global environmental problem, and fortunately, designers Black + Blum have come up with a stylish and simple solution. With a squeeze and a snap, 6 months of great tasting tap water is available at your fingertips. By providing a locking compartment for a tube of binchotan active charcoal in their cork-topped BPA-free bottle, designers Dan Black and Martin Blum have modernized this natural filter used by the Japanese since the 17th century. Binchotan reduces chlorine, mineralizes water, and balances the pH so no additional filtration is necessary for pure, refreshing tap water. Maintaining the charcoal is easy, just remove it from the bottle after three months and boil it for ten minutes. Once you've recharged it, your tube is ready to transform your tap water for another three months. (found at uncommongoods.com)   TREE STUMP CUTTING BOARD $75.00

The graphic marbling of spalted maple adds special charm to this durable cutting board. Made from fallen trees uncovered by artisan Spencer Peterman, the unique appearance of the wood is the result of the tree's natural process of deterioration. The gorgeous cutting board is coaxed from an old tree stump - leaving a natural edge - kiln-dried and given a food safe finish. The unexpected beauty of the wood makes the cutting board a special gift for amateur chefs - as well as a delightful addition to your own kitchen. Handmade in Massachusetts. (found at uncommongoods.com)


TEASTICK $22.00

 A functional everyday item made even more beautiful by simple and smart design, this teastick is made of stainless steel and plastic and features a spring mechanism that reveals a drawer for tea leaves. Place the tea stick in a cup of hot water and let the tea steep through the tiny holes at the bottom. (found at uncommongoods.com)

KITCHEN COMPOSTER $12-48.00

Recycle waste into something wonderful! This unique, odorless indoor composting system ferments and pickles food waste in less than half the time of conventional composting methods using the Japanese method of Bokashi. And don't forget the beginner's guide to composting, which will tell you everything you ever wanted to know about the wonderful world of fermentation. Convenient - Stores neatly under kitchen sink for easy access, every few weeks contents can then be buried in your garden. Large Capacity - Holds approximately 5 gallons of food waste. Air-Tight Lid - Ensures an ideal environment for anaerobic fermentation to take place, while controlling odors and deterring flies. Plastic Strainer & Spigot - Placing the plastic grate inside the bucket and then piling food waste on top of it separates the food waste from the liquid that accumulates at the bottom of the bucket. This liquid can be easily drained through the spigot and used as a nutrient-rich fertilizer for houseplants and garden. Bokashi - An all-natural compost starter containing beneficial micro-organisms that aids in fermentation. Once the bucket is full, it will take only 10 days to produce a pre-compost product ready to bury in the garden. After planting, the compost will be converted to rich topsoil in about one month. Compost inoculates the soils with beneficial and effective microorganisms which detoxify chemically treated soil, feeds the natural soil ecology, and attracts beneficial insects and nematodes. It also enhances soil fertility and increases plant yield and produce quality. (found at uncommongoods.com)

MOLECULAR GASTRONOMY KIT $60.00

What do you get when you combine food, chemistry and art? You get to deconstruct any dish, to change the look and feel of any ingredient, to impress dinner guests, and to take your tastebuds on an adventure--also known as molecular gastronomy! Turn your kitchen into a food laboratory with this how-to kit that teaches you how to transform liquids, like honey, into jelly-like cubes, spherify chopped produce into flavor-packed beads, or even morph melted chocolate into a delicate powder or spaghetti-like strands. You're only limited by your imagination! So go ahead, play with your food! (found at uncommongoods.com)

CHEESETASTING NOTEBOOK & PEN SET $45.00

Don't put up a stink when you can't recall that bit brie, bleu, chevre, or Swiss at the market! Pair this petite and practical cheese diary and pen with any piece, slice, wedge, or crumble to savor every last detail long after you've finished the final morsel. Designed to be stowed in your bag, purse, or pocket, this streamlined pen and notebook set packs a high-design punch and possess an extra special edge: dried cheddar or a few drops of cow's milk impart the notebook's ink and the pen's resin with its characteristic creamy hue. Fill in the essentials as you delight in every delectable bite, as well as a rating out of five stars, and the texture, from velvety ricotta to grated parmesan. A flavor wheel helps you identify tang, earth, brininess, robust and subtle flavor notes, and more. Once filled, this compact journal holds every ounce of detail from your 33 most recent tastings and serves as an invaluable reference for both connoisseurs and casual nibblers.  Pen handmade with resin tinted and textured with powdered cheese, and cracked pepper by Merrie Buchsbaum in Connecticut. (found at uncommongoods.com)

