Can’t wait to hang out in the yard!
At inception of this blog I promised you tasty tidbits from time to time. A little late, but here it is, BOOM! This one is for you Rosie!
Followers of this blog know that the author can sometimes fixate on foodie finds in coastal settings because his love for sand and surf is almost as strong as his quest for new dining experiences and sharing of epicurian information. That is why you might be suprised and pleased that this post focuses on food and travels in other parts of our beautiful country. In fact, I submit to you that dynamic dinning experiences can be found in the birthplace of America. So walk with me through Colonial America and a few good places to eat along the way.
Thomas Jefferson’s Home
Monticello
“Little Mountain”
First stop is Historic Yorktown.
The Yorktown Pub is everything you think of when you think of a pub…..loud, crowded, small, and not exactly as clean as we would like it to be. The food was a cut above pub fare! The quaint sense of “nothing fancy here” doesn’t translate into the bold fresh flavors that the menu offers. This reviewer reccomends the soft shell crab sandwich, the oyster poboy, and the creamy clam chowder with clams harvested directly from the waters outside the front door of the pub!
oyster poboy
After dinner a stroll through the preserved battlefields complete with cannons and bunkers leads you down a path that our forefathers made for us.
Just down Colonial Parkway drop into Williamsburg. Here you come to understand why the Rockefellers supported efforts to share America’s finest folk art with us. American Folk Art has been and continues to be a quirkly expression of burgeoning talent that begs to be appreciated. The Abby Aldrich Rockefeller Folk Art Museum is the perfect forum.
Stroll over to The Cheese Shop on Merchant’s Square for a required respite that will energize you to complete the colonial triangle in Jamestown.
proscuitto, provolone, mesculin field greens, roated tomaotes, and house dressing on foccaicia
choose 3 or choose 5!
We had no room for a meal in Jamestown. Instead we visited the original site of the area’s most famous glassblowers. Seeing this age old art form carefully carried on in the 21st century in the same fashion as it was done in the 18th century was quite educational.
From here we travel north west to our nation’s first Capitol, Richmond. Where else would anyone go in Richmond? We stopped at the Jefferson Hotel. Built in 1895 and opened on Halloween of that year, the 5 diamond hotels has all of the creature comforts that one needs. The history of the building and it’s occupants weaves a rich fabric through this town. After traveling from the Colonial Triangle we were happy to dine in the hotel’s bar. Lumere presented a dining experience that went way beyond small town hotel restaurant fare.
Grouper with almonds on top of wild rice, wild mushrooms, bok choy, grapes and horseradish with parnip puree
crabcake perched on top of creamed kale with fried fennel
After a relaxing night in the luxurious suites……………………..
Lobby
ceiling above lifesize statue of our third president
we head out to explore what culinary suprises we can find. Oh boy did we ever find a goodie! When in Richmond you must try The Black Sheep. A quirky little neighboorhood dive offers an off-beat experience, that until now, you could dream up in your imagination.
We move from the nation’s first Capitol to the nation’s current Capitol.
First stop, we check into Kimpton Hotel’s Palomar in Dupont Circle.
Hotel Palomar Lobby
On the other end of the luxury spectrum from The Jefferson in Richmond, The Palomar’s sleek hip vibe made these mid-lifers feel young again.
After settling in at the bar of the in-house restaurant Urbano for a drink, we head to 14th street for dining experiences created by alums from Bravo’s Top Chef. For lunch we ambled into Chef Spike Mendelsohn’s Good Stuff Eatery.
Chef Spike
Dinner was provided by Chef Richard Sandoval at Masa 14. With over 30 resataurants, Sandoval offers a fusion of Spanish and Asian. And it works! Small plates allow you to enjoy bites of many different things.
