Dishin’ It with Alexis: Hartford’s Restaurant Week- Hot Tomato’s

Dishin’ It with Alexis: Hartford’s Restaurant Week- Hot Tomato’s Restaurant
1 Union Place Hartford, CT

The Taste of Hartford is the city’s restaurant week. Similar to Northampton, Boston, and New York’s popular restaurant weeks, Hartford’s is full of menu samples from the area’s best restaurants. There’s an assortment of cuisine represented in this week of food, wine, and exploration. If you been down to Hartford to enjoy some of the nightlife food scene this is a great time to do so. The Taste of Hartford offers a real deal for money conscious diners.

For only $20.09, you can enjoy a multi-course meal at some of the finest restaurants in Hartford. I think the restaurant scene is quite unique here because there’s a mix of casual dining options and also chic upscale eateries. You’ll also find included in Hartford’s Restaurant week many ethnic food spots like Costa Del Sol, Feng Asian Bistro, Kasmir, O’Porto and a number of other eclectic choices for the adventurous diner.

I’ve only tried one of the restaurants so far and that’s Hot Tomato’s located at 1Union Place in downtown Hartford. Hot Tomato’s serves up Italian food with a twist.

The establishment, stylish yet down to earth, is decorated with wallpaper from 1950’s comic stripes. The wallpaper showcases domestic life emphasizing the word “hot” and “tomato” intertwined throughout the different skits. It’s a bit weird in my opinion and kind of throws off the whole chic feel of the restaurant’s décor. When my friend and I arrived at the restaurant it was around 9:30pm. The kitchen at Hot Tomato’s closes at 10pm, but I think for this restaurant week they stayed open a bit later. When we walked in the door there was no one to greet us as we stood waiting to be seated, which was a bit off putting. We finally got the attention of one of the servers, who then sat us at a table in the center of the dining room.
The restaurant is setup like a green house. I know it sounds weird, but from the outside you may mistake this place for a green house because of the large bay windows that make up its circumference. The windows are angled in a funky oval shape that wraps around the indoor portion of this restaurant. There’s also an attractive outdoor patio area where people can enjoy their dinners.

It took ages for the waiter to finally come over to us, despite the fact there wasn’t really that many people in the restaurant. The waitress walked by our table three or four times without acknowledging us or telling us ‘I will be with you in a moment.’ I found that very rude and unacceptable. Initially I was so frustrated by the neglectful service that I told my friend maybe we should leave and try one of the other fabulous spots on the restaurant week guide. But my stomach was growling and it was getting late so we decided to wait it out. The waitress eventually came over to our table and I could tell she was pulling a heavy load with quite a few tables. She was relatively pleasant, so I decided to back down my venomous temper and give the woman a break. As many of my friends and family can tell you, when I’m hungry I can be quite a feisty young lady to say the least.

We ended up not ordering of the restaurant week menu. It was very limited and disappointing. There were only two courses versus three. The starters were salad and cheesy bread. The four entrees including a pork, chicken, and seafood dish that were part of the deal didn’t seem as appealing as those on the regular menu.

I ended up ordering the Chicken Giovanni, which is grilled chicken tossed with roasted peppers, broccoli, onions & garlic in a brandy gorgonzola sauce over linguine. I substituted the brandy gorgonzola sauce for their spicy chunky tomato sauce to create a lighter effect. My friend ordered the 10oz. top sirloin with a gorgonzola crust and a side of green beans that came a la carte. The beef, chicken, and fish entrees are a bit pricey and don’t include any sides, which can be daunting during these tough economic times. We choose the Maryland Crab cake and the cheesy bread as a starter.

The crab cake was super moist and plump. Lots of beautiful crab meat filling with only a thin layer of breading. Drizzled a top the crab cake was a creamy sweet garlic aioli, that complemented the crab meat exquisitely. The cheesy bread was pretty yummy as well. It reminded me of traditional garlic bread loaf with a mound of mozzarella cheese dumped on top of it and baked to a golden crisp. I asked for a side of marinara to go with the bread. The robust tomato sauce really helped bring out the cheese bread’s warm flavorful complexion. I was starting to really get full off of the appetizers, when our main dishes were brought out with more bread. Can we say a carb over load!

I started to regret my choice of a pasta dish at that moment. I looked down at my plate of pasta and saw huge red and green olives on top of my Chicken Giovanni. Now for all you olive lovers out there this may have looked like heaven on a plate to you, but for me who happens to be disturbed by the salty tart taste of olives, this was no pleasure for me. Apparently, the spicy tomato sauce comes with olives, which was unaware to me. Yet, I was not going to cause a fuss and send it back, so I decided just to eat around these small oval sized suckers.

