Celebrate! Your Life is a Special Occasion

Posted on by LeAnne Notabartolo

Have you missed me? If so, I am sorry for my lack of communication. You see, I have been down in the dumps and unable to dig my way out. If you follow along regularly, you know I suffer from depression and well…the past 6 months have been a fucking gut punch. My Dad passed in October, and the holidays were tough to enjoy and celebrate. I couldn’t even really celebrate LeAnne-uary because I was gearing up for major surgery (knee replacement). Since then I have been in vortex of physical therapy, pain, and doctor appointments to get well enough to travel.

Grab on to Joy

I have been trying to grab on to joy, and learn to celebrate the small stuff. It’s been a rough road, full of potholes and pit stops. I had to start somewhere, so  I started with the glitter makeup in my cosmetic drawer. Those things I bought and said, “I’ll use these for a special occasion.” And the special occasion never materialized. There I was at the beginning of December beginning my purge to downsize my house, perusing my stash. I came to the conclusion that my LIFE is a special occasion, dammit! I decided then and there that I would wear something from my glitter collection every damn day until it was all gone.

Spring Cleaning?

Like many of you, I started the new year by cleaning. You can’t really call it “spring” cleaning because it wasn’t spring yet, but it’s a deep clean nonetheless. All the leftovers, that mystery sauce in the fridge and the weird shit that’s sitting in the pantry. You know all those gorgeous teas, jellies, jams, oils, and seasonings, bought at craft fairs, boutique stores, and on vacations? Why wasn’t I using them?

I bought them “for a special occasion”, but the special occasion didn’t come. So, the stuff sat there…and sat there…and sat there until I had to toss a bunch of it because it was expired. What a fucking waste! My friends are special enough for the luscious apricot jam I brought back from Austria! My husband is special enough for the Tom Douglas Rubs I brought back from Seattle! I am special enough for the fancy Persian tea flavored with bergamot! I’ve been drinking the special teas, using the fancy jams, and generally using all of the gee whiz cool spices and seasonings I have lying around.

Avocado Toast with Furikake and Tajin
Mom stole a corner of this and she was hooked – see notes below.

When I have good avocados, my new favorite breakfast is avocado toast with Tajin and either Japanese Furikake Rice seasoning or zaatar; sometimes one slice of each flavor. I am relishing the fragrance of beautiful herbal teas at night (mainly because I am trying to lay off the booze) instead of saving them for a special occasion. These beautiful chili threads from Spiceology are being sprinkled on eggs, pork roasts, just about anything, including avocado toast, just because they are surprising and pretty.

Spiceology Chile Threads as surprisingly beautiful as they are tasty.
Everything I have tried from Spiceology is fantastic and you should hit them up too! This photo is from their website.

For the love of all that is fun and spectacular, use the good plates, the good flatware, and the special glassware. Lay out the linens and just KNOW that you and your people are worth the “Special” stuff! And that goes for booze too! C’mon, you know you have that bottle of bourbon or Scotch or whiskey that you’ve been saving for a special night. Well guess what? Tuesday is a special night!

Woodford Reserve Bourbon
Fun with a “dummy bottle” at a Woodford Reserve bartender competition

Use a Reward System

If it makes you feel better, use a reward system to enjoy the treats you have squirreled away for a special occasion. Got out of bed and worked out? Enjoy whole grain pancakes with a drizzle of real maple syrup from Vermont. Passed an exam? Got a promotion? Hit up that bottle of special booze. You can also create a special occasion. Host a real tea party and use up the fancy teas, lemon curd, and cool sugar cubes you have in your secret stash. A tea party would even be a perfect time to learn to make scones or tea sandwiches. Hmmm…now there’s an idea.

Host a tea party of your own...

Photo by Anete Lūsiņa on Unsplash

A Couple of Notes:

  1. On Avocado Toast – it’s such a simple thing and I can’t believe what restos charge for it! Unless their bread is something truly special, you should just make it at home. While Mom was here helping me rehab post-op, I got her totally hooked on Avocado Toast. She prefers hers without the furikake and calls it the fishy stuff. She insisted she can’t get Tajin in Florida and bought a jar to take home and gratefully accepted half of my zaatar before heading home so she could make it for herself.
  2. On travel mentioned earlier – As I type I am ruminating on packing…for 2 weeks in Egypt. I have my clothes laid out and I have tried everything on, but there are some additional concerns for me. Namely being culturally sensitive. I’ve been told, “Women should dress modestly” not showing their cleavage, not wearing anything too form fitting, and not wearing sleeveless shirts. Um that was most of my warm weather clothing. Stay tuned for postings from Egypt.
  3. On Subscription – Did you know that I do not accept ads? Did you know that I don’t share your email address? Did you know that regardless of how many posts I make each week, you will only get one email from me on Tuesday evening at 8 pm Pacific Time? Have you subscribed?
  4. You can follow along for ALL of my food (and some life) pics on Instagram and Facebook at Good for Spooning on both platforms. Please do!
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Travel Egypt – Part Two – the Hotel and Bread

Posted on by LeAnne Notabartolo

Usually when you take a cruise, your itinerary begins when you board the ship. Unlike other cruises, this one started and ended at a hotel. Let me explain. We arrived in Cairo, toured there for a couple of days then flew to Luxor to board the ship; sailed for a week and then flew back to Cairo for another couple of days culminating with a trip to Giza and THE pyramids. And I ate ALL. THE. BREAD.

A better than average breakfast

We were lucky enough to stay at the Four Seasons and it is a lovely hotel. Like every Four Seasons in the world. The service is lavish, rooms are spacious and the food…well let’s just say it’s not all great. There is definitely some room for improvement. The breakfast buffet included with our room was above average.

The pastry shop in this hotel knows a thing or two about croissants and all of the bread was delicious (more on that further down the page). They offered American and European staples, along with traditional Egyptian fare, like ful (pronounced fool). Ful is the national dish of Egypt and it is stewed fava beans. The most surprising thing about the breakfast bar was the gorgeous honey display. Several varieties to choose from, plus a local honey that you could scrape right off the comb or break off a piece of the comb to enjoy. Delish!

