My culinary odyssey is presented here in more-or-less chronological order.

DC3 - A while back, I had inquired about finding a Chicago-style hot dog in the 518. I did get a couple referrals, but I never followed up. So when Sarah asked if it would be okay if we got hot dogs for lunch on Friday, I jumped at the chance. DC-3 is a one-off little joint, with a large menu and a small seating area. Of course, I ordered the Chicago 7: all beef dog, poppy seed bun, tomato, pickle spear, “nuclear green relish” (they aren’t kidding – that stuff is day-glo green), onions, sport peppers, yellow mustard, and celery salt.  It was terrific. Those sport peppers pack quite a kick (you can see one tucked in there near the bottom left), and the pickle spear is a weird but welcome topping. I loved it. I got a side of fried pickles, which were pretty great – nice and tangy.

This was very, very messy.

On Sunday, while Sarah was out at a baby shower, I made a return visit to DC-3, and tried a Tucson Sonoran dog (bacon-wrapped dog, buttered bun, pinto beans, onions, diced tomatoes, white spicy mayo, jalapeno relish, mustard). It was not as tasty, and about 10x messier than the Chicago 7.  And it was sufficient fuel for the Oprah LifeClass marathon I sat (and cried) through that afternoon.

There’s more. A lot more. After the jump.

The Sweet Lobby – where I had my first macaron (properly spoken with a gravelly French accent). A religious experience, almost. I only recently became aware of the existence of these little delights, but was put off by the mania that has begun to surround them (much like that of my nemesis the cupcake). I was fully prepared to be underwhelmed by the experience. I could not have been more wrong. The selection at the shop was vast – they had probably 12-15 varieties from which to choose. After much deliberation and guidance from Sarah and the shopworker, I selected two: Hazelnut Praline Salted Caramel, and Pumpkin Black Sesame.

Heavenly, heavenly bites...

I thought the cookie would be crisp and chalky, like a traditional meringue (probably my most hated sensation). Instead, it was chewy and delicate. The filling was intense and ethereal, its flavor fading quickly and leaving me wanting more. I had remarked to Sarah that upon entering the phone-booth size shop (seriously – the place could really only hold about 5 people, tops) I wanted to buy approximately 8 dozen macarons. They were so beautiful, and looked so incredible.  But, she reminded me of their price. Sometimes I get carried away when I see sweets. Anyway, I’ve been dreaming about them ever since. I hear that one of my favorite local merchants, Dreampuff Marshmallows, makes macarons. She is also a vendor at the Schenectady Greenmarket (and the Troy Riverfront Farmers Market), so I’m hoping I can score some right here at home.

Busboys & Poets – we only had time to stop in for a quick beer and hummus plate, before we had to run to catch a play at the Capital Fringe Festival (Sarah’s friend Michael Merino wrote an odd – and amusing – play entitled “Squirrel, or the Origin of a Species”, which is essentially a series of conversations between Charles Darwin and an American Gray Squirrel. Yes, it was as weird as it sounds.) The menu was intrigiung – lots of vegetarian and vegan offerings, in domestic and ethnic varieties. I hope to get back here on a future trip – hint!

Fort Fringe - this is the theatre space where we saw the show. The venue itself was unremarkable – your standard black box with rickety stairs and dangerous, not-up-to-fire-code seating.  But the bar had PROSECCO ON TAP! What?!? No kidding. Yeah, it was pretty cool.

Kushi – After the play, we lingered around a bit until we finally decided to get some dinner. We ended up at a Japanese place in Mt. Vernon Square, which surprised me by actually being open that late (yes, I know, I’m from Upstate NY, where stuff closes at 9pm). It featured small (small!) plates, and we each ordered a couple things. The idea was to share, but the plates were so small that sharing was actually kinda difficult. I know that sounds very fat-American of me, but I am a cheapskate, and I really didn’t feel like there was a whole lot of value there. Anyway, I ordered a delicious soba noodle salad (fresh soba, with a splash of rice vinegar, soy, and some fresh greens), and an order of chicken breast skewers with shiso & plum sauce. The mixture of shiso and plum was transcendent – flowery, pungent, green, not at all sweet. It was unlike anything I’d ever had before.  More, please! Maybe give me two orders next time.