 

My friend’s gorgonzola crusted steak was absolutely fabulous and flavorful despite being slightly over cooked. It tasted well marinated and had remnants of a charcoal grilled taste. The gorgonzola crust added to the salty robust texture and taste of this savory well done piece of meat. My pasta was chucky and spicy full of pieces of juicy grilled chicken and savory vegetables. The sauce was rich and peppery with a hint of garlic and basil infused into it. The pasta dish was very filling, so I had to take a doggy bag. My friend ate all the steak, the portion wasn’t very big. I was stuffed from all the carbs and decided to pass on dessert, which was fine because the options didn’t seem too appealing (no creme brulee nor cannolis, I would have made room for those).

All in all Hot Tomato’s was pretty tasty with rich savory pastas and well seasoned steaks. The prices were a bit high and the service was a bit chaotic, but the yummy food partially made up for its other flaws. I would recommend checking out Hot Tomato’s on your next visit to downtown Hartford. With Land, sea, and ample pasta options, you may find something on the menu that delights you. I look forward to checking out some other hot spot on Hartford’s restaurant week and of course keeping you guys posted along the way!
Until next time, remember food is life, food is love, and food is community. Bon Appetit!

Written by Alexis Miller 

Dishin’ It with Alexis: Paradise City Tavern

Dishin’ It with Alexis: Theresa’s Soul Food Restaurant

Dishin’ It with Alexis: Theresa Soul Food Restaurant

1677 Main St
Springfield, MA 01103-1213
(413) 737-7685

I smell the aroma of collard greens soaking in meat, sweet creamy candied yams, and the crisp spiciness of chicken right out of the fryer. It’s that down home sensation that makes people flock to Theresa’s Soul Food Restaurant on Main Street in Downtown Springfield. The restaurant has only been open 3 months, but already there’s a buzz around town about the home cooked meals at this new spot. Theresa, the owner and head cook, told Dishin’ It her cooking is rooted in the church. She spent many a Sunday cooking up church dinners for her congregation. Theresa served these dinners right out of her home and many church goers would make sure to stop by for a hearty bite after leaving the pews.

As a child I remember going to my grandmother’s Baptist church on the south side of Chicago and while trying to stay focused on the minister’s word, my mind would drift off to thinking about the after sermon treats. Every Sunday after the service, my grandmother’s church would serve a meal downstairs on the lower level of the building. Nostalgic soul food treats like baked macaroni and cheese, collard greens cooked in ham hocks, peach cobbler and fried chicken were common staples on the Sunday menu.

My stomach would rumble during the service as I fantasized about what scrumptious home cooked meal the church ladies would make that day. I hate to admit that one of my favorite parts about attending church with my grandmother was the meals afterward. But maybe I’m not alone. To me Theresa’s Soul Food Restaurant is a memorial to my good-old days of childhood, where eating was a mere pleasure for me and never was there a concern about calories or fat intake.

Obviously, soul food cooking is known to be rich, hearty, and not necessarily low fat. I cringe to think how many grams of fat lie in a slice of that beautifully golden baked macaroni and cheese; that’s why I don’t think about it. Soul food for me is a treat I try to restrict to festive family dinners, but for Theresa soul food is a way of life. For many years Theresa dreamed of opening her own soul food restaurant in Springfield. Thanks to the help of a generous loan from the Latino Chamber of Commerce, Theresa has been able to make that dream come true. She has turned the space where an old diner used to be into her own down home dining room style restaurant. The place isn’t very decorated at this point, but it does maintain an intimate feel with a few tables and counter seating. The restaurant needs more garnish to complete its down home feel in the way Theresa says she envisioned it. But she’s off to a good start.

Theresa makes many of the dishes to order so don’t expect speedy service. She told Dishin’ It, “You gotta be patient when preparing soul food. It takes a lot of slow cooking.” For some diners in a hurry this may not be the best spot for a quick meal. But if you have time to chat and catch up with people in the neighborhood and maybe have a few laughs while waiting for your food, then this is a great spot for you.

On my first visit to the restaurant, Theresa tried to persuade me to try her chitlins and pig feet. Now, I’m going to bring you back to my childhood again for a moment. Although these interesting parts of a pig can be seen as a soul food specialty and are very popular among certain people, I don’t do pig feet and I don’t do chitlins.

Growing up I remember smelling the pungent sour odor of chitlins cooking in my grandmother’s kitchen. I always felt rather skirmish by the thought of eating these smelly little buggers, despite older family members trying to convince me of their yummy potential. Reverting back to my childhood, chitlins slightly scared me. This may sound funny but childhood memories tend to stick sometimes. I couldn’t seem to force myself to try this delicacy, despite my usual adventurous nature. Theresa says she does an extensive job at cleaning and boiling the pig feet, which is comforting. But if you’re a fan of these types of pork treats I suggest you try some at Theresa’s and tell me how it goes.