  • Framed honey comb
    Local honey on the comb.at the breakfast buffet .
  • Honey Display
    A variety of honeys were offered

Dinner however was another story all together. I am not sure what it is about the meat in Egypt, but they cook it to death. It doesn’t matter which meat – beef, lamb, veal – it is all COOKED. The meat dishes at the Four Seasons were cooked within an inch of their life. Almost to the point of being inedible. The fish and chicken were treated beautifully though, and were really tasty.

Great Bread is a THING in Egypt

As in most cultures, bread is a staple in Egypt. And nearly all of it is better than the average bread here in the states. Even the street markets had better bread than we get in the states. The croissants I enjoyed at the Four Seasons were some of the best I have ever had. The little rolls and mini baguettes, served with the cheese and charcuterie on board the ship, were really well executed. Bread making is a THING in Egypt. We saw housewives laying dough in the sun on balconies so it could rise. These were average housewives, not Martha Stewart-y kinds of women with too much time and money on their hands.

It’s not just the big hotels that make their own bread, small Mom & Pop places make their own bread daily as well. We had lunch in Alexandria at a bright fish place filled with tile and large glass windows to see the Mediterranean. They had a gas fired brick oven and turned out their own pita. Yes, it was delicious. While in Aswan, we enjoyed high tea at the historic Cataract Hotel. All of the finger sandwiches were exceptional, even though they had been sitting out waiting for our arrival.

  • pita baked fresh
    A tiled gas fired oven turns out beautifully browned pita.
  • Mezza in Alexandria
    Mezza with lunch including labneh, babaganoush, and fava bean hummus with freshly baked pita
  • simple grilled grouper lunch
    Grilled grouper with browned rice pilaf
  • Historic Cataract Hotel High Tea
    Finger sandwiches at the Cataract Hotel were splendid even though they had been sitting out on the patio waiting for our arrival

I am forever ruined for the pita that we have access to here; those are pale imitations of what a pita can truly be. Walking through the souk you can smell the bread being made and then you round a corner and see it. Imagine one of those toasters you see on a buffet that takes your bread on a little conveyor belt, and spits your toast out of the bottom. Now imagine it as big as the hood of a mid-sized SUV spitting out perfectly puffed pita that are so hot you have to pass it back and forth in your hands like you are playing “hot potato” with yourself. (Yes, I took a pic. No, it didn’t come out well.) Shawarma wrapped in light thin lavash and petite baguettes filled with all manner of things. The fillings were immaterial, the bread was the star of the show for me. Hi, my name is LeAnne and I am a carb-aholic.

fresh pita is everywhere
New pal Sameh holding the pita fresh from the oven in the souk

Can terroir change the flavor of produce?

Sadly, I didn’t have the opportunity to speak with a culinarian or agriculturalist with a really good grasp of the English language to find out why all of the bread was so damn good. All of the staff on board the ship spoke English, but those who spoke it most fluently didn’t have deep culinary or agricultural knowledge. Is the wheat the same variety as we use here in the states? Is it grown differently or milled differently? Is it like grapes, where the terroir can change the flavor and the properties?

I may never know the answer. What I do know is that my husband is looking at a vacation home in Alexandria on the Mediterranean Sea and I am not mad about it. At least I will get to eat the good bread again.

Veganuary? I don’t think so!

Posted on by LeAnne Notabartolo

A New Year

Like many of you, I start off the new year trying to be healthier. Don’t lie! You know you do it too! There are mantras of exercising more, eating less junk, drinking less, or cutting carbs. There are those trying a new diet, whether it be keto, Whole 30, WW or Noom. And then there are the month challenge people. The ones who make January “dry” or those that embrace Veganuary.

I can’t Embrace Veganuary


This year, I started tracking a lot of my small behaviors in an effort to improve myself and my health. I am tracking things like eating five fruits and/or veggies a day (I truthfully suck at it because I am a carbaholic). But I can’t go so far as to embrace Veganuary because it is, after all LeAnneuary*. I’d have to cut out ALL of my favorite foods and I simply cannot have that kind of restriction while I celebrate! I AM, however, trying to make at least one meal a week “mostly meatless”. And by that, I mean that I am not eliminating the umami power of anchovy paste or Parmigiana Reggiano. I am not eliminating the wonderful egg, or rendered fat of beasts for pan frying or sautéing. I am simply not making meat the focus of the dish.


For those of us that grew up with a meat, a starch, and a veg on the plate (with maybe a salad tossed on the side), changing up the way you think of dinner is a challenge. One of the challenges I have set for myself is to use ALL of the veggies from my Bountiful Baskets Co-Op purchase each week I choose to participate. This, in itself, is monumental! You really get a lot of bang for your buck with this particular Co-Op (look into what’s available in your area). We’ve been doing a lot more salads, incorporating veggies into dishes where they weren’t featured before, and making veggies the FOCUS of the dishes instead of the meat.

Bountiful Baskets Produce
This is what one “regular” basket plus a couple of add ons looks like from Bountiful Baskets


When thinking about cooking for Veganuary or any vegan meal, try Thug Kitchen cookbooks. They are peppered with profanity and offer up some pretty tasty options. Also look at What The Fuck Should I Make for Dinner. Each day there will be a different menu – one for omnivores and one for vegetarians or those celebrating Veganuary. And get the book. Many of the recipes can be altered to be vegetarian and there are great veg mains and salads like a vegan fennel salad with citrus and avocado, or a frisee (aka curly endive), apple and lemon salad. All of the recipes in WTF are infinitely “riff-able”; for example, I made the frisee salad for a get together, and subbed radicchio and sweet apples for the Belgian endive and tart apples called for and it was glorious anyway! Oh, and try this recipe I found in the New York Times. It was more delicious than a vegan recipe had any right to be. I ended up using the left over tahini dressing on shawarma salads.

