Best Ground Round Steak Burger in Rochester: Vic & Irv Refreshments (Sea Breeze)

I think it's pretty obvious by now that I enjoy the entire spectrum of food from the 'street meat' to the fine and since I'm a meat and potatoes kind-of-girl it should also be pretty obvious that a quality burger is near (and dear) to my heart! There's a few places I really enjoy going: Charlie's on Empire Blvd in Webster, Bill Grays when I get that famous hot sauce craving and most recently Five Guys where it was SHOCKING to learn that a chain burger joint could be so amazing! However, there is one special place to whom nobody compares, the Holy Grail of ground round: Vic & Irv Refreshments.

Since 1934, this small local establishment has been cranking out one amazingly juicy burger after another. I've been going there since I was a little girl and still remember hearing stories from my mom about how my grandma would make my grandpa make late-night runs to this joint when she was pregnant- apparently, he never questioned but probably because he got to have a few for himself on the ride home! What makes this place so good? Who knows, but besides the ground round that they use, they've been in the business for a VERY long time so they're well-seasoned and generations upon generations have been following them since their opening. It's pretty interesting that in the midst of the Great Depression that this little nook by the shore took of like wild fire and hasn't stopped since... so, the next time you're in the mood for love (or juicy, beefy goodness) stop down to Sea Breeze and head to Vic & Irv's. Trust me, it's worth it.

taken from official website

taken from official website

Vic & Irv Refreshments

4880 Culver Rd.
Rochester, NY 14622

585-544-7680

open 11am daily

BEST OF ROCHESTER 2010: Is it, or isn't it?

This survey was conducted by the Rochester City Newspaper and I have to admit that I definitely agree with some of the comments. This seems to be a very "closed-minded" list with respect to what Rochester has to offer. Fortunately, there have been some new establishments since this survey was taken so perhaps the 2011 results will be a tad more interesting! For the full list, click here!

Pizza Place

Pontillo's 
Many area locations; pontillospizza.com

Barbecue Restaurant

Dinosaur Bar-B-Que 
99 Court St. 325-7090. dinosaurbarbque.com.

Coffee Shop

Java's Cafe 
16 Gibbs St. 232-4820. javascafe.com.

Cheap Eats

Aladdin's Natural Eatery 
646 Monroe Ave. 442-5000 8 Schoen Place, Pittsford. 264-9000 aladdinsonline.com.

Upscale Restaurant

2 Vine 
24 Winthrop St. 454-6020. 2vine.com.

Summertime Sangria Anyone?

Look for plums and nectarines that are ripe but still firm to ensure that they do not become too soft when soaked in the wine. Rinse the fruits well to remove any surface chemicals before slicing them. Use a dry white Rioja or Sauvignon Blanc for the wine.

Ingredients:

• 3 plums, halved, pitted and cut into thin wedges 
• 3 nectarines, halved, pitted and cut into thin wedges 
• 1 can (12 fl. oz.) nectarine nectar 
• 1/4 cup orange liqueur 
• 1 bottle (750ml) dry white wine  
• Ice cubes as needed 
• 1 bottle (24 fl. oz.) sparkling water, chilled 

Directions:

In a large pitcher, combine the plum wedges, nectarine wedges, nectarine nectar, orange liqueur and wine. Stir well, then cover and refrigerate for at least 2 hours or up to 12 hours to blend the flavors.

To serve, fill glasses with ice cubes and add the wine mixture, dividing evenly. Top off each glass with sparkling water. Serve immediately. Serves 6.

Adapted from Williams-Sonoma Outdoor Entertaining, by George Dolese (Free Press, 2005).

Ribs, Ribs & More Ribs!

If it's award-winning BBQ ribs you're looking for, Roc City Rib Fest 2011 is on it's last leg today closing at 9:00pm in Ontario Beach Park. Unfortunately, I haven't been lucky enough to taste any of this magnificent smokey splendor; however, I did get close yesterday standing single file in an infinite line for Jacked up BBQ. I have to say that this is an event I will not miss out on next year and I'll be sure to show up early to ensure my spot line. Many patrons who were lucky enough to feast upon this slathered glory did say that it was well worth the wait so perhaps I should gear up my patience for 2012!

Fortunately for those of us who missed out (or can't get enough), BIG RIB BBQ & Blues Fest is taking place Thursday July 14th through Sunday July 17th beginning at 11:30am at Highland Park. This fierce rib competition features live music as well as lunch and dinner provided by BBQ masters from Rochester, Texas, Florida, Chicago, Philly and surprisingly, Canada! Unfortunately, there's no NC on the bill but maybe next year :) Stay tuned for updates!