Event for Spirtus Wines: "30 Year Celebration is Still On"

Grand Anniversary Tasting @ The Hartford Club
Thursday, November 1st from 6:00 to 9:00 PM
$55 per person all inclusive
Come out and join us for a special celebration of our 30 year milestone of serving fine wines throughout central CT and beyond. This Grand Tasting will feature more than 50 wines from around the world in a broad range of prices, plus food by the Hartford Club's Executive Chef Christopher Kube including freshly carved prime rib and a delicious array of Mediterranean meats, cheeses, grilled vegetables, caprese salad and more.
We would love to share this party with as many of our loyal customers (old and new) as possible! Martin and Barrie Robbins-Pianka, founders of Spiritus Wines, will be in attendance as our special guests. Come out to share a toast, recount some memories and of course sample some great wines!
To further add to the celebration, Spiritus will donate a portion of the ticket proceeds to Hartford's local culinary school, Lincoln Culinary Institute, to provide scholarships for the future chefs in our community. And by partnering with the international, gourmet food and wine society, the Chaine des Rotisseurs, our contribution will be matched 100%, thereby doubling its impact. Purchase your tickets today by calling Spiritus at 860.247.5431.

Event: "Food Stamped" showing at the Hartford History Center

I am pretty excited to check out this film that has been named Best Documentary by the Lighthouse International Film Festival, and was a winner of the Jury Feature Prize at the San Francisco Independant Film Festival. It was produced by Shira and Yoav Potash, and my feeling is that is going to inspire activism and creative solutions rather than getting depressed over a sobering issue. My enthusiasm is especially peaked since Hartford has taken the initiative of accepting food stamps at the local farmers markets that are open around the city from May to October. So progressive!

This film, "Food Stamped is an informative and humorous documentary film following a couple as they attempt to eat a healthy, well-balanced diet on a food stamp budget. Through their adventures they consult with members of U.S. Congress, food justice organizations, nutrition experts, and people living on food stamps to take a deep look at America’s broken food system."

The film is being shown for free at the main branch of the Hartford Public Library in the Hartford History Center on October 24th from 6-8pm. Included with the screening will be a panel discussion with Grace Damio from the Hispanic Health Council, Lucy Nolan from End Hunger CT and Martha Page from Hartford Food Systems. It will be moderated by Stuart Parnes of the Connecticut Humanities.

Check out the trailer below and hope to see you there!

In case you didn't know....

Are you a local foodie supporter??

Recently, Governor Malloy was talking up an initiative of the CT Department of Agriculture called the 2012 Chef to Farm Week. It officially began yesterday, Sunday the 16th and will run through Saturday, Sept 22nd. This week, you will find restaurants, hotels, school cafeterias, university dining halls, and health care facilities celebrating Connecticut produce, wine, cheeses, and other ingredients, incorporating them into their menus. And this is nothing to scoff at either, the figures are impressive. Gov. Malloy is quoted as saying "“As well as providing nutritious, fresh food for residents, locally-grown and produced foods contribute $3.5 billion to the state economy and represent about 20,000 Connecticut jobs. Our state’s farmers produce an astoundingly wide variety of foods, and Farm-to-Chef Week is a great opportunity for people to get out there and really enjoy everything Connecticut has to offer.”

With the hugely popular CT Wine Trail and passport program, the abundance of farmers markets popping up in urban areas, and area stores more frequently carrying local items, it's obvious that CT residents are into supporting our farms and farmers. More information about the initiative, and the 65 or more participating venues for this week can be found at the Department of Agriculture's website, www.CTGrown.gov. So whether you are a local food afficiando or not, this is a great opportunity to taste what the state has to offer.