It’s not too late to celebrate Veganuary if you choose. There are 10 days left to embrace your inner veg-head. Try out this recipe. To make it Vegan – simply eliminate the anchovy paste and the cheese. It’ll still taste great, I promise! The best part of this recipe is that you can do nearly all of the prep work while the cauliflower is roasting, so there is no wasted time.


Roasted Cauliflower with Pasta and Pine Nuts


Serves 4 generously. Total time, including the roasting of the veggies – about an hour
• 1 head cauliflower, cut into small florets
• Extra Virgin Olive Oil
• Kosher Salt
• Black pepper
• Crushed red pepper flakes
• 6 large cloves garlic, crushed into a paste or finely minced – for divided use
• 1 lb pasta – choose a fun shape like cavatappi or campanelle
• 1 shallot – finely diced
• 1 tbsp anchovy paste (optional)
• ½ C dry white wine
• 1 lemon – zested and juiced
• 3 – 4 tbsp Pine nuts (aka pignolis) toasted in a dry skillet – do this carefully and watch them like a hawk, they will go from not done to burnt in the blink of an eye. (see notes)
• 3 – 4 tbsp capers, drained, rinsed and dried in a hot dry skillet (trust me, you’ll get more caper flavor and less brine flavor this way)
• 3 tbsp Finely chopped fresh parsley if you have it on hand – totally optional (see Notes)
• Grated Parmigiana Reggiano or Pecorino Romano for serving (optional)
Preheat the oven to 400.
Step 1 – Toss florets with ¼ – 1/3 cup of olive oil, a tsp of Kosher salt, ½ of the garlic, and a ½ tsp each ground black pepper and the crushed red pepper. Place on a shallow rimmed baking sheet in the preheated oven and roast, shaking the pan and tossing the cauliflower frequently, for 30-40 minutes until it is dark golden brown.

Roasted Cauliflower
The florets should be bite sized. You don’t need a knife to eat this dish. And remember what Anne Burrell says…”Brown food is good food.”


Step 2 – While cauliflower is roasting, do your prep. Dice the shallot, zest and juice the lemon; and drain, rinse, and dry the capers (see pic below). Finely chop the parsley, if using. Set everything aside.

Build a flavor ladder when you cook.
These are the prep ingredients. from Top center: Pecorino Romano, juice of one lemon, anchovy paste, zest of one lemon, garlic mashed into a paste, finely diced shallot, the dried capers.
Capers get dried in a skillet for more flavor
Drain and rinse the capers. Then “toast” them in a hot dry skillet until they start to pop a little. You will get more caper flavor and less brine flavor that way.


Step 3 – Bring a pot of salted water to a boil (always remember – your pasta water should be as salty as the ocean) using HALF the water you think you should. You want the water to be super starchy because it will help make the base of your sauce. Cook the pasta until just al dente, or firm to the bite, remembering that it will cook a little more in the skillet. Remove 2 cups of the pasta water and set aside. Drain the pasta (DO NOT RINSE IT) and leave it in the colander.
Step 4 – Heat a large skillet over medium heat. Add olive oil, about 3 tbsp, and heat until it shimmers. Sauté the shallots until softened, add the remaining garlic and cook until fragrant. Add the anchovy paste and continue to cook until the shallots just start to brown. Deglaze the pan with the wine, scraping up any delicious browned bits on the bottom of the pan (this is called the “fond” and is a big part of your flavor ladder when building a sauce). Reduce the liquid by half – don’t skip this step or all you will taste is the wine; wine, like everything needs to cook to mellow out. Add in the starchy pasta water and cook until a thin sauce forms – about 2 minutes. Stir in ½ of the lemon juice (reserve remainder for another use), then add the pasta and the cauliflower, stirring to coat. If you didn’t use the anchovy paste, taste for salt and add if necessary. If you used the anchovy paste, AND you properly salted your water, you shouldn’t need any salt.
Finally – stir in the lemon zest, pine nuts and parsley. Either put into individual serving bowls or transfer to a platter for family style service with the cheese and additional crushed red pepper on the side for serving.

Roasted Cauliflower with Pasta & Pine Nuts
The finished dish. Sadly it doesn’t photograph really well, but trust me, It’s delish!


Notes –
• I often get fresh parsley from the Co-Op. Adding it for color and freshness to this type of recipe is an easy way to use it up.
• You can toast the pine nuts ahead of time and store in an air tight container until ready to use
• The cauliflower can be roasted ahead of time and stored in the fridge. For example – double the roasted cauliflower one night as a side dish and make and assemble the recipe for dinner the following night using the leftovers.

*I celebrate the entire month of my birth, as my friend Deb taught me to do years ago. I know many of you will think it’s a “basic bitch” thing to do and I really don’t give a flying fuck. You celebrate YOUR birthday any way you like, or not; for me, I will have LeAnneuary.

2018 – a Year of Loss and Love

Posted on by LeAnne Notabartolo

2018 sucked. It just sucked. There was a LOT of loss. Loss of loved ones, heroes, icons, and precious items, but no weight, sadly.

There was also a LOT of love in 2018. I attended four weddings in four different parts of the country. The Hubs was the officiant at his very first wedding. My niece had a baby girl making me a Great Aunt three times over. And there were hugs, and tears, and hellos, and goodbyes. Through it all there was food, glorious food. Food to celebrate and food to drown sorrows or heal a broken heart. This my friends, is the list of the best things I ate in 2018. I had to weed out a few things that were awesome, like Maryland crab cakes IN Maryland. Many of these things made the list not just because they tasted great, but because of the memories attached to the enjoyment of or finding of the dish. I hope you enjoy this look back at my 2018 food year in review.

