Our destination was Houston but we ended up experiencing France and Italy. . . . → Read More: Texas dining
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 18 comments - (Comments are closed)  Adventures, Restaurants and Eateries, What we're growing, eating, and doing.  Dallas, Houston, restaurant, reviews, Revs and Recs, Texas 
I developed this restaurant inspired meal from a now defunct restaurant that has found new life as a food trailer. (And, another reminder to remember the Moore tornado victims.) . . . → Read More: Carne Asada Pizza with Chevre and Cilantro Sauce 24 comments - (Comments are closed) Recipes, Restaurants and Eateries, What we're growing, eating, and doing. cilantro, goat cheese, ground beef, Mexican food, pizza 
Food truck inspired food from Lola’s . . . → Read More: Heirloom Bean Burrito with Goat Cheese and Romesco Sauce 30 comments - (Comments are closed) Adventures, Restaurants and Eateries, What we're growing, eating, and doing. burrito, dried beans, Food trucks, Mexican food, Revs and Recs 
Today a real cocktail: A recipe for Curried Nectar and a Bengali Gimlet, the best cocktail in town from The Tavern. . . . → Read More: Curried Nectar and Bengali Gimlets 17 comments - (Comments are closed) Recipes, Restaurants and Eateries, What we're growing, eating, and doing. beverage, cocktail, curry, gin, Revs and Recs 
Truly, we had a wonderful time at The Stock Pot and our cooking class on Modern Italian Cuisine, but why does there have to be one idiot in every crowd? . . . → Read More: Rules for Cooking Class 
I adore panna cotta and I definitely do not make it enough. Panna cotta was the perfect dessert choice for the end of our Modern Italian Cooking class with Chef Marcus of Tavolo. Orange Blossom Panna Cotta From Chef Marcus Vause of Tavolo 1 qt. cream 1 T. orange juice 1 t. orange blossom . . . → Read More: Orange Blossom Panna Cotta with Campari Foam 19 comments - (Comments are closed) Adventures, Recipes, Restaurants and Eateries, What we're growing, eating, and doing. cooking class, dessert, orange, panna cotta, reviews, Tavolo Cooking Class 
Chef Marcus’ modern take on traditional Italian recipes. . . . → Read More: Chicken Saltimbocca with Caponata 20 comments - (Comments are closed) Adventures, Recipes, Restaurants and Eateries chicken, cooking class, reviews, Revs and Recs, sauces, Tavolo Cooking Class 
The next course after the charred octopus was Chef Marcus’ take on Pasta Puttanesca. Puttanesca can be loosely translated to “spicy like a prostitute” and most puttenesca sauces are spicy. Chef Marcus switched it up a bit with his rendition. (This post is the next installment of our Modern Italian Cuisine Cooking Class with Chef . . . → Read More: Pasta Puttanesca 20 comments - (Comments are closed) Adventures, Recipes, Restaurants and Eateries, What we're growing, eating, and doing. cooking class, pasta, pasta sauce, reviews, Revs and Recs, Tavolo Cooking Class, tomatoes 
OK, I can talk big about being a foodie and an adventurous soul, but when it comes to seafood, I am a bit squeamish. . . . → Read More: Charred Octopus (or “You ate what?”) 20 comments - (Comments are closed) Adventures, Restaurants and Eateries, What we're growing, eating, and doing. cooking class, octopus, Rev, Revs and Recs, sous vide, Tavolo Cooking Class 
This was a tasty little bite which inspired me to create my own Italian preserve: Triple Berry Mostarda . . . → Read More: Amuse-bouche and an Italian Compote |
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