Brown Sugar Rosemary Walnuts

My journey to White Sulphur Springs, West Virginia started with crickets chirping from my cellphone alarm at 4:50 a.m. Getting up that early hurts, but it gave me enough time to catch flights to Roanoke, Virginia via Detroit, and then catch a 90-minute shuttle to The Greenbrier. We arrived just in time for dinner. Have any of you been? This was my second visit (for this), and the place is fascinating - Dorothy Draper interiors, a massive cold war bunker, 4:15 afternoon tea. Activities like: falconry lessons, geocaching, and (no surprise) golf. Someone called it "America's Versailles", which made me laugh. I was there for three days, and thought I'd share some shots I took, along with a recipe for the brown sugar rosemary walnuts I baked for the long travel day.

I think my favorite room (below) at The Greenbrier is just off the main lobby. It gets good light throughout the day, and there is just enough space for a handful of chairs and a proper writing desk. Twin ceramic spaniels keep watch from the mantel beneath a starburst mirror made of what appears to be bronze. I typically see people alone in there, reading a morning paper, or nodding off (in a sea of floral fabr! ic ;) af ter lunch.

I spent most of my time at The Greenbrier at the symposium - meaning, in a conference room. Which sounds bad, I know. It sounds even worse when I tell you there was a beautiful infinity pool just down the hill. And beautiful weather. But I like this symposium because it's small and I'm able to get to know the other speakers and attendees in a way that isn't possible at larger gatherings. Good smart conversation throughout the day, and I was able to sneak out here and there to explore with my camera. The best part? It's warm at night - and there's just something about sitting out on the terrace late at night with a drink, friends, cicadas singing, and the big moon watching over reminded me of being a teenager again. Minus the clove cigarettes.

So, I'm back home. But gearing up for another big trip which I'll share with you soon. In the meantime, these walnuts are one of the things I squirreled away in my bag to snack on during the flights. They are brown-sugar coated, tossed with chopped dried figs, sesame seeds, and a good dose of rosemary. The recipe makes a one pound batch, so you'll have plenty to share, or just keep on hand.

Continue reading Brown Sugar Rosemary Walnuts...

MIGF 2011 Festival Menu @ Senja, The Saujana Hotel KL and The Restaurant, The Club Saujana Resort KL

Senja

Festival Chef: Chef Giovanni Ricci

My comments: This is another place that I have never stepped in before The Club Saujana Resort. Perhaps its time I do so? Haha.. Anyhow, I liked how the menu offers pocket-friendly options (well, sort of pocket friendly ) where the wine pairing option is RM360 per person (for any four courses);
RM280 per person (for any three courses); RM220 per person (for any two courses) & the same tiered pricing applies for the non wine pairing menus. Check out the full pricing at the bottom of this post.

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Festival Menu

Appetisers

Tartar di Tonno e Mango
Mango Tuna Tartar

Crema di Cavolfiore con Briocheal Tartufo Nero
Cauliflower Soup and Black Truffle Brioche

Terrina di Verdure Grigliatee Mozzarella di Bufala
Vegetables Terrine and Buffalo Mozzarella

Starters
Raviolo ! al Nero, Salmone e Caviale
Squid Ink Ravioli, Smoked Salmon and Caviar

CapesanteScottate, Puredirape,Rosse e Porcini
Pan-seared Scallops, Beetroot Puree,and Porcini Mushrooms

Gamberi al Pomodoro Piccante, Bruschetta
Prawns, Tomato Chili Sauce, and Olive Oil Bruschetta

Mains
Costata di Vitello, Couscus, Salsa Chanterelle
Grilled Veal Rack, Couscous, and ChanterelleMushroom Sauce

Involtino di Sogliola, Risotto alla Milanese,Salsa alla Mugnai
Roulade of Dover Sole, Milanese Risotto,and Butter Lemon Sauce

Alaskan Filetto di Merluzzo, Vellutata diCannellini, Asparagi Bianchi
Seared Alaskan Cod Fish, Cannellini BeanVelvet, and White Asparagus

Desserts
Tiramisu dello Chef Giovanni
Chef Giovannis Tiramisu

Creme Brulee al Rosmarino
Rosemary Creme Brulee

Wines
Cascine 7 ProseccoNV
Placido Pinot Grigio Delle Venezie IGT 2008
Vigne Rigali Principessa Gavia Gavi DOCG 2007
Agricola AllegriniValpolicella DOC 2008
Placido Chianti DOCG 2008
BaroneRicasoli Castello Di Brolio Vin Santo 2004

Full Festival Menu: RM360 per person with wine (any four courses);
RM280 per person with wine (any three courses);
RM220 per person with wine (any two courses);
RM180 per person without wine (any four courses);
RM140 per person without wine (any three courses);
RM110 per! person without wine (any two courses)

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The Restaurant

Festival Chef: Chef Alexander Waschl

My comments: Veal Assiette Braised Veal, Fillet of Veal, Veal Wonton. Cinnamon and All Spice Poached Saddle of Venison Celeriac Puree and Braised Celeriac. I seriously thought that Chef Alexander Waschls is one of the few ones that are worth a shot for MIGF this year!
Check out the full pricing at the bottom of this post.