Pier 45 at the Port: Mediocore and overpriced for dinner, but a great summer cocktail spot!

Excited for Rochester Rib Fest we were handed two free admission tickets from a nice patron only to wait in an endless line for what seemed like eternity for award-winning ribs. Hungry and growing somewhat impatient with the seemingly 60 minute wait, we headed to Pier 45 based on some previous recommendations.

Immediately off of the elevator we entered a Florida-colour themed waterfront restaurant with tangerine and avocado walls, silk drapery, a seemingly well-stocked bar with a relaxed, summertime ambiance. The menu, although diverse, was nothing special yet featured starters, tapas and entrees from "raclette" to pricey cold seafood platters, sliders to lemongrass beef with boston lettuce cups. The entree selection was rather small offering a narrow span of choices and the service was simply okay. According to our waitress, the chef boasts that he is French; he must be speaking only of from where he hails because his menu, his cooking style and his presentation spoke otherwise. There is nothing French about raclette made with home-made potato chips and Gruyere cheese, or Hawai'ian ahi tuna wrongfully paired with crab succotash. The restaurant, though, is rather proud of their award winning ribs which we did not try and while creatively plated, the food was mediocre at best and to be honest, quite overpriced.

That being said, Pier 45 does have positives. The outdoor seating is spacious along a huge deck (well equipped with heaters) and is perfectly located for a prime harbor view. The scenery of the boats and channel is nice, the starter menu is variant and good and the cocktail/bar list was definitely eye-catching. I would not return for dinner, however, but I would definitely return with a group of friends, or with my fiance for some live music, a few drinks and to catch a small snack to share under the sun or better yet under the stars.

Pier 45 at the Port

1000 N River St # 230
Rochester, NY 14612-2178
(585) 865-4500

Facebook Tidbit: This Weekend at Shea's Food Wine & Tap!

The Tip: "Friday at Shea's. Start the holiday weekend out with our FAMOUS FISH FRY or Pan Seared fish, stuffed haddock or paper wrapped fish. ALL NEW light SUMMER MENU!" (Mark Leenhouts, owner)

Thus far, I have only experienced the Sunday brunch at this casual, yet elegant spot on the East End but I have to say that the fare (and the mimosas) were fantastic. Hands down, this is the best brunch spot in our city with extremely reasonable pricing to boot! Their hollondaise sauce was nothing short of a magical mystery, their homefries were perfectly crisp, the eggs cooked just right and that steel cut Irish oatmeal with hazelnut cream and fresh fruit compote is simply to die for!  

Rumor has it that Shea's offers five different HOMEMADE mac & cheese dishes which is made to order. Needless to say, I am very excited about this place and I can't wait to go back for more. They have great weekly specials (see below), a nice wine selection, sheek yet modern elegant decor and offer a contemporary spin uniquely their own on some home-cooked comfort food favorites. I hope to see you all there this weekend at Shea's Food Wine & Tap! 

Shea's Weekly Specials

Tuesday
2 meals for $20
Wednesday
2 for 1 wine and beer at the bar
Thursday
$10.95 Chicken French
Friday
$10.95 Beer Battered Fish Fry
Saturday
Chef's special
Sunday
Brunch breakfast special only $4.95
Dinner- mention the Shea's website and receive $5.00 OFF a bottle of wine with the purchase of 2 dinner entrees! 

Shea's Food Wine & Tap

330 East Avenue  Rochester, NY 14604 

Call for reservations  585-325-6595

Mouthwatering & Healthy: Shrimp & Plum Kebobs

Ingredients

3 tablespoons  canola oil, or toasted sesame oil

2 tablespoons  chopped fresh cilantro

1 teaspoon  freshly grated lime zest

3 tablespoons  lime juice

1/2 teaspoon  salt

12   raw shrimp, (8-12 per pound), peeled and deveined

3   jalapeno peppers, stemmed, seeded and quartered lengthwise

2   plums, pitted and cut into sixths

Equipment: Four 10-inch skewers 

 

Directions

1. Whisk oil, cilantro, lime zest, lime juice and salt in a large bowl. Set aside 3 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapenos and plums to the remaining marinade; toss to coat.

2. Preheat grill to medium-high.

3. Make 4 kebabs, alternating shrimp, jalapenos and plums evenly among four 10-inch skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total. Drizzle with the reserved dressing.