Link to finding participants: http://www.ctfarmtochef.com/ct-farm-to-chef-network/participant-list.html

Brandywine, and Morning Glories....

Lobby filled with photographs about voting in the 60's

Friday was a fabulous day in Philadelphia, and since it involved a trip to a "finer diner" it seems suitable to report on as a blog post. Perhaps it might inspire other foodies to make a day trip to Philadelphia and go explore what the city has to offer. We started the day with a visit to the Brandywine Workshop to get a private tour from my aunt's friend. The workshop is all about prints, and supporting and promoting culturally diverse artists. I soaked it all up and was inspired by the talented artists that are connected to the workshop. I left with a conviction that I wanted to invest in some prints in the near future (available on their website) and clutching my prized possession of the day, a beautiful book courtesy of Allan which contained many of the original pieces he showed us.

Next, we headed down the street to Sam's Morning Glory Diner. It was empty, as we arrived an hour before closing. They are a small, vintage diner that caters to a breakfast and lunch crowd. The owner passed away recently and there is a tribute to her on the wall. 

My aunt decided to try the warm beet and spinach sala topped with grilled chicken breast. The salad was such a nice combination of flavors, fresh and a HUGE amount of food to get through.

My lunch choice consisted of a warmed wrap stuffed with spanish queso cheese and fresh vegetables. Very tasty. It was accompanied by a side salad (that I wasn't charged for, because they were about to close), and homefries. My bottle of ketchup came in a recycled wine bottle, as they make their ketchup fresh on the premises. Pretty cool. 

As soon as we arrived in the diner and I saw the chalkboard with the daily pie specials, I knew that I wanted to try one. I would have been happy skipping lunch entirely and just going straight for the Cherry, Rhubarb and Strawberry pie, but decided it wasn't the healthiest choice, plus I would have let my readers down. Obviously I couldn't stop myself from diving right in and tasting it. I am usually always disappointed by pies, other than my moms (she makes the BEST!) but I have to say this was a close second. And topped with homemade whipped cream?!?

Our server was incredibly sweet and not only gave us each a Cranberry Cream Cheese muffin to take home, but indulged us with our requests for photographs. If you manage to visit here, he is the guy with the great Bulgarian accent...tell him we said hello! Also, this is a cash only establishment, so plan accordingly.

Website: http://www.themorningglorydiner.com/

A tasty couple of hours in Philly

There is nothing sadder for a foodie such as myself to be spending the summer in a new city, chock full of tantalizing restaurants, lounges, and farmers markets, and not being able to indulge my senses because of work commitments. When I began to cringe as I hurridly walked past restaurants advertising happy hour specials, that I knew something had to be done. Luckily, a friend of mine is virtually telepathic and invited me out for a night on the town. First stop, Positano Coast for happy hour. What a beautiful spot! With an organic blood orange cocktail complimented with springs of muddled rosemary, I took in my surroundings. The restaurant was situated on the 2nd floor and I almost felt like I was on the deck of a ship. If it hadn't just rained, my friend informed me that the glass panels would have been thrust open and the entire place bathed in sunlight, with a warm cross breeze. Mmm, I almost forgot I where I was. We took advantage of the happy hour deals and sampled a vegetable slider (yes, just one!) and a trio of spinach and goat cheese bruschetta. Both met with our approval, but we didn't want to ruin our appetite, so we stopped there. 

The sun popped out, so we took the opportunity to stroll the 8 or so blocks to Kanella, a Greek Cypriot restaurant. My friend is a big fan of my blog, and wanted me to check out her favorite spot, taking this time to warn me that the chef was a perfectionist of sorts (aren't the best ones?) and that he didn't want anyone to take pictures of his food. (what?!?) However after she explained that he thought that most people's photos didn't do the food justice, I understood. Although I still snuck a photo or two in, to respect his wishes, I am only posting the best one. 