Theresa’s fried chicken is delightful if you don’t mind a few extra calories. The chicken is fried fresh to order. Theresa says she puts her own secret blend of spices in the flour, which gives the chicken a crunchy savory taste. Kernel Sanders you might need to watch out! The baked macaroni and cheese is golden, creamy, and extra cheesy.

The cheddar cheese used in the dish exudes a strong flavorful taste mixing salty and sweet. At first bite it melts in your mouth, yet has a good consistency without a mushy texture. I also loved her collard greens because Theresa boils the greens with turkey meat instead of ham hocks. The greens are very well seasoned and feel like a healthier alternative to those cooked in pig fat. Her candied yams reminded me of my mother’s holiday dinners (my mom really only cooked these kind of heavy meals on holidays.) Rich, velvety, and orange the candied yams are like a desert in itself.

I love to take a spoonful of yams and collard greens and put them in my mouth at the same time, giving my palette a flavorful overload of salty greens and sweet yams.

Theresa exudes a sense of pride in her food as she shimmies her way from the kitchen out to the dining area to greet her guests. This lively mother of ten grew up in Georgia and brings a touch of Southern flare to Springfield’s downtown. She told Dishin’ It she is used to cooking for large numbers of people since she has such a big family. One of her daughters, an aspiring singer, almost lost her life in a traffic shooting. Theresa says her daughter is a true survivor and thinks it’s a blessing that she can help assist her around the restaurant.

Theresa works some pretty long hours at her restaurant. This soul food joint stay open from 11am to 11pm. So, if your in the mood for some down-home cooking anytime of the day even in the late night hours Theresa’s got a plate served up for you. That’s it for this segment of Dishin’ It. Until next time, remember food is life, food is love, food is community. Bon Appetite!

Written by Alexis Miller

Dishin’ It with Alexis: Caminito Argentinean Steakhouse

Find more videos like this on Dishin It With Alexis

Dishin’ It with Alexis: Caminito Argentinean Steakhouse

Caminito Argentinean Steakhouse
7 Old South Street
Northampton, MA 01060

If you’re a fan of juicy, tender, non-chemically treated steak, Caminito’s is the place for you. Yes, I said non-chemically treated. Ok, that may not sound descriptively appealing, but any health conscious individual can appreciate a natural honest cut of meat. That’s what Caminito delivers. This Argentinean steakhouse takes you on a journey to the heart of Buenos Aires. No passport needed. Authentic, free range, and cooked on a wood-fire grill, many of the dishes here bring out the passion and aroma of this complex South American country.

Argentinean cuisine is unique because despite being part of South America the foods pay resemblance to Spanish, Italian, French and other European cuisines rather then Latin American. Argentina is one of the world’s major producers of beef. Red meat plays a large role in the Argentine diet. That’s why the steakhouse is a quintessential part of Argentinean culture. Vegetarians beware, this could get bloody.

The owner of Caminito’s, Joseph M. Gionfriddo, told Dishin’ It they only grill top quality hand cut Black Angus beef the way the gauchos do, over an all natural wood fire. Gauchos, found throughout South American countries are kind of like the North American cowboys. During the 19th century gauchos made up the majority of the rural population, herding cows and practicing hunting as their main economic activities. Caminito’s steakhouse is like a memoriam to the age of the gaucho, with its rustic appeal and traditional grilling style. On the grill at Caminito’s they’re burning exclusively apple and cherry wood for added flavor and aroma.

The enhanced grilled flavor only adds to the tasty succulence of these juicy hand cuts. The restaurant offers traditional cuts such as Filet Mignon, NY Strip, and Rib eye. But you can also request distinctly Argentinean cuts like bone-in Short rib Strips and Skirt Steak. Steaks can be cooked to your liking. I tend to prefer a fully cooked non-bloody piece of meat, and this steakhouse was able to accomplish this without drying out the steak.

Gionfriddo, who is the head chef and owner isn’t Argentinean, but rather Italian. After working as the executive chef for many years at Caminito, Gionfriddo bought the restaurant from the original owners, who were immigrants from Argentina. He has kept the menu pretty much the same when he bought the place, but now he infuses his Italian heritage into some of the dishes on the menu. For example, for starters we enjoyed asparagus wrapped in Prosciutto and then grilled to a crispy finish.

The asparagus was served with a balsamic reduction drizzled on top. After that appetizer, the waitress brought us out Raviolis de Langosta, a decadent Maine lobster filled ravioli, served with a rosemary brown butter sauce. She also brought out Provoleta, which is aged provolone, grilled, then baked and topped with extra virgin olive oil, oregano, and diced tomato.

The Provoleta was delightful, yet a bit greasy, while the lobster ravioli was gorgeous and pretty filling. Although at this point the Dishin’ It crew and I were beginning to feel a bit satisfied by the luscious starters, we still hadn’t got to the main course yet.