Chick-Fil-A – At one point, Sarah had mentioned that she loved the sandwiches at Chick-Fil-A, which took me aback. Sarah and I are both socially liberal, and I was surprised she would patronize a company which supports anti-gay organizations. She is, to her credit, conflicted by the fact that such a bad company makes such good chicken. I kept kidding her about it  (calling it Chicken and Hate) until she made me stop at one so I could understand why she would set aside her convictions long enough to eat their food. Grudgingly, I have to admit she is absolutely right. The original chicken sandwich was terrific, and simple – fried chicken breast on a buttered bun with pickles (we were in the South; butter goes on everything). I really did like it. Their waffle fries were not that good – undercooked and underseasoned – but, oh that chicken. It’s a good thing that chain isn’t here in the Northeast.  A nice touch: the bible verse on the receipt.

Argonaut – with Sarah and Joanne for Sunday brunch, something I just never do anymore, for some reason. I knew nothing about this place before Sarah suggested it, but I woke up that morning craving a Bloody Mary – apparently I was having some sort of premonition, because The Argonaut has an actual freakin’ BLOODY MARY BAR.  They bring you out a pint glass that has some ice and vodka in it, and you hie yourself over to the bar and help yourself to tomato juice, twenty different kinds of hot sauce, horseradish, celery salt, pepper, Old Bay seasoning, lemons, limes, and giant stalks of celery. I have never tended a bar, so I really had no idea of a Bloody Mary recipe, so I kind of just poured a bunch of stuff I like in the shaker. I made a huge mess. I did not return to the scene of the crime. Sarah enjoyed a bottomless Mimosa and tried valiantly to find the bottom, to no avail. Oh, also we ate some stuff that I don’t remember.

Hello Cupcake! – I know, I know. I hate cupcakes. I have no excuse. I bought two: Dulce de Leche and Maple Bacon Pecan. They were quite lovely. The Maple Bacon Pecan one did not actually have any bacon flavor in it, at least that I could detect. Perhaps Sarah’s experience was different. That’s all I’m going to say about cupcakes.

Founding Farmers – A very popular restaurant that my friend MEB suggested – she’s a frequent DC traveler, but hasn’t made it to FF yet, and thought it was something I might like. She was right. Founding Farmers has a goal of “promot[ing] sustainable agriculture and the ways of the American family farmer at every turn,” and “quality and natural ingredients.”  They don’t always buy local and organic, though – sure, if it makes sense, but they are mostly on the lookout for high quality ingredients from sustainable resources. And they buy carbon offsets in case the food sources are not all that local. A nice philosophy.

We started with an appetizer of Proscuitto, Fig & Mascarpone flatbread- so many delicious things going on there: fresh creamy cheese, fatty prosciutto, tangy balsamic vinegar, and sweet figs. We also got a bottle of Arbanta Tempranillo from Rioja, which was outstanding.  Sarah got a skirt steak with chimichurri (which looked good, but I did not taste it) and I ordered the Macaroni & Cheese with Gouda, Gruyere, ham, peas, & apples. The apples really put that over the top – so so good. I can’t remember if we ordered dessert. I don’t think we did, but we did finish the bottle of wine.

Mitsitam at the National Museum of the American Indian – We stopped there for lunch before I hopped the airport shuttle. The cafeteria is unlike other museum cafeterias, in that it serves interesting food – in this case, traditional offerings from several different American Indian geographical regions.  I went for the  cuisine of the Great Plains, and ordered a Chipotle Chicken Taco. I wanted it because it was made with fry bread, which looked so fresh and fluffy. I was also not really feeling particularly well that day, and there wasn’t anything else I really felt like eating. The fry bread seemed so soft and comforting. It turned out to be the best part of the dish – the chipotle chicken was so mild, there was not even a hint of heat. And it was topped with boring cheddar, lettuce and tomato. Eh. Not really worth $11.50. Sarah’s New England Lobster Bread Pudding (and her blueberry cobbler) looked delicious, but I didn’t even feel like trying it. Like I said, I was not well. The best part of this lunch was the fact that Sarah’s teeth were stained blue for the rest of the day.

