brunosdream

Not all kitchens are created equal…

…some have wings!

Cooking at 40,000 feet can be challenging…

…but the views are terrific!!

Bruno

My job requires a lot of traveling.

While on the road I sometimes have the opportunity

to explore cities to search out what they have to offer

relative to food and wine. While in Columbus recently I

had some down time so I did a walk-about in downtown.

Just a couple of blocks from my hotel I found this great

market which appeared to be very popular w/ the locals.

The place is called The North Market and is home to many

interesting food vendors.

According to the brochure I picked up, the market was

established in 1876 as a place where people could

gather together to shop, eat, mingle and enjoy themselves.

Among other things, the market offers…

Fresh fish and eggs

Bread and chocolate

Produce and pasta

Ice cream and pastries

Spices and even…

Wedding cakes!

So next time you’re in Columbus, stop by The North Market.

I guarantee you won’t be disappointed!

Bruno

A friend of mine recently gave me an old issue of Bon Appetit dedicated entirely to the cooking of Provence

. While paging through it I came across a recipe for lavender sorbet. It sounded very intriguing so I decided to give it a try. The recipe was simple and the results were impressive! See for yourself…

Recipe:

8 cups water

3 ½ cups sugar

4 tablespoons dried lavender blossoms

1 teaspoon lemon juice

Bring first 3 ingredients to a boil in a heavy medium saucepan over high heat, stirring until sugar dissolves. Boil without stirring until reduced by 1/3 volume (approx. 12 minutes). Strain syrup into medium bowl.

Chill syrup until very cold (about 4 hours). Transfer to ice cream maker. Add lemon juice; process according to manufacturer’s instructions. Transfer to covered container; freeze until firm.

Makes approx. 2 quarts

** I served the sorbet in wine goblets and garnished it w/ lemon zest and lavender blossoms.

Cheers!

Bruno

                   WWW.MONARCHRESTAURANT.COM

 
Gnarly Head 2004 Old Vine Zinfandel

This old vine Zinfandel has a concentrated nose of
spice,
cherry and plum.It offers a jammy rich mouth feel with
great
nuances of French and Hungarian oak. Soft tannins
add to the luscious
texture of this delightful wine. These
compact berries produce wines
that explode on impact in
the mouth, with layers of blackberries,
cassis and liquorice.
Great with hearty pasta dishes, spicy barbecue
ribs or your
own favorite beef dish.

Since 1890, Busch’s Grove has not only been an historic landmark, it
has been the premier gathering place for generations of St. Louisans
and their guests. Its regular customers have been the leaders in
business, government and the community, media and sports personalities,
the local gentry, and those who simply wanted to be a part of the
Busch’s Grove legacy. They arrived by horse drawn carriage, sleek
limousine, and every mode of transportation in between, to dine, drink
and socialize in this extraordinary establishment.(1)

  That was then… Today, new owner Lester Miller has created an establishment that melds the Blue-Hairs, the Executives and the Hipsters all under one roof but not occupying the same space. The trick?  His fusion of Old school Busch’s Grove with Busch’s Grove the modern sleek show place. Combine that with the savvy move of  booking home town product Jeremy Davenport for a multi-month run.

And a bar becomes an experience.

Servers Extraordinaire
Lisa & Michael

Spider Roll

This dish was “to die for”
Pan Seared Scallops w/
cumin pancake
tomato gazpacho
lobster civiche

Assorted Sushi

The obnoxious blonde of
the night. Her pseudo-strip
was the low light for the
evening

Jeremy & Rhonda

Bruno & Melissa

Jim & Rhonda

(1)- Stock text and photo

All other text & photos- Duane