Caminito’s, although known for its steak, offers an assortment of other selections like chicken and seafood. Three dishes were prepared for us including the chef’s favorite, 13oz NY sirloin, topped with gorgonzola garlic butter, chive mashed potato, and grilled asparagus wrapped in prosciutto. We were also served the Pechuguitas al Champgnon, a boneless chicken breast served with a creamy mushroom and onion, parmesan sauce and garlicky noisiette potatoes. To complete the flavor fest, the chef prepared the Lomo a la Mostaza. Noted as a Caminito signature dish, this 9oz filet mignon, served with a mustard crème sauce and noisiette potatoes, was silky, rich, and absolutely tender.

Taking a trip to Argentina never seemed so effortless. Coming to Caminito’s restaurant made me want to explore the hilly terrains of this South American gem. Check out this popular destination next time you head out to Northampton. That’s it for this segment of Dishin’ It. Remember food is life, food is love, and food is community.

Written by Alexis Miller

Dishin’ It with Alexis: The Bamboo House

The Bamboo House Restaurant
Vietnamese and Schezuan Cuisine

676 Belmont Ave
Springfield, MA 01108

 

You may not have known there’s a piece of authentic Southwest Asia right in the heart of Springfield. It’s actually quite interesting. My cameraman and I were sent on a story about Vietnamese immigrants in Springfield and found out there’s a booming community right here in our backyard. Naturally, I was elated to discover there was a whole new world of cuisine for me to explore in Western Massachusetts. According to the Vietnamese American Civic Association, Vietnamese immigrants and refugees are a group that came to Springfield within the last half century. Vietnamese Americans reside mostly in the Forest Park area of Springfield. There’s an estimated three thousand Vietnamese immigrants in the city.

Right off of Sumner Avenue, I found a gem of a restaurant that’s quickly becoming one of my favorite ethnic spots in the city. The Bamboo House takes you on an aromatic journey and brings you straight to brilliant flavor fest. The minute you step through the doors of The Bamboo House you’re transported thousands of miles east to a warm-hearted Vietnamese household. The restaurant is owned by an older Vietnamese couple, who speak very little English. But their daughter and a couple of the restaurant’s wait staff speak English and are very amiable. The establishment is simply decorated, yet incorporates the flare and exoticness of a traditional Vietnamese restaurant. Bamboo shoots line the walls and the tables are grouped close together, giving a slight feel of a communal meal.  But it’s all family and that just adds to the restaurant’s charm. It’s definitely a family friendly environment. On the times I’ve paid the Bamboo a visit there has always been parents having a meal with their young kids. The kids seem to enjoy the food almost as much as the adults.

Sharing a bowl of soup takes on a whole new meaning at The Bamboo House. In Vietnamese culture it’s traditional to see a family sitting around a table, slurping up flavorful broth and noodle soups. The soup dishes at The Bamboo House are tantalizing to the senses and incorporate distinct spices like chili, lemon, mint leaves, and sprouts. Really though sprouts seem to be huge in Vietnamese cooking. The waitress brought us over two plates of these skinny crunchy white tubes to accompany our meals and appetizer. The sprouts are served cold and are adorned with a type of chili sauce, which gives the dish a savory kick. The soups come in an assortment of styles including rice noodles with beef, chicken, fish, shrimp or crab and even pork feet. You can easily turn any of these soups into your main meal. One thing I noticed about the soup broths was their sweet and savory flavors. Vietnamese soups appear to balance the worlds of sugar and spice like it’s an acrobatic act. I was pleasantly surprised to realize how much I enjoyed the flavor fusion of sweet chili and mint leaf chicken broth. I definitely did some slurping and didn’t mind when the broth slightly splashed in my face. These things get messy sometimes. My favorite soup was the Pho, a Vietnamese beef noodle soup. The beef was thinly sliced and delicate, melting in your mouth at first contact.

 

Although the dishes’ names are listed in Vietnamese on the menu, don’t fret if you can’t read the language, the meals are described in English underneath.
When it comes to a starter before your meal, I’d advise the pan fried Salt and pepper jumbo shrimp. I must admit these were some of the best shrimp I’ve ever had in my life. I know that may sound a bit extreme, but these shrimp are really melt in your mouth delicious. The shrimp are lightly battered with chunks of ground pepper and salt mixed with flour, then pan fried to a golden crisp.

 

They feel light and non-greasy on your palette, which is a huge plus in my book. Served on a bead of crisp lettuce with colorful green peppers, the black peppered shrimp makes for a hearty appetizer.  Also the vegetable spring rolls are delightful. Again, although they are fried, the spring rolls are extremely airy and don’t make you feel weighed down. The veggies inside are slightly seasoned and crunchy. Dipping the egg rolls in duck sauce is a real treat.