Free Wine from Southwest Airlines – the end of a long trip. I boarded my flight home and was towards the end of the second boarding group, so seating choices were slim. I headed to the back of the plane (“the back of the plane gets there at the same time as the front” sez Sarah), and somehow managed to find an aisle seat. I was just settling in when I noticed a woman and her daughter, maybe 7 years old, trying to find a couple seats together. The mom told the daughter to sit in the seat next to me (the middle), while she would head back a few rows for another middle seat. I didn’t think the mom would want her kid to be sitting alone, so I offered up my aisle seat and took the lone middle seat in the back. The flight attendant saw me, and told me that since I was so nice, she was going to buy me a drink. A guy in the back yelled, “What’d she do? Can I do it, too?”  I still wasn’t feeling so hot, but who am I to turn down free Merlot? Thanks, SW.

Wow. Looking back on my weekend away, I am noticing that I ate a lot. A LOT a lot. No wonder I wasn’t feeling well that last day. Back to the gym I go.

*****

Other good things that happened on this trip: met someone who possesses the same superpower I do, got to see Joanne and new baby Lilah, and FINALLY got down to Richmond to see parents-to-be Marlene and Chris. It was a pretty fantastic weekend.

I was getting tired of my logo – it feels cartoonish now.  The whole look of this place was boring me.  Frankly, I was boring me.  So, I’m paring down, scaling back, simplifying.  And I’m celebrating my new space with a new feature on Wendalicious – Food Foto Friday.  Or Phood Photo Phriday.  Or something like that.  I may need help with the name.  Anyway.

Send me your favorite food photos, and I’ll post them on the blog every Friday.  Send them using the “Send me an Email” link over yon (to the right), and don’t forget to tell me your name and what the photo’s all about.   Readers will get to vote on their favorite food photo, and winners will be announced on Monday.  Heck, I may even be able to scare up a prize every now and again.

I think it’s going to be great to see what other people are cooking in their kitchens and finding in their favorite restaurants.  I’m pretty proud of myself for thinking of it, actually.  Go, me!

I will get things rolling with a few photos taken during a recent trip to Our Nation’s Capital with Sionna, to visit our BFF’s Sarah and Joanne.  These were all taken at La Tasca, a cute tapas restaurant in Old Town Alexandria VA.  Chosen by Joanne – great choice.  We ordered the Meat Tapas Tasting Menu, and I think I got a shot of everything we ate.  Photos after the jump.

Aceitunas Mixtas - An mix of Spanish Black, Gordal, Manzanilla, and Arbequina olives lightly marinated in olive oil, herbs and spices

Gambas al Ajillo - Shrimp sautéed in olive oil and garlic

Buey al Jerez - Grilled Angus beef steak slices in a sherry mushroom sauce, with fried fingerling potatoes.

Chorizo a la Parrilla - Grilled authentic Spanish chorizo sausage links. Well, they didn't really *taste* authentic. Not the best dish we had that night.

Tortilla Española - Traditional Spanish potato and onion omelet

Espinacas Salteadas - sautéed spinach with garlic, pine nuts and raisins.

Pollo al Ajillo - Crispy, baked bone-in chicken glazed with a savory roasted garlic sauce

Meloso de Ajo - Creamy rice with roasted garlic, pine nuts, raisins, and scallions.

Solomillo de Cerdo Iberico - Grilled pork tenderloin medallions wrapped in bacon and served with Cabrales cheese sauce

Albondigas a la Jardinera - Meatballs served in a fresh vegetable and herb tomato sauce

Flamenco Dancers. Of course!

Anyway, I scanned my favorite recipe for Deviled Eggs, from my broken-down, food-stained copy of The Joy of Cooking (it’s the recipe for Stuffed Eggs, with the Deviled Egg variation underneath it).  Enjoy it, Mal!

Recipe for Deviled Eggs

Our driver, Dan, whisked us from our house to The Barnsider on Sand Creek Road in Albany for a pre-show dinner.  If you like steak and seafood, then this is the place for you.  The large menu features lots of beef, shellfish, and many combinations of the two, with two or three chicken dishes mixed in for those of us not interested in the surf or the turf.  Every dinner includes a trip to their salad bar, which is nothing special, but not too bad, either.

Bob and I ordered the Bacon Beef Wellington appetizer: beef tenderloin tips wrapped in bacon,served in puff pastry shells with a cabernet and caramelized onion demi-glace.  It was fantastic – the tenderloins were fork-tender, and the pastry was flaky and perfect.  The demi-glace was sweet and rich, and I practically licked the plate clean.  For our entrees, Bob chose his customary prime rib, and I ordered the chicken feature: chicken breast stuffed with chorizo sausage.  Nothing outstanding, but perfectly delicious.

