Food That Speaks

One Can Never Have Too Many Purses

2010-12-20T19:54:00.018-05:00

Article Featured in Rochester Woman Magazine
Photos by: Brandon Vick, brandonvick.com

Penne. Angel hair. Fettuccine. If you're looking for a traditional carb, then I am not the dish of your dreams. I am in a category of my very own; a more fashion-forward shaped pasta if you will. My voluptuous physique is that of an overstuffed purse, and do I have goodies to share with you that are hidden within my bag!

Seven of my perfectly fashioned purses are evenly distributed on my modern rectangular white plate, coyly peeking out beneath a generous draping of thick gorgonzola cream. My outer layer is just the right amount of al dente, but once you explore my satchel, you'll discover an outpour of tangy aged gorgonzola, complemented by sweet slices of luscious pear, silky caramelized onions and tender bits of meaty house bacon.

Since I am amply infused, my ingredients may scatter about onto my plate after your first satisfying bite. But take your time gathering all of my components back onto that prickly little fork of yours, and plunge me into that oh so savory cheese sauce. I am considered a small plate, but honey, my persona is anything but small. I am bursting at the seams with flavors that are so delightful, I simply can’t help leaving you begging for more.

What I’ve heard from my audience: "One can never have too many purses."

Who am I? Beggars’ Purses

These handbags are designed by Chef Jason Carlson at Label Seven. One size fits all. The Beggars Purses are available for $12. For more information, visit www.labelseven.com

Label 7
50 State Street
Pittsford, NY 14534
585-267-7500

Cuisine: Napa style, including influences from Latin America, Asia, France and Italy.

Philosophy: Create dishes from scratch as much as possible using fresh local products (including an on-site vegetable garden).

Inspiration Behind the Dish: To develop a pasta dish that hits all sides of the palate. It’s sweet, salty and filled with textures.

Food with Flare: The eclectic menu changes four times per year with the seasons. Items range from home-style comfort foods to small plates with more traditional elegance.

When to go: Lunch: Tuesday – Saturday, 11:30 a.m. to 2:00 p.m.
Dinner: Tuesday – Thursday 5:00 p.m. to 9:00 p.m., Friday – Saturday, 5:00 p.m. to 10:00 p.m.

Taste the Flavors of Autumn

2010-10-18T14:02:00.011-04:00

Article Featured in Rochester Woman Magazine
Photos by: Brandon Vick, brandonvick.com

My dish breathes an autumn love affair into your senses. The companions on my plate start as colors on a painter’s palette, waiting to be developed into a masterful creation. Some are seeded, roasted and spiced, while the others are crushed, strained and reduced until transformed into tasty vibrant amber and amethyst hues that embody the beautiful fall season. I am the prized jewel of the plate – a lustrous ever-so-fresh protein, flown in from the salty sea just this morning.

A generous emerald-shaped cut of fish, I am perched at a diagonal on the center of my plate. One end of me happily soaks up a robust and syrupy grape reduction, while the other delicately tiptoes onto a billowing fan of squash, fluffed with butter and brown sugar.

A light golden layer of crispness holds my white tender meatiness together. At the touch of a utensil’s tines, my flakes of brilliance dart off into the colorful land of my accompaniments, including radiant swirls of basil oil and carrot vinaigrette. My mild taste, combined with the velvety fruit sauce, and the soft cushions of spiced squash produce a rich assortment of textures and seasonal flavors that are heartwarming gems to the palate.

What I’ve heard from my audience: “I can taste the flavors of autumn in each and every bite.”

Who am I? Atlantic Halibut with roasted autumn squash and concord grape sauce

The Atlantic Halibut is one of the most popular seasonal dishes at Restaurant 2 Vine. It is available for lunch ($16) or dinner ($32). Visit www.2vine.com to find out more.

Restaurant 2 Vine
24 Winthrop Street
Rochester, New York 14607
585.454.6020
Cuisine: Traditional French Bistro and Italian Trattoria based recipes.

Philosophy: To serve seasonal, fresh, homemade dishes at reasonable prices, and provide exceptional service by people who know and love food and wine as much as the customers.

Inspiration Behind the Dish: Thank Mother Nature. The Halibut, as well as the rest of the ingredients on the plate, are all in season.

Fish at its Finest: The seafood is not only delivered daily from Boston, but the chefs all participate in Fish School to learn proper buying, handling and storing techniques.

What’s in a Name? 2 Vine Street was the address of the original building, which housed horse drawn ambulances.

When to go: Lunch: Monday - Friday 11:30 a.m. to 4:00 p.m.
Dinner: Monday - Thursday 4:00 p.m. to 11:00 p.m., Friday 4:00 p.m. to 12:00 a.m., Saturday 5:00 p.m. to 12:00 a.m.

2010-09-20T09:44:00.002-04:00

Article Featured in Rochester Woman Magazine

Do you prefer a virgin? You may be thinking my question is inappropriate, but before I get up close and personal, I need to find out your intensions. Not to brag, but I consider myself to be superior to any virgins out there, and contrary to popular belief, my name “extra virgin” actually implies that I know a thing or two about how to satisfy.

