September 28
Kathy
Rainy Saturday Foodie Dreams
Donna and I met up at the bar, surrounded by handmade criossants and tiny danishes. Tragically, I was trying to be good and I denied myself the criossants... though I longed to grab a half dozen and stow them in my purse. Clearly, I could see myself curled up in a big chair with a cup of Earl Grey tea and a good book, lap filled with criossants crumbs. Read on...
After awhile we set out across Rittenhouse Square. Coming in, I saw some kind of dog event and completely missed the Farmer's Market along the Walnut Street side. On a rainy day, nothing cheers the soul quite like the bright colors of beautiful, fresh fruit and vegetables mounded artfully. Sometimes, I almost feel like I'm looking in a jewelry case... So, we trooped past greens and peppers and jewel-toned potatoes until we got the Wild Goose Farms where a lovely woman told us about a farming philosophy based on homeopathic techiques and propitious zodiac days. There was something comforting and very sweet in this modern pagan approach to rasing food... with its focus on creating strong, positive energy in the foods we eat.
The drizzle picked up and we hustled off to mecca... the mecca for Phila foodies... Di Brunos. I cannot describe it except to say, for food people, it makes the heart go pit a pat. Shelves of mustards and chutneys, salts and herbs, vinegars, oils and pastas... and ohhhhh, the cheeses. We were treated to a quick chat and chesse snack at the cheese cave... a soft cheese, a semi soft cheese, a hard cheese and a bonus cheese. My favorite may have been the Mimolette... of only for the name and brilliant orange color. The Cheese Man was up on his prodcut and charming. I klept thinking... do they need me here at Di Brunos? Could I not become one of the merry men behind the cheese counter? Chef gave us some tips about fish - the scoop on farm raised versus wild caught (choose wild caught unless you know the farm uses tidal waters) and about oils and vinegars. Donna and I wandered a bit, asking for a taste of a duck proscuitto that went for $39.99/lb. It was wonderful... though pricey. All too soon ti was time ot return to the restaurant.
Back at La Croix, we were brought into the kitchen and introduced to Jason who was working out our lunch starter - a scallop ceviche with pineapple cubes and mango shreds, baby basil and coconut kaffir lime foam. The foam was fascinating... eyes got big like saucers as we all thought through the many things we might foam. And the kaffir limes were so fragrant you could smell the oils on your skin.
Next we were taken upstairs to the pastry room... small but so efficiently laid out with ovens that never shut down. I saw trays of those tempting criossants...
Then Fred - the very sweet pastry chef - took us to the chocoalte laboratory. Oh yes... a lab. Another tiny room, this one was wall to wall treats. A chocolate tempering machine on one side, boxes of cocoa on the shelves, a colling room fileld with works in progress... small, colorful chocolates that melt in the mouth. The La Croix team makes everything, from pastries to chocolates - for the hotel, the restaurant and the catering arm of the hotel. Amazing group of well coordineted humans moving in synch. While we were learning all of this, a young woman was finishing a wedding cake. She never broke stride as she moved from layer sto layer, shaving, evening, piling on icing, smoothing and eyeing her work. She was a machine!
At some point, as we were getting into detail about white chocolate, color transfers and other esoterica, one of our group piped up with a suggestion we actually go eat our lunch. Rightly so. It was after 1 pm by then!
La Croix really has a beautiful dining room... calming yellows and greens, lots of windows that bring in the light and the outdoors. We were in the event room, with narrow arching windows looking toward Rittenhouse Square. Pale sedum, blue sea holly with its pointy blooms... We were served our ceviche with a crisp viognier. Next a pan seared salmon on a peppery risotto. Finally a flourless chocolate cake with vanilla honey ice cream.
For me, the highlight of the lunch was the conversation with other foodies - local and not so local. It is a delight to find so many like minded, food and wine-minded folks. Since we plan on being at La Croix again - and again... (the Champagne Dinner this month) we hope to catch up with new friends again.
September 28
Donna
Shopping with the Chef
I had a good time on Saturday, but I've been asking myself was it worth the $75.
We started late, which was no real big deal, but we were waiting for someone that didn't show up. I know I have "on time" issues.
It was a group of 15 and 1 chef. The chef needed to either wear a microphone or take out a smaller group; because I missed most of what he said. While he was discussing vinegar and olive oils at Di Bruno's, Kathy and I tasted duck prosciutto. It was delicious, but at $39.99 per pound it should have been. (That's one of the best things about Di Bruno's--they let you taste everything. I've spent many a lunch there, sampling, reading packages, and controlling my urge to buy some of everything.)
Back to the restaurant. After Di Bruno's we went on a little trip through the farmers market on Rittenhouse Square. What kind of city girl am I, not knowing they are there every Saturday morning? Jim won't be so happy I've found out; off to the market we will be going on Saturday mornings.
At La Croix we had a great kitchen demo of ceviche with a wonderful coconut lime foam. (I've gotta get one of the gadgets.) Then upstairs we went to get a tour of the baking area. I found it amazing that only 11 people handle the hotel, the restaurant and all events.
Someone finally spoke up and said he was starving or else we would have been in the bakery area forever, just chatting and enjoying the hotel's homemade chocolates.
The room off to the side of the restaurants kitchen was decorated nicely; a menu at each place setting allowed us to know what we were about to dig into. But wait, it was all seafood. No problem, I was able to exchange. I had a wonderful rich and creamy butternut squash soup and a capon breast with lots of peas and foam that tasted like light cheese, but was carrots I think the server said. By the way, I hate peas.(Not the restaurants fault)
Along with lunch, we were served a few glasses of wine and for dessert, honey vanilla ice cream and flourless chocolate cake. I was not a big fan of either. (Just my own personal taste. Everyone else loved it.)
There was much foodie conversation and everyone was very pleasant. The chef did not have lunch with us, nor did he come out after to see how we enjoyed it. I had to send my menu to the kitchen to be signed.
Did I enjoy myself, most definitely? Do I think it was worth $75? Not so much. Would I do it again? Probably!