Nutrition Facts

Calories 194, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 221 mg, Sodium 446 mg, Carbohydrate 5 g, Fiber 1 g, Protein 24 g, Potassium 292 mg. Daily Values: Vitamin C 20%, Iron 20%. Percent Daily Values are based on a 2,000 calorie diet.

 

(Compliments of Eating Well)

 

 

100% True Bad-For-You Bliss: The Garbage Plate

Ok, you may be a Rochester native, you may be here for work, college, or to get away from your gorgeous coastal hometown with perfect weather, but in any event you are not a true Rochesterian if you have not fallen in love with the hometown late-night-super-early breakfast special: The Garbage (or Trash) Plate! If you've tried it and hate it, get out! Haha, just kidding :) BUT it is safe to say that if you're a picnic food and burger guy (or gal) and you don't like the occasional plate that you're justifiably and certifiably insane.

As a Rochester native (well, Fairport) I have grown up on these priceless plates of delicious and delightful trash and needless to say, I am regretfully admitting to never having a Tahou's Plate! Therefore, I am not shamefully not a true connoisseur and am calling upon my Rochesterian friends for help! What's your favourite plate? What do you feel makes the perfect plate? Comment below! For me, it's all about the hot sauce... so tell me what you think! And perhaps we can all take a trip to Nick Tahous!

A Taste of Rochester Now An International Food Festival! COMING SOON JUNE 24th & 25th

Great news indeed! Our city's own A Taste of Rochester is now recognized as an International Food Festival! While the vendor and exhibition list is yet to be posted, you can stay up-to-date on the Festival's website for the latest information. A Taste of Rochester is a great way to sample the great variety of local food & fare and is once again featuring local wineries yielding samples upon samples of free vino! Entrance to the Festival is free, but tickets must be purchased for fare-sampling; the Festival is taking place Friday June 24th and Saturday June 25th from 12 noon to 9pm. That being said, bring your friends, some culinary adventure and last but not least your fine foodie palette and come stroll Main Street with me to sample our city!

Raws & Rolls: Plum House

Having recently developed quite the fancy for sashimi and sushi I debate with myself the best place in this city to get it. Being used to the superb freshness only found in the Hawai'ian islands I have admittedly become an ahi snob whom at the slightest fishiest, fibrousness, or rubbery texture runs for the hills. Still a novice, however, I do find solace in the sushi of a few places around here! One of my local favourites being Plum House on Monroe Avenue in the city.

This small, humble and well-serviced little corner is well-stocked with surprisingly fresh cuts of fish and is primarily responsible for my recent regular sashimi consumption. Besides having a nice selection of sashimis, they also offer a large variety of sushi rolls from the most simple to the utmost complex; I, amongst others highly recommend their Dragon Roll. For the weekday lunchers you can get a filling meal for under $9 and should you be pressed to return for work, they are pretty good on timely service not to mention surprising you with a nifty light-up LED bobble in the middle of your dish if you're lucky! In light of the large menu selection, Plum House offers some of the traditional Japanese-American dishes such as beef (and interestingly, chicken) negimaki, suki-yaki and age tofu, all of which I love, but as most things are- are not the healthiest of choices.

Despite the many good days and evenings I have had at Plum House, I have recently experienced the unpleasant. While it may be customary in Japan to eat undercooked meats, including chicken, my last order of a personal favourite- chicken negimaki was most undoubtfully raw in the center. I realized halfway through my meal and unfortunately did not feel well for the next few days. After requesting the remainder of my dish to be placed in the broiler, the waitress nicely offered an entire new order and while this round was more thoroughly cooked, there was a large chunk of plastic wrap cooked with it. We received our bill and noticed that there was a charge for the chicken. After speaking with our waitress about the second issue, she explained that we could only get 10% off of my dish for the misfortune of chef error and looked at us as if we were crazy to suggest that the entire dish be removed. Perhaps that is a cultural difference, but either way we weren't pleased. I cannot think of one restaurant that would not correct those two rather large mistakes as gracefully as possible, especially to regular and nearly daily customers.

That being said, out of the innumerous times I have dined at Plum House I have yet to have more than one bad experience. Perhaps the kitchen was having a bad day, but regardless, I won't let it discourage me from being a regular patron. Their Chiriashi bowl is a bit too convincing and well, when it comes to food I live on the Three Strike Rule!