There is a time and a place when one should save themselves for extra virgins. Let me shed some light on why you would enjoy the pleasure of my company. I was born in an organic California grove, picked at my prime, and then immediately crushed with citrus fruit to be unveiled as the high quality, full-flavored package I am today. Others describe me as innovative, medium-bodied, fruity and fabulous.

I’ll be the first to admit that I’ve engaged in several love affairs during my lifetime. I’ve paired up beautifully when drizzled over fish (grilled salmon or any white fish), frequently lost myself in pastas of all shapes and sizes, and have always been quite popular with prepared veggies (asparagus, brussels sprouts, broccoli, spinach or potatoes). I make for a luscious chicken marinade, or can even be blended with white balsamic vinegar for a splash of delightful salad dressing. Sound tempting? I think you’ve saved yourself long enough.

What I’ve heard from my audience: “A little goes a long way.”

Who am I? Stonehouse Lisbon Lemon extra virgin olive oil.

The Stonehouse California Olive Oil Company, whose products have been featured on Ina Garten’s Barefoot Contessa, produces the Lisbon Lemon extra virgin olive oil. It can be purchased for $13.99 at the lovely gourmet and specialty shop Via Girasole (the only local store to retail the product line, including blood orange and garlic oils). Visit www.viagirasole.com for more information. Better yet, stop into the store to sample any of their olive oil varieties on a daily basis.

2010-09-20T09:43:00.000-04:00

Via Girasole
3 Schoen Place
Pittsford, NY 14534
218-0200

Philosophy: To be a unique source for local and international gourmet and specialty products. The items offered are reflective of mother daughter duo Marie and Nicole Casciani’s heritage, along with their passion for food and wine.

Family Feel: The Casciani’s treat customers as if they are part of their family. Walking into the store is as if you are entering into an extension of their home.

Inspiration Behind Carrying the Olive Oil: Stonehouse crushes the lemons with the olives making it a distinctive quality olive oil, allowing you to enjoy the true flavor and nose of the fruits.

Further Flair: The store offers product samples, seminars and custom gourmet gift arrangements.

When to Go: Monday – Saturday 10:00 am – 8:00 pm, Sunday 12:00 pm – 5:00 pm.

2010-09-20T09:38:00.005-04:00

Photos by: Brandon Vick, brandonvick.com

Save Room for Dessert

2010-08-18T09:03:00.016-04:00

Article Featured in Rochester Woman Magazine

A vision in white, I proudly show off my stunning vanilla buttercream coat. My talented pastry chef always makes sure it fits just right, while allowing me to expose my adorable vanilla bean freckles. Some take a quick look and regard me as simple, traditional or pure. Go ahead and think that as you place me into your cart. But once you take me home, lift off my plastic cover, and make that first slice, you will marvel at my striking unconventional layers found inside.

Admire and then enjoy my stunning white cake – deliciously dense and rotating above and below my sinful, decant and creamy vanilla frosting. Savor my cake. Then my frosting. Then my cake combined with my frosting…then maybe my cake with my outer frosting coat. You won’t believe how fabulous I am.

So phenomenal and readily available, you can forget about any make your own white cake in a box now that I’ve arrived. And I must say, who wants to be stuck baking in the kitchen when you can be outdoors taking advantage of the summer sunshine? Whether the season holds a bridal shower, family reunion, picnic, or girls night in, you’ll be happy to know that I make myself affordable and ready for your sweet tooth 24 hours a day. Just look for the gorgeous white coat in the dessert section, you can’t miss me.

What I’ve heard from my audience: "A vanilla bean dream of a dessert."

Who am I? Ultimate White Cake

The Ultimate White resides at Wegmans and is available in two tasty sizes: regular (serves 8-12) for $14.00 or mini (serves 4) at $6.00. Store the cake refrigerated and bring to room temperature before serving. For more information, visit www.wegmans.com.

Wegmans
(Cake available at all area locations)

Course: Dessert

Philosophy: To offer world-class desserts for any occasion.

Inspiration Behind the Cake: After tasting the store’s Ultimate Chocolate Cake, customers asked for a white cake and Wegmans listened. They wanted to develop something traditional, not trendy.

Pastry Perfecters: Joe McKenna (pastry chef) and Sharon Penta (recipe developer).

Freckles in the Frosting: The dark flecks are vanilla bean seeds.

Have Your Cake and Eat it Too: You can mix and match the Ultimate White and Ultimate Chocolate Cakes. Simply select your preferred icing and inside layer to create your own special order.

Photos by: Brandon Vick, Brandonvick.com

Go Greek

2010-07-22T07:36:00.018-04:00

Article featured in Rochester Woman Magazine

Choose a sunny day. Wait for a table outside. Take the time to sit back and relax. Let me whisk you away to a colorful Mediterranean playground, where my vivacious family can’t wait to meet you, and in traditional Greek style, to feed you as well.

Being Greek means that I am always surrounded by my nurturing family – a vibrant group built from only the most fresh, natural and bold ingredients. We are all unique in our own way, but when we gather in one place, we always find ourselves to be the life of the party.