 

When it comes to a main entrée, if you’re a salmon lover you’ll be doing yourself a real disservice if you don’t pay a visit to the Bamboo House. One of the most amazing flavor fantastic meals I’ve featured on “Dishin’ It” [Drum roll please…] would have to be the salmon Clay pot at the Bamboo House. I mean this salmon has to be from a different planet. In all sincerity though, the dish is a testament to the exotic aromatic sensations of Southeast Asia. Before being grilled to a juicy pink perfection, the salmon is left to marinate in garlic and lemon juice for 20 minutes. After grilling, the hearty portion of salmon is cut into rectangular chunks and drenched with their signature spicy Vietnamese teriyaki sauce. It’s then put into a clay pot to bake in the flavor. Chopped scallions, onions, fresh garlic, and ginger are added in the mix to pump up the ammo. The salmon is brought to the table in the clay pot and easily feeds at least two people.

When you visit The Bamboo House make sure you have your adventurous hat on because you’re in for a real culinary experience. Don’t be scared to take some risks with your menu chooses. Whatever you end up ordering will most likely be fresh and authentic because the owners are strict on keeping to that motto. The prices are pretty affordable for the quality and portions you receive. You will leave The Bamboo House feeling like you may need to take a trip to Vietnam food culture in the near future. That’s it for this segment of “Dishin’ It with Alexis.” Remember food is life, food is love, and food is community.

 

Written by Alexis Miller

Dishin’ It with Alexis: One Hand Cooking book

 

  

In this episode of Dishin’ It I spoke with cookbook author Claudia Johnsen about her new book One Hand Cooking. The book explores the world of vegetarian cuisine and culture. Now you may say how is being a vegetarian a cultural thing? Well being a vegetarian can definitely be a cultural experience if you’re willing to endeavor into the world of ethnic vegetarian food. Johnsen says she learned about ethnic cooking from her mother when she was introduced to vegetarian food as a child.

Johnsen grew up in Central Pennsylvania. Her mother always had a deep concern for animal abuse and decided to stop eating meat while Johnsen was in High school. Experimenting with different vegetarian dishes was the way Johnsen’s mother introduced vegetarian food into her family’s diets. From Mexican to Indian, the meals her mom cooked were all meat-less, but presented an exciting rump into the tastes and flavors of international cuisine.

One Hand Cooking contains both vegetarian and vegan recipes. Veganism is a type of vegetarian diet that excludes eggs, dairy products and all other animal-derived ingredients (such as gelatin) as well as meat of any kind. Johnsen told ‘Dishin’ It’ being a vegetarian has made her more interested in nutrition and healthy eating habits. She decided to get a doctorate and a master’s degree in nutrition from Tufts University. When it comes to misconceptions about vegetarians and their nutrition, Johnsen says many people don’t think they get the same nutrients because they don’t eat meat. But she says this is a misconception. Tofu and beans tend to provide a large amount of fiber and protein in a vegetarian’s diet. People who are interested in becoming a vegetarian should check out vegetarian pot luck groups, where like-minded folks gather to enjoy a diversity of veggie fare.

 

The title of her cookbook, One Hand Cooking comes from Johnsen’s habit in the kitchen of holding her daughters in one arm, while cooking with the other hand. Johnsen has three spirited beautiful daughters all under the age of nine years old. They help assist her in the kitchen and often prepare fruit garnishes for her baked goods. Speaking of baked goods, One Handed Cooking features an assortment of vegan baked goods. This may sound bizarre to the traditional carnivore because there is no butter or eggs used in the cooking of cakes, cupcakes, or breads. Yet, during our interview the assortment of baked goods Johnsen prepared were surprisingly tasty and moist. She uses oil instead of butter and the wheat flour mix is consistent in most of the baked recipes.

 

The cakes and breads were decorated with fresh fruit, or filled with yummy cinnamon, apples, and plump raisins. Some of the desserts were drizzled with a type of icing that was non-diary, but used powder sugar and water to create a sweet white frosting. I will be checking back with Claudia Johnsen to check out some of her ethnic vegetarian dishes and will keep you posted on my thoughts. Till next time Bon Appetite and remember food is life, food is love, and food is community.

Written by Alexis Miller

Dishin’ It with Alexis: Baku’s African Restaurant

Baku’s African Restaurant
197 N Pleasant St
Amherst, MA 01002

During my years in college I spent time studying in London. While I was there I made friends with many African students at the University College London. Forming these relationships exposed me to a new world of culinary delights that I was unaware of growing up in the States.  Many of my closest friends I met while studying abroad hailed from West Africa. Countries like Nigeria, Ghana, and even Togo became very familiar to me through the eyes of my good buddies. Feeling slightly home sick in a land far from their foundation, many of my Nigerian and Ghanaian female friends would often prepare their traditional dishes for me. I gained an appreciation for their savory hearty cooking style. Many of the dishes consisted of rich stews and aromatic sweet plantains served over a bed of traditional jolof rice. Although we may have come from different cultural backgrounds, their homey foods made me feel right at home and comforted, despite being so far away from the familiar.