The Plum House

686 Monroe Avenue
Rochester, NY 14607-3147
(585) 442-0778

The New 'It' Spot: Chocolate & Vines

Located at the corner of University and Merriman lies the newest boutique fare in fine wines, cheeses and low and behold...artisan chocolate. Part of the ARTwalk community, C&V's menu is expansive including 'build your own' cheese plates; fine deserts; chocolate selections; beers; teas; coffees and most importantly a seemingly never-ending array of fine white, red, sparkling and desert wines both domestic and international. The chocolates themselves are individual miniature pieces of art that somehow, beyond belief taste just as good if not better than they appear and should you be a true chocolate and wine lover, C&V offers delectable chocolate and wine pairings which is a rather new and innovative whimsy for Rochester. All amazements aside, the service was rather slow; however, this is little sweet spot is new so perhaps it just needs a little fine-tuning. Nevertheless, everything was fantastic, quaint and both literally and figuratively sweet. Perhaps the perfect place to begin a romantic night out, or a wonderful way to cater your next event...

Chocolate & Vine's Daily Specials

• Monday- Wine Tastings
  
• Tuesday- Buy 2, Get 1 Chocolates
  
• Wednesday- 20% off Wine by the Bottle
  
• Thursday- $6 Three-Cheese Plate

www.chococolateandvines.com

757 University Avenue

Rochester, NY 14607

585.340.6362

Just For Danchi: My vanilla bean parsnip puree

Parsnips are one of my absolutely favourite root vegetables; usually eaten in the autumn months I find no harm in warming them up for winter or lightening them up for spring. This puree is a favorite of mine with quality red meat such as a good filet or a few perfect Australian lamb chops. It compliments charred-grilled flavours perfectly, adding a softer yet rustic touch and if the texture is kept more stiff, parsnip puree makes a great substitute for mashed potatoes. This puree also pairs perfectly with seared scallops, tuna or other subtle white fishes. Finish it off with a crisp white Riesling and you're all set...

 Last evening I posted that I was making filets with braised swiss chard and a vanilla bean parsnip puree and out of nowhere squeeks a little facebook comment from an old friend, Danchi, requesting the recipe. Beware, I do not measure when I cook unless I am following a recipe (rare, but it happens) so here's my best shot. Danchi, this is just for you! Enjoy!

• 1 medium russet potato (peeled and diced)
• 4-5 medium sized parsnips (peeled and diced)
• seeds from 1 small vanilla bean, or 1 teaspoon of high quality, pure vanilla extract
• 1/2 cup to 1 cup heavy cream (exact amt up to you)
• 1 garlic clove (minced)
• salt and pepper to taste (I prefer truffle salt and white pepper)
• 2 tsp truffle oil
• 3 Tbs butter
• Food Processor to puree is a must due to the texture of parsnips

Bring water to a boil and cook potato and parsnips until tender.
Saute butter, minced garlic and vanilla bean seeds (or extract) lightly until brown butter formation to infuse the butter with garlic and to enhance vanilla. Stir in heavy cream, reduce heat and let simmer for a few minutes
Strain potatoes and parsnips, transfer to food processor. Pulse lightly a few times, add butter, vanilla, garlic and cream mixture- puree.
Taste and season with salt, pepper and truffle oil- puree.
If you would like the puree less stiff, you can add more heavy cream until it is the desired texture. You may need to add a little more salt and pepper if you do this step.

The Culinary Experience We've Been Waiting For: Max at Eastman Place

While our city hosts a myriad of quality foods hidden in the least expected of places, our true culinary gem is the cuisine complex that is MAX Rochester: MAX at Eastman Place, MAX Chophouse, MAX at the Gallery and MAX Market.  Developed by chef-restauranteur Tony Gullace, MAX Rochester boasts simple culinary excellence. 

While I am lucky to experience all MAX locations, there is not enough I can say to put into words the experience of Max at Eastman Place. Personally created and prepared by Chef Tony Gullace himself, a special 7 course meal was bestowed upon me for my birthday from my amazing fiance, Jason Morabito. While we frequent Max at Eastman Place for a reason, this menu was pure artistic expression of Chef Gullace himself, embracing traditional culinary principles and practice with innovative, fresh and the highest quality of ingredients. To be honest, I never thought that I could find this haute fine dining in upstate NY but I was wrong. The level of expertise, technique, impeccable service and attention to detail nearly mirrors that of Daniels on 60 East 65th Street in NYC; with that being said, experience a tasting menu at Max at Eastman without delay and see for yourself the unimaginable symphony of flavors Chef Tony Gullace has to offer, you will not be disappointed.