Let me make some introductions. First and foremost, there is the head of the family – the aborigine eggplant known for having a tough skin, but get to know him a little better and you’ll discover he has a delightful softer side. There is never a shortage of robust tomatoes, who frolic about in their plump cherry coats and meddle in everyone’s business. Then we have the sweet peppers – these ones are all about appearance, and spend too much time covered in olive oil exposing their skin in the heat until they are fully roasted. Although tiny in size, my chickpeas are protective and can pack a meaty punch when called upon. For some, the salty olives may take some getting used to, but the amount of drama the scallions bring to the dish is nothing short of spectacular.

Our vegetable medley is a lively bunch feeling most at home when we can stick together and curl up on our family heirloom – an oversized golden blanket embroidered with minuscule flecks of fluffy couscous. Now take a good look at our beautiful coloring, breathe in our lovely scents and enjoy all we have to offer. Cheers and good health, or as we say in Greek, stin iyá sas!

What I’ve heard from my audience: “It’s good to be Greek.”

Who Am I? Couscous Eggplant Ratatouille

The Couscous Eggplant Ratatouille can be found at Aladdin's Natural Eatery for $7.00. I’d recommend adding grilled shrimp to the dish for some extra smoky protein. For more information, visit www.aladdinsonline.com.

Aladdin’s Natural Eatery
Rochester: 646 Monroe Ave. - 585-442-5000
Pittsford: 8 Schoen Place - 585-264-9000

Cuisine: Mediterranean

Philosophy: To create fresh, all natural dishes at an affordable price.

Keep It Casual: Shorts and sandals fit the bill for the restaurant’s relaxed atmosphere.

Notable: Voted Best Greek Restaurant by the 2009 Readers Choice Awards.

When to go:
Monday – Thursday: 11:00 am – 9:00 pm
Friday/Saturday: 11:00 am – 10:00 pm
Sunday: 12:00 pm – 9:00 pm (Rochester), 12:00 pm – 8:00 pm (Pittsford)

Photos By: Brandon Vick, Brandonvick.com

Speak For Yourself - Watermelon

2010-07-15T09:23:00.009-04:00

I’m searching for your foodie favorites by introducing a new feature called Speak For Yourself. Now is your time to do the talking, in order for us to be inspired to do the tasting. I want to know what restaurant dish, food product or recipe you've enjoyed lately that has spoken to you.

In order to narrow down your finger lickin’ favorites, I’ll frequently post a key ingredient that must be included in your recommendations. The food favorite can come from a local restaurant you live in or found during your travels, or can even be a recipe you created yourself (with the caveat that you have to be willing to share the entire recipe with the world).

Got something juicy? Simply send a note of why this food is irresistible to the Food That Speaks Facebook page, or email foodthatspeaks@hotmail.com. A select group will have their name and recommendation posted. Please include the following:
o Name
o Occupation
o Current Hometown

If you’re noting a restaurant or store, please include the website (if available). Featuring a recipe? Of course we’ll need the ingredients + directions.

This week's key ingredient for your feedback: watermelon.

Note that these recommendations will come directly from you. If it turns out that the dish doesn’t speak to you, Food that Speaks is not responsible. Dine or cook at your own risk!

Look What's Smokin'

2010-06-22T09:30:00.007-04:00

Article Featured in Rochester Woman Magazine

The time has come to take a walk on the wild side of barbeque, my friend. We’re not talking about drowning some meat in a bottle of sauce and slapping it on the grill. Oh no. My genuine taste is born out of love with the precise and skillful techniques of my chefs. By the time I reach you I have been brined, injected with a top-secret sauce, dry rubbed and have spent nearly 14 hours sweating up a storm in a smoker fueled with hickory wood. Why do I put myself through this timely transformation? To satisfy your every want and need, of course.

In preparation to bare all, pieces of my meaty shoulder are stacked high and mighty onto your plate, with just the right touch of a tomato-based sensuous slathering sauce. Feast your eyes, nose and utensils on me, as I have worked hard to become tender and juicy, with a tasty smoke infusion that is hypnotic.

The sensation of utter delight that I bring to your appetite is an experience in itself. Once you’ve had me, you won’t be able to get me off your mind. If you’re worried about how my “bad boy” reputation may stick to you, no need. Despite common misperceptions, I am a lean protein and you can enjoy me for less than 300 calories. Some are embarrassed at my name, and simply point to it on the menu. But this is no time to be shy. Say my name like you mean it and do me proud!

What I’ve heard from my audience: “What exactly is in this secret sauce?”

My answer: “I could tell you, but then I would have to kill you.”

Who am I? Big Ass Pork Plate (also available as a Half Ass, per request)

Who says women can’t get down and dirty? The Big Ass Pork Plate is available at DINOSAUR BAR-B-QUE for $13.50. For more information, visit www.dinosaurbarbque.com.

2010-06-22T09:29:00.001-04:00

DINOSAUR BAR-B-QUE
99 Court Street
Rochester, NY 14604
(585) 325-7090

Cuisine: A Genuine Honky Tonk Rib Joint

Philosophy: To turn every guest into a regular

Just the Right Touch: The folks at Dinosaur Bar-b-que use conventional Texas wisdom when it comes to the sauces, noting if you use too much sauce, you are covering up flaws in the BBQ.