The Top 10 for 2018

Starting off with the locals, here they are…

Esther’s Kitchen

Local Chef James Trees, owner of Esther’s Kitchen, gave me two of my favorite bites of 2018. The Crispy Fried Cauliflower that I shared with The Hubs (he honestly didn’t get much of it) was better than any other version I have ever had. I am not sure if it was the capers or the anchovies or the texture, or the perfect combo of all of those, but I need to get back in there and eat this again!

fried cauliflower

Crispy Fried Cauliflower at Esther’s Kitchen

I thought pal Chef Johnny Church made the best porchetta (he made it for my Surprise 50th Birthday Party), but I was wrong (Sorry Johnny). The Porchetta SandWISH* made the list not only because it was delish, but because I split it with high school buddy Bob Bucci. The Porchetta is also available on the dinner menu as a main, but the pictured dish is only on the lunch menu.

Porchetta

The Best sandWISH I ate all year!

Sparrow + Wolf

On the ever changing menu at Sparrow + Wolf, you never know what you are going to find. Your fave may be taken off the menu to make room for something else that’s fabulous. I did learn from pal, Chef and Owner Brian Howard that they tried to take one of last year’s faves off the menu and there was a near riot. This was one of the nightly specials when I took Sister Nancy to dine there. Her words about this dish were, “I want this for breakfast every day for the rest of my life”. And she’s not wrong. It’s like the best French Toast you’ve ever had topped with the most decadent thing on the planet, and just so you don’t feel guilty, here’s a little fruit.

Foie Gras

Honey Toast with Foie Gras and Blueberries

Carnevino

Carnevino was one of the things we lost this year. It’s final meal service was July 21st and we were happily able to enjoy it with friends Al & Sue Mancini, Eric Gladstone and new friend Jason Harris. I had eaten at Carnevino before, and they have made this list before but I had never had the six month aged beef. Al called ahead and reserved a piece of this amazing beef for us. What a way to go! You can see all of the pics of that meal here.

Dry aged beef

180 day dry aged Prime NY Strip at Carnevino

Two From Vermont

Attending those four weddings in 2018 allowed me to try out some new places. Hen of the Wood in Burlington, Vermont was one of those places. Everything was exceptional and I really should have ordered this dish a second time. Yes, it was that good. Due to a seasonal and ever changing menu, you may not see this dish. Rest assured there will be something fabulous.

Hen of the Wood

Mushroom Toast at Hen of the Wood

The Bierhaus at the Von Trapp Family Lodge in Stowe, Vermont provided me with this perfect burger. The cattle are raised on the property and the beef is for the sole use of the Von Trapp family of restaurants on the property. The flavor is unique to that place as no other cattle can eat exactly what these grass fed cattle can. Think of the properties that terroir gives to wine and it’s kinda the same thing. Not anywhere in the same league as the steak above, but this was THE single best burger I had all year.

Farm raised beef

The best burger I ate all year!

Family Meal, Frederick Maryland

Attending Nephew Jeremy’s wedding took us to Frederick, Maryland and we toured several breweries and ate some fab food. Fried Chicken almost always makes my “best of” list in one form or fashion. For 2018 it was Bryan Voltaggio’s Fried Chicken at Family Meal. It made the list for several reasons:

  1. It was fucking delicious!
  2. We visited Rockwell Brewery and when we asked for a menu they pointed to the boring looking building in the parking lot and told us they could order from there and have it delivered. I declined. Face palm… I didn’t realize it was Bryan Voltaggio’s joint, so I was forced to return.
  3. It was served in a Revol Chicken Dish – one of my absolute favorite pieces from their collection (I have three small ones that were gifted to me). Fried Chicken served on a $60 plate? Yeah, it’s that kind of chicken!
  4. I ordered a side of Pimento Cheese Mac & Cheese and shared it with my two fave guys – The Hubs and The Son.

Family Meal

Bryan Voltaggio’s Fried Chicken

Conference Food

I often travel with The Hubs for his conferences because there are some fun locations. This year we attended three conferences and two locations made this list for 2018.

This rainbow of ciders from Schilling Cider House in Seattle was one of the best drinks of 2018! We went with friends and each of us ordered a flight of 6 and there were very few repeats because the variety was seemingly endless. Barrel aged, multi-fruit, and everything from sweet to ultra dry made the decision making process VERY difficult.

Rainbow of Ciders

A rainbow of Ciders from Schilling in Seattle

Orlando is…well, Orlando. We were at Universal Studios Resort and there was this. And it was so good I had to go back and order it a second time just to make sure that I wasn’t wrong. The first time I ate it I was so hungry that I thought maybe it was just mediocre. It was equally delicious the second time around. At Toothsome Chocolate Emporium, a kitschy themed restaurant in the tourist area, you can get these tater tot nachos – “totchos” – and they were loaded with toppings and flavor. I have to find a way to recreate them here because…damn.

Tater tot Nachos?

Totchos with green chile, queso and fried pork belly

And finally…from my kitchen

I love to cook and I hate to waste food, but sometimes “leftovers” aren’t what I want. I made this one day with freshly poached eggs and everything else was a leftover from something else. Jamon de Serrano crisped up in the pan with parmigiana reggiano and asparagus made for a great way to clear out the fridge and fill up my belly. Perfect leftovers? Perhaps. A little Hollandaise wouldn’t have sucked on this dish.

poached eggs

The one dish from my kitchen that made the list

I hope you have enjoyed this look back at 2018. I am ready to put all of that behind me and move on to creating and enjoying more food memories with my nearest and dearest. Wishing you all a tasty 2019.

*In case you are new here – I always write sandWISH instead of the correct word.

Support Local – Burlington, Vermont – Part 2

Posted on by LeAnne Notabartolo

Can you think of anything more picturesque than Vermont in the snow? Me neither! Here is part 2 of the Vermont trip…many months later. Eating and drinking in local joints made this a fun, if chilly, spot.

On our recent trip to New England this past fall, we tried to hit up not only nationally known brands, but we supported small business, and shopped and ate local as much as possible. Here are my picks for what to do in Burlington. Supporting local in Burlington is frankly fairly easy since there are no big box stores. No massive malls, no W-Mart, Target or other discount retailers. I did not see a single chain restaurant while I was there, how refreshing! You naturally turn toward the businesses owned by the local peeps.

