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Foodie Resources – Farm Stands, CSAs and other Good Stuff!

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By popular request, I have created a page of resources, conveniently located at the easy to remember: https://diningalongthedelaware.com/resources/. It consists of lists of local farmer’s markets, farm stands, CSAs and related resources that you may find useful. You can also access it with a click on the “Resources” link at the top of this site.

Associated with this page is this map that I’m filling out with all the resources for easy browsing and locating.

Sprig & Vine – Who Knew Vegan Could be This Good?

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I admit it – I’m a omnivore. I’ll eat pretty much anything that tastes good. So when I first heard of Sprig & Vine Pure Vegetarian Restaurant, I was game to try it but not excited since most of my ventures into vegan cuisine had been boring. Luckily for me, Sprig & Vine changed my perception of ‘vegan’ forever.

From the moment I ate their edamame falafel, I was hooked. The falafel was perfectly crispy with flavors that the best Middle Eastern restaurants would have a hard time matching. After that, I knew I had to sample more of Sprig & Vine’s delectable food.

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Some of the delicious things I learned to make at The Farm Cooking School

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You’ve all seen that I love the classes that I’ve taken at The Farm Cooking School in Stockton, NJ. I wanted to show how the classes translate to food that I’ve made recently at home.

Zucchini and Cucumber Carpaccio

Zucchini and Cucumber Carpaccio

We made a version of this in Class 2 of the Bistro series. It’s thinly sliced zucchini and English cucumbers with toasted pumpkin seeds, shaved parmesan cheese and squash flowers with a citrus/olive oil dressing. Perfect for a hot summer day.

Mixed Berry Tart

Mixed Berry Tart

I loved this berry tart on a bed of whipped cream and mascarpone. The tart crust, made from scratch in class, is a pate sucree – an outstanding sweet tart dough. Really yummy! Before taking the Pies in July classes, I’d never been able to make a pie crust. Once I had the hands-on classes, I’ve learned what a cinch it is!

Red, White and Blueberry Pavlova

Red, White and Blueberry Pavlova

I made this red, white and blueberry Pavlova for our Fourth of July celebration. It suffered in transit but was thoroughly delicious! We learned how to make Pavlova in the Foundations cooking series, class 3.

Spinach Quiche

Spinach Quiche

As you can see, I was on a pie theme. But it’s not all desserts. Once I got the hang of making pie crusts, I had to make a savory spinach quiche for Evy!

We learned about Pate Brisee (the famed all-butter crust) and quiche making in the Bistro series, class 2. We also made a version of this crust in the Pies series, class 1.

Puff Pastry Dough Rolled insanely large

Puff Pastry Dough Rolled insanely large and thin

Still making dough! This time was my first attempt at making a puff pastry dough, after having the mind blowingly delicious zucchini cheddar pie in class 3 of the pie series. On mine, I put half zucchini and half eggplant. Was it good? Well, Evy, Chris and I polished off the 12″ x 18″ pie in one sitting.

Zucchini Pie

Zucchini Cheddar Pie we made in class

For more information on the cooking classes currently being offered, check out The Farm Cooking School’s Calendar.

Foodie TV for a Hot and Rainy Weekend

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Here in Pennsylvania, we’re having one of those relaxing summer days. Rain on and off. A few thunderstorms. And humidity that makes one take shelter in the refuge of an air conditioned living room.

I spent the morning rolling out some savory pie dough for a veggie sheet pie (aka pizza!) and making a spinach quiche. But now that my back is showing its inevitable creaky aches, I figured it was a good time to share some of my favorite new foodie television shows. I’ll update this post as I find more goodies, so be sure to check back periodically to see what’s new!

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Hamilton’s Grill Room – A Gem Hidden Down a Little Alley in Lambertville

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Ask locals to name their favorite place to go for the best grilled meat and fish and the name you’ll hear most often is Hamilton’s.