Get a Little on the Side: It’s not easy to narrow down the 18 side dish options – ranging from black beans & rice to coleslaw to tomato cucumber salad – into the two that are available with each entrée. Crowd favorites include the fried okra (Monday only) and the mac & cheese.

Take Me Home: Several finger lickin’ BBQ sauce varieties are for sale, such as the Wango Tango (if you like it hot), Honey Garlic and Sensuous Slathering Sauce (the standard “mother” sauce).

Notable: A contest sponsored by Good Morning America voted the restaurant Best BBQ in America in 2009.

What You May Not Know: Everything – from the pickles, to the dressings and desserts –is homemade.

When to go: Monday – Thursday 11:00 am to Midnight, Friday & Saturday – 11:00 am to 1:00 am, Sunday - Noon to 10:00 pm for dinner

Photos By: Brandon Vick, Brandonvick.com

2010-06-22T09:16:00.005-04:00

Featured in Rochester Woman Magazine

2010-05-13T09:25:00.001-04:00

Weighing in at more than three pounds, I am a savory champion in my family-style pasta division. My anatomy is simply potato, flour, eggs and olive oil – ingredients you would find in many of my pasta challengers. However, unlike them, I need to train hard to get into my best shape to become a lightweight in texture and heavyweight in taste, all while delicately diffusing on the tongue. I have built my inner potato core to maintain a robust frame, and am suited up in three captivating sauce variations when I take my place on center plate.

To my left-hand-side you will find me well coated in vivid green pesto – a spectacular fusion of ever-so-fresh basil, pine nuts and extra virgin olive oil. Here, I give a powerful punch of basil flakes to deliberately entertain your tongue. Just relish a few of me, because it's time to sink your teeth into round two on my plate. This time I am blushing in San Marzano plum tomatoes, cut with butter to soften me up, and finished off with basil and Parmesan Reggiano. Sweet, creamy and tangy, some begin to devour me and can't make it past my winning tomato sauce. But you must bring your fork into the final round to reap the benefits of my thick and salty pink bits of imported prosciutto di parma, tossed graciously in decedent butter to form a unique and full-flavored sauce that creates a cheering section in your mouth. Not sure which of my sauce variations takes your title? No problem, that's why I proudly display my trio of choices. A victory to your palette, indeed.

What my audience says: I've died and gone to gnocchi heaven.

Who am I? The Gnocchi Trio

This Gnocchi Trio is made up of Gnocchi alla Mamma, Gnocchi Pesto and Gnocchi Con Prosciutto di Parma and is a winner at Henry B's for $52. For more information visit www.henrybs.com.

Photos By: Brandon Vick, brandonvick.com

2010-05-13T09:21:00.007-04:00

2010-05-13T09:18:00.002-04:00

Henry B’s
140 East Avenue
Rochester, NY 14610
585-730-8170

Cuisine: Authentic Italian cuisine

Philosophy: Good fun and good times can create a recipe for a happy life.

Inspiration behind the Gnocchi Trio: Everyone loves the restaurant’s homemade gnocchi dishes and can’t get enough of them, so this is a way for everyone to enjoy a variety.

Not to be left out: The Gnocchi al Papa, which features gnocchi tossed in Bolognese sauce with Parmesan Reggiano is another entrée that may be included in the trio.

When to go: Sunday – Saturday, dinner service begins at 4:30 p.m.

Featured in Rochester Woman Magazine

2010-04-14T21:25:00.001-04:00

I am just a big hunk o’love, and all that separates you from having a sugary affair with me is a glass case and a few dollars. When it’s my time to shine in the spotlight, I put on my showy edible costume and turn on the charm. You will be overcome with my debonair good looks flirting with you from behind the counter. I am dressed up in oversized swirls of thick peanut buttercream, topped with a banana chip doing its best not to get lost in my fluffs of frosting. I see you smiling back at me, and before you know it, you decide to make me all yours.

You will find yourself eagerly unwrapping me to admire my delicious layered self, which holds an inner secret. Sink your teeth into my peanut-filled creamy frosting, followed by moist spice cake rolling around with flavors of banana. Just when you think it can’t get any better, you take one more bite to discover my hidden decadent chocolate hazelnut ganache filling. I know, I know, I am too good to be true. I just curl my lips, lower my voice with my southern drawl and say, “thank you, thank you very much.”

What I’ve heard from my audience: “This is the king of all cupcakes.”

Who am I? The Elvis

The Sugar Mountain Bake Shoppe is home to The Elvis for $3.25. More than 50 cream-filled cupcake varieties are on tour with him, which alternate daily. Other standard and premium icons include Ol’ Blue Eyes, Chocolate Peanut butter, S’Mores and Take Five. Feel free to call ahead to find out who will be taking the stage for the evening. Log onto http://www.sugarmountainbakeshoppe.com for more.

Photos By: Brandon Vick, brandonvick.com

2010-04-14T21:16:00.007-04:00

Mini Marvels

2010-04-02T14:14:00.005-04:00

Perfect Pick-Me-Up
Name: Vietnamese hot coffee with cream
Location: Mamasan’s
Price: $3.00
“Do you take cream with your coffee? I bring new meaning to the word sweetener, as you’ll find a layer of condensed milk in my phenomenal cup.” For more information, visit www.mamasans.com.