Masa 14
Chef Richard Sandoval
grilled brussel sprouts with kimchi ponzu
pork belly steamed buns with pickled onion, red frenos, and lime
wild mushroom flatbread with pickled fresnos, oaxaca cheese, avocado, & red peppers
shrimp and bulgogi fried rice
This has to be one of the best fusion dining experiences we’ve ever had!
On day 2 in DC we decided upon another sandwich mecca- Sundavich! The young owners of Sundavich also have a food truck that can be enjoyed in Georgetown and places outside of its’ home near the Convention Center. Their sandwich board couldn’t be more innovative or any more fresh! Sandwiches from around the world are featured here. We tried the Seoul with bulgogi beef, kimchi, asian slaw, greens, garlic mayo…..
We also tried the Capri which was a vegetarian offering featuring hummus, cucumber, brined vegetables, walnuts, fresh herbs. Everything provided the WOW we were seeking! WOW! WOW! WOW!
So that I don’t disappoint or suprise anyone, we did end our colonial tour on Virginia Beach at Coast 31 for steamed fresh seafood that rivals anything we can get on the Gulf Coast.
Virginia Beach, Virginia
Plan a trip to the northeast. Drink in the history, the culture, and dining experiences. Then head on back to the beach.
The sleek clean lines of The Zodiac Room
For over 50 years The Zodiac Room has provided a respite for busy shoppers. Housed on the 6th Floor of Downtown Dallas’ iconic flagship store, The Zodiac is much more than a “lunch spot”: It is a destination for the curious out-of-towner, a safe haven for Dallas society, a world created by Stanley Marcus where the concept of service is defined.
Celebrities and Dignitaries have been known to frequent Zodiac
This photo, circa 1957 features Her Highness Maharani of Baroda and hosts Stanley Marcus (left) and Dudley Ramsden. Good girls and bad girls have “supped” with Dallas society for years.Princess Grace did her bridal dress shopping at Neiman’s and then retired to The Zodiac for lunch. Marilyn Monroe would come to Dallas specifically to shop at Neiman’s and dine at Zodiac.
Once seated, a sense of the rich history surrounds you. You are greeted by someone who seems to be more of a trusted friend rather than a server. In his starched whites he welcomes you with a soothing demitasse of rich chicken broth and an airy cheese puff. This is when you settle in and know that the frustrations of the day are to be put aside for a bit.
ahhhhhh
Even mid day shoppers need a little pick-me-up. Zodiac has just the prescription.
Now we can really settle in……..
We had our dear Friend Mary Lynn Cisco in town visiting from New Orleans. Being the foodie that I am I wanted to take her to Dallas’ finest. But WHERE do you take someone who comes from a place with such a rich culinary history and an opportunity around every corner to have your pallate blown away? Where could you go that would be memorable? Where could you go where the experience is unique to Dallas? Upon first consideration I thought….BBQ! Then I thought, no that’s so expected. Then I considered something hip, something tauted, something trendy. Of course Dallas’ famous chef’s and their establishments came to mind. Would she enjoy Fearing’s at The Ritz? After all, we would be able to share with her that he cooked for our wedding 27 years ago when our reception was held at The Mansion on Turtle Creek. NO. Should we expose her to the Texas chic of Stampede 66 by Stephen Pyles? NO. Also being a foodie, should we take her to Sissy’s Southern Kitchen, the restaurant home of once Next Food Network Star competitor Lisa Garza? NO. Surely the southern styling can not compare to those found in New Orleans. How about a casual lunch at a specialty food store like Eatzi’s, Central Market, or Whole Foods? New Orleans, for all it’s mouth watering glory, has nothing to compete with these ringleaders of righteous rarities. NO. Who wants to take a visitor to eat lunch in a grocery store?
So Janee, Allie, and I started thinking…..we can’t compete with the New Orleans food scene. We should take our guest somewhere that is truly “Dallas”. We should focus on the experience rather than the food. It became a no brainer……………..
