Go Greek

Article featured in Rochester Woman Magazine

Choose a sunny day. Wait for a table outside. Take the time to sit back and relax. Let me whisk you away to a colorful Mediterranean playground, where my vivacious family can’t wait to meet you, and in traditional Greek style, to feed you as well.

Being Greek means that I am always surrounded by my nurturing family – a vibrant group built from only the most fresh, natural and bold ingredients. We are all unique in our own way, but when we gather in one place, we always find ourselves to be the life of the party.

Let me make some introductions. First and foremost, there is the head of the family – the aborigine eggplant known for having a tough skin, but get to know him a little better and you’ll discover he has a delightful softer side. There is never a shortage of robust tomatoes, who frolic about in their plump cherry coats and meddle in everyone’s business. Then we have the sweet peppers – these ones are all about appearance, and spend too much time covered in olive oil exposing their skin in the heat until they are fully roasted. Although tiny in size, my chickpeas are protective and can pack a meaty punch when called upon. For some, the salty olives may take some getting used to, but the amount of drama the scallions bring to the dish is nothing short of spectacular.

Our vegetable medley is a lively bunch feeling most at home when we can stick together and curl up on our family heirloom – an oversized golden blanket embroidered with minuscule flecks of fluffy couscous. Now take a good look at our beautiful coloring, breathe in our lovely scents and enjoy all we have to offer. Cheers and good health, or as we say in Greek, stin iyá sas!

What I’ve heard from my audience: “It’s good to be Greek.”

Who Am I? Couscous Eggplant Ratatouille

The Couscous Eggplant Ratatouille can be found at Aladdin's Natural Eatery for $7.00. I’d recommend adding grilled shrimp to the dish for some extra smoky protein. For more information, visit www.aladdinsonline.com.

Aladdin’s Natural Eatery
Rochester: 646 Monroe Ave. - 585-442-5000
Pittsford: 8 Schoen Place - 585-264-9000

Cuisine: Mediterranean

Philosophy: To create fresh, all natural dishes at an affordable price.

Keep It Casual: Shorts and sandals fit the bill for the restaurant’s relaxed atmosphere.

Notable: Voted Best Greek Restaurant by the 2009 Readers Choice Awards.

When to go:
Monday – Thursday: 11:00 am – 9:00 pm
Friday/Saturday: 11:00 am – 10:00 pm
Sunday: 12:00 pm – 9:00 pm (Rochester), 12:00 pm – 8:00 pm (Pittsford)

Photos By: Brandon Vick, Brandonvick.com

Speak For Yourself - Watermelon

I’m searching for your foodie favorites by introducing a new feature called Speak For Yourself. Now is your time to do the talking, in order for us to be inspired to do the tasting. I want to know what restaurant dish, food product or recipe you've enjoyed lately that has spoken to you.

In order to narrow down your finger lickin’ favorites, I’ll frequently post a key ingredient that must be included in your recommendations. The food favorite can come from a local restaurant you live in or found during your travels, or can even be a recipe you created yourself (with the caveat that you have to be willing to share the entire recipe with the world).

Got something juicy? Simply send a note of why this food is irresistible to the Food That Speaks Facebook page, or email foodthatspeaks@hotmail.com. A select group will have their name and recommendation posted. Please include the following:
o Name
o Occupation
o Current Hometown

If you’re noting a restaurant or store, please include the website (if available). Featuring a recipe? Of course we’ll need the ingredients + directions.

This week's key ingredient for your feedback: watermelon.

Note that these recommendations will come directly from you. If it turns out that the dish doesn’t speak to you, Food that Speaks is not responsible. Dine or cook at your own risk!

Look What's Smokin'

Article Featured in Rochester Woman Magazine

The time has come to take a walk on the wild side of barbeque, my friend. We’re not talking about drowning some meat in a bottle of sauce and slapping it on the grill. Oh no. My genuine taste is born out of love with the precise and skillful techniques of my chefs. By the time I reach you I have been brined, injected with a top-secret sauce, dry rubbed and have spent nearly 14 hours sweating up a storm in a smoker fueled with hickory wood. Why do I put myself through this timely transformation? To satisfy your every want and need, of course.