Chef Konstantinos Pitsillides from Cyprus

While the interior of the restaurant is inviting with its simple whitewashed walls, with hints of brick and blues, we chose to eat outside along the sidewalk. The restaurant is a BYOB and took the time to chill our wine, and serve us (a surprise from BYOB's that I have visited before, and a nice treat!) We decided to try 2 appetizers and split an entree. First came a cutting board with slices of whole grain bread and a tahini sauce to dip them in. Could be the first time that I have see tahini outside of it's typical partner and my mother's favorite, falafel. Then the food appeared. First up: Mediterranean Red Mullet, pan fried with Cretan rusk salad. We were struck by the appearance of the mini fish filets, sparkling hues of silver and red, delicately placed next to a stacked salad. Sadly we were not won over by the taste, finding it rather bland. This improved however when we added the thin lemon wedges to each bite, maybe we were supposed to do that from the beginning? Next appetizer was Bureki: fillo pastry parcel stuffed with feta and thyme, drizzled with thyme honey, served with roast beets. I am not sure that words will describe how much I loved this dish. Warm feta, flaky fillo, and a bite of herbed beet= small mouthful of bliss. 
Especially charming was the use of a wooden honey dipper to adorn the fillo!

 At this point, we were praising ourselves on how smart we had been to share an entree, because we were getting quite full. Our chosen entree was Pouleriko: Organic baby chicken flattened and cooked under a brick, served with a spinach, rice and raisin pilaf. Our server brought small glass bowls of lemon water for each of us, and perhaps in response to my quizzical look explained that the chicken had alot of bones and we were advised to use our fingers to get all of the meat off. We however, restrained ourselves from doing that. The chicken was so succulent though, it was tempting. And when we reached the sweet pilaf underneath, it was even more of a treat! In deciding what entree we were going to share, we had both intrigued by the special of the night, which was made of beef tongue. Both of us had tasted tongue before, but found that we disliked the texture. We do heartily approve however of the chef's interest in using secondary cuts of meat. Americans are partial to primary cuts of meat, and the remains tend to be wasted. I would like to give a thumbs up to the chef for his philosophy, and encourage all adventurous diners to try and support his efforts. I am quite sad to say that I couldn't make it to dessert. My tastebuds were certainly peaked by the offering of Pistachio and Olive Oil Cake with pistachio ice cream and preserved cherries. Next time! 

Websites: 
http://positanocoast.net/
http://kanellarestaurant.com/

  

Best Peruvian so far...

So, yes,....it has been said that a new Peruvian place opens in Hartford every other year. But you know what? I have not been impressed by any of them, until now. On a rainy day recently, a friend and I decided that we were in the mood to try a new place called La Kerencya on Franklin Ave in Hartford. Little Italy as the neighborhood is still known, is now becoming a much more diverse neighborhood and is home to ever expanding ethnic cuisine. I hope that this restaurant is here to stay for awhile.

Usually there are three components that I judge a place on; service, food and atmosphere. I have to say that I was pleased across the board. After we emerged from the rain into the bright orange dining room, we were greeted by a friendly server bringing us bread and roasted corn with aji sauce (green, spicy and yummy). There was a stage to in the center of the room that is host to Latin jazz nights, and I was sorry to find out we were dining on an off night. The front of the restaurant is home to an inviting bar, and offers pisco sours (which is on my "must try" list). Then our food emerged.

I had ordered the Perchuga a la Parilla which was grilled and served with rice, fries and salad. The flavors were spot on, and it was delicious. I only wish that I had saved some of my aji sauce to add to my rice. A sauce would have just added that extra touch, not that it needed it.  The chicken was well seasoned and tender. I have never understood Peruvian's interest in adding fries to so many of their dishes, someday I am going to have somebody explain that one to me.

My friend ordered the Picante de Mariscos and said that it was perfect. She ate the majority of it, only to discover a fish filet underneath all the other seafood! That needed to be wrapped up for lunch. Obviously, there are HUGE PORTIONS at this place! The servers were very friendly and helpful with food selection choices. The menu is quite accessible and there are many tempting dishes waiting to be ordered. After a few disappointing flavorless meals at other Peruvian places, I am personally psyched by the arrival of La Kerencya and hope that it is here to stay. Check it out and let me know what you think!

