restaurant

Seasonal Dining at Seasons 52- A Girls Night Review

November 23, 2016

The holidays are a busy hectic time, but you still need to make time to hang out with your best buds or to go out on a fun date night. It’s so important to take the time to have some fun and enjoy a good meal.

My friend, Nichole, and I went out on Sunday for some girl time. We did some furniture shopping… found the perfect table for the house!… and then some clothes shopping…I found the best leggings ever!… and then we went out for diner at Seasons 52. It was such a good time.

Great company, great shopping, and great food.

Amy, our server, introduced us to the restaurant telling us all about how Seasons 52 is a seasonal restaurant with a rotating menu based upon what is in season. They highlight fresh ingredients in creative ways. We were blown away with everything.

Plus, we were blown away about her in depth knowledge of the menu, ingredients, and the restaurant as a whole. I can barely remember my own birthday some days and she had everything down pat, without sounding like a robot. There was knowledge and passion behind her information and stories.

Shortly after we sat down we were served an amuse bouche of their Lobster Salad that is on their lunch menu. It was a wonderful bite-sized introduction to Seasons 52.

We started with one of the Chef’s Suggestions for an appetizer and another on the main seasonal menu. The Caramelized Bosc Pear and Burrata Salad ($9.50) was a featured item that consisted of a pear, proscuitto, and burrata arranged on fresh arugula, drizzled with a 15-year aged balsamic and served with piece of honeycomb.

Neither of us couldn’t get over the fact the pear and burrata salad was less than $10, especially for the quality of all ingredients. I’ve never had a burrata dish for less than $14 either. Burrata… bliss. Plus, the presentation of the salad was just so beautiful on the wooden serving board too.

The Blistered Shishito Peppers ($7.20) was another appetizer that we just had to have. I love that shishitos and the addition of roasted corn, Sonoma goat-feta cheese and a lemon aioli all sounded amazing. Every pepper had some spice and the melty goat cheese on top was irresistible.

While we enjoyed our meals, we enjoyed some drinks too. Nichole wanted a Cali/Oregon Pinot Noir so Amy brought her a Kim Crawford ’12 ($12) and a Schug ’15 ($14) to sample and pick from. Ultimately, Nichole picked the Schug as she had not had that previously. I enjoyed their Cranberry and Sage cocktail ($10.30) and their Ginger Agave soda. Both were incredible. Hello… candied sage and homemade ginger syrup.

Nichole ordered the Asian-Glazed Chilean Sea Bass ($31.90) that was on the Chef’s Suggestions menu. It was served with black rice, snow peas, shiitake mushrooms and garnished with micro wasabi greens. The black rice was just so cool and different. It had great texture that worked well with the tender fish.

As soon as I saw that the Seafood Paella ($27.70) had a Maine lobster tail, I knew that I had to order it. I have really missed New England Lobster since moving to Florida. Plus, paella always rocks. This one was made with sea scallops, mussels, Chilean sea bass, and chorizo. Every bite had a great mixture of textures and flavors.

Dinner thus far was awesome and we were really full but we couldn’t resist the Mini Indulgences ($3 each). They are little layered desserts that come in a variety of flavors like Key Lime Pie, Raspberry Chocolate Chip Cannoli, and Chocolate Peanut Butter Torte.

Nichole had the seasonal Pumpkin Pie that had pumpkin mousse and gingersnap cookie, while I had the Belgian Chocolate S’more. I can’t resist a s’mores dessert, especially one that has a chocolate cake layered with rocky road mousse and topped off with a toasted marshmallow and chocolate dipped graham cracker.

Be sure to save room for a Mini Indulgence since they are awesome. Plus, they are on the house for your first visit!

I loved my girls night out with my friend at Seasons 52, but I am looking forward to visiting again for a great Date Night!

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While I received this complimentary dinner in exchange for a review, all opinions expressed are my own.

12 Courses @ BOKX 109

October 16, 2012

Last Wednesday night I was honored to be a part of a blogger’s tasting of the Fall Flavors Dinner at BOKX 109. I’ve had to been BOKX 109 at Hotel Indigo previously for events, and was always dying to go back to use the hotel’s pool when I was a resident of Newton. I enjoyed my visits then but I was interested to see what a new Excutive Chef Stephen Coe would have to offer.