The Inviting Entrance
Of course after the demitasse of chicken broth, the much anticipated famous Neiman’s popover arrives at your table and you know all is good with the world. The caloric treat is crunchy on the outside and light and flaky on the inside. It arrives with creamy strawberry butter for patrons to lather on.
that’s what I’m talking about!
For our main course we chose the Crabcake Sliders, the Vietnamese Salad with Grilled Scallops, The Cobb Style Club Sandwich, and The Turkey Pesto Sandwich.
No Neiman’s experience would be complete without a jewelry box full of their famous chocolate chip cookies. Just in case you want to make the cookies at home a printed card with the recipe comes in the box.
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So next time you entertain an out-of-town guest consider an experience they can only get in Dallas! Thank you Stanley Marcus for your vision. We enjoyed every minute.
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I’ve updated the look of my blog! I think it’s easier to navigate. See what you think!
If you’ve never been to the site the following was my initial entry……
Growing up with multiple generations all under one roof, food was always at the center of relationships in my family. It is no suprise that as an adult, my love of food and food related topics has become more than just a past-time. Now that I’m middle aged, and I am a part of a technology driven era, I want to share my culinary passion with those who might enjoy it. So is born The Bite of Life Blog. Look forward to clever entries that stimulate conversation and your palate.
Luigi Nicci and his colorful family bring Mangiamo Italian Restaurant to North Dallas. Not to be confused with Maggiano’s this Old World style eatery transports you to Arthur Avenue in The Bronx, also known as Little Italy.The food is simple, honest Italian. The atmosphere is open, warm, and boisterous. The family’s motto is “celebrate great food, friends, and family”. That’s just what we did last night as we gathered in the former Opa Grille space on the Southwest corner of Preston Road at LBJ, 12827 Preston Road. The family is not new to the business. The owned and operated Leonardo’s in Frisco and most recently Luigi’s. Don’t wait to try it for family dinner on Sunday as the Nicci family is at home with their family. They are open for lunch and dinner Monday through Saturday.
Taverna?
Terilli’s?
Maggiano’s?
Nona?
Cane Rosso?
Campisi’s
As the late James Gandolfini would say, “FORGET ABOUT IT”!
Our “go to” place for incredible Italian food and spot-on service is Mangiamo. The following pictures tell our culinary story. Verbal descriptions of the food are not needed. Go! Create your own story. You will want to tell everyone you know.
Chicken Marsala
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Grilled Shrimp over Linguine with a Cognac Pepper Cream Sauce
Meatball Sub
Cannoli
Arguably meatloaf is one of American’s favorite comfort foods and a staple in so many households. There are as many recipes as there are people who cook them! Bragging rights are out there to be heard loud and clear. However this blogger doesn’t have to brag about his own perfectly delicious version. This juicy savory loaf of thoughtfully blended ingredients will speak for itself in your mouth when you try my version at home. If you don’t come away with an overwhelming sense of homestyle comfort that transports you back to a simpler time then there’s something wrong with you.
INGREDIENTS:
1lb 96% lean ground buffalo meat
2 large eggs, beaten
3/4 small white onion, diced
1 (4.5oz) jar sliced mushrooms, chopped (Green Giant preferred)
1 rib celery, diced
3 oz. tomato paste
1/3 cup crushed tomatoes (San Marzano preferred)
2 tablespoons ketchup
2 tablespoons worcestershire sauce
1/2 teaspoon sriracha chili sauce
1 tablespoon stone ground mustard
1 teaspoon or 2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground thyme
1 teaspoon ground oregano
1 (4.5oz) package butter/garlic flavored croutons, pulverized
METHOD:
Beat eggs
Place the ground meat in a large mixing bowl
Add onion, mushrooms, and celery
<img src="https://thebiteoflife.com/wp-content/uploads/2013/06/photo-2.jpg?w=490" alt="photo (2)" width="490" height="656" class="alignleft size-large wp-image-395"
Place the croutons in cuisinart
pulverize
add breadcrumbs to meat and veggies
[caption id="attachment_404" align="alignleft" width="490"]
add ketchup, worcestershire, garlic, and crushed tomatoes
now add the ground mustard and sriracha
Here comes the fun part….