Menu can be viewed here: http://www.lakerencya.com/files/Full_Menu.pdf

Lucky 'Larry' trades boiling water for Long Island Sound

I read a great story today in "The Day" that I thought might put a smile on some foodie's faces, about a local lobster named Larry, so here it is:


The life of a 17-pound, 80-year-old lobster that was destined for a pot of boiling water was spared on Tuesday and instead of becoming a memorable dinner is now back in the ocean. The lobster was caught somewhere in the waters of New England — where exactly, they won't say — and then purchased by The Dock Restaurant. That's when Don MacKenzie, vice president of Boats Inc. in Niantic, stepped in. "This lobster has seen World War I, World War II, seen the landing on the moon and the Red Sox win the World Series, he's made it this far in life," MacKenzie said. "He deserves to live." When The Dock received the lobster, named "Larry" by the children who came to visit him over the weekend, word got out around town last week that someone had reserved the lobster for dinner.
"There was a price on the guy, but I won't say how much it was," MacKenzie said. "Let's just say that it's the most expensive lobster I never ate." Restaurant manager Kristen Eighme said she spent the weekend holding the lobster for the groups of children who wanted to touch it and take pictures with it. She has the scratches on her arms to prove that she had been cradling it like a baby. "Battle wounds," she said, cracking a smile. "The kids loved him. He brought a lot of smiles here this weekend. He was the star of the show." Thick rubber bands were wrapped around each claw to prevent the lobster from pinching anyone who wanted to get close enough to touch. The rubber bands were cut off before "Larry" was released, and MacKenzie kept them as a memento. While there is no scientific way to determine a lobster's age, Mackenzie said, the most common way is by its size and by estimating how many times it has shed its shell. He estimated the lobster to be between 80 and 100 years old.
Before Mackenzie boarded the boat to get the lobster from the restaurant, a group of children started chanting, "Let Larry live, let Larry live!" Meeting MacKenzie and Boats Inc. head rigger Steve Wilson at the boat was John Baez, 10, who agreed the best place for the lobster was in the water, not on a plate. "He's 70 to 100 years old and he's a bigger lobster so we should see how long he can live," Baez said. He admitted he enjoys a good lobster, but "Larry" wouldn't be an option. "He's too big. The meat would be too tough," Baez said. On the way out to sea, "Larry" also received an official send-off from the Niantic River Bridge operator who sounded the opening and closing siren for the crustacean.
Released in Long Island Sound in an area of water that makes it impossible for draggers to drop their nets, MacKenzie and Wilson said they believed "Larry" would be safe. "They (lobstermen) drag during the day, so if he does venture out of this area, hopefully it will be at night," Wilson said. The exact location of the release point is confidential, Wilson said, so no one will try to catch him. "It takes seven years for him to even become a lobster big enough to keep," MacKenzie said. "For a lobster to live this long and avoid lobster traps, nets, lobster pots ... he doesn't deserve a bib and butter."

Diners will always have a soft spot in my heart

Loyal blog followers have been wondering where I have been, and what accounts for the recent lack of posts. Well, trust be told, I am living out of state for the summer, and expanding the depths of my palate in the city of Philadelphia and nearby Delaware. In the midst of torturing myself by working two full time jobs (don't ask!), I have found few free moments to go out exploring new gastronomic sites. However, this past weekend, I did find my way back to a diner that really deserves a post. 

Maybe it will inspire some budding culinary entrepreneurs to re-open the former Dishes/Oasis/Comet diner on Farmington Ave to it's former retro fabulous glory. It's certainly in desperate need of some attention. So, Lucky's Coffee Shop is nothing short of a blast from the past. Given the number of qualified "hipsters" in this zip code, it is not at all out of place, and is a welcome dining choice. 

On a former visit to my aunt and cousin, a group of us had packed into her small car, huddling together for warmth in the frigid January weather and shuffled into the diner for a surprisingly warm, and funky restaurant. The interior of the diner has retro booths, beautiful retro lamps, servers wearing tee shirts with quotes originating from a generation named "Flo", "Sue" and the like. This time, since I was alone, I strolled up to the counter, one my favorite dining spots in restaurants. Anyplace that has swirling stools, reminds me of going to Friendly's as a kid with my grandfather to order a "cone head" and I am instantly won over. 

