While On Internship {Adventures in Culinary School}

Hi friends.  How was your Valentine’s week?  We ate our way through ours with sushi, loads of tacos from Montpelier’s newest addition Mad Taco, and a cozy memorable dinner at Michael’s on the Hill.  And to balance it off we spent a few hours hiking our way through the rapidly melting snow trying not to break a leg.

For actual Valentine’s Day itself, he was busy at the restaurant cooking his way through a special prix fixe menu for Joe public to savor. 

And the next night, I savored the leftovers.

Since it’s been awhile since we last peeked over into the land of culinary school, today we wanted to serve up a quick pictorial to share some plates he created for the day of love while on internship.

{ Side note:  This is a behind the scenes look via camera phone and text messages.  If only I could get back there with my camera.  Actually, scratch that.  I’d be run over during dinner service.  Anyhow, enjoy! }

Oysters Rockefeller - classic broiled oysters of spinach, watercress and fennel. Beer Pairing - St. Ambroise Oatmeal Stout, Brasserie McAuslan in Montreal, QC, Canada







  Until we take you behind the scenes again,A+ H  


How To Roll Your Own Sushi {Date Night}

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Happy Valentine’s week, friends.

Some embrace it. Some hate it.  Some could care less.  We’re a little indifferent, but always appreciate any holiday that inspires a time to chill, connect and cook.  Instead of splurging on a fancy prix fixe menu at a restaurant, you’ll find us roaming the local grocery store menu planning on our own.  This year, we’ve been craving sushi … and beets.  So we spent a night in rolling, experimenting and playing, making loads of our own creations at a fraction of the cost of going out.

Want to make sushi for your Valentine?

A few tips:

1.    It’s all about your rice.  Carefully follow the directions on your sushi rice package.   You’re looking for a sticky texture.  Seasoning is also key.  Try creating a rice wine vinegar reduction with a four to one ratio of vinegar to salt and sugar (Example: (4) Tablespoons of rice wine vinegar to (1) Tablespoon of salt to (1) Tablespoon of sugar).  Amount will vary depending on the amount of rice you make.  Master your rice and you’re well on your way.

2.    Put plastic wrap around your bamboo mats for easier clean up and to help roll inside-out rolls easier.

3.    Have a bowl of water nearby.  Dip your fingers in the water each time you add more rice to your mat.  This keeps things a little less sticky and you won’t have rice sticking to your fingers.

4.    Roll slowly.  Roll it tight.  Roll it evenly.

5.    Don’t stick with just a few ingredients.  Have options.  Try out different flavor profiles.  You know what we’re saying … let loose!

Until we eat again,

A + H