Brunch Only
Name: Grilled Pistachio Nut Muffin Bread with Vanilla Cream Cheese
Location: The Gatehouse
Price: $4.00
“My name says it all. Come find me on Saturdays between 9:00 am and noon, or Sunday from 9:00 am to 2:00 pm.” For more information, visit http://thegatehousecafe.com.

Featured in Rochester Woman Magazine

2010-03-15T09:43:00.003-04:00

If you’re not a lover of the earthy mushroom, I’ll make you one. A cheese enthusiast? You will be. When it comes to legitimately taking pleasure in a fine slice of pie, I’ll soon count on you as my number one fan. My thin crust and toppings may not lead you to believe you’ve found love at first site, but as we’ve all heard, it’s what’s on the inside that matters the most.

As you cut into the first of my four slices, you’ll find that you’ve overlooked my bubbly medley of cheeses – parmesan, goat, and mozzarella – now forming a tight rope that stretches from your fork, to your knife and leads all the way up to your lips. You smile and quickly try to snap the cheesy thread in half, so it no longer dangles from your chin. No such luck. My glorious cheeses do their best to remain playful with you, while awaiting a second bite.

By now, you’ll have responded to my hearty wood-oven roasted mushrooms, which have soaked up the full-bodied flavor of oregano infused oil. Since we’ve started to get to know one another a little better, I decide to take our relationship to the next level, and reveal my distinguished and fine-tuned truffle oil. It’s been drizzled onto my dish generously, like a child applying perfume for the very first time. And do I have a lot more from where that came from.

You take a third bite and a fourth. Then you start on your second slice, and before you’ve come up for air, the third. It takes everything you have to resist my fourth slice and you nod to the waitress politely to place me inside a box. It doesn’t take much before I find myself going home with you.

What I’ve heard from my audience: Where have you been all my life?

Who am I? Mushroom wood-fired pizza

This unique pizza can be swooned over at Veneto for $12. It’s delightful served piping hot, or even cold the next morning. For more information, visit www.venetorestaurant.com.

Photos By: Brandon Vick, brandonvick.com

2010-03-15T09:41:00.006-04:00

The Ice Dancer

2010-02-25T17:30:00.006-05:00

I am a showstopper. You may have found me milling about during the NYS Ice Wine Festival. Just as a crowd gives a standing ovation with hopes of an encore, my tribute was the hundreds of wine glasses that returned to me longing for a refill. I am always ready and waiting patiently to take the plunge from my bottle to slip into something more comfortable – your wine glass.

A glowing ballerina, I take my time stretching my gold-colored legs to prepare for my performance. Then, all is still as I take my place in your glass. I let you take the lead by pulling me close to you, holding the stem of your glass in place, and our dance begins. You swirl me around and I start twirling, and spinning, working hard to bring scents of a fruitful and flowering bouquet to entertain your nose. The dance concludes when you dip me towards your palette, and my aromatic scents are then transformed into sweet and robust honey and apricot flavors for our final embrace.

What I’ve heard from my audience: “It’s as if I am drinking liquid sunshine.”

Who am I? 2006 Fiori Vidal Ice Wine

The Fiori Vidal Ice Wine can be found at Casa Larga Vineyards and in celebration of ice wine month, it can be purchased for $29.99 (typically priced at $44.99).

To enjoy the wine even further, I’d recommend sipping from a Riedel Vinum Extreme ice wine glass. Its exclusive design not only boosts the wine’s perfumes, but also allows the wine to fall precisely on the tip of the tongue to enhance the sweetness. For more information visit www.casalarga.com.

2010-02-25T17:28:00.002-05:00

Featured in Rochester Woman Magazine

2010-02-18T09:08:00.002-05:00

My name is a common one, frequently spotted on menus galore, but the manner in which I am prepped, puffed, flamed and finished is deliciously one-of-a-kind. My protein starts as a simple, clean canvas, sliced just enough to allow me to become slim, succulent and tender. I am doused into an egg mixture and briefly sautéed to puff up my outer coating. Before I know it, it’s time to literally kick up the heat up a notch as I burst into flames of sherry, swirl in glistening lemon juice and frothy butter, and then am suitably powdered with Parmesan cheese and tossed with parsley flakes.

I emerge before your hungry eyes lounged atop a heap of unruly angel hair, exuding lovely scents of fresh lemon and invigorating sherry wine. Modeling my amply infused golden coat with confidence, my luscious flavors form a creamy sauce that eagerly wraps its arms around thin strings of pasta, with just enough left over to reach the plate’s edge. My exceptional flavors are in ultimate balance, superbly uniting to joyfully please the nose and subsequently explode onto your taste buds. You will find me so satisfying, that you will do everything you can to savor each and every bite, until every last drop has been lovingly consumed. Then, and only then, I consider my mission accomplished.

What I’ve heard from my audience: “I don’t want it to end.”

Who am I? Chicken French

This Chicken French can be found at Phillips European, and is available in a petite portion for $11.99 or a dinner portion for $15.99. For more information, visit www.phillipseuropean.com.