[caption id="attachment_414" align="alignleft" width="490"]
get after it but don’t overmix or the loaf will be tough!
with PAM
and smooth out to the corners
I hope you enjoy this loaf. Let me know what you think!
By the way, it makes a killer next-day sandwich with mayo, mustard, and dill pickle relish.
Enjoy!
The Feldman Trio
Feeling very fortunate at the holidays, our family has decided to share some of our traditional treats with your family. As many of you know, Jane is Catholic, I am Jewish, and Allie is a Cashew. We celebrate all holidays in our home. Since most religious celebrations involve food, they are most welcome. Usually Passover precedes Easter. So that is how we will start.
We Didn’t Have Nothin’ Like This When We Were Slaves in Egypt Brisket
INGREDIENTS
One 4-5lb brisket, not trimmed
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground chipolte chili powder
1 teaspoon onion powder
1 dash red pepper flakes
1 teaspoon ground thyme
2 teaspoons black pepper
2 teaspoons salt
2 bay leaves
1 package Lipton’s Onion Soup Mix
1 large box beef stock (Kitchen Basics brand is preferrred)
2 tablespoons dark brown sugar
2 tablespoons molasses
bottle Heinz Chili Sauce
1 bottle stout ale (chef’s choice)
1 can Coca-Cola
3 stalks celery, chopped
2 white medium onions chopped
4 cloves garlic minced
4 carrots, peeled and cut into coins
3 tablespoons peperoncini peppers diced fine
2 tablespoons pickled jalapenos diced fine
3 tablespoons estra virgin olive oil
1/8 cup worcestershire sauce
1 tablespoon sriracha chili sauce
everything you need
METHOD
Heat oven to 250
Mix all spices (except bay leaves) in a small bowl. Let brisket come to room temperature and rub the spice mixture into the meat on both sides. In a large Dutch oven heat 2 of the tablespoons of extra virgin olive oil on the stove top.. Get oil very hot and then place brisket fat side down and sear for 2 minutes on high heat. Turn the meat over and sear the other side for two minutes. Remove meat from Dutch oven onto a platter. Add the remaining tablespoon of extra virgin olive oil and heat. To the oil add celery, onion, carrots and bay leaves. Season with a dash of salt and pepper and let saute until semi-soft. Add the peperoncini peppers and the jalapenos. Make the Lipton’s Onion Soup Mix to package directions. Add soup to the veggies. Then quickly add beef stock, brown sugar, molasses, Heinz Chili Sauce, the ale, worcestershire sauce, sriracha and the coke. Let marry over medium heat for 4 minutes. Add the meat back to the Dutch oven, FAT SIDE UP! Cover it with lid or foil. Place Dutch oven in oven and cook for 7 hours. Don’t be opening the oven all the time to check on it. Just let it do it’s thing. After 7 hours remove meat from Dutch oven and cut across the grain.
This brisket always makes my girls smile at the Sedar table.
You outdid yourself again with the brisket, daddy!
Yes, Eddie that was the best brisket ever! The constant validation is annoying.
a gratuitous bowl of Matzoh Ball Soup made by Cindi’s Deli
Moving on to Easter everyone thinks of their mom’s ham or their grandmother’s sweet potatoes. This is not the case with the Feldman Trio. Every year we look forward to one thing…………….Really Unhealthy Potato Casserole. As you read the list of ingredients you will know why the name fits so well.