Sadly, my camera's battery died right after I took a picture of my food (coming up), so this picture was borrowed from "Delaware Today". Regardless, one of the best features of this "diner" is that you can have breakfast, lunch or dinner whenever you want. I immediately thought of my friend who is constantly having to suffer because breakfast stops being served at noon in most places, and that's not even mentioning the challenges of late breakfasts during the week. I settled on a spinach, tomato and feta cheese omelet. I was midway through asking for rye toast when the waitress mentioned that it came with a biscuit. Really? A biscuit? Well, I saw no need to mess with a good thing. 

Uhm it was divine! This really is a restaurant, as it is far better fare than you usually are dished out at most diners that I have ever been to. Truly a great experience, and my biscuit? Well that was basically dessert. Now, please somebody re-open my beloved diner in Hartford already!!!!

Link to menu: http://luckyscoffeeshop.com/PDF's/Luckys%20Menu%20may08.pdf


And if you ever find yourself in Delaware, or are passing through to get to your other destination, stop and experience this place, you won't regret it. 


Lucky's Coffee Shop website: http://luckyscoffeeshop.com/

Picnics, pates and parks, or how to best take advantage of summers in the city.

I am crazy about summer picnics. Especially if you are a city dweller, what can be better than escaping to a local park, stretching out on a blanket and noshing on some well selected gourmet, or not so gourmet delights? This past Monday afternoon found me enjoying a beautiful sunset in Elizabeth park with friends for a spontaneous birthday celebration. The spread included pate, a trio of cheeses, bruschetta, summer fruits and other tasty morsels.

This summer, I suggest that you grab some friends, raid your local farmers market and whip up an enjoyable picnic to treat yourself to. If you have forgotten the locations of Hartford's numerous outdoor farmers markets, the link is: http://www.hartfordfarmersmarkets.org/. And as an added incentive, and make a day or evening out of it, why not include go see a vintage baseball game match in Colt's Park, or check out the new series, "Free Movies after Dark" being hosted by Hartford's mayor, Pedro Segarra.

Check out the "Friends of Vintage Baseball" website where you can find information on the teams, game schedules, directions to and history of Colt Park and more. http://www.friendsofvintagebaseball.org/coltmeadows_sked.html

Suso Latino Basket

Ah Groupon,...the places that you will take us. Tonight's destination of Suso Latino Basket was the result of a Groupon inspired invitation extended to me by a former professor and her husband. So off I trekked to Manchester. After following Middle Turnpike for what seemed like a very long time, and I was about to turn around, I finally caught sight of the restaurant and my friends waiting in the parking lot. Note to readers: if you are coming from I-84, it's a bit further after you pass Manchester center, so don't fret. 

The meal started with some complimentary roasted and lightly salted corn, similar to the kind that I have seen offered in Peruvian restaurants. However those were served with an accompanying light green sauce to dip in. After speaking with the chef, we decided to try the Tilapia Asada and the Lomo Saltado dishes. My friends are Filipino and appreciated seeing the Asian influence in the menu. 

Delia's entree, called Lomo Saltado was described as a stir fried beef saute with onions, tomatoes, soy sauce and served with french fries and white rice. She said that it was very similar to a dish that she prepares at home. The portion was huge and there was enough to pack up for lunch. 

My dish was the Tilapia Asada, which was baked with a shrimp cajun parmesan sauce, served with mashed potatoes and sauteed broccoli. I quickly realized that the fish was meant to be scooped up with the potatoes in one flavorful bite, instead of enjoyed separately. The sauce was delicious and I had no problem devouring this dish. Infact, I jumped in so quickly that I had to stop because I realized I hadn't taken a picture of it! 
It was around this time that I started to notice guitar music playing and I looked around and noticed that a musician had somehow snuck by us and was quietly strumming some lovely tunes in the background. Nice touch! I have to give thumbs up to this restaurant for the thoughtful touches like that. 