When in Burlington, make your way to Handy’s Lunch

I love to eat breakfast and I dare say that I’d almost rather eat breakfast and lunch out than dinner in many cases. For dinner I can make do with an app and some cocktails, but a great breakfast? Now we are talking! When in Burlington, make your way to Handy’s Lunch. They’ve been around since 1945 and it’s just awesome! It’s not fancy, but everything we had was cooked perfectly and as Yankee fans, we were welcomed with open arms (LITERALLY) by Earl Handy, the son of the founders. Family owned and operated from the start, this lunch counter is a “must do” while there.

Even more entertaining than the local chatter you’ll hear at the counter are the names of the breakfast sandwiches…yes, Chuck Norris is a featured gem. Be sure to ask for the picture menu. The Chuck Norris is fucking huge! John’s “Blackbelt” is below and the Chuck Norris is even bigger! We had such a good time on our first visit, we made time for a second breakfast at Handy’s.

The Blackbelt at Handy's Lunch in Burlington

The Blackbelt is almost like a “club sandWISH” of breakfast ingredients.

In an effort to sample as much as we could, we hit up the Gryphon Gastropub.  I loved the old school feel of the room. We like to sit at the bar and this bar offers the full menu. Knowledgeable servers and good food made this a fantastic little stop. My fave dish there, the seafood grits, is available as a main AND a starter, so in case you aren’t really hungry, you can still enjoy this.

The Gryphon in Burlington serves up delicious upscale bar food.

That lobster butter and some secret voodoo magic made these grits a must have! They were truly unlike any I have ever had.

In an Easily Walkable City, do a Local Beer Hike

Because Burlington is an easily walkable city, we did a Beer Hike through town to hit up as many of the local breweries as possible. One of the differences we noticed between these New England breweries in Burlington, and those on the west coast is that they were really JUST breweries – not brew pubs. There wasn’t a ton of food to be had in any of these local spots to either give a “base” for a night of drinking, or to sop up all the great beer we were enjoying. A pretzel here, a hot dog there, some cheese curds along the way, but few signature items or fancy assed menus. The beer was stellar and there was fabulous variety throughout the city.

Each local brewery has its own style that they are known for and they all support one another. BeerTenders in each brewery were happy to point us to their favorite along the map. Of course, we hit up the local distillery as well. Each tasting room was unique with its own flavor. One was showing B Grade SciFi flicks on the wall with a DJ the night we were there. My fave was Queen City with its vintage reclaimed bar. The story goes that the bar top was from an old “club” where local wheeling and dealing went on.

Just some of the fantastic offerings in Burlington's brewery scene.

Just a view of some of the amazing brewery and distillery selections we enjoyed. The variety in Burlington is astounding considering how small the city is.

Did Someone Say Chocolate?

When in Burlington, down near the “brewery walk” be sure to stop in at Lake Champlain Chocolate company too. Lovely flavors and they have a “seconds” bin where they aren’t perfect in appearance, but the taste is perfect. Discounts on the “seconds” get you more bang for your buck and you can try more flavors.

Locally made chocolates make "supporting local" an easy choice!

This is the haul from Lake Champlain Chocolates. The individually wrapped pieces were from the “seconds” bin and the boxes are caramels.

It’s not a Soft Serve. It’s a Creamee!

Finally, on our way back to the hotel, the Hubs wanted ice cream, so we stopped in for a “Creamee” (aka soft serve) at Burlington Bay Market & Café where I had a delightful black raspberry cone and I enjoyed it while walking along Lake Champlain’s shores.The locals call it a Creamee

As mentioned in my previous post – Vermont is SO much more than meets the eye. I recommend the fall for the leaf peeping. If you are trying to beat the heat, visit in the summer; Lake Champlain has great water sports available. If you are into winter sports, you can’t go wrong with Vermont in the winter.

Gift Guide for Foodies – 2018 Holiday Edition

Posted on by LeAnne Notabartolo

It’s that time of year again – Gift-mas. That time when you KNOW you have to get ready for the gifting season and you are stumped on what gift to actually give. I’ve got you covered! Most of the items on this list are from small manufacturers or small businesses, local artists, and one is a new book, just released, by a friend of mine. Let’s dig in! Be sure to read through to find a  coupon code and info for ordering online to save you the hassle of driving around. Check websites for details on Hanukkah and Christmas delivery cut off dates. You are welcome. Also – wait until “Cyber Monday” to order online for offers that may be available that day only.

The Tailgate Cookbook

Tailgate Cookbook by Beth Peterson

Written by pal Beth Peterson – get your tailgate on!

This is the perfect gift for the tailgating fanatic on your gift list! Loaded with tried and true recipes from my pal Beth Peterson (former World Food Champion), this book is sure to be a hit with all of the football fans on your list. Even if you dislike football (like me) the recipes are sure to make you the “host with the most” for any get-together. $19 on Amazon – Paperback format only.

This Blue Carbon Steel Frying Pan

Beautiful Blue Carbon Steel pan by Made In

Blue Carbon Steel is the love child of cast iron and stainless steel and THIS pan at just $69 is the perfect gift for the home cook who is ready to go to the next level. With better heat conductivity than stainless and the superb searing properties of cast iron without the weight, this is a game changer for the budding chef or expert home cook. You season this pan like you would cast iron to get non-stick properties (don’t worry – instructions are included and there is video on their site). While you are at the site, check out their entire line. The majority of their line is made in Austin, Texas, but this pan and a few other things are made in France. $69 Pre-order now for shipping on the first of December.

Funky Jewelry

Twisted Fork Bracelet by MarcelloArt on Etsy

If you have ever seen me in person, chances are I was wearing this bracelet. I have a love of all repurposed silverware so this made a perfect gift for me. If you have a gal on your list that is tough to shop for, this might just be the perfect gift. I even wear it in the kitchen. Because it is silver and there are no stones to fall out, no clasp to come undone, it works just as hard as I do. There are several retailers on Etsy, so check them out. This image from MarcelloArt on Etsy Pictured item $30, but prices vary depending on design.

