“Always let your meat rest.” – Dad

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” Context and memory play powerful roles in all the truly great meals in one’s life. ” – Anthony Bourdain

I wish I could take credit for this dish but I must give it up to my father who is one part of the reason I’m obsessed with all things food. Every now and then I get to enjoy a home cooked meal that reminds me of why I started Fond Media and The Fond Chef blog. I want to show how the act of preparing and eating good food is more than what you see. It’s trial and error, it’s history, it’s science,it’s beautiful, it’s love,comfort, nature, simplicity, and the surest way to humility!

After-dinner bubbly

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Hard day at the office? Dinner deserve follow up drinks? Need more time with your date? Sometimes you just don’t want to go home and a well crafted cocktail is calling your name! This time for me it was a much needed nightcap and preview of Coopers Hawk Winery in Columbus, OH! I’ve heard nothing but good about this place and will do a full review at a later date. This time I felt severely under dressed in my typical sandals, shorts and t-shirt! I took note to atleast wear khakis and real shoes next time. I wasn’t too bothered by it as I was in awe of the wine and beverage list!
Strange enough Champagne is what caught my eye tonight. Blanc de blanc Champagne is made from white wine specifically Chardonnay. It’s bright, fruity but not too sweet, and effervescent! I needed something stronger than that today though! The bartender steered me in the right direction. I don’t remember the name of the drink just the ingredients.  I’m not sure if I forgot because the drink was strong or I was too excited about my selection! Blanc de blanc Champagne paired with Remy Martin VSOP, lemon twist, and a sugar cube for extra Bubbly effect! I am familiar with Remy Martin and expected it to overpower the lemon and Champagne. The combination of lemon twist and sugar cube helps mask the potency of the Remy while leaving complexity of flavor that lingers yet satisfies on the pallete! Needless to say after dinner and just one of these powerful and tasty concoctions I was satisfied and ready to call it a night! – FC

The other side of happy hour!

  First off let me say sorry for being away so long!  I’ve been hitting the gym hard as well as sampling the cuisine and nightlife. The rare occasion happened when me and a coworker both had the day off. We ended up at Lindey’s in the historic German Village in Columbus, OH. Although established in 1981 Lindey’s feels like you stepped into a 1950s upscale restaurant. Everything shines, leather seats, and the bartenders wear long sleeves and tucked in ties.

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Honey sriracha wings and truffle fries

Our sampling began with honey sriracha wings and truffle fries. This was my first time having truffle oil fries and although pleasing they were overshadowed by the wings. Under the sticky sweet glaze that didn’t drip off was the amazing crisp skin. The thing about these wings is they didn’t get soggy as they cooled!
For dinner I ordered Tempranillo red wine and beef carpaccio. My wine choice was based solely on the fact that I never seen Tempranillo on any other wine list in the area.

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Tempranillo is the dimunitive of the Spanish Temprano (“early”), a reference to the fact that it ripens earlier than other Spanish grapes. Tempranillo has low acidity and sugars so is often blended with merlot or cabernet to liven the flavor profile. The aromas and flavors can include plum, berries, tobacco, leather, and vanilla. I definitely get a berry aroma followed by a plum like flavor.

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Most people know I rarely eat beef but I have heard so much of this dish it’s been on my list for awhile now! The Italian version of sushi, beef Carpaccio, is thinly sliced beef marinated in olive oil, lemon, salt and pepper, topped with mushrooms, parmesan, and spicy arugula. So simple but so satisfying!

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Do like I did and take advantage of happy hour at various places to sample the atmosphere and goods for cheap and save money for dates and business dinners . Then when your ready for date night you are familiar with all the restaurants in the area.

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Pan seared Scallops and foie gras with butternut squash puree, fruit mostarda and microgreens

” Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship. It is of great importance to the morale. ”

– Elsa Schiaparelli Italian fashion designer

Lemon-Love

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Lemon Rosemary Pine Nut Tart, Pistachia Vera

  I love sweets, especially Lemon desserts, but my diet and budget don’t always allow for such delicacies as of late. You see these pictures were taken a week ago moments before I consumed this delicate lemon masterpiece. If thoughts of lemon meringue pie hit your taste buds please disregard the notion! This is another level entirely. The crust is blended with Pine nuts and Rosemary and has a salty crisp finish. The lemon curd is well balanced, refreshing and silky smooth. My personal favorite thing about this dessert is the candied Lemon rind in the center! I usually take them off to save with the last piece just so I can chew a couple seconds longer. This is a perfect marriage of stimulating ingredients and all I want is more!!! Is that a bad thing though? Rosemary does help alleviate upset stomachs and we know lemon to be an all purpose restorative. So I’m thinking next time I’ll get maybe four tarts instead of two and save them for freezing cold off days like today! – FC

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Cup of joy

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African Rooibos

“I am so fond of tea that I could write a whole dissertation on its virtues. It comforts and enlivens without the risks attendant on spirituous liquors. Gentle herb! Let the florid grape yield to thee. Thy soft influence is a more safe inspirer
of social joy.”
James Boswell, London Journal