Hamilton’s is truly a Hidden Gem. In fact, if you don’t have clear directions, you might never find it because it’s hidden at the end of driveway between buildings, on a back street in Lambertville. But keep looking, because it’s worth the trip. Find the Neon Sign for Finkles Hardware then look across the street and you’ll see the tiny sign for Hamilton’s attached to the red brick wall of the right building along the alley. To say their marketing is understated is an exaggeration!

Take the time to find this little alley and walk down to the end where you’ll be rewarded by a great meal prepared by a staff that clearly loves food as much as the owners, Jim and Melissa Hamilton.

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Stimulate Your Tastebuds with this Hidden Gem

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Tastebuds Restaurant in New Hope is a true hidden gem that even locals need to be reminded of periodically. It’s located just across the street from The Raven, next to the gas station. You’ve probably driven by without noticing, so here’s what you’ll see as you come up the street.

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Tastebuds is low key on the outside, but once you’ve dined there, you’ll wonder how you’ve missed it all these years because the food is perfectly prepared and truly delicious.

Owner John Barbacane has a simple philosophy, as stated on Tastebuds’ menu:

“Our goal is to serve the highest quality food. We are devoted to finding the finest ingredients. The menu focuses on seasonal produce, humanely raised meats, and wild seafood. We support sustainable agriculture and local farmers. Because we select only the freshest ingredients, our menu changes with the season”

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Hidden right in the heart of Lambertville – Dish at Lambertville House

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Lambertville House Hotel has long been a favorite place to stay. Ultra-conveniently located right on Bridge Street in Lambertville, the Inn has received numerous accolades including the prestigious AAA Four-diamond award. Their streetside-patio is a great place to grab a drink and dine on a summer night. Inside, you’ll find their classic bar, replete with comfy seating and decor that takes you bake to a time when things seemed more relaxed.

Evy struts by Lambertville House during the Parade. Are we having fun yet?

Evy struts by Lambertville House during the Parade. Are we having fun yet?

While Lambertville House is well known, the source of their food hasn’t received the attention it deserves. Their collaboration with Dish Catering and owner Michele Pulaski was true genius. Pulaski has been bringing outstanding catering to our area with her company, Dish Catering, since 2002. Everybody who has had the good fortune of dining with Dish knows that Pulaski delivers delicious food of outstanding quality.

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Taking Advantage of Seasonal Produce Along the Delaware with The Farm Cooking School

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You’ve probably seen me mention The Farm Cooking School, run by Chefs Ian Knauer and Shelley Wiseman. I’ve taken several of their classes and I keep signing up for more!


I’ve become a real fan of the school – I love having the opportunity to learn from and interact with these great teachers. And, of course, because the five-course meal we prepare in class is so darned delicious.

So you can imagine how happy I was to discover that they’re offering a series of classes specifically to take advantage of fresh summer produce as it comes in season!

Take a look at some of the things we made at the strawberry class: Continue reading

Tasting the Good Life at Zoubi

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We had the good fortune of participating in the first of Zoubi’s new offerings, planned to be held monthly – the Chef’s Tasting Menu with Drink Pairings. All told, an extravagant meal experience consisting of, I think, 12 different food items.

(In case you don’t read the entire post, keep an eye on Zoubi’s Facebook page to learn when the next Tasting will be.)

We learned afterwards while talking with Elizabeth Bordner (Liz), the General Manager of Zoubi, she and Chef Justin McClain worked together to create the dinner. She chose the drinks for each course while McClain crafted courses to complement the drink. As it turned out, every food item we were served mated perfectly with the paired drink.

The night started with an explanation of what lay ahead with a little history of the vineyards and vintners. As we progressed through the meal, they described each drink, it’s characteristics and why it was chosen.

On to the food!

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The Farm Cooking School – Foundations Class 4: Roasting

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If you’ve been following my posts or Facebook page, you know that I’ve become a *huge* fan of The Farm Cooking School. Maybe it’s because every week I get to help prepare and eat a gourmet lunch. But I think it’s because they’re teaching me the foundations of how to really cook. Skills that I’ll use for the rest of my life.

This week’s class was about roasting. Sure, roasting, I thought. Toss something in the oven. Let it cook until it smells good. Voila! Well, maybe not…

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