Now years later, I’ve come across a restaurant that brings me back to the fond memories of my African friends’ cooking. Baku’s African Restaurant located in Amherst holds the reputation of being the only West African restaurant in Western Massachusetts. The restaurant owner, Pat Baku grew up on the sea coast of Nigeria and moved to Amherst to attend college. As a student at the University of Massachusetts Amherst, Baku told Dishin’ It  that although the area was relatively open she noticed there wasn’t a strong African presence at the school or in the town. During a multi-cultural fair at U Mass, Baku decided to prepare some of her regional dishes for the student body and faculty. Baku said people loved the unique savory flavors of her food.  She was encouraged by many of her peers to do some event catering around the school. Her success in catering is what sparked her interest in cooking professionally. But, when she decided to open her own restaurant in Amherst she was met with rejection and intolerance from some landlords who didn’t want her type of cuisine in their buildings. Fortunately, she stayed determined and in 2005 she eventually found a cozy nook on Pleasant Street in Amherst, where she could live out her dream of having her own restaurant.

The menu at Baku’s features authentic Nigerian cuisine from her sea coast region. Many of the dishes are both gluten and lactose free–which means vegans this a great spot for you. One of the staple dishes at Baku’s is Foo Foo or pounded yam, considered the ultimate comfort food in Nigeria. Another traditional dish is Akara, black-eyed pea fritters with a taste similar to potato latkes and a consistency that is vaguely reminiscent of hush puppies. The stewed black-eyed peas also come in an entrée dish featuring collard greens and jolof rice smothered with a rich tomato sauce. The tomato sauce, with hints of onion, garlic, and ginger, was so delicious my friends and I couldn’t stop dipping, slurping, and lapping it up on top of every item we tasted. Her rich stewed sauce has become so popular that Baku is working on selling and distributing containers of her homemade sauce in Whole Foods Grocery store. 

Baku’s African restaurant also offers some yummy meat dishes. Since organic chicken tends to be expensive in Nigeria, many of the traditional meals use goat meat and seafood. Both fresh grilled salmon and shrimp can be found on the menu as well as curry chicken. Baku says she uses her own special curry powder on the chicken to give it an authentic flare. You can specify how spicy you want your entrée to be; ranging from mild to medium to super spicy.  If you’re kind of daring and want a bit of heat, I’d say pick regular spicy, cause it will give you a nice kick in the mouth without having to urgently reach for that glass of water. When looking for a beverage to pair with your delightful Nigerian meal, Baku encourages her customers to try her signature mango juice. A favorite among Baku’s children, the mango juice goes down ridiculously smooth and silky, leaving a buttery sweet after taste in your mouth. It’s almost like a desert in itself.

The food and ambiance at Baku’s African restaurant makes you feel like your being transported to the warm sea coast of Nigeria. Baku had a mural painted on the wall of her establishment depicting the scenery from where she grew up. You can also groove to the tunes of some modern African music while enjoying your meal. Baku helps support African artists by playing their CDs in her restaurant. A warm and endearing spirit, Pat Baku brings life and inspiration to the Amherst community through her respected restaurant. I definitely think you should take the time to check out this lovely African treat.

Written by Alexis Miller

Dishin’ It with Alexis: The Federal Restaurant

The Federal
135 Cooper Street
Agawam, MA

Tip toeing out of the realm of ethnic cuisine for a night, for this segment of Dishin’ It I decided to attend The Federal Restaurant located in Agawam, Massachusetts. Since living in Western Mass, I’ve been hearing locals tout about The Federal being one of the best fine dining experiences in the area. I was finally prompted to pay The Federal a visit after receiving a gift certificate for this reputable establishment. Now here’s a warning to all you price conscious diners, be prepared to shell out some serious dough when heading to the Federal. The menu is pricey so don’t expect to dine on a dime, but if you’re in the mood for a lavish meal this is the place to go.

 For many years The Federal Hill Club, established in 1936 by the Moretti family of Agawam, was a highly upscale members-only dining club. The current owners Michael Presnal and Ralph Santaniello have retained the white linen elegance of The Federal, but have toned down some of the haughtiness. Inside an old Victorian-style building with white pillars in front, The Federal restaurant at first glance resembles one of those plantation homes of the south. When you walk through the front door you feel like your being transported to another era, when life was simpler and there was definitely less technology. Yet, you quickly realize this antique elegance isn’t overstated, as the interior is also infused with touches of trendy décor found in both the bar and dining area. But the white linen clothed tables are defiantly a staple of the dining area that reminds you of its four star status.