Photos By: Brandon Vick, brandonvick.com

2010-02-18T08:56:00.004-05:00

Nutritious and Delicious

2010-01-29T15:05:00.009-05:00

You may have stumbled upon me because you needed a pick me up. Perhaps my name sparked your curiosity? Or, maybe you just have a sweet tooth. For whatever the reason, it only takes a mere moment of immensely enjoying my unique flavor combinations before you dutifully come back to pay me another visit...or two.

Any ice cream lovers out there who try to keep it healthy by reaching for frozen yogurt? Are you repeatedly disappointed by your decision? With every spoonful of frozen yogurt, do you long for the days when you once embraced the creamy texture and delightful taste that only true ice cream can bring to your lips? Well, now is your chance to have your cake and eat it too!

Go for my best flavor - low fat vanilla. Then, take your pick among my endless rainbow display of fruits galore - strawberry, kiwi, mango, pineapple, blueberry, peach and banana (to name a few). I must say that my vanilla flavor pairs beautifully with sweet and juicy pineapple and mango mix-ins. We join forces through a special blending process and voila, I am born a brand new custom frozen yogurt flavor, created by little old you! Then comes the moment of truth. Scoop up a spoonful of my creamy, fruitful mixture. You’ll find my consistency unbelievably smooth and thick, with phenomenal flavor. Finally, because I am a health nut, I am proud to fuel you with my vitamins, protein and calcium found in my every cup.

What I've heard from my audience: "This can't be frozen yogurt."

Who am I? yogen früz mix it frozen yogurt (if you’re wondering what the dots are above the letter u, it’s simply to form a smiley face).

Yogen Früz was launched in Toronto, Canada and can now be found across the globe. My readers may be interested to know there are locations in New York, Illinois, California, Georgia, Virginia and for my North Carolina friends, it's coming soon to you!

For more information, visit www.yogenfruz.com or to find a location near you, click here.

Featured in Rochester Woman Magazine

2010-01-15T08:41:00.001-05:00

I am the main event, sitting face up on a wooden board and accompanied by two sidekicks. First, my zesty orange sauce arrives in a typical red plastic squeeze bottle, giving the illusion of that which ketchup would reside. Make no mistake. The contents within this container feature my popular secret weapon to my dish. The every day ketchup condiment is perfectly married up with mayo and brandy to create a burst of flavor so tasty and tangy, you can’t help but dip me, or better yet, smother me into it, with each and every delectable bite. My second associate features a vegetable slaw of iceberg lettuce, onion and tomato that provides an additional freshness and crunch to my plate. I am a thick juicy burger, blanketed with cheddar, sandwiched between brioche and cut into four. Most share me, but some can’t help it and want me all to themselves.

To see my best self, remove my top layer of French bread, pour on a healthy amount of my secret sauce, and follow with the veggie slaw. Replace the bread. Open wide. Enjoy. Repeat. Did I mention that as an added bonus I also come with an ample amount of crispy salt and pepper fries? Beware – they are mouth-wateringly addictive.

What I’ve heard from my audience: “I think I’m in love.”

Who am I? Good Luck Burger

Don’t worry if you can’t finish me in one sitting. I’m often wrapped in a paper box, complete with the signature sticker – LUCKY YOU. In this case, I think you’ll agree you most certainly are.

The Good Luck Burger is available for $17. For more information, visit www.restaurantgoodluck.com.

Photos By: Brandon Vick, brandonvick.com

2010-01-15T08:34:00.004-05:00

Because We All Need a Little Sweet and Spice

2009-12-30T13:06:00.016-05:00

Time is on your side with me, because I am a no muss, no fuss hors d’oeuvre fueled with a short stack of fiery sweetness that makes for a real razzle dazzle. A small round baguette slice serves as my perfect pedestal with a flaky crust and a soft center, which has been painted snow white with heavenly smooth goat cheese. Jagged leaves of peppery arugula unfold to decorate my ivory blanket of cheese with a bold layer of fresh green crispness.

Now, for the exotic and most paramount component of my appetizer - the magical piquanté pepper (whose red appearance resembles a larger version of a cherry tomato with firmer skin) - is sliced in half and placed atop my leafy greens. When you pop my textural and tasty creation into your mouth, you will absorb a kaleidoscope of sweet and spicy dramatic kicks dancing around with creamy and peppery flavors that propel you into a world of culinary bliss.

What I’ve heard from my audience: “Can I take some leftovers home to share?”

What I later found out from my audience: “What I intended to share ended up being devoured during the care ride home. I simply couldn’t help myself!”

Who am I? Erin’s Peppadew Bites

The simple recipe for these delicious beauties can be found below.

Ingredients
· 1 baguette
· 1 package goat cheese
· 1 package baby arugula
· 1 container peppadews (can be found at the Wegmans Olive Bar)

Directions
· Cut baguette into semi-thin slices.
· Remove peppadews from disposable container and place onto cutting board.
· Place the goat cheese inside the peppadew container and stir in order for the cheese to become a little thinner and absorb the left over oils.
· Spread a layer of goat cheese onto each baguette.
· Sprinkle with a couple arugula leaves.
· Cut peppadews in half and place atop arugula.
· Enjoy!