Really Unhealthy Potato Casserole
INGREDIENTS
5 cups water
4 cups frozen hash brown potatoes (we prefer the shredded variety)
one 7 ounce pakage of Betty Crocker Butter and Herb Mashed Potato Mix
1 stick butter
4 ounces cream cheese
1 cup shredded Monterey Jack chesse
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups french fried onion rings (the kind we all use for green bean casserole at Thanksgiving)
METHOD
Preheat oven to 350. Soften butter and cream cheese together in the microwave. Just keep your eye on it. Boil water, add hash browns. Cook 5 minutes. Drain. Set aside. Prepare Betty Crcker potatoes according to package directions. In a large bowl mix together the hash browns, mashed potatoes, butter, cream cheese, Jack cheese, sour cream, garlic salt, salt, and pepper. Pam a 2 quart casserole and dump the mixture in. Bake 30-35 minutes or untill golden brown on top. Remove from oven and sprinkle on the fried onions. return to oven for 8 minutes to brown the onions.
This side dish becomes the star of Easter. Move over Tom Turkey. Move Over Honey Baked Ham. Can I have more potatoes pleaae?
We hope that you share these recipes with your families. From our home to yours………………………….
Happy Holidays
Cook Together? Why not! Double trouble in the kitchen!
I want to share a most gratifying experience I had with my 24 year old daughter recently. But if you will indulge my thirst for nostalgia…… first a little history.
Prior to my almost twenty years in the senior living industry I owned and operated a catering company. Allie was very young yet very aware that Daddy had a big kitchen and could produce all kinds of special treats for her tummy. That child had the most educated palette of any in the neighborhood. She also knew when friends would come over that snack time was different than snack time at school or snack time at grandma’s. She would ask her three and four year old buddies, “Do you want a snack?” The playmates would usually squeal out an enthusiastic YES and bounce up quickly to go to the kitchen. Allie would stop them and say, “sit down, silly my daddy is a caterer. He will serve it on out to us!” This statement of fact would always be followed by a stern and not-so-polite, “serve it on out, daddy!!!”
“Daddy can you put together a duck mousse tray with cheese and crackers?”
In the past, some might have said that I did Allie a disservice catering to her in those formative years. Because I express love by feeding people, I strongly disagreed. But then I started to wonder. Allie was well into her teenage years when I had to in-service her on how to heat up a frozen waffle in the toaster oven. We laugh about this today (Allie I hope you’re laughing) but it laid a foundation for a love we share as adults…….spending time together in the kitchen laughing, creating, and singing.
To follow are a few of the items we whipped up in Allie’s new kitchen in her first home. We made plenty for her friends and boyfriend to enjoy. The two entree are tried and true staples in our repertoire. The dessert is new to us but inspired by Allie’s grandpa’s love of lemon. In fact, lemon is the common thread for all of our offerings today. We hope you enjoy them.
Lemon-Butt Chicken
INGREDIENTS
1 four-five lb Roaster Chicken
4 tablespoons unsalted butter, softened
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh thyme, chopped
1 small white onion, quatered,
1 Meyer lemon, halved
2 stalked of celery, halved
2 additional sprigs of rosemary
4 cloves of fresh garlic, peeled
2 tablespoons Rice Bran Oil
Kosher Salt
Freshly Ground Black Pepper
METHOD
Preheat oven to 375.
Remove the giblets and gizzards from the cavity of the bird. Rinse him in cold water and pat him dry with paper towels. Once your butter has softened mix in your chopped fresh herbs. He comes the fun part. (For Allie is was the most disgusting part) Gently take the roaster’s skin and slightly separate it from his body by carefully sliding your hand in-between. Now take the herbed butter mixture and lather it in-between the the body and the under-side of the skin. Make sure the butter travels to all nooks and crannies. Now take your celery, onion, garlic, rosemary and lemon and cram them into the bird’s cavity. Place bird in a roasting pan. Remove your hands and wash thoroughly with warm soap and water. Massage rice bran oil into the skin. Coat liberally with kosher salt and pepper. Tent with foil and place in oven. Wash your hands again! Cook for 1 hour and 15 minutes. Then turn oven up to 450 and uncover chicken. Return to oven to brown the skin for 15 minutes. Let stand for 15 minutes before carving.