Tasting or Saucing Spoons

Hangry Stamped Spoon by Sky Metal Designs on Etsy

Photo from Sky Metal Designs on Etsy – link above

These make fab stocking stuffers and you can get customized ones (like the Hubs bought me a few years ago) or any of several designs that are commercially available. Check out these two sites for some great gift ideas. Friend Nanette bought me a rose gold saucing spoon from Gray Kunz that I love (pictured). Prices vary. Gray Kunz Spoon available at JB Prince. Stamped tasting spoon available at Sky Metal Designs on Etsy.

Rose Gold saucing spoon available at JB Prince

Photo from JB PRince – link above

Time – yes, you can buy itKitchen Timers available on Amazon - give the gift of time

Most microwaves and ovens have timers on them, but what do you do when you need more than one? These handy little guys are magnetic, so you can stick them to the fridge. With count up and down features, they are great for recipe development (seeing how long something ACTUALLY takes to cook) or timing anything on the stove top, smoker, grill, or in the oven. In a set a three, you can keep one and gift two or give them all as a gift together for that “time challenged” person. $14 on Amazon

The Gift of Flavor – Raw Spice Bar Spices

Raw Spice Bar Global Spices Starter Set $78 on their website - give the gift of flavor

Global Spices Starter Set- as pictured $78. Photo from their website

 

No more bland food. No stale spices and herbs. Raw Spice Bar has fresh and flavorful spices, herbs, and spice blends to help you! The gift sets are a treat for anyone who loves to experiment. The individual spices and seasonings are perfect for replenishing your own pantry or creating your own gift set or gift basket. Get your orders in now for holiday gift giving and holiday cooking in your own kitchen. I am officially in love with their Poultry Seasoning and their Apple Pie Spices. Pro Tip- when making pumpkin pie, using your regular recipe, add all the spices volumes together (e.g. 1 Tbsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, ½ tsp ginger = 1 Tbsp + 1¼ tsp total) and sub that volume of Raw Spice Bar Apple Pie Spices for a balanced and slightly different take on your pumpkin pie. Bonus for all of my readers from Raw Spice Bar – 10% off your total order through 31 December when you use the coupon code  goodforspooningspices!  Prices vary.

 

 

Vermont Part 1 – Stowe – More Than Meets the Eye

Posted on by LeAnne Notabartolo

When traveling, I always try to think about what you readers would want to see and learn about, so I will frequently include a travelogue for you as a jumping off point for your own travels. On a recent trip to the northeast for a wedding, we made sure to take in as much of the local area as possible and Stowe, VT was one of our stops.

The Alchemist – Stowe

When The Hubs realized that Stowe was just a short drive from Burlington where we flew into, he became downright giddy. He would actually have the opportunity to visit, and purchase from, a somewhat mythical brewery for those of us on the west coast – The Alchemist. If you live anywhere other than Vermont, and you are not a beer geek, you have probably NOT heard of them. Their beer is NOT available outside that area. If you get the chance to try one, you absolutely MUST. They specialize in unfiltered IPAs, but also do a bang up job on other styles as well. Because the beer is unfiltered means you have to keep it cold to preserve flavor, and several of their beers have a note to the drinker on the can that says “Drink From the Can”. And it is true! The best flavor can be achieved by drinking my favorite, Heady Topper, from the can. Yes, I know it sounds counterintuitive, but it’s true. Check out the pic below.

Each day at the brewery in Stowe, there is a list of what is available and how many 4 packs (16 oz cans) you can purchase of each beer. We bought the entire allotment for John, plus my allotment of Heady Topper. We had to buy collapsible coolers and ice to transport it to the wedding where we shared half of our stash at the rehearsal dinner. We “smuggled” the other half in our checked bags and our son’s checked bag to come back to Vegas. Pro Tip – did you know you can pack as much beer in your checked bag as you can clothes? Yes, that’s right. You can put 50 lbs of canned beer in your checked bag.

Other than great tasting beer, the brewery in Stowe is really cool! They have great merch and the artwork throughout is flat out fucking amazing. Because we have so much cool “beerware” we have to pick and choose what souvenirs we pick up and I selected one of the hoodies with the badass Heady Topper logo.

The artwork throughout the brewery was amazing! The fermenting tanks are recreations of the cans and you can see the directive to “Drink From the Can” written across the top.

I was drawn to all of the imagery, colors and graphics at The Alchemist.

Von Trapp Family Lodge

From there we went to the Von Trapp Family Lodge that is just outside of Stowe. Well, we didn’t actually make it to the lodge. We stopped in at the Brewery & Bierhall instead. Being a fan of The Sound of Music and all things Julie Andrews, I wish we had taken a few more minutes and gone up to the actual Lodge, but I am thrilled we stopped at the brewery. Of course there was beer…and pretzels, and the best burger I have eaten all year. The cattle are raised on the property and the meat is for exclusive use of the Von Trapp Family Properties. Truly “farm to table” in every sense of the word.

You simply cannot have a beer without a pretzel – it’s kinda one of the Hubs’ rules.

This is a SERIOUSLY good burger! The beef is raised on property and is solely for the use of the Von Trapp property.

Ben & Jerry’s

On our drive to The Alchemist we passed the original Ben & Jerry’s in Waterbury. Yes, the headquarters, and stopped there on our way back to Burlington. My sole reason for going was to see the Flavor Graveyard. Yes, really. In 1999 Ben & Jerry’s retired my all-time favorite flavor and I knew there was an actual graveyard, complete with headstones, to memorialize retired flavors. Three of my faves are in there – Rainforest Crunch, Dastardly Mash and Wavy Gravy. It would please me to no end if they did a limited release on any or all of those…just for me. I did however have a delish scoop of a salted Bourbon Caramel ice cream…I was there anyway. And of course I picked up some new “spoon” merch including a tasting spoon engraved with “I Like to Spoon”.

My whole reason for wanting to visit the Ben & Jerry’s HQ – I had to pay my respects!