Potato Patado

2009-12-14T16:22:00.003-05:00

Who knew that slippery sunny-colored cooking oil would be the bread to my butter and what makes me tick? I start off as a soggy orange batter comprised of eggs, flour, mounds of shredded sweet potatoes, salt, pepper, and for a deliciously bold step above the typical Spanish or Vidalia onion – chopped scallions.

When my ingredients are thoroughly intertwined with one another, scoop me up into heaping tablespoons and gingerly place me into a fiery skillet, which should be hiccupping itty-bitty pops of my piping hot love, vegetable oil. Reduce my shape to a circular flattened pancake by pressing down on me with a slotted spatula. Then, I gloriously meld with the oil, and take my sweet time before my orange flecks succumb to a rim of golden brown. Once you see this change come over me, it’s time to flip me over and let me continue to dance in the sizzling oil, until I am transformed to a crispy golden snowflake.

Be warned: many decide to sample “just a sliver” while I am cooling, but once they discover how irresistible I am, the sliver turns into a whole pancake, and before you know it, I am swiftly disappearing from the plate. Be sure to leave enough for others to enjoy.

What I’ve heard from my audience: “These are pure yuminess. In fact, these may be the best potato pancakes I have ever had.”

Who am I? Sweet-Potato Latkes

This recipe from Gourmet magazine is particularly delectable because the sweet potato and scallions flavors really come alive. They are wonderful served on their own, or paired with brisket or roasted chicken. Happy Hanukkah. Click here to view the recipe. (I would recommend doubling the recipe and adding a bunch of scallions vs. just two. Double batch served five.)

Save Room for Dessert

2009-12-02T10:31:00.003-05:00

A vision in white, I proudly show off my beautiful vanilla buttercream coat. My talented pastry chef always makes sure it fits just right, while allowing me to expose my adorable vanilla bean freckles. Some take a quick look and regard me as simple, traditional or pure. Go ahead and think that as you place me into your cart. But once you take me home, lift off my plastic cover, and make that first slice, you will marvel at my striking unconventional three layers found inside.

Admire and then enjoy my stunning white cake – deliciously dense and rotating above and below my sinful, decant and creamy vanilla frosting. Savor my cake. Then my frosting. Then my cake combined with my frosting…then maybe my cake with my outer frosting coat. You won’t believe how fabulous I am. So phenomenal and readily available, you can forget about any make your own white cake in a box now that I’ve arrived. Can you believe that I make myself affordable and ready for your sweet tooth 24 hours a day? Just look for the gorgeous white coat in the dessert section, you can’t miss me.

What I’ve heard from my audience: "A vanilla bean dream of a dessert."

Who am I? Ultimate White Cake

The Ultimate White Cake has earned its own case at Wegmans and is available in two tasty sizes: regular (36 ounces) for $14.00 or mini (14 ounces) at $6.00. For more information, visit www.wegmans.com.

A Dish to Be Thankful For

2009-11-24T16:25:00.001-05:00

I’ll be the first to admit it; I am high maintenance and proud of it. I leisurely take hours upon hours to get ready and because I am so needy, I only make an appearance once each year for the holiday feast. What is it about my routine that could possibly take up so much precious time? Well, there’s measuring, mixing, boiling, whisking, pouring, layering and cooling required to allow me to look my best. Just when you think I am finally finished primping, I have to meticulously repeat my timely color spectrum sequence all over again…and again…and again.

I am the life of the party and a breath of fresh air to your Thanksgiving table, which until now, is simply covered in bleak shades of brown, white, and maybe some yellow or orange. You can’t help but stare at my gorgeous fashion plate – squares outfitted in translucent stripes of cherry, orange, lemon, lime, and grape flavors with creamy white deliciousness poured in-between. I am cool, full of sweet wiggly and creamy textures and can be offered up as a side dish or dessert. Either way, you’ll discover I am well worth my wait, and why kids and adults alike repeatedly request double, or triple batches, so I can last just a little bit longer. Happy Thanksgiving from my table to yours.

What I’ve heard from my audience: “It’s too pretty to eat.”

Who am I? Thanksgiving Rainbow Jell-O

This Rainbow Jell-O is a labor of love from the Miller family, and has been served on Thanksgiving for as long as I can remember. In order for this family favorite to continue some degree of anonymity, the recipe will be revealed by request only. Simply email foodthatspeaks@hotmail.com.

2009-11-24T16:24:00.000-05:00

Can't Help Falling In Love

2009-11-17T10:31:00.002-05:00

I am just a big hunk o’love, and all that separates you from having a sugary affair with me is a glass case and a few dollars. When it’s my time to shine in the spotlight, I put on my showy edible costume and turn on the charm. You will be overcome with my debonair good looks flirting with you from behind the counter. I am dressed up in oversized swirls of thick peanut buttercream, topped with a banana chip doing its best not to get lost in my fluffs of frosting. I see you smiling back at me, and before you know it, you decide to make me all yours.

You will find yourself eagerly unwrapping me to admire my delicious layered self, which holds an inner secret. Sink your teeth into my peanut-filled creamy frosting, followed by moist spice cake rolling around with flavors of banana. Just when you think it can’t get any better, you take one more bite to discover my hidden decadent chocolate hazelnut ganache filling. I know, I know, I am too good to be true. I just curl my lips, lower my voice with my southern drawl and say, “thank you, thank you very much.”

