A Hiker’s Lunch
November 5, 2012
New York is still recovering in the days following Hurricane Sandy, and my heart goes out to all those less fortunate than myself as they continue to look forward. I’ve finally returned to the office, and slowly we’re getting back into the daily routine. Meanwhile, I’ve sorted through a hiking excursion from Montana in a desert area known as Weatherman Draw, containing the largest collection of Native American rock art on the continent. I recently put together a menu inspired by a hiker’s lunch. It included everything that can be prepped ahead of time, and easily transported to location. We made open grilled chicken and steak sandwiches, a side of beans and trail mix, and Ocean Spray’s sparkling cranberry juice cans for a refreshing taste to quench your thirst.
String beans and grilled chicken sandwich
Trail Mix
Sparkling Cranberry juice
One of many Pictographs
Grilled chicken
Desert landscape
Desert Landscape
Steak sandwich
A Winter Afternoon in Cold Spring
February 17, 2012
Last weekend, my friend and I took the train an hour up the river to the little town of Cold Spring. It was a bit chilly, but nothing beats the fresh air. After checking out a few different cafes and dining establishments, we opted for the Hudson House River Inn, a historical home built back in 1832, serving as a small hotel since. Having a two course meal full of soups, fruits, eggs and steak, we worked off the calories with a bit of antique shopping around town before catching the train home.
Onion Soup Au Gratin
Strawberry Butter
Accommodations at the Hudson House
Grilled Marinated Flank Steak topped with caramelized onions and maytag bleu cheese, horseradish mashed potatoes and fresh vegetables
Poached eggs and thinly sliced filet mignon on english muffin
Popovers
Onion Soup Au Gratin
Fruit with vanilla yogurt, raspberry sauce and granola
Bringing in the New Year
January 4, 2012
I can’t think of a better way to celebrate the start of 2012 than with great food, friends and skiing. I’ve been pretty bummed because a photographer’s worst nightmare came true when my card with all of the Christmas holiday food shoots was damaged, and even after attempting recovery at New York’s top repair services, there was no such luck. But that just gives me an excuse to revisit some of the locations, like Elderberry Pond Restaurant, to enjoy yet another great meal. Well, enough of the disappointments, it’s time I look forward in the New Year and share with you some amazing meals from this past weekend spent at Killington. We were lucky enough to have a friend/personal chef join us for the 3 days and prepare all the meals– I should add for 16 people– with more enthusiasm than anyone I’ve seen. Here’s the menu we had, and check out the highlights below:
Taco Night–Pulled Chipotle Chix, Ground beef , Soft and hard shells, Assorted toppings, Black beans, Rice and Corn
Steak and Scrimps’ Night–Filet wrapped in applewood smoked bacon, Grilled Ribeye with fried onion strings, Marinated grilled scrimps’, Roasted Garlic Parm potatoes, Broccoli, Dilaurios butter rolls
That NYE staple known as Champagne
Filet wrapped in applewood smoked bacon
Sunday's pre-pasta meat and cheese plate
Lobster Bisque
Lobster Bisque
Baklavah
Killington
A skier's breakfast
Bacon, Egg & Cheese sandwiches
Berries & Yogurt
Homemade croutons
Pasta & Cheese
Loster Bisque
Shrimp & Broccoli
Family Homestyle Cooking
July 14, 2011
Sometimes the best meals are the ones shared within the home. In between our daily Montana excursions we relaxed at my aunt and uncles, cooking in the heart of the country. We had steak nights, pierogi nights and sometimes just leftover nights. My favorite though, was when my father prepped his classic Greek-American grilled vegetables and chicken spiedies. For the veggies, he threw together a marinade with extra virgin olive oil, balsamic vinegar, fresh garlic, thyme and oregano, and let tomatoes, yellow squash, green zucchini, fresh mushrooms, red sweet peppers and large vadalia onions set over night before tossing on the grill. When finished, topping with feta cheese adds just the right extra flavor. As for the chicken, he let it set in a similar marinade of olive oil, crushed garlic and plenty of dried oregano, put on skewers and grilled to perfection.
Prepping the marinade
Fresh thyme
Prepping the marinade and table
Grilled vegetables ready to go
Grilled chicken spiedies
More of the veggies
Some of my aunt's rustic decor
Fresh lemonade on the porch
A grilled steak kind of night
Kitchen condiments
Cooking up Grandmother's pierogies recipe
a camera in the kitchen 