The only issue we had with The Barnsider was the sloooooow service.  We made a 5:45pm reservation, early enough (we thought) to be able to get to the show by 7:30pm.  Our first waiter (can’t remember his name) took our drink orders, and promptly disappeared, never to be seen again.  Luckily, Barb is outspoken, and got the attention of another waiter (Jake), who took over our table without missing a beat.  But, the clock kept ticking, and by 7:10 we still had not received our food.  After telling Jake that we had to get out of there pronto, our food magically appeared (along with the check).  We quickly ate our food – which I loathe having to do – and rushed out to our waiting limo (I love saying that).  No time for dessert or coffee, but thankfully we had some champagne in the limo…

We managed to get to the concert during the second song of the first set of Elton and Billy at their dueling pianos.  After a minor kerfuffle with two drunk people and two confused old ladies who were sitting in our seats, we settled down to a very enjoyable show.  Elton John was great, but Billy Joel is my man.  Every song (except his really early stuff) conjures up a memory for me, mostly happy.  Though, I did shed a few tears during “Scenes from an Italian Restaurant”, which brought back some images from a former life.

Billy was a in a giddy mood, fooling around with a slide whistle at one point, and then putting a towel on his head during “Uptown Girl”.  This was his last show with Sir Elton (“His Majesty”, he called him once) and his excitement to be at the end of the tour was clearly evident.   At one point, he donned an electric guitar and pulled his roadie Chainsaw up on stage, who proceeded to sing a very loud rendition of “Highway to Hell”.  Billy did this same stunt the last time he was in town, but it was still funny.

All in all, a terrific night with great friends.  Images from the concert after the jump…

Elton and Billy at their pianos

Sir Elton

A View from our seats

Billy Joel, during "We Didn't Start the Fire"

The Piano Man, singing something (not Piano Man)

There will be photos forthcoming – Chef Mark instructed me to show up at his restaurant “at 11am, with a camera and casual pants”.  Woo-hoo!

• Roast Turkey with Apple Cider Gravy
• Southern Corn Bread Stuffing
• Roasted Acorn Squash
• Sweet Potato-Banana Casserole (sickly sweet side dish thing made by Mom, which probably should have been a dessert)
• Corn Casserole (divine, made by Aunt Claire – I’m hoping she’ll post the recipe here!)
• Steamed Brussels Sprouts & Carrots
• Spiced Cranberry Sauce
• Pecan Pie (again, made by Aunt Claire – recipe please??  It was delish)
• Pumpkin Pie (made by Grandma)
• Tiramisu Toffee Trifle Pie (I varied the recipe a bit – used ladyfingers instead of pound cake for the crust, used Neufchatel cheese instead of mascarpone, and used Cool Whip Lite instead of regular.  Still INCREDIBLE – just ask my co-worker David.)
• 2008 Alsace Willm Gewurztraminer (the perfect white wine for turkey and stuffing – just TRUST ME)

The turkey, gravy, and stuffing have been traditions with me since 1996 – they are tried and true, delicious every time.  I’ll post recipes if anyone requests them…

I love having Thanksgiving at my house on the Saturday after the holiday – it gives me almost two whole days to cook, which is better than a vacation for me!  I just love getting up early (this is the only day I enjoy that), putting on my apron, and spending the entire day puttering around the kitchen, listening to NPR and creating a delicious meal for my family and friends.  Plus it’s easier for my family to travel up here from downstate on the weekend.

I usually try one or two new recipes each year, to add a little gustatory excitement to what can sometimes be an overly-predictable day.  This year, I made a cranberry sauce instead of my usual Cranberry Relish (created by me and posted many many years ago on AllRecipes), mostly because my sister Kristen wasn’t able to make it, and she seems to be the only one who prefers the relish to a sauce.  I also decided to let my mom and aunt bring a side dish, which I usually don’t do (mostly because I’m neurotic about the food I serve.  Mom and Aunt Claire are great cooks, but you never KNOW…)

I made an assortment of appetizers, too (just in case all of my neighbors showed up unexpectedly):

• Stuffed Mushrooms (a family tradition for as long as I’ve been alive)
• Buffalo Wing Dip (stolen from my sister’s friend – it’s basically a combination of chopped grilled chicken, fat free cream cheese, fat free mayo, fat free ranch dressing, shredded reduced-fat cheddar, and enough hot sauce to make it taste like a Buffalo wing.  Heat in the microwave for 5 minutes or so, and……good lord, it’s awesome)
• Crudites, cheese & crackers, olives

A lot of food for 8 people, I know, but isn’t that the point?  I was so worked up from cooking that I forgot to take pictures….I’m so sorry.