My forever fave. This was on regular rotation while I was pregnant. Sadly I can only dream of it now…unless I try to recreate it!

I love this little tasting spoon! You can find more of the crafter’s designs at worxmetal.com

Of course there is so much more to see in Stowe, and RIGHT NOW is the time to go! The leaves are changing and the hills are a riot of fall color. Sadly we didn’t have the chance or opportunity to visit a “sugar house” where they make the maple syrup, but that’s the plan for the next trip to that neck of the woods.

Henderson’s Oktoberfest at Galleria

Posted on by LeAnne Notabartolo
Looking to get off The Strip for something to do this weekend? I got you covered!

Oktoberfest at the Galleria

Henderson’s only Oktoberfest event returns to Galleria at Sunset for its second year on Saturday, September 29 from 1 to 7 p.m. Staying true to German tradition, the event boasts more than 15 German and local beers, polka dancing, live Bavarian music, contests and popular German fare. Tickets and information: www.galleriatsunset.com/events/.

Everything from Savory Beers and Brats to Lively Music

“Guests can expect everything from savory beers and brats to lively music, activities and lots of Lederhosen!” said Jamie Cooper, Galleria at Sunset marketing director. “More than 350 people attended our inaugural event in 2017 – a true testament to the fact that, while we’re known for our great shopping and dining, our more than 1 million-square-foot shopping center and location in Henderson is the perfect venue for events like this that bring the community together.”

In addition to performances by The Ginger Snaps and The Munich Boys, Oktoberfest will welcome KOMP 92.3 to emcee activities inspired by Bavarian tradition, including:

  • Guests are encouraged to wear their best Lederhosen and enter the Costume Contest. The winners will be chosen based on the most authentic and elaborate costumes.
  • The Beer Stein Race challenges participants to race with steins full of beer and participants with the least amount of beer spilled is the winner.
  • The Beer Tasting Contest is perfect for German beer aficionados. Participants will be tested on their beer knowledge as they taste and try to identify six different German beers.
  • The Stein Hoisting Competition is a traditional Bavarian strength contest in which competitors hold a full one-liter beer stein in front of their bodies with a straight arm, parallel to the ground. The last person hoisting is the winner.

For each contest, the winning male and female will take home the grand prize. All contest winners will receive an authentic one-liter beer stein full of goodies and gift cards. Oktoberfest will be held outside on the Galleria’s plaza and admission is $20 per person. Admission includes a beer stein along with the first three beers free and entrance into all contests.

Additional food and beer will be available for purchase. Attendees must be 21 to receive a beer stein and participate in certain contests. Families are welcome to attend and kids are free to enter, but must be accompanied by a parent at all times.

To purchase tickets to Oktoberfest and for a full calendar of Galleria at Sunset events and hours, visit www.galleriaatsunset.com.

Hen of the Wood – Burlington, VT – First Spoonful

Posted on by LeAnne Notabartolo

I had heard a LOT about Hen of the Wood, and all of it was good. So, of course when we were on the east coast for a wedding, and staying in Burlington, we had to check it out. The Burlington location is the second with the first being in Waterbury, not too far from the Ben & Jerry’s HQ (which we also visited – more on that in the next post).

First off, let me tell you I am glad we stopped in while walking around town and made a reservation because the place was packed from the time we arrived until the time we left. Always a good sign! And making the reservation was more difficult than I had anticipated. The time and date we wanted weren’t available and we had to go a different night at a much later than usual dining hour for the Hubs, but it was so worth it.

Hen of the Wood  IS a “Daily Special”

Secondly, don’t get your heart set on ANYTHING that you see on posted menus, or in this write up, and don’t ask for the daily specials – everything on the Hen of the Wood menu is a “daily special”. The menu changes each day based on what is fresh, local and available that day. They source as much locally as possible and work with what’s available. On the bottom of the menu there is a note about which farms provided the produce. Of course we looked at the menu online and made some preliminary selections and when we got there, none of the items we wanted to try were available. It was a happy accident that allowed us to try things that weren’t on our radar. The only thing that was the same were the Parker House rolls that we devoured! They were light, fluffy and topped with just a bare sprinkling of salt served with a savory compound butter. And I wish I had asked to take the dated, printed menu of the day.

Thirdly, while it was just the two of us, after a quick trip the ladies’ room, I wished we had a crowd with us. I suggest you go with a group of 6 or 8 and make a reservation well in advance for the “Chef’s Table” by the kitchen. It is literally IN the kitchen at Hen of the Wood. That is how I like to eat; watching and seeing everything that is going on. And do be sure to check out the funky cool artwork (the WuTang Clan print was my fave) and the meat aging locker on your way to the restrooms.

I Voluntarily Ordered a Vegetarian Dish

Now let’s talk about the food. For the first time in my memory, I voluntarily ordered a vegetarian dish and I was THRILLED that I did! Of all of the dishes we ordered, there was only one misstep, and it was more a preference than a poorly executed dish.

We started with the Mushroom Toast. On the menu it didn’t sound like anything special, but the table next to us had it delivered and it looked so good that we ordered it as well. Thick cut, freshly grilled bread topped with beautiful seasonal mushrooms, bitter greens, pork belly and a gorgeous, perfectly poached egg. It was simply stunning and absolutely delicious, and I was left wanting more of them. I will be creating my own riff on this at home in the future.

Mushroom Toast with Parker House rolls in the background

Then we moved on to the Beef Tartare with caraway crackers – this was the only dish we were not in love with. It was almost like a kitschy play on words between tartare and tartar. Tartare is one of my most favorite dishes to enjoy anywhere, and this one disappointed. There was a dill and mayo dressing along with nicely diced, crunchy vegetables mixed into the diced beef. It was beautifully executed, just not to our taste. Surprisingly, even though I despise caraway, I didn’t hate the crackers. They were crunchy, house made crackers with just a hint of caraway, not the overwhelming flavor I usually find with that seed.