I brought one of the General Contractors that I work with to the dinner with me. I’ve been working on this project for 18 months now and he joined the team shortly after construction started last summer. I’ve brought in baked goods and other goodies to the team at meetings and have told him about the fun blogging things I do so I wanted to share this experience with him. Obviously, Chris could not turn down a 12 course tasting menu with wine pairings.

-Course 1-

Pear & Mascarpone Sacchetti … aka ‘Smoke Show’ – sacchetti stuffed with pear and Mascarpone topped with a cream sauce, arugula, pickled red onion, and lemon.

This is called ‘smoke show’ as the sacchetti, purse shaped stuff pasta, were plated and then served under a large wine glass that was filled with hickory smoke. The presentation was incredible. Chef Coe removed the wine glass for me so I could take photos of the smoke billow out. The smoke provided a nice subtle taste to the dish. It added a nice contrast to the somewhat sweet tender handmade pasta delicately covered in a cream sauce. Once I took a bite of this dish I knew that the rest of the courses would be unforgettable. Knock your socks off first impressions.

This course was paired with Robert Mondavi Fume Blanc

-Course 2-

Grilled Oyster- local oyster grilled and topped with fennel pollen, tomatoes, panko bread crumbs, pancetta, and chive fondue.

I skipped this course because I do not like oysters. It’s a texture thing. I gave my dish to Chris, who really enjoys oysters. He liked both but commented on how overall they were salty. Also he noticed that the second one (mine) was less briny than his, which he preferred more.

According to Chef Coe, ‘Fennel Pollen has a flavor that is incredible–like taking the fennel seed, sweetening it and then intensifying it a hundred times.’

This course as paired with Robert Mondavi Fume Blanc

-Course 3-

Grilled Octopus- Octopus Carpaccio and grilled tentacles served with Arugula and pickled red onions finished with lemon juice, olive oil, and chives.

This dish has us stumped for a bit. We obviously knew there was grilled octopus put didn’t know what was below the grilled ocotopus. We were running through some of the ideas we had like hearts of palm or sunchoke. It was so thinny sliced and delicate! Well we asked Chef Coe and he explained it was octopus carpaccio, which is a dish of raw meat thinly sliced or pounded thin. Loved the play on 2 ways to prepare the octopus.

This course as paired with Deep Sea Chardonnay

-Course 4-

Tomato Heirloom Soup- Campbell style, tomato, garlic, onions, basil. Finished with Parmesan foam.

I could not believe that Chef Coe was describing his soup as ‘Campbell’s like’ as this was a hundred times better. I could see where he was going with this soup as everyone grows up with and reminds you of home, reminds you of warm coup after a cold afternoon playing outside. Bullseye. The soup was paired with a salad of fresh heirloom tomatoes and some fried cheese. While this was very good – basically a raw, whole soup – I still was wishing the soup was paired with a fun grilled cheese. I just can’t resist that pair.

This course as paired with Deep Sea Chardonnay

-Course 5-

Lobster Cavatelli- Lobster meat, shitake mushrooms, edamame, and finished with a chive cream sauce.

Such a big bowl, such a big tease. I’m honestly glad there was not too much of this as we were not even half way through dinner but if this was an entree I would need a massive bowl as this was one of my favorite dishes of the night. The fresh pasta was sauteed in the chive cream sauce and then combined with the mushrooms and edamame. Lobster was tossed in and then it was all topped off with some ribbons of ricotta salata. Did you get all that? Wow. Like I said, I only wish there was some more of it.

Did you know that ‘cavatellis are a type of pasta. The term cavatelli has two meanings: the most common meaning is small pasta shells that look like miniature hot dog buns. It is similar in shape to casarecci, but shorter in length. The name is less frequently used for a type of dumpling made with ricotta.’?

This course was paired with King Estate Signature Pinot Gris

-Course 6-

Decon Rabbit- Bacon wrapped rabbit with stewed butter bean

I skipped this course. I just can’t eat rabbit. I think of my pets and I just can’t. Thankfully my partner in crime has no mental blocks and enjoyed this dish. He liked it so much he stole some more off my plate. I should have just asked for the dish without the rabbit since the beans looked incredible. Dang it!