Bob and I have enjoyed stuffing and gravy at every meal since Saturday, and I plan to eat every last crumb of that Corn Casserole.  I am bringing the three leftover pies to work this week, one day at a time, for my co-worker David to have for breakfast.  I’ve told him to share, but I don’t think he listens.  The boy loves pie.

So, these are my Thanksgiving traditions – what are yours?  And will you share your recipes?

Activities, Performances, and Demos:

• Local Expert, Chef David Brough will demonstrate proper techniques for cutting up chicken at the market this Sunday. Shoppers may purchase fresh, whole chickens from Cooper’s Ark Farm then bring them upstairs to the Local Expert table to learn how to cut them up.
• Live classical and new age guitar from Harry George Pellegrin.  Harry is a good friend of mine – he played at my wedding!  He’s fantastically talented – don’t miss this opportunity to hear Harry!
• Children’s Activities with Mark-IT Art. A new mini art project each month. Kids of all ages can be creative and make art.
• 11am – Jam session with Tim Barker and Friends. Bring your guitar, violin, mandolin, banjo, bass and play and sing along.
• Community Table: Waggin’ Tails Pet Rescue.
• The Farmers Market Nutrition Program for 2009 concludes this Sunday, senior citizens and WIC recipients can use their coupons with any produce vendor at the market.
• Variety vendor: Burden Lake Creamworks
• Alternate week vendors: David Smyth, Moseskill Marketplace, Full Quiver Farm

What’s Fresh and New at the Market this Sunday:

• Cooper’s Ark Farm: eggs, fresh whole chicken, chicken sausage, and MAYBE a couple turkeys for Thanksgiving.
• Madura Farms: exotic mushrooms, micro-greens, sprouts, popcorn and unique vegetables including black radishes
• Pixies Preserves introduces a new line of no-sugar added spreads made with just fruit (no added sweeteners). Also try their seasonal Pumpkin Pecan Butter.
• Native Farms: long-lasting Fall and Thanksgiving centerpieces with dried fruit, grains and greens
• Hudson-Chatham Winery: desert wines packaged in distinctive bottles for holiday gift giving
• Ambition Cafe and Eatery: omelets, coffee, egg sandwiches
• Saratoga Peanut Butter Company:  sample the new gingerbread peanut butter–Catch me if you can!
• Merry Hill Farm: alpaca yarn, fiber for spinning and crafts, and hand knit alpaca accessories and NEW sock and scarf knitting kits!

You can find the latest info about the Schenectady Greenmarket by visiting their website or their group on Facebook.  You’ll find updates, recipes, links, and lots more.

I hope to see you there!

Left to right: Jackie Baldwin, Jaime Ortiz, Mark Graham, Larry Schepici

So, today’s the day they all get to cook for about 80 guests at the James Beard House, a vertitable Mecca for gastronomes. 

Mark left at about 8 this morning, and sent me a few photos when he got there:

Here it is!

Here We Go!

Can’t wait to hear how it went!  Best of luck to all of the Capital Region chefs in NYC tonight – show ‘em what you’ve got!

I spent the morning at the Schenectady Greenmarket, picking up lots of great vegetables, bread, vegan hummus, and wine from the Hudson-Chatham Winery.  I probably would have forgotten to go the market, had I not been reminded by my neighbor and buddy Chef Mark that he would be cooking at the Greenmarket today.

Sprouts

Popcorn and Taters

Onions, Red and Yellow

Brussels Sprouts

Chef Mark Graham cooking at the Schenectady Greenmarket

Part Two of today’s excitement after the jump…

After the market, I headed out to indulge in a foodie’s dream.  Yesterday afternoon, Mark invited me to partake in a unique opportunity…to help him prep today- in his restaurant kitchen – for the James Beard Foundation’s “Upstate in the Big Apple” dinner at the Beard House!  That’s pretty huge, believe me.  To gourmands, James Beard is bigger than Oprah, literally and figuratively (well, mostly just figuratively now, since he’s dead).  Anyway, the dinner is Wednesday evening in NYC, and Mark needed help prepping the courses he would be serving.  Of course I said yes.  Bob was excited, too, but I think it was mostly because I wouldn’t be home to bother him during football.