In preparation to bare all, pieces of my meaty shoulder are stacked high and mighty onto your plate, with just the right touch of a tomato-based sensuous slathering sauce. Feast your eyes, nose and utensils on me, as I have worked hard to become tender and juicy, with a tasty smoke infusion that is hypnotic.

The sensation of utter delight that I bring to your appetite is an experience in itself. Once you’ve had me, you won’t be able to get me off your mind. If you’re worried about how my “bad boy” reputation may stick to you, no need. Despite common misperceptions, I am a lean protein and you can enjoy me for less than 300 calories. Some are embarrassed at my name, and simply point to it on the menu. But this is no time to be shy. Say my name like you mean it and do me proud!

What I’ve heard from my audience: “What exactly is in this secret sauce?”

My answer: “I could tell you, but then I would have to kill you.”

Who am I? Big Ass Pork Plate (also available as a Half Ass, per request)

Who says women can’t get down and dirty? The Big Ass Pork Plate is available at DINOSAUR BAR-B-QUE for $13.50. For more information, visit www.dinosaurbarbque.com.

DINOSAUR BAR-B-QUE
99 Court Street
Rochester, NY 14604
(585) 325-7090

Cuisine: A Genuine Honky Tonk Rib Joint

Philosophy: To turn every guest into a regular

Just the Right Touch: The folks at Dinosaur Bar-b-que use conventional Texas wisdom when it comes to the sauces, noting if you use too much sauce, you are covering up flaws in the BBQ.

Get a Little on the Side: It’s not easy to narrow down the 18 side dish options – ranging from black beans & rice to coleslaw to tomato cucumber salad – into the two that are available with each entrée. Crowd favorites include the fried okra (Monday only) and the mac & cheese.

Take Me Home: Several finger lickin’ BBQ sauce varieties are for sale, such as the Wango Tango (if you like it hot), Honey Garlic and Sensuous Slathering Sauce (the standard “mother” sauce).

Notable: A contest sponsored by Good Morning America voted the restaurant Best BBQ in America in 2009.

What You May Not Know: Everything – from the pickles, to the dressings and desserts –is homemade.

When to go: Monday – Thursday 11:00 am to Midnight, Friday & Saturday – 11:00 am to 1:00 am, Sunday - Noon to 10:00 pm for dinner

Photos By: Brandon Vick, Brandonvick.com

Featured in Rochester Woman Magazine

Weighing in at more than three pounds, I am a savory champion in my family-style pasta division. My anatomy is simply potato, flour, eggs and olive oil – ingredients you would find in many of my pasta challengers. However, unlike them, I need to train hard to get into my best shape to become a lightweight in texture and heavyweight in taste, all while delicately diffusing on the tongue. I have built my inner potato core to maintain a robust frame, and am suited up in three captivating sauce variations when I take my place on center plate.

To my left-hand-side you will find me well coated in vivid green pesto – a spectacular fusion of ever-so-fresh basil, pine nuts and extra virgin olive oil. Here, I give a powerful punch of basil flakes to deliberately entertain your tongue. Just relish a few of me, because it's time to sink your teeth into round two on my plate. This time I am blushing in San Marzano plum tomatoes, cut with butter to soften me up, and finished off with basil and Parmesan Reggiano. Sweet, creamy and tangy, some begin to devour me and can't make it past my winning tomato sauce. But you must bring your fork into the final round to reap the benefits of my thick and salty pink bits of imported prosciutto di parma, tossed graciously in decedent butter to form a unique and full-flavored sauce that creates a cheering section in your mouth. Not sure which of my sauce variations takes your title? No problem, that's why I proudly display my trio of choices. A victory to your palette, indeed.

What my audience says: I've died and gone to gnocchi heaven.

Who am I? The Gnocchi Trio

This Gnocchi Trio is made up of Gnocchi alla Mamma, Gnocchi Pesto and Gnocchi Con Prosciutto di Parma and is a winner at Henry B's for $52. For more information visit www.henrybs.com.