Beef Tartare

Next up was the Halibut with Fresh Corn. Again, a simple and beautifully plated dish of pan roasted halibut on a bed of fresh corn and a dollop of a zippy little green relish (not pickles…and this is why I wish I had asked for the menu, because I can’t remember everything). The crust on the halibut was crispy, the meat moist and flavorful, and the corn…holy hell was it was fresh and good. This is the kind of dish where Hen of the Wood really excels and highlights the freshest of flavors. The relish added just the right amount of acid to cut through the richness of the fish. Each component was perfect on its own, but when combined into the “perfect bite”, the way chefs intend, it was a masterpiece.

Halibut with Corn

By far, my favorite dish of the night was the vegetarian dish that I selected! I am as surprised as you are…trust me! Broccolini with Farrow and Whipped Ricotta. The ricotta is, of course, made in house and served as the perfect sweet foil to the bitterness of the broccolini. And the sprinkling of pepitas lent the perfect additional crunch to the dish. Farrow is one of my favorite grains to play with, partly because of the texture, and this also will be riffed on in my kitchen.

Broccolini with Farrow & Ricotta

We skipped dessert because the Hubs wanted soft serve, excuse me – a creamee – from the local stand down the street (more on that in my next post too). But we did consider a cheese plate since there were so many fabulous offerings on the daily sheet.

On the whole, if you are planning a trip to Burlington – call ahead and reserve a spot at Hen of the Wood. You won’t be disappointed.

I suggest you follow along on Instagram, Facebook or Twitter so you don’t miss any pics and of course SUBSCRIBE so you don’t miss any postings. I don’t share your info and you will only hear from me once a week, Tuesday evening at 8 pm Pacific time, and ONLY if there is new or updated content here.

Carnevino – Closing of a Steakhouse

Posted on by LeAnne Notabartolo

This week here in Vegas all three of Mario Batali’s restaurants closed.  All three were on Sheldon Adelson properties and even though Batali removed himself from the business, all three closed their doors on Sunday evening.

While all three restaurant closings are sad, the saddest closing for me was Carnevino Italian Steakhouse. Fellow upstate New York homie, and my pal, Chef Nicole Brisson will retain her position within the Bastianich organization, opening Eataly Las Vegas in December. But Carnevino’s closing is especially sad for me because Chef Brisson helped change the way I feel about eating at a steakhouse at Carnevino.

 A Steakhouse was a Boring Dining Option

Growing up in upstate New York, my step father was a butcher. My father-in-law was a butcher and my husband, prior to the military, was a butcher. We ate, and still do eat meat, but going to a steakhouse was not my idea of a good meal out on the town because I cooked it at home. Going to a steakhouse was the second most boring option when dining out, topped only by eating a main dish salad. Mom always encouraged us to “eat something you don’t get at home” from the time we were very young, so my choice was almost always a fish dish, never a steak. Sister Nancy and Friend Sue ALWAYS want the steak and going to a steakhouse is perfect for them. Sister Nancy took me to the NYY Steakhouse in Florida (Yes, that’s New York Yankees for those unfamiliar) and I ordered the veal chop…not steak. In my head, eating at a steakhouse meant overpriced, average meat that I could buy anywhere, cooked to my liking (sometimes) and served with a baked potato and some broccoli. Big fucking deal! I can do that shit at home! Chef Nicole changed that for me and completely flipped the script on what a steakhouse SHOULD be.

I Promptly Shut the Fuck Up and Quit My Mental Bitching

The first time John and I ate there, we left the choices up to Nicole and she sent out her faves (always a pleasure to let the chef choose – but beware, it can get costly). She sent out the tomahawk ribeye, John’s favorite cut of beef, carved table side. My head screamed, “DAMMIT! Where is the fish?” but my face smiled and I said, “WOW!”. And then I ate it…and I promptly shut the fuck up and quit my mental bitching! If you ever have the chance to eat at a premium steakhouse with aged beef, and you have the scratch to do it, just reward yourself and do it. Aged beef is a thing of beauty, and marbling, and tenderness, and funk and…oh man! It tastes like what you always wanted beef to taste like, but didn’t know that you wanted, and probably didn’t even know that taste existed. And don’t even get me started on the mashed potatoes! Whipped with mascarpone and topped with guanciale and a poached egg that gets stirred into the potatoes as if they weren’t rich enough already.

We had our final meal at Carnevino on Saturday the 21st of July with friends Al Mancini, his lovely wife Sue, friend Eric Gladstone, and friend Jason Harris. With four of us at the table all being writers of varying distinction, many photos were taken. FTR – I am the low man on that totem pole of writers. Al had called ahead and reserved a piece of the riserva aged beef. Minimum 6 months in the ice box gave it a texture and flavor unlike anything I had ever enjoyed before. All of the meats were carved tableside and that is a show in and of itself.

THE best mashed potatoes ever. Whipped potatoes with mascarpone cheese, topped with guanciale and a poached egg.

 

The Pastas – from top L – Pappardelle with short rib ragu, Stinging Nettle Gnocchi, Ricotta Ravioli with aged Balsamic drizzle, Bucatini all’ Amatriciana

 

Carved Riserva bone in NY Strip Steak. Aged a minimum of 6 months

 

Carved double cut lamb chops.

 

The fave of The Hubs – carved bone in Ribeye.

As a parting gift to regulars, friends, and fellows in the industry, Carnevino sold off the aging beef in the meat locker at a ridiculously low price per pound and I happily picked up 25 lbs of 120 day aged beef yesterday. No, I am not sharing it with you. No, I am not having a cookout. This will be savored, relished, cooked only for my family. Never again will I be able to fill my freezer with beef of this quality. Steakhouse quality. The stuff we mere mortals can’t buy.

A sample of what is in my freezer – 120 day aged porterhouse – turning my kitchen into my own private steakhouse.

Even though Carnevino is closed for now (they are hoping to find a new location here in Vegas), I can still, for a short while, enjoy the beef that changed my opinion of eating at a steakhouse. I will, however, have to cook it and carve it myself.