Allie and Eddie’s Lemon Butt Chicken
Lemon Scented Amalfi Coast Shells
INGREDIENTS
1 box whole grain pasta shells
1 large container low-fat ricotta cheese
1 large egg, beaten
1/2 cup finely grated Locatelli pecorino romano cheese
2 tablespoons chopped fresh parsley
1 box frozen chopped spinach
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
pepper to taste
1 large jar of your favorite spaghetti sauce (ours in Victoria brand marinara. If you’re budgeting Hunt’s in a large can is awesome at .99c)
a handfull of grated low-fat mozzarella
1/2 cup grated Parmesan
METHOD
Preheat oven to 350
Boil shells according to label direction. However, cut back on the boiling time by 3 minutes so that the shells stay firm enough to stuff. Also remember that they will continue to cook in the oven later. Drain shells and lett cool. Defrost spinach in microwave and transfer to cheesecloth. Squeeze all of the water out of the spinach through the cheesecloth. In a large bowl, mix the spinach with egg, parsley, ricotta, pecorino-romano lemon juice, lemon zest, and pepper. Stuff the shells with cheesey mixture. In a casserole dish ladle enough marinara to cover the bottom. Place the stuffed shells on top marinara. Cover with remaining pasta sauce. Sprinkle with mozzarella and parmesan. Cover with foil and heat for 30 minutes.
bellisimo!
Lemon Chiffon Pie
INGREDIENTS
1 cup cold whole milk
1 (1.3 ounce) envelope dry whipped topping mix-Dream Whip
1 1/4 (11.3 ounce) jars lemon curd (Trader Joe’s makes a killer curd)
1 (3.4 ounce) box lemon instant pudding and pie filling mix
1 (6 ounce) pre-made shortbread crust (no snickering comments like, “oh you couldn’t make your own pastry crust” are needed here! Thank you.)
1 cup frozen whipped topping (like Cool whip), slightly thawed
METHOD
With a hand mixer, beat 1/2 cup of the milk and dry whipped topping mix in a large bowl for 4 minutes, or until light and fluffy. Set aside. In another large bowl, beat 1 jar of the lemon curd, lemon pudding mix, and remaining 1/2 cup of milk for 2 minutes, or until smooth and begining to thicken. Fold whipped topping mixture into lemon pudding mixture. Spoon into pie crust. Spread slightly thawed whipped topping over lemon mixture. Swirl remaining lemon curd through whipped topping. Freeze for 30 minutes before serving.
Save some for grandpa!!!
After a fun day in the kitchen Allie and I like to chill by the pool and then sometime she takes her fossil-ized father out for a drink!
The experience of cooking together and the resulting wonderful aromas fill our home and our hearts. The time spent together and the memories we create by doing so are precious to us. We have a saying in our home that comes from an unkown author. It really speaks to who we are as a family.
Go ahead, grown or young, cook with your child today. Create memories. Create amazing meals. Bon Apetito!
It’s burger day!!!!!
We took a drive to old downtown McKinney on a beautiful Saturday afternoon. The square was hopping with activity! Many shops and restaurants to pick from. We chose Square Burger. WOW! This upscale addition to the growing boutique burger scene is better than any in Dallas or Fort Worth. My wife had the Stadium Burger while I tried the Mushroom Bacon Burger. Both were outstanding. Don’t miss ordering the mac and cheese appetizer. Many restaurants offer designer versions of this American staple but none do it better than Square Burger. The twirled noodles were studded with smoked chicken and sundried tomatoes. I could have made a meal on this appetizer alone. For dessert we ordered the trio of mini homemade cookie/ice cream sandwiches. There was the standard chocolate chip cookie with vanilla ice cream, a snickerdoodle with strawberry ice cream, and finally our favorite, a carrot cake cookie with cream cheese…
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The Bite of Life 