I had no idea what to expect.  I had been to Mark’s restaurant before (MezzaNotte Ristorante in Guilderland), but only as a customer.  I was thrilled to get a behind-the-scenes look at a restaurant kitchen after having spent countless hours reading about them.  When I got there, Mark set me up with a chef coat and apron, and put me straight to work in the prep kitchen making meatballs, for his appetizer: Duck Confit Meatballs with Honey-Poached Cranberries and Dijon Soubise. I would be forming the mixture of duck meat, veal, roasted pureed fennel, bread, and eggs into tiny bite-sized meatballs (about a teaspoon of meat per ball), that would later be made into a conft with rendered duck fat.  Basically, duck meatballs soaked in duck fat.  Doesn’t get any better than that.

After I made about a zillion meatballs, put them in the walk-in cooler, and labeled them (“Duck Balls, small”), I went upstairs to help Mark cook some stuff on the line.  First, we tasted the meatballs that I shaped – they were BEYOND GOOD.  Heaven on earth.  And that was even before they got confited.  I can hardly imagine how good they will be when they’re served on Wednesday evening (and we only made enough for ONE MEATBALL PER PERSON).  I also watched Mark roast some quail wings, to make a stock.  Those were the tiniest things I’ve ever seen.  But they smelled divine.  I wish I were going to this dinner, to taste all this amazing-sounding (and smelling) food.

Having a bit more time before I had to leave, I chopped shallots, and sweated them.  Then it was time to go home.  Damn Bob and his daily need to eat dinner.   Mark assured me that he would have me back again sometime, to help him prep something else.  I cannot wait.

Me and Chef Mark Graham at MezzaNotte, preparing for the James Beard House dinner on November 4 in NYC

From SCCC’s website:

Since Spring of 1993, the Casola Dining Room has been serving gourmet meals to the patrons of the Capital Region of Upstate New York. The Casola Dining Room is open for business during the college school year, generally from the first week of October to the first week of December and from the last week in February to the first week in May. Reservations are required.

Menu selection and themes are changed weekly. In the fall semester, menus are themed for Regional American Cuisine. In the spring semester our students prepare International classics. Guests choose one appetizer, a main course and a dessert from the choices. Guests are encouraged to bring in their own wine to compliment the meal experience.

Gail and I had a meeting at SCCC last week with Chef Chris Tanner, to plan the upcoming Culinary Boot Camp (details coming VERY soon), and Chris told us that this week’s cuisine was Puerto Rican.  We were very intrigued – neither of us had ever eaten Puerto Rican food – so I called to make reservations for the three of us (details about making reservations can be found here).

The Casola Dining Room has undergone extensive renovations over the last few years, and it has truly become an elegant space.  The walls are a lush chocolate-brown, the pillars and moulding are off-white, and the walls are decorated with colorful and intricate pieces of fiber art.  I forgot to find out if they were produced locally – I’ll have to make phone call.

It isn’t a very large dining room, with only about 10 or so tables, but it is very warm and welcoming.  The chairs have rounded backs, and are comfortably upholstered in moss-green fabric.  The tables are set with crisp white linens, and are complete with a full flatware service (including soup and coffee spoons).  The decorator was obviously looking to recreate a fine dining experience, and it definitely works.  So far, so good!

We were seated immediately, and one of several servers welcomed us, handed us menus, and took our drink orders.  It was a while before he came back.  When he did finally return, we placed our appetizer and entree orders:

Gail ordered Ensalada De Pulpo: grilled octopus sliced thin and tossed with Spanish onion thinly sliced into rings, crushed garlic, lime juice, virgin olive oil, white vinegar, chopped celery

Nell and I ordered Sacocho: A classic Puerto Rican stew that features the tropical life with yucca, yam, cassava, plantains, corn, beef short rib, and ham with tomato sauce and broth.

We all ordered the same entree: El pargo de cacerola-quemó con Salsa de Criollo, which is pan seared red snapper fillets with pumpkin fritters and avocado-tangerine salad, accompanied by yellow rice and pigeon peas garnished with plantanos.  (don’t normally order fish, but the thought of pumpkin fritters was so enticing that I thought I’d risk it.)