Recipe of the Week: Blackened soy & honey glazed salmon with spicy mango chutney and coconut creme rice

The health benefits of salmon consumption are widespread including high protein and vitamin D content, low saturated fat and high concentrations of omega-3 fatty acids (something we can only obtain through diet!). A diet consisting of this fish can lower cholesterol thereby decreasing the risk for cardiovascular disease, promote joint health, increase brain and nervous system function, prevent inflammatory responses, provide antioxidants, serve as a natural anti-depressant and last but not least help keep skin supple, radiant and soft. Need I say more? See below for a personal delicious recipe and do some good for yourself (and someone else) tonight!

• salmon filet
• 1/4 cup soy sauce (I prefer Shoyu or Kikkoman)
• 1 tsp sesame oil
• 1 Tbs honey
• minced garlic clove (optional)
• cooking oil spray
• 1 cup of loose jasmine rice
• 1 can coconut milk
• 1 medium sized mango (diced)
• 1 tsp finely chopped jalapeno or thai chili pepper
• 1/4 cup diced sweet red bell pepper
• 1/8 cup minced red onion
•  1/4 cup minced cucumber
• 1/4 cup minced cilantro
• 1 Tbs olive oil 
• 1 Tbs un-seasoned rice vinegar
• salt and pepper to taste

Whisk soy, honey, sesame oil and minced garlic in a bowl. Marinate salmon filets meat-side down for up to 10 minutes. While marinating prepare the rice in a rice cooker or sauce pan. Pour in the can of coconut milk, a pinch of salt and stir. Add enough water to cover the rice by approximately 1 inch. If you are using a sauce pan, cover loosely and bring to a boil. The rice cooker will automatically shut off when done; however, you will need to taste the rice for desired tenderness if using stove top. Watch for over-boiling.

Combine mango, red onion, cilantro, red pepper, hot pepper (of your choice), cucumber, olive oil and vinegar in a separate bowl. Toss lightly to combine and add salt and pepper to taste.  

Coat saute pan with spray cooking oil on medium-high heat and place salmon-filet meat-side down for approximately 3 minutes. Discard extra glaze. Gently flip filet and saute skin-side down for roughly 3 minutes. This should yield a medium-rare filet with a pink center. You may cook longer if desired.

Plate glazed salmon over rice with mango chutney on the side. Garnish with more corriander and toasted sesame seeds (if you'd like!). This recipe is one of my own, enjoy!

A Perfect Easter Treat: The wee little nest

Nest Egg Cupcakes

Adapted from Cupcakes, by Shelly Kaldunski (Weldon Owen, 2008

What you'll need

• 3/4 cup sweetened shredded coconut
• 1 1/4 cups all-purpose flour
• 1 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1/4 cup sour cream
• 2 Tbs. vegetable oil
• 1/2 tsp. vanilla extract
• 3/4 cup sugar
• 6 Tbs. (3/4 stick) unsalted butter, at room temperature
• 2 eggs, at room temperature
• Vanilla buttercream for frosting cupcakes (see related recipe)

Easter egg candies for decorating

Directions:

Preheat an oven to 350°F. Spread the coconut on a baking sheet and toast until lightly browned, about 8 minutes. Line a standard 12-cup muffin pan with paper or foil liners.

In a large bowl, whisk together the flour, baking powder and salt. In a small bowl, stir together the sour cream, oil and vanilla. In another bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream mixture in 2 additions, beating until just combined; scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

Frost the cupcakes with the buttercream. Top each cupcake with a ring of toasted coconut. Place an Easter egg candy (or candies) in the center of each nest and serve. (The finished cupcakes can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving.) Makes 12 cupcakes.

Simple Buttercream Frosting

What you'll need:

• 6 cups confectioners’ sugar
• 16 Tbs. (2 sticks) unsalted butter
• 4 1/2 Tbs. milk, plus more, if needed
• 2 tsp. vanilla extract
• 1/4 tsp. salt
• Food colorings (optional) 

Directions: 

Have all ingredients at room temperature.

In the bowl of an electric mixer fitted with a flat beater, combine the confectioners sugar, butter, milk, vanilla and salt and beat on low until combined, roughly 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase speed to medium and beat until fluffy, about 3 minutes.

If the frosting is dry, add 1 tsp. of milk at a time until creamy and holding peaks. Tint lightly with food coloring if desired. Makes approximately 4 cups.

Don't Put All of Your Eggs in One Basket: Handmade local favorites for Easter

Cadbury Cream and Reese's Peanut Butter eggs, pastel colored M&M's, Jelly Belly Jelly Beans, generic milk chocolate bunnies and last, but not least, the famous brightly colored marshmallow Peeps have filled our Easter Baskets for years; while they are quite timeless and without a doubt delicious, why not do something a little different and a tad more special this year?