The Federal says it serves up “new American cuisine.” The menu is fresh and innovative. Head Chef Presnal prides himself on meshing contemporary culinary style with French influences. One thing I must note that tickled me during my first experience to the Federal was that many of the dishes (I’m talking about quite a few of them) included some form of mashed potatoes. Yes, mashed potatoes in dishes you would never imagine like the fried calamari a top a bed of aioli mashed potatoes and lobster bisque mixed with creamy garlic mashed potatoes. Almost every entrée comes with some sort of smashed or mashed potato or starch. Now don’t get me wrong, I can appreciate good mashed potatoes like the best of them, but this was a bit out of control.

I started my meal with the “Rhode Island calamari” appetizer with spicy cherry pepper butter and baby tomatoes. When the appetizer arrived it was smothered in a type of aioli cream sauce, which I found overly rich and soggy on top of the already fried calamari. The calamari rings were over-cooked and over-battered, which was disappointing. When I informed the waitress of my displeasure with the calamari (which happens to be one of my favorite appetizers) she kindly took the plate back to the kitchen. When she returned with a new skillet of calamari, they weren’t as over cooked, but were still drenched in this heavy buttery sauce, which I found to be a heart attack on a plate. To my dismay, I realized there was only a few calamari rings in the skillet, and mostly a bed of mashed potatoes hidden underneath the glop. Overall it was a sad dish for such a fine restaurant.

Fortunately all wasn’t lost. My spirits towards the food lifted when the waitress brought out our entrees. My friend, who accompanied me to the Federal, ordered a pan seared salmon with grilled asparagus and garlic smashed potatoes. I choose the house special for the night; grilled red snapper with couscous and mashed potatoes with an aioli sauce drizzled on top. It was absolutely delicious.  At first bite I closed my eyes and let the crisp buttery red snapper tantalize my taste buds. A snapper cooked to perfection isn’t easy to find, but this one was the real McCoy. The couscous for some strange reason actually proved to be a good pair with the creamy mashed potatoes and aioli sauce. The dish was a success and reassured me that The Federal deserves its superb reputation for excellent cuisine. My friend’s salmon dish, which was very simply done, was also moist and delicious. The flavor of the fresh fish wasn’t masked by heavy seasoning and the salmon’s flaky meat was perfectly pink and glistening. A smartly prepared salmon is always a treat.
Overall my experience at The Federal was quite pleasing and delightful. The two fish dishes helped save the day, after a less than desirable appetizer. Although more informal and less pretentious then in its yesteryears, the ambiance at The Federal still maintains an air of fine dining. If your looking for a relatively romantic night out or even a nice place to gather with friends, The Federal is a good location if you don’t mind splurging a bit.

Dishin’ It with Alexis: Latino’s Kitchen Restaurant

Latino’s Kitchen Restaurant
2757 Main Street
Springfield, MA

 Food is life, food is love, and food is community. As your official Point of View Neighborhood foodie, I will scour the region to find some restaurant gems you can sink your teeth into. Within the ethnic community there are tons of good eats that deserve some attention and exploration. Join me each month as I highlight a new area restaurant featuring ethnic cuisine.  Deliciosa cocina auténtica. This month Dishin’ It checked out Latino’s Kitchen Restaurant located in Springfield’s north end. This warm hearted establishment was opened by a young Hispanic couple hailing from Brooklyn, New York. The owner Auvelio Alberto and his wife Nelly Frias infuse their Dominican background with their love for Puerto Rican and American food. Since the doors opened in the summer of 2004, Latino’s Kitchen has been serving up hearty portions of their homemade cooking to the local community. There are many Hispanic restaurants throughout Western Massachusetts—and I’ve tried quite a few of them—but Latino’s kitchen remains one of my favorites.

   Latino’s Kitchen serves up Dominican and Puerto Rican traditions like arroz con gandules y pernil, which is rice and pigeon peas with roasted pork shoulder, and carne de cerdo frita, which are small chunks of fried marinated pork.  A real treat for all you seafood lovers, the ensalada de mariscos, filled with jumbo prawns, crab meat, olives and cabbage drizzled in virgin olive oil. The seafood salad is crisp and a bit salty, while also very savory, taking my taste buds to a place of Caribbean bliss. Nelly Frias, who does most of the cooking, uses slices of purple onions drenched in olive oil as a flavorful garnish.

