Fond BYOB

The other night Joe and I walked down to Passyunk Ave to check out a French BYOB, Fond... Joe met the pastry chef at a networking event who actually owns her own bakery a couple doors down from it. Her fiance runs the kitchen at Fond now.

We got there and for the majority of our dinner we were the only ones there which was nice. We went out on a Tuesday night and the weather wasn’t that bad so it was interesting to see no one out.

The server immediately seated us with a big smile and opened our white wine we brought. Overall the dinner was rich and tasty so drinking the dry white wine helped. The waiter started us off with their soup tasting of the night which was butternut squash soup. 

For appetizer I had the escargot. I’ve gotten this a few times at different restaurants and it’s interesting how they all serve it differently. This one was brought out in a wide rimmed bowl with a garlic puree. So good! Joe got his favorite, Fois Gras which was stacked and seared perfectly.

For the main course I tried the Skate Wing. I’ve heard this is a tough fish to eat because of the lack of “meat” to it. Under the Skate was creamy risotto, edamame, then surrounded by brown butter which was a foamy presentation. Joe had the duck breast in duck jus and a side of sausage and white beans. Throughout the night the waiter brought us some bread. We had the choice of sourdough or olive loaf. I wasn’t sure if it was made on premise or brought in. Dinner was so rich we had to share a dessert which was a little heavy to begin with. We ordered the malted milk chocolate ice cream with peanut brittle, chocolate crumble, and peanut butter ganache.

Overall the dinner was great, it was quite probably because it was Tuesday night. The chef was nice enough to meet Joe. The entire place could probably seat up to 30 people and the colors inside were very earthy and calming. It’s located on Passyunk Ave near all the shops.

Spring Into Cooking!!

This is the BEST time to cook with fresh vegetables and fruits.

Strawberries, asparagus, potatoes, tomatoes (list goes on)

Here's a link to the TOP 20 Spring Recipes

http://allrecipes.com/Recipes/Everyday-Cooking/Seasonal/Spring/Top.aspx

Start cooking and send me your pics! :) 

Georges Perrier's Last Bow...

It was a sad but powerful day on Saturday March 3rd. It was Georges Perrier’s last rein at Le Bec Fin...

The seats were filled for this last meal celebration. The famous dessert tray weaved through the restaurant as guest dined and wined the night away remembering the good and bad days of the restaurant. Locals and out-of-towners were feasting that night just to be apart of the memorable meal.

Georges Perrier was almost reaching 70 years old when he decided to call it quits. This had nothing to do with Craig LaBans (Philadelphia food critic) 2 bell review. George still owns his few other restaurants including George’s in Wayne, Pa but it was time for Le Bec Fin to have a face lift. Calling on his friends at The French Laundry and Nicholas Elmi stepping down from his role as chef at Le Bec Fin were big moves, but for the best.

    Now closed and in the works for minor remolding, Le Bec Fin is to reopen late this summer with a similar price point but with a toned down interior (keeping the chandeliers) and a renaming of the bar downstairs. So when you walk down Walnut St. in Philadelphia you will see the papered up front door and the bright orange liquor license pasted out front. Now it’s only anticipation until the restaurant will re open and continue a legacy.

Lyndel Miller: The food stylist and cookbook release

"Lyndell is not only a stylist but a recipe developer/writer. One day she hopes to publish a book in her mother's honor."

1.) When did you decide you were going to be a food stylist?
I have been cooking in commercial kitchens since I was a teenager. My parents were restaurateurs. I grew up in a foodie family. I have been 'plating ‘food  since I was 16, that nearly 30 years ago, but I have only been officially 'styling food' for just over a year. Most people have found that extraordinary but the skills it takes I have pulled from many and varied past work history.I have managed to fuse my skills I think perfectly to the point that I feel right at home in this profession. 

Photo By: Armelle Habib




2.) What influences did you have as a kid?
My mum!! My mother Carole Seymour is a fabulous cook and doesn't settle for second best.She has a strong eye and great attention to detail.She is a woman of many talents. I watched her like a hawk, she fascinated me, plus I loved magazines :)

3.) Did you start out styling food or did that develop after your other styling experiences?
Creatively my background was Interior Design, and I am a painter.I started studying Color and Design at ISCD in Australia (which I am yet to finish) got side tracked and started a course in Professional Styling, researched photo styling, and while I was studying I realized food styling /styling was for me.

Photo By: Celeste Vlok

4.) Are you originally from Australia? Is there a lot of work there or do you travel to the states?
I am from Australia and would love to have the opportunity to travel OS.

5.) Do you work primarily with photographers or other creatives?
I work primarily with photographers and Art Directors. I also usually have an assistant on set if job requires, and the client, or someone who represents the client.With "Wild Sugar Desserts" I worked with photographers Mindi Cooke and Celeste Vlok ( who also Art Directed with Skye ) plus a Team of other assistants from time to time.

6.) What do you feel is the best marketing for your business?
I am really exploring options now. I have seen the benefits of social media,ou can find me on Facbook  www.facebook.com/lyndelmillerstylist I am building a website that suits my needs and that of potential advertising agents that book me for work.I also have to consider potential clients in this process.
I am finding that you need to make yourself know to many agencies, photographers, graphic designers etc.
I have a photographer Mindi Cooke that I love working with, but sometimes you just don't have the choice of who you work alongside.You just hope for the best :)

7.) What are some key tools you bring with you on a job?
Many, but the ones I simply don't do without and have always are my bamboo skewers, tweezers, straws, cotton buds, baby wipes and lens cleaner.

Photo By: Celeste Vlok

8.) Tell me a little bit about your cookbook
Wild Sugar Desserts is about the beautiful relationship that exists between sweets and life's varied experiences.We had a ball indulging in these easy to make, quick desserts with aphrodisiacs for love, children's party sweets, healthy desserts to keep things balanced, as well as desserts when only chocolate will do.

9.) Are desserts your favorite thing to style?
I love desserts! they are my gift of choice for those I love.They are my favorite  thing to style to date :)

10.) Do you have a favorite dessert you enjoy?
I don't tend to have favorites. I love food, and my taste buds love exploring, they get disheartened with repetition :)

Photo By: Celeste Vlok

The link for book sales:

 http://www.bookdepository.co.uk/Wild-Sugar-Desserts-Skye-Craig/9781742572154

Best Cookbook Ever

I have found the best cook book ever...

I’m not a bad cook, but I love images with all the recipes I make. Probably because I’m a food photographer... but any way this cook book I got off the discount rack was the FIRST I’ve ever seen like this!

It was a italian cook book with recipes for appetizers, main dishes, and desserts. Each recipe had beautiful, clear photos step by step that were super easy to follow.

I already have 3 recipes from this book I’m going to whip together, so excited :)

If you like photos in your cook book or need a present for some one that’s not very good and cooking this is dead on the best cook book ever!




Follow the link:
http://www.parragon.com/us/books/category/cooking