This course was paired with King Estate Signature Pinot Gris

-Course 7-

Sous Vide Veal Cheeks- Sous Vide Veal Cheeks with Tarragon Pappardelle and Parsnip puree

Oh this course, I spent the rest of the week and all weekend thinking about it. Fork tender meat on a bed of fresh pappardelle with parsnip puree. Every element of this dish was thoughtfully prepared. The veal was incredibly tender and seasoned perfectly. It was my first time having anything made in the sous vide technique and I am a firm supporter of it now. So tender! The fresh papparadelle was tender and lightly coated with a tarragon sauce. Now, I can’t believe I am saying this but I could have had a soup bowl full of the parsnip puree. I’m sure there is an obsence amount of butter/cream/magic in there but I don’t care as it was ah-mazing. The puree was fine and if you close your eyes you just imagine fall.

I was talking to Chris was I was taking photos as he began to eat. I was shooshed. He was haivng a moment with the veal cheeks. I then had my moment a minute later. I love when a dish leaves you speechless. Bliss.

This course was paired with Hogue Reserve Cabernet

-Courses 8 thru 11-

Dessert Plate–Blueberry & Prosecco Shooter, Strawberry & White Balsamic Jelly, Petite Tiramisu, Chocolate Cyclone

Every element on the plate was unique and delightful.

The blueberry and Persecco shooter was a fun. I loved the presentation of it in the square shooter and tiny straw. I only wish there was more Persecco as it was a little thick for the straw, but the flavors were light and refreshing.

The jelly duo was a nice delicate dessert. The white balsamic was light in flavor and was a nice pairing with the strawberry jelly. I’ve had concentrated balsamic with strawberries in the past but the white balsamic is even better match.

The petite tiramisu was exactly that- a tiny bite of tiramisu. Very clear flavors, but not too intense.

The chocolate cyclone was so intense and rich. It was a chocolate cone filled with chocolate mousse and topped off with caramel corn. O.M.G. fun presentation and fun dessert.

-Course 12-

Pop Rocks- Frozen Lemon Soufflé with pop rocks

This was such a fun way to end the dinner. The poprocks added a fun, whimsical end to it while the lemon souffle was like last hurrah. The frozen lemon souffle, which was not too frozen, reminded me of lemoncello, which is an after dinner Italian drink. Fun!

I enjoyed all of the wine pairings we had during dinner. From light fruity wines to richer reds, this covered it all and were paired nicely. All were new wines to me. I would try them all again while shopping for some wines to pair with dinner.

I loved this evening at BOKX 109. It was a very special dinner as it was at the chef’s table and a custom 12 course dinner for the group of bloggers. However, Chris and I watched the dishes coming out of the kitchen and we were dying over some of the things we saw coming out for the dinner service. There was a trio of beef that got higher as was arranged on the plate. Trio of beef!! Oh and don’t get me started on this dish with that started with a bed of potatoes, then asparagas, and then a cut of beef (fillet?). That was covered in hollandaise and then topped with lobster. I could die happy after that.

BOKX 109

Located inside Hotel Indigo

399 Grove Street

Newton, MA 02462

*While I did receive this complimentary meal from BOKX 109 these opinions are entirely my own.

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Filet Mignon Eggs Benedict @ Cafe Mirage, Port Chester NY

June 20, 2012

In the past my mom has ventured up to Boston to spend mother’s day up here but for the most recent one Price and I went back to G-town to spend the weekend there. It was a whirlwind weekend, as per usual, because my nephews were also performing in a local performance of Beauty in the Beast. So Saturday quickly became Sunday and we found ourselves at Cafe Mirage in Port Chester, NY.

I had called all around for Mother’s Day brunch reservations and thankfully we got one at Cafe Mirage. They don’t normally do brunch so I don’t think a lot of people thought of them for the typical M.D. brunch. We were able to get a table for right when they opened. Score! I was so glad that I thought about Cafe Mirage because it is one of my favorite places in the area. We’ve gone there to celebrate my birthday in the past as well as just go out for a great meal.

My mom and I both ordered the Filet Mignon Eggs Benedict that Chef Dave Haggerty created for the brunch. As soon as I saw that as an option I knew I would have to have it!!! (Price had the Chicken and Waffles and loved it.) And I was so happy that I made that decision when it was brought out to us. The pieces of filet mignon sat on toasted cutouts of hearty multi-grain toast and on that set two perfectly poached eggs and a spicy hollandaise sauce. The eggs has to have been so fresh since the yolks were so bright. The hollandaise was also very bright, but it was studded with fresh peppers and tiny piece of vibrant green chives.