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Festival Menu

First Course
Home Dried Watermelon Carpaccio Parmesan, Aged Balsamic, Extra Virgin Olive Oil

OR
Marinated Salmon and Salmon Tartar Avocado

Second Course
Lobster Bisque with Lobster Grissini
OR
Clear Oxtail Consomm with its own Ravioli

Third Course

Crab Cannelloni, Lemon Grass Curry and Ginger
OR

Cinnamon and All Spice Poached Saddle of Venison Celeriac Puree and Braised Celeriac

Mains

Veal Assiette Braised Veal, Fillet of Veal, Veal Wonton
OR
Olive Oil Poached Halibut Coriander Drizzle and Spiced Cream

Desserts

Chocolates and Raspberries
OR
Vacherin Ice Cream with Port Wine Plums

Wines
Ayala Zero Dosage NV
Shaw and Smith Sauvignon Blanc 2010
La Chablisienne Chablis Mont de Millieu 2006
Marchesi de Frescobaldi Lucente 2007
Akarua Pinot Noir 2009
De Bortoli Black Noble NV

Full Festival Menu: RM440 per person with wine (five courses);
RM380 per person with wine (four courses);
RM280 per person with wine (three courses);
*one glass of wine per course

RM220 per person without wine (five courses);
RM190 per person without wine (four courses);
RM140 per person without wine (three courses)

***

Festival Offers

Block Bookings< br>Festival Menu groups of 6-12 people will be given 10% off the total bill.

Wine/Champagne Offers
Enjoy 10% discount on selected wines or champagne ordered with the Festival Menu.

Beverage Offers
Enjoy 10% discount on any beverage when ordering from the Festival Menu.There is also 10% discount on all mocktails and cocktails.

Birthday Offers
Birthday groups can enjoy 10% off the total bill for up to 12 persons.

The Club Saujana Resort KL

Address

The Saujana Hotel Kuala Lumpur

Suajana Resort, Jalan Lapangan Terbang SAAS, 40150 Shah Alam, Kuala Lumpur

Phone

+603-7840 5502 ext 6122/ 4717

Local Thai Dim Sum in Phuket!

Recently we were in Phuket for a 5 day holiday where we had a chance to snorkel and visit some of the Island's beautiful beaches. Food was also important for us as we did some research and also asked our Tour Guide for some recommendations.




Our first meal of the trip began with some Thai-Style Dim Sum for Breakfast which our Tour Guide took us. We were initially disappointed after seeing there were other tourists eating inside with their Guides and thought the food would be bad.

Like many Thai-Style Dim Sum Restaurants our waitress came with a wide spread of Dim Sum that were laid on the table. We were only charged for the Dim Sum we ate and the waitress would take back whatever was left.







In addition to Dim Sum they also had a number of local Thai Ala Carte Dishes such as Pork Noodle Soup, Chicken Rice and Roast Pork Rice. We gave their Roast Pork Rice and Pork Noodle Soup a try.





Overall the Dim Sum was decent but the variety and quality were nowhere near what I had in Trang a couple of years back.





Food: 3/5
Ambiance: 2.5/5
Service: 3.5/5
Price: $ (Under USD $5 per person)

Contact Information
Address: N/A
Tel: N/A

Restoran Ping Wah Revisit by Former Proprietor

The original proprietor came back as customer to savour food that they used to serve the people of Petaling Jaya.

Some of the original items in the shop are still there such as the wall menu, the marble table and even the musician who used to entertain the diners.

Hor Lan Shi Chee Yok - the signature dish of Restoran Ping Wah. Since the new proprietor has taken over the business the quality of of this dish has improved satisfactorily though not 100% like the previous time.

Braised Chicken with Choy Poh topping was a favourite among the diners.A simple Fried Eggs with Choy Poh but was very delicious ... according to Hoo Lala, it's the "Wok Hei" that makes the different.Pig's tendons with pineapple & spring onions is apparently a popular dish in this present Ping WahDeep Fried Duck served pickles. The meat was a bit dry but tasty and paired very well with our concoction of Tiger & Guinness Stout.

Red Snapper fried with Tofu & preserved beansMr. Teoh Ah Geok was like Colonel Sanders of Ping Wah Restaurant. The people around Paramount Garden knows him well and he is always smiling. "Colonel Teoh" was happy to be back in Ping Wah with his entire ex-squad of Ping Wah.Jimmy & Ah Chan analysing the present Hor Lan Si Chee Yok.... it was a daily affair for them during those years in this shop.Most of the people here have certain degree of nostalgic feeling of this place. Probably missing the place where they used to grow up. Anyway it was a good evening for a sweet memory of Ping Wah.

Restoran Ping Wah

31, Jalan 20/16

Paramount Garden

Petaling Jaya

GPS : 3.107009,101.624022