More after the jump…

The dining room was a bit chilly, but seemed to warm up a bit the longer we sat.  And sit longer we did.  We did enjoy some of their homemade bread while we waited.

Our server brought us our appetizers after a bit, and they certainly looked appetizing:

Sancocho

The sancocho was very good – though it was very underseasoned and benefited tremendously from the addition of salt.  I understand sometimes chefs are afraid to overseason, so they err on the side of caution.  And the fact that these chefs were students (and probably unsure of themselves) likely made it worse.  The soup was light and tomato-ey, with generous chunks of beef short rib and ham.  There were 4 or 5 of what appeared to be meatballs sitting in the middle, and neither Nell nor I could ascertain what exactly they were made of – though we did agree they were quite bland.  I think the soup would have been enhanced by a bit more of the exotic ingredients – yucca, casava, and plaintain.  The cilantro garnish added a nice refreshing element to the soup.

Ensalada De Pulpo (octopus salad)

Gail assured me that the Ensalada de Pulpo was delicious, and I took her word for it.  I do not eat octopus.  The presentation was lovely – a neat layered stack of ingredients.

Our entrees soon (well, not really “soon”) arrived, and I was pleasantly surprised with the dish.  As I mentioned above, I do not normally eat fish, so it has to be very good for me to enjoy it!

El pargo de cacerola-quemó con Salsa de Criollo

The snapper filet was seasoned with a *very* spicy rub, and it was perfectly cooked – the crust was crispy, and the flesh was white and flaky.  Yum.  The pumpkin fritters, the very reason for my ordering the fish, were disappointing.  They were very chewy, with an almost leathery texture.  The flavor was excellent, but I think they had been deep-fried much earlier and sat out too long.  Nell had never had pumpkin fritters before, and she really enjoyed them.

The plantains were wonderful – I love their pasty texture, and unassuming flavor.  Gail did not care for them.  The yellow rice with pigeon peas was quite tasty.  I’ve never before tried pigeon peas, and was surprised by their nuttiness and “al dente” consistency.  They worked very well with the rice.

Perhaps my favorite part of the entree was the Salsa de Criollo: the tangerine/avocado salsa.  It was bright, creamy, citrusy, and sunflower seeds added just the right amount of crunch.  Spectacular!  I’m on the hunt for the recipe, and will be making it at home!

On to dessert.  The server wheeled the dessert cart over, and this is where it got…interesting.

The Dessert Cart

Our choices were:

Chocolate Tres Leches: A light chocolate sponge soaked with a trio of chocolate milks topped with a meringue crisp

Banana Torte: A rich banana flavored butter cake filled with fresh banana slices and topped with a coffee flavored butter cream

Mango Sorbet: Mangos pair with simple syrup for a light refreshing ice served with a coconut cookie

The waiter tried valiantly to explain each of the desserts to us, but it was painful to listen to him try to pronounce “meringue” and “sorbet”.  It was apparent that his teachers sent him out into the dining room very unprepared.  Oh, well.  He will learn!

It was a pleasant surprise when we each ordered something different.  I had the Banana Torte.  Overall, it was very good: the cake was a tad dry, but the coffee-flavored buttercream was great.  I think that perhaps the kitchen did not let the cake rest long enough out of the refrigerator, because the icing was a bit hard.

Banana Torte

Gail had the Chocolate Tres Leches.  It was very chocolatey, with a very light spongey texture.  The presentation left something to be desired.

Chocolate Tres Leches

Nell ordered the Mango Sorbet, and while it looked delicious, I didn’t try any because I am not a fan of mangoes.  For some reason, I think they taste like dirt.

Mango Sorbet

Overall, a good meal.  And a GREAT value – the price per person was only $16 (coffee was also included), and tips are not permitted.  If you came for dinner, you would only be out $22.  The college does not serve alcohol, but you can bring your own bottle and the servers will pour for you, for only a $3 corkage fee.  It’s an incredible deal – you should get there if you get the chance.

Lunch is served Tuesday, Thursday and Friday with seatings at noon and 12:30 p.m.  Dinners is served Monday, Tuesday and Wednesday with seatings at 7 p.m. and 7:30 p.m.  Reservations are taken exactly 2 weeks in advance of the date you wish to reserve, beginning at 10am.  The number to call is 518-381-1391.  Seatings fill up quickly, so plan ahead.  The dining room schedule is available here, and menus are available here.

Bon appetit!