Noshing in the Northwest

When it comes to traveling I fancy myself a savvy traveler. I've been privileged to see many parts of our great nation throughout the last several years. Along the way I have been able to partake in the regional cuisine of the places I visit.

In Chicago, it was deep dish pizza, beignets in New Orleans at Cafe Du Monde, an In 'n Out burger in California, and fresh conch salad in Key West... All of these were phenomenal experiences, but the place I find myself drawn to over and over again, is the Pacific Northwest.

Over the last few years I have made several trips to Washington State, specifically Seattle, to not only visit my brother and his children, but to enjoy the sights, sounds and tastes of an area I have grown to love. In the last two years though I have come to love two other places, Olympia, Washington and Portland, Oregon and much of what entices me is the food.

In Olympia there's nothing like the corned beef found for breakfast at Darby's on 4th Avenue in downtown Olympia. Thai food like no other can be enjoyed at Lemon Grass, where their selection of curries rivals anything I've tasted. They even have an apple curry that has to be tasted to be understood. Closer to the state capital at Wagner's bakery you'll find a croissant sandwich with egg, smoky bacon and tomato. Paired with fresh fruit, it's a great start to your day, especially when you spend most of the day walking place to place. Places like Tugboat Annie's and Anthony's served some of the Northwest's freshest seafood and the clam chowder at Tugboat Annie's was something of an epiphany... It changed my view of the dish. I know I'll never find anything like it here in Texas. The latter half of the week was easily spent making several visits to the Olympia Farmer's Market. Fresh cherries, plums and apples, vendors selling everything from Indian, Japanese to German cuisine, as well as baked goods were the gems of this market. You have to make the trip!

Portland offers its own treasures. My excursion into Portland though had a singular purpose. I had to get to Voodoo Doughnut. No amount of explaining will do it justice, so allow me to let my hero Anthony Bourdain, give you the tour... (Oh and I had the maple bacon bar...)




This blog entry only begins to scratch the surface of the culinary experience I enjoyed while in Washington and Oregon. I pride myself on now having been to Seattle and Olympia enough times to not do the touristy things anymore. However, there are those institutions, like Top Pot Doughnuts and of course the Original Starbucks, nestled in Pike Place Market, that draw you back time and again. I hope someday you can make it this far north and when you do, keep me in mind and bring me back a maple bacon bar!

Until next time, eat with a passion, cook with your heart and remember...

Food is Love...

Food is Love 2.0

So it has been exactly one year to the day since my last posting. My world and life have changed dramatically in that time. Those of you who have read my articles in the past know of my love for food and for the belief that in all things culinary, there lies at the root of them things like tradition and family. In the year since I have written, many significant life events have occured to me, not the least of which was the passing of my dear mom. If you were to look and see what article was last posted on March 21, 2009 you will find that Mom featured significantly in that article.

Today, having taken the time to ponder over when I would return to writing, and what I would write about I came to the conclusion that I would first give a tribute to my mother, who not only inspired me in all things related to my love of food and cooking, but also inspired in me a love for God who created me and loved me as well. When I cook I think of her, and I like to think that the skills my hand possess are in large part due to what she taught me so long ago.

In future posts, you will read a lot about places I have eaten (wait til my next article when you will read about Pasha, Taste of Ethiopia and Smashburger), things I have cooked, (corned beef and cabbage anyone?) food items I have learned or read about (what exactly is a tagine?) or cookbooks I have acquired (Cookin with Coolio by Coolio and Live to Cook by my favorite chef in the world Michael Symon).

But for now, I share with you a video tribute I created shortly after Mom went home to be with the Lord. As you see it, remember that at the core of all food experiences there is love. I have always said that the closest thing to God's love here on earth is a mother's love. It was true with my mom, and as you will see I am the personal chef and foodie that I am very much so because of her...



As always, Eat with a passion, cook with your heart and remember...

Food is Love...

Mole with Mom

Tradition is one of the drivers of good food. It's in tradition that food takes its personality. Recipes enjoyed as a child are passed on from generation to generation, to preserve not only the dish itself, but more importantly to preserve the memories and traditions of those who shared it. When I first began writing this blog, I referenced such a dish, my mothers mole. (To see that article please go to http://chefserg.blogspot.com/2008_08_06_archive.html and go to the August 6th article entitled "La Comida Es Amor".)