We couldn't resist trying one of the desserts, and decided to share the Mazamorra Morada which is a warm pudding that was made out of purple corn and fruit. I have to say, it was delicious. Kind of reminded me of warm plum jelly doused in cinnamon. Really, you need to try it!!


Dinner for 3 people turned out to only be $32.00. Quite affordable, and with live music? I will be returning soon to Suso!!!!


Address:534 Middle Turnpike East
East Manchester, CT  
Telephone: 860-649-9100


Website:http://www.susolatinobasket.net/

Hidden in plain sight: La Casita del Sabor

After a blogging hiatus, I decided that I needed a study break so I decided to follow up on my friend LB's suggestion and try a small restaurant called La Casita del Sabor in the Parkville neighborhood of Hartford. The exterior of the restaurant does not make it easy to locate for the untrained eye, but if you have been to Barca around the corner, you probably already know where this little gem is hidden. Just pull into the gated parking lot and look to the left for the small white house. The restaurant is filled with a handful of tables, painted in cheery colors, sparkling clean and run by a friendly couple who are more than willing to answer any questions about the menu, which by the way is printed in both spanish and english. Quite helpful for those non-bilingual folks such as myself. I started my experience with one of my favorites, a passion fruit smoothie. Tip: you can have them make it with milk or water. I always recommend milk, it's creamy and holds the flavor better. 

Then decisions needed to be made about the food. I was completely torn as to go with papusas stuffed with cheese and/or meat....or the grilled chicken. Went with the grilled chicken and was glad that I did. The portions are GIGANTIC and there was enough food for me to pack up and eat for dinner. Not bad for $12! 
It came with rice and a side of beans, salad replete with avocado..yum and my choice of green or yellow plantains. Heavenly. 

My friend ordered the fried fish, which was accompanied by the same items as my entree. The fish, which I believe might have been a snapper...comes whole. Just to be clear for diners who may be conditioned to expect a filet, this means, bones, head, tails, eyes, etc. 

All in all, we decided that La Casita del Sabor was going to be added to our list of regular haunts. For informational purposes...there is a separate menu for the smoothie choices, and the restaurant does appear to offer a beer menu as well. 


Location: 1405 Park Street, Hartford, CT
Phone: 860-951-7187

Foodie Adventures in Panama: The "Mantanza"

The day after I landed in Panama City, my friends and I drove to the countryside where the indigenous people live, to a small town called Torti. We were there to help with the preparation of a "mantanza" which roughly translates to mean "killing". The reason for the mantanza was to host a large celebration for three graduates. Two cows were selected, and luckily I was not witness to this part of the event. Later in the afternoon, the men returned and the meat was skinned, cut and marinated.

With so much meat, it took many hours, "mucho cervezas", and alot of volunteers working together late into the night in preparation for cooking. I wasn't willing to jump in and help out with the actual meat handling, but I did assist with the chopping of massive amounts of garlic used to flavor the beef, the result of our handiwork shown below.

After a long night of work, we all woke up early (hard not to when you have roosters as your alarm clock!) and the cooking began. Huge pots were hoisted atop makeshift firepits and were soon full of boiling yucca, potatoes and meat. In this picture you can see one of the women using her machete to peel the thick waxy skin off of the yuca.

As they worked to prepare the meat in different styles, they also hung the remainder of beef to dry under a tarp and be used another time. 

When I returned in the afternoon from meeting and visiting with additional family members who lived in the community, the food was ready to serve. My friend asked if I minded helping out with the serving, which of course I was happy to do. This involved working with a partner and loading up a large metal sheet pan with 6-8 plates of food and then walking as a pair around the vicinity offering meals to the guests.

After I had worked for awhile and felt that I had earned my keep, so to speak, I decided it was time to sample for myself. I tried something that looked like beef jerky. It was sweet and replete with garlic, so I was happy. Unfortunately I didn't get an opportunity to taste a tamale, although they looked delicious!

As the sun set, and everyone had eaten as much as they could, it was time to get the party into full swing. The crowd pulled a circle of chairs around the dance area. Bottles of rum were passed around, dancing ensued. With cerveza in hand, and a willing instructor, I hit the dance floor myself. It was the beginning of carnival, after all.