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Homemade Inspired: Poppy Smoked Salmon and Cream Cheese bites!

Interested? Message us for this quick recipe! :)

-J

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Why won't you take the path less traveled?

-S

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And she felt so small.

-S

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Restaurant Story by Chef Tom Sellers Address: 199 Tooley Street, London SE1 2JX, United Kingdom One of the top items on my bucket list is to go to Copenhagen and try the new Nordic cuisine at Noma, which has consistently been ranked as the world's number one best restaurant. Chef René Redzepi, owner of Noma and head chef, is renowned for his innovative use of Nordic ingredients as well as his reinvention of traditional Nordic cuisines through molecular gastronomy.  During my stay in London, I have had the pleasure to dine in an establishment by Chef Tom Sellers called Restaurant Story. Chef Tom Sellers has worked under various famous chefs such as Tom Aikens (Tom Aikens Restaurant, British cuisine), Thomas Keller (The French Laundry and Per Se, French cuisine) and René Redzepi. Evidently, his extraordinary talent in cooking did not go unnoticed given the fact that after only five months of grand opening, Restaurant Story earned its first Michelin star.

Full Story Menu: Bread and dripping (the candle is actually made of beef oil and it's one of the best things I have ever tried with bread) Onions, apple and old tom Scallops, cucumber and dill ash "Nose to tail" Spiced duck, citrus and endive Pumpkin, burnt clementine and cardamom Almond and dill

- S

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Shining Lights.

-J

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Love can be simple. 

-J

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In honor of NYC restaurant week, I decided to post about one of the delicious meal I had recently. Although the meal I had wasn't part of the Restaurant week menu, Gotham Bar and Grill offered a memorable dining experience.

What I ordered:

Squab And Foie Gras Terrine black trumpet mushrooms, figs, sicilian pistachios, chioggia beets, brioche toast

Seared Hudson Valley Foie Gras  orange fennel, marmalade, blood orange reduction, fennel pollen toasted golden raisin brioche

Pineapple Passon Fruit Cloud coconut dacquoise, fresh mango, coconut sorbet

Foie Gras madness! Yum!

-J

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Wanderlust drawings. - S

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Cheers to a new year! One of my resolution for 2015 is to explore more into my crafty side. There are so many DIY ideas out there and they are perfect if you are looking to give someone something meaningful. Recently, I came across this super cute DIY book folding art on Pinterest and I decided to give it a try for I's anniversary present. 

Creating your own folded book art is much easier than it looks. You can create any sort of pattern, but I chose to start with folding a heart since it was my first time attempting. It took me a total of 2 hours to complete this gift. Here is a link I used to help me get started.  It is a great guide for any of your first timers out there! If you are looking to get a gift for any book lovers, this simple DIY idea is unique and personal.

- J

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The Curious Incident of the Dog in the Night-Time Broadway Price: $109/person front row seats Duration: 2 hrs 30 min Adapted by Simon Stephens based on Mark Haddon's novel Directed by Marianne Elliott With Alex Sharp as Christopher Boone The Curious Incident of the Dog in the Night-Time is a mystery novel written by British author Mark Haddon in 2003. The novel is narrated in a first-person perspective through the journal of the main character, Christopher Boone. The plot of the novel is about Christopher Boone's coming of age - showing readers how a 15-year old boy with social and behavioral difficulties perceive the world around him. Having read the book, I think this Broadway adaption of Mark Haddon's novel has been a huge success in terms of retaining the original plot. In the novel, most of Christopher's thoughts are narrated through his diary, both as words and drawings. It was extremely interesting to see how the production team has transformed those drawings to an impeccable digital theatrical experience on-stage.   

As a closing thought, The Curious Incident of the Dog in the Night-Time reminds me a lot of The Catcher in the Rye. Both stories touch on themes pertaining to adolescent readers regarding the sense of belonging and alienation (whether voluntarily or involuntarily). But don't forget, according to Christopher Boone: “And when you look at the sky you know you are looking at stars which are hundreds and thousands of light-years away from you. And some of the stars don’t even exist anymore because their light has taken so long to get to us that they are already dead, or they have exploded and collapsed into red dwarfs. And that makes you seem very small, and if you have difficult things in your life it is nice to think that they are what is called negligible, which means they are so small you don’t have to take them into account when you are calculating something." - S

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Belvoir ('bee-ver') Fruit Farms Elderflower Presse - $3 Ingredients: Carbonated Belvoir spring water, organic sugar, fresh organic elderflowers, fresh organic lemon juice and citric acid Originated in North Western Europe, elderflower cordial recipes can be traced back to almost all former territories of the Roman Empire. If you have never tried this drink before, the chances are you had probably read about it in some British novels before due to its Victorian heritage. From early May to early June, elderflowers bloom from elderberries in North Western Europe. In most households, elderflower cordials are traditionally made by infusing the elderflowers in a sugar based solution. After the elderflower flavor is infused in the syrup, lemon juice or a citrus fruit is added to help preserve the cordial. 

Unlike the elderflower cordial, which is a concentration and is prepared by diluting the syrup with water, the elderflower presse can be drank straight from the bottle. I have fallen in love with this drink because of its subtle and elegant taste. Make sure you grab a bottle at your nearest Whole Foods or Walmart!

- S

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Our first food post of the blog! Squid Ink ANYTHING has always been a favorite of mine, so when I saw Socarrat’s menu and its raving Yelp reviews, I knew we had to pay this restaurant a visit. Good thing we did because the food WAS amazing, especially the Arroz Negro. Although the Paella had a dull appearance, the squid ink added a truffle-y sensation and intensified the body and fullness of the rice. The complementary Aioli on the side left a buttery aftertaste, which lingered in our mouths after each bite.

The waiter also taught us that the best way to enjoy Paella is to start eating from the middle of the pan and then working your way to the edge. By doing so, you will get the right balance of the different textures of the rice, fluffy and soft at the middle and crunchy on the outer end. Overall, it was a great experience. We have already picked the spot for our next outing! Follow our blog and stay tuned! 

- J