What I’ve heard from my audience: “This is the king of all cupcakes.”

Who am I? The Elvis

The Sugar Mountain Bake Shoppe is home to The Elvis for $3.25. More than 40 cream-filled cupcake varieties are on tour with him, which alternate daily. Other icons and favorites include Ol’ Blue Eyes, Lemon Raspberry, Pumpkin Spice (seasonal) and Strawberry Snowball. Feel free to call ahead to find out who will be taking the stage for the evening. Log onto http://www.sugarmountainbakeshoppe.com for more.

Overcoming the Monday Blues

2009-11-09T08:14:00.004-05:00

With the wind turning its dial from lukewarm to chilly, and the sky melting into darkness a whole hour earlier, it makes it that much easier to be taken over by a case of what I call the Monday blues. Help is on the way, and I am conveniently prepared just in time for lunch. Picture if you will – a casserole bubbling straight from the oven, with each golden crispy potato being cuddled closely with thick cheesiness. Does the American staple baked scalloped potatoes come to mind?

Now imagine that lovable dish of spuds transformed into a scrumptious soup, and that is where I make my comfort food debut. My pot is so deliciously thick, each time you sweep your spoon into my creamy broth, it’s as if you are putting your hand into a bag of magic tricks, waiting to see what surprise will be revealed. Sometimes, it’s large smooth coin slices of potatoes, or short ribbons of onions. Other times, you’ll catch chewy pieces of rose-colored ham, covered in plentiful dashes of parsley. When you order me, you must also place an order for my cohort, the cheddar cheese bread. Disguised as an ordinary white roll, this piping hot delight holds a sharp cheddar cheese filling that oozes out from the middle of its cushiony white grain. Break apart this flaky sweet dough tenderly, in order to enjoy each bite in sublime combination with my charismatic brew. My dynamic duo is guaranteed to happily warm up your insides, Monday blues or not.

What I've heard from my audience: “Comfort food in a cup…better yet, make mine a bowl.”

Who am I? Baked Scalloped Potatoes with Ham Soup

The Baked Scalloped Potatoes with Ham Soup can be found on Mondays at Nathan’s Soup and Salad, and is available in sizes ranging from a $2.25 cup, up to $7.45 for a quart. This favorite sells out so quickly, that it’s common for hungry customers to call ahead and reserve a bowl. Don’t forget the cheddar cheese bread for $1.40. For more information, visit www.nathanssoupandsalad.com.

Fall’s Precious Gems

2009-11-03T08:37:00.002-05:00

My dish breathes an autumn love affair into your senses. The companions on my plate are colors on a painter’s palette, waiting to be developed into a masterful creation. Some are seeded, roasted and spiced, while the others are crushed, strained and reduced until transformed into tasty vibrant amber and amethyst hues that scream the beautiful fall season. I am the prized jewel of the plate – a lustrous ever-so-fresh protein pulled from the salty sea just this morning.

A generous emerald-shaped cut of fish, I am perched at a diagonal on the center of my plate. One end of me happily soaks up a robust grape reduction, and the other tiptoes onto the orange-colored pillows of squash fluffed with butter and cinnamon.

A light golden layer of crispness holds my white tender meatiness together, and once you dig in, my flakes of brilliance dart off into the colorful land of my accompaniments. My mild taste, combined with the velvety fruit sauce, and the soft cushions of squash produce a rich assortment of textures and heartwarming seasonal flavors that result in true gems for your appetite.

What I’ve heard from my audience: “I can taste autumn in each and every bite.”

Who am I? Eastern Halibut with roasted butternut squash and concord grape sauce

The Eastern Halibut is a seasonal dish at Restaurant 2 Vine and is available for $29. Visit www.2vine.com to find out more.

Let's Get This Party Started

2009-10-27T08:16:00.007-04:00

Penne. Angel hair. Fettuccine. If you're looking for a traditional carb, then I am not the dish of your dreams. I am in a category of my very own; a more fashion-forward shaped pasta if you will. My voluptuous physique is that of an overstuffed purse, and do I have goodies to share with you that are hidden within my bag! Seven of my perfectly fashioned purses are evenly distributed on my modern rectangular white plate, coyly peeking out beneath a generous draping of thick gorgonzola cream. My outer layer is just the right amount of al dente, but once you explore my satchel, you'll discover a burst of tangy aged gorgonzola, complemented by sweet slices of luscious pear, silky caramelized onions and tender bits of meaty pancetta.

Since I am amply infused, my ingredients may scatter about onto my plate after your first satisfying bite. But take your time gathering all of my components back onto that prickly little fork of yours, and plunge me into that oh so savory cheese sauce. I am considered a small plate, but honey, my persona is anything but small. I am bursting at the seams with flavors that are so delightful, I simply can’t help leaving you begging for more.

What I’ve heard from my audience: "One can never have too many purses."

Who am I? Beggars Purse Pasta

These designer handbags were created by Chef Keith King at Label Seven. One size fits all.

The Beggars Purse Pasta is available for $12. For more information, visit www.labelseven.com