Rochester is luckily home to two of the best homemade chocolatiers and candy shops: Stever's Homemade Candy (since 1946) and Hedonist Artisan Chocolates. While Stever's has everything from fun, customized chocolate shapes, beautifully decorated foil-wrapped niblets, to turkey joints, sponge candy and fancy "upgraded" peeps, Hedonist offers a rather eclectic variety of truffles featuring teas, lavender, espresso and more including caramels, chocolate bark and ready-to-go Easter baskets and gift towers. In addition, go to the Hedonist Artisan Chocolate website and enter your email for a 20% OFF coupon on an online or in-store purchase, perfect in time for the holiday! See information below:

Stever's Candies | 623 Park Avenue, Rochester, NY 14607 | 585.473.2098 | www.steverscandy.com

Hedonist Artisan Chocolates | 674 South Avenue, Rochester, NY 14620 | 585.461.2815 | www.hedonistchocolates.com

Recipe of The Week: Scallops with parsnip puree & port wine glaze

Please note this image is not the product of the recipe below and has no affiliation with the said venue

In my opinion, scallops are not nearly as prevalent as they should be; however, to me, there is no such thing as too much when it comes to these tasty little molluscs! They are cosmopolitan (nothing to do with the drink!) meaning they are found in every ocean in the world and can be eaten raw or cooked. While a good scallop will not contain sand or grit, it's usually all in the method by which these little guys are harvested. Using dredges that scour the ocean floor will result in a higher degree of grit; however, those gathered individually via divers contain significantly less, hence "diver" scallops. In addition, these diver scallops are also more eco-friendly because there is no harm done to the ocean floor or the natural flora and they're typically more fresh in the marketplace. On that note, try the amazing recipe below by one of our all-time fav local spots, Restaurant 2 Vine and eat up! Perhaps it can be a nice twist on the traditional Easter dinner...

SCALLOPS WITH PARSNIP PUREE & PORT WINE GLAZE
Brought to you by Restaurant 2Vine: www.2vine.com

2 cups port wine
1 sprig thyme
1 sprig rosemary
4 leaves sage
4 tablespoons extra virgin olive oil
1 sweet onion, sliced
1 quart parsnips, peeled, diced
2 cups heavy cream
Salt and pepper
1 tablespoon butter
1 dozen dry sea scallops

1. Place port wine and herbs in a sauce pot and reduce on medium heat. Check occasionaly to avoid burning. About 15 minutes.

2. Meanwhile, heat a heavy bottom large sauce pot over medium heat. Add 2 tablespoons of olive oil and sliced onion. Cook until soft. Add diced parsnips and saute until nicely caramelized on all sides, stirring frequently.

3. Reduce heat to low and add heavy cream to parsnips. Season with salt and pepper, and cover. Cook until parsnips are soft, about 10-15 minutes. Let mixture cool slightly. Working in small batches puree parsnip mixture in a blender. Place back in sauce pot to keep warm.

4. Heat a saute pan over medium heat until hot. Dry scallops with a paper towel and season with salt and pepper. Add 2 tablespoons olive oil to pan. Sear scallops in hot oil until nicely brown on both sides. About 1-2 minutes per side.

5. Strain herbs out of port wine reduction and discard. Whisk butter in reduction.

6. Scoop parsnip puree on small plates. Arrange scallops around puree, then drizzle with port wine glaze.

Serves 4 for appetizer/Serves 2 for entree

An Online Space for Rochester's Finest Foodies

As a Rochester, NY native I have suffered from the all-too-familiar seasonal depression, the full-gambit of pollen allergies and scoured the nightlife hoping for a tiny taste of what the Big Apple has to offer in my own city; however, it wasn't until I returned from a mini-hiatus from across the world to find the true gem of our lilac city. What is it might you ask? The food. The restaurants. The hidden gifts offered to us from the simplest preparers of the most delicious familiar foods to that of the widely and extensively trained white-buttoned clad executive chef.

Needless to say, I am an avid cook of my own kitchen but that being said, it's purely subjective. I truly enjoy tasting what others have to offer, testing my palette with the simple and the fine alike, pairing the perfect bite with the right wine...that is what this blog is all about. I'm a true foodie at heart who got her first taste in a rather small yet culinary-enriched city and perhaps if you haven't found it yet, maybe I can help you find your perfect bite...