To say that mole is one of those meals that I have deeply fond memories of is hardly enough to really do this meal justice. I cannot explain how excited I was then when my sister Rebeca organized a cooking class at her home and asked Mom to teach us how to prepare the recipe. This had long been one of my dreams: to learn this recipe! So, the necessary ingredients were gathered and the class began.

Now as much as you might want me to, I am not going to share this recipe in this article, it's a tradition in our family and one that has special meaning to all of us. What this article is about then is the experience itself. Between my sister Rebeca, her husband Daren, my mother and myself, we had a wonderful time learning this recipe. It brought back memories, and later when the rest of my siblings joined us, it brought us all together for an unforgettable meal.

What recipes are traditions in your family? Have you learned them? If not, now is the time to do so. Good food is worth handing down. We pass through this life only once, and traditional family recipes should be preserved and shared, so that future generations will always be able to enjoy.

Here are some pictures from the class:

(Left to right starting from the top: 1. My wonderful Mom 2. Slicing a guajillo 3. Mom and Daren, chile pepper specialist 4. Making the base for the mole sauce 5. Mom keeps an eye on me! 6. My sister Rebeca savors the flavor 7. The final product! All photos shot by Rebeca Chylinski)

Until next time, always eat with a passion, cook with your heart and remember...

Food is love...

A Must See...

It's been a long two months since my last post. The hiatus was in some ways self inflicted as my focus has been on other things. My weekly posting at my faith based blog "His Way, His Will, His Word" (http://waywillword.blogspot.com/) is where my writing focus has been. I have missed writing about food, and it took a moment of sheer reminiscence and emotion to drive me back to this place. I still believe that food is love and tonight I watched a program that drove that point back into my heart, and placed these words back onto this medium.



Many of you know that one of my culinary heroes is Anthony Bourdain. His show "No Reservations" on the Travel Channel has inspired my love of all things culinary. His willingness to try all types of food drove me to never say "I don't like it" until I have tried it. My adventuresome nature when it comes to food is due in large part to his books and shows.

Tonight was the season premiere of the latest season of "No Reservations". It drove me to tears of joy. Tony was in Mexico. Mexico City to be exact and Puebla. He journeys there with his head chef Carlos, who many years ago made the journey from Puebla resident to head chef of Les Halles in New York City and citizen of the United States of America.

Here is a preview:



I won't do justice to his journey, nor will I adequately describe what elements of this particular episode brought out such raw emotion in me. Perhaps its knowing that my father and my mother both have deep family roots in Mexico. It could be that much of what I saw shown in this episode is food and drink I have heard my father speak of. Perhaps it was the fact that at its core, this episode showed exactly why I believe food is love. It is family, it is heritage, it is pride in ones culture.

I implore you to see this episode. Friday, January 9th at 5 pm this particular episode will be broadcast again. You will not regret it. I appreciate your patience in my absence, let this culinary journey begin again...

As always, take care of one another, eat with a passion, cook with your heart and remember... Food Is Love...

Wow...

That's really the only word I can think of to describe the dining experience I had this past Saturday. Jerusalem Grill (http://www.jerusalemgrill.net/) at 3259 Wurzbach Road is a powerful example of Mediterranean food done well. From the Mixed Grill meal shared with friends to the unique desserts, this dining experience was one for the ages.

First off service was absolutely splendid. Our server was well informed and seemed genuinely enthusiastic about us having the best dining experience possible. He showed no shortage of patience in answering all of our questions regarding the array of condiments and sides that came with our meal. The mixed grill itself consisted of kafta kabobs made of ground beef, lamb and chicken grilled exquisitely and served with a simple but wonderful rice. In addition there were grilled onions, tomatoes and zucchini on the platter to enjoy.

The assorted sauces, from a sour cream and olive oil sauce to a spicy red pepper sauce called mahamara were wonderful accompaniments to each bite of meat wrapped in flatbread. The hummus, the babba ghanoug, an eggplant based sauce and the cucumber dill yogurt sauce took us to height of culinary pleasure previously unimagined. Fried eggplant, fried cauliflower, grape leaves, I could go on...

