I'm having what one might call culinary writer's block. I just can't seem to come up with the perfect recipe to share with my loyal followers (all 12 of you!). I have been inspired this past week or so to create something new and out of the box. Although, most people would not describe me as an out of the box kind of gal. I tend to lean more towards the understated classic. I don't really like to stand out in the crowd or be ever too trendy. I like tradition. I live by it. I am that 28 year old who still believes that Sunday church should be followed by a deliciously slowly cooked Sunday meal to be shared with friends and family. Do I do this as often as I would like? No. Last weekend, I celebrated my 28th year on this earth. My sister made the trip from NY to spend the weekend with me. We traveled to the renowned restaurant Volt in Frederick, MD. The restaurant is owned by Brian Voltaggio who graced my TV screen on Top Chef and Top Chef Master's. To put it lightly, I'm a huge fan. Like seriously, I dream about the food this man comes up with. When I learned that one of the dishes he created on Top Chef Master's, Calamari Bolognese, was still on the menu I was exhilarated. My sister luckily shares my affinity for fine dining and culinary geniuses so we made a trip of it. The meal was an experience to say the least. The combinations were something that would never pass through my mind but so perfectly melded together to form a dance on my taste buds. Each bite that passed over my fork was savored and enjoyed. The ambiance was that of sophistication and I finely felt almost like a grown-up (almost). It was the perfect way to spend my birthday.
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| MEYER LEMON aerated white chocolate, pudding of ruby grapefruit, sorbet of celery hearts and leaves, coriander blooms, crisp cardamom and bitter cocoa--Volt Restaurant, Frederick, MD |
The culinary experiences kept coming. Just this weekend with my best friend and her mother in tow, we descended upon Rustico for brunch. Rustico is nice little restaurant in the heart of Ballston. I've been there for both brunch and dinner in the past, always walking away satisfied. The menu features some culinary twists that can still please the masses. One of the most interesting dishes that we tried, was the fried deviled eggs. Ummm, can I just say hells yah! They were crisp and light on the outside and creamy goodness on the inside. I also delighted in a butternut squash and frisee salad. The butternut squash was finely julienned and blanched to perfection, served with tart cranberries, pepitas and a light vinaigrette.
Needless to say, as of late I have been surrounded by delightful culinary experiences. This has lead to my ever so lengthy culinary writer's block. How can I possibly create a recipe that could even come close to standing up to these ingenious concoctions? For now, I will just share my experiences with you until I can find something worthy of these pages. With a plethora of fall ingredients I'm sure I will come up with something soon. I have a stack on Bon Appetit magazines that are just waiting for me to dive into. Here's to wishing there is inspiration within those pages. Until next time, Cheers!