 

The purple onions add a sense of color and life to the dishes.One of the meals I found particularly noteworthy was the quineo verde y malanga con cebollas lila. The dish consists of green bananas, purple onions in oil, and an interesting starch called malanga. Malanga, a brown, hairy type of stem tuber, is cultivated in many tropical regions. Although ugly and hard on the outside, the malanga’s inside is a starchy potato-like consistency. After it’s boiled the malanga turns soft and changes to a light purple color. The flavor of the boiled malanga is nutty with earthy complexity. It goes well with many of the restaurant’s poultry and fish dishes. I strongly recommend you try the stewed codfish and potatoes with fried plantains. The dish is done very well at Latino’s Kitchen. Because cod fish tends to be salty, Nelly makes sure not to add additional sodium to the stew. She boils the codfish with the potatoes and then adds green peppers, onions and garlic to the mix. The stew is made with fresh tomatoes and tomato paste with a pinch of Adobe seasoning. I’d describe the taste of the fish stew as a velvety flavor fest, which only becomes more exciting after you pair a mouthful with the mildly sweet and salty plantains.

 

The shrimp and rice soup is also very delightful. Prepared in a thick shrimp broth with an assortment of veggies, the homemade soup will leave you with a warm nostalgic feeling of childhood.Latino’s Kitchen offers a number of new surprises and old favorites that will fill you up, while not breaking your budget. Next time you’re in the north end of Springfield make sure to swing by this little Latin gem.

Written by Alexis Miller

Dishin’ It with Alexis: Superbowl Sunday Feast

Superbowl Sunday in the Life of a Foodie

The Superbowl is taking over Tampa and as the Steelers and Cardinals get ready to go head to head, cooks across the country are preparing for game day.  There are tons of fun foods that can bring life to your Superbowl party this year. Whether you’ve got finger foods on your mind or a full course meal, with very little sweat equity you can make this year’s Superbowl dining experience a touchdown.

What’s a Superbowl party without chips and dip? It’s simple, but essential and the loud crunch of the chips during the game just can’t be beat. Layered dips are popular for dunking and scooping. Take a serving dish layer it with ingredients like beef or turkey meat chili (vegetarian is also acceptable), spicy salsa, sour cream, guacamole, and even some southwestern corn chutney. It’s easy but hearty and will have the men howling for more. There’s also Italian layered dip, which combines cream cheese, goat cheese, garlic, pesto and sun-dried tomatoes. While a bit more sophisticated on your palette, the Italian layer dip, with its creamy cheesy goodness, goes well with garlic pita chips and a chilled Corona.

Also, another yummy dip for your Superbowl extravaganza, the Pepperoni Pizza dip. All those adverse to pork or on a diet should stay away from this one. Combine sour cream, cream cheese, Italian seasoning, chopped pepperoni, green onions, and shredded mozzarella cheese in a bowl and serve with crisp breadsticks or garlic toast.  One thing to remember is when enjoying a Superbowl treat don’t be sparing with your dunking skills. Dig in there and make sure the dip makes its presence on your chip.

Once you’ve bypassed the chips and dip station you’re going to need some protein to keep the momentum high and bellies full throughout the game. Put a spin on the traditional buffalo chicken wing. Give your wings a little oomph, by making them Cajun-style this year. Take a batch of fresh wings and small legs; coat them in your favorite brand of BBQ sauce (I recommend Open Pit because it’s sweet with spicy vinegar kick). Add a rub of red cayenne pepper, salt, black pepper, garlic flakes, Worcestershire Sauce, Tabasco Sauce, paprika, and onion powder.
——–  ————  ——————————–
  3lb Chicken Wings
    1 Bottle Spicy BBQ Sauce
    1 1/2 tsp Red Cayenne Pepper
    1/4 tsp Salt
    2tsp Black Pepper
    1/2 tsp Garlic flakes — minced
    1tsp Onion flakes — minced
    3tbsp Worcestershire Sauce
    1tbsp Tabasco Sauce
Throw the wings on the grill till they reach a golden brown color. If you don’t mind the heat, these Cajun-style wings can really pump up the party and your taste buds. Pair the wings with some cool creamy blue cheese dressing for a delicious dipping sensation.

If you’re looking for a healthier, yet still tasty Superbowl treat, try fixing up some English muffin pizzas. They are super easy to make and will provide a nutritious element to the snack table. Take a whole wheat English muffin and spread tomato sauce on it. If you’re looking to add a homemade touch, you can easily make your own tomato sauce. Here’s a recipe for thick chunky tomato sauce:
————————————————————————————————–
2 Tbsp olive oil
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small stalk of celery, including the green tops, finely chopped
2 Tbsp chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste
Once you’ve made your tomato sauce its time to add the mozzarella cheese. If your being health conscious you can use reduced-fat cheese and it tastes almost as good as the full fat kind. I like to add veggies such as green peppers and onions to my English muffin and sprinkle a bit of oregano and Italian seasoning on top. Put a batch of the muffins in the oven for no more then five to ten minutes. You’ll know its ready when the cheese has melted and the English muffin becomes toasty and crusted on the edges.

Those are some relatively quick and easy suggestions for your Superbowl gathering. When food is life, food is love, and food is community, Superbowl Sunday is a chance for foodies to bask in the world of culinary goodness.  

Written by Alexis Miller