Hello lover…

Each steak medallion was rather large and carefully seasoned. But in general the steak really spoke for itself, which I really appreciated. I had ordered it medium-rare and it came out medium but it was still so very good. I guess it was good that it came out medium anyway as the foundation of the eggs benedict was a piece of toasted multi-grain bread. It was nicely toasted and tasted really good. I would have enjoyed it more on a sandwich (oh my gawd thinking about a chicken salad on that… drool!) more than the eggs benedict. I just think that it did not stand up to the steak juices and hollandaise very well, but that is just me.

The eggs benedict did not come with a side but the meal itself was more than enough. Hello!?! Steak!!! But that made me even more glad that I did order a bloody mary. Our waitress told us that co-owner Katy is a pro at making bloody mary’s and that were in luck that she was there to make it for us. Thankfully it did live up to the hype! Plenty of horseradish and lemon, and just a tiny bit of pepper.

Rating

Multi Grain Toast– 12 pts

Filet Mignon– 18 pts

Poached Egg– 25 pts

Hollandaise Sauce– 25 pts

Bloody Mary– 9 points

Total: 89/100

While Cafe Mirage does not always serve brunch you should still give them a try for lunch and dinner. Some of my favorite dishes are the Bangkok Mussels, Old School Chopped Salad, and Coconut Curry Shrimp. They have a great selection of dishes you can try out. Give them a call when the next holiday approaches and see what they have up their sleeve for brunch.

Cafe Mirage

531 North Main St

Port Chester, New York 10573

914.937.3497

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

The end of the group check.

March 18, 2011

I am done with group checks. Seriously D.O.N.E. I’m over them.

I love the social aspect of dining out with friends. We share plates, we laugh, tell stories, and take pictures, maybe even a little video. I don’t want that social aspect to change in my life because I enjoy the time I have with my friends, esp over drinks and food. But the same thing always happens the check comes and people start to add things up to get to their share, but it doesn’t work out. They round that 15.95 to $15, and the ALWAYS forget tax. Since Price worked in restaurant years ago he has a soft spot for not cheaping the waiter/waitress out of their tip because our group can’t figure out 5th grade math. So we always pay more than our share. Well that’s over. I am pulling myself out of the group check.

I continue to ask myself 1) when will I learn 2) why don’t I have a strong enough voice when it comes to money?

Last night, Price tried to save ourselves from what we knew would happen. He asked the waitress for a seperate check, she said she could split it when the table was done but at this point she wouldn’t be able to. I hate to say but our waitress last night was dumb (and the kitchen was slow and the bartender couldn’t even make shots correctly) and didn’t do this in the end. I should have spoken up when out check came to make her fix it. But I am spineless and didn’t.

So I hurry to identify our items, figure out our share and indicate how much to charge my card on the check. Done… no. Someone else and I start to break things down and realize that we are not yet to where we need to be. We confirm who has paid.. “Did I get your money?” “yep”. Still no bueno. So we now have people throwing in and extra buck here and there, even a 10. We fianlly make the $308.

But something is wrong. Something is bothering me. It’s the fact that I didn’t say anything to the couple who didn’t pay enough- not even to cover their food drinks, let alone tax and tip. It’s still eating at me, clearly. But I should have spoken up then when it mattered. When I could have asked for them to chip in more since they ate WAY more than Price and me. GD we even split an entree so that we would not be spending much.

We end up spending just slightly more than our share. That is not my issue exactly. The thing that is bothering me are the people who really forked over money just to get the checked settled. I feel bad for the person who had only participated in the group shot ($7.50) and ended up paying $15. And the other guy who paid at least $20 over what he should have. I feel bad for them. I feel it is my fault since I did not say anything to this couple.

I’m kicking myself now for not say anything. For only looking at the bigger picture of getting the check paid vs. looking at what people paid. And I don’t want to feel bad after a nice dinner.

So that is why dear friends/family/strangers, I am pulling myself out of group checks. Please don’t take offense when I ask/demand the server for it before we order. And if that can’t happen, please don’t take offense for me to settle my portion first before I get involved with the check.

Rant is done.