The indoor portion of the restaurant is also complimented by an open air patio that would have been just as inviting had it not been my first time to visit. Suffice it to say this will not be my last visit to this unique treasure. There is just too much left to sample, and I almost didn't mention dessert! An almond cake with honey syrup named paspoosa and a dessert made of goat cheese and bulgur were great surprises to our palates.

At first the spread may seem intimidating, but soon, as each element is tried, your mind opens up and you welcome each new bite as a step further into the enticing world of Mediterranean cuisine. Jerusalem Grill is a well kept secret, and if I have anything to say about it, that secret will not be one for long!

Until next time, take care of one another, eat with a passion, cook with your heart and remember...Food Is Love...

Carolina Couldn't Have Been Finer

Well fellow food lovers I am back in San Antonio! This week's post is in thanks to the wonderful people of North Carolina. What a great state! I was able to visit the Greensboro area, High Point and Charlotte, North Carolina. I was in the land of barbecue! Pork reigned supreme in the area and it was done very well!

The Carolinas are known for their take on barbecue, particularly their vinegar based sauces and love of slaw! Two of the places that stood out were Bar-B-Q Joes and Carter Brothers Bar-B-Q. Both places had a mean chopped pork sandwich, but Joe's stood out for its barbecue chicken! Sides such as green beans, baked beans and mac and cheese were just some of the many menu items that were there to choose from. Then there was the Brunswick Stew, a Carolina staple. This chicken and vegetable stew was warm and hearty and good for the soul!

Banana pudding is also a southern favorite and I must say I was able to resist for the most part, indulging in a small serving only twice. It was thick with vanilla wafers and creamy pudding, and I was very much in need of doing crunches afterwards!

The cuisine of this state was just like the people, warm, friendly and inviting. If you ever find your way to North Carolina I promise you won't be disappointed from a food standpoint! I am glad however to be back home! I hope to someday visit again! That's it for this week! Thank for dropping in!

Until next time, take care of one another, eat with a passion, cook with your heart and remember...Food Is Love...

Wine-a in Carolina

Greetings from North Carolina! This special edition of Food Is Love is being written from High Point, North Carolina. Earlier today I was in Charlotte, about an hour south of here and I attended the Great Grapes Wine, Arts and Food Festival (www.uncorkthefun.com). It was a great experience and gave me an opportunity to see North Carolina at its tastiest.

The main focus of the event of course was an opportunity for many of the local wineries to share their vintages with the public. For an extremely low price one received an official tasting wine glass and off you went, from booth to booth to sample some delicious wines. Talking to the vintners was also a lot of fun as they are obviously proud of their work. The standout for me was Uwharrie Vineyards out of Albemarle, North Carolina. They had a fantastic series of reds, including a Sirah that I can barely do justice to. Their Cabernet Sauvignon was rich and flavorful, but what did it for me, and this one was in honor of my sister Rebeca, was their Merlot. With a deep tone and the kind of finish that made me wish I had a plate of pasta with red sauce, Uwharrie was the winner! Some of the others worth mentioning were RagApple Lassie Vineyards who sampled a really great Chardonnay, and Dennis Vineyards who had a blueberry wine, a blackberry wine and a delectable wine called nectar. Lest you think I imbibed too much, keep in mind that all of my words are spelled correctly! :)

On the food front, several chefs held demonstrations and they were very informative. Among my favorites were Chef Todd Mohr of Cooking Coarse (www.SavorHospitality.com/cookingcoarse). He did a great demo of braising and deglazing with wines. The most exciting part of the day for me was being able to assist Chef Shawn Mackie of Entre Vouz, a dinner preparation company, during his demonstration. Myself and two others were chosen to assist in wrapping his mini Southwestern Chicken Egg Rolls. With a filling of black bean puree, corn, carrots, peppers and chicken they were delicious! It truly is intimidating cooking in front of about 75 people but I loved every second of it! Many thanks to Chef Mackie for an experience I will remember fondly!

Well that's it for this week! Next week upon my return to San Antonio, I will file one last report on the foods of North Carolina! I will merely tease you with this... Banana pudding as you may know it, is just not the same after you have had it here!

Until then, take care of one another, eat with a passion, cook with your